Cuban Mojo Hens

by zydecopaws on September 18, 2011

The nice folks at Pirate Jonny’s sent me some more spice mixes to review. I think it had something to do with my complaint about the Jerk spices being milder than expected, or possibly the comment regarding the scarcity of Caribbean Cowboys. If nothing else, you have to hand it to them for persistence. At any rate, a package containing three more seasoning samples showed up a couple of weeks ago and I finally got around to putting the Cuban Mojo to the test tonight. And as usual, I didn’t follow the instructions (well, suggestions) on the package.

The Cuban Mojo package clearly states that it is to be used on “Ribs-Pork-Chicken-Fish, veggies & eggs”. I didn’t have any of that on hand, but I did have a couple of game hens. They are sort of like the Chicken part of that “Ribs-Pork-Chicken-Fish” thing. At any rate, I dusted them up with the contents of the package, and on the BS Keg they went.

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The mix had a definite hint of citrus flavor in it, along with something that should not be inhaled unless you really like uncontrolled sneezing. The mix is a fine powder, and really set off the sinuses when I inadvertently inhaled it while sprinkling it on the hens. Don’t say I didn’t warn you…

The hens were served with some tater wedges (think Trashbag Potatoes, only thicker) prepared with EVOO, The Rub Company Original, and some granulated garlic. The meal was rounded out with tomatoes and mozzarella sliced over salad greens, drizzled with EVOO, balsamic vinegar, and sparkled with dried basil, pepper, and salt. I would have preferred this with fresh basil and no salad greens, but sometimes you work with what you have on hand…

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The hens might not have been a good choice for the Cuban Mojo seasoning. The test package was .6 of an ounce, and the finished result was mostly the taste of game hens with just a hint of the seasoning mix. The citrus flavor was the most pronounced, but so subtle that those of us with burned-out taste buds could barely discern. The flavor was good, but there just wasn’t enough of it. If I was to do this again, I would put it on a mild fish and would imagine that I would be very happy with it. Or use it with skinless chicken breasts so that the flavorings wouldn’t be overwhelmed by the taste of game hen skin.

Or maybe I should have held out until I could have located some of that “Ribs-Pork-Chicken-Fish” critter…

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