Mojo Marinade - From the movie "CHEF"
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- Опубликовано: 7 сен 2024
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here is the recipe:
¾ cup extra-virgin olive oil
1 cup lightly packed cilantro, finely chopped
1 Tbsp. finely grated orange zest
¾ cup fresh orange juice
½ cup fresh lime juice
¼ cup lightly packed mint leaves, finely chopped
8 garlic cloves, minced
1 Tbsp. minced oregano
2 tsp. ground cumin
Kosher salt and pepper
3½ lbs. boneless pork shoulder, in one piece
-- In a bowl, whisk together all of the ingredients. Transfer the marinade to a large resealable plastic bag and add the pork. Seal the bag and turn to coat; set in a baking dish and refrigerate overnight.
-- Preheat the oven to 425° and set a rack over a rimmed baking sheet. Transfer the pork to a work surface; discard the marinade. Fold the pork under itself, into thirds if necessary, and tie with string to form a neat roll. Season all over with salt and pepper and set it on the rack.
-- Roast the pork for 30 minutes, until lightly browned. Reduce the oven temperature to 375° and roast for 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center registers 160°; transfer to a carving board and let rest for 30 minutes. Discard the string before slicing across the grain.
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Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now RUclips Producer/Talent and his own line of sauces across America.
Jack's motto is "Do God's work and He will do your work!
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Jack...It's pronounced MO HO, not MO JOE.
Marcus Pollack LOL
Moco
For real... I'm not Latino...and I know that!! Lol
Put some say zane (Sazón) on there too while you're at it!! Lol
Just teasing, good video.
"Ohh, the recipe from Chef. Let me watch this."
"Make some MO-JOE."
"....I'm gonna head out..."
Hey have you seen chef?
+Poursa Nice meme, VARY GUUD
Hey thats pretty good
+Donny Persoons actually, its a storm drain
Hey Chef, love your channel. As a descendant of Cuban parents, I gotta say you touched my heart with this dish. (the oh boy; here it comes part) LMAO.
When my grandmother would prepare the Mojo, we would crush our garlic, use lemon, lime & sour oranges along with oregano, cumin salt & pepper olive oil (Spanish of course, LOL) only as that was our traditional recipe from my parents region of Cuba. We would warm the oil and add garlic and the juice combo along with herb and lightly saute them for simple traditional mojo. That is a Mojo sauce stand alone. Now with the marinading a pork, we would use same ingredients but we would use a round knife steel to poke holes into the pork to force the marinade into. This would really allow the pork to absorb the marinade well as oppose to just the outside with some penetrating inwards.
Something we in our family we extremely big on in our Mojo was the Garlic part. For the amount of Mojo I saw we would have probably used about 4 heads of garlic but that was just us.
Thanks for all the videos you make, I've tried a few of them and love them. Keep it coming.
I'm thinking you should have your own channel!
Please teach him how to pronounce MOJO!
@@bridgettholman4074 Sorry, I never saw the notification of your comment.
My wife & daughter would agree with you on me starting a RUclips channel; but I don't have a passion for it. I guess I'm just more of that grumpy stay-off my lawn Ole School kid and not too keen on all that Social Media attention that comes with having a RUclips channel. Maybe I should reconsider my views & ways and just jump into this new way of sharing one's food passion. ;)
@@mddmitch821 LOL, I find it odd that people aren't able to pronounce words in Spanish when Spanish is so easy and very Phonetic. But I suppose that different languages isn't for everyone.
Here's my best attempt at showing the pronunciation of Mojo. Mo-Ho 🙃
@@artierodriguez8334 you appear to be very knowledgeable in culinary arts, so with that being said I agree 💯!!
Good trick jack, to get the air out of zip lock bags submerge them upto the top in water this will squeeze the air out to almost a vacuum with no effort at all, love the show!
Hi Jack, invest in a dehydrator and dehydrate your left over herbs and put it in a jar you won't have to buy dried spices or herbs as you accumulate them. Just a suggestion. I do it all the time. You can grab your home grown oregano before it dies and dehydrate it:))
Jack, im pretty sure you are supposed to squeeze the edges of the fruit to get the most juice out not just rotate it.
