YUCCA WITH GARLIC SAUCE (YUCA CON MOJO)
This is a staple of Cuba and of course, now of Miami. When you are preparing this recipe be sure to remove any "woody" parts from the center. You can use the frozen yucca or cassava, in place of the fresh. Just follow the package directions but add salt and lime juice to either.
Provided by Manami
Categories Grains
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place yucca in saucepan; until yucca is just covered, add salt and lime juice and bring to a boil.
- Reduce heat, cover and simmer until tender--about 30 minutes.
- Drain and keep warm.
- Mash garlic cloves into salt with mortar and pestle (or use food processor).
- Add garlic, lemon juice, and onions to olive oil in a separate pan, heat until bubbling, then pour over yucca.
- Toss yucca & sauce "lightly" cooking to saute over medium heat; till barely brown but not CRISP!
- Serve.
Nutrition Facts : Calories 536.8, Fat 27.5, SaturatedFat 3.9, Sodium 1189.1, Carbohydrate 71.6, Fiber 3.7, Sugar 4.8, Protein 3
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
RED SNAPPER YUCA CAKES WITH MOJO DE AJO
Steps:
- Make cakes:
- Simmer yuca in boiling salted water until fork-tender, 30 to 35 minutes. Drain yuca and transfer to a large bowl, then cool to room temperature, about 30 minutes.
- While yuca is cooling, heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with cumin and 1/4 teaspoon cayenne, stirring occasionally, until beginning to soften, about 2 minutes. Sprinkle salt and remaining 1/4 teaspoon cayenne over fish and add to onion in skillet, then sauté, turning fish over once, until just cooked through, 4 to 6 minutes. Transfer fish with onion to a plate and cool to room temperature.
- Remove thin, fibrous core from yuca if necessary, then coarsely mash yuca with a wooden spoon. Flake fish and add to yuca along with onion and herbs, tossing to combine (mixture will be coarse). Form into 12 (2 1/2-inch) cakes (1 inch thick) and transfer to a wax-paper-lined tray. Cover cakes with plastic wrap and chill 30 minutes.
- Make mojo while cakes chill:
- Cook garlic in oil in a small skillet over low heat, stirring, until just softened, about 3 minutes. Transfer garlic with oil to a small bowl and stir in remaining mojo ingredients. Chill mojo, covered, until serving.
- Sauté cakes:
- Heat 1 1/2 tablespoons oil over moderately high heat in a 12-inch heavy skillet (preferably nonstick) until hot but not smoking, then sauté half of cakes, turning over once, until browned and heated through, about 8 minutes total. Sauté remaining cakes in remaining 1 1/2 tablespoons oil. Serve with mojo and lime wedges.
- *Available at Latino markets and some supermarkets.
YUCA CON MOJO
Yuca is among the most commonly eaten viandas - the local word for starchy fruits and vegetables, such as plantain and taro - in Puerto Rico. It is the root of the cassava, an extraordinarily resilient plant that was the principal food of the Indigenous Taínos of the island. Among its many preparations, this is my favorite: boiled yuca doused in a garlicky citrus mojo dressing, my grandmother's recipe. She never wrote it down, but my mother had it deep in her memory, and we cooked it together for this version you see here. The mojo will keep for several weeks in the fridge, and is also delicious on crispy fried tostones, roasted vegetables and fish.
Provided by Von Diaz
Categories vegetables, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Fill a large pot with water and bring to a boil over high heat.
- Prepare the yuca: Fill a large bowl with water. Peel the yuca with a sharp peeler or paring knife, then chop it into 2-inch pieces, tossing them in the bowl of water as you go to avoid discoloration.
- Make the mojo: Bring olive oil to a simmer in a deep skillet over medium heat. Add onion, garlic, peppercorns, bay leaves and 1/2 teaspoon salt, stirring well to incorporate. Cook until the onions are translucent and soft, stirring often and being careful not to let the onions brown, about 5 to 7 minutes. Remove from heat and add vinegar, and add salt to taste.
- Once water is at a rolling boil, add 1/4 cup salt, then carefully add yuca. Boil for 20 to 30 minutes, until a sharp knife goes through easily, careful not to let yuca overcook and become mushy.
