Mojo T Bones Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED T-BONE STEAKS



Grilled T-Bone Steaks image

This is an excellent marinade for any steak. The flavor is just wonderful. Our T-bones came out perfect. Very tender with a wonderful flavor. The original recipe is from TOH with some changes to suit our taste. Prep time does not include the time it takes to marinate the steaks.

Provided by Nimz_

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 cup water
1/2 cup light soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon McCormick's Montreal Brand steak seasoning
1/2 teaspoon garlic powder
1/2 teaspoon chipotle hot sauce
1/4 teaspoon pepper
2 -3 garlic cloves, smashed
2 beef t-bone steaks (1 in thick)

Steps:

  • In a large resealable plastic bag, combine the first 11 ingredients.
  • Add steaks.
  • Seal the bag and turn to coat.
  • Refrigerate overnight, turning as often as you can. (I actually marinated my for a day and a 1/2.).
  • Drain and discard marinade.
  • Grill steaks, over high heat for about 5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done 170 degrees).

MOJO GRILLING MARINADE



Mojo Grilling Marinade image

This mojo marinade is delicious for use with meats and fish before grilling. It's a great marinade for grilled flank steak, whole pork loins, and on whole rotisserie chickens! Meat and chicken should be marinated overnight, fish only needs one hour.

Provided by Deb Blagg

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 15m

Yield 12

Number Of Ingredients 12

6 cloves garlic, coarsely chopped
½ cup minced yellow onion
1 cup freshly squeezed orange juice
½ cup freshly squeezed lime juice
½ teaspoon ground cumin
1 teaspoon dried oregano flakes
½ teaspoon lemon-pepper seasoning
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt
¼ cup chopped cilantro
1 teaspoon hot pepper sauce (e.g. Tabasco™)
1 cup olive oil

Steps:

  • Pulse the garlic and onion in a blender until very finely chopped. Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot pepper sauce. Blend until thoroughly incorporated. Pour in the olive oil, and blend until smooth.

Nutrition Facts : Calories 177.3 calories, Carbohydrate 4.4 g, Fat 18.1 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.5 g, Sodium 183.7 mg, Sugar 2.2 g

LECHON ASADO CON MOJO (CUBAN GRILLED PORK WITH MOJO)



Lechon Asado con Mojo (Cuban Grilled Pork with Mojo) image

This is the garlicky and grand centerpiece of the Cuban celebration. The pork needs at least 8 hours to marinate in the mojo and about that long to cook, but the results-unbelievably tender meat and crisp, crackly skin-are worth the wait.

Provided by Julissa Roberts

Categories     Main Course

Yield 10

Number Of Ingredients 13

50 peeled cloves garlic
5/8 oz. kosher salt (1-1/2 Tbs. Diamond Crystal or 1 Tbs. Morton)
1 Tbs. freshly cracked black pepper
1 Tbs. dried oregano
1/4 cup plus 2 Tbs. fresh orange juice (from 1 medium)
1/4 cup fresh lemon juice (from 1 large)
2 Tbs. fresh lime juice (from 1 small)
1 6- to 8-lb. bone-in, skin-on pork shoulder
1 medium red onion, thinly sliced
2/3 cup olive oil
1/3 cup fresh lemon juice (from 1-1/2 lemons)
3 large lemons, cut into wedges
Flaky sea salt, such as Maldon

Steps:

