THE BEST Cuban Recipes and Cuban Food!

Croquetas de Jamon - Ham Croquettes

2015-05-31T12:27:00.000-07:00

Ham Croquettes
"Try these delicious snacks made from scratch. They are very popular Cuban snacks, and can be found in any authentic Cuban restaurant, bakeries, or walk up counters all over Miami!"

Serving size: 18

Ingredients:

(Croquettes)

1 lb of grounded smoked ham

1 cup bread crumbs (dried) w/ 1/4 cup flour - mix

1 1/2 cups whole milk

1/2 cup onion (minced)

1 tsp parsley (chopped)

4 tbsp butter

1 tsp salt, 1/4 tsp black pepper

1 cup vegetable oil

(Batter)

2 whole eggs (beaten)

1 tbsp water

1 cup bread crumbs (dried) w/ 1/4 cup flour - mix

1 tsp salt, 1/4 tsp black pepper

Directions:

(Preparations)

In a large bowl, stir 1/4 cup flour with 1 cup of bread crumbs and milk. Make sure it is well mixed. Add the salt, pepper, parsley and mix.

Now in a large frying pan, melt the butter and saute the onions until translucent. Stir in the first bowl mixture and continue to cook until it thickens. Pour in the grounded ham and continue to mix. Then cover, and let simmer on low heat for about 7 minutes or so. After, place in bowl, and refrigerate for about 1 hour.

In a separate bowl, mix the whisked egg with water. On a separate large plate, put the bread crums and flour and add salt and pepper and mix it with your fingers. Take the ham mixture from the refrigerator, and on a pan, shape pieces of ham into logs of about 3 inches long, by 1 inch thickness. After you're done making all your logs from the ham mixture, dip each ham log into the bowl egg mixture and then roll it across plate with the bread crumbs and flour. You may use a fork and fingers to dip the croquettes, and roll them. You may need to dip and roll on bread crumbs/flour mixture a couple of times to get them covered nicely.

When you're done with all the ham logs (dipping and covering them with the mixtures), put them in a large plate covered with plastic wrap and refrigerate for 3 hours at least.

(Cooking)

After this, they will be ready to be cooked. In vegetable oil, heat to 350 degrees and cook the ham croquettes a few at a time (about 3 to 4 depending on your pan size). You should continually roll them so one side doesn't get burned. They only need to be cooked about 4 minutes per batch. Once golden brown, take them out and soak them on paper towels to remove excess oil. Garnish with a few pieces of parsley. You may also wish to create a nice dipping sauce for your tasty snacks. Stay tuned to Best Cuban Recipes for a great croquette dipping sauce!

Purchase your ham croquettes pre-made, frozen and delivered to your home here:

Garbanzos (Chickpeas)

2013-05-15T22:11:00.004-07:00

Chickpeas
"Improvise freely with this recipe, adding whatever your pantry holds. For variation, substitute red or white beans for the garbanzos."

Serving size: 6

Ingredients:

1 lb. dried garbanzo beans Olive oil
3 medium russet potatoes, peeled and quartered
1 yellow malanga, peeled and cut into pieces, optional
1 Spanish-style chorizo, thickly sliced
1⁄2 lb. lean salt pork, diced
3 small yellow onions, peeled and finely chopped
6 cloves garlic, peeled and finely chopped
1 small green bell pepper, cored, seeded, and finely chopped
1⁄4 cup tomato purée
1 tsp. sweet paprika
salt

Directions:

Put garbanzos in a large pot, cover with cold water, and set aside to soak overnight. Drain, then add cold water to cover garbanzos by 2" and 1 tbsp. oil. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 30 minutes.

Add potatoes, malanga (if using), chorizo, and salt pork. Cook until garbanzos and other vegetables are soft, about 1 hour more.

Meanwhile, heat 1⁄4 cup olive oil in a large skillet, add onions, garlic, peppers, and sauté until soft, about 10 minutes. Stir in tomato purée and paprika. Add to beans and cook 15 minutes more. Season to taste with salt and serve with white rice, if you like.

Filete Marinado Al Estilo Cubano (Cuban-Style Marinated Steak)

2013-05-14T03:36:00.005-07:00

Cuban-Style Marinated Steak
"A delicious Cuban-Style Marinated Steak good for your family meals!"

