PING:Virginia Tadrzynski

"S.Dunlap" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Did you see the post about pinchos? Hope this was what
you needed.

Sandi in Honduras

For some reason most of my posts and responses I never see
when I visit rec.food.cooking. I couldn't even find it on
google.com.

"Virginia Tadrzynski" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

"S.Dunlap" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Did you see the post about pinchos? Hope this was what
you needed.

Sandi in Honduras

For some reason most of my posts and responses I never see
when I visit rec.food.cooking. I couldn't even find it on
google.com.

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

Hope this helps

Sandi

S.Dunlap said:

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!

[...]

Hmmm...now you are giving me "ideas" for BBQ'ing.... ;-)

--
Best Greg

"S.Dunlap" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Virginia Tadrzynski" <[email hidden]> wrote in message

news:<[email hidden]>...

Quoted message said:

Quoted message said:

"S.Dunlap" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Did you see the post about pinchos? Hope this was what
you needed.

Sandi in Honduras

For some reason most of my posts and responses I never
see when I visit rec.food.cooking. I couldn't even find
it on google.com.

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
1/2 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
1/4 tsp. freshly ground black pepper (from Diabetic
Gourmet, diabeticgourmet.com314.shtmlOpen ↗)

or this

Mojo Criollo
------------
1/3 cup olive oil 6 to 8 cloves garlic, thinly sliced or
minced
2/3 cup fresh sour orange juice or lime juice
1/2 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

Hope this helps

Sandi

This I saw, thanks Sandi. -Ginny