In recognition, for dinner I had left-over pasta marinara accompanied by left-over roasted root vegetables, roasted mushrooms, and roasted garlic. Matt had a bowl of cereal. How very celebratory of us.
I had every intention of making Huevos Whatevers tonight, but somehow that didn't happen. Don't tell anyone I told you this, but throwing something together that's even slightly multi-step is really hard after a full day of work.
Here is a recipe for Mojo de Ajo (courtesy of the lovely and talented Rick Bayless, just like every other mexican recipe we make). It's good for everything. Seriously.
MOJO DE AJO
(makes about 3 cups)
Ingredients
4 large heads garlic:
2 cups fruity olive oil
1 teaspoon salt
1/2 cup fresh lime juice
*optional: chile flakes, added at the same time as the lime juice. Optional recipe calls for 1/2 tsp. Adjust as needed.
Directions:
Heat the oven to 325˚.
"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 recloseable plastic bag and use a rolling pin to mash them slightly.
Stir together the garlic, oil and salt in an 8x8-inch 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 it until you’re ready to enjoy some deliciousness. This mojo will keep for up to three months in the refrigerator as long as there's enough oil to keep the garlic covered."
As I said, this is fantastic for anything. Cook with it, use it in a dressing, drizzle it, breathe it. It will become your best friend, and you will be grateful.
Now, go have another Margarita!
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