I made a mojo marinade using the juice, some olive oil, oregano, cumin and some 8 cloves of garlic. I sliced the pork shoulder and left it in the marinade overnight in the fridge. I threw it in the crock pot this morning with half the marinade and a cup of chicken broth. The whole house smells like garlic, which I find encouraging.
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I havent gotten back but the mojo pork was a success. Im looking forward to further experimentation.Originally Posted by BamaVol
Im done walking for today but tomorrow I will hike deeper into the grove and pick a half dozen more.
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Bring me a shrubbery.Originally Posted by Orchids
You could try making a shrub.
When life hands me sour oranges, I make sour orangeade.
I have deliberately planted a Seville orange tree to get sour oranges for marmalade. We get through about 40 fruits a year on this endeavour. Sevilles traditionally are used, but I think any sour orange with lots of pips (for the pectin) can be used.
In my view the best recipe is Nigella Lawson's - she adds just a few lemons (again sour ones).
In my view the best recipe is Nigella Lawson's - she adds just a few lemons (again sour ones).
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In my view the best recipe is Nigella Lawson's - she adds just a few lemons (again sour ones).
Marmalade was the first thing that popped into my head when I read sour oranges.Originally Posted by lhrsfo
I have deliberately planted a Seville orange tree to get sour oranges for marmalade. We get through about 40 fruits a year on this endeavour. Sevilles traditionally are used, but I think any sour orange with lots of pips (for the pectin) can be used.In my view the best recipe is Nigella Lawson's - she adds just a few lemons (again sour ones).
Ill see your Nigella and raise you a Delia, taken from a 1970s copy of her Complete Cookery Course.
Oh, my. These are good. Growing up, our Thanksgiving turkey always had a naranja agria (sour orange, Seville orange) marinade to it. The recipe was given to my grandmother by a Sephardic family friend, and my grandmother changed it up. Then my mother changed it up a bit. But the basics are all the same. Just sour orange, EVOO, garlic, rosemary, thyme, bay leaves, kosher salt, pepper, whatever other herbs you like, all mushed together then rubbed on your turkey (inside and out) then left overnight in the refrigerator to marinate.
I am wondering if BamaVol ever found sweet oranges in the grove?
