Mojo de Ajo inspired Pilaf

1 bunch fresh asparagus, broken into pieces
8 oz mushrooms (your choice, I used button) cleaned and quartered
1/4 c. toasted slivered almonds
1 c. white rice, I like basmati
1 and 3/4 c chicken broth
1/4 c. Mojo de Ajo
1/4 c. grated parm or asiago
Salt and pepper to taste

Preheat oven to 400.
In a medium pot, heat 2 Tbs of the Mojo over medium high heat and add the rice. Stir until the rice starts to turn golden brown. Add the chicken broth, cover and put in the oven for 20 minutes until dry and fluffy.
In a 9x13 baking pan add the mushrooms asparagus and remaining Mojo. Stir to coat and roast for 15 to 20 minutes in the oven. It should be slightly brown and tender.
After the rice and veg are done, combine them in a serving bowl with the rest of the ingredients and if ya wanna drizzle more Mojo on that, I won't tell on ya 

Mojo de Ajo
Thanks to my dear friend and co-worker John, I have this recipe in my arsenal. It's simple but can be used as a sauce, condiment or to rub all over your body and lick off...oh but I digress. 

Slow Roasted Garlic Mojo
Makes about 3 cups mojo de ajo (made with 2 cups of oil)

Recipe from Season 7 Mexico - One Plate at a Time

INGREDIENTS
4 large heads garlic
OR 10 ounces (about 1 3/4 cups) peeled garlic cloves
2 or 3 cups fruity olive oil
1 teaspoon salt
1/2 cup fresh lime juice

DIRECTIONS
Heat the oven to 325 degrees. Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy plastic bag and use a rolling pin to mash them slightly.

Stir together the garlic, oil and salt in an 8x8-inch baking pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.

Add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown. (If you’re using the larger quantity of oil, ladle off 1 cup—no garlic cloves—and store it in a cool dry place for use in salad dressing or sautéing.)

Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness. The mojo will last for up to three months as long as the garlic stays submerged under the oil.

Recipes and Therapy: Banana split bites1 c. chocolate chips1 Tbsp short...

Recipes and Therapy: Banana split bites1 c. chocolate chips1 Tbsp short...: Banana split bites 1 c. chocolate chips 1 Tbsp shortening 2 or 3 bananas cut into 2" slices and hollowed out but leaving a half inch of...

Banana split bites
1 c. chocolate chips
1 Tbsp shortening
2 or 3 bananas cut into 2" slices and hollowed out but leaving a half inch of banana on the bottom
1 c whipping cream
1 Tbsp cherry liquor or pineapple vodka
2 Tbsp honey
1c Chopped peanuts
Caramel sauce
Maraschino cherries

In a double boiler melt the chocolate and shortening.
Dip the bottom half of the bananas in the chocolate and roll in the peanuts. Let set on a lined cookie sheet
Whip the cream until soft peaks form and then add the honey and liquor and beat til firm
Using a Ziploc bag add your whipped cream and cut off a corner of the bag and pipe the cream into the hollow part of the banana.
Drizzle with the caramel, sprinkle the remaining nuts and top with one cherry per cup. Eat as soon as they are made because bananas tend to oxidize

Pulled pork, homemade guac and smoked turkey Monterrey grilled sammies. What are all of you making tonight?

Popping in to say I didn't forget about this lovely humble half assed blog of mine.

I have been lazy lately and haven't posted in a while. I have had several good recipes and plan to sing the praises of food that has been a success and product recommendations and attempt to make Martha Stewart look like a booger eating moron...... but that aint today folks. 
Had to take the day off work yesterday. I realized I missed going to work because I am doing what I love. Even though the pay is shit, I get to talk to clients and make inventive food. 
Just 2 weeks ago I challenged a picky eater to try my food, because she said it was weird. I asked her if she liked all the ingredients and she said yes, but thought they wouldn't taste good together. I told her to buy it and if she didn't like it, her safe food would be paid for by me next time. She reluctantly said ok. Today I saw her again, she said "omg Angela this is your weirdest special yet, I'll take one." HA!!!!! That was so cool. I got someone to try new things. But in fairness I divulged all the ingredients first and lost her at onions, but dammit she was willing to trust me, and that is why I love my crappy paying job. lol

Christmas Caramels

This is a longstanding tradition in my life. You know I kinda like ya if I give you these as a Christmas present. If I don't like you I will probably give you socks or soap. This is a long pain in the butt process but the end result is well worth it. Thus being a gift of love.

3 cups of whipping cream or heavy cream, same dif really
1/2 of a 14oz can of sweetened condensed milk
2c. sugar
2c. light corn syrup
1/2 tsp salt
2tsp. vanilla

Line an 8x8 baking pan with foil or parchment and  heavily butter or Pam spray it.

Combine the cream and milk and warm it in a small pan. Set aside

In a heavy 3 quart sauce pan or dutch oven heat the sugar, corn syrup and salt. Mix well and cook over medium high heat til boiling. Stir constantly with a wooden spoon to dissolve sugar. Cook for one minute and stir once it starts boiling. Reduce heat to medium.

Clip a candy thermometer to the side of the pan. Very slowly add the warm cream mixture, about 1/4 cup at a time stirring well after each addition. It will take about 15 minutes to add all of the cream mix because it should take a couple of minutes to slowly stir in each addition. If you want creamier caramels then add more time for stirring in between adding the cream.

Continue to cook mixture stirring frequently and scrape the bottom of the pan frequently to prevent burnt bits.When the thermometer registers 242f

Remove from heat. Rapidly stir in the vanilla and pour into the prepared pan. Don't scrape the pan. Allow to cool. You can leave it overnight.

Lift the caramel out of the baking pan and peel off the liner. Cut the caramel into 64 pieces and wrap with wax paper or parchment. Or dip into melted dark chocolate and sprinkle with sea salt

These will last for at least 3 weeks