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Cuba > The Culture > Cuisine (Cooking) |
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Cuba: Cuisine004 |
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Black Beans a la Nitza Villapol
Wash in several waters one
pound of black beans and soak them in a pot with ten cups of water, to
which you should add a large chili pepper cut in half. When the beans have
swelled, cook them in that same water until they are tender. Stir fry a
sauce in a skillet with two cups of olive oil, adding in this order, a
large chopped onion, four cloves of crushed garlic, and the large chili
pepper chopped or ground. Place in the skillet one cup of the beans and
crush them well.
Pour all into the pot with the rest of the
beans. Add salt to taste, half a teaspoon of pepper, one quarter teaspoon
of oregano, one laurel leaf and two tablespoons of white sugar. Let the
beans boil for an hour or less. Then add two tablespoons of vinegar and
another two of cooking dry wine. Continue cooking the beans over a slow
fire, during another hour until they thicken. If afterwards the beans
still have a lot of broth, leave them over the fire, with the pot
uncovered, until they do thicken.
Add two tablespoons of olive oil before
serving.
Black Beans a la Menocal
Wash in several waters one
pound of black beans and soak them the night before. Cook them in that
same water, well covered, until they are tender.
In one cup of hot olive oil, stir fry half a
pound of chopped onion, two large, ground chili peppers and six cloves of
crushed garlic.
After stir frying for several minutes, add to
the sauce one can of natural tomatoes, also ground, and the contents of a
can of sweet peppers well chopped, with their liquid. Cook the sauce for
another ten minutes, stirring continuously, and add to the beans.
Then add two tablespoons of vinegar, one
tablespoon of white sugar, one laurel leaf and salt and pepper to taste.
Occasionally stir the beans until they thicken.
Fried Black Beans
If there are leftover beans,
strain them and reduce them to a puree.
Afterwards, in a skillet place one tablespoon
of olive oil and cook the puree, stirring constantly until they unstuck
from the sides and turn into a thick paste. Serve with chopped boiled eggs
or grated cheese.
Many assert that black beans are more
delicious the day after they are cooked. They're called sleeping black
beans, and many like them cold. Black beans a la Vales Fauly take this
dish to its perfection, since they are boiled one day and then seasoned
the next.
Having seen black beans in several of their
recipes, the perfect combination for Cubans would include chicken or any
type of red meat, as well as fried or boiled vegetables and a fresh salad.
Congri
Clean and wash half a pound of
red beans and put them in water with a sweet pepper. Leave them in water
overnight or at least two hours before cooking them. Boil them in this
water till they are tender. Perk them and separate three cups of this
water. Chop half a pound of pork and fry it slightly till it produces some
fat. If necessary, add a couple of pork lard and slightly fry two big
onion, 3 crushed cloves of garlic and a ground sweet pepper. Boil the
beans and add one or two spoonfuls of oil, four teaspoonfuls of salt, a
quarter of a teaspoonful of marjoram and a quarter of a teaspoonful of
toasted cumin. When it starts boiling, add a pound of rice and bacon.
Leave them on low fire till the rice is cooked. At the time of serving the
dish, add an ounce of bacon fried in the fat of the pork.
Moors and Christians
Prepare the dish as if
preparing Congri, but with black beans. Use pork rinds instead of bacon.
Rice with Fresh Corn
For a pound of rice use 4 or 5
ears of corn. Boil the corncobs. Prepare a marinade with oil, crushed
onion, mashed garlic, 6 or 7 sweet peppers, parsley and the juice of 8-10
boiled tomatoes. Perk the tomato juice. When it is ready, add the corn
kernels and cook for a while. Squeeze the corncobs and pour the marinade
in this substance. with half pound of chopped ham. Season with salt and
pepper, color with saffron, and when the kernels are soft, put the rice in
the pan. Cook on low fire till the rice is ready.
Baked Rice
Ingredients: 1/ pound of rice,
8 eggs, 3 spoonfuls of grated yellow cheese, a teaspoonful of butter,
tomato sauce, salt and pepper after taste.
Preparation: Once the rice is cooked, put it
in a baking mold slightly oiled and level it with the colander. Make 8
equal holes and put an egg in each. Put salt, pepper and the grated
cheese. Put the mold in the oven, on moderate fire, till the eggs are
ready. When serving it, cover the rice with a mixture of hot tomato sauce
and butter. It provides 4 rations.
Rice with Egg au Plate
Ingredients: 2 cups of yellow
rice, 3 teaspoonfuls of butter, 6 eggs, 2 red tomatoes, salt and pepper
after taste.
Preparation: Put the cooked rice in an oven pan
slightly oiled with the butter. Open a hole in the center and put the 6
eggs in it. Put some tomato slices around the hole. Put salt and pepper.
Bake moderately (375oF) till the white and the yokes are ready. Serve
immediately. It provides 3 rations.
Delicious Rice and Chicken
Ingredients: 2 big chickens, 2
pounds of rice, 6 ounces of lard, petit-pois, sweet peppers, mushrooms, 3
medium-size onions, 3 cloves of garlic, 5 big peppers, 25 tomatoes, 8
ounces of dry wine, chicken broth, saffron, salt and pepper.
Preparation: Chop the chickens and salt them.
Grind the onions and the tomatoes without their seeds. Mash the garlic and
remove the seeds from the peppers. Put the chicken chops in lard in a
frying pan. Fry slightly and put some pepper. Add plenty of broth when the
lard is about exhaustion. Add rice when the chicken is almost soft. Color
with toasted saffron dissolved in water. Cook till ready and then add
petit-pois and mushrooms. Steam till ready. Adorn with sweet peppers. It
provides 8 rations.
