Here are previous shows recipes. Enjoy and let me know how they turned out for you.
Ay que RICO :
Criollo Adobo Pork
1 and half pounds to 2 lbs r cubed pork butt, shoulder or tenderloin ( I find the tenderloin can be too dry at times for this recipe)
olive oil 1.5 cups
1/2 cup freshly squeezed lime juice
1/4 cup freshly squeezed sour orange ( use orange juice if in a pinch)
3 cloves minced garlic
1/4 tablespoon of cumin
salt and pepper
1 cup white wine
1 sliced medium Spanish onion
Marinade pork chunks in 1/2 of the wet ingredients garlic and all the cumin and salt,pepper to taste For at least 4 hours or preferably over night.
In a preheated pot add the pork chunks and all the juice. sauté for about 5 minutes Add the white wine and simmer until wine has reduced or for 15-20 minutes to tenderize the pork. Once tender drain the pork. Pre heat 1.5 cups of vegetable oil until almost smoking. Add pork chunks and brown until golden and edges are slightly crisp. In a sauté pan preheat 1/4 olive oil add onion slices and sauté until soft add garlic and remaining citrus juices. Season with salt and pepper to taste. Pour over pork chunks just before serving. Garnish with lime wedges and parsley.
Congri (Con-Gree)
2 Cups parboiled rice
3 Cups Black Bean soup. ( available in Cans at the grocery store or at Havana House)
1 cup water
salt pepper
med Spanish onion chopped
1 green pepper chopped
3 cloves garlic minced
1/4 olive oil
3 strips of good bacon chopped
Place rinsed rice, black beans and water with salt and pepper and 1/4 tablespoon olive oil to simmer on stove in an oven safe pot. Simmer for 18-20 minutes. Preheat oven to 350. Place pot in preheated oven for an additional 15 minutes or until rice has fluffy and fork tender. In sauté pan sauté onion, bacon and green pepper and olive oil to sauté. Once onions have caramelized add garlic and sauté an additional 2 minutes stir this sauté into baked rice and enjoy!
SHRIMP CRIOLLO
1 – LG. Spanish or Vidalia onion, chopped
1 large green bell pepper, chopped
3-4 garlic cloves, chopped
2 tbsp, Olive oil
Fresh Culantro leaves ( if Culantro not available use cilantro)
¼ crushed red tomatoes
½ cup of white wine
Shrimp ( 26-30 count) (1.5 Lbs)
Salt & Pepper to taste
1 dash or two of Tabasco or Hot Sauce
Start by sautéing all vegetables in olive oil.
Add tomatoes, let simmer 2 minutes to allow flavors to marry. Add wine and shrimp and remaining ingredients simmer 5-7 minutes or until shrimp turn pink. Remove from heat and serve over grits or rice. Enjoy
CHEDDAR JALAPEÑO GRITS SOUFFLÉ
1 ½ cup of fine yellow corn meal
2 tbsp of butter
2 eggs ¼ cup of heavy whipping cream
1 ½ cup cheddar jack cheese
1-2 jalapeños or
Hot sauce
2 ½ cups of water
A Pinch of salt
Non-stick cooking spray
Put water to boil whisk in the corn meal ( Polenta) slowly so it does not turn into lumps
Reduce heat and simmer for 4 minutes, Cover.
Beat 2 eggs with 1/4 cup of heavy whipping cream
Add 1 ½ cup of Cheddar Jack Cheese and remaining ingredients and blend well.
Transfer to a greased casserole dish and place in a 350 degree oven for approximately 25 minutes or until the top is browned along the edges.
Last Weeks recipe
PICADILLO
1 lb ground meat
1 large onion, chopped
1 large green bell pepper
2-3 garlic cloves, chopped
1 small can tomato sauce
1/4 cup dry white wine
Pimiento stuffed olives
Raisins
Salt and pepper to taste
In a large skillet, brown the ground meat, onions, green peppers and garlic. If meat is not too lean, pour out whatever fat you render.
turn heat down to medium low. Add the tomato sauce and wine. While it simmers, chop up the pimiento stuffed olives and add to meat mixture, it is ok to add a little bit of the brine, if you wish. Add the raisins (optional) and adjust the seasonings.
I like my picadillo almost dry, not too soupy. Serve over fluffy, white rice. If you like it soupier, just add more tomato sauce and/or wine, if you wish.
Pumpkin Caramel Flan
Ingredients
• 3/4 cup granulated sugar
• 2 large eggs
• 2 large egg whites
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 1/2 cup honey
• 1 to 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
Directions
PREHEAT oven to 350° F.
PLACE 8-inch-square baking dish into a 13 x 9-inch baking pan; fill outer pan with hot water to 3/4-inch depth.
HEAT sugar in small, heavy-duty saucepan over medium heat, stirring constantly, until melted and golden brown; pour into square dish. Remove square dish from pan of water; working quickly, swirl melted sugar around bottom and sides of dish to coat. Return dish to water.
COMBINE eggs, egg whites, pumpkin, honey, pumpkin pie spice, vanilla extract and salt in medium bowl. Add evaporated milk; mix well. Pour into prepared square baking dish.
BAKE for 40 to 45 minutes or until knife inserted near center comes out clean. Remove square baking dish from water. Cool on wire rack. Refrigerate for 4 hours or overnight.
TO SERVE, run small spatula around edge of dish. Invert serving plate over baking dish. Turn over; shake gently to release. Caramelized sugar forms sauce. Cut diagonally into quarters; cut each quarter in half to form triangles. Spoon sauce over each serving.
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