Captain Mojo Recipes

CHEF JOHN'S GRILLED MOJO BEEF

Steps:

• Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
• Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
• Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
• Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
• Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
• Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.

CAPTAIN'S MOJITO

Steps:

• Place the mint leaves, lime wedges, and ice into a cocktail shaker; mash well with a cocktail muddler. Pour in the simple syrup, lime juice, rum, cranberry juice, and soda water. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled glass to serve.

PAPAS CON MOJO

Steps:

• Roast potatoes in a preheated 375-degree oven. While roasting potatoes, sweat onion in olive oil until translucent. Add garlic and cook for 2 minutes. Deglaze pan with white wine and reduce until almost all liquid is gone. Add orange juice and reduce by 2/3. Fold in herbs and season with salt and pepper. When potatoes are done, pour hot mojo over potatoes and serve immediately.