Traditional recipes

Garlic Mojo Hot Dogs

Garlic Mojo Hot Dogs

This hot dog recipe is packed with tons of flavor from lime, garlic, and orange.


  • 1 tomato, halved, seeded, chopped
  • 1/3 cup fresh orange juice
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups cups finely shredded romaine lettuce
  • 6 grilled all-beef hot dogs
  • 2 avocados, halved, pitted, diced
  • 2/3 cup finely chopped peeled cored pineapple

Recipe Preparation

  • Heat oil in heavy medium skillet over medium heat. Add garlic; stir 30 seconds. Add next 4 ingredients; bring to simmer. Remove from heat. Season mojo sauce to taste with coarse salt and pepper.

  • Arrange buns on plates. Top each with lettuce, grilled hot dog, avocado, mojo sauce, and pineapple. Serve with remaining mojo.

Recipe by Andrews Schloss,Reviews Section

Happy Hot Dog Day-California Garlic Style!

July is truly a great month for celebrating – summer’s in full swing, 4th of July, California garlic harvest is underway and – are you sitting down?

(Drum roll, please)… July is National Hot Dog Month!

In fact, July 19 is National Hot Dog Day, so Happy Early Hot Dog day to you and yours. For a fanatic of hot dogs like myself, July 19 is nearly on par with Christmas…if only there was a fat man with a beard that came down my chimney and delivered hot dogs, life would be complete.

Since we will be busy stuffing our face with foot-long dogs, preferably fully loaded with fresh California garlic, relish, jalapenos, cheese, ketchup, mustard and chili – if I’m feeling bold – we decided to honor the epic day in advance.

To recognize National Hot Dog Day, we compiled a list of our favorite garlic-incorporated hot dog recipes. If you think a hot dog is heaven in your mouth, you ain’t tasted nothin’ until you pile a little minced, fresh California garlic on top.

Manchego Cheese and Garlic Hot Dogs – if you like anything hot, spicy and cheesy, this Spanish-infused recipe’s for you.

Garlic Mojo Hot Dogs – a Cuban recipe, with a zesty, citrus flair

Hot Dog Cheese Rolls With A Parsley & Garlic Spread – similar to pigs in a blanket – a cheesy, hot dog pastry.

So, happy Hot Dog Day and Month! What better way to enjoy it than with a side of California-grown garlic.

Marinated Hot Dogs

In this recipe for Marinated Hot Dogs, we’ll turn up the volume of flavor on an already popular food. The marinade is simply a few well-known sauces and some Cajun seasoning. I’ll also show you a helpful way to warm up those buns. All this and the right toppings add taste and a little gourmet to the classic hot dog!

There are many options when it comes to what to put on a hot dog. My usual is mayonnaise, mustard, and ketchup. I also like it with this homemade Mustard Barbecue Sauce I posted a while back. It’s much like the sauce I remember eating on grilled burgers at bazaars and rodeos when I was a kid.

Setting up a hot dog bar with all the fixings is a fun and easy way to host your family and friends. You can get creative with different ingredients while cruising the grocery store aisles. Choose toppings like fresh veggies, different condiments, jarred pickles, and fresh items from the deli like cole slaw.

I like serving these Marinated Hot Dogs with Plain Potato Salad and baked beans. For an even easier version, chips and dips with a dessert from the deli are perfectly acceptable!

I hope you have fun discovering many ways to serve tasty all-American dogs. Let me know how it goes. I love chatting with you!

“All great change in America begins at the dinner table.”

Ronald Reagan

Do You Really Want To Make Your Own Homemade Catfish Bait?

The first thing you need to ask yourself before you decide to make your own baits is if it is really worth it for you to make your own homemade baits.

  • Would you rather spend your time making baits or fishing?
  • Would you be better off buying a bait that is proven and you know works?
  • Are you willing to invest money into making something that might or might not work?
  • Is it going to be more costly to make your own or just purchase something already made?
  • If you decide to make your own, and it is a “stink bait” will you have a place to make it without it being bothersome?
  • Are you willing to commit the time to really make your own catfish bait the right way (MOST effective “stink bait recipes” are not made in a short period of time? Most involve ingredients sitting together, or separate for long periods of time.

I know many of the manufacturers of what I consider to be some of the best baits on the market. I’ve seen many of these manufacturers make their products, and I know exactly what goes into some of these products, and the exact process used to make them. Making catfish bait is a LOT of work.

In many instances, you can buy a manufactured bait for the same price or cheaper than you’ll be able to make your own, especially if the recipe involves cheese.

My family has manufactured and sold Redneck’s Catfish Bait Soap* for over a decade and I know first hand the work involved. The recipe has been on the family for over seventy years and I’ll tell you first hand there’s a lot of work involved when you’re making your own catfish bait.

(We’re not currently selling Redneck’s Catfish Bait Soap but may do so again in the future. We’re taking a hiatus for a little while because of other business commitments.)

If you think that you want to move forward with making your own bait formula then read on.

How To Make Your Own Homemade Catfish Bait Recipe From Scratch

There’s a basic set of ingredients for 99% of the good catfish baits and the processes to make them are very similar.

I’ll walk you through the basic ingredients and processes of most baits and give you some free recipes as well and some comments on each. This gives you the option of using one of the recipes provided or having a basic understanding of what ingredients are in most commercially manufactured baits so you can develop your own formula.

How to make your own catfish bait recipe from scratch! [Tweet It]

Prepared baits (often called) “stink baits” can be broken down into a few major categories

  • Punch Baits
  • Dip Baits
  • Sponge Baits
  • Blood Baits
  • Dough Baits

Let’s examine these different types more closely, as well as some of the pro’s and cons of making these different types:

Making Homemade Catfish Punch Bait

Punch bait gets its name from the process used to bait the hook. You take a bare treble hook and “punch” it into the bait with a stick (or screwdriver) and when you pull the hook back out it will be covered in the bait.

Cheese is the main ingredient in these baits combined with some sort of thickening agent, baitfish, and some “secret” ingredients that vary by manufacturer.

