What, you may ask, is Mojo de Ajo and why does it have top billing?? Well, honestly, I had never heard of it until one life altering moment yesterday morning when I was mindlessly flipping through the channels and scanning my usual Saturday cooking shows. Initially, I was a bit disappointed to find my very favorite "Mexico...One Plate At A Time" with Rick Bayless to be a rerun. I reluctantly continued watching when I realized that I, in fact, had never watched this particular episode. But, what was this Mojo de Ajo he spoke of? I believe his exact descriptive words when describing this concoction were "pure gold" and "bling on a plate". A perfect garlicky nectar created through slow cooking garlic in olive oil, lime juice, salt and hot pepper flakes until the garlic has softened in texture and flavor and perfumes the oil with a lovely tangy muskiness.
During the course of the show the uses for this garlicky deliciousness were seemingly endless from sauteed shrimp with pasta, to a flavoring on freshly popped popcorn and in a sauce spooned over roasted fish. Everything it touched seemed to be catapulted to a new dimension of flavor. At the conclusion of the show, I immediately jumped in the car and rushed to the grocery to stock up on heads of garlic!
Slow Roasted Garlic Mojo ... by Rick Bayless
Mojo de Ajo
Makes about 3 cups mojo de ajo (made with 2 cups of oil)
Recipe from Season 7 Mexico - One Plate at a Time
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4 large heads garlic
2 or 3 cups fruity olive oil
1 teaspoon salt
1/2 cup fresh lime juice
1/2 teaspoon hot pepper flakes
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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 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 hot pepper flakes 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 it until you’re ready to enjoy some deliciousness. The mojo will last for up to three months as long as the garlic stays submerged under the oil.
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My house was enveloped in the aromas reminiscent of a fine Italian Trattoria. After stealing a taste on a piece of bread, I knew whatever I had for dinner would simply be a conduit for this "the ultimate" condiment.
I spooned it over a steak, drizzled on grilled asparagus.....
...and schmeared it on crusty bread!
Hopefully, everyone else I come in contact with today, ingested an equally over indulgent amount of garlic or I will be spending a very lonely Sunday afternoon! It will be worth it...but lonely, nonetheless!
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