Daniel Samples I squeezed as I rotated.
Leave fruit at room temperature, roll whole fruit, slice and then wring the fruit out on that little citrus cup.
See Canon
But you're completely wrong. You get more out of a cold, unrolled fruit.
Jack you can use your blender and make a thick slurry of your extra herbs (in ready mixed combos or individually), then freeze in ice cube trays. Once frozen, remove and place cubes into freezer bags and store for use during the "winter" months until your garden grows again. Don't forget to label them lol. You can also freeze them in whole leaf as well, just strip leaves place in trays and fill with water, freeze and store. If you want longer storage options you can freeze them using olive oil instead of water. These will store for much longer and helps resists browning and freezer burn. Don't throw the stems out though as they can be frozen and used in stocks. After stripping leaves, roughly chop then cram as many as you can into a small container (I use a tall, slim double shot glass set that I have), then freeze, remove, bag and store. These cubes also make a great gift.
Starcat Catherine Hale omg, that is a great idea.
Best way to keep fresh herbs is vacuum sealer i.e. a Food saver. They can be a pretty penny (about $100+) but they are worth the expense in the long run for its varied uses. Hack: the foodsaver brand bags are an expensive consumable. You can get rolls comparable bags with the necessary "air channels" via ebay dirt cheap. However, I wouldn't buy the machine via ebay w/o a some type of warranty. Last I did it cut out after only a few uses. Best to buy it is from walmart and upgrade with a protection plan for 6 bucks.
My grandma would simmer the garlic and cumin in the olive oil before adding the other herbs and juice
Dave Mack nice touch. must remember that
Jack, just thought you should know that using oranges work, however, for an authentic mojo marinade you need a variety of oranges very rarely found anywhere but Florida in the US. I'm not quite sure what the actual name of the oranges are, but we commonly refer to them as "sour oranges", because in fact, the fruit itself does not have an ounce of sweetness in it, unlike regular oranges.
I am a chef and I am from Miami stuck in Michigan and I love my Cuban sandwiches the movie is fantastic
"moe-joe" ...aaand i'm out
Hi Jack
If you want to make your fresh herbs stay fresh for longer, wrap them in kitchen paper and put them in a resealable plastic bag, and then wet the paper in the bag ( just enough so the paper is wet ) and seal the bag taking out most of the air at the last min. it will last for a long time in the fridge.
steve delsy thanks steve. I totally get what your saying. I've seen people do that. thanks.
Chef is an excellent feel-good movie. I hadn't even considered it until you mentioned it.
Jon Faveru actually only directed Iron Man 1, but I think wrote No. 2.
He Directed 1 & 2, but not 3
***** SwirlyJoe yes. SwirlyJoe is correct. directed 1&2 and exec produced #3. He also directed the xmas movie ELF and played the doctor in it.
+Cooking With Jack Show
have you seen chef?
My name chef?
Can't believe he's watched the movie but still says it like that
I love that movie I watched it on Netflix it's awesome
I haven't had a cuban sandwich since I lived in south florida almost 5 years ago.
Wow he does own a kitchen thermometer
I just saw this movie Chef a couple of months ago causee i am a Chef and i was completly amazed,i even wanna get my own foodtruck for Ecuador we dont have many of those here, is usch a awesome movie and i have tried to make Cuban Sandwiches few times but never with Mojo marinade it just seems awesome, so im gonna try it for sure, im new in ur channel and im watching all ur videos, its really great congrats.
Valeria Zambrano the citrus in the mojo marinade penetrates the meat so well
i can imagine so for sure ill try this soon and let u know how was it thanks Jack
I wish you would have tried it... Looked amazing.
Really black Pepper & mint in mojo that's a first for me .well everyone does there think when it comes to cooking.
there's a mint or spearmint leave called Yerba Buena in the drink mojito
Love that carving knife ---can't wait for the next video...
