Boliche "Cuban Pot Roast"

Ingredients

• 4 pounds beef eye of round roast
• 2 (4 ounce) links chorize sausage, cut into pieces
• 6 cloves garlic1/2 teaspoon dried oregano
• 1/8 teaspoon paprikasalt and ground black pepper to taste
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1/4 cup lemon juice1/2 cup olive oil
• 2 large onions, thickly sliced
• 2 bay leaves, crumbled
• 1 cup dry sherry
• 3 cups beef broth, or more if needed
• 4 potatoes, peeled and halved

Directions

1. Lay the eye of round roast on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating an cross shape that extends through the roast. Stuff the chorizo pieces into the pocket. Using the same knife, pierce the roast all over. Set aside.

2. Mash garlic and oregano with a mortar and pestle to create a paste. Rub paste all over the roast, then season with paprika, salt, and pepper. Pour the orange juice, lime juice, and lemon juice over the roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove the roast from the marinade, and shake off excess. Reserve marinade.

3. Heat a large Dutch oven over medium heat. Place the roast in the Dutch oven and brown on all sides, about 10 minutes. Remove roast to a platter, and set aside. Stir in the onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the roast to the pot. Add the bay leaves, sherry, beef broth, and reserved marinade. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.

4. Drop potatoes into the pot, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.

5. Remove the roast and place on a platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch thick slices, and arrange potatoes on the platter. Spoon the remaining sauce over, and serve.

   

Grilled Mahi Mahi in Escabeche Sauce



Courtesy: Photo Kate Sears, Recipe Adolfo Garcia

Adolfo Garcia, RioMar. Adolfo's love of fresh seafood and his Panamanian ancestry are reflected in both the menu at RioMar and this recipe. Escabeche is a traditional Spanish way of preserving game meat with an acidic marinade, which was adapted for the more-available fish all across Latin America. This dish turns the marinade into a sauce, eliminating the need for hours in the fridge.

Ingredients:

• 1 medium green pepper, sliced thinly
• 1 small red onion, sliced thinly
• 2 garlic cloves, sliced thinly
• 6 pitted black olives, sliced 
  
  Click to see savings
• 6 pitted green olives, sliced
• 3 tablespoons capers
• 1/4 cup brine from olives 
• 1 tablespoon chopped flat-leaf parsley
• 1/2 cup tomato juice
• 3 tablespoons sherry vinegar
• 3 tablespoons extra-virgin olive oil
• 4 (8-ounce) pieces mahi-mahi or similar fish
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Preparation

1. 1. Stir together first 12 ingredients in a bowl, and refrigerate until needed.
2. 2. Season fish on both sides with salt and pepper. Coat a grill tray with cooking spray, and place on grill rack. Heat, covered with grill lid, over hot coals (400º-500º) for 10 minutes. Place fish on tray, and grill over medium-high heat 8 minutes on each side. Serve fish hot, topped with cold or room-temperature sauce.

FOR ALL YOUR FRESH & FROZEN FISH CONTACT:

Sergio Calzado, National Sales Executive
http://www.freshfishsource.com/

Email:   scalzado@gammaseafood.com

Office:  305.888.6789 ext. 50

Twitter: @FreshFishSource

Tomorrow! Malanga Cafe Food Truck @ Tamiami Park Food Truck Roundup

What a great way to start the Thanksgiving Holiday!  Join Malanga Cafe at Tamiami Park for the Food Truck Roundup from 4pm - 10 pm  Do not miss this event, enjoy the delicious "Pan Con Lechon" from Malanga Cafe and other of your favorite Cuban dishes.

So grab your friends and family and come have a great time at Tamiami Park with Malanga Cafe!

Remember to contact Malanga Cafe for all your Holiday Catering!

Hours of Operation:

Mon - Thu: 7:00 am - 9:00 pm

Fri - Sat:     7:00 am - 11:00 pm

Sun:            7:00 am - 9:00 pm

Location:

12313 S. Dixie Highway

Pinecrest, Florida  33156

Phone: (305) 259-1550

Email: melissavias@malangacafe.com

Web:  www.malangacafe.com

Find us @ Facebook   Twitter   YouTube

    

Malanga Cafe Food Truck at "The Food Truck Invasion"

Malanga Cafe Food Truck will join more than 30 food trucks at Zoo Miami this Thursday, November 17th, 2011 from 6:p.m. untill 11 p.m.  Do not miss this event, enjoy the delicious "Pan Con Lechon" from Malanga Cafe and other of your favorite Cuban dishes.

So grab your friends and family and come have a great time at Zoo Miami with Malanga Cafe!

    

Bacalao a la Vizcaina (Basque Style Codfish Stew)

Photo by: LatinaCook @ AllRecipe.com

Recipe By:  Milly Suazo

"This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). For example, in Mexico it is usually made for Christmas, New Year's Eve, and Lent; in Puerto Rico it is a year-round favorite but most enjoyed during Lent. This is one of the Puerto Rican versions."

Ingredients

• 1 pound salted cod fish
• 4 potatoes, sliced thick
• 2 onions, sliced
• 4 hard-boiled eggs, sliced
• 2 teaspoons capers
• 2 large cloves garlic, minced
• 1/4 cup pitted green olives
• 1 (4 ounce) jar roasted red bell peppers, drained
• 1/2 cup golden raisins
• 1 bay leaf
• 1 (8 ounce) can tomato sauce
• 1/2 cup extra virgin olive oil
• 1 cup water
• 1/4 cup white wine

Directions

1. Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
2. Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
3. Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.

Footnotes

In Puerto Rico, this stew is normally served with a side of white rice and/or boiled root vegetables like yucca, yautia, name and boiled green bananas. After plating, drizzle extra virgin olive oil over everything and add a slice of avocado on the side. Another option is to serve with a side of 'Funche' (also in my recipes) which is similar to polenta. YUMMMM!