My cookbook

Очень вкусно! Замарионовала барамунди оставив при комнатной температуре минут на 15. После чего запекала (roasted) минут 7 при 425 Ф.


In a small mixing bowl, combine the olive oil, salt, cayenne pepper, lemon juice, garlic, shallots, cumin, and about 3/4 of the cilantro (reserve the remaining cilantro for garnish).
Step 2

Place the fish in a large glass or ceramic dish. Rub your fingers over the fish to check for and remove any bones, and pour the marinade over the fish. Make sure the fish is evenly coated on both sides and marinate for approximately 1 hour in the refrigerator, turning once, (being careful not to marinate for too long so the lemon juice won't cook the fish).
Step 3

Brush a grill or broiler pan with vegetable oil and heat it to high heat. Grill the fish fillets for 4 to 5 minutes on each side, until done to your liking. Garnish with the remaining cilantro and the lemon wedges.

Источник: https://www.recipezazz.com/recipe/cuban-spicy-grilled-fish-fillets-32647

Быстро, просто, вкусно. Я делала с цукини, колбасой и готовой фасолью из банки, но с зеленой фасолью или болгарским перцем будет лучше. Так же колбасу можно заменить на любую птицу, мясо или бекон.

1 pound dried black beans
6 cups water
1 bay leaf
2 large green bell peppers, diced
2 large Spanish onions, diced
6 cloves of garlic, minced
1/4 cup extra-virgin olive oil
2 dry Spanish chorizo sausages, diced
4 cups parboiled long-grain white rice
1 tablespoon cumin
1 tablespoon adobo all-purpose seasoning
1 bunch fresh cilantro, chopped
Salt, to taste

Pick through one pound of dried black beans. Throw away all pebbles that may have made their way into the bag; they’ll be white or gray in color and likely smaller than the beans. Rinse the beans in a strainer under running water, running your hand through them to ensure all beans get washed.
To soak the beans: Add the beans to a medium-size pot filled with the water (there should be about 1 inch of extra water covering the beans) and bring to a boil. Cover and turn off the flame. Let them soak overnight.
The next day, bring the pot back up to a boil. Then turn the heat down to medium. Add the bay leaf and cover the pot.
Meanwhile, in a large stock pot set over medium heat, sauté the bell peppers, onions, and garlic cloves in the olive oil. Once they start to soften and become translucent, add the chorizo.
When the chorizo is a bit browned, add in the uncooked rice and stir thoroughly. (Be sure to add the rice before the vegetables are totally browned.)
When the uncooked rice is fully coated in the oil and combined with the other ingredients, add the cumin and adobo. Stir to combine, then turn off the heat and let the mixture sit until the beans are ready to be added to the pot.
Once the beans are chewable but not mushy, about 60 to 90 minutes, turn off the heat. Let them sit, covered, in their broth for about 3 to 5 minutes.
Once the beans have partially cooled, remove the bay leaf. Then, drain the beans, taking care to reserve 4 to 6 cups of the boiling liquid (aka bean broth). Add that broth to the larger stock pot with the rice. Turn the heat back on to high, and stir thoroughly. Note: The amount of broth can vary; if there are less than 6 cups of broth, substitute the remainder with water to keep the ratio of 1 ½ cups of liquid to each cup of rice.
Promptly stir the beans into the rice so they don’t dry without the broth. Stir until the mixture reaches a light boil. Cover, bring the heat down as low as possible, and let simmer.
After roughly 20 minutes, uncover the beans and rice. Stir with a long fork, doing your best not to break the beans. Be sure to reach the bottom of the pot with the fork so the rice doesn’t stick and burn.
After stirring, cover the pot again for about 5 minutes and let cook on low heat. At that point, the rice has likely soaked up most of the broth, so the congrí should be rather dry. If you prefer your rice and beans on the wetter side, cover the pot for 2 to 3 minutes instead.
Turn off the heat, and add the cilantro and salt to taste. Give it one final stir before serving warm.

Источник: https://food52.com/recipes/83081-congri-cuban-black-beans-and-rice

Очень вкусно и со свининиой и на завтрак с яишницей и как самостоятельное блюдо с любой сальсой.

Ingredients

4 cloves garlic, peeled
3 teaspoons salt
1/4 pound bacon (about 6 strips), chopped
2 tablespoons olive oil
1 onion, finely chopped (about 1 cup)
1 green pepper, seeded and finely chopped (about 3/4 cup)
1 bay leaf
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1 1/2 cups long-grain white rice
2 (15 1/2-ounce) cans black beans, not drained
1 3/4 cups water
1 tablespoon red wine vinegar

Preparation

Mash the garlic and render the bacon fat
Put the garlic on a cutting board and sprinkle 1 teaspoon of salt over the cloves, let it sit for a few minutes, and mince it into a paste with a knife. Set aside.
Place the bacon and olive oil in a large pot and set it over medium-high heat. Sauté the bacon until it renders its fat and turns a golden brown color, about 6 minutes. Move the bacon around as it's cooking to prevent it from sticking to the bottom of the pot.
Sauté the vegetables and rice
Add the onion, green pepper, and garlic paste to the bacon and sauté until the vegetables are limp and translucent, about 5 minutes. Add the remaining 2 teaspoons of salt, the bay leaf, cumin, oregano, and rice and stir for 1 minute until well mixed and all the rice is coated in oil.
Add the beans, simmer, and serve
Add the beans and their liquid, along with the water and vinegar, to the pot. Cover and bring to a boil, then reduce to a simmer. Cook for 35 to 40 minutes, or until all the water has been absorbed by the rice. Allow the covered pot to sit off the heat for 5 minutes. Fluff the rice with a fork and serve.

Cooking notes
Ingredients
Canned black beans
If you do not want to use the liquid from the canned black beans, just add an extra 1/2 cup of water with the drained and rinsed black beans. Technique
Cooking the rice
Rice requires a specific amount of liquid to cook properly. Because onions and green peppers can contribute a considerable amount of liquid to a recipe, a volume measure for each is given. While the measurements are approximate, making sure the chopped vegetables are close to these amounts will ensure that the rice cooks properly. Advance preparation
You can prepare the recipe in its entirety the night before with very little effect on the taste and texture of the dish. However, you will want to warm the dish before serving. This can be done in the microwave or on the stovetop. Just sprinkle about 1/4 cup of water over the rice to make sure it does not dry out when reheated.

Источник: https://www.epicurious.com/recipes/food/views/rice-cooked-in-black-beans-em-moros-y-cristianos-em-364829

Этот суп мне навеял рецепт Милы: http://mila-milla.livejournal.com/17991.html. Правда, он у нее мексиканский, называется Sopa de Lima (суп с лаймом), но мне он напомнил кубинский суп с банановыми чипсами, который мы с мужем всегда заказываем в ресторане. Я его захотела повторить и у меня получилось. Если у вас есть возможность купить чипсы из бананов (plantains), то обязательно попробуйте. Он не дорогой, не считая чипсов, все ингредиенты всем должны быть доступны, делается быстро и просто.



Курица для куриного бульона (у меня две лапки с бедрышками)
2 большие луковицы
1 баночка мелко порезанных помидоров (400 гр)
3 большие дольки чеснока, очищенные и пропущенные через пресс
1 лайм
соль, перