RSS
Cuban cuisine is an interesting mix of culinary specialties of Spain, Africa and Caribbean. Here are the recipes of some of the highly popular and easy to prepare dishes.
Caldosa
Ingredients
2 Bacon slices, cut into 1/2-inch pieces
8 cups Thinly sliced green cabbage
1 cup Chopped onion
1 Minced garlic clove
5 cups Chicken stock
1 can Chickpeas
1 can Whole tomatoes
Few Mexican Chorizo
3 tbsp Chopped fresh parsley
Method
Cook bacon pieces in a large Dutch oven over medium-high heat until crisp. Add cabbage, onion and garlic and sauté for 10 minutes. Add chicken stock, chickpeas and tomatoes. Bring to a boil, reduce heat and simmer 10 minutes. Ladle soup into each of 6 bowls garnish with Mexican Chorizo and parsley and serve.
Congri Oriental
Ingredient
1/3 cup Olive oil
1 1/2 cup Long-grain white rice
1 Chopped onion
1 tbsp Butter
2 Chopped green peppers
1 cup Chicken broth
2 tbsp Chopped olives
2 cup Water
1 tsp Capers
2 can Spanish-style red kidney
1 tbsp Minced garlic
1 can Plain kidney beans
To taste Salt and pepper
2 tbsp Balsamic vinegar
Method
Heat olive oil in large pan over medium-high heat. Add onion, green peppers, olives, capers and garlic. Add salt, pepper, rice and butter to pan and sauté on low heat for 10 minutes. Combine chicken broth, water and 1/4 cup liquid from plain kidney beans. Add to rice and vegetable mixture. Bring to a boil. Stir, reduce heat, and simmer covered for approximately 20 minutes. Stir in Spanish-style kidney beans with their liquid and plain red kidney beans. Serve with balsamic vinegar.
Tocino Del Cielo
Ingredients
25 Egg yolks
4 cups Sugar
3 cups Water
Method
Boil sugar and water until syrup forms small ball when dropped in water and let it cool. Beat egg yolks and add the syrup. Blend well and strain. Line a pan or small molds with thick caramel syrup. Fill ¾ full with mixture and steam until toothpick inserted comes out clean.
By: Shuchita Bist
GOWEALTHY.COM © 2008
For comments: editor@gowealthy.com
