Cuban Garlic Shrimp

March22

Old Havana Neighborhood

Journey down any Cuban residential street at mealtime and one distinctive, hunger-inducing aroma lifts you up and carries you to the table: garlic.

This is not a one-clove-in-a-dish kind of place. Got a bulb of garlic? Use it. Please, don’t get me wrong; Cuban cooks know how to incorporate garlic into a recipe so it doesn’t smack you around. They know how to coax garlic into releasing it’s pungent flavor without asaulting the rest of the dish.

Toasting, roasting, sautéing and even frying, bring out garlic’s various nuances. Don’t forget: you want garlic’s flavor, but not the bite… like in this easy-to-prepare garlic shrimp recipe. A splash of vinegar, or lemon, brightens the dish just a bit.

Like visiting Cuba, this is a journey worth taking.

Try This: Mojo Marinade

September12

Here’s your ticket to Cuba: Mojo marinade.  (Pronounced, Mo-HO, not Mo-JOE!)Seville orange

Mojito sauce, as it is called on the island, is bright and intriguing with strong, complex flavors… just like Cuba. Seville oranges, also known as bitter oranges, are the marinade’s “secret” ingredient.

These oranges grow everywhere across Cuba and the Caribbean (and in southern Spain!), but they’re often hard to find elsewhere. My recipe offers a great substitution.

Mojo’s citrus base pairs naturally with fish, shellfish, chicken, pork or vegetables. Heck, I even use it as a salad dressing because I love the tart taste. It also offers an unexpected twist for a grilling marinade.

I’ve included oil in this recipe, but if you’re marinating a pork roast, you really don’t need it… the pig’s got enough fat on its own! This recipe can be doubled. Or tripled.

So here’s your trip to Cuba… without packing a bag!

Cuban Fruit Stand

Rolled Pork Roast Marinated in Mojo

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Plated + Served: Turkey Cubano Sandwich

November27

Don’t throw out those last few pieces of leftover Thanksgiving Turkey… make some Turkey Cubano Sandwiches for everyone… or just for yourself!

I’ve been to Cuba and used to live in Miami so, believe me, I know the debate that rages over not only what makes a true Cubano Sandwich but how to make a Cubano Sandwich.

This much everyone agrees on: A Cubano Sandwich is not a Panini. It is pressed on a sandwich press called a plancha (which is similar to a Panini press but without the grooved edges). I’ve improvised a plancha over the years (see below). Don’t laugh. It really works. (But, yes, you can use a Panini maker). Regardless, what you want to end up with is a thin hot sandwich oozing with cheesy goodness.

This much is also true: The sandwich ingredients are roast pork, ham, Swiss cheese, thinly sliced dill pickles and, of course, Cuban bread (which looks like French bread, but is slightly sweet). I can’t find Cuban bread where I live, and I’m too frazzled right now to make it, so I use French bread (but never a baguette) or a bolillo. I scoop out a little of the bread on the inside so it isn’t too “bready.” Oh, and I add a little mustard to my Cubano, even though purists will object.

Swap out the roast pork for the turkey and you’re on your way to a deliciously melty mouthful of heaven. This is like a really dressed up grilled ham and cheese… only better.

Pretty easy, very delicious and the perfect way to wrap up the Thanksgiving holiday… finally!

 

Pressing the Sandwich... You Do What Is Necessary!

Homemade Plancha to press the Sandwich!

 

Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com