Floribbean cuisine, also known as new era cuisine, has emerged as one of America’s new and most innovative regional cooling styles.  The fresh flavors, combination’s, and tastes of Floribbean cuisine are representative of the variety and quality of foods indigenous to Florida and the Caribbean Islands.

The cooking style and techniques used in Florida today are highly influenced by those of Cuba, Jamaica, and the Bahamas, but they are lighter, with less frying and fewer oils involved in the preparation.

Latin Caribbean Influence:
Latin Caribbean cooking offers complex, flavorful ingredients from diverse cultures.  Cooks from regions that include Cuba, Puerto Rico, and the Dominican Republic flavor their foods with relatively mild seasonings – oregano, cumin, tomato, garlic, black pepper, and mild chiles.  Rice is a staple and seafood, fruits, and root vegetables like cassava, boniato, and malanga are abundant.  Recipes are flavored with adobos, mojos, coconut milk, and cilantro.

Salsas are now the most frequently used condiment in the United States, and are an essential part of Latin regions.  The word mojo comes from the Spanish word mojado, which means “wet.”  Mojos are more liquid in consistency than salsas and are used as sauces or marinades.  By using any of the countless vinegars or fruit juices combined with choices of oils that include olive, walnut, hazelnut, and avocado, salsas and mojos can provide a wide range of flavors.  They require little or no cooking and the fresher, more colorful, and more flavorful the ingredients, the better the salsas and mojos are.  These sauces are served with chips, or with any type of meat, fish, or poultry.

Key West Conch Chowder
Servings-4
Ingredients:

• 8 ounces Conch meat, frozen, thawed
• 1/2 cup Lemon juice
• 1 quart Clam juice
• 1 Thyme sprig
• 1 Bay leaf
• 1/4 cup Bacon, 1/4 inch dice
• 1 Garlic clove, minced
• 1 cup Onion, 1/4 inch dice
• 1/2 cup Celery, 1/4 inch dice
• 1 cup Carrots, 1/4 inch dice
• 1 cup Green bell pepper, 1/4 inch dice
• 1 1/2 cups Russet potatoes, 1/4 inch dice
• 1/3 cup Tomato, peeled, seeded, 1/4 inch dice
• to taste Salt and black pepper
• to taste Tabasco

Directions:

1. Thoroughly wash the conch in lemon juice.
2. Grind the conch meat through a medium die in a grinder.
3. Combine the conch meat with the clam juice, thyme, and bay leaf; bring to a simmer and cook over low heat for 30 minutes.
4. Render the bacon in a saute’ pay; add the garlic, onion, celery, carrots, and green pepper; cook 5 minutes or until vegetables are soft.
5. Combine the vegetables, conch, potatoes, and tomato.  Return to a simmer and cook until the potatoes are tender.
6. Season with salt, pepper, and a dash of Tabasco.

Hearts of Palm Salad
Servings-4
Ingredients:

• 1/4 cup Lemon juice
• 2 Oranges, sections and juice
• 2 cups Hearts of palm fresh, 1/2 inch dice
• 1/2 cup Red bell pepper, 1/4 inch dice
• 1/2 cup Green bell pepper, 1/4 inch dice
• 1/2 teaspoon Tarragon, chopped
• 1/4 cup Mayonnaise
• 2 teaspoons Honey
• to taste Salt and black pepper
• 4 Bibb lettuce leaves, washed and dried
• 1/4 cup Walnuts, chopped

Directions:

1. Combine the lemon and orange juices with the diced hearts of palm.
2. Add the peppers, tarragon, mayonnaise, and honey; season with salt and pepper.
3. Place a lettuce leaf on each chilled plate, add some hearts-of-palm salad, and garnish with the orange sections and chopped walnuts.

