Frita Cubana – Cuban Hamburger

INGREDIENTS:
Burgers:
1 pound ground beef
3/4 pound ground pork
4 cloves garlic, mashed and finely minced
1/3 cup onion, grated
2 tablespoons ketchup
3/4 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
Salt & pepper cooked patties to taste
6-8 American-style hamburger or steak buns

Topping:
6-8 cups freshly fried shoestring potatoes
raw onion, sliced(optional)
Glenn’s Not-So-Secret Sauce (MANDATORY — see recipe below)

Glenn’s Not-So-Secret Frita Sauce
1 (6-ounce) can tomato paste
1 1/2 cups water
1 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika
1 teaspoon garlic powder
1/4 cup sugar
1/4 cup white vinegar
1 teaspoon salt

Mix all of the ingredients together in a two-quart saucepan.
Bring to a boil stirring constantly.
Reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes.
Remove from heat and let cool. Use generously in the Frita Cubana recipe above

Courtesy od 3 Guys from Miami

Note: I like to ground 2 Spanish chorizos and mix it in.

Philly Cheese Steak Sandwiches

Philly Cheese Steak Sandwiches

Ingredients:
1.5 pounds boneless steak, cut into thin strips
Worcestershire sauce
Salt and pepper to taste
2 green bell peppers, cut into thin slices
2 yellow onions, cut into thin slices
6 ounces baby bella mushrooms, cut into thin slices (optional)
2 tablespoons butter
Sliced provolone cheese
6 hoagie rolls

Directions:
Cut your steak into thin strips, cutting against the grain of the meat. Place meat into a bowl and generously coat your meat with Worcestershire sauce, salt, and pepper. Be sure all the meat is evenly coated. Cover bowl and place marinated meat into the refrigerator for at least 2 hours prior to cooking.

After meat is done marinating, heat your butter in a large skillet until it melts and is hot. Add the steak to the skillet. When the steak is about halfway cooked, add your sliced peppers, onions, and baby mushrooms to the skillet. Stir constantly until your onions, peppers, and mushrooms are tender and juices have thickened. Add more salt and pepper if needed.

Place your hoagie buns onto a baking sheet and fill with meat mixture placing your provolone cheese on the top. Preheat your broiler. Place your sandwiches open faced under the broiler for 1 minute or until cheese is completely melted.

Serve alongside sweet potato fries and coleslaw if you desire.

Pernil Asado – Mojo Marinated Pork Shoulder Roast

PernilAsado

Ingredients:
1 7–9-lb. bone-in, skin-on pork shoulder
1 tbsp. dried oregano
1 tbsp. ground cumin
30 cloves garlic, chopped
2 cups fresh orange juice
2 cups fresh lime juice
Kosher salt and freshly ground black pepper, to taste

Instructions:
1. Using a knife, score pork skin to make a diamond pattern. Purée oregano, cumin, garlic, and 2 tbsp. orange juice in a food processor. Rub purée over pork; season with salt and pepper; transfer to a bowl. Pour remaining orange and lime juices over pork; chill, covered, overnight.
2. Remove pork from marinade (reserve marinade); season with salt and pepper. Heat oven to 325°. Put pork skin side up on a rack in a roasting pan; add 2 cups water. Cover pork with parchment and foil. Bake until a thermometer reads 180°, 4–5 hours. Remove foil; broil until crispy, 5–10 minutes. Pour pan juices into a saucepan and add marinade. Boil until sauce thickens, 10–15 minutes. Serve pork with sauce.

If you want to get a real crispy skin, when meat is done, get 1/4 cup of sea salt and add 1/5 cup of water. Mix and brush lightly on top of skin. This makes the skin crackle.

Pati’s Tortilla Soup

Patis-Tortilla-Soup-546x307

Ingredients
3 guajillo chiles, stemmed and seeded
1 pound ripe tomatoes
1 garlic clove
1/2 cup roughly chopped white onion
1/2 teaspoon kosher or coarse sea salt, or to taste
2 tablespoons vegetable oil
6 cups chicken broth
1 sprig fresh parsley
12 corn tortillas, cut into 1- to 2-inch strips
1 ancho or pasilla chile, stemmed, seeded, cut into 1-inch strips and quickly fried (optional, for garnish)
Vegetable oil, for frying
8 ounces queso fresco, diced
1/2 cup Mexican-style cream, crème fraiche or sour cream
1 ripe Mexican avocado, halved, pitted, meat scooped out and diced

Directions:
Set a comal or skillet over medium heat. Once it is hot, toast the guajillo chiles for about a minute per side.

In a medium saucepan, place the toasted guajillos, tomatoes, and garlic clove and cover with water. Place over medium-high heat and bring to a boil. Reduce heat to medium and simmer anywhere from 12 to 15 minutes, until tomatoes are fully cooked and mushy, and the guajillos have rehydrated and plumped up.

Place the guajillos, tomatoes, garlic and onion in a blender, along with 1 cup of the simmering liquid and salt. Puree until completely smooth.

