Cuban Ropa Vieja

Cuban Style Stewed Shredded Beef

        Ropa Vieja (ROpah vee-EH-hah) translates literally from Spanish as "old clothes, so named because you cook the beef, then shred it up, like tattered old clothes.
And with flavors of slow cooked beef stewed in a rich sauce of onions, tomatoes, peppers, garlic, cumin, bay and oregano, it's no wonder it's among the best loved dishes in all Cuban cuisine.
        Some recipes call to braise the beef first with all the flavorings, and then shred, this author prefers to boil the beef first, cool and shred and then stew with all the seasonings.  It cooks up more tender this way.
         Serve with steamed rice and black beans.
Ingredients                                                                                                   Serves 4-6
For efficiency, make sure to put the beef on the stove to boil before you start your knife work.

2.5-3 pounds chuck roast cut into roughly 8 equal pieces             
1/2 med onion cut in half
4 smashed garlic cloves 
1 carrot cut in thirds   
1 celery stalk cut in thirds 
5 cups water/beef stock
For the rest:   
2 Tablespoons oil         
a medium onion, cut into 1/3 inch strips vertically
1 red bell pepper cut into 1/4 inch strips   
1/2 green bell pepper cut into 1/4 inch strips
4 cloves garlic rough chopped   
1/3 cups green pitted olives cut into thirds or quarters
1 tsp cumin   
1 tsp oregano
1/2 tsp black pepper
2 bay leaves
1-1/2 Tablespoons tomato paste
1-15oz can diced tomatoes
2 cups of the liquid from boiling the beef
1/2 tsp sugar
1/3 cup frozen peas (optional)
Method:

1. Put the beef, the 1/2 onion, carrot, celery and four garlic cloves in a 4 or 5 quart Dutch oven, pour in the water/stock, cover the pot and place on high heat until the meat comes to a rolling boil (about 15-20 minutes). Then turn the heat down to medium, keeping the pot completely covered and continue to boil the beef for another 40-50 minutes.
2. While the beef is boiling do all your knife-work and set aside.  When the beef is boiled, remove all the pieces from the liquid and cool beef for at least 20 minutes while you prepare the base of the stew.  Reserve 2 cups of the boiling liquid in a bowl.  The remainder you can save and us for soup or sauce stock.
3. In your Dutch oven, bring 2 Tablespoons oil up to slightly higher than medium heat and saute your Onions, peppers and garlic for 3 or 4 minutes or until the onions are translucent.
4. Add Cumin, oregano, black pepper, and bay leaves, and stir to distribute.  Add tomato paste, tomatoes and boiling liquid, 1-1/2 teaspoons kosher salt and 1/2 teaspoon sugar.  Stir to completely dissolve the tomato paste. Simmer 2 minutes and turn off heat.   The beef should be ready to shred at this point
5. Loosely shred all the beef and put into the pot with the stewing liquid. Turn up heat to medium high and stir to incorporate thoroughly.
6. Cover pot and bring Ropa Vieja up to a rolling boil for 2 minutes., uncover, stir a couple of times, turn the heat to medium and simmer fully covered for 15 minutes.  Stirring a couple of times at the halfway point.
7. Remove the lid and simmer for 10-12 minutes, stirring a couple times half way through. Taste and adjust the seasonings.
8. Remove from heat add peas and olives then let cool 15 minutes (this will give the flavors time to set and the sauce time to thicken). Adding the frozen peas here help them to retain their texture and color.

Pork Chops with Apples and Cider Cream Sauce

PORK CHOPS WITH APPLES AND CIDER CREAM SAUCE

The Gourmet Cookbook edited by Ruth Reichl

adapted by Eileen

3 Tablespoons butter
1/2 an onion minced
1/2 cup hard apple cider (or apple cider or apple juice)
1/2 cup cider vinegar
1/2 teaspoon sage (Optional-I usually leave out, it is very strong)
1-1/4 cups chicken stock
2/3 cup heavy cream (canned coconut milk works for a dairy alternative)
4-6 Pork loin chops

1/2 teaspoon salt

1/4 teaspoon pepper

3 Gala, Honey Crisp or Granny Smith apples, peeled, cored and cut into 8 wedges or more.

(personally I like my apples thinner in this recipe)

Oven 300 degrees)

Great served with Mashed potatoes or broad egg noodles.  Green beans or broccoli make a great vegetable side.  Sliced toasted sourdough bread or Naan bread make good accompaniments. 

