I go over to my Aunt Alexis's house all the time. Especially now that we live in the same state! She made this dip once and since then, I always ask her to make it when I come to visit. This is a quick dip that goes really well with vegetables, soda crackers, or french bread. Feel free to vary this recipe by adding crumbled bacon or garnishing with a sprinkle of parsley or cilantro.
1 cup mayonnaise
1 cup white onion, chopped fine
1 cup Swiss cheese
1 tsp. garlic
1 Tbsp. Parmesan cheese
Set oven toe 350 F. Mix all ingredients together. Spread into a baking dish. Heat until golden brown and bubbly.
Monday, August 24, 2009
Annie's Irish Soda Buns
This recipe was given to me by my roomie at UMaine. I tried her mother's soda buns in honor of St. Patrick's day. These buns are delicious hot or cold though I prefer them warmed with hot chocolate or irish coffee.
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 sugar (optional)
1 egg
3 Tbsp butter or margarine
1 cup buttermilk
1 cup currants or raisins
Mix dry ingredients in a bowl. Cut pieces of the butter/margarine into the dry mix. Don't worry if it doesn't mix completely. Add wet ingredients. Stir in currants/raisins. Knead the dough briefly (I just mixed it with a spoon and that worked too). Cut the dough into eighths. Shape into buns. Use a butter knife to make a cross on the tops of the buns. Bake 20-25min. I set my oven to 350 F.
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 sugar (optional)
1 egg
3 Tbsp butter or margarine
1 cup buttermilk
1 cup currants or raisins
Mix dry ingredients in a bowl. Cut pieces of the butter/margarine into the dry mix. Don't worry if it doesn't mix completely. Add wet ingredients. Stir in currants/raisins. Knead the dough briefly (I just mixed it with a spoon and that worked too). Cut the dough into eighths. Shape into buns. Use a butter knife to make a cross on the tops of the buns. Bake 20-25min. I set my oven to 350 F.
Sunday, August 23, 2009
Get your mojo back, cuban style!
Mojo (Cuban Citrus-Garlic Marinade) Recipe
3 large heads garlic, peeled
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 cups sour orange juice (or 3/4 cup fresh orange juice plus 3/4 cup fresh or bottled lime juice)
1 cup minced onion
2 teaspoons dried oregano leaves
3 tablespoons flat-leaf parsley, minced
1 cup olive oil
Mash the garlic, salt, and pepper into a paste, using a mortar and pestle, or on a flat surface, using the side of a large chef's knife.
Place the garlic paste in a small mixing bowl and add the sour orange juice, minced onion, oregano and parsley. Stir all of the ingredients together thoroughly.
Set this mixture aside and allow the flavors to marry for at least 30 minutes at room temperature.
In a small saucepan, heat the olive oil over medium heat until it is hot (approximately 280 degrees F.). Remove the saucepan from the heat and carefully (the oil may sputter) whisk in the garlic-orange juice mixture until the ingredients are well blended. .
Place the saucepan over medium-high heat. Bring the sauce to a rolling boil. Taste and correct the seasoning, adding salt and pepper as needed.
Remove the saucepan from the heat and allow the mojo cool to room temperature.
Pour the mojo into a clean glass jar with a lid. Use the mojo immediately or store it in the refrigerator; it will keep for several weeks.
Shake well before using.
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Ingredients
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3 large heads garlic, peeled
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 cups sour orange juice (or 3/4 cup fresh orange juice plus 3/4 cup fresh or bottled lime juice)
1 cup minced onion
2 teaspoons dried oregano leaves
3 tablespoons flat-leaf parsley, minced
1 cup olive oil
Mash the garlic, salt, and pepper into a paste, using a mortar and pestle, or on a flat surface, using the side of a large chef's knife.
Place the garlic paste in a small mixing bowl and add the sour orange juice, minced onion, oregano and parsley. Stir all of the ingredients together thoroughly.
Set this mixture aside and allow the flavors to marry for at least 30 minutes at room temperature.
In a small saucepan, heat the olive oil over medium heat until it is hot (approximately 280 degrees F.). Remove the saucepan from the heat and carefully (the oil may sputter) whisk in the garlic-orange juice mixture until the ingredients are well blended. .
Place the saucepan over medium-high heat. Bring the sauce to a rolling boil. Taste and correct the seasoning, adding salt and pepper as needed.
Remove the saucepan from the heat and allow the mojo cool to room temperature.
Pour the mojo into a clean glass jar with a lid. Use the mojo immediately or store it in the refrigerator; it will keep for several weeks.
Shake well before using.
