does anyone know some good cuban recipes?

Answer 1

Cuban Sandwich


For the most authentic taste, don’t use standard processed cold cuts. Try making it after Thanksgiving when you are likely to have both leftover turkey and ham. If you must use cold cuts, at the very least, make sure they sliced thickly, or use more than indicated.

This sandwich is usually made using Cuban bread. If you can’t find it, substitute any crusty bread such as French or Italian. It is also usually pressed in a sandwich iron. If you don’t have one, use a skillet as described.

1/2 loaf of bread
butter
mustard
mayonnaise
2 slices of turkey breast
2 slices of roast pork
1 slice of ham
1 slice of Swiss cheese
aluminum foil
Split the loaf and spread with mustard and mayonnaise. Layer the remaining ingredients and top with the other half of the bread. Lightly butter the OUTSIDE of the bread and wrap the sandwich in aluminum foil. Place on a skillet over low heat. Squish it with a heavier skillet on top of the wrapped sandwich and keep it there for a minute or two. Flip over and repeat for another minute or two. Unwrap and eat.

Cuban Style Flan

5 eggs, beaten
1 14 ounce can sweetened condensed milk
1 cup of milk
1 teaspoon vanilla (can use up to 1 tablespoon)
½ cup of sugar
1 tablespoon water

In a small saucepan heat the sugar and water over low heat. Stir constantly, preferably with a wooden spoon until the sugar melts and just begins to turn a light caramel color. Immediately pour into a 1 quart mold. You may want to oil the mold ahead of time. Soufflé molds work well but I have also made this in an oven proof enameled covered iron saucepan.

Blend all the remaining ingredients. Pour this mixture into the pan that contains the sugar mixture. Cover tightly with aluminum foil. Place in a water bath and bake in an oven preheated to 350 degrees. Bake for about 1 hour or until the tip of an inserted knife comes out clean. Chill overnight without removing the cover. Invert and serve.

Fried Cow
Vaca Frita

2 pounds flank steak
2 whole bay leaves
6 black pepper corns
3 tablespoons dry sherry
2 tablespoons olive oil
2 medium yellow onions, sliced
lemon wedges
2 medium green bell peppers, sliced

Seasoning rub
1 teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon onion powder
2 teaspoon salt

Place the steak in a cover pot with just enough water to cover. Add the bay leaves and peppercorns. Simmer covered until tender, about 1 ½ hours. Allow the steak to cool in the liquid, covered. It's common to place the entire covered pot in the fridge and proceed to frying the next day.

Mix the dry spices.

Cut the meat across the grain into serving size pieces. Pound with a meat mallet until increased in size by 25-50%. Rub each piece with a bit of the dry rub and splash with dry sherry.

Heat the olive oil in a skillet or griddle. Fry each piece of meat until it barely browns. Fry the onions and peppers also. Place all on a plate with the lemon wedges as a garnish.

Pollo Con Quimbobó y Platanos
Chicken with Okra and Plantains

1 cup of chopped okra, fresh or defrosted
1 whole chicken cut into 8 pieces (about 3 pounds)
2 tbsp of adobe seasoning or a mixture of the following:
salt or MSG, black pepper, paprika, cumin, coriander
vegetable oil
1 large onion chopped
4 cloves of garlic minced
1 green bell pepper, chopped
1 ½ cups of water
2 medium ripe plantains
2 medium tomatoes coarsely chopped
2 tbsp of lime juice
Season chicken with adobe or the alternative. In a heavy cast iron skillet brown the chicken pieces in hot oil on all sides. Remove the chicken to a plate. In the remaining oil, stir fry the onion, garlic and bell pepper for about 2 or 3 minutes.
Cut the okra in 1 inch size pieces. Cut away the tips and caps if desired. Peel the plantain and cut into 1 inch pieces.

Place the chicken in a deep stewing pot. Add the water and all the other ingredients. Cover and simmer until the chicken is very tender, about 15 minutes

Serve with white rice.

