Hasty Pudding

From: http://www.theheartofnewengland.com/food-Hasty-Pudding.html

Authentic New England Recipes

Hasty PuddingServes 4

This pudding recipe was originally brought over from England was called “Indian Pudding” when it was made in Colonial America since cornmeal was cheaper and more readily available. As a British dish, it was a quick pudding to make using a sweetened porridge made from flour, tapioca or oatmeal and milk. Here the recipe was transformed to use local ingredients -- cornmeal, molasses or maple syrup and milk. But because it uses cornmeal, it’s anything but “hasty” since it requires 2 hours to bake. But the wait is worth it! If you want to be truly authentic, serve as an appetizer.

2 cups milk
2 cups light cream
3 tablespoons stone ground yellow cornmeal
½ cup brown sugar
½ cup maple syrup
1 tablespoon butter
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon salt
1/8 teaspoon nutmeg
Pinch ground cloves
1/8 teaspoon baking soda
2 eggs, beatenIn a heavy pan scald milk and cream.

Gradually sprinkle with yellow cornmeal and bring to a boil, stirring briskly. Stir in sugar, maple syrup, butter and all the other dry ingredients. Let the mixture cool slightly. In a small bowl beat the eggs with the milk/cream mixture. Pour the batter into a buttered 1 ½ quart baking dish and bake in a moderately slow oven (325 degrees F) for 2 hours.

Serve hot or warm with whipped cream or ice cream if desired.

Baked Scallops

From: http://www.newenglandrecipes.com/maincourse/fish_seafood/

Baked Scallops
Ingredients
12 oz. scallops
1 teaspoon chopped garlic
1 teaspoon chopped onion
1 cup heavy cream
¼ teaspoon chopped parsley
¼ cup gruyere or a mild cheese
½ cup bread crumbs
¼ cup parmesan cheese
1 cup white wine
½ cup butter
Season salt and pepper to taste
Directions
Preheat oven to 350 degrees. In small saucepan melt butter.
Add garlic, onions, parsley, salt, and pepper. Cook on low heat for 4 minutes. Add breadcrumbs. Mix well. Set aside.
Place scallops in baking dish. Pour heavy cream and white wine on the scallops. Sprinkle with breadcrumb mixture.
Top with Parmesan and Gruyere cheese. Bake 350 degrees for 20 to 30 minutes or until cheese is lightly brown.
Serves two people

Boston Baked Beans

Ever wonder why Boston is called Beantown? Boston Online's FAQ says beans slow-baked in molasses have been a favorite Boston dish since colonial days, when the city was "awash in molasses" due to its rum-producing role in the "triangular trade." Sugar cane harvested by slaves in the West Indies was shipped to Boston to be made into rum to be sent to West Africa to buy more slaves to send to the West Indies. Even after slavery's end, Boston continued to be a big rum-producing city. The Great Molasses Flood of 1919, which killed 21 and injured 150, occurred when a tank holding molasses for rum production exploded. What a way to go!

On a much more pleasant note, Boston Baked Beans continue to be one of New England's most-loved traditional dishes, and I've scoured the Web to find you a delightful assortment of recipes that you can make to bring the flavor of this New England favorite home. I'll also point you to a few places online where you can order bean pots, Boston Baked Bean mixes and even already prepared Boston Baked Beans if you don't have time to wait for your beans to bake... or if you're suddenly afraid to handle molasses!
Baked beans
Serves 6.
1 pound navy or pea beans
1 large onion, chopped
2 tablespoons Dijon mustard
1/4 cup dark brown sugar
1/3 cup light brown sugar
1/4 cup molasses
1 teaspoon salt, or to taste
1. Discard any discolored beans. In a large bowl, combine the beans with plenty of cold water and soak overnight for 6 to 8 hours.
2. Drain the beans. In a large pot, combine the beans and enough water to cover them by 1 inch. Bring to a boil, lower the heat to simmer, and cook for 45 minutes or until they are just tender (it may take longer if the beans are old or the soaking time was short). Drain the beans and set aside the cooking liquid.
3. Set the oven at 325 degrees. In a bean pot or deep casserole with a lid, combine the beans, onion, mustard, dark and light brown sugars, molasses, and salt. Add enough of the cooking liquid to just cover the beans. Stir to blend them.
4. Bring the liquid to a boil on top of the stove, then transfer to the oven and bake for 2 hours, checking every 30 minutes to make sure the beans don't dry. Add more cooking liquid if necessary.
5. When the beans are tender, uncover the pot and cook for 20 to 30 minutes more to make a slightly crusty top.

