Cinco de Mayo is Here Again

 Sunday is May 5th.  It's a date that really only has meaning in the USA and a few regions of Mexico.  People from these areas celebrate on this day.  It's called "Cinco de Mayo" and Mexican food and drink are plentiful that day.

It's kind of like "St. Patrick's Day" in that everyone seems to enjoy the festivities.  To tell the truth, most have no idea of why they are celebrating this day.  So I'll give a brief history of why this is a famous day to partake in a great culture of not only food and drink but other traditions.

Let's start with the few regions of Mexico.  They celebrate because it marks the defeat of the French at the battle of Puebla by Mexican forces.  It was May 5, 1862.  And it's a big deal there.

As for the USA, it began in the southwest part of our country.  This was a day to celebrate honor, freedom and democracy that the Mexican-Americans had come to know throughout the southwest and California.  They were glad and proud of the opportunity given them in the United States.  And what better way to celebrate but with fiestas  food and drink.

Today it is celebrated throughout the USA honoring Mexican heritage and pride.  It puts an emphasis on the influence of this culture on the melting pot of the United States.

Mexican food was first an influence from Texas to California as settlers move to settle the west.  Tex-Mex refers to how the Mexican influence met other ethnic influences of the American settlers.  They taught us how to spice up our food.

Today, my guess is that 99% of the citizens of the USA eat Mexican food regularly.  The fun thing with this food is you can make it to fit your heat index and not really lose any of the flavor.  So enjoy trying this week's recipes.

I have a nice hot-sweet salsa for you in "Mango Salsa."  Then, because you usually get rice and beans with your entree, I have "Mexican Rice" for you to try.  Many people have trouble making this dish.  This one is easy and tasty.  So enjoy "Cinco de Mayo" this year and "Happy Cooking."

Easy Cuban Black Beans

Easy Cuban Black Beans

(6-servings)

Ingredients:

2 tsp. Olive Oil

1 ½ tsp. Fresh Garlic, chopped

¼ cup Red Onion, chopped

¼ cup Red Bell Pepper, chopped

¼ cup Carrot, chopped

2 small Jalapeno Peppers, seeded & chopped

2 cups Cooked Black Beans (see noted)

1 ½ tsp. Fresh Coriander, chopped

2 tbsp. Fresh Lime Juice

Directions:

In a large skillet over medium-high heat, warm oil and then add the garlic. Heat until fragrant and then add the onion, pepper, carrot and jalapeno to skillet. Cook mixture, stirring occasionally, until vegetables are softened (5-7 minutes). Stir in the beans, coriander and lime juice and heat through. Taste and adjust seasoning with salt and pepper before serving.

Note: If using canned beans be sure to rinse and drain before cooking. It should take just one 15 oz. can for this recipe. You can use dry beans but they will need to be soaked overnight before cooking.

Ideas for Future Efforts

Cuban Sandwich

Cuban Sandwich

(2-servings)

Ingredients:

2 loaves (individual) Cuban Bread (see note)

¼ cup Yellow Mustard

2 whole Dill Pickles, sliced

3 oz. Thinly Sliced Ham

3 oz. Thinly Sliced Pork (see note)

4 oz. Sliced Swiss Cheese

2 tbsp. Butter

Directions:

Cut the loaves in half lengthwise and layout in front of you. Spread half of the mustard on the bottom half of each loaf. Top the mustard with the sliced pickles. Neatly cover all of the bottom loaf of each sandwich with the sliced ham followed by the sliced pork. Top the meat with the cheese slices to cover all the meat and place top of loaf on each sandwich. Now butter the tops of each sandwich. Use a panini press, waffle maker or heavy cast-iron skillet to grill. If using skillet, you will need another hot one to place on top of sandwich. Grill 4-6 minutes or until top is nicely browned and cheese has melted. Cut diagonally and serve.

Note: If you can't fine Cuban loaves, try sub loaves, baguettes or any bun like bread that you like to eat.

Note: You can use any cooked pork here. You don't have to do anything special for the pork. This is a good way to use leftovers. Sliced cooked pork loin or cooked pork chops work great. You could even use pulled pork if you have it available. Use your imagination.

Ideas for Future Efforts

How About Some Cuban Food?

I thought that since last week's blog was Italian in nature, we covered some bread baking.  Next week will be Mexican as I offer a couple of recipes for Cino de Mayo celebrations.  This week should be ethnic too.  I have two Cuban recipes that really make a meal for you.

A little bit of info on Cuban cuisine.  Cuba was the first and last Spanish colony in the New World.  There is a huge Spanish influence on the food.  However, because of slavery there is also an African and Caribbean influence as all the islands and the area influenced each other.

The revolution led by Castro brought new influences because the USA cut off all trade with Cuba.  Castro's alliance with Russia and other countries created some change.  Wheat, pasta and yogurt became big in Cuba.  Also, pizza rose to be quite popular.

There is not much American influence in Cuban cuisine.  However, Cuban immigrants to Miami have seen their food influenced by American cuisine.

In Cuba, pork has always been king.  There is not a lot of beef eaten there but chicken consumption has increased since the revolution.  Beans and rice are also very popular foods.

Practicing cart pushing for shopping  trip

This week's recipes include two of those ingredients, pork and beans.  Tomorrow's recipe is for the famous "Cuban Sandwich" that uses pork in two forms.  It calls for both sliced cooked pork and sliced ham.  Thursday's recipe is for "Cuban Black Beans" although red beans are just as favored in the country, if not more.

One more bit of information about Cuban food.  They like "Spicy" food as does the whole Caribbean area.  The  yellow mustard provides the heat (although moderate) on the sandwich because they like to put it on heavy.  In the bean dish the heat comes from the Jalapeno peppers.  Remember that, whatever your heat desire, you can always adjust the spice to meet your needs.  Enjoy trying these two dishes and "Happy Cooking."

I've added a photo of my assistant practicing pushing a cart.  She is excited to go food shopping so we can test more recipes.  Some days I have a hard time keeping up with her.  I'm going to need to get in better shape, I guess.

Italian Bread Sticks

Italian Bread Sticks

(about 30 pieces)

Ingredients:

1 tbsp. Fresh Yeast (or ½ tbsp. Active Dry Yeast)

½ cup Warm Water

Pinch of Sugar

2 tsp. Malt Extract (optional)

1 tsp. Salt

1 ¾ - 2 cups All-Purpose Flour

Directions:

Warm a medium bowl with hot water and then drain.  Place yeast in bowl and pour warm water into bowl.  Stir in the sugar and let stand 5-10 minutes.  Use a wooden spoon to mix malt extract, salt and 1/3 of flour into the bowl.  Mix another third of the flour into the bowl with the wooden spoon.  When dough forms and it pulls away from bowl, turn it out onto a floured surface.  Knead the dough using the remaining flour as you work it (about 8-10 minutes).  Dough should be elastic and smooth then form it into a ball.  Tear off a piece about the size of a walnut.  Roll lightly between hands to make a small sausage shape.  Set aside on floured surface and repeat until dough is gone (about 30 pieces).  Place one piece on clean smooth surface (no flour).  Using fingers of both hands roll out to a long thin stick 3/8 inch thick.  Place on a very lightly greased baking sheet.  When sheet is full, cover with a towel and let rest 10-15 minutes.  Uncover and bake the bread sticks in a pre-heated 400 degree oven for 8-10 minutes.  Turn the bread sticks over and bake an additional 6-7 minutes.  Do not let them brown.  Let bread sticks cool before serving.  They should be crisp when served.

Note:               You can make this bread sticks ahead of time and freeze them until needed.  To freeze, lay them on a sheet pan (not touching) and place in freezer.  When frozen, remove and place bread sticks in a zip-lock bag and put back into the freezer.  This way you can take out just what you need for a meal.

Ideas for Future Efforts

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Sun-Dried Tomato Bread

Sun-Dried Tomato Bread

(4-loaves)

Ingredients:

6 cups All-Purpose Flour

2 tsp. Salt

2 tbsp. Sugar

1 oz. Fresh Yeast

1 2/3 – 2 cups Warm Milk

1 tbsp. Tomato Puree

5 tbsp. Olive Oil from Sun-Dried Tomatoes

5 tbsp. Olive Oil

¾ cup Drained Sun-Dried Tomatoes, chopped

1 large Yellow Onion, chopped

Directions:

Mix flour, salt and sugar in a large bowl and make a well in center of mix.  Add the yeast and 2/3 cup of warm milk to the well.  In another bowl mix the puree with remaining warm milk and add to flour bowl with all the olive oil.  Mix by hand until you have formed a dough ball.  Turn out on floured surface and knead dough for 10 minutes.  Clean the bowl and put dough in it.  Cover the dough with a towel and let rest/rise 2 hours.  Knock the dough back and add the tomatoes and onions.  Knead the dough until tomatoes and onions are evenly distributed.  Shape into 4 loaves, put in greased pans and cover for 45 minutes.  Bake the loaves in a pre-heated 375 degree oven for 45 minutes or until a hollow sound comes when you thump the loaf.  Cool on a rack before serving.

