9781586854331

Written by the trio that has spawned a renewal of interest in Cuban cuisine,his guide to the flavors of Cuba reveals the island as a tasty confluence ofpanish spices, tropical ingredients, and African influence.

Jorge Castillo was born and raised in Cayo la Rosa, Havana. He came to the United States via the Mariel Boatlift in 1980. He now lives in Miami's West Dade with his wife and two daughters

Introduction

xi

Drinks

1

(10)

Cafe Cubano---Cuban Coffee

2

(2)

Cuba Libre---Rum and Coke

4

(1)

Mojito---Rum Drink

5

(1)

Ponche Habana Para Los Ninos---Havana Punch for Kids

6

(2)

Papa Hemingway---Daiquiri

8

(3)

Appetizers

11

(38)

Bollitos

12

(2)

Croquetas de Jamon---Ham Croquettes

14

(2)

Croquetas de Papas y Jamon---Potato and Ham Croquettes

16

(2)

Empanadas---Cuban Pastries (Baked Dough)

18

(2)

Empanadas---Cuban Pastries (Fried Dough)

20

(2)

Empanadas de Pollo---Chicken Empanadas

22

(2)

Empanadas de Pollo y Queso---Chicken and Cheese Empanadas

24

(2)

Empanadas de Camarones---Shrimp Empanadas

26

(1)

Empanadas de Carne Asada---Beef Empanadas

27

(1)

Empanadas de Cangrejo---Crab Empanadas

28

(1)

Empanadas de Jamon or Chorizo---Ham or Sausage Empanadas

29

(1)

Empanadas de Carne y Cebolla---Beef and Onion Empanadas

30

(2)

Focaccia Cubana---Cuban Focaccia

32

(2)

Frituras de Malanga---Malanga Fritters

34

(2)

Mariquitas---Chips

36

(2)

Mariquitas Salsa---Sauce for Chips

38

(2)

Papa Rellena---Fried Stuffed Potatoes

40

(4)

Tamales de Carne de Cerdo---Pork Tamales

44

(5)

Salads

49

(9)

Ensalada Cubana Tipica---Typical Cuban Salad

50

(2)

Ensalada de Aguacate y Pina---Avocado and Pineapple Salad

52

(2)

Ensalada de Garbanzos---Cuban Garbanzo Bean Salad

54

(2)

Ensalada de Pollo---Chicken Salad

56

(2)

Soups

58

(23)

Ajiaco Criollo---Country-Style Stew

60

(2)

Caldo Gallego---White Bean Soup

62

(2)

Fabada Asturiana---Hearty Spanish Bean Soup

64

(2)

Gazpacho de Glenn y Jorge---Glenn and Jorge's Cuban Gazpacho

66

(2)

Guisado de Chorizo y Papas---Chorizo and Potato Stew

68

(2)

Potaje de Frijoles Colorados---Red Bean Potage

70

(2)

Sopa de Ajo---Garlic Soup

72

(2)

Sopa de Chicharos---Cuban Split Pea Soup

74

(2)

Sopa de Platanos---Plaintain Soup

76

(2)

Sopa de Pollo---Chicken Soup

78

(3)

Sandwiches

81

(12)

Arepas---Cornmeal Pancakes

82

(2)

Elena Ruz---Cuban Turkey Sandwich

84

(1)

Pan con Lechon---Roast Pork Sandwich

85

(1)

Frita Cubana---Cuban Hamburger

86

(1)

Glenn's Not-So-Secret Sauce

87

(1)

Sandwich Cubano---Cuban Sandwich

88

(2)

Medianoche---Midnight Sandwich

90

(3)

Eggs

93

(8)

Huevos a la Flamenco---Flamenco-Style Eggs

94

(2)

Huevos Habaneros---Havana Eggs

96

(2)

Pastel de Chorizo---Cuban Chorizo Pie

98

(3)

Meat

101

(42)

Ajies Rellenos---Stuffed Green Peppers

102

(2)

Albondigas---Cuban Meatballs

104

(2)

Arroz con Pollo---Chicken with Rice

106

(2)

Bistec Empanizado---Cuban Breaded Steak

108

(2)

Bistec de Palomilla---Palomilla Steak

110

(2)

Boliche---Cuban Pot Roast

112

(2)

Carne Guisado---Cuban Beef Stew

114

(2)

Churrasco Estilo Cubano---Cuban-Style Skirt Steak

116

(2)

Cordero en Salsa de Vino Rojo---Lamb Shanks in Red Wine Sauce

118

(2)

Lechon Asado---Roast Pork

120

(2)

Masitas de Puerco Fritas---Fried Pork Chunks

122

(2)

Picadillo---Cuban-Style Hash

124

(2)

Picadillo con Papas---Picadillo with Potatoes

126

(2)

Pollo Asado al Ajillo---Garlic Roasted Chicken

128

(2)

Pollo Agridulce---Sweet and Spicy Chicken

130

(2)

Pollo de Guayaba Dulce---Sweet Guava Chicken

132

(2)

Rabo Encendido---Oxtail Stew

134

(2)

Ropa Vieja---Shredded Beef

136

(2)

Tasajo---Dried Beef

138

(2)

Vaca Frita---Fried Beef

140

(3)

Seafood

143

(20)

Camarones y Arroz Amarillo---Shrimp and Yellow Rice

144

(2)

Bacalao a la Cerito---Baked Codfish

146

(2)

Enchilado de Mariscos---Seafood Creole

148

(2)

