Cuba - Cuban - Caribbean Recipes

Cuban-Style Red Beans and Rice

INGREDIENTS:

BEANS:
-one 2 inch square of
-red bell pepper
2 garlic cloves, peeled
2 fresh cilantro sprigs
1/2 teaspoon of ground cumin
1 cup of dried small red
-kidney beans
2 quarts water 1/2 small onion

RICE:
2 cups of chopped onions
1/4 cup chopped red bell pepper
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1-1/2 cups long-grain white rice,
-rinsed in cold water 5 times
3 tablespoons olive oil

Directions:

FOR BEANS:
Soak the kidney beans in alarge bowl
with just enough cold water to cover
by 3 inches, at least 4 hours or over

night.

Now drain and Place the 2 quarts of
water, beans and next place the five
ingredients in a large pot. Over the
medium high heat bring to a boil.

Reduce the heat to medium, then cover
and simmer until the beans are tender
stirring occasionally, for 50 minutes.

Season to taste with salt.

Next drain, the reserving beans and
the bean cooking liquid separately.
Now Discard vegetables and cilantro.

FOR RICE:
In a heavy medium saucepan bring 3
cups of the bean cooking liquid to
a boil. Add the rice bring to a boil.

Reduce the heat to medium low, cover
and simmer until almost all liquid is
absorbed, about 20 minutes. Uncover
and fluff the rice with a fork.

Heat the oil in a heavy large skillet
over medium high heat. Add the onions,
bell pepper, garlic, cumin and oregano
saute until the onions are beginning
to brown, for about 5 minutes.

Finally, stir in thebeans and the rice
cook until heated through, for about 5
minutes. Season with salt and pepper to
taste.

Servings 6

Cuban Turkey Sandwich

INGREDIENTS:

1 tablespoon of cream cheese
1 tablespoon strawberry preserves
4 ounces sliced cooked fresh turkey
2 slices white bread, toasted and
-crusts removed

Directions:

Now spread 1 slice of toasted bread
with the cream cheese and the other
slice with the strawberry preserves,

Finally place the turkey on 1 slice,
of the toasted bread then close with
the other slice of bread to make a
sandwich.

Servings 1

Guava Tart

INGREDIENTS:

4 tablespoons of
-(1/2 stick) salted butter
2 cups of all purpose flour
3 teaspoons baking powder
3 tablespoons dry sherry
3/4 cup vegetable shortening
4 tablespoons of (1/2 stick) -salted butter
1-1/2 pounds guava paste,
-cut into 1/4 inch slices
1 teaspoon salt
1 large egg yolk
1 cup of sugar
3 large eggs

Directions:

Preheat oven to 350 F. In a medium size
saucepan over medium heat, melt together
the shortening and butter

In a large bowl and combine the remaining
ingredients, except the sherry and guava
paste.

Add the shortening and butter and, using
your hands, mix well. Add the sherry and
mix until well blended.

Now divide the dough into 2 equal parts,
then place 1 in a 9 x 12 inch baking pan,
patting it down evenly to form a bottom
crust.

Next you must now cover the guava slices,
and put the remaining dough on top, by
patting down evenly to form a top crust.

Finally bake until lightly browned, for
about 40 minutes, allow for it to cool
at room temperature, and cut into 2-inch
squares.

NOTE: Guava paste is available in 13, 16,
and 18-ounce loaves at Hispanic grocery
stores.

Serves 12 People

Fried Brains

INGREDIENTS:

3 tablespoons of mild vinegar
-or juice of 1 lemon
-salt and freshly ground
-black pepper to taste
2 large eggs, lightly beaten
1 cup of cracker meal
-or fine bread crumbs
-vegetable or peanut oil
-for frying
1 tablespoon finely chopped
-fresh parsley
2 limes, cut into wedges,
-for garnish
1-1/2 pounds of lamb or
-calf brains,
-soaked 1 hour in cold water,
-changing
-the water twice, skin and
-membrances
-then removed
-(you need not refrigerate
-when soaking)

Directions:

Place the prepared brains into a medium size
sauce pan with salted water to cover and the
vinegar, and simmer over low heat, uncovered
for 15 minutes.

Next drain, and rinse in cold water, pat dry
with the paper towels, then allow to cool at
room temperature.

Now place the cooled brains into a nonreactive
bowl, sprinkle with salt and pepper, and allow
to stand, covered, at room temperature 1 hour.

Cut into bite-size pieces. Drain, pat dry with
paper towels, dip in the beaten eggs, and roll
in the cracker meal.

In a large skillet, heat 2 inches of the oil to
375 F, or until the oil sizzles when a piece of
meat touches it.

Fry the brains until lightly golden, and drain
on paper towels. Transfer to a serving platter,
and garnish with parsley and the lime wedges.
Serve hot.

Yields 6

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