Thursday, June 24, 2010

Mojo de Ajo

Today, Tatyana and I are making some mojo de ajo.  There are several, different recipes for making this available online so I won't bother to repeat it here.  Click on the link above and you will be taken to Rick Bayless' recipe for making mojo de ajo.  As we don't have any lime juice available, we are substituting lemon juice.  Where all of the recipes agree is the main ingredients - garlic and olive oil.  Essentially, mojo de ajo can be used as a seasoning, marinade, or condiment for a variety of dishes.  It keeps in the refrigerator for up to 3 months, but I honestly don't think that it will last that long!  We put the garlic and olive oil in the oven about 20 minutes ago and my house is already smelling wonderfully of garlic.  I can't wait to try this stuff out.

On our way home from Boston on Saturday (see my previous post for a recap of the trip - What's the Rush?), we stopped at one of the rest areas on the Mass Pike.  We got there too late to visit the Farmer's Market but one of the vendors was still there - Absolutely Raw - selling their raw honey.  I was thrilled!  A relatively local source or raw honey!  Sure, they are a little far away to buy my honey in person on a regular basis, but they will ship my order to me.  Absolutely Raw offers a variety of honey products - all of them raw.  I encourage you to visit their website and check them out.  I purchased their liquid honey and their Cinnamon Delight Creamed Honey.

Oh, by the the time that it took me to write this entry (with distraction), the mojo de ajo finished cooking.  I thawed out a slice of Ezekiel bread and spread some of the mojo de ajo on it...  Oh My!  This is amazing!  I am really looking forward to using it in some recipes!  I'll keep you posted...

1 comment:

Aly said...

Wow. This sounds great! I want to try this now, too.