Rick Bayless Secret Weapons: Linguine with Roasted Garlic Mojo
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- Опубліковано 2 жов 2024
- Me? Linguine? Well, yes. Especially when those ribbons of pasta are tossed into this simple, roasty-sweet garlic mojo and a handful of farmers’ market cherry tomatoes. This version of mojo de ajo asado is the simplest yet - just roast unpeeled garlic cloves in a dry skillet, slip off their papery skins and buzz in a food processor with oil and seasonings. Again, amazing with pasta and vegetables (sauteed eggplant or blanched broccolini would be nice), but you’ll want to keep some one hand for sautéing potatoes, basting grilled vegetables, whipping into mayonnaise. You get the idea.
Get the recipe 👉 www.rickbayles...
Yum! Maybe even fry up a sage leaf or two in that garlic oil in the beginning for the garnish.
Crunchy sage leaves FTW! 🙌
Thank you! I used to make this all the time when you first taught me this like 10 years ago on the TV show, but couldn't remember it all anymore. Im going to make the shrimp, cheese, parsley, chipotle with linguini version. Im craving it just thinking about it.
I love this technique for roasting the garlic. Learned it here and use it all the time now for roasted garlic.
Great to hear!
I always buy those big bags of Elephant Garlic from Costco and can never use the whole bag before they go bad. I also can never seem to eat all of the cherry tomatoes from my garden either. Definitely going to be making this from now on. Thank you Rick.
Hi Rick...I am new to your channel but not to you. (I never thought to look for you on YT, duh😄) Your book Mexican Kitchen, sits on a display rack in my kitchen and has for years. I love your recipes and their athenticity. Thanks for all you do. Now I need to go catch up on lots of videos.
gina
Great to hear. Welcome to the channel!
I have been learning from you for years. Thank you Rick!
Ah ha! I've been trying to replicate some taqueria shrimp tacos that I had years ago, I knew it was a garlic sauce they used and I've replicated it pretty well sometimes but I think the Mojo is the ticket. It's the roasted flavor I need. Plus, I can use it it in a million other things as well- thanks!
Extra virgin olive oil or regular olive oil? Thank you.
I love this recipe but for my taste also like adding capers and kalamata olives
as a sicilian, im okay with this..
As if anyone cares. Rick Bayless is a rock star
I’m also Sicilian, and give Rick an honorary Italian card
@@barbaras8562 so rude
Put some shrimps in it...
Simple and quick. I am curious about the sage. I would have though basil with all the Italian cooking I like to do.
To be honest the sage did surprise me but I would have to try it !
Same here but it’s good to switch things up sometimes.
Fellow garlic fanatic here! SO many uses for roasted garlic & oils. Even on jalapeno cheddar biscuits!
🤔 🤔 🤔
@@rickbayless For real. My favorite garlic bread.
Man, oh, man ! You mix the mojo real well, get a brush and brush it on a baguette. Put it in the ove just a little bit to toast, then add some more mojo and enjoy with an ica cold Corona or a glass of white wine . Go ahead, I dare ya !
Awesome! Another smart and tasty sauce to quickly make a fabulous meal! thanks!!
Welcome!
This reminds me exactly of aglio e olio... which I'm making tonight. I do like the addition of cherry tomatoes though.
What type of olive oil should be used for this? Extra virgin?
Mexico meets Italy 🇮🇹 🇲🇽
Foil botulism by storing this in a Ziplock, on it's side in the freezer. The thin shape of the bag makes it easy to break off how much you like & oil melts so very quickly.
Edit: watching, at first I thought you were going to make an emulsion similar to the famous Arabic garlic sauce, thoom/toum. It's like a super-garlicky mayo. But I have my own recipe for that so this is excellent, thanks : D Living in Baja there's def going to be some seafood added to the mix!
He added lime juice. No need to put it in the freezer since lime juice raises the acidity and thus, acts as a preservative. Look it up.
@@soupnfresh “Look it up” lmao what happened to sources? Give us a link that says this is okay…cmon I know you can do it!
@@soupnfresh the storage temp is the important thing here. The acidity is too variable and slow acting to rely on. www.google.com/url?sa=t&source=web&rct=j&url=web.uri.edu/foodsafety/files/uc_davis_garlic.pdf&ved=2ahUKEwj48ZfB8K75AhVejIkEHZK_BlsQFnoECCcQAQ&usg=AOvVaw2NItcLC685PiRijNcL4Ei6
@@soupnfresh No, I don't think it will develop botulism, but there was a little concern in the comments & just trying to be helpful. That usually backfires in some way, lol.
Lime juice + fridge means you should be in the clear on botulism. Really glad to see the concern in the comments though. Botulism is worth being paranoid about
wow, that looks delicious! 😊
I'm making this for dinner tonight 😋
Good idea.
Mojo de ajo is one of the best things I ever learned of from Rick! 🙂
Made this today with ingredients I had on hand. Used spaghetti, some monterey jack cheese, 3 mexican limes, cherry tomatoes from the garden, a little sage from the spice rack, olive oil and one head of garlic. Came out pretty good! Some family members added parmesan from takeout packets. Went well with 7-bone steaks. Thanks for the recipe!
