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 (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.

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 SAUCE

Steps:

• Slice the oranges down the middle and squeeze the juice. Mash a head of garlic in a morteros (a thick bowl with a mashing paddle used in Latino cooking). Add a little salt to the garlic (more than a pinch, less than a teaspoon). Add the sour orange juice to the mixture. Add oregano and pepper, to taste. Brush the Mojo Sauce on the food as it is cooking.

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.

MOROCCAN COUSCOUS

Steps:

• Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
• Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

MOJO SAUCE

Steps:

• Whisk all ingredients in medium bowl.

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.