More Cuba

I am inspired by our dinner party to make more Cuban food.  The recipes for the next few days are from The Cuban Kitchen.  These recipes are a good start, but I like a little more pizzazz from my food.

Black Bean Soup at Victor's Cafe:

Wash and soak 1 pound dried black beans with 1 green bell pepper, seeded and halved in 10 cups of water overnight.  Cook the beans in the same water (remove pepper) for 45 minutes.  ( I pressure cooked them for 3 minutes).  In a different pan heat 1/4 cup olive oil.  Fry 4 minced garlic cloves, 1 med chopped onion, the bell pepper, chopped and one bay leaf.  Add the cooked black beans with the liquid to the onion.  Add salt to taste (it took a lot), 1 tbsp sugar and 2 tbsp dry white wine.  Simmer for another 30 minutes.  ( I let it go for about an hour to help develop some flavor)

Red Beans

Wash and soak 1 pound of dried red beans with 1 green pepper, halved and seeded in 10 cups water overnight.  Cook beans in same water for 45 minutes.  Add  2 cups peeled and diced potatoes and 1/2 cup chopped butternut squash in the last 20 minutes.  (I put it all in the pressure cooker at the same time and cooked for 3 minutes.)  Chop the green pepper.  In a large pot, heat 1/4 cup olive oil.  Saute 4 minced garlic cloves, 1 med onion, chopped, 1 chorizo sausage, peeled and sliced and a bay leaf.  Cook for about 7 minutes.  Add the beans.  Stir.  Add salt (again quite a bit) to taste, 1 tbsp sugar, and 2 tbsp white wine.  Simmer until done.  (I let it simmer for about 1 hour)

Beans and Rice

This recipe is supposed to be traditional, but when I make it again I will use more of the soup. The recipe is the same whether you use the red or black beans.   It was a little dry.  Tonight with leftovers I will pour some of Tracy's mojo sauce on it (from yesterday's blog).  I made a different recipe for the mojo.  Hers was much better.

Strain 2 cups of either of the above soups.  Heat 1 tbsp olive oil in pan.  Put in 2 whole garlic cloves.  Cook them until golden, then remove the garlic.  (I might just mince the garlic the next time and leave it in).  Add 2 cups of rice.  Stir 30 seconds.  Add 2 cups water and the liquid from the soup to the rice along with salt to taste.  Stir.  Bring to a boil, reduce heat and cover for 20 minutes.  Add the reserved beans from the soup and stir.  Cover and cook another 10 minutes.  Garnish with lemon.

Roast Pork

Cut an 8 pound pork shoulder roast into 2 pieces.  Make slits into the roast all over.  Make a marinade with 8 garic cloves, salt, pepper, 2 tsp dried oregano, 2 tsp ground cumin, 1 tbsp olive oil.  Rub into roast.  Pour 2 cups juice from sour oranges and marinate 2 hours or overnight.  Preheat oven to 350 degrees.  Drain the pork, reserving the marinade.  Put roasts in roasting pan.  Cook for 1 hour, turning.  Reduce oven to 300 degrees.  Put 1 thinly sliced onion on top of the roast.  Pour reserved marinade over the top.  Cover with foil and bake another 1 1/2 hours.  Remove foil and cook another 30 minutes.  Let stand 15 minutes. 

Sunday Night Supper Club: Cuba

Katie and Andy's empanadas.  Recipe to come.

and their delicious dipping sauce.

Ellen's grilled eggplant and zucchini

 

 

 

Chicken Fricasse. 

Chicken consomme:  Put in 3-4 pounds chicken pieces (I used a bunch of chicken backs that Sanford has been saving) in a large pot along with 1 peeled and chopped onion, 2 cups peeled and chopped carrots, 3 garlic cloves, 6 med tomatoes, peeled and chopped, 1 seeded and chopped green bell pepper, 1 tsp pepper and salt, 8 cups of water and a pinch of paprika.  Let set for 30 minutes.  Then bring to a boil and reduce heat.  Simmer partially covered for 40 minutes.  Strain and set aside.

Chicken Fricassee:  Mix 4 pounds of chicken parts (we used legs) along with the juice of one orange, one lemon, 3 minced garlic cloves and refrigerate for 2 hours.  Heat 1/4 cup oil and brown chicken in batches.  Add marinade to oil.  Put chicken back in the pan.  Add 1 med chopped onion, 1 seeded and chopped green bell pepper, 1 spring chopped parsley.  Stir and cook for a couple of minutes.  Add 1 cup tomato sauce, 2 cups of the above chicken consomme, 1 cup diced city ham, 1/2 cup rinsed capers.  Stir and cook for a couple more minutes.  Add 1 cup dry white wine and salt and pepper to taste.  Add 1/2 pound peeled and diced potatoes.  Cover, bring to a simmer and reduce heat.  Simmer about 45 minutes.  I then took the cover off and reduced it a little.  Serve over white rice.

