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and you will find some Great Cuban Recipe Ideas.

" Cuban Sandwich "

For 3 Sandwhiches

1 loaf of Cuban bread

1/2 lb Sugar Cured Ham Sliced Thin

1/2 lb Pork Roast

1/2 lb Swiss Cheese Sliced

Mustard

Butter

1 Dill Pickle Sliced thin

For a real Cuban Sandwich, do not add anything else.

Cut Cuban bread into 7 to 8 inches long sections and slice lengthwise.

Spread mustard on both halves and pile the ingredients, for each sandwich, as follows (do not alter the order): 1 slice dill pickle, 1/3 of the ham, 1/3 of the roast pork, 1/3 of the Swiss cheese and top with another slice of dill pickle. Close sandwich and spread a bit of butter on each side of the bread crust.
Place on sandwich press. Heat until the cheese begins to melt.
Serve while still warm.
ENJOY!!

Recipe this Week: "Garlic Soup"

4 cloves of garlic, crushed

5 cups of water

4 tsp extra virgin olive oil

Salt

1/4 cup fresh chopped parsley

4 slices stale or hard Cuban or French bread

1 beef bullion

4 eggs yolks

PREPARATION:

In a sauce pan, over low to medium heat, sauté the crushed garlic in olive oil being careful not to burn the garlic. Bring 5 of cups of water to boil and add the beef bullion, the sauté garlic together with the olive. Reduce the heat to low and simmer for about 5 minutes. Taste and adjust for salt and pepper. Serve the four portions into small soup bowls and while still very hot add 1 egg to each . It should be hot enough for the eggs to pouch. Add one slice of bread to each serving and top with chopped parsley.

ENJOY!!

Rice with Chorizo Ingredients:

1/2 tsp paprika

1 tsp salt

1 bell pepper

1/4 tsp cumin

2 tsp olive oil

3 cloves garlic

1 bay leaf

1/4 cup dry cooking wine

1 small onion

1 lb long grain rice

1 tsp vinegar

1/2 cup vegetable oil

2 and 1/2 cups water

1/2 cup tomato sauce

2 chorizos

PREPARATION:

Preparation:
Cut chorizo in small pieces. Chop onion, garlic and bell pepper. Place in a cast iron pot or heavy skillet. Add oil and sauté for 5 minutes. Add water, cooking wine, vinegar, tomato sauce, black pepper, cumin, bay leaf, salt and saffron or bijol, bring mixture to a boil. Add rice and cook for about 15 minutes, uncovered, over medium flame. lower flame, stir and cover, cook for another 10 minutes or until rice is fully done. If grains are not completely soft, sprinkle some additional water and cook a little longer. At serving time, add some olive oil to make it shine.

ENJOY!!

Beef and Potatoes Ingredients:

2 lbs. beef

1/2 cup oil

1 tbs. salt

1 tbs. paprika

1/2 tsp. pepper

1 bay leaf

1 onion

3 cloves garlic

1 green pepper

1 can tomato sauce

1 cup dry wine

1 cup water

2 lbs. potatoes

1 cup capers

Badia Complete Seasoning

PREPARATION:

Cut the meat into small cubes and brown lightly in hot oil. Add the salt, paprika, pepper, bay leaf, diced onion, crushed garlic and crushed garlic and green pepper. When this begins to brown pour in the tomato sauce, wine and water. When meat is half cooked, add diced potatoes and the capers. Allow to cook until meat and potatoes are tender. If necessary a little more water or wine may be added. Sprinkle Badia Complete Seasoning on top before serving

ENJOY!!

Recipe this Week " Ropa Vieja" ( Shredded Beef)

Ingredients:

2 lb. flank steak, cut into large cubes

1 large onion, chopped

2 cloves of garlic, chopped

1 large green pepper, chopped

salt and pepper

tsb chopped parsley

1/4 tsp. paprika

1 bay leaf

1 can whole tomatoes. peeled, seeded and chopped

1 small can sweet pimentos

2 tbs. dry cooking wine

2 tbs. olive oil

1/4 cup very fine bread crump

PREPARATION:

In a casserole place meat, 1/2 teaspoon of salt, cover with water and bring to a boil. Simmer over low heat for 2 1/2 to 3 hours or until meat is very tender. ( Use a pressure cooker to reduce cooking time). Remove meat from pan and shred using two table forks . You should end up with fine meat threads. Do not discard the water or beef stock. To a pan, add 2tbs. of olive oil and sauté the onion and green pepper until the onions are translucent. Add the garlic, tomatoes, bay leaf paprika, cooking wine, 1/2 tsp of salt and 1/4 tsp of pepper. Cook for a few minute until tomatoes are soft. Add the beef stock , 1/2 sweet pimento chopped, bread crumbs and finally the shredded beef. Simmer over low heat for another 25 minutes, stir occasionally. Adjust for salt and pepper.
Garnish with chopped parsley and strips of sweet pimentos.

Serve with white rice and fried sweet plantains. You may also serve black beans as a side dish.

ENJOY!!

Free Recipe this Week " Chicken Caldo"

Ingredients:

1 bouquet garni (made with 1 thyme sprig, 5 black peppercorns, and a parsley sprig, tied up together in a 4-inch square of cheesecloth)

2 celery stalks

3 carrots

4 whole garlic cloves

2 large onions

2 quarts water

2 whole chicken carcasses

Place the chicken in a pot and cover the water. Add the onions, garlic, carrots , celery, and bouquet garni, and salt and pepper. Bring to a boil over high heat. Skim off any scum that comes to the surface. Reduce heat and simmer for four hours. Strain stock through a strainer. Degrease with a ladle (the fat, after it comes to surface). Serve and enjoy.
ENJOY!!
Recipe this Week: Torrejas Serves 6

1 loaf Cuban bread

4 eggs, beaten

2 tsp dry cooking wine

1 can evaporated milk

1 tsp vanilla extract

1 tsp ground cinnamon

1 cup sugar

2 cups oil for frying

PREPARATION:

Mix egg yolks, milk, sugar, cooking wine, vanilla and cinnamon; cut bread in slices less than 1" thick. Soak bread in the milk mixture. Fry in hot oil until lightly golden. Serve with almibar or any other syrup.

ENJOY!!

Recipe this Week: "Braised Steak"

Recipe of the Week "Torrejas" Braised Steak

6 round steaks

2 cloves garlic

1 sour orange

1 onion

1 green pepper

3 tbs. oil

1 tbs. salt

1/4 tsp. pepper

1 bay leaf

1/4 cup tomato sauce

1/2 cup dry wine

ENJOY!!

PREPARATION:

Pound the steaks and cover with garlic and sour orange juice. Add sliced green pepper and onion. Cover and allow to marinate in the refrigerator for at least 1/2 hour.

Heat the oil and lightly brown the steaks. Add the onion and green pepper and when these are slightly cooked, pour in the marinating liquid and the remaining ingredients. Cook in a tightly closed casserole over a low heat for 30 mins. or until meat is tender.

Recipe this Week " PORK CHUNKS"

Ingredients:

2 1/2 lbs fresh pork

4 cloves of garlic

Juice from two large limes

1 teaspoon salt

Juice from 1 sour orange

1/4 teaspoon of pepper

PREPARATION:

Bake:
Cut pork into 1 1/2 inch cubes. Smash garlic in mortar and add lime juice, sour orange juice salt and pepper. Marinate pork in this mix for about 3 hours. Save marinating sauce for basting while cooking.
Cook in oven for about 2 hours at 200 degrees. Brown in broiler if necessary.

Serve with mojo sauce on side.

Fry:

You may prefer to fry the pork, if so: Cut pork into 1 inch cubes leaving all the fat in the meat. In a pot pan, place about 2 cups of water and 2 tablespoons of salt. Bring the water to a rapid boil and put in the dice pork. Do not cover. Let boil at low heat until all the water has been evaporated and only pork fat is left in the bottom of the pan. Continue cooking., stirring periodically, in its own fat, until chunks are golden brown. When done, remove chunks and drain over paper towels. Serve with sauce prepared with garlic, lime juice, sour orange, salt and pepper.

ENJOY!!