Note:               You can cut this recipe in half to make just 2 loaves.  Or cut ingredients by 4 and make a single loaf.

Ideas for Future Efforts

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Olive & Oregano Bread

Olive & Oregano Bread

(1-loaf)

Ingredients:

1¼ cup Warm Water

1 tsp. Dried Yeast

pinch of Sugar

1 tbsp. Olive Oil

1 medium Yellow Onion, chopped

4 cups All-Purpose Flour

1 tsp. Salt

¼ tsp. Black Pepper

1/3 cup Black Olives, rough chop

1 tbsp. Black Olive Paste

1 tbsp. Fresh Oregano, chopped

1 tbsp. Fresh Flat Leaf Parsley, chopped

Directions:

In a small bowl mix ½ cup of the warm water, yeast and sugar.  Let rest 10 minutes.  In a large sauté pan heat the oil over medium heat and sauté the onions until golden brown.  In a large bowl mix the flour, salt and pepper.  Make a well in the flour mixture and add the yeast mixture, onions with oil, olives, paste, fresh herbs and remaining water.  Gradually incorporate to make soft dough.  Add more water if needed.  Turn out dough onto a floured surface and knead for 5 minutes.  Put dough back in bowl, cover with damp towel and let rise 2 hours or until doubled in a warm place.  Lightly grease a baking sheet.  Turn the raised dough out onto a floured surface and knead again for a few minutes.  Form dough into an 8 inch round, cut a criss-cross on top of dough and cover again for 30 minutes.  Place in a pre-heated 425 degree oven after dusting dough with a little flour for 10 minutes.  Lower the heat to 400 degrees and continue baking for another 20 minutes.  Loaf should be browned and give a hallow sound when thumped with a finger.  Let cool on a rack and then serve.

Note:               This recipe can be doubled easily.  You can also make the loaf or loaves into a rectangle shape all so.  You may have to adjust your baking time a little.

Ideas for Future Efforts

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Part Eight of Italian (Baking Bread) Cooking

I believe most people think of pizza dough and bread sticks when they first give a thought to Italian baking.  But there is so much more baking that they do.  The Italians are famous for all types of breads.  They are equally known for incredible desserts and pasties.  This week we will just look at some breads.  In a future week we will look into desserts and pastries.

Bread baking goes all the way back to the Roman Empire.  Bread has always been a staple in everyone's diet.  It was a strong part of the Roman Legions too.  The breads (desserts & pastries too) are different by region just as are other foods we eat of Italian origin.  I'm not going into a history lesson here but just wanted to remind everyone of those facts.

Re-cycling the newspapers

This week I have 3 recipes for you.  The first is a loaf of "Olive & Oregano Bread."  This is followed by a recipe for 4 loaves of "Sun-Dried Tomato Bread."  As I mentioned in the first paragraph, everyone thinks of bread sticks.  So the third recipe this week is for a batch of about 30 "Italian Bread Sticks."  I hope you try all of these recipes and let me know how you did with them.

I'm keeping it short today as I'm starting to work on some face-lift changes for the blog.  I hope to have many of them in place before next week's blog comes out.

I'll leave you today with a photo of my blog assistant helping me re-cycle the newspapers in my nearly hundred year old crock.  "Happy Cooking!"

