Path: swen.emba.uvm.edu!cam-news-feed2.bbnplanet.com!cam-news-hub1.bbnplanet.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!newsfeed.internetmci.com!192.48.96.124!in4.uu.net!news.rt66.com!news.rt66.com!not-for-mail From: brawny@nononsense.com (Bill) Newsgroups: rec.food.recipes Subject: COLLECTION (6) Cuban Cuisine Followup-To: rec.food.cooking Date: 20 Oct 1997 05:54:21 -0600 Organization: MindSpring Enterprises, Inc. Lines: 315 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <344ad143.5227635@mail.knox.mindspring.com> Reply-To: brawny@nononsense.com (Bill) NNTP-Posting-Host: mack.rt66.com 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 ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.