There’s a conflict in the kitchen?

I need to explain myself regarding the title. There is this small outdoor restaurant in Pittsburgh called “Conflict Kitchen” which does recipes native to a place that is in conflict with the United States.  They do the recipes for usually 3 to 4 months and then change to another area of the world with the same criteria.  The latest place was Cuba and the recipes were awesome! Perfectly cooked black beans and rice, shredded pork done in their “Mojo” marinade and shredded beef done in tomato sauce, and other yummy flavors of course, which was to die for.  I applaud the chefs who put this food out and I have to say the food was better than what I had in Miami.  This restaurant was the inspiration for my Mojito marinade.

Sorry there was no post yesterday but it was the last leaf roundup before winter sets in up here and it took a bit of time.  If you have been following the latest posts, I told everyone  that I was working on a new pork (and chicken for those who roll that way) marinade based on the rum drink the Mojito.  Little did I know that another name for “Mojo” marinade is “Mojito” marinade and everyone has pretty much the same take on it.  I wanted to do something different, my own spin, so to speak. The result is a marinade that is kind of a marriage of the rum drink recipe and a traditional Mojo marinade.  I used the marinade on boneless pork chops which I seared off in a pan before popping them in the oven at 325 degrees for about 45 to 60 minutes.  I served them with black beans and rice and a nice cucumber salad.  Without further delay, here is the recipe.

Not Your Mama’s (Mojito marinade for pork and chicken)

Covers 1 ½ to 2 lbs of meat

Gary Bechard – The Well Fed Cyclist


1/3 cup – Extra virgin olive oil

1 oz – White rum or you can substitute 1 tsp of rum extract

8 to 9 – Mint leaves, chopped

1/8 to 1/4 cup – Cilantro, chopped

2 to 3 limes – Juiced, (the limes I used were pretty large as limes go so you may have to use more as you want to have about 1/4 cup of juice)

1/2 cup – Orange juice

1 tbsp – Brown sugar ( I used a minimally processed sugar)

5 – Garlic cloves, chopped

1/2 tsp – Ground cumin

1 1/2 tbsp. – Dried oregano leaves

1 1/2 tsp – Lemon peel

1 tsp – Coarse ground black pepper

1 tsp – Kosher salt

Construction Instruction:

Combine all ingredients in a large glass bowl, whisk until thoroughly combined. Cover the mixture tightly with plastic wrap and leave at room temperature for at least 30 minutes. You are really going to want these ingredients to become intimate. Once this mixture has set for the requisite amount of time put your pork or chicken in a large plastic bag that seals very well, add the marinade and allow the combination to set in the refrigerator for at least an hour. The longer you marinate the better the flavors are going to be.


The Well Fed Cyclist


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