Cindy and I did another tag-team dinner project tonight. While she
grilled a couple of pork tenderloins on the Weber, I concocted a sauce.

This was our most recent attempt to duplicate a favorite dish from one
of our favorite restaurants. Little Havana, on Biscayne Blvd. in North
Miami, is one of many excellent Cuban restaurants in South Florida. I
always get the same stuff when I go the roast port in tamarind sauce,
with plantains, black beans and rice, flan and cafe con leche for
dessert.

Rough recollection of last night's efforts (no measurements - this was
all grab-and-fling cooking):

Under ideal circumstances we would roast the pork and start the sauce
with deglazed pan drippings. But we were short of time. Cindy put some
tamarind pulp in hot water to soften. I cooked some minced garlic and
sliced scallions in olive oil. When they were soft, we moved them to a
bowl. Into the same pan went the strained tamarind juice, beef broth,
soy sauce, dark brown sugar, oregano and thyme. High heat for several
minutes to reduce. Heat was then lowered to medium. Cindy rubbed a
small lump of butter into an equal amount of white flour, and that went
into the sauce for thickening. The onions and garlic were returned to
the pan and the sauce was stirred until it had the correct consistency.
It was a bit too thick, so we added some water.

The sliced pork and sauce was served with grilled plantains, black beans
(from a can, but not too bad), and Cindy's cucumber salad. The sauce
came out fairly close to the version at Little Havana: a nice blend of
fruity, tangy, herbal, and savory.

--
Julian Vrieslander

Julian Vrieslander wrote:

> Cindy and I did another tag-team dinner project tonight. While she
> grilled a couple of pork tenderloins on the Weber, I concocted a sauce.
>
> This was our most recent attempt to duplicate a favorite dish from one
> of our favorite restaurants. Little Havana, on Biscayne Blvd. in North
> Miami, is one of many excellent Cuban restaurants in South Florida. I
> always get the same stuff when I go the roast port in tamarind sauce,
> with plantains, black beans and rice, flan and cafe con leche for
> dessert.

Tamarind soda is not uncommon in L.A. Do you have that there?


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

On Jul 14, 1:52*am, Julian Vrieslander
> wrote:
> Cindy and I did another tag-team dinner project tonight. *While she
> grilled a couple of pork tenderloins on the Weber, I concocted a sauce.
>
> This was our most recent attempt to duplicate a favorite dish from one
> of our favorite restaurants. *Little Havana, on Biscayne Blvd. in North
> Miami, is one of many excellent Cuban restaurants in South Florida. *I
> always get the same stuff when I go the roast port in tamarind sauce,
> with plantains, black beans and rice, flan and cafe con leche for
> dessert.
>
> Rough recollection of last night's efforts (no measurements - this was
> all grab-and-fling cooking):
>
> Under ideal circumstances we would roast the pork and start the sauce
> with deglazed pan drippings. *But we were short of time. *Cindy put some
> tamarind pulp in hot water to soften. *I cooked some minced garlic and
> sliced scallions in olive oil. *When they were soft, we moved them to a
> bowl. *Into the same pan went the strained tamarind juice, beef broth,
> soy sauce, dark brown sugar, oregano and thyme. *High heat for several
> minutes to reduce. *Heat was then lowered to medium. *Cindy rubbed a
> small lump of butter into an equal amount of white flour, and that went
> into the sauce for thickening. *The onions and garlic were returned to
> the pan and the sauce was stirred until it had the correct consistency. *
> It was a bit too thick, so we added some water.
>
> The sliced pork and sauce was served with grilled plantains, black beans
> (from a can, but not too bad), and Cindy's cucumber salad. *The sauce
> came out fairly close to the version at Little Havana: a nice blend of
> fruity, tangy, herbal, and savory.
>
> --
> Julian Vrieslander

=========================================

Couple of years ago, I ate at a restaurant in Little Havana called,
believe it or not, "Versailles". If you live in Miami, I would bet
you've been there.

It was recommended by our concierge, and my intro to real Cuban food.
Loved black beans and rice and plantains (both of which I had cooked
before at home) and really enjoyed my entree (lamb shanks in a dark
red sauce) and flan for dessert,

The best thing in the whole meal was the Mojito - my first and I
haven't had one that good since! (Of course I drink alcohol about
every three months!)

