Lemon Thyme & Ginger

Grilled Mahi Mahi with Strawberry Pineapple Salsa

Grilled Mahi Mahi with strawberry pineapple salsa recipe.

At least twice a week, we enjoy eating fish for dinner with the usual choices being, salmon, char or plaice. These fish varieties are easily available, heart healthy and sustainable choices. However, I do appreciate having some variety and like to switch up my routine. On those occasions I enjoy fish like Mahi Mahi, especially grilled Mahi Mahi.

Once I got over the confusion from its name, dolphinfish, I lost any queasiness about eating it. Rest assured, Mahi Mahi is a fish and not related to Dolphins the mammal. They are fast swimming migratory fish found around the world’s tropical, temperate, and subtropical oceans.

Grilled Mahi Mahi with Strawberry Pineapple salsa recipe.

Grilled Mahi Mahi with strawberry pineapple salsa recipe.

Grilled Mahi Mahi with strawberry pineapple salsa recipe.

Seafood Watch recommendations for Mahi Mahi

Salsa for Grilled Mahi Mahi

Like many fish dinners, Mahi Mahi is easy to prepare, and does not take a lot of extra work to flavor it up. Because this recipe is paired with a fruit salsa, I kept the seasoning on the fish on the light side. Fruit salsa compliments the flavor of Mahi Mahi well and makes a light meal to enjoy during these hot summer evenings.

Pineapple is a reliable fruit choice for salsa, yet strawberries add a nice contrast with its bright berry flavor and vivid color. Unfortunately, fruit salsas should not be made in advance, but give yourself an outside work space near the grill and make it while you heat up the grill and cook the fish.

Grilled Mahi Mahi with strawberry pineapple salsa recipe.

Surprisingly, even local farm fresh strawberries benefit from some extra sweetness and pineapple compliments the strawberries with the extra sweet kiss they need. So does adding some heat in the form of fresh chili pepper like jalapeño. Any fresh green chili pepper will work in the salsa, even poblano chilies if you want the salsa on the mild side.

Grilled Mahi Mahi with Strawberry Pineapple salsa recipe.

One ingredient I think works well in the salsa is pickled red onion. The salsa needs a pop of acid and pickled vegetables supplies that perky note without the acid breaking down the strawberries and turning them to mush. You don’t need much, just a tablespoon of chopped pickled vegetable like pickled red onion or pepperoncini.

Grilled Mahi Mahi with Strawberry Pineapple salsa recipe.

Switch it Up

This recipe is for grilled Mahi Mahi, but can easily adapt for stove top grilling, or baked in the oven.

If you cannot find Mahi Mahi, substitute it with grouper, trout, halibut, striped bass, or arctic char.

Use Grilled Mahi Mahi for Fish Tacos.

Originally, I wanted to make a strawberry avocado salsa, but my fresh local strawberries turned the avocado and the minced fruit into one big red mushy mess. However, if you still want avocado in the salsa, add it right before serving the grilled Mahi Mahi, or in slices on the side. You will be surprised how well avocado tastes with strawberries and it adds a nice creamy texture as well.

Grilled Mahi Mahi with Strawberry Pineapple Salsa recipe.

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Grilled Mahi Mahi with Strawberry Salsa

Mahi Mahi is a delicious fish and perfect for cooking on the grill. Topped with fruit salsa made with pineapple and strawberries adds just the right amount of sweetness and spice for bright and flavorful meal. Feel free to adjust the ingredients in the salsa to suit your flavor preferences. If you do not want a spicy salsa, use poblano pepper instead of the jalapeño. 

I like adding pickled onion to give the fruit some punch. Click on the link for my pickled onion recipe. Or, add just a small splash of red vinegar, or pickled jalapeño, or other pickled pepper. 

The salsa recipe makes just over 2 cups (500 ml) and will supply more than what you need for 2-3 servings of grilled Mahi Mahi. 

Makes 3- 5 oz (148 g) servings of grilled Mahi Mahi.

Course Dinner
Keyword grilled fish, grilled Mahi Mahi
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3 servings
Author Ginger

Ingredients

Mahi Mahi

  • 1 lb Mahi Mahi filet
  • Kosher Salt
  • Herbs de Provence
  • Sweet paprika
  • 1/2 TB Canola oil

Salsa

  • 6 oz /175 g Pineapple about 1 cup chopped
  • 5 -6 oz / 190 g strawberries about 11 medium strawberries
  • ½ Kirby cucumber (about 2 ¾ oz / 80 g)
  • ½ -1 jalapeño pepper 38 g / 1 oz
  • 2 green onions minced (white and light parts only)
  • 1 TB pickled onions, finely chopped optional
  • Small pinch of Kosher salt less than a 1/4 teaspoon
  • Fresh ground black pepper
  • 3 g basil leaves about 4-6 leaves depending on size
  • 6 small mint leaves
  • Squeeze of lemon juice from a quarter of a lemon optional
  • ½ avocado optional

Instructions

Prepare the grill

  1. Prepare your grill according to manufactures directions.
  2. While the coals are getting hot, sprinkle Kosher salt over both sides of the fish filet. Sprinkle the herbs de Provence and sweet paprika over the top of the filet in a light but even layer. Lightly coat the filet with canola oil and set in the refrigerator. 

