Coquitos (Coconut Balls)

Ingredients:

14 oz can of sweetened condensed milk
13 oz of desiccated coconut (If you can only get shredded coconut, that works too, you will however need closer to 15-16 oz.)
- 1 tsp vanilla extract


 Preparation:

Preheat the oven to 350 F.
Add the sweetened condensed milk, the coconut and the vanilla extract in a mixer bowl and combine thoroughly with the paddle attachment.
 Let it sit for 5 minutes. Then come back and gage the consistency. If you scoop some out, can you easily form it into a ball and does it hold it’s shape without looking crumbly or falling flat? Then you are right on!
If it seems a little wet, add a little more coconut, like 1 tbsp at the time, mixing in between.
Scoop them onto a parchment paper lined cookie sheet and bake for 8-10 minutes

Chayote Sancochado - Steamed Chayote

(To those that don't know what "Chayote" is it is also known in English as "Alligator Pear", when raw it's texture is hard and crisp yet somewhat slippery? The taste I can describe it as a cross between a cucumber and Italian or Mexican squash, I've never consumed it raw however. It can be peeled, the center core removed, cut into chunks or however and added to soups or stews. It can be sauteed on it's own,with meat, used in stir-fried, or steamed it is truly very very versatile.)

Ingredients:
-3 large Chayotes
-water (enough to fill the pot about 1 inch or 2)
 To serve once cooked:
-some butter and salt OR a squeeze of lime and salt OR Mojo de Ajo (Cuban Garlic Sauce)

Directions:
(1) Wash really well, cut in half, then wash again, drain.
(2) Place in a pot with enough water to cover one inch, bring to a boil on high heat, cover, and lower heat to medium.
(3) Steam for 30 minutes until tender. 
(4) Serve with a squeeze of lime and salt, or some butter and sprinkle or salt OR if your used to/ or love the pungent Cuban garlic sauce and don't mind the dragon breath feel free to smother it with "Mojo de Ajo"

Te Frio de Yerba Buena (Cold Mint Tea)

Ingredients:
-1 big bunch of fresh mint leaves (washed and cleaned well)
-16 cups of water
-3/4 cups sugar (more or less to taste)

Directions:
Bring water to a boil, add mint leaves, boil for 10 minutes uncovered.Now when it changes color, shock it with a cup of cold or room temperature water this will make the color deepen stronger when it comes back to boil for another 5 minutes.Turn of heat, let it cool a bit, put in large pitchers making sure to strain it to get the leaves out of the tea.Add sugar to taste, and chill in the fridge :)

Sweet potato pudding - Boniatillo

 

Servings: 

5

Ingredients: 

2 pounds sweet potatoes
2 pounds refined sugar
2 cups water
½ lemon
4 egg yolks
1 tablespoon butter
2 tablespoons dry wine
ground cinnamon

Cooking instructions: 

Peel the sweet potatoes and boil them in water with a pinch of salt. Boil the water with the sugar and the lemon juice. When it comes to a boil add the syrup, still hot, to the sweet potatoes also hot. Put it all back over the fire until it thickens slightly. Stir it to prevent it from sticking. Scoop some out and add the yolks to it before putting it back into the pot. Add the dry wine and the butter and let it simmer for a while, stirring constantly, until the desired consistency is reached. Pour it into a bowl or serving dishes and sprinkle with ground cinnamon.

Pork with red kidney beans - froijoles colorados con carne de puerco

 

Servings: 

8

Ingredients: 

½ kilogram red kidney beans
4 cups water
¼ teaspoons ground cumin
1 Seville orange
¼ kilogram boneless pork
2 cloves of garlic
1 ½ teaspoons salt
¼ teaspoons ground pepper
¼ teaspoon ground oregano
1/2 cup oil
1 large onion
1 cup tomato sauce
1 cup sweet red peppers
¼ cup dry wine

Cooking instructions: 

Soak the beans in the 4 cups of water for about 2 hours. Chop the boneless pork into 5 or 6 cm. chunks.
Crush the cloves of garlic with the salt, the pepper, the oregano and the cumin; add the Seville orange juice and coat the pork with this marinade.
When the beans are puffy, cook in the same water they were soaked, for about 45 minutes (or 15 minutes if you are using a pressure cooker) or until they are a little tender.
Cook the boneless pork with the marinade until dry.
Heat the oil and saute the chopped onion, then add the chopped pepper; saute for a few minutes; add the tomato sauce, the ground sweet red peppers and the dry wine.
Combine the beans, the pork and the sauce; cook over low heat, well covered, for about ½ an hour.

Notes: 

To replace the sweet red pepper, you can use red peppers roasted and peeled or pepper paste.

Cafe Cubano - Cuban Coffee

There are two methods to making coffee the Cuban way: the traditional method using a metal stovetop espresso pot, or with an electric espresso machine. While the stovetop method takes longer, its certainly the authentic method, you can find a stovetop espresso maker at most online Cuban store websites.

1. Using an espresso machine, add the desired amount of finely ground coffee, common Cuban style brands include Bustelo, Pilon and La LLave (I'm partial to Bustelo supreme, I buy the Cuban brands online from the Cuban Food Market). You can also purchase fresh whole coffee beans from supermarkets like Albertson's or Whole Foods, any of the very dark roast Colombian brands will work best for Cuban coffee. I used to grind whole beans there at the store so that it is fine, fresh and ready to be made (espresso grind setting), I eventually bought my own small grinder.

Do NOT store your ground coffee in a freezer, but do keep it in a cool place away from sunlight.
2. For every demitasse cup of coffee you plan on making, use a teaspoon of sugar. The key to Cuban coffee is that it be very sweet. The trick here is to put the sugar into the glass carafe before you even brew the coffee.

3. Brew the coffee just as you would an espresso. The coffee will pour over the sugar in the carafe as it begins to brew. After it is finished filling the carafe, stir it briskly as there will still be a little undissolved sugar. Pour the coffee into several demitasse cups and enjoy.

* For Cafe con Leche, simply use 2 parts Cuban Coffee to 1 part steamed milk

Bistec Empanizado - Cuban Breaded Steak

4 steaks (1/4 inch thick)
1/2 cup onion, chopped
1 tbsp fresh garlic, minced
1/4 cup sour orange juice
1/4 tsp salt
4 eggs, beaten well
1 cup finely ground crackers,breadcrumbs or panko salt to taste
 A little flour
Olive oil


Sprinkle steaks with chopped onion, garlic, orange juice and salt. Rub garlic into meat. Marinate for a few hours in the refrigerator. Brush off the onion pieces and dip each steak into the egg to make sure its fully coated.

 

Dip the steak into the crackers, making sure that the ground crackers completely cover the steak. Fry the steaks in cooking oil on medium heat until golden brown and well done.