"Virginia Tadrzynski" <[email hidden]> wrote in message news:<[email hidden]>...
Quoted message said:Went to Mayfair today to hear oldest daughter's choral
group perform. Afterward, they were sent on their merry
way to enjoy the event ........booths, items for sale,
activities, etc.
Hubby and I went to the stand sponsored by Hogar Crea, a
drug rehabilitation facility, for their food (hey, I
would rather spend an astronomical amount with an
organization I know does good work than with the business
who is in business to cycle through the fairs). Being a
Hispanic organization, they served some bang up Puerto
Rican cooking. Hubby loved something called a Pincho. A
great big shish-kebab that was all meat, no veg, and to
die for. Now my job is to find a recipe for this thing.
Any help out there that knows what a Pincho is and how to
season it?
thanks, Ginny
Pinchos are what you want them to be. Ususally here in
Honduras it is one chunk of Chorizo, pork, chicken, and beef
plus onions, green peppers and tomatoes as spacers. or...you
can do all of one type meat, or two or three. you get the
idea...these are really flexible things! Every pincho I've
ever had here has had vegetables and they vary from place to
place as to the marinade or seasoning. They are always
served with chismol (the Honduran version of pico de gallo),
rice, and corn tortillas. There are about a million recipes
for the marinades - every Honduran mom (and probably every
Latin American mom since these aren't unique to Honduras)
has her own secret recipe so it is hard to tell you which
one is best to use.
The meat may have been marinated in a criollo marinade. Goya
makes a bottled variety (mojo criollo) but you could try
this. I haven't used this recipe since the locals do pinchos
better then I ever could!
6 garlic cloves
1/2 cup chopped cilantro leaves 1 cup fresh orange juice
2/2 cup fresh lime juice, (about 4 limes) 2 Tbsp. extra
virgin olive oil 2 tsp.ground cumin 1 tsp.dried oregano
1-1/2 tsp. salt
3/4 tsp. freshly ground black pepper (from Diabetic Gourmet,
diabeticgourmet.com314.shtmlOpen ↗)
or this
Mojo Criollo
------------
4/3 cup olive oil 6 to 8 cloves garlic, thinly sliced or
minced
5/3 cup fresh sour orange juice or lime juice
6/2 teaspoon ground cumin salt and freshly ground black
pepper, to taste
Makes 1 cup. From: cookbook "Miami Spice" via Staca Hiatt in
rec.food.recipes
Goya also sells sour orange juice in a bottle.
BTW, shish-kebab is referred to as Pincho arabe here
Hoes this helps
Sandi
