Gordon Rock - Cuban Cookbook: Delightful Recipes from the Beautiful Island of Cuba

Cuban Cookbook Delightful Recipes from the Beautiful Island of Cuba By Gordon Rock Published by Gordon Rock at Smashwords Copyright 2020 Gordon Rock

This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If youre reading this book and did not purchase it, or it was not purchased for your use only, then please return to your favorite ebook retailer and purchase your own copy. Thank you for respecting the hard work of this author. Whether you are in the process of planning your next vacation to Havana Cuba, or you just came back and are now reminiscing on the amazing food you had in that restaurant that served up a mean Cubano sandwich.

It is safe to say that Cuban food has now walked its way into your heart and tummy and is definitely there to stay. So how do you calm all those newly found cravings of that shredded beef and green plantain dish that you have started to experience? The answer is simple whip it up in your kitchen! Inside this Cuban Cookbook you will be exposed to 30 delicious yet easy to follow Cuban recipes that will take you back to that beach you visited in Cuba with every bite. So, invite a few friends and relatives over because you are about to embark on the biggest Cubano fiesta you have ever seen and its originating right in your kitchen. The fun starts right on the flip side of the page so read on and lets experience Cuba together.

Sea bass is a generic name for a variety of fish from different species. It has a mild subtle flavor with a buttery texture.

It makes a delicious dish. Serves: 2 Time: 30 Minutes Ingredients: lb. sea bass fillets 6 tsp. extra virgin olive oil 1 cups onion (thinly sliced) 6 tsp. garlic (minced) 4 cups tomatoes (chopped) pt. butter 2 oz. freshly chopped cilantro 1/8 tsp. red pepper (crushed) cup stuffed green olives (sliced) Directions: 1. red pepper (crushed) cup stuffed green olives (sliced) Directions: 1.

Place a large saucepan over medium flame and heat oil. Add onion slices and saut until soft. 2. Add garlic, stir and saut for about a minute. Stir in and cook tomatoes. 3.

Mix in wine, olives, capers and pepper flakes. Leave to simmer. 4. Place sea bass fillets into the sauce. Cover and cook over low flame for 12 to 15 minutes or until fish flakes easily with a fork. 5.

When fish is finished cooking, place fish in a serving plate, keep warm. 6. Turn up the flame, add butter to sauce and cook until the sauce has thickened. Then stir in the cilantro and turn off flame. 7.

A tasty old fashioned Cuban dish bursting with flavors. Serves: 4 6 Time: 45 Minutes Ingredients 2 lbs. beef stew 3 tbsp. green sweet pepper (seeded and chopped) 3 tbsp. onion (chopped) 1 tsp. ground cumin 3 cloves garlic 3 tbsp. olive oil tsp. salt 6 tsp. achiote powder lb. achiote powder lb.

Irish potato 1 pt. white wine 2 pt. tomato sauce (or 2 cans 8 oz. each) 2 pt. stock or water 5 cubes beef bouillon Directions: 1. 2. 2.

Combine sweet pepper, salt, onion, garlic, tsp. cumin and 2 tbsp. olive oil. Blend in a blender. 3. of olive oil on medium heat. 4. 4.

Saut sweet pepper mixture for about a minute. Stir in achiote powder and 1 tsp. of cumin and cook for another minute. 5. Stir in tomato sauce and allow to simmer. 6. 6.

Add potatoes, bouillon, wine and stock or water. Stir, bring to a boil and cook for a minute. Add more stock or water if necessary and cover with pressure cooker lid. 7. Depending on the manufacturers guidelines allow to pressure for 30 to 35 minutes. 8.

Allow pressure cooker to cool, open lid and check if taste and consistency is as desired. Adjust accordingly. 9. Serve with white rice.

These fritters are very easy to make, fried to crispy perfection and packed full of a delicious taste that I know you wont be able to get enough of. of Cilantro, fresh and roughly chopped 2 Tbsp. of Garlic Cloves, freshly grated 1 Tbsp. of Salt, to taste Some Vegetable Oil for frying Directions: 1. of Salt, to taste Some Vegetable Oil for frying Directions: 1.

The first thing that you will want to do is make the tamarindo ketchup. To do this use a large bowl and add in all of the ingredients for the ketchup into it. Add in at least half a cup of water and whisk until thoroughly blended. Set this mixture aside for later use. 2. Next make the fritters.

To do this first grate the malanga and place into a food processor. Blend on the highest setting until smooth in consistency. 3. Add the processed Malaga into a large bowl along with the chopped cilantro, grated garlic, dash of salt, beaten eggs and at least 1/3 cup of water. Stir thoroughly to combine. 4.

Next pour a generous amount of oil into a large pot set over medium heat. Heat up the oil until it reaches 360 degrees. Once the oil is hot enough, drop the malanga into the hot oil by the spoonful. 5. Fry for 5 to 7 minutes or until the malanga is golden brown in color. Remove and place onto a plate lined with a sheet of paper towels.

Repeat with the remaining malanga mixture until all of the malanga has been fried. 6. Once the malanga has been drained, serve alongside the tamarindo ketchup. Serve right away and enjoy.

A tasty marinated roast chicken. Serves: 4-6 Time: 5 Hours 30 Minutes Ingredients: 3 lbs. chicken tsp. ground cumin cup extra virgin olive oil tsp. ground cumin cup extra virgin olive oil tsp.

Kosher salt tsp. dried oregano 1 tbsp. garlic (minced) 2 tbsp. lime juice 2 tbsp. orange juice Directions: 1. 2. 2.

Over high flame, in a small saucepan heat olive oil. While the oil is heating, press oregano, cumin, salt and garlic together into a paste, use a heat proof bowl. 3. Fold in the hot oil into the paste, allow to slightly cool. Stir in orange juice and lime juice. 4.

Put chicken in a large Ziploc bag; pour marinade unto chicken and shake vigorously to ensure it is properly marinated. 5. Refrigerate for at least 4 hours, preferably overnight. 6. Place marinated chicken in a roasting pan and preheat oven to 375 degrees F. 7.

Bake chicken for about an hour or until it is no longer pink at the bone or no bloody juice is running out. 8. Serve with Cuban bread or fresh rolls.

This delicious pork dish is soaked overnight in a citrus marinade that gives it a sweet taste that you will love.Next page