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| CUBAN COOKING: An Offspring Of A Melange Of Cultures ~ continued By Habeeb Salloum Continued next page. |
| WAVE Journey.com Women's Adventures, Vacations & Experiences ~ Your Journey Starts Here! |
Mojo Criollo - Garlic-Citrus Sauce
Makes about a cup of sauce
1 head garlic, peeled and crushed
1 teaspoon salt
1 teaspoon ground oregano
1 teaspoon ground cumin
1/4 cup lime or lemon juice
1/2 cup olive oil
Place all ingredients in a blender then liquefy for 2
minutes. Use as a marinade for meat before it is
roasted in oven or barbecued, or use a sauce with
all types of meat.
Makes about a cup of sauce
1 head garlic, peeled and crushed
1 teaspoon salt
1 teaspoon ground oregano
1 teaspoon ground cumin
1/4 cup lime or lemon juice
1/2 cup olive oil
Place all ingredients in a blender then liquefy for 2
minutes. Use as a marinade for meat before it is
roasted in oven or barbecued, or use a sauce with
all types of meat.
Sofrito - Condiment
Sofrito, used as a base for many dishes, is what gives much
of Cuba’s food its flavour. It is employed extensively in the
Cuban kitchen, especially in the cooking of black beans and
stews and numerous meat dishes.
4 tablespoons olive oil
1 large onion, finely chopped
1 medium green pepper, finely chopped
4 cloves garlic, crushed
4 tablespoons tomato paste, dissolved in 1/4 cup water
6 stuffed green olives, finely chopped
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon pepper
1 tablespoon vinegar
Heat oil in a frying pan then add onion and green pepper
then sauté over medium heat for 10 minutes, stirring
occasionally. Stir in garlic and stir-fry for a further 4
minutes. Stir in remaining ingredients and allow to cool. If
the condiment is to be used in a few days, cover and store
in refrigerator; if longer freeze in ice cube trays then use as
needed.
Sofrito, used as a base for many dishes, is what gives much
of Cuba’s food its flavour. It is employed extensively in the
Cuban kitchen, especially in the cooking of black beans and
stews and numerous meat dishes.
4 tablespoons olive oil
1 large onion, finely chopped
1 medium green pepper, finely chopped
4 cloves garlic, crushed
4 tablespoons tomato paste, dissolved in 1/4 cup water
6 stuffed green olives, finely chopped
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon pepper
1 tablespoon vinegar
Heat oil in a frying pan then add onion and green pepper
then sauté over medium heat for 10 minutes, stirring
occasionally. Stir in garlic and stir-fry for a further 4
minutes. Stir in remaining ingredients and allow to cool. If
the condiment is to be used in a few days, cover and store
in refrigerator; if longer freeze in ice cube trays then use as
needed.
Gazpacho - Yogurt Cold Soup
Serves 4 to 6
This cold soup is a great dish on hot summer days.
1 cucumbers, from 9 to 10 inches long, chopped
4 cloves garlic, crushed
3 cups plain yogurt
1 teaspoon salt
1 teaspoon dried mint
1/2 teaspoon pepper
1/8 teaspoon cayenne
4 tablespoons finely chopped parsley
4 tablespoons finely chopped green onions
4 tablespoons slivered almonds
Place cucumber, garlic, yogurt, salt, mint, pepper and
cayenne in a blender and blend for 2 minutes. Transfer
to a bowl and cover then refrigerate overnight or for
about 8 hours. Garnish with parsley, green onion and
almonds then serve.
Serves 4 to 6
This cold soup is a great dish on hot summer days.
1 cucumbers, from 9 to 10 inches long, chopped
4 cloves garlic, crushed
3 cups plain yogurt
1 teaspoon salt
1 teaspoon dried mint
1/2 teaspoon pepper
1/8 teaspoon cayenne
4 tablespoons finely chopped parsley
4 tablespoons finely chopped green onions
4 tablespoons slivered almonds
Place cucumber, garlic, yogurt, salt, mint, pepper and
cayenne in a blender and blend for 2 minutes. Transfer
to a bowl and cover then refrigerate overnight or for
about 8 hours. Garnish with parsley, green onion and
almonds then serve.
| RECIPES |
Empanadas - Meat and Vegetable Turnovers
Makes 12 turnovers
2 cups flour
1/2 teaspoon salt
1/3 cup cold water
1 egg, beaten
1 teaspoon vinegar
1/2 cup butter, melted
1/2 lb ground beef
1 large tomato, finely chopped
1 small sweet pepper, finely chopped
1/2 cup whole kernel fresh or frozen corn
1/2 cup finely chopped green onions
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cumin
Makes 12 turnovers
2 cups flour
1/2 teaspoon salt
1/3 cup cold water
1 egg, beaten
1 teaspoon vinegar
1/2 cup butter, melted
1/2 lb ground beef
1 large tomato, finely chopped
1 small sweet pepper, finely chopped
1/2 cup whole kernel fresh or frozen corn
1/2 cup finely chopped green onions
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cumin
Place flour and salt in a bowl then add the water, egg, vinegar and 6 tablespoons of the butter.
Knead into smooth dough, adding more water or flour if necessary. Cover and let stand for an hour.
In the meantime, melt the remaining 2 tablespoons of butter in a frying pan then sauté beef over
medium/low heat for 12 minutes, stirring occasionally. Stir in tomato and sweet pepper and fry for 5
more minutes, stirring a few times then stir in remaining ingredients to make a filling. Divide into 12
equal amounts.
Divide dough into 12 balls then roll to about 1/8 inch thick circles. Place 1 portion of filling on the
centre of each of the 12 circles then turn dough over filling and pinch the edges closed into a half
moon. Place on greased cookie sheets then bake in a 350° F preheated oven for from 35 to 40
minutes. If tops are not light brown place under broiler for a few minutes then serve warm.
Knead into smooth dough, adding more water or flour if necessary. Cover and let stand for an hour.
In the meantime, melt the remaining 2 tablespoons of butter in a frying pan then sauté beef over
medium/low heat for 12 minutes, stirring occasionally. Stir in tomato and sweet pepper and fry for 5
more minutes, stirring a few times then stir in remaining ingredients to make a filling. Divide into 12
equal amounts.
Divide dough into 12 balls then roll to about 1/8 inch thick circles. Place 1 portion of filling on the
centre of each of the 12 circles then turn dough over filling and pinch the edges closed into a half
moon. Place on greased cookie sheets then bake in a 350° F preheated oven for from 35 to 40
minutes. If tops are not light brown place under broiler for a few minutes then serve warm.
