tag:blogger.com,1999:blog-75452600016506258512024-02-20T15:17:12.354-05:00Cuban Home Cooking...Keeping the Tradition AliveThis site is dedicated to sharing Cuban recipes made by friends and families, with a special emphasis on "old school" recipes with which we grew up. We are mining mothers, grandmothers, aunts, etc. so that we can keep those recipes available to all.Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-7545260001650625851.post-24655957216252858002019-10-05T17:48:00.000-04:002019-10-05T17:48:17.384-04:00Arroz con Pollo de Miriam (Cuban-style Chicken and Rice)<div class="separator" style="clear: both; text-align: center;">
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Hello! Did you miss us? Well, we're back and we're back with deliciousness. And who better to teach us than our first-ever and most frequent teacher? The one and only Miriam!<br />
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We had been wanting to include <b>Arroz con Pollo</b> on the blog for a long time. After all, it is one of the most popular and omnipresent dishes in Cuba's culinary tradition. As with much of Cuban cuisine, the dish originated in Spain but it is definitely a staple in Cuban food. It was even featured in one of the most iconic episodes of "I Love Lucy", with Ricky and Fred attempting to make it.<br />
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As always there are a million recipes for Arroz con Pollo, this is how Miriam does it and it's very good! So, don't go kvetching in the comments telling us it's "wrong" - it's not wrong, it's how she does it.<br />
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The recipe is divided in two parts: the chicken broth and the chicken and rice.<br />
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Let's do this!<br />
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<b>Ingredients</b><br />
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<i><b>Broth</b></i><br />
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4 - 6 Boneless Skinless Chicken Breasts<br />
1 Medium Green Pepper - chunked<br />
1 Medium Onion - chunked<br />
5 Garlic Cloves - whole<br />
2 Packets Tropical Seasoning - we used Sazón Goya<br />
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<li><i>NOTE: If you use chicken with bones, you can omit the tropical seasoning</i></li>
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1 Medium Tomato - chunked<br />
1/2 Tblsp Sea Salt or to taste<br />
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<b><i>Chicken and Rice</i></b><br />
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1 Medium Onion - diced<br />
1 Medium Pepper - diced<br />
5 Garlic Cloves - minced<br />
Olive Oil - enough to cover bottom of pot<br />
1/2 tsp Salt<br />
7 oz Can of Whole Red Pimentos - save liquid<br />
12 oz Jar of White Asparagus - save liquid<br />
8.5 oz can of Sweet Peas - save liquid<br />
1/4 tsp Ground Cumin<br />
1 Tbsp Sofrito Criollo - we used Kirby<br />
12 oz Tomato Sauce<br />
1 1/2 cups Cooking Wine<br />
6 cups of the Broth from above<br />
2 Bay Leaves<br />
2 lbs Short Grain Rice<br />
1/4 tsp Annatto Powder - we used Bijol<br />
1 Bottle of Beer<br />
1/2 tsp Sea Salt or to taste<br />
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<i><b>Process</b></i><br />
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<i>This recipe makes 16 servings</i><br />
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<b>Broth:</b><br />
<ol>
<li>Add ingredients in pot and add water to cover everything. Bring to a boil.</li>
<li>Once boiling, lower temperature to sustain a low boil.</li>
<li>Cook for approximately one hour or until chicken's internal temperature is 165° F.</li>
<li>Remove the chicken and set aside.</li>
<li>Strain and press vegetables into the broth and discard.</li>
<li>Set broth aside.</li>
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<b>Chicken and Rice:</b></div>
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<li>Shred the chicken.</li>
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<li>Dice onions and peppers and mince the garlic.</li>
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<li>Add enough olive oil to cover the bottom of the pot.</li>
<li>Add shredded chicken and brown lightly. </li>
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<li>Add garlic, onion and peppers. Add sofrito criollo, tomato sauce, 1/2 tsp of salt, 1/4 tsp cumin. Stir thoroughly.</li>
<li> Add cooking wine, liquid from peas, asparagus and red pimentos. </li>
<li>Cook mixture on high until onions and peppers are soft, about 10 minutes.</li>
<li>Taste for seasoning, add salt as needed.</li>
<li>Turn the stove off.</li>
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<li><i>NOTE: If you want, you can turn this off now and return when you're ready to add the rice and finish cooking the dish.</i></li>
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<li>Rinse the rice.</li>
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<li>Pre-heat oven to 350° F.</li>
<li>Turn chicken mixture back on to high. Add 6 cups of broth, 1 Tbsp olive oil, 2 bay leaves, and 1/2 tsp of salt. Bring the mixture to a full boil.</li>
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<ol>
<li>Add the rice and 1/4 tsp of Bijol. Bring back to a full boil. </li>
<li>Cover the pot and place in the oven for 20 minutes. </li>
<li>Take out of the oven, add beer and stir. </li>
</ol>
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<ul>
<li><i>NOTE: If you want the arroz con pollo to be "a la chorrera" (soupy) add more broth to taste. You will have a lot of broth left, it can be frozen and used in other dishes.</i></li>
</ul>
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<div>
<ol>
<li>Add pimentos, peas, and asparagus for garnish.</li>
</ol>
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Miriam made sweet fried plantains - the classic accompaniment to arroz con pollo - and we paired it with a crisp, lovely Rosé. We all enjoyed a wonderful dinner, sharing old memories and making new ones.<br />
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Do you have an arroz con pollo recipe? How is it different? Let us know in the comments, and also let us know if you make Miriam's recipe and how it turned out.<br />
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¡Buen provecho!</div>
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<br />Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com0tag:blogger.com,1999:blog-7545260001650625851.post-54323409971313659682017-12-18T16:25:00.000-05:002019-11-01T21:29:53.946-04:00Holiday Favorites<br />
Hello friends, it's been a long time! It was a crazy year and a half, but we hope to hit the ground running in 2018, and offer some new recipes. We even hope to have Lechón Asado (Roast Pork) for this time next year!<br />
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In the meantime, here are some traditional Cuban holiday favorites that we've made through the years.<br />
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<a href="http://cubanfood.blogspot.com/2008/12/cris-creme-de-vie-cuban-egg-nog-sort-of.html" target="_blank">Crème de Vié (Cuban Egg Nog)</a><br />
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<img height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz73bEMMboiJelJlRCaps154yQ1CgEBvqXI8eyHsufWjrij87E90rjcSCo6dFrfP_KmMPxGmgx4mJKPreh2HjK2oPeBDAEAwM0apC8jli0r5tHQ_cloWyI5pzbHqKR4KgUZIIuDZaA35k/s200/IMG_0997.JPG" width="200" /><br />
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<a href="http://cubanfood.blogspot.com/2009/11/frijoles-negros-de-reinaldo-black-beans.html" target="_blank">Frijoles Negros (Cuban-style Black Beans)</a><br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_-T0cXQf9LQHkw_16XOrKRhu3o7n-CfA6KAQIwcvg-r69TLzQlP3FOHsUVCuHktwLejndXQNmopR5dLMfJkL55Xs0iAdzWrc4RVdFTe1d5H_Sef9HC6KM_SAbfvalljsd5vhDwN8Mbg/s200/IMG_1649.JPG" /><br />
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<a href="http://cubanfood.blogspot.com/search?q=yuca" target="_blank">Yuca con Mojo</a><br />
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<img height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4wkCA6CXT3VE4QpiKoFIrs5jFHfRjOoR60NI27BnnIZBel8JXvn9sgZGbqUHoJIO5z0AHzRkVNBErk5CdUdoY1-MOFN0g-rlXkMYxAbFxqjd07asrjcKjj1VjKxyLCeFP9Oshmp60ZI/s200/IMG_1648.JPG" width="200" /><br />
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<a href="http://cubanfood.blogspot.com/search?q=flan" target="_blank">Flan</a><br />
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<img height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTzDvr-jHwaIl99EoAPX-eCHmXFkaXDCo5q-HzkkwLveBE8jz5P6AWkNE7z8kTtZKKdWf13f8GTn4j3QZ4dEfbA9lEd5Mc3-rp9nfnsDi0YCZlciRPnC472P55N5JKgOnXQ0JUtjk2omU/s200/DSC00027.JPG" width="200" /><br />
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And for good luck at midnight on New Year's Eve:<br />
<a href="http://cubanfood.blogspot.com/2008/10/miriams-potaje-de-lentejas-lentil-soup.html" target="_blank">Potaje de Lentejas (Lentil Stew)</a><br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzbxINyh_FGYtj27NUbSDToBhul7hQRx6AaHPsryzdqtfxTvH8IGRvYNFeq7-acPpoB1k5gp__E-2qqv856nsxTL2hayLc0JxlYZH9Vs-9TGSpPeCFKbJKceSj2jDezTkT-Duw7BXFmR8/s200/IMG_0862.JPG" /><br />
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We wish you a beautiful Christmas and the happiest new year! May your hearts be filled with joy, your lives with love, and your bellies with delicious Cuban food!<br />
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¡Feliz Navidad y Buen Provecho!<br />
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<br />Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com0tag:blogger.com,1999:blog-7545260001650625851.post-58521291458516973232016-05-22T09:07:00.000-04:002016-05-22T09:07:24.910-04:00Potaje de Garbanzos de Nora (Chickpea Stew)<br />
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A few weeks ago we published <a href="http://cubanfood.blogspot.com/2016/04/garbanzos-fritos-de-nora-fried-chickpeas.html" target="_blank">Nora's Garbanzos Fritos</a>, well the day she taught us how to make them, she also taught us how to make one of Cuban cuisine's "comfort foods" - Potaje de Garbanzos. I know that for me this brings back memories of my grandmother, who as a true Spaniard could solve all your problems with a good "potaje". This is another recipe that has been requested for years, and now here it is!<br />
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After it was done, we all sat around Nora's dining room table surrounded by art and knick-knacks, and most importantly good friends. All we needed to make this a hearty late lunch was some crusty Cuban bread and a dry Spanish rosé.<br />
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Now let's get cooking!<br />
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<b>Ingredients</b><br />
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1/4 head of Cabbage - cored and chunked<br />
1 Ham Hock<br />
1 Pig's Foot<br />
1 Spanish Chorizo - chunked<br />
1 large Onion - quartered<br />
1 medium Green Bell Pepper - cored and split<br />
2 Tbsp Olive Oil<br />
1 Potato - chunked<br />
4 cloves Garlic - peeled and whole<br />
1 14 oz bag Chick Peas<br />
1/2 cup chopped Ham Steak<br />
1/4 Tsp Cumin<br />
1/4 Tsp ground Oregano<br />
1/4 Tsp Black Pepper<br />
1/4 Tsp ground Bay Leaf (or two whole bay leaves which must be removed before serving)<br />
1 Tsp Salt<br />
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<b>Process</b><br />
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<i>This recipe makes 8-10 servings.</i><br />
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<i>Note: This recipe uses a pressure cooker. Follow the indications for your pressure cooker as needed.</i><br />
<ol>
<li>Rinse and soak the beans over night with the water about two inches above the beans.</li>
<li>Drain the beans and place them in the pressure cooker.</li>
<li>Add the ham hock, onion, pig's foot, potato, spices, bell pepper, ham and garlic.</li>
<li>Add water to cover the ingredients by about two inches.</li>
</ol>
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<ol>
<li>Set pressure cooker on High until it pressurizes. </li>
<li>Reduce temperature maintaining pressure for 35 - 40 minutes until the beans are tender. </li>
</ol>
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<ol>
<li>Release pressure. Take out and mash 1/4 cup of the cooked chick peas. </li>
</ol>
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<ol>
<li>Incorporate the mash into the mixture to thicken it. </li>
<li>Add the cabbage.</li>
<li>Taste for seasoning and adjust as needed. </li>
<li>Leave uncovered on Medium High for about 20 minutes until the cabbage softens and the broth thickens as desired. </li>
</ol>
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<i>Note: To make the broth thicker, mash more beans and add to mixture to achieve desired thickness, or leave on simmer as needed to reduce liquid.</i><br />
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<i>Note: If the soup is too thick, add liquid as needed.</i><br />
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Now you can share this delicious dish with friends and family! It's hearty enough to serve as a main dish and you can freeze the leftovers.<br />
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¡Buen provecho!<br />
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Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com3tag:blogger.com,1999:blog-7545260001650625851.post-83156502938667914352016-04-06T16:32:00.000-04:002016-04-07T08:21:29.532-04:00Garbanzos Fritos de Nora (Fried Chickpeas)<div class="separator" style="clear: both; text-align: center;">
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Last weekend, Nora once again invited us to her home, this time to teach us how to make a dish we had been wanting to include in the blog for years - Garbanzos Fritos! This versatile treat can be an appetizer, a side dish, or a main course. It's so versatile, it can be served hot, room temp or cold! Even better, it's easy to make.<br />
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We served it with a crisp Chardonnay and had a great time enjoying good friends, wine and food.<br />
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<b>Ingredients</b><br />
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2 15.5 oz. cans of Chick Peas<br />
1/4 cup Tomato Sauce<br />
9 oz. Ground Chorizo (Spanish Sausage)<br />
8 oz. Diced Ham<br />
1 small Onion - minced<br />
3 cloves Garlic - minced<br />
2 Tbsp Olive Oil<br />
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<b>Process</b><br />
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<i>This recipe makes about 8 appetizer sized servings.</i><br />
<ol>
<li>Drain the chick peas.</li>
<li>Add olive oil to a skillet. When the oil is hot, add onion and garlic. </li>
</ol>
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<ol>
<li>Saute until translucent.</li>
<li>Set the temperature to Low and heat the tomato sauce, chorizo, and ham. </li>
</ol>
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<ol>
<li>Fold the the chick peas into the mixture.</li>
<li>Switch the temperature to Medium High and heat through. </li>
</ol>
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<i>NOTE: If you prefer the chick peas "wetter", add more tomato sauce to taste.</i><br />
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That's it! Serve it with crusty bread as an appetizer or "tapa", a side dish, or as a main course. It also makes a great dish to take to a party - you'll be a star!<br />
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¡Buen provecho!<br />
<br />Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com2tag:blogger.com,1999:blog-7545260001650625851.post-89083430141349186342015-10-26T20:54:00.000-04:002015-10-26T20:54:13.402-04:00And now for Something Different...Again<div style="text-align: center;">
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<img class="CSS_LIGHTBOX_SCALED_IMAGE_IMG" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-kfl3kc1H5tKT-3pGughQnK8T_l2Z0g4tzzA9swgaqCsnfiQXlTkOrCdNSVpoBm9g4Yk9PE49MT2nkJ6K2360iI8Lmg1uiihg2u54BodWWKe9FgFvlbvflf4gBDSVO9V6EOggX0En_E/s1600/miami-culinary-tours-logo.png" style="height: 155px; width: 231px;" /></div>
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Two years ago I told you about a foodie adventure my blog partner Cris and I enjoyed - the <a href="http://cubanfood.blogspot.com/2013/10/and-now-for-something-different.html" target="_blank">Miami Culinary Tours' Little Havana Food Tour</a>. Well, last week Miami Culinary Tours' founder Grace Della invited us on their <a href="http://www.miamiculinarytours.com/tour/south-beach-tour/#sthash.2OLsHKf0.dpbs" target="_blank">South Beach Food Tour</a>. Since one cannot live on Cuban food alone, we happily accepted!</div>
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As is the norm for Miami Culinary Tours outings, it's not ALL about food - you get some history and culture too. So, being that we were in South Beach, which has a large collection of Art Deco buildings with some 30 blocks of hotels and apartment houses dating from the 1920s to the 1940s, we learned all about Art Deco as well.</div>
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Our tour guide Elizabeth was fantastic! A "professional foodie", with both vast experience and professional training in all things food, she not only told us what we were eating, she explained it from both a culinary and cultural perspective. She made the experience fun and informative.<br />
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Our adventure started at <a href="http://bolivarmiamibeach.com/" target="_blank">Bolivar Resto Lounge</a>, a sort of Pan-South American restaurant and bar. </div>
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Upon arrival we were presented with a "Refajo", consisting of Beer (they used Colombian Cerveza Aguila) and Colombian cream soda Colombiana. Now, I'm neither a beer nor cream soda person, but somehow this totally worked for me! It was refreshing and delicious.</div>
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Next came a beautiful plate with a Colombian-style empanada and some Peruvian-style ceviche. Colombian empanadas are made with yellow corn dough and filled with a variety of ingredients, ours was filled with spiced ground beef and smoked potatoes and accompanied by a very spicy jalapeño dipping sauce. The ceviche consisted of the fish sway, marinated in lime and passion fruit juice, raw onions, cilantro and cancha (popped Peruvian corn - similar to Corn Nuts). Both paired beautifully with the Refajo.</div>
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And then, they "finished us off" with a shot of Colombian aguardiente, an anise-flavored liqueur derived from sugar cane. A perfect ending! ¡Salud!</div>
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We then took a short walk to Ocean Drive and stopped at <a href="http://lariosonthebeach.com/" target="_blank">Larios on the Beach</a>, the acclaimed Cuban restaurant owned by Miami's own Gloria and Emilio Estefan.<br />
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The interior is gorgeous with all sorts of interesting accents and art, including this hanging sculpture made up of musical instruments that were actually played by Latin musicians including Gloria, Shakira, etc.<br />
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Upon being seated, we were served a delicious sangria which the server told us is made with red wine, rum (I know!), peach schnapps and triple sec! Needless to say it was delicious. The sangria accompanied a delicious ropa vieja (shredded seasoned beef) and mariquitas (fried green plantain chips) with a mojo dipping sauce.<br />
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They followed that up with a delicious Cuban snack - chicken croquettes! Comfort food at its best.<br />
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After all that food it was time for a nice walk and some sight-seeing. It was a gorgeous South Beach day as we walked along a bustling Ocean Drive.<br />
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We stopped across from the iconic Breakwater Hotel and Elizabeth talked about Art Deco's history in Miami Beach and pointed out its defining architectural features. Isn't it a gorgeous building?<br />
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We continued down Ocean Drive, along diners enjoying all kinds of food and drink, until we reached our next destination at <a href="http://www.tidessouthbeach.com/dining" target="_blank">The Tides</a>, a perfect example of the Art Deco aesthetic, both inside and out.<br />
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This is part of the stunning lobby.<br />
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We learned that these chairs date back to the hotel's hey-day when they were used as beach chairs! On the sand! Can you imagine? Now they're in the bar area - makes more sense, right?</div>
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And this is the bar, where we were seated. Don't worry - the turtle shells aren't real, they are made from molds. They look so cool though, and look at the beautiful lamp! </div>
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As to the food, it was amazing. We were served chicken curry over Israeli couscous - a dish they made especially for our tour group, accompanied by our choice of an Italian Pinot Grigio or Chilean Malbec. Elizabeth explained what spices made up our curry - the girl knows her food!<br />
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We followed that up with a walk to <a href="http://www.blockspizza.com/" target="_blank">Blocks Pizza Deli</a> a small and fabulous smelling spot!<br />
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There we had their specialty called Panuozzo which is like a pizza dough sandwich with different fillings, our fillings were sun-dried tomatoes, spinach, feta cheese and kalamata olives - so delicious!<br />
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Next we walked over to <a href="http://myespanolaway.com/" target="_blank">Española Way</a>, a picturesque pedestrian mall with
Spanish Colonial style buildings housing restaurants, bars, galleries,
etc. If you've never been there, you should definitely check it out.<br />
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Our food adventure came to an end there on Española Way at the Italian <a href="http://www.milanigelateria.com/" target="_blank">Milani Gelateria</a>.<br />
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Oh my goodness! They have a wheel of flavors from which to pick!<br />
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My friend and I chose Pistachio and "Tropical" which is a combination of pineapple, mango, passion fruit and banana. It was a perfect ending to an incredibly generous sampling of foods. </div>
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Everyone in our group of 12 or so enjoyed the tour and left full, happy, and a little more knowledgeable about both the food we enjoyed and the beautiful area of South Beach, What more can you ask for?<br />
