Garlic Mojo Food

GARLIC MOJO SAUCE

Steps:

• Heat oil in a small saucepan over medium. Stir in garlic, cumin, and oregano, then immediately remove from heat. Let cool 10-15 minutes. Stir in chile, lime juice, orange juice, and salt.
• Do Ahead
• Sauce can be made 1 week ahead. Transfer to an airtight container and chill.

GARLIC MOJO

Steps:

• Grate the tomatoes with a coars grater.
• grate the garlic with a fine grater.
• add pepper, salt and oil.
• serve.

SWEET AND SPICY CALABAZA SOUP WITH GARLIC MOJO

Steps:

• In a glass bowl, combine all the ingredients for the mojo and stir together. Cover and refrigerate for up to 4 hours before using. Preheat the oven to 350 degrees. Place the calabaza cut side down on a baking sheet and bake for about 30 minutes. Meanwhile, in a large soup pot melt the butter over medium heat. Add the onions and cook for about 10 minutes, or until the onions are softened. Add the plantain and cook for 5 minutes more, then add the cumin, coriander, salt and pepper. Stir together for 3 minutes more. Add the chicken stock, increase the heat to high and bring to a boil. Cover the pot and reduce the heat to medium. Remove the calabaza from the oven and, when cool enough to handle, scoop out the flesh, break it into small pieces and add to the soup. Add the apple juice and simmer for 30 minutes more, until the plantain is tender. Pour the soup through a strainer into another large pan. Transfer the solid ingredients to a food processor and puree until smooth, scraping down the sides of the bowl as necessary. Add the puree to the liquid mixture, stir to combine, and heat through over medium heat. If you prefer a thicker consistency, remove the cover and simmer until slightly thickened. Serve in shallow heated bowls, with a teaspoon or 2 of the mojo swirled into the center.

YUCCA WITH GARLIC MOJO

Steps:

• In a large saucepan, combine the yucca with enough water to cover by at least 2 inches and add the salt. Bring the water to a boil over medium-high heat. Reduce the heat to low, cover and simmer gently for 30 minutes, until the yucca is fork-tender but still intact.
• Drain the yucca in a colander. Heat the olive oil in a large skillet over medium heat. Add the yucca and stir occasionally for 5 minutes, until slightly browned. Add the garlic and lemon juice and toss to coat the vegetables evenly. Cook for 2 minutes, just to release the aroma of the garlic, and add the cilantro and bell pepper julienne. Toss again just to mix and transfer to a warm serving platter.

TRADITIONAL CUBAN RECIPE: CUBAN MOJO (CUBAN MARINADE)

Steps:

• Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
• Stir in juice.
• Allow to sit for at least 30 minutes or longer at room temperature.
• *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.
• Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.
• Allow to sit for at least 30 minutes or longer at room temperature.
• In a saucepan heat olive oil to medium hot & then remove from heat.
• Whisk oil in garlic-juice mixture, until well blended.
• Stores for at least a week in the refrigerator.

CHOCOLATE-GARLIC MOJO WITH TOASTED CUBAN BREAD (TOSTADAS DE PAN CUBANO CON MOJO DE CHOCOLATE)

Steps:

• To prepare the ganache, put the chocolate in a double-boiler or a heatproof bowl over simmering water. When the chocolate is almost melted, remove from the heat and stir from the center out with a rubber spatula until smooth.
• Combine the garlic and olive oil in a small skillet and just heat it through over low heat. Pour in a stream over the melted chocolate while stirring gently with the spatula, again from the center out. Season with salt to taste. Add the lime juice and stir gently to blend smoothly. The mixture will thicken like mayonnaise. Keep at room temperature.
• When you are ready to serve, warm the sauce over simmering water if it has become too stiff. Toast the bread on both sides on a grill or under the broiler. Arrange the toasted slices on a large platter or flat basket lined with a plantain-leaf square. Accompany with the sauce in a bowl or cruet, the coarse salt, and a couple of decorative butter knives. ¡Delicioso!

CUBAN GARLIC SAUCE (MOJO CUBANO)

Steps:

• For the mojo, you will need a large bowl. In a large bowl, pour the sour orange juice or lime juice, oregano, salt, pepper, garlic and sliced onion into the bowl and stir.
• Heat the olive oil over medium-high for 2 minutes, then when hot, pour olive oil into bowl. Be careful not to get burned, since some of it might splatter out.
• Mix the mojo ingredients, then let sit for 30 minutes.

GARLIC MOJO HOT DOGS

Steps:

• Heat oil in heavy medium skillet over medium heat. Add garlic; stir 30 seconds. Add next 4 ingredients; bring to simmer. Remove from heat. Season mojo sauce to taste with coarse salt and pepper.
• Arrange buns on plates. Top each with lettuce, grilled hot dog, avocado, mojo sauce, and pineapple. Serve with remaining mojo.

