We tried this baked egg recipe from Laura Vitalo: https://m.youtube.com/watch?v=dCUF6Q99o9w Preheat the oven to 425 and bake for 15 mins (runny yolk) to 20 mins (fully cooked yolk). We did not have hot sauce on hand, so we whipped up a simple salsa similar to this online recipe: http://www.food.com/recipe/simple-salsa-128822, except that we used ½ tomato,… Continue reading Baked egg in avocado with simple salsa
Tag: latino
Cuban black beans and rice with bacon (moros y cristianos)
Our favorite version of this dish is from Larios on the Beach, a South Beach restaurant owned by Gloria and Emilio Estefan; we loved its drier texture and hint of bacon fat. So we tried their moros recipe from The Estefan Kitchen cookbook, available at Amazon: https://www.amazon.com/dp/045122518X/ref=cm_sw_r_sms_awd_y3yfxbXGVV5BK (Apr. 2016)
Cuban churrasco
We followed this recipe but did not purée the marinade ingredients. http://icuban.com/food/mobile/churrasco_cubano.html After marinating the steak overnight, we cut it into four serving size pieces. We pan-seared each piece and then finished them (in a 9x13 baking dish) in the oven at 350 for about 10 mins. (Apr. 2016)
Oven-baked sweet plantains
We used extremely ripe plantains for this preparation. This is our favorite baked plantain recipe. We seasoned lightly with salt before placing the baking sheet in the oven. We also followed the suggestion to broil the plantains towards the end for added caramelization. http://www.natashalh.com/oven-baked-sweet-plantains-healthier-platanos-maduros/ (Apr. 2016) We typically used canola oil to coat the plantain… Continue reading Oven-baked sweet plantains
Cuban rice, made in a rice cooker
Rinse 2 cups (using a rice cooker measuring cup) of long-grain rice several times, drain, then place in the inner pot of an electric rice cooker. Add one garlic clove (peeled and bruised), 1 tsp salt, and 1 Tbsp olive oil. Carefully add water to the pot until it reaches the “2 cup” mark on… Continue reading Cuban rice, made in a rice cooker
Cuban minced beef hash (picadillo)
Recipe here: http://icuban.com/food/mobile/picadillo.html. We used olives stuffed with pimiento. We also made a few modifications: first, yellow and red bell peppers in lieu of two green; second, fresh marjoram in lieu of dried oregano; and finally, golden raisins in lieu of regular raisins. (Apr. 2016).
Oven-baked plantains
I got inspiration for this lighter alternative to fried plaintains from http://healthyeating.sfgate.com/healthily-cook-plantains-3827.html, except I coated the baking pan with some canola oil spray. Preheat oven to 450, then lightly spray a cookie sheet with canola oil. Place two plantains, cut on a ½ inch diagonal, on the cookie sheet, then lightly spray with canola oil. … Continue reading Oven-baked plantains
Colombian chicken and root vegetable soup (ajiaco), version 1
This is a multi-step recipe that took over 4 hours to make. First, make the chicken stock: place a whole chicken in a stock pot, cover with 12-14 cups water, and bring to a boil. Reduce to a simmer, then skim scum off the top. Add carrot chunks, celery chunks, 2 bay leaves, an onion… Continue reading Colombian chicken and root vegetable soup (ajiaco), version 1
Cuban chicken soup (sopa de pollo)
Fighting off yet another cold, I decided to try another chicken soup recipe. This recipe is based on Three Guys from Miami Cook Cuban (Mar. 2013)
Cuban chicken fricassee (fricase de pollo)
This is a family recipe from my friend Annette. Marinate 3-4 lb whole chicken, cut up (skin-on, bone-in) in a mixture of 1 large sliced onion, 1 sliced bell pepper (I used red, not green), 3 garlic bulbs (minced), 1 tsp Spanish red pepper powder (aka pimenton), 1 tsp dried oregano, 1 tsp ground cumin,… Continue reading Cuban chicken fricassee (fricase de pollo)
Cooking Adventures 