So glad you made this, they made it look so good in the movi3, loved the movie too. Thanks Jack
Btw, the end of this video makes for a great innuendo bingo challenge. Lol
YAAAAAAAAAAAAAAAAY.......Cuban sandwiches!!!!!!!!!
next you go to juice citrus if you roll the citrus on your counter first it softens it a bit and loosens all of the juice so you get more juice from the fruit.
I love that movie. I saw it on Netflix about 5 time..
Great Presentation Jack!! >>> Your Mississippi Delta Fan Club
The roast looks great. Jack, if you can grow oregano you can grow mint. It's like a weed so keep it in a pot not in the ground.
Hello Jack Wes here again i know what you can do with that extra mint if your worried about it going bad you can use it to make some mint ice cream here is a recipe INGREDIENTS
2 cups 2% milk
1 cup half-and-half
20 fresh mint leaves
¾ cups (raw) sugar
dash of salt
2 large egg yolks
1 teaspoon real vanilla extract
INSTRUCTIONS
Combine milk, half-and-half and mint leaves in a medium sized, heavy sauce pan or Dutch oven over medium-high heat. Heat until tiny bubbles form around the edge (which should be about 180 degrees). Do not let it boil!
Remove from heat, cover and let stand for ten minutes. That gives the mint flavor time to steep.
Uncover it and pour the mixture through a colander into a medium bowl. Press the mint leaves slightly with a big spoon to get all the flavor. Discard the leaves, and pour the liquid back into your pan.
In a new bowl, combine sugar, salt and egg yolks. Stir with a whisk until the mixture is pale.
Gradually add half of the milk mixture to the egg mixture, while stirring constantly with a whisk.
Pour the egg/milk mixture back into the pan with the rest of the milk.
Cook over medium-low heat for about two minutes (or to 160 degrees), stirring constantly.
Pour the mixture into a bowl. Stir in the vanilla extract.
Place the bowl in the fridge until the mixture cools completely, stirring occasionally.
Pour the mixture into your ice cream maker and follow the manufacturer’s instructions.
If you’d like the ice cream to harden up a little more, freeze it for a couple of hours.
or you can make some mint tea or both enjoy love the show Jack
thank you jack, I tried this and they are amazing
awesome
Keep doing what your doing jack
It was "wet and moist" Thanks for the video. Looks awesome!
Looked like a 6-7Ib roast. So you went for the fast cook - 2hrs vs 8Hr+ 250-275. Was it really tender later on? Amazing marinade
Something I learned from buying hormel brand products (and from what I can tell, your tyson pork shoulder is the same way) is ALWAYS look at the label and ingredient list to see if it's been injected with a salt solution. Hard to find tyson pork shoulders online but the one walmart product page I found does in fact list salt and water in the ingredient list, which means it was injected or brined.
Why do I bring this up? Because this is most likely the reason why the shoulder gushed liquid so much when you pulled the thermometer probe. Also you always need to adjust the salt in a recipe when you're using brined or salt solution injected products, plus they tend to have an odd texture, which is why I try to avoid them.
Something else I noticed is when you sliced into the finished product, it looked more like a roast you would cut, not a pork shoulder that would be fully tender. When a pork shoulder is fully tender it should just fall apart, an easy way to test without cutting into it is just poking it with a fork, it should go in and out with very little to no resistance. Otherwise the meat will be tough and probably won't shred very well for the sandwiches. Not sure if this is related to the factory injection, but it's something else to watch for.
But, the shoulder does look spectacular on the outside, the only change I would make is the roasting temp and time... I would lower it to like 325°F and cook it at that temp the whole time, for like 4-5 hours or until a fork has little or no resistance (or reaches 190°F internal temp). If the skin needs to be crisped up I would do that under the broiler or turn up the temp on the oven to like 500°F until it was crispy.
MY NAMA CHEF
🤣🤣🤣🤣🤣🤣🤣🤣
awsome dude my fav movie is chef also. but BTW its MOJO so in english u would say it like MOHO. LOL
Eduardo Espaillat sorry. my bad
Cooking With Jack Show
think "Mojito" exact same ingredients and pronunciation
Love that movie. Amazing movie.
You can dry herbs yourself, just hang them upside down on a piece of rope, like they do with flowers.
