Recipe(tried): PicadilloI (Cuban Beef Hash), Nelson's Black Beans, Guava Rum Cheesecake

Good Morning Everyone,

Tonight for supper we will be enjoying a Cuban meal, after being inspired by a TV show that was on PBS.

We will be eating Cuban Beef Hash (Picadillo), Nelson's Black Beans, Fluffy White Rice, Platanitos Maduros and a Guava Rum Cheesecake.

Enjoy!PICADILLO (Cuban Beef Hash)

1/4 c. pure olive oil
1 med. size onion, chopped
1 med. size green pepper, seeded and chopped
2-3 garlic cloves, minced
1 lb. ground chuck
1/4 c. dry sherry (vino seco)
1/2 c. crushed tomatoes
1 can tomato sauce
1 tblsp. salt
1 tblsp. worcestershire sauce
1/2 t. Tabasco sauce
1 small potato, peeled and cut into 1/4 inch cubes
1/4 c. dark raisins
1/2 c. pimiento-stuffed green olives
1/4 c. veg oil. for frying potatoes

In a skillet, heat the oil over low heat until fragrant, then add the onion, peppers and garlic. Cook stirring 10 mts. Add the beef and cook stirring until brown., 10 mts. Break up any large chucks with a wooden spoon. Drain off any excess fat.

Add the sherry, tomatoes, tomato sauce, salt, worcestershire and tabasco, stir and cook uncovered over med. heat about 5 mts.

Heat the oil and fry the potatoes until golden, about 10 mts..
Add the potatoes, raisins, and olives to the meat, stir well and cover and continue cooking over med. heat for another 10 mts. or so.NELSON'S BLACK BEANS (This recipe will knock your socks off, honestly!!)

14 oz. bag of Goya Black Beans
3 green peppers
1 med. Vidalia or Texas Sweet onion
3-4 garlic cloves, minced
2 bay leaves
1 oz. white vinegar
1 oz. dry sherry (vino seco)
1 t. salt
1/4 t. pepper
1 c. olive oil

Soak the beans with 2 green peppers that have been cored and quartered. (Soak overnight) Water should amply cover the beans.
Chop the onion, green pepper and add to a skillet with olive oil and minced garlic and bay leaves. This is the sofrito. Saute for about 10 mts. over med high heat.
Pour the beans into a pressure cooker, add the sofrito, 1 tsp. of Superior Touch Ham base bouillion and the vinegar, sherry, salt and pepper. CLose it up and cook for 35 mts.

When done and steam is let out, put the green peppers in a blender with 1 cup of beans and 1/2 cup of bean sauce. Blend, add this back to the pot, stir and put back on stove on low for another 20 mts. while you cook your rice.

Guava Rum Cheesecake

crust:
1 1/4 c. chocolate crumbs or graham cracker crumbs
1/3 c. melted butter
2 T. sugar

Filling:
1 c. guava paste
1/3 c. rum
2 lbs. cream cheese, room temp.
2 c. sugar
4 eggs
2 t. vanilla
1 T. grated lemon zest

Glaze:
1/4 c. guava jelly
1 T. water

Preheat oven to 350. Butter a 9" springform pan.

Prepare the crust by combining the ingred. and pressing onto the bottom and up the sides of the pan. Bake til dry about 8 mts. Set aside to cool.

Fillling:
Melt the guava and beat constantly 2-3 mts. til nice and smooth. Add the rum and let it cool. Set aside.

In a large bowl beat the cream cheese, add the sugar, eggs one at a time, vanilla, and zest. Stir in the melted guava mixture gently to fold. Por into the prepared pan, bake for 1 1/4 hours. If top starts to brown, tent with foil. When doen, turn heat off, open oven door a few inches and let it cool inside oven for 20 mts. Refrigerate for at least 6 hours or overnite.

Mix glaze ingred. together in a small saucepan til melted and it is the consistency of heavy cream. Let it cool and brush on top of cake. Cover and chill for at least 30 mts. to set.