Lost Your Mojo?

"Mojo" is an interesting word. It can mean different things to different people. It can mean a magic spell, hex, or charm. It can refer to a magical charm bag used in hoodoo (not be be confused with voodoo) which originated in the Mississippi Delta area by African-Americans. It can also refer to someone's sex appeal, or lack thereof. However, mojo is a sauce consisting primarily of olive oil, salt, garlic, and other spices that originated in the Canary Islands. (For more on Canary Island cuisine, see Singing Canaries and Beastly Dogs?) But in Cuba and other islands of the Caribbean, where large Canarian emigration occurred, it is a sauce made with garlic, olive oil, and a citrus juice. It is typically used as a marinade or dip.

What do I do when I lose my mojo? I make Rick Bayless's "Garlicky Linguine with Seared Shrimp, Chipotle, and Queso Anejo!" It's like a Mexican shrimp scampi or Spaghetti Aglio e Olio and it is fabulous! You will need to make a batch of Rick's "Slow-Cooked Garlic Mojo," which will require approximately an hour of baking, but once you have that you can store it in the refrigerator for up to three months. (Just make sure the garlic is always covered with some olive oil.) As long as you have your mojo, this recipe takes mere minutes to complete! You've got to try it! I like to serve it with a simple salad, plenty of crusty bread, and a bottle of Sauvignon Blanc.

Garlicky Linguine with Seared Shrimp, Chipotle, and Queso Anejo

Serves 4-6

Ingredients:

For the Slow-Cooked Garlic Mojo (FYI: You can make half a batch, if you prefer, and still have plenty for this recipe!)

4 large heads of garlic

2 cups fruity olive oil

1 teaspoon salt

1/2 cup fresh lime juice (Not the junk in a bottle!)

For the Shrimp and Pasta

2/3 cup Slow-Cooked Garlic Mojo (stir before measuring)

1 pound medium shrimp, peeled and deveined

Salt

1-3 canned chipotle chiles en adobo, seeded and finely chopped (I use 3!)

1 pound dried linguine

2-3 tablespoons coarsely chopped watercress, parsley, or cilantro (I use parsley.)

3/4 cup grated Mexican queso anejo, Parmesan, or Romano (I use cotija cheese, which is like Mexican Parmesan and is easier for me to locate.)

Directions:

For the Mojo

Heat oven to 325 degrees.

Break the heads of garlic apart, then mash each clove with the side of a knife to release the clove from the papery skin. 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 45-55 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 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. It will keep in the refrigerator for up the three months as long as there's enough oil to keep the garlic covered.

For the Shrimp and Pasta

Fill a large (6-8 quart) pot about 2/3 full of water. Add 2 tablespoons salt, cover and bring to a boil over high heat.

Meanwhile, spoon 2 tablespoons of the oil from the mojo into a very large (12-inch) skillet. (I use my non-stick one, see Gadgets.) Set over medium-high heat. Pat the shrimp dry, sprinkle with salt and, when the oil is hot and looks shimmery, lay them in the skillet. Cook until the shrimp just lose their transclucency in the center, about 1 minute per side. Remove the skillet from the heat and stir in the chopped chiles and the rest of the mojo.

Slide the pasta into the boiling water, stir, then let boil until al dente according to package directions.

Remove 1/2 cup of the pasta water, then pour the pasta into a colander set in a sink. Return the pasta and the 1/2 cup water to the pot. Scrape in the shrimp mixture, sprinkle with the chopped watercress, parsley, or cilantro, toss together and divide among warm plates. Sprinkle with the grated cheese and serve without hesitation.

Simply Pearfect!

Sometimes we all get caught up in elaborate recipes designed to impress, but sometimes less is more. For instance, take the classic combination of pears and cheese. Delicious! To make a truly perfect salad, take a ripe juicy pear, a generous sprinkle of good quality blue cheese, a healthy drizzle of balsamic vinaigrette, and a grind of black pepper, and you have an amazing, beautiful, and healthy salad in minutes. It also makes a lovely fruit/cheese course after the main course. I LOVE it!

