67. Cuba

Cuban Sandwich

Ingredients

• ¼ cup mayonnaise 
   

  On Sale
• ¼ cup mustard 
   

  On Sale
• 1 pinch cayenne pepper
• 1 (8 ounce) loaf Cuban bread
• 8 slice Swiss cheese
• 6 thin slice smoked fully-cooked ham
• 1 ½ cup cooked pulled pork, heated
• 1 large dill pickle, sliced thinly lengthwise
• 2 tablespoon butter, or as needed 

• Directions

  • Step 1
    Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
  • Step 2
    Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of 2 sandwiches. Spread each half on both sides generously with the mayo/mustard sauce.
  • Step 3
    Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches.
  • Step 4
    Melt butter in a heavy skillet over medium heat. Place sandwiches in skillet and press down with a heavy weight (such as another skillet or foil-wrapped bricks). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.

  • Shrimp with Citrus Mojo

  • MOJO

    • 1 teaspoon whole allspice berries
    • 3/4 teaspoon cumin seeds
    • 1/4 cup minced onion
    • 2 garlic cloves, minced
    • 1/2 to 1 whole Scotch bonnet or habanero chile, seeded and minced
    • 1/2 teaspoon finely grated orange zest
    • 1/2 cup fresh orange juice
    • 1/4 cup plus 2 tablespoons extra-virgin olive oil
    • 3 tablespoons fresh lime juice
    • 2 tablespoons sherry vinegar
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground pepper
    • 1/4 teaspoon saffron threads, crumbled

    SHRIMP

    • 1 pound Yukon Gold potatoes, peeled and cut into 1-inch dice
    • 2 cups fresh or frozen corn kernels
    • 2 tablespoons vegetable oil
    • 1 1/2 pounds medium shrimp, shelled and deveined
    • 1/4 cup cilantro leaves, plus 2 tablespoons chopped
    • Salt and freshly ground pepper

    • • How to Make It

        Step 1    

        In a small skillet, toast the allspice berries and cumin seeds over moderate heat until fragrant, about 1 minute. Transfer the spices to a plate to cool, then grind in a spice grinder or mortar. In a small bowl, combine the spices with the onion, garlic, chile, orange zest, orange juice, olive oil, lime juice, sherry vinegar, salt, pepper and saffron and set aside for 1 hour.

        Step 2    

        In a large saucepan of boiling salted water, cook the potatoes until just tender, about 5 minutes. Using a slotted spoon, transfer the potatoes to a bowl. Add the corn to the saucepan and cook until tender, about 3 minutes. Drain the corn and add it to the potatoes.

        Step 3    

        Wipe out the saucepan and heat the oil until shimmering. Add 1/2 cup of the mojo and simmer over moderate heat for 1 minute. Add the shrimp and cook, turning once, until loosely curled, about 1 minute. Transfer the shrimp to a plate. Add another 1/4 cup of the mojo to the saucepan and bring to a simmer over moderate heat. Add the potatoes and corn and cook until heated through. Stir in the chopped cilantro and season with salt and pepper. Transfer to a platter and arrange the shrimp on top. Garnish with the cilantro leaves and serve, passing the extra mojo at the table.

         Make Ahead

        The mojo can be refrigerated overnight.

         Suggested Pairing

        A light, acidic Italian Pinot Grigio will tame the hot pepper and echo the bright taste of citrus in the sauce.

  • Arroz con Pollo

  • INGREDIENTS

    1. For chicken
       • 3 large garlic cloves, coarsely chopped
       • 2 tablespoons fresh orange juice
       • 2 tablespoons fresh lime juice
       • 1 1/2 teaspoons salt
       • 3/4 teaspoon black pepper
       • 1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
       • 1 tablespoon vegetable oil
       • 1 tablespoon unsalted butter
    2. For rice
       • 1 lb onions, chopped (2 1/2 cups)
       • 2 green bell peppers, chopped
       • 3 large garlic cloves, minced
       • 1/4 teaspoon crumbled saffron threads
       • 1/4 cup dry white wine
       • 2 teaspoons ground cumin
       • 2 teaspoons salt
       • 1 Turkish or 1/2 California bay leaf
       • 1 (14- to 15-oz) can diced tomatoes, including juice
       • 1 1/2 cups low-sodium chicken broth (12 fl oz)
       • 1 1/2 cups water
       • 2 cups long-grain white rice (3/4 lb)
       • 1 cup frozen baby peas (not thawed; 5 oz)
       • 1/2 cup small or medium pimiento-stuffed green olives (2 oz), rinsed
       • 1/4 cup drained chopped bottled pimientos (2 oz), rinsed
    3. Special Equipment
       • a wide 6- to 7-qt heavy pot (about 12 inches in diameter and 4 inches deep)

