FoodGirlOnline.com » Carribean Food

Batter Fried Plantains

foodgirl — Thu, 16 Jul 2009 06:27:12 +0000

1 egg
-a pinch of salt
-corn oil for frying
2 to 3 tablespoons of milk
1 tablespoon of brown sugar
6 tablespoons of all purpose flour
1 large or 2 medium ripe plantains
-(with almost black skin), peeled and
-cut diagonally into 1/2 inch thick slices….

First mix the milk, egg, sugar,flour along
with the salt till its nice and smooth. In
a large size skillet heat the oil over the
medium heat…..
Dip each of the plantain slice into batter
and drop it right in the oil. Fry it until
browned for about 2 minutes on each side…..
Drain plantains right on the kitchen paper
towel and serve the plantains hot, warm or
at room temperature.

Pork Chops With Bananas and Bacon

foodgirl — Thu, 16 Jul 2009 06:25:10 +0000

Ingredients:….
-beer (optional)
2 large bananas
Juice of 1 lemon
6 strips of bacon
4 pork chops 1″ thick
3/4 tablespoon of cumin
-salt & pepper to taste
2 tablespoons of butter,
-softened….
Directions:….
Combine butter, salt & pepper with the
cumin. rub into both sides of the meat
and saute the meat briefly, until some
of the fat has rendered…..
Now remove and drain. Peel the banana’s
then cut it into 1 1/4 chunks. Place on
a dish and sprinkle with lemon juice…..
Next slice bacon into strips long enough
to wrap around each of the banana slice.
put on skewers, threading through bacon…..
Place the pork chops on a hot grill, for
15 minutes, turning once. Turn the grill
down to medium…..
Add bacon along with the bananas, grill
for another 10 minutes, turning both the
meat and banana’s. Also good basted with
beer, while the meat cooks…..
Makes 4 servings

Caribbean Fudge Pie

foodgirl — Tue, 14 Jul 2009 06:24:13 +0000

Ingredients:….
3 large eggs
1 walnut halves
1 unbaked 9″ pie shell
1/4 cup unbleached Flour
1 teaspoon of rum flavoring
1 cup Walnuts, coarsely chopped
2 teaspoon of Instant Coffee Powder
3/4 cup of brown sugar, firmly packed
1/4 cup of butter or regular margarine
12 ounces of chocolate chips, melt and cool….
Directions:….
Cream the butter then brown sugar together
in a bowl till its light and fluffy, using
an electric mixer at medium speed…..
Add eggs one at a time, beating well after
each addition. Add the cooled chocolate and
coffee powder along with the rum flavoring,
blending well…..
Stir in the flour with chopped walnuts and
then turn in unbaked pie shell. Arrange the
walnut halves into a circle around the edge
of the pie…..
Bake in a preheated 375 F. hot oven for 25
minutes or until set around the edge. Cool
on a wire rack. Makes at least 6 servings.

Cuban Empanadas

foodgirl — Thu, 02 Jul 2009 05:56:20 +0000

8 large biscuits (large refrigerated ones are good)
1/2 lb ground meat (can use beef, chicken or turkey)
1/2 cup tomato sauce
1/2 cup whole kernel corn
1 cup cheddar cheese, grated
1 tbsp sugar
1 egg, lightly beaten

Instructions: ….
Brown ground meat. Drain off any fat.
Add next four ingredients to meat.
Pat out biscuits 1/2″ thick and put a large spoonful of meat mixture on each biscuit. Brush biscuit edges with egg, fold biscuit in half like you would a turnover, and crimp the edges sealed with a fork.
Bake at 375 degrees f for 15 minutes on cookie sheet.

Cuban Sandwich

foodgirl — Thu, 02 Jul 2009 05:55:22 +0000

3 thin slices of ham….
3 thin slices roast pork hot or cold (I use hot, slow roasted pork)….
3 thin slices of Swiss cheese….
3 or 4 slices of pickles….
1/3 cut Cuban bread hard crust (or French bread)….
….
You should be using fresh, crusty Cuban bread, but you can always use a 12″ loaf of French bread cut in half. Slice the bread open face so that both halves are still barely connected and spread mustard on both halves. Add the ham, and then the roasted pork. When in a hurry, you can use one whole piece of roasted pork. Add your Swiss cheese and then a few pickle slices. Make sure to spray your sandwich press with a little butter flavored Pam, or for a tastier sandwich you can brush some softened butter on the outside of the bread. Place the sandwich in a Cuban sandwich press and press down until the cheese is melted and the bread is slightly hard to the touch. For those of you without a press, you can also place the sandwich in a hot skillet and press down on it with a heavy kitchen object, maybe a baking pan (some, believe it or not, use a brick wrapped in tin foil when nothing else is available). For years I’ve used a Gaunaurd sandwich maker from the Cuban Food Market, it has removable plates and is easy to clean. Never use a panini grill, they simply don’t heat sandwiches evenly and a real Cuban doesn’t have little lines grilled into it. When finished, slice the sandwich diagonally across the middle so that you have two triangle shaped wedges.

Cuban Banana Rum Custard Tart or the Cashew Pastry

foodgirl — Thu, 02 Jul 2009 05:54:17 +0000

1 stick butter, softened
2 tablespoons sugar
1 egg lightly beaten
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup unsalted cashews, finely chopped

Beat the butter and sugar in an electric mixer or by hand until fluffy. Add the egg and vanilla and continue beating. Mix in the flour and the cashews. The mixture will be soft and cannot be rolled out. Press the dough into the pie plate with your finger tips, keeping it as evenly distributed as possible. Chill for 30 minutes. ….
….
Preheat the oven to 350 degrees. Place foil in the shell and fill it with dried beans or rice. Bake for 15 minutes; remove the foil and beans and bake for 5 more minutes. Set aside to cool.

For the Custard: ….

2 eggs
1/3 cup sugar
2 tablespoons all-purpose flour
3/4 cup heavy cream
4 tablespoons dark rum
4 bananas, peeled and sliced
1/2 cup apricot preserves
1 orange, juiced

Beat the eggs and sugar until light and frothy. Mix in the flour and beat until smooth. Add the cream and rum. Pour into the partially baked crust and bake it in a preheated oven at 350 degrees for about 20 minutes or until the custard is set. Remove and cool. Arrange the bananas on top, starting from the outside and working toward the center. Warm the preserves and orange juice, stirring until the preserves have melted. Strain and brush the tart with the hot glaze to protect the bananas from turning brown and to add a sheen to the tart.
….
All credit for these recipes goes to: http://www.tasteofcuba.com/cubanrecipes.html