  3. When the coals and the grate in the grill are hot, oil the grill. Set the filet top side down on the grate. Cook for 5 minutes, then turn over and cook the other side for an additional 5 minutes. The fish is done when you touch the filet it springs back and with little resistance. Remove from the grill and add fresh black pepper and a squeeze of fresh lemon juice. Garnish with the strawberry salsa.

Strawberry Salsa

  1. Make the salsa while the grill is heating up and when the fish is grilling. Cut up the pineapple into small bite size pieces less than an ½ inch (1 cm) in size. Add to a small bowl.

  2. Remove the stems and slice the strawberries in half and remove the core. Slice each half in thirds or quarters depending on size of strawberry. Add to the bowl with the pineapple.
  3. Cut the Kirby cucumber in half. Slice one half lengthwise in half and remove the seeds. Chop the cucumber into pieces similar in size to the pineapple and strawberries. Add to the bowl with the fruit.

  4. Depending on how much heat you want in your salsa, use a half of jalapeño pepper or a whole one. Slice the jalapeño in half and remove the stem, seeds and white pith. Leave some of the pith if you want it spicier. Mince the jalapeño and add to the fruit.

  5. Chop up the pickled onion, if using, and add to the bowl with the fruit. Add the minced green onions. 

  6. Sprinkle the small pinch, less than a ¼ tsp, of Kosher salt over the prepared fruit and give a few grinds of black pepper over the fruit. Chiffonade the basil and cut up the mint leaves then add to the fruit. Mix everything together. Set aside.

  7. If you want to add avocado chop it into bite size pieces and add to the salsa just before serving.
  8. Add a squeeze of lemon juice just before serving. Best eaten immediately. 

Grilled Mahi Mahi with Strawberry Pineapple Salsa. Recipe for grilled mahi mahi and strawberry pineapple salsa. This is an easy dinner to make during the week and an impressive choice for entertaining.
Grilled Mahi Mahi with Strawberry Pineapple Salsa. Recipe for grilled mahi mahi and strawberry pineapple salsa. This is an easy dinner to make during the week and an impressive choice for entertaining.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Good Morning Glory Muffins

Good Morning Glory Muffins recipe.

One project of mine is to develop my knowledge and skills for baking with less sugar and develop recipes using no refined sugar. The challenging part of baking without refined sugars is, often sugar has more than one function in a recipe, especially in baked goods. Sugar not only adds flavor, it helps develop the structure and texture in desserts. Whipping sugar and butter together makes cakes and cookies that are tender, light and airy as well as tasting sweet. So, when baked goods do not contain refined sugar it is easy to create a dense and dry muffin, cake or cookie. I believe I averted that challenge and created my first low sugar / no refined sugar muffin with my Good Morning Glory Muffins. These muffins are loaded with healthy and fresh ingredients, and naturally sweetened and moist. They are tender without being weighted down from all the fresh ingredients. A great breakfast to start your day.

Good Morning Glory Muffins recipe.

Good Morning Glory Muffins recipe.

Traditional Morning Glory Muffins are easily adapted to a no refined sugar recipe because the grated carrots add a subtle sweet flavor. It also combines all-purpose and whole wheat flours in the recipe. For my recipe, in addition to using grated carrots, I added grated zucchini, grated apples, apple sauce and Medjool dates. The grated carrots, zucchini, and apples I used for texture and flavor, while the applesauce and dates help sweeten the muffins.  Apples and dates have a lot of natural sugar and melt when baked into muffins and cakes. They also have a lot of fiber. This helps slow down the digestion which is important to anyone who is counting carbs or watching their blood sugar.

The grated zucchini, grated apples and applesauce provide a lot of moisture. To prevent the muffins from getting soggy, I recommend squeezing out some of the water in the zucchini and apple. You do not have to squeeze them dry but getting rid of most of the water is helpful in creating a tender muffin.

What experts know about reducing sugaring baking recipes from Food 52

Good Morning Glory Muffins recipe.

Good Morning Glory Muffins

What I like about these Morning Glory Muffins is they are moist without being heavy and have subtle flavors including the sweetness. You definitely will taste the wheat, but it is not dry tasting. How sweet the muffins tastes depend on how well the chopped dates are incorporated throughout the muffin batter. I do not believe they need more dates in the muffins, otherwise they would be too sweet. Also, Good Morning Glory Muffins are hearty muffins without being heavy, so they won’t weigh you down.

Normally I love bold flavors, but with this recipe the spices create a deliberate subtle flavor profile. Even though I believe there is no such thing as too much fresh ginger, I wanted that flavor to come intermittently between bites like a surprise citrusy-ginger wake up call. The cinnamon is subtle as well, so it won’t over take the muffin flavor. However, each spice is easily adjusted to suit your taste. Often, cinnamon and fresh ginger contribute a sweet flavor in baked goods even though by themselves they are not sweet at all.