Serving size: 6

Ingredients:

1/4 cup orange juice
2 tablespoons lime juice
2 tablespoons vegetable oil
2 tablespoons grill mates McCormick's Montreal Brand steak seasoning
1 1/2 teaspoons oregano
1/2 teaspoon ground cumin
2 lbs sirloin steaks, trimmed

Directions:

Mix all ingredients, except steak, in large resealable plastic bag or glass dish.

Add steak, turn to coat well.

Refrigerate 30 minutes or longer for extra flavor.

Remove steak from marinade, reserving remaining marinade.

Grill over medium-high heat 6-8 minutes per side or until desired doneness, brushing with reserved marinade halfway through cooking.

Picante Salsa De Frijol Negro (Spicy Black Bean Salsa)

2013-05-11T03:11:00.001-07:00

Spicy Black Bean Salsa
"A wonderful salsa recipe that is easy to make and very flavorful. It has been a hit with tortilla chips every time I've made it for an occasion."

Serving size: 6

Ingredients:

2 (15 ounce) cans black beans, drained and rinsed
1 (16 ounce) can whole kernel corn, drained and rinsed
1 (16 ounce) can diced tomatoes
1 (10 ounce) can Rotel Tomatoes (Mexican Festival if available)
1/2-3/4 jar picante sauce
1/2 cup red onion, chopped
1/2 cup fresh cilantro, chopped
6 tablespoons lime juice
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
salt and pepper

Directions:

Combine the first ten ingredients into a large bowl.
Season with salt and pepper.
Cover and refrigerate for 24 hours to let all the flavors meld together.

Picadillo (Hash)

2013-05-09T02:17:00.002-07:00

Picadillo
"Enjoy this Picadillo recipe."

Serving size: 6

Ingredients:

1 medium onion, chopped
1 clove garlic, chopped
1 medium green bell pepper, chopped
1 tablespoon olive oil
1 pound ground beef
1/4 cup stuffed pimento olives, chopped
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 (8-ounce) can tomato sauce
Rice and beans, or tortillas, for serving

Directions:

In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
Serve with rice and beans or tortillas.k
Cook's Note: For a slightly healthier alternative, use ground turkey or ground soy burgers instead of beef.

Ensalada De Cangrejo (Crab Salad)

2013-05-07T08:33:00.002-07:00

Crab Salad
"This is a special crab recipe that you will surely love."

Serving size: 6

Ingredients:

1 lb crabmeat, fresh (can use other suggested seafood)
1 tablespoon Italian dressing (to marinate the crab)
1 teaspoon Old Bay Seasoning (to taste, if prefer spicy go up to 1 tablespoon)
1/2 cup mayonnaise (important to use Dukes or Hellman's)
1/4 cup red pepper, diced
1/4 cup celery, diced
1 small spring onion, minced
1/4 teaspoon celery seed
1/8 teaspoon dry mustard (Dijon can be subbed)
1/8 teaspoon garlic powder
1 dash Tabasco sauce (add more for additional spicy taste)

Directions:

Carefully comb through crab meat for any extra shells.
Making sure not to break up crab, marinate crab pieces with Italian dressing for about 1 hour. But if you don't get a chance, ten minutes works well too.
Mix all other ingredients in a medium bowl thoroughly.
Add crab meat mixture to mayonnaise mixture and mix with spatula, again not to break up pieces.
You can either cool in fridge for an hour or two, or you can eat directly.

Cerdo Asado Cubano (Cuban Roast Pork)

2013-04-25T21:27:00.004-07:00

Cuban Roast Pork
"This is one of my absolute favorite pork recipes. It is so flavorful and tender. Try it!"

Serving size: 6

Ingredients:

5 -6 lbs pork roast, shoulder, sirloin
3 garlic cloves, peeled and slivered
1/2 cup orange juice
1/2 cup lime juice
1 tablespoon oregano, ground
1 teaspoon cumin
1 teaspoon black pepper
1 tablespoon salt, to taste
1 large onion, sliced

Directions:

Trim fat from roast, if any.
With a sharp knife, cut tiny holes in roast and insert slivers of garlic. In large plastic bag, place remaining ingredients.
Shake to mix well.
Place pork roast in bag.
Place in refrigerator, at least overnight.
Remove roast from marinade and discard the marinade.
Preheat oven to 275 degrees F.
Place in covered baking pan and cook for 5-6 hours.
Turn once during baking.

