Crema Habanero Refried Beans

 
Santiago® Refried Beans mixed with minced habanero, cilantro, green onions and spices, finished with Mexican-style sour cream.

At a glance
Main Ingredient
Cuisine Type
Menu Part
Serves
40

Yield: 40

Ingredients

2 pkg Santiago® Refried Beans (any type), prepared
2 cups Mexican-style crema or sour cream
1 cup Cilantro, chopped
⅓ cup Green onions, thinly sliced
1 Tbsp Habanero pepper, seeded, minced*
3 tsp Cumin, ground

Methods/Steps

  1. Prepare Santiago® Refried Beans according to package directions in a full-steamtable pan. Hold in a steamtable or warming cabinet until fully refreshed.
  2. Fold in crema, cilantro, green onions, habanero and cumin, mixing thoroughly.
  3. Cover and hold, about 5 min. Place in steamtable and serve.
  4. * Can substitute other peppers such as chipotle, jalapeno or serrano.

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.
Daisy: mañana, mediodía y noche (Daisy: Morning, Noon and Night): La familia que come unida permanece unida  Nuevo Latino: Recipes That Celebrate the New Latin American Cuisine 

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 
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  • 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/
Office:  305.888.6789 ext. 50

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
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   Daisy's Holiday Cooking: Delicious Latin Recipes for Effortless Entertaining The Spirit of Puerto Rican Rum: Recipes and Recollections

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!


   Daisy's Holiday Cooking: Delicious Latin Recipes for Effortless Entertaining The Spirit of Puerto Rican Rum: Recipes and Recollections
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