MOJO (GARLIC CITRUS SAUCE)

Steps:

• Crush together garlic cloves and salt with a mortar and pestle, put into a medium bowl.
• Stir in bitter fresh orange juice, or lime juice, and fresh orange juice, olive oil, chopped fresh oregano, cumin, crushed dried oregano, and salt to taste.

TOSTONES WITH GARLIC MOJO DIPPING SAUCE

Steps:

• For the mojo: Finely mince or use a rasp grater to grate the garlic into a small bowl or the base of a mortar and pestle. Add the salt and pepper and use a fork or the pestle to mash into a paste. Strip the oregano and cilantro leaves off the stems and add them to the bowl, mashing them into the paste. Whisk in the sour orange juice or equal parts lime and orange juice and the olive oil. Taste and add additional salt if desired. Set aside while you prepare the tostones.
• For the tostones: Heat 3 inches of vegetable oil in a medium heavy-bottomed pot or Dutch oven until it reaches 325 degrees F on a deep-fry thermometer.
• While the oil heats, peel the plantains and cut on the bias into 2-inch-thick pieces.
• Fry the plantains in batches until crisp and pale yellow, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper-towel-lined baking sheets. Repeat with the remaining plantains.
• Move the pot the off the heat (do not discard the oil).
• Line a cutting board with parchment paper and gather a flat-bottomed glass and small bowl of water. Place a fried plantain on the parchment paper, dip the bottom of the glass in the water and use it to smash the plantain to about 1/2-inch thick. Repeat with the rest of the plantains.
• Put the oil on the heat again and bring it back up to 325 degrees F. Fry the smashed plantains in batches until golden and crisp, 1 to 2 minutes. Drain on paper towels, season with salt and serve hot with the garlic mojo dipping sauce.

MOJO GARLIC RESTAURANT SAUCE

Steps:

• Place garlic, salt, oregano, (optional cumin, black pepper and Adobo seasoning) into a wooden mortar & pestle and make into almost a paste, set aside.
• Combine in a separate bowl; lime juice (or sour orange juice), vinegar, set aside.
• In a frying pan add the olive oil and add the garlic paste, stir and cook briefly (1/2-1 minute).
• Next add the liquid ingredients, stir and cook briefly (1 minute), then remove (do not overcook) and let cool.
• NOTES:.
• This recipe is basically a Dominican/Cuban sauce and adopted from the Mambi Restaurants in New York City.
• This Mojo Sauce recipe will turn a bright "off color" green due to the fresh garlic in the recipe.
• You can make a variation of this recipe by adding mayonnaise to taste, however, it is not a traditional ingredient in Cubano Sandwiches. Also, adding butter is an optional ingredient --
• Mojo Sauce is great on a Cubano Sandwich: Cuban bread (substitute Italian/French Bread) with sliced fresh pork, sliced pink ham, white cheese, sour pickle, butter and Mojo Sauce. Heat/pressing the sandwich on a hot grill is preferred... however, Cubano sandwiches are also good cold. Further, I often substitute chicken for the white fresh pork....
• In Cuba,Mojo Sauce is traditionally made with the fresh juice from sour oranges.
• Mojo Sauce is also good on Yuka (Cassava) or Green Plantains as well.
• The Puerto Rican Mojo Sauce is white in color and with less spices used.

GRILLED LOBSTER WITH SMOKY GARLIC MOJO

Steps:

• For the mojo, add the garlic to the food processor, and run the processor until the garlic is finely minced. Heat a small saucepan over medium-low heat. Add the olive oil. Add the chopped garlic and bring to a gentle simmer. Cook until lightly browned, about 20 minutes.
• Season the mojo with salt and add the lime juice.Split the chile peppers lengthwise and scrape out and discard the seeds. Chop the peppers and add to the simmering mojo. Continue to cook for a few additional minutes. Remove from heat and cool completely.
• For the lobster, heat a gas grill on medium-high or light a charcoal grill, and let the fire burn down until the coals are covered in a gray ash.Brush a generous amount of the mojo on the flesh-side of each lobster half and season with salt. Lay the lobster tails flesh-side down on the grill. When the lobster has browned a little and can be easily dislodged from the grill, flip them over and cook shell-side down until the meat is done, about another 2 or 3 minutes.
• Transfer the tails to a serving platter, shell side down, and sprinkle with finishing salt. Spoon some of the warm mojo on top, then spoon Lazy Salsa Huevona around the lobster; garnish with cilantro leaves. Serve immediately.