Gail/Vanessa - Cuban Recipes?

[lanie]

I don't know whether there is a thread out there for cuban recipes, but just came up on the rice thread. Have just started making cuban recipes, Picadillo and Carne con Papas and enjoyed so much that I would really like to branch out a little as I am sure there are tons on the BB would also love to try cuban recipes.

The Cubans - Gail and Vanessa - please come to the rescue!

;) Elaine

Going to give the two I tried - not sure how authentic - and perhaps someone has a different spin on them:

Meat and Potatoes (Carne con Papas)

2 lbs. Stew meat (works great with flank steak cut into pieces)
½ cup olive oil
1 tsp. Salt
1 tsp. Paprika
½ tsp. Pepper
1 bay leaf
1 onion
3 cloves of garlic
1 green pepper
1 small can tomato sauce
1 cup cooking sherry
1 cup water
2 lbs. Peeled and cubed potatoes

Cut meat into small cubes and season with a little garlic and onion powder. Heat up olive oil and sautee until slightly golden, add paprika, salt, pepper, bay leaf, chopped onion, crushed garlic cloves and chopped up green pepper. Continue cooking until onion turns slightly golden. Add the tomato sauce, cooking sherry, and water. Keep on cooking, covered, until meat is almost cooked (this depends on the cut of meat, but it should feel tender), then add the potatoes. Lower heat, cover and cook until potatoes are ready. Check flavor of sauce and adjust if necessary with additional salt, pepper. Also if sauce dries too much you may add a little water. Optional – may add pimento stuffed olives and capers (about 2 tbsp. Each prior to adding potatoes).


Picadillo
(Cuban hash)

3 tbsp. Olive oil
1 onion
½ green pepper
½ red pepper
2 cloves garlic
1 ½ lb. Ground beef (I use ground sirloin)
½ cup tomato sauce (small can)
¼ cup dry sherry or cooking wine
¼ cup pimiento stuffed olives
¼ cup raisins
onion powder
garlic powder
salt and pepper to taste

Season ground meat with salt, garlic and onion powder. Set aside. Chop onion, peppers, and garlic very finely or use mini-chopper. Heat up olive oil and sautee the onions, garlic and pepper, making sure it does not burn. Add meat and cook stirring so that beef breaks up into little pieces, making sure it does not stick to the bottom. When meat is no longer pink, add tomato sauce and wine and stir thoroughly. Add olives and raisins and cook at very low heat for 15-20 minutes. Taste and adjust flavors as necessary.

If you do not have cooking sherry, you may substitute with 2 tbsp. Vinegar and some water.

Optional: you may fry up a couple of potatoes in little cubes, drain and add to the picadillo just before serving. Traditionally this is served with white rice and sweet plantains. Also as a variation, you may serve with a fried egg on top of the rice. This will serve 4.

[Gail]

Let me straighten this out before Vanessa does. Although it's a hop-skip-and jump from Cuba and the two islands have an enormous amount in common, I'm learning, Vanessa is Puerto Rican. (But yes, she CAN give you a lot of Cuban recipes as well as wonderful Puerto Rican ones. ) And I'm officially only half-Cuban...

That said, I'm going to take the lazy way out for the time being and give you links to recipes already posted:

http://www.cookinglight.com/vbb/showthread.php?threadid=11079&highlight=Cuban

http://www.cookinglight.com/vbb/showthread.php?threadid=11098&highlight=Cuban

I can't find this one in the search, so:


POLLO DORADO AL HORNO CON TOMATES, ACEITUNAS Y ALCAPARRAS
(Golden baked chicken with tomatoes, olives and capers)

2 garlic cloves, minced
1/2 teaspoon dried thyme
3 tablespoons malt or cider vinegar
1/2 teaspoon salt
1/3 teaspoon freshly ground black pepper

I always estimate the above, but use a lot more than called for since it's the major flavoring.

1 frying chicken (4 pounds) cut into 6-8 serving pieces
2/3 cup flour
2 tablespoons butter
3 tablespoons olive oil
1/2 cup white wine
2 large onions, thinly sliced
1 large tomato, peeled, seeded, and diced
1/4 cup chopped black olives (I prefer sliced)
1 tablespoon green capers
1 tablespoon chopped fresh parsley for garnish

On second thought, I probably estimate this WHOLE recipe...

Preheat the oven 350º F. In a small bowl, combine the garlic, thyme, vinegar, salt, and pepper. Rub the mixture all over the chicken pieces. Place the flour in a shallow plate and dredge the chicken in it. (What a mess!) In a large skillet, melt the butter with 1 tablespoon of the oil over medium heat. Lightly brown chicken on both sides in the skillet.