I absolutely love garlic. Garlic however, hates me. It gives me a Michelin man inflation effect, the only way out is 💨💨💨 if you get my drift 🤗 Is there an antidote? Asking on behalf of my wife 🫣
I'm wondering if I could use this to put on fish? My favorite way to eat fish is 'al mojo de ajo'. Yummmmm
100 percent, yes.
Chef, TY for presenting this technique. I used this on pan roasted potatoes.. Amzingt
Your home is super pretty!
I love how you have a magic kitchen. Things appear and disappear just as you need them or as soon as you are finished with them. Man where can I get one? Do I need a crew of elves to install the magic?
Looks great and super easy too. Looking forward to making this!
Italian have been making this dish for over a Century , it’s So Delicious.
How do you keep it in liquid form if it's in the refrigerator it gets solid?
Mr. Bayless one of the best chefs ever, it's shame your viewer count isn't so much higher
Garlic truly is mana from the gods. Can't wait to try this out.
Awesome little weapons 💯❤🔥
Hey Rick! Great recipe, is there no concern about botulism with garlic in oil?
If you're that worried, you could store it in the freezer
Is there a reason so be, I didn't know.
Several things that reduce the risk are the cooking of the garlic, which kills the bacteria that makes the botulism toxin, and the lime juice, salt, and refrigeration, which inhibits the growth of any remaining botulism spores. That said, it's not easy to quantify the risk so you have to do your own risk assessment and tolerance.
He said the oil protects it
SAGE?!?!
When I saw the picture on the presentation I thought it was habanero peppers not tomatoes.
Thinking by damn that's gotta be hot.
😆
I love spice, but that would've been 🥵
I love this guy! First time watching his video ls and I'm already in love with his channel!!!!!
My man Rick
❤️
Hello Mr. Bayless, I was hoping you could do a chile de arbol recipe next, maybe one with peanuts? 😘😅
Rich, what watch are you wearing? It looks wonderful. Thanks for the help
Liquid gold !!! Headed to Costco and garlic is on my list, I'm making this... EDIT : This may be liquid gold but Rick is Solid Gold !!!!
How long does the roasted garlic mojo last in the fridge?
What type of oil? And if olive, light or extra virgin?
So cool. I'm making this tonight!!
this was amazing thanks!!!!
Thank you Chef!!
amazing!! can't wait to try this.
This looks fantastic
Why did Rick say pecorino like that? Lol
I think I use the Spanish pronunciation, which looks more like Italian.
NICE!
yum :D
hi! i just found your channel and i love it so much
Welcome! Subscribe for more!
Love this!
❤️
Could it also be made in a molcajete?
The texture might be a bit different but the only reason I can think of not to use a molcajete is because of cleanup.
Could you use Avocado oil instead olive oil?
Yep.
@@rickbayless Thanks I will definitely make this. BTW my family loved your recipe with the Japanese crunchy peanuts sauce and chicken. I am very excited I found your channel...Thanks
Yum and yum!
Indeed. Give it a try and let us know what you think.
If you're following food safety guidelines to the letter, then technically that mojo is only good in the fridge for about a week. The moisture still present in the garlic, combined with the anaerobic environment created by the oil, means any botulism spores that found their way into the container will multiply to toxic levels.
I still do stuff like this, but I'd be a lot more careful if I were cooking for an elderly parent or someone that's immunocompromised.
He said the lime preserves it. You didn't mention lime in your comment. Maybe you're mistaken.
@@soupnfresh Nah lime juice doesn’t dissolve in oil obviously, so you still end up with areas of higher pH where botulism can survive. I missed that part, but if he really said that then he’s more ignorant of food safety than I thought. It’s one thing to accept a little risk in life, but to pretend it’s risk-free is another story. This is food safety 101 so it’s disappointing coming from an educator.
He says it at around the 2:40 mark. Provide sources to what you're saying. Rick has been a chef for many years. Pretty sure he knows what he's doing.
@@soupnfresh I respect skepticism on the internet but just fyi I’m not doing more than a basic link for a youtube comment. You can call or email your state’s local food safety extension and explain the process if you’re really interested. Every state has an office for answering these questions. But anyway here’s a link from one of them: extension.oregonstate.edu/sites/default/files/documents/8836/sp50701herbsandvegetablesinoil.pdf
Note that “acidifying” is not what Rick is doing here. You have to give the garlic an acid bath *before* it goes in the oil. Just pouring some lime juice into the purée is not the same thing.
Skimming through your comment and laughing. There are papers from the UC Davis Agriculture department that talk about preserving garlic in oil by adding citric acid (LIME). Did you really just type what you did about bathing the garlic first in lime. LMAO. It's chopped up! I commented for you to provide a source and knew you wouldn't be able to because you are wrong. Not going to read your silly replies anymore. Rick is probably laughing at your comments too. Lol Bye!
I love garlic