Archive for February 22nd, 2007|Daily archive page

3,000 miles away…

and if I can’t get a decent cuban meal I’ll go ahead and make one! Keep in mind a couple of things. A) I’m white, and B) half of this recipe is improvised. But it still beats Versailles (the chain in LA, not the famous one in Miami)!

For the steak…

Ingredients

  • sliced or whole steak (your choice, but thinner is better)
  • garlic cloves smashed and sliced
  • 1 chopped onion
  • lime juice (2 or 3 fresh limes)
  • olive oil (just a few drizzles)

Directions

  1. Marinate the meat, garlic, lime juice and a little oil in the fridge for about an hour.
  2. Cook meat with olive oil in a pan. Brown…your meat should be nice and golden, almost crispy. While meat is browning, toss in onions and let them brown too.
  3. Serve with a garnish of chopped onions and parsley.

For the beans…

Ingredients

  • canned black beans
  • cumin
  • paprika
  • salt & pepper
  • 2 bay leaves

Directions

  1. Heat beans on medium heat. Drain a bit of juice from cans, but keep them moist. Add all the spices to taste.
  2. Keep stirring and mixing til well spiced, but still wet.
  3. Serve over long grain white rice (or instant, like I did).

For the plantains…

  • They’re store bought from a cuban store in Burbank, CA. They come in a frozen pack. Microwave and serve. Fend for yourselves.

Potato Pancakes with Lox

This is a really easy recipe that comes out looking really good. It doesn’t take long at all, but it looks really professional when it’s done.

Ingredients

  • 1 teaspoon olive oil (more if needed)
  • 2 potatoes
  • 1/2 c light sour cream
  • package of lox (or sushi-quality salmon, lox, caviar, etc.)
  • lemons

Directions

  1. Shred potatoes (or just buy preshredded ones) and pat dry. As for type of potato to use, that’s up to you. Idaho, red, sweet, mix and match. It’s all good.
  2. Once shredded, pat really good with paper towel. Get as much moisture out of it.
  3. Next, make little patties and fry them up. Warm up the oil and cook on low to medium heat. Brown on each side (about 10 minutes). If your potatoes don’t stick well, try adding an egg and a little flour, but I prefer them au naturale.
  4. Once fried up, place on paper towel to get rid of the excess grease.
  5. Top with some sour cream and a piece of lox on top. Then grate a little lemon zest on top and serve.

NOTE: You can also add some onion, green onion, chives or any fresh herbs to your pancake mix to enhance the flavor. Totally up to you but delicious either way.

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