Transfer the chicken to a large casserole or baking dish. Pour the excess fat from the skillet and discard. Deglaze the pan by adding the white wine and cooking over high heat for 2 to 3 minutes while scraping the bottom of the skillet. Pour the wine around the chicken.

In the same skillet, heat 1 tablespoon of the oil over medium-high heat. Sauté the onions until lightly browned. Cover and simmer 3 to 5 minutes over medium heat, until the onions are tender. Uncover, raise the heat, and sauté until all the liquid has evaporated. Place the onions around the chicken.

In a small bowl, mix the diced tomato, olives, and capers with the remaining 1 tablespoon of olive oil. Combine well and sprinkle around the chicken.

Bake for 1 hour, or until tender. Serve garnished with sprinkles of chopped parsley.

(From: A Taste of Cuba)


I'm not including any black bean recipes, 'cause I KNOW I've posted that numerous times, so you can find it well as I can.

Your picadillo looks fine-- really there are endless variations. I've seen it with the potatoes, as mentioned, or with almonds (my mom happened to have eaten picadillo for dinner last night and mentioned the almonds to me). I've also seen it with capers. My aunt sometimes chopped up those little yellow waxed peppers in addition to raisins and green olives.

My carne con papas recipe isn't that different from yours other than slightly different proportions of ingredients, plus it utilizes chopped whole canned tomatoes instead of sauce, plus oregano, parsley, capers and peas. Honestly though, I don't ever cook this, 'cause we're not big on stews in this household.

Seems to me you need some seafood recipes. Or was there any type of recipe you were looking for in particular?

[Vanessa]

HI. Unfortunatelly I was typing and something happened I lost what I typed. Well let me start again by saying in latin cooking we marinade our meats and poultry a day before or early on. We use a mortar and pestle to create a paste of garlic cloves and salt to which we add dried oregano, cumin if making pork or poultry seasoning if making poultry, olive oil, vinegar. We then rub this on the meats and refrigerate.
In Latin cooking generally speaking you will have rice, beans (red, black, pigeon peas etc) white rice, salad, maybe a side dish of green plantains fried tostones or maduros fritos which is the very ripe plantain fried. then you will have your poultry or meat (or seafood). Instead of french fries we use different root vegetables and fried them or something similar to Southern hush puppies called surrullitos). For desserts we have fruits or flans but for everyday most don't. We have awsome pastries like brazo gitano which is like a jelly roll cake stuffed with guava.We also have bread puddings made with passion fruit, or more traditional ones, we take ripe plantains and transform them into dessert (platanos en almibar (syrup). We also have desserts with mango, coconut, parcha, rum things easily found in an Island. I would say mom makes desserts when we have company or at holidays etc.
Going back to recipes :
A common dish might be pollo encebollado (chicken with onions
1 chicken cut in pieces and marinated
1 1/2 pounds small potatoes peeled
1 pound onions cut in rounds
1/2 cup Consomme orchicken broth
2 Laurel leaves
2 ounces of butter
Saute the chicken pieces in a little olive oil so they get some color then add the ing listed except the butter and put on high heat til it reaches a boil, then cover and lower heat to low and cook for @ 40 mins, then add the butter uncover and cook about 20 mins more

Yellow Rice with Shrimp and Mixed Vegetables (Arroz Amarillo con Camarones y Vegetales Mixtos)

INGREDIENTS:
2 tablespoons annatto oil
1 tablespoon oil
1 pound medium shrimp, peeled and cleaned
1 cup frozen mixed vegetables, thawed
2-1/2 cups short-grain rice (you can use long grain) When using long grain for every cup of rice you need 2 of liquid
4 cups boiling water or chicken stock
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon curry powder

1 Heat the oils in a large pot with a tight-fitting lid. Saute the shrimp over medium-high heat for 2 minutes. Add the mixed vegetables and rice. Toss well and continue cooking for 1 more minute. Add the boiling liquid and seasonings. Cook until the water has evaporated. Stir, lower the heat, and cook for 20 more minutes, stirring after 10 minutes.
2 Note: If you want rice with a spicier touch, increase the amount of curry powder.
To make annato oil you heat 1 cup of olive oil in small saucepan add 1/4 cup annato seeds and cook 5 mins on low. When the oil is rich orange color remove and let cool, strain and keep in glass container.
Annato is used for the bright yellow color it imparts to dishes, its used frequently since its easier to find and cheaper than saffron on everyday cooking

Fried Yellow Plantains (Maduros Fritos)
1 cup canola oil
3 yellow plantains, peeled and cut into 2-inch slices
Heat the oil in a skillet and fry the plantain slices until golden brown on all sides.

