Steamed Yuca with Mojo
Contributed by: Chris WebAdmin. of RecipesNow.com
If you have ever wanted to be part of
a large loving latin family or have ever been fascinated by Latin-American cooking, you will enjoy Our Latin Table.
With his beautiful 162 page book, Fernando Saralegui brings you into the fold to share his memories and a unique fusion of cuisines. A seemless melding of Spanish, Cuban and American cooking styles generates mouthwatering recipes which combine the best of each.
Richly photographed (featuring family, friends and food) this publication is more than mere recipes. Our Latin Table is a celebration of family and friends and a guide to creating just the right atmosphere.
Have you have been intimidated by Latin-American cooking in the past? The step-by-step instruction in this extraordinary cookbook will help you. Begin with the list of essential ingredients for a latin pantry, continue with Cuban bar requirements and then the list of recommended tunes. You can even find the right wine for every occassion in its pages.
Seventeen menus offer something for every occassion:
- New Year's Eve
- Good Luck Fishing Trip
- Christening Lunch
- Midweek Dinner
- Easter Lunch
- Three-Day-Weekend Dinner
- Softball Mixed-Grill Picnic
- Fourth of July Latin Clambake
- Engagement Party Buffet
- Traditional Late Lunch in the Campo
- Early Fall Gathering, Stromy
- Surfing and Refuelling
- Cuban Tahnksgiving
- Monday Night Football Party
- Christmas Eve Mariscada
- Christmas Family Brunch
- Spanish Winter Family Dinner
and demonstrate a determined effort to make any reason to eat an event worthy of celebration.
Experience fusion cooking at its finest with Our Latin Table: Celebrations, Recipes, and Memories.
Cumin-and-Oregano Rubbed Turkey with Chorizo-and Cornbread Stuffing
- 3 pounds frozen yuca
- 10 cloves garlic
- 4 cups oregano leaves
- Juice of 2 limes
- 3/4 Cup olive oil
- 1/4 Cup freshly squeezed orange juice
- 1/8 teaspoon cumin
- Salt and pepper to taste
Steam the yuca in the basket of a vegetable steamer over medium-high heat for 30 minutes.
While the yuca is steaming, puree the garlic, oregano, lime juice, olive oil, orange juice, cumin, salt, and pepper in the jar of a blender or in a food processor fitted with a metal blade. Taste and adjust seasoning. Serve yuca hot with mojo sauce.
Copyright © 2003 by Fernando Saralegui and Alvaro Saralegui.