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So, if you have guests from out of town and you've already fed them Cuban food, take them on the <a href="http://www.miamiculinarytours.com/tour/south-beach-tour/#sthash.3fbmPbdi.dpbs" target="_blank">Miami Culinary Tours' South Beach Food Tour</a>. It's offered twice a day rain or shine, takes about 2.5 hours, and you'll walk about a mile with plenty of stops where you can sit down to enjoy the food and the company of your guide and tour mates. Or heck, don't wait for visitors and treat yourself - the weather is getting walking-friendly!<br />
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¡Buen provecho!<a href="http://www.milanigelateria.com/" target="_blank"> </a><br />
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Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com1tag:blogger.com,1999:blog-7545260001650625851.post-44600572287711389062015-02-05T20:51:00.002-05:002016-04-02T23:09:20.035-04:00Dulce de Leche Cortada de Raquel - en el "Microwave" (Sweet Caramel Milk Curds in the Microwave)<br />
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Remember last month when Raquel taught us how to make <a href="http://cubanfood.blogspot.com/2015/01/tamal-en-cazuela-de-raquel-cuban.html" target="_blank">Tamal en Cazuela</a> ? Well, while the tamal was cooking we snuck in another recipe! <br />
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We're all familiar with the smooth creamy Dulce de Leche well known throughout Latin America and now the world - it's everywhere from serving as a filling for crepes to Häagen Dazs ice cream. But are you familiar with what many call "Dulce de Leche Cubano"? <br />
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Its proper name is "Dulce de Leche Cortada" because you have to curdle the milk to get the deliciously sweet curds. The traditional recipe is an arduous process which uses up a lot of milk and takes a long time.<br />
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Happily Raquel taught us how to make this delicious dessert in under an hour! I know! It's a cooking miracle! <br />
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Now before some of you start hootin' and hollerin' - we know it's a shortcut and it is *not* the "traditional" method. We don't care - it's good and quick and easy!<br />
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<strong>Ingredients</strong><br />
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2 12 oz. cans of Evaporated Milk<br />
2 14 oz. cans of Condensed Milk<br />
1 egg<br />
2 Tbsp. White Vinegar<br />
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<strong>Process</strong><br />
<br />
<em>This recipe makes approximately 8 servings.</em><br />
<br />
<ol>
<li>Mix all the ingredients in a microwave-safe bowl.</li>
</ol>
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<ol>
<li>Microwave on high for 15 minutes. Take out of microwave and scrape the mixture off the sides and bottom of the bowl. <em>Do not stir it</em>!</li>
</ol>
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<ol>
<li>Microwave on high for another 10 minutes, then take out and once again, scrape but don't stir.</li>
</ol>
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<ol>
<li>Microwave on high for another 15 - 20 minutes, taking it out <strong>every five minutes</strong> and scraping but not stirring until all the liquid is gone and only caramel-colored curds remain. </li>
</ol>
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Serve the Dulce de Leche Cortada warm or room-temperature. It can be served alone, or with a sharp cheese and crackers. <br />
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¡Buen provecho!<br />
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<br />Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com4tag:blogger.com,1999:blog-7545260001650625851.post-91106438769236678062015-01-19T20:10:00.003-05:002016-04-02T23:09:44.884-04:00Tamal en Cazuela de Raquel (Cuban Cornmeal Casserole)<div class="separator" style="clear: both; text-align: center;">
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<br />
We had been wanting to learn how to make Tamal en Cazuela for a long time, and we finally found someone to teach us - Raquel! Raquel is a fabulous home cook, specializing in several Cuban dishes we want to learn to make - if we're lucky you'll be seeing more of her on this blog. As a bonus, her husband David likes to cook too and has some specialties of his own!<br />
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Arguably Tamal en Cazuela is the ultimate Cuban comfort food - it has everything required to make you feel happy. There's thick, warm cornmeal - kind of like grits but way more flavorful, there's the familiar flavor of the Cuban sofrito, and there's pork! <br />
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Now to get to the business at hand...<br />
<br />
<strong>Ingredients</strong><br />
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<br />
5 lbs Fresh Prepared Yellow Corn Masa* (see below)<br />
4 lbs Cubed Pork Loin - diced<br />
3/4 Medium Green Pepper - finely chopped<br />
2 Large Yellow Onions - finely chopped<br />
3 Small Tomatoes - diced<br />
2 Heads of Garlic - minced<br />
1 Tsp Cumin<br />
3 Small Bay Leaves<br />
3 Tblsp Olive Oil<br />
Sea Salt to Taste (approximately 1 tsp)<br />
Ground Pepper to Taste (approximately 1/4 tsp)<br />
Pinch of Saffron or Other Yellow Food Coloring <br />
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* <em>Prepared Yellow Corn Masa</em><br />
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<em>If you're in South Florida, you can find this at a "Palacio de los Jugos" type of place. However, if you can't find the fresh prepared yellow corn masa, use 2 lbs dry cornmeal (follow package directions) and blend with three 14 oz cans of creamed corn</em>.<br />
<br />
<strong>Process</strong><br />
<strong></strong><br />
<em>This recipe makes approximately 10 servings</em><br />
<ol>
<li>Coat bottom of pan with olive oil and set temperature to medium. Sauteé onions, garlic, peppers and tomatoes until soft.</li>
</ol>
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<ol>
<li>Dice the pork removing most of the fat. </li>
</ol>
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<ol>
<li>Add the pork to the onion mixture along with the saffron, black pepper, cumin and bay leaf. Cook for about 5 minutes.</li>
</ol>
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<ol>
<li>Add 4 cups of water and set temperature to Medium-High. </li>
</ol>
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<ol>
<li>Bring the mixture to boil and continue cooking for about 30 minutes until the mixture turns yellow and the pork is fork tender.</li>
</ol>
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<ol>
<li>Add the yellow corn masa. Mix thoroughly. </li>
</ol>
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<ol>
<li>Add 4 cups of water. Leave on Medium-High for about 15 minutes. </li>
</ol>
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<ol>
<li>Taste and add salt to taste. Cover and continue cooking for about 10 minutes until it thickens (the texture will be similar to smooth grits or polenta - add water and continue cooking if needed). </li>
</ol>
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<br />
The finished product!<br />
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<br />
Serve the Tamal en Cazuela with sweet fried plantains and some fresh Cuban bread for a hearty, filling meal.<br />
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<br />
¡Buen provecho!<br />
<br />Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com4tag:blogger.com,1999:blog-7545260001650625851.post-24659655927072255032014-12-03T02:00:00.001-05:002016-04-02T23:10:04.579-04:00Yuca de Reinaldo (Cuban-style Yuca)<div class="separator" style="clear: both; text-align: center;">
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You've met Reinaldo before, he taught us how to make his famous <a href="http://cubanfood.blogspot.com/2009/11/frijoles-negros-de-reinaldo-black-beans.html" target="_blank">Frijoles Negros de Reinaldo (Black Beans).</a> Well, during that same cooking session back in 2009, he also taught us how to make Yuca! That recipe somehow got lost in the shuffle, but lo and behold, it reappeared just before Christmas FIVE years later! (Yes five years! Don't judge me!) <br />
<br />
So let's not dwell on that little wrinkle in time and move on with the yuca making. Yuca has a reputation for being difficult to make because it can go very wrong very quickly, but this recipe is fool-proof. First because Reinaldo is a phenomenal cook, but also because he uses frozen yuca. Yes frozen! For root vegetables especially, buying them frozen guarantees you'll get a perfect product since you don't run the risk of getting a "bad" vegetable - only the flawless ones are frozen, and they are frozen at their peak. <br />
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I eat this yuca every couple of years and I can tell you hands down, it's amazing.<br />
<br />
<strong>Ingredients</strong><br />
<br />
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<br />
4 cups of Water<br />
32 ounces Frozen Yuca<br />
1 medium Sour Orange - juiced<br />
1 medium Yellow Onion - sliced<br />
5 Garlic cloves - minced<br />
1/3 cup Olive Oil<br />
Salt as needed<br />
<br />
<strong>Process</strong>
<br />
<br />
<strong><em>This recipe makes approximately 6 servings.</em></strong> <br />
<ol>
<li>Add a pinch of salt and one tablespoon of olive oil to water and set to boil. </li>
<li>Add a minced garlic, 1/2 tablespoon of sour orange juice and a pinch of salt in mortar. Mash the garlic mixture until it becomes a paste. Set aside.</li>
</ol>
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<ol>
<li>Rinse the yuca and add to the pot of boiling water ensuring the yuca is completely submerged. </li>
<li>Add the remaining sour orange juice. </li>
<li>Set to high and return to rolling boil. </li>
</ol>
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<ol>
<li>After a rolling boil of about 15 minutes "scare" the yuca by adding one cup of ice to break the boil. </li>
</ol>
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<ol>
<li>Cover and continue boiling on high for about ten minutes or until the yuca is fork tender. </li>
</ol>
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<ol>
<li>Remove and drain the yuca. Set aside. </li>
</ol>
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<ol>
<li>Pour remaining olive oil into a skillet and set on high until it reaches the smoke point. </li>
<li>Add the sliced onions to the garlic mixture and pour the boiling oil over the garlic and onions. </li>
</ol>
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<ol>
<li>Pour the oil mixture over the yuca. </li>
</ol>
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<br />
The beautiful finished product<br />
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Yuca, along with black beans and white rice, is an integral side dish to the traditional Noche Buena roast pork dinner. It also serves as a fabulous and healthy side dish to any meat, pork or chicken dish.<br />
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¡Buen provecho!<br />
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<ol>
</ol>
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<br />Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com0tag:blogger.com,1999:blog-7545260001650625851.post-78643244716935640462014-05-06T11:21:00.000-04:002016-04-02T23:10:25.124-04:00Guiso de Maíz de Miriam (Cuban Corn Stew)<div class="separator" style="clear: both; text-align: center;">
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Once again Miriam welcomed us into her home to share more of her delicious recipes. This time it was a hearty Cuban favorite, Guiso de Maíz - a stew combining corn, calabaza, potatoes and yumminess! We spent a lovely afternoon, evoking memories, sharing plans and munching on cheese and crackers while sipping a delicious Rosé as the guiso cooked. It was, as often happens at these gatherings, a multi-generational group of women sharing, thereby making the food that much more delicious.<br />
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<h3>
Ingredients</h3>
<div>
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3 tbs Olive Oil<br />
1 Medium Onion - chopped<br />
1 Medium Green Pepper - chopped<br />
3 Garlic Cloves - chopped<br />
½ lb Ham - chopped<br />
2 Spanish-style Chorizos - chopped<br />
1 8 oz Can of Tomato Sauce<br />
¼ cup Vino Seco or White Cooking Wine<br />
1 Chicken Bouillon Cube - dissolved in water<br />
2 15.25 oz Cans of Corn - reserve liquid<br />
4½ cups of Water<br />
4 Corn Cobs - chunked into 1 inch thick pieces (<i>Frozen mini cobs work as well, either whole or halved</i>)<br />
1 Medium Potato - chopped<br />
1 Bay Leaf<br />
1 Medium Calabaza (Cuban Squash) or Butternut Squash - Peeled and Chunked<br />
Pinch of Annatto<br />
Salt to taste<br />
Pepper to taste<br />
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<h3>
The Process </h3>
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<i>This recipe makes approximately eight servings.</i></div>
<ol>
<li>Soak the calabaza in water.</li>
<li>Coat the pan with olive oil and set temperature to Medium - Low.</li>
<li>Add green pepper, onion, garlic and salt and saute until vegetables are soft.</li>
<li>Add ham and chorizo.</li>
</ol>
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<ol>
<li>Add tomato sauce, cooking wine, bouillon, black pepper.</li>
</ol>
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<ol>
<li>Add canned corn with its liquid, three cups of water, annatto, corn cobs, potato and the bay leaf. </li>
</ol>
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<ol>
<li>Cover and cook at medium low for 5 minutes, then check for salt and add salt to taste. Cover and continue cooking for 10 to 15 minutes.</li>
<li>Once the potato is done, add calabaza and 1.5 cups of water into the mix. </li>
</ol>
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<ol>
<li>Cover and continue cooking at Medium - Low until calabaza is soft, about 15 minutes. </li>
<li>Turn off and leave covered until serving.</li>
</ol>
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<h3>
The Finished Product</h3>
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Miriam served the guiso over brown rice and with mariquitas (plantain chips), but it is can be accompanied by sweet fried plantains, fried green plantains (tostones), or a green salad. It's all good!<br />
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As always, we had a wonderful meal and a fabulous time. This is a great dish when you have company.<br />
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¡Buen provecho!<br />
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<br />Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com2tag:blogger.com,1999:blog-7545260001650625851.post-38945770443945459312013-10-13T18:06:00.001-04:002019-11-01T21:21:57.068-04:00And now for Something Different<div class="separator" style="clear: both; text-align: center;">
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If you live in Miami, have you ever had guests from out of town that are here for a short time and want to sample ALL the Cuban food and you don't want to cook it? Or have you ever wanted to play tourist during a staycation?</div>
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If you're not from Miami, maybe you'll stop by for a day before or after a Caribbean cruise or drive down after the family trip to Walt Disney World, and want to get an authentic sampling of Cuban food smack dab in the middle of Little Havana.</div>
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And maybe soak up a little Cuban culture between all the good food?</div>
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If any of those scenarios apply - or may apply some day - have I got something for you!</div>
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Last weekend Cris - my partner in Cuban Home Cooking crime - and I took a fantastic culinary walking tour right in our own backyard, my old 'hood, Little Havana!</div>
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<a href="http://www.miamiculinarytours.com/welcome/miami-food-tours/little-havana-food-tour/" target="_blank">Miami Culinary Tours' Little Havana Food Tour</a>, offered by Grace Della and her wonderful staff was a lot of fun, with great food and after living in Miami - part of it in Little Havana - for 45 years I learned new things about the area!</div>
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We met Saturday in the heart of Little Havana. After our fabulous guide Steven wrangled the group of 17 of us, our first stop was the charming <a href="http://www.mildreyguillot.com/page4.html" target="_blank">Mildrey Guillot Gallery.</a> The artist herself welcomed us and briefly chatted about her work. </div>
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We left the gallery and walked around the corner away from "Calle Ocho" and a into the surrounding residential area where Steven gave us a short but informative talk about the history and architecture of the neighborhood. From there...it was time to eat!</div>
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The first stop was the Little Havana mainstay <a href="http://elpub-restaurant.com/index1.htm" target="_blank">El Pub (pronounced in Spanglish as "El Poob") Restaurant</a>. At the entrance to the restaurant we were greeted by this handsome fellow</div>
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Once inside, amid the bustling lunch crowd, we were seated immediately at a table reserved for our group and prepared to have some appetizers. We had "Tostones Rellenos con Pollo" and "Empanadas de Picadillo". </div>
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The "Tostones" are smashed fried green plantains stuffed with a sort of chicken fricassee, and the "Empanadas de Picadillo" are savory turnovers stuffed with Cuban-style ground beef. Both were delicious and served to whet our appetite for more. The vegetarian option at El Pub consisted of Cuban-style Black Beans with white rice and un-stuffed "tostones" with Cuban "mojo" - a delicious mix of garlic, sour orange and olive oil used as a dipping sauce. </div>
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On our way to our next stop, we walked on Little Havana's very own Walk of Fame, a Latin-flavored replica of the Hollywood version. </div>
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What's a tour of Little Havana if you don't include a cigar factory and store? We stopped by <a href="http://www.cubatobaccocigarco.com/legacy/" target="_blank">Cuba Tobacco Cigar Factory,</a> where the founder, and reputedly most photographed man in Little Havana, Don Pedro Bello sat outside smoking a cigar. Inside the delicious smelling store, Cuban seed cigars were being rolled. <br />
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After a brief stop at the cigar store, and a little shopping by some, it was time to eat again! Off we went to <a href="http://www.exquisitorestaurant.com/" target="_blank">Exquisito Restaurant</a>. </div>
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There were several tables reserved for the group, so we were seated and served immediately. Our main course was half a Media Noche sandwich, which was as Cubans say "con todos los hierros" - roughly translated as "with all the trimmings". A Media Noche or Midnight sandwich is made with ham, roast pork, Swiss cheese, mustard and pickles (the pickles are, in my opinion, the magic ingredient) inside an egg sandwich roll which is pressed in a "plancha" - a kind of panini press. They even added potato sticks with the sandwich and also served "Mariquitas" which are green plantain chips, again, served with Cuban mojo dipping sauce. The sandwich was excellent. The Exquisito's vegetarian option was a choice between a Fish Sandwich or a Spanish Omelet Sandwich. </div>
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To walk off the delicious sandwich we strolled over to <a href="http://www.yelp.com/biz/maximo-gomez-park-domino-park-miami" target="_blank">Maximo Gomez Park - a.k.a Domino Park</a> - to watch some serious domino playing. This place is definitely one of Miami's must-see treasures. </div>
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Next it was time for Dessert - Part 1 at Ysell Bakery where we enjoyed "Pastelitos de Guayaba" or guava pastries and some elixir of the gods - "Cafecito" or Cuban coffee - one of the true pleasures of life. <br />
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There's Steven, our tour guide, tending to our culinary and cultural needs.</div>
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Since apparently we hadn't had enough sugar with the pastelitos and the wonderfully sweet Cuban coffee, we next went to <a href="http://www.yelp.com/biz/los-pinarenos-fruteria-miami" target="_blank">Fruteria Los Pinareños</a> where we had "Guarapo" which is sugar cane juice. It's not as sweet as you would think and it is a fantastic thirst quencher. </div>
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Above is a "guarapera" or guarapo machine. The sugar cane is inserted at the top and the juice comes out the little spigot on the side. It's then poured over ice, and yum! While at the "fruteria" Steven told us about several traditional Cuban fruits and vegetables that were for sale. Some in the group bought some to take home.<br />
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Behind the fruteria, we saw some chickens and roosters, adding to the "local color"...<br />
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Across the street from the fruteria stands the Bay of Pigs Memorial. We took a moment for Steven to give us a brief overview of that historical misadventure. <br />
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From there we walked to <a href="http://www.azucaricecream.com/" target="_blank">Azucar Ice Cream Company</a>, for Dessert Part 2 and the end of the tour.<br />
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In addition to having what is arguably the coolest storefront on Calle Ocho, their variety of flavors and originality is amazing. The huge menu displays the huge variety they offer (availability varies), but don't be surprised if they've run out of some of them, as they are made fresh daily. </div>
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As part of the tour we were given one scoop of whatever flavor we wanted, I went with Avocado, which was creamy and refreshing, with a subtle avocado aftertaste - really delicious.<br />
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The Little Havana Food Tour is a great way to taste the tastes and learn a bit about this uniquely Miami neighborhood. It runs every Saturday at 12:30, but you have to make reservations as the tours fill up quickly. Grace likes to keep the groups small so that it's a fun and friendly experience. As I mentioned, they happily accommodate vegetarian diets. I also liked that it wasn't only a food tour, participants learned about Cuban culture and the neighborhood's history.<br />