Steve Bergen wow. Never thought of that. I might do a video on that. thanks Steve
Cooking With Jack Show Be sure to do it in a dry place thought...
Cooking With Jack Show you can also use a dehydrator.
Steve, put those fresh herbs in a paper lunch bag to catch leaves. No herbs don't dehydrate well. Takes them 15 to 20 minutes on low.
jack, this is fantasssstic! I was drooling all over. hahah
woot woot i see jack making some Cuban sandwich.
Do you have a cookbook? If so, I'm unable to find it. Thanx!
That roast look so freaking good! And the charred parts are my favorite!
Make it quarterly.....the charr is the best part to me
this is amazing recipe. I use it all the time! very good stuff
amazing movie!
Man that had some nice color. I really want to try that marinade so thanks for sharing!
The colour of... ash?
Hey thats pretty good
I miss 5 years ago :/
I liked that movie too Jack. It would be cool if you made some beignets.
in the movie it looks like martin pours a bunch of vinegar from jugs into the marinade. is that correct? maybe it's olive oil?
Are those oranges, they are enormous.
You can always buy a dehydrator and dry your extra herbs
The marinade reminds me of the ingredients in Mint Chutney. A little different, Mint Chutney has a couple more things and doesn't use orange juice, but lemon, but it's similar. It would probably make a rocking marinade. Can't wait to see you make the cubano.
looks great Chef
Hey Jack, do you have any recipes for an Orange Chicken dish?
there's some green looking stuff (maybe guacamole?) on the pork in the movie when it gets pulled outta the oven, do you know anything about that?
tomatillo
Wao is Fantastic...
Making it this weekend...Awesome video!
i love mo joe!!!
You're supposed to use the citrus zest too.
Knife skills embarrassing man
ayy, das pretty good.
Man that looked so good. I wanted that piece you carved off. Man great job. Lucky wife
oh drool.. that looks so good! If I wasn't already making lasagna lol I'd sure be making this instead! I LOVE the Chef movie!! watch it all of the time. Check out Today's Special, I think you'll like that one as well..
Love the film, shame there isnt as many films like it, have you watched the chef's table jack? thats a good watch.
Nudged GS no. what is the chef's table?
Its a 5 or 6 episode series on netflix that follows some of the most renown chef's in the world and what they do to help the places they live in, also goes into detail about culture, really good watch if your into stuff like that.
Love the movie - now trying the food. Have this marinating now for memorial day! Hot dogs and hamburger - no way! It's Cuban sammies and roasted corn!
mine is marinating in the fridge but i need to know how long to roast it
Jack, clearly you need a knife sharpener. Americas Test Kitchen recommends this one
Chef'sChoice Trizor XV Knife Sharpener . Personally, I have fetish for sharp knives and use a Tormek grinder mostly but do have a Master Grade sharpener. I would recommend you go with the Chef Choice as it is the cheapest option. I love your videos even though you offered no help as to why I could not post comments. I know, you are too busy to help everyone.
Jeff Stanley love your suggestion. I will sharpen them asap. I never could find out why you couldn't post. I've had issues at my end with replying sometimes. I don't know why. RUclips comment section has so much room for improvement.
Cooking With Jack Show I am now able to post and for the benefit of your many fans I am providing the fix that I used in case you are asked again. Go to Tools>internet options>privacy>advanced>and check the option to accept third party cookies. My system accepts first party cookies as well but whether that is necessary is unknown to me. Another great video and it keeps us coming back for more.
Basically gets fired from his executive chef position and rediscovers himself and get his passion and fire back, as well as his family and wife
Luv this Jack thanks!!!!!! And mojo is pronounced "Moho"..... Take care
If you a chef, you need it a better knife then that . Lol
Alright I scrolled downed comments to make sure it wasn't said. But I wonder if you regret not keeping the Omega juicer now? It would have got the most juice out of those oranges and limes.