ADAPTED FROM
"NEW ENGLAND COOKING"
Boston Baked Beans in Bean Pot

Recipe By : Durgin-Park Restaurant, Boston, MA
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2 1/2-quart bean pot or covered casserole
1 pound beans*
1/2 teaspoon baking soda
1/2 pound salt pork
1/2 medium onion -- peeled and uncut
4 tablespoons sugar
1/3 cup molasses
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper

*Use California pea beans, York State beans or small white beans.

Soak beans overnight. In the morning, preheat oven to 325° F. Place the
baking soda in a Dutch oven and fill half way with water. Bring to a boil
and add the beans. Boil for 10 minutes. Drain beans in a colander and run
cold water through them. Set aside.

Dice the salt pork (available in the bacon section of the grocery store)
into 1-inch squares. Put half of the salt pork on the bottom of the bean
pot, along with the onion. Put beans in the pot. Put the remaining salt
pork on top of the beans.

Mix the sugar, molasses, mustard, salt and pepper with 3 cups of hot water
and pour over the beans. Cover pot with lid and place the pot into the
preheated oven. Bake for 6 hours. Check pot periodically to check the
amount of liquid. Add water to the beans slowly as needed to keep them
moist; do not flood them. Remove the pot from the oven and serve. Makes

about 7 cups.

NOTE: The Durgin-Park, a Boston restaurant whose origins date back to the
American Revolution, is famous for its Boston baked beans, baked Indian
pudding and apple pan dowdy. Durgin-Park cook Tommy Ryan has prepared this
recipe at the restaurant for the past 37 years.

Durgin-Park serves 1,000 diners on an average Saturday evening. The
waitresses have a reputation for their long memories: the second time you
come in, you get the same thing you ordered the first time--unless you speak
fast.

New England Dinner

New England Dinner at Jane and Elik Fooks's November 8, 2008





Menu





Appetizers





Soups





Portuguese Chowder Jane F.





Entrees

Baked Scallops Mira K.



Side Dishes

Boston Baked Beans Mark Y.

Desserts

Hasty Pudding Mira K.

Greeting

Welcome to the Cooking Club blog, dear Cooking Club co-members!

Let's make the best of this opportunity to keep our history and exchange ideas.

We have labels for dinners, receipes, essays. In future we may have more. For now I suggest that everything that does not belong to the above, can go under this GENERAL label: ideas, comments, plans, suggestions, etc.

We can also post photos here.

If we copy the recipes directly from some source, maybe it is a good idea to indicate the source. It will give us all additional information, and help to avoid any copyright issues.

Thank you, all.

Cuban Eggplant

When a menu was planned, there had to be something for everyone, so if your favorite dish was a particular dessert, you would find it at that meal. If someone else's favorite was a chicken and fideos (thin noodles) soup, well that would also appear at the table. Sometimes there would be ten of us sitting around the table, and there would be ten different items on the dinner menu! One of my father's favorite was this dish.

3 medium sized eggplants
1/2 lb ground chuck or round (*)
1-1/2 cups minced onions
6 Tbsp butter
3 cups herbed bread stuffing
1-1/2 cup milk (**)
Salt and freshly ground pepper, to taste
Parmesan cheese (optional)

Saute the onion in the butter in a 9" skillet for a few minutes, until onions are slightly translucent. Add the ground beef or turkey, and cook, stirring constantly, for about 10 minutes.