Pan-Seared Grouper with Tropical Fruit Salsa
Servings-4
For the marinade:

• 1 tbsp Ginger, grated
• 1 tbsp Garlic, minced
• 1 tbsp Shallots, minced
• 1 tbsp Lemon zest
• 1/2 cup Olive oil
• 2 tbsp Lemon juice
• to taste Salt and black pepper

For the fish:

• 4 Grouper fillets, skinless and boneless
• 2 tbsp Olive oil
• 4 Cilantro sprigs

Directions:

1. Combine marinade ingredients in a food processor or blender and process to a paste.
2. Spread over the grouper fillets and let rest for at least 1 hour.
3. Heat a pan with the oil until it begins to smoke.
4. Add the fish skin side down; saute’ until it browns, 2 to 3 minutes, then turn over and brown other side for 1 minute.  Finish in oven if necessary.
5. Serve with lime wedge, cilantro sprig, and Black Bean, Jicama, and Corn Relish or Tropical Fruit Salsa.

Tropical Fruit Salsa
Servings-4
Ingredients:

• 1/2 cup Mango, 1/4 inch dice
• 1/2 cup Orange sections
• 1/2 cup Pineapple, 1/4 inch dice
• 1/2 cup Papaya, 1/4 inch dice
• 1/2 cup Green seedless grapes, cut in half
• 1/4 cup Red bell pepper, 1/4 inch dice
• 1 tsp Jalapeno pepper, seeds removed, minced
• 1/4 cup Red onion, minced
• 1/4 cup Rice wine vinegar
• 1 tbsp Cilantro, chopped
• to taste Salt and black pepper

Directions:

1. Combine the mango, orange, pineapple, papaya, grapes, bell pepper, jalapeno, and red onion in a bowl and stir to mix.
2. Add the vinegar, cilantro, salt, and pepper and stir well.  Adjust seasoning to taste and serve.  (The salsa can be made up to 4 hours in advance and refrigerated in an airtight container.)

Black Beans, Jicama, and Corn Relish
Servings-4
Ingredients:

• 1 cup Red onion, 1/4 inch diced
• 1 Garlic clove, minced
• 1 cup Corn kernels (2 ears, on the cob) roasted
• 1 cup Jicama, peeled, 1/4 inch dice
• 1 Serrano chile, seeded, minced
• 1/3 cup Black beans, cooked
• 1 tbsp Lime juice
• 1/4 cup Olive oil
• to taste Salt and black pepper

Directions:

1. Combine all ingredients and let flavors develop 1 hour.

Corn Custard
Servings-4
Ingredients:

• 1 cup Corn kernels (2 ears, on the cob)
• 2 tbsp Butter
• 1/4 cup Carrot, minced
• 1/4 cup Celery, minced
• 2 tbsp Leek, 1/4 inch dice
• 1 Garlic clove, minced
• 2 Eggs
• 2 Egg whites
• 3/4 cup Heavy cream
• 1 tbsp Parsley, chopped
• to taste Salt and white pepper

Directions:

1. Preheat the oven to 350*F.
2. Roast the ears of corn in hot oven for 30 minutes; remove kernels.  Keep oven on.
3. Heat the butter over medium heat; add the carrot, celery, leek, and garlic; cook 5 minutes or until very soft.  Cool.
4. Combine the vegetables with the corn, eggs, egg whites, cream, and parsley.  Correct seasoning.
5. Spray 4-ounce molds with food release.  Fill molds with custard three-quarters full and place in water bath.
6. Place parchment paper on top of molds so the custard does not brown, and bake for approximately 30 to 40 minutes or until a toothpick inserted in center comes out clean.
7. Take the molds out of the water bath.  Let rest 5 minutes and unmold.

Key Lime Pie
Servings- 8
For the crust

• 1 cup plus 1 tbsp Graham cracker crumbs
• 14 cup Granulated sugar
• 1/4 cup Butter, melted
• For the filling
• 2 cups Sweetened condensed milk
• 6 Egg yolks
• 3/4 cup Key lime juice
• 1 tbsp Key lime zest

For the topping

• 1 cup Heavy cream
• 1/2 cup Confectioners’ sugar, sifted

Directions:

1. Preheat the oven to 350*.
2. Combine the graham cracker crumbs and sugar.
3. Add the melted butter and combine until the mixture resembles wet sand; press the mixture into a 9-inch pie pan.
4. Whisk the condensed milk with the egg yolks and blend in the lime juice and zest.  Pour the mixture into the pan with the piecrust.
5. Bake for approximately 15 minutes or until the filling is set; let the pie cool at room temperature for 1 hour.  Be careful not to overbake the pie.
6. Prepare the topping by whipping the cream with the sugar, be careful not to overmix the cream.
7. Garnish pie with whipped cream.

