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

Sandi in Honduras

"S.Dunlap" > wrote in message
om...
> 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" > wrote in message >...
> "S.Dunlap" > wrote in message
> om...
> > 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, http://diabeticgourmet.com/articles/314.shtml)

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

S.Dunlap wrote:

> 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" > wrote in message
om...
> "Virginia Tadrzynski" > wrote in message
>...
> > "S.Dunlap" > wrote in message
> > om...
> > > 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, http://diabeticgourmet.com/articles/314.shtml)
>
> 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