" Roasted Pork" ( Cuban Style ): Ideal for Noche Buena (Christmas Eve)	" Congri": "Famous Cuban Beans and Rice"	" Heavens Delight: Tocinillo del Cielo"

Ingredients: Serves 8 1 pork shoulder 8 to 10 lbs 6 large lemons 1/4 Cup Worcestershire sauce 10 garlic cloves 1/2 cup sour orange juice table salt Note: We use pork shoulder because it is tastier than other parts of the pork.	Ingredients: 1 lb dry red kidney (or black beans) 3 tsp. of Vegetable Oil 4 cloves of garlic, minced 1 bay leaf 3 tsp. olive oil 1 tsp salt 1 medium bell pepper, chopped 1/4 oregano 1/4 tsp. cumin 1/4 tsp. ground black pepper 1 lb. long grain rice 1 large onion, chopped	Ingredients: 1 1/2 cups sugar 3/4/ cup water 4 or 5 drops lemon juice 1/2 cup egg yolks 1/2 cup whole eggs 1 tsp. vanilla
PREPARATION: Wash the pork shoulder under running water and dry well with paper towel. In a non metallic container squeeze the juice of all the lemons and mix with the sour orange juice. (You can buy the sour orange juice in bottles) Using a wood mortar or garlic press, smash all the garlic cloves. Place the pork shoulder, skin down, in a non-metal container and pierce deeply, a few times, with a knife. This will allow the marinating sauce to better penetrate the meat. Pour the lemon and sour orange mix over the meat making sure that some penetrates into the pierced holes. Pour the Worcestershire sauce in the same manner. Take the smashed garlic with you fingers and rub vigorously on all the surfaces of the pork shoulder. Push in a little garlic into the pierced holes. Cover with plastic wrap and let it stand in the refrigerator for at least two hours. Preheat oven to 350°. Remove pork from the refrigerator and rub table salt vigorously, with your fingers, on all surfaces of the meat. (If you want great tasting pork, do not be shy with the salt!!). Save the marinating sauce that has accumulated at the bottom of the container, this will be used to baste the meat, at least two times, while cooking. Loosely cover meat with aluminum foil. Cooking time will be approximately 4 hours, depending in the size of the shoulder and the characteristics of your oven. Cook for 2 1/2 hours and baste the pork with 1/2 the sauce that was saved. Cover again and let cook for another hour. Baste again with the rest of the sauce and this time, leave uncovered until done. To be sure the pork is done, pierce deep in the center with a knife and if no pink juices use come out, it should be ready. You may want to brown the surface of the meat by turning on your broiler burners for a few minutes before removing it from the oven. DO NOT LEAVE UNATTENDED WHILE USING YOUR BROILER. IT WILL BURN YOUR MEAT REALLY FAST . For a real Cuban meal serve with Congri and Yucca . (See our recipe for Congri) Note: You may want to make some mojo sauce to serve at the table. Prepare it with the juice of 3 lemons, same quantity of sour orange juice, fresh onion slices, 1/4 teaspoon of salt and a drip of olive oil. Let stand for 1/2 hour. You may want to heat it before serving. but do not cook. ENJOY!!	PREPARATION: Soak beans overnight before cooking. Cook beans in six cups of water by bringing to a boil. Remove and let stand for about 60 minutes. Do not discard the liquid. In a cast iron or aluminum pot place the vegetable oil rice and stir until the rice grains get oily. This is prevents the rice grains from sticking to another. Add garlic, onion, bell pepper, cumin, bay leaf, oregano, black pepper, and salt. Add 2 cups liquid from the beans, bring to a boil and cook on slow heat for about 15-20 minutes or until liquid is almost absorbed by the rice. Lower the flame, cover the pot with aluminum foil or lid to seal in the steam. If rice is still hard, add more bean liquid, a little at a time. Cook for an additional 4 to 5 minutes or until, rice is well done. Once rice is ready, add the beans, that have been drained and stir without breaking them. Sauté one chopped garlic clove with the olive oil in a small pan, for 1-2 minutes, pour over rice to add additional flavor and shine. Note: You can substitute the red beans for black beans to make the famous "Moros and Cristianos" ENJOY!!	PREPARATION: Place water, sugar and lemon juice in a mold and boil until a thick syrup is formed and liquid is reduced to 1 cup. Allow to cool. Beat egg yolks and whole eggs enough to combine. Add the syrup and vanilla, combine well and strain. Pour mixture into a mold bathed with caramel and cook in a double boiler until center is dry. This desert may also be cooked in a double oven at 350 F for 1 1/2 hours. Serves 6. ENJOY!!