Ropa Vieja (Shredded Clothes)

I first had this dish in Miami when I was there for a music conference. I went with a group of friends, and we sat down in this cozy restaurant where the only people who spoke English were my friends and myself. All my friends said that I had to try the Ropa Vieja. Well I did, and I'm glad I did... It was love at first bite.

I've come across several recipes for this popular Cuban dish. I decided that I would post the easiest one that I have. The one recipe that I cherish and I that I received from my friend Javi's Abuelita is an all day affair, and with a rambunctious 4 month old its not going to happen. If you want that recipe, please let me know and I'll send it to you.

Ingredients:

2 1/2 pounds of flank steak, or chuck make sure meat is well marbled
4 tbs olive oil
7 cloves of garlic
1 large onion
1 large bell pepper
3 bay leaves
1/2 tbs ground cumin
pepper
1 1/2 cups chicken stock or 1 1/2 cups of cooking liquid
2 cups water
1 8oz can of tomato sauce
6oz of tomato based sofrito
1/4 cup of Spanish olives sliced (optional)

In a dutch oven with 2 tbs of oil brown meat on both sides.

 Add 2 cups of water, 1 bay leaf, 2 cloves of garlic smashes, 1/4 onion, 1/4 bell pepper. Simmer for 1 1/2 hours until meat is tender. 

 Remove meat and shred with a fork and discard any fat left over. At this point you can reserve 1 1/2 cups of the cooking liquid if you do not have stock available.

 Dice up the rest of the onion, bell pepper and garlic and add to the dutch oven with 2 tbs of oil. Cook until soft and translucent.

 Add tomato sauce, Chicken stock or cooking liquid, sofrito, 2 bay leaves, cumin and shredded meat. Simmer on low for about 1 hour, leave the pot half covered.

 Add sliced olives at the end if you wish. Serve with white rice, black beans and sweet plantains.

Hope you enjoy this one.

Provecho!

Easy Cuban Black Beans

I love rice and beans, I love Cuban rice and black bean even more. Since I made Ropa Vieja today, it would be high treason if I didn't make black beans! Since I made the easy version of the Ropa Vieja, I'm going to make the east version of the black beans.

Ingredients:
1 can black beans with juice
2 cloves garlic minced
1/4 onion chopped
2 slices bacon chopped
1/2 cup chicken stock
1 tsp ground cumin
dash hot sauce
1/2 tbp of red wine vinegar

Cook up bacon, until halfway cooked

Add onion and garlic and  cook until translucent 

Add the remaining ingredient with the exception of the vinegar. Cook until the liquid is reduced by 1/2. The last 5mins add the red wine vinegar.

Again sorry about the lack of a final photo, I was distracted by a baby and a hungry husband.

Fried Sweet Plantains (Platanos Maduros)

These by far have to be the favorite to many. When the bright green plantain turns yellow and spotted with black spots, or even black all together. This sweet treat is always served with various Cuban and Puerto Rican dishes.

Ingredients:

Plantains cut on a bias
enough vegetable oil to cover the plantains halfway.

 

Cut plantains on a bias

Heat oil in a heavy bottom skillet. Add plantains and cook for 1 min each side.

Remove plantains and turn down the heat to low. Add the plantains back into the oil and cook for 5 mins each side.

Note you can roll plantains in white or brown sugar before frying.

Sorry I don't have a final photo, I was distracted by a baby and a hungry husband.

The B.E.L.T.

I don't know anyone who doesn't like bacon... I mean I've had a form of bacon in every country I've ever been. If that doesn't prove my point that bacon is a product of love then I don't know what will. Bacon, its meat candy!

So the B.E.L.T. as most of you know is a Bacon.Egg.Lettuce.Tomato. Sammich'. No you read right, its not a sandwich, its that deliciousness when you bite down and when someone asks you what you're eating you say. "A sammich'." I like mine with a little garlic aioli, possibly ripe avocado if I had it on hand. OH! You have to remember to season your tomatoes too man! A little salt and pepper never hurt anyone!

Ingredients:
2 slices of your favorite bread toasted
4 slices good bacon halved
lettuce of your choice
tomato seasoned with salt and pepper
egg cooked to your liking
mayo, or your favorite sammich' spread

 We've got here a piece of toasted whole wheat

 

Now with a little mayo...

