TOSTONES WITH GARLIC MOJO DIPPING SAUCE
Crispy twice-fried plantains are a staple throughout many Latin American countries, including Puerto Rico, where my family is from. They're eaten at just about any time of day and in many ways-as a side dish along with entrees like pork or fish, as the base for savory party canapes or even as a salty late-night bar snack with a variety of dipping sauces. Here we serve them with garlic mojo (from the Spanish word "mojar" which means "to wet")-a tangy and spicy condiment made with fresh citrus juice, olive oil, garlic and herbs. Mojo is typically made with sour orange juice from Seville oranges, but as those aren't readily available you can use a mix of lime and regular orange juice to approximate the flavor.
Provided by Alejandra Ramos
Categories appetizer
Time 30m
Yield 4 to 6 servings as an appetizer or side dish
Number Of Ingredients 10
Steps:
- For the mojo: Finely mince or use a rasp grater to grate the garlic into a small bowl or the base of a mortar and pestle. Add the salt and pepper and use a fork or the pestle to mash into a paste. Strip the oregano and cilantro leaves off the stems and add them to the bowl, mashing them into the paste. Whisk in the sour orange juice or equal parts lime and orange juice and the olive oil. Taste and add additional salt if desired. Set aside while you prepare the tostones.
- For the tostones: Heat 3 inches of vegetable oil in a medium heavy-bottomed pot or Dutch oven until it reaches 325 degrees F on a deep-fry thermometer.
- While the oil heats, peel the plantains and cut on the bias into 2-inch-thick pieces.
- Fry the plantains in batches until crisp and pale yellow, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper-towel-lined baking sheets. Repeat with the remaining plantains.
- Move the pot the off the heat (do not discard the oil).
- Line a cutting board with parchment paper and gather a flat-bottomed glass and small bowl of water. Place a fried plantain on the parchment paper, dip the bottom of the glass in the water and use it to smash the plantain to about 1/2-inch thick. Repeat with the rest of the plantains.
- Put the oil on the heat again and bring it back up to 325 degrees F. Fry the smashed plantains in batches until golden and crisp, 1 to 2 minutes. Drain on paper towels, season with salt and serve hot with the garlic mojo dipping sauce.
GRILLED LOBSTER WITH SMOKY GARLIC MOJO
Grilled lobster tails pair wonderfully with mojo de ajo sauce, which means "garlic bath." It's a good quantity of olive oil with a good quantity of garlic, all cooked very slowly until that garlic is beautifully aromatic. It's liquid gold for a cook.
Provided by Rick Bayless
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the mojo, add the garlic to the food processor, and run the processor until the garlic is finely minced. Heat a small saucepan over medium-low heat. Add the olive oil. Add the chopped garlic and bring to a gentle simmer. Cook until lightly browned, about 20 minutes.
- Season the mojo with salt and add the lime juice.Split the chile peppers lengthwise and scrape out and discard the seeds. Chop the peppers and add to the simmering mojo. Continue to cook for a few additional minutes. Remove from heat and cool completely.
- For the lobster, heat a gas grill on medium-high or light a charcoal grill, and let the fire burn down until the coals are covered in a gray ash.Brush a generous amount of the mojo on the flesh-side of each lobster half and season with salt. Lay the lobster tails flesh-side down on the grill. When the lobster has browned a little and can be easily dislodged from the grill, flip them over and cook shell-side down until the meat is done, about another 2 or 3 minutes.
- Transfer the tails to a serving platter, shell side down, and sprinkle with finishing salt. Spoon some of the warm mojo on top, then spoon Lazy Salsa Huevona around the lobster; garnish with cilantro leaves. Serve immediately.
CUBAN GARLIC SAUCE (MOJO CUBANO)
Make and share this Cuban Garlic Sauce (Mojo Cubano) recipe from Food.com.
Provided by Timothy H.
Categories Sauces
Time 12m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- For the mojo, you will need a large bowl. In a large bowl, pour the sour orange juice or lime juice, oregano, salt, pepper, garlic and sliced onion into the bowl and stir.
- Heat the olive oil over medium-high for 2 minutes, then when hot, pour olive oil into bowl. Be careful not to get burned, since some of it might splatter out.
- Mix the mojo ingredients, then let sit for 30 minutes.
Nutrition Facts : Calories 187.7, Fat 18.1, SaturatedFat 2.5, Sodium 195.8, Carbohydrate 6.7, Fiber 0.6, Sugar 3.5, Protein 0.7
GARLIC MOJO
Make and share this Garlic mojo recipe from Food.com.
Provided by Daniel Aguilar
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Grate the tomatoes with a coars grater.
- grate the garlic with a fine grater.
- add pepper, salt and oil.
- serve.
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