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June 13, 2006
Cuban night
(Photo: Mary, of Cuban Night)
Over the weekend, some foodie friends and I got together for another internationally themed food night. This time the theme was Cuban food, which I love. Hearty, flavorful and like all the cuisines of the world, influenced by the indigenous crops of the area. Things like onions and limes are familiar, of course, but many Americans have never had varitions of familiar fruits such as plantains and Seville oranges, which are staples in the cuisine of Cuba.
Plantains are a larger, starchier version of bananas. Less sweet to begin with, the starch factor increases the longer the picked plantains are stored as the sugars convert to starch. Sliced on the bias and fried, I like to lightly salt them as they rest on paper towels. Good stuff.
Seville oranges are a tart variety. Naranja agria (sour orange) juice is a key ingredient in mojo, a "mother sauce" of Cuban cuisine. If you don't have the real deal, a fine substitute to add lime juice to orange juice, roughly 1 part lime to 3 parts orange juice.
I made fried plantains, a garlic chicken dish, some masitas- fried pork, and the traditional onions that accompany them. My friend and ace photographer Mary made some really good red beans and rice to go along with it.
I'll post some individual dishes this week, but you owe it to yourself to try Cuban food if you've never had it. I just wish I would have had a Cuban cigar for dessert...
What did you have for dinner last night? Email me!
Posted by The Pragmatic Chef at June 13, 2006 9:56 AM
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What did you have for dinner last night?
Comments
That sounds magnificent. What theme will you and your friend do next?
Posted by: Julie at June 14, 2006 6:12 PM
Got me, Julie. There's typically at least 4 of us, and usually any catalyst for what we make. Any suggestions? We've done Mediterranean, New Mexican, Italian and now Cuban.
Posted by: the pragmatic chef™ at June 14, 2006 6:15 PM
yum, I love plaintains.
Posted by: Carin at June 15, 2006 6:55 AM