Lechon Asado

Lechon is one of my favorite Cuban dishes. I love it plain or put into a sandwich, even drowned in beans and rice. The entire house smells wonderful when making. Just be aware of the long marinade time. The shortest you can marinade it is 4 hours.

Lechon Asado

1 (8 lb) fresh ham (pork leg or butt)
1 head garlic, broken into cloves, peeled and minced
1 tablespoon sea salt
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
3 tablespoons olive oil
1 cup sour orange juice (seville) or orange juice
1/4 cup dry sherry or lime juice
2 large onions, thinly sliced

Make shallow slits all over the pork.Using the tip of a knife; mash the garlic, salt, oregano, cumin, pepper, bay leaf and olive oil to a paste in a mortar then rub this mixture all over the roast, forcing it into the slits. Combine the sour orange juice, sherry, and onions in a small bowl to the side.

Place the roast in a large, heavy plastic bag; add the sour OJ mixture, making sure that the whole roast gets covered with the mixture. Refrigerate and marinate the roast in the bag overnight, turning occasionally during the time.

Preheat the oven to 350 degrees F. Drain the roast, and pat dry, reserving the marinade; place it in a lightly oiled, nonreactive, heavy roasting pan; cook the roast for 1 hour, turning once or twice to brown it on all sides.

Reduce the heat to 325 degrees; pour the marinade and onions over the pork; tent the pan with heavy-duty aluminum foil; (tear off a piece that is 1 1/2 times the width of your pan; fold it in half and crease the top; open it up, and place over the pan like a tent, tightly crimping edges to seal). Continue roasting the pork, basting from time to time with the pan juices, until almost cooked, about 1 hour; add a little water or sherry if the pan dries out.

Uncover the roast and continue cooking until the internal temp reads*at least* 150 degrees F on a meat thermometer, about 30 minutes more; (most Cubans like the meat well done, so after sitting, it should be up to 180 degrees--it's safer, also).

Let the roast stand for 10 minutes before carving or pulling apart with your fork.

To reheat add a little olive oil to a fryingpan and cook shredded pork in it until moist and warm. Fresh lime juice sprinkled over it just before serving is excellant!

Picadillo

This is a cuban-style sloppy joe. I've had it solo or with rice or even served on tacos, pitas and garlic bread slices. It's one of my favorite meals. traditionally it is served with raisins in it. I sort of skip that part.

Picadillo

2 1/2 pounds ground beef
4 cloves garlic, minced
1 (28 ounce) can tomato sauce
1/2 cup stuffed green olives
1/4 cup brine from olive jar
1/2 teaspoon garlic powder
1 tablespoon adobo seasoning
1/2 teaspoon black pepper

Heat a large pot over medium-high heat until hot. Add beef and garlic; cook and stir until the beef is crumbly and no longer pink. Place cooked beef in a mesh strainer to drain off the grease.

Return beef to the pan and add the tomato sauce, green olives, and olive brine. Season with garlic powder, adobo seasoning, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally. If you are serving over bread cook down longer to soak in more of the liquid.

This is even better after being refridgerated over night.

Camote - Mexican Sweet Potatoes

Mayan sweet potato recipe tweaked for use today. This recipe was found at Chelsie Kenyon's site http://mexicanfood.about.com/bio/Chelsie-Kenyon-16233.htm

Camote

4 large sweet potatoes
1/2 cup honey
1/2 cup butter substitute
1-2 dashes cinnamon (optional)

Peel sweet potatoes and cut them into approx. 1 inch cubes. Place them in a buttered oven-safe dish, cover and bake for 45 minutes at 375 degrees. Then remove and top with the remaining butter, honey and cinnamon. Bake uncovered for an additional 10-15 minutes.

