|
1-1/2
5
-------
2
2
1-1/2
4
2/3
1/3
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1/4
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#
oz
---
T
T
T
cl
t
t
---
c
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Kabocha Squash (1)
Onion
-- Mojo
Lime Juice (2)
Orange Juice
Oregano, fresh
Garlic
Salt
Pepper, black
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Olive Oil ExtV
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Prep - (30 min)
- Scrape Seeds from KABOCHA. Peel if you prefer. This is not
strictly necessary for either Calabaza or Kabocha. Cut it into wedges
about 1-1/4 inch wide and cut the wedges crosswise into about 1-1/4 inch
chunks. If you peel, peel thinly. Kabocha peels more easily around than
up and down.
- Cut ONION in half lengthwise, then trim off the stem end, leaving
the root end. Peel, then cut into narrow strips lengthwise, tilting the
knife so it cuts towards the center as you go around and not cutting into
the root end. Finally, cut off the root end to free the slices. Separate
the layers.
- Strip OREGANO leaves from stems and chop them fairly fine. Measure
is after chopping, moderately packed.
- In a Mortar, pound Garlic, Salt, and Pepper to make
a paste. Mix together all Mojo items.
Run - (30 min)
- Place Kabocha in a steamer and steam until tender, about 15
minutes. Place in a serving bowl and keep warm.
- In a 2 quart coverable sauté pan or similar, heat Olive Oil
to about 310°F/155°C. Stir in Onions for just a few
seconds, then pour Mojo over the Onions. Take off heat, cover, and
let sit for a minute.
- Pour the Mojo mix over the Kabocha and serve immediately.
This dish can be reheated in a covered sauté pan, but keep it
brief.
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