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Ingredients
- 3 heads garlic
- 1 teaspoon of cumin
- 2 teaspoons salt
- 1 teaspoon black peppercorns (whole)
- 1 1/2 cups orange juice, sour orange (or 1 cup orange juice & 1/2 cup lemon juice & 1/2 cup lime juice)
- 1 cup minced onion
- 2 teaspoons oregano
- 1 cup Spanish olive oil
Directions
1
Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.2
Stir in juice.3
Allow to sit for at least 30 minutes or longer at room temperature.4
*If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.5
Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.6
Allow to sit for at least 30 minutes or longer at room temperature.7
In a saucepan heat olive oil to medium hot & then remove from heat.8
Whisk oil in garlic-juice mixture, until well blended.9
Stores for at least a week in the refrigerator.
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Cuban Mojo sauce recipe
courtesy of Cocina Cubana Club (please join) / Pascual Perez and chef Sonia Martinez
The authentic mojo is made with juice from sour oranges. It still has that little orangy taste, but its very acid and tart. You can come close by mixing equal amounts of freshly squeezed orange juice with lime juice (*). If you live in areas with large concentration of Latinos you will probably find bottled Mojo (Goya brand makes one) or their produce department might have the slightly bumpy, thick skinned sour oranges. This recipe makes one cup.
1/3 cup olive oil
6 to 8 cloves garlic, thinly sliced or minced
2/3 cup sour orange juice or lime juice
(or equal portions orange juice and lime juice)
1/2 tsp ground cumin
Salt and freshly ground black pepper, to taste
Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and lightly toasted. Don't let it brown or it will be acrid tasting, just about 30 seconds should do it.
Add the sour orange juice, cumin and salt and pepper. STAND BACK; the sauce may sputter. Bring to a rolling boil. Taste and correct seasoning, if needed
Cool before serving. Mojo is best when served within a couple of hours of making, but it will keep for several days, well capped in a jar or bottle, in the refrigerator.
Use with Cuban sandwiches, boiled yucca, grilled seafood and meats, fried green plantain chips, etc.
I have seen recipes for mojo using cilantro in it, but that is not traditional to Cuban Cuisine.
(*) I prefer to add more lime juice than orange, as I like it very tart.
Friday, August 21, 2009
Eggplant Southeast Asian Style
Sorry it took me a while to post this, I have been meaning to share.
If you are a Southeast Asian food lover, this should satisfy your taste buds.
I followed the recipe and it turned out really good.
Ingredients:
A:
3 teaspoons of chopped garlic
1 teaspoon of chopped ginger
1 tablespoon of preserved salted soya beans, pounded (which I just used miso paste and it did the magic)
1 teaspoon of chilli sause
B:
1 lb of eggplant
1 cup of oil for frying
3 tablespoons of lard or oil
4 dried Chinese mushrooms, thinly sliced
8 oz of minced pork
4 oz of chopped shelled shrimps
Seasoning:
1/2 teaspoon salt
2 teaspoons sugar
1 tablespoon Thai fish sauce
1 teaspoon sesame oil
2 teaspoons tapioca flour dissolved in 2 tablespoons of water
1/4 teaspoon pepper
Method:
1. Remove stems from eggplants and cut them into thick slices and soak in salt water. Drain before frying.
2. Heat 1 cup of oil in an iron wok until very hot, fry eggplants till lightly browned. Remove to a medal colander to drain oil.
3. Heat 3 tablespoons lard or oil in wok, fry A over moderate heat, until garlic and ginger brown. Add mushrooms and stir for 1 minute. Put in pork and shrimps and stir fry for another minute before pouring in seasoning. Cook for 1 minute and add eggplants. Mixed well and allow to simmer for 5 minutes. Serve.
If you are a Southeast Asian food lover, this should satisfy your taste buds.
I followed the recipe and it turned out really good.
Ingredients:
A:
3 teaspoons of chopped garlic
1 teaspoon of chopped ginger
1 tablespoon of preserved salted soya beans, pounded (which I just used miso paste and it did the magic)
1 teaspoon of chilli sause
B:
1 lb of eggplant
1 cup of oil for frying
3 tablespoons of lard or oil
4 dried Chinese mushrooms, thinly sliced
8 oz of minced pork
4 oz of chopped shelled shrimps
Seasoning:
1/2 teaspoon salt
2 teaspoons sugar
1 tablespoon Thai fish sauce
1 teaspoon sesame oil
2 teaspoons tapioca flour dissolved in 2 tablespoons of water
1/4 teaspoon pepper
Method:
1. Remove stems from eggplants and cut them into thick slices and soak in salt water. Drain before frying.
2. Heat 1 cup of oil in an iron wok until very hot, fry eggplants till lightly browned. Remove to a medal colander to drain oil.
3. Heat 3 tablespoons lard or oil in wok, fry A over moderate heat, until garlic and ginger brown. Add mushrooms and stir for 1 minute. Put in pork and shrimps and stir fry for another minute before pouring in seasoning. Cook for 1 minute and add eggplants. Mixed well and allow to simmer for 5 minutes. Serve.
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