On Thu, 20 Aug 2009 21:01:06 -0500, Omelet > wrote:

-->In article
>,
--> "Bent Attorney Esq." > wrote:
-->
-->> On Aug 20, 3:36*am, "Giusi" > wrote:
-->> > "Omelet" ha scritto nel messaggio
-->> >
-->> > > Cuban. Hands down. At a rather fancy place in Miami Florida> The service
-->> > > was fantastic but the food was awful...
-->> >
-->> > Bad *restaurant, because Cuban food is very good.
-->
-->Heh! I see I'm going to have to look up recipes on line now.
-->
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* Exported from MasterCook *

Ajiaco Criollo Cuban Stew

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meat Taste
Tvfn

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FOR THE BROTH-----
1/2 lb Tasajo (jerked beef) -- cut in
-2-inch chunks
1 lb Pork meat -- cut in 2-inch
-chunks
1 lb Beef brisket -- cut in 2-inch
-chunks
1 Bay leaf
-----FOR THE SOFRITO-----
1/4 c Vegetable oil
2 lg Onions -- peeled & chopped
1 md Green bell pepper
-cored,seeded,chopped
3 Cloves garlic -- minced
1 t Freshly ground pepper
1/2 ts Ground cumin
1 c Tomatoes (canned are fine)
-crushed
-----TO COMPLETE STEW-----
1/2 lb (1 medium) yellow malanga
1 lb (2 medium) white malanga
1 lb (2 medium) boniato
1/2 lb (1/2 medium) name
1 lb (2 medium) yucca
1 lb (1/2 medium) calabaza
2 Ears corn -- husked
2 Green plantains
1/4 c Fresh lime juice
2 Semi-ripe (yellow) plantains
1 Ripe (almost black) plantain

Make the broth:

Cover the tasajo with cold water and soak it for at least 8 hours. (There
is no need to refrigerate it.) Change the water and continue soaking for
another hour. Drain again and rinse under cold running water. Put the
tasajo in a large, heavy pot and add about 6 quarts of water. Bring to a
boil, reduce the heat and simmer, covered for 1 hour. Add the pork, beef
brisket, and bay leaf, and let the three meats cook together until tender.
Remove the pot from the heat and skim as much fat as possible from the
broth. (If you have time, the best way is to refrigerate the broth
overnight until the fat solidifies and then remove it.)

Make the Sofrito:

Heat the oil in a skillet over medium heat and saute the onions and green
pepper until the onions are translucent, about 3 minutes. Add the garlic
and cook 2 minutes more. Add the pepper, cumin, and tomatoes and cook for
another 2 minutes.

Add the sofrito to the broth and simmer, covered, while you prepare the
vegetables.

Complete the Dish:

Peel the malanga, boniato, name, yucca, and calabaza and cube them. Cut the
corn and green plantains into 1 1/2-inch pieces. With a knife slit the
skin of each piece of greenplantain by opening it away from the center as
if you were taking off a coat. Sprinkle the plantain pieces with the lime
juice. Slit the semi-ripe and ripe plantains lengthwise and slice them
crosswise into 1 1/2-inch rounds. Do not remove their skins or they will
disintegrate in the stew.

Add the green plantains to the simmering stew. After about 15 minutes, add
the semiripe plantains. After another 15 minutes, add the ripe plantains
and let them simmer for about 10 minutes.

Serve hot in soup plates or, cocido-style, with the meats, vegetables, and
broth in separate dishes. ( Each diner removes the skin from the semi-ripe
and ripe plantains themselves.)

Source: TVFN






* Exported from MasterCook *

Ajiaco Del Restaurant Garcia

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Kooknet
Poultry Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter
1 t Cayenne Pepper
1 c Unsalted Chicken Stock
4 Ears Yellow Corn, shucked,
Sliced into 1" wheels
3 lb Chicken Breasts, cut up
2 ts Sweet Paprika
1 c Onions, finely diced
3 c Milk
2 lg Yucca, peeled and diced
1 Lime, juiced

Melt the butter in a 6 qt. pot over medium heat. Cook chicken pieces in the
butter until no longer pink. Remove chicken with slotted spoon and place in
in a bowl. Put onion, garlic, cayenne, and paprika in pot and cook while
stirring, until onion is translucent and colored with the paprika. Add
stock, milk, yucca, corn, and chicken to the pot. Bring almost to a boil
then reduce heat, cover and simmer, stirring every now and then, for about
1 hour, or until yucca is tender. Remove from heat and stir in lime juice.
Serve with Cuban or French bread that has been sliced and broiled until
golden.

As an alternative frozen corn on the cob will work, as well as fresh frozen
kernels. The fresh corn cob seems to impart a nice flavor to this dish.

If you're wondering what to do with the wheels of corn, just pick 'em up
with your fingers and nibble 'round the rims.



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 523 Calories; 52g Fat (88.1% calories
from fat); 7g Protein; 9g Carbohydrate; trace Dietary Fiber; 149mg Cholesterol;
558mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Non-Fat Milk; 10 1/2 Fat.