The ingredients are usually prepared for extended periods of time, and they are typically allowed to sit for long periods of time after they are mixed. Some manufacturers I know take up to one year (or longer) to make a single batch of bait. I’ve got a friend that makes a very popular (and effective) punch bait that lets his punch bait sit for two years prior to selling it.

Pros and Cons Of Making Your Own Catfish Punch Bait:

  • Highly Effective
  • Have a Strong Smell (Attracts Fish)
  • Effective On Blues and Channels (Better For Channels)
  • Require No Special Hooks Or Rigs
  • Fairly Clean To Fish With (Clean is a relative term when fishing with stink bait)
  • Require Extended Periods Of Time To Make
  • Ingredients May Be Costly
  • Ingredients May Be Hard To Get

Making Homemade Catfish Dip Bait

Dip bait is similar to punch bait in many ways but the major difference is consistency. Dip baits are thinner which requires something to hold them on a hook. This is typically a sponge, tube, or small ribbed rubber worm.

Like punch baits, dip bait has cheese as the main ingredient and often some sort of thinning agent combined with “fish attractants”. Animal “parts” are also a common ingredient (usually hog brains).

Most dip baits are stored for extended periods of time after they are made and before they are ready to use (up to a year or more).

  • Highly Effective
  • Have a Strong Smell That Attracts Fish
  • Effective On Blues and Channels (Better For Channels)
  • Require Extended Periods Of Time To Make
  • Ingredients May Be Costly
  • Ingredients May Be Hard To Get
  • Messy To Use (and Make)
  • Require Specialized Hooks (Dip Tubes or Worms)

Catfish Sponge Baits

Punch bait is thickest, dip baits are thinner and then you have sponge baits. Sponge bait is more then than dip bait with more of a watery texture and like their name implies fished with a small piece of sponge on the hook to absorb and hold the bait.

Just like the other baits, the primary ingredient is cheese and there are often animal parts involved as an “attractant” in the baits (but not always).

  • Highly Effective
  • Have a Strong Smell That Attracts Fish
  • Effective On Blues and Channels (Better For Channels)
  • Require Extended Periods Of Time To Make
  • Ingredients May Be Costly
  • Ingredients May Be Hard To Get
  • Messy To Use (and Make)
  • Require Specialized Hooks With Sponges

Basics Of Making Cheese Based Baits

Again, the basics of making punch, dip, and sponge baits are relatively the same and they all involve cheese.

Most people that decide to make a cheese-based catfish bait for the first time think they’ll use nacho cheese as it’s cheap and readily available but I’m not aware of any good catfish bait recipe that has nacho cheese in it and I’d suggest you avoid this.

You’ll need block cheese with a firmer consistency and most catfish bait manufacturers use a “white” or lighter cheese because of the consistency.

Getting the right cheese is the hard part, you need to either find someone to give you enough scraps or see if you can buy scraps (some companies sell them in five-gallon quantities). If you go to the store to buy cheese off the shelf to make even a gallon of these baits you’ll quickly find it’s cheaper to buy commercially made catfish bait.

For punch baits, you’ll need a thickening agent like cattail fibers, or some sort of synthetic fiber. Many baits also include tallow or lard as well.

For dip baits you may need a thickening agent as well, many people use flour for this.

Then you have the fish attractants to add which are most commonly some sort of baitfish like shad, river minnows, or even crawfish. It’s also common practice to add additional “attractants” (in addition to bait fish) with strong smells like garlic or onion powder and anise.

The Most Important Part of Cheese Based Catfish Bait Recipes

Where most people go wrong (besides trying to use nacho cheese) is trying to make bait when they need it. Making cheese-based catfish baits is a slow process that takes time.

Cheese and many additives used in these catfish bait will separate. If you take a bucket of cheese that’s gone foul on you and sitting for a few weeks and mix in a bunch of baitfish that are “fresh” or haven’t been sitting for an extended period of time and work on getting the consistency “just right” you’ll be disappointed. In a matter of days, it will change in consistency and will continue to do so until all the liquid separates.

Homemade Blood Bait For Catfish

Blood bait recipes contain some sort of blood as the main ingredient (either chicken or beef blood) and some sort of thickening agent to make the blood coagulate, stay together, and stay on the hook. Brown sugar is a very common ingredient for thickening blood baits.

Blood bait is made by pouring large amounts of the blood onto a flat surface (usually a screen placed over a piece of plywood). Once you pour a layer of blood on the flat surface you sprinkle a heavy layer of brown sugar and then pour more blood, repeating the process several times.

Then it’s a waiting game as you allow the mixture to sit in the sun and thicken. When it has a gelatin-like texture (usually takes at least a day, sometimes multiple days) you cut it into strips and place the blood bait into storage containers.

  • Require Extended Periods Of Time To Make
  • Ingredients May Be Costly
  • Ingredients May Be Hard To Get
  • Messy To Use (and Make)
  • Difficult To Keep On Hook

Catfish Dough Bait Basics

Dough bait recipes typically contain flour or wheat, some sort of thinning agent (water or oil), and scent. Dough baits are one of the very few baits that can be mixed and fished in a very short amount of time.

Start with a base of flour or wheat and add water or oil until you reach the desired consistency and then add scent and attractants. Anise is very popular for this type of bait but there are many other catfish attractants you can use.

I’ve never been a fan of dough baits and never had success fishing for cats with them so I’ve never invested much energy into them. There may be some good dough bait for catfish, I’ve yet to find one though.

Knowing these basic catfish bait ingredients will give you a good start on making your own homemade baits. You can acquire the basic ingredients and start experimenting with making your own until you get the texture, consistency, and smell that you are looking for.

Just be sure to keep track of what you’ve added and the steps you followed, so you can duplicate your results when you have success.

Adding Scents and Catfish Attractants To Your Bait

Once you come up with a good basic recipe, then you can experiment with adding different scents to see if it makes it more or less effective, until you come up with the very best formula.

