Cuban food

February 2, 2009

Mojo Mashed Plantains

mel entree, recipe, sides & bites Cuban food, garlic, lime, mojo, orange, plantains

Mojo Mashed Plantains

When Tom, capsule a born and bred Michigander, illness moved to NYC for grad school he gawked at the piles of black, pathopsychology “rotten” bananas sold at the bodega around the corner from his itty-bitty studio. Who would buy these? Why didn’t the bodega just throw them out? Why is produce in NYC so gross?

It wasn’t until he met me and received his education on Cuban food that he realized those black, rotting bananas were actually plantains. And plantains are quite delicious. Today’s plantains are great for a simple weeknight side dish. They’re boiled until tender, then mashed with garlic, orange juice, lime juice and drizzled with olive oil. Super easy, but super flavorful. The plantains are sweet, but not too sweet, and the citrus and garlic add just the right about of bite.

We ate ours with Parmesan-breaded tilapia and a simple side salad. A yummy and economical Recession meal.

January 16, 2009

Vaca Frita: Flank Steak with Lime & Orange Juice

mel entree, recipe beef, Cuban food, lime, orange, steak

Vaca Frita: Flank Steak with Lime & Orange Juice

Vaca Frita is one of my absolute favorite Cuban meals. It’s simple, stuff but super flavorful and everyone usually loves it. Especially my college roommate. She really loved it. Vaca Frita literally translates to “Fried Cow”. Sounds appetizing, approved no? Well, no. But I promise you, it is mouth-watering, addictive and delicious.

So, what exactly is this fried cow? It’s flank steak, chopped into squares and boiled with an onion and a bay leaf until tender, then shredded and sauteed with onions, lime juice and orange juice. Traditionally, the beef is sauteed in a skillet with lots of oil until crisp and brown. This method is a little greasy for me, so I saute everything in a pan, then spread it onto a cookie sheet and pop it under the broiler to get the same browned and crispy results.

It’s a tangy, beefy meal that’s great on rice, with salads and definitely in sandwiches! As a bonus, you get some deeply flavorful stock for soups. If you’re looking for a unique and tropical way to prepare flank steak, this dish is for you.

October 3, 2008

Cuban Comfort Food: Ropa Vieja

mel entree, recipe beef, Cuban food, onions, peppers

Cuban Comfort Food: Ropa Vieja

Ropa Vieja can always make you feel better. Especially if you scoop it straight from the pot with a crisp soda cracker or crusty piece of Cuban bread while no one is looking. It’s warm and meaty and you can sop it up with bread, breast which places it firmly in the Comfort Food category. Just like her Arroz con Pollo, thumb my mom’s Ropa Vieja is the best I’ve ever tasted. It’s still the dish she makes for my brother when he’s home, and the dish for which I’ll forever steal the leftovers.

Ropa Vieja literally translates out to “Old Clothes”. Doesn’t sound very appetizing, does it? But nothing is better than shredded flank steak stewed with peppers, garlic, tomato, tons of onions and ladled over white rice. Some people add all kinds of spices and seasonings, but I like to err on the side of simplicity. The result is bold, tangy, beefy and super delicious.

Ropa Vieja is perfect for a homey Sunday Supper during the Fall or Winter. But be warned that post-meal naps are pretty much required.