Perfect Cuban white rice:  In a med saucepan heat 1 tbsp veg oil.  Add 2 garlic cloves.  Saute until golden.  Remove garlic and add 1 cup long grain rice to oil. Stir and cook 30 seconds.  Add 2 cups water and 1 tsp salt.  Bring to a boil.  Reduce to a simmer.  Cover and cook for 25 minutes.  Fluff and serve.

These recipes all came from The Cuban Kitchen

Yucca and mojo

Yucca:  Cook yucca in salted water until tender, about 30 minutes.

Mojo sauce:  Mix 1 cup sour orange (6 oz orange juice and 2 oz lemon juice) with 1/4 cup olive oil, 2 tbsp melted butter, 4 minced garlic cloves, 2 tbsp minced onion, 1 tsp salt, pepper to taste and let sit for one hour or longer.  (I think this mojo should be a staple in your kitchen)

Cuban Rum

These are Kurt's tasty Cuban sandwiches.  I want to take these in my lunch every day.

Mango salsa.

Josie's Cuban bruschetta:  Cuban bread with cream cheese (I think) and roasted red pepper and avocado.

Sam's rice pudding.  His recipe:  "It is just milk and rice.  And cinnamon"

This was a tasty, spicy pork dish.  Please put the recipe in the comments!

Mary Beth and Pete's shrimp casserole can be found at:     http://www.tasteofcuba.com/shrimpcasserole.html

Sleeping Olive.

Lucky to have Kemper in town!

Alex and Tracy left with a little of Kemper's work.

Popping shoes.

The last of day of Sammy's stache

Girls

Emma Jo

Boys outside.

Dri

This led to a very big headache.

Laura

Fun to meet new people!

Theo

Great night!

Aftermath

On the way to supper club.

This month's supper club was hosted by the lovely Werths.

WONTONS

WONTONS

In a food processor, mix together 3/4 cup ground pork, 1/2 cup peeled uncooked shrimp, 1 inch fresh grated ginger, 2 tbsp light soy sauce, 2 tbsp chicken stock, 1 tbsp fish sauce, handful of cilantro, 4 sliced scallions and pulse to a paste.  Put a tsp of mixture in the middle of a wonton.  Use a beaten egg white to wet the edges.  Pull opposite corners together and seal edges.  Fry in oil heated to 300 degrees until golden.

Dim Sum

Also from Street Food comes Dim Sum.  All of these recipes are pretty quick and easy.

Dim Sum.  

Make filling in food processor - add 1/2 pound pork, 4 scallions, chopped, 3 tbsp soy sauce, 1 1/2 tbsp sesame oil, 1 tbsp grated ginger and 4 oz chopped spinach.  Cut wonton wrappers into circles.  Place 1 tsp in center.  Use water to wet edges.  Press sides together.  Make pleats and flatten the bottom.  Steam for 6 minutes.  (Makes 35)

Sweet soy dipping sauce.

Mix together 1 tbsp soy sauce, 2 tbsp balsamic vinegar, 2 tbsp sugar, 2 finely sliced scallions, 1 tsp sliced chili and 1/2 cup boiling chicken stock.

Egg rolls

More Street Food, but again, using what I have, not necessarily what the recipe called for.  

Heat 2 tbsp oil in a pan.  Put in a food processor the following:   8 oz ground pork, 1 diced onion, 4 sliced garlic cloves, 1 inch grated ginger, sliced chilis to taste and pulse a few times.  Add to oil.  Cook until pork is no longer pink.  Add some grated cabbage and carrots and 1 tsp turmeric.  Cover and cook 2-3 minutes.  Divide into 12 portions.  Place in egg roll wrapper and wrap like a burrito.  Seal with a little water and flour paste.  Fry  in 2 inches of oil at 360 minutes.  Cook 3-4 minutes

Dipping sauce:  Mix together 1/2 cup rice vinegar, 2 chopped garlic cloves, 1 chopped chili and salt and freshly ground pepper.

CORN DOGS

Another recipe from Street Food.  Looking at the recipe today, I realize that I changed some of the ratios.  This might have been related to the cocktails I had earlier at the pool.  These were awesome and I am not a giant corn dog fan.  This is not the healthiest cookbook, but it has been fun so far.  Since we have a vat of canola oil, expect more fried food over the next couple of days.

CORN DOGS

Cut hot dogs in half.  (I suggest hebrew national hot dogs)  Soak wooden skewers for 30 minutes.  Meanwhile mix together 1/4 cup yellow cornmeal and 1/4 cup all purpose flour, 1/4 tsp each salt and baking soda.  In another bowl mix together 1/2 cup buttermilk and 1 egg.  Mix the wet ingredients into the dry and stir until smooth.  Heat 2 inches of canola or peanut oil in a deep skillet to 375 degrees.  Dip hot dogs on sticks into batter and fry until golden.  Drain on paper towels or newpaper.