Some different scents or ingredients to add and experiment with that are very common are:

  • Garlic (powder or oil)
  • Oil of Anise
  • Cinnamon (powder or oil)
  • Blood (chicken, beef)
  • Asafoetida (powder)

Most of these attractants are self-explanatory but asafoetida always raises a lot of questions. Asafoetida is a spice that comes from several species of Ferula, a perennial herb. It’s also known as “devils dung” because of its strong odor. Asafoetida is used often in Indian cooking and can be food in many specialty grocery stores.

12 Free Homemade Catfish Bait Recipes

Now that we understand the basics of different types of baits and making your own homemade catfish bait, let’s move on to the free catfish bait recipes.

I haven’t made or used all of these recipes but they’ve been on my website for about ten years and I’ve had good feedback on all of them at one point or another.

I’ve used Leather Livers, Blood Bait and Bell’s Of Hell Stink Bait “Weapons Grade” and can testify that they work. You better have an awful strong stomach if you plan on mixing up a batch of either Bell’s Of Hell Catfish Bait Recipe, it’s toxic.

Juggs Davis Stink Bait

  • Melt 1 pound of cheese for about 1 minute in the microwave
  • Chop 6–8 ounces of raw pork, perch, or both in combination
  • Chop 1 head of garlic and add garlic salt
  • Mix in 1 can of dog food
  • Add 1 dozen minnows and enough flour to give a dough consistency.
  • Mix in a food processor (and then quickly hide it before your wife sees it
  • This bait works best on treble hooks or bait tubes.

Cajun Mud Bait

  • In a blender mix 24 dead minnows after they have been allowed to sit outside for 24 hours
  • Add 1/4 cup of the juice the minnows were in
  • Add 1/2 cup parmesan cheese
  • Add 1 box of cherry jello
  • Add 1/4 cup molasses
  • Add 3 tablespoons of onion salt and garlic salt
  • Add 1 cup bread crumbs
  • Add 3 Tablespoons of soy sauce

Add flour to thicken then work into a dough and place in baggies in 1 inch balls use on a treble hook.

I’ve had complaints about catching carp with this bait which is probably due to the molasses and jello.

Trinity River Bait

  • In 1/4 cup boiling water add 3 beef bullion cubes
  • After beef cubes dissolve add 3 oz lunch meat
  • Add 3 Tablespoons of garlic salt and onion powder
  • Add 5 slices of bread
  • Add 4 Tablespoons of melted peanut butter
  • Add 20 crackers

Pour in a blender and mix. Place in a sealable container in a cool place with the lid on tight. Use as a ball on a treble hook.

Jack’s Cat Attack

  • Mix 1 lb of aged in the sun chicken livers and 1 package of hot dogs together in a blender and mix (this may be best performed outside or with wife gone).
  • In a gallon jug place half a loaf of bread torn into bite-size pieces
  • Pour the liver and hot dog mix over the bread
  • Add 2 cans of nacho cheese
  • Add 1 can of corn
  • Add 1/4 bottle of Tabasco,
  • Add a dozen worms cut up

Pour this mixture out and knead well until it gets thick and a dough like consistency. Store in the sun, in a large plastic container, and handle with care.

Chicken Little’s Chicken Liver Catfish Bait Recipe

  • In a blender place a pound of chicken livers partially frozen
  • Add half a box of cornflakes
  • Add 1/2 cup garlic powder or two heads of fresh garlic
  • Add 1/3 cup of each: parmesan cheese, molasses, sugar

Blend well place in small dishes and freeze what you don’t plan to use as this bait will spoil very quickly. Best if used when fresh.

Shadrack’s Dip Shad Catfish Bait Recipe

One use for the leftover shad when you got too many at the end of a fishing trip.

  • Place about 20 small threadfin shad in a blender
  • Add 1/2 Cup of cornmeal
  • Add 1 tablespoon each of garlic powder and sugar.

Blend well and place this mixture in a jar and shake twice daily for a week and it’s ready. Use with dip worms or sponges.

Uncle Dewey’s Catfish Bait Recipe

Place about two pounds of leftover shad and a tub of chicken livers with about two cups of bacon grease or vegetable oil in a loosely covered bucket and allow to sit in the sun until the shad turn to liquid.

  • Add about 6 cups of regular oatmeal
  • Add 2 cups of yellow cornmeal
  • Add a cup of brown sugar
  • Add 4oz package of Limburger cheese

Stir carefully but thoroughly and return the bucket to a sunny location for another week for more fermentation. Thicken with flour or cattail fuzz for bait, or thin with water for chum.

Leather Chicken Liver Catfish Bait Recipe

  • Take 2 lbs of chicken liver and 32oz. can of garlic salt.
  • Lay liver out in layers on cooking sheets of cardboard covered with foil
  • Sprinkle a hefty amount of garlic salt on chicken livers
  • Add another layer of chicken livers and salt (continue until the liver is all used).
  • Let sit for a couple of hours outside (It doesn’t have to be in the sun).

After a couple of hours take the liver and dump it into a bucket and start stirring, every 3 or 4 stirs add some more garlic. Do this until you have about 1/4 cup of garlic left. Put it in the garage for about 9 or 10 days, make sure it’s covered.

When you get ready to use it dump the rest of the garlic salt in, stir, and go fishing. The salt will make the chicken liver a lot tougher. You can use a single wire hook doing it this way.

Instead of Garlic try Anise, Vanilla, or whatever you want. Just make sure you add salt (a lot) because this is what makes it tough.

Catfish Blood Bait Catfish Bait Recipe

Here are two methods of making blood bait for catfish.

Find a locker plant that will let you have a set of beef lungs with a windpipe still connected.

  • Hang lungs up by windpipe.
  • Pour fresh blood into the windpipe.
  • When full hang in cooler until blood coagulates.
  • Leave in cooler 24 hours.
  • Take out of the cooler and slice into cubes.

Because of the consistency of the lung, the lung absorbs the blood. When you put the slices on the hook, the bait will stay on the hook, but the blood will still bleed out, putting scent in the water.

