Truffled Garlic Mashed Potatoes
(Serves 8)

Ingredients:

• 2 Lbs russet potatoes, peeled, cut into 1-inch pieces
• 1 Cup half and half cream
• 1/2 to 1/3 Cup butter, room temperature
• 3 cloves garlic, crushed
• 1 Tbsp white truffle oil
• Course kosher salt and freshly ground black pepper to​ taste
• 1 Tsp chopped black truffle (optional)*

Instructions:

• Simmer potatoes in large pot of boiling salted water (enough cold water to cover by at least 2 inches) about 20 to 30 minutes or until tender when pierced with a fork; remove from heat and drain.
• Return potatoes to pot and stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat.
• Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
• Mash potatoes with a potato masher or ricer (do not use​ your electric mixer) until there are no lumps.
• Add garlic half and half; blend well (the amount of liquid needed may vary, so add slowly until potatoes are fluffy and still have body).
• Add butter and truffle oil. Season to taste with salt and pepper. Stir in chopped truffles, if desired.
• Transfer to a serving bowl and serve.​

Chef’s Note: You can substitute all dairy ingredients with plant-based products to make this recipe into a completely vegan dish.

Summer Melon Salad w Feta Cheese (serves 4-6)

​Ingredients:

• 1/2 small seedless watermelon
• 1/2 medium cantaloupe
• Feta cheese
• 1/4 med size onion
• 4tbsp Extra Virgin Olive Oil
• 3tbs White wine vinegar
• Salt & Pepper

​
Instructions:

• Clean and cut melons into 1/2” cubes
• Thinly slice onion
• In a large bowl combine, melons, onions, crumbled feta, EVOO and vinegar. Mix together and start tasting depending on the juiciness of your melons you will need to adjust to taste. Now you are ready to add salt and pepper, also taste.

NOTE: Remember that feta is naturally salty, so go easy on the salt!

Serve with your favorite grilled protein!

Celery Root & Potato Gratin (serves 12)

Ingredients:

• 1/2 tablespoon butter
• 1 1/2 cup reduced fat (2%) milk 
• 2 cups half-and-half
• 2 teaspoons chopped garlic
• 2 tablespoons gluten-free flour
• Salt and pepper, to taste
• 2 pounds celery root, peeled and thinly sliced
• 1 3/4 pound Yukon gold potatoes, unpeeled and thinly sliced
• 1 1/2 cup gluten-free regular bread crumbs
• 1 cup grated Swiss cheese, such as Emmentaler or Jarlsberg
• 2 tablespoons chopped flat-leaf parsley

Instructions:

1. Preheat oven to 350°F. Butter a 13-x9-inch casserole dish and set aside.
2. Whisk together milk, half-and-half, garlic, flour, salt and pepper in a large pot over medium heat. Gently stir in celery root and potatoes and bring mixture to a boil. Reduce heat to medium low and simmer, stirring frequently and gently, until thickened slightly, about 10 minutes. 
3. Transfer contents of pot to prepared dish and spread out evenly. Scatter breadcrumbs and cheese over the top and bake until tender, bubbly and golden brown, 45 to 50 minutes. 
4. Set aside to let rest for 15 minutes. Garnish with parsley and serve.

So what is MOJO?
It is a traditional Cuban sauce used to add flavor and juiciness to their typical home dishes, it is very easy to make and its rewards are taste a bud's heaven.......try it for yourself, go on, add a little Latin flair to your next meal!!!  

Follow this easy to make recipe and enjoy over grilled meats and starchy side dishes.....

Cuban Mojo Sauce

The authentic mojo is made with juice from sour oranges. It still has that little orangey taste, but its very acid and tart. You can come close by mixing equal amounts of freshly squeezed orange juice with lime juice.

Cuban Mojo Sauce (makes one cup)
Ingredients:

• 1/3 cup olive oil 
  
• 6 to 8 cloves garlic, thinly sliced or minced 
  
• 2/3 cup sour orange juice (or equal portions orange juice and lime juice) 
  
• 1/2 tsp ground cumin 
  
• Salt and freshly ground black pepper, to taste
• Onios are optional, but add such a wonderful extra kick
  

         To this recipe add 1 onion, sliced
          - If you opt for the onions add them at the very end before you remove 
            pan from the flame.  
Instructions:

1. Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until aromatic and lightly toasted. Don't let it brown or it will taste bitter, about 30-35 seconds should do it.
   
2. Add the sour orange juice, cumin, salt and pepper. Be VERY careful, keep a few steps back from the pan; the sauce may sputter. Bring to a rolling boil. Sample and adjust seasoning to taste, if necessary.

Cool before serving. Mojo is best when served within a couple of hours of making, but it will keep for several days, tightly capped in a jar or bottle, in the refrigerator.

Use with boiled yucca, grilled seafood and meats, french fries, fried green plantain chips, baked potatoes, it works very well with most starchy vegetables.

** If you would like to try yuca at home, you can find it in the frozen department in most supermarkets throughout the U.S. that carry GOYA products.