• Pat Pork chops dry and sprinkle with salt and pepper (Aloha pork seasoning works well, or any of the salty wahine salts instead of salt and pepper)
• Heat 1 Tablespoon butter in a Dutch oven or large skillet.
• Add the pork chops and cook, turning once about 4-6 minutes per side. Do Not Overcook-these will go into the oven to keep warm and will continue to cook) Remove with slotted spoon to an oven proof dish. Cover with foil and place in oven.
• Saute apples in the pan until golden-about 4 minutes.  Remove with slotted spoon to the dish with the pork chops, cover and place back in the oven.

Sauce:

• In pan melt 1 Tablespoon more butter, add onions and cook stirring occasionally about 3-5 minutes.
• Add Cider and cider vinegar and sage if using.  Bring to a boil and boil until reduced by about a 1/2 - approximately 8 minutes.
• Add 1 cup chicken stock and boil until reduced to about 3/4 cup, approximately 12 minutes.
• Add cream and boil until reduced to about 1 cup, approximately 8 minutes.

Finish:

• Take pork chops and apples out of oven and either pour sauce over and serve or add to sauce and serve.

PRALINES

PRALINES

Recipe from The New Orleans School of Cooking

3/4 cup Brown Sugar       

1-1/2 cups sugar     

1/2 cup milk    

6 TBS butter

1 tsp vanilla   

1-1/2 cups coarse chopped pecans

  

·         Combine all ingredients in saucepan and bring to boil, stir constantly until soft ball stage. 

·         Soft Ball Stage 235-240°F 

o   At this temperature, sugar syrup dropped into cold water will form a soft flexible ball.  If you remove the ball from the water, it will flatten like a pancake after a few moments in your hand.

·         Remove from heat, stir until mixture thickens and becomes creamy & cloudy & pecans stay suspended. 

·         Spoon onto parchment paper.

Golabki/Stuffed Cabbage Rolls

GOLABKI/STUFFED CABBAGE ROLLS

• ·         1-Head Cabbage
• ·         2-TBS Vinegar
• ·         1-TBS salt
• ·         1-1/2 Pounds Ground Beef (or mix 1 Pound Ground Beef and 1/2 Pound Ground Pork)
• ·         1-Onion chopped
• ·         1-Clove Garlic minced
• ·         1/4 Cup long grain rice (uncooked)
• ·         Salt and Pepper to taste
• ·         1-TBS Brown Sugar
• ·         1-14.5oz Can Diced Tomatoes
• ·         1-15 oz Can Tomato Sauce

Oven 350 degrees.

Bring a large pot of water to a boil.  Add vinegar and salt to pot.  Cut a circle around the core of the cabbage.  Place cabbage in boiling water for 3-4 minutes.  Bring cabbage out of the water and gently remove the outer leaves.  Remove leaves that are tender.  Place cabbage back in water to soften more leaves. Let leaves dry on a lint free towel or paper towel.

While pot is coming to a boil:

Sauté onion and garlic until soft and fragrant. Let cool. 

Mix ground meat, uncooked rice, onion/garlic, salt and pepper.  Set aside.

Mix Brown Sugar, Tomatoes and Tomato Sauce.  Pour a layer of sauce in the bottom of a heavy Dutch oven. (Our LeCrueset round Dutch oven's work well).

When all the leaves are ready it is time to stuff the Leaves:

Place approximately 2 TBS of the meat in each leave.  Fold in sides and then roll.  Place seam side down in the Dutch oven.

 When a layer is complete pour a small amount of sauce on the layer and add the next layer of rolls.  When complete, pour remaining sauce on top, cover Dutch oven and place on stove for a few minutes to bring the sauce to a boil.  Place Dutch oven in oven and bake for 50-60 minutes. If you like peas add frozen or fresh peas in the last 25-30 minutes of cook time. Let cool 15 minutes before serving.  Great with mashed potatoes.