Golden Gazpacho
Serving-4
Ingredients

• 1 cup Yellow beefsteak tomato, peeled, seeded, 1/4 inch dice
• 2 cups Yellow bell peppers, seeded, 1/4 inch dice
• 3/4 cup Papaya, peeled, seeded, 1/4 inch dice
• 2 Shallots, peeled, 1/4 inch dice
• 1 cup Cucumber, peeled, seeded, 1/4 inch dice
• 2 Garlic cloves, 1/4 inch dice
• 2 tbsp Tequila or water
• 2 slices White bread, crusts removed
• 1 tbsp Lime juice
• 1 tbsp Sherry vinegar
• 2 tbsp Olive oil
• dash Tabasco
• to taste Salt and black pepper

For the garnish

1. 1/4 cup Sour cream
2. 1/4 cup Green bell pepper, 1/4 inch dice

Directions:

1. Combine all the ingredients except the seasonings and garnish in a blender or food processor.  Blend to desired consistency.
2. Correct seasoning and add Tabasco.  Chill well.
3. Garnish with the sour cream and green bell pepper.

Puff Pastry Straws
Servings-4
Ingredients

• 6 ounces Puff pastry
• 1 Egg
• pinch Salt
• 1/3 cup Parmesan cheese, grated
• 1 tsp Hungarian paprika

Directions:

1. Preheat the oven to 400*F.
2. On a lightly floured surface, roll dough evenly to approximately an 8-inch square.
3. Beat the egg and salt together, then paint the surace of the dough.
4. Cover half the dough with an even layer of cheese, then paprika.  Fold the other half of the dough over it and press to adhere the dough together.  If the dough is soft or resistant, slide it onto a pan and chill briefly to firm.
5. Roll the dough back to an 8-ing square.  Chill until firm.
6. Cut the chilled dough into 1/2 x 8-inch strips.  Twist the strips, one at time, into corkscrew shapes: Position the strips at a 45-degree angle to left edge of the surface.  Hold down the left end of the strip with the left hand.  With the right hand, roll the right end of the strip until the strip is parallel to the edge of the surface, forming a corkscrew shape.  Place on a paper-lined 10 x 15-inch pan, pressing the edges to the rim of the pan to prevent the straws from unraveling during baking.
7. Bake in the middle level of the oven for about 10 to 12 minutes, or until they are deep golden color.  Immediately remove to a cutting board and trim off ends; cut the straws into 4- to 6-ing lengths. Cool.

Warm Bean Salad over Mesclun Lettuce with Lemon Vinaigrette
Servings-4
Ingredients
For the Beans:

• 1 1/2 cups White beans, picked over, soaked overnight
• 1/4 cup Olive oil
• 3 Garlic cloves, minced
• 1/2 cup Celery, 1/4 inch dice
• 1/2 cup Onion, 1/4 inch dice
• 1/2 cup Carrot, 1/4 inch dice
• 2 cups Chicken stock
• 1 Bay leaf
• 1/2 teaspoon Ground cumin

For the Vinaigrette:

• 1/4 cup Sherry vinegar
• 3/4 cup Olive oil
• 2 tbsp Lemon juice
• 1/2 tsp Dry mustard
• to taste Salt and black pepper
• 3 cups Mesclun (baby field greens) mix

Directions:

1. Drain beans.
2. In the olive oil, saute’ the vegetables for 3 minutes or until just soft.
3. Add the bay leaf and cumin, and saute’ 1 minutes.
4. Add the beans and stock, and simmer 30 minutes or until beans are tender.  Add more liquid if necessary.
5. Combine all the vinaigrette ingredients; whisk to combine well.
6. Drain the beans if the liquid has not been absorbed, remove the bay leaf, and toss with all but 1/4 cup (2 ounces) of the vinaigrette.
7. Toss the mesclun mix with the remaining vinaigrette.  Place the salad greens on plates with the warm beans.  Garnish with Mango Chutney.

