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Cuban Mojo [mo-ho]

4/29/2019

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​If you checked out my Lechon recipe then perhaps you found yourself here. Whatever the reason, welcome! I want to share with you a classic Cuban marinade and sauce that is super versatile and easy to prepare. If you plan on making my Lechon recipe, then you can use this Mojo sauce to mix right into your pork. The acid from the limes cuts through the fattiness of the pork, making it a perfect pair. Like most of my recipes, you will only need a few ingredients. You probably have these ingredients in your home already. You will need limes, garlic, red onion, olive oil and salt. Traditionally, Mojo is made with naranja agria, meaning sour orange. This ingredient is not readily available however, and can be easily swapped with limes. The most important part of this recipe is that you squeeze fresh lime juice. The bottled stuff truly pales in comparison. The rest of the prep is very simple. You will need to slice your red onion; I like to slice the onion in rounds but you can slice however you like. If you have a mandolin you can easily achieve uniform slices, about ¼ to ½ of an inch is fine. The thickness is really according to your preference. Next, you will need to peel your garlic and leave it whole. To bring all the components together you will start by heating the olive oil over a medium flame or temperature. Then, brown your whole garlic cloves until golden, being careful not to over-brown or burn. This can happen quickly so be mindful and control the heat. Once the garlic is golden you will remove it.  At this point you have flavored your oil with garlic which makes for a pretty awesome base. This next step is not necessary, nor is it traditional, but I like to mince the cooked garlic and reincorporate it later. Now you will turn off the heat and pour in the lime juice. Please use caution as the water content of the lime juice mixed with the hot oil will result in some spatter. Allow the oil to cool for a few minutes before adding the juice. At this point you will add the onions and reserved garlic and cook over low heat until the onions are softened and light pink, about 5 minutes. Season with salt to taste and save for later to pour all over the Lechon Asado. Alternatively, you can cool this mixture and use it as a marinade for chicken, steak, fish, anything! 

Mojo Sauce & Marinade

​Ingredients
1 large red onion, sliced into 1/4 inch rounds
4 cloves of garlic, peeled
¾ cup lime juice, fresh
1 cup olive oil
Salt to taste
Method
  1. Slice red onion into rounds, reserve
  2. Peel garlic, reserve
  3. Squeeze fresh lime juice, reserve
  4. Bring olive oil to medium heat in a pot or pan with deep walls
  5. Brown the garlic until golden and remove from oil. Turn off the heat and allow oil to cool for a few minutes.
  6. Mince cooked garlic and add to oil along with the raw onion. Cook on low until onions are pink and translucent.
  7. Cool and enjoy!

As always, try this recipe out and let me know what you think! 
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Cuban Style "Lechon Asado"

4/29/2019

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What is Lechon?
Ask a Cuban, a Filipino, and an Indonesian and you will probably get different answers.

Where was it originated?
I voluntarily opt out of that argument!

What I am sure of is the common ground of this traditional dish, which is slow roasted pork with delicious crispy skin. Cubans, and most Latin cultures, call this crispy skin chicharron, or as I like to call it, pork candy! This recipe is going to blow your mind in its simplicity. There are only two ingredients. Pork and salt. That’s it. The magic happens in its preparation. I want to address what cut of pork to buy for the best result. In order to get that delicious crispy skin, you will have to purchase a cut of meat where the skin hasn’t been cleaned off. I use a bone-in pork shoulder, also referred to as “picnic-shoulder.” I know it's a little confusing, but if you didn't know, now you know. So remember, bone=flavor and skin=chicharron. The only issue with that, and I use the word issue lightly, is that the pork shoulder cut tends to be quite large. So be prepared to serve this dish at a dinner party or family gathering. OK! Enough talking, let’s get to it.

You know the expression, “All good things come to those who wait?” This expression applies directly to our situation. The pork will take around 6 hours to cook. So we’ll start by setting the oven to 350F. Then you will prepare the pork by patting it dry with paper towels. You will then proceed to pierce the entire surface area with a sharp knife. Be generous with the punctures and be sure to use caution. Remember, there is a bone in there that can be potentially dangerous if you jam your knife into it. Once you’ve made many piercings around the whole cut of meat you will generously salt all sides and crevices. I want to stress this again, you will salt the pork just a little more than you are comfortable with. Remember this is a large cut of meat and the salt you apply on the outside will essentially season the inside as well. I don’t have an exact measurement for you as it depends on the size of the pork shoulder. Picture the way a dry rub is applied to a cut of meat when being prepared to smoke. At this point, the prep is done! Place your pierced and seasoned hunk of meat into an aluminum pan that is big enough to allow some room for the juices to flow. You may also want to place a sheet tray underneath that will help support the aluminum pan when you take it out of the oven. Roast that bad boy for 6 hours and allow enough time to cool. It’s done if you can easily remove the bone. Check out my Instagram for an example of what that looks like! Once you’ve let the roast rest for about 30 minutes you can remove the crispy skin layer and cut into bite sized pieces with kitchen shears. All that’s left is pull the meat apart and enjoy! The juices and natural oils released while cooking are sufficient sauce and flavor. However, If you want to kick it up a notch, and enjoy this dish in the traditional Cuban style, check out my Mojo recipe for a simple and delicious sauce.

