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Old 01-12-2010, 07:10 PM   #1
Charski
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Mojo de Ajo

This literally is like garlicky gold in a jar! We watched Rick Bayless on "Mexico, One Plate at a Time" make this and so today, since it was cold and rainy, I tried it.

Mojo de Ajo

4 heads of garlic, cloves separated
1 tsp. salt
2 cups good quality olive oil
1/4 tsp. crushed red pepper flakes
juice of 2 small lemons or 2 limes

Smash each clove of garlic with the flat blade of a knife or the bottom of a heavy pan and remove the skin. Put cloves in an 8 x 8 baking dish. Sprinkle with salt. Cover with olive oil. Place in preheated 325* oven for 45 minutes. Remove from oven, and using a potato masher, smash the cloves into small bits. Add the lemon or lime juice and red pepper flakes and roast another 20 minutes. (I use lemon juice because we have a LOADED Meyer lemon tree - he used lime.)

Let cool, then pour into glass container. Will keep refrigerated several weeks.

Uses: saute shrimp, brown meats, add to LC pasta dishes, drizzle over cooked veggies, or over cooked fish, etc.!

My kitchen smelled like the best Italian restaurant in town while this was cooking.

He also suggested you could add some minced chipotle pepper and its adobo to this in place of the dried red pepper flakes.

I added a bit of the browned garlic bits and a drizzle of oil to our chipotle Ranch dressing tonight which we used as a dip for celery stix, alongside Buffalo hot wings. It really added a nice zing to the Ranch dressing.

I also plan to brown some lamb shanks in this oil before I pressure cook them. Will post results in a week or two, when I get around to it!
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Old 01-12-2010, 07:18 PM   #2
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Okay.....this sounds great......I will be trying this...and very soon! I am thinking of a gazillion uses for this little gem!

Thanks for sharing!!!
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Old 01-12-2010, 07:28 PM   #3
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Amazing Gem of a Recipe!

Thanks Char. Rick Bayless is a Mexican cooking genius
as far as I'm concerned.

Lamb or beef shanks would be awesome.
I have three huge beef shanks to cook when
my daughter arrives here from Colorado.
May make them for her.
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Old 01-12-2010, 07:35 PM   #4
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Quote:
Originally Posted by DEEDLYNN View Post
Okay.....this sounds great......I will be trying this...and very soon! I am thinking of a gazillion uses for this little gem!

Thanks for sharing!!!
I know, I've already thought up LOTS of good ways to use this stuff! It took about 30 minutes to prepare but I think it will be WELL worth it!

Quote:
Originally Posted by Barbo View Post
Thanks Char. Rick Bayless is a Mexican cooking genius
as far as I'm concerned.

Lamb or beef shanks would be awesome.
I have three huge beef shanks to cook when
my daughter arrives here from Colorado.
May make them for her.
Barbo, I love his show too. He has some great ideas. We Tivo the show and I often transfer it to my PC so I can keep the shows and refer back to them!

Anybody who tries this - please post your experiments/successes in this thread!
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Old 01-12-2010, 07:35 PM   #5
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Mmmmmmmmmmmmmm garlic!!!!
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Old 01-12-2010, 08:10 PM   #6
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I wish his food in real life was as good as his recipes are! When I ate at his restaurant in Chicago, all the food was oddly bland. I wasn't expecting spicy like Mexican street food, but some salt in the tomato sauces wouldn't have gone amiss.
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Old 01-12-2010, 10:10 PM   #7
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This sounds fantastic!! My mind is in overdrive with ways to use this!! As always Char -THANK YOU!!

Off to google Rick Bayless....I've never heard of him.


