Cafe Havana Corn Mojo Recipes

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YUCCA WITH GARLIC SAUCE (YUCA CON MOJO)



Yucca With Garlic Sauce (Yuca Con Mojo) image

This is a staple of Cuba and of course, now of Miami. When you are preparing this recipe be sure to remove any "woody" parts from the center. You can use the frozen yucca or cassava, in place of the fresh. Just follow the package directions but add salt and lime juice to either.

Provided by Manami

Categories     Grains

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs yucca root, halved & in chunks
1 teaspoon salt
1 lime, juice of
6 garlic cloves, mashed
1 teaspoon salt
1/3 cup fresh lemon juice
1/2 cup olive oil
1 onion, chopped fine

Steps:

  • Place yucca in saucepan; until yucca is just covered, add salt and lime juice and bring to a boil.
  • Reduce heat, cover and simmer until tender--about 30 minutes.
  • Drain and keep warm.
  • Mash garlic cloves into salt with mortar and pestle (or use food processor).
  • Add garlic, lemon juice, and onions to olive oil in a separate pan, heat until bubbling, then pour over yucca.
  • Toss yucca & sauce "lightly" cooking to saute over medium heat; till barely brown but not CRISP!
  • Serve.

Nutrition Facts : Calories 536.8, Fat 27.5, SaturatedFat 3.9, Sodium 1189.1, Carbohydrate 71.6, Fiber 3.7, Sugar 4.8, Protein 3

HAVANA SLOW COOKER PORK TENDERLOIN



Havana Slow Cooker Pork Tenderloin image

This dish has bright flavors and becomes incredibly easy too with the help of a slow cooker! I came up with this recipe with the flavors and style of cooking meat slowly, inspired by my friend from Cuba.

Provided by Amanda

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 6h10m

Yield 6

Number Of Ingredients 12

1 onion, sliced
3 pounds pork tenderloin
3 tablespoons minced garlic
½ cup orange juice
3 tablespoons red wine vinegar
1 lemon, juiced
1 tablespoon ground cumin
1 tablespoon grill seasoning (such as Montreal Steak Seasoning®)
1 teaspoon salt
1 teaspoon ground red pepper
3 bay leaves
2 tablespoons grated lemon peel

Steps:

  • Arrange onion slices in the bottom of a slow cooker; top with pork tenderloin. Sprinkle garlic evenly over onion and pork. Pour orange juice, vinegar, and lemon juice over pork. Sprinkle cumin, grill seasoning, salt, red pepper, bay leaves, and lemon zest over pork.
  • Cover and cook on Low until pork is very tender, 6 to 7 hours. To serve, slice tenderloin into 1 1/2-inch slices, arrange on a platter, and drizzle juices over top.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 7.3 g, Cholesterol 98.1 mg, Fat 5.1 g, Fiber 0.9 g, Protein 36.1 g, SaturatedFat 1.7 g, Sodium 926.5 mg, Sugar 2.7 g

CAFE HAVANA CORN MOJO



Cafe Havana Corn Mojo image

Make and share this Cafe Havana Corn Mojo recipe from Food.com.

Provided by drhousespcatcher

Categories     Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

3 ears of roasted corn on the cob
1/4 cup minced garlic
1/2 onion, finely chopped
1/4 cup chopped parsley
1/2 teaspoon kosher salt
3/4 teaspoon ground black pepper
1/4 cup cottonseed oil
1 cup orange juice

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.

Nutrition Facts : Calories 130.5, Fat 7.3, SaturatedFat 1, Sodium 150.1, Carbohydrate 16.6, Fiber 1.7, Sugar 4.7, Protein 2.2

CUBAN CORN



Cuban Corn image

Provided by Dave Lieberman

Categories     side-dish

Time 2h27m

Yield 9 ears of corn

Number Of Ingredients 8

9 ears corn
8 tablespoons (1 stick) butter, melted
1 tablespoon paprika
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
1 cup queso fresco, finely grated
1 bunch cilantro, stemmed and roughly chopped
2 limes, cut into wedges

Steps:

  • Soak corn, in its husk, in water for 1 to 2 hours.
  • Preheat grill to medium-high.
  • Carefully peel back the husks leaving them attached at the base and remove the silk.
  • In a medium bowl, combine the melted butter, paprika, chili powder, and season well with salt and pepper. Using a pastry brush, brush the ears of corn with the butter mixture and place on a hot grill.
  • Be careful to leave the husks off the hottest part of the grill rack so that they do not start to burn. Grill corn on all sides until well marked and tender, about 10 to 12 minutes.
  • Sprinkle with grated queso fresco and cilantro and serve with lime wedges.

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