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We had lots of fun, ate and drank all kinds of Cuban treats, met some very nice tour-mates and learned stuff! What better way to spend an afternoon?<br />
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Check out the <a href="http://www.miamiculinarytours.com/" target="_blank">Miami Culinary Tours</a> web site for details on the Little Havana Food Tour, as well as other culinary tours in the Miami area.<br />
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¡Buen Provecho!<br />
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Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com0tag:blogger.com,1999:blog-7545260001650625851.post-53830666793186076732013-09-24T01:50:00.000-04:002016-04-02T23:10:53.339-04:00Arroz con Leche de Nora <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Z2NQA-F1gGGAzUiADgfK2CUnK1MHDGAumfwifseTeykmvkqpP95Qwt7ifFazH74FrzGWkMY7tckcyM8sOYqwDrjnUxaOOph_q_XuCTdG1tv5cTrhiIG5i8qIE33hsq696CVkFquf7gA/s1600/IMG_0769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Z2NQA-F1gGGAzUiADgfK2CUnK1MHDGAumfwifseTeykmvkqpP95Qwt7ifFazH74FrzGWkMY7tckcyM8sOYqwDrjnUxaOOph_q_XuCTdG1tv5cTrhiIG5i8qIE33hsq696CVkFquf7gA/s320/IMG_0769.JPG" width="239" /></a></div>
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On Sunday we spent the afternoon learning how to make Nora's arroz con leche (rice pudding). She made a point of specifying that this was "Spanish style" arroz con leche, which works for us because the Spanish influence is, of course, huge in Cuba's culinary tradition. So this recipe does not include evaporated milk or condensed milk which we often see in "Cuban" arroz con leche. In my case, my grandmother who was Spanish, made it like this - a blast from the past for me!<br />
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While the arroz con leche cooked we snacked on cheese, pepperoni, "bocaditos" (Cuban-style ham salad sandwiches), a yummy salad that Nora prepared, and of course wine! A couple of us even had a shot of Dominican Barceló rum! <br />
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Then as if Nora wasn't doing enough with the hosting and teaching - she had a little "raffle" for those of us there, where the winner (me!) got a beautiful scarf knit by Nora herself! She does it all! And as always, there were lots of stories and reminiscing - it was a great time.<br />
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Now let's get to it!<br />
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<strong>Ingredients</strong></div>
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1/2 cup short grain rice (also known as pearl rice)</div>
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6 cups whole milk</div>
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3 cups water, more if needed</div>
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1 cup sugar</div>
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1 cinnamon stick</div>
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Lime peel without pith (the white part)</div>
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1/4 tsp salt</div>
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Ground cinnamon to taste</div>
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<strong>Process</strong></div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
Peel the lime in as long a piece as possible, taking care to avoid the pith.</div>
</li>
</ul>
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<ul>
<li>Add water, rice, sugar, cinnamon stick and the lime peel in a non-stick pot. Set it on high and bring to boil. </li>
</ul>
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<ul>
<li>Once it comes to a boil, stir occasionally. The rice will begin puffing up.</li>
</ul>
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<ul>
<li>Once the water is evaporated check the rice's texture, if it isn't soft enough continue adding water in 1/2 cup increments and letting it evaporate until the desired tenderness is reached. </li>
<li>Once the correct consistency is achieved, add the milk. Once the milk warms through, add the salt. </li>
</ul>
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<ul>
<li>Still on high, bring the milk to a boil. Once it starts boiling, lower the temperature to Medium. Stir occasionally as it thickens. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0_ca0UkSU206F3XHbiXxqqWJcELndLjdGW2w9aR6ZK7Djs2VA88At9Edw4y9D4rCMW1QdyezmNqRPPEuemdDi16-VjFOzYR_hAQk_OKgRPQNca0tvAVaElhrzS6rG5rzFkDdMfz9Zb0/s1600/IMG_0766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0_ca0UkSU206F3XHbiXxqqWJcELndLjdGW2w9aR6ZK7Djs2VA88At9Edw4y9D4rCMW1QdyezmNqRPPEuemdDi16-VjFOzYR_hAQk_OKgRPQNca0tvAVaElhrzS6rG5rzFkDdMfz9Zb0/s320/IMG_0766.JPG" width="239" /></a></div>
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<li><div class="separator" style="clear: both; text-align: left;">
Once the mixture reaches the desired consistency, remove the cinnamon stick and lime peel. </div>
</li>
</ul>
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<ul>
<li>Pour the rice pudding into a large bowl or into individual serving dishes. Cover the pudding with plastic wrap allowing the plastic to lay on the surface of the pudding, this will avoid a film from forming on the top. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9NN9AuiVEW6QNw09PVduPrC3-JMJ4EVvfZGMJ1LU0aypQETcveaaZSEChQ4a8X1mFA_O0vpVW4eoEowrC3uEjZ0YeDDhNJxyAkZAUO2azQRQ7-s0UWE6ktKX4ECrrnprFrumzFMgaeI/s1600/IMG_0768.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9NN9AuiVEW6QNw09PVduPrC3-JMJ4EVvfZGMJ1LU0aypQETcveaaZSEChQ4a8X1mFA_O0vpVW4eoEowrC3uEjZ0YeDDhNJxyAkZAUO2azQRQ7-s0UWE6ktKX4ECrrnprFrumzFMgaeI/s320/IMG_0768.JPG" width="239" /></a></div>
<ul>
<li>Chill. </li>
<li><div class="separator" style="clear: both; text-align: left;">
Add ground cinnamon upon serving.</div>
</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim5zzkHzWowYkDGcNDD69hiO_3Ea2E1f8Mn9nz6-Hv6RcBSlxPTEiAdWDrVF2n7uJSXLlvwHQ1eQmWyfrp2EMgy8DbpkMTUx9PJ9mcMFve-UvGF_C1xcrOMnK04GwyGGgW1lW8NlPaFGA/s1600/IMG_0772.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim5zzkHzWowYkDGcNDD69hiO_3Ea2E1f8Mn9nz6-Hv6RcBSlxPTEiAdWDrVF2n7uJSXLlvwHQ1eQmWyfrp2EMgy8DbpkMTUx9PJ9mcMFve-UvGF_C1xcrOMnK04GwyGGgW1lW8NlPaFGA/s320/IMG_0772.JPG" width="239" /></a></div>
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This traditional dessert tastes good both chilled and room temperature - and yes, even warm! It's a great finishing touch to a traditional Cuban meal or as a mid-afternoon snack followed by a cafecito. </div>
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¡Buen provecho!</div>
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<br />Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com1tag:blogger.com,1999:blog-7545260001650625851.post-37081623623939390412013-06-25T23:45:00.006-04:002022-10-06T20:41:38.492-04:00Papas Rellenas de Miriam (Fried Mashed Potato Balls)<span style="font-family: "arial"; font-size: medium;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CLuVv-XQ91u0VZsmrI0npngTbVgk4IfVunUgJ-6KLi0GZ4usUljeJjnxMRrmGeqMMJOTxY_9tAzhLyVDACOGbfwMeuVN3IF1pzR7fS3srG4ccPh4wW1N6pMYrumno-ZENt9xJGCwKZg/s1600/20+-+Miriam+and+the+Girls.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CLuVv-XQ91u0VZsmrI0npngTbVgk4IfVunUgJ-6KLi0GZ4usUljeJjnxMRrmGeqMMJOTxY_9tAzhLyVDACOGbfwMeuVN3IF1pzR7fS3srG4ccPh4wW1N6pMYrumno-ZENt9xJGCwKZg/s320/20+-+Miriam+and+the+Girls.JPG" width="320" /></a></div>
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<span style="font-family: "arial";">We spent a fabulous Sunday afternoon at Miriam and Gladys’
house when we went for the Papa Rellena lesson - it was a big group this time. As usual, before and during the cooking lesson we drank wine and enjoyed snacks - this time it was Spanish omelet,
cheese, olives and crackers. Yum!<o:p></o:p></span></div>
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<span style="font-family: "arial";">This time Miriam’s triplet granddaughters joined us, so the
recipe and lesson were truly shared with two generations! There's two of the granddaughters, Michelle and Kristen in the picture with Miriam.</span></div>
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<span style="font-family: "arial";">While you can find larger Papas Rellenas or stuffed potatoes in
restaurants and bakeries, traditionally they are a staple for parties or as a “merienda”
or snack. If you want to make a meal of these, you can serve them with rice and salad. </span><br />
<span style="font-family: "arial";"></span><br />
<span style="font-family: "arial";">At parties they’re usually smaller than these and are served alone as
finger food. If you’re eating them as a snack they’re often accompanied by
Saltines or Cuban crackers. Some people have them with ketchup. <o:p></o:p></span></div>
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<span style="font-family: "arial";">This recipe makes approximately 20 golf ball sized papas
rellenas.</span></div>
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<span style="font-family: "arial";"><strong>Ingredients</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1O9GjSLaPEmbnX2wW9I08FaR3KfmNhPvBPnE45DXHOh-Za_7n0Ja2Hh3R7wkZVbWpFusvD_ZFCHDI7_yKYgtsd2msdfqE0Psm3gNpYE6lFmOYHmbE7O7QMEobmlFDKTn_AZ6Sidylp8c/s1600/1+-+Ingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1O9GjSLaPEmbnX2wW9I08FaR3KfmNhPvBPnE45DXHOh-Za_7n0Ja2Hh3R7wkZVbWpFusvD_ZFCHDI7_yKYgtsd2msdfqE0Psm3gNpYE6lFmOYHmbE7O7QMEobmlFDKTn_AZ6Sidylp8c/s320/1+-+Ingredients.JPG" width="320" /></a><br />
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<span style="font-family: "arial";">Oil to Fry (Miriam used Canola)<o:p></o:p></span><br />
<span style="font-family: "arial";">1/4 cup butter<o:p></o:p></span><br />
<span style="font-family: "arial";">3 Tbs Grated Parmesan <o:p></o:p></span><br />
<span style="font-family: "arial";">3 Lbs Red or White Potatoes<o:p></o:p></span><br />
<span style="font-family: "arial";">1 Egg<o:p></o:p></span><br />
<span style="font-family: "arial";">3 ozs Cracker Meal<o:p></o:p></span><br />
<span style="font-family: "arial";">½ Lb Picadillo (Cuban Style Ground Beef)<o:p></o:p></span><br />
<span style="font-family: "arial";">Salt <o:p></o:p></span><br />
<span style="font-family: "arial";">Pepper</span><br />
<span style="font-family: "arial";"></span><br />
<span style="font-family: "arial";"><strong>Process</strong></span><br />
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<li><span style="font-family: "arial";">Set aside ½ Lb of left-over Picadillo, or prepare it using <a href="http://cubanfood.blogspot.com/2008/08/joaquins-picadillo.html" target="_blank">this recipe</a> , the <a href="http://cubanfood.blogspot.com/2011/03/empanadas-argentinas-de-begonia.html" target="_blank">picadillo portion of this recipe</a>, or your own recipe.</span></li>
<li><span style="font-family: "arial";">Peel and lightly salt the potatoes.</span></li>
<li><span style="font-family: "arial";">Steam - DON'T BOIL - the potatoes to fork tender. </span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYr3zSbzoajY4IYBi7tE1uYGkwNvofBkFhGO2hHviTbjii2ndptSHTAa5RZ2ayMRAiN05SuWsDfpEoxC-Wor1zPAfnTWuMtw2hcyhHFQe1TLmm_4atCN6kSy7WPAxNcnndsSGF1LEEVw/s1600/3+-+Steamer.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYr3zSbzoajY4IYBi7tE1uYGkwNvofBkFhGO2hHviTbjii2ndptSHTAa5RZ2ayMRAiN05SuWsDfpEoxC-Wor1zPAfnTWuMtw2hcyhHFQe1TLmm_4atCN6kSy7WPAxNcnndsSGF1LEEVw/s320/3+-+Steamer.JPG" width="320" /> </a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdErb-gIO9RER9qQcRT1uRFPZRqGmEfOe_8q8wHUOZ1dfJuJM_Zb_4WY29K_n3_Q8SPHRpqHH7NLJQfn2wFilktjpy7bfVSJTjQcYR82ig8d_xxR390iJ6BX5UEjm1vfta5pxeWqtP9VQ/s1600/6+-+Fork+Tender.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdErb-gIO9RER9qQcRT1uRFPZRqGmEfOe_8q8wHUOZ1dfJuJM_Zb_4WY29K_n3_Q8SPHRpqHH7NLJQfn2wFilktjpy7bfVSJTjQcYR82ig8d_xxR390iJ6BX5UEjm1vfta5pxeWqtP9VQ/s320/6+-+Fork+Tender.JPG" width="320" /></a></div>
<ul>
<li><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">Mash
the potatoes while adding the butter and cheese. Taste the mix and add salt and
pepper as needed.</span><span style="font-family: "arial";"></span></li>
<li><span style="font-family: "arial";">Place the mash in the refrigerator for about 15 minutes.</span></li>
</ul>
<div style="text-align: center;">
<span style="font-family: "arial";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMwXW49FbKxTjhyphenhyphenACa471fhiInXep4CdGdpOgRNNf6ZckLTN5_RwoBg9rpQa4Sd8mhhyphenhyphenMa1vRyIwkYlCmTUb2Ngbpz_lgUl2xF6lxeeYmFH2-Y0X-oRxqvItUE2rGotj734EzZu-1a8tQ/s1600/8+-+Mashed.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMwXW49FbKxTjhyphenhyphenACa471fhiInXep4CdGdpOgRNNf6ZckLTN5_RwoBg9rpQa4Sd8mhhyphenhyphenMa1vRyIwkYlCmTUb2Ngbpz_lgUl2xF6lxeeYmFH2-Y0X-oRxqvItUE2rGotj734EzZu-1a8tQ/s320/8+-+Mashed.JPG" width="320" /></a></span></div>
<ul><span style="font-family: "arial";">
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
Beat the egg adding salt and pepper to taste.<o:p></o:p></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
Roll the mashed potatoes into golf ball-sized balls.</div>
</li>
</span></ul>
<div style="text-align: center;">
<span style="font-family: "arial";"><span style="font-family: "times new roman";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipOAD9kgvn-7AF5LOEBcquT28k_cCYmoIFcHRd6Gzr1IeLvOmE19uqij0uHsTlTEz23gE0ogamnmH3ilhMikqw1ejDznj3b3BlcQ_ZXyTeXMkfrJt1ySUaL8RmSpi3pHa9ib_lTYabWUM/s1600/9+-+Form+Ball.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipOAD9kgvn-7AF5LOEBcquT28k_cCYmoIFcHRd6Gzr1IeLvOmE19uqij0uHsTlTEz23gE0ogamnmH3ilhMikqw1ejDznj3b3BlcQ_ZXyTeXMkfrJt1ySUaL8RmSpi3pHa9ib_lTYabWUM/s320/9+-+Form+Ball.JPG" width="320" /></a></span></span></div>
<ul><span style="font-family: "arial";"><span style="font-family: "times new roman";">
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "arial";">Make a thumbprint dent into the potato ball. </span></div>
</li>
</span></span></ul>
<div style="text-align: center;">
<span style="font-family: "arial";"><span style="font-family: "times new roman";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUVMLfhTkuBuRA1YcRhY9lur_4ZS9uQdphGAOeB9s0DDgl86TEOm4F_ZGP5dKqGgQdyayB_jaOPacX3pS1UkufatIa0_XfO_Hv7-BZMYxwO_hHW7UsbG6l08hVcIdYc6EAZNQLw1W4pk/s1600/10+-+Thumbprint.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUVMLfhTkuBuRA1YcRhY9lur_4ZS9uQdphGAOeB9s0DDgl86TEOm4F_ZGP5dKqGgQdyayB_jaOPacX3pS1UkufatIa0_XfO_Hv7-BZMYxwO_hHW7UsbG6l08hVcIdYc6EAZNQLw1W4pk/s320/10+-+Thumbprint.JPG" width="320" /> </a></span></span></div>
<ul><span style="font-family: "arial";"><span style="font-family: "times new roman";">
<li><span style="font-family: "arial";">Stuff with about a tablespoon of picadillo. </span></li>
</span></span></ul>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial";"><span style="font-family: "times new roman";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilAktu3qyXW7dDf5OVx0GHeOplEZ3u6szjBYQESmX3VRg-uIuRlk7wVSGiGTzaeR5ZiTxAGYoRc1FawuU3bnknCX_95hyphenhyphenYO5oprNWrgyJMUDpz_vKpI3gejfBsDN01UBK3EQ_FvvD98k/s1600/11+-+Stuff.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilAktu3qyXW7dDf5OVx0GHeOplEZ3u6szjBYQESmX3VRg-uIuRlk7wVSGiGTzaeR5ZiTxAGYoRc1FawuU3bnknCX_95hyphenhyphenYO5oprNWrgyJMUDpz_vKpI3gejfBsDN01UBK3EQ_FvvD98k/s320/11+-+Stuff.JPG" width="320" /></a></span></span></div>
<ul><span style="font-family: "arial";"><span style="font-family: "times new roman";">
<li><span style="font-family: "arial";">Reroll the potato to enclose the picadillo</span></li>
</span></span></ul>
<div style="text-align: center;">
<span style="font-family: "arial";"><span style="font-family: "times new roman";"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimY3XEBiEKGY7uL3WCh15Tb3xGm2RIPWT8c_FBLdU4ISznutb8Z5YnBlxkOXMY5f-plEE_s9JdE6J6hafxEK5Ys8IP1fcZgCWMvucbCZ2oSq-aGci1qC4et7HJLM0SaWbalFdRJMMtPUA/s1600/12+-+Close+and+reroll.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimY3XEBiEKGY7uL3WCh15Tb3xGm2RIPWT8c_FBLdU4ISznutb8Z5YnBlxkOXMY5f-plEE_s9JdE6J6hafxEK5Ys8IP1fcZgCWMvucbCZ2oSq-aGci1qC4et7HJLM0SaWbalFdRJMMtPUA/s320/12+-+Close+and+reroll.JPG" width="320" /></a></span></span></div>
<ul><span style="font-family: "arial";">
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: medium; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Dredge the ball in the beaten egg.</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: medium; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Arial; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: medium; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Roll
the potato ball in the cracker meal</span></span></div>
</li>
</span></ul>
<div style="text-align: center;">
<span style="font-family: "arial";"><span style="font-family: "times new roman";"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZeMDzK2IG8wXpHC1kWqAp56ge3astSn7O-D7xK8a-kq6xy_LUXg1tuwcWbCswAaRk9SZYg744KHBWSMfz1iAqRLs9wMA_QdGRhpylZLx_InNYtDIKvKyie1V6yb9J6m47c2JmS37fplY/s1600/15+-+Done.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZeMDzK2IG8wXpHC1kWqAp56ge3astSn7O-D7xK8a-kq6xy_LUXg1tuwcWbCswAaRk9SZYg744KHBWSMfz1iAqRLs9wMA_QdGRhpylZLx_InNYtDIKvKyie1V6yb9J6m47c2JmS37fplY/s320/15+-+Done.JPG" width="320" /> </a></span></span></div>
<ul><span style="font-family: "arial";"><span style="font-family: "times new roman";">
<li><span style="font-family: "arial";">In a frying pan heat oil to about 350 degrees. Add potato balls leaving enough room so they can be rolled easily. </span></li>
</span></span></ul>
<div style="text-align: center;">
<span style="font-family: "arial";"><span style="font-family: "times new roman";"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkIw9FsPED7uBicRDYnKcUWf0oIxracnF8GTu987qfw_XEu90WQ6QIwBct_Ius42-_SfLtXNhhItPiGfJNwpJte_Oq-cKnBRRaPdSaY-x_h4caquQW-VkobLQXcOfbaMg6Yx5KNhY7uw/s1600/17+-+Put+in+very+hot+oil.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkIw9FsPED7uBicRDYnKcUWf0oIxracnF8GTu987qfw_XEu90WQ6QIwBct_Ius42-_SfLtXNhhItPiGfJNwpJte_Oq-cKnBRRaPdSaY-x_h4caquQW-VkobLQXcOfbaMg6Yx5KNhY7uw/s320/17+-+Put+in+very+hot+oil.JPG" width="320" /> </a></span></span></div>
<ul><span style="font-family: "arial";"><span style="font-family: "times new roman";">
<li><span style="font-family: "arial";">Roll the balls continuously in the hot oil until evenly browned. </span></li>
</span></span></ul>
<div style="text-align: center;">
<span style="font-family: "arial";"><span style="font-family: "times new roman";"> <img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_m1GGF5_biVZEzZRUo-jDTpGM3Cr4_5Fr5nln0B_itSnu217TK0zbU480_Ojwp_ub0eDf_5_qs6vDksz2xQQkCpzQ256U0TzD7vTVixZ9b68xx6GnhGmZZjs4cjqOgyHl44B6jf63_3g/s320/18+-+Roll.JPG" width="320" />
</span></span><br />
<ul><span style="font-family: "arial";"><span style="font-family: "times new roman";">
<li><div style="text-align: left;">
<span style="font-family: "arial";">
Place the fried potato balls on paper towel to drain.</span></div>
</li>
</span></span></ul>
<div style="text-align: center;">
<span style="font-family: "arial";"><span style="font-family: "times new roman";">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirKvybk3F1jqa0gh69AjYUrXSqAe-bCHM7y7PDtR_x4_ZBq0gx2lb_rOV3YHmLHTccwfyGPw5sAFKw9EcZVANwpZuWxCu1i_XwAWBRCAAJbNLsz7c9A6RR4OiqQFR5YHidrjze412gJqI/s1600/19+-+Finished+Product.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirKvybk3F1jqa0gh69AjYUrXSqAe-bCHM7y7PDtR_x4_ZBq0gx2lb_rOV3YHmLHTccwfyGPw5sAFKw9EcZVANwpZuWxCu1i_XwAWBRCAAJbNLsz7c9A6RR4OiqQFR5YHidrjze412gJqI/s320/19+-+Finished+Product.JPG" width="320" />
</a></span></span><br />
<div style="text-align: left;">
<span style="font-family: "arial";"><span style="font-family: "times new roman";"><span style="font-family: "arial";"><span style="font-family: "arial";">The final product should have a firm consistency with enough
picadillo so you can get a good burst of flavor. </span></span></span></span></div>
<br /></div>
</div>
<div style="text-align: center;">
<span style="font-family: "arial";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTilV67qiM-1Da8rqn0Zwz3-Hk5ovObI5_hoeJHD9vdUQXCfWy8E6T1Rz-r274sb_65gd2Cse7GqA_3NYUMroLdjwAkdT0ocin_T8qm2qvl46I4ct2E8uYdUT0TlA7XAMq27nkwKLGA-E/s1600/23+-+Yum.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTilV67qiM-1Da8rqn0Zwz3-Hk5ovObI5_hoeJHD9vdUQXCfWy8E6T1Rz-r274sb_65gd2Cse7GqA_3NYUMroLdjwAkdT0ocin_T8qm2qvl46I4ct2E8uYdUT0TlA7XAMq27nkwKLGA-E/s320/23+-+Yum.JPG" width="320" /></a></span></div>
<div style="text-align: left;">
<span style="font-family: "arial";"></span> <br />
<div style="text-align: left;">
<span style="font-family: "arial";">Try the papas rellenas and share with friends!</span></div>
<br />
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</div>
<div class="MsoListParagraph" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "arial";"><span style="font-family: "times new roman";"></span><span style="font-family: "times new roman";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYiVVvwibNx05zCXuLN_M9UqcQzv1FOSRrzkJJghkKLgTagnFo_BY7Af6SoN_2vz1mxS7pLmYdsaMH9r8hsHubwFTZ4yY6sugvVxvuVUmR5vQFdcvHmb5xLTuQjw_KdyI9SroFvmEaYCY/s1600/21+-+Everybody.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYiVVvwibNx05zCXuLN_M9UqcQzv1FOSRrzkJJghkKLgTagnFo_BY7Af6SoN_2vz1mxS7pLmYdsaMH9r8hsHubwFTZ4yY6sugvVxvuVUmR5vQFdcvHmb5xLTuQjw_KdyI9SroFvmEaYCY/s320/21+-+Everybody.JPG" width="320" /></a></span></span></div>
<br />
<div class="MsoListParagraph" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "arial";"><span style="font-family: "times new roman";"> <span style="font-family: "arial";"><span style="font-size: medium;"><span style="font-size: medium;">¡Buen provecho!</span></span> </span> </span></span></div>
<span style="font-family: "arial";"><span style="font-family: "times new roman";"></span></span><span style="font-family: "arial";"><br /></span></div>
Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com0tag:blogger.com,1999:blog-7545260001650625851.post-43739335843368159432012-03-21T17:49:00.000-04:002019-11-01T21:31:08.822-04:00Flan de Grace<div class="separator" style="clear: both; text-align: center;">
</div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUoVSBBr4L7wwfrpl1Q39E6ZGzJXRAfPXJzqLQJTPNno-dK_EjvY3WIJRslwm5S-i1Q0XYEr8cW_qesHg2L4GBOKQJ_-MNhQ-mjkFP2qdeNw8rf-_NEysXMFrpJhLUT05p5lH_HcQ5qA/s1600/DSC00028.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5722136513889230802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUoVSBBr4L7wwfrpl1Q39E6ZGzJXRAfPXJzqLQJTPNno-dK_EjvY3WIJRslwm5S-i1Q0XYEr8cW_qesHg2L4GBOKQJ_-MNhQ-mjkFP2qdeNw8rf-_NEysXMFrpJhLUT05p5lH_HcQ5qA/s320/DSC00028.JPG" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">Flan…there
are a million recipes, and most of them are delicious! Today we have Grace’s Flan which has been
deemed by her family as the best flan ever. Having had enjoyed it more than
once, I can tell you, it’s really good!</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">You may
remember Grace’s <a href="http://cubanfood.blogspot.com/2008/11/graces-carne-con-papas-cuban-beef-stew.html" target="_blank">Carne con Papas </a>(Cuban Beef Stew) – can you believe that was
back in November 2008? We can’t wait that long for Grace’s recipes…</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">We
