Thursday, June 20, 2013

My Kitchen My World - Let's go to Cuba!

This month in MKMW, those of us participating took a virtual trip to Cuba!  There were plenty of recipes to choose from, especially found a lot on Pinterest.  Of course some were in Spanish and since I am not fluent, I had to look for an English version!    I chose a beef dish and a salad.
I like to start my posts with a joke or two.  When I think of Cuba, coffee is what comes to mind.  I know that is not all that Cuba is famous for, but that is just what I think.  Good Cuban coffee.  So . .. .
What does Coffee say when it’s depressed? – Pour Me, Pour Me.
Why did Coffee cross the road?  Because it was tired of being ground-ed!

We have been so busy this month traveling (some fun, some not) that I really did not have the time to devote to an entire meal the way I wanted to.  I cooked the beef a long time trying to make it tender.  Maybe I overcooked it, not sure.  It was an easy dish to prepare and tasty.Oops I totally forgot the fresh parsley!   Loved the salad.  I omitted the red onion as we do not eat those!  Really loved the fresh pineapple in the salad.
Come join us for next month!  A lot of fun to try different foods from different countries!!  Check out the link to see what others made at the end of the month.
mkmw.wordpress.com





Here are the recipes:

Bistec de Palomilla
  • 3 lbs. Top Sirloin steak – sliced very thin
  • 10 garlic cloves – diced
  • juice of 2 fresh limes
  • 1 yellow onion thinly sliced
  • salt and coarse black pepper to taste
  • olive oil (twice around the pan)
  • 3 Tbsp. Fresh chopped parsley

1) Rub about 2/3rds of the garlic into the steaks on both sides
2) Squeeze the juice of one of the limes onto the steaks.
3) Season with salt and pepper to taste.
4) Place the steaks into a plastic ziplock bag.
5) Add the sliced onion to the bag.
6) Place the bag in the refrigerator and allow to marinate – preferably overnight, but at least for one hour.
7) Remove the steaks from the marinade and pat dry. Reserve the marinade. Set the onions aside. 
8) Heat olive oil in a large frying pan.
9) Fry the steaks quickly about 1 minute per side and remove to a warm platter.
10) Squeeze the juice of the other lime into the pan and stir, this will “clean” any burnt bits from the pan.
11) Add the remaining marinade, onions and garlic to the lime juice and quickly stir together over medium heat for about 5 minutes. The onions should still be crisp and the garlic should not be brown.
12) Pour the onion mixture over the steaks on the platter. And garnish with the chopped fresh parsley.


Avocado and Pineapple Salad

Ensalada De Aguacate Y Pina

1/3 cup olive oil
1/3 cup vinegar
1/3 cup orange juice
1/3 cup sugar
salt and pepper
1 head iceberg lettuce, shredded
2 cups of fresh ripe pineapple chunks
1 medium red onion, sliced thin
1 large florida avocado, peeled and sliced
fresh lime
Directions:

1
Combine olive oil, vinegar, orange juice, and sugar in a blender until smooth. Add salt and pepper to this mixture to taste. Lightly toss the lettuce, pineapple, and red onion together. Pour on the oil and vinegar mixture until everything is well coated. Adjust the amount used to your own preference, more or less.
2
Garnish individual salads with several avocado slices lightly seasoned with salt and pepper and a squeeze of lime juice.

2 comments:

TeaLady said...

The meat dish sounds/looks really good. I will have to try it. Thanks for traveling with us this month.

Angie Schneider said...

The sirloin looks very tender and delicious. Perfect to serve with the salsa.