Cafe Havana Corn Mojo Recipes

Steps:

• Roast corn, allow to cool, and cut from the cob.
• In a saucepan, sauté the onions and garlic for two minutes, then add all other ingredients and simmer until the corn is cooked but still firm.
• Servings a guess.
• Depends on how you use it.

Steps:

• Make spice mix: combine cumin seeds, peppercorns and coriander seeds in a skillet over medium heat. Toast until fragrant, a few minutes. Finely grind toasted spices. Transfer to a small bowl and add sugar and salt.
• Make lime mojo: combine all ingredients.
• Rub spice mix on chicken and place in a ziploc bag with lime mojo. Refrigerate at least 1 hour.
• Barbecue (or bake) chicken until cooked through. Serve.

Steps:

• Combine ingredients with ice in a shaker. Shake well.
• Strain into a chilled martini glass.
• Garnish with a cherry.

Steps:

• Place the yucca in a large 6-quart pot. Cover with 5 quarts cold water.
• Add the salt and bring to boil over high heat.
• Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 30 minutes.
• Be careful not to overcook because yucca can turn into a gooey paste.
• Turn the heat to low and leave the yucca in the hot water until ready to serve.
• For The Mojo Sauce:.
• While the yucca cooks, prepare the mojo sauce.
• Heat the olive oil until fragrant in a medium frying pan over medium-high heat. Saute the onion rings until lightly golden.
• Add the garlic and the cumin and saute, stirring for a few seconds, until golden.
• Pour in the bitter orange juice.
• Season with salt and pepper, to taste.
• Very quickly, drain the yucca in a large colander and transfer to a decorative serving platter.
• Cover with the mojo sauce and serve piping hot.
• In Cuba and the Hispanic Caribbean, yucca con mojo is served alongside rice and beans and roast pork.

Steps:

• Heat the oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and pale golden brown, 1 to 2 minutes. Do not let brown too much, or the garlic will become bitter.
• Stir in the sour orange juice, water, cumin, oregano, 1 teaspoon salt, and 1 teaspoon pepper. Stand back; the sauce may sputter. Bring the sauce to a rolling boil. Taste for seasoning, adding salt and pepper. Let cool to room temperature, then stir in the cilantro. Transfer the mojo to a jar or bottle with a tight-fitting lid. Serve in the jar and shake well before serving.