A Taste of Cuba

It is said that Cuban food reflects the Cuban spirit--a hearty appetite for the sweetness and richness of life, and a respect for tradition spiced with the spark of adventure. Here are enticing spiced fish and seafood dishes: sweet, creamy flans; savory paella; warm, hearty black beans and rice; and tropical rum drinks. You’ll find almost 200 recipes for appetizers, soups, salads, breads, entrees, vegetables, desserts, and drinks that celebrate the colorful cuisine of Cuba, bringing its flavorful, tropical tastes to your table. Cuban cooking honors the melding of Spanish, Portuguese, and indigenous Cuban culinary traditions in dishes that have become uniquely Cuban. There are many recipes for authentic Cuban specialties, such as pasteles (spiced meat patties), tostones (fried green plantains), churros (fried dough with sugar), and refreshing batidos (fruit milkshakes), as well as gourmet-style recipes for the contemporary Caribbean dishes found in Cuban restaurants. Included too, is an invaluable guide to finding uniquely Cuban ingredients, such as plantain, yucca, malaga, and calabaza. A Taste of Cuba is flavorsome testimony to the ever-growing popularity of Cuban cuisine!

“Detailed and precise… traditional ingredients are given an imaginative twist.”—Sun Sentinel
 
“A full range of recipes, from sweet and zippy appetizers and party foods to various Cuban coffees and rum drinks, along with background notes and a guide to such ingredients as malanga, green and ripe coconut, green and ripe plantains, side pork, and yucca… Overall, the food is distinctive, hearty, and uncomplicated.”—***Kirkus

“Creen's welcome contribution includes both traditional dishes such as Ropa Vieja and innovative Cuban-American creations such as Conch Fritters with Cilantro Dipping Sauce… unique.”—Library Journal*

Auteur

Linette Creen is the author of The Jewel Lake Seafood Market Cook Book and A Taste of Cuba, among others. When Creen, now the mother of three and a resident of Greenwich, CT, was just 18 years old, she opened a seafood store in Alaska.

Felipe Rojas-Lombardi was a Peruvian-born chef who helped bring a Spanish and Caribbean influence into America's haute cuisine repertory. He died in 1991.

Texte du rabat

It is said that Cuban food reflects the Cuban spirit-a hearty appetite for the sweetness and richness of life, and a respect for tradition spiced with the spark of adventure. Here are enticing spiced fish and seafood dishes: sweet, creamy flans; savory paella; warm, hearty black beans and rice; and tropical rum drinks. You'll find almost 200 recipes for appetizers, soups, salads, breads, entrees, vegetables, desserts, and drinks that celebrate the colorful cuisine of Cuba, bringing its flavorful, tropical tastes to your table. Cuban cooking honors the melding of Spanish, Portuguese, and indigenous Cuban culinary traditions in dishes that have become uniquely Cuban. There are many recipes for authentic Cuban specialties, such as pasteles (spiced meat patties), tostones (fried green plantains), churros (fried dough with sugar), and refreshing batidos (fruit milkshakes), as well as gourmet-style recipes for the contemporary Caribbean dishes found in Cuban restaurants. Included too, is an invaluable guide to finding uniquely Cuban ingredients, such as plantain, yucca, malaga, and calabaza.

A Taste of Cuba is flavorsome testimony to the ever-growing popularity of Cuban cuisine!

Résumé
It is said that Cuban food reflects the Cuban spirit—a hearty appetite for the sweetness and richness of life, and a respect for tradition spiced with the spark of adventure. Here are enticing spiced fish and seafood dishes: sweet, creamy flans; savory paella; warm, hearty black beans and rice; and tropical rum drinks. You’ll find almost 200 recipes for appetizers, soups, salads, breads, entrees, vegetables, desserts, and drinks that celebrate the colorful cuisine of Cuba, bringing its flavorful, tropical tastes to your table. Cuban cooking honors the melding of Spanish, Portuguese, and indigenous Cuban culinary traditions in dishes that have become uniquely Cuban. There are many recipes for authentic Cuban specialties, such as pasteles (spiced meat patties), tostones (fried green plantains), churros (fried dough with sugar), and refreshing batidos (fruit milkshakes), as well as gourmet-style recipes for the contemporary Caribbean dishes found in Cuban restaurants. Included too, is an invaluable guide to finding uniquely Cuban ingredients, such as plantain, yucca, malaga, and calabaza.