Good Morning Glory Muffins recipe.

Switch it Up

When I first taste tested my Morning Glory Muffins, I thought they needed extra sweetener, so I added a small amount of honey. However, if the dates are evenly mixed in the batter, each muffin should taste sweet without the extra honey. I do not recommend adding more honey as the flavor will overpower the muffins. You can substitute the honey with maple syrup or agave syrup. If you want less sugar, please feel free to omit the honey or, keep the honey and reduce the amount of dates to 3.

Also, to keep these Morning Glory Muffins in the low sugar category, I did not add raisins. Like dates, raisins contain a lot of natural sugar and I was concerned adding them it would make the muffins too sweet. If you are not concerned about the amount of sugar in your muffin add no more than a 1/2 cup (125 ml) of raisins and you will enjoy a sweeter muffin more characteristic to a traditional Morning Glory Muffin.

Grated unsweetened coconut is also a nice addition adding another element in texture and flavor. Add up to a 1/2 cup (125 ml) unsweetened flaky coconut.

Good Morning Glory Muffins recipe.

Determining when the Good Morning Glory Muffins are done

The hardest part about making these muffins is determining when they are done. Because of the amount of vegetables in the recipe and all the moisture from the zucchini, apples and eggs the traditional toothpick test is not reliable here because the batter does not cling to the toothpick. However, I still recommend using a toothpick to check for doneness. Instead of looking at the toothpick to see if there is any wet batter clinging to it, touch the end with your finger tips to feel if it is sticky and moist. If it is, the muffins need to continue baking. When the tooth pick feels on the dry side of moist and is not sticky, the Morning Glory Muffins are done.

Additional clues the muffins are done baking are the color and if the muffins spring back when you lightly touch the muffin tops. They should have a nice golden brown color and spring back into shape after you touch the muffin tops.

Good Morning Glory Muffins recipe.

Nutritional Information for Good Morning Glory Muffins

According to My Fitness Pal calorie and nutrition calculator, when made according to my recipe each muffin has 203 calories. Has 7 grams of fat (11% DRV), of which 1 gram is saturated fat, 4 grams are monounsaturated fat and 2 grams of polyunsaturated fat, plus 0 trans-fat. Each muffin has 31 grams of cholesterol (10% DRV) which comes from the eggs. All other ingredients do not contain any cholesterol. Other nutritional points of interest are: Sodium 143 mg (6% DRV), potassium 217 mg (6% DRV), total carbohydrates at 34 g (11% DRV), with dietary fiber at 7 g (30% DRV), and sugar at 10 g. Also, each muffin contains 4 g (8% DRV) of protein, 41% Vitamin A, 16% Vitamin C, 15% Calcium and 10% Iron.

Because of the power of the sugar lobby, nutritional labels do not show the Daily Recommended Value (DRV) for sugar. If must be a concerning percentage if the sugar industry does not want us to know. I was hoping to get these muffins in the single digits, but with 7 grams of dietary fiber I believe they are relatively low in sugar.

More recipes using no refined sugar or less sugar.

Cocoa Banana Nut Bars

Low Fat Granola  you can adjust the amount of sugar in the recipe by reducing the amount of dried fruit. Using fresh ginger instead of crystallized ginger is also a great way to cut back on the sugar.

Honey Roasted Peanut Butter Cookies 

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Good Morning Glory Muffins

This muffin recipe is my adaptation for a low sugar Morning Glory Muffin. There is no refined sugar and are loaded with lots of fresh ingredients like apples, zucchini, sweet carrots and Medjool dates. These muffins are not sweet but will contain some sweet bites depending on how many dates are scattered about in each muffin. They are a delicious and healthy choice for breakfast.

For extra protein, serve with ½ cup (66 ml) low-fat cottage cheese or yogurt. Or Laban a Lebanese cheese made with yogurt.

Best served warm and the day it is made.  Serving size =1 muffin. 

Course Breakfast, Snack
Keyword Morning Glory Muffins, Muffins
Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings 12 muffins
Author Ginger

Ingredients

  • ½ cup 43 g shelled walnuts
  • 1 ¼ cup 179 g all-purposed flour
  • ¾ cup 120 g whole wheat flour
  • ½ tsp 2 g Kosher salt
  • 2 tsp 10 g baking powder
  • ½ tsp 1 g ground cinnamon
  • ½ tsp freshly grated nutmeg less than a gram
  • 1 ½ tsp minced fresh ginger 7 g
  • 4 Medjool dates 62 g minced
  • 1 zucchini 8 oz / 239 g about 1 2/3 cups grated
  • 2 carrots 6 ½ oz / 185 g 1 packed cup grated
  • 1 apple 6 ½ oz / 185 g ¾ cup grated
  • ½ cup 125 ml apple sauce
  • 2 large eggs lightly beaten
  • 1/3 cup canola oil or 1/3 cup melted coconut oil
  • 1 tsp vanilla
  • 1 TB honey

Instructions

  1. Preheat the oven to 375°F/ 190°C / Gas Mark 5 and place the rack in the middle position. Spray each muffin cup with cooking spray. Soak up any excess oil with a paper towel. Or fill each muffin cup with a paper liner. 

