Recipe(tried): A Typical Cuban Meal in Fla... Picadillo, Fried Sweet Plantains (Platanos Maduros Fritos), Nelson's Black Beans

Hello Everyone,

Cuba, the magical island where I was born, was a tropical paradise...an island of jewel lights, cool ocean breezes and starry moonlit nights. This, I am told by my Mama, as she remembers it, because I was only 4 when we left in '59.

This is the only way I have learned of my roots, by listening to family reminiscing of the old days. We were from Holguin, near Guantanamo, the southern tip of the island. This was the countryside, far from the city lights and casinos of Havana. This was the land of vast cattle ranches and sugar plantations with a backdrop of the magestic mountains behind you and the sugar-sand beaches beckoning you to cool off. If you wanted "city-life", you drove or took the train to Havana on scenic roads while passing oxen and their heavy loads of cane. Everything beautiful must come to and end, and it ended with Castro coming to power in 1959. Many families had to leave, and sadly, my parents and others who once knew idyllic nights and days in their beloved homeland, now have to live with those bittersweet memories. Nevertheless, we brought along a love of music, the knowledge of hard work to succeed, and recipes for delicious Cuban food.

Cuban food provides me with a constant reminder and a true picture of the land I lived in. The Cuban style of cooking is commonly called "Creole" or comidas criollas, a blend of tropical and European elements. The base of most of our dishes need a "Sofrito", a combination of chopped garlic, onions, peppers and tomato sauce. This then, is the "soul" of many of our popular dishes. I learned to cook Cuban dishes after I married, adding to my cooking style of American and Italian. But,I learned well by watching and asking many questions.

My Gran Tia Estelvina makes the most delectable "Pastel de Pollo" (Chicken Pie). No one in the family had the recipe and I learned by watching as she could not tell me over the phone what the measurements were, she never measures. Off I went to visit her and learn, and in the process, found out that she also is the best dessert pastry maker. Another great cook in our family is my Tia Aracely, she can put together a simple but mesmerizing meal in minutes. Her specialties, among many, are "Potages", thick stews and garbanzos soups. From our second cousin Mirta, my cousins and I learned the art of putting on great buffets for parties using classic American recipes. And from my aunt's mother in law who is from Massachussetts, I learned to make authentic New England Thanksgiving Stuffing and everything else that adds to that great American feast. Thus, my family has enriched my culinary adventure and my love of cooking comes from all these wonderful women.

Our friend Nelson's black beans are rich and thick. They are, by far, the best my family has ever had. It is a culinary experience to make them and not that hard. I made his recipe for the first time tonight and my own Mama was very impressed. In fact, this meal left her speechless. I hope it does you too. Enjoy!!

A typical meal in a Cuban household, and this one evokes sweet memories of my childhood in Miami and New York, is Picadillo (Cuban Beef Hash), Fluffy White Rice, Black Beans and Fried Sweet Plantains.

PICADILLO

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

In a skillet, heat the oil over low heat until fragrant, then ass 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 amnd tabasco, stir and cook uncovered over med. heat about 5 mts. Add the potatoes, raisins, and olives, stir well and cover and continue cooking over med. heat for another 10 mts. or so.

FRIED SWEET PLANTAINS (PLATANOS MADUROS FRITOS)

ripe plantains
olive oil

Select very ripe plantains with a partially black or all black peel and a little soft to the touch. Remove the peel and slice obliquely, or in a slant in about 1 inch slices.
Heat the oil to med. and fry on the cut surface. Oil should cover them about half way. Fry til golden brown on each side. Remove from pan to a plate with paper towels to drain well.

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.