Cut the eggplants in half lenghtwise. Scoop the center out and reserve for the filling, leaving 1/4" around the skin. Boil the skins at medium high heat for about 5 minutes. Place skins on a cookie sheet and drain them on several layers of paper towels.

Add to the skillet the reserved eggplant centers and cook until tender. Remove it from heat and while piping hot, add 1-1/2 cup bread stuffing, seasonings and milk (**). Let it cool for 10 minutes.

Fill the eggplant skins with this mixture, being very careful not to break them. Sprinkle with the rest of the herbed bread stuffing and parmesan cheese.

Preheat oven to 400oF and bake the stuffed eggplants for about 20 minutes.

(*) Today most people would use turkey ground.
(**) For a different taste, you can trade off milk for tomato sauce.

Black Beans & Rice with Mango recipe

1/4 cup chorizo, crumbled
1/2 cup red pepper, chopped
1/2 cup onion, chopped
3 cloves garlic, minced
1 (15oz) can black beans, rinsed and drained
3/4 cup water
1 tsp dried oregano, crushed
salt to taste
1/4 tsp crushed red pepper
2 cups cooked white rice
1/2 cup chopped fresh mango

Cook 1st 3 ingredients in a large skillet over medium heat for 4 to 5 minutes, till sausage is browned. Add next five ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. To serve, spoon bean mixture over rice in servings bowls, then top with fresh mango. If desired, garnish with fresh oregano. If chorizo is unavailable, use any other spicy sausage. Makes 4 servings.

Oxtail Stew – Rabo Encendido recipe

Actually "Rabo Encendido" (literally means Lit Tail) is more of a stew than a soup, at least the Cuban version, and there are as many versions as there are Cuban cooks. Here it is, con buen provecho!

4 pounds oxtail, cut in chunks
Flour for dredging meat
1/4 cup olive oil
Two onions, chopped
Two green peppers, chopped
4 cloves garlic, mashed with 1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon nutmeg
1/4 cup chopped parsley
2 bay leaves
1/4 teaspoon black pepper
1 tablespoon unsweetened chocolate powder(for a slight mole taste)
One can (12 ounce) tomato sauce
One cup red wine
2 1/2 cups beef broth
1 cup dice potatoes
1 cup diced carrots
1 cup diced celery

Dredge the meat with flour. In a large pan or Dutch oven, brown the meat on both sides in the oil, approximately five to six minutes. Remove meat. Sauté the onions and green pepper in the same pan. When the onions start to get translucent, add the mashed garlic and cook for one additional minute.

Add the tomato sauce, wine, beef broth and all spices. Add the potatoes, carrots and celery. Bring to a boil and cover. Simmer for two hours or until meat is tender on low heat, stirring occasionally. Adjust seasonings, if necessary. Add additional beef broth if needed.

Remove bay leaves, serve.

Cuban Spinach Strawberries and Mango Salad

Mira K's Cuban co-worker recipe

Spinach (regular or baby)
1 pint strawberries (cleaned/hulled/cut in half)
1 mango (do not use overly ripe ones)

Dressing
1/4 cup oil
1/3 cup vinegar (cider, white wine, or champagne)
1/3 cup sugar
1 cup finely diced shallots (depending on my onion mood, sometimes I use only half a cup)
2 tablespoons sesame seeds
1 tablespoon poppy seeds

Cuban Avocado and Pineapple Salad

Source:
http://www.answers.com/topic/cuban-avocado-and-pineapple-salad

Ingredients

Iceberg lettuce head, shredded
2 cups pineapple chunks
1 large avocado, peeled and sliced
1 small onion, sliced thin
Olive oil, enough to lightly coat mixture
Red wine or cider vinegar, to taste
Salt and pepper, to taste
Procedure
Toss ingredients in a bowl and serve.
Serves 4 to 6.

