blake murphy wrote:
> this was sent to me today in the *washington post*'s food page newsletter:
>
> By Bonnie S. Benwick, Wednesday, December 1, 2010
>
> This Cuban Mojo Dressing takes a few minutes to make and goes great with
> chicken, fish, salads and cooked vegetables. It's from "My Cooking Class:
> Sauce Basics" by Keda Black (Firefly, 2010):
>
> This makes about 1/2 cup.
>
> Heat 1/4 cup olive oil in a small saucepan over medium heat. Add 3 to 4
> minced or thinly sliced garlic cloves and cook for several minutes until
> the garlic is lightly browned at the edges. Add 5 to 6 tablespoons freshly
> squeezed lime juice (from 2 to 3 limes), a pinch of ground cumin; season
> with salt and pepper to taste. Increase the heat to medium-high and bring
> just to a boil, then turn off the heat. Cool completely, and it's ready to
> use.
>
> ...sounds like it might be good.
>
> your pal,
> blake

I thought so to, the first time i saw it mentioned on a cooking show,
garlicophyle that i am i tried to make it in a larger amount and was
not impressed.

I think its probly an acquired taste, something one becomes accustomed to.

The recipe i have, calls for several cups of oil and several heads of
garlic, divided into peeled and manicured cloves.

Now that you mention it, cumin makes anything better imo, but the recipe
i have didn't call for it, but did use cayenne flakes or whole chili
peppers.

Mojo de ajo iirc. Baked in the oven rather than cooked on top of the stove.

Actually, the first taste i took of the finished product was nice
enough, garlicky with a bit of heat but, it seemed to me to be no better
than a more simply made garlic flavored oil after a couple of days.

Heres the link to my post on the subject.

http://groups.google.com/group/rec.f... ad3507f572e9

The second Cuban link (3 guys from Miami) is, IMO, a better version.
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3