RECIPES

Papas arrugadas with Mojo Verde® and Mojo Picón®

(Serves 4)

Ingredients:

¾ lb. Peruvian baby rainbow potatoes
4 oz. sea salt
2 limes cut in half
aMona Mojo Picón ®
aMona Mojo Verde

1. In a small pot place the potatoes, salt, limes and their juice.
2. Add water just enough to cover ingredients then seal the pot with parchment paper.
3. Bring to boil and simmer for 8 minutes. Strain the potatoes and let them dry. They will have a nice crusted salt on the outside.
4. Serve aMona Mojo Picón® and aMona Mojo Verde® in small bowls and present along the Papas Arrugadas for dipping.

 


Caramelized Organic Chicken Breast, Asparagus and Mojo Picón®

(Serves 4)

1 Jar of aMona® Mojo Picón
2 Lbs Organic chicken breast 
1 bunch asparagus, save just 3 inches from the top including the tip.
¾ lb. Peruvian baby rainbow potatoes
4 oz. sea salt
2 limes cut in half
1 lemon 
Bay leaves
Fresh black pepper
Sea salt as needed
Olive oil

Papas Arrugadas (Wrincled Potatoes)

 1. In a small pot place the potatoes, 4 oz. of sea salt, limes and their juice.
2. Add water just enough to cover ingredients then seal the pot with parchment paper.
3. Bring to boil and simmer for 8 minutes.
4. Strain  the potatoes and let them dry. They will have a nice crusted salt on the outside.

Chicken breast

1. Marinate the chicken overnight with lemon, crushed garlic, bay leaves and olive oil.
2. Heat up a cast iron grill pan, add the Chicken previously seasoned with fresh pepper and salt and turn it around until get caramelized for both sides. (about 10 minutes), check the temperature before resting.
3. Portion the breast as your desire

Asparagus

1. Place a medium pot with water and salt until simmer.
2. Add the asparagus in the simmering water and blanch them for 30 seconds. Add extra time if needed depending the size.
3. Place them in an ice water bowl and reserve.
4. Season them and grill on the cast iron pan for a few minutes.

Plating
Put 2 oz Mojo Picón on a plate, add the chicken and asparagus. 


grilled shrimp and Mojo Picón®

(Serves 4)

Ingredients:

6 pieces of shrimp
1 tsp Spanish paprika
¼ cup extra virgin olive oil.
Juice 1 lime
Zest of 1 lime
1 tsp Thai pepper flakes.
1 Kaffir lime leaf

1. Place all solids together in a mixing bowl.
2. Add the olive oil gradually helping with a whisker.
3. Drizzle all the mixture all over the shrimp and reserve.
4. Grill marinated shrimp. 


Halibut and Mojo Picón®

(Serves 4)

Turbot

Ingredients:

4 8 oz. Halibut
3 thyme sprigs
1 sage sprig
1 garlic clove.
1/3 cup Extra Virgin olive oil
Salt and pepper to taste

Chop the thyme and sage really fine and reserve.
Grate the garlic really fine and add to the olive oil and herbs.
Spread over the Turbot fillets and season with salt and pepper as needed.

Roasted Fingerling Potatoes

Ingredients:

1 lb. fingerling potatoes
½ bunch fresh thyme
½ bunch rosemary
1 garlic head. whole.
½ cup olive oil
Salt and pepper to taste

1. Place all the ingredients, whole, together in a bowl and mix together leave.
2. Place all the ingredients on a sheet pan covered with parchment paper and bake at 350F until golden and crispy.
3. Remove the leaves from the herbs, extract all the roasted garlic from the head without skin at all and put them into a mixing bowl it with the potatoes
4. With the help of a whisker, mash all the potatoes with the herbs, garlic and remaining olive oil from the baking. Add more if needed.

      

 

       

 

 

 

 

Scallions

 

         Ingredients:

 

          1 bunch of fresh scallions

        Salt to taste

       Pepper to taste

 

 

  1. Cut the scallions diagonally in 3 in. pieces
  2. Slice the dark green top part really thin and place in an ice water bath for a couple of hours in the fridge until gets crispy.
  3. Mark the cut scallions on the grill until they have a nice dark mark on both sides.

 

 

         Plating

 

  1. Place the Mojo Picón at the botton of an entrée bowl.
  2. Add a generous serving spoon of the fingerling mash.
  3. Grill or pan sear the turbot until you see char marks on it.
  4. Sprinkle the grilled scallions ontop of the fish and around the plate for decoration,