What to do when you bought a whole bunch of cilantro, planning to make guacamole for National Guacamole Day yesterday, but get home only to discover that your avocados are all bad? We were way too lazy to go back out for avocados, so decided to save our bunch of cilantro for tonight and our steak dinner! We’re having our favorite cut of flank steak, which is a great vessel for this mojo verde. As we’ve been writing this blog, we’ve done bits of research here and there, learning a lot along the way. The Canary Islands, despite the fact that they’re a small group of islands, occupy an important place in culinary history. Canarian cuisine is especially known for mojos (sauces); the red and spicy mojo picón might be the most famous. Though perhaps not as famous, the mojo verde is a quick and easy and delicious sauce to add to our repertoire! Steak may not be the most traditional pairing (that award would go to Canarian wrinkled potatoes or maybe a white fish), but we enjoyed it! This green version isn’t the “spicy” mojo, but it actually has quite a bite from the garlic. Next time we’re going to try papas arrugadas, those wrinkled potatoes!
We made this light lemon aioli to dip our Shrimp Beignets in, which was a nice contrast the the fried spiciness of the beignets. This aioli is light and almost delicate – not so sour as to make your mouth pucker! It worked great as a dip for our beignets, but I think it would pair well with all sorts of seafood-based dishes.
1 clove garlic, minced
2 egg yolks
3/4 cup neutral oil
Zest from 1 large lemon
1 tbsp lemon juice
Place garlic and egg yolks in a medium bowl.
Zest the lemon into the bowl.
Slowlydrizzle the oil into the bowl, whisking continuously.
Once base has come together, stir in the lemon juice.
As you’ve seen with some of our other recipes, like our pimento cheeses (Garlic & Truffle Pimento Cheese & Southern Pimento Cheese), we’ve learned that making our own mayonnaise and/or aioli is so much easier that we ever would have assumed previously. Yes, whisking it all together takes a little bit of muscle, but it’s really a fairly quick and painless process. Aioli in its original definition is mayonnaise flavored with garlic, but these days you can find all manner of aiolis. So this here is the original, but with a SUPER strong garlic flavor! You’ll definitely want to make this with Patatas Bravas!
Super Garlic Aioli
6 cloves garlic, minced
2 egg yolks
3/4 cup neutral oil
1/4 tsp salt
1 tsp white wine vinegar
Place garlic and egg yolks in a medium bowl.
Slowly drizzle the oil into the bowl, whisking continuously.
Once base has come together, stir in the salt and vinegar.
I’m learning things today. That’s one of the best things about writing this blog – because I want to actually have something to say in my post, I frequently dig deeper into the history or other technical details of recipes where I might not have otherwise. Take today’s recipe… I knew I wanted to make homemade pasta for dinner and change it up from the usual Homemade Pasta Carbonara. (We may or may not be a little bit addicted to the carbonara recipe – Selim looked at me like I had an extra head when I said I was thinking about making pasta with a different type of sauce.) Then I remembered the time I learned that all meatsauces weren’t created equally – I was at dinner with friends at a restaurant in our old home of Charlottesville, VA, when someone (my cousin Emily I think) ordered the bolognese. I’d never ordered anything similar off a menu because I always thought… 💭 Meat sauce? I can just buy a jar of that off a shelf 🤷 And then I tasted her dish – it was amazing, delicious, and nothing like meatsauce in a jar!
I wanted to recreate that experience tonight. But what recipe to follow? What technically is bolognese and how is it different from ragu? I feel like I see those words on menus used interchangeably. Well, I finally put some effort into learning the details. I now know that a ragu is an umbrella term for meat-based Italian sauces, under which bolognese falls. (Technically, a bolognese sauce is ragù alla bolognese.) A ragu is different from what I was thinking of as “meatsauce” in that the meat is truly the focus, not tomatoes or tomato sauce. It is thicker and less liquidy. And it turns out, while under this umbrella, bolognese sauce is incredibly specific – it has actually been registered in exact detail. The Italian Academy of Cuisine registered it in 1982. The recipe must include the following ingredients to be an official bolognese: beef, pancetta, onion, celery, carrot, tomato sauce, whole milk, dry wine (red or white), and salt & pepper. We aren’t going to stick to that particular formulation, so the sauce for tonight’s dinner is a ragu!
In a dutch oven, heat the olive oil over medium heat.
Add both types of meat, removing the sausage from casings if needed. Season liberally with pepper and a pinch of salt. Cook until browned and then remove to the side, retaining a coating of fat in the dutch oven.
To this, add the diced onions and carrots. Cook for 8-10 minutes, until well softened.
Now add the minced garlic, tomato paste, and thyme. Stir frequently, cooking for 3 minutes.
Pulse the tomatoes in a food processor. [Yielding ~2 cups]
Return the meat to the dutch oven. Stir in the wine and tomatoes. Increase heat slightly to a vigorous simmer. Simmer, stirring occasionally, until liquid has reduced by half and thickened.
Lastly, add the beef broth and bring to a boil. Then reduce heat and cover. Check to ensure there’s a light simmer. Braise for at least two hours, checking and stirring occasionally.
Meanwhile, prepare the pasta dough. On a clean, dry counter-top, mix together the flour and salt and form it into a volcano (a mound with a crater scooped out in the middle). Crack the eggs into that center well/crater.
Using a fork, slowly mix the egg into the flour. Try to keep the eggs within the crater, pulling in more and more flour. (If you fail, don’t worry, life will go on.) Once the egg is mixed into the flour enough that it’s not trying to run away anymore, switch to use your hands. Fold together until well combined. [You may need an extra dusting of flour if the dough is wet and sticky, or to wet your hands if it’s a bit dry.]
Continue kneading the dough, stretching and folding, for at least 5 and up to 10 minutes. By this point, the dough should be smoother and elastic, so that you can form into a ball. Wrap the dough in plastic wrap. Allow to sit for at least 30 minutes, and up to two hours.
Once the dough has set, roll out and divide into quarters. Using the pasta roller attachment on the stand mixer, flatten out (to #5 if using KitchenAid’s model). Let the flattened dough rest on a floured surface.
Using a sharp knife, slice into 1/2 inch wide noodles. Cover with parchment paper if still waiting on the sauce.
Remove the lid from the dutch oven and increase heat to return liquid to a fast simmer. As the last bit of liquid is being soaked up, turn off the heat and stir in 2oz freshly grated Parmesan cheese.
Cook pasta in boiling, salted water until al dente – it will only take a minute or two with the fresh pasta.
Top pasta with sauce and additional Parmesan cheese!
In mental preparation for a dinner of Baked Jerk Chicken Wings, I knew I needed a cooling contrast to those fiery-hot wings. I mentally tossed around a few ideas while perusing Pinterest. When I came across this blog and recipe while Pinteresting, I knew I found the perfect accompaniment! It was, and since we’ve been using the crema for all sorts of different dishes. It is incredibly versatile. Not only have we topped the chicken wings with it, but also a nice spice-rubbed steak. It works well as a sauce spread inside of a wrap with just about any protein and vegetable (our easy, go-to weeknight dinner). Try it as a dip for crudites, spread on a cracker, or as an alternative to your boring ketchup next time you have potatoes wedges. The possibilities are endless 😉
*Many standard grocery store chains carry crema or Mexican table cream these days – usually in the cheese section or by the sour cream. If not, it can be found in a Mexican grocery, or substituted with sour cream.
Wait for it, this is super complex.
Combine all the ingredients in a food processor. Blend.