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Southernfood.com, L.L.C.
1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068

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Wesley's Cuban Menu

Wesley's Cuban Menu

 

Hello everyone. Hope you had a laid back weekend. I myself didnít, donít ask. Iím taking it easy this one though. You know me, baseball tournament. Weíll be down in St. Simons Island, weíll win. For some reason (the island part I guess), I started thinking about Cuba. Even though it is politically incorrect, they have some good food. Maybe itís because Iím hungry. And please donít blast me for stating a political opinion, it happens to be mine.

Iíve received mega-requests for crock pot recipes. So Iím going to provide you with a great Cuban black beans and rice recipe. The rest is just good Cuban food. If you want to turn this in to a Cuban party, might I suggest a costume party? The possibilities will be endless fun. Itís perfect for the summer as well.

Obviously the black beans are done in advance and served as a side dish. Or they could be leftovers from another meal and currently served as a side dish (did you get that?). The shrimp should be served with toothpicks as an appetizer. The rest is self-explanatory.

Wesleyís Cuban Get Together:

Cuba Libre

Shrimp with Rum and Mint

Crock pot Cuban Black Beans and Rice

Cuban Sandwich

Cuban Rum and Banana Custard Tart

Cuba Libre:

For 2 drinks

1 lime halved

Ice cubes

3 oz. white rum

Cola (meaning Coca)

2 lime slices, for garnish

Squeeze the juice of half a lime into each of 2 tall glasses and drop in the lime halves. Fill the glasses with ice cubes, add the rum, and top with Coke. Garnish each glass with a lime slice.

Shrimp with Rum and Mint;

Serves 4

3 tablespoons unsalted butter

1 1/2 pounds shrimp, peeled and deveined

2 cloves garlic, minced

1 to 2 jalapenos, seeded and minced

1/4 cup finely chopped fresh mint (or cilantro)

4 scallions, trimmed and finely chopped

1/4-cup dark rum

2 to 3 tablespoons fresh limejuice

Salt and Freshly ground pepper to taste.

Melt the butter in a large frying pan over medium heat. Add the shrimp, garlic, and jalapenos and cook for 1 minute. Stir in the mint, scallions, rum, limejuice, and salt and pepper. Bring the mixture to a boil and cook until the shrimp are done, about 1 minute. Remove the shrimp with a slotted spoon and transfer to a serving dish. Boil the sauce over high heat until thick and syrupy, 2 to 3 minutes. Correct the seasoning, adding more limejuice or salt. Pour the sauce over the shrimp and serve.

Cuban Black Beans and Rice:

6 big servings

1 pound dried black beans (2 cups), sorted and rinsed

1 large onion, chopped

1 large bell pepper, chopped

5 cloves garlic, finely chopped

2 bay leaves

1 can (14 1/2 oz) diced tomatoes, undrained

5 cups water

2 tablespoons oil

4 teaspoons ground cumin

2 teaspoons finely chopped jalapeno

1 teaspoon salt

3 cups hot cooked rice for serving

Mix all ingredients except rice in a 3 1/2 to 6 quart slow cooker. Cover and cook on high heat for 6 to 8 hours or until beans are tender and most of the liquid absorbed. Remove bay leaves. Serve over the rice.

Cuban Sandwich:

Makes 1

1 7 inch loaf Cuban or French bread

2 teaspoons mayonnaise

2 teaspoons yellow mustard

2 oz thinly sliced roasted pork

2 oz thinly sliced cooked ham

1 oz thinly sliced Swiss cheese

3 thin slices of ripe tomato

1 to 2 lettuce leaves

3 to 4 thin slices dill pickles

About 1 tablespoon butter or margarine at room temperature

Slice open the roll lengthwise. Spread the bottom with the mayonnaise and the top with the mustard. Layer the sandwich with the pork, ham, cheese, tomato, lettuce, and pickle. Cover with the top of the roll. Lightly butter the entire outside of the sandwich. Place it in a skillet over medium heat. Place a weight, like a heavy skillet, on top. Cook the sandwich until crusty and golden brown on both sides, 2 to 3 minutes per side, adding butter as necessary. Slice the sandwich in half on the diagonal and serve at once.

Cuban Banana Rum Custard Tart:

Cashew Pastry:

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.



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