Ensalada de Garbanzos (Garbanzo Bean Salad)

2013-04-25T02:04:00.001-07:00

Garbanzo Bean Salad
"A great tasting salad with garbanzo beans and fresh lime."

Serving size: 6

Ingredients:

1 green pepper diced and blanched
1 red bell pepper diced and blanched
1 cup sweet yellow onion, diced
2 (15-ounce) cans garbanzo beans
1/4 cup fresh lime juice
1/4 cup olive oil
1 teaspoon ground cumin
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:

Core and seed the green and red pepper.
Place the peppers in a small bowl with a little water, cover with plastic wrap and blanch in a microwave on high for approximately 90 seconds.

Let the peppers cool. Dice the peppers when they are cool enough to handle.

Combine the peppers, onion, and garbanzo beans in a non-metallic bowl. Use a blender to combine the lime juice, olive oil, cumin, salt, pepper, and garlic.

Pour the dressing over the garbanzo bean mixture, cover and refrigerate for one hour or more to let the flavors absorb into the beans.

Hamburguesas Al Estilo Cubano En La Parrilla (Cuban-style Burgers on the Grill)

2013-04-24T00:43:00.000-07:00

Cuban-style Burgers on the Grill
"An unique way of preparing delicious burger. Taste the difference!"

Serving size: 6

Ingredients:

2 pounds ground chuck
Salt and freshly ground black pepper
1/2 cup best-quality mayonnaise
3 cloves roasted garlic, pureed
1/4 cup Dijon mustard
4 soft, classic hamburger buns
8 slices thinly sliced Swiss cheese
4 slices thinly sliced smoked ham
2 dill pickles, sliced 1/4-inch thick

Directions:
Preheat the grill to high. Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness. When the burgers are done, remove from the heat and reduce heat to medium-low.

To make butter:.
Meanwhile, combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the cheese with a slice of ham and another slice of cheese, and finally, the pickle slices. Place the tops of the bun over the pickles, wrap the burgers in aluminum foil, and place them on the grill. Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minute. Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese has melted and the bun has become pressed and firm.

Sandwich Cubano Presionado Con Ajo Dijon Mantequilla (Pressed Cuban Sandwich With Garlic Dijon Butter)

2013-04-21T22:11:00.001-07:00

Pressed Cuban Sandwich With Garlic Dijon Butter
"A sandwich that originated in Cuba! Yum! Adapted from Cooking Light magazine."

Serving size: 6

Ingredients:

Butter
1/2 head garlic
1/2 teaspoon olive oil
1/2 tablespoon Dijon mustard
3/4 teaspoon butter, softened
Sandwiches
2 (3 ounce) hoagie rolls, cut in half lengthwise
4 slices sandwich pickles (sandwich length)
1/8 lb thinly sliced smoked turkey
1/8 lb thinly sliced turkey ham
4 slices swiss cheese (Jarlsberg is good)
cooking spray

Directions:
Preheat oven to 350°.

To make butter:.
Remove white papery skin from garlic head (do not peel or separate cloves); drizzle with oil. Wrap 1/2 head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, mustard, and butter in a small bowl; set aside.
Double this and save the butter to make more sandwiches later!
To make sandwiches:.
Scoop out inside of the roll halves, leaving a 1/2" shell. Spread about 2 teaspoons garlic butter over cut sides of top and bottom halves of each roll. Arrange pickles, turkey, ham, and cheese evenly on bottom halves of rolls; top with top halves.
Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add 2 sandwiches to pan. Place a heavy skillet on top of sandwiches, and press gently to flatten. Grill 4 minutes on each side or until cheese melts and bread is toasted. Cut the sandwiches in half diagonally, and serve immediately.

Filete De Pollo Frito Al Estilo Cubano (Chicken Fried Steak Cuban Style)

2013-04-20T00:48:00.004-07:00

Chicken Fried Steak Cuban Style
"Delicious and tasty chicken fried steaks with a zesty Latin touch."

