Slow Cooked Cuban Pork Shoulder.
Sides. Chicken. Pork. Sandwiches. Cuban Tacos with Chopped Pickles and Red Onion Relish. Makes 8 tacos This is my version of a Cuban sandwich that became a favorite for workers in Cuban cigar factories. It makes a good layered taco that is mouthwatering! Preheat oven to 325 degrees F (160 degrees C) 8-inch (20 cm) square glass baking dish, greased 24 dill pickles, minced 1 red onion, minced 8 6- to 8-inch (15 to 20 cm) flour tortillas, skillet-warmed(page 15 of the book) 2 to 3 tbsp (30 to 45 mL) prepared mustard 8 thin slices Swiss cheese 1 lb (500 g) grilled or roasted pork loin (see page 174), chopped 8 thin slices baked ham 1. 2. 3. From:300 Best Taco Recipes:From Tantalizing Tacos to Authentic Tortillas, Sauces, Cocktails and Salsas by Kelley Cleary Coffeen Robert Rose 2011 Paperback; 368 Pages; 24.95 US 27.95 CAN ISBN-10: 0778802671 ISBN-13: 9780778802679 Reprinted by permission.
Buy 300 Best Taco Recipes 300 Best Taco Recipes Cookbook Profile Archive This page created June 2011. How to make Chimichurri Sauce for Meat) Easy Cuban and Spanish Recipes. Jorge Castillo: The sauce is called "chimichurri" and it is used on many types of Cuban and Argentine style steaks. Our Nicaraguan in-laws love it. Raúl Musibay: We've also seen it served at the table in many restaurants with a fresh loaf of Cuban bread for dipping. Delicious! Glenn Lindgren: I'll never forget the time I brought some chimichurri to a Minnesota barbeque. It was one of those "bring your own steak and a side dish to share parties. " When I put the chimichurri on my steak hot off the grill, I got a lot of weird stares and comments. "Wow, what's that green stuff?
" Raúl Musibay: It happens all the time. Glenn Lindgren: The typical Argentine version of chimichurri is made with parsley. How to make Cuban Tamales) Easy Cuban and Spanish Recipes. For meat, you need pork with plenty of fat -- either well marbled or with a fat layer or both. We've had good luck with de-boned country style pork ribs. Or have the butcher cut something to order. Whichever meat you use, cut it up into smaller pieces -- no more than two inches thick or three inches long. Add a little salt with a shaker and place in a large sauce pan. Slice the corn kernels off the cob (or use frozen corn). Fry the onion and green pepper in olive oil at medium heat, stirring occasionally, until the onions are soft. Place the pork, vegetables, and the ground corn/masa mixture in a large cooking pot.
Add more masa or more broth as necessary so that you have a stiff, but pliable paste. Bomboa restaurant ahi, baby shrimp and hamachi ceviche recipe. Posted by CookinMom at recipegoldmine.com - May 29, 2001 Source: Bomboa Restaurant, Boston, Chef E. Michael Reidt Yield: 4 servings 4 ounces baby shrimp, peeled, deveined, diced 4 ounces Ahi tuna, diced 4 ounces Hamachi, diced 3 springs mint leaves, coarsely chopped 6 sprigs cilantro leaves, finely chopped, divided use 1 or 2 Scotch bonnet chiles, seeded 1/2 cup plus 3 tablespoons extra virgin olive oil, divided use 6 limes, juiced 2 lemons, juiced 5 tablespoons granulated sugar, divided use 3 teaspoons sea salt, divided use 1 whole coconut, cracked into 4 pieces 2 tablespoons lemon juice 14 cup fresh coconut milk 3 tablespoons dark rum Papaya salad, your recipe Mint, for garnish Mix seafood with chopped mint, half the cilantro, chile, 3 tablespoons olive oil, lime juice, juice of 2 lemons, 2 tablespoons sugar and 1 teaspoon salt; allow to marinate 1 hour.
Drain; refrigerate. Place coconut pieces in heated 350 degree F oven 10 minutes or until tender. How to make Picadillo) Easy Cuban and Spanish Recipes. Sauté onion and green pepper in olive oil in a large frying pan. Sauté about 5 minutes, until the onion is softened, then add the garlic and ground beef. Mash the onion and green pepper into the sautéing meat and cook until the meat is browned, about 5 minutes. Add the tomatoes, cumin, cinnamon, cloves (optional) and oregano.
Reduce heat to low, cover and simmer for about 15 minutes. Add olives and raisins and simmer 5 minutes longer. Salt and pepper to taste. Serve hot over white rice; include fresh Tostones -- Fried Green Plantain for a special treat that will engender the gratitude of small children! Note: Many cooks like to make picadillo with leftover beef roast, shredded -- a great way to use up the meat from Sunday dinner.
And yes, it's controversial, and yes, we have received our share of grief over it, but this recipe does include a TINY amount of ground cloves. How to make Pescados Asado (Grilled Fish) Easy Cuban and Spanish Recipes. Put everything (except the fish!) In a non-metallic bowl and mix with a spoon. Place fish in a shallow non-metallic pan and cover with the marinade. Cover pan with plastic wrap and refrigerate for no more than 2 hours. Remove fish from marinade. Make sure your grill surface is clean and well oiled.
Set up your gas or charcoal grill so that you have a section of grill surface with no source of direct heat beneath it. (Bank the coals to the side of a charcoal grill, or turn off the middle or end burners on a gas grill.) Drizzle a little olive oil on the fillet and place it on the hot side of the grill skin side up just long enough to put some nice grill marks on the flesh. Then carefully use a steel spatula to flip the fillet skin-side down on the cooler section of the grill. Cover your grill and continue cooking until the fish flakes with a fork. Allow approximately 1/2 to 3/4 pound per person depending on your side dishes. Three Guys From Miami: Cuban Recipes, Travel, and Culture - June 2013. How to make Chimichurri Sauce for Meat) Easy Cuban and Spanish Recipes.
How to make L.A. Garlic Sauce - Easy Cuban and Spanish Recipes. Three Guys From Miami: Cuban Recipes, Travel, and Culture - June 2013. Post Unavailable. Three Guys From Miami: Cuban Recipes, Travel, and Culture - June 2013. How to make Mojo (Cuban Marinade)) Easy Cuban and Spanish Recipes. The key to making mojo is in the proportions. The nice thing is that you can make exactly the amount you need. For a pig, we use four or five large HEADS of garlic! That's approximately 70 to 80 cloves. Use a mortar and pestle. For every ten cloves of garlic, add 1/2 teaspoon salt, six black peppercorns, and some oregano. Stir in sour orange juice. To make a smaller amount, reduce the amounts, but keep the proportions.
TIP: This is a great marinade for just about anything, including pork chops as seen in the photo above.