Moros Y Cristianos (Moors and Christians)
Black Beans and Rice

Remember that tiny history lesson at the top of this page. The name of this dish refers to the wars between the Moors (blacks) and the Spaniards (whites). This blend of black beans and white rice, is common on every Cuban table, every day, and it is a reminder of the Spanish influence on Cuba. Don't get me wrong there is no daily ritual, where Cubans reflect on the Spanish invasion of 500 years ago. But I just want to point out that history does not exist in a vacuum, it influences everything, including food.

2 cups of cooked white rice (1 cup of dry uncooked rice)
1 cup of cooked Cuban black beans (recipe above)

Drain the beans. Does not have to be well drained, just get rid of the excess liquid. Stir with the white rice until evenly incorporated.

Answer 2

Flan serves 6 to eight there are distinct recipes for this dessert, that's seen a common Spanish dish. that's effortless in countries that were for hundreds of years Spanish colonies, including Cuba. The canned milk makes a most suitable shortcut. Flan blend Caramel blend 5 eggs, beaten ½ cup sugar plus a million tablespoon water a million 14-ounce can sweetened condensed milk a million cup milk a million teaspoon vanilla mix each of the elements for the flan, blending nicely, and positioned aside. Preheat oven to 350EF. warmth a really small heavy saucepan and upload the sugar and water. Stir always over medium-low warmth until eventually the sugar melts and basically begins as an instance a tender tan color. eliminate from warmth and pour the caramel right into a nicely-oiled a million-quart mold. A porcelain soufflé dish works nicely. enable the caramel to sit back for a couple of minutes. Pour the flan blend gently on accurate of the caramel. hide the accurate with aluminum foil, making particular the cover is on very tightly. position the dish in a higher pan containing about 2 inches of warm water. position both the outer pan and dish in the preheated oven. Bake about a million hour, or until eventually the end of an inserted knife comes out clean. sit back the dish, nevertheless coated in foil, in one day. To serve, invert onto a exceedingly glass or ceramic plate and eliminate dish.

Answer 3

Guinea Hen Fricassee

Ingredients:
1 cup sour orange juice
6 garlic cloves, mashed with 1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1/4 cup olive oil
4 small guinea hens (about 2 pounds each), cleaned and quartered (you may substitute Rock Cornish game hens)
2 cups onion, in chunks
1 cup red wine
1 (six-ounce) can tomato paste
1/2 cup raisins
1/2 cup green olives
1/4 cup capers
Salt and pepper to taste

Whisk together the sour orange juice, garlic, salt, pepper, cumin, and olive oil to make a marinade. Place the quartered guinea hens in a large Ziploc bag. Add the marinade, force out any excess air and seal tightly. Marinade in the refrigerator for a minimum of four hours or overnight.
Remove the hen quarters from the marinade. Save the marinade! Blot the pieces dry with a paper towel. In a large frying pan under medium high heat, sauté the hen quarters in small batches in a little olive oil until they are browned on all sides. Finally, sauté the onions until they are limp.

Place the browned hen quarters into a large covered pot or sauce pan. Pour a little red wine in the pan you browned the birds in to deglaze the pan, scraping up all of those tasty crunchy bits in the bottom of the pan. Add this and the rest of the wine to the pot with the hen quarters. Add the marinade that you saved. Add the tomato paste, raisins, olives, and capers. Bring to a boil, reduce heat to low, cover and simmer until the guinea hens are tender -- about one hour.

Season the sauce to taste with salt and pepper. Serve the hens over white rice topped with plenty of sauce and onions.

Answer 4

try this blog i beleive they have lots of cuban recipe. http://cookcity.blogspot.com

Answer 5

i don't want sandwich just all food here a few place you good its good and easy if i can cook you can and I'm not the person like to cook

http://www.tasteofcuba.com/cubanrecipes.html
http://www.mayraldole.com/Default.asp?page=33
www.allrecipes.com

GOOD LUCK