Calabaza Fritters (Frituras Calabaza)
Black Beans and Rice (Moros Y Christianos)
Ropa Vieja (Shredded Beef)
Codfish (Bacalao a la Vizcaina)
Sofrito

Chef Mayras website http://www.jazzyscaribeanflavoor.biz/
Todays recipes come to us from Cuba. Enjoy!


Calabaza Fritters (Frituras Calabaza)

Makes 12 fritters or 4 servings


1 1/2 pounds calabaza squash
2 tablespoons butter
1 egg
1 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 1/2 cups self-rising flour
cooking oil

Peel calabaza, cut into chunks and boil in a large pot of water until
tender. Drain water and mash calabaza then drain again. Mix 1 1/2 cups
of mashed calabaza together with butter, egg and sugar. Sift flour with
nutmeg and cinnamon and add to calabaza mixture. Mix well and drop
spoonfuls into heated oil such as a deep fryer. Oil should be enough to
cover fritters. Cook until both sides are lightly browned and serve hot.




Black Beans and Rice (Moros Y Christianos)

Makes 6 servings

2 teaspoons olive oil
1 small onion, chopped
4 cloves garlic, minced
1/2 small green pepper, chopped
1 teaspoon salt
pinch of black pepper
1 teaspoon sugar
pinch of oregano
1 bay leaf
1 can (15.5 ounces) black beans, undrained
2-1/2 cups of water
1 cup extra long grain rice or Canilla extra long grain rice
1 teaspoon vinegar
1 teaspoon white wine
oil for garnish

Heat 2 teaspoons oil in pot over medium heat, cook onion, garlic, and
green pepper until tender. Stir in salt, pepper, sugar, oregano, bay leaf,
black beans, and water. Bring to boil. Stir in rice, cover. Turn heat to
low, simmer 1/2 hour. Add vinegar and wine. When ready to serve, sprinkle
with olive oil.




Ropa Vieja (Shredded Beef)

Makes 8 generous servings

2 pounds flank steak
2 medium onions
1/2 green pepper, seeded
3 tablespoons olive oil
3 cloves of garlic
8 ounces tomato sauce
1 cup white cooking wine
15 Spanish olives, stuffed with pimientos
1 ounce pimientos
1 teaspoon salt
1/2 teaspoon pepper

Boil flank at medium heat until very tender (about 2 hours). Remove fat.
Separate beef into strips and set aside. In blender or food processor,
purie onion and green pepper together (add 1 or 2 tablespoons of water if
necessary). Set aside. In a large skillet, heat the oil on medium-high.
Add the garlic cloves and saute until browned. Add the onion/pepper
mixture to the oil, stir and cook for 5 minutes. Add the tomato sauce and
continue to cook, stirring occasionally, for another 5 minutes until the
sauce is a deep, rich red. Add shredded beef to the skillet, cooking until
lightly browned. Add the wine, olives and pimientos. Season with salt and
pepper. Allow to simmer until most of the liquid has been absorbed. Serve
over white rice.




Codfish (Bacalao a la Vizcaina)

Makes 4 servings

1 pound salted codfish
2 tablespoons olive oil
1 potato cut in 1/4 inch slices
2 cups Sofrito (recipe follows)
1/4 cup dry white wine
1/2 cup water
Soak codfish in bowl of water overnight.

The next day boil codfish in water for 30-45 minutes or until salt has
been removed from fish. In a frying pan, heat oil and cook potatoes and
fish. Combine sofrito, wine and water in bowl and pour over potatoes.
Cook for 20 minutes or until potatoes are tender.




Sofrito

The sofrito can be used for about anything you want. With meat, fish,
pork,
anything. Have fun, remember the rule A little of this a little of that.

1/4 cup olive oil
1 minced garlic clove
1 medium chopped onion
salt to taste
1/2 green pepper
1/2 cup tomato sauce
1 teaspoon oregano
1/4 cup water
2 teaspoons vinegar

Heat oil in skillet and add onion, garlic, salt and green pepper. Cook
until onions become soft then add remaining ingredients. Cool and store in
refrigerator.





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