Deconstructing Velázquez’s (Cooking) Masterpiece

Deconstructing Velázquez’s (Cooking) Masterpiece

I was standing in the crowd blocking the exit door from "El Greco to Velázquez: Art during the Reign of Philip III" – a spectacular exhibition organized by Boston’s MFA in the spring/summer 2008. The people around me were clearly mesmerized by the very last painting in the show – Velázquez’s “Old Woman Cooking Eggs”, 1618. The painting seemed like the Grand Finale to the exhibition as the artist demonstrated in it his virtuoso mastery assembling not only a still life of all various objects with their textures and colors found in a working kitchen, but adding to it two wonderful portraits of a cook and a boy, the kitchen subjects.

As I was enjoying the painting, I was glued to it by a different reason than everybody else – I could not believe my eyes.

No, this will not be an art review, by any means. My reason for surprise was in what I read in the curator’s notes to the painting. Explaining the art and historical background of the work, the notes mention rather matter-of-factly that it depicts an old woman frying her eggs in “hot oil”. Having read that, I looked at the painting again and said, “No way!”

Not that I was shocked by a 19-year old artist calling a woman, who looks like she is barely over 50, “old”, but in my years in the kitchen, I have a sense not only for how things are supposed to look, but how they transition through the time and space of a kitchen, and the Velázquez’s depiction had disrupted that little of my pride possession rather violently.

What drew my attention at first was that:

1. as depicted, the eggs look as they are being poached, not fried; nothing in the painting points to what we call today as deep-frying – a rather smoky and bubbly cooking technique associated with “hot oil”

2. I had never heard of deep-frying the freshly cracked eggs and could not imagine what this vigorous medium may do to this mercurial substance

3. even if I wanted, in no way I would be able to reenact what is shown in the picture in my home kitchen to prove my point, as I do not think I have enough insurance coverage to risk putting a clay pot filled with oil on fire

Coming out from the exhibition, I felt personally challenged. For a cook, a mere mention of “frying” and “hot oil” resonates immediately with a very specific kitchen reality in which certain things need to look and be in a certain way. When developed to a professional level, this perception allows writing recipes in a restaurant setting listing only the ingredients and without the instructions of how to cook them. And the Velázquez’s depiction did not ring of reality I knew.

I felt as I was onto something like a 390-year old error which I was obliged to point to for the art world known for its sensitivity to this sort of mistakes. How I was surprised when my enthusiastic desire to help returned a painful blow and not from the art world, but rather from the culinary world!

When I sent my observations to Boston’s MFA, they replied with a warm and attentive note indicating that my arguments made sense and they would communicate them to The National Gallery of Scotland which owns the painting. The “culinary blow” came from the Cook’s Illustrated magazine which I praised very highly not only for their well-deserved cooking authority, but for their reliably being called the American Test-kitchen where they perfect every recipe and verify every little culinary quirk which comes along. Being a subscriber to the magazine for many years and appreciating their style, I felt that it was a story which can ascend to the level of subjects they cover and may interest their readers.

Leaving aside a difficult process of contacting the magazine’s Editorial office as if it has been outsourced overseas, when their reply finally arrived, it blew two out of three of my points listed above, namely, that the deep-fried fresh eggs are a well-known staple of the Spanish cuisine, and that the Spanish restaurants routinely use clay pots for deep frying. The replier did not bother to elaborate any further and left my follow-up list of questions without a response and without an indication of why this story falls off their wagon.

I still think and hear from people with whom I share it that it is an interesting story. The reply from Cook’s Illustrated gave me an additional jolt to research it a bit further, but even though it has been confirmed that the Spaniards seem come close to deep-frying their fresh eggs, the Velázquez’s masterpiece cannot be used by the Cook’s Illustrated to depict how they go about it. Although every single object shown by Velázquez has a place in the kitchen, when looked at in aggregate they do not combine into a how-to for anybody who would want to reenact "Vieja Friendo Huevos" (Old Woman Frying Eggs).

