Cuban Recipes | EvinOK

Muy Saborosa Cuban Cuisine

As I started to brainstorm topics for this column, I was visiting my parents. Once my mom learned that I had not yet decided on a topic, her trademark grin spread across her face. Enthusiastically, she said, “You never write about ethnic cuisine. Can I show you how I make Cuban food? It would be muy saborosa.” How could I refuse the chance?! My mother lived in south Florida during the 1960s, when more than 14,000 children were exiled to America from Cuba through operation Pedro Pan. She made many new friends and learned to speak Spanish with a Cuban accent. She also learned to appreciate Cuban cooking and prepare it herself. What appeals to me most about Cuban dishes is that they are flavorful, but not necessarily spicy. This column features my mother’s recipes for Picadillo and Tropical Salad. Picadillo is a comforting meat dish with sweet and savory flavors bursting from each bite. Her Tropical Salad seemed like an odd combination to me at first, but is refreshing and cool. If you are interested in learning more about Miami-Cuban life and cuisine, my mother raves about these books: Waiting for Snow in Havana by Carlos Eire, Memories of a Cuban Kitchen by Mary Urrutia Randelman, and Miami Spice by Steven Raichlen.
Bowl with beef chili topped with cheddar cheese and chopped scallions

Three Chili Recipes: Hearty, Vegan, and Cincinnati-style

Anyone who enjoys chili probably has a favorite recipe. The perfection of chili is that ingredients can be omitted, added, or doubled to suit your family’s preferences. Much like stew, chili is a hot, filling meal in itself. Its American origin is traced back to cowboys in the southwest. Lengthy cattle drives inspired the creation of what we now know as chili. After all, isn’t necessity the mother of invention? Rumor has it, the cowboys would plant the herbs, peppers, and onions used in the stew when headed in one direction, then harvest their plantings on their return trip. With chopped beef and a hot fire, chili was invented!
Vegetarian Potato Salad - All American Recipes for Independence Day –

All-American Menu for July Fourth

Celebrating America's Independence Day is one of those occasions that creates fun memories and brings people together for a relaxed, enthusiastic, and fun party. If you're craving a bit of classic American cuisine this July 4th, here are recipes to help you in the kitchen: Sean's Blue Cheese Burgers, Julie's Potato Salad, Tomato Corn Salad, American Apple Pie (for cooks with helpers), and Chocolate Ice Box Pie (for cooks short on time/help).
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The Great Dinner Caper

Life is all about stopping to smell the flowers, right? What about taking time to stop and eat the flowers? This week, you can give it a chance by cooking with capers. These small flower buds come from a Mediterranean shrub and have been a staple in regional cuisine for thousands of years. These shrubs can also be found in parts of Africa, Asia, Italy, southern France, Spain, Turkey, Greece, and Morocco. Buds vary in size from delicate small ones (nonpareils) to large ones (not to be confused with caperberries which usually have seeds and a stem). While closed, the caper shrub’s flower bud is hand picked then pickled to create the tangy flavors that are synonymous with the capers available jarred in grocery markets. They are packed in salt or brine to preserve the buds, making them a bit salty and deliciously tart. Customize your capers with Julia Child’s wise recommendation to replace half of the jar’s brine marinade with vermouth. This is also possible to add a little punch to green olives destined to be in martinis. Capers are an international affair. Their pickled nature makes them easy to transport worldwide so countries from the Mediterranean to the Arctic to the Panama Canal may incorporate capers into their cuisine. This week, travel to Europe by enjoying Frikadeller Patties. A few countries have variations of this recipe, using different meats and shapes to make it their own. For decades, my family has enjoyed this light and delicious European burger of sorts. Pasta Puttanesca bring Italy to your table as the sweet scents of the sauce waft through the air. Surprisingly simple, the vegetarian sauce holds up to variations and reheating. Travel the world without leaving your kitchen with the charm of capers in international cuisine.
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For the Man Who Brings Home the Bacon

What do you get for the man who has everything? Food, of course! This Father’s Day, you can spoil your favorite dad with delicious dishes featuring bacon. It has a reputation as a family food. Something you cook up for a breakfast at home or to top a burger in a greasy spoon spot. But really bacon can also be refined. It has a secret life in refined social circles as a delicate way to add a meaty flavor without the density of chops or ground meat. Naturally, dad will have to taste test all the delicious dishes made in his honor, but don’t let him help with the clean up. For a bit of surf n’ turf this weekend, make Shrimp in a Blanket. This dish is an excellent starter for a special meal or ideal for cocktail parties. There is such a thing as summer comfort food, you can find it in a bite of the Bacon Zucchini Bake. It goes well with rice on the side and a grilled meat or fish as the main meal feature. Both that and the Pomme de Terre Gratinée are ideal for pot luck dinners. The Gratinée is a favorite family dish that, in a pinch, can also be made with leftover ham. All three of these recipes can be made with turkey, beef, pork, veal, or meatless bacon. Each will bring its own distinctive flavor to the dish and cater to your dietary preferences.