Semper Paratus et Coctus
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