Boniato Mash With Mojo Food

EASY CHICKEN BURRITOS WITH MOJO

Steps:

• Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper.
• To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice.
• Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
• Yield: 8 servings
• Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans.
• In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper.
• Yield: 8 servings

CAPTAIN MOJO

Steps:

• In blender add all ingredients, except mint, and blend until smooth. Pour into a collins or hurricane glass and garnish with fresh mint.

GRILLED TUNA WITH MOJO

Steps:

• 1. Heat an outdoor grill or a stovetop grill pan to medium-high.
• 2. Halve chile lengthwise, remove stem, and scrape out seeds.(For maximum heat, do not remove seeds.) Thinly slice chile and set aside.
• 3. Stir garlic and olive oil together in a medium microwave-safe bowl, cover loosely with plastic wrap, and microwave on HIGH until garlic is soft and aromatic, about 2 minutes. Stir in chile, lime juice, cilantro, and 1 teaspoon salt to hot oil. Set mojo aside to cool until ready to serve.
• 4. Brush tuna with olive oil and season generously with about 1/2 teaspoon salt and black pepper, to taste. Grill, turning once, until distinct grill marks are seared into fish, 3 to 5 minutes per side for medium rare or 4 to 6 minutes for medium-well. Let rest for 5 minutes.
• 5. Slice each tuna steak in half, divide among plates, and drizzle with some of mojo. Serve with green beans and any remaining sauce on the side.

BLACK BEAN SOUP WITH MOJO

Steps:

• Put black beans, pork ribs, water, rum, garlic head halves, onion, salt, bay leaves, oregano, cumin, and crushed red pepper in a slow cooker; cover and cook on LOW until the beans are tender and the meat is falling off the rib bones, about 8 hours.
• Remove the ribs from the soup. Using a handheld immersion blender, partially puree the soup until it is creamy but still has some texture from whole beans. (Or puree half the soup in a blender and stir it back into the slow cooker.) Pull the meat from the rib bones, shredding it into large pieces, and stir it into the soup.
• Mojo: Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes. Stir in the lime juice, cilantro, and salt and set aside until ready to serve.
• Ladle the soup into warmed bowls and drizzle each serving with some mojo. Pass the remaining mojo.

FLORIDA KEYS LOBSTER AND YELLOWTAIL SNAPPER BARBECUE WITH FRESH MOJO, MANGO SALSA, AND GARLIC WHIPPED BONIATO

Steps:

• Preheat a grill or grill pan over medium heat.
• Season the lobsters with salt and pepper. Place both the lobsters and the marinated yellowtail snapper on the grill. Grill over medium heat until the lobsters are white and begin to separate from the shell and the snapper is opaque and no longer mushy (should be soft and slightly firm to the touch).
• After removing from the grill, divide each yellowtail snapper into 2 servings. Place 1 whole lobster and half a yellowtail snapper on each plate. Top the lobster with the Mango Salsa. Serve with grilled vegetables of your choice and Garlic Whipped Boniato.
• In a non-reactive dish, combine all ingredients and mix well. Marinate the scored yellowtail snappers in the Fresh Mojo in the refrigerator for about 2 hours.
• In a medium bowl, combine all ingredients and mix well. Season, to taste, with salt and pepper. Serve over grilled lobsters. Yield: 15 servings
• Bring a large pot of water to the boil and then salt the water.
• Use a paring knife to peel the boniato. Boil until tender, about 15 to 20 minutes. Strain and then transfer to the bowl of an electric mixer. Add remaining ingredients to mixer and then mix until all ingredients are thoroughly combined and boniato is mashed.

CARIBBEAN BONIATO MASH

Steps:

• Place the boniato in a large pot with cold salted water to cover and slowly bring t a boil over medium-high heat. Reduce the heat to medium and gently simmer the boniato until very tender, about 10 minutes.
• Drain the boniato well and return to the pot. Mash with a potato masher or put through a ricer. Do not use a food processor to mash the boniato or it will taste gummy.
• Add the butter and cream and continue mashing to form a creamy puree. Season with nutmeg, salt and pepper to taste.