Atole

A thick hot breakfast cereal drink similar to American Cream of Wheat only drinkable. Quite often it's served with a dollop of fruit puree of marmalade. This recipe was first posted by Chelsie Kenyon at http://mexicanfood.about.com/bio/Chelsie-Kenyon-16233.htm

Atole

1/3 cup masa harina blended with 1/4 cup warm water in blender
3 cups water
5 tablespoons brown sugar or piloncillo
1 pinch of salt
1/4 teaspoon cinnamon or 1 cinnamon stick
2 teaspoons vanilla or one one vanilla bean
1/2 cup pureed fruit (optional)

Heat all ingredients (except for any toppings you may be using) in a medium saucepan over medium-low heat while stirring. Bring to a simmer and continue to stir frequently for 20-25 minutes until thickened. If used, remove the cinnamon stick and/or vanilla bean. Pour into mugs or thick glasses. Warm fruit puree in a small saucepan and drizzle on top of Atole. Serves 2-3

Mission Bay Flan

Eating flan can really make you pack in the pounds. This flan recipe uses a lot less sugar and presweetened milks to bring you an airier dish that won't overpower the topping you choose to serve with it.

Mission Bay Flan

8 eggs
2/3 cup sugar
1/4 teaspoon salt
2 (12 fluid ounce) cans evaporated milk
2 teaspoons vanilla
1/2 cup brown sugar

Beat the eggs slightly; add sugar and salt. Blend the milk and vanilla into the mixture.

Sift brown sugar into bottom of eight 5-ounce custard cups or a 1-1/2-quart baking dish. Pour custard mixture over sugar. Place in a shallow baking pan of hot water. Bake at 325 degrees F for 30-40 minutes or until knife inserted near center comes out clean. Chill overnight. Sprinkle with additional brown sugar before serving or unmold to serve.

Frijoles Meneados con Queso

Pintos beans are a fabulous side dish if prepared right. These are mashed with Monterey Jack- making it a wonderful dip as well for tortilla chips.

Frijoles Meneados con Queso

1 pound dried pinto beans, rinsed
10 cups (or more) cold water
2 cups chopped green onions (about 8)
1 tablespoon plus 1/3 cup lard or corn oil
1 teaspoon salt
1/2 cup finely chopped white onion
1 garlic clove, minced
2 cups (packed) coarsely grated Monterey Jack cheese or mild cheddar (about 8 ounces)

Place beans in heavy large pot. Add 10 cups water, green onions, and 1 tablespoon lard. Bring to boil over high heat, stirring occasionally. Reduce heat to medium-low, cover partially, and simmer until beans are just tender, about 55 minutes. Mix in 1 teaspoon salt. Cover partially and continue to simmer until beans are very soft, adding more water by cupfuls if water level falls below top of beans, about 20 minutes longer.

Heat remaining 1/3 cup lard in heavy large skillet over medium heat. Add white onion and sauté until beginning to brown, about 8 minutes. Add garlic; stir 1 minute. Using slotted spoon, transfer beans to skillet. Mash with potato masher to coarse, lumpy puree. Mix in enough bean cooking liquid (about 1/2 cup) to moisten. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes. Cover beans and liquid separately and refrigerate. Rewarm beans over low heat, mixing in bean cooking liquid by 1/4 cupfuls if dry.)

Quick Cuban Baked Chicken and Rice

Growing up in Tampa a staple of the neighborhood meals was chicken and rice. This is as close as I can get to making my old neighbor's Tuesday night dinner.

Quick Cuban Baked Chicken and Rice

1 10 ounce package of Vigo yello rice
2 cups of boiling water
1 cup of chicken broth, hot
1 stick of butter substitute, softened
1/2 cup of frozen green peas
2 tablespoons of sliced pimentos (or 1/2 grilled red pepper)
1/2 onion, minced and browned
1 pkg. chicken thighs with skin on
1/2 teaspoon of paprika
pinch of garlic powder
salt and pepper

Grease an oblong dish then spread butter and uncooked rice into the bottom of the dish. Add boiling water and broth to the top, layer with vegetables then chicken thighs, sprinkle with spices and cover with foil. Bake at 350F for 1 hour. Uncover and bake for an additional 30 minutes.