ETA: I was just looking at some of the recipes on his site....OMG - where to begin....
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Old 01-12-2010, 11:26 PM   #8
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sounds good. sue
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Old 01-12-2010, 11:41 PM   #9
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I grew up on this stuff very common in Puerto Rican and Cuban food. <<<mmmm>>>>> Heavenly. You can buy it in a bottle too check the ingredients though. I use the bottled stuff and never had a problem but some might.
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Old 01-13-2010, 01:30 PM   #10
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I grew up on this stuff very common in Puerto Rican and Cuban food. <<<mmmm>>>>> Heavenly. You can buy it in a bottle too check the ingredients though. I use the bottled stuff and never had a problem but some might.
I use the Goya Mojo Criollo all the time. It's definitely a cuban/rican kitchen staple. Great for marinading pork or chicken. Most hispanic stores carry it. I've also bought it at albertsons and smiths (kroger) in the hispanic section.
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Old 01-13-2010, 01:33 PM   #11
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Quote:
I also plan to brown some lamb shanks in this oil before I pressure cook them. Will post results in a week or two, when I get around to it!
Drooling now.
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Old 01-13-2010, 01:35 PM   #12
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Mojo de ajo is FANTASTIC on yuca (too bad we can't have it )
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Old 01-13-2010, 05:01 PM   #13
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MMmmmm!!! I am so trying this recipe, thanks!!!
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Old 01-13-2010, 07:14 PM   #14
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A word to the wise - be able to open your doors/windows when making this if the STRONG smell of garlic is objectionable to anyone nearby!

My cats both asked to go outside....
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Old 01-13-2010, 09:11 PM   #15
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There is never to much garlic for me!!!
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Old 01-14-2010, 07:24 AM   #16
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There is never to much garlic for me!!!
I love you :blush:

Man, I love me lots o' garlic! YUMMMMMMMM! I don't care what I stench like when I am done eating it
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Old 01-14-2010, 09:35 AM   #17
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I'm so bad! I don't think it stinks! Luckily hubby eats raw cloves with his meals. So he is fine with it too.

I you too!
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Old 01-14-2010, 10:23 AM   #18
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Oh I don't think it stinks either. I LOVE the smell/taste of it! Just making everyone aware that it is a STRONG odor of garlic while it's cooking - so if you're not used to cooking it, or garlic is objectionable to anybody in the near vicinity just beware!
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Old 01-14-2010, 11:40 AM   #19
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I'm so bad! I don't think it stinks! Luckily hubby eats raw cloves with his meals. So he is fine with it too.

I you too!
My DH just stays away when I have eaten too much or I stay away when he has! Works well
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Old 01-14-2010, 11:43 AM   #20
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I am tagging this for later. It sounds great, and easy.
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Old 01-14-2010, 12:45 PM   #21
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Hello, this sounds great! I used to get this tapas at a European bar here that was patatas y mojo de ajo. It was soooooooooo good but I havent ordered it in ages because I dont eat poatoes anymore. Im going to make some of this over the weekend and try it on grilled shrimp. Thanks, Char!
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Old 01-18-2010, 01:40 PM   #22
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OK, so I've been busily using this stuff! LOL!!

Last night, I made my usual hot wings, but instead of butter, added a tablespoon of the mojo de ajo to the Frank's Chile & Lime hot sauce. Really good.

Today, we rotisseried a prime rib - I rubbed the outside with the mojo de ajo, then sprinkled with a little shallot salt (from a company called Beyond the Shaker, which you can google - their salts are KILLER GOOD, especially this one and the truffle wet salt!) - and I added a little to my mayo/soy sauce/sesame oil/ginger/lemon juice artichoke dipping sauce too.

Next time I make this, I'm going to get the already-peeled cloves from Smart & Final or Costco. It will save a LOT of time in the kitchen prepared the Mojo!
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Last edited by Charski; 01-18-2010 at 02:33 PM..
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Old 01-18-2010, 01:46 PM   #23
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Thank you so much for this recipe I have made so many things with it it is already half gone! I did cheat and buy the garlic from Costco it worked great. I made fried eggs, carne asada. lasagna, garlic lime chicken, chili, meatloaf all yummy! Next time I will add more chili flakes. Thanks again
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Old 01-18-2010, 01:55 PM   #24
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I forgot I also made cauli spanish rice, it was awesome
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Old 01-18-2010, 02:29 PM   #25
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YUM, Sis! Glad you're enjoying it too!
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Old 06-08-2010, 10:25 PM   #26
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I'm making this tomorrow. I thought some of the newer cooks might like to try it too, it's fabulous!
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Old 06-09-2010, 07:11 AM   #27
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So when I come for my visit I can steal yours, right? This looks amazing, thanks Char!!
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Old 06-09-2010, 07:14 AM   #28
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Hey woman!

This sounds so good, C. I am on it!
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Old 06-09-2010, 09:14 AM   #29
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YUM! This sounds amazing! I have a ton of garlic that needs to be used up, this is perfect! Thanks for this recipe Charski!
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Old 06-09-2010, 11:10 AM   #30
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Are you all using EVOO, or light, or plain?
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