spent Sunday afternoon at her house, and while the flan cooked we enjoyed her
delicious chicken salad and some “saladitos”, and as always wonderful
conversation.</span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">OK,
let’s get down to business…</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<b><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">Ingredients </span></b></div>
<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZHk7zs-94Kf-SdpzMDrm9M4-ilztDa6Ars8mNk-zqKK3L2C59_WmBdLCoXi3nhCklTYGFLEdmHB8vHkSaMuziWAn0mwJ0sAThBXaXS_h-XILmmat-61X_-DteeviGFmaif6b1VA8hN0/s1600/DSC00008.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZHk7zs-94Kf-SdpzMDrm9M4-ilztDa6Ars8mNk-zqKK3L2C59_WmBdLCoXi3nhCklTYGFLEdmHB8vHkSaMuziWAn0mwJ0sAThBXaXS_h-XILmmat-61X_-DteeviGFmaif6b1VA8hN0/s200/DSC00008.JPG" width="200" /></a></div>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">5 eggs</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">14 oz
sweetened condensed milk</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">12 oz
evaporated milk</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">1 Tblsp
vanilla extract</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">¾ cup
sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br />
<br />
<b><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">Process</span></b><br />
<br />
<i><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">This recipe makes approximately 10 servings. </span></i><b><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;"><br /></span></b></div>
<ol>
<li><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;"> </span><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">Add ½
cup of sugar to cover the bottom of a loaf pan.</span>
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;"> </span></li>
<li><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">Add 6 Tblsps of water
to the sugar.</span></li>
</ol>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2zbIkMfPzZBHhie6DRukBXbDSpaHn_VznwFv5irRTQYM3PPcbOynW8BiedpgCQ1goE8DmizJ7vZJydRMfB9xz4hIHinfBpp8rwMVzH_Ev7pJwYSTw8cT3gDTNfN4vNxXlmtlJwsW-RM/s1600/DSC00010.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5722138295026330098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2zbIkMfPzZBHhie6DRukBXbDSpaHn_VznwFv5irRTQYM3PPcbOynW8BiedpgCQ1goE8DmizJ7vZJydRMfB9xz4hIHinfBpp8rwMVzH_Ev7pJwYSTw8cT3gDTNfN4vNxXlmtlJwsW-RM/s200/DSC00010.JPG" style="cursor: hand; cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a><br />
<ol>
<li><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">Place the loaf pan on
the stove on high. Caramelize the sugar for
about 14 minutes until the mixture gets thick and brown.</span></li>
</ol>
<br />
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<br />
<ol>
<li><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">Once the caramelized
sugar is done, take it off the stove and swirl the pan until the bottom is
coated.</span></li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<ol>
<li><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">Let the pan sit until
the mixture has hardened. </span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHStcDMFeuTkENqpPSIFZynLbotfQMDGe6XgOs_0sRdr4IJBwWpSHVkFb2zyMeOuV1FZuWtir9SYaJ2Ui_YG_IUAApOD43p457u2PeeDBAAK1qRaVDb9NEiAeYYP_-i0DycdTIxfsuRg4/s1600/DSC00015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHStcDMFeuTkENqpPSIFZynLbotfQMDGe6XgOs_0sRdr4IJBwWpSHVkFb2zyMeOuV1FZuWtir9SYaJ2Ui_YG_IUAApOD43p457u2PeeDBAAK1qRaVDb9NEiAeYYP_-i0DycdTIxfsuRg4/s200/DSC00015.JPG" width="200" /></a></div>
<ol>
<li>
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">Place the evaporated
milk, eggs, vanilla, condensed milk and ¼ cup of sugar in a bowl.</span>
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;"> </span></li>
</ol>
<ol>
<li><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">Mix for about 2
minutes until the egg is fully mixed. The mixture will be lightly thickened,
but still drippy.</span>
</li>
</ol>
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;"></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<ol>
<li><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">Pour the egg mixture
into the caramelized loaf pan. You may
hear crackling when the cold milk mixture hits the still warm caramel. Relax,
it’s ok! That’s normal.</span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
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<br />
<ol>
<li><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">Place the pan into a
room temperature water bath in a cold oven. Set the oven to 350 degrees for 55
minutes.</span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxldfgJSe0qt1-VqYYzsd92oEzAg0p_7it4LOA94LkwvsNjFwzTvmj6PXVZi7oti6e_CoKP0X0OL18s0hMLlYRW4lMJnZfqt7aVTPZXI1LS0oOey1vKv8XRUgZl1snvm7vticm6e_IxlQ/s1600/DSC00022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxldfgJSe0qt1-VqYYzsd92oEzAg0p_7it4LOA94LkwvsNjFwzTvmj6PXVZi7oti6e_CoKP0X0OL18s0hMLlYRW4lMJnZfqt7aVTPZXI1LS0oOey1vKv8XRUgZl1snvm7vticm6e_IxlQ/s200/DSC00022.JPG" width="200" /></a></div>
<ol>
</ol>
<ul>
<li><i><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;"> </span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">NOTE</span></b><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">: DO NOT open the oven while cooking, as this will
inhibit the flan from gelling (“se pasma”
in Cuban Spanish). </span></i></li>
</ul>
<ol>
<li><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;"> </span><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">After around 55
minutes, insert a toothpick into the center of the flan. It should come out
semi-dry and the consistency should be firm but not dry.</span><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;"> </span></li>
</ol>
<ul>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ol>
<li><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;"> Let the flan sit for
at least an hour until it cools completely, then cover and refrigerate for at
least 8 hours.</span></li>
</ol>
<ul>
<li><i><span style="font-family: "arial" , "sans-serif"; font-size: 12pt; line-height: 115%;"><b>NOTE</b>: This
is a great make-ahead dessert. It can be made up to 3 days in advance and
stored in the refrigerator.</span></i></li>
</ul>
<ol>
</ol>
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<div class="" style="clear: both; text-align: center;">
<div style="text-align: left;">
</div>
<ol style="text-align: left;">
<li><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">When ready to serve,
run a knife around the edge until the flan is unattached from the sides</span><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">. </span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
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</div>
<br />
<ol>
<li><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">Flip the </span><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">flan on to a serving platter.</span></li>
</ol>
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</div>
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</div>
<ol>
<li><span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">Pour the caramelized
sugar syrup over the flan. Slice and serve.</span></li>
</ol>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Look! How beautiful is that? </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Of course, a sweet, strong "cafecito" (Cuban coffee) follows the flan perfectly. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Make this for your next dinner party - it'll be a hit!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">¡Buen provecho! </span></div>
<br />Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com6tag:blogger.com,1999:blog-7545260001650625851.post-61889926953539078962011-08-07T23:50:00.093-04:002020-04-20T00:58:10.460-04:00Ropa Vieja de María<em></em>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghHPP1hW0MLUqKymoWTfIcEK7wasXyI5Axkg8jPWiuCNTFUrdKoUO0K3b71X2zUMZi8VwxjoBNitrHmj_ncMY1tX40hhz8shoZD7pfYO473RAAwbeDomKtg0VRwUznk0RAb9UME3oIp_g/s1600/IMG_1815.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5639033714759330770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghHPP1hW0MLUqKymoWTfIcEK7wasXyI5Axkg8jPWiuCNTFUrdKoUO0K3b71X2zUMZi8VwxjoBNitrHmj_ncMY1tX40hhz8shoZD7pfYO473RAAwbeDomKtg0VRwUznk0RAb9UME3oIp_g/s320/IMG_1815.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
<br />
<span style="font-family: "arial";">María is our dear friend Patty’s cousin and</span><span style="font-family: "arial";"> considered one of their very large family’s best cooks. Not only is she a good cook, but you can tell s</span><span style="font-family: "arial";">he enjo</span><span style="font-family: "arial";">y</span><span style="font-family: "arial";">s it and enjoys sharing with others. Last weekend she shared her recipe for the most often reque</span><span style="font-family: "arial";">sted</span><span style="font-family: "arial";"> recipe on this Blog – Ropa Vieja. You asked for it and we got it for you!</span>
<br />
<br />
<span style="font-family: "arial";">The best part is that María has many other "specialties",</span><span style="font-family: "arial";"> so plan to see her on this Blog again!</span>
<br />
<br />
<span style="font-family: "arial";">“Ropa Vieja” literally translates to old clothes because the meat is shredded – trust me, it’s way more appetizing and the smells while this cooks</span><span style="font-family: "arial";"> will ma</span><span style="font-family: "arial";">ke</span><span style="font-family: "arial";"> your mouth water. Let’s do this!</span>
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<span style="font-weight: bold;">The Ingredients</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp6uVATAeEoj0ek5ZBXreY7kQX0OQuqy6hEwnlfg2_I1HuscYLKGhHTHybBeGI7GV3tTxLczcMnmC0nciC3nQrk5aZsTwETPHBJD21Ybqoq9OZ31r5NsisPv0B3nIfnp9qnifPpSxle4E/s1600/IMG_1799.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5639034069323144498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp6uVATAeEoj0ek5ZBXreY7kQX0OQuqy6hEwnlfg2_I1HuscYLKGhHTHybBeGI7GV3tTxLczcMnmC0nciC3nQrk5aZsTwETPHBJD21Ybqoq9OZ31r5NsisPv0B3nIfnp9qnifPpSxle4E/s320/IMG_1799.JPG" style="cursor: pointer; float: left; height: 240px; margin: 0pt 10px 10px 0pt; width: 320px;" /></a>
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<span style="font-style: italic;">For the Broth</span>
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<span style="font-family: "arial";">About 4 quarts of water</span>
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<span style="font-family: "arial";">2 ½ lbs of Flank Steak</span>
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<span style="font-family: "arial";">* </span><span style="font-family: "arial"; font-style: italic;">Note – If you have access to a Latin ma</span><span style="font-family: "arial"; font-style: italic;">rket, María r</span><span style="font-family: "arial"; font-style: italic;">ecommends that you replace the flank steak with an Argentinean cut called “Vacio”</span>
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<span style="font-family: "arial";">1 medium onion – whole and peeled</span>
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<span style="font-family: "arial";">1 head of garlic – whole and unpeeled</span>
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<span style="font-family: "arial";">2 stalks of celery – whole</span>
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<span style="font-family: "arial";">2 carrots – whole</span>
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<span style="font-family: "arial";">1 tsp. Onion Powder</span>
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<span style="font-family: "arial";">1 tsp. Garlic Powder</span>
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<span style="font-family: "arial";">1 tsp. Salt</span>
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<span style="font-family: "arial";">Black Pepper to taste</span>
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<span style="font-style: italic;">For the Meat</span>
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<span style="font-family: "arial";">Salt to taste</span>
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<span style="font-family: "arial";">Black Pepper to taste</span>
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<span style="font-family: "arial";">1 tsp. Garlic Powder</span>
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<span style="font-family: "arial";">1 tsp. Onion Powder</span>
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<span style="font-family: "arial";">1/8 cup Olive Oil</span>
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<span style="font-family: "arial";">1/8 cup Canola Oil</span>
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<span style="font-family: "arial";">4 Garlic Cloves peeled and lightly mashed</span>
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<span style="font-family: "arial";">2 Bay Leaves</span>
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<span style="font-family: "arial";">1 Medium Green Pepper – cut in strips</span>
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<span style="font-family: "arial";">1 Medium Onion – sliced</span>
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<span style="font-family: "arial";">½ cup Dry White Wine</span>
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<span style="font-family: "arial";">8 oz. Tomato Sauce</span>
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<span style="font-family: "arial";">½ tsp Worcestershire Sauce</span>
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<span style="font-family: "arial";">4 oz. Diced Pimientos – drained</span>
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<span style="font-weight: bold;">The Process</span>
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<span style="font-family: "arial"; font-style: italic;">This recipe makes about six servings</span>
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<ul style="font-family: arial;">
<li><span style="font-family: "arial";">Add all the broth ingredients to water, set to High and bring to a boil.</span>
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</ul>
<span style="font-family: ';"><span style="font-style: italic;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjnbH6tTXmOVNzOMmW6NverLiNb7U2QumVMNL0vjUtpiIvpedwrk2Qq1OBI5T_pzKoUkCAtubUer7GVqnPF5jP39Q8jjreJYhzzJJzjodkcxkzy_zWFMzE8DiqXMvd_AwTgwjDU-wu4e0/s1600/IMG_1800.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5639056212838896338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjnbH6tTXmOVNzOMmW6NverLiNb7U2QumVMNL0vjUtpiIvpedwrk2Qq1OBI5T_pzKoUkCAtubUer7GVqnPF5jP39Q8jjreJYhzzJJzjodkcxkzy_zWFMzE8DiqXMvd_AwTgwjDU-wu4e0/s200/IMG_1800.JPG" style="cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a></span></span>
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<li><span style="font-family: "arial";">Once it begins to boil skim the broth, cover and set to Simmer for about an hour until the meat is tender and shreds easily.</span></li>
</ul>
<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzsJMfLSPhdyLXu_2s8zpqGkBH8dvr9oTIwI9toYBLSV_d49pzEs3LZpiFk2SHWcYvX9wUMyDkjICH6zky0EZvD9eKWkHZUeYZlKAt_DM5DEMwy8L2pPnsDl5Neeyj_sXUyaJV7cinpsc/s1600/IMG_1804.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5639057730387229682" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzsJMfLSPhdyLXu_2s8zpqGkBH8dvr9oTIwI9toYBLSV_d49pzEs3LZpiFk2SHWcYvX9wUMyDkjICH6zky0EZvD9eKWkHZUeYZlKAt_DM5DEMwy8L2pPnsDl5Neeyj_sXUyaJV7cinpsc/s200/IMG_1804.JPG" style="cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a></span></span></span>
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<li><span style="font-family: "arial";">Take the meat out of the broth and let it cool for about a half hour until it can be handled. Discard the vegetables and set the broth aside. </span><span style="font-size: 0;"></span></li>
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<li><span style="font-family: "arial";"><span style="font-style: italic;"><span style="font-weight: bold;">NOTE:</span> The beef broth can be frozen and stored for use in sauces, soups, etc</span>.</span></li>
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<li><span style="font-family: "arial";">Shred the meat into strands. Season with salt, pepper, onion powder and garlic powder to taste.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1GPzh-XpOZYNfD94ysYmLBaNkJsFH9dGBqA0ZWhtjOng5kFhjgt3TI8fbpyyyrx_EQe8Tvc3-QwsXaPXW0VO9hGz4wRHnvFG_pOmh0mUH2Ab2xinfcpDeU8U35nDm2_pSWASaBl-Ukkc/s1600/IMG_1811.JPG"><span style="font-size: 0;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: ';"><span style="font-style: italic;"></span></span></span></span></span></span></a><span style="font-size: 0;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: ';"><span style="font-style: italic;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLks4U5NWq26aaFD38gzYKn4E99NOnlMob8d1Vc36qZedbCdoMCqJagwGsGrKby2P9KDB4g7EW5hyphenhyphenX_4eX8rbwbkIyQhDRTWsrPijJlqj8TBesdyNhlTvVMRnaL_0fS2d8jlLLopIOZs8/s1600/IMG_1806.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5639328814739890642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLks4U5NWq26aaFD38gzYKn4E99NOnlMob8d1Vc36qZedbCdoMCqJagwGsGrKby2P9KDB4g7EW5hyphenhyphenX_4eX8rbwbkIyQhDRTWsrPijJlqj8TBesdyNhlTvVMRnaL_0fS2d8jlLLopIOZs8/s200/IMG_1806.JPG" style="cursor: hand; cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a></span></span></span></span></span>
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<ul style="font-family: arial;">
<li><span style="font-family: "arial";">Using the same pot as the broth, set the temper</span><span style="font-family: "arial";">ature to Medium and add the oils, garlic cloves, bay leaves, peppers and onions. Sweat the mixture until the onions are translucent. </span></li>
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<span style="font-size: 0;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibBibrczoxP4WqOmPIn02Wny-wHwG_Rp-iYm_130XHTyqTx8Wod_wgn3QlXpcup9q0Syvt8pqTXaWlG5Wr3aBfmv9FBW7CobeZT62aIEjL3Ko9fukH0rwG9YvHx0l79MGJAbT8mjkLZ40/s1600/IMG_1810.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5639059473607879810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibBibrczoxP4WqOmPIn02Wny-wHwG_Rp-iYm_130XHTyqTx8Wod_wgn3QlXpcup9q0Syvt8pqTXaWlG5Wr3aBfmv9FBW7CobeZT62aIEjL3Ko9fukH0rwG9YvHx0l79MGJAbT8mjkLZ40/s200/IMG_1810.JPG" style="cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a></span></span></span></span></span></span>
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<ul style="font-family: arial;">
<li><span style="font-family: "arial";">Add the meat and mix with the vegetables while coating it in the oils.</span></li>
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<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: ';"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1GPzh-XpOZYNfD94ysYmLBaNkJsFH9dGBqA0ZWhtjOng5kFhjgt3TI8fbpyyyrx_EQe8Tvc3-QwsXaPXW0VO9hGz4wRHnvFG_pOmh0mUH2Ab2xinfcpDeU8U35nDm2_pSWASaBl-Ukkc/s1600/IMG_1811.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5639060087608742882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1GPzh-XpOZYNfD94ysYmLBaNkJsFH9dGBqA0ZWhtjOng5kFhjgt3TI8fbpyyyrx_EQe8Tvc3-QwsXaPXW0VO9hGz4wRHnvFG_pOmh0mUH2Ab2xinfcpDeU8U35nDm2_pSWASaBl-Ukkc/s200/IMG_1811.JPG" style="cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a></span></span></span></span></span></span></span>
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<li><span style="font-family: "arial";">Add the wine, listening for a sizzle. Stir for about five minutes to avoid sticking. </span></li>
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<li><span style="font-family: "arial";">Add the pimientos and the tomato and Worcestershire sauces. Mix well. </span></li>
</ul>
<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: ';"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: ';"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-a5RJMQUWFJBk36p2hr6lcV8SXpxEKNG_8CpJV5EKMJAHOc5uSdYg2uV9Q71n-_Rc_mmRyazbaLA9eYpMgDtM6A1HvkbBV4vILAt4CIDKtyUpjpfnx_lyw_RAyw4-L8tDZVxBaZKvN2E/s1600/IMG_1813.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5639060694202851986" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-a5RJMQUWFJBk36p2hr6lcV8SXpxEKNG_8CpJV5EKMJAHOc5uSdYg2uV9Q71n-_Rc_mmRyazbaLA9eYpMgDtM6A1HvkbBV4vILAt4CIDKtyUpjpfnx_lyw_RAyw4-L8tDZVxBaZKvN2E/s200/IMG_1813.JPG" style="cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span>
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<ul style="font-family: arial;">
<li><span style="font-family: "arial";">Cover and simmer for about 10-15 minutes and you're done!</span></li>
</ul>
<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: ';"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: ';"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: ';"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-size: 0;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: ';"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMNzZ-i8SAQpFPjhQK1zZm6vbKr-eVgjTCIzn8zFdYdjE1oYeYm7FSat7wlD5hNBPJK-M0Yr9zFt_1y_94lW2bfAa8IJbJ6XNf1cC4I3zd1iBbOTqexHLGjvxbZzB51h5YJnc6XOgGMQE/s1600/IMG_1814.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5639061330537100786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMNzZ-i8SAQpFPjhQK1zZm6vbKr-eVgjTCIzn8zFdYdjE1oYeYm7FSat7wlD5hNBPJK-M0Yr9zFt_1y_94lW2bfAa8IJbJ6XNf1cC4I3zd1iBbOTqexHLGjvxbZzB51h5YJnc6XOgGMQE/s200/IMG_1814.JPG" style="cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>
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<li><span style="font-size: 100%; line-height: 115%;"><span style="font-style: italic;"><span style="font-weight: bold;">NOTE</span>: If you want the sauce to be more “liquidy”, add one or two ladles of broth and stir well, heating for another few minutes</span>.</span></li>
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<span style="font-family: "arial";"><span style="font-style: italic;">Ropa Vieja is traditionally served with white rice and green or ripe fried plantains</span>.</span>
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<span style="font-family: "arial";"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: ';"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: ';"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: ';"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: "arial";"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: ';"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: ';"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: ';"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: ';"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-size: 0;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: ';"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsjOQ9Yc9NH1jsL9CBhVXQQZsrkd74WUWywLIkKvV3pToaLTTcDBZ0UrZuq7mcLR7QjemYJRXLW_fx1On8GdBsA1lmJAFoYWsC-jOIG9VZYWPLqmsNwUSk5DxEhxhhiHameFRVgotEgU/s1600/IMG_1817.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5639062259582519042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsjOQ9Yc9NH1jsL9CBhVXQQZsrkd74WUWywLIkKvV3pToaLTTcDBZ0UrZuq7mcLR7QjemYJRXLW_fx1On8GdBsA1lmJAFoYWsC-jOIG9VZYWPLqmsNwUSk5DxEhxhhiHameFRVgotEgU/s200/IMG_1817.JPG" style="cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: "arial";">María served the ropa vieja with white rice and perfect “tostones” (fried green plantains), followed by the mandatory “cafecito”. We had a fabulous afternoon drinking wine, cooking, eating (of course) and sharing all kinds of stories – not bad for a rainy day!</span>