Slow Roasted Pork 

​Ingredients
1 ea Bone-in pork shoulder "Picnic Shoulder"
Lots of salt
Disposable aluminum tray for roasting
Method
  1. Set your oven to 350F
  2. Prepare your pork by patting it dry with a towel and piercing holes around the entire surface area being careful not to puncture the bone.
  3. Generously season all sides and crevices with salt.
  4. Roast, skin side up, in an aluminum pan for 6 hours.
  5. Remove bone and discard.
  6. Remove crispy skin and cut into bite sized pieces, reserve.
  7. Allow meat to rest for about 30 minutes then shred meat and enjoy!
 
Don't forget to check out my Mojo recipe for a super easy and delicious sauce. As always, share your results in the comments!
 
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Boiled Eggs 101

4/29/2019

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I’ve been getting tons of messages asking about how to achieve the perfect boiled egg…

Just kidding.  Literally no one has asked me that. But here it is anyway! The guide you never asked for but you need in your life. In this blog post I am going to address a couple of FAQ’s.

Ok, let’s begin. I believe there is an application for all varieties of boiled eggs and their degree of “doneness.”  Whether you want a super runny egg for dipping toast, a jammy egg for ramen, a soft boiled egg for egg salad, or a hard-boiled egg for deviled delights (I prefer soft boiled eggs for this actually!) this method of boiling eggs will help you to achieve exactly what your aiming for.

Question 1: How do I prevent the shell from cracking and egg white seeping out during cooking?
There are two things you can do to prevent the shell from cracking. The first is to allow your eggs to come to room temperature before cooking. This will prevent temperature shock which often results in cracking.

The second thing you can do is introduce a small amount of vinegar to your water. Don’t worry, the eggs will not take on a vinegary flavor.

Question 2: What is the best way to peel the egg easily?
There are a few factors that come into play that can determine the difficulty of peeling your cooked egg. First of all, fresh eggs are the enemy of peeling. Without getting too scientific, I will say that the egg shell is made of calcium carbonate; eggs that are fresh have a lower PH making it more difficult to break down the shell so the membrane tends to stick to the white. Eggs that are around a week old have a higher PH which breaks down the shell, making is easier to cook. Harold McGee’s “On Food & Cooking” is an incredible food science book that explains this in great detail.

Alternatively, you can control the PH yourself by adding a bit of salt to the cooking water. This too, will help with peeling. Some recipes call for baking soda but I don’t think it’s necessary, plus it leaves behind a sulfur taste if you use too much.
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Lastly, and in my opinion, the most important, start your eggs in boiling water! I know, this is contrary to popular belief, but trust me. This works! Which brings me to my next point.

Question 3: Hot water or cold water?
We’ve already taken our eggs out to come to room temperature. Now I want to address the hot water method. Starting your eggs in hot water does a few things. First of all, it sets the white of the egg much quicker which will ultimately help you when peeling, as opposed to starting in cold water which will result in a much slower set and cause the membrane and white to stick together. Additionally, starting your eggs in boiling water eliminates heating variables over which you have no control, (e.g. how long it takes for the water to boil, heating conduction, type of pot being used, etc.) Starting the eggs in boiling water allows for a consistent result that is measurable.
 
Question 4: How long do I cook the egg?
Using the method and tips that I have outlined will allow you to achieve the exact egg that you are looking for. Because you are starting the eggs in boiling water, the white will be set and all you have to do is set your timer to control how runny or set you want the yolk to be. Follow the method below to find out how long to cook your eggs. 

