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A prepare dinner's life: Contemporary from Cuba

3 min read

We’re lastly into snow season in Fort McMurray, and everybody’s ideas are drifting to holidays and holidays in sunnier climates — I do know mine are! I used to be fortunate sufficient to have spent a while dwelling in Havana, Cuba. Not the everyday resort journey most expertise, however dwelling with locals in a suburb simply outdoors the center of downtown Havana.

My Cuban expertise is a part of the explanation I’m a prepare dinner right this moment. I spent my days wandering by way of native markets, chatting with retailers and tasting issues I had by no means seen earlier than. My nights have been spent in a kitchen studying find out how to flip easy substances into a tremendous feast, not just for myself, nevertheless it appeared like half the condo block surrounding us as properly. It brings a smile to my face each time I take into consideration these nights.

My life has turn out to be extra hectic since and it looks as if the chaos by no means ends, however when it comes proper right down to it, I really like what I do and the chaos is a part of the love. On daily basis I get to see the outcomes of our crew’s exhausting work.

Considered one of my favorite dishes on these nights in Havana was Picadillo — an odd mix of floor meat, olives, raisins and tomatoes. A gaggle of substances that simply didn’t appear proper in my head, but as soon as it stewed away for a bit on the gasoline range the smells would have my mouth watering.

That is a simple, fast meal that everybody on the dinner desk goes to like. Cuban consolation meals at its finest.


  • 2 tbsp olive oil
  • 1 massive white onion (diced)
  • 4 cloves garlic (minced)
  • 1 lb floor beef
  • 1 lb floor pork (or Chorizo sausage)
  • 2 bay leaves
  • ½ cup dry sherry
  • ½ cup sliced olives (3 tbsp brine out of jar)
  • ½ cup diced pimento
  • ½ cup raisins
  • 1 8-oz can diced tomatoes
  • 1 can tomato paste
  • 2 tsp cumin
  • 2 tsp oregano
  • ½ tsp cayenne pepper
  • ¼ tsp recent black pepper
  • salt to style


Over a medium hearth, warmth a big pot. Add the onion, garlic and bay leaf. Toss round until translucent. About 4 minutes.

Add the bottom pork and beef then prepare dinner till browned. Drain off the fats cautious to not lose any of the contents whereas doing so.

Throw it again on the fireplace then add the sherry. Stir for about one other minute till the meat has absorbed the flavours. Then add the diced tomato, tomato paste, pimentos, olives (with brine), raisins, oregano, cumin and cayenne. Simmer over a low hearth for about 10 minutes, giving it a toss each couple of minutes. Style then season with the salt and pepper.

I served mine with conventional rice and beans and a recent Ensalada Tipica (Cuban Salad with Lemon French dressing). I purchased some flat bread and threw on a wedge of lemon so as to add a zipper to the rice. It makes an excellent stuffing for tacos for the youngsters. I wished some fried plantains as veggies, however the shops have been out. So the Bowie’s had a Cubana feast in entrance of the burning log channel on the tv earlier than I went out to shovel. Christina jogged my memory but once more that she has by no means been to Cuba. Possibly that will probably be our subsequent escape.

Get pleasure from!

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