Roast Pork Loin with Cuban Style Sauce
Servings- 4
Ingredients
For the Pork

• 1/4 cup Garlic cloves, chopped
• 1tbsp Black pepper
• 1 tbsp Ground cumin
• 1 tsp Salt
• 1/8 tsp Cayenne
• 2 lbs Pork loin, boneless, preferably shoulder end
• 2 tbsp Vegetable oil
• 1 cup Orange juice

For the Sauce

• 2 tbsp Vegetable oil
• 1/2 cup Onion, 1/4 inch dice
• 1/2 cup Celery, 1/4 inch dice
• 1/2 cup Green bell pepper, 1/4 inch dice
• 1/3 cup Black beans, soaked overnight, drained
• 1 1/2 cups Chicken stock
• pinch Cayenne
• to taste Salt and black pepper

Directions:

1. Combine the garlic, pepper, cumin, salt, and cayenne.  Rub the meat with the seasoning and marinate for at least 1 hour.
2. Preheat the oven to 375*F.
3. Heat the oil and sear the meat on all sides.
4. Remove the meat and deglaze the pan with the orange juice; reserve pan juice for sauce.
5. Roast the pork until it reaches 145*F to 160*F internal temperature.  Let rest for at least 10 minutes before slicing.
6. While meat cooks, heat the oil for the sauce over medium heat.  Add all the vegetables and cook 5 minutes or until soft.
7. Add the beans, and stock; bring it to a simmer.  Simmer the sauce for about 45 to 60 minutes, until the beans are tender.
8. Add the reserved pan juice and season with salt and pepper.
9. Puree half of the sauce and combine with remaining beans; bring back to a simmer.
10. Season with a pinch of cayenne, salt, and pepper.  Serve sauce with the sliced pork.

Spicy Orange Carrot Sticks
Servings-4
Ingredients

• 1/2 cup Orange juice
• 2 tbsp Granulated sugar
• 1 tbsp Ginger, grated
• 3 cups Carrots, julienned
• to taste Salt and white pepper
• 2 tsps Parsley, chopped

Directions:

1. Combine the orange juice, sugar, ginger, and carrots.
2. Cover and cook over medium-high heat until the carrots are tender.
3. Season the carrots with salt, white pepper, and parsley.

Fried Plantain Chips
Servings-4
Ingredients

• 2 Green plantains
• to taste Coarse salt
• as needed Vegetable oil, for deep-frying

Directions:

1. Using a paring knife, score the plantain skin enough to barely go into the flesh from one end to the other.
2. Deep-fry at 325*F until the slit on the side opens significantly.
3. Remove from oil and allow to cool enough to handle, then remove the peel.
4. Raise temperature of oil to 375*F.
5. Slice the plantains on a mandolin or electric slicer 1/8 inch thick.
6. Fry to plantain chips for 2 to 3 minutes.  Move them around in the fat for even cooking.  Remove them to paper towels to drain.  Season before serving.

Cuban Lasagna Video

I decided to incorporate to of my favorites in Cuban food, picadillo and plantains. Then I thought what should I do? I will make lasagna, yes Cuban lasagna. The plantains replace the noodles and the filling is the Picadillo, with some white cheese. Hope you enjoy it.