Wanna go back but must wait for another expense paid conference!

Lynn
Back in Fargo

On Jul 14, 9:24*am, Lynn from Fargo > wrote:
>
> Couple of years ago, I ate at a restaurant in Little Havana called,
> believe it or not, "Versailles". If you live in Miami, I would bet
> you've been there.
> [snip]
> Wanna go back but must wait for another expense paid conference!
>
If your conference takes you to L.A. instead of Miami one of the
better Cuban restaurants here is also called Versailles. There are
others with better mojitos and one that features elegant dancing, but
the food at Versailles is still very good after many years in
business. -aem

On Sun, 13 Jul 2008 23:52:19 -0700, Julian Vrieslander
> wrote:

>Cindy and I did another tag-team dinner project tonight. While she
>grilled a couple of pork tenderloins on the Weber, I concocted a sauce.
>
>This was our most recent attempt to duplicate a favorite dish from one
>of our favorite restaurants. Little Havana, on Biscayne Blvd. in North
>Miami, is one of many excellent Cuban restaurants in South Florida. I
>always get the same stuff when I go the roast port in tamarind sauce,
>with plantains, black beans and rice, flan and cafe con leche for
>dessert.
>
>Rough recollection of last night's efforts (no measurements - this was
>all grab-and-fling cooking):
>
>Under ideal circumstances we would roast the pork and start the sauce
>with deglazed pan drippings. But we were short of time. Cindy put some
>tamarind pulp in hot water to soften. I cooked some minced garlic and
>sliced scallions in olive oil. When they were soft, we moved them to a
>bowl. Into the same pan went the strained tamarind juice, beef broth,
>soy sauce, dark brown sugar, oregano and thyme. High heat for several
>minutes to reduce. Heat was then lowered to medium. Cindy rubbed a
>small lump of butter into an equal amount of white flour, and that went
>into the sauce for thickening. The onions and garlic were returned to
>the pan and the sauce was stirred until it had the correct consistency.
>It was a bit too thick, so we added some water.
>
>The sliced pork and sauce was served with grilled plantains, black beans
>(from a can, but not too bad), and Cindy's cucumber salad. The sauce
>came out fairly close to the version at Little Havana: a nice blend of
>fruity, tangy, herbal, and savory.

This sounds great. I have some tamarind paste, and this has inspried
me to get busy and make a sauce myself.

Thanks for posting this.

koko
--
There is no love more sincere than the love of food.
George Bernard Shaw
www.kokoscorner.typepad.com
updated 7/06

In article
>,
Lynn from Fargo > wrote:

> Couple of years ago, I ate at a restaurant in Little Havana called,
> believe it or not, "Versailles". If you live in Miami, I would bet
> you've been there.

Now living in Seattle, but I grew up in Miami, and go back periodically
to visit friends and relative. I know about the Versailles, although
I've never had a meal there. It's one of the social hubs in Little
Havana. When American/Cuban political issues are in the news, the TV
guys often show up there to do "pulse of the community" interviews.

Little Havana is centered around SW 8th Street, near downtown. But the
"Little Havana" restaurant is in North Miami, near NE 125th Street.

--
Julian Vrieslander

In article .net>,
Blinky the Shark > wrote:

> Tamarind soda is not uncommon in L.A. Do you have that there?

Sure. Here in Seattle, Tamarind soda is often available at Mexican
restaurants and bodegas. Some of the bigger chain grocery stores carry
Caribbean/Latino items, too.

Taco trucks are popular here. Ratty old vans and buses converted into
walkup food stands, with mini-kitchens inside. Usually doing business
at a gas station or parking lot. Some of them serve really tasty fare.
Cindy and I stopped at one in North Seattle last weekend for a quick
snack: tacos pastor (spiced pork) and desebrada (shredded beef), washed
down with a guava soda.

--
Julian Vrieslander

Julian Vrieslander wrote:

> In article .net>,
> Blinky the Shark > wrote:
>
>> Tamarind soda is not uncommon in L.A. Do you have that there?

