Christmas In Cuba Dinner For 20

by admin on August 27, 2009

Menu:
Cuban Roast Pork – Jeanne
Cuban Salad – Nikki
Black Beans and Rice (Moors and Christians) – Donna
Cuban Bread with butter – Connie
Desserts:
Flan – Victoria
Guava filled pastries – Victoria
Turrones (Nougat candy – can be found at Mexican grocery stores)

More ideas:

Check out http://cuban-christmas.com/index.html  for more recipes and traditions associated with a Cuban Christmas.

Go to iTunes and download Spanish language Christmas music to play during the party.

Cuban Roast Pork

Ingredients Serves 6 Serves 20
Pork Roast, shoulder or sirloin 5-6 pounds 20 pounds
Garlic, minced 3 cloves 12 cloves (or 1 jar)
Orange Juice 1/2 cup 2 cups
Lime Juice 1/2 cup 2 cups
Oregano, ground 1 Tbsp 4 Tbsp
Cumin 1 tsp 4 tsp
Black Pepper 1 tsp 4 tsp
Salt, to taste 1 Tbsp 4 Tbsp
Onion, sliced 1 4

1. Trim fat from roast, if any.
2. In large plastic bag or container, place all ingredients except pork. Shake well to mix.
3. Place roast in bag/container and refrigerate, at least overnight.
4. Remove roast from marinade and discard.
5. Preheat oven to 275 degrees.
6. Place in covered baking pan and cook for 5-6 hours. Turn once during baking.

7. OR place in crockpot and cook on LOW for 6-7 hours.

Black Beans and Rice (Moros y Cristianos)

1 1/2 cups dried black beans
1/4 cup olive oil for sautéing
2 1/2 cups white onion, diced
2 1/2 cups green peppers, seeded and chopped
4 garlic cloves, crushed and chopped
3 teaspoons ground cumin
1 teaspoon oregano
1 bay leaf
3 tablespoons white vinegar
2 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon pepper
4 1/2 cups chicken stock
3 cups long-grain white rice

Cover the dry beans with about four cups water in a two-quart saucepan. DON’T add any salt yet! Bring to a boil, and boil for three minutes. Remove from the heat and let it stand, covered for one hour.

Drain and rinse the beans. Add enough water to cover once again and bring to a boil; reduce heat to low, cover and cook until tender, about 40 to 50 minutes. Drain.

Rinse the rice with cold water until the water runs clear.

Use a large, eight-quart covered stockpot. Sauté the onion and green pepper in the olive oil until tender. Add the garlic, and sauté another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf, and vinegar. Cook for about five minutes, stirring gently.

Add the chicken stock and the rinsed rice. Bring to a boil, reduce heat to low, cover and for about 20-30 minutes, or until rice is fully cooked.

Finally, adjust the seasonings by adding salt and pepper to taste. Remove the bay leaf. Serve Hot.

For an added treat: Drizzle some olive oil (don’t be stingy!) over the rice in the pot, and fluff cooked rice gently with a fork. If plating the rice as a side dish, drizzle a little olive oil over individual servings and garnish with some parsley or cilantro.

Serves 8

Cuban Salad

2 ripe red tomatoes
1 white onion
1 head iceberg lettuce
6-8 radishes, thinly sliced

Dressing:

1/2 cup olive oil
1/4 cup white vinegar
1/4 cup fresh lemon juice
4 cloves garlic, mashed
1 tsp. salt
1/2 tsp. pepper

Cut the tomatoes in wedges, cut the onion in thin slices. Break up the lettuce by hand. Toss all ingredients together with the radishes. Place all the vegetables in the refrigerator to chill.
Use a mortar and pestle to mash the garlic with the salt and pepper. In a small bowl, add the olive oil, vinegar and lemon juice to the crushed garlic. Whisk together thoroughly. You can also use a blender to emulsify the oil and liquids.

Just before serving:

Gradually add the dressing, a little at a time, while you toss the salad with a couple of large salad forks. Add just enough dressing to cover the salad — more or less to your own taste.

Cuban Bread

2 cups whole wheat flour
2-4 cups white flour
2 Tbsp yeast
2 Tbsp sugar
1 Tbsp salt
2 cups hot water (120-130 degrees)

1. Mix the 2 cups whole wheat and 2 cups of the white flour together.
2. Add the yeast, the sugar, and the salt.
3. Pour in the hot water and beat for 100 strokes (or 3 minutes with a mixer).
4. Stir in the rest of the flour until it is no longer sticky.
5. Knead it for 8 minutes.
6. Put the dough in a metal bowl that you have sprayed with cooking spray.
7. Cover it with a damp towel.
8. Let it rise for 15 minutes.
9. Punch it down.
10. Divide it into 2 pieces.
11. Shape each piece into a round loaf and put them on a baking sheet that you have sprayed with cooking spray.
12. Cut an x in the top of each loaf.
13. If you want you can brush the top with water and put sesame seeds or poppy seeds on top.
14. Put the pan on the middle rack of a cold oven.
15. Put a pan of boiling water on the bottom shelf.
16. Heat the oven to 400 degrees.
17. Bake the bread for 40-50 minutes or until it is deep golden brown.

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