Jack, your awesome
how do you think it would be if you injected the flavor too and not just marinade it
Love the video. My wife and I love the movie, The Chef as well, we watch it every few months. I applaud you for brining the film to life. Are you familiar with the movie Mr. Church. Would you consider making a video based on one of his recipes?
so does this recipe work with beef or lamb?! and if so which cut of meet is best? or do I still go for the shoulder?
that looked great by the way thanks for sharing the recipe
Hi Jack,
Looks scrumptious! If I want to save some of the pork for later, how long will this keep? and how should I store/reheat it so it keeps the juices? thanks!
- Hans
Like the film but let's not forget he's also a white guy from New York trying to be a Cuban guy who wants to get back in touch with his Latino roots (who learned how to be an "authentic" chef from a Korean American guy who identifies as semi Latino). So....there's still that.
Jack would you ever make authentic Mexican food like barbacoa (cow head) or ( cheek meat of a goat)
Jay 5'8 sure but I can't find exotics in TN. I do however get buche tacos and lengua tacos here in town. very good like the streets of LA
I also get tripe and tendon in my Vietnamese soup
Cooking With Jack Show do you think you could incorporate that into a show like start a street food series
Cooking With Jack Show or do it on your Jack on the go channel that would be so awesome or maybe see if other subscribers would be interested in that
my namacheffffffff
CHEFF
DA MAN HAS COOKED! AWESOME!
Looks good jack!
yum! yum!! yummy!! looks delicious!!
Is that a whole pork shoulder? That looks good. I bet it makes a mean BBQ
great channel, been watching a while and i know that sponsored videos help your income but i can't take the endorsements - good luck on the road to 1,000,000 Jack
Can I use the store bought orange juice
Looks delicious, Jack! Good job
question brother how many oranges an lime did u use?? how much of the other ingredients did u put it there too?? and can you the moho fot the sauce plz comment back thank you
Jon Favreau only directed the first 2 iron man movies, Shane black directed the third
Man Oh Man! That roast looks absolutely appetizing! Did you even consider doing it on your Traeger?
Bet you got kind of workout hand juicing all that citrus, I have one of those things ;)
A note on your knives, Jack - I've never seen you use a steel.
Looks like you are using the Victorinox Forschner with Fibrox handles, and these are some great knives for the buck! Super sharp out of the box, I have several, love 'em! Yours seem relatively new because the logo is still on the blade - this will vanish with use and hand washing (by hand only, never dishwasher). Perhaps your knives only need a honing, instead of a sharpening, as some have suggested, and they are on the right track.
If you bought a new "block" of knives, it may have come with a steel, often mislabeled as a 'sharpening steel' instead of a 'honing steel' ...and if it - did use it! For *Honing*...seriously!
A *honing* device realigns the *edge* (originally produced by the *sharpening*) which has suffered from normal use. *Sharpening* creates a new *edge*, which should be regularly *honed*, to ensure normal use, until it actually needs *sharpening* again...lather, rinse, repeat over the years:)
HOLY CRAP!! I just cut my finger whilst tryin' to a to type this!!
The keyboard is not as sharp as it used to be....;)
No joke Jack, if you just search "Honing vs Sharpening" or similar you'll probably gonna learn more than the stuff I've posted.....but it's true... >ahem
Randy T. Scarecrow I do use a steel. I never show it on camera. I hone about once a month or so and I sharpen twice a year. I should do more but I get lazy
Looks good... A bit too charred for me though. Has anybody tried to sous-vide one of these bad boys? I was given a circulator and I wouldn't mind putting it to work on a Cuban style pork shoulder but I don't have a clue has per time and temp... Thanks!
Keep up the good work Jack!
heei is that have to use fresh oregano what if i use dry any diffrent thing ? or i can make 2 of them ?
Hi! Great video and great Movie as well, My question is, is it gonna the same temperatures with beef? if yes can you please say by celsius just for making sure. If that is works with beef basically but i am gonna try it anyway. Thanks!
You are supposed to zest the citrus before you juice them. The zest goes in the marinade. This is almost exactly the same recipe I sent you a couple of months ago.
Ken Gaines yes Ken. It was very close. You had a few more things.
YUM
If you microwave your fruit for twenty seconds, you get A LOT more juice out of the fruit. Beano's tips!!
What is the name of that big knife at the end??? I really wanna get one