In a large soup pot, heat the 2 tablespoons oil over medium-high heat. Once hot, but not smoking, pour in the tomato puree. It will sizzle, make noise and smoke. Partially cover with a lid, if you need to. Let the puree cook, season and thicken, changing from a bright red to a darker red and thicker consistency, for about 12 minutes, stirring occasionally. Pour in the chicken broth, add the parsley sprig and once it comes to a simmer, continue simmering for another 10 minutes. Before serving, remove the parsley sprig.

To prepare the garnishes: Fry or bake the tortilla strips. Flash fry the ancho or pasilla chile strips, literally 5 seconds in already hot oil in a skillet set over medium heat, drain in a paper towel.

Serve in soup bowls. Add a handful of tortilla crisps, and let people decide how much cream, queso fresco, chile crisps and avocado to add to their bowls. Or, if you don’t want to give anyone a choice, place all the garnishes in the soup plates, and pour the hot soup into the bowls at the table.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

Pasta Pomodoro

Pasta Pomodoro

Ingredients
1 (16 ounce) package angel hair pasta
1/4 cup olive oil
1/2 onion, chopped
4 cloves garlic, minced
2 cups roma (plum) tomatoes, diced
2 tablespoons balsamic vinegar
1 (10.75 ounce) can low-sodium chicken broth
Crushed red pepper to taste
Freshly ground black pepper to taste
2 tablespoons chopped fresh basil
1/4 cup grated Parmesan cheese

Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. Pour olive oil in a large deep skillet over high-heat. Sauté onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
3. Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

Pasta Fagioli in the Crockpot

Pasta Fagioli

Ingredients:
2 lbs. ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Directions:
Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours. Add pasta the last 30 minutes.
Serve with a nice crisp green salad and some garlic bread!
Enjoy!

Oven Roasted Yuca (Yucca) Fries

yucca_fries

Make as much or as little as you like, just make sure the yuca is coated completely with your preferred fat before roasting or it will get too dry.

Serving: 6

4 yuca
2-3 tablespoons palm oil, coconut oil, or other healthy fat
Sea salt

1. Bring a large pot of water to a boil. Preheat your oven to 400F.
2. Cut the yuca into 2 or 3 sections and peel.
3. Add to the boiling water, reduce the heat to medium and cook the yuca for 15-30 minutes until tender. Test with a fork after 15 minutes. (Time can vary depending on if you’re using frozen, or how thick the yuca is).
4. Drain the cooked yuca into a colander. Cut the yuca into wedges making sure to remove the fibrous stalk in the middle of the yuca.
5. Place cut yuca on roasting pan and coat evenly with the oil.
6. Sprinkle sea salt over the yuca (and any other desired spices) and place the pan in the oven. Roast for 30-45 minutes, flipping them once halfway.

Pudin Diplomatico

Pudin Diplomatico

Ingredientes:
2 tazas de leche
1 ramita de canela.
1 pedacito de cáscara de limón.
6 huevos.
1 taza de azúcar.
1 cdta. de vainilla.
1/8 cdta. de sal.
2 cdas. de apricot brandy, crema de cacao u otro licor dulce.
1 taza de cocktail de frutas (bien escurridas).
4 lascas de panetela, pound cake. Suficiente para cubrir el molde.

Instrucciones:
Hierva la leche con la canela y cáscara de limón, déjela re¬frescar. Bata los huevos con el azúcar, vainilla, sal y licor; añada la leche (quitándole la canela y el limón), mézclelo todo bien y viértalo en un molde de flan alargado (9X5) bañado con caramelo (el molde debe tener capacidad para 4 tazas por lo menos). Sobre esta mezcla vierta las frutas y cuando vea que las frutas ya flotan en la superficie coloque sobre ellas las lascas de panetela que de¬ben cubrirlo todo.
Hornéelo al baño de María aproximadamente 1 1/2 hora a 350°F. Déjelo enfriar antes de quitarlo del molde. Da 12 raciones.

Marinated Flank Steak

MarinatedFlankSteak

Ingredients
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak

Directions
1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
2. Preheat grill for medium-high heat.
3. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Green Plantain Soup (Sopa De Platano Verde)

PlaintainSoup

Ingredients:
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 carrot, finely chopped
2 ribs of celery, finely chopped
2 cloves garlic, minced
5 cups chicken broth
2 green plantains, peeled and diced
1 bay leaf
1 teaspoon ground cumin
salt and freshly ground black pepper, to taste

Directions:
Heat the oil in a large heavy saucepan. Cook the onion, carrot, celery and garlic over medium heat until soft, but not brown, about 3 to 4 minutes.
Add the broth and bring to a boil. Add the plantains, bay leaf, cumin, salt and pepper. Return soup to a boil. Reduce heat and gently simmer,
uncovered, until plantains are very tender, 40 to 50 minutes.
Remove and discard the bay leaf. Puree the soup in a blender and return to the pot. If the soup is too thick, thin it with a little bit more broth.
Just before serving, reheat and correct seasonings, adding salt, pepper and cumin, if necessary.
Add a squeeze of lime juice and garnish with a bit of cilantro right before serving.
My Cuban Abuela (Grandmother) would slice thin plantain chips and fry them. She would later grind them in an old-fashioned meat grinder and use these, with chicken stock, to make her soup base.