Serving size: 6

Ingredients:

4 (4 ounce) cube steaks
2 eggs
3 cups dry bread crumbs
1 tablespoon dried oregano
1 teaspoon ground cumin
salt and pepper to taste
1 lemon, sliced
2 cups vegetable oil for frying

Directions:
In a shallow dish, combine the breadcrumbs with the oregano, cumin, and salt and pepper. Beat eggs in another shallow dish. Dip each steak in beaten eggs, and then in the breadcrumb mixture. Make sure to cover each steak well with the breadcrumb mixture.

In a large, deep skillet, heat 1inch oil over medium high heat.
Place the steaks in the oil when it's hot (so that the breading will not stick to the pan). Cook steaks, turning once, until brown for well done and golden brown for medium. Serve with lemon slices.

Clásico Picadillo A La Cubana (Classic Cuban-Style Picadillo)

2013-04-19T01:03:00.000-07:00

Classic Cuban-Style Picadillo
"Here is a classic Cuban recipe for ground beef that is typically eaten over white rice"

Serving size: 6

Ingredients:

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 small onion, chopped
1/2 green bell pepper, chopped
1 pound lean ground beef
6 large pitted green olives, quartered
1/2 cup raisins
1 tablespoon capers (optional)
1 (8 ounce) can tomato sauce
2 (1.41 ounce) packages sazon seasoning (such as Goya®)
1 tablespoon ground cumin
1 teaspoon white sugar
salt to taste

Directions:
Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.

Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

Al Estilo Cubano Panini (Cuban-Style Panini)

2013-04-18T00:52:00.000-07:00

Cuban-Style Panini
"A combination of pickle relish and Dijon mustard adds great flavor to these sandwiches."

Serving size: 6

Ingredients:

1 (11 ounce) can Pillsbury® refrigerated crusty French or country Italian loaf
2 tablespoons dill pickle relish
1 tablespoon Dijon mustard
4 slices Swiss cheese
1/2 pound finely shaved deli cooked ham

Directions:
Heat closed contact grill or panini maker 5 minutes.

Meanwhile, on cutting board, carefully unroll dough. Cut into 8 rectangles. Place 2 rectangles on grill; close grill. Cook 1 to 2 minutes or until lightly browned. Remove from grill. Repeat with remaining rectangles.
In small bowl, mix relish and mustard. Spread 4 rectangles with mustard mixture; top each with 1 slice cheese. Evenly divide ham among 4 rectangles. Top with remaining rectangles.
Place 2 sandwiches on grill; close grill. Cook 2 to 3 minutes or until golden brown and cheese is melted. Repeat with remaining sandwiches.

Lubina Al Estilo Cubano (Sea Bass Cuban Style)

2013-04-17T01:56:00.000-07:00

Sea Bass Cuban Style
"Easy to prepare - sure to please. Great dish for guests when you have little time (or desire) to slave all day in the kitchen."

Serving size: 6

Ingredients:

2 tablespoons extra virgin olive oil
1 1/2 cups thinly sliced white onions
2 tablespoons minced garlic
4 cups seeded, chopped plum tomatoes
1 1/2 cups dry white wine
2/3 cup sliced stuffed green olives
1/4 cup drained capers
1/8 teaspoon red pepper flakes
4 (6 ounce) fillets sea bass
2 tablespoons butter
1/4 cup chopped fresh cilantro

Directions:
Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.

Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.<

Fajita (Chicken Ropa Vieja)

2013-04-08T22:09:00.003-07:00

Chicken Ropa Vieja
"Ropa Vieja is a mainstay of the Cuban-American diet.

Serving size: 6

Ingredients:

1 1/2 pounds skinless, boneless chicken breast
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and cut into 1 inch pieces
2 cloves garlic, peeled
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, thinly sliced
1/2 green bell pepper, seeded and thinly sliced
1/2 red bell pepper, seeded and thinly sliced
1/4 cup tomato puree
1/4 cup dry white wine
1 teaspoon ground cumin, or to taste
salt and pepper to taste

Directions:
Place chicken, onion, tomato, carrot, and 2 cloves of garlic into a large pot. Add water to cover, then bring to a boil. Skim and discard the foam that has floated to the surface. Reduce heat to medium-low, and simmer uncovered until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips as thick as a pencil; set aside. Strain the cooking liquid and discard the vegetables.

Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onions, green peppers, and red peppers. Cook and stir until the vegetables have softened, 3 to 4 minutes. Stir in tomato puree, white wine, chicken, and enough of the reserved broth to create a thick sauce. Season with cumin, salt, and pepper. Simmer for about 5 minutes more to reduce the sauce slightly and coat the shredded chicken.

Cerdo Cubano y Dulce Guiso de Patatas (Cuban Pork and Sweet Potato Stew)

2013-04-03T22:12:00.000-07:00

Cuban Pork and Sweet Potato Stew
This is recipe is a special weeknight meal for your family

Serving size: 6

Ingredients:

1 lb lean pork loin, cut into 1-inch pieces
1 lb sweet potato, peeled and cut into 1/2-inch pieces
1 large green pepper, chopped
2 (10 ounce) cans rotel, undrained
1 (14 1/2 ounce) can black beans, drained & rinsed
2 medium garlic cloves, minced
1 small red onion, chopped
1/4 cup orange juice
3 medium green onions, diced
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh parsley, chopped

Directions:
Add pork, sweet potatoes, Rotel, green pepper, black beans, garlic, orange juice, green onions, red onion, salt, cumin and pepper to slow cooker; cover and cook on low setting for 6-8 hours or on high setting for about 4 hours.

Stir in lime juice, cilantro and parsley; cover slow cooker and cook for 10 minutes more.

2013-03-28T06:39:00.002-07:00

Huevo Frito Con Arroz

(Fried Eggs with Rice)

This is one of best Cuban breakfasts and comfort foods.

Serving Size: 2

Ingredients:

4 eggs

2 cup cooked white rice

2 russet potato or 4 small brown potatoes

salt to taste

oil to deep-fry or pan fry

Directions:

Heat oil in a pan on medium high heat (enough oil to submerge cubed potatoes)

Peeled potatoes, cut in half, then lay flat cut in 3 long segments then cut across into cubes. Put them in cold water in a bowl

Drain potatoes and carefully with a large spoon or something put them in the hot oil (the reason I wet the potatoes first is so that they become really crispy but you need to be careful because they will jump a bit so don't dump it with your hands)

Fry potatoes for about 10-15 minutes until golden brown, after like 6-7 minutes you may need to flip them around so other sides can brown nicely. Set potatoes aside in a plate with a towel to drain and sprinkle them with salt to taste.

Heat rice in microwave or have fresh rice thats hot from rice cooker. If using 1 day old rice sprinkle rice with some water, cover well and put in microwave for 2 minutes on high to get it really hot. Have hot plate of rice ready for you this is important.

In same oil you fried potatoes, add 4 cracked eggs whole and deep-fry it will cook quickly, you want them over easy, so the yolk is nice and kinda runny to wet your rice or dip your potatoes.

When done scoop out, put over rice, sprinkle with salt, serve potatoes on the side and eat while hot because yolk will firm up after a while. We love to break the yolk with a fork and mix it all up the the rice.

Enjoy!

2013-03-21T14:47:00.001-07:00

Plantain Chips and Ceviche

This recipe is for the thinner variety of plantain chips, called „mariquitas“ or „chicharitas“ in Cuba. Plantain Chips and Ceviche are easy to make, and they are a great alternative to the tortilla chip when dipping in guacamole, salsa or chevice.

Serving Size: 4

Ingredients:

1 teaspoons finely grated fresh lime zest, chopped

1 teaspoons salt

1/3 teaspoon cayenne

4 cups vegetable oil

3 green plantains (1 lb)

Directions:

Stir toghter lime zest, salt, and cayenne. Heat oil in a 5-quart heavy poto ver mnoderate heat until a deep-fat thermometer registers 375 °F. While oil is heating, cut the ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges.

Soak in hot tap water for 5 minutes and peel.

Cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips.

Fry strips 4 at a time, turning frequently, for 30 to 45 seconds or until golden. Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.

Tip: For short-term storage of chips (up to 1 week), keep in an airtight container at room temperature.