So, folks, do not try it at home as yet before these questions have been answered:

1. The picture shows a cast-iron dish (brazier?) used as a burner under the pot in which the eggs are being cooked. Is it a customary heating device used for cooking in a Spanish kitchen of the 17th century? To use it for cooking, someone needs to load it with smoldering charcoals from the main stove or a fireplace and carry it away to the place where the cooking will be done (away from where it is usually done: the stove!). What would explain a need to cook something away from the main stove?
2. The burner dish has only two short knobs for carrying it around. To carry it loaded with burning coals is dangerous – you may trip and fall, burn yourself, and set off a fire. But even if you are careful, you need two rather huge clumps of rags to carry it over, and if it is any sizable distance, the rags may begin smoldering and you will be at risk of burning your hands, and then you would need to be ready to extinguish your rags. Did they have any special contraptions to transport the braziers?
3. I can see where it would be unavoidable had the braziers been used as the spot heaters in bedrooms and other areas remote from fireplaces and furnaces. But what would necessitate their use for cooking particularly considering their tiny capacity for the coals and a need to have a special size dish fitting on this burner as we see it in the painting and a total impossibility to control the heat under the pot?
4. As depicted, it makes it virtually impossible for the coals to burn – there is no openings for access of air and no way for the smoke to escape. If the braziers were to be used as cooking burners, wouldn't the cooks be concerned with maintaining a more or less permanent working temperature of the burner? I doubt that as shown, the burner would be capable of giving off enough heat even for 10-15.
5. It is hard to imagine what may attract the cooks to using the clay pots for deep-frying if as the Cook’s Illustrated testifies, it is a popular kitchen utensil for this purpose in Spanish restaurants. I wonder how to explain away an inevitable fear of putting a clay pot filled with oil on the fire – a pot which comes from the restaurant's dishwashing area where it has gone through all this banging and rough handling which may leave some micro-cracks, not easily visible, but which may lead to destruction of a pot and a fire. It must be a very good (culinary) reason to gamble with such a risk. What can it be?

6. On the subject of Fried Eggs, Spanish style, even a cursory look at the reference sites leaves no doubt that this was indeed a traditional way to cook eggs. I found many praises for the dish and read many passionate remarks. And yet, for someone who has never tried it, it remains unclear what gives this method an edge against, say, a simple poaching of the eggs. They talk of a creamy, runny yolk, but poaching and soft-boiling give you a runny yolk as well. They talk about brownish edges on the whites, but it does not sound like a gustatory breakthrough. Maybe, it is the olive oil? But they never mention how it is different compared with a simple drizzle of a fragrant, uncooked oil on a poached egg.

7. Some explain commonality of the dish by abundance of olive oil in central and southern Spain. But as every cook knows, frugality is the cornerstone of any kitchen. Definitely, the olive oil is not as plentiful in Spain as water. What attracts the Spaniards to cook their eggs in olive oil?
If we look at the Velázquez’s painting from this angle, it is practically obvious that the Old Woman started her cooking with a fresh batch of oil (if she cooks in oil), and when she is done with her measly three eggs, the oil is so muddled with egg whites that she will be throwing it away. This is not frugal!
Having read the original Spanish recipes for Fried Eggs, I can suggest a different version for attractiveness of this dish. It seems that the fried eggs are customarily served accompanied by more than a toast that is with potatoes and other veggies, sausages, bacon, etc. When this is the case, one can see that it would make sense to fry your veggies and sausages in the oil first, and then add some more oil to the pot and quickly fry your eggs saving time on a whole new routine of cooking the eggs from scratch in a new pot, and serving your dish nice and hot.

To cook such a dish, one would need a stove for an option to move your pot off the fire if it gets too hot and a working surface with the prep next to it. Looking at the Velázquez’s depiction, we do not see any of it. Where will the cooked eggs go? They will not survive re-plating!

8. Now, the cooking technique. As often with recipes, the multitude of variables determine the end-result, and one needs to try it out at least once to be fairly confident of what to expect. With Spanish deep-fried eggs, the closest which comes to mind is when we cook the fresh eggs in butter. The French call it Eggs Bercy, we call it Sunny-side up.

The technique for this dish canonized by A. Escoffier calls for just enough butter to cover the bottom of the pan. Actually, you take enough butter to be able to collect some in a spoon, when melted and very hot and the eggs are being cooked, to baste the yolks to speed up cooking and to prevent overcooking on the bottom before the eggs have been cooked through. Sometimes they call it “to caress the yolks”.

