Tuesday, March 27, 2007
on bobby flay and mojo
bobby flay's mojo pork has been a big favorite of ours for the past few years (it's really called Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange Habanero Mojo, but damn if that isn't a long title). i will say that it took several years for the boy and i to get over our aversion for bobby flay. like many people who hate him, it all started out with the Cutting Board Incident (which you can read about here if you've been living under a rock and don't know about it). the boy absolutely refused to even watch any of his shows after that. but then one memorial day weekend about 3 years ago or so, Food TV had a marathon of his Boy Meets Grill series, and we got hooked. the boy says that although he still thinks bobby flay is an ass, he has much respect for him.
and frankly, with bobby flay's credentials, i think he has every reason to be the way he is. i would be an ass too if i was voted 1993's James Beard Foundation’s Rising Star Chef and could cook the way he does.
but we do prefer bourdain in the end.
so back to the mojo. which i pronounce the american way because, well, i'm a nut. you know, as in "I've got my mojo working" or "That's some bad mojo, dude". during the summer months when we're firing up the ol' grill, we make this about once a week. each time, the mojo sauce is different, because sometimes we don't have a habanero on hand and use different peppers, and sometimes the strength of the habanero differs greatly from the last habanero we used. what takes the longest is making the mojo itself, because you have to reduce it on the stove for a while. it takes many oranges and limes (because i use fresh for this; i've sometimes cheated with using store bought orange juice, but frankly, you can taste the difference).
a little grilled corn and some fries from the 8-pound bag of crinkles i bought at costco round the dish out, although we normally serve it with a corn salad (i'll post the recipe for corn salad the next time i make it. it's fantastic).
we always have a lot of extra mojo sauce leftover, so i try to find creative ways to use it. for instance, today's lunch is ham, cheese, and veggies drizzled with the mojo wrapped in a garlic pesto tortilla. i'm wondering how well it would go with chicken cutlets, or certain kinds of fish? (not all fish could stand up to it). lurking in the back of the fridge we have some leftover chimichurri sauce (also a bobby flay concoction which j made on friday night to go along with grilled steaks). this sauce went really well with leftover steak sliced up and wrapped a la hippie taco which i made for our day on Lake Lanier this past saturday. those wraps included mixed greens, red onion, and blue cheese crumbles. so many possibilities for the tortilla wrap! i could eat those every day.
2 cups fresh mint leaves
1 cup fresh parsley leaves
1 cup fresh cilantro leaves
8 cloves garlic, peeled and chopped
3 serrano chiles, grilled, peeled, chopped
3 tablespoons honey
3 tablespoons Dijon mustard
1 cup olive oil
salt and freshly ground black pepper
Combine mint, parsley, cilantro, garlic, chiles, honey and mustard in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified and season with salt and pepper. Transfer the sauce to a medium bowl.