- Garlic Shrimp
- Pasta de Queso Crema Bocaditos Cuban
- Picadillo
- Pressed Cubano with Bacon
- Cuban Spiced Pork Tenderloins and Sofrito Rice
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Pasta de Queso Crema Bocaditos (Cuban)
(Cream Cheese and Olive Filling Tea Sandwiches)
- One 8-oz package cream cheese, at room temperature
- 1/4 cup finely chopped, drained dimientos
- 1/2 cup pimiento-stuffed green olives, drained and finely chopped
- salt and freshly ground black pepper to taste
Mix all the ingredients together thoroughly by hand. Cover and refrigerate until ready to spread. When ready to serve, making sandwiches by spreading on firm white bread (I use Pepperidge Farm's firm sandwich bread), top with another slice and cut into triangles.
Sweetnicks Note: Nice starter to a Cuban meal. A recipe we use often.
Garlic oil gives these sandwiches a crisp, flavorful crust. Hawaiian rolls provide a slightly sweet contrast to the salty ham, pickles, and mustard. To make this easy supper even quicker to prepare, use precooked bacon. Serve with banana peppers.
- 1 teaspoon extravirgin olive oil
- 1 garlic clove, minced
- 4 (3-ounce) Hawaiian rolls, sliced in half horizontally
- 2 tablespoons yellow mustard
- 8 (1/2-ounce) slices Swiss cheese, divided
- 4 bacon slices, cooked and halved
- 12 dill pickle slices
- 2 teaspoons minced fresh cilantro
- 6 ounces thinly sliced ham
- 2 ounces thinly sliced deli roasted turkey breast
Combine oil and garlic. Spread cut sides of rolls evenly with mustard. Place 1 cheese slice, 2 bacon halves, 3 pickle slices, and 1/2 teaspoon cilantro on bottom half of each roll. Divide ham and turkey evenly among bottom halves of rolls; top each serving with 1 cheese slice and top half of roll. Brush garlic oil evenly over outside of rolls.
Heat panini maker. Add 2 sandwiches to pan and press gently to flatten. Cook 3 minutes on each side or until cheese melts and bread is toasted. Repeat with remaining sandwiches.
Yield: 4 servings (serving size: 1 sandwich)
Sweetnicks Notes: Tasty and easy, from Cooking Light magazine, June 2004.
Cuban Spiced Pork Tenderloin and Soffrito Rice
Recipe courtesy of Rachael Ray
(Includes minor modifications)
Rice:
- 1 tablespoon olive oil
- 2 slices bacon, chopped (I used 3)
- 1 small white onion, chopped
- 1 small green bell pepper, chopped
- 2 3/4 cups chicken broth
- 1 1/2 cups white rice
- 2 pinches saffron or 1/2 teaspoon turmeric
- Salt
Pork:
- 2 pork tenderloins, trimmed, about 2 1/2 pounds total weight
- 4 cloves garlic, cracked away from skin, cut in half
- 8 bay leaves
- 2 teaspoons ground coriander
- 1 tablespoon ground cumin
- 2 tablespoons grill seasoning blend (recommended: McCormick Montreal Steak Seasoning)
- Extra-virgin olive oil
- Optional garnishes: chopped mango or kiwi, or chopped cilantro and scallions
Preheat the oven to 450F. Heat medium pot with tight fitting lid over medium high heat. Add oil and bacon and brown bacon. Add onions and peppers and saute 5 minutes. Add broth and bring to a boil. Add rice. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.
For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and scallions.
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