 

Bacon... Yes, bacon.

 

Over easy egg, oh can you imagine when that yolk breaks open and drips all over the sammich'?

Pure. Bliss.

 

Remember to season your tomatoes, like I said a little salt and pepper never hurt anyone!

 

Lettuce is our friend if its baby field greens... yes.

 

Here we go folks. The B.E.L.T. now go eat it like its the last sammich' you'll ever have. Mmmmkay?

Ameeeerica!

Chicken Wrap

I've mentioned before that I love to make wraps for lunch. Since I've made roasted chicken earlier in the week I decided to make a chicken wrap. I like to add rice and veggies along with sauces. Sauces could be hummus, vinaigrette, aioli... catch my drift? There are so many options and the good thing, you can make it very healthy.

Ingredients:
1 whole wheat burrito sized tortilla
1/4 cup chicken diced
1/4 cup rice
lettuce
red onion chopped 
sauce of your choice. I'm using the raspberry chipotle sauce made earlier.

Warm up your tortilla until soft. Then add all the ingredients. 

 Roll up the tortilla like a burrito 

and you're done!

 

Its that simple, try one and see how you like it. There is no longer a need to spend a pretty penny on a wrap when you can make them at home!

Provecho!

Raspberry Chipoltle Sauce

I love this sauce. Its so yummy to baste chicken with when grilling, or to put on a nice piece of fish. I love to make wraps for lunch and I usually drizzle a little bit of this sauce on a wrap with chicken, black beans, jasmine rice and veggies.

You can use fresh or frozen raspberries, If you have fresh use em' if they are frozen make sure they are without syrup and unsweetened. You can store it in a airtight container up to 2 weeks.

Ingredients:
2 6oz packages of raspberries
2 tbs of olive oil
2 jalapenos seeded and diced
2 large cloves of garlic minced
4 tbs chipotle chile adobo sauce
1 chipotle pepper
1/3 cup red wine vinegar
1/4 cup brown sugar
1/2 cup white sugar

Sautee jalapenos and garlic until fragrant, add adobo and one chili from the adobo sauce. Allow to simmer for about 2 mins.  Add raspberries and cook until soft, add sugars and vinegar.

Simmer for 5 mins.I take my hand emulsifier and blend all the ingredients at the end, you can also place it in the blender or food processor. If you prefer a clear sauce, omit the chipotle pepper. Allow to cool before serving, this can be stored in a airtight container in the fridge for 2 weeks.

Simple Roasted Chicken

In our house my husband can count on having roasted chicken usually in the beginning of week. I like to roast chicken and use the leftovers for lunch items like chicken wraps, and various salads. I often use the carcass to make stock. It beats buying roasted chicken from the deli any day!

So the way I roast my chicken is not the typical way you'll see it done, but I think it helps to make a juicy chicken that's easier to store in the end. I like to season it either the night before or in the morning and place it in the a ziploc. Its almost like you're koshering it, but not.

This is a simple chicken, there are plenty of variations that can be made. I also like to use fresh herbs by chopping them up together finely and rubbing the herbs under the skin of the chicken. Chicken is versatile, try mixing your favorite seasonings and herbs. Please note that the skin of the chicken will be salty, but the meat underneath will be juicy and flavorful.

Ingredients:

1 chicken 3.5-4 pounds
2 tbs of Kosher salt
1 tbs of granulated garlic
1/2 tbs of fresh cracked pepper
1 tsp paprika
1tbs poultry seasoning
3 tbs olive oil

Cut chicken in half, removing the back bone. I usually save the back bone for stock. Rinse and pat dry. then coat the chicken with olive oil.

  In a small bowl mix together all the seasoning and sprinkle all over both sides of the chicken halves. Place the chicken in a gallon size ziploc and into a shallow dish in the fridge for at least 6 hours.

  Allow chicken to come to room temperature. This allows for even cooking. Preheat the oven to 375 degrees. Place chicken skin side up, and cover with more foil, always remember to place the foil shiny side up. 

 Roast for 45 mins. covered. Raise the temperature to 400 degree and remove the foil and roast for another 20 mins until the skin has browned.

 I hope you like it!