  • Combine the garlic, salt, pepper, and oregano in a food processor and pulse until finely chopped. Transfer to a medium bowl and whisk in the juices. Reserve 1/2 cup of the mojo and refrigerate until ready to serve.
  • Use a paring knife to make 20 deep slits all over the pork. Using your fingers, push the remaining mojo into the slits. Wrap the pork well in plastic wrap, place skin side up on a rimmed baking sheet or platter, and refrigerate for at least 8 hours.
  • Let the pork sit at room temperature for 1 hour before cooking. Meanwhile, set up a charcoal or gas grill for indirect cooking between 325°F and 350°F; if using a charcoal grill, bank the lit, ashed-over coals to one side of the grill. Cover the grill, and adjust the vents as needed to reach the temperature range. For a gas grill, cover the grill, turn off one or more of the burners, and adjust the active burner(s) to reach the temperature range.
  • Pat the pork skin dry with paper towels. Put the pork, skin side up, on the cooler part of the grill and cook, rotating (but not flipping) every couple of hours, until the skin is crisp and an instant-read thermometer registers 190°F to 200°F in the center of the pork, 6 to 8 hours.
  • Toward the end of the pork's cooking, combine the reserved 1/2 cup mojo, the onion, olive oil, and lemon juice in a 2-quart saucepan. Cook, stirring often, over medium-low heat, until the onion softens and the flavors meld, about 8 minutes. (The mojo can sit at room temperature for a few hours.)
  • Transfer the pork to a cutting board. Remove the skin. Tent just the pork with foil and let sit for up to an hour before serving. Scrape off and discard the soft fat underneath the skin, then cut the crispy part (the crackling) into bite-size pieces. Transfer to a small platter, add a few lemon wedges, and serve the chicharrones (cracklings) as an appetizer.
  • Meanwhile, use your hands to break the meat into chunks and transfer to a large bowl. Pour about 1/3 cup of the mojo over it and toss to coat. Transfer to a large platter along with the remaining lemon wedges. Sprinkle with the sea salt and serve, passing the remaining mojo around the table with it.

Nutrition Facts : ServingSize 10, Calories 430 kcal, Fat 260 kcal, SaturatedFat 7 g, TransFat 29 g, Carbohydrate 10 g, Fiber 1 g, Protein 32 g, Cholesterol 110 mg, Sodium 1400 mg, UnsaturatedFat 20 g

ROCK'S T-BONE STEAKS



Rock's T-Bone Steaks image

This seasoning makes any steak awesome. This is the best. It doesn't overpower the steak. I can't eat a steak out anymore because I always compare it to this seasoning.

Provided by Rocky

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 15m

Yield 4

Number Of Ingredients 9

4 teaspoons salt, or to taste
2 teaspoons paprika
1 ½ teaspoons ground black pepper
¾ teaspoon onion powder
¾ teaspoon garlic powder, or to taste
¾ teaspoon cayenne pepper, or to taste
¾ teaspoon ground coriander, or to taste
¾ teaspoon ground turmeric, or to taste
4 (16 ounce) t-bone steaks, at room temperature

Steps:

  • Preheat an outdoor grill for high heat, and lightly oil the grate. Stir the salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric together in a small bowl; set aside.
  • Rub the steaks on all sides with the seasoning mixture. Cook on the preheated grill to your desired degree of doneness, 3 to 3 1/2 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Nutrition Facts : Calories 928.7 calories, Carbohydrate 2.5 g, Cholesterol 258.5 mg, Fat 43.9 g, Fiber 1.1 g, Protein 123 g, SaturatedFat 15.9 g, Sodium 2667 mg, Sugar 0.4 g

JUICY CUBAN MOJO PORK ROAST (CHEF MOVIE RECIPE)



Juicy Cuban Mojo Pork Roast (Chef Movie recipe) image

This is the Mojo Marinated Roast Pork from the John Favreau movie "Chef". The recipe was created by rock star LA chef Roy Choi. The flavours of the marinade are classic Cuban, citrusy and strong. It infuses into the pork incredibly well. I made this with boneless pork shoulder because I made it specifically with the intention of using leftovers to make Cubanos (Cuban sandwiches) and boneless is easier to slice. But it can also be made with bone-in pork (add 0.5kg/1lb to the pork weight). This roast is extremely tender though is still suited to carving rather than "pulling apart" with tongs - though I also provide the cook times for a pulled Cuban pork option!