    PREPARATION

    1. Prepare chicken:
       1. Purée garlic, orange juice, lime juice, salt, and pepper in a blender until smooth. Put chicken pieces in a large bowl and pour purée over them, turning to coat. Marinate chicken, covered and chilled, turning occasionally, 1 hour.
       2. Transfer chicken, letting excess marinade drip back into bowl, to paper towels, then pat dry. Reserve marinade.
       3. Heat oil and butter in 6- to 7-quart pot over moderately high heat until foam subsides, then brown chicken in 2 or 3 batches, without crowding, turning occasionally, about 6 minutes per batch. Transfer chicken as browned to a plate, reserving fat in pot.
    2. Prepare rice and bake arroz con pollo:
    1. Put oven rack in middle position and preheat to 350°F.
    2. Sauté onions, bell peppers, and garlic in fat in pot over moderately high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, 6 to 8 minutes.
    3. While vegetables cook, heat saffron in a dry small skillet over low heat, shaking skillet, until fragrant, about 30 seconds. Add wine and bring to a simmer, then remove from heat.
    4. Add cumin and salt to vegetables and cook over moderately high heat, stirring, 2 minutes. Stir in saffron mixture, bay leaf, tomatoes (including juice), broth, water, and reserved marinade and bring to a boil.
    5. Add all chicken except breast pieces, skin sides up, and gently simmer, covered, over low heat 10 minutes. Stir in rice, then add breast pieces, skin sides up, and arrange chicken in 1 layer. Return to a simmer.
    6. Cover pot tightly, then transfer to oven and bake until rice is tender and most of liquid is absorbed, about 20 minutes.
    7. Scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are heated through and any remaining liquid is absorbed by rice, about 5 minutes. Discard bay leaf.

    • YUCCA WITH GARLIC SAUCE
  •  RECIPES GRAINS

INGREDIENTSNutrition

• 1 1⁄2lbs yucca root, halved & in chunks
• 1teaspoon salt
• 1lime, juice of
• 6garlic cloves, mashed
• 1teaspoon salt
• 1⁄3cup fresh lemon juice
• 1⁄2cup olive oil
• 1onion, chopped fine

DIRECTIONS

1. Place yucca in saucepan; until yucca is just covered, add salt and lime juice and bring to a boil.
2. Reduce heat, cover and simmer until tender--about 30 minutes.
3. Drain and keep warm.
4. Mash garlic cloves into salt with mortar and pestle (or use food processor).
5. Add garlic, lemon juice, and onions to olive oil in a separate pan, heat until bubbling, then pour over yucca.
6. Toss yucca & sauce "lightly" cooking to saute over medium heat; till barely brown but not CRISP!
7. Serve.

8. Larry's Mojito Cake

   Country: Cuba
   Course: Dessert
   Makes: 8-10 servings 
   
   
   
   
   Ingredients:
   • 20 oz can crushed pineapple
   • Juice of 1 lime
   • 1-1 lb box angel food cake mix
   • 8 oz cream cheese, softened
   • 1/4 cup limeade from concentrate
   • 4 tbsp powdered sugar
   • 1 tsp rum extract
   • 8 oz tub Cool Whip, defrosted
   • 1/3 cup shredded sweetened coconut
   • Zest of lime
   • Mint leaves
   Directions:
1. Mix the angel food cake mix with the pineapple and the lime juice. Pour it into a greased 13x9 or 15x10 inch pan and bake for 18 to 25 minutes (mine took a lot longer than that, but my oven is possessed). Let cool completely.
2. Beat the cream cheese together with the limeade. Add some of the sugar and taste (you may not need as much as the recipe calls for), adding more if necessary. Now add the rum extract.
3. Gently fold in the Cool Whip and spread the topping over the cake. Sprinkle with the shredded coconut and lime zest. Serve with mint leaves for garnish.
9. 
   

Strawberry Daiquiri

• Ingredients

  10 m8 servings

  On Sale

  What's on sale near you.

  On

  

  Walmart 
  5764 Highway 153 
  HIXSON, TN 37343 
  Sponsored

  • 6 cups ice
  • 1/2 cup white sugar

    C&H Pure Cane Granulated Sugar 4 Lb

    $1.78 for 1 item - expires in a month

    
  • 4 ounces frozen strawberries
  • 1/8 cup lime juice

  • 1/2 cup lemon juice
  • 3/4 cup rum
  • 1/4 cup lemon-lime flavored carbonated beverage
• 
  
• 1. 
     

• Directions

  Add a notePrint
  • Prep
    10 m
  • Ready In
    10 m

  1. In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.

(Good Eats: "The Chewy" Chocolate Chip Cookie)