Sour Orange And Garlic Oil Food

CUBAN YUCA CON MOJO

Steps:

• Add frozen cassava to a large pot, cover with water, and bring to a boil over high heat. Cook for 8 minutes and check for doneness. (Prick with a fork and it should be soft, but firm.) Drain the water and cut cassava in chunks of 1 to 2 inches.
• Make a paste with the garlic and the salt using a small food processor, or a mortar and pestle.
• Mix the garlic and salt paste with the sour orange juice.
• In a small saucepan with a lid, heat the lard or vegetable oil on high. Once it is hot, add the onions and let them cook for about 20 seconds. Add the sour orange juice mixture, close the lid, and turn off the heat. Let stand for a few seconds.
• Arrange cassava chunks on the serving platter, drizzle the hot mojo over the cassava, and serve.

SWEET-AND-SOUR ORANGE SAUCE

Steps:

• Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, cayenne pepper, sriracha sauce, white pepper, and cayenne pepper in a saucepan over medium heat. Cook and stir sauce until sugar is dissolved, 3 to 5 minutes.
• Remove 1/2 cup of sauce and combine with cornstarch in a small bowl. Whisk until well blended and orange zest starts to dissolve.
• Raise heat under the saucepan and bring the sauce to a slow boil, about 5 minutes. Mix cornstarch mixture into the sauce. Stir occasionally until thickened, 3 to 5 minutes. Remove from heat and let cool a bit, about 3 minutes.

SOUR ORANGE MOJO

Steps:

• In a mortar mash the raw garlic, Scotch bonnet, salt, and cumin until fairly smooth. Scrape this into a bowl and set aside.
• In a saucepan over medium heat, warm the oil until just hot and pour it over the garlic-chili mix, stirring the ingredients. Remove the pan from the heat and let it stand for 10 minutes.
• Whisk in the sour orange juice and the vinegar. Season with pepper. Refrigerated, this will keep up to 3 months.

CUBAN GARLIC SAUCE

Steps:

• NOTE: If you can't find sour orange juice, use 1/2 cup orange juice combined with 1/2 cup lemon juice.
• Crush garlic and salt in a mortar and pestle or in a food processor until it forms a smooth paste. Combine garlic, onion, and orange juice in a bowl.
• Heat oil in a skillet, add mixture, and stir for 3 minutes.
• This sauce can be used immediately or stored in refrigerator and reheated.

SOUR-ORANGE AND GARLIC OIL

Steps:

• Heat all the ingredients in a saucepan over low heat for 20 minutes. Let cool. Strain, and discard solids. (Reserve 1 garlic clove for mojo marinade.)