The maker says “My Dad bet a man that he could put a cube of blood bait on a hook and line and drag it behind a pickup, one city block, and bait would still be on the hook. I witnessed this happen”.

In my experience with blood, the heavier the beef, the better the blood (bull blood).

Alternative Blood Bait Method

Contact a slaughterhouse or butcher for blood. You’ll need enough fresh beef blood or chicken blood (it makes no difference) to fill a large baking pan just below the top of the pan.

  • Fill the pan just below the top with beef or chicken blood
  • Place in a refrigerator for approximately one week (it will get somewhat hard like a rubber mat).
  • Place the pan in the sun for as long as it takes to get a hardcover.
  • Cut into 2″ squares, put in plastic containers, and place back in the refrigerator (or freeze).

Catfish Dough Bait Recipe

  • 1.5 cups of cornmeal
  • 1 cup of flour
  • 16–20 ounces of Big Red
  • Anise oil
  • Add cornmeal, flour, and anise oil to the pot.
  • Use however much anise oil you need.
  • Add almost 3/4 of a bottle of big red.

Cook this over medium heat constantly stirring until most of the liquid soaks up and the dough is stiff and sticky. Flour a counter surface and transfer the sticky dough on top of it.

Here is the important part, knead the dough, just like you would with a loaf of bread incorporating more flour for at least ten to fifteen minutes. This allows the gluten to form in the dough and prevents the bait from just coming off the hook. Knead more flour into the dough until the dough is not sticky.

Use a treble hook and good luck.

The maker of this catfish bait recipe says “I have been doing really well with this bait for quite a while”. The nice thing about this dough is it freezes well and lasts a long time.

Garlic Weenies Catfish Bait Recipe

I just take a jelly jar (wide mouth) and slice hot dogs in 1/2 to 3/4 inch slices.

Put hot dogs and crushed garlic (buy crushed garlic in a jar in any food store) into the jar.

Stick in the refrigerator (and don’t tell the wife).

I have tried garlic powder and salt. Fresh crushed works the best but a little salt helps. Catfish love salt. I think it goes with their beer.

Bells Of Hell Stink Bait Catfish Bait Recipe (Dip Bait)

This bait recipe belonged to Texas angler Jackie Hughes who’d been making it for many years. He sold this commercially in Texas stores for years and it’s somewhat legendary.** It’s even appeared in the Wall Street Journal at one point.

This is a proven and successful recipe that I know works if you want a dip bait. I personally know many anglers make and use this bait and it works very well. Getting the ingredients can be tough, it takes time to make and you’ll need somewhere you can get it away from your house or you’ll regret it.

The comments listed are all of his notes and information that he has provided for making it. You will see below when you read through it that he explains you can make this a dip bait or a punch bait.

Before proceeding with making this please note the following:

  • We will not be responsible for your vomiting.
  • We will not be responsible for you getting divorced.
  • We will not be responsible for your children not talking to you.
  • We will not be responsible for citations or other legal recourse taken by local or state governments.

Bells of Hell Weapons Grade Catfish Bait Recipe

This is the complete Bells Of Hell Catfish Dip Bait Recipe including all the secret ingredients.

This is not something you should make unless you are part buzzard, it really stinks. However, if you like to catch lots of channel catfish, then make it.

Don’t try to make this unless it’s hot outside. (The guy that made this lived in Texas and said he waited until at least July to start).

Bells Of Hell Bait Ingredients

  • 36 lbs hog brains
  • 40 lbs cheese (use 60 lbs for thicker bait)
  • 1-gallon shad or other small baitfish

Use whatever kind of cheese you can get. Cheddar, Colby, Jack have all gone into it in the past. 40 lbs is the least amount of cheese I would use and it will be runny at that. 50 or 60 pounds will make better catfish bait for warmer weather. Keep in mind that bait will thin when hot and thicken when cool.

Put the hog brains out in the sun for 2 or 3 days. If you start with soured brains, it will speed the process up.

You need to have the cheese grated in some way. I have a friend who runs it through a meat grinder.

Put everything in a large plastic barrel (trash cans with flat bottoms work).

This is very important!

The container must be three times the size of the quantity you’ll put in it. For example, If you’re going to put ten gallons of bait the container must be at least 30 gallons. The bait will swell and needs the space to expand.

  • Blend everything together with a paint stirrer on a drill motor.
  • Cover the barrel in some way to keep out flies, dogs, and cats.
  • Set the barrel in a warm spot (away from neighbors)
  • Stir the catfish bait every other day*.

If the brains were real funky before you started it will take about 2 weeks before the fermenting slows down. If maggots get started, no problem, they will die quickly.

When there is little swelling between stirrings, dip the bait into quart jars ONLY HALF FULL, the bait will swell again in the jars.

Notes On Making Bells Of Hell Stink Bait: Weapons Grade (and Fishing With It)

  • Use sponge bait hooks (the smaller the better) to dip in the bait. Make sure to wring any water out of the sponge before redipping or the bait will become runny. Bait the hook again about every 20 mins.
  • To make a punch bait instead of dip bait you can add cattail fuzz until it becomes the consistency of peanut butter. If you make punch bait take a small bare treble hook (#8 treble hook works real good) and push it into the punch bait. It stays on the hook for a long time.
  • I make this bait every other year and it’s always better the second year. This makes a lot of bait and you could try cutting the amounts back.
  • In the 20 or so years I have been using this, I have never caught anything but channel catfish on it.
  • A meat market can order the brains for you.
  • Finding the cheese is a little trickier. I found a wholesale cheese distribution company and they sell me moldy or out of date cheese for 50 cents a pound. If you have to pay full price for brains and cheese you’re talking a bunch of money.

If you try one of these recipes listed, give us a shout and let us know how it works by leaving a comment below or contacting us on Twitter.

Want To Catch More Channel Catfish With These Baits?

If you plan on fishing with prepared baits for channel catfish check out the Secret Channel Catfish Rig and Summer Channel Catfish Techniques books. These in-depth guides will put you on the fast track to success catching channel catfish based on my experience of over fifteen years as a professional catfish guide.