A Taste of Cuba is flavorsome testimony to the ever-growing popularity of Cuban cuisine!

Contenu
A Taste of CubaForeword, by Felipe Rojas-Lambardi
Introduction
The Elements of Cuban Cuisine
Special Ingredients

AppetizersShrimp in Garlic Wine Sauce
Sausage Empanadas with Pimento Salsa
Plantain Croquettes with Tomato-Cilantro Vinaigrette
Sweet Rum Shrimp
Escabeche
Spicy Crab Cakes with Papaya Chutney
Papaya Chutney
Mayonnaise
Fried Shrimp with Coconut-Beer Batter and Orange Cocktail Sauce
Conch Fritters with Cilantro Dipping Sauce
Fruit Salad with Lemon-Lime Dressing
Soups
Fish Stock
Chicken Stock
Beef Stock
Sweet Plantain Soup
Traditional Black Bean Soup
Chilled Yuca Soup
Cream of Garlic Soup with Cilantro
Garlic-Tomato Soup
Galician Potage
Cold Cucomber and Avacado Soup
Shrimp, Corn, and Potato Soup
White Bean and Tomato Soup
Conch Chowder
Chicken and Rice Soup
Red Bean Soup
Sweet and Spicy Calabaza Soup
Vegetable Soup with Lentils and Rice
Fruits and Vegetables
Fried Sweet Plantains
Mashed Green Plantains
Tostones
Yuca with Garlic Sauce
Calabaza Fritters
Boniatos
Ajiaco
Fresh Corn and Red Pepper Tamales
Peppers Stuffed with Spanish Sausage, Rice, and Tomato
Vegetable and Cheese Omelet
Avocados with Vinaigrette
Rice and Beans
Long-Grain White Rice
Black Beans
Black Beans and Rice
Yellow Rice
Yellow Rice and Peas
Rum-Flavored Black Beans and Rice
Marinated Black Bean Salad
Spicy Black Beans with Tomatoes, Onions, and Peppers
Red Beans and Rice
Sweet Baked White Beans and Pork
Tri-Colored Bean Salad with Bacon Dressing
Chilled Lentil Salad with Spicy Vinaigrette
Honey-Rum Baked Black Beans
Black Bean Flan
Black Bean Chili
Mold of Yellow RIce with Shrimp, Scallops, and Red Pepper
Beef
Ropa Vieja
Achiote Oil
Picadillo
Oxtail Stew
Palomilla Steak
Baked Yuca Stuffed with Shredded Beef
Cuban Pot Roast
Tamale Pie with Sweet and Spicy Meat Filling
Spicy Stuffed Peppers with Tomato Sauce
Meat-and-Onion-Stuffed Turnovers
Pasteles
Flank Steak with Port Wine Marinade
Rolled Stuffed Steak
Pork
Braised Loin of Pork with Papaya
Pork Tenderloin Sauteed with Bitter Orange and Garlic
Baby Back Ribs with Spicy Papaya Sauce
Homemade Spanish Sausage
Cider-and-Mango-Roasted Ham
Roast Pork with Peppered Black Bean Sauce
Spicy Ham and Potato Croquettes
Pork Tails
Pork Chops in Wine Sauce
Fried Pork and Onion Patties
Grilled Garlic Pork
Cornmeal-and-Raisin-Stuffed Pork Chops
Hot Pepper Pork Chops with Creamy Gravy
Sweet and Sour Papaya Pork
Cuban-Chinese Roast Loin of Pork
Poultry
Chicken and Rice
Chicken and Rice Stew
Breast of Chicken Al Ajillo
Spicy Chicken Sauté with Vegetables and Papaya
Coconut-Stuffed Chicken Breasts with Light Cream Sauce
Country Baked Chicken
Chicken Croquettes with Sautéed Onions and Peppers
Roasted Chicken with Papaya Glaze
Roasted Game Hens with Bitter Orange Glaze
Sweet and Spicy Cilantro Chicken
Golden Baked Chicken with Tomatoes, Olives, and …