(Rough Draft…….no pictures yet)

Black Bean Soup

Ingredients:

• 2 cups black beans
• 1/4 cup bacon
• 1 1/2 cups onions, medium dice
• 2 garlic cloves, minced
• 1 tsp, cumin
• 1 tsp, oregano
• 2 quarts chicken stock
• 1 ham hock
• 2 tbsp. sherry wine

Garnish with:

• 1 cup onion, medium dice
• 1 tbsp. olive oil
• 2 tbsp. sherry vinegar
• 2 cups boiled boiled rice
• 1 tbsp. sour cream
• 2 tbsp. green onions, sliced

Procedure:

1. Soak beans overnight
2. Render bacon
3. Add beans, cumin, oregano, chicken stock, and ham hock; bring to a simmer, turn down the heat and simmer for approx. 1 to 1 1/2 hours or until beans are tender.
4. Remove ham hock; cool, remove the meat, dice, and reserve.
5. Puree the soup and bring back to a simmer.
6. Add ham hock, meat, and sherry, and season with salt and pepper. Be sure to check the consistency of the soup; adjust with more chicken stock if too thick. For garnish, marinate onion in olive oil and vinegar for at least 30 minutes.
7. Garnish the soup with rice, marinated onion, sour cream, and sliced green onions.

Floribbean Slaw

Ingredients:

• 2/3 cup green cabbage, julienned
• 1/2 cup red bell pepper, julienned
• 1/2 cup green bell pepper, julienned
• 3/4 cup carrots, julienned
• 3/4 cup yellow squash, julienned
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup cilantro, chopped
• Salt and pepper, to taste

Procedure:

1. Combine all ingredients and mix thoroughly. Let flavors combine for at least 1 hour.
2. Taste and adjust seasoning; serve cold.

Chicken with Tamarind Ginger Sauce

Ingredients:

• 4 chicken breasts, boneless, skinless
• 2 tbsp. lemon juice
• 1 tbsp. lime juice
• 2 tbsp. vegetable oil
• All purpose flour, for dusting
• 2 garlic cloves, minced
• 2 cups onions, 1/4 inch dice
• 2 tsp. ginger, grated
• 2 tbsp. tamarind paste
• 1/2 cup chicken stock
• 3/4 cup red bell pepper, finely julienned
• 3/4 cup yellow bell pepper, finely julienned
• 1 tbsp. olive oil
• Salt and pepper to taste

Procedure:

1. Rub chicken with lemon and lime juices; let marinate for 15 minutes
2. Heat vegetable oil
3. Season and dust chicken with flour then saute until lightly browned then remove and set aside
4. Reduce heat to low, add garlic and onions, and cook until onions are lightly colored, 3 to 5 minutes.
5. Add the ginger, tamarind, and stock. Return the chicken to the pan and bring to a simmer. Cover the pan and reduce the heat. Simmer until the chicken is cooked.
6. In a separate bowl, toss the peppers in the olive oil and season with salt and pepper.
7. Serve the chicken breast coated with the sauce and topped with pepper julienne.

Chayote with Tomatoes, Mushrooms, and Cheese

Ingredients:

• 2 chayote, split, and seeds removed
• 2 tbsp. olive oil
• 1 garlic clove, minced
• 1/4 cup red onion, 1/4 inch dice
• 1 3/4 shiitake mushrooms, cleaned, stems removed, thinly sliced
• 3/4 cup green bell pepper 1/4 inch dice
• 3/4 cup tomato, peeled, seeded, 1/4 inch dice
• 1 tsp. parsley, chopped
• Tabasco. tt
• Salt and pepper, tt
• 1/4 cup manchego cheese, grated

Procedure:

1. Preheat oven to 350F
2. Put chayote in a heavy-bottomed pot and add about 1 inch of boiling salted water. Cover tightly, reduce the heat, and boil for 10 to 15 minutes or until slightly tender. Remove the chayote and reserve.
3. Heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute. Add the onion, mushrooms, and green pepper; continue to cook until the moisture is evaporated.
4. Turn the heat to low and add the tomato and parsley. Season the stuffing with Tabasco, salt, and black pepper, then let cool slightly.
5. Spoon the stuffing into the chayote halves and top with the grated cheese.
6. Bake until the chayote is tender and thoroughly heated.

Warm Bean Salad over Mesclun Lettuce with Lemon Vinaigrette

Ingredients:

• 1 1/2 cups white beans
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 1/2 cup celery, 1/4 inch
• 1/2 cup onion, 1/4 inch
• 1/2 cup carrot, 1/4 inch
• 2 cups chicken stock
• 1 bay leaf
• 1/2 tsp. ground cumin

Vinaigrette

• 1/4 cup sherry vinegar
• 3/4 cup olive oil
• 2 tbsp. lemon juice
• 1/2 tsp. dry mustard
• Salt and pepper, tt
• 3 cups mesclun

Procedure

1. Drain beans
2. In olive oil, saute vegetables
3. Add bay leaf and cumin
4. Add the beans and stock, and simmer 30 minutes
5. Combine all the vinaigrette ingredients; whisk to combine well.
6. Drain the beans if the liquid has not been absorbed, remove the bay leaf, and toss with all but 1/4 cup of the vinaigrette.
7. Toss the mesclun mix with the remaining vinaigrette. Place the salad greens on plates with the warm beans.

Roasted Pork Loin- Cuban Style

Ingredients:

Pork

• 1/4 cup garlic cloves, chopped
• 1 tbsp. black pepper
• 1 tbsp. ground cumin
• 1 tsp. salt
• 1/8 tsp. cayenne
• 2 pounds pork loin, boneless, preferably shoulder end
• 2 tbsp. vegetable oil
• 1 cup orange juice

Sauce

• 2 tbsp. veg oil
• 1/2 cup onion 1/4 inch
• 1/2 cup celery 1/4 inch
• 1/2 cup green bell pepper 1/4 inch
• 1/3 cup black beans, soaked and drained
• 1 1/2 cups chicken stock
• Pinch cayenne
• Salt and pepper, tt

Procedure:

1. Combine the garlic, pepper, cumin, salt, and cayenne. Rub the meat with the seasoning and marinate for at least 1 hour.
2. Preheat oven 375F
3. Heat oil and sear meat on all sides.
4. Remove the meat and deglaze the pan with the orange juice; reserve pan juice for sauce
5. Roast the pork until it reaches 145-160F internally. Let rest for 10 minutes.
6. While meat cooks, heat oil for sauce over medium heat. Add al the vegetables and cook5 minutes or until soft.
7. Add the beans, and stock;; bring it to a simmer. Simmer the sauce for about 45-60 minutes, until the beans are tender.
8. Add the reserved pan juice and season with salt and pepper.
9. Puree half of the sauce andcombine with remaining beans; bring back to simmer.
10. Season with pinch of cayenne, salt, and pepper. Serve sauce with sliced pork.