Subject: COLLECTION (6) Cuban Cuisine
From: [email-masked] (Bill)
Date: 20 Oct 1997 05:54:21 -0600
Newsgroups: rec.food.recipes

Cuban Bread
Cuban Roast Beef
Mojo
Cuban Black Bean Soup
Cuban Glazed Chicken
Cuban Roast Pork
 Cuban Sandwich "Media Noche"
Salsa Cubano Barbecue Sauce

MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Cuban Bread
 Categories: Breads
    Yield: 4 Loaves

MMMMM--------------------------STARTER-------------------------------
  3/4 ts Yeast
  1/3 c  Water
  1/3 c  Bread Flour

MMMMM---------------------------DOUGH--------------------------------
4 1/2 ts Yeast
    1 tb Sugar
1 1/2 c  Water
    4 tb Solid Shortening
  1/2    Starter Batch
    1 tb Salt
    5 c  Bread Flour

Prepare the starter.  The day before you plan on baking, dissolve the
yeast in the water in a small mixing. bowl.  Stir in the flour to
obtain a thick paste.  Cover the bowl with plastic wrap and let the
starter ripen for 24 hours in the refrigerator.  Leftover starter
will keep for several days in the refrigerator and can be frozen.
 
Make the dough:  Dissolve the yeast and sugar in 3 tablespoons water
in a large mixing bowl.  When the mixture is foamy (5 to 10 minutes),
stir in the lard, the remaining water and the 1/2 batch of starter.
Mix well with your fingers or a wooden spoon.  Stir in the salt and
the flour, 1 cup at a time, to obtain a dough that is stiff enough to
pull away from the sides of the bowl, but soft enough to knead.  The
dough can also be mixed and kneaded in a mixer fitted with a dough
hook or in a food processor fitted with the dough blade.
 
Turn the dough onto a lightly floured work surface and knead until
smooth, 6 to 8 minutes, adding flour as necessary.  The dough should
be pliable, but not sticky.
 
Transfer the dough to a lightly oiled bowl, cover, and let rise in a
warm draft free spot until doubled in bulk, about 45 minutes.  Punch
down the dough.
 
Form the loaves:  Divide the dough into 4 equal pieces.  Roll each to
 form a 14 inch long tube.  Divide the tubes between 2 baking
sheets with 6 inches space between and let rise in a warm place until
doubles in bulk, about 1 hour.  (The dough can be allowed to rise at
a lower temperature, even in the refrigerator, but the rising time
will be 3 to 4 hours.
 
Preheat the oven to 375F.
 
Lay a dampened piece of thick kitchen string or twine about 1/8"
thick on top of each loaf, running the length of the loaf.  Bake
until the breads are light browned on top and sound hollow when light
tapped, about 30 minutes.  Let the loaves cool slightly and remove
the strings. Transfer the breads onto a wire rack to cool completely.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Cuban Roast Beef
 Categories: Pork, Main dish, Meats
    Yield: 8 Servings

    4 oz Ham, smoked, chopped fine
    4 oz Bacon, chopped fine
    8 oz Onion, minced
    1 oz Capers, minced
    1    Garlic Clove, minced
    2 oz Green Olives, coarse chop
    1 tb Green Chiles, minced
    3 lb Eye Round Roast
         Salt and Pepper, to taste
    2 oz Bacon fat
    8 oz Stock
    4 oz Tomato sauce
    1 tb Vinegar

Preheat oven to 350F.
 
Mix the first 7 ingredients to make a stuffing.
 
Make an incision 1 1/2" to 2" deep along the length of the roast
 
Stuff the stuffing into the incision.  Salt and pepper the roast.
 
Brown the roast on all sides in bacon fat in a large heavy casserole
Add all the rest of the ingredients and cook in the oven for 2 1/2
hours or until the meat is very tender.  Check once or twice to make
sure that the liquid is not boiling away.  Add water or unsalted
stock as necessary.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Mojo
 Categories: Sauces
    Yield: 1 Cup

  1/3 c  Olive oil
    8    Garlic cloves, minced
  2/3 c  Sour orange juice or lime
  1/2 ts Cumin, ground
         Salt and pepper, to taste

Heat the olive oil in a deep saucepan over medium heat.  Add the
garlic and cook until fragrant and lightly toasted but not brown,
about 30 seconds.
 
Add the sour orange juice, cumin, and salt and pepper.  The sauce may
spatter.  Bring sauce to a rolling boil.  Correct seasonings, adding
salt and pepper to taste.
 
Cool before serving.  Mojo tastes best when served within a couple of
hours of making, but it will keep for several days, covered, in the
refrigerator.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Cuban Black Bean Soup
 Categories: Soups, Main dish, Low-cal
    Yield: 4 Servings

    1 lb Beans, dried black
    1 c  Onion, chopped
    1 tb Butter
    4 c  Water
    1    Beef Bullion Cube
   12 oz Ham, cooked lean
    2    Bay leaves
  1/2 ts Thyme, dried leaf
  1/2 ts Oregano, dried leaf
  1/2 ts Salt
    1    Pepper, dried whole red
    1 c  Pepper, green bell; chopped
  1/3 c  Dark rum (optional)
    1 c  Sour cream (optional)

Sort and soak beans overnight; drain and discard soak water.
 
