Caribbean and North American Zest

Mom's Green Beans (Great for the holidays and potlucks)

Green beans - 1 package fresh or one bag frozen or 1 large can (32oz)
2 cloves garlic minced
1 medium onion, preferable Peruvian or Vidalia chopped
1 teaspoon dried parsley or a handful of fresh
1 1/2 teaspoon dried oregano or a handful of fresh
2 plum tomatoes chopped
2-3 eggs - beaten well
1/2 cup finely grated Parmesan cheese
1/4 cup or so water, vegetable broth or chicken broth if using fresh green beans
salt and pepper to taste
Olive oil for sauteing

Chop green beans into small pieces - about 1/4 inch long. In a large skillet, heat olive oil over medium heat. Add onions and cook until lightly browned and caramelized. Add herbs and garlic and cook about 2 minutes, stirring constantly. Add chopped beans and mix together.
If using fresh beans add a little water or broth and cover and cook beans until tender, about 15 minutes. Make sure all the moisture has been absorbed.
When the beans are tender, add chopped tomato and salt and pepper. Easy on the salt because the cheese is salty. Add the eggs and let them set for a few seconds. Then mix in the Parmesan cheese, little by little into the eggs so that the cheese melts into the egg as it's cooking. Check the seasonings for salt and pepper. Serve.
Mojo - Cuban garlic sauce

1/2 cup Good quality extra virgin olive oil
1/2 lime- juiced
1/2 lemon juiced
1/2 orange juice
1 Tablespoon Good quality Sherry vinegar
6-8 large cloves of garlic, minced
1/4 cup chopped sweet onion
pinch of Cumin
1 Bay leaf, crumbled
1/4 teaspoon dried oregano
1/2 teaspoon dried parsley or 2 Tablespoons fresh
 Salt and pepper to taste

Pour olive oil in a glass jar with a lid. Add garlic and onion. Heat in microwave for about 30 seconds or over low heat for a minute or two. You just want to infuse the oil by warming it, not completely cook the garlic and onion. Add the fresh squeezed citrus juices, sherry vinegar, herbs and spices. Top jar with lid and shake. Will keep in refrigerator for about a week.

Use as a marinade for shrimp, chicken, beef or pork. (I usually marinade the meat over night, a few hours for the shrimp.) and then grill, broil or bake. Also wonderful used to marinade a lamb. Add fresh mint and omit bay leaf if using on lamb.
Serve sauce on the table to spoon over roasted meats or poultry or veggies.
Great over roasted potatoes, boiled yuca, fried green plantains or plain white rice too.