Mojogarliccitrussauce Recipes

GARLIC MOJO SAUCE

Steps:

• Heat oil in a small saucepan over medium. Stir in garlic, cumin, and oregano, then immediately remove from heat. Let cool 10-15 minutes. Stir in chile, lime juice, orange juice, and salt.
• Do Ahead
• Sauce can be made 1 week ahead. Transfer to an airtight container and chill.

MOJO SAUCE

Steps:

• Puree the garlic and half the orange juice in a food processor or blender. Transfer to a large bowl. Puree the remaining juice with the dried and fresh oregano, and then add to the bowl. Grind the cumin and black pepper in a spice or coffee grinder, and then stir into the juice with the salt and sugar to taste. Let rest overnight before using.

MOJO (GARLIC CITRUS SAUCE)

Steps:

• Crush together garlic cloves and salt with a mortar and pestle, put into a medium bowl.
• Stir in bitter fresh orange juice, or lime juice, and fresh orange juice, olive oil, chopped fresh oregano, cumin, crushed dried oregano, and salt to taste.

YUCA WITH GARLIC-CITRUS SAUCE: YUCCA CON MOJO

Steps:

• In a pot of boiling water, cook the yucca until tender, but not falling apart and losing its shape, about 10 minutes. Remove the yucca from the water, and dunk into an ice bath to stop the cooking process (shocking) and set aside.
• Meanwhile, make the mojo. In a blender, place half of the red onion, garlic, parsley, cilantro, and lime juice. Start to puree and slowly drizzle in the olive oil. When well pureed, season with salt and pepper and set aside. Julienne the remaining half of the onion.
• Heat 2 inches of oil in a deep cast iron skillet to 375 degrees F. Begin frying the partially cooked yucca until golden brown, about 5 minutes.
• When uniform in color, remove the yucca from the oil and place in a bowl. Season with salt and pepper. Pour the mojo over the yucca, and garnish with the other half of the red onion.

MOJO GARLIC RESTAURANT SAUCE

Steps:

• Place garlic, salt, oregano, (optional cumin, black pepper and Adobo seasoning) into a wooden mortar & pestle and make into almost a paste, set aside.
• Combine in a separate bowl; lime juice (or sour orange juice), vinegar, set aside.
• In a frying pan add the olive oil and add the garlic paste, stir and cook briefly (1/2-1 minute).
• Next add the liquid ingredients, stir and cook briefly (1 minute), then remove (do not overcook) and let cool.
• NOTES:.
• This recipe is basically a Dominican/Cuban sauce and adopted from the Mambi Restaurants in New York City.
• This Mojo Sauce recipe will turn a bright "off color" green due to the fresh garlic in the recipe.
• You can make a variation of this recipe by adding mayonnaise to taste, however, it is not a traditional ingredient in Cubano Sandwiches. Also, adding butter is an optional ingredient --
• Mojo Sauce is great on a Cubano Sandwich: Cuban bread (substitute Italian/French Bread) with sliced fresh pork, sliced pink ham, white cheese, sour pickle, butter and Mojo Sauce. Heat/pressing the sandwich on a hot grill is preferred... however, Cubano sandwiches are also good cold. Further, I often substitute chicken for the white fresh pork....
• In Cuba,Mojo Sauce is traditionally made with the fresh juice from sour oranges.
• Mojo Sauce is also good on Yuka (Cassava) or Green Plantains as well.
• The Puerto Rican Mojo Sauce is white in color and with less spices used.

CREAMY MUSHROOM GARLIC SAUCE

Steps:

• Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste and adjust seasoning to your liking.

MOJO SHRIMP

Steps:

• Combine 1/4 cup extra-virgin olive oil, lime juice and zest, orange juice and zest, garlic, oregano, salt, black pepper, and cumin in a bowl. Add shrimp, cover, and place in the refrigerator to marinade for 4 to 6 hours.
• Remove shrimp from the marinade. Heat 2 tablespoons extra-virgin olive oil in a large skillet. Add shrimp and cook until pink, 4 to 7 minutes. Remove shrimp from skillet and set aside.
• Pour marinade into the skillet, bring to a boil, and simmer until slightly thickened, 5 to 8 minutes. Serve shrimp with marinade sauce on the side.

MOJO DE AJO (CUBAN CITRUS-GARLIC BARBECUE SAUCE)

Steps:

• Heat olive oil in deep saucepan over medium heat. Add garlic, and cook until fragrant and pale golden brown. Do not let brown too much, or else garlic will become bitter.
• Stir in sour orange juice (or lime juice and grapefruit juice), water, cumin, oregano, salt and pepper. Stand back, because the sauce may spatter. Bring to rolling boil. Correct the seasoning, adding more salt and pepper, if needed. Let cool to room temperature, and then stir in cilantro or parsley. Store in bottle or jar with tight-fitting lid; shake well before serving. Serve with grilled pork, chicken, seafood and vegetables.