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<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: "arial";">¡Buen provecho!</span></div>
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<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: ';"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: ';"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: ';"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-family: ';"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRE3oeM6OkGYHMuJWI5pMdoTv8iXC_NASCVeFpl3FWX3R_TJQMG_9gm8EAEgnAUvTYprYRIQcjMUwCDcY3sBRvQv-PPfsIaWDBuc88xP6Wp9wZa2Ts9zh1nswyzuS8asX4IlooXAhXbNs/s1600/IMG_1816.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5639062779293045858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRE3oeM6OkGYHMuJWI5pMdoTv8iXC_NASCVeFpl3FWX3R_TJQMG_9gm8EAEgnAUvTYprYRIQcjMUwCDcY3sBRvQv-PPfsIaWDBuc88xP6Wp9wZa2Ts9zh1nswyzuS8asX4IlooXAhXbNs/s200/IMG_1816.JPG" style="cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>
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<br />Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com4tag:blogger.com,1999:blog-7545260001650625851.post-16259592753638751302011-03-18T07:42:00.005-04:002016-04-08T21:08:02.888-04:00Empanadas Argentinas de Begoña (Argentinian Turnovers)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFE9ieihDUas75tk-lR0tftmBmhSW5kX4KWasQm0PdQ3mcDWgKPLmErTABEQASluALTpCvdoiFtvxCR0zUFIGBoWuC_new4myLRRNWSK6DuYrlB_zbvseREZLx5oyJ2q7TQEiijVA94Z4/s1600/Empanadas+025.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5583946812783981378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFE9ieihDUas75tk-lR0tftmBmhSW5kX4KWasQm0PdQ3mcDWgKPLmErTABEQASluALTpCvdoiFtvxCR0zUFIGBoWuC_new4myLRRNWSK6DuYrlB_zbvseREZLx5oyJ2q7TQEiijVA94Z4/s320/Empanadas+025.jpg" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
This is a very special installation of "Cuban Home Cooking" - today we learned how to make a popular and delicious treat from Argentina that has become a staple in Cuban bakeries and restaurants - often eaten for breakfast, lunch or as a "merienda" or snack. <br />
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Our "teacher" was Begoña Cabili, a friend's mother-in-law, born in the Basque region of Spain who emigrated to Argentina with her brother and sister when she was 18 years old. There the Basque beauty met and married Roberto, a dashing Argentine of Turkish descent and she learned to make Argentinian dishes. For the last 40+ years they've lived in Miami with their children and grandchildren. And that's how she came to be our friend and teacher!<br />
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We made - and ate! - beef empanadas and chicken empanadas. The procedure is the same, but in the pictures you'll see the beef preparation. Let's do it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BasVboGy2Krnrn77Y9vlqtsFFPgyjylnnNopfPBQJrR5tk-u6kGwvCUZAkhkGQfTa0-cRrXJlsP1nM28fG738VbXO6LFNqO6I6XPxx6NZJpEGwqc4V_eiHvTCJDeg0Y7-M02Nwv2CmE/s1600/Empanadas+001.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5583952437226612098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BasVboGy2Krnrn77Y9vlqtsFFPgyjylnnNopfPBQJrR5tk-u6kGwvCUZAkhkGQfTa0-cRrXJlsP1nM28fG738VbXO6LFNqO6I6XPxx6NZJpEGwqc4V_eiHvTCJDeg0Y7-M02Nwv2CmE/s200/Empanadas+001.jpg" style="float: left; height: 150px; margin: 0px 10px 10px 0px; width: 200px;" /></a><strong>The Ingredients</strong><br />
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1 lb lean ground beef (or chicken) - well separated<br />
6 oz roasted sweet peppers - minced<br />
15 plain olives - chopped<br />
1/2 large white onion - finely chopped<br />
2 hard boiled eggs - chopped<br />
1¼ ounces raisins (optional)<br />
4 Tblsp extra virgin olive oil<br />
Paprika to taste<br />
Salt to taste<br />
20 sheets of flaky filo turnover dough for oven<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifvZbAimYD80_fhJp7xW5hTwF34nJwRIUBW0DJ2y4xfcL0jylGWA_nIv1wYhwiVc5sQgEf53dYpvtCce37jL_E_ZPjPutDj4ZbpbjYSN4EuJJHxWDJvyBLA_spwzrndhgRPMNqvgtpGNQ/s1600/Empanadas+011-A.jpg"><img alt="" border="0" height="400" id="BLOGGER_PHOTO_ID_5583957194147827154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifvZbAimYD80_fhJp7xW5hTwF34nJwRIUBW0DJ2y4xfcL0jylGWA_nIv1wYhwiVc5sQgEf53dYpvtCce37jL_E_ZPjPutDj4ZbpbjYSN4EuJJHxWDJvyBLA_spwzrndhgRPMNqvgtpGNQ/s400/Empanadas+011-A.jpg" style="float: left; height: 200px; margin: 0px 10px 10px 0px; width: 200px;" width="400" /></a> <em><strong>Note</strong> - Begoña uses the brand "<a href="http://www.amigofoods.com/lasatapaem.html">La Salteña</a>" which she buys at a local Argentinian deli. Any phyllo dough pastry should work - but if possible try to get it for "the oven" or baking, rather than for frying.</em><br />
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<em><strong>Note -</strong> The dough comes frozen and can be stored in the freezer up to 6 months before use. Before using thaw in the refrigerator for 24 hours<strong>.</strong></em><br />
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<em><strong>Note</strong> - Keep the dough refrigerated until use and even while working keep the dough sheets as cool as possible</em>.<br />
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<strong>The Process</strong><br />
<em>This recipe makes 20 empanadas</em><br />
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<ol>
<li>Preheat oven to 350º.</li>
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<li>In a skillet sweat onions in 4 Tblsp of oil on low temperature until they are tender.</li>
<br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5584339207854020866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK5IvcWO-Pt_oAC8HF8MsrMC3n9LtkDieOKCdnoSG8PA-5S1RXtxeH-8MbK6s8l4t7R00CTrQ5sbsSBNL8wXN4L4zrERGcavGKDxAqgbpoAKopvoSVLyuSrjGUL4xB2Nr5K-YDv1jWRZ8/s200/Empanadas+005.jpg" style="display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /> <br />
<li>Add the meat to the onions. Then add salt to taste and add paprika to the desired color. </li>
<br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5584338199961057474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGcga8oibU7HhhZi4IzwEgvso_oC5N7loiinPzDy6qNyWwC8b8pI_aKKFyKFDzbZ3nfW-pHNy5jskull37UU_nzZTc5HyKDOAZOIJ1cfsqtShhIE78yk7o1-yNo8CVquodG893XWhFRg/s200/Empanadas+008.jpg" style="display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Drain, rinse and dry the roasted sweet peppers, and then mince them.</li>
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<li>Chop the eggs and the olives.</li>
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<li>Add raisins, olives, peppers and eggs to the meat and mix well.</li>
<br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5584338840849373810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV8YGQgAkqiWuKb1UGhpoWRuvws0R1PEvD62QrZ3qCyn3uGS4RPpnv4wN_KAbo0OBItlnstdpyOoQcyfra6XY20GLWu8Zenj71WU-DNK0CUUOge3y4s_AXhXMZNTtVNHffg3SOvvqq5uo/s200/Empanadas+012.jpg" style="display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Sample a bit and add salt to taste.</li>
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<li>Set the mixture aside to cool.</li>
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<li>Cover baking sheets with tin foil and lightly grease with melted butter. Take the dough out of the refrigerator but keep cool and covered as you work with each one.</li>
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<li>Place one dough disc on a hard surface - marble is ideal as it keeps the dough cool. Rim the edge with enough water to make it moist - this will help seal it. </li>
<br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5584339782230588370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDbhqV7d1J0YTTCxlvehAjcrooQZE0zQShF9MF2cxzSER6XSd0WYdlL8KyUGxLrVWqtjO6z4J-1TmWZbWY6E7VQMUsWGvfNlD-zdNAQGfDHqnjqijbIM9XmyL_uTWVIXNbfqNk5Wr4YoQ/s200/Empanadas+014.jpg" style="display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
<li>Place one tablespoon of the meat mixture in the disc and fold the dough over it. </li>
<br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5584340149385167698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZBdWKk-mT09PTGItims_W1RTblO9YRd7STOiV1Xj0aPlyDDkWWs-ItPglGWJBcInfrjxIAcRbS-DFzHoa3CM7Rckr51EycxkecbuRdPCl6FjrVk5aHcKpwJDoiqGp_aY15qd49SbnIqE/s200/Empanadas+023.jpg" style="display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Crimp the edges starting at one end and working around.</li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5584340434475097106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF6s9BoU0S7g2Dddl0HiKessqz-oCSZ1tcmLrkZerPnBeGgF0hCH8DOtLWZtsPJOulwnuZ0H1jLk07D_2ErqU321WukLkWZleI96VZsYdi8q7fM-HmcThOrWktVCYo2qY5ABGupu49KEo/s200/Empanadas+024.jpg" style="display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /> <br />
<em><strong>Note</strong> - If you're making different types of empanadas (meat and chicken for example) crimp the edges differently to distiguish them from each other. You can use a fork for one type, shell shape for another, etc.)</em><br />
<ol>
<li>Brush each turnover with egg yolk to add color to the pastry.</li>
<br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5584343857989103506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7QZSduUpxaAimHtbO1Sq2ThNg-SN9Xg7yhUxGuqcIpcfRDkDVqv78OZjKRqGf2wUII2SqxUqxT3Mbq64zlDji4IiJDh7zh__BozTnwOD7ko4JNP8J-dHul8uq_jMnd5SLpx2WqbmAW0Y/s200/Empanadas+020.jpg" style="display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Place in the oven for approximately 25 minutes. </li>
<br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5584344145876696690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tYw5vqU1kZx5meTIraKc1T4hLO945lDCQnP6yw7AVNHa6UOE6_VwrsS93KLZnB-m7SSXof4fnwZk8w8JkA5c2SnI-oHDWlZS0ThPh5V1gFQTS0RkSCgOwSHFJZD7TlMKP3id7HmQa5s/s200/Empanadas+022.jpg" style="display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Check periodically to ensure they are browning but not burning.</li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5584344404667151874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxlSWq3U6blRR05u_PBAv8Wp36dFmY5TtAw476WtTSQXZlsSpo_1g682Q06EIonhr9Epop9mhzMdNqEV8pypQidNDJFd_GZp5sjNmieBkqmmJsZmWFlDFeJ_dknEovo3ny83B9G3P3LU/s200/empanada+-+cut.JPG" style="display: block; height: 98px; margin: 0px auto 10px; text-align: center; width: 200px;" /><em><strong>Note</strong> - The empanadas can be made and frozen unbaked for up to 6 weeks. Thaw them before baking.</em> <br />
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We enjoyed the empanadas with some wine and good conversation and Begoña made delicious baked apples for dessert. And yay! there were enough for all of us to take some empanadas home!<br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5584344844300855298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-4lipswqBPMQ7QGKs6Mn3UaZRPWtUPSB512d09KzUH6EOH-Od3SzbOtGrTlSdJQtVP0QVDFC4yxEvrsGLGO_gghjfJXPw6M0kGiZyK0asCyVgbUaKzYvIsPY9TfztO0zFuEvILwyprs/s200/Empanadas+026.jpg" style="display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
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¡Buen provecho!Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com5tag:blogger.com,1999:blog-7545260001650625851.post-11070772059827063522010-08-14T21:41:00.002-04:002016-04-02T23:12:51.585-04:00Dulce de Guayaba de Elsa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQE5y1UND8K4Yn6fnZjUEPus8CxcA4Jmqn-SXm8qANgybA-EUjaVzCUw8-9PHzOV1AzbPTpfaAz8xkQPxk4ME-sbEgqoGo09Bp-iAfPw_-fz3u3WZQOq-XbjKlPSCeXJnJOsQ6dy2tDA/s1600/Group.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5499021875505209218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQE5y1UND8K4Yn6fnZjUEPus8CxcA4Jmqn-SXm8qANgybA-EUjaVzCUw8-9PHzOV1AzbPTpfaAz8xkQPxk4ME-sbEgqoGo09Bp-iAfPw_-fz3u3WZQOq-XbjKlPSCeXJnJOsQ6dy2tDA/s320/Group.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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First I want to apologize for the long absence. Real life got in the way and well…that’s it really. So, I’ve had a couple of recipes since late 2009 waiting to be published - I know, shameful! <em>Mea culpa, mea culpa, mea maxima culpa (thump, thump thump</em>).<br />
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But, we’re back with a treat - and right in time for guava season in South Florida! Elsa came to our friend Silvana’s house to teach us how to make something close to a guava jam or compote. The smells coming from that kitchen were heavenly…<br />
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<strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTsg60JX_9ghyphenhyphen-FVzEt1VBE8Fu44gKZSbg2zLzhjjdzi8Ue3QvLqVn6NAFX5JTnx6o7pUqO6M4hA5MMgsSm9-YxvgKKPxqnaONweGNKJhQ4_xJP34jE-txy06NpLVOa1pmzUJIBpfFEI/s1600/IMG_1658.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5483082843946876674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTsg60JX_9ghyphenhyphen-FVzEt1VBE8Fu44gKZSbg2zLzhjjdzi8Ue3QvLqVn6NAFX5JTnx6o7pUqO6M4hA5MMgsSm9-YxvgKKPxqnaONweGNKJhQ4_xJP34jE-txy06NpLVOa1pmzUJIBpfFEI/s320/IMG_1658.JPG" style="cursor: hand; float: left; height: 200px; margin: 0px 10px 10px 0px; width: 212px;" /></a>Ingredients</strong><br />
35-37 Medium ripe or green Guavas<br />
<em>(NOTE: Guava will stain, so be careful of clothes and counter tops.)</em><br />
6 1/2 cups Sugar<br />
Pinch of Salt<br />
Water as needed<br />
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<strong></strong> <br />
<strong>Process:</strong><br /><em>This recipe makes approximately eight 12 oz. jars.</em><br />
<ol>
<li>Wash guavas and cut off the stem end.<br /><br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5483083623649858114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfROvaOIwDikgA93JGfr60NgR2bir5v8eWVnXWYdi1OnxLQvXih7kV9ILH2B3Hm6Ibnh2DWF6SzLrR3TyJZ7ku9ZBwDdoVkOlsJDZ-rFolOwUzfn0KtDWrEmrv2_IkfpFBX_2vAiHtv4/s200/IMG_1661.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /> </li>
<li>Cut the guavas in half and scoop out the seed and centers and reserve.<br /><br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5483084917237810754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjMsaIHgu0dPxDOEeHVDEKJ_QX_CjTjf7rx1ndx7aijF4jIz_DzR2RaglzD9BCyMLNXnTBOMf4PaA6HFvpHqe2Rj5iZ9njymlo1Z_AUlm-511jQqsVwARk6Qbi259hNad4b7kkwgYJ86I/s200/IMG_1665.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /> </li>
<li>Chunk the remaining guava pulp and skins.<br /></li>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5483085242469880578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfdLbCTzg1JYKlRwgNo63SB8md0tKHpb3KSDx8SpVktfe2ADcgbMwjlzjd3mO787f9Vbzvl0J2vA70VmuqZmOTbP9KRUJUmMCuLixuU91CUj-VL14Pg3bop9yX9_Xo4bEnTmSjqCAdnec/s200/IMG_1666.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Puree the chunked pulp and skins adding small amounts of water as needed to liquefy.<br /><br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5483088076559908994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVUzX7WDXz8R3fqz_r_5Dl8VWkr3PB30Dd9EOITbXN7-FNofTohlJLUAfGwSFVSP8JnbSaTZT1X9SNltK3WfRWgSgN1NhJyS_P9PACXphGsxTUl46oScDbyAjzJqgAbQ-HOYMP7LcTtc/s200/IMG_1673.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /> </li>
<li>Strain the fruit puree discarding solid remnants using a fine mesh strainer.<br /><br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5483089596037030354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQzn6Q53ftmFBDOJmV5St477PG2J_VBcxsnluuSlMb8CTySAw5SfG4wIW-ML0aSXSgJ-qKTJHvjsHMJINkx11veq0WDo0QhjtIf2EHsA_jW-f0vfUl8XZfqnOUwSHkSzr35LGl0JdSlc0/s200/IMG_1675.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /> </li>
<li>Strain the seed puree but retain the remnants. </li>
</ol>
<br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5494578567537007634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfC1k_tevVmaiwmpqqug5Z0upaVHgFCt09lJtCA_XZNxUZuVPT2cB59s9jZnwP84I79s4StGfhE30lxyanNk5kmeQt8ZYlTerbiXtOaEl-uwFfTy3H2YkplOswDX44OhJof76MwuI0368/s200/IMG_1682.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br /><ul>
<li><em>NOTE: To strain the seed puree she used the back of a spoon to work all of the puree off of the seeds.</em></li>
</ul>
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<li>Restrain the seed puree. After the second puree there should be no seeds left.</li>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5494579681260219010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhofqEIkwAjv0sJhV0q08nzPghHC43B9h1hRsNdhhNyvmgtP3w4W9cR3gIVEEnsJs0W8VQzuV47OcY6uB9_T3JZww2YCSA75GV04tggzv2m688ZeKraP_uaShogZFLe5DUCRSyDzQPEPqw/s200/IMG_1683.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Combine the fruit puree and the seed puree to yield approximately 9 cups. </li>
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<li>Add the sugar to the combined puree.<br /><br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5494580821743753090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVG4O5ygxS-J8ENGOYyBM7a0aAdJgoAPLQ5zZ4192wgAUo8IvjtguCD6CUe4p0IaMwxHrq1_s-iPXAW3Wc3L1CxFt4zXC4Rou5CEEDTYx7KoWnIj4Og1MPbDh7VMlQvLG-hcJBwDU54B4/s200/IMG_1685.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></li>
<li>Cook the combined puree on high until it comes to a full boil. Stir with ladle to mix the sugar well and to prevent the marmalade from sticking to the pot.<br /></li>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5494581127896077282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWsF9FzEoz-C2hb8VybbEceExz1FCh0yV6azvoldypgpSD_73DTaxHLB1hpf9ntnSPo2fIJ3oylv94wvAWdrBMYNqgNyv5rh28E8lkYEsLOTFKoQrLFYQhGvQHxo-wX7NXhcX897Ye0E/s200/IMG_1690.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Once it comes to a second boil lower the temperature to medium. Continue cooking as it continues to boil.</li>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5494582220870012594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9UNPSUbnnURe7gLuFu3T3vBEZsUNyfx0TtxlkXeIO1hCv51eOLvsPUk_MD_ztRq0sIwd82yGTJ5tP-azrcM3o6f9xFmO12WyyCM6Uf7ZzUuOvSPE2zM2zhV6Q3398LWpoNJtYUsaKd8Y/s200/IMG_1691.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Add a pinch of salt. </li>
<br />
<li>Cook for 30 minutes stirring periodically.</li>
<br />
<li>Use this time to prepare your jars.</li>
</ol>
<ul>
<li><em>NOTE: It is best to use sterilized glass jars as the marmalade will initially be hot.</em></li>
</ul>
<br /><ol>
<li>After 30 minutes, set the temperature to low and beginning jarring. Jar and lid all of the marmalade while hot.<br /><br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5499017427598001090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjtXUjq5MGZzTWIi2EQikVQ7ANprNngVWi4V7QxkHPGzEaoponwATGyeVyZFcghSLxWhnSiXZW2Eq5KcDfsxI2avZwcydas9LMMJcpkW9W7qRt1bZROYo9ml2pawFv5TfEw_l7WEvOtg/s200/IMG_1693.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></li>
<li>If using canning jars they will "pop" as the mixture cools, thereby completing the seal. </li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5499017965726987090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLqQwUBlA6ivDib6v12Jp53hRjLwKgLC1LLwEpMc9Ez4FyBdVlM4TJ_4cZGcg2voI7t18bKX2RFOSUOGEZqxEs5kjylaHh-NIUE9juM4beLcOcch0bFdM9M_7zt25FkEx0Me0MPDEI7w/s200/Jar.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br /><br /><ul>
<li><em>NOTE: Once cool, the marmalade can be refrigerated for a couple of weeks.</em></li>
</ul>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5499022896574223698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijbiMD3ZunlQ6GrD_eV9ihFCjsz42lm2VqYdd1cja50lHYziiG9MoiOym3Zsdq_3jCKjo13JogWuTIw6n9utBi7WC0e4TEgUfYTYZRQeGPnssD8EBh9EowR9NmodjKcoNiCFGUfseYPQ/s320/Elsa+with+Jars.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />Serve with yellow cheese and crackers for a traditional Cuban snack or dessert. It is also delicious served over cream cheese, or even a plain cheesecake. Or heck, eaten out of the jar with a spoon!<br />
<br />Buen provecho!<br />
</div>
Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com6tag:blogger.com,1999:blog-7545260001650625851.post-85747005832602827342009-11-29T18:53:00.017-05:002020-08-01T22:28:37.993-04:00Frijoles Negros de Reinaldo (Black Beans)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXSCkf4IANS6SeG3SucZOLDpoJNtRIvsNOQc-Fn12V7y24XXWQp0ZyaiaSLdq7v82Th1JUUCG0skYxpIM7aTHG6dx30h5Ii2YjoxG9T-JsA3s7vo3t-746vrhvcKscq9vGZBnlrjOfUw/s1600-h/IMG_1656.JPG"></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5IfD0P9IzyYA2dF1LZgtzUqdeilc3E8KTD6T4aw7OvIjzfvaC2J4263SNF5eYY-M53CWQCprwlKnPi1TVMep60kKru7YLHJ8RGhi_txmgGbZNu8vGyuRXZNn38Qw5_6-oatNqLgGYm8/s1600-h/IMG_1641.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5410643287453607682" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5IfD0P9IzyYA2dF1LZgtzUqdeilc3E8KTD6T4aw7OvIjzfvaC2J4263SNF5eYY-M53CWQCprwlKnPi1TVMep60kKru7YLHJ8RGhi_txmgGbZNu8vGyuRXZNn38Qw5_6-oatNqLgGYm8/s320/IMG_1641.JPG" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Remember our MVP teacher Miriam? Well, this time our teacher is a relative of hers – Reinaldo is her daughter’s godfather. And he is also the family’s master chef. Reinaldo is the genius behind the magic that is the family’s holiday meals.<br />
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We got together at Miriam’s house – she recently renovated her kitchen so she enjoys having people over - a few weeks ago and Reinaldo taught us how to make two staples of Cuban cooking in general and of the holidays specifically: Frijoles Negros (Black Beans) and Yuca con Mojo,(Cassava with Garlic Marinade). This time you get the black beans, we’ll publish the Yuca in time for Noche Buena.<br />
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As usual from the lesson Miriam made a lovely lunch, her sister Nora made a roast pork shoulder that was melt in your mouth delicious – we didn’t get the recipe because we didn’t know she was making it, but we will soon!<br /><div><strong><br /></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lsrxN32PWK7HNt_6gzfo1NfUozRRToND0UUnMFYS0ixawNmcu7Hx7tS00DU4e55Z-0muRoWoeIEK3PolmopKT-qHkBQ7KaYMf2N_MSehh6xNmPuadopgDn8Uy916YSLUleYb3lx0VsU/s1600/frijoles.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lsrxN32PWK7HNt_6gzfo1NfUozRRToND0UUnMFYS0ixawNmcu7Hx7tS00DU4e55Z-0muRoWoeIEK3PolmopKT-qHkBQ7KaYMf2N_MSehh6xNmPuadopgDn8Uy916YSLUleYb3lx0VsU/w200-h150/frijoles.JPG" width="200" /></a></div><div><br /></div><div><strong><br /></strong></div><div><strong><br /></strong></div><div><strong><br /></strong></div><div><strong><br /></strong></div><div><strong><br /></strong></div><div><strong><br /></strong></div><div><strong><br /></strong></div><div><strong><br /></strong></div><div><strong><br /></strong></div><div><strong>Ingredients</strong></div><div><strong><br /></strong></div><div>
7 cups of water<br />
3 medium<div> green peppers<br />
1 large onion - peeled<br />
10 large garlic cloves<br />
28 oz. <a href="http://www.cubanfoodmarket.com/mm5/graphics/00000002/fri16001.jpg">dry black beans </a>– picked over for any foreign items<br />
1 pack or cube of chicken bouillon – if using cubes, crush before adding<br />
