I've made the real thing, simmering finely chopped garlic in oil over very low heat for a long time till it gets golden. It's really good, but nowadays I cheat by using the microwave. I mince garlic and put it into a small microwave-safe bowl. Then I barely cover the garlic with olive oil and zap it on high for 30 seconds. After it rests for a few moments, I zap it again. And repeat. The results aren't perfect, but usually they work for me.
Sometimes I add other flavors like cumin, jalapenos, or lemon zest to the mojo. It makes a very good base for a vinaigrette or a slaw dressing. It's also quite good mixed with mayo or yogurt on chicken. -- modom
I've made the real thing, simmering finely chopped garlic in oil over very low heat for a long time till it gets golden. It's really good, but nowadays I cheat by using the microwave. I mince garlic and put it into a small microwave-safe bowl. Then I barely cover the garlic with olive oil and zap it on high for 30 seconds. After it rests for a few moments, I zap it again. And repeat. The results aren't perfect, but usually they work for me.
Sometimes I add other flavors like cumin, jalapenos, or lemon zest to the mojo. It makes a very good base for a vinaigrette or a slaw dressing. It's also quite good mixed with mayo or yogurt on chicken. -- modom
Sounds like it'd make a good poultry marinade, or treatment for steaks prior to frying them.
Does the microwave version come out as good as cooking it on the stovetop? -- Peace, Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
I've made the real thing, simmering finely chopped garlic in oil over very low heat for a long time till it gets golden. It's really good, but nowadays I cheat by using the microwave. I mince garlic and put it into a small microwave-safe bowl. Then I barely cover the garlic with olive oil and zap it on high for 30 seconds. After it rests for a few moments, I zap it again. And repeat. The results aren't perfect, but usually they work for me.
Sometimes I add other flavors like cumin, jalapenos, or lemon zest to the mojo. It makes a very good base for a vinaigrette or a slaw dressing. It's also quite good mixed with mayo or yogurt on chicken. -- modom
Sounds like it'd make a good poultry marinade, or treatment for steaks prior to frying them.
Does the microwave version come out as good as cooking it on the stovetop?
Not as good, but it sure gets it done while I'm prepping other things. The difference is about 1/10 the time, I'd guess. -- modom
