Mojo de Ajo

Charski · 01-12-2010, 07:10 PM

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!

DEEDLYNN · 01-12-2010, 07:18 PM

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!!!

Barbo · 01-12-2010, 07:28 PM

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.

Charski · 01-12-2010, 07:35 PM

Quote:

Originally Posted by DEEDLYNN

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

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!

DBrown8614 · 01-12-2010, 07:35 PM

Mmmmmmmmmmmmmm garlic!!!!

Victrola · 01-12-2010, 08:10 PM

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.

SmileySue · 01-12-2010, 10:10 PM

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....

missymagoo12 · 01-12-2010, 11:26 PM

sounds good. sue

2bflawless · 01-12-2010, 11:41 PM

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.

Bar10der · 01-13-2010, 01:30 PM

Quote:

Originally Posted by 2bflawless

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.

LJB · 01-13-2010, 01:33 PM

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.

12yrslater · 01-13-2010, 01:35 PM

Mojo de ajo is FANTASTIC on yuca

(too bad we can't have it

)

sistertzu · 01-13-2010, 05:01 PM

MMmmmm!!! I am so trying this recipe, thanks!!!

Charski · 01-13-2010, 07:14 PM

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....

sistertzu · 01-13-2010, 09:11 PM

There is never to much garlic for me!!!

12yrslater · 01-14-2010, 07:24 AM

Quote:

Originally Posted by sistertzu

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

sistertzu · 01-14-2010, 09:35 AM

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!

Charski · 01-14-2010, 10:23 AM

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!

12yrslater · 01-14-2010, 11:40 AM

Quote:

Originally Posted by sistertzu

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

Jake · 01-14-2010, 11:43 AM

I am tagging this for later. It sounds great, and easy.

pocahontas · 01-14-2010, 12:45 PM

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!

Charski · 01-18-2010, 01:40 PM

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!

sistertzu · 01-18-2010, 01:46 PM

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

sistertzu · 01-18-2010, 01:55 PM

I forgot I also made cauli spanish rice, it was awesome

Charski · 01-18-2010, 02:29 PM

YUM, Sis! Glad you're enjoying it too!

sistertzu · 06-08-2010, 10:25 PM

I'm making this tomorrow. I thought some of the newer cooks might like to try it too, it's fabulous!

Beeb · 06-09-2010, 07:11 AM

So when I come for my visit I can steal yours, right?

This looks amazing, thanks Char!!

SweetPoison2 · 06-09-2010, 07:14 AM

Hey woman!

This sounds so good, C. I am on it!

BikerAng · 06-09-2010, 09:14 AM

YUM! This sounds amazing! I have a ton of garlic that needs to be used up, this is perfect! Thanks for this recipe Charski!

CreekWatcher · 06-09-2010, 11:10 AM

Are you all using EVOO, or light, or plain?

01-12-2010, 07:10 PM	#1
Charski Gadget Gal Join Date: Sep 2004 Posts: 22,908 Gallery: Charski Start Date: May 2003	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! __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters

01-12-2010, 07:28 PM	#3
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 4,228 Gallery: Barbo Stats: 225/145/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	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. __________________ BARBOS LOWCARB kITCHEN

01-12-2010, 07:35 PM	#5
DBrown8614 Senior LCF Member Join Date: Feb 2004 Location: Cincinnati, Ohio Posts: 343 Gallery: DBrown8614 Stats: 200/165/125 WOE: Dr. Atkins Start Date: November 2003	Mmmmmmmmmmmmmm garlic!!!! __________________ ~Jannis~

01-12-2010, 10:10 PM	#7
SmileySue Senior LCF Member Join Date: Apr 2008 Location: Texas Posts: 605 Gallery: SmileySue Stats: 332/125, size 2 Maintaining since 3/08!! WOE: Low carb and clean eating/whole foods Start Date: 9/05	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.... __________________ Blessed are they that can laugh at themselves, for they shall never cease to be amused. "Life is short, break the rules, forgive sooner, love with true love, laugh without control and always keep smiling. Maybe life is not the party that we were expecting, but in the meantime, we're here and we can still dance....." Last edited by SmileySue; 01-12-2010 at 10:12 PM..

01-13-2010, 05:01 PM	#13
sistertzu Resident crazy dog lady Join Date: May 2009 Location: Ca Posts: 1,509 Gallery: sistertzu Stats: 244/goal -90 Atkins/IF WOE: VLC/no grain/ minimal dairy Start Date: originally march 08 but every day is a fresh start	MMmmmm!!! I am so trying this recipe, thanks!!! __________________ Sis RIP Daisy Dog 1/26/1997 - 7/11/2012 Not every person knows how to love a dog, but every dog knows how to love a person.

01-12-2010, 07:18 PM	#2
DEEDLYNN Major LCF Poster! Join Date: May 2008 Posts: 1,175 Gallery: DEEDLYNN	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!!!

01-12-2010, 08:10 PM	#6
Victrola Senior LCF Member Join Date: Nov 2009 Location: San Francisco, CA Posts: 105 Gallery: Victrola Stats: Who currently knows? WOE: Keeping it under 20g daily Start Date: 11/17/2009	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.

01-12-2010, 11:26 PM	#8
missymagoo12 Senior LCF Member Join Date: May 2004 Location: usa Posts: 319 Gallery: missymagoo12 Stats: 235/225/145 WOE: stellastyle,atkins Start Date: april 2004	sounds good. sue

01-12-2010, 11:41 PM	#9
2bflawless Do you know your CCLL? Join Date: Jun 2008 Location: q Posts: 81 Gallery: 2bflawless	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.