Provided by Nagi | RecipeTin Eats

Categories     Pork     Roast

Time 3h15m

Number Of Ingredients 15

3/4 cup extra virgin olive oil
1 cup cilantro / coriander, (lightly packed)
1 tbsp orange zest
3/4 cup orange juice, (fresh)
1/2 cup lime juice
1/4 cup mint leaves, (lightly packed)
8 garlic cloves
1 tbsp fresh oregano leaves, (packed (or 1/2 tbsp dried oregano))
2 tsp ground cumin
1 tsp salt
1 tsp black pepper
4 lb / 2 kg pork shoulder / pork butt, (skinless and boneless (not loin or leg roast, will dry out))
2 tbsp lime juice
1/4 cup orange juice
Salt and pepper

Steps:

  • Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
  • Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
  • Remove the pork from the Marinade and leave on counter for 1 hour (bring to room temp). Reserve the Marinade.
  • Preheat oven to 220°C/425°F (200°C fan).
  • Roast, uncovered, for 30 minutes. Base with pan juices.
  • Reduce heat to 190°C/375°F (170°C). Roast for another 1 1/2 - 2 hours, basting every half hour, until the internal temperature reaches 70°/160°F. At this temperature, the pork is cooked, still juicy, and carvable, as it is intended to be (Note 1)
  • Fall-apart tender alternative (not slicable, meat falls apart): Roast at 160°C/320°F (all oven types) for 3 1/2 hours, or until the meat can be easily shredded using 2 forks (check on side).
  • Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. I decorated mine with pan fried slices of oranges and extra cilantro/coriander leaves.

Nutrition Facts : ServingSize 229 g, Calories 538 kcal, Carbohydrate 4.2 g, Protein 31.3 g, Fat 44.5 g, SaturatedFat 13.5 g, Cholesterol 113 mg, Sodium 356 mg, Sugar 2.1 g, UnsaturatedFat 31 g

MOJO MARINATED PORK



Mojo Marinated Pork image

Provided by Bobby Flay

Categories     main-dish

Time 3h25m

Yield 8 servings

Number Of Ingredients 22

4 1/2 cups fresh orange juice, divided
1 1/4 cups fresh lime juice, divided
1 orange, zested
1 lime, zested
1/2 cup finely chopped fresh oregano, divided
12 cloves garlic, coarsely chopped
1/2 cup olive oil
1 bone-in pork shoulder (about 4 to 6 pounds), trimmed of excess fat
Salt and freshly ground black pepper
Mojo Dipping Sauce, recipe follows
Plantains with Rum and Brown Sugar, recipe follows
8 cloves garlic
1 serrano chile, chopped
3 tablespoons chopped cilantro leaves
Salt
1/2 cup orange juice
1/4 cup lime juice
1/4 cup extra-virgin olive oil
4 tablespoons unsalted butter
1/2 cup light brown muscavado sugar
3 ripe plantains, peeled and sliced on the bias into 1/2-inch-thick slices
1/2 cup dark rum

Steps:

  • Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.
  • Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
  • Preheat the oven to 425 degrees F.
  • Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.
  • Serve the pork with the Mojo Dipping Sauce and the Plantains with Rum and Brown Sugar.
  • Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.
  • Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.

PAN SEARED T-BONE STEAK



Pan Seared T-Bone Steak image

Stay in and bring the steakhouse to you. It's easier than you think to make a juicy, perfectly-seared T-bone at home. A hot pan and a few ingredients are all you need for this impressive dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 3

1 1/2 pounds bone-in T-bone or porterhouse steak, 1 1/2 to 2 inches thick (see Cook's Note)
Kosher salt and freshly ground black pepper
1 tablespoon canola oil

Steps:

  • Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
  • Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.

CUBAN MOJO CHICKEN



Cuban Mojo Chicken image

Roasted chicken marinated in a fantastic Cuban Mojo marinade! it's citrusy, garlicky, with fresh lime flavours and cilantro. Packs some serious flavours!

Provided by Nagi

Categories     Dinner

Time 13h

Number Of Ingredients 14

2 pound bone in chicken thighs and chicken drumsticks (about 8 pieces total)
⅓ cup extra virgin olive oil
½ cup cilantro leaves (lightly packed)
1 teaspoon orange zest
⅓ cup orange juice (fresh)
¼ cup lime juice
¾ teaspoon dried oregano
1 teaspoon cumin powder
1 ½ tablespoon fresh mint leaves
4 garlic cloves
1 teaspoon salt
½ teaspoon black pepper
1 orange (cut into wedges)
cilantro leaves (for garnish)

Steps:

  • Place the marinade ingredients in a food processor. Blend until the cilantro is finely chopped.
  • Pour the marinade over chicken in a large bowl. Cover with cling wrap and marinate for 12 - 36 hours.