½ tsp oregano<br />
½ tsp <a href="http://www.cubanfoodmarket.com/mm5/graphics/00000002/esp00020.jpg">powdered bay leaf </a><br />
1 tsp cumin<br />
Salt to taste<br />
7 oz. roasted red peppers<br />
1 oz. good olive oil<br />
<br />
<br />
<strong>Process</strong><br />
<br />
<em><strong>This recipe makes approximately 12 servings</strong></em>.<br />
<br />
<ul>
<li><em><strong>NOTE</strong>: This recipe was made using a pressure cooker. If not using a pressure cooker, follow the recipe but heat the mixture on high to boil and then lower to medium for approximately two hours or until it thickens. Check periodically to ensure beans are completely submerged.</em></li>
</ul>
<ol><li>Soak beans in room temperature water for 8 hours. Put water and beans into pressure cooker. </li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5410646603986906738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_6uIEBqIwl8T9nvY134FTcwyeQbUaLWH-ivejzNpwexSnjSseO7v3PxwhrniCHcZZBj1C5XL2HjyHwkL2MPWZalyYNq3m8YmxJucrLLx9sf6Hp_c3Pom8AkwXF62SeSuNFe_wuybIyc/s200/IMG_1624.JPG" style="display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><ol><li>Core the green peppers and place whole garlic cloves inside one or two of them. Add to the pot. </li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5410646077396309426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizybErFqahCuQehM3b6bpxq3GDe2HGubigI9x-4VD364RyVzF-nihFt4yvufUGZe7fiiAdMgwnBNupxbTmAscAsCjEca5PJ8htLDBntYm_H56idYbsdCWQUwJkqCohxx9Feqe4L-9y7ro/s200/IMG_1622.JPG" style="display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><ol><li>Add the whole onion to the pot.<br />
</li>
<li>Seal the pressure cooker and cook on high until pressurized.<br />
</li>
<li>Lower to medium and continue cooking for 15 minutes.<br />
</li>
<li>Depressurize the pot. Remove onion, green peppers and garlic cloves.<br />
</li>
<li>Place the onion, green peppers, garlic cloves, 1 pimento and pimento liquid in a blender or food processor. Add 2 serving spoons of the black bean mixture and liquefy. </li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5410647591533253122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DnRtJT7xYoh4yj1QY39Ic-l07SWfg8z27xhJD_R2HqxRxCqphCNTP2rQLfHL175G1vI5PTTVBSPXKLXP6HhQxCO25LHB_XWmsowgZh4_JJ0KCZrYX5CPczIsP7p3QC1H_7E4WolRfEk/s200/IMG_1634.JPG" style="display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><ol><li>Taste the beans from the pot to determine if they are soft enough, if not continue cooking and checking until done.<br />
</li>
<li>Add the liquefied mixture back to the pot. Set to Medium-Low.<br />
</li>
<li>Add ½ cup of water (use your judgment here they may be thin enough), salt, cumin, bay leaf powder, oregano, and bouillon. Taste for salt, season as needed.<br />
</li>
<li>Add remaining pimentos and use the pimento can to add 7 oz of water (if needed because it’s been cooking down for a while).</li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5410648047157211554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpx02jgK7gHryimGXuYKwYGXP1G34srSXfsp8VtSxAN5EZ8md1CPK47l8fkjx6id7X0vMpdL3qoAMRaS9mqFG36mNiAt7pfcpNwlKvpeKCkz0GZKjHZGembCfNfI1D35WCOocWRc7pN-k/s200/IMG_1635.JPG" style="display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><ol><li>Boil on Low for 15 minutes or until thick, stirring occasionally. Stir in olive oil.<br />
</li>
<li>Let the beans sit off the heat for about 30 minutes to continue thickening.</li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5410648467169119282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_-T0cXQf9LQHkw_16XOrKRhu3o7n-CfA6KAQIwcvg-r69TLzQlP3FOHsUVCuHktwLejndXQNmopR5dLMfJkL55Xs0iAdzWrc4RVdFTe1d5H_Sef9HC6KM_SAbfvalljsd5vhDwN8Mbg/s200/IMG_1649.JPG" style="display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
<ul>
<li><em><strong>NOTE</strong>: To thicken the beans if they are too watery, liquefy a spoonful or two in the blender and add back into the pot. This will help thicken the soup.</em></li>
</ul>
<div><br /></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiosbd4aMKLu10V15gxcwpUN6TX_SlCKF5aGw-vKhNTO5m6d9OhFDusqbbdCEXA5rp93UtxAH9CFizIawRzg91ZbVW-OtzE0ahyphenhyphenxPP7uc32AAgR7-Sa3XS2YqwawMn6E_bzYKGk7TssFc/s1600-h/IMG_1650.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6sYmyo918qwR3ifoK8nnOgL-Q1uBUTnX1HQdTMCWQPImym5Z-0uPGPAemr5rL2uKrbVJ-fEfAwyUaNZcmry79_vBHsCDqGosVLpJ4i1FKUgIqA15PFLR7lDHvAKuwvNAF8PmQOJInQHQ/s1600-h/IMG_1656.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5410650238770897106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6sYmyo918qwR3ifoK8nnOgL-Q1uBUTnX1HQdTMCWQPImym5Z-0uPGPAemr5rL2uKrbVJ-fEfAwyUaNZcmry79_vBHsCDqGosVLpJ4i1FKUgIqA15PFLR7lDHvAKuwvNAF8PmQOJInQHQ/s200/IMG_1656.JPG" style="float: left; height: 150px; margin: 0px 10px 10px 0px; width: 200px;" /></a></div><div>Black beans are traditionally served with white rice, and they are integral to the traditional Noche Buena meal along side yuca and roast pork...</div><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2U42JXRy7uzerMXdGQ2SxNufmi7CPpoljDe1uwnm1bDy2saZHlxY8X_W9oNFfK4ISs-WaiQOa0kzAUARr3KOOXFQz1rAjYn8N0zW1iLe1iXjDBcRX5eJ4tDlQXDVwTTtmz_RXSJXO_IA/s1600-h/IMG_1650.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5410650668891748482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2U42JXRy7uzerMXdGQ2SxNufmi7CPpoljDe1uwnm1bDy2saZHlxY8X_W9oNFfK4ISs-WaiQOa0kzAUARr3KOOXFQz1rAjYn8N0zW1iLe1iXjDBcRX5eJ4tDlQXDVwTTtmz_RXSJXO_IA/s200/IMG_1650.JPG" style="float: left; height: 150px; margin: 0px 10px 10px 0px; width: 200px;" /></a>...but they also make a delicious soup on its own, garnished with sweet raw onions.<br />
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¡Buen provecho! <br />
<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5410650916929548466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq4nZnRezLsn_-aEYcX80CNyhB6SLk8oS_bTfN-Yy-8WX7ajmUkcPX3H_kJNo68-IpC2pAeaGTd4CGEgoHUzEwWyg7J3P5ULIbaQ62t9evc3wTS2sJfzgt8Qx_jpydPc7jhZFq-j0v2pQ/s320/IMG_1654.JPG" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
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<a href="http://www.blogger.com/www.cubanfoodmarket.com/"><span style="font-size: 85%;">ingredient image source</span></a><br />
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<ol></ol>
</div></div>Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com7tag:blogger.com,1999:blog-7545260001650625851.post-56350488131541534162009-10-03T17:15:00.002-04:002016-04-02T23:14:34.411-04:00Fricasé de Pollo de Miriam (Chicken Fricassee)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTv5oVtDTtYyhdzzlFe3sPzK_Ww28NCz-XQxcNM1VqEIgBwuZdoRgCr08UBdnP8cyqXRrjTC_UDlwWg6rcyi7fudz9nW9XzBVH7L8Kh8rj_KeuC6gEl77mV8YnnHE6q_GYcs3HTcDBcy4/s1600-h/IMG_1599.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5388164505314756546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTv5oVtDTtYyhdzzlFe3sPzK_Ww28NCz-XQxcNM1VqEIgBwuZdoRgCr08UBdnP8cyqXRrjTC_UDlwWg6rcyi7fudz9nW9XzBVH7L8Kh8rj_KeuC6gEl77mV8YnnHE6q_GYcs3HTcDBcy4/s320/IMG_1599.JPG" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a>
If you’re a regular reader, you’re very familiar with Miriam. She was our very first teacher - remember her ham croquettes? A few months she taught us how to make her delicious lentil stew. She’s a dear friend and has basically offered to be our “go-to” teacher when we can’t schedule someone else.<br />
<br />
This month she once again opened her home to us to teach us how to make chicken fricassee. This is really a family recipe in the sense that her sister Nora uses this recipe on Christmas Eve to make Turkey Fricassee - rather than having roast turkey again so close to Thanksgiving, we have it this way and it is fantastic! So, keep in mind this recipe works perfectly with turkey and pretty much any fowl.<br />
<br />
When we arrived at Miriam’s house she was not only ready to teach us to make the fricassee, no…she was making home-made mariquitas! She was preparing a complete lunch for us. So, in addition to the chicken, we had white rice, freshly made mariquitas, and freshly made plantains served with a light chilled pinot grigio followed by delicious home-made Bahamian guava preserves with cream cheese and of course, cafecito. We had a great afternoon hearing old stories about vacations past and I discovered that one of my closest friends - Miriam’s daughter - whom I’ve known for over 20 years knows how to gut a fish! OMG!<br />
<br />
<b>Ingredients</b><br />
<b> </b>
<br />
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMHPy4HV-FTyvcIfbpM-eYXNDefbjxs2lSUWBp2taMfHrPVBYzJkIW1s1JHSbL6Az4pAV5Ggh0yWWzP0loxSGS75Y5PmvMTerzmrjxiBkkskzeIkd1A8ldX1Z5Qe-auC3BHttqCRIXN8/s1600/ingredients+fricase.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMHPy4HV-FTyvcIfbpM-eYXNDefbjxs2lSUWBp2taMfHrPVBYzJkIW1s1JHSbL6Az4pAV5Ggh0yWWzP0loxSGS75Y5PmvMTerzmrjxiBkkskzeIkd1A8ldX1Z5Qe-auC3BHttqCRIXN8/s320/ingredients+fricase.JPG" width="320" /></a></b><br />
1 whole chicken - skinned and cut into 8 pieces (split breasts in two)<br />
salt to taste<br />
pepper to taste<br />
1/4 Tbsp Italian seasoning<br />
6 garlic cloves - chopped<br />
Juice of 1 medium sour orange - juiced (can be replaced by 1/4 cup of <a href="http://www.latinmerchant.com/images/product/1SCM%20(45).jpg">bottled bitter orange marinade)</a><br />
Olive oil - enough to coat pan<br />
1/2 medium green bell pepper - cubed<br />
1/2 medium red bell pepper - cut in strips<br />
1 medium onion - chopped<br />
11/2 Tbsp sun dried tomatoes in oil - reserve the oil<br />
16 oz tomato sauce<br />
1 cup <a href="http://www.latinmerchant.com/images/product/1SCM%20(49).jpg">dry white cooking wine </a><br />
4 1/2 oz <a href="http://goya.elsstore.com/app/images/product/medium/04133103928m.jpg">sweet red pimientos </a>– cut in large strips - reserve about 2 oz of the liquid<br />
1 bay leaf<br />
3 small potatoes - peeled and chunked<br />
1 tsp capers (optional)<br />
7 Tbsp <a href="http://goya.elsstore.com/app/images/product/large/04133101469l.jpg">manzanilla olives stuffed with pimientos </a>- reserve the liquid
<b> </b><br />
<br />
<b>Process</b>
<i>This recipe makes approximately 6 servings.</i>
<br />
<ol>
<li>Season the chicken with salt and pepper to taste, Italian seasoning and garlic. Marinate in the sour orange juice for at least two hours. </li>
<li>Coat pan with olive oil and brown the chicken pieces.</li>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5388166973686099282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5rHqHLEJNLsjKvnjbR7PLT_34AkJsiSy_5bWMZN7TPN7QEgPVE6yAaGXvzx8sGAHyx7-QT-dnAhaZ7Fd4nAFLnELRwo27BgKOwrE4mZDTGl_LXm1LyXKERcQ_L9u0i4C0jZ_-C_pHTLI/s200/IMG_1590.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Remove the chicken from the pan.</li>
<li>In the remaining oil with drippings, add onion, red and green peppers. Saute until soft.</li>
<li>Add sun dried tomatoes with reserved oil. Stir into onions and peppers.</li>
<li>Add tomato sauce, cooking wine, a pinch of salt, bay leaf and sweet red pimientos with reserved liquid. </li>
<li>Add the chicken to the sauce mixture. Cover and cook on medium-low for about 20 minutes.</li>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5388167606788979506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPe4-iCRlJJj0Wq8jhr1WESZXxBRlQAXk5pkAiMVdUB5uDfj5AkCov5LwIfU-rhj4sPnlEpRFCh9LgYnr0qRCuaNEnnwQHBSFWQ0VxUQTOaBSJ5Hmvm5XJphyphenhyphenvoRzbLshXfhsSr8eGQSY/s200/IMG_1591.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Turn the chicken and add potatoes. Cover and continue cooking for 10 minutes.</li>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5388168137532614818" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg660HH8H0JeBB1zzMXGh-iYgy9TCOZ2OIMvWWGzAHIGIQ6Mi3TuYEVwih2oqKb24KLXoUl1BaKAHwDHhcXS-y4q7LLtteW4nnSfTqnWy_2dpanjQqiMPSTSPE_a6DVd5a5G4WZBb018WM/s200/IMG_1595.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Add capers and olives if desired. Continue cooking for 15 minutes or until potatoes are tender.</li>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5388169047595437554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9wUmYfe8ZB3RLYVP86xfpYa5ZbrxtIRnHAagsHQ9F8uvR_c6VomScODM8_g4FtEvHnTVCIR3JWRuFtT4nuRWs_AnwvWuNIrVesflKBMWrExW59QNxJIZuubAZtKFN5xgULwqiFJsxmAo/s200/IMG_1597.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></ol>
<ul>
<li><i><b>NOTE</b>: Although traditionally this dish is prepared using a cut up whole chicken, you can easily substitute your favorite chicken parts. When using boneless chicken you should re-introduce the chicken into the sauce later in the process to avoid over cooking it.</i></li>
</ul>
Serve with white rice and plantains, mariquitas or a salad - avocado salad compliments this dish beautifully.<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5388170732786996338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9W5chtOr1-5fNQK10MsnI_PsEuUaebwE4wl-BNihtYkIaRbYniy_qSWs1aptBUFI02bceZf_gk798EB0Z04kIhiLVH68rDrTpjfLUr9I8QGNlP80lXj2AgRu7BnbRClRKrVUCcu0PEfw/s200/IMG_1602.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />We all came away agreeing that this was definitely a doable recipe - even during the work week. Remember you can substitute the chicken with turkey for a fantastic alternative to roast turkey on Noche Buena or Christmas.<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5388171055660999346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDq7Zq2s-oYSDfIv9Cp1y8NptnLSHNK3grcCqfJqAd1SB6cJnc0lEBRZtJ9mPpu5zGsfhJTwJhdPK6a1cakwoasw2m_vfu27DADnO8RREdFamy_pMazZenb7IB5tn_vK5-v3FLqjBokTI/s200/IMG_1600.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
¡Buen provecho!<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5388171397247632466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBZ3iOqjREsX5zUO1pcuunfGex1K5fOSMzt6SCTV7hSA3eSbxAKpXxXmFYKqBgv_4oIB-InT3lJAM4x_EAQA6vkVczs_UKDXdPx2mReltOMrkrpQsRAFCAaNvDvdWDi4WiUVPVTr6BTHM/s200/IMG_1604.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
Image sources: <a href="http://www.latinmerchant.com/productdetail.asp?ProductID=SCM0013">Bitter Orange Marinade</a>, <a href="http://www.latinmerchant.com/productdetail.asp?ProductID=SCM0017">Dry White Cooking Wine</a>, <a href="http://goya.elsstore.com/view/category/1542-all-products/?items_page=9&page=9">Pimientos</a>, <a href="http://goya.elsstore.com/view/product/?id=11051">Olives</a>Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com4tag:blogger.com,1999:blog-7545260001650625851.post-26352509680113929272009-07-01T07:30:00.003-04:002019-11-01T21:25:36.740-04:00Fritas de Graciela<em></em><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB4r78Fz3ZMXPrehoykPs3kfW__E6CAE2yhGk4Ugr4YbHce8Ik7sP-0bfW4C3VdKieJre0W8DUpnj9NSz5Fv6dAxLeJNhVhAUbbDjhfQ8x_RxvbgAmKfCohz1dqED7W6y_TEj0u6mrpdo/s1600-h/IMG_1535.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5352903672180304402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB4r78Fz3ZMXPrehoykPs3kfW__E6CAE2yhGk4Ugr4YbHce8Ik7sP-0bfW4C3VdKieJre0W8DUpnj9NSz5Fv6dAxLeJNhVhAUbbDjhfQ8x_RxvbgAmKfCohz1dqED7W6y_TEj0u6mrpdo/s320/IMG_1535.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
“Fritas” are usually described as Cuban hamburgers, but they are so much better! Everyone has their own recipe and our friend Millie told us that her Aunt Graciela’s fritas were fantastic and that she was willing to share it with us. YAY! Needless to say it wasn’t a hard sell - not only did we learn to make them, but we got to eat them too!<br />
<br />
We met at Millie’s house a few days ago and got into the process of making fritas Graciela’s way. Her version is different from the traditional recipe in that she doesn’t use “pimentón” (Spanish paprika), so the flavor is less complex than what you may be used to - but when garnished with crunchy potatoes (she actually has a machine that makes the thin stringed julienne potatoes), chopped raw onion and ketchup on a potato bun - fantastic!<br />
<br />
As usual, generations mingled as we drank wine, told stories, and most importantly laughed and had a wonderful time.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYj4sl4CDNPfp-n7gMK_b0_CWFTOudN9QAXeOFW2nfHZTgGGz9mB03ehxGOTPL5i7axmWuBWoSzQpYEDgM5tB_R2bZorYlIU_H40nnACYhWW6Z129p_ATH_1_Rw3cECCWV9iNC4uFzLuY/s1600-h/IMG_1517.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5352904904757149954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYj4sl4CDNPfp-n7gMK_b0_CWFTOudN9QAXeOFW2nfHZTgGGz9mB03ehxGOTPL5i7axmWuBWoSzQpYEDgM5tB_R2bZorYlIU_H40nnACYhWW6Z129p_ATH_1_Rw3cECCWV9iNC4uFzLuY/s200/IMG_1517.JPG" style="cursor: hand; float: left; height: 150px; margin: 0px 10px 10px 0px; width: 200px;" /></a><strong>Ingredients</strong><br />
<br />
<br />
<br />
<br />
<br />
<br />
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<br />
1 large onion<br />
2 eggs<br />
3 slices of white bread - torn into small pieces<br />
1/4 cup milk<br />
2 Tbsp ketchup<br />
2 Tbsp Worcestershire sauce<br />
3 tsp salt<br />
1/2 tsp pepper<br />
4 lbs ground sirloin<br />
20 <a href="http://i4.peapod.com/c/EU/EUPE5.jpg">potato slider rolls </a>(smaller than hamburger buns)<br />
<br />
<strong><em>For Garnish</em></strong><br />
4 large potatoes - peeled, julienned and fried crisp (<em>these can be replaced with one can of <a href="http://02bf933.netsolstores.com/grocery/34982-large.jpg">potato sticks</a></em>)<br />
1 large onion chopped<br />
Ketchup to taste<br />
<strong><br /></strong>
<strong>Process</strong><br />
<br />
<em>This recipe makes about 40 patties or 20 servings of two fritas per person - but most people will go for a third!</em><br />
<ol>
<li>Puree the onions, eggs, bread, milk, ketchup, Worcestershire sauce, salt and pepper in blender or food processor.</li>
<br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5352911617831079058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR24qAMYA480JHwvKlfu1efMW9r39qNTriJjzcFNjoi1uabzTHTlaqjp9uTR4uUndw3yb7-VGXZBH_xHPULyu5IPQ8t8K8UtArnbiiYZzSDaPkKFtCUEs0Qj_WpjZ-M7Mvmxx0oZjnevk/s200/IMG_1518.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
<li>Knead or fold the puree into the meat and let it sit for at least one hour.</li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5352911934886155490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jXR9kXO0ggfOYBgNo2D04idE48FLObaLcxNRJXrkkFnIJls43KSCwKe8rPMcHNX8zLOwfczYJq580tQ6zy6gD11pw7dgLUBRKDXfv4xV-cXkwmxZ0bwCtIFvyDCyw8agVbz-Y4MMFLM/s200/IMG_1519.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<br />
<ul>
<li><em><strong>NOTE:</strong> If making the julienne potatoes from scratch, this is the time to make them by peeling, "julienning", putting them in water for about 15 minutes, draining thoroughly and frying them until very crisp</em>.</li>
</ul>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5352912366494138786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijflkKfcjTs6XeA1nyiHBQpZZJA19KkcZMNVC43KX6kJC1DvNgDKzVunfkaUl5LtCoskjF2G59Pk5cQKXB7ccckdp0iEsq3bacpaPjxculldnoKvQdC3eyybhJ37ptJTPQbdhr_Y05cWQ/s200/IMG_1522.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5352912718694159714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrrYwE0KOgj_IsdVy_QGDcp-i5AmQ3XHuuGZliGXca16vUK4bQwekzCeqAzFZgKnq7yyrNcg_jcJbBhETaVF02rK0sG7y-09qhsxmXp8TI9kuBLv7kqImmrNnsCW_0SXfOOLCMVFpgz2w/s200/IMG_1524.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5352912991448078338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdF90eOttVcIID1Ev-APUu2G33vGF39bU-ZY6QnliAW2RUpM4wjdMxjT8-qEmo9zjM5_LKNn_4GQnFysxVrs1-pB_6eaKtboQNTFWMZdcER2Z0cwXdZCv-6ozvgJKTx65_A3NA1ExOjRM/s200/IMG_1528.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<br />
<ol>
<li>After an hour, roll the meat mixture into 2 inch balls.</li>
<br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5352913310284862322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUTJeIVDjjEcY_eydFRZntlx4fT_bsNcZwTJQX4tIY4r9RROUggNxMUn9Ps4qjgOg8AfRN8f0ZOz9dU5Y9Mi-mHdqHuKWgTaUsOh4iSh-mPCVaePQIwjDzQQns1uyrE_TBd2_GTNlFs7I/s200/IMG_1530.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Fry the meat balls until lightly brown, then flatten them and continue frying.</li>
<br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5352914071539484578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuPgNnsaPeY2OpyumHgTSkG__D6VgJIbQAlFpVn5WpEN3yafrNLQEoJb3wLdRjiv3boyi3GrGcNzryhRLJQhN9CLqtnUHJYGBD6KNWFbTvnWrW8V5S6pa4T580ZuQppWv3VFpvfs-YOmw/s200/IMG_1531.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5352914331068784770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwTY9Bf0vlLniaDKoKrMrxPbPDmun1D9iU9A_iSyK90WretaUFtsLfG-77sDsQnrZ4KQuamZIV-bmYaluESpJaY52dn6nOmGvWwrv1VGsSPRQHCwIFEZu1pu3IUbzg9yK6jf1h9PPnas/s200/IMG_1534.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Put the meat patty in a potato roll and garnish with the potatoes, raw onion and ketchup - and if you like, although not traditional, with mustard.</li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5352915596154274114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNwdUUYxI3kveZuu20LG2x8c7QYfmQ7G1cHyh16CTu9DxL5s0A_Bvp3Di854an658WgJoWfKsbt6kcUkTMC34Y09pEXyHBMPG3wcB_XtYXxPd_GnTZLxoTp4YZOkwoeiYvX_wCEhUvQg/s200/IMG_1538.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
<ul>
<li><em><strong>NOTE</strong>:They're great to make ahead of time, just freeze the meat balls in wax paper and thaw before you fry them.</em></li>
</ul>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5352916880707746562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAU4GInJoOgrErgvkR_GcRB59izUy3x6jLAGpV9CjUhbsO2N4mQzGuBfwLVESK52wBcGPry1Tczhvx0bHHw0GIcZWsNUAJsoZpIpSCeAV7bCdF_1Hc2vdmTIbChSJPY68nnVEwdyjOq1I/s200/IMG_1540.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
We ate a lot of fritas! You'll be amazed how easy it is to eat two or three of them. They're a great summer lunch, maybe by the pool accompanied by beer, wine, soda - or my personal favorite "frita drink"...Mamey shake! <br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5352917605093122546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhzepmDeeMnCr2SY2INSBth_Wg-tMnRVIOD5wa6XpxfOEj8jK87K9JFuWWbuu3xEX8pPm9kDJsrEoA6qL4k5Yf0VxdSkBkxMc9QUkloozAIoAr0OO4SnogQGzAf_PV4H0-uX04AI7VQo/s200/IMG_1539.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
¡Buen provecho!<br />
<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5352917847698322050" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz3DoJ3EUbupkvGkjZmIW3zE_T7PgzD9JCU_lDVQrtzogeFxE8YOpXNN-9GYqV_bM_HjS8V-AvMuRalpe2W-qgx_1lfL1fmN0CsrwO99Sq44uTZ29-IDsJ_lt0vip-Ynh7sdZGqiTvLZA/s200/IMG_1542.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
<br />
<a href="http://products.peapod.com/79024.html"><span style="font-size: 85%;">image source</span></a>, <span style="font-size: 85%;"><a href="http://02bf933.netsolstores.com/index.asp?PageAction=VIEWPROD&ProdID=6551">image source</a></span><br />