Chayote Salad (Ensalada de Chayote)
4 medium chayotes
1( 6-ounce) jar pimientos, drained and diced

1 Peel the chayotes and cut each into 4 pieces. Boil in enough salted water to cover for 20 minutes, or until tender. Let cool at room temperature. Add one of the dressings and toss gently.
- Cilantro Vinaigrette: 3 tablespoon olive oil, 1 tablespoon vinegar, 1 tablespoon chopped cilantro, salt and black pepper to taste.
- Sherry Vinaigrette: 1/4 cup sherry vinegar, 1 tablespoon Dijon mustard, 1 cup olive oil, salt and black pepper to taste.
-Citrus Vinaigrette: 1/4 cup fresh lemon juice, 1/4 cup fresh orange juice, 2 tablespoons fresh orange peel, 1 cup olive oil, salt and black pepper to taste.
-Tomato and Basil Dressing: 2 tomatoes, chopped, 1/4 cup chopped fresh basil, 1/4 cup cider vinegar, 1 cup olive oil.

Rice-Flour Fritters (Almojabanas)

1-1/2 cups rice flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon black pepper
3/4 cup milk
3 eggs
1/2 pound Puerto Rican white cheese, grated *a queso del pais cheese or here called Farmers cheese
3 cups corn oil
1 Combine all of the dry ingredients in a large bowl; add the milk. Beat the eggs into the mixture one at a time. Add the cheese and let the mixture sit at room temperature for at least 2 hours before frying.
2 Heat the oil in a frying pan until hot but not smoking. Drop the fritters by spoonfuls and fry until golden brown on both sides. Drain on paper towels.

[lanie]

Thanks so much Vanessa & Gail - those recipes are great, opening up a whole new world for me - love it! Yep, Gail, managed to find your black bean recipe and getting on that tomorrow :D

I really appreciate both of you replying.

Elaine :)

[sneezles]

While I am not all that familiar with either Cuban or Puerto Rican cooking, I have never heard Picadillo refered to as Cuban hash. It is listed in everyone (5) of my Mexican or Tex/Mex cookbooks and while there might be a slight variation on ingredients, I think the name is more generic than to name one country. But then it is my opinion...

[Gail]

Just realized I forgot a recipe in the archives.

Elaine, meet croquetas. Croquetas, Elaine...

And you MUST have croquetas. You simply MUST. These are on the menus of every Cuban restaurant I've ever been to, though usually in ham or chicken. Since my ham croqueta recipe upon last contact seemed to yield nothing better than deep-fried ham moosh (apparently I goofed somewhere), we'll forego it in favor of this one, which is both tasty and actually works.

CROQUETAS DE MI ABUELITA
(My Grandmother's Croquettes)

1 1/2 pound extra-lean ground beef
1 1/2 large white onions, finely chopped
1/3 cup flour
2/3 cup evaporated milk (reduced fat works fine)
1/4 cup lemon juice
salt
1/8 to 1/4 teaspoon ground nutmeg (I recommend the smaller amount)
1 9 ounce box seasoned breadcrumbs
2 to 3 eggs (you could probably either dilute this or use more whites and only one yolk to lighten)
garlic powder
black peper
oil for (gasp!!) deep frying (double gasp!)

In large skillet over high heat, cook meat and onions, stirring constantly to crumble meat. Cook until all moisture from onions has evaporated and no liquid appears when meat is pulled back. Reduce the heat and sprinkle flour over meat. Mix well. Add milk. Stir until well blended. Add lemon juice, blending until mixture is pasty. Season to taste with salt and nutmeg. Spread in jelly roll pan (I just use a large roasting pan) and let cool to room temperature. Refrigerate 30 to 45 minutes.
Place crumbs in large pan. When meat is cooled, mark 2 inch squares on surface. Lift one square of meat and shape into 1 1/2 to 2 inch roll using palms of hands (3/4 - 1 inch in diameter.) Place on crumbs and repeat with all meat squares.
Pour more crumbs over croquetas. Using palms of hands only, lift each croqueta along with mound of crumbs so as not to touch meat mixture. Cover entirely by tossing gently from hand to hand, letting extra crumbs fall back to pan. Fingers should never touch meat (nor should fingers ever leave hands at any time. Sorry.)
Place breaded croquetas on wood cutting board or brown paper. (picky, picky, picky... waxed paper, whatever cutting board you use is fine) Beat eggs in shallow dish and add garlic powder, salt and pepper to taste. Carefully place each croqueta in egg mixture. With fork, turn croqueta until covered with egg and lift, placing back on crumb bed. With palms of hands, sweep crumbs around and over croqueta until covered and repeat earlier process of tossing to coat.
Fry (!) in very hot oil 1/2 inch deep, turning as soon as croqueta is placed in skillet. Fry until golden and drain on paper towels.