Nutrition Facts : Calories 419 kcal, Carbohydrate 6 g, Protein 25 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 151 mg, Sodium 585 mg, Sugar 3 g, ServingSize 1 serving

SLOW COOKER CUBAN MOJO PORK



Slow Cooker Cuban Mojo Pork image

Tender, Slow Cooker Cuban Mojo Pork is full of garlic and citrus flavors. It's a simple dump-and-go recipe that marinates in a Cuban mojo sauce in the crock pot. And the leftovers make the best Cuban sandwiches ever!

Provided by Amy Nash

Categories     Dinner

Time 6h10m

Number Of Ingredients 13

3-4 pound boneless pork shoulder or pork butt
8 cloves garlic
1/2 cup fresh orange juice
1/2 cup fresh lime juice
1/4 cup olive oil
Zest of 1 orange
Zest of 1 lime
1 cup cilantro (finely chopped)
1/4 cup lightly packed mint leaves
2 teaspoons dried oregano
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • In a food processor or blender, combine all of the ingredients except for the pork shoulder and pulse until everything is finely chopped. If you do not have a food processor or blender, just finely chop the herbs and mince the garlic, then combine everything in a bowl and whisk together. Set aside about 1/3 cup of the mojo sauce for later and keep it in the fridge while the pork cooks.
  • Place the pork shoulder in the slow cooker and pour the mojo sauce over it. Cover and cook on HIGH for 5-6 hours or on LOW for 8-10 hours.
  • When the pork is fully cooked and tender, carefully transfer it to a baking sheet and bake in a 400 degree F oven for 15-20 minutes until browned on top. While doing this, you can thicken the cooking juices remaining in the slow cooked using a slurry made from 1 tablespoon of cornstarch mixed with 1 tablespoon of water, if desired. Just stir it in, cover, and cook on HIGH for 20-30 minutes while browning the pork and shredded it.
  • Pull the Cuban mojo pork apart using two fork or just by chopping with a large knife a few times to break it up into tender chunks. Drizzle with reserved mojo sauce, if desired, and serve with the remaining juices from the slow cooker.

Nutrition Facts : Calories 305 kcal, Carbohydrate 5 g, Protein 32 g, Fat 17 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 102 mg, Sodium 550 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 11 g, ServingSize 1 serving

SLOW COOKER CUBAN MOJO PORK



Slow Cooker Cuban Mojo Pork image

This Mojo Pork is marinated with the best citrus and garlic Mojo Criollo and slow cooked until fork-tender. The perfect crock pot dump-and-go Cuban pork recipe!

Provided by Chef Kathy McDaniel

Categories     Dinner     Main Course     Slow Cooker

Time 6h10m

Number Of Ingredients 12

1 (4-pounds) pork shoulder or pork butt ((bone-in or boneless)
1 1/2 teaspoons salt
1 teaspoon ground black pepper
3/4 cup orange juice, freshly squeezed
1/2 cup lime juice, freshly squeezed
Zest of 1 orange
Zest of 1 lime
1/2 cup olive oil
8 cloves garlic, chopped finely
2 teaspoons dried oregano
2 teaspoons ground cumin
1/4 cup chopped cilantro ((lightly packed))

Steps:

  • Using a paring knife, make a few slits all over the surface of the pork. (See Note 1)
  • Place the pork roast in the slow cooker and add the rest of the ingredients. Make sure the pork gets coated with the marinade.
  • Cover and cook on high for 5 - 6 hours or on low for 8 or until tender.
  • At this point, the pork is fully cooked and can be served with the cooking juices or you can make a quick sauce (see Note 2)
  • To crisp up the top, carefully remove the pork from the slow cooker and place it onto an aluminum foil lined baking sheet. Bake on a preheated 400 degrees F oven for about 15 to 20 minutes or until nicely browned.
  • Remove from the oven and let it rest for 10 minutes before serving. You will be able to shred the meat with a couple of forks. Yes, it will be that tender!
  • Serve with the remaining juices from the slow cooker or sauce. (See Note 2)

