The hubby and I went to the International Housewares Show in Chicago a few weeks ago. It was amazing! I loved looking at all the latest and greatest things to come that will help out in the kitchen. I really loved seeing celebrity chefs do recipe demos. Rick Bayless made this garlic mojo and I got an opportunity to taste the recipe he used it for....OMG delish!
How did I get so lucky to see these amazing chefs? Chef Billie at The Tipsy Gourmet blog, who happens to be a great friend of mine, got tickets and couldn't go at the last minute. I was so sad! Having the name Billie did come in handy though, so my husband was "Billie" for the day! Thanks B, for being so generous! You are awesome and I look forward to going next year with YOU!
I will admit to you right now that I have said for the last ten or more years that I hate Mexican food. Growing up in Northwest Indiana, we had access to a lot of "Mexican food," but not GOOD Mexican food. At that time I wasn't really into cooking and would never attempt to make a Mexican dish on my own. So, Taco Bell...Pepe's...House of Gillardo...that was pretty much it for me. Then I moved to South Florida and found Argentine, Cuban, Dominican and many other latin flavors that I fell in love with and learned to cook. They put the Mexican dishes I had eaten to shame! So, I just never ate it again.
Well, that friend Billie I told you about; she LOVES Rick Bayless and Mexican food. I would continue to question her sanity, but she has since won me over...with the help of Chef Bayless! I watched his demo, listened to what he said, and tried the dish he made. I have been missing out. So I will be attempting to make some Mexican dishes with fresh, delicious ingredients in the months ahead. I can't miss with recipes from a man who has devoted his life to Mexican food!
Okay, so you are saying to yourself...is there a recipe somewhere here? And yes, there is. He made Mixiotes of Woodland Mushrooms with Mojo de Ajo. You can find the recipe by going to that link. THIS recipe listed is his as well. It is to make the Mojo that goes in the dish. The mojo can be used as a flavoring in many dishes, you can pour it on meats, you can use the infused oil when cooking to add flavor, you can even put it on popcorn!
So you start with four BULBS of garlic. I didn't say cloves! It is a lot of garlic. I smashed these with a knife and removed the peel, then put them in this 8 x 8 dish.
Next I added two cups of olive oil (not extra virgin) and salt. It gets roasted in a 325 degree oven for 45-55 minutes.
Add fresh lime juice, then cook another 20 minutes.
Mash up the garlic and put in a jar or container. It will last up to three months with the garlic submurged in the oil. View the full recipe at: Slow Roasted Garlic Mojo.
I can't wait to use this in EVERYTHING!