Want More Catfishing Tips?

Check out these other top resources to help you find and catch more catfish!

Finally, check out this article on some of my other favorite catfish baits (my top picks)

About Chad Ferguson

Chad Ferguson is a pro catfish guide with over fifteen years experience fishing professionally for catfish, outdoor writer, photographer and noted authority on catfish fishing. Get more exclusive catfish fishing tips here by email, make sure to subscribe to my Youtube channel and follow me on Instagram and Twitter

Slow Roasted Garlic Mojo (Mojo de Ajo)

Makes about 3 cups mojo de ajo (made with 2 cups of oil)

  • 4 large heads garlic or 10 ounces (about 1 3/4 cups) peeled garlic cloves
  • 2 or 3 cups fruity olive oil
  • 1 teaspoon salt
  • 1/2 cup fresh lime juice

Heat the oven to 325 degrees. Break the heads

of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin if using already-peeled garlic, scoop the cloves into a heavy plastic bag and use a rolling pin to mash them slightly.

Stir together the garlic, oil and salt in an 8࡮-inch baking pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.

Add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown. (If you’re using the larger quantity of oil, ladle off 1 cup—no garlic cloves—and store it in a cool dry place for use in salad dressing or sautéing.)

Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness. The mojo will last for up to three months as long as the garlic stays submerged under the oil.

I go right for the blogular

Before we get to the food part, hello everyone! I discovered through the giveaway post that there are so many more of you than I thought! And many of you de-lurked to enter and tell me what you think of this here blog. Welcome! I’m so glad you’re here, and I hope you enter the contest if you haven’t already! I’m now following all of your blogs, so I can’t wait to read what you guys are writing!

Hey, remember way back when I hated Rick Bayless? But then I discovered that he’s actually everyone’s favorite nerdy uncle? That time? Well, in that post, I forgot that I actually really love one of his dishes, one that isn’t as hot as the surface of the sun. We found this recipe in one of those Food & Wine cookbooks, the best of the year or something like that. I can’t remember. They have good compilation cookbooks, you should buy one at a used bookstore.

So this recipe is one of my standbys. You should have most of these things in your kitchen already. The ingredients are pretty simple: shrimp, lots of garlic, lime juice, chipotles in adobo sauce. That’s pretty much it. The garlic takes a long time to hand chop. Even though it’s a lot, I hope you hand chop or process it. Please don’t use the minced garlic in a jar. The fresh garlic is so much better and turns out so much sweeter in this dish.


  • 3/4 cup peeled whole garlic cloves (about 2 large heads)
  • 1 cup good-quality oil, preferably extra-virgin olive oil
  • Salt
  • 3 limes
  • 2 canned chipotle chiles en adobo, seeded and cut into thin strips
  • 2 pounds (about 48) medium-large shrimp, peeled (leaving the last joint and tail in tact if you wish)
  • 3 tablespoons chopped fresh cilantro or parsley (optional)


Step 1- Preparing the mojo de ajo

Either chop the garlic with a sharp knife into 1/8-inch bits or drop the cloves through the feed tube of a running food processor and process until the pieces are roughly 1/8 inch. You should have about 1/2 cup chopped garlic. Scoop into a small (1-quart) saucepan, measure in the oil (you need it all for even cooking) and 1/2 teaspoon salt, and set over medium-low heat. Stir occasionally as the mixture comes barely to a simmer (there should be just a hint of movement on the surface of the oil). Adjust the heat to the very lowest possible setting to keep the mixture at that very gentle simmer (bubbles will rise in the pot like mineral water) and cook, stirring occasionally, until the garlic is a soft and pale golden (the color of light brown sugar), about 30 minutes. The slower the cooking, the sweeter the garlic.

Squeeze the juice of 1 of the limes into the pan and simmer until most of the juice has evaporated or been absorbed into the garlic, about 5 minutes. Stir in the chiles, then taste the mojo de ajo and add a little more salt if you think it needs it. Keep the pan over low heat, so the garlic will be warm when the shrimp are ready. Cut the remaining limes into wedges, scoop into a serving bowl and set on the table.

Step 2- The shrimp

Devein the shrimp if you wish: one by one lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal track pull or scrape it out and discard.

Set a large (12-inch) nonstick skillet over medium-high heat and spoon in 1 1/2 tablespoons of the oil (but not the garlic) from the mojo. Add half of the shrimp to the skillet, sprinkle generously with salt, then stir gently and continuously until the shrimp are just cooked through, 3 or 4 minutes. Stir in the cilantro or parsley if you’re using it. Scoop the shrimp onto a deep serving platter. Repeat with the remaining half of the shrimp and another 1 1/2 tablespoons of the garlicky oil.

When all of the shrimp are cooked, use a slotted spoon to scoop out the warm bits of garlic and chiles from the pan, and douse them over the shrimp. (You may have as much as 1/3 cup of the oil leftover, for which you’ll be grateful—it’s wonderful for sautéing practically anything). If you’re a garlic lover, you’re about to have the treat of your life, served with lime wedges to add sparkle.


Working ahead: The mojo de ajo keeps for a couple of weeks in the refrigerator (the oil will become solid but will liquefy again at room temperature) so I never recommend making a small amount. Mojo in the refrigerator represents great potential for a quick wonderful meal. Warm cold mojo slowly before using. For the best texture, cook the shrimp immediately before serving. Or cook them several hours ahead, douse them with the garlic mojo and serve it all at room temperature.

And there you have it! I’ve found that this dish is good with rice, but it’s a little simple. So last night, I made it as tacos, with flour tortillas, grated queso asadero, cilantro, and avocado.

Tasty! I highly recommend it, if you like shrimp tacos and avocado and garlic. If you don’t like those things, I have no idea what to cook for you.

Garlic Mojo Hot Dogs - Recipes

Camarones al mojo de ajo is a traditional Mexican dish made with tender pieces of shrimp simmered in a sumptuous butter and garlic sauce.

