So fast forward three weeks and I was still thinking about the mojo broccoli, so I attempted to recreate it at home. Recreating a fondue dish is easier than any ol' restaurant meal because they pretty much make it tableside and I got to see all of the ingredients going in. I started with vegetable stock, added a few chopped garlic cloves, the juice of half an orange, the juice of a whole lime, and a handful of chopped cilantro.
I don't have a fondue set (Brett and I were rather conservative on our wedding registration) so I just combined everything in a saucepan and kept it on low heat. I (mistakenly) kept the liquid just under a boil because I didn't remember the liquid at the restaurant ever boiling. Brett said it was boiling just not rapidly and that perhaps their special cookware prevented it from bubbling. Anyway, that is why it took much longer for me to cook the broccoli florets and red potato quarters than it did at the restaurant. Also, the broccoli at the restaurant sunk to the bottom, whereas at home it floated. I'm going to attribute this problem to the salinity of the vegetable stock.
Once I finally declared it done, it earned my seal of approval. It was not anywhere near as good as The Melting Pot's version, but it was good enough to be a respectable imitation. The potatoes never did get quite done, but I was tired of waiting, so we ate them "al dente." I don't know if I will try this again; I'll leave it in the maybe category. Maybe if I ever get a craving for broccoli...HA!
I love this picture for it's multiple meanings. Is it
a) a VERY relaxed dinner at home
b) Brett's attitude toward broccoli
c) just plain unsanitary
d) all of the above