MOJO DE AJO
'Mojo de Ajo' means 'garlic gravy' and this 'gravy' is a real treat. Mix with some pasta or brush it on grilled shrimp. The possibilities are endless.
Provided by Bill Echols
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Place the chipotles in a bowl and cover with very hot water. Allow to soak for 3 minutes; drain. Remove the stems and seeds from the peppers and discard. Cut the peppers into thin strips.
- Heat the oil in a large skillet over low heat. Cook the garlic in the oil until golden brown, 4 to 5 minutes. Stir in the peppers and the lime juice; simmer 5 minutes; season with the salt. Transfer the mixture to a bowl and allow to cool. Store in the refrigerator in an airtight container.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 3.2 g, Fat 9.4 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 50.1 mg, Sugar 0.1 g
MOJO DE AJO (CUBAN CITRUS-GARLIC BARBECUE SAUCE)
Provided by Steven Raichlen
Categories easy, condiments, side dish
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Heat olive oil in deep saucepan over medium heat. Add garlic, and cook until fragrant and pale golden brown. Do not let brown too much, or else garlic will become bitter.
- Stir in sour orange juice (or lime juice and grapefruit juice), water, cumin, oregano, salt and pepper. Stand back, because the sauce may spatter. Bring to rolling boil. Correct the seasoning, adding more salt and pepper, if needed. Let cool to room temperature, and then stir in cilantro or parsley. Store in bottle or jar with tight-fitting lid; shake well before serving. Serve with grilled pork, chicken, seafood and vegetables.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 36 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 5 grams, Sodium 347 milligrams, Sugar 3 grams
MOJO DE AJO
Mojo de ajo is a garlic and cilantro sauce with delicious citrus notes that is very popular in Cuba.
Provided by Sarah-Eden Dadoun
Categories Condiment
Time 17m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a small saucepan, removing it from the heat just before reaching its smoke point.
- In a bowl, combine all the ingredients and add the hot oil.
- Divide the resulting sauce into previously sterilized glass jars and wait for the mixture to cool before closing the jars tightly and storing in the refrigerator.
- Mojo de ajo is served, for example, with steamed or fried yuca. It is also used as a marinade or garnish for many dishes, especially for fish and seafood.
Nutrition Facts : ServingSize 1 jar, Calories 833 kcal, Carbohydrate 28 g, Protein 3 g, Fat 81 g, SaturatedFat 11 g, Sodium 9 mg, Fiber 4 g, Sugar 15 g, UnsaturatedFat 68 g
GIANT PRAWNS AL MOJO DE AJO WITH TWO SAUCES
Steps:
- In a large heavy skillet, preferably cast iron, heat the olive oil over medium-low heat. Add the garlic and cook very slowly, stirring frequently, until the garlic has turned golden, about 3 or 4 minutes. Be very careful not to let the garlic scorch or burn. Transfer the mixture to a shallow ceramic baking dish and let cool. Add the prawns and the chile to the garlicky oil, toss to coat them evenly, and refrigerate overnight, covered. Make the sauces below and, when ready to serve, preheat a grill or broiler to medium heat. Grill the prawns for 2 to 3 minutes on each side, then transfer to a warm platter. Scatter the salt and lime juice over them and serve immediately, accompanied by the Avocado Mayonnaise and the Ancho Chile Mayonnaise.
SHRIMP WITH SWEET TOASTY GARLIC (CAMARONES AL MOJO DE AJO)
From Rick Bayless, this is shrimp cooked in a bath of garlic, which has itself been slowly cooked to make it sweet and elegant. The recipe calls for 2 chipotle chiles. Some people may want more--a lot of people will probably want less--chipotles are HOT--so, if you're not sure, go easy and taste before you add all the chiles. This garlic "bath" is also wonderful with fish, and other seafood. It serves 6 generously as a main course, or more as an appetizer.
Provided by Chef Kate
Categories Mexican
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- First, prepare the Mojo de Ajo:.
- Chop the garlic by hand or in the food processor until the garlic bits are about an 1/8" in size--about 1/2 cup of chopped garlic.
- Place the garlic in small saucepan, measure in the oil and about 1/2 teaspoon of salt and set over medium low heat.
- Stir occasionally as the mixture comes BARELY to a simmer (just the hint of movement on the surface of the oil).
- Adjust the heat to the very lowest possible setting and cook, stirring occasionally, until the garlic is a soft, pale golden --about thirty minutes.
- Add the lime and simmer about five minutes, until the juice has evaporated or been absorbed.
- Stir in the chiles, then taste and add additional salt if necessary.
- Keep the pan over the lowest heat so the garlic will be warm when the shrimp are ready.
- Put the lime wedges into a serving bowl and set them out.
