Cuban Garlic Sauce

 Mojo de ajo is a garlic and cilantro sauce with delicious citrus notes that is very popular in Cuba.

Ingredients

• 10 cloves garlic , chopped or crushed, to taste
• 1 bunch fresh cilantro , finely chopped
• 1 small white onion , finely grated
• ½ cup lemon juice , freshly squeezed
• 2 oranges , freshly squeezed
• 3 tablespoons white vinegar
• ¾ cup extra virgin olive oil
• Salt
• Black pepper , freshly ground

Equipment

• 2 glass jars of 10 oz / 300 ml , sterilized

Instructions

• Heat the olive oil in a small saucepan, removing it from the heat just before reaching its smoke point.
• In a bowl, combine all the ingredients and add the hot oil.
• Divide the resulting sauce into previously sterilized glass jars and wait for the mixture to cool before closing the jars tightly and storing in the refrigerator.
• Mojo de ajo is served, for example, with steamed or fried yuca. It is also used as a marinade or garnish for many dishes, especially for fish and seafood.

Sopa de Mani (Bolivia Peanut Soup)

Sopa de mani is one of the most delicious and traditional soups of Bolivia. It is made with peanuts, pasta, peas and potatoes, and is accompanied by pieces of beef or chicken.

Ingredients

• 3 lb (1.5kg) beef with bone (neck or rib), cut into pieces
• 4 oz. (120g) raw peanuts
• 1 white onion , peeled and chopped
• 1 carrot , diced
• 3 oz. (100g) peas (fresh or frozen)
• 1 stalk celery , finely chopped
• ½ red bell pepper , diced
• ¼ cup vegetable oil
• 3 cloves garlic , chopped
• 6 cups beef broth (or vegetable broth)
• 4 potatoes , cut into large cubes
• 1 teaspoon cumin
• ½ teaspoon oregano
• ½ lb (250g) macaroni pasta
• 1 small bunch flat parsley , chopped
• Salt
• Black pepper

Instructions

• Toast the macaroni in a dry pan, stirring constantly over medium heat until golden brown (about 8 minutes). Set aside.
• Soak the peanuts in hot water for 2 minutes so that they can be peeled easily. Drain them.
• In the bowl of a blender, mix the peanuts and a cup of cold water until you obtain a paste. Set aside.
• In a large pot, heat the oil over medium heat and sauté the garlic.
• Add the onion, carrot, peas, and celery.
• Sauté over high heat for 5 minutes, stirring constantly.
• Add the meat, red bell pepper and broth and sauté over medium heat for 5 minutes.
• Add the blended peanuts and stir well.
• Add the potatoes. Add salt, black pepper, cumin and oregano. Mix well.
• Cover and cook over medium heat for 15 minutes.
• Add the toasted macaroni.
• Cover and cook over low heat for 15 minutes, stirring regularly.
• Sprinkle with chopped parsley at time of serving.

Notes

Sopa de mani is served with a topping of French fries.

Mediterranean baked fish

 Loaded with bright Mediterranean flavors, this baked white fish takes is seasoned with oregano and garlic and topped with a mixture of tomatoes, olives, and red onions. Ready in about 25 minutes!

• 1 ½ lb white fish fillet such as cod or halibut, (1 to 1 ½ in thickness)
• ▢Kosher salt and ground black pepper
• ▢Extra virgin olive oil
• ▢Juice of ½ lemon more for later
• ▢8 ounces cherry tomatoes, halved
• ▢3 ounces pitted olives, halved (I used a combination of kalamata olives and green olives)
• ▢3 tablespoons minced red onion
• ▢4 to 5 garlic cloves, minced
• ▢1 tablespoon fresh thyme leaves
• ▢2 teaspoons dried oregano
  
  

  INSTRUCTIONS

  • Heat the oven to 425 degrees F.
  • Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
    
    
    
    
  • In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) toss to combine.
    
    
    
    
  • Pour the tomato and olive mixture over the fish.
  • Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
  • Remove from the heat and serve.
    
    
    

    
    

    
    

    
    

    
    

    
    

    
    
  
  
  

Ras El Hanout (North African Spice mix)

 Literally translated as “head of shop,” the Arabic phrase ras el hanout really means “top shelf.” This version is a vibrant, earthy mix of eight spices (plus salt) including cinnamon, cumin, coriander, allspice, black pepper, and ginger. It’s essential to the savory pie known as b'stilla, but makes an excellent addition to lamb burgers and roasted chicken as well.

Makes 3 tbsp

• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon salt
• ¾ teaspoon freshly ground black pepper
• ½ teaspoon ground cinnamon
• ½ teaspoon ground coriander seeds
• ½ teaspoon cayenne
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ½ teaspoon ground cardamom

In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.

Kefta (Moroccan Meatballs)

 These are the best Moroccan meatballs you will make at home Easy, bite-size skillet meatballs, grilled with just a little bit of extra virgin olive oil. But the draw is in big flavors from aromatics and warm Moroccan spices. Serve these meatballs in pita pockets with minty carrot salad, olives, and other fresh items. Or, use them as a little party appetizer.