<br />Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com1tag:blogger.com,1999:blog-7545260001650625851.post-22794206951043160082009-06-03T20:10:00.027-04:002016-04-02T23:15:52.432-04:00Rabo Encendido de Lilian (Ox-Tail)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIfOfTY9iEx0d4aOIjZzjRCkfyLXv_QDRh7DKzW1bvCNo1bsidos3lySD_jqh_HgNkeSCBJ_EsoxgUgN1F-jkU-Gqmp-PwPm1492wAZdoQthxMDZ9FN9ZEl9U-ilHTigQev4zjQeJsbU/s1600-h/IMG_1513.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5343258978837298802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIfOfTY9iEx0d4aOIjZzjRCkfyLXv_QDRh7DKzW1bvCNo1bsidos3lySD_jqh_HgNkeSCBJ_EsoxgUgN1F-jkU-Gqmp-PwPm1492wAZdoQthxMDZ9FN9ZEl9U-ilHTigQev4zjQeJsbU/s320/IMG_1513.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Last week we went to our friend’s Marky’s house to learn how to make the Cuban classic – Rabo, or Ox Tail. The interesting thing is that Lilian, Marky’s mother-in-law and our teacher for the day isn’t Cuban! She was born and raised in El Salvador! While living there she never really cooked, however when she married a Cuban she learned – but she learned how to cook Cuban food.<br />
Lucky for us because after she made it we ate it and it was delicious! While the “rabo” was cooking and later while we ate we chatted with Lilian and her husband Mario who worked in the beef business for many years and gave us all sorts of helpful “insider tips”. As always we had a wonderful meal and a wonderful time.<br />
<div style="border: currentColor;">
I want to clarify the name of the recipe. This is commonly called “Rabo Encendido” which roughly translates to “Tail on Fire”. I have always heard that it is called “Encendido” because it’s supposed to contain hot sauce. Now, traditional Cuban cooking doesn’t really use hot sauce as a staple – yes, there are exceptions, but for the most part our food is spicy from spices, but not “hot” in the Mexican sense. Therefore, this recipe does not contain hot sauce, but it can be added to taste if you like.<br />
</div>
<div style="border: currentColor;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2hOZwNr-5LkT-xOj5Q3M4tiO66u2zX8v-n3T8gVv-Z4aDQFLWFplfUYU0ulJsRVWeVRkmYlJTwzcnoQP_BC8gQ4v5YqwzTiS351awy-SpGyMqproWg5cewIgad9pIH53YkRWnQ9RHQk/s1600/IMG_1504.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: centered; height: 154px; margin-bottom: 1em; margin-right: 1em; width: 202px;"><strong><img alt="" border="0" height="240" id="BLOGGER_PHOTO_ID_5343260782829996098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2hOZwNr-5LkT-xOj5Q3M4tiO66u2zX8v-n3T8gVv-Z4aDQFLWFplfUYU0ulJsRVWeVRkmYlJTwzcnoQP_BC8gQ4v5YqwzTiS351awy-SpGyMqproWg5cewIgad9pIH53YkRWnQ9RHQk/s320/IMG_1504.JPG" style="height: 150px; margin-top: 0px; width: 200px;" width="320" /></strong></a></div>
<strong>Ingredients</strong> <br />
3 tbsp olive oil (<em>enough to coat bottom of pot</em>)</div>
<div style="border: currentColor;">
6 lbs <a href="http://www.vicsmeat.com.au/shop/images/uploads/p_prod_offal_beef_ox_tail_cut.jpg">Fresh Beef Ox Tail </a>– cut in package</div>
2 tbsp <a href="http://ecx.images-amazon.com/images/I/41LYAlXfT8L._SL500_AA280_.jpg">Badia Sazón Completa </a>(<em>this can be replaced by any Cuban complete seasoning</em>)<br />
1 large green bell pepper – diced<br />
1 large onion – diced<br />
4 medium garlic cloves – mashed<br />
2½ cups <a href="http://www.latinmerchant.com/images/product/1SCM%20(49).jpg">Edmundo Golden Cooking Wine </a>(this can be replaced by any dry white wine)<br />
1½ cups of water<br />
salt to taste (<em>if needed</em>)<br />
32 oz tomato sauce<br />
2 packs <a href="http://ecx.images-amazon.com/images/I/511b14ix7dL._SL500_AA280_.jpg">Sazón Goya with Coriander and Annatto </a><em>(this can be replaced with any seasoning with coriander and annato</em>)<br />
<br />
<strong>Process </strong><br />
<br />
This recipe makes approximately 6 servings<br />
<ol>
<li>Add olive oil and meat to pot. Set on Medium heat until the meat browns.</li>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5343263284189742146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNKwuuCE1p8QC4ZYwBuXsY7ioET5CszzOdaCJZuPc7Zl05sDfskOjapAaio-er5qrA-goNmDMoIBnMKRR1sWw-PPDr6qxb85SV9loarssRyRursRlHFLNGzQ1ZaJEwykAacJ4MTWTL1I/s200/IMG_1506.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Set the temperature on High. Add complete seasoning, bell pepper and onion.</li>
<li>Cook until onions and peppers wilt. Add garlic.</li>
<li>Lower temperature to Medium High. Add wine and water to almost cover the meat.</li>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5343264805281069634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzPk6iYimbAYOBd6fGBtu5Rda_shaHC1wUo16IdhnpEuyW_KwYsZcS-EhRJEkHgOSwVfHjukrhEwGow20r-blFXnpXqndhNAvlRm1tUvh_8skGoqXkV0wjWFyYxmD1Gk7_skjoJ213a8w/s200/IMG_1508.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></ol>
<ul>
<li>NOTE: If more liquid is needed, add a mixture comprised of a higher wine to water ratio.</li>
</ul>
<ol>
<li> Cover until the mixture comes to a slow boil. </li>
<li>Stir and lower to Medium. Cover for about one hour, stirring approximately every 20 minutes until the meat can be pierced with a fork but not so tender it falls off the bone.</li>
<div>
</div>
<div>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5343268908967438962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioErE6i1Eqzc75o6E-t6u3LadFpwngzBk95BAORSsApZdOPQr-p2apCZlDjm_IsczWAuCY1xjWm9smgNgagUFL_u2kKaMZ02q9y_NnUXJ5orhoQe8C7j5ThlEvolH2A_31W9-_YSmOO7M/s200/IMG_1509.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /> </div>
<li>Once the meat can be pierced with a fork raise the temperature to Medium High, taste for salt (add to taste if needed) and cover.</li>
<li>Begin to check the meat often, continue boiling until the meat is fork tender and the liquid has reduced to about half.</li>
<div>
</div>
<div>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5343269221530581154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Wgb7N92UgTXnJ2kl1G_JZWK7C2VLlGiBfma9l07slS_sPLVsEKrY4KuIhGxTHadqK8Tmbgsr1MvrS7j2YrSHfhUPwZHFE8yj-ybYOnXGAgPiOm55bb7PLkohbGYXt7GGodE6oAjwiQE/s200/IMG_1510.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></div>
<li>Add tomato sauce and Sazón.</li>
<div>
</div>
<div>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5343269558189912898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZiYuvS2cukAnfAb8j3JsEcBsuVrTyKDf2jGJrQ1OW7tlCTRr6xKGufC5IrIPrp3qJp6sx6RuDW_2-oerGohOGBTfSZVf_0hhwSbCrWmcAoCkPblJKlXIzG-_4akLGRMGVSc1d0mSimA/s200/IMG_1511.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></div>
<li>Continue cooking on Medium for about half an hour until the liquid has thickened into sauce.</li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5343269878729429762" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbF_BEBhGleTP1K6v4GbVrPrA6VkzEnSUo7-9Bs7AdZ8AyvUYIvIT58RN_E5dxwrk1p2vGsHqZ9dQGw_EZQXRDOwfeOOV5H6jB7mFUOsj1nsV-oFsb4PaAMLMK8g25b0ody0g22p1cxk/s200/IMG_1512.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
<br />
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9YVF9nDJRGRwKotvr33yjj_flG0V_84Zut8uBrJaulC8QbcfhT7Is8T0Hrg_PIMJOYSGALJbftRcZeSBO4qdkUT5e1UOVJRJxcQxhrkN-KFrrcu7IwozEF0TyN_ONub0JVYupNKuqhHw/s1600-h/IMG_1516.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5343270687955144994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9YVF9nDJRGRwKotvr33yjj_flG0V_84Zut8uBrJaulC8QbcfhT7Is8T0Hrg_PIMJOYSGALJbftRcZeSBO4qdkUT5e1UOVJRJxcQxhrkN-KFrrcu7IwozEF0TyN_ONub0JVYupNKuqhHw/s200/IMG_1516.JPG" style="cursor: hand; float: left; height: 150px; margin: 0px 10px 10px 0px; width: 200px;" /></a>Serve with white rice.</em><br />
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¡Buen provecho!<br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5343271307616897458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0HLCfF-Zvsc6h5UEmNG5mhqSH9OjrmrZdEwt0Gw49KBbtx0f-rmolKVlMVlgvMKhUsNnAj5EpczhYJE6NYJ2K7JbahttrE8e3-OZRWTHRbO7u9TypF-IT5rGHm4_Y_OK-cXr2YWRhOfs/s200/IMG_1514.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
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<span style="font-size: 85%;">image sources: </span><a href="http://www.vicsmeat.com.au/"><span style="font-size: 85%;">ox tail</span></a><span style="font-size: 85%;">, </span><a href="http://www.amazon.com/Badia-Complete-Seasoning-Sazon-Completa/dp/B001O4GMDU"><span style="font-size: 85%;">Badia Sazón Completa</span></a><span style="font-size: 85%;">, </span><a href="http://www.latinmerchant.com/productdetail.asp?ProductID=SCM0017"><span style="font-size: 85%;">Edmundo Golden Cooking Wine</span></a><span style="font-size: 85%;">, </span><a href="http://www.amazon.com/Goya-Sazon-Coriander-Annatto-3-52/dp/B0002HAAOW/ref=sr_1_2?ie=UTF8&s=gourmet-food&qid=1244080397&sr=8-2"><span style="font-size: 85%;">Sazon Goya</span></a><span style="font-size: 85%;">.</span><br />
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<br />Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com22tag:blogger.com,1999:blog-7545260001650625851.post-18028377654690937042009-05-02T10:43:00.032-04:002020-03-31T23:55:53.514-04:00Vaca Frita de Esther<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOd5NkOSgGVbkoKJOUbR3nJSuYFOlS3hNgW6yovP0-DJOOvN-5hMOA2XZMSRG4oYeFirbmY_VnjK8P3bWIto8EuYbliq9UJ_ifTyj8SM6VEX7qMwmewuhkGfFAglry1SZ1KwpusNR6mgc/s1600-h/IMG_1445.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5331238499834035666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOd5NkOSgGVbkoKJOUbR3nJSuYFOlS3hNgW6yovP0-DJOOvN-5hMOA2XZMSRG4oYeFirbmY_VnjK8P3bWIto8EuYbliq9UJ_ifTyj8SM6VEX7qMwmewuhkGfFAglry1SZ1KwpusNR6mgc/s320/IMG_1445.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
On Sunday we set out to learn how to make “<strong><em>the best Vaca Frita in the world</em></strong>”, according to two very reliable sources – the “chef's” teen-aged grandsons. Who knows more about food than teen-aged boys? The teacher was Esther, our friend’s mother, who took over her daughter’s kitchen to teach us how to make this delicious Cuban staple.<br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5331238942751205938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm7qaRA8KDS62DnUPIk8pZENhnHbtd1VYoZxg0fdOkTVpEGXcDuYVibarQevJRhJsD9m8iFUxot4CbbodQCYzW00YJYakcc5e3AWkE69QYxkOYYJuqxbTXGjrBz_IL-b3jPTMfzHaz3YE/s200/IMG_1444.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
We’re dividing the recipe into two parts – <em><strong>Part One</strong> is cooking the meat</em> and <em><strong>Part Two</strong> is frying the meat</em>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjepaBcQm9taiInOKAQv7pyFuvx8PtdawgZQsXIOA1aJmRzTp88E6KRbJY6aagZNKpAweAbSKV1W2gQNUfQqMl1H9FJQmRXOjRNyDxsa0KfeUnuZqlmf0soLD8Le_cAj1bNQoifdgWvzF4/s1600-h/IMG_1428.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5331242677900284642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjepaBcQm9taiInOKAQv7pyFuvx8PtdawgZQsXIOA1aJmRzTp88E6KRbJY6aagZNKpAweAbSKV1W2gQNUfQqMl1H9FJQmRXOjRNyDxsa0KfeUnuZqlmf0soLD8Le_cAj1bNQoifdgWvzF4/s200/IMG_1428.JPG" style="cursor: hand; float: left; height: 150px; margin: 0px 10px 10px 0px; width: 200px;" /></a><strong>Ingredients</strong><br />
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<strong><em>Part One</em></strong><br />
½ head garlic – smash the cloves<br />
3 Roma tomatoes – quartered<br />
1 large onion – cut in large wedges<br />
1 green bell pepper – cut in strips<br />
1 teaspoon of Sazón or other Latin seasoning mixes<br />
½ teaspoon salt<br />
1½ lbs Beef Flank Steak<br />
Water to cover the ingredients<br />
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<strong><em>Part 2</em></strong><br />
1 large onion – thinly sliced<br />
3 heaping teaspoons minced garlic<br />
Juice of 1 lime<br />
1 tablespoon salt<br />
Olive Oil to coat the pan<br />
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<strong>Process</strong><br />
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<em>This recipe makes approximately 6 servings</em><br />
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<strong><em>Part One</em></strong><br />
<ol>
<li>Cut the meat vertically, with the grain, in half or thirds (depending on its width). </li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5331251130403775682" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dw-AFKeibZFbbplh_50ksLP_1v_dwhF2qfjqz87bnMBf72IcLh7UEJq5xiOs2n_gPXsAWsPdPubi-tHBkTQjFsQ-QBLZqljGrRHXMfqHi4W-wXHLTjkodLjp-7-JQIJA7h_N9SfG7eg/s200/IMG_1433.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
<ol>
<li>Add the meat, vegetables and seasoning to pot.</li>
</ol>
<ol>
<li>Add the water to cover the ingredients.</li>
</ol>
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5331251603988123410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAw4LnIlhUKOhHfmGHKYl6PtfmZfqbMlnNRve_8QqkTIQxk__TjRhAqO7nIdfhW2ElD-kVN_0mshmQXNMJIoNEjhlB8Nsy8fb1eDXPgHwz-HXF7gwg-6XXWh5TlYBI4VGPFgwgQOk2nhU/s200/IMG_1435.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
<br />
<ol>
<li>Set pressure cooker as usual. Cook on medium for 30 minutes until the meat is fork tender.</li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5331252237617469746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQuLw99qSOYSuqs2jWvKNXLIS23I84R6xmeaNBPxkAHBfcHB09CiFb0jsNdE_9a8YLbobCEiZpeWCNKWJ99y-N4lydrkDy_D3ArzAgucPrjLWa-iTPJMpJiRr37YR28mVvPJoFImyWq80/s200/IMG_1437.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
<ul><br />
<li><em><strong>NOTE</strong>: If you’re not using a pressure cooker, just follow the recipe as indicated, except let the meat and other ingredients slow boil for at least an hour until the meat is fork tender</em>.</li>
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<li><em><strong>NOTE</strong>: You can also use a slow-cooker setting it on Low for about 8 hours</em>.</li>
</ul>
<ol><br />
<li>Turn the heat off and take pot off heat source. Let the pressure release completely.</li>
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<li>Remove meat and set aside.</li>
</ol>
<ul><br />
<li><em><strong>NOTE</strong>: The broth and vegetables make a great base for soup</em>.</li>
</ul>
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<strong><em>Part Two</em></strong><br />
<ol>
<li>Shred the meat using your hands and/or a fork.</li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5331256501858463282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWftW907HigsR3vUfRPxdYLVehdLppn3ACRjOUItQgcS59QhihphCYco6yX2CHdTCWjTDN-n4FBsoubuA4G_ZzegmyWh9W6qw5g6jPTe4BJl-ktgUOxIgQyRnGl_djuAei7f0j6Km4lQ/s200/IMG_1439.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /> <br />
<ol><br />
<li>Add salt, garlic, half of the sliced onions, and the lime juice.</li>
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<li>Coat a frying pan with olive oil and add mixture to the cold pan without heating the oil.</li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5331257374630342498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBWQQNffiZr6h_G6EAimR6a0eepcEKffq3EdoSodO6UVjdb1uI2I3iw3pYJCa3FpM5suqD8QZxyhMNaPHaOjMegHR12TgpMU1RSbDgc2Yrn4vAzzzxJeAs9Wg0ANT1bhMQQJHvxhLZv48/s200/IMG_1440.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /> <br />
<ol><br />
<li>On medium heat stir the meat constantly, adding additional onions and more oil gradually as needed.</li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5331258234431105186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtEN9PS74QGCuA4YR-wcDARN-m9k-PzOhaHIiC7w_AMRTyoNv-zvMSwI1Ur1ryueJhfr6RCGP3TZInHYQBKgY8emIksh5zNF409jhgwbBP6-C76D-OL2G2tFhK8KAmD0YrGQkJ7-NqbNU/s200/IMG_1441.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /> <br />
<ol><br />
<li>Once the onions are soft and the meat cooked, raise the heat and sear the meat until it’s slightly brown and crispy. </li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5331258825893322722" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hAES1j0mpINTpnT-S5A7mA1TRfGJircT5yAgLFviWFy7hKSwi09kgrTD84FpMnBD1rOb1JsgmvSeKwg8efmEWafwg5_-lnQpqOTkDtDDTSF8SMtfgMdZ84bmJnBhyphenhyphenKLxmIqwtO9mq6E/s200/IMG_1443.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /> <br />
<em>Serve with white rice and black beans, or plantains, or all three!</em> <br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5331259348535031378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5uVAuH6owEVh8mv6kY3SBRXcgJxAJbm4CgwHS5aLLZwjadFMg7LBdxyrJbNRJiwuY0LyrM1t9VjVaZuwO_ojIGRwypoFEysIRYedmqhdSYYbIsIrdFqdtPnje2O3GgRBoOYNKmVPWcM/s200/IMG_1448.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /> <br />
As usual there was wine and great conversation, with some family gossip, memories and secrets being shared – fun! We all enjoyed a wonderful lunch of Vaca Frita and since we doubled the recipe we had enough to take some home!<br />
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¡Buen provecho!Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com9tag:blogger.com,1999:blog-7545260001650625851.post-29655088988389606072009-02-04T17:27:00.027-05:002016-04-02T23:17:01.636-04:00Caldo Gallego de Roberto (Galician White Bean Stew)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGsu9T6zjJs_il13Q4T3QP6oxyw1gU-Ru-WOQl0xV0EM7pQ0qqtl_MOHLuE553Ejq3bDLouaxizwKje54W_ldpPO1A7vs8Us8EEs-xK81mII2j67aBMRkZEur2D_Om0b-VfZe1Clwp_g/s1600-h/IMG_1288.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5299073614315144146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGsu9T6zjJs_il13Q4T3QP6oxyw1gU-Ru-WOQl0xV0EM7pQ0qqtl_MOHLuE553Ejq3bDLouaxizwKje54W_ldpPO1A7vs8Us8EEs-xK81mII2j67aBMRkZEur2D_Om0b-VfZe1Clwp_g/s320/IMG_1288.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Last Sunday we visited Grace and Roberto again - a couple of months ago we learned how to make Grace’s delicious <a href="http://cubanfood.blogspot.com/2008/11/graces-carne-con-papas-cuban-beef-stew.html">Carne con Papas </a>– but this time Roberto taught us how to make his famous Caldo Gallego. OH. MY. GOD! It is so good , particularly when it’s a little cold outside as it was on Super Bowl Sunday. <br />
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Here's Roberto - our teacher for the day.<br />
<div>
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5299088711122000754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLwju2dZic2pc4v0p1gRDePyLnWTSpSvS9aUZ8Mqr3qwXU8d0immuMJQZtMTBQCpkOmVNV6_uhdxRqzmekyo-lb6ABf63JrqKU0fYqJtx6GPXO_mReniqur9tFyKNH83o8FAvJriPbQo/s200/IMG_1290.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
Caldo Gallego is a traditional Cuban dish with origins in Galicia, Spain. It is comfort food for many because it’s so warm and hearty. You can serve Caldo Gallego in a small bowl as a soup course, but most often it is served in a big bowl as the main meal because it contain greens, beans and meat. Don’t let the amount of fat used fool you, the beans and collard greens make it a relatively healthy meal.<br />
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Since it takes a long time to make, it is best to make large quantities and freeze the remainders – it gets better with time. And again, because it takes quite a while and requires some prep work – lots of peeling and cutting – do what we did and get together with a few friends. Be sure the wine is good and plentiful and that you have some “saladitos” for sustenance during the hard work – we had ham and manchego cheese canapés along with fresh fruit.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjixYYcsJDsMgVX1lXZ1cZZfVYW2HYkxdmazXJY4gnhkc4gOyL8MRzExlGMYgo4AkOsoML_2gXMCUc3O0Nz7QNxQugY4kioDn6P63e50jpSjh8ynqNqumv-MVbpvSAstqIUi6b6Y8K66Xs/s1600-h/IMG_1265.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5299073914588173682" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjixYYcsJDsMgVX1lXZ1cZZfVYW2HYkxdmazXJY4gnhkc4gOyL8MRzExlGMYgo4AkOsoML_2gXMCUc3O0Nz7QNxQugY4kioDn6P63e50jpSjh8ynqNqumv-MVbpvSAstqIUi6b6Y8K66Xs/s200/IMG_1265.JPG" style="cursor: hand; float: left; height: 150px; margin: 0px 10px 10px 0px; width: 200px;" /></a><strong>Ingredients:</strong><br />
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8 quarts of water<br />
3 lbs dried Great Northern Beans<br />
5 lbs potatoes – peeled and chunked<br />
3 lbs turnips – peeled and chunked<br />
4 lbs flank steak – cut into large pieces<br />
5 lbs bone-in-ham – cut into large pieces<br />
2 lbs bacon slices (sliced bacon slab or pancetta can also be used)<br />
6 oz. salt pork (or pork leaf fat called “unto” in Spanish) – rinsed and cut up<br />
10 Spanish chorizos<br />
2 bunches of collard greens – washed well and shredded<br />
<em></em><br />
<ul>
<li><em>NOTE: This is what the "unto" or salt pork/pork leaf fat looks like in the package</em>.</li>
</ul>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5299080015364952690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzbCu3MvKIvbbWiGK_qkHjYTRjbJyXaW2VfnyJW-jaCOaHzIc9e7sxVP7Yrna6RmkRqAPvSTOi3j81J0bT8LseEVBqRptjzcN7v973GZPnDvN6-t7wDRoUR0VC1rfLLf6rpCbjHkhx6Q/s200/IMG_1262.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
<strong>Process</strong><br />
<br />
<em>This recipe makes approximately 20 servings.</em><br />
<ol><ul><ol><ol>
<li>Soak the beans between 6 and 8 hours. </li>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5299075066743449298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdI0b0yO8as4Lmp2MYGHmLNYhhISGwzN-BbKa48Gj_ORG8zSbIcraYq2SQi0F1yEi-l5YTGeCVjhOxqIr4dGcoHto9KUdgbRnLl2tE3G7zpWe3O0duOuH9hewmOCTtmjYtpTL35oIqs8/s200/IMG_1267.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Peel and chunk potatoes and turnips. </li>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5299075367256244850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7jc8mSj372S91pxl_W4rBtWqPoL8NSEEtIYpTOX_ZYjBAY1lkMCjHt49oz3nCreNyV9pozBiuiKhMWOor57V2jvlyilueBlGGeBbsm4M5hjbqzozijl4w85wP7a5J57_BERNe5sLBpjU/s200/IMG_1271.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Cut the flank steak and the ham – save the ham bone.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEganKt0JggbdpqhaRMXEnwIVHOQg0KOtiC75uPoLRPCwZRFcA5znIUQvGQpc9DFk6t_5WGcjIMiW2GuV171S4RJNuMQezTJmHQrFhqsWM3wFRK8Ugdz2uenw0tgc56_zqr4yINHqq2WQPM/s1600-h/IMG_1273.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5299075628512905458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEganKt0JggbdpqhaRMXEnwIVHOQg0KOtiC75uPoLRPCwZRFcA5znIUQvGQpc9DFk6t_5WGcjIMiW2GuV171S4RJNuMQezTJmHQrFhqsWM3wFRK8Ugdz2uenw0tgc56_zqr4yINHqq2WQPM/s200/IMG_1273.JPG" style="cursor: hand; height: 150px; width: 200px;" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFwt8gUQhN74yBGV8VuG640o4vj7hCchuuhmTj64czaxFySqmcGlKILOD4jYBWhzglZyKBDGG5T2A3PhqmG2MUHZJAEZNXtSSF9317yeVu_UryEpvKgnqZCJZdZiyeZbiqVxDA6Ps1WA/s1600-h/IMG_1275.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5299075904165502626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFwt8gUQhN74yBGV8VuG640o4vj7hCchuuhmTj64czaxFySqmcGlKILOD4jYBWhzglZyKBDGG5T2A3PhqmG2MUHZJAEZNXtSSF9317yeVu_UryEpvKgnqZCJZdZiyeZbiqVxDA6Ps1WA/s200/IMG_1275.JPG" style="cursor: hand; height: 150px; width: 200px;" /></a>
</li>
<li>Add all the ingredients, including the ham bone – except the collard greens - to the beans and water. <br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5299076433798313730" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdcdRE6vUrAA_1UdaeHtKRG92pWN1XRc1nFe_jMT9jK1_bEDFIQMa-NtquvEgtQ-Y_SaYYrbK6011fgCczRMN1aDxVuCQYGcll8srmMOzvv9GlJXwRrhGYmkw4FWceqkg5a3AVX8RCYFg/s200/IMG_1276.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></li>
<li>Bring to a boil - it doesn't look pretty, but it's OK - it'll get better.<br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5299076777241510930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtudNo1EtaNFMqWBAMNepP0fgfem6ttrSpegWw33GJqivzej_0qcqzr041Kqy12x42YQE1d5FuTgYSJaWllFYKlLuzT72-EXUi1Hbi8zL0K0-1sGOykI2d3_yJGFDA9Lti3jcuJfNKugw/s200/IMG_1279.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></li>
