Saturday, April 21, 2007


It got up to almost 60° here today so we decided to celebrate with a Cuban-themed dinner.

We made some Spicy Cuban Marinade from but with the addition of 1/4 c orange juice and marinate a flank steak overnight. This was grilled on the bar-b-que. The rest of the recipes came from 3 Guys from Miami: Cuban Food with Attitude! that I downloaded a couple of years ago. I'm not sure its still available but they have a couple other collection of recipes that might have what you're looking for. To go along with the Cuban Steak we made the ever popular (and garlic powerful) Chimichurri Sauce:

1 large bunch cilantro (break off very end of stems but I use leaves and most of the stems)
6 cloves of garlic
1/4 cup vinegar or lime juice (I use about half of each)
2/3 c olive oil (I use about 1/3 c)
1/2 c minced onion (coarsely chopped)
salt and pepper to taste

I throw all of this in the blender and blend until mixed through. Si Senor!

Along side we had some black beans flavored with cumin seed, garlic, onions, chili powder and brown rice. We also had some Tostones which are fried green plantains.

Brown 1 green plantain, peeled and cut into 1-inches slices, in oil until golden brown approximately 5 minutes. Remove from pan and drain on paper towel. Use a plantain press (are you kidding) or a coffee mug to smash the plantain to about half their thickness. The recipe calls for you to saute again but we don't do this. I dipped the smashed pieces in egg white and then in some panko breadcrumbs mixed with a little black pepper then baked them in a greased pan at 400° for about 20 minutes or until they started to brown. These are good dipped in the chimichurri sauce too. I had some sweet onion left over so we made up some onion rings to bake along with the tostones.

After all this food we sat around and watched the sun shimmer off the water, inhaled the scent from a coconut candle and it felt just like we were on the island – hey wait – we are–we're on DOUGLAS Island!

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