Paella Cubana---Three Guys Cuban-Style Paella

150

(4)

Pargo Entero Frito con Salsa de Mango---Snapper with Mango Salsa

154

(2)

Pescado de Habana---Grilled Fish Havana-Style

156

(2)

Picadillo de Pescado---Cuban Fish Hash

158

(2)

Salmon de Raul a la Parilla---Raul's Salmon Grilled in Foil

160

(3)

Side Dishes

163

(34)

Arroz Imperial---Imperial Rice

164

(3)

Calabaza a la Parilla---Calabaza on the Grill

167

(1)

Chimichurri---Sauce for Meat

168

(2)

El Arroz Blanco Mas Sabroso---The Ultimate White Rice

170

(2)

Frijoles Negros---Black Beans

172

(2)

Fufu---Mashed Plantains

174

(2)

L.A. Garlic Sauce

176

(2)

Mojo---Cuban Marinade

178

(2)

Moros y Cristianos---Moors and Christians

180

(2)

Pan Cubano---Cuban Bread

182

(4)

Papas Aplastadas---Crushed Potatoes

186

(2)

Papas Brava---Spanish Potatoes

188

(2)

Platanos Maduros---Fried Sweet Plantains

190

(1)

Yuca con Ajo---Yuca with Garlic Sauce

191

(1)

Salsa Criolla---Creole Sauce

192

(2)

Tostones---Fried Green Plantain

194

(3)

Desserts

197

(18)

Arroz con Leche---Rice Pudding

198

(2)

Cake de Ron---Rum Cake

200

(3)

Dulce de Leche Salsa---Caramel Sauce

203

(1)

Flan---Cuban Custard

204

(2)

Natilla---Cuban Pudding

206

(2)

Tocinillo de Cielo---Heavenly Custard

208

(2)

Tres Leches Cake---Three Milks Cake

210

(2)

Variation: Banana Tres Leches Cake

212

(1)

Variation: Cuatro Leches Cake

212

(3)

Cuban Food Glossary

215

(9)

Sources

224

(2)

About the Authors

226

(2)

Index

228

What is included with this book?

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The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Introduction Welcome to our first cookbook. If you are one of the more that two million people who have visited our Web site at iCuban.com: The Internet Cuban, you already know who we are. If you are one of the more than six billion people alive today who have not, a little explanation is in order. We are the Three Guys from Miami-three guys who share a passion for good food, good conversation, and a great party. We are not classically trained chefs. We have, however, been cooking and eating Cuban food all of our lives-except for Glenn. He''s only been cooking and eating it for twenty-three years, but he''s working real hard to catch up! Are we experts? We''d certainly like to think so, but how can we be experts when we are learning something new every day? What we can say is that there is no one more dedicated to Cuban food and we have the waistlines to prove it! If you are new to Cuban cuisine, you are about to enter a new world of flavor. Cuban cooking combines the tastes of Spain with the tropical flavors of the Caribbean. Throw in some New World spices and ingredients and a strong African influence and you have the essence of Cuban cookery. Cuban food is highly spiced but NOT spicy hot. Cubans just don''t use the hot peppers that are such an integral part of many Latin American cuisines. Our recipes also reflect, quite naturally, ingredients and methods that were refined by Cuban exiles after they came to the United States. Here they found an abundance of foods that were either very scarce or completely unavailable in Castro''s Cuba. Fish and seafood are two examples of foods that were only rarely enjoyed in Cuba after 1959. It was also impossible to get real olive oil-an ingredient that gives so many Cuban dishes a distinctive Latin flavor. Exile in the U.S. also exposed Cubans to ingredients they never saw in Havana. Salmon is very popular with Miami Cubans, for example, but unheard of back home in Cuba. This cookbook represents three lifetimes of enjoying Cuban food and a long process of creating, collecting, and refining the recipes we present here. These are the Cuban food favorites that we have cooked and eaten in our own homes for many years. Many of our recipes are based on longtime family recipes from several generations of the Musibay and Castillo families. In all cases we present our dishes as they are enjoyed today by Cubans in Miami. Although we have added our own twists over the years, our recipes are rooted in the classic dishes of Cuba. You won''t find any "Nuevo Latino" or Pan-Latin recipes here! Wherever possible we have made these dishes simple to prepare. You don''t need to be a professional chef to create any of the recipes in this book. You also won''t find a lot of esoteric, hard to find, or expensive ingredients such as truffle shavings, couscous, arugula, or anything in aspic! Best of all, you don''t need to be Cuban to cook and enjoy these delicious recipes. If a Swedish guy from Minnesota can cook Cuban food (and he does it very well), you can too! We must also acknowledge Nitza Villapol, the "Betty Crocker of Cuba." We can''t agree with her political outlook, but she helped standardize Cuban recipes for the masses. In the 1950s, every new Cuban bride received a copy of her cookbook. Everyone cooking Cuban food today is indebted to her pioneering efforts in collecting Cuban recipes. In fact, several of the dishes we prepare today have their roots in her early work. Just about every home in Miami has a tattered copy of this Cuban food bible. Raul''s wife, Esther, still uses her copy faithfully. Finally, we owe a debt of gratitude to the many visitors to our Web site from around the world who have helped us with recipe ideas and suggestions, questions and comments that have inspired us to do better, and complaints when a recipe just didn''t turn out like it should have. Their encouragement and appreciation have been our inspiration. So thank you so much for purchasing our book! We hope that you and

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Three Guys from Miami Cook Cuban

Three Guys from Miami Cook Cuban

158685433X

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