> Sure. Here in Seattle, Tamarind soda is often available at Mexican
> restaurants and bodegas. Some of the bigger chain grocery stores carry
> Caribbean/Latino items, too.

I don't know about you, but I find it quite pleasant. The Cuban
restaurant I occasionally visit has a tasty soft drink called Iron Beer,
of all things.

Not to be confused with Picksburgh's Arn City Beer.

> Taco trucks are popular here. Ratty old vans and buses converted into
> walkup food stands, with mini-kitchens inside. Usually doing business
> at a gas station or parking lot. Some of them serve really tasty fare.

Most of the ones I've used have had certifiable Good Stuff.

> Cindy and I stopped at one in North Seattle last weekend for a quick
> snack: tacos pastor (spiced pork) and desebrada (shredded beef), washed
> down with a guava soda.

It's about ten pee-em. Stop making me hungry.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Julian Vrieslander wrote:

> In article
> >,
> Lynn from Fargo > wrote:
>
>> Couple of years ago, I ate at a restaurant in Little Havana called,
>> believe it or not, "Versailles". If you live in Miami, I would bet
>> you've been there.
>
> Now living in Seattle, but I grew up in Miami, and go back periodically
> to visit friends and relative. I know about the Versailles, although
> I've never had a meal there. It's one of the social hubs in Little
> Havana. When American/Cuban political issues are in the news, the TV
> guys often show up there to do "pulse of the community" interviews.
>
> Little Havana is centered around SW 8th Street, near downtown. But the
> "Little Havana" restaurant is in North Miami, near NE 125th Street.

We have some Versailles restaurants here in El Pueblo de Nuestra Senora La
Reina de Los Angeles de Porciuncula, as well.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
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On Mon, 14 Jul 2008 21:50:21 -0700, Blinky the Shark
> wrote:

>Julian Vrieslander wrote:
>
>> In article .net>,
>> Blinky the Shark > wrote:
>>
>>> Tamarind soda is not uncommon in L.A. Do you have that there?
>
>> Sure. Here in Seattle, Tamarind soda is often available at Mexican
>> restaurants and bodegas. Some of the bigger chain grocery stores carry
>> Caribbean/Latino items, too.
>
>I don't know about you, but I find it quite pleasant. The Cuban
>restaurant I occasionally visit has a tasty soft drink called Iron Beer,
>of all things.
>
>Not to be confused with Picksburgh's Arn City Beer.
>

there's not much you can confuse with iron city. well, not much you'd
want to drink, anyway.

your pal,
blake
** Posted from http://www.teranews.com **

Julian wrote:

> Under ideal circumstances we would roast the pork and start the sauce
> with deglazed pan drippings. But we were short of time. Cindy put some
> tamarind pulp in hot water to soften. I cooked some minced garlic and
> sliced scallions in olive oil. When they were soft, we moved them to a
> bowl. Into the same pan went the strained tamarind juice, beef broth,
> soy sauce, dark brown sugar, oregano and thyme. High heat for several
> minutes to reduce. Heat was then lowered to medium. Cindy rubbed a
> small lump of butter into an equal amount of white flour, and that went
> into the sauce for thickening. The onions and garlic were returned to
> the pan and the sauce was stirred until it had the correct consistency.
> It was a bit too thick, so we added some water.
>
> The sliced pork and sauce was served with grilled plantains, black beans
> (from a can, but not too bad), and Cindy's cucumber salad. The sauce
> came out fairly close to the version at Little Havana: a nice blend of
> fruity, tangy, herbal, and savory.


Is sour orange juice available there? (I can't find it here.) I'm thinking
it might have been an interesting addition to the sauce.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Is sour orange juice available there? (I can't find it here.) I'm thinking
> it might have been an interesting addition to the sauce.

I think I've occasionally seen sour oranges in the markets, but I don't
recall seeing sour orange juice. Tamarind is sour by itself, so this
idea might work. Or the orange juice could substitute for tamarind.

--
Julian Vrieslander

"Bob Terwilliger" > wrote in message
...

> Is sour orange juice available there? (I can't find it here.) I'm thinking
> it might have been an interesting addition to the sauce.
>
> Bob

Goya makes it. In that section of the grocery store. Also sometimes called
bitter orange.

BOB