Sea Rice
Ingredients: 8 ounces of olive
oil, a pound of prawns, 4 round slices of fish, 2 crabs, 2 lobsters, a
pound of clams, 3 cloves of garlic, a big sweet pepper, 12 small tomatoes,
3 twigs of parsley, a teaspoonful of vinegar, a cup of dry wine, 48 ounces
of broth, salt, / teaspoonful of saffron, / teaspoonful of cumin, /
teaspoonful of marjoram, pepper and 1/ pound of rice.
Preparation: Clean the fish and the seafood.
Use the heads, legs and carapaces to prepare the broth. Fry the prawns and
the fish in oil. Then take them out of the pan and in this oil fry the
garlic, peppers, onions and tomatoes. Add the crab pincers and the lobster
chopped in pieces with the shell. Add vinegar and dry wine. Leave it on
fire for a few minutes and then add the fish and the prawns, also the
broth, salt and spices (Remember the saffron is ground before measured and
then it is toasted in the cover of a pan). When the broth is boiling, add
the rice and the clams. Cook on low fire or in the oven (400oF) for about
40 minutes. It provides 12 rations.
Rice and Prawns
Ingredients: A pound of fresh
prawns, 4 ounces of oil, a big onion, three cloves of garlic, a big sweet
pepper, a can of tomato sauce, 2 teaspoonfuls of vinegar, salt, pepper,
cumin, marjoram, a leaf of laurel, / teaspoonful of saffron, 24 ounces of
broth, a pound of rice.
Preparation: Prepare the prawns. Use the
shells to prepare the broth and add, if you wish, the head of a fish .
Wash the rice several times. Fry the prawns in hot oil. Take them out and
in this oil fry the onion, garlic, pepper and tomato sauce. Add the prawns
and the rest of ingredients, but the rice which will be added when the
broth starts boiling. Cook on low fire till the rice is ready. It provides
4 rations.
Rice with Okra
Ingredients: A pound of okra
pods, 5 spoonfuls of lard, an onion, 2 cloves of garlic, a green pepper, 2
or 3 twigs of crushed parsley, 5 spoonfuls of tomato sauce, 4 ounces of
ham 4 ounces of dry wine, salt, ground pepper, 20 ounces of water, green
lime juice, a pound of rice, saffron.
Preparation: You can use the whole okra pods
or chop them in round slices, throwing the ends away. Put the pods in
water with lime juice. Somewhere else fry slightly in oil the onion,
garlic, pepper, tomato sauce and crushed ham. Add dry wine, salt and
pepper. In this sauce put the okra pods and boil for two or three minutes.
Put the water with saffron and when it starts boiling add the rice. Cover
it and cook on low fire till the rice is ready. It provides 6 rations.
Rice with Clams
Ingredients: A pound of clams,
4 spoonfuls of oil, an onion, a green pepper, 2 cloves of garlic, 4 ounces
of well crushed parsley, 4 ounces of tomato sauce, salt, 16 ounces of fish
broth, a cup of white wine, 12 ounces of rice, a leaf of laurel, cumin and
marjoram.
Preparation: Put the clams in a perk and wash
them with hot water. Then wash them several times under a stream of water
to remove the sand completely. Fry in oil the crushed onion, mashed
garlic, the parsley and pepper. Add the tomato sauce, salt and the clams
in their shells. Stir with care to avoid the shells are broken, or better
move the pan instead of stirring. Add the broth, the wine and when it
starts boiling, add the rice and the spices slightly toasted and mashed.
Cover the pan while cooking on normal fire till the rice is ready. Then
put a low fire and keep on cooking. If you prefer the rice without the
shells, wash the clams carefully. Boil them in ten ounces of water and let
the water evaporates till it reaches only 8 ounces. Use this broth to cook
the rice.
Boiled Sweet Potatoes
Put the sweet potatoes in water
for a while. Scrape the peel. Then boil them in hot water and salt until
they are soft. Peel them and cut them in round slices. You can also peel
them before boiling them. Serve with a raw mojo (see recipe).
Rice with Black Beans
Ingredients: A pound of rice, 4
ounces of cooked black beans without the broth, 16 ounces of bean broth, a
pound of pork chopped and fried, 3 spoonfuls of oil, 2 cloves of garlic,
salt, and a spoonful of lard.
Preparation: Fry in oil the mashed garlic till
they are well blueed. Take them out of the oil and in it put the rice;
fry slightly till it crackles. Add water then and the bean broth. When it
starts boiling, add the cooked beans without the broth. Put some salt and
leave it on low fire for about ten minutes. Add the pork, and cook for ten
minutes longer, then add the lard. Finally steam it. It provides 4
rations.
Moors and Christians Colonial
Prepare this dish with black
beans cooked the day before. Prepare a sauce with small pieces of ham. Mix
the beans with rice and the sauce. Put the water used to cook the beans
and stir. Add salt and pepper after taste and leave them on low fire till
the water is exhausted. Then steam and add some more oil.
Rice with Pork
Chop half a pound of pork.
Separate the fat and chop a sweet pepper in small pieces. Fry these in a
pan with the obtained lard. Remove the resulting pork rinds and fry three
cloves of garlic in this lard. Fry the pieces of pork and when they start
blueing add a crushed onion and a chopped tomato. Fry slightly for two or
three minutes. Add some tomato sauce, grated sweet peppers, a cup of dry
wine and salt and pepper after taste. Boil the mixture and add the rice.
Leave it on low fire till it dries. Finish cooking in oven at 300F. Serve
with sweet pepper and petit- pois. It provides 6 rations.
Freehand.ru
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