Picadillo (Courtesy of Rosalina Patterson)

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Arroz con Picadillo

  • 1 1/2 tbsp olive oil
  • 3/4 c diced onion
  • 3/4 c green pepper
  • 1 tbsp minced garlic
  • 1 1/2 lbs lean ground beef
  • 2/3 c tomato sauce
  • 1/3 c sliced green olives
  • 1 1/2 tbsp brine packed capers, drained
  • 3 tbsp white wine vinegar
  • 1/2 tsp ground cumin
  • 1/2 tsp dried Cuban oregano
  • 1/4 tsp sugar
  • salt to taste
Cooking Directions
  1. Heat oil and saute onion and green pepper
  2. Add garlic after 2 minutes then cook for 10 minutes
  3. Add beef and saute till lightly browned, about 5 minutes
  4. Stir in tomato sauce and rest of ingredients
  5. Cover and let simmer for 20 minutes. In the end, consistency should be like a "Sloppy Joe"


El Sandwich Cubano (Courtesy of "Eating Cuban") [9]

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El Sandwich Cubano

  • 2 loaves Pan Cubano
  • 2 to 3 tbsp yellow mustard
  • 1/4 c mayo
  • 2 to 3 long sliced dill pickles
  • 1/3 lb thinly sliced Swiss cheese
  • 1/3 lb thinly sliced ham
  • 1/3 lb shredded or thinly sliced Puerco Asado
  • 3 to 4 tbsp melted butter
Cooking Directions
  1. Trim edges off loaves and cut into 8 in sections then split lengthwise
  2. Spread mustard and mayo on slices
  3. Layer pickle onto then add layers of cheese, ham and puerco
  4. Place other slice of bread on top.
  5. Use a preheated panini press, brush tops of sandwiches with butter and press down on sandwich. If press is a handheld, use a cast iron skillet for "bottom part of press". Cheese should be melted and coming out of sandwich a little.

Mojito Criollo (Courtesy of "Eating Cuban")[9]

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Mojito

  • 6 fresh mint leaves
  • 1/4 tsp finely grated lime zest
  • 2 tbsp fresh lime juice
  • 1/4 c sugarcane juice or simple syrup if sugarcane isn't available
  • 2 oz light rum
  • 1/2 c cracked ice
  • 1/4 soda water or 7-up
  • 1 stick of sugarcane (if available)
Cooking Directions
  1. Using a mortar, crush mint and lime zest.
  2. Combine mint, lime zest and lime juice and everything else (but the soda) in a cocktail shaker. Shake well.
  3. Pour into a tall glass and top with 7-up. Use sugarcane stick for garnish.