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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