Featured Cookbook

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1. Cake de Cuba Libre (Rum and Coke Cake)

2. Pizza Cubana (Cuban Pizza)

3. Chuletas de Puerco (Pork Chops)

Book Description

They're baaack! Yes, those three crazy guys from Miami are back once again to celebrate the joy of cooking great Cuban food. In this companion to their immensely popular first book, Three Guys from Miami Cook Cuban, the Guys have created a fun and entertaining guide that will keep you cooking and laughing in the kitchen for years to come. The recipes in this book are the result of more than 20 years of great Three Guys from Miami parties. You'll find recipes that are suitable for everything from a family dinner, to a small dinner party, to a huge feast for everyone in your social circle.

... (more)

Three Guys from Miami Celebrate Cuban: 100 Great Recipes for Cuban Entertaining

Authors: Glenn M. Lindgren, Jorge Castillo, and Raul Musibay

Date: September 2006

ISBN: 1423600630

Publisher: Gibbs Smith, Publisher

Hardcover

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Serves 6

• 1 teaspoon dried oregano

• 1/4 teaspoon ground cumin

• 5 cloves garlic

• 1/2 teaspoon black peppercorns

• 1 teaspoon salt

• 6 pork chops

• 1/4 cup orange luice

• 1/4 cup vinegar

• 1/4 cup olive

• 2 large onions, sliced

• 1 cup tomato sauce

• 1/2 cup red wine

• Flour for dusting

• Olive oil for frying

• Avocado slices

• Salt and pepper to taste

• Fresh lime juice

1. Use a mortar and pestle to crush the oregano and cumin. Add the garlic, peppercorns, and salt; to the mortar and crush until you have a smooth paste. Generously smear the chops with the paste. Place the chops in a glass baking dish.

2. Whisk the orange juice, vinegar, and olive oil together in a small mixing bowl. Cover the pork chops with the sliced onions and the orange juice mixture. Seal the baking pan with plastic wrap and refrigerate for a minimum of 4 hours.

3. Remove the pork chops from the marinade. Pat them dry with paper towels. Place the marinade and the onions in a 2-quart saucepan with the tomato sauce and wine. Bring to a boil, then reduce heat to low, and let simmer, uncovered, stirring occasionally.

4. Meanwhile, lightly dust the pork chops on both sides with flour.

5. Heat some olive oil in a large saute pan until it just begins to smoke. Quickly add the pork chops and brown on both sides. Reduce heat to medium low and continue to fry the chops until they are cooked through, about 12 to 14 minutes.

6. Serve the chops with plenty of sauce poured over the top. Garnish with slices of fresh avocado seasoned with salt, pepper, and lime juice.

More From This Book:

1. Cake de Cuba Libre (Rum and Coke Cake)

2. Pizza Cubana (Cuban Pizza)

3. Chuletas de Puerco (Pork Chops)

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