Company Casserole

Company Casserole

(12-servings)

Ingredients:

1 lb. Fresh Mushrooms, thinly sliced

2 tbsp. Butter

8 large Fresh Eggs

1 pt. Sour Cream

1 pt. Cottage Cheese

1 cup Parmesan Cheese, grated

½ cup All-Purpose Flour

2 tsp. Onion Powder

½ tsp. Salt

8 drops Tabasco Sauce

1 lb. Monterey Jack Cheese, shredded

2 cups Cooked Chicken, cubed or shredded

Directions:

In a large sauté pan over medium heat, melt butter and cook mushrooms until tender.  Remove sauté pan from stove and set aside.  In a food processor, combine the eggs, sour cream, cottage cheese, Parmesan cheese, flour, onion powder, salt and Tabasco sauce and process until smooth.  Grease or spray a 9x13 baking dish and layer the mushrooms, chicken and shredded cheese evenly in it.  Now pour the egg mixture over all and lightly mix everything together.  Place the baking dish in a pre-heated 350 degree oven for 55 to 65 minutes or until a knife inserted in center comes out clean.  Casserole should be puffed and golden.  Let stand 5 minutes and then cut into 12 portions and serve.

Note:               You can cover and refrigerate until ready to bake (up to overnight).  When ready to bake, uncover and add 10 to 15 minutes to cooking time because of mixture being cold.

Note:               You can change out the shredded cheese and chicken for other cheeses and cooked meat or seafood.

Ideas for Future Efforts

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Ham Biscuit Cups

Ham Biscuit Cups

(10-cups)

Ingredients:

8 oz. Cream Cheese (room temperature)

2 tbs. Milk

2 large Fresh Eggs

½ cup Swiss Cheese, shredded

2 tbsp. Green Onions, white part chopped

1 can (10 count) Refrigerated Flaky Biscuit Dough

½ cup Ham, finely chopped

Directions:

Grease 10 muffin cups of a regular 12-count muffin pan and set aside.  In a medium bowl, beat the cream cheese, milk and eggs together until smooth.  Stir in the Swiss cheese and green onions and set aside.  Separate the biscuit dough into the 10 biscuits.  Place them one at a time in the greased muffin cups.  Firmly press in bottom and up sides of cup with about a quarter-inch sticking out.  Place half of the ham equally into each biscuit cup.  Top the ham with 2 tbsp. of the cheese mixture and then repeat equally distributing the ham on top of the cheese mixture.  Place in a pre-heated 375 degree oven for about 25 minutes or until filling is set and edges of biscuits are golden brown.  Remove from pan and serve immediately.

Note:               You can use other cheeses and cooked bacon or breakfast sausage to give a different flavor profile.  Do a mixture of flavor profiles to give those eating a little variety.

Ideas for Future Efforts

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As "Cabana Boy Cooks" Starts Year Three (3)

As I start year three (3) of "Cabana Boy Cooks" I'd like to thank everyone that checks out my blog.  It's very nice to see that foreign followers are increasing.  Russia continues to be number two after the USA with the most hits.  However, Germany, Latvia, United Kingdom and Ukraine are making up ground on Russia in the past few months.  Even Australia and Canada (English speaking countries) are picking up their numbers.  Again, thank you to everyone and please spread the blog link to more family and friends.

In last week's blog, I mentioned that a few categories were falling behind in the number of recipes they held.  This week to continue what I started last week, I've got two breakfast recipes for you.  The first is "Ham Biscuit Cups" and they are quick and easy.  Also handy for finger food to be eaten on the run.  The second recipe is for a dish called "Country Casserole" and can be made just in time for a meal or the night before so morning isn't so hectic.  Please try them as I know you will enjoy them.

I will be sharing more on my "Blog Assistant" (my 10 month old granddaughter) as the third year goes on.  I'm a proud grandpa and will have to brag on her development.  I can already tell you that she is "Off  the Charts" in most areas.  At least in my eyes.  She is eating solid foods and has "loved" everything I've made for her to try.  That alone tells you what a smart little granddaughter I have in the works.

Last week I mentioned that the blog would be getting a face-lift.  It will not happen all at once.  But it will start next week and change daily/weekly over the next few weeks.  If you have any suggestions as to what changes you would like to see, please let me know.  Thank you.  The blog will continue to be out on Tuesday, Wednesday and Thursday each week.  The plan is to still offer two recipes a week with an occasional third recipe when warranted.

Next week will be "Part Eight of Italian (Bread Baking) Cooking" and there will be three recipes with it.  That third recipe will appear on Friday of that week.

In the mean time, get in the kitchen and "Happy Cooking'!

