Thyme Sandwich Spread

I love to spread sauces on my food. The following recipe is easy to make and it has a great kick to it. This is the edited version. The original one can be found HERE.

1 Tbsp minced yellow onion (or red)

3 tablespoons mayonnaise (Regular or Fat Free)

1 tablespoon spicy brown mustard

1/4 teaspoon dried thyme

Pinch of brown sugar (literally a pinch; omit if you are using Vidalia onions)

Combine all the ingredients in a bowl. Let sit for a few minutes so the flavors can blend together.

You can also try it with fish.

Cilantro Aioli

On "Top Chef" they are always making "AIOLI'S, so I was curious to see what was this was all about. It's a pretty simple thing to do. I loved it! This is the recipe I originally found (I omitted the cumin). I also decided to take a shortcut and use pre-made mayonnaise. It's pretty good how it is, so why try to make some?

I made the mistake of adding a ton of garlic. Although it tasted good, it was a bit spicy.

1 egg
1 cup of sunflower oil (or canola oil)
1 garlic clove <------I over did it and added 5...yikes!

2 tablespoons chopped white onion

½ bunch of cilantro

½ teaspoon of salt

2 tablespoons fresh lime juice

1.Blend the egg, ½ cup of the oil, the whole garlic clove, the chopped onion, the cilantro, the cumin and the salt until all the ingredients are well blended. 2.Continue blending while adding the remaining ½ cup of oil and lime juice. 3.Taste, add salt if necessary.

Alternative – if you don’t want to use raw eggs or are in a hurry, you can use regular store bought mayonnaise, mince the cilantro, onion and garlic, combine with the cumin, salt and lime juice and mix together

I used a food processor to get everything really small. Notice the 5 cloves of garlic!!!

This sauce is great with many dishes. I used it on fish. It also goes well with yuquita frita (click for recipe.)

Yuquita Frita (Fried Cassava)

Yuca frita is one of those dishes you can't go wrong with.

Boil...Cut....Fry...Eat!

♥ frozen yuca
♥ water
♥ salt
♥ vegetable oil

1. Boil yuca, in salted water, until tender. You want it to be soft, but not falling apart. About 15-20 minutes should do it.

Let cool.

2. Once cooled, cut into thick chunks. Make sure to remove any of the stringy center you may find.


3. Begin heating up oil (enough to cover all the pieces). When the oil is bubbling, place yuca in.

4. Once the yuca gets a nice golden color, remove, and place on a paper-towel-lined plate.

Place in a warm oven while you cook the other batches.

The yuquita frita can be sprinkled with salt and eaten as is, but if you want the ultimate experience, a nice side sauce is the key.

Cilantro aioli

♥ 1 egg
♥ 1 cup of sunflower oil (or canola oil)
♥ 1 garlic clove
♥ 2 tablespoons chopped white onion
♥ ½ bunch of cilantro
♥ ½ teaspoon of cumin
♥ ½ teaspoon of salt
♥ 2 tablespoons fresh lime juice


1.Blend the egg, ½ cup of the oil, the whole garlic clove, the chopped onion, the cilantro, the cumin and the salt until all the ingredients are well blended.
2.Continue blending while adding the remaining ½ cup of oil and lime juice.
3.Taste, add salt if necessary.

Alternative – if you don’t want to use raw eggs or are in a hurry, you can use regular store bought mayonnaise, mince the cilantro, onion and garlic, combine with the cumin, salt and lime juice and mix together.


Mojo Sauce

♥ 1/3 cup olive oil
♥ 6 to 8 cloves garlic minced
♥ 2/3 cup sour orange juice or lime juice
(or equal portions orange juice and lime juice)
♥ Salt and freshly ground black pepper, to taste

Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and lightly toasted. Don't let it burn, so make sure not to put the heat on high.

Add the sour orange juice, and salt and pepper. Be careful because it can sputter and oil burns are no fun!

Give it a taste and add any seasoning if needed.

Let it cool.