Camarones al Mojo de Ajo

Cuaresma is upon us and it's time to make all of our meatless and seafood favorites, because many of us living in Mexico refrain from eating meat on Fridays during Lent. I love any and all shrimp dishes, but my all-time absolute favorite is Camarones al Mojo de Ajo (Mexican Garlic Shrimp). This is one popular Mexican shrimp dish that you will find on the menu at any Mexican mariscos restaurant.

How to Make Mexican Camarones al Mojo de Ajo

Making Camarones al Mojo de Ajo at home is unbelievably quick and easy. All you need is butter, onion, garlic, shrimp, and parsley or cilantro. That's it. just five ingredients to make this traditional Mexican shrimp dish.

My least favorite part of cooking with shrimp is having to peel and devein them, so sometimes I leave the camarones unpeeled. Because half the fun of eating any Mexican shrimp dish is sucking on all of the delicious sauce. That is why when ordering a shrimp dish at any local mariscos restaurant, they ask if you want your shrimp pelado (peeled) o sin pelar (unpeeled).

Camarones al Mojo de Ajo


  • 1/2 cup butter
  • 6 garlic cloves, minced
  • 1/2 medium white onion
  • 2-1/4 lbs. medium shrimp, peeled and deveined
  • 1/3 cup chopped fresh parsley or cilantro


  1. Melt butter in a large skillet over high heat. Saute garlic and onion for 2 to 3 minutes until onion turns translucent.
  2. Stir in shrimp season lightly with salt. Let cook for 3 to 5 minutes until all the shrimp have turned pink. Cover, reduce heat to low, and let simmer for 3 to 5 minutes. Stir in the chopped fresh parsley or cilantro. Stir gently to combine. Remove from heat. Serve with toasted bread slices, Arroz Blanco, and a green salad. Buen provecho!
  • Coctel de Camaron(Mexican Shrimp Cocktail)
  • Camarones a la Mexicana (Mexican Style Shrimp)
  • Camarones a la Diabla (Spicy Deviled Shrimp)
  • Easy Ceviche de Camaron (Shrimp Ceviche)

Camarones al Mojo de Ajo (Mexican Garlic Shrimp)

Soya (texturized soy/vegetable protein) is a very popular ingredient here in Mexico. Not only is it a great alternative to meat, it's also budget-friendly and it's easy to store in your pantry. I use soya (TVP) most during Cuaresma (Lent). It's quick and easy to prepare, and is a perfect substitute for ground meat if your budget is tight or you're simply trying to eat more meatless meals. And best of all, it's super versatile. Some of my favorite ways to prepare soya is in carne adobada for tacos al pastor, sloppy Jose's, and picadillo.

But my favorite way to enjoy soya in a cool and refreshing Ceviche. Made with finely chopped fresh tomatoes, onion, serrano chiles, and freshly squeezed lime juice, Ceviche de Soya is perfect for a light lunch or no-fuss dinner. If you've never tried texturized soy/vegetable protein, this soy ceviche is the easiest and most flavorful way to enjoy it.

Like most ceviches, serve Ceviche de Soya atop crisp tostada shells and garnish with avocado slices and a few drops of your favorite bottled hot sauce. And while you're at it, serve yourself a tall glass of ice cold Agua de Jamaica or pop open a bottle of your favorite Mexican beer.

Ceviche de Soya

Ceviche de Soya, made with texturized soy protein, is a tasty and refreshing alternative perfect for meatless Mondays or Lent Fridays.


  • 1/2 medium white onion
  • 2 cloves garlic
  • 1 handful fresh cilantro
  • 1 cube Knorr Suiza chicken bouillon
  • 8 cups water
  • 8 oz. texturized soy/vegetable protein
  • 5 roma tomatoes, finely chopped
  • 1/2 medium red onion, finely chopped
  • 1/2 medium white onion, finely chopped
  • 4 serrano chiles, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 1-1/2 fresh lime juice
  • Tostada shells
  • Mayonnaise or Mexican crema (optional)
  • Avocado slices (for garnish)
  • Bottled hot sauce (like Tapatío, Valentina or Tabasco)


  1. To cook the soya, place onion, garlic, cilantro and bouillon cube in a large saucepan. Pour in the water. Bring to a boil over high heat. Reduce heat to low and let simmer for 5 minutes. Remove from heat. Using a slotted spoon, remove and discard the onion, garlic, and cilantro.
  2. Add the dried soya to the hot broth. Stir gently to combine. Cover and let soak for at least 10 minutes until the soya is completely hydrated. Drain and let cool completely.
  3. Once the soya has cooled completely, squeeze out any excess broth that the soya has absorbed. (You don't want the excess moisture to water down the ceviche.)
  4. In a large serving or mixing bowl, add the drained and cooled soya, the tomatoes, onions, serrano chiles, chopped cilantro, and the lime juice. Stir gently to combine. Season with coarse salt to taste. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
  5. To serve, spread tostada shells with a little mayonnaise or Mexican crema, if desired. Top with a few heaping tablespoons of ceviche de soya. Garnish with avocado slices and a few drops of your favorite bottled hot sauce. ¡Buen provecho!

Ceviche de Soya

This hearty Mexican meatball soup with veggies simmered in a clear broth is just what you need when you're in the mood for some good old-fashioned comfort food like your abuelita used to make.

Traditional Mexican Albóndigas Soup:

Albóndigas en Caldo is a traditional Mexican meatball soup simmered with carrots, potatoes, and calabacitas (zucchini) in a clear broth. It's a comforting soup for when you're craving a home-cooked meal or something to warm you up on a cold winter's day. And it's also my all-time favorite soup.

The flavor-packed albóndigas made with lean ground beef, onion, tomato, garlic, serrano chile, and oregano add a ton of flavor to the clear broth, which is also seasoned with a little extra oregano and fresh cilantro.

