Group active since Wed, Jun 02, 2010
This is the title of the cookbook that I have been writing. All of the recipes are designed to be made easy and under 30 minutes, however there are several recipes that require time and a little effort. It's ALL AUTHENTIC Cuban recipes that have been handed down by my grandmother and mother. Very few I have tweaked and made my own. So, if you love CUBAN food check this out and I will be posting recipes as often, hopefully daily of something yummy, delicious and delectable. Everything from antojitos (appetizers), main courses, salads, desserts and soups. Just as an FYI, Cuban food is flavorful and aromatic with natural spices. Our food is NOT spicy and we don't use tortillas.
Enjoy and if there are any Cuban recipes you want on this page, just ask.
Feb 24, 2013
Nov 8, 2012
Nov 7, 2012
Aug 23, 2011
Jul 30, 2010
Jul 16, 2010
Barbeque is a summertime pastime for dining throughout the world. Some say the true origins were yet another discovery by Columbus on the island of Hispaniola, home to Haiti and the Dominican Republic. The cooking techniques of the Taíno Indians interested him and were imported back to Spain and remained as barbacoa. From Spain, barbacoa was introduced to other nations in the New World through the Spanish conquistadors. This method of cooking was altered to their own liking by natives such as the Mexican Aztecs. Variations took place in each nation to what we visualize as a typical summertime BBQ.
Try an uncharacteristic outdoor get-together with a BBQ relating to a Spanish Mediterranean theme. Part of your menu can be prepared in advance and your al fresco dinner party for six is sure to be a success.
While eating and between courses, enjoy the company of your guests as they do in Spain. Indulge in conversation as there should be no rush with this feast. Make this a lingering meal as they do along the Mediterranean region. Remember the food is only one aspect of the meal and it should be shared with others as a quality-time lifestyle.
This dinner BBQ get-together will have your guests discussing it for years.
Jul 15, 2010
Well I tweaked my CalRio Cuban Pie this weekend with phyllo dough as a topping instead of the traditional pie crust top. Not too bad. It was golden and I used an egg wash for the top and some sugar...WOW, it popped. For a tweak it was a great experiment. I'll be posting more recipes in the next few days...summer's are busy out here in the desert! See you all soon!