See the recipe for this seasoning here:
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How would you pair chicken seasoned with this? What about Pork?
- posted
18 years ago
How would you pair w/ Cuban Mojo?
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- posted
18 years ago
In both cases, I'd go with a high acidity white to counteract the acidity of the mojo: Muscadet or Chenin Blanc from the Loire, SB from the Loire or NZ, or Champagne.
Good luck! Mark Lipton
- Vote on answer
- posted
18 years ago
I'd agree with Mark, acidity is needed to handle the citrusy mojo sauce. I made mojo pork tenderloins from recent Gourmet cookbook, Gruner Veltliner did well. NExt time I'd try Savennieres.