cuban mojo dressing
 

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

cuban mojo dressing
 

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

cuban mojo dressing
 

On Wed, 1 Dec 2010 10:51:50 -0800 (PST), aem >
wrote:

> > But she does say to cook the garlic until it just starts to color up around
> > the edges which is correct. That's a better guide than how many minutes to
> > leave it on "medium" heat, considering the vast differences in cooking
> > equipment out there.
> >
> > For that reason, any time I get that kind of a description in a recipe, I
> > follow it with priority over any timing instructions. I consider times to be
> > only approximate guidelines, and always try to learn with any dish how to
> > best tell when it is done rather than relying on a a timer to tell me that I
> > am finished.
> >
> > MartyB
>
> Exactly right. -aem

For someone who is doing it for the first time and has no idea what to
expect, both instructions should be included: what it looks like, and
how long it should take at what temperature. For those who are more
experienced and multitasking, a timer is a good reminder that it's
time to check for doneness.

--

Never trust a dog to watch your food.

cuban mojo dressing
 

On Wed, 01 Dec 2010 13:05:26 -0800, JL > wrote:

> 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.

What are you supposed to *do* with it after you've made it?

--

Never trust a dog to watch your food.

cuban mojo dressing
 

sf wrote:
> On Wed, 01 Dec 2010 13:05:26 -0800, JL > wrote:
>
>
>>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.
>
>
> What are you supposed to *do* with it after you've made it?
>

There's the rub:)

The cooking show i first saw it on spooned it over chicken and fish and
basically used it as a flavoring sauce to finish a dish with, veggies as
well..

I used to make garlic oil just by putting raw mashed garlic in a small
container of oil and letting it sit for 24 hours before use.

But i switched to a fine puree of raw garlic mixed with butter. IMO it
keeps better and is more versatile and don't acquire the metallic taste
i seem to detect with garlic oil more than a few days old. Cooking the
garlic in the oil seems to inhibit the development of this "metallic"
taste but i prefer the buerre d'ail:)

I occasionally, as a treat for myself, caramelize a few cloves of thinly
sliced garlic in hot oil till it is golden and crisp, drain on a paper
towel and then use in a simple reduction sauce after pan frying a steak.

Remove steak from pan, add butter and caramelized garlic and a bit of
wine, deglaze and reduce for a minute add any juices that have seeped
from the resting steak and then pour the sauce over the plated steak.

Add a soupçon of anchovy paste and/or capers if desired or any other
seasonings one likes. Sage or oregano complement the garlic very nicely
imo. If one can make a small dice of shallots add to the butter to make
the sauce, the small dice will cook quickly and add a complementary
flavor to the garlic and other herbs & spices.

Now if you like liver and onions! use lots of sliced onions and saute
with the liver that has been dredged in flour (no egg) and seasoned with
S & P, then after removing the liver, deglaze the pan with an extra
large amount of white wine and proceed with the garlic and butter to
form a very thin sauce, return the liver to the sauce and simmer on a
low heat, or in the oven, covered for 15 - 30 minutes (depending on
amount of sauce) till the sauce has reduced and thickened (thanks to the
flouring of the liver.)

This is also done with beer or hard cider.
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

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