Mojo -- a versatile, garlicky marinade and sauce -- is a staple of Cuban cuisine. When cooking the garlic, keep the heat very low so that the garlic doesn't burn. The garlic takes a bit of time to cook, but slow cooking makes the garlic sweeter.

Mojo Sauce

Yield: About 1-1/2 cups

Preparation time: 10 minutes

Cooking time: 15 minutes, plus cooling time

1/2 cup virgin or extra virgin olive oil

8 to 10 plump cloves garlic, minced

1 teaspoon ground cumin

1/8 teaspoon paprika

1/2 cup fresh orange juice

1/2 cup fresh lime juice

1/3 cup chopped fresh parsley

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

1. Heat the olive oil in a skillet over medium-low heat. Add the garlic and cook, stirring occasionally, until the garlic becomes slightly golden. This process may take 10 or more minutes. Don't let the garlic burn or you'll have to discard it and start over.

2. Add the cumin and paprika and cook, stirring often, until the cumin becomes fragrant, about 1 minute longer. Add the orange juice, lime juice, parsley, salt, and pepper. Transfer the sauce to a bowl or jar and cool. Serve at room temperature. Before using, stir or whisk the sauce to blend it because the juice and oil can separate while the sauce stands.

Mojo veggies: Toss a small amount of Mojo with cooked broccoli, green beans, spinach, Swiss chard, greens, or boiled potatoes. Planning to grill eggplant or zucchini? Marinate them in the sauce for an hour, drain and pat dry. Grill, and top with extra sauce.

Mojo meat and seafood: Use Mojo Sauce as a marinade for pork tenderloin, boneless pork roasts, pork chops, chicken pieces, or shrimp or scallop kebabs. Marinate pork or poultry for 3 to 24 hours, shrimp or scallops for 30 minutes to 3 hours. Drain and pat dry. Grill, broil, or roast the food.

Mojo spreads: Mix equal parts Mojo Sauce with mayonnaise and spread on rolls or bread. Mix 2 parts sour cream and 1 part Mojo Sauce to create a topping for baked potatoes.