Calabaza on the Grill – Calabaza a la Parilla

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings



INGREDIENTS:
1 medium calabaza (See instructions below)
1/3 cup Spanish olive oil
3 tablespoons white vinegar
salt and pepper to taste

Cut the calabaza in half and remove all the seeds and fibers. Slice the calabaza as you would a cantaloupe and remove the rind. Whisk the olive oil with the vinegar. Drizzle this oil mixture over the calabaza slices. Salt and pepper to taste. Grill calabaza outdoors on the barbecue, brushing occasionally with the oil.
Slices are done when they are tender and lightly browned.

Ajiaco Criollo–Cuban Country-Style Stew

Prep time: 30 minutes
Cook time: 2 hours
Total time: 2 hours 30 minutes
Yield: 4-6 servings.


INGREDIENTS:
3 tablespoons olive oil
6 slices smoked bacon
6 chicken thighs, bone-in, skin on
3/4 pound pork loin , cut into bite-size pieces
3/4 pound skirt or flank steak> , cut into bite-size pieces
3 cups beef stock
3 cups ham stock
1 1/2 cups red wine
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, peeled and minced
3 tablespoons Spanish paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons ground cumin
1 (15-ounce) can crushed tomatoes
1 bay leaf
1 cup malanga, cubed
1 cup boniato, cubed
1 cup yuca, cubed
1 cup calabaza, cubed
2 ears fresh sweet corn, husked
1 green plantain
1 semi-ripe plantain (starting to get black)
1/4 cup fresh lime juice
1/4 cup cornstarch mixed with 1/2 cup water
1/2 cup cream

  Heat olive oil in a skillet over medium heat. Sauté the bacon until most of the oil is released; remove bacon from pan.
Lightly salt and pepper the chicken, pork, and beef. Dredge in flour; brown the meat (chicken first) in the hot, bacon-flavored oil. Remove the browned meats from the oil.
Put all the meats (including the bacon) in a large, heavy 8-quart stockpot; add the beef and ham stocks and red wine. Bring to a boil; reduce heat to low and simmer, covered, for 1 hour.
Heat 1/4 cup olive oil in a skillet over medium heat. Sauté the onion and green pepper until the onion is translucent. Add the garlic, paprika, salt, pepper, cumin, and tomatoes, and cook for about 5 minutes. At about the 45-minute point in the cooking, add this sautéed vegetable mixture and the bay leaf to the cooking meat and the broth in the stockpot. Let simmer for 15 minutes while you peel and cut the vegetables.
Peel the malanga, boniato, yuca, and calabaza; cut into cubes and add to the broth. Cut the corn and plantains into 2-inch chunks. Add the corn and green plantains to the simmering stew.
After about 20 minutes, add the semi-ripe plantains and the lime juice; continue cooking for an additional 20 to 30 minutes. The plantain and root vegetables need to be tender!
Thicken the stew slightly by whisking in the cornstarch mixed with water.
Just before serving, stir in the cream.
Serve hot in large bowls with Pan Cubano–Cuban Bread.

Chicharrones de Pollo – Cuban-Style Chicken Strips

Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
Yield: 4 servings


INGREDIENTS:
6 cloves garlic, mashed
1 medium onion, chopped
1 cup fresh lime juice
1/2 cup light rum
1 1/2 pounds boneless, skinless chicken thighs , cut in strips
Salt
Pepper
Cumin
Oregano, ground
Vegetable oil for frying
1 cup flour
2 teaspoons salt
2 teaspoons black pepper
1 egg beaten with 2 tablespoons water

Make a marinade with the garlic, onion, lime juice, and rum.
Arrange the chicken pieces in a shallow glass baking pan. Pour the marinade over the chicken pieces and mix them up so that all of the pieces are well coated. Cover with plastic wrap and refrigerate for about 2 to 3 hours.
After marinating: season the chicken pieces on the top layer by eye with salt, pepper, cumin, and oregano.
TIP: Use a mortar and pestle and finely grind the oregano.
Heat vegetable oil in a large skillet, deep enough to cover half the thickness of the chicken at one time.
Mix the flour with the salt and pepper and place in a shallow pan.
Remove the chicken pieces from the marinade (shaking off some of the excess marinade), dip each piece in the egg wash, and dredge in the seasoned flour mixture. (As you work down a layer, re-season the newly exposed layer with more salt, pepper, oregano, and cumin.)
Fry the chicken pieces, in small batches – don't crowd the pan – until all sides are golden brown and the chicken is completely cooked through.
Serve with rice or another side dish.