The Perfect Boiled Egg

Ingredients
​Eggs (However many you’d like!)
Water (Enough to cover your eggs by an inch)
1T Vinegar (Any vinegar will do but red may leave a tint)
1T Salt
Method
  1. Take your eggs out of the fridge and allow them to come to room temperature. Then bring a pot of water to a boil. Make sure there is enough water to cover the eggs by an inch or so. You may want to keep your eggs in close proximity of the water so that while the water is coming to a boil, the residual heat will help your eggs come to room temp faster.
  2. As your water is coming to a boil, add the salt and vinegar.
  3. Once the water is at a rolling boil, you will turn the heat down and use a slotted spoon to lower your eggs into the water. Immediately return the water to a boil. I like to cover the pot with a lid to return the water to a boil more quickly. Then you can remove it after it has come to a boil again.
  4. For a super runny yolk, set the timer for 6 minutes. Use the picture guide to determine how long to cook your eggs. If you desire something in between, simply add or subtract by 30 seconds.
  5. As soon as your timer goes off, transfer the eggs into ice water to stop the cooking process.
  6. Finally, once your eggs are cool enough to handle, you can proceed to peeling and enjoying. 
  7. If you follow these steps I can assure you, cooking and peeling all varieties of boiled eggs will be a breeze and utterly delicious! Let me know how your eggs turned out in the comments below! 

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Drop the Beet Easter Eggs

4/21/2019

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​Happy Easter my peeps! Pun intended. I want to share with you guys this super simple pink dyed, soft-boiled egg recipe. Most of the recipes out there for this type of egg preparation have a few variations that I don’t love. First of all, I’m not a huge fan of pickled eggs. If you share my same sentiment than this is the recipe for you because I leave out the sugar, salt, vinegar, and all the other flavor components you might come across, like cloves, cinnamon, onion, garlic, etc. My recipe simply uses beets and water to dye the egg. The next issue I ran into when browsing recipes was that there is no clear answer on how long to leave your egg in the beet solution. I’ve often seen 2.5-24 hours which is WAY too vague. 
The eggs you see pictured here were left in the solution for 4 hours. This resulted in a light pink exterior and a thin pink ring inside once cut open. My plan for the future is to test the egg color every 3 hours until they’ve soaked for a full day, so those pictures and a follow up blog will be coming soon. Today I’m going to share how to get a perfect soft boiled egg that is easy to peel as well as a light pink color that is both aesthetically pleasing and delicious!

First things first. Take 6-8 eggs out and let them come to room temperature. Now we will make our beet liquid. As I mentioned before, I don’t love the pickled egg taste. So instead of making a pickling liquid, I simply boil beets in water. Take 3 medium beets, cut them in half, cover them with just enough water to submerge them, then bring them to a boil and continue to cook until tender. Usually, I would not cut the beets in half so they do not lose their color internally. In this case, however, we want the color to seep into the liquid. Once the beets are tender, strain the liquid and cool in the fridge or freezer.

Once the beet liquid is cooled, it’s time to start your eggs. Contrary to popular belief, I like to boil my eggs in water that is already at boiling temp. This allows you to control the softness of the yolk and ensures a white that is set. Also, I have found, that they are much easier to peel this way! Bring a pot of water to a boil with a dash of white vinegar. Your eggs should be room temperature at this point. Once the water is boiling, turn it down for a few moments while you submerge your eggs with a slotted spoon. Then return the water to a boil and set your timer for 9 minutes. After 9 minutes put your eggs into ice cold water until they are cool enough to handle. *For a soft boiled egg guide, see my boiled egg how-to recipe*
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Now that your eggs are cool enough to handle it’s time to peel them and put them into your beet liquid. Peel your eggs and put them into an airtight container in the beet liquid. For results like mine, leave them for 4 hours before removing and enjoying. If you’d like to see more pink, leave them for longer!

Beet-Dyed Soft Boiled Eggs

​Ingredients
 
Beet Liquid
3 medium beets
Water, enough to cover beets by 1”
 
Boiled Eggs
6-8 eggs, room temperature
1T white vinegar
Method
  1. Take your eggs out and allow them to come to room temperature
  2. Wash your beets and cut in half or in quarters if they are large. Submerge in enough water to cover them by an inch and bring to a boil. Continue to cook until beets are fork tender.
  3. Strain your liquid and cool in the fridge or freezer until completely cooled.
  4. Once your liquid is cool, bring a pot of water to a boil for your eggs. Add the vinegar.
  5. Once the water is boiling, turn the heat down to low and carefully place your eggs into the hot water using a slotted spoon. Then return the water to a boil.
  6. Set your timer to 9 minutes. After 9 minutes place your eggs directly into ice cold water.
  7. Once the eggs are cool enough to handle, peel them and submerge into beet liquid and leave to soak for 4 hours.
  8. Slice open after 4 hours and enjoy. At this point you can eat as is or play around with the recipe and make delicious deviled eggs. You can even reserve some of your cooked beets and incorporate them in a food processor with mayonnaise, Dijon mustard, and salt to make a pink tinted deviled egg filling.
Note: 
1.  You can enjoy these eggs simply as soft boiled or scoop out the yolks and combine with mayonnaise and mustard to make deviled eggs! 
​2.  
Instead of peeling your eggs, try just cracking the skin by rolling the egg on the counter using your palm. Soak your eggs in the liquid with the cracked shell and enjoy a tie-died exterior. 
​​Enjoy! Try this recipe and let me know how it turn out. Please share your variations and finding! Until next time….
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The Humble Potato

