Congri
(Cuban rice with red beans)

Ingredients

  • 3 tbsp. olive oil
  • 2 inch cube of salt pork
  • 3 cloves of garlic
  • 1 medium onion
  • 1/4 green pepper
  • 4 oz. of tomato sauce
  • 1 cup long grain white rice
  • 1 can (15 oz.) dark red kidney beans (see image below)
  • 1 1/2 cups of water
  • 1 tbsp. salt

Preparation

In blender or food processor, purée onion and green pepper together (add a little water if needed). Set aside. In Dutch oven heat the oil on medium-high heat. Add the salt pork and garlic cloves. Sauté until browned. Discard the garlic.

Add the onion/pepper mixture to the oil, stir and cook for 5 minutes. Add the tomato sauce and continue to cook, stirring occasionally, for another 5 minutes until the sauce is a deep, rich red. This mixture is called sofrito.

Stir in the rice, mixing it well. Add the beans, water and salt and stir. Cook on high heat, uncovered until water begins to boil. Adjust heat to low, cover and let simmer for about 20 minutes until rice is tender.

Serves 4-6

Arroz con Leche & Canela
(Rice and milk pudding with Cinnamon)

Ingredients

  • 200 grams. of rice
  • 1 peel of a lemon.
  • 3/4 liter of milk.
  • 8 tbsp of sugar.
  • Cinnamon in powder

Preparation

Put the rice and water to boil in a pot. Let it cook for 15 minutes & put it to the side.In another pot put the milk to cook with the peel of the lemon. Add the rice and put it back to cook for 15 more minutes. Take the pot off the fire and add the sugar. After mixing well, put it back to the medium fire until rice is soft. Take the pot and put it aside to cool down. Take the lemon peel away & put the rice on a serving dish. Put it in the refrigerator until it is cold. Apply the powder cinnamon over the rice when ready to serve. Some people like my family and I like it warm, fresh of the pot.

Shredded Beef
(Ropa Vieja)

This recipe is a classic Cuban dish, and one of the most popular. In Spanish, the translation is means "old clothes", because the chuck roast is shredded until it resembles old rags of clothes. It is traditionally served with white rice. Serving Size: 6

Ingredients

  • 3lbs chuck roast
  • 1 small onion (sliced)
  • 2 tbsp olive oil
  • 1 cup red dry wine
  • 1 large onion, finely diced
  • 2 garlic cloves (minced)
  • 1 green bell pepper (chopped)
  • 4 large ripe tomatoes (chopped)
  • 2 tbsp tomato paste
  • 1 1/2 tbsp ground cumin
  • 1 bay leaf
  • salt and pepper to taste

Preparation

Salt and pepper the chuck roast and lightly brown the meat in cooking oil in a large pot. Add 2 cups of water or enough to surround but not cover the meat. Add the small onion and bring to a boil. Reduce the heat to medium-low, cover and allow to simmer for approximately 1 1/2 hours. Note the meat should be tender after this time, if not continue to simmer until it is.

Remove from heat and let it cool. Shred the beef into strands, removing any excess fat and set aside. In a large frying pan, heat the olive oil over medium heat, and saute the garlic, diced onions, and chopped green bell pepper for 5 minutes, until the onion is translucent. Add the chopped tomatoes and tomato paste, as well as the ground cumin, bay leaf, salt and pepper, and red wine. Mix well, then cover and simmer 5 to 10 minutes. Add the shredded beef and cover on low for about 20 mins, stirring occasionally. Remove bay leaf and serve on large plate. This dish is best served with white rice, and some sweet plantains.

Tostones

Ingredients

  • 5 tablespoons oil for frying
  • 1 plantains, peeled and broken into chunks
  • 3 cups cold water
  • salt to taste

Preparation

  1. Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 1/2 minutes per side.
  2. Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
  3. Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.

Flan de Cafe'

Ingredients

  • 1 cup of sugar
  • 1 tin of condensed milk
  • 2 tins (same size as the condensed milk) full of milk
  • 3 eggs
  • 1 small cup of pure instant coffee
  • 1 cup of soluble cocoa powder
  • The cup should be medium sized

Preparation

  • Make caramel in a flan mould with the cup of sugar
  • Beat the eggs in the mixer, along with the condensed milk, coffee, cocoa powder and milk and pour the mixture into a mould. Cover with aluminum foil and cook in a Bain Marie for an hour and a half
  • Leave it to cool and keep it in the fridge for three hours
  • Remove from the mould and serve cold

French Crêpes

Ingredients

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted

Preparation

  • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Chicken Croquetas


Ingredients

  • 3 tablespoons shortening
  • 1/3 cup flour
  • 1 teaspoon salt
  • 1 cup milk
  • 2 cups finely chopped cooked chicken
  • 1 tablespoon minced onion
  • 2 tablespoons minced parsley
  • 2 eggs
  • 2 tablespoons lemon juice
  • 1/3 cup fine dry bread crumbs, unseasoned

Preparation

In a saucepan, melt shortening; blend in flour and salt. Add milk, stirring. Cook over low heat, stirring constantly, until thickened. Add chicken, onion and parsley; spread in a greased shallow pan and chill thoroughly.