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

(4-servings)

Ingredients:

1 1/3 cups Ricotta Cheese

3 large Fresh Eggs, lightly beaten

3 tbsp. Sugar

2 tbsp. Butter, melted

2 tbsp. Fresh Lemon Juice

1 tbsp. Fresh Lemon Zest

½ cup Milk

1 cup All-Purpose Flour

1 tsp. Baking Powder

1/8 tsp. Salt

Directions:

In a large bowl, mix all the ingredients from ricotta cheese to milk.  Now add in the flour, baking powder and salt until just blended.  Pre-heat griddle to 325 degrees, lightly spray or coat with oil.  Portion pancake batter onto griddle in the size you would like and flip after it bubbles on top and bottom has browned nicely.  Continue on second side until nicely browned.  See note.

Note:               Serve a stack of the pancakes with fresh blackberries around the pancakes.  Sprinkle with powdered sugar and serve with real maple syrup.

Ideas for Future Efforts

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Berry Soup (Cold)

Berry Soup (Cold)

(4-servings)

Ingredients:

1 ½ cups Fresh Raspberries

1 ½ cups Fresh Strawberries, quartered

1 ½ cups Water

¾ cup Dry Red Wine (or Cranberry Juice)

2 tbsp. Sugar

½ cup Half & Half

as garnish, Fresh Mint Leaves

Directions:

In a large sauce pan over medium heat bring raspberries, strawberries, water, wine and sugar to a boil.  Reduce heat and simmer covered until berries are tender (5-8 minutes).  Remove from heat and let cool.  Using a food processor or blender, process the soup mixture until smooth.  Strain the mixture into an appropriate sized bowl discarding seeds and refrigerate at least 3 to 4 hours before serving.  Portion the soup, garnish with a few mint leaves and serve.

Note:               If fresh berries are not in season, you could use unsweetened frozen berries for this soup.

Ideas for Future Efforts

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This Week Ends Year 2 of my Cabana Boy Blog

It's hard to believe that this week ends my second year of the "Cabana Boy" food blog.  I guess time flies when you're having fun because it doesn't feel like 2 years.  I have truly enjoyed bringing this food blog to all my readers.  My  hope, of course, is that it has helped you get into the kitchen and have some fun.

My goal has been to help new and inexperienced cooks.  I know from feedback that I have done that plus helped some experienced cooks too.  That gives me a special joy and I "THANK YOU" for giving me that feeling.  My blog assistant echos the same sentiments and will be even more active in the blog this coming year.

Enjoying the end of March

Cooking is like therapy for me.  I relax from any stress when I'm in the kitchen.  I know that is not true for many cooks, especially the new and inexperienced ones.  You're afraid that you will make a mistake.  Well let me tell you, you will make mistakes.  However, even the experienced cooks/chefs make mistakes too.

What you want to do is have fun try new and different recipes/ideas.  It's the fun of creating and having success that will keep you going.  So as with life, if you make a mistake - learn and grow from it so that you improve yourself.  One of the best lessons I've learned in my life is to not be afraid to try something just because you might fail.  Do it so that you can grow in your abilities and personality.

During these two years I have shared some helpful information but also nearly 200 recipes.  Those recipes have been a combination of my own, some of yours, some of famous chefs and some that are my tweak on a recipe.  As I look at the breakdown of the different areas of those recipes, I see that we're a little short in some areas.  My two lowest headings are "Breakfast" and "Drinks" with just 5 and 4 respectfully,  "Soups", "Salads" and "Sandwiches" are only in the teens.  So in the coming year, I'll work to get those recipe numbers up.  I won't forget the other recipe headings as I do this but I want to get the recipe numbers more rounded for you.

So the two recipes this week will work on that need.  The first is for a soup.  It is a soup that is served cold and is good timing for the coming berry season, "Berry Soup (Cold)."  The second is for a breakfast and is "Lemon Ricotta Pancakes."  Enjoy!

I also need input from you.  If there is a recipe that you are looking for or want to improve, please let me know.  I'm here to help you and whatever your needs are in the kitchen.

That also goes for any topic that you would like me to cover.  This brings me to some topics I will be covering in the coming year.  I've a few more installments on the "Italian Cooking" segment.  Once I finish it the next will be on "Mexican Cooking" and then "Oriental Cooking" (not just Chinese).  Please give me some more suggestions.  Thanks.

With the start of my 3rd year, I will be working on a "Face-lift" for the blog during the month of April.  Again, any suggestions from you would help.

Thank you again for supporting me and my "Cabana Boy" food blog.  May year three be even better.  "Happy Cooking"