Slow cooked mojo de ajo
This? This right here? This is the new cornerstone for all of my cooking.
Until, of course, I need a break from garlic.
Which means it's a very long time from now.
This very lovely garlic and olive oil is easy to make, fills the whole house with good smells, and is tasty, too. (what? i snuck a taste once the oil had cooled) Make some. You know you want to.
from The Man, Rick Bayless
Please note: the recipe does not call for the chipotle, but when I watched him in his PBS series, he threw a chipotle in. So I did, too.
4 large heads garlic OR 10 ounces (about 1 3/4 cups) peeled garlic cloves
2 cups olive oil
1 teaspoon salt
1/2 cup fresh lime juice
1 (or more) chipotle pepper
Directions
Heat the oven to 325 degrees. Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy plastic bag and use a rolling pin to mash them slightly.
Stir together the garlic, oil, chipotle and salt in an 8x8-inch baking pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.
Add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown.
Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate. The mojo will last for up to three months as long as the garlic stays submerged under the oil.
Until, of course, I need a break from garlic.
Which means it's a very long time from now.
This very lovely garlic and olive oil is easy to make, fills the whole house with good smells, and is tasty, too. (what? i snuck a taste once the oil had cooled) Make some. You know you want to.
from The Man, Rick Bayless
Please note: the recipe does not call for the chipotle, but when I watched him in his PBS series, he threw a chipotle in. So I did, too.
4 large heads garlic OR 10 ounces (about 1 3/4 cups) peeled garlic cloves
2 cups olive oil
1 teaspoon salt
1/2 cup fresh lime juice
1 (or more) chipotle pepper
Directions
Heat the oven to 325 degrees. Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy plastic bag and use a rolling pin to mash them slightly.
Stir together the garlic, oil, chipotle and salt in an 8x8-inch baking pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.
Add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown.
Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate. The mojo will last for up to three months as long as the garlic stays submerged under the oil.
Comments
I mean, it's called "mojo." How awesome is that?
You and The Man would not lead me astray. Gotta try it.
http://www.mysisterskitchenonline.com/2010/02/28/mojo-de-ajo/
I would put this in the slow cooker tomorrow but for the dearth of fresh garlic and lime in my house. I will rectify this situation and then I will think of you, SBS, whenever I pull the jar from my fridge.
(his daughter, by the way, puts it on popcorn)