(From LA Times, and an anonymous Cuban grandmother)

In posting this deep fried recipe, I may be risking banishment from CL's board forever, but darn it, the things are tasty. The author does make a bit much of the breading ceremony, I think-- and if you follow it to the letter, you will have breadcrumbs all over your kitchen and high blood pressure from frustration. Honestly, the more I make these, the less I follow the instructions. I just work fast, and despite what the author would have you think, if your fingers should touch the meat nothing is ruined, nor will you be striken down by the great god Huitzilopochtli, who happens to be Aztec and has nothing to do with Cuba anyway. Oh, and for the record, if you're serving these as an entree, do it with black beans and white rice, please.

[sneezles]

And yet it's almost as if you skipped my post...and therfore I am left to wonder

[Gail]

Originally posted by sneezles
While I am not all that familiar with either Cuban or Puerto Rican cooking, I have never heard Picadillo refered to as Cuban hash. It is listed in everyone (5) of my Mexican or Tex/Mex cookbooks and while there might be a slight variation on ingredients, I think the name is more generic than to name one country. But then it is my opinion...

I suspect, Sneezles, that it's one of those things which many countries call their own. I remember when I was researching Chilean cuisine for Susann's Country of the Month, I found a variation of picadillo there as well called pino.

In fact, here are some quotes from several of my books:
"Picadillo is popular, in one form or another, throughout Latin America. Every country has its own favorite." (The Complete Book of Mexican Cooking)

"Picadillo: a highly seasoned Spanish dish made with minced raw beef or cooked beef. The Cuban picadillo is the most famous version." (Tropic Cooking: The New Cuisine from Florida and the Islands of the Caribbean)

"If anything could be called the national dish of Cuba, this would be it. Laced with fragrant spices, Picadillo is delicious not only as a main course but also as a stuffing for roti bread." (The Sugar Reef Caribbean Cookbook)

And maybe this last quote from (A Taste of Cuba) actually solves the mystery: "...Achiote oil is also used to flavor picadillo, a spicy chopped beef hash that is descended from an old Moorish dish; the Cuban version added tomatoes and peppers."

See. We both learned something. I just love research projects... :)

---

In answer to your second post, Sneezles--

I can see how it looks that way. Often, I'll bring up the reply screen, then go off to look things up and run a search. So by the time I get back and actually post, I've timed out or something, and I have to re-log in (I don't accept cookies.) As a result, all this to-do often results in major time lag between the time I start answering and the time I actually post-- and yes, sometimes things slip through the cracks-- like your question. (Translation to the above: your question wasn't posted when I brought up the reply screen and you posted during my time lag.)

Sorry. (insert sheepish grin)

[sneezles]

And a teacher as well! While ignorance may be bliss, I have learned so much from you, Gail! Thank you for this info on Picadillo, a dish that I love but will now explore even further!

[Vanessa]

Hi. Well I really enjoyed this exchange of knowledge. I will have to add that in Puerto rico we call picadillo relleno o carne para relleno. This is composed of ground pork or beef, ham, bell pepper, grren olives, alcaparras, raisins, prunes, boiled eggs chopped and roasted red peppers. Like I mentioned before this relleno is used in stuffed chayotes, peppers, plantain pie, even when stuffing turkeys.
DH stopped by the computer and enjoyed reading this postings. Gail when he read your croquetas I was reminded by DH they are deliciosas and "when are you making them"?

Lanie: Thanks for your message and feel free to email me with any questions.
This is a great bb I enjoy learning from it every day.

[sneezles]

So, Vanessa, while Gail instructs me as to the variations, I request your recipe for the above mentioned. I am intriguied by your post and request your recipe. It is amazing how many people I have impressed as a result of this BB; and I love it!!! There are those in my life that actually know (should I say a lot, no that would be gramattically incorrect, I think!) little more than I!!!!

[lanie]

Well Gail, it is 5:30 am here - have my list and I guess my day so-to-speak taken care of (lol) looks like I'm in for the long haul - making the Croquetas - they look so good. Black beans are a given - already had that planned, soooooo ya'll get your _____'s here around 5 - 6 pm and we'll have a feast!

I wish I could have said the above in Spanish - next on my list and perhaps in my next life!

I too would love your recipe Vanessa - this is so interesting!

BTW - any recommendations for a good spanish wine i.e. red/white?