Ingredients:

• 1 ½ lb. lean ground beef
• 1 medium onion, diced
• 1 medium green pepper, diced
• 3 cloves garlic, minced
• 1-15 oz. can tomato sauce
• 1 tsp. cumin
• 2 tsp. oregano
• 1 bay leaf
• ½ cup green, pimento stuffed olives, halved
• ½ cup chopped cilantro
• 4 plantains, peeled and sliced lengthwise
• 3 eggs
• 2 cups Mexican queso blanco or mozzarella cheese, shreeded
• salt & peper to taste

Directions:

1. Pre-heat oven to 350 degrees.  Butter square pan with 1 tbs of butter.
2. Brown beef in a heavy bottom pot with olive oil. using a wooden spoon crumble up the beef. Once browned drain excess fat and set aside.
3. Return pot to stove, add olive oil and sauté onion, pepper and garlic. Add tomato sauce, cumin, oregano and bay leaf. Salt and pepper to taste.  Mix and let simmer for 10-15 minutes, set aside. Remove the bay leaf before assembling lasagna.
4. Peel plantains and place on a greased baking sheet. Bake for 15 minutes till soft. Set aside and let cool. Once cooled cut plantains lengthwise and set aside.
5. To assemble lasagna: Take your prepared square pan, start with a layer of plantains, then beef, then a fistful of cheese, repeat. You want to finish with cheese and plantains.
6. Beat 3 eggs and pour over the lasagna.  Let it sit for a minute allowing the egg to soak in.  Top off with just a bit more cheese.
7. Bake in oven at 350 degrees for 20 minutes. Remove from oven and let sit for 5-10 minutes to firm up.

Makes 4 Servings.

How To Make Healthy Paella (VIDEO)

Paella pronounced (pah-eh-ya) which contains chicken, seafood, pork sausage, rice, fresh vegetables, herbs, and spices is the best known traditional dish of Spain.

Given its popularity in Spanish cooking it is not surprising that other Latin countries like Cuba, Puerto Rico, and Venezuela have come up with their own version.

This is my healthier version of Paella. I replaced the pork with Canadian bacon, the skin-on chicken pieces with boneless-skinless chicken breast and I am using brown rice instead of white. I am also using low-sodium chicken stock.

Ingredients:

• olive oil
• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 2 tablespoons garlic, chopped
• 4 ounces Canadian bacon. diced
• 1 teaspoon saffron seeds
• 1-15 ounce can of diced tomatoes
• 2 cups brown rice
• 1 cup vine seco, (dry white wine)
• 4 cups chicken stock (low-sodium)
• 16 ounces chicken breast, skinless, boneless, (cut into 1″ cubes)
• salt & pepper
• 1/2 pound shrimp, shelled, deveined, tails removed
• 8 mussels
• 8 littleneck clams
• 1 cup peas
• 1/4 cup parsley, chopped

Add olive oil to medium high heat. Add onions and red bell pepper until onion is translucent. Add garlic, Canadian bacon cook for 2-3 minutes. Add the saffron seeds, mix well.

Add tomatoes and cook for an additional 2-3 minutes. Add rice and coat well with all other ingredients. De-glaze with white wine, and cook till liquid is almost all absorbed.

Pour in hot stock. Add chicken breast to pot, bring to a boil. Reduce temperature to a medium-low heat and cook for 30 minutes. Salt and pepper to taste. Stir frequently.

Add shrimp and mix well. Place mussels and clams in pot, with the tail side down into the rice mixture (the clam and mussels opening will be facing up). They will start to open right before your eyes. Once opened, mix well. Cook and additional 15 minutes.

Continue cooking till rice is aldente and the liquid is absorbed. If rice is still not done, add more stock or wine, till rice is completely cooked.

Add peas in the last 5 minutes of cooking time. Add parsley right before you serve the paella.

Makes 6 servings.

Cascos De Guayaba con Queso Crema

Guava has to be the number one fruit for Cubans.One of the best ways to have it is with cream cheese. This particular dessert is actually good for you, it is fruit and low-fat cream cheese that’s it, nothing else. It is also one of the fastest desserts you will ever make.

Ingredients:

• 1 can Cascos de Guayaba (guava shells)
• 1 package cream cheese, low-fat

Remove the guava from can and drain in a colander. Set syrup aside.

Spoon 1-teaspoon of cream cheese into each guava shell. Drizzle with the left over syrup, just a little and enjoy.

Makes 4-6 servings.

