Mojo – Garlic Sauce

In this video you will learn to make Mojo. This particular recipe is a traditional Cuban Mojo recipe that can be used with meats, plantains, root vegetables and many Latin dishes. I’m sure you will love it!

Recipe:
1/4 cup Extra Virgin Olive Oil
3 tsp. crushed Garlic
1/4 cup Lime Juice
1/4 cup Orange Juice
Salt and Pepper to taste
1/4 tsp. Ground Cumin
1/8 tsp. Red Pepper Flakes (optional)

Heat oil in a saucepan over medium heat. Stir in crushed garlic and cook until toasted and fragrant (about 30 seconds). Add in Lime and Orange juice, cumin, salt, pepper and red pepper flakes. Bring to a boil-then check seasoning-re-season if necessary. Cook for 3 more minutes. After 3 minutes remove from flame and cover for 15 minutes. Remove cover after 15 minutes and place mojo into a glass (non-reactive) bowl. Let mojo sit from 4-6 hours before serving. You can store mojo in fridge for up to 5 days. ENJOY!!!!

Enchilado De Camarones

EnchiladoDeCamarones

Ingredientes:

2 libras de camarones
¼ taza de aceite de oliva
1 cebolla
4 dientes de ajo
1 cdta. de paprika
½ ají morrón verde
1 ají morrón rojo
1 lata de puré de tomate
½ lata de guisantes o aceitunas verdes
½ taza de vino seco
½ taza de agua
1 hoja de laurel
1 macito de cilantro
Comino, pimienta y sal a gusto.
1 taza de agua.

Intrusiones:

Limpie y lave los camarones.
En una olla honda, caliente el aceite de oliva.
Agregue la cebolla, el ajo, los ajíes morrones, cilantro y puré de tomate para crear el sofrito. Recuerden, yo paso todas mis especies por el food processor para no tener trozos de cebolla o ajíes n la comida.
Añada los camarones y revuélvalos en el sofrito.
Agregar el vino seco y el agua.
Condiméntelos con el comino, paprika, sal y pimienta a gusto.
Agregar la hoja de laurel y los guisantes o aceitunas.
Déjelos cocinar a temperatura baja por 20 minutos sin tapar la olla.

German Potato Salad

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Ingredients
2 pounds red potatoes
1 teaspoon salt (for boiling potatoes)
12 oz. bacon
1/3 cup apple cider vinegar
3 tablespoons sugar
1 tablespoon Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon minced fresh garlic (about 3 large cloves)
1/2 cup chopped fresh parsley

Directions
1.Scrub potatoes and cut any very large potatoes in half so that all potatoes are of approximately equal size. Place potatoes in a large pot and cover with cold water. Bring to a boil and stir in 1 teaspoon of salt. Reduce heat and simmer potatoes for 15 to 20 minutes or until potatoes are tender when stabbed with a fork. Drain water. Leaving potatoes in pot, return pot to still-hot (turned off) burner. Leave lid off of pot and allow potatoes to steam dry for a few minutes.

2.Set a large pot over medium heat and use kitchen shears over pot to cut bacon strips into approximately 1-inch pieces. Cook bacon, stirring occasionally, until crispy. While bacon is cooking, cut potatoes into 1/2-inch thick slices. Cut any extremely large slices in half. Set aside. Once bacon is done, remove pot from stove and use a slotted spoon to remove bacon to a bowl while leaving bacon grease in the pot (I had about 1/4 cup).

3.To the bacon grease, slowly and carefully add vinegar, sugar, Dijon, salt, and pepper. Place pot back on burner, bring mixture to a simmer, and stir for a couple of minutes. Stir the minced garlic into the mixture and cook for 30 seconds to 1 minute, or until garlic starts to turn a light golden. Remove pot from heat and toss in the sliced potatoes, gently mixing until potatoes have absorbed all of the liquid. Carefully fold in the cooked bacon pieces and chopped parsley. Transfer potato salad to a serving dish and serve hot or warm. Potato salad should not sit at room temperature for more than two hours before refrigerating any leftovers.

Wendy’s Chili Recipe

Wendys Chili

1 onion, chopped
1 bell pepper, chopped
1 (14 ounce) can stewed tomatoes
4 (8 ounce) cans tomato sauce
1 (14 ounce) can ranch style beans
1 (14 ounce) can pinto beans
1 (14 ounce) can kidney beans
1 (10 ounce) can Rotel diced tomatoes
1 (1 1/4 ounce) package McCormick mild chili seasoning
2 lbs. ground chuck

Directions
Brown Ground Chuck. Add all canned items, including juice, into large pot.
Cook until onion and pepper are tender.
Serve.

Freezes nicely!

Romesco Sauce

Romesco-Sauce-121

Ingredients:

2 medium red bell peppers, halved and cored, ( or buy roasted peppers)
2 plum tomatoes- halved
1/2 onion, big sliced
6 garlic cloves, peeled
1 -2 T Olive oil
1-2 dried casabel chili peppers (optional) re-hydrated (pour boiling water over and let soak 30 min or overnight.)
1/2 cup blanched almonds (or use half hazelnuts) or smoked almonds or roasted almonds.
2 T tahini paste
1 tablespoon sherry vinegar
1 teaspoon honey
1 1/2 teaspoons smoked paprika
1 teaspoon kosher salt, or less if using salted almonds
fresh cracked pepper

Instructions:

Preheat oven to 425 F. Place the first four ingredients on a parchment lined sheet pan, tomatoes and peppers with skin side up. Drizzle all with olive oil and roast in the oven turning everything over at 20 minutes. Remove garlic when tender about 30 minutes. Continue roasting peppers, tomatoes and onions until lightly blackened, about 40-50 minutes total.