Thanks so much for everything you 2 and see ya'll tonight ;)

[Mamasue]

Oh, I have to chime in here not with a recipe but a BIGrecommendation for Vanessa's Stuffed Chayotes recipe. During the summer I noticed these funny looking green things laying in the produce section and proceeded to ask the produce guy what they were. When he responded to chayotes, a lightbulb went off and I said to myself.....self.....I have a recipe downloaded that is Vanessa's and I must try this squash. And tried I did and I enjoyed the sweet yet mild sour flavor along with the beef mixture. I failed to thank Vanessa at the time and now I would like to say a big "Thank You" for sharing this one with us. :)

[Vanessa]

Well Sneezles here it is.
Carne para rellenar-Basic meat filling
A-
1 ounce salt pork (you may omit if you want too) -washed & diced
2 ounces lean cured pork-washed and diced

B- All chopped
1 tab olive oil
1 green bell pepper seeded
3 sweet chili peppers seeded(if N/A just chop a red bell pepper)
1 onion peeled
2 cloves garlic peeled

C-
1 tsp dried oregano
1 tsp salt
1/4 tsp vinegar
1 pound lean ground beef or pork **
**- I use ground turkey since I am allergic to beef sometimes I mix with ground pork for added flavor)

D-
6 manzanilla olives (stuffed with pimientos)
1 tsp capers
1/4 c tomato sauce**
**- amount of sauce differs depending on the use you are givining this filling for fritters and turnovers it should be drier)

E- these below are optional but are great additions to the relleno
2 tab seeded raisins
6 dry prunes pitted and chopped
2 hard boiled eggs chopped
use 2 pimientos from can chopped
In a caldero or heavy pot brown rapidly salt pork (you could use bacon) and ham. Reuce heat to low add ingredients included in B and saute for 10 mins. Do stir occasionally so it won't burn.
Add ing in C. Mix and stir over med high heat until meat loses red color.
Turn heat down and add ing in D and E, mix cover and cook (low heat now) until meat is cooked through.

[Gail]

Vanessa,

Format on that recipe looks familiar... is that the same cookbook as the one with the paellita? What's it called? Tell DH that when I started copying the recipe for Lanie, my mouth started watering and I thought: gee, I haven't made THOSE in a while, so I'll have to... So if you don't make them, I will-- and if he gives me his flight time I'll pick you guys up at the airport. Or better yet, we'll all meet at Lanie's tonight for dinner. :)

Lanie,

Three Spanish wines come to mind (though I haven't had extensive experience with Spanish wines, to be fair) Rioja is a nice, light fruity red (I like Marqués de Caceres) and they also make a white rioja which recent received some accolades. Another one I also liked (slightly more full-bodied than the red rioja, but still on the fruity side) is Tempranillo. The label I liked is Penedes (and has a nifty-looking label to boot!)

[sneezles]

Thanks, Vanessa,
Can't wait to try it! Off to the pantry to see what's already here.

[lanie]

Well, too bad you ALL didn't come for dinner! The Croquetas are/were so good and I encourage EVERYONE to try - I was trying to be very diligent, at first - then I just got a little bored and frustrated with the diligence and started just putting them (the little rolls) in the breadcrumb mixture which landed in a shallow bowl and rolled around - didn't get too worried about the 'touching' (at one point felt like pitching - kidding;) ) - got a little routine going and worked out great. I actually didn't deep fry as such - just kept adding a little more oil as needed and rolled around non-stick large pan and put in a warm oven as a 'batch' finished - worked fine. They are 'extremely' tasty, definitely will do again and know a few things - now - that I will do differently. Served with Gail's Black Bean recipe (the quick one - which is excellent) with plain white rice, and a salad - it was a fantastic meal! Have already forwarded on to a friend who is also delving into Cuban/Spanish cooking. Thanks for sharing Gail!

My next venture (next week) will be Vanessa's Pollo Encebollado (chicken with onions) - if any of you have not tried this type of cooking - I really urge you to try - it is so good! Amen.

[Gail]

So glad to hear the croquetas worked for you. I'm thinking of giving it a whirl myself tonight...

Let us know how the chicken works out, too. Over the time I've been here, I've gotten numerous wonderful recipes from Vanessa, so I'm confident it'll be another winner.

...and if you haven't done anything with marinated meats Latin-style (pork or beef) you'll have to give that a try as well. Major good stuff!

[Vanessa]

Well....guess what I will be making this weekend? Yes croquetas. DH was drooling so I will have to make a smaller batch as he is the only one eating them (I have to pass due to allergies). I really wish the computer had the capabilities of sending food like we sent emails...It would be an awsome interchange of food here.