Flan De Calabasa (Pumpkin Flan) VIDEO

There is nothing that says Cuban dessert like, Flan. It is an egg custard. To trim dpwn the calories I use fat-free condensed milk, fat-free evaporated milk, and regular fat-free milk. I also use egg whites to replace some of the whole eggs. Even with all the changes to the traditional recipe, this still is a decadent, tasty dessert. Just a little guilt-free! Here is my Pumpkin version.

• 1 ½ cups raw natural sugar
• ¼ cup water
• 1-14 ounce can sweetened condensed milk (fat-free)
• 1-12 ounce can evaporated milk (fat-free)
• 1 cup skim milk
• 4 egg whites
• 4 large eggs
• 2 tablespoons vanilla extract
• 14 ounces pumpkin puree
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• pinch of salt

Preheat oven 350 degrees

In a small sauce pan heat the sugar and the water over medium-high heat, without stirring until sugar starts to melt. Reduce the heat to medium and swirl the sauce pan to cover the bottom evenly. Continue to heat the sugar until it caramelizes (it will turn a dark golden brown).

Remove from heat and immediately divide the caramelized sugar among 8 ramekins, rotating each to coat the bottom and the sides. Be careful not to touch the hot caramel. Let the caramel cool and harden.

In a large bowl combine the condensed milk, evaporated milk, skim milk, egg whites, eggs, vanilla extract, nutmeg, cinnamon, pumpkin puree and pinch of salt. Spoon into the ramekins. Set the filled ramekins in a deep baking dish. Pour hot water around them so that the water rises two two-thirds up the sides of the ramekins.

Bake for 45 minutes or until the custard is set, (the centers of the Flan will be firm to the touch). Transfer to a rack and allow to cool. Refrigerate for at least 4 hours or overnight.

To unmold, run a sharp knife very carefully around the edge of each ramekin. Place a dessert plate on top of each ramekin, flip it over and tap gently until the flan is loose. Spoon any caramel left in the ramekin around the custard.

Sopa De Garbanzos (Chickpea Soup)

I love a good hearty soup. Throw everything in one pot and let it go. Sopa de Garbanzo was a favorite in my house growing up. The Chorizo (Spanish style sausage) really makes this soup, and a little Canadian bacon takes it over the edge.

• 1 onion, diced
• 1 green bell pepper, seeded, diced
• 2 chorizos (Spanish-style sausage) cut into 1″ pieces
• 4 ounces Canadian bacon, diced
• 2 cans garbanzo beans (chickpeas)
• 1-15 ounce can tomato sauce
• 1 cup vino seco (dry white wine)
• 1 large baking potato, peeled, cut into small cubes
• salt to taste
• olive oil

Heat oil in a large pot over medium heat. Add onion and green bell pepper, cook until onions are translucent. Add chorizo and Canadian bacon, cook additional 3 minutes. Add the 2-cans of garbanzo beans with their liquid. Add tomato sauce, white wine and potato. Reduce the heat and simmer for 45 minutes.

Serve with warm garlic bread.

Makes 4-6 servings.

Sopa De Platano (VIDEO)

Plantains are one of the most versatile fruits in Cuban cuisine. You can eat them green or completely ripe. You can mash them, bake them, grill them, and yes the most traditional way, fry them. If you know me by now I do not fry anything. So here is a great hardy plantain soup that is bound to satisfy even the pickiest eater.

• 4 cups chicken or vegetable broth (low-sodium, fat-free)
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery rib, finely chopped
• 4 garlic cloves minced
• 2 large green plantains, peeled, sliced crosswise into medium sized chunks
• 1 bay leaf
• salt to taste
• 1/2 cup cilantro, fresh
• 1 lime

Heat oil in a large pot over medium heat. Add onion, carrot and celery. Cook until onions are translucent. Add garlic and cook additional 1-2 minutes.

Add the chicken or vegetable broth to the pot and bring it to a boil over high heat. Add the plantains and bay leaf. Cover, reduce heat to low, and simmer for approximately 35-45 minutes, until the plantains are tender. Salt to taste. Remove the bay leaf.