Toast the walnuts

  1. Heat a small skillet over high heat for 4-5 minutes. Add the shelled walnuts to the skillet and shake the skillet to move the walnuts around the pan. Keep the walnuts in motion by moving the skillet back and forth, shake the skillet or toss with a spoon. The walnuts are toasted when you begin to smell a nutty scent, about 30 seconds. Do not let the walnuts brown or burn.

  2. Immediately turn off the heat and pour the walnuts onto a cutting board to cool. Chop the walnuts to small bite size pieces. Set aside.

Prepare the Zucchini and Apple

  1. Place the grated zucchini in a fine mesh strainer and squeeze out most of the excess water. Squeeze several times to get as much water out. Place on a plate and reserve.

  2. Add the grated apples to the fine mesh strainer and squeeze out some of the water from the apples. Place on the plate with the zucchini. Add the grated carrots to the plate. Set aside.

Make the batter

  1. Add the all-purpose flour, whole wheat flour, baking soda, Kosher salt, cinnamon, nutmeg, minced ginger to a large mixing bowl. With a wire whisk, stir until all the ingredients are evenly incorporated.

  2. Add the minced dates into the flour and toss the dates around to coat with flour. Use your hands to separate the clumps of chopped dates to get them evenly distributed in the flour.

  3. Slide the grated zucchini, grated carrots, grated apples, and chopped walnuts into the flour mix and stir to mix.

  4. Add the applesauce, canola oil, eggs, vanilla, and honey then stir to mix. Carefully stir until all the ingredients are evenly incorporated. You want to be careful to not over mix the batter, but it does need to get all mixed together. It is a thick batter.

  5. Scoop up a heaping ¼ cup of batter with a dry measuring cup and pour the batter into a muffin tin. Repeat to fill all 12 muffin cups. Divide any remaining batter around to even out the muffins. 

  6. Bake in the oven for 35– 40 minutes, or until the muffins are golden brown and the top of the muffins spring back when touched. Also, when a toothpick is no longer sticky to touch after it was inserted into the center of a muffin. 

  7. Remove from the oven and cool the muffins in its' pan placed on a cooling rack for 15 minutes. After 15 minutes, cool in the muffin tin, or remove each muffin and cool on the rack. 

    Best eaten the day they are made, but will last for 2-3 days stored in an air tight container. Reheat in a microwave or oven. 

    Can be frozen individually wrapped in plastic wrap and stored in a Ziploc bag in the freezer for up to one month. 

Recipe Notes

Because there is a lot of fruit and vegetables what have a lot of water it creates a very moist muffin. The traditionally reliable toothpick method of checking to see when a baked good is done, does not work here. No crumbs and batter cling to the toothpick even when they need more baking.

I still recommend using a toothpick, but in a different way. After 30 minutes, insert a toothpick into the middle of a muffin and take it out. Pinch the end of the toothpick that was inside the muffin, if it feels very moist and sticky, the muffins need more time. The muffins are done when the toothpick feels on the dry side of moist, plus is not sticky. These muffins take longer to bake because of the amount of moisture in the batter, anywhere from 35 to 45 minutes. 

Good Morning Glory Muffins. Recipe for tender and moist morning glory muffins made without refined sugar. These muffins are a healthy breakfast choice to start up your day..

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Grilled Skirt Steak with Mojo de Ajo. What to feed the Groomsmen Part Two

Grilled Skirt Steak with Mojo de Ajo recipe.

Part two of my quest to figure out what to feed the groomsmen, I decided to make grilled skirt steak in addition to the grilled chicken. As I mentioned earlier this week, at Evan’s request I am not making a lot of different foods like dips, salsas or desserts, so the sandwiches need to be the star of the meal. After all, they are the only food offered besides chips and beer.

Because the grilled chicken is marinated in a classic garlic and herb marinade, I decided to use Mojo de Ajo to flavor the grilled skirt steak. This way both the grilled selections have a similar garlic flavor, but in their own unique way.  The grilled chicken has a garlic herb profile with an Italian American flavor and the grilled skirt steak has a Mexican cuisine flavor profile from the simmered garlic, chilies and Mexican oregano. Both grilled foods are different, but they complement each other because they share similar ingredients and the same cooking method.

Grilled Skirt Steak with Mojo de Ajo recipe.

Grilled Skirt Steak with Mojo de Ajo recipe.