Nutrition Facts : Calories 140 kcal, Carbohydrate 5 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 1601 mg, Sugar 2 g, Fiber 1 g, ServingSize 1 serving

LIME, GARLIC, AND OREGANO MOJO



Lime, Garlic, and Oregano Mojo image

Provided by Douglas Rodriguez

Categories     Sauce     Fruit Juice     Citrus     Garlic     Herb     Marinate     No-Cook     Low/No Sugar     Lime     Spring

Yield Makes approximately 2 1/2 cups

Number Of Ingredients 6

3/4 cup olive oil
1 1/2 cups freshly squeezed lime juice
3 tablespoons minced garlic
1 teaspoon ground cumin
1/2 cup chopped fresh oregano leaves
1 1/2 teaspoons salt

Steps:

  • With a wire whisk, blend the olive oil, lime juice, garlic, cumin, oregano, and salt in a mixing bowl. Keep refrigerated for up to 2 days.

MOJO T-BONES



Mojo T-Bones image

Make and share this Mojo T-Bones recipe from Food.com.

Provided by 2Bleu

Categories     Steak

Time 35m

Yield 2 serving(s)

Number Of Ingredients 17

1/4 cup olive oil
1/2 cup fresh lime juice
2 tablespoons minced garlic
1/2 teaspoon ground cumin
1/4 cup chopped fresh oregano leaves
1 teaspoon kosher salt
2 (12 ounce) beef t-bone steaks
4 tablespoons butter
2 tablespoons chopped onions
1 tablespoon chopped garlic
1 tablespoon chopped habanero
2 cups cooked macaroni
1 cup shredded monterey jack cheese
1/2 cup poblano chili paste, made by roasting, peeling, and pureing chilies
kosher salt, to taste
black pepper, to taste
2 green onions, whole and washed

Steps:

  • MOJO: whisk together all of the Mojo ingredients (except the steaks). Reserve 1/4 cup of marinade, covered, in the fridge. Marinate the steak in the remaining Mojo for 1 hour prior to grilling.
  • MACARONI: Heat butter in a large skillet and sauté the onions, garlic, and habanero until just tender. Add the cooked macaroni, cheese, and poblano puree. Mix thoroughly and season to taste. Keep warm.
  • GRILL: Grill the steak to desired doneness. Trim the roots off the green onions and grill them alongside the steak.
  • SERVE: Place macaroni onto a plate. Place the steak atop the macaroni and spoon reserved Mojo over the steaks. Place grilled green onion stalks over top.

Nutrition Facts : Calories 1697, Fat 122.2, SaturatedFat 49.5, Cholesterol 318.9, Sodium 1533, Carbohydrate 60.9, Fiber 8.3, Sugar 3.7, Protein 89.9

More about "mojo t bones recipes"

PERFECTLY GRILLED T-BONE STEAK RECIPE - SERIOUS EATS
2014-05-01 Perfectly Grilled T-Bone Steak Recipe The key to the best grilled T-bone steak: Start over low heat, with the tenderloin away from the heat source, then finish it over high. By. Joshua Bousel. Joshua Bousel. Facebook; Instagram; Twitter; Website; Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes …
From seriouseats.com
Category Mains
Total Time 1 hr 30 mins


MOJO SKIRT STEAK - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Grilled Skirt Steak With Mojo Marinade Recipe hot www.seriouseats.com. Skirt steak, with its coarse texture and hearty grain is a great cut for marinating, particularly when the marinade is a garlicky mix of lime and orange juice. As it chars over a hot flame, the interior ends up buttery-rich. Serve this steak with grilled potato wedges for a complete meal. Mojo-Marinated Skirt …
From therecipes.info


