REC: Calabacitas al Mojo de Ajo
Calabacitas al Mojo de Ajo
by Rick Bayless and Diana Gruen
though not traditional, I've combined the typical toasted garlic preparation mojo de ajo with quick?fried zucchini. For those who crave vegetables and want a sauceless, typically Mexican?tasting preparation to serve with their Mexican dinners, this is my recommendation. It goes well with most of the saucier main dishes like smoky Pork Tinga (page 248) or Green Pumpkinseed Mole page 203).
(I use chayotes) rvb
YIELD: 4 servings
1 pound (about 4 small) zucchini, ends trimmed and cut into1/2?inch cubes
1 scant teaspoon salt, plus a little more to season the finished dish, if necessary
1 tablespoon unsalted butter
1 tablespoon vegetable oil
5 cloves garlic, peeled and very thinly sliced
1 tablespoon freshly squeezed lime juice
A generous 1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
2 tablespoons chopped flat?leaf parsley
1. Sweating the zucchini. In a colander, toss the zucchini with the salt; let stand 1/2 hour over a plate or in the sink. Rinse the zucchini, then dry, on paper towels.
2. Browning the garlic and frying the zucchini. About 15 minutes before serving, heat the butter and oil over a medium-low heat in a skillet large enough to hold the zucchini in a single layer. Add the garlic and stir frequently, until light brown, about 3 minutes. Do not burn. Scoop the garlic into a fine?mesh sieve set over a small bowl, then scrape the strained butter mixture back into the pan; set the garlic aside. Raise the heat to medium?high.
Add the zucchini to the pan and fry, stirring frequently, for 8 to 10 minutes, until browned and tender but still a little crunchy,. Remove from the heat.
3. Finishing the dish. Add the lime and toasted garlic; toss thoroughly. Sprinkle with the pepper, oregano and parsley?, then mix, taste for salt and serve in a warm dish.
COOK'S NOTES
Timing and Advance Preparation
When the zucchini has sweated for 1/2 hour, Steps 2 and 3 can be completed in 20 minutes. The sweating may be done early in the day you are serving, but finish Step 3 just before serving.
CONTEMIPORARY IDEAS
Chayotes al Mojo de Ajo:
The squashlike chayote that in Mexico is often stuffed or put in stews is great with garlic: Peel, pit and slice 2 large (1-1/2 pounds total) chayotes and use in place of the zucchini. In fact, steamed green beans, carrots, broccoli and asparagus are all good al mojo de ajo Simply prepare the garlic, add. the cooked vegetable and flavorings to the pan and toss until warm.
