APCA Member News
June 2001                                                            American Personal Chef Association
 
Feature Recipe
Contributed by Personal Chef Karen Naranjo

Authentic, Fabulous
Cuban Pork Roast


This recipe was nominated by two of Karen's personal chef clients for inclusion in the recent Seattle PBS "KCTS Chefs VI" recipe contest. During the taping of the show the Puget Sound personal chefs were volunteering for PBS by answering the pledge phones and Karen, although not doing any demo cooking that day, gave PBS a brilliant interview that had viewers call in about our services as well as pledges.

In their nominations, Karen's clients said:

"Karen provided her professional chef service to me last September and her Cuban Roast Pork was the main dish. Everyone at my party absolutely raved about the pork and pressed Karen to share her recipe. "
- Jo Ann C. - Lynnwood, WA

"Karen makes the most fabulous Cuban Pork you can imagine"
- Laurie N. -  Marysville, WA


My father- in law in Miami insired a lot of my Cuban cooking when I lived there. He was always cooking something when we'd go & visit and I always looked forward to learning more from him. This is his Mojo recipe. - Karen

Mojo Delfo
Makes 3 cups

2 whole heads of garlic seperated & peeled
2 tsp oregano
4 tsp ground cumin
1/2 tsp black pepper
1 tsp salt to taste
1/4 c good quality olive oil
1 1/2 c lime juice
1/2 c orange juice
1 lb thinly sliced onions

With a mortar & pestle start smashing the garlic along with the spices, salt & pepper making a paste. add olive oil 1 tablespoon at a time to infuse the flavors. Juice limes & orange. Combine with garlic mixture stirring to mix well. add more salt if desired at this time.

8-10 lb fresh picnic ham with skin on
6 cloves of garlic sliced
Salt & pepper

Place meat in a deep baking dish. Make deep slits in ham & insert garlic slices. Salt & pepper the ham. You may use a baster to inject marinade into slits. Cover roast with sliced onions the cover roast with plastic wrap & marinate in refrigerator. You may place meat in a large plastic bag & pour marinade over... Marinate in refrigerator minimum of 12 hrs up to 3 days.

Preheat oven to 350 degrees. Place skin side down & roast for 1 hr. Lower heat to 250 degrees & continue roasting until core temperature reaches 180 degrees. In the meantime place marinade in a saucepan & boil gently for 5-7 minutes. Baste with the marinade. When finished cooking, place meat, skin side up & place under broiler to crisp the skin.