My hope is the grilled skirt steak sandwich with mojo de ajo will give the groomsmen a taste of something unexpected as well as delicious. Mojo de Ajo has a prominent garlic flavor but it is not strong and lingering. I feel like I contradicted myself by saying it is prominent but not strong, yet it is true. By not strong I mean the garlic behaves and like a polite guest knows when it is time to home. This is not the type of garlic that you taste all night long when your want to go to sleep. Roasted garlic is the most significant flavor, but because of the orange juice, tomatoes and arbol chilies it comes across sweeter with a kick. Grilled skirt steak in mojo de ajo is both has a familiar taste yet, it is new at the same time.

Grilled Skirt Steak with Mojo de Ajo recipe.

Grilled Skirt Steak

Skirt steak takes no time to grill, either on an outdoor grill or on the stove in a grill pan. My skirt steak finished cooking in 4-5 minutes on a grill pan for medium rare. However, they were thin pieces of meat. Depending on the thickness of your skirt steak and how much you want your steak to cook, it could take a minute less or a couple of minutes longer. If you have never cooked skirt steak before, start with the recommended time in the recipe and test it to see how done it is. Skirt steak tastes better when it is rare to medium rare and because my pieces were very thin, probably should cook them for less time. Additionally, it is important to rest the steaks for 10 minutes before you slice them. This way the juices will soak into your steak and not flow all over your cutting board.

Grilled Skirt Steak with Mojo de Ajo recipe.

Mix it up

Now, I am using grilled skirt steak to make sandwiches, but this steak makes an easy weeknight dinner as well. Last night we ate it for dinner with a green salad and devoured it. We liked it so much, we could not stop picking at it. Both of us repeatedly commented, “I’ll just have one more sliver please.” Eventually, we had to remove the grilled skirt steak from the table before we ate the whole thing.

Grilled skirt steak with mojo de ajo makes the perfect steak taco. Actually this is how I first became acquainted with the garlic sauce in the cookbook Taco.

Make fajitas with grilled skirt steak with mojo de ajo and poblano rajas, which is sautéed strips of poblano chilies and white onions. Get the recipe from my poblano chili cream sauce. This creamy poblano sauce will also taste great with grilled skirt steak.

Make a grilled skirt steak salad with arugula, avocado, oranges and baby radishes. Drizzle some of the mojo de ajo on the steak and dress with a citrus vinaigrette. My favorite is a combination of orange juice and lemon juice with a little honey, a touch of Dijon mustard, black pepper, extra virgin olive oil, and finished with fresh herbs like mint or basil..

Grilled Skirt Steak with Mojo de Ajo recipe.

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Grilled Skirt Steak with Mojo de Ajo

The mojo de ajo gives grilled skirt steaks a whole new flavor. It is perfect for a steak dinner with a green salad, or beef tacos, or make into steak sandwiches.

Add some mojo de ajo in the mayonnaise for your sandwiches for extra flavor. 

Course Dinner, Lunch
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 6 minutes
Resting Time 30 minutes
Total Time 11 minutes
Servings 3 people
Author Ginger

Ingredients

  • 1 ½ lb skirt steak
  • Kosher Salt
  • 1/3 cup oil from Mojo de Ajo get recipe from the link in the summary
  • Garnish with the garlic and minced tomato from the Mojo de Ajo

Instructions

  1. Place the skirt steak in a baking dish just large enough to hold the skirt steak in an even layer. Sprinkle the skirt steak with Kosher Salt on both sides, about ½ teaspoon total, possibly a pinch more.

  2. Separate the oil from the solids of the Mojo de Ajo and pour about 1/3 cup over the skirt steak. Turn the steaks over and rub them with the oil to get and even coating. Cover the pan with plastic wrap and let the skirt steaks rest for 30 minutes at room temperature.

  3. Prepare your grill. Oil the grill once the coals are in place. 

  4. Place the skirts steaks on a 45° angle over the grill and sear for 2 minutes. Rotate the steaks towards the opposite 45° angle and grill for one minute. Turn the skirt steaks over and repeat on the other side. If you have a thicker piece of skirt steak try 4 minutes  side. The steaks could be done anywhere from 5-8 minutes depending on how thick they are. 

  5. Remove the skirt steaks from the grill and let it rest for 15 minutes on a cutting board.
  6. Slice across the grain in thin slices and serve garnished with the minced garlic and tomatoes from the Mojo de Ajo.
Grilled Skirt Steak with Mojo de Ajo recipe. A sublime recipe for grilled skirt steak with sweet garlic flavor from Mojo de Ajo, a citrus garlic olive oil from Veracruz.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Liquid Gold: Mojo de Ajo

Liquid Gold: Mojo de Ajo recipe.

Condiment, The Pantry | June 13, 2018 | By

Lets talk. What I have here is something that will turn your homemade food from good to spectacular, Mojo de Ajo, [MOH-hoh day AH-hoh]. Some people call this sauce “liquid gold” because of its’ gold color from the minced garlic and priceless flavor. The name essentially translates to garlic sauce, but some people believe it is more of a condiment than a sauce. While the garlic simmers in olive oil, the raw brashness mellows to a sweet roasted garlic flavor that permeates the olive oil. Mojo de Ajo is worth making and transforms any food it touches.

