Semper Paratus et Coctus
Crunchy Baked Fish, Coconut Rice, and Black Bean Sauté w/ buttered Cuban bread!

Fish: I followed the following recipe, but substituted thawed swai fillets and only used 1/2 tsp salt for marinade: http://doubledelish.com/2011/06/23/crunchy-baked-tilapia-with-mango-salsa/

Rice: thanks to @steamykitchen for this amazing recipe: http://steamykitchen.com/114-perfectly-cooked-coconut-rice-without-a-rice-cooker.html

Black bean sauté: thanks to Men’s Health magazine for publishing this fresh and healthy recipe a few years back. I tried it once and have been making it ever since. My changes: adding fresh ground black pepper, a sprinkling of sea salt, and a squeeze of half a lime: http://recipes.menshealth.com/Recipe/corn-and-black-bean-saute.aspx

Crunchy Baked Fish, Coconut Rice, and Black Bean Sauté w/ buttered Cuban bread!

Fish: I followed the following recipe, but substituted thawed swai fillets and only used 1/2 tsp salt for marinade: http://doubledelish.com/2011/06/23/crunchy-baked-tilapia-with-mango-salsa/

Rice: thanks to @steamykitchen for this amazing recipe: http://steamykitchen.com/114-perfectly-cooked-coconut-rice-without-a-rice-cooker.html

Black bean sauté: thanks to Men’s Health magazine for publishing this fresh and healthy recipe a few years back. I tried it once and have been making it ever since. My changes: adding fresh ground black pepper, a sprinkling of sea salt, and a squeeze of half a lime: http://recipes.menshealth.com/Recipe/corn-and-black-bean-saute.aspx

Platanos Maduros…no I did not make those in the pic, but this has to be my most favorite Cuban dish ever. It’s a side dish of cooked, sweet plantains that I could easily eat everyday (despite my waistline’s screaming complaints to the contrary).

Today is moving day—from Charleston, SC to sunny Key West, FL! Henceforth, I may not be likely to post any of my own food creations until we are settled into our new place…til then, celebrate our entry into the land of fresh seafood and Cuban cuisine (KW is only 90 mi from Cuba), by partaking in this amazingly ethereal dish…

http://www.icuban.com/food/platanos_maduros.html

Platanos Maduros…no I did not make those in the pic, but this has to be my most favorite Cuban dish ever. It’s a side dish of cooked, sweet plantains that I could easily eat everyday (despite my waistline’s screaming complaints to the contrary).

Today is moving day—from Charleston, SC to sunny Key West, FL! Henceforth, I may not be likely to post any of my own food creations until we are settled into our new place…til then, celebrate our entry into the land of fresh seafood and Cuban cuisine (KW is only 90 mi from Cuba), by partaking in this amazingly ethereal dish…

http://www.icuban.com/food/platanos_maduros.html

Dinner tonight: Ropa Vieja (slow-cooker-style)!
   I love my slow cooker… Throw it all in the pot, then set it and forget it! It’s amazing how low heat and several hours can intensify flavors and make a dish taste even more complex. Also, Cuban food is something that’s very close to my heart, having grown up in Key West. :)
   Another awesome recipe from Food Network: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-ropa-vieja-recipe/index.html
   With the following changes: I ran out of cumin a couple days ago, so I used a pinch of red pepper flakes and a pinch of oregano; I couldn’t find skirt steak or flank steak at my nearby grocery store, so I used a flat iron cut. It came out very tender and delicious still, but I was a little disappointed because it didn’t shred into the characteristic long strands Ropa Vieja normally has; I was short on time (in other words I forgot I was making this dish today and remembered at around 3 this afternoon) so I cranked it up to “high” for 4 hours instead of “low” for 8 hours; I wanted to add some fiber to the dish so I served it over brown rice instead of Spanish rice or white rice. Still tasted amazing!
   Serve as is, or paired with Cuban black beans & rice http://www.goya.com/english/recipes/Classic-Black-Beans-Rice
   Or some sweet plantains (plátanos maduros…OMG these are my weakness!) http://icuban.com/food/platanos_maduros.html

Dinner tonight: Ropa Vieja (slow-cooker-style)!
I love my slow cooker… Throw it all in the pot, then set it and forget it! It’s amazing how low heat and several hours can intensify flavors and make a dish taste even more complex. Also, Cuban food is something that’s very close to my heart, having grown up in Key West. :)
Another awesome recipe from Food Network: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-ropa-vieja-recipe/index.html
With the following changes: I ran out of cumin a couple days ago, so I used a pinch of red pepper flakes and a pinch of oregano; I couldn’t find skirt steak or flank steak at my nearby grocery store, so I used a flat iron cut. It came out very tender and delicious still, but I was a little disappointed because it didn’t shred into the characteristic long strands Ropa Vieja normally has; I was short on time (in other words I forgot I was making this dish today and remembered at around 3 this afternoon) so I cranked it up to “high” for 4 hours instead of “low” for 8 hours; I wanted to add some fiber to the dish so I served it over brown rice instead of Spanish rice or white rice. Still tasted amazing!
Serve as is, or paired with Cuban black beans & rice http://www.goya.com/english/recipes/Classic-Black-Beans-Rice
Or some sweet plantains (plátanos maduros…OMG these are my weakness!) http://icuban.com/food/platanos_maduros.html