01-13-2010, 01:35 PM	#12
12yrslater Major LCF Poster! Join Date: Jan 2006 Posts: 1,534 Gallery: 12yrslater Stats: UGH WOE: Atkins Start Date: Induction: 10/20/08	Mojo de ajo is FANTASTIC on yuca (too bad we can't have it )

01-13-2010, 07:14 PM	#14
Charski Gadget Gal Join Date: Sep 2004 Posts: 22,908 Gallery: Charski Start Date: May 2003	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.... __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters

01-13-2010, 09:11 PM	#15
sistertzu Resident crazy dog lady Join Date: May 2009 Location: Ca Posts: 1,509 Gallery: sistertzu Stats: 244/goal -90 Atkins/IF WOE: VLC/no grain/ minimal dairy Start Date: originally march 08 but every day is a fresh start	There is never to much garlic for me!!! __________________ Sis RIP Daisy Dog 1/26/1997 - 7/11/2012 Not every person knows how to love a dog, but every dog knows how to love a person.

01-14-2010, 09:35 AM	#17
sistertzu Resident crazy dog lady Join Date: May 2009 Location: Ca Posts: 1,509 Gallery: sistertzu Stats: 244/goal -90 Atkins/IF WOE: VLC/no grain/ minimal dairy Start Date: originally march 08 but every day is a fresh start	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! __________________ Sis RIP Daisy Dog 1/26/1997 - 7/11/2012 Not every person knows how to love a dog, but every dog knows how to love a person. Last edited by sistertzu; 01-14-2010 at 09:36 AM..

01-14-2010, 10:23 AM	#18
Charski Gadget Gal Join Date: Sep 2004 Posts: 22,908 Gallery: Charski Start Date: May 2003	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! __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters

01-14-2010, 11:43 AM	#20
Jake Not Jake Join Date: Dec 2000 Location: Corn Country Posts: 455 Gallery: Jake WOE: Plain old Atkins Start Date: 8/22/1973	I am tagging this for later. It sounds great, and easy.

01-14-2010, 12:45 PM	#21
pocahontas Major LCF Poster! Join Date: Jun 2002 Location: living the SLO life Posts: 2,214 Gallery: pocahontas	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!

01-18-2010, 01:40 PM	#22
Charski Gadget Gal Join Date: Sep 2004 Posts: 22,908 Gallery: Charski Start Date: May 2003	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! __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters Last edited by Charski; 01-18-2010 at 02:33 PM..

01-18-2010, 01:46 PM	#23
sistertzu Resident crazy dog lady Join Date: May 2009 Location: Ca Posts: 1,509 Gallery: sistertzu Stats: 244/goal -90 Atkins/IF WOE: VLC/no grain/ minimal dairy Start Date: originally march 08 but every day is a fresh start	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 __________________ Sis RIP Daisy Dog 1/26/1997 - 7/11/2012 Not every person knows how to love a dog, but every dog knows how to love a person.

01-18-2010, 01:55 PM	#24
sistertzu Resident crazy dog lady Join Date: May 2009 Location: Ca Posts: 1,509 Gallery: sistertzu Stats: 244/goal -90 Atkins/IF WOE: VLC/no grain/ minimal dairy Start Date: originally march 08 but every day is a fresh start	I forgot I also made cauli spanish rice, it was awesome __________________ Sis RIP Daisy Dog 1/26/1997 - 7/11/2012 Not every person knows how to love a dog, but every dog knows how to love a person.

01-18-2010, 02:29 PM	#25
Charski Gadget Gal Join Date: Sep 2004 Posts: 22,908 Gallery: Charski Start Date: May 2003	YUM, Sis! Glad you're enjoying it too! __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters

06-08-2010, 10:25 PM	#26
sistertzu Resident crazy dog lady Join Date: May 2009 Location: Ca Posts: 1,509 Gallery: sistertzu Stats: 244/goal -90 Atkins/IF WOE: VLC/no grain/ minimal dairy Start Date: originally march 08 but every day is a fresh start	I'm making this tomorrow. I thought some of the newer cooks might like to try it too, it's fabulous! __________________ Sis RIP Daisy Dog 1/26/1997 - 7/11/2012 Not every person knows how to love a dog, but every dog knows how to love a person.

06-09-2010, 07:11 AM	#27
Beeb Why wait, just do it NOW! Join Date: Feb 2004 Location: A REAL Jersey Girl!! Posts: 4,940 Gallery: Beeb Stats: OMG, SERIOUSLY?! WOE: Eating healthy, eating LC, and portion control Start Date: The Day Low Carb Became a WOE and NOT A DIET!!!!!	So when I come for my visit I can steal yours, right? This looks amazing, thanks Char!! __________________ A man asked Gautama Buddha, "I want happiness." Buddha said, "First remove "I," that's Ego, then remove "want," that's Desire. See now you are left with only "Happiness.”

06-09-2010, 07:14 AM	#28
SweetPoison2 Senior LCF Member Join Date: Aug 2008 Location: Sacramento, California Posts: 437 Gallery: SweetPoison2 Stats: 246/232/180 WOE: DASH Diet & HHCG Start Date: June 09	Hey woman! This sounds so good, C. I am on it! __________________ Marie ~ http://www.lowcarbfriends.com/bbs/we...l#post14076077

06-09-2010, 09:14 AM	#29
BikerAng Major LCF Poster! Join Date: Jul 2008 Location: Snohomish, WA Posts: 1,643 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	YUM! This sounds amazing! I have a ton of garlic that needs to be used up, this is perfect! Thanks for this recipe Charski! __________________ “Anyone who is in danger should save himself.”

06-09-2010, 11:10 AM	#30
CreekWatcher Senior LCF Member Join Date: Jan 2006 Posts: 796 Gallery: CreekWatcher	Are you all using EVOO, or light, or plain?

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