For a mere purpose of cooking the eggs through, it should not be any different to cook them in oil from how we cook them in butter. It is not apparent what would suggest a need for a larger amount of oil as depicted by Velázquez. I can see a difference with oil as a cooking medium. If butter sizzles at around 210 deg F which signals you to slide the cracked eggs into the pan, then with oil you will be uncertain until it is very, very hot. However, if the technique you use is the same as that with butter (just the amount to cover the bottom), then you will probably be okay as putting your eggs in the pan will bring the temperature down rapidly. But if I am to demonstrate the effect of the super-hot oil in the quantity depicted by Velázquez on raw eggs, I would ask for a full firefighter’s gear.

9. Be it butter or oil (much more so with oil), one incontestable fact is that your eggs get cooked in seconds, not even in minutes. Escoffier says, “Great attention should be given to the cooking process, a few seconds more or less than required time is sufficient to spoil the eggs”.

Now, looking at the picture, can anybody say that the (not so) Old Woman pays any attention to her cooking? She is fully engaged in a conversation with the boy and says something to him which puts him in a dreamy mood. The woman definitely knows that she’s got time before her eggs are done. Does she know it better than Escoffier does?

10. It is not my goal here to dig out the story of the painting’s travels in these 390 years. It is known as “Old Woman Frying Eggs” in all the art books. Yet someone at some point renamed it into “Old Woman Cooking Eggs” and as such it is displayed at MFA. Has someone noticed that the title does not quite reflect the contents of the picture?

Despite the new title, the curator’s notes still talk about cooking the eggs in “hot oil”. What may make the oil “stick” is the boy in the picture holding a giant flask half-filled with a transparent liquid which looks like oil. The depicted action could be laid out like this: the woman asked the boy on his way to pick up a pumpkin to bring over some oil to fry eggs. The boy returned with a flask of oil and before walking back with it, he and the woman stroke a pretty intense conversation.

For a viewer, the flask in the boy’s hands serves as a comfortable support point corresponding with the painting’s title. It would have explained the “frying”, had there be no other questions to the kitchen dynamics.

Some suggested that the flask may contain not the oil, but some wine for the table, and the boy has nothing to do with the woman frying the eggs except for distracting her at the risk of burning her cooking. The wine version seems a bit tipsy here as well because one would ask inevitably what sort of wine it would be. If we dwell on this for a minute, the transparent wine in the boy’s carafe can be either a dry white or Jerez. If we assume that the wine goes with the meal then it is most likely a beginning of breakfast or early lunch and the eggs yet to be served to the table in a minute or two. Therefore, it is unlikely for the wine to be Jerez enjoyed usually at the end of the meal and hardly for breakfast and not from such a giant and plain flask. It is also unlikely that the diners sent the boy to bring some dry white wine as it has never been the Spain’s claim to glory. Spain is famous for its reds, but the white wines “are still atrociously boring” (R.M. Parker, Jr. “Parker’s Wine Buyer’s Guide”, 1999).

Summarizing all of the above points, I remain unconvinced that Velázquez depicted the particular cooking technique of the eggs. If that is the case, I would still bend towards poaching rather than deep-frying. But more than anything else I think that the painter created his picture without any strong references to the method of cooking, but to show off his magnificent skill. I believe that the title “Old Woman Cooking Eggs” (I still have an issue with the “Old”) conveys the subject of the painting more accurately: that is an artificial and artful staging of random objects for a painting session happened to take place in a kitchen to bring about all sorts of textures and colors. This explains the sparkling new cooking clay pot and the shiny mortar and pestle – realities of a day-to-day kitchen were not Velázquez’s focal point, and emphasis on “frying” or use of “hot oil” in the curatorial notes seems somewhat unwarranted.