<li>Set temperature to medium and cook until the beans are ready - approximately 90 minutes. <br />
</li>
<ul>
<li><em>NOTE: At this point the broth will be a reddish-orange because of the chorizo. Don’t panic! It will change color once the greens are added.</em></li>
</ul>
<br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5299077297856449634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZCTB3H0ZuSBBirn1NM-x1jleilatnxhQTaAfbKHlkkMwsrjTR7xi7R8GVVtahrD4bVk4DbeN_7Yq9dEh_2GLzelVSuVAFvMlSmiV6BcHmRZ046vGviMWaVDi-omSzth-vrulZsxns1s/s200/IMG_1282.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>
Wash, shred and add the collard greens. </li>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5299078153848331650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqw-uwEz3fu4koNs4eGYH61Jxv7Pr6KYlrR9zmWJpheL2q4scPKUjPQyiJxlBO7vbd24eUJ6lBrBLDReDz-KiA90i99_-98ZL4lANBeWfgAUfZ8-GNbVO_kKsG2udxkRxS-wXCvx-cgg/s200/IMG_1285.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Cook for an additional 30 minutes. </li>
<li>Remove the flank steak pieces, the ham pieces, the chorizo and the ham-bone and serve on a separate platter. </li>
</ol>
<br />The finished product!<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5299078668206431266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapZlRZjq4RY80qIGqhCkpDdOt-MePsiEbFwY3uuPpwYSPx2dSb3LxKiAh0f5bgS7gvWKm3ZIgixXGTojAjGw2S6SL6kH6YE1CGPkgBAJVurTIWpJbTrkHMfTFUNhYZrcHIvCFL8dkbnc/s200/IMG_1289.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />Serve with crusty bread - preferably Cuban - and a hearty Rioja wine.<br /><br />¡Buen provecho!</ol>
<ol> </ol>
</ul>
</ol>
Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com10tag:blogger.com,1999:blog-7545260001650625851.post-12196050515077352272008-12-01T22:48:00.040-05:002016-04-02T23:17:24.038-04:00Crème de Vié de Cris (Cuban Egg Nog - sort of)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA2INgN5GmGv5vjIYfHwbPYHi_qm7NNEjPqUl_5kkwspLEKPh3GqvSB07LGBhJdbbsbl5m240dK2fr2SeM-Fbo88eYm9xr-DKHrUj8JPbWjVtJmA2bskUthlr5OzPA9Z9Ek8PyjEjQoDg/s1600-h/IMG_0992.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5275036395660271458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA2INgN5GmGv5vjIYfHwbPYHi_qm7NNEjPqUl_5kkwspLEKPh3GqvSB07LGBhJdbbsbl5m240dK2fr2SeM-Fbo88eYm9xr-DKHrUj8JPbWjVtJmA2bskUthlr5OzPA9Z9Ek8PyjEjQoDg/s320/IMG_0992.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<span style="font-size: 100%;"><span style="font-size: 100%;">We finally got Cris to teach us how to make her famous Crème de Vie (pronounced <em>crehm deh vee or crehm deh vieh - it's supposed to be French!</em>). She's been bottling this stuff and giving it as a Christmas goodie for years, and it is always very well received. Now she's decided to share the knowledge. She told us she's tried several recipes through the years and has taken elements from several until finally settling on this one.<br /><br /><span style="font-size: 100%;">After the lesson, we spent the afternoon enjoying pastelitos and other snacks. Cris had made a batch of Crème de Vie weeks ago so we were able to enjoy a glass or two. Everyone got a bottle of the fresh batch to take home and enjoy over the holidays.</span> </span></span><br />
<div>
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<span style="font-size: 100%;"><span style="font-size: 100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXAFkE_oo9_Md2eVzirBNehncj9xblzt0WmywLokHhwP8AWbwBLC-2yO3E_ScNCaC8vPLb3k5WLuxdNm9YWCLhELIwdnUWYlJ8wzKb8DcUsI1gZBrHVszhXpKx88K5WenMv7W_nXwIJQ/s1600-h/IMG_0982.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5275038375043729826" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXAFkE_oo9_Md2eVzirBNehncj9xblzt0WmywLokHhwP8AWbwBLC-2yO3E_ScNCaC8vPLb3k5WLuxdNm9YWCLhELIwdnUWYlJ8wzKb8DcUsI1gZBrHVszhXpKx88K5WenMv7W_nXwIJQ/s200/IMG_0982.JPG" style="cursor: hand; float: left; height: 150px; margin: 0px 10px 10px 0px; width: 200px;" /></a><strong>Ingredients</strong></span></span></div>
<span style="font-size: 100%;"><span style="font-size: 100%;">2 cups sugar<br />1 cup water<br />8 egg yolks<br />12 oz evaporated milk<br />14 oz condensed milk<br />1 tsp vanilla extract<br />1 ½ cups white rum<br />Ground nutmeg for garnish</span><br /><br /> <span style="font-size: 100%;"><em>This recipe makes 1 quart of Crème de Vie</em></span>
<br /><br />
<strong> <span style="font-size: 100%;">Process</span></strong>
</span>
<br />
<ol><span style="font-size: 100%;"><span style="font-size: 100%;">
<li><span style="font-size: 100%;">Bring sugar and water to a rolling boil until the sugar dissolves and the syrup lightly coats a spoon. Set the syrup aside to cool. </span></li>
</span></span></ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5275039662674279554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyFic9gqnvJ-n1PAcoZqdmcJXdGHMI9mRS5nm9Ou5MJ6SgLVA2C_ALxSfNPA3IuADKafkT43TSnqyEPXFikbSo40V37oqZAeDYyPRVFm25AwpuruaI93a9h-sun4Dk6BKDAtsy_7u3a7o/s200/IMG_0984.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
<ol>
<li><span style="font-size: 100%;">Separate and lightly whisk the egg yolks. </span></li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5275040631104360178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-SRoiKx4Z08iE7jYybcDRnwiCILTWpV2etlpFMAIJ-EPZQTYuWgjSzuqSJljE7arpSB5l4bqwWGda38QbrAY8aG5ZAahuELL8urNchlntNXn5SPNZh1GKd82sTianqyy2xYLgDGz0q4/s200/IMG_0985.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
<ol>
<li><span style="font-size: 100%;"><span style="font-size: 100%;">Add the evaporated and condensed milks to the yolks and whisk. </span></span></li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5275050243199550226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqIdXrdWHj0bf-VelnruMKgQ_aCZb_GM9XLl6OmFVI4r3Y7WAd0VuuvpqW1teZc2wGHc7waLsqvAX0fq5hKXvl09h2nQQUTalXWPn_cMVwt0V_1nW-ckSM2OHmjczupunzJBJCdBKjPmc/s200/IMG_0987.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
<ol>
<li><span style="font-size: 100%;">Add the vanilla and rum. Mix well.</span></li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5275050539925656642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiOLoOCgDU49Q5tmWXKaxvmfYy9Ndbehct1NDxIzfIXVj3oaU9eDnfR3W44SvFN5gogFRGLyM5xBlot6KANcknrCNYK961yBWqOKrtP41zDPlSH4cHngnLAA_O7hjeW1a9EEtPU-QL-qU/s200/IMG_0988.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /> <br />
<ol>
<li><span style="font-size: 100%;">Slowly add the syrup to the egg mixture after ensuring the syrup has cooled. Mix well.</span></li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5275051447514247410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjhmwe0oScavragJzDcJR7NtC694sTZDO8eh93krjHgyzgj_pDHU3dumKdkfbkbnwa51xDBdydjMz14gmmwv1Ty4nFmt6OnwCOmrO_OO2PilFAm5XMajyRLRktBQg_hsnm8rPz3OYjFI/s200/IMG_0989.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
<ol>
<li><span style="font-size: 100%;">Strain the mixture at least twice to ensure all solid pieces of sugar or egg are removed.</span></li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5275051754448984594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKCWuXUUtHHopDlwnsffmtxlzvUe1VsHcsD7hXNavUO3DJN7D8l2qqZn_ecT8MRHJAZZo5ztqqPBhX7dH9WRpCdIrumenKe6mcThWf5HNDpBSBQgNID93dVTZDHBkNusg5vNBhvLIfXs/s200/IMG_0990.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /> <br />
<ol>
<li><span style="font-size: 100%;">Pour into bottles and let them sit for about an hour. Store in the refrigerator.</span></li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5275052159078602066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz73bEMMboiJelJlRCaps154yQ1CgEBvqXI8eyHsufWjrij87E90rjcSCo6dFrfP_KmMPxGmgx4mJKPreh2HjK2oPeBDAEAwM0apC8jli0r5tHQ_cloWyI5pzbHqKR4KgUZIIuDZaA35k/s200/IMG_0997.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
<ol>
<li><em><span style="font-size: 100%;">NOTE: Cris recommends refrigerating the crème de vie for a minimum of three weeks, the longer it's stored the smoother it gets.</span></em></li>
</ol>
<ol>
<li><span style="font-size: 100%;">Serve chilled in a liqueur glass</span> or a small glass - a little goes a long way! Garnish with nutmeg if desired.</li>
</ol>
<span style="font-size: 100%;">
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5275052479512588450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXC0wRodEDCAf6CRYi_VSTqM4K85oO1VWmmRsyJk1YWXIsDTnrTFEcF6KW5_5xmuzfJN-rUQ0AaiIInCxrEVXe1Lehs7HKLgdqQFnJnbvT0tJLj2wA1oF6FcMe2jRJ5vwLnycOtYzZci4/s200/IMG_0993.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
<span style="font-size: 100%;"><span style="font-size: 100%;">¡Buen provecho and feliz Navidad!</span></span><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5275053003866050562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjACKGjCOobIS3khnUiM3hpMMs4fopeHRGjcKn6fkYS-tHBmrYEn0ByzoWCm9uu5Z8oxrnVaOKqh-7zjHFkpm2FbkhMpfRqWctfFR8SsnLQCw44HQJ8JmpFHpADHrju4NkYi2nuqvfG41Q/s200/IMG_0996.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
<span style="font-size: 100%;"><span style="font-size: 100%;">Do you have any traditional Christmas recipes to share?</span></span><br />
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<span style="font-size: 100%;"></span></span>Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com11tag:blogger.com,1999:blog-7545260001650625851.post-82896735586285698652008-11-12T21:10:00.009-05:002016-04-02T23:17:52.071-04:00Carne con Papas de Grace (Cuban Beef Stew)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-94QeV-KZSYTgem46UssrI7kU_YrOBTy6TZJwSSoO8hf4S1wGuHpMR2htGMhYIwj9TeoxtTFU6XMcJKwX53hLPyHsm0prU5AQtZDWjgha7LDQYNm8hKzqS2n_u6OyZJgiIjMe2lh-0Co/s1600-h/IMG_0891.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5267956018905330354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-94QeV-KZSYTgem46UssrI7kU_YrOBTy6TZJwSSoO8hf4S1wGuHpMR2htGMhYIwj9TeoxtTFU6XMcJKwX53hLPyHsm0prU5AQtZDWjgha7LDQYNm8hKzqS2n_u6OyZJgiIjMe2lh-0Co/s320/IMG_0891.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Several requests for a good and simple <b>Carne con Papas</b> recipe have finally been satisfied. Our teacher Grace welcomed us into her home so we could learn how to make this delicious Cuban comfort food. We were joined by family members who only added to the fun!<br />
Grace served the carne con papas with white rice along with a delicious avocado and tomato salad followed by an amazing flan - we're going to have to recruit her to teach us how to make that flan - and of course, cafecito! Oh and there was plenty of wine to go around of course.<br />
<br />
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDTyKPZWs8T0U3e3csOEfFKGJo2PONk7sgkhA4T9I4OscEv21UH2v7Ec6mWXfwBbSc5dDrGSrBvsrTcQBgdV6nYZqt9IwlPA5iJwuQDZhv5LhMrDjdaQceCimhYH87qnxzFSn69cqIz9k/s1600-h/IMG_0884.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5267956405395703506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDTyKPZWs8T0U3e3csOEfFKGJo2PONk7sgkhA4T9I4OscEv21UH2v7Ec6mWXfwBbSc5dDrGSrBvsrTcQBgdV6nYZqt9IwlPA5iJwuQDZhv5LhMrDjdaQceCimhYH87qnxzFSn69cqIz9k/s200/IMG_0884.JPG" style="cursor: hand; float: left; height: 193px; margin: 0px 10px 10px 0px; width: 233px;" /></a>Ingredients</b><br />
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4 medium onions - chopped<br />
2 medium green peppers - chopped<br />
1/4 cup corn oil<br />
5 lbs Beef for stew<br />
2 tsps Lawrey's Garlic Salt with Ground Parsley<br />
4 lbs medium potatoes - peeled and chunked<br />
1 lb jar Ragu Traditional Pasta Sauce<br />
2 14.5 oz cans cut green beans - drained<br />
<br />
<b>Process</b><br />
<br />
<i>This recipe makes approximately 10 servings.</i><br />
<ol>
<li>Sweat the onions and green peppers in the oil until the onion is translucent.</li>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5267957605178022066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHbzeahWBxBy4zv6SWbuDGuYW89ULJPmiQbgrglYpc8Gc3ct7XOoD7fHfSJBHJ9U2IRkMycQ7te2IH8muGSS9Hanhwk-gkddU5lE-XQ7hCsDfUAeCceW_7YNYmUs3ZvDNl60M4ZWA4Vs/s200/IMG_0887.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>If necessary, cut the beef chunks into large bite sized pieces.</li>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5267957892047347090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_CDlc2uj0eJXwPyeXW-MPO3_nxp9ys9jwagEyWEtR_7TzHKpQoRr9qStIBQTNBN9WF3_oh5epvZuKFyR7_GfKIDNJfiS47ppYyptRyEs-_CVmHNB0Y3qE-qduCGHrLBda6G95GpxKBI/s200/IMG_0888.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Season the beef chunks with 1 tsp of garlic salt.</li>
<li>Add the meat to the onion and pepper mixture. Stir to brown evenly.</li>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5267958593320359826" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBgxr6TnSagiPaBrqoMw5VzukRyhd9v2T6hE_HlW8ZDc0H_1Tvn7XzrdHOpj5eLfUmN9LWJZfawjPapNI9bIj9LMWRAWbZl2FWf67JddC6SwLHtBJVUojCy1YbTIyejYmUwGojmHkPqc/s200/IMG_0890.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Season the potatoes with 1 tsp of garlic salt and add the potatoes to the pot.</li>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5267959037807598274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4tE4TCyonzenPVzyQlSphNhtOsZUhR4Jy54lOg_4-GkpiKAsakm2p7-aFmw4VMzx9ob3HSj2JrLTL08H7S2V6dBhYOlH3-8tzjzx2BlgifHPSut8NHu5__Mb0AJjomvJ5Vf-k4n2c3k/s200/IMG_0892.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Add the pasta sauce.</li>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5267959371242478930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBAWRTw8O6aVeGs0jFuMR-HV5EvXBsA1kCdrd5y5_WC5aPRgOSwLIsCtgdPdCcz930ngXjH_mQ73LAm53BnbGs-P5hqJi-xN95D9Xdt3331JKUug4TEBGq7WLnb_7u7BJpoBL2oUSdiao/s200/IMG_0893.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Cover and cook on medium-low for 25-30 minutes, until the potatoes are tender. Add the green beans.</li>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5267960705561384306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iXx6zBJVDg0SwEIFwhUqFLniopERlVM8N6pzra895rWsNka0wh4CNtmxDjFkI3wBDGB2ILv75dzb9ofpmGnOZACETClszlpeZ1mwTzb-qBRNHK4ioRZmSDHhfw7Zh5DVbjBbFldCqHs/s200/IMG_0895.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li>Cook for another 10 minutes, setting the lid ajar so some of the liquid can evaporate and the sauce thickens a bit.</li>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5267961012097585954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBpN3cLuJtJnrbQC_oMkoBcI5EapTvPGOw4LqI68sUUdt0HhQfBVL9_wA58glsyymjtEt2D0x1iA1eAQWmhmRiPqR0X0YWa5L6bdWzjizYI00p4-elr9yOPbSOY8RYd25cN0VzU9EUUY/s200/IMG_0896.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />
<li><i>Traditionally served with white rice.</i></li>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5267962063615428722" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2scxhr707ahwNyIpLEOFdkZ8_Twj05wyqhNh73iuNGyP6aXcYBO2RBtkyGVeHzV6QLJa5xazQ4HVoLi-13WR1wV7XCQyuBbgYHiA626cf9y4KbZlBQ7hbGlt09chB-2reH6fm84hpe-U/s200/IMG_0897.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></ol>
¡Buen provecho!<br />
<ol><img alt="" border="0" id="BLOGGER_PHOTO_ID_5267962891028222034" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1mV3RgmTsfsll4Pvg0IAz6jv9tnhysFmEnUKrpcIgMx42LZG8JwOtbHy-BuOvXQTC12OhHrwS3dBShK1itJKe15eK7O87SVj2uCm4oYBXb0FCInbefnb1iwzG9xZ4ip-NgqUIMFUuHI/s200/IMG_0898.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></ol>
Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com4tag:blogger.com,1999:blog-7545260001650625851.post-5670279988894518872008-10-29T21:42:00.004-04:002020-01-21T06:59:34.673-05:00Potaje de Lentejas de Miriam (Lentil Soup)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9iUEbhRVSpoBou2fGfM9oY8hyphenhyphenzMegphSASbxMIdDShjzVrSvsVUYQLuu5EYSpfaqEe5oMjGS-QCnZp17_9nCEFLykgio9wSpnrd34mr4DzUJnyCn7wGsAlxCoeGrMrm1H7mDXJ2pfGM/s1600-h/IMG_0865.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5262752294249292850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9iUEbhRVSpoBou2fGfM9oY8hyphenhyphenzMegphSASbxMIdDShjzVrSvsVUYQLuu5EYSpfaqEe5oMjGS-QCnZp17_9nCEFLykgio9wSpnrd34mr4DzUJnyCn7wGsAlxCoeGrMrm1H7mDXJ2pfGM/s200/IMG_0865.JPG" style="cursor: hand; display: block; height: 168px; margin: 0px auto 10px; text-align: center; width: 222px;" /></a><br />
Miriam, our very first teacher - the one who taught us how to make <a href="http://cubanfood.blogspot.com/2008/02/miriams-ham-croquettes.html">croquetas back in February </a>- once again shared her culinary skills with us. This time we made Potaje de Lentejas – which was perfect for Saturday’s stormy weather.<br />
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The fact that Miriam was the one who taught us how to make this was inevitable, as she is in charge every New Year’s Eve for making lentil soup in order to observe the New Year’s tradition – eating lentil soup on New Year’s Eve will bring you prosperity the following year. So amidst all the other “traditions”, the lentil soup is a mainstay.<br />
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This time we met at her daughter’s house and then followed the “class” by having a great dinner – Miriam’s sister made a pork loin. (By the way, that same sister, her name is Nora, will be teaching us how to make Turkey Fricassee some time next year.) Accompanied by some hearty red wine, a salad and good friends, it was delicious!<br />
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We had a great time as always, sharing stories of Miriam and her sisters’ travels all over the world, reminiscing about early days in Miami, and just laughing and being silly. It was a wonderful afternoon.<br />
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<strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQNTWcPWialCMa8uWx5E9F-zewxzBOtHj51c_DQtpgNib-9cNqclHNC6zOpgCJfEYBg1Bpt3UoYKxwnHUHAGyfsCh-Okjy1_e7os5JabuoULZUac-M1tiBKDISPadJK10L3f04FqeTOU8/s1600-h/IMG_0850.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5262748336256080434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQNTWcPWialCMa8uWx5E9F-zewxzBOtHj51c_DQtpgNib-9cNqclHNC6zOpgCJfEYBg1Bpt3UoYKxwnHUHAGyfsCh-Okjy1_e7os5JabuoULZUac-M1tiBKDISPadJK10L3f04FqeTOU8/s200/IMG_0850.JPG" style="cursor: hand; float: left; height: 150px; margin: 0px 10px 10px 0px; width: 200px;" /></a>Ingredients</strong><br />
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14 oz. bag of lentils<br />
1 medium green pepper - chunked<br />
8 cups of water<br />
1 medium onion – minced<br />
5 cloves of garlic - minced<br />
2 carrots – peeled and sliced<br />
1 packet or cube of chicken bouillon<br />
1 packet of Sazon Goya – the one with Coriander and Annatto (<em>this can be replaced with any Latin seasoning with coriander</em>)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgg7r4TlG4GIzbraq2gmIgszzCxUVqAyH8SjxsdH1u5WMA1fvynnPJvzyAMgXlNDxLplTQnk45SEP05-OPtDOBgluHW4YtG3dbUUgy-gtofTRa9Mto7J4wCQ6aEgNQxVKPbMbkNGsZo0/s1600-h/IMG_0852.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5262748826893709234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgg7r4TlG4GIzbraq2gmIgszzCxUVqAyH8SjxsdH1u5WMA1fvynnPJvzyAMgXlNDxLplTQnk45SEP05-OPtDOBgluHW4YtG3dbUUgy-gtofTRa9Mto7J4wCQ6aEgNQxVKPbMbkNGsZo0/s200/IMG_0852.JPG" style="cursor: hand; height: 94px; width: 123px;" /></a><br />
1 chorizo – sliced<br />
2 small smoked ham shanks<br />
3 tbsp olive oil<br />
5 tbsp tomato sauce<br />
Salt to taste<br />
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<strong>Process</strong><br />
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<em>This recipe makes approximately 10 hearty servings.</em><br />
<ol>
<li>Sort through the dry lentils to remove foreign objects. <img alt="" border="0" id="BLOGGER_PHOTO_ID_5262749272144930578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKxJ-O7toQvaZilvfkJ_vZ02h_ArS0FM9DUc0TyNWyN8zZ5vXfvVf3NiU5kmb6CmUTkjffbHqzHdWf7-knT0WXxHpCPOUYYiskHHiXkylERianUPkbPWl4Hpl3-mNl0f3MQ5-dVs1yHjE/s200/IMG_0854.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></li>
<li>Rinse the lentils. <img alt="" border="0" id="BLOGGER_PHOTO_ID_5262749665536889042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAE79MM3hoT1vFqbgLdNXkuP6zpcViJ0U0UK-UBDrRaeNspHgMLRUC8k7Eq-X-txeg7pEehUgmmUm6cVALCWiAA2iNMa-R3_qzs1ClGcZAlplyRrXbD3fI7VYgXaVkkLKn5TVG_j2muSc/s200/IMG_0855.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></li>
<li>Add lentils and peppers to the water.</li>
<li>Mince the onions and garlic together and add paste to the lentils.<img alt="" border="0" id="BLOGGER_PHOTO_ID_5262750094494789122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHqcNNLTgdGCm7zfPROxvF2-5g7lcGSJLwVjgS8ADIgAI9izBTTAaPN5xAAUrXDH4kQ6eAngjlx-Jb8S0jpEOT8-l63NbyLoTueOhKA1K7tcZghaLiSugY0ziXliEvVy-5E-_jVIFDlPQ/s200/IMG_0858.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></li>
<li>Add everything except the salt to the lentils and water. <img alt="" border="0" id="BLOGGER_PHOTO_ID_5262750461792838738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZsj8L3J_H_tz0EwXpw65U8nkSXsDo4451GGunsefBYiZmnyFszzowKZby4ffEB_vM_r-rEqLVZJE544RMfZhY79OaKowUNSrf1n0w0NGk2eJsjkWe_qZ_Fk0ItSh0UQMfWvvL5SktnLk/s200/IMG_0860.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></li>
<li>Set on high until it comes to a boil.</li>
<li>Taste the liquid and add salt to taste.</li>
<li>Set the temperature to Medium-Low. Cover and cook for 30-40 minutes.</li>
</ol>
<ul>
<li><em>NOTE: Some lentils absorb more water than others and you may want to add more water to get it to your preferred consistency as some like it soupier than others.</em></li>
</ul>
<ol>
<li>Once it has cooked and thickened, take out the ham shanks. <img alt="" border="0" id="BLOGGER_PHOTO_ID_5262750943165285826" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzbxINyh_FGYtj27NUbSDToBhul7hQRx6AaHPsryzdqtfxTvH8IGRvYNFeq7-acPpoB1k5gp__E-2qqv856nsxTL2hayLc0JxlYZH9Vs-9TGSpPeCFKbJKceSj2jDezTkT-Duw7BXFmR8/s200/IMG_0862.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></li>
</ol>
<ol>
<li>Strip the meat, shred it and put back into the soup. Stir well.<img alt="" border="0" id="BLOGGER_PHOTO_ID_5262751507762229730" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYzOaynSJB8qmVsrCKKgWFheHhtWh55VUIzZow_GEAjZFjBVyYOIqLc9bSViWddj0PeKXN1IVIljChDdVW8SWtYo_fDNauDOYTmTCE4nDKhFX8RJI6GyDoII85CdZ_Cm7L0FXsSg_XLOs/s200/IMG_0863.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></li>
</ol>
<ul>
<li><em>NOTE: The green peppers are cut into chunks so they can be removed if desired. Their flavor may overpower the lentils if the soup is stored for later use.</em></li>
</ul>
<ol>
<li>Take off heat.</li>
</ol>
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5262751946129406530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbENIV9B5MqGwxGJeUmU-5qs4WC2lKXJjMVg-AWyOn2W-GqN-kRQccH8TDZYjoHSkO2SyriiwLtfT75Uknh_e19BOEQqf9DKDcCrE0BZELk3ynK6xUUUZiCASCAyohLL4AofCeh1h22Y/s200/IMG_0864.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
<li><em>NOTE: The longer the soup sits, the more it will thicken.</em></li>
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<li><em>Serve as soup or over rice.</em> </li>
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5262752632707950146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDirSL2ASG60DIWkjkXml_D_OicVbz_ow50xiA-fQGudzkGcth68CkgIS5fUtqyzvhynrWKxj-iEJiUTm92NncE0F4xScm82JutD4W_ekrd2FKdP7bG__2bH5cS-9Lx-s5OTTu_RwqoFI/s200/IMG_0866.JPG" style="cursor: hand; display: block; height: 168px; margin: 0px auto 10px; text-align: center; width: 224px;" /><br />
¡Buen provecho! <br />
<br />
<br />Hildahttp://www.blogger.com/profile/02606429468531084214noreply@blogger.com12