Sauce


Pork chops in bittersweet sauce (costillas de cerdo en salsa agridulce)

Cooking instructions: 

Mix the sauce ingredients and refrigerate overnight.

On the following day rub the seasoning on the pork chops and marinate for 2 hours, then add the sauce and let it all rest for at least another hour.

Turn on the oven at 450ºF, place the pork chops on the grill (with the oven tray below) and bake for 15 minutes.

Lower the oven temperature to 350º F and grill for approximately 1 hour; brush occasionally with the sauce and turn the chops so that they are evenly browned on both sides.

Crab stew (cangrejo enchilado)

Cooking instructions: 

Scrub and wash the crabs under running water. Remove the pincers, shell the crabs and crush the pincers slightly with a pestle.

Cube the crabmeat and, if the pincers are very large, you can split them in half.

Stir fry the crabmeat cubes and proceed as in the shrimp stew recipe.

Mornay Crabs (Cangrejos Mornay)

Cooking instructions: 

Combine the crabmeat with the sauce. Pour into individual molds. Sprinkle with the grated cheese and the ground crackers. Bake at 375 ºF until the surface is golden.

Prepare the bechamel sauce as follows: use ¾ cups of the milk or stock to mix with 6 tablespoons of flour, blend and season with the pepper and nutmeg, if desired, add lemon juice or wine after it thickens.

To this white sauce add ¼ cup of cheese and 1/8 teaspoon of pepper and as a result you get the Mornay sauce.

Roasted meat with orange (carne asada con naranja)

Cooking instructions: 

Clean the meat and pierce it all around, several times. In each cut place the prunes, pitted and wrapped in ham.

Marinate the meat with the crushed garlic, the pepper and the Seville orange and cover it with onion rings and the peppers strips. Keep in the marinade for at least 3 hours or overnight if desired.

Saute the bacon rashers until all the fat come out, drain the meat out of the marinade and brown it in the bacon fat; then add the dry wine and the juice of two oranges.

Cook covered until tender, basting with orange juice as needed, to keep the meat from sticking to the pan.

Yuca with mojo (Yuca con mojo)

Cooking instructions: 

In a large saucepan, cover yuca with water plus 2 inches, add salt. Bring to a boil, lower heat to a simmer, cover, let simmer until yuca is fork tender but still intact. Drain yuca.

Add the mojo.

Tamale wrapped in maize (corn) leaves (tamal en hojas)

Cooking instructions: 

Blend the ground corn with the water and strain it.

Stir fry the cubed pork and with the resulting fat make a sauce with garlic, onion, pepper, tomato and dry wine. Add it all to the corn. Season it with salt and pepper. Wrap the mixture in maize leaves or pour it into tamale molds. Cook in boiling water for an hour or in a pressure cooker at 15 pounds of pressure for 10 to 15 minutes.

Shredded jerked beef in tomato sauce (Aporreado de tasajo)

Cooking instructions: 

Soak the jerked beef overnight.

The following morning, drain it and boil it in fresh water until tender; let it cool and remove the fat or the skin if it had any.

Pound and shred finely.

Heat the lard and saute the onion, the garlic, the pepper and the tomatoes or, if you are using tomato sauce, stir it in at the end.

Add the jerked beef and the rest of the ingredients to this sauce.

Cook it over low heat for about ½ hour.
Serve with boiled white rice or boiled vegetables.

Marinade or mojo (mojo)

Cooking instructions: 

Crush the garlic along with the dry spices until the mix becomes almost a paste. Add the onion chopped or sliced into thin rings and the Seville orange or grapefruit juice.

Shrimp stew (Camarones enchilados)

Cooking instructions: 

Clean the shrimps and stir fry them in hot oil; when lightly browned, add the ground onion, the crushed garlic and the ground large pepper and sauté for a while.

Add the finely chopped parsley, the tinned sweet red peppers ground, with the water from the can, the tomato sauce, the ketchup, the bay leaf, the dry wine, the salt, the ground pepper and the soy and hot sauces.

Let it simmer for 25 to 30 minutes.

Roasted leg of pork Creole style (Pierna de cerdo adsada)

Cooking instructions: 

Skin the leg of pork and pierce deeply in several places with the knife's tip.

Crush the garlic with the salt, the oregano, the cumin, the pepper and add the Seville orange juice.

Coat the leg in this marinade and put some into the holes. Cover the leg with the onion rings and let it rest for at least 12 hours.

Roast at 325ºF for about 5 hours.