Transfer the mixture to a blender, add fresh cilantro and puree. Transfer the puree soup back into the stockpot and cook over low heat uncovered for 15 to 20 minutes to allow the soup to thicken serve in bowls and garnish with cilantro and a squeeze of lime juice.

Makes 4 servings.

Cuban Pizza (VIDEO)

The Cuban sandwich is made with ham, roasted pork, Swiss cheese, pickles, mustard, on Cuban bread. Then it is placed in a press to a warm and melted goodness. So I decided to use the same ingredients and create a Cuban pizza. Hope you like it. Pizza like you have never experienced before.

1 ready-made whole wheat pizza crust
2 tablespoons yellow mustard
1 cup mojo (ready made Spanish marinate)
2 cups mozzarella, (low-fat) shredded
2 cups swiss cheese, (low-fat) shredded
dill pickle chips
1 cup baked ham, (low-fat, low-sodium) diced
2 cups mojo marinated, roast pork, diced

Preheat oven to 450 degrees.

Place pizza crust on cookie sheet. In a mixing bowl, combine mustard and mojo. With a pastry brush spread the mixture well, all over the crust. Spread half the mozzarella and swiss cheese. Put on the pork, ham and pickles. Spread the remainder of the cheeses over the top.

Bake in the oven for about 6-8 minutes or until the crust is browned.

Makes 8 slices

SANDWICH CUBANO “Cuban Sandwich” (VIDEO)

Here if the favorite grilled sandwich in South Florida. It is really a meal on a bun. The pressing is what makes the Cuban sandwich so good, as all the ingredients heat up and the cheese melts. The traditional one uses Cuban bread, I prefer to use a whole wheat sub roll, low-sodium ham, low-fat cheese

Ingredients:

• 1 pound lechon asado (roast pork) sliced or shredded, trim any excess fat
• 4-slices (low-sodium / low-fat) baked ham
• 4-slices (low-fat) Swiss cheese
• 4-whole wheat sub rolls
• 1-dill pickle sliced
• yellow mustard

Cut the tips off the ends of your loaf then cut the bread into pieces about 8″ to 9″. Spread a light coat of yellow mustard on the inside of the bread.

Stack 1-slice of ham, 4-6 pickle slices, 1-slice of swiss cheese, and about 1/4 pound lechon asado on sandwich.

Preheat flat griddle or a large skillet to medium-high heat. Place the sandwich on the griddle or in the skillet and place a heavy meat press or cast iron pan on top of the sandwich. Press down to flatten the sandwich.

Heat the sandwich for 2 to 3 minutes per side, till golden brown and cheese has melted. Slice the sandwiches in half lengthwise and serve hot

BISTEC DE PALOMILLA Grilled Cuban-Style Marinated Steak

Palomilla is the most popular Cuban steak.  It is basically a thin cut top round steak that is either pound or pressed to about 1/4 inch thick. The steak is traditionally made in a skillet with oil, but I chose to grill mine to make it healthier. I also use top round, instead of sirloin to reduce the fat content.

Ingredients:

6-8 oz boneless steaks (top round) 1/4 inch thick
1/4 cup Naranja Agria or (substitute 2 parts lemon juice  to 1 part orange juice)
2 tablespoons garlic minced
1/2 medium onion finely chopped
1-cup parsley, finely chopped
1/4 cup lime juice
olive oil
2 limes cut into wedges

In a mixing bowl combine the naranja agria, garlic, salt and pepper to make the marinade. Place the steaks in a deep baking dish in a single layer and sprinkle them with salt on both sides. Pour the marinade over the steaks, cover the dish with plastic wrap and refrigerate for 1-hour.

Prepare the garnish in a medium bowl. Combine the parsley, chopped onion, lime juice and drizzle a small amount of olive oil over the mixture. Do not add to much olive oil or the topping will be too soggy. Cover with plastic wrap and set aside

Heat grill to high heat. Remove the steaks friom marinade and grill for 1 to 2 minutes per side. Because the steaks are so thin, they will cook very quickly.

Top the steaks with the garnish and serve with lime wedges.