- Drain yuca and transfer to a serving dish. Pour over warm mojo and serve.
RED SNAPPER WITH GARLIC YUCA
Need a fish dish that's sure to impress? Try baking whole red snappers soaked in a zesty marinade and serving them on tender mashed yucca.
Provided by My Food and Family
Categories Fish
Time 57m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Place fish in large resealable plastic bag. Add 1/2 cup of the dressing and the cilantro; seal bag. Turn bag over several times to evenly coat fish. Refrigerate 30 min. to marinate. Meanwhile, place yuca in large saucepan. Add enough water to cover. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer, uncovered, 20 min. or until yuca is tender. Meanwhile, marinate onions in vinegar in small bowl.
- Preheat oven to 425°F. Drain onions; discard marinade. Heat remaining 1/2 cup dressing in small saucepan on medium heat 1 min. Add onions and garlic; cook and stir 5 min. or until onions are tender. Remove fish from marinade; discard marinade. Place fish in greased shallow roasting pan.
- Bake 7 min.; turn over. Bake additional 5 min. or until fish flakes easily with fork.
- Spoon drained yuca onto large serving platter. Mash slightly with fork, breaking up the larger pieces. Top with the onion mixture and fish.
Nutrition Facts : Calories 410, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 48 g
PAN-FRIED YUCA CAKES
Cook these delectably golden-brown Pan-Fried Yuca Cakes as a unique side dish! This fried yuca dish is made with peeled yuca and shredded cheese.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Combine first 3 ingredients.
- Heat half the oil in large nonstick skillet on medium heat. Drop half the yuca mixture evenly into 6 mounds in skillet, using 1/4 cup yuca mixture for each. Flatten each to 3-1/2-inch patty with back of spatula. Cook 2 min. on each side or until golden brown on both sides; cover. Cook 3 min. or until tender. Remove from skillet; cover to keep warm.
- Repeat with remaining oil and yuca mixture.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
SPICY RED SNAPPER CAKES
Provided by Molly O'Neill
Categories easy, quick, weekday, appetizer
Time 15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a medium bowl. With slightly moistened hands, form the mixture into 12 cakes, each about 1/2 inch thick.
- Coat a large nonstick skillet lightly with oil. Heat over medium heat until hot. Add as many fish cakes as will comfortably fit in pan. Cook until nicely browned on both sides, about 3 minutes per side.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 2 grams, TransFat 0 grams
SNAPPER CAKES
Saw this recipe on a television show being made and just had to try these. They have egg or breadcrumbs, they are all snapper and vegetables. They hold together quite well and a very tasty. The original recipe calls for pan frying but I lightly oiled an oven tray and used in the oven. I think the B.B.Q. would be great! They could also be made smaller and would make great appetizers.
Provided by Tisme
Categories Lunch/Snacks
Time 45m
Yield 16 balls
Number Of Ingredients 14
Steps:
- Put the fish into a food processor and process for 3 minutes, or until you have even chunks. (do not over process as these cakes should have a bit of texture).
- Transfer the fish to a bowl and add the chopped beans, lemongrass, sweet chilli sauce, coriander, basil, sugar, fish sauce, and kaffir lime leaves and mix together thoroughly.
- Taking 1 tablespoon of mixture at a time,hand roll each tanlespoon into a neat ball. Flatten ball slightly with the palm of your hand and place on a tray. Repeat with the rest of the remaining mixture.
- You should have approx 16 balls in total.
- Cover with plastic wrap and refrigerate 1- 2 hours.
- Remove the cakes and toss the cakes in the flour lightly dusting them.
- Place some oil in a fry pan and heat oil to very hot. Fry the cakes in batches, for about three minutes each, or until golden and crispy. Drain on paper towls.
- Serve with extra sweet chilli sauce or tartare sauce.
Nutrition Facts : Calories 92.3, Fat 0.7, SaturatedFat 0.1, Cholesterol 14.7, Sodium 67.8, Carbohydrate 11.1, Fiber 0.8, Sugar 1.3, Protein 9.7
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