Thanks to all our foodie friends that supported Denise and I on our Quickies Noodle Challenge. We got some fun and creative noodle dishes. Please hop on over to Quickies on the Dinner Table for the complete round-up.
Quickies Noodle Challenge Round-up
Please check out Denise Fletcher's fantastic cookbook Quickies: Morning, Noon, & Night.
This is a plate of food that Laz grew up eating. Did I just go third person on you? Yup.
Although, I was born in Miami, Florida USA, I am always dismayed when someone does not know what Miami is. C'mon man, the 305?! Forget it. My entire family was born in Cuba. Hence, I am very Cuban. When I got to kindergarten, way way back in the day, I only spoke Spanish, had to learn "The English" in school. So I was feeling a bit nostalgic today. Please bear with me as I wax poetic about my childhood memories. Umm...no chance.
Of course, my version is about as traditional as, well, I am. Anyone who's read this blog for more than a minute knows that I am not a traditional kind of dude.
I grew up eating this crap. Still to this day one of my favorite meals.
For all my Anglo and non-Spanish speakers I will try to expose you to some Spanish words - might as well learn something huh? This dish has many Cuban and Caribbean components so I will explain...
Tostones are fried mashed green unripe plantains. Normally a side kick, today they form the base of this course. For a complete methodology of making tostones click here.
Arroz con Frijoles Negros: White rice and black beans. The cornerstone of my diet growing up. Literally could eat this with any meal. Recipe.
Aguacate - Aguacate? No me jodas! I kid you not. Fresh from Florida, avocado. Why avocado here, dude?! Tastes good, cannot argue that. Avocado, sea salt, and as my friend Jessie from The Happiness in Health recently noted "Lazaro’s signature white truffle oil."
Are you having fun yet? I know I am!
Bistec Empanizado translates to breaded steak. Think chicken-fried steak, Cuban-style. The key is to marinate the sirloin for about 2 hours to make for a juicier final product. If you marinate in acid for much longer than that, you will start to cook the exterior of the meat. Sirloin ceviche really sucks.
Miso Mayo - Miso Mayo. My favorite condiment. It makes the world a less dark place. About as Cuban as a corn dog.
Pure de Malanga - Malanga Puree. Malanga is a brown, hairy tuber closely related to taro. Found in tropical regions all over the world. I prefer it to yuca, which most Cubans love but I am not a fan of. Here I made a etherial puree in the same exact methodology that I make my Yukon Gold Puree.
Grand Mariner Jelly - Okay, I promise you that Moms - Mom, nor Abuela - Grandma, never ever made a Grand Mariner Jelly with any of my meals. This is an LC thing.
Breaded Sirloin, Black Beans, Malanga Puree & Grand Mariner Jelly
For the Grand Mariner Jelly:
1 tbs water
1 tsp powdered gelatin
1/3 cup orange juice
4 drops fish sauce
1 tsp ponzu sauce
1/4 tsp soy sauce
1/4 tsp Grand Mariner
1 tsp Vermont maple syrup
In a microwaveable dish, combine the water and powdered gelatin. Let sit for 2 minutes. Microwave for 20 seconds.
In a glass bowl, combine the orange juice, fish sauce, ponzu sauce, soy, Grand Mariner and maple syrup. Whisk to incorporate thoroughly. Add the melted gelatin. Stir to combine. Place in desired container. Cover and fridge until set.
For a thorough tutorial on cooking white rice please phone Uncle Ben's.
That's it for now...till we exchange a few words again...Peace!