Key Lime Pie

KEY LIME PIE

by Gourmet Sleuth

This is a recipe for "real" Key Lime pie.  Real Key lime pie is not green and it does not have a sof "pudding" texture.  The pie gets its true pale yellow color from the egg yoolks that predominate the ingredient list.  The texture is a  firm custard.  Be CAREFUL that you do not over-bake the pie, or it will be "rubbery"  For best results use fresh limes/.

First make a Graham Cracker Crust and bake until light brown.

Filling:

4 large egg yolks

1- 14oz. can sweetened condensed milk

1/2 cup fresh lime juice

2 tsp grated lime peel (green portion only)

whipping cream garnish

Preheat oven to 350 degrees

Use and electric mixer and beat egg yolks until they are thick and turn to a light yellow, do not over mix. Turn mixer off, add the sweetened condensed milk.  Turn spreed to low and mix in half the lime juice.  Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds).  Pour the mix into the cooked pie shell and bake at 350 degree F for 12 minutes to set the yolks.  Do NOT over bake.

Pioneer Women's Chili

I am not a chili fan. I find most of them very heavy on the tomatoes or very spicy. Taber thought loves chili and wanted me to find a recipe. After a fails (They were pretty bad) I found Pioneer women's recipe. For the first time I actually ate an entire bowl of chili and Taber asked when we were going have it again. Here is the recipe.
At the end I include your website, she adds pictures to a lot of recipes, which is nice.

Frito Chili Pie

September 25, 2011 1178

PREP TIME:

5 Minutes

DIFFICULTY:

Easy

COOK TIME:

1 Hours

SERVINGS:

8 Servings

INGREDIENTS

• 2 pounds Ground Chuck
• 3 cloves Garlic, Minced (optional)
• 1 can (12-14 Oz. Size) Tomato Sauce
• 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)
• 1/2 teaspoon Salt
• 1 teaspoon Ground Oregano
• 1 Tablespoon Ground Cumin
• 2 Tablespoons Chili Powder (more To Taste)
• 1 can (14-ounce) Kidney Beans, Drained And Rinsed
• 1 can (14-ounce) Pinto Beans, Drained And Rinsed
• 1/4 cup Masa (corn Flour) Or Regular Corn Meal
• 1/2 cup Warm Water
• Individual Bags Of Fritos
• Grated Sharp Cheddar Cheese
• Diced Red Onion (Optional)

INSTRUCTIONS

Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes. 

Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes. 

Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside. 

Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks. A crowd-pleaser!

http://thepioneerwoman.com/cooking/frito-chili-pie/

Outback Steakhouse Alice Springs Chicken and Honey Mustard Recipe

or as our family calls it-"I LOVE YOU CHICKEN"

Ingredients:

• 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
• seasoning salt
• 6 slices bacon, cut in half
• 1/4 cup mustard
• 1/3 cup honey
• 2 tablespoons mayo
• 1/2 tablespoon dried onion flakes
• 1 tablespoon cooking oil
• 1 cup sliced fresh mushrooms
• 2 cups shredded Colby/Jack cheese

Directions:

Sprinkle and rub the chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes.  Cook bacon in a large skillet until crisp.
In a small bowl, mix the mustard, honey, mayo and dried onion flakes.
Heat oil in a large skillet over medium heat.  Place chicken in the skillet and saute for 3 to 5 minutes per side, or until browned.  Move chicken to an 11×7 inch or 9×9 inch pan.
Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.
Bake in a 350° oven for 20-25 minutes, or until cheese is melted and chicken is done.

**When my mom makes this, she makes tops each individual chicken breast with sauce, bacon, mushrooms, and cheese so it looks pretty . . . I made mine “casserole style” and just spread out the sauce, bacon, mushrooms, and cheese all over the place (I’m lazy like that). Either way, it tastes the same! 

Serve with honey mustard sauce.
Recipe from Amy’s Finer Things and sixsistersstuff.com

Honey Mustard Sauce Recipe

Ingredients:

• 1/2 cup mayonnaise
• 2 tablespoons prepared yellow mustard
• 1 tablespoon Dijon mustard
• 1/4 cup honey
• 1 tablespoon dried onion flakes
• 1/2 tablespoon lemon juice

Directions:

1. Mix the mayo, yellow mustard, Dijon mustard, honey, onion flakes and lemon juice together in a bowl. Cover and chill in refrigerator overnight. Serve with chicken.