From the standpoint of the cooking realities, to attribute the Velázquez’s depiction specifically to “frying” (“deep-frying” considering the amount of the oil shown) would be the same as to agree with the critics of the famous painting by E. Manet “Luncheon on the Grass” who savaged the picture in 1863 for seemingly realistic depiction of human behavior - The Frenchmen don’t behave like that on picnics!

In our case, to believe that one can fry her eggs as shown by Velázquez is the same as to think that the Spaniards may sometimes appear in the nude in a working kitchen in real life.

Cuban Dinner

Cuban Dinner 05/04/2008 at Mira and Garik's.

Menu

Cold Appetizers

Cuban Spinach Salad Mira K. *
Cuban Avocado Pineapple Salad Mira K. *

Hot Appetizers

Cuban Fish Cakes with Mojo de Ajo Sauce Marik Y *
Black Beans and Rice with Mango Mira F. *
Barenjenas Rellenas (Stuffed Eggplant) Mira F *
Papas Rellenas (Stuffed Potatoes) Sema

Soups

Cuban Black Bean Soup Jane

Entrees

Picadillo Griollo (Cuban Hamburger) Marik K
Rabo Enchendido (Oxtail Stew) Mira F *

Dessert

Boca Negra Chocolate Chipotle Torta Cake Susan

Cuban Fish Yuca Cakes with Mojo de Ajo Sauce

Active time: 1 hr Start to finish: 2 hr
Makes 6 servings.

For red snapper yuca cakes:
1 1/2 lb fresh (frozen) yuca*
1/4 cup vegetable oil
1 medium onion, halved lengthwise then thinly sliced lengthwise
1/4 teaspoon ground cumin
1/2 teaspoon cayenne
1 teaspoon kosher salt
1 lb red snapper fillets, skinned and any bones removed
3 tablespoons coarsely chopped fresh cilantro
3 tablespoons coarsely chopped fresh flat-leaf parsley
For mojo de ajo
6 garlic cloves, minced
1 tablespoon vegetable oil
1 cup fresh orange juice (from 2 oranges)
1/4 cup fresh lime juice (from 2 limes)
6 fresh Thai chiles (red or green), seeded and minced, or 2 to 3 serrano chiles (including seeds), minced
1/2 cup thinly sliced shallot (4 small)
1 teaspoon kosher salt

Accompaniment: lime wedges

Make cakes:
Simmer yuca in boiling salted water until fork-tender, 30 to 35 minutes. Drain yuca and transfer to a large bowl, then cool to room temperature, about 30 minutes. While yuca is cooling, heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with cumin and 1/4 teaspoon cayenne, stirring occasionally, until beginning to soften, about 2 minutes.

Sprinkle salt and remaining 1/4 teaspoon cayenne over fish and add to onion in skillet, then sauté, turning fish over once, until just cooked through, 4 to 6 minutes. Transfer fish with onion to a plate and cool to room temperature. Remove thin, fibrous core from yuca if necessary, then coarsely mash yuca with a wooden spoon.

Flake fish and add to yuca along with onion and herbs, tossing to combine (mixture will be coarse). Form into 12 (2 1/2-inch) cakes (1 inch thick) and transfer to a wax-paper-lined tray. Cover cakes with plastic wrap and chill 30 minutes.

Make mojo while cakes chill:
Cook garlic in oil in a small skillet over low heat, stirring, until just softened, about 3 minutes.
Transfer garlic with oil to a small bowl and stir in remaining mojo ingredients. Chill mojo, covered, until serving. Sauté cakes: Heat 1 1/2 tablespoons oil over moderately high heat in a 12-inch heavy skillet (preferably nonstick) until hot but not smoking, then sauté half of cakes, turning over once, until browned and heated through, about 8 minutes total.

Sauté remaining cakes in remaining 1 1/2 tablespoons oil. Serve with mojo and lime wedges.

Cooks' notes:
• Formed cakes (not sautéed) and mojo can be chilled up to 1 day.

• Formed cakes (not sautéed) can be frozen, wrapped well, 2 weeks. Thaw in refrigerator before cooking. *Available at Latino markets and some supermarkets.