In a 4-quart pot, saute onion in butter until tender but not browned.
Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4-6
chunks), bay leaves, thyme, oregano, salt and red pepper. Bring to
boil; reduce heat. Cover and simmer until beans are tender, 1 to
1-1/2 hour. Remove 1 cup beans from stew, mash in a bowl with potato
masher or fork. Add mashed beans to stew; stir to thicken. Remove ham
and dice. Remove bay leaves and red pepper, if used and discard. Add
diced meat, green pepper and rum (if desired) to beans. Cover and
simmer 15 minutes. Serve beans over rice and top with sour cream if
desired.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Cuban Glazed Chicken
 Categories: Bbq
    Yield: 6 Servings

    2 tb Lime juice
    1 tb Olive oil
    1 ts Cumin
  1/2 ts Salt
  1/8 ts Pepper
    2    Garlic cloves, minced
    3 lb Chicken
  1/4 c  Guava juice
    2 tb Lime juice
  1/2 ts Worcestershire sauce
  1/2 ts Cider vinegar
  1/4 ts Paprika
  1/8 ts Ground cumin
    1    Jalapeno, seeded and sliced

Mix 2 Tbsp. lime juice, the oil, 1 tsp. cumin, the salt, pepper and
garlic in resealable heavy-duty plastic bag. Add chicken; seal bag
and turn to coat with marinade. Refrigerate at least 1 hour but no
longer than 24 hours, turning bag occasionally.
 
Remove chicken from marinade; discard marinade. Cover and grill
chicken, skin sides up, 4-6" from med. coals 15 min.
 
Heat remaining ingredients to boiling in 1-qt. saucepan; reduce heat.
Simmer uncovered about 5 minutes, stirring frequently, until mixture
thickens and is reduced by about half; remove from heat. Turn chicken;
brush with jelly mixture. Cover and grill 20-40 min. longer, turning
and brushing frequently with jelly mixture, until juice of chicken is
no longer pink when centers of thickest pieces are cut.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Cuban Roast Pork
 Categories: Pork, Main dish, Meats
    Yield: 8 servings

    4 oz Ham, smoked, chopped fine
    4 oz Bacon, chopped fine
    8 oz Onion, minced
    1 oz Capers, minced
    1    Garlic Clove, minced
    2 oz Green Olives, coarse chop
    1 tb Green Chiles, minced
    3 lb Eye Round Roast
         Salt and Pepper, to taste
    2 oz Bacon fat
    8 oz Stock
    4 oz Tomato sauce
    1 tb Vinegar

Preheat oven to 350F.
 
Mix the first 7 ingredients to make a stuffing.
 
Make an incision 1 1/2" to 2" deep along the length of the roast
 
Stuff the stuffing into the incision.  Salt and pepper the roast.
 
Brown the roast on all sides in bacon fat in a large heavy casserole
Add all the rest of the ingredients and cook in the oven for 2 1/2
hours or until the meat is very tender.  Check once or twice to make
sure that the liquid is not boiling away.  Add water or unsalted
stock as necessary.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Cuban Sandwich "Media Noche"
 Categories: Sandwiches
    Yield: 1 Servings

    1    Cuban Roll
    2 ts Mayonnaise
    2 ts Dijon mustard
    2 oz Roast Pork
    2 oz Ham, cooked
    1 oz Swiss cheese
    3    Tomato slices
    1    Iceberg lettuce leaves
    3 sl Dill pickle
    1 tb Butter

Slice open the roll lengthwise.  Spread the bottom with mayonnaise,
the top with the mustard.  Layer the sandwich with the pork, ham,
cheese, tomato, lettuce, and pickle.  Cover with the top of the roll.
 
Lightly butter the entire outside of the sandwich.  Place in a skillet
over medium heat.  Place a weight, like a bacon press, on top, or
flatten the sandwich with a long spatula.
 
Cook the sandwich until crusty and golden brown on both sides, 2 to 3
minutes per side, adding butter as necessary.  Slice the sandwich in
half on the diagonal and serve at once.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Salsa Cubano Barbecue Sauce
 Categories: Bbq, Sauces
    Yield: 1 Servings

    1 md Onion, chopped
    5 cl Garlic, minced
  1/2 c  Sour orange juice
  1/3 c  Lime juice
  1/2 ts Oregano
  1/2 ts Cumin seeds
  1/4 ts Salt
  1/2 c  Water

Put onions, garlic, orange juice (or lime juice) and water in a
blender. Set blender on "liquify" setting and process. Crush all dry
ingredients together and add them to blender. Process for one minute
more.
 
Marinate meat (chicken, beef, pork or fish) for at least one hour in
mixture. It is better to marinate meats overnight. Brush meat
frequently with the sauce while cooking.
 
Note:   Sour Orange is a bumpy green-orange fruit.  It is often sold
by the Spanish name, naranja agria.  Sour orange is the primary
ingredient in Cuba's national table sauce, mojo.  Fresh lime juice
makes an acceptable substitute.

MMMMM

       Join us at Myrtlewood Farms!! 
http://www.mindspring.com/~bjbear/brawny.html
           Knoxville, TN   USA  
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