Korean Dumplings (Mandu)


Ingredients

1/4 pound ground beef
3 ounces vegetable oil
3 ounces minced Spanish onion
3 ounces shredded cabbage
2 ounces roughly chopped bean sprouts
1 scallion, finely chopped
2 teaspoons sesame seeds, toasted (mashed with mortar)
4 ounces firm tofu, mashed to a fine consistency
1 1/2 tablespoons hoisin
1 1/2 tablespoons salt
Dash pepper
24 wonton skins
1 egg beaten
Oil, for frying

Vinegar-Soy Sauce (Ch'o kanjang) for dipping:
8 tablespoons soy sauce
6 tablespoons rice vinegar
2 teaspoons granulated sugar
2 teaspoons green onion, finely chopped
2 teaspoons sesame seeds, toasted

My family's recipe for the sauce:

8 Tbsp of Soy Sauce
6 Tbsp of lemon juice
1/2 tsp of sugar
cilantro well chopped (amount depends to taste)
2 tsp of green or regular onions chopped
1 clove of garlic
1/2 tsp of hot chili-pepper chinese style sauce

Preparation

Heat wok over medium-high heat, add 2 ounces of oil and stir-fry meat until brown, mashing with a fork to break into small pieces. Drain off fat and set meat aside. Wash pan and dry thoroughly. Heat 1 ounce of oil over high heat for 1 minute. Add onions and saute for 2 to 3 minutes or until limp.

Add cabbage and continue to cook, stirring frequently, for another 2 to 3 minutes or until cabbage is crisp-tender.

Add bean sprouts, scallions, and tofu, mix well and cook for 1 to 2 minutes more.

Remove pan from heat and pour cooked mixture into a colander to drain excess liquid.

In a large bowl, combine meat, vegetables, hoisin, salt, and pepper and mix well.

Place 1 wonton skin on a flat surface. Cover remaining skins with a slightly damp kitchen towel (not terry cloth) so they won't dry out. Brush the edges of skin with a beaten egg. Place about 1 teaspoon of filling mixture just above the center of skin. Fold skin in half over filling to form a triangle and press edges together to seal. Repeat with remaining skins.

Fill and preheat fryer to 375 degrees F. and deep-fry dumplings until golden brown. Serve immediately with vinegar-soy dipping sauce.

For vinegar-soy sauce: Combine all ingredients in a bowl. Stir to dissolve sugar. My favorite way to eat them is boiling them. When they float, they are ready to eat. Serve them with sauce on top.

Spanish tortilla (Omelette)


Ingredients

4-5 med potatoes
1 large onion
Olive Oil
4 X-Large Eggs or 5 med-large eggs

Preparation

Dice Onion and Potatoes into small pieces. Prepare the frying pan with about 2 Tbsp of Olive Oil at medium heat. Wait until med hot. Add diced onions and potatoes to the medium hot oil, and mix them by using wooden utensil, adding salt and pepper to taste. Use this wooden spoon to make sure that the potatoes and onions don’t burn or stick to the frying pan. When some of the mixture is golden, reduce the heat to min and cover, move mixture every once in a while to prevent burning or sticking to pan.

After 10 min. Put the slightly fried mixture into a bowl and add 4 eggs. Add salt to taste and pour the whole egg mixture back into the frying pan.

Keep it at min heat and cover. Wait until the omelet is almost completely solid on top. (a little bit of liquid egg on top is OK). Using a spatula, make sure the omelet is not sticking to the pan on the sides. Get a flat large plate (bigger than the frying pan) and put it face down on top of the tortilla. Holding the plate with one hand flat over the plate and the other on the frying pan handle, with a firm grip, and a sudden movement, turn the frying pan upside down, so that the omelet ends over the plate. Put the frying pan over the flames again and holding the plate with the omelet, slide the omelet back into the frying pan. By doing this you are now cooking the uncooked side of the omelet.

Wait 5-10 min. Cover the omelet if you like the eggs dryer. You can check if the tortilla is cooked by inserting a fork in the middle and making sure it doesn’t come out egg wet. When ready to serve, perform the same procedure as when turning the tortilla=Put a clean large plate over the frying pan face down, and by holding the frying pan handle, turn the tortilla into the plate. It is now ready to serve. It can be served hot or cold.

Everyone will love you for it!