Cooking time: 30 mins

Total time: 30 mins

2013-03-18T02:30:00.001-07:00

Garlic Mojo Hot Dogs

Mojo is a Cuban sauce made from the juice of sour oranges or in this case, a mix of lime juice and orange juice.

Serving Size: 4

Ingredients:

1/4 cup olive oil

4 garlic cloves, chopped

1 tomato, halved, seeded, chopped

1/2 cup fresh lime juice

1/2 cup fresh orange juice

1/2 teaspoon ground cumin

Coarse kosher salt

4 grilled hot dog buns

1 cups finely shredded romaine lettuce

4 grilled all-beef hot dogs

1 1/2 avocados, halved, pitted, diced

1/2 cup finely chopped peeled cored pineapple

Preparation:

Heat oil in heavy medium skillet over medium heat. Add garlic; stir 25-30 seconds. Add next 4 ingredients; bring to simmer. Remove from heat. Season mojo sauce to taste with coarse salt and pepper.

Arrange buns on plates. Top each with lettuce, grilled hot dog, avocado, mojo sauce, and pineapple. Serve with remaining mojo.

Enjoy!

2013-03-11T01:11:00.001-07:00

Pollo Asado

(Roast Chicken)

This is very popular Cuban variation of Cuban Chicken.

Serving Size: 4

Ingredients:

2- 4 lb. Roasting chickens

Freshly ground salt and pepper

Ground cumin

Ground thyme

1 bunch of fresh thyme

2 large heads of garlic, cut in half, cross-wise

2 lemons – cut in half

4 Tbsp. Melted butter

2 large red onions, sliced

Directions:

Preheat the oven to 425 degrees F.

Remove the giblets and such from the cavity and rinse the chicken inside and out.

Pat the outside completely dry.

Liberally salt and pepper the inside of the chicken.

Liberally sprinkle the ground cumin and ground thyme also inside the chicken.

Stuff the cavity with a bunch of the fresh thyme, all of the cross-wise sliced head of garlic, and both halves of the lemon.

Brush the outside of the chicken with the melted butter and sprinkle again with salt, pepper, thyme and cumin.

You can tie the legs together at this point if you prefer, with kitchen string.

Place chicken on a foil-lined pan that’s been scattered with the onion slices.

Roast the chicken for about 60-90 mins. The juices should run clear when it’s done.

Remove to a warmed serving dish and cover with foil.

I like to serve Pollo Asado with smashed red roasted potatoes.

Enjoy!

2013-03-09T14:57:00.004-08:00

Cuban Green Soup

This is very comforting dish and super easy to make.

Serving size: 6

Ingredients:

1 1/2 ounces salt pork, (diced)

3/4 large onion (chopped)

3 3/4 cans navy beans, with juice

1 1/2 packages frozen turnip greens with turnip pieces

Directions:

Place a stock pot or Dutch oven over medium heat. Fry the salt pork for a few minutes to release some liquid. Add onion, and saute until translucent.

Stir in the navy beans and turnip greens. Bring to a boil, reduce heat to medium-low, and simmer for about 30-35 minutes.

Serve with home made pepper vinegar and a side of cornbread for restaurant-style dining.

Note: You may add a few potatoes and stalks of celery.

Ready in 50 mins

2013-02-26T01:56:00.003-08:00

Cuban Spiced Pork Chops

This is delicious Cuban recipe for those who love the flavors of a classic Cuban pork roast.

Serving Size: 6

Ingredients:

12 cut pieces of lean boneless pork chops

6 limes, juice of

1 1/2 teaspoons ground cumin

6 garlic cloves, crushed

3/4 teaspoon onion powder

3/4 teaspoon fresh ground pepper

1 1/2 teaspoons olive oil

Directions:

Trim excess fat from pork chops. Use a knife to cut shallow cross-hatch marks over both surfacesof the chops.

Mix all remaining ingredients together in a resealable bag or non-reactive container. Add the chops and place in the refrigerator. Marinate about 60 mins.

Grill or broil about 10 minutes, turning once half way.

Serve immediately. Enjoy!

