We put the rice to cook in a pot with water, which should be twice the measure of rice, for about 10 minutes.
Meanwhile, in another pot or container that is sufficiently deep, over low heat add the milk with the sugar, the lemon peel and the cinnamon stick, stirring constantly to prevent it from sticking.
When it starts to boil, wait for 1 minute and remove the cinnamon. and the lemon peel.
Immediately add all the rice and let it boil for another 15 minutes, stirring constantly, until all the milk is absorbed, remember that it should not dry out too much.
Now remove it from the heat and serve it in a bowl or deep dish, sprinkling the cinnamon powder. It is preferably consumed cold.
1 quart of milk
1 cup of rice
2/3 cup of sugar
Peel or skin of 1 lemon
1 cinnamon stick
2 tablespoons of ground cinnamon
Boil the elbows in a pot with enough water and a pinch of salt, over high heat for 10 or 15 minutes until they are fully cooked.
While they boil, chop the ham, cheese and pineapple into small pieces, and reserve for later.
When the elbows are ready, drain them well and reserve in another dry container.
Now it is the turn to mix all the ingredients, the ham, the pineapple, the cheese, the elbows and the mayonnaise.
1 Package of macaroni elbows
1 Cup of mayonnaise
1 pound of ham
1 pound of white cheese
Salt to taste
Combine cumin and garlic; press onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally.
Squeeze lime wedges over steaks. Carve steaks; season with salt. Serve with guacamole.
To broil: Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 13 to 17 minutes for medium rare to medium doneness, turning once.
2 Boneless beef strip steaks, cut 1-inch thick (1-1/4 lb.)
2 Teaspoons ground cumin
2 Cloves garlic, minced
2 Lime wedges
Salt to taste
The key to tender and juicy pork is to make sure that you aren’t over-cooking it. The sure-fire way to cook it just right is to use a meat thermometer. When the pork chops reach an internal temperature of about 145 (up to 160 degrees, but I found 145 to give me the perfect result), they are done! You’ll remove the pork chops from the pan and let them rest for about three minutes. The result will be a perfectly cooked, tender and juicy piece of pork with just a hint of pink in the center that you’ll find irresistible!
This is an easy and quick recipe that will delight. Serve with asparagus and compliment your meal with a bottle of Chardonnay, which goes perfectly with this recipe. More...
Every Cuban should be proud of its Ajiaco, one of the most delicious and distinctive culinary "Criollo" dishes. I think we can say that it is the soul of Cuba turned into delicacy. In it are synthesized more than 500 years of history, irreversible mixture of races, cultures and idiosyncrasies, which could not escape the kitchen. This recipe is one of the many variations of the dish that we hope you'll enjoy.
- Soak the tasajo overnight in cold water, changing the water at least twice. Remove the tasajo from the water and cut into 1-inch pieces.
- Cut the ribs into individual ribs. Cut the flank steak into 1 inch strips.
- Cut the pork into 1-inch pieces.
- Place the tasajo and ribs in a stock pot and cover with water. Season the water with salt and pepper.
- Cook the meat for about 1 hour or until the ribs are tender. Remove from the heat and drain.
- In a stock pot, heat the olive oil. When the oil is hot, add the onions, garlic, bell peppers, tomatoes, cumin, paprika, and black pepper.
- Saute the mixture for 2 to 3 minutes. More...
Cuban Stuffed Potatoes (Papas Rellenas) is a very popular Cuban dish, you can serve it as snack, lunch or dinner.
- 6 potatoes, peeled and quartered
- 1 tsp. salt & garlic powder
- Parsley for garnish
- 2 Tbsp. Warm milk
- Picadillo (you can find the recipe here) The picadillo is the filling for the Papas Rellenas.
- 2 eggs, beaten with 1 Tbsp. Water
- 2 cups breadcrumbs
- Oil for frying
- Boil potatoes until they are fully cooked More...
We’ve never been the kind of guys to worship outdoor grilling gear and technology. When we were growing up, But recently we picked up a trick from a Dallas chef that has rocked our minimalist approach to its foundation: We cook meats directly on the coals.
No, the precious porterhouses do not incinerate, even though the heat is consistently 800 to 1,000 degrees. The char is robust and earthy, but never too ashy or excessive, even when we use thinner cuts like hanger and skirt. More...