Thanksgiving is the fall's big gathering. The kitchen is always crowded, with Ale passing Luli the daiquiri under Kendall's arm, while he is putting the bird in the oven. I'm balancing a glass of wine and reaching for a boniato handoff from Angela. The table is a long one on this day. We manage to blend some of our favorite Cuban flavors with this quintessential American holiday. We have a lot to be thankful for.
Steamed Yuca with Mojo
Ingredients:
- 3 pounds frozen yuca
- 10 cloves garlic
- 4 cups oregano leaves
- Juice of 2 limes
- ¾ Cup olive oil
- ¼ Cup freshly squeezed orange juice
- 1/8 teaspoon cumin
- Salt and pepper to taste
Instructions:
Steam the yuca in the basket of a vegetable steamer over medium-high heat for 30 minutes.
While the yuca is steaming, puree the garlic, oregano, lime juice, olive oil, orange juice, cumin, salt, and pepper in the jar of a blender or in a food processor fitted with a metal blade. Taste and adjust seasoning. Serve yuca hot with mojo sauce.
Credits: From Our Latin Table by Fernando Saralegui. Reprinted with permission by Time Warner Bookmark.