Preparation time: 5-10 minutes

Cookling time: 10 minutes

Total time: 15-20 minutes

2013-02-15T09:23:00.000-08:00

Imperial Rice – Arroz Imperial

This is great recipe with chicken and rice dish with a unique infusion of cheese and a gooey melted cheese on top.

Serving size: 6

Ingredients:

2 pound chicken thigs (skinned)

2 tablespoons olive oil

3 strips bacon, cut into slivers

1 cupswhite onion, finelly chopped

1 ½ cups green pepper cored (seeded and chopped)

2 green onions (trimmed and chopped)

1 little teaspoon oregano

3 large minced cloves garlic

2 ounces tomato sauce

1 little tablespoon dry sherry

¼ cup frozen green peas

1 lime (juice only)

Directions:

Wash chicken and place in eight-quart stock pot. Add approximately five cups of water to fully cover meat. Bring to a boil, reduce heat to low, and simmer, uncovered, until the meat is tender and falls from bone – approximately 45 to 60 minutes. Remove chicken and keep the broth. Skim excess fat from broth!

When completely cooled, skin and break the chicken into small pieces by hand.

Sauté the bacon briefly in a large sauté pan. Drain most (but not all) of the excess fat. You can blot it up with a paper towel. Add a tiny bit of olive oil and heat. Add onion, green pepper, oregano, and green onions. Sauté until the onions are translucent.

Add the garlic and sauté for one additional minute, stirring occasionally.

Add tomato sauce, chicken, and sherry. Bring to a boil, reduce heat to low, and simmer approximately 10-15 minutes to thicken the sauce. Add peas and lime juice during the last five minutes of cooking.

Salt and pepper to taste. Taste it. Set aside.

Preheat oven to 160 C (325 F).

Mix the rice with the chicken broth in a large covered three-quart sauce pan; add Bijol powder for color – if you can't get this locally, use a little achiote. Bring to a boil, reduce heat to low, cover, and cook until the rice is thoroughly cooked and most of the broth absorbed.

Add the mayonnaise to the cooked rice (a little at a time) and mix thoroughly. Take one third of the rice and cover the bottom of a 9 x 13-inch pan. Layer chicken mixture on top of the rice. Then add a layer of the mayonnaise/rice mixture.

Generously sprinkle Parmesan cheese on top of this layer. Add the remaining rice. Again, sprinkle Parmesan cheese on the top layer. Spread grated Monterey Jack or other mild white cheese completely over top.

Bake for about 20 minutes or until cheese melts completely and bubbles, browning slightly.

Enjoy your meal!

Preparing time: 35 minutes

Cooking time: 95 minutes

Ready in: 130 minutes (2 hours 10 minutes)

2013-02-10T06:09:00.003-08:00

Cuban Chayote Salad

(Mirliton Salad)

This is easy Cuban salad with chayotes.

Serving size: 6

Ingredients:

6 Chayotes (also known as mirlitons)

½ teaspoon Mustard

¼ teaspoon black Pepper

¼ teaspoon Salt

¼ cup virgin olive Oil

Directions:

Boil chayotes until tender, 10 minutes. Remove from heat and cut into cubes (approximately 1“).

Mix the rest of ingredients and pour over cubed chayote. Place in refrigerator for about 60 minutes.

Serve over lettuce. Enyoy in Cuban Chayote Salad!

Ready in 70 mins.

2013-02-05T02:54:00.002-08:00

Cuban Banana Casserole

This is a traditional Cuban dessert with a lot of bananas.

Serving size: 6

Ingredients:

4 ½ bananas – sliced lenghtwise

¼ cup light brown sugar

¼ cup unsalted butter, cut into small pieces

¼ cup raisins

¼ cup chopped pecans

1 tablespoon brandy

Directions:

Preheat oven to 175 degrees C (350 degrees F). Line bottom of heavily buttered 9x13-inch pan with half of the bananas. Sprinkle with brown sugar and dot with butter.

Sprinkle with half of the raisins and pecans. Repeat layers until all ingredients are used. Bake approximately 30 minutes. Let cool for 5 minutes, sprinkle with brandy and serve.

If you wish, you can served with yogurt or vanilla ice cream.

Preparing time: 10 mins

Cooking time: 30 mins

Ready in 45 mins