Pasta Fagioli in the Crockpot

Pasta Fagioli

Ingredients:
2 lbs. ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Directions:
Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours. Add pasta the last 30 minutes.
Serve with a nice crisp green salad and some garlic bread!
Enjoy!

Cuban Style Bruschetta – Bruschetta Cubana

Bruschetta Cubana

INGREDIENTS:
SALSA
2 cups chopped ripe red tomato
1 cup finely chopped sweet onion
1/4 cup olive oil
3 tablespoons vinegar
2 teaspoons cumin
4 cloves garlic, minced
Salt and pepper to taste

TOAST
12 slices Cuban bread (may substitute French bread)
3 cloves garlic, finely minced
8 tablespoons butter, room temperature
1/4 cup chopped cilantro
Select only red, very ripe tomatoes. The Roma variety of tomatoes works well. If you use another variety, be diligent about removing all of the seeds.
Mix the tomatoes, onion, olive oil, vinegar, cumin, and garlic together in a large bowl.
Add salt and pepper to taste. Refrigerate for a minimum of 30 minutes to allow the flavors to meld.

JUST BEFORE SERVING
Slice Cuban or French bread in 1-inch thick slices. Place on a cutting board and use a heavy frying pan or bacon press to compress them slightly.
Mash the garlic into the softened butter. Butter both sides of the compressed bread with the garlic butter.
Fry the bread on both sides in a large sauté pan over medium heat until lightly toasted on each side.
Spoon a generous helping of the cold tomato mixture on each slice of toast.
Sprinkle with chopped cilantro. Serve immediately.

Source: 3 Cubans from Miami

Cuban Mojo Criollo

Tostones-with-Garlic-Sauce

Ingredients:
6 to 8 cloves garlic
1 teaspoon salt
1 medium-size onion, very thinly sliced
1/2 cup sour orange juice or 1/4 cup sweet orange juice and 1/8 cup lime juice
1/2 cup olive oil

Directions:
Using a mortar and pestle or a food processor, crush the garlic with the salt to form a thick paste. In a mixing bowl, combine the garlic paste, onion, and juice, and let the mixture sit at room temperature for 30 minutes or longer. Minutes before you are ready to serve the mojo, heat the oil over medium-high heat in a medium-size pan until it is very hot, add the garlic mixture (do this quickly because it will splatter), stir, and serve immediately. To reheat, simmer over low heat until heated through, 6 to 8 minutes. The sauce keeps several weeks refrigerated.

Arroz con Pollo a la Chorrera

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Ingredients:
8 chicken thighs, fat removed as much as possible
4 large garlic cloves, minced
1 Meyer lemon, juiced
1 teaspoon fresh chopped oregano
½ teaspoon ground cumin
Marinate the chicken in the above ingredients in a plastic bag or covered glass Pyrex dish for at least 2 hours in the refrigerator.
When ready to start cooking, sauté the drained and dried chicken pieces in a small quantity of olive oil. You don’t want to bathe it in the oil, but enough that the meat doesn’t stick to the bottom of the pan. Turn over a couple of times to get the desired golden-brown crust. Place on a dish and reserve, covered until later.

1 large onion, chopped
1 large green or red bell pepper, chopped
1 medium shallot, chopped
3 large garlic cloves, minced
2 dried bay leaves
½ teaspoon Spanish or smoky paprika
¼ teaspoon ground cumin
Salt to taste
½ small can tomato sauce
1 cup dry Sherry
2½ cups Valencia, Arborio or any other risotto rice
½ of a 32-ounce box of chicken broth (no MSG)
1 24-ounce can of beer
A generous pinch saffron threads (*)
1 Tablespoon capers (*)
1 Tablespoon fresh oregano
1½ cups Petit Pois or sweet English peas
Strips of red pimento for garnish (optional)

Preparation:
Using the same pan and oil in which the chicken was sautéed, start your sofrito (the Cuban version of a mirepoix or Cajun holy trinity) by adding the chopped onion, bell pepper, shallot, garlic and bay leaves, and sauté until the onion and peppers are soft and translucent, but before the garlic turns brown. Sprinkle with the paprika, cumin and salt (or you can use one of the Goya all-purpose seasonings with no MSG); add the tomato sauce and sherry scraping the bottom to deglaze the pan and simmer for a couple of minutes.

Add the rice and stir around for a bit, a couple of minutes. Add the chicken broth and half the can of beer, reserving the rest for later. Add the saffron, capers and fresh oregano (I used the tiny leaves of my stick oregano bush).

At this point, put the chicken back into the pan with whatever juices collected while reserving, nestling the pieces into the rice. Cover and turn heat to the lowest level; let simmer until the liquid is almost all absorbed. Add the rest of the can of beer and let it continue cooking, covered, until the liquid is almost all absorbed. Add more chicken broth or sherry if needed.

Let it sit, covered for a few minutes until time to serve. The rest of the liquid will be completely absorbed and the rice will be plump, succulent and full of flavor.

The Petit Pois or English peas are not added until the cooking process is done so the peas maintain their plump roundness. Garnish with red pimento strips if desired. I didn’t, since I used red bell pepper in my sofrito.

Kitchen tips:

(*) To get more color and flavor from the saffron, first soak in lemon or lime juice for a little while and using a spoon, mash it a bit to extract as much color as possible. Since I used Meyer lemons in the chicken marinade, I used Meyer lemon juice to soak the saffron.

(*) When adding salt be careful if you will be using capers, since they are also salty. I waited until after I added the capers and tasted the broth before I added the salt.