MOJO T BONES RECIPES
Make and share this Mojo T-Bones recipe from Food.com. Provided by 2Bleu. Categories Steak. Time 35m. Yield 2 serving(s) Number Of Ingredients 17. Ingredients; Nutrition; 1/4 cup olive oil : 1/2 cup fresh lime juice: 2 tablespoons minced garlic: 1/2 teaspoon ground cumin: 1/4 cup chopped fresh oregano leaves: 1 teaspoon kosher salt: 2 (12 ounce) beef t-bone steaks: 4 …
From tfrecipes.com


CUBAN MOJO PORK CHOPS - OMAHASTEAKS.COM
Place thawed pork chops in a zip lock bag with the marinade and put in fridge to marinade for 8 to 24 hours. Preheat grill on high. Remove pork chops from marinade and season pork chops with All Natural Seasoning. Place on grill. Cook pork chops for 4-5 minutes on each side. Cuban Mojo Marinade. Combine all ingredients and mix well.
From omahasteaks.com


GRILLED T BONES WITH MUSHROOM SAUCE RECIPE
Grilled t bones with mushroom sauce recipe. Learn how to cook great Grilled t bones with mushroom sauce . Crecipe.com deliver fine selection of quality Grilled t bones with mushroom sauce recipes equipped with ratings, reviews and mixing tips. Get one of our Grilled t bones with mushroom sauce recipe and prepare delicious and healthy treat for ...
From crecipe.com


MOJOTBONES RECIPES
Make and share this Mojo T-Bones recipe from Food.com. Provided by 2Bleu. Categories Steak. Time 35m. Yield 2 serving(s) Number Of Ingredients 17. Ingredients; Nutrition; 1/4 cup olive oil : 1/2 cup fresh lime juice: 2 tablespoons minced garlic: 1/2 teaspoon ground cumin: 1/4 cup chopped fresh oregano leaves: 1 teaspoon kosher salt: 2 (12 ounce) … From tfrecipes.com. …
From tfrecipes.com


MARINATED PORK SHOULDER RECIPES - ALL INFORMATION ABOUT ...
Glenn's Marinated Pork Shoulder | Allrecipes | Recipe Summary test great www.allrecipes.com. Cook marinated pork shoulder on the prepared grill 3 hours, or until the internal temperature has reach a minimum of 165 degrees F (75 degrees C) I followed this recipe exactly and I grilled an 8 lb. pork shoulder over an indirect 300-350 degree gas fire. It took about 5 hours to cook to 160 …
From therecipes.info


T BONE STEAK SOUP RECIPES - FOOD NEWS
Perfect t bone steak recipe tipbuzz pan seared t bone steak recipe food network kitchen t bone steak with garlic and rosemary recipe kitchen swagger perfect t bone steak recipe tipbuzz. Perfect T Bone Steak Recipe Tipbuzz Pan Seared T Bone Steak Recipe Food Network Kitchen . Grilled T-Bones with Mushroom Sauce Recipe. Preparation. Preheat oven to 325 F. Heat the …
From foodnewsnews.com


"PRIMAL GRILL WITH STEVEN RAICHLEN" MAKE NO MIS-STEAK (TV ...
2008-05-24 Make No Mis-Steak: With Steve Raichlen. How to grill the perfect steak. Recipes include: Korean Grilled Ribeyes, Tuboc T-Bones and Argentinian Fillet Minon.
From imdb.com


ASTRAY RECIPES: T-BONE STEAK
Grill the steak to the desired doneness and spoon a little of the mojo over it. Grill the green onions. Serve the steak on the macaroni with the green onions on top of the steak. Yield: 4 servings GOURMET GETAWAYS SHOW # GG1A04 from Windows on the Green and Chef Robert McGrath ~Mojo:-Similar recipes. Boiled bones; Boned bass provencal; Boned ...
From astray.com


GRILLED BEEF STEAK RECIPES - COOKSRECIPES.COM
Find recipes for grilled beef steaks, including T-bone, flat iron, flank, ribeye, tri-tip and sirloin steaks.
From cooksrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #for-1-or-2     #main-dish     #beef     #easy     #meat     #steaks     #number-of-servings

Related Search