Pear and Blue Cheese Salad

Serves 4

Ingredients:

4 ripe, juicy pears 

4 ounces blue cheese, crumbled (Roquefort, Stilton, or Gorgonzola)

1 tablespoon good quality balsamic vinegar (preferably from Modena)

2 tablespoons good quality extra virgin olive oil

Freshly ground black pepper, to taste

Toasted chopped walnuts, optional

Directions:

Cut the pears into quarters and remove the cores. Cut each quarter in half and arrange on individual salad plates. Sprinkle each plate with 1 ounce of the cheese. Mix the oil and vinegar and drizzle evenly over each plate. Season with a generous grind of black pepper and serve. Enjoy!

Czech Please!

The first Czech immigrants arrived in Texas in 1850 seeking land and camaraderie along side the German immigrant populations. In fact, according to the 1920 census of foreign born population, Mexican immigrants comprised the largest percentage at 69.2%, Germans at 8.6%, and Czechs third at 3.6%. Even today, Texas is home to the largest population of Czech descendants in the US. The Czech influence can still be felt today with Czech speaking radio broadcasts, the eternal popularity of polkas and accordions (which spurred the creation of conjunto music in south Texas that crossed into northern Mexico creating the norteno sound), and kolaches! 

Kolaches (ko-lah-chees) are a sweet yeast bread with fillings of poppy seed, apricot, cottage cheese, or prune being the most traditional. However, crafty Czexans have created new sweet flavors like raspberry, blueberry, pineapple, and strawberry, as well as savory versions like jalapeno sausage and cheese, barbecue beef, and even sauerkraut! So what's my favorite flavor? Cream cheese with crumb topping! Yum! This recipe (adapted from Texas Monthly/April 2014 from Sweet on Texas) makes very delicious kolaches! You will need to allow about 3 hours to complete, but it is well worth the effort! So plan a leisurely afternoon in the kitchen and perhaps a little polka!

Cream Cheese Kolaches

Makes about 27

Ingredients:

For the Dough

1 1/2 teaspoons + 1/4 cup sugar

2 teaspoons active dry yeast

1 cup warm water (110-115 degrees F)

1 cup whole milk

1 cup shortening

1 1/2 teaspoons Kosher salt

1 egg yolk, lightly beaten

4 1/4 cup bread flour

3 tablespoons unsalted butter, melted

For the Cream Cheese Filling

8 ounces cream cheese, at room temperature

1/4 cup sugar

3 tablespoons flour

1 egg yolk

1/2 teaspoon lemon zest

For the Crumb Topping

2 tablespoons all-purpose flour

1/4 cup sugar

1 tablespoon unsalted butter, at room temperature

Directions:

For the Dough

In the bowl of a stand mixer, combine the 1 1/2 teaspoons sugar, yeast, and warm water. Set aside until the yeast starts to bubble, about 5 minutes.

In a small saucepan over medium heat, warm the milk until it just begins to simmer. Stir in the shortening and stir until just melted. Remove from the heat and let cool 5 minutes. Add the salt, egg yolk, and remaining 1/4 cup sugar and whisk well.

Add the milk/egg mixture to the yeast mixture and stir to combine. With the dough hook, on low speed, add one cup at a time of the flour until incorporated. Turn the mixer speed to medium and mix until a soft, moist, glossy dough forms (about the time it begins to pull away from the sides of the bowl).

Cover the bowl with a tea towel and let the dough rise in a warm, draft-free area until doubled in size, about 45 minutes to 1 hour. After the dough has risen, punch it down to remove any air in the dough. 

Lightly flour a work surface. Using a spoon, remove small portions of the dough and drop them onto the flour surface, rolling them into egg-size pieces with the palms of your hands. Place them on a parchment or silpat-lined baking pan in rows about 1" apart, about 16 per pan. Brush the dough balls with the melted butter. Cover with a tea towel and place them back in a warm, draft-free area to rise another 20 minutes.

For the Cream Cheese Filling

Beat sugar and cream cheese until light and fluffy. Mix in the remaining ingredients. Set aside at room temperature.

For the Crumb Topping

Combine the flour, sugar, and butter in a food processor and pulse until crumbly. Refrigerate until ready to use.

Finishing the Kolaches

Make a deep, round impression (I use the back of a tablespoon and swirl it around) in the center of each ball of dough and fill it with a tablespoon of the filling. (Don't press through the bottom of the dough or filling will ooze out!)

Let the kolaches rise again, uncovered, for another 45 minutes to 1 hour. Preheat oven to 375 degrees.

Sprinkle the kolaches with the desired amount of crumb topping. Bake until lightly browned, 20-30 minutes.