4/20/2019

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 ​Ok guys, I have a roasted potato recipe to share with you that is going to blow your mind and your taste buds. Try and think back to a time when you ate the best potato you’ve ever had. Was it a French fry? Was is mashed potatoes? Whatever it was, I’m almost certain that it had one or more of the following qualities. Maybe it was super crispy on the outside, maybe it was moist and soft on the inside, maybe it was creamy or maybe you have no idea why you loved it but it made your eyes roll back into your head. Well with these potatoes you will enjoy all of the above! And the best part, there are only 3 ingredients! It’s potato magic.  Here’s what you’ll need: potatoes, oil and salt!
​Now before we into the method, let’s talk about the ingredients. Most importantly, the potato. This recipe calls for Yukon Gold because of its medium moisture and starch content. Choosing the right potato for the job makes all the difference here guys. A Russet potato for example, is great for mashing or baking because of its low moisture and high starch content. But you wouldn’t use this type of potato roasting because it is mealy and will likely fall apart. High moisture and low starch potatoes, such as the red and fingerling varieties are great for things like potato salad and roasted potatoes because they keep their shape and can stand up to higher cooking temperatures. The Yukon Gold potato is somewhere in between the two which makes it perfect for the combination cooking method that I will explain below. 

Melt-In-Your-Mouth Roasted Potatoes

Ingredients
3lbs Yukon Gold Potato, washed, skin on
1-1.5C Peanut Oil
Salt to taste

Method
  1. Preheat your oven to 435F. While your oven is preheating, put a pot of water on to boil and generously season with salt. About 4T
  2. While your water is coming to a boil, wash your potatoes and dry, leaving the skin on. Trim off the ends and slice into 1” rounds.
  3. Once your water has come to a hard boil, carefully submerge your potatoes and allow them to cook for about 10 minutes. You’re looking for the outside to be fork tender while the center is just barely underdone.
  4. As soon as you put your potatoes on to boil you will prepare a roasting pan with your oil of choice. You need about ¼ inch of oil so adjust the amount according to the size of your pan if necessary. At this point you will put your roasting pan with oil into your preheated oven. The oil needs to be nice and hot before you add in the potatoes to finish cooking.
  5. Drain your potatoes and proceed to “rough them up” carefully shake them around so the flesh develops a starchy coating. It’s okay if the skin starts to come loose, you just don’t want to break your potatoes in half. If they do break, no worries they will still be delicious.
  6. Carefully take out your pan of hot oil and place on a heat safe surface. At this point you are going to carefully add your par cooked potatoes in a single layer, being very careful not to splash yourself with hot oil. Potatoes should be covered about ¼ of the way with oil. Once all your potatoes are arranged in the pan you will season with salt and place back in the oven for 15 minutes.
  7. After 15 minutes you will flip your potatoes and rotate your pan. You will continue cooking for another 15 minutes or until browned.
  8. Remove your pan from the oven and use a slotted spoon to transfer your golden babies onto a dish lined with paper towels. Wait a few minutes until cook and enjoy! Seriously, wait a few minutes, the inside of those potatoes are like an inferno!
Notes:
1. I chose to use peanut oil because of its high smoke point. This means that the oil won’t burn when brought to a high cooking temperature. You can use an oil of your choice, so long as it has a high smoke point. For more information on what types of oil to use, I have found this article very helpful, Cooking Oils.
2. I have found that in my oven, 425F is a little too low and 450F is a little too high. That is how I came up with 435F. All ovens are not created equally, so keep an eye on them! If after the first 15 minutes your potatoes aren’t crisping up, adjust your temperature a little higher and vise versa. Another factor to consider is how big or small you cut the potatoes. Smaller cuts need a slightly lower heat and vise versa! Play around with it and make it your own! If you decide to add seasoning or herbs do so during the second half of cooking so they don’t burn.
 



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    Hi Kitchen Warriors! I'm Chef Mona. This is where you can find some of my favorite recipes and check out some secret tips and tricks!

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