For Morrocan Kefta Meatballs

• 1 small slice of bread, toasted and soaked in water or milk until soft
• 1 1/4 lb lean ground beef or ground lamb (or a mixture of beef and lamb)
• 1 small red onion, grated
• 2 garlic cloves, minced
• Small handful fresh cilantro, chopped
• 2 1/2 to 3 tsp  Ras El Hanout spice blend 
• 1/2 tsp ground ginger
• 1/2 tsp cayenne, more if you enjoy spicy 
• Salt and pepper
• 3 tbsp extra virgin olive oil 

For Shaved Carrot Salad 

• 4 carrots, peeled 
• 3 tbsp  orange juice
• Extra virgin olive oil 
• Salt and pepper
• Handful fresh mint  leaves, torn (about 5 or 6 large leaves)

Option for Other Sides to Serve

• Cherry tomatoes, halved
• shallots or onions, thinly sliced
• Fresh parsley
• Marinated olives
• Tztaziki Sauce or plain Greek yogurt
• Pita pockets or flatbread of your choice

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INSTRUCTIONS

1. Make the shaved carrot salad first. Using a peeler, go ahead and peel the carrots into ribbons (or you can slice the carrots very thin sticks.) Place carrots and the remaining carrot salad ingredients into a bowl. Toss by hand to combine. Set aside or in the fridge for now.
2. If making other fresh sides to serve along, prepare those as well and save in the fridge. Toss the cherry tomatoes and onions with a little olive oil and lemon juice, if you like, and season with salt and pepper. Save in the fridge.

3. If using, prepare Tzatziki sauce but plain Greek yogurt is fine too. Save in fridge for later.
4. Prepare meatball mixture. Squeeze any liquid out of the bread and place in a large mixing bowl. Add the meat, onions, garlic, cilantro, Ras El Hanout, ground ginger, and cayenne. Sprinkle a generous pinch of kosher salt and black pepper. Using clean hands, mix/knead until meat mixture is well combined.

5. Divide the meat mixture into small meatballs. The size here is relative, but they're meant to be small bite-sized meatballs. Arrange the meatballs on a tray and cover. Refrigerate for 30 minutes (if you really don't have the time, you can skip this part.)

6. When you're ready, heat a cast iron skillet (or a frying skillet) over medium heat. Drizzle the meatballs with some extra virgin olive oil and cook in your hot skillet over medium heat for about 7 minutes or so, turning occasionally, until cooked through and charred. Do this in batches if needed.
7. Serve meatballs hot in pita pockets. Add the carrot salad and other prepared toppings in. Or, leave meatballs in skillet with the shaved carrot salad and other items on the side, let everyone decide how they'd like to enjoy them!

Vegan Tagine

 

• 1/4 cup olive oil, more for later
• 2 medium yellow onions, peeled and chopped
• 8-10 garlic cloves, peeled and chopped
• 2 large carrots, peeled and chopped
• 2 large russet potatoes, peeled and cubed
• 1 large sweet potato, peeled and cubed
• Salt
• 1 tbsp Harissa spice blend
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 2 cups canned whole peeled tomatoes
• 1/2 cup heaping chopped dried apricot
• 1 quart low-sodium vegetable broth (or broth of your choice)
• 2 cups cooked chickpeas
• 1 lemon, juice of
• Handful fresh parsley leaves

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INSTRUCTIONS

1. In a large heavy pot or Dutch Oven, heat olive oil over medium heat until just shimmering. Add onions and increase heat to medium-high. Saute for 5 minutes, tossing regularly.
2. Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine.
3. Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon.
4. Add tomatoes, apricot and broth. Season again with just a small dash of salt.
5. Keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 20 to 25 minutes or until veggies are tender.
6. Stir in chickpeas and cook another 5 minutes on low heat.
7. Stir in lemon juice and fresh parsley. Taste and adjust seasoning, adding more salt or harissa spice blend to your liking.
8. Transfer to serving bowls and top each with a generous drizzle of Private Reserve extra virgin olive oil. Serve hot with your favorite bread, couscous, or rice. Enjoy!

Chermula sauce

 With bright flavors from fresh herbs, lemon, ginger, and red pepper flakes, chermoula is the perfect sauce to add flavor to your meals. Use it over fish or meat, stir it in your soups, or spread it on your sandwiches. So many delicious ways to use this herby Moroccan sauce!

• 1 cup fresh parsley, ends trimmed
• ▢1 cup fresh cilantro, ends trimmed
• ▢1 to 2 cloves garlic
• ▢1 teaspoon coriander (ground)
• ▢1 teaspoon red pepper flakes
• ▢1/2 teaspoon paprika
• ▢1/2 teaspoon ground ginger
• ▢1/4 teaspoon saffron threads, optional
• ▢kosher salt
• ▢1 lemon, juice and zest
• ▢3/4 cup Extra virgin olive oil

INSTRUCTIONS

1. In the bowl of a large food processor, add the herbs, garlic, spices, saffron threads, and a big pinch of kosher salt. Add the lemon juice and zest.

2. Run the food processor to combine, and while it is running, drizzle the olive oil from the top opener. Don't over-process it, it should have a little texture to it at the end.
Taste and adjust seasoning to your liking.

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