- Now, prepare the Shrimp:.
- Set a large, heavy skillet over medium-high heat and spoon about one and a half tablespoons of the oil (but not the garlic) from the mojo.
- Add half the shrimp to the skillet, sprinkle with salt, and stir gently and continuously until the shrimp are just cooked through (3 to 4 minutes).
- Add half the cilantro (if you're using it)and scoop the shrimp onto a warm, deep serving platter.
- Repeat with another one and a half tablespoons of the oil and the rest of the shrimp and cilantro.
- Now, finish the dish:.
- When all the shrimp are cooked and placed in the serving platter, use a slotted spoon to scoop out the warm bits of garlic and chiles from the mojo pan and scatter them over the shrimp.
- Serve with the lime wedges to, as Mr. Bayless says, add sparkle.
- Note: The Mojo de Ajo will keep in the fridge for a couple of weeks--the oil will become solid but will liquefy again at room temperature--warm it slowly before using.
- Note 2: For the best texture, cook the shrimp immediately before serving, but, you can cook them an hour or so ahead, douse them with the garlic and serve at room temperature.
Nutrition Facts : Calories 459.7, Fat 37.7, SaturatedFat 5.2, Cholesterol 191, Sodium 862.2, Carbohydrate 10, Fiber 1, Sugar 0.7, Protein 21.9
FONDA SAN MIGUEL'S CAMARONES AL MOJO DE AJO
The use of fried garlic in this makes it different and garlic lovers should love it. Her suggestion of substituting fish sounds good too. Haven't tried it yet but had to post it for safekeeping From the Austin restaurant.
Provided by MarraMamba
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the fried garlic:.
- In a heavy, 10-inch skillet, heat the oil over high heat until the oil is shimmering but not smoking. Add garlic, reduce heat to medium-low, and cook 10 to 15 minutes, or until golden brown, stirring often. (Be careful not to burn it.) Remove garlic from the oil with a slotted spoon, strain through a fine strainer, and drain on paper towels.
- Shrimp:.
- In a small saucepan, melt the butter over medium heat; add the sliced garlic, reduce heat to low, and keep warm on top of the stove. Do not brown the garlic. In a nonreactive skillet or saute pan, heat the olive oil over medium-high heat and saute the shrimp until they curl and turn pink, about 4 to 5 minutes. Divide the shrimp among 6 dinner plates and spoon the warm garlic-butter sauce over each serving. Sprinkle with Fried Garlic and chopped parsley. Serve with Arroz Blanco. Serves 6.
- Variation: Substitute 6 6- to 7-ounce fillets of a firm fish (such as redfish, drum, or tilapia). Broil, grill, or sauté; the fish and proceed as directed.
Nutrition Facts : Calories 552.3, Fat 56.7, SaturatedFat 11.3, Cholesterol 75.1, Sodium 110.2, Carbohydrate 4.6, Fiber 0.3, Sugar 0.1, Protein 8.2
CAMARONES AL MOJO DE AJO (MEXICAN SHRIMP IN GARLIC MOJO SAUCE)
Giant shrimp and baby octopus are cooked in garlic mojo sauce with a touch of pasilla chiles. A delicious recipe that is very easy to make. Serve with white rice, avocado, and a very cold beer.
Provided by Chef Gaby Cervello
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Combine 1/4 olive oil, 1/4 cup of butter, garlic, lime juice, vinegar, salt, and pepper in a blender; blend until marinade is smooth.
- Place squid and prawns into a bowl, pour in marinade, and stir until well coated. Cover bowl with plastic wrap and refrigerate for 30 minutes.
- Heat remaining 1/4 cup olive oil and 1/4 cup butter in a skillet over medium heat and cook chile until fragrant, 1 to 2 minutes. Add squid and shrimp; cook and stir until evenly browned, 10 to 15 minutes per side.
Nutrition Facts : Calories 660.2 calories, Carbohydrate 7.1 g, Cholesterol 124.9 mg, Fat 53.1 g, Fiber 1.3 g, Protein 39.3 g, SaturatedFat 18.4 g, Sodium 281.7 mg, Sugar 0.3 g
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- Heat oil in a 2-qt. saucepan over medium heat to 350°. Using tongs, submerge 1 chile into oil, and cook 5 seconds; remove and drain on paper towels. Let cool 5 minutes or until completely cool. Repeat with remaining 2 chiles. Remove and discard stems. Process remaining portion of chiles in food processor 30 seconds to 1 minute or until crumbled into small flakes.
- Cook garlic in hot oil in same saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until golden. Let stand 5 minutes.
- Stir in chile flakes, lime juice, and salt. Store in an airtight container in refrigerator up to 5 days. Allow mixture to come to room temperature before using.
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