A CASE FOR CUBAN COOKING
Salmon Viscaino
Ingredients: Sofrito
- 1/4 cup extra-virgin olive oil
- 2 tablespoons garlic, minced
- 1 large onion, finely chopped
- 1/2 cup tomato sauce
- 1/2 green bell pepper, seeded and chopped
- 1/2 red bell pepper, seeded and chopped
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/2 cup dry white wine
- 2 tablespoon white raisins
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 large potato, peeled and very thinly sliced
- 4 salmon fillets, 1 to 1 1/2 pounds total
- salt & black pepper
- 1 large roasted red pepper, cut into strips
- 1/2 cup frozen green peas, cooked
Sofrito: Heat the olive oil in a skillet over medium heat. Add the garlic and onion and cook for 3 to 5 minutes, until the onion is soft and translucent. Add the tomato sauce, green pepper, red pepper, lemon juice, white wine vinegar, oregano and salt. Simmer the mixture over low heat for 5 minutes. Stir in the white wine and raisins and simmer for about 2 minutes more. Remove the skillet from the heat.
Pour 2 tablespoons of olive oil into a 9-inch baking dish, or one large enough to hold the salmon fillets. Line the baking dish with the sliced potato. Drizzle the remaining tablespoon of olive oil over the potatoes and microwave them on high for about 2 minute, or long enough to soften potatoes slightly. Pour about half of the sofrito over the potatoes. Remove the skins from the salmon fillets and season them lightly with salt and pepper. Place them on top of the potatoes and sofrito. Spoon the remaining sofrito over the salmon and bake in a 350 degree oven for 15 to 20 minutes, or until salmon is cooked to the desired doneness and the potatoes are tender.
To serve, garnish each serving of salmon and potatoes with strips of roasted red pepper and green peas. Serves 4.
Cuban-Style Black Beans
- 14 to 16 ounces dried black beans
- 2 quarts cold water
- 2 green bell peppers, seeded and chopped
- 1/2 cup onion, chopped
- 1/2 teaspoon dried oregano
- 1/4 cup extra-virgin olive oil
- 1 onion, finely chopped
- 3 tablespoons garlic, minced
- 1/3 cup dry sherry
- 3 tablespoons white wine vinegar
- 2 1/4 teaspoons cumin seed, ground
- 1 teaspoon salt
Place the black beans in a large bowl. Cover with cold water and soak for 24 hours. Drain off the water and place the beans in a Dutch oven or large pot. Add 2 quarts of cold water, green pepper, 1/2 cup chopped onion and oregano. Simmer the beans over low heat, uncovered, for 3 1/2 hours, or until soft, but not mushy. Stir occasionally. Do not let the liquid completely evaporate. Add more water if needed.
When the beans are done, pour the olive oil into a skillet and heat over medium heat. Add the chopped onion and the garlic and cook until the onion is soft and translucent. Add 4 large spoonfuls of the cooked black beans to the skillet. Stir in the sherry, vinegar, cumin and salt and simmer for 5 minutes. Pour the mixture into the pot of beans and simmer over low heat for 30 minutes more.
Serve the black beans as a soup, over Cuban-style white rice (recipe follows). Serves 4 to 6.
Cuban-Style White Rice
- 3 cups white rice
- 6 cups water
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 2 tablespoons lime juice, divided
In a large saucepan, add the rice, water, olive oil, salt and 1 tablespoon of lime juice. Heat over high heat until the water boils, stir, cover and reduce the heat to low. Simmer until the water has been absorbed and the rice is tender, 20 to 30 minutes. Let the rice stand, covered, for 3 to 5 minutes, then stir in the remaining tablespoon of lime juice. Cover and let the rice stand for 10 minutes more before serving. Serve with Cuban-style black beans. Serves 6 or more.
Vanilla Ice Cream Topped with Fresh Mango and Anise Syrup
- 1 cup sugar
- 1/2 cup water
- 6 to 8 star anise
- 4 tablespoons light corn syrup
- 1 quart vanilla ice cream
- 2 fresh mangoes, chopped
Combine the sugar, water and star anise in a saucepan and bring to a boil over medium-high heat, stirring constantly. Reduce the heat to low and simmer the syrup for 3 to 5 minutes. Remove the pan from heat and add the corn syrup. Cool completely before using. Makes 1 cup.
To serve, place large scoops of ice cream in dessert bowls. Arrange the chopped mango around the ice cream and top with the anise syrup. Serves 6 to 8.
Option: 4 drops of anise extract may be substituted for the star anise. Add it with the corn syrup. Fresh pineapple or banana slices may be substituted for the mangoes.
Recipes by Pedro Irigonegaray.
