CUBAN COOKING RECIPES. COOKING RECIPES
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Cuban Cooking Recipes
- (Cooking recipe) A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
- of or relating to or characteristic of Cuba or the people of Cuba; "Cuban rum"
- a native or inhabitant of Cuba
- (cuba) a communist state in the Caribbean on the island of Cuba
Cuban Home Cooking: Favorite Recipes from a Cuban Home Kitchen
Florida's best selling Cuban home cooking cookbook. These time-honored dishes meld with the rhythm and spices of the Caribbean. Savor the artistry of authentic Cuban cuisine at its best: pollo frito, ropa vieja, carne con papas, garden eggs and many, many more! Distinctive flavors and easy preparation techniques abound. This very practical compilation contains the best of the classics, minus the tropical fats and oils commonly associated with island cuisines. A complete Cuban glossary in both English and Spanish offers simple substitutes.
cuban pork (...or an irish-american take on it...)
There's a great restaurant in Seattle called Paseo's. In a city which leaves something to be desired (in my mind) when it comes to sandwiches, Paseo's serves up Cuban sandwiches that would stand out anywhere. But the problem for me is that there are only two locations; both across town; and both typically have very long lines.
Before even venturing down this road, I knew there was now way this recipe on Saturday night could come close to their sandwich. It didn't. But it came out very well in its own right and makes for a great summertime dinner. I made it with thin sliced boneless pork chops rather than pork tenderloin. Nevertheless, it tastes terrific.
Here goes. (I got the basic ingredient list from a recipe on food.com and modified it slightly):
? cup olive oil
2 tablespoons orange juice
2 tablespoons lemon juice (the recipe calls out for limes - I didn't have any)
a small dollop of Amore garlic paste (the recipe calls out for 2-4 garlic cloves, minced -- a bit much for me)
2 teaspoons of ground black pepper
1 teaspoon of ground cumin
1 teaspoon of salt
1 teaspoon of ground ginger
? teaspoon of ground nutmeg
? teaspoon of cinnamon
1 dash of ground clove
1 teaspoon of chili powder
I mixed all of the wet ingredients together first. Then all of the dry together. Then I intermixed both wet & dry together. Just my preference of doing things. I then poured the mixture into a large Ziplock bag and added several pork chops. Chicken of beef would work fine too. Then let them sit all day Saturday (~6 hours) until grill time. In hindsight, I'd use a large lidded plastic contained to store the marinade (easier to handle, clean and deal with afterwards).
While the chops were grilling, I sliced some yellow onion thick and soaked them in olive oil. I also prepared a small dish of pickled jalapeno peppers, and sliced several small limes into wedges.
Each side took about 4-5 minutes to grill. After flipping the chops the first time (5 minutes or less), toss the onions and peppers into a hot pan coated with olive oil to saute them (hint: put olive oil in a little bowl. Use some tongs and a paper towel soaked in the oil to coat the pan - and the grill too by the way).
Slice a baguette. Spread softened butter and a little garlic paste on each open end. Put them on the grill face down for a minute.
Assemble the sandwich. I used a mayo-dijon mustard dressing. Added some pickle slices. Forgot some lettuce (but a few slices would've been nice). Added the meat. Squeezed some lime juice all over the meat. Added the onions and jalapenos.
A great summer sandwich with only about 20 minutes of prep time. Another 10-15 minutes of cooking time (including the time to heat up the grill).
Leftover roast pork got turned into dinner this past weekend: Cuban sandwiches (or a close approximation), grilled on my panini press, with coconut rice, a mango salad, and a pint of beer.
All amounts are to taste.
Spread mustard on one half of a crusty roll, and sriracha on the other. Add pork, bacon, ham, cheese, and pickles, and press on a panini grill (or cook under weight on a griddle or skillet) until the bread is toasted, crunchy, and the cheese is melted.
2 c. jasmine rice
1/2 c. unsweetened shredded coconut
1 tbl. oil
1 tsp. salt
1 can coconut milk
water (amount varies; water + coconut milk should be 3 c. total)
Bring coconut milk, water, oil, and salt to a boil. Add rice and coconut, stir, reduce to a bare simmer, and cover. Cook 15-20 minutes until liquid is absorbed, then allow to sit, covered, an additional 10 minutes before serving.
2 ripe mangos, cut into large dice
zest and juice of 1 small lime
5-6 mint leaves, minced fine
pinch of salt
Combine all ingredients and let stand for 10-15 minutes before serving.
cuban cooking recipes
To “eat Cuban” is to savor a deliciously complex culinary culture. Spanish, Native American, African, Chinese, and French traditions have all contributed to Cuban cooking, producing a distinctive Caribbean cuisine as richly chorded as the island’s music.
Beverly Cox and Martin Jacobs’s itinerary takes them from the barrio, paladars (private restaurants), and chic nightspots of Havana to the eateries of Florida’s emigre communities. From their journeys, they’ve gathered more than 120 recipes that comprehensively document Cuban cooking’s diversity, from the black bean soup found on any Cuban table, to the empanadas sold by Havana’s street vendors, to the grilled sandwiches that are a mainstay of Miami’s Calle Ocho, to the innovative dishes devised by chefs at top Cuban restaurants.
Gorgeously illustrated with Jacobs’s photographs —many shot on the authors’ travels through Cuba—Eating Cuban highlights Cuban food’s historical roots, the classic Creole dishes that evolved from these disparate cultural influences, current trends in Cuban cooking, street foods and on-the-go snacks, and quintessential Cuban beverages from cafe Cubano to the mojito. A valuable resource list helps American cooks locate the required ingredients, and a restaurant directory points the way to the very best in Cuban cuisine—in Cuba and the U.S.
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