Mojito Marinade
The mojito, a Cuban cocktail, is made with rum, lime juice and fresh mint muddled with sugar at the bottom of a tall glass. This has been turned in to a brightly flavored marinade that works well with any light meat or seafood. Use on: Extra-firm tofu, shrimp, scallops, mahi-mahi, chicken, pork (see Tip) Servings: about 1 1/4 cups Total Time: 10 minutes Ease of Preparation: Easy Health: Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy Ingredients: Mojito Marinade 2 shallots , peeled and trimmed 1/4 cup coarsely chopped fresh mint 1/4 cup rum 1 tablespoon freshly grated lime zest 1/2 cup lime juice 3 tablespoons honey 2 tablespoons canola oil 1 tablespoon kosher salt Steps: 1: Place shallots, mint, rum, lime zest, lime juice, honey, oil and salt in a food processor. Pulse until the shallots are finely chopped. Pour the marinade into a shallow baking dish or 1-gallon sealable plastic bag for marinating 1 to 2 pounds (4 to 8 servings) of your chosen protein. Nutrition: (Per 2 teaspoons) Calories - 21 Carbohydrates - 2 Fat - 1 Saturated Fat - 0 Monounsaturated Fat - 1 Protein - 0 Cholesterol - 0 Dietary Fiber - 0 Potassium - 14 Sodium - 113 Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results. EXTRA-FIRM TOFU 30 minutes to overnight 2-3 minutes per side SALMON FILLET 30 minutes 3-5 minutes per side CHICKEN BREAST boneless, skinless 2 hours to overnight 6-8 minutes per side; 165°F CHICKEN THIGHS boneless, skinless 2 hours to overnight 6-8 minutes per side; 165°F CHICKEN THIGHS bone-in, skinless 2 hours to overnight 15-25 minutes, turning occasionally; 165°F DUCK BREAST boneless, skinless 2 hours to overnight 4-8 minutes per side; 150°F PORK CHOPS bone-in, 3/4" thick 2 hours to overnight 3-4 minutes per side; 145°F PORK TENDERLOIN 2 hours to overnight 14-16 minutes, turning occasionally; 145°F FLANK STEAK 2 hours to overnight 6-8 minutes per side; 140°F for medium STRIP STEAK bone-in, 3/4"-1" thick 2 hours to overnight 4-5 minutes per side; 140°F for medium LAMB LOIN CHOPS 2 hours to overnight 5-6 minutes per side; 145°F for medium *All cooking times based on medium-high grill temperature and cooking with the grill lid closed. Peg Andreou Sugar Says: A little wicked sugar never hurts --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