Once the soup is served, don't forget to garnish with chopped cilantro, a squeeze of fresh lime juice, and a spoonful of your favorite salsa. Two of my favorite salsas include my Chile de Molcajete (roasted tomatillo & árbol chile salsa) and Salsa Macha (an oil-based garlic & árbol chile salsa). And don't forget to have plenty of warm corn tortillas on hand.

I will forever remember the first time I attempted to make albóndigas on my own. It was one of my biggest kitchen fails ever! I cooked one pound of meatballs in about ten quarts (40 cups) of water. (The recipe I'm sharing today calls for 2-1/4 pounds of meatballs in 16 cups of water.) No amount of salt or beef bouillon was enough to season the insane amount of water I added to my soup. And I also went a little overboard on the oregano. As I was adding a sprinkle of oregano to the broth, the stopper fell out and out poured at least half a bottle of oregano. It was a horrific mess! And to make matters worse, I was expecting company for dinner and had no other food in the house to feed them. Thankfully we ended up ordering pizza, and my friends were no-show's to dinner.

How to make authentic Mexican albóndigas:

But, as we say in Spanish, "La practica hace al maestro." (Practice makes perfect.) It took me a couple of attempts, but I finally mastered my albóndiga recipe which borrows elements from both my grandparents' recipes and my suegra's. I add old-fashioned oats to my albóndiga mixture as an added binder, just like my abuelito used to do, I also add chopped onion and tomato like my suegra taught me, and I always add lots of veggies just like my grandma.



  • 2-1/4 lbs. lean ground beef
  • 1/3 cup long-grain rice, uncooked
  • 1/3 cup old-fashioned oats
  • 1/3 cup dried bread crumbs
  • 1-1/2 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried Mexican oregano, crushed
  • 2 large eggs
  • 3 roma tomatoes, finely chopped
  • 1/2 medium white onion, finely chopped
  • 2 garlic cloves, minced
  • 1 chile serrano, finely chopped (optional)
  • 16 cups water
  • 6 medium carrots, peeled and roughly chopped
  • 6 medium yukon gold potatoes. peeled and roughly chopped
  • 1-1/2 teaspoons coarse salt
  • 1/2 teaspoon dried Mexican oregano, crushed
  • 4 medium Mexican calabacitas
  • Chopped cilantro (for garnish)
  • Lime wedges (for garnish)


  1. Combine the ground beef, rice, oats, and dried bread crumbs in a large mixing bowl season with salt, black pepper, and crushed Mexican oregano. Stir in the eggs, tomatoes, onion, garlic, and serrano chile until completely combined. Divide and shape meat mixture into 1-1/2-inch meatballs.
  2. In a Dutch oven or in stock-pot, pour in 16 cups of water. Carefully drop in the albóndigas, one at a time. Resist the urge to stir! (You don't want to break up the albóndigas.) Add a handful of fresh cilantro. Bring meatballs to a boil over high heat, skimming off any foam that rises to the top. Cover and reduce heat to low: let simmer for about 20 minutes.
  3. Add the carrots and potatoes. Remember not to stir! Season broth with crushed Mexican oregano and coarse salt to taste. Cover and let simmer over low heat for 15 minutes. Add in the Mexican calabacitas. Taste broth and adjust seasoning, if necessary. Cover and let simmer for about 15 minutes until the calabacitas are cooked through.
  4. To serve, ladle into bowls. Garnish with chopped fresh cilantro, a spoonful of your favorite salsa, and a squeeze of fresh lime juice. Serve with plenty of warm corn tortillas.

Comfort Food Classics: Albóndigas en Caldo (Mexican Meatball Soup)

Chocoflan, or Pastel Imposible, combines two irresistible desserts into one: rich chocolate cake and creamy vanilla-flavored flan.

Happy New Year, friends! This year I've decided against New Year's resolutions. Well, maybe not entirely. I do have one small New Year's resolution, and once you hear what it is, I'm sure you'll agree it's the best New Year's resolution ever. Inspired by the old addage of, "Life is short, eat dessert first!". My one resolution for 2018 is to bake more desserts. At least once a week.

To kick off my New Year's resolution, I'm sharing this classic Chocoflan, a fun and flavorful dessert that combines the richness of a chocolate cake with the light creaminess of a tradtional flan. This is one of those dessert recipes that is perfect for when you want to impress guests with an elegant dessert that looks like it took hours for you to make, but you won't believe how incredibly easy it is to prepare. If you can make a cake mix cake, then you'll have no problem whipping up a Chocoflan.

Chocoflan is also known as Pastel Imposible, but this cake is pure magic. You start by layering the cake batter and then the flan mixture into a Bundt pan, but during the baking process, the flan mixture seaps through the cake batter to the bottom of the pan, so when you turn your finished Chocoflan onto a serving platter, the flan magically appears on top of the cake. Sounds impossible, but it's not. It's magic!

Chocoflan (Pastel Imposible)


  • 3/4 cups Mexican cajeta or caramel topping
  • 1 ( box) Betty Crocker Devil's Food cake mix
  • 1-1/4 cups water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (10 oz.) can evaporated milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Boiling water (for the water bath)


  1. Preheat oven to 350°F. Lightly spray a 12-cup Bundt pan with cooking spray. Drizzle the Mexican cajeta along the bottom of the Bundt pan, swirling lightly to coat.
  2. In a medium mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on low speed for about 30 seconds, just until combined. Increase speed to high and beat for about 3 minutes until cake mix is thick and creamy, like a chocolate milkshake. Pour batter into Bundt pan over the cajeta. DO NOT STIR!
  3. For the flan, puree the sweetened condensed milk, evaporated milk, eggs, and vanilla extract in a blender until smooth. Gently pour the flan mixture into the Bundt pan, over the cake mix. Again, resist the urge to stir.
  4. Place the Bundt pan inside a larger baking pan. Fill the larger baking pan about halfway with boiling water. Bake the chocoflan at 350° for 45 minutes. Remove from heat. Let cool completely. Turn chocoflan onto a serving platter. Refrigerate until ready to serve. Enjoy!

The Recipe Box -->

*Originally posted back in March 2010 to celebrate my 100th recipe here in my cocina. The recipe and instructions remain the same, all I've done is update the photos and added a printable recipe card.

Chocoflan (Pastel Imposible)

I have a confession to make. When Hope was two years old, I introduced her to a new food, that quickly became her favorite. Macaroni and Cheese. But not just any macaroni and cheese, it was the kind that comes in a blue box. She loved it! And every time we went to the grocery store, she would spot the blue box and scream "Mac-Cheese". Whenever I wasn't sure of what to make her for lunch or dinner, she would say "Mac-Cheese!" She was crazy about the stuff.

Fast forward to almost a year later, when we moved to Mexico. Sure, Hope liked the food that my suegra prepared for her, but she still wanted her mac & cheese. This being a small town, far from the big city and large grocery stores, the stuff in the blue box was no where to be found. I did buy a few boxes of the different Mexican brands, but none of them came close to the yummy goodness of the stuff in the blue box.

Then began my desperate search for the perfect homemade version. Some were baked. Some had a bechamel sauce base. But still, I hadn't found a recipe that was pleasing to my little girl's taste buds.

Finally, one day, I really didn't feel like making yet another bechamel sauce, so I decided to use a few shortcuts. I cooked my macaroni according to package directions. Then in a separate bowl, I melted a little bit of butter, added some Mexican crema, a splash of milk, and oodles of good ol' American cheese. To finish it off, I seasoned it with salt, pepper, and paprika before presenting it to my princess, Hope.

I waited with bated breath as she tasted this easy stovetop macaroni and cheese.

She turned to me with a very serious look, then flashed me the biggest smile and said, "Mommy, this is the BEST mac & cheese EVER!" And I've made it the same way ever since.

Char Glazed Ribs Recipe | Smoked Ribs Finished Over Charcoal Grill

Recipe by HowToBBQRight Transcribed by Us for You Char glazed ribs are smoked low and slow at first, then finished with a glaze over direct charcoal heat. This process caramelizes the sauce and seasonings on the outside and gives the ribs a grilled flavor. Check this.

Parts is Parts: All Hail Marinated Hot Dogs

Out of the many classic Barber family phrases that my dad unwittingly drilled into my head&mdashalong with &ldquothere&rsquos always room for Jell-O,&rdquo &ldquorub-a-dub-dub, thanks for the grub,&rdquo and &ldquogood chowdah, Bobby!&rdquo&mdashthis triumphant pronouncement might have been the most gleefully repeated in restaurants and grocery store aisles since childhood.

Photo: Casey Barber

Whether it was an excuse to avoid suspiciously breaded chicken dinners in the college caf or a rallying cry for the sweetbreads, marrow, and hearts I started scarfing down fearlessly in recent years, &ldquoparts is parts&rdquo found itself a context for many a situation.

But knowing that parts was, in fact, parts, never truly offered much reassurance to the idea that one should be eating a hot dog.

And lord knows we Americans have tried to gussy our dogs up as much as possible, loading them up with everything from chili to cheese to a veritable garden of vegetables in an effort to mask the inferiority complex we feel about eating the parts in a tube.

Poor hot dogs! They seem so underloved, especially when they&rsquore tossed into water to boil away pathetically, without even getting the crisp exterior offered to their big brother, Mr. Sausage and Peppers, who luxuriates on the grill further down the ballpark.

Photo: Casey Barber

Yeah, you can bake it, broil it, boil it, sauté it. You can even stab one with a stick and hang it over a campfire, maybe the easiest way to eat well in the wilderness.

Short of burning it to a dessicated husk, there&rsquos really no way to kill a hot dog. (And yet there are some people in New Jersey who eat those burnt hot dogs anyway.)

But there is a way to make the dog shine on its own, without too much extraneous frou-frah.

According to Marcia Kiesel at Food & Wine, who got the idea from a restaurant in Chinatown, the secret to a crazy good grilled dog is to score it with a series of small cuts.

Photo: Casey Barber

Crosshatch hot dogs open up like pine cones when they&rsquore thrown onto the grill.

The crosshatch effect, combined with a ketchup-based marinade that seeps into the crevices and glazes the hot dog with sugary-spicy flavor, gives greater opportunity for the dog&rsquos surface to come in contact with a searing-hot grill grate.

This leaves the marinated hot dogs with lots of little charred and crispy bits for the best blistered effect.

Photo: Casey Barber

Frankly, I&rsquom not entirely sure that the marinade really has the potential to soak through that well-sealed casing and make its way into the meat. It could be psychosomatic, but I give them a good overnight bath anyway.

All I know is that people get more worked up about eating these hot dogs than anything I&rsquove seen before. My besties request them now at cookouts, for pete&rsquos sake.

This doesn&rsquot solve the age-old problem of why there are a different number of hot dog buns than there are hot dogs in their respective packages.

The only solution to that is to make your own buns, I suppose. But that&rsquos for another post.

For the chili:

Heat the oil in a large pot over medium heat. Add the onions, sprinkle with 1/2 teaspoon salt and sauté until translucent and softened, about 15 minutes.

Add the garlic and sauté for about 1 minute (don't let it brown). Add the chili powder, paprika, cumin, cayenne, red pepper flakes, coriander, and New Mexico and chipotle chile powders. Sauté, stirring constantly, for about 2 minutes to integrate the flavors.

Add the meat, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and cook, stirring and breaking up the meat with a wooden spoon, until the meat is evenly browned, about 15 minutes.

Add the stock, tomatoes (including their juices), beans, oregano and sugar. Bring to a boil, reduce heat to low, and simmer the chili, stirring occasionally, for 30 minutes or more, until it is thick.

Taste for seasoning and add more salt or pepper to taste.

For the mashed avocado:

Put the avocado in a bowl. Sprinkle liberally with salt, add lime juice and mash with a fork.

Spoon chili into bowls. Garnish with mashed avocado, diced white onion, cheddar cheese, cilantro and sliced serranos chiles.

Watch the video: Tostones Green Fried Plantains with Crushed Garlic Oil (January 2022).