Liquid Gold: Mojo de Ajo recipe.

Liquid Gold is different from garlic infused olive oil you can buy at the store. There is a prominent roasted garlic flavor with a subtle citrus note. Fresh squeezed orange juice sweetens the olive oil and cuts down on any heaviness associated with oil based sauces.

This recipe is from Alex Stupak’s cookbook, Tacos, and is different from other mojo de ajo recipes I’ve seen. His recipe has extra flavor from minced tomatoes. They add a nice texture and makes it more of a condiment, like a salsa. The tomatoes compliment the garlic infusion like the orange juice, and the toasted spices adds just the right amount of heat.

liquid Gold: Mojo de Ajo recipe.

Liquid Gold: Mojo de Ajo recipe

Read my review of Tacos here.

Special Ingredients for Mojo de Ajo

Most of the ingredients in Mojo de Ajo are readily available at any grocery store, but there are two ingredients that need some tracking down, Arbol chilies and Mexican oregano. You can get both of these ingredients at Latin Markets, well stocked spice stores, and some grocery stores. Arbol chili is usually sold dried whole, retaining its shape and red color. It adds a subtle heat to the Mojo de ajo and worth sourcing.

Liquid Gold: Mojo de Ajo recipe.

Mexican oregano is different from Italian oregano, in fact they are two different plant families. I do not believe they are interchangeable, because they taste and smell so different. Italian oregano has a mintier flavor and I think is more bitter. Mexican oregano is grassier with a slight citrus flavor. When I toast Mexican oregano, it smells like you just walked into a Grateful Dead concert, so you might not want to make this the same day you have your in-laws over for dinner. Despite the distinctive smell, it does not taste like pot but has an herby flavor that compliments many Mexican meals. If you like to make Mexican cuisine it is a worthwhile herb to have in your spice drawer. I promise you it is not marijuana and I use it in all my Mexican food recipes.

Liquid Gold: Mojo de Ajo recipe with skirt steak.

Best Uses for Mojo de Ajo

  • Mojo de Ajo is trans-formative and adds great depth of flavor to any dish it’s paired with.
  • Drizzle it over grilled meats, chicken, fish or vegetables.
  • Braise baby artichokes in Mojo de Ajo instead of the anchovy caper sauce.
  • Use the oil to marinate steaks, then drizzle the garlic and tomatoes over the sliced meat.
  • Roast Shrimp smothered in Mojo de Ajo, and switch up the cocktail sauce with some of the garlic sauce.
  • Add to hummus for extra garlic flavor.
  • Spoon into soups especially ones made with winter squash.
  • Drizzle over grilled tofu.
  • Smear it over toasted bread.
  • Marinate goat cheese in the Mojo de Ajo for a special cheese course.
  • Mix into ground turkey for a turkey burger or meatloaf.
  • Mix into an aioli or mayonnaise for a great sandwich spread or dip.

The possibilities are endless.

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Liquid Gold: Mojo de Ajo

An amazing condiment made with olive oil, minced garlic, and orange juice. This recipe is from Alex Stupak's book, Taco'sHis version includes diced tomatoes with the minced garlic which adds a lovely texture and subtle tomato flavor.  Mojo de Ajo is delicious drizzled over grilled meats or vegetables, stirred into grains, or smeared over toasted crusty bread. 

Makes about 1 1/2 cups (375 ml). 

Course Condiment, Sauce
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Ginger

Ingredients

  • 2 arbol chilies
  • 1/2 tsp Mexican oregano
  • 1/2 tsp black peppercorns
  • 1 cup (250 ml) extra virgin olive oil
  • 20 cloves garlic, minced
  • Juice from 1 orange
  • 1 plum tomato, diced

Instructions

Make the spice blend

  1. Slice the arbol chilies in half lengthwise and shake out the seeds. Discard the seeds. 

  2. Heat a small heavy skillet over high heat for 5 minutes. Add the arbol chilies, Mexican oregano, and black peppercorns and toast the spices. Shake the pan back and forth so the spiced do not burn. Toast for about 15 seconds and quickly pour the spices onto a plate to cool. 

  3. Pour the spices into a spice grinder and grind them into a fine powder. Set aside. If you do not have a spice grinder, pour the toasted spices onto a cutting board, and mince with a sharp knife to as fine a texture you can get. 

Make the Mojo de Ajo

  1. In a two quart sauce pan on medium heat, add the olive oil and minced garlic. Simmer the garlic until is just begins to get a golden brown, about 8 minutes or longer. Be careful that the garlic does not get too brown or burn. 

  2. Add the orange juice, diced tomatoes and ground spice powder and simmer for a couple of minutes or until the tomatoes are soft n thoroughly cooked. 

  3. Turn off the heat and let the mojo de ajo cool. Pour the whole lot into a glass container with a tight fitting lid. 

    Store in the refrigerator. The sauce will keep for one month as long as the garlic and tomatoes are thoroughly cooked through. Before using, bring the Mojo de Ajo up to room temperature.  

Liquid Gold: Mojo de Ajo recipe. Mojo de Ajo is a garlic sauce used in Mexican Cuisine. It is delicious drizzled over meats, chicken,, fish and vegetables. A great sauce to have in your culinary repertoire.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

What to Feed the Groomsmen? Grilled Chicken with Garlic Herb Marinade

Grilled Chicken with Garlic Herb Marinade recipe.

I have the pleasure of providing lunch for my son Evan, and his 8 groomsmen this weekend. Visualizing the amount of food required for a group of hungry men brought me back to Evan’s high school and college days when I had to feed Evan and his friends after a swim meet. Swimmers require a lot of calories on any given day, and the amount of food they eat is phenomenal. Fortunately, the groomsmen do not have the same appetite as Evan’s teammates had. Yet in the back of my mind the question remained, what to feed the groomsmen? I went around and around about what food to order and finally came up with the idea of doing it myself and make sandwiches with grilled chicken and grilled flank steak.

Of course, it would be easier to order sandwiches from the venue, but the cost for sandwiches was equivalent to a 5 course meal. Additionally, the wedding venue is a resort in a rural area and there is no other place nearby to order food. Making the lunch myself, is the next best option. Fortunately, the venue is just over an hour away from home and I will have a full kitchen in my suite. These perks allow me to feel confident that I can cook everything at home and keep the food fresh once I am at the resort.

Grilled Chicken with Garlic Herb Marinade.

Grilled Chicken with Garlic Herb Marinade recipe.

Lunch Menu

Even though it may seem like I am feeding an army, Evan gave me direction to keep the food simple without a lot of munchies with dips, salsas, and desserts. His concern is if there is a lot of food to munch on after they are all dressed, someone, himself included, will spill or drip on their clean and pressed white shirt or their new suit. I totally get that, and I do not want any spills on my gown either. Even at 28 years old spills happen, and white shirts and fancy new suits are an easy target. So, the menu is simple, make your own sandwiches with grilled chicken or grilled flank steak, lettuce, tomato, avocado and condiments on sourdough bread. On the side, only chips. No dip. No salsas. No dessert.

Grilled Chicken with Garlic Herb Marinade recipe,

It may sound sparse, but I know the sandwiches will fill them up and keep the groom and groomsmen satiated well past the wedding ceremony. Everyone appreciates having a nice lunch, but the focus on Saturday afternoon is not the food, it is the bride, the groom and getting ready for their upcoming wedding.

Because the menu is limited, and for a special occasion, I wanted to provide sandwiches made with real meats, not processed cold cuts. Garlic and herb marinated, grilled chicken and steak make delicious sandwiches that are not the usual fare. Especially when they are made on Evan’s favorite bread, Joe’s Dough sourdough batard. Between my husband’s homemade sourdough bread and my marinated and grilled meats, both of us contribute to the meal that gives the groom and groomsmen something special to eat, even though it’s only a sandwich.

Grilled Chicken with Garlic Herb Marinade recipe.

Grilled Chicken

The marinade is a basic one, with lots of garlic and dried herbs, mustard, vinegar and olive oil. Chicken, especially boneless, skinless chicken breasts, get mushy if they marinate for too long so I keep that time period for a maximum of four hours. First, I pound the chicken flat then season both sides with Kosher salt. Then make the marinade. Once the chicken is coated in the marinade, it then rests on the counter for 30 minutes. Marinating the chicken at room temperature gives the seasoning a jump-start to penetrate the meat because the chicken absorbs the marinade faster when warm then when cold. After 30 minutes, I place the chicken in the refrigerator to marinate until 30 minutes before it is time to grill the chicken.

I have no qualms about letting my chicken rest on the counter at room temperature for 30 minutes because I have air conditioning and it is not too hot and humid. If you do not have air conditioning and it is hotter than hot, be wise and place the chicken in the refrigerator once it is coated in the marinade.

For even cooking I recommend pounding the chicken breasts with a meat mallet to an even thickness between two pieces of plastic wrap. The plastic wrap protects the chicken meat and prevents the chicken from sticking to the surface of your counter. Also, the chicken breast gets a nice flat surface to build a sandwich on.

Depending on the size of each chicken breast, cut the chicken breast in half on a diagonal. This way you get two pieces of chicken that will easily fit on the sandwich bread. Plus, you get enough for two grilled chicken sandwiches from one breast.

Grilled Chicken with Garlic Herb Marinade recipe.

Mix it up

Making a sandwich with lettuce, tomatoes and avocado gives the option of making a grilled chicken salad instead of a sandwich. For people who eat a Paleo, or no carb diet, you can provide your guests with the food they eat without you having to make an extra dish.

Make the grilled chicken with either boneless, skinless chicken breasts or thighs. The photographs in the post, picture the sandwiches and grilled chicken made with grilled chicken thighs.

For vegetarian diets bring some extra cheese like mozzarella, or Munster cheese to make a cheese sandwich with the same vegetables used for the grilled chicken sandwiches. Or, make a salad with cheese. The cheese will also pair well with the grilled chicken and steak.

For vegan diets, grill some tofu or tempeh.

If the weather turns bad, sear the chicken on the stove using a grill pan, then finish the cooking in the oven. Add some chicken stock or white wine to the baking dish with the chicken to keep it moist and make pan juices. This makes a delicious grilled chicken dinner.

Make one of these salads with leftover grilled chicken,  Chicken Salad with Yogurt Avocado Dressing, or Chicken Salad with Orange Saffron Dressing

More sandwich recipes in my post, Easy Picnic Ideas for the Summer.

Make a sandwich with Sherry Marinated Grilled Flank Steak

 

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Grilled Chicken with Garlic Herb Marinade

An easy grilled chicken recipe with a classic marinade of garlic and dried herbs. This recipe it easily prepared with boneless-skinless chicken breasts or thighs and makes delicious sandwiches.  

Depending on the size of the chicken thighs or breasts you can get 5 to 6 sandwiches. I had a 2 lb (1 k) package of chicken thighs that totaled 5 chicken thighs. A decent serving size per sandwich is 4 oz (125 g) of meat. American chicken breasts are large and range anywhere between 7 - 9 oz (200 - 250 g). 

See Notes for directions for stove top grilling method. 

Course Dinner, Lunch
Cuisine American
Keyword grilled chicken, grilled chicken sandwiches
Prep Time 10 minutes
Cook Time 20 minutes
Marinating time 3 hours
Total Time 30 minutes
Servings 5 sandwiches
Author Ginger

Ingredients

  • 2 lb (1 K) boneless skinless chicken breasts or thighs
  • 1 tsp Kosher salt
  • 3-4 cloves garlic minced
  • 1 ½ tsp Dijon mustard
  • 2 TB sherry vinegar
  • 1 tsp dried onion flakes
  • ¼ tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • ¾ tsp Worcestershire sauce
  • ¼ cup 75 ml extra virgin olive oil
  • ¼ cup chicken stock optional

Instructions

Prepare the Chicken

  1. If you are using chicken breasts, pound the chicken breasts with a meat mallet between two pieces of plastic wrap, until you get an even thickness. About a half-inch (1 cm) thick is ideal, but you do not what the chicken beasts to get torn apart. Place in a baking dish large enough to hold all the chicken. 

  2. Sprinkle kosher salt over the chicken thighs or breasts on both sides. Let the chicken rest in a baking dish just large enough to hold the chicken on the counter while you prepare the marinade. 

Make the Marinade

  1. In a small bowl, mix together the garlic, Dijon mustard, vinegar, onion flakes, oregano, basil, rosemary, and Worcestershire  sauce until thoroughly mixed together. Add the olive oil and mix until well incorporated. 

  2. Pour the marinade over the chicken and turn the thighs or breast over to cover both sides of the chicken. Cover the chicken in the baking dish and rest on the counter for 30 minutes. 
  3. After 30 minutes place the chicken in the refrigerator and marinate for a couple of hours. 
  4. 30 minutes before grilling take the chicken out of the refrigerator and rest on the counter. 

Prepare the Grill

  1. 20 minutes before grilling, prepare the grill according to your specifications. 
  2. When the coals are ready, push them over to one side to create two areas, one for direct heat and the other for indirect heat.  Oil the grill. 

Grill the Chicken

  1. When the grill is hot, place the chicken top side down on the grill over the coals. Grill for two minutes then rotate the chicken 45° and grill for 2 more minutes. Turn the chicken over on the other side and repeat the same grilling process.

  2. Transfer the chicken to the side of the grill with indirect heat and cook until the chicken is done, internal temperature 165°F / 74°C  .

  3. Remove from the grill and rest for 15 minutes. 
  4. Serve as is or make into sandwiches. 

Recipe Notes

To make the chicken with a stove top grill.

Preheat the oven to 375°F / 190°C / Gas Mark 5.  Position the rack in the middle position. Place a grill pan on the stove and turn the heat to high. Just before the pan starts to smoke, spray the pay with cooking spray. Turn the heat down to medium high and sear the chicken as directed using an outdoor grill, for two minutes then rotate at a 45° angle and grill two minutes more. Turn the chicken over to the other side and grill for two minutes. You may need to cook the chicken in batches.

Transfer the chicken to a baking pan just large enough to hold the chicken. Pour the chicken stock in the pan and bake the chicken until done. The juices from the chicken run clear when pierced with a fork and the internal temperature is 165°F / 74°C. Start checking for doneness after 10 minutes. Depending on the thickness of your chicken and if they are thighs or breasts, it could take from 10-25 minutes.

Grilled Chicken with Garlic Herb Marinade. An easy grilled chicken recipe with a simple marinade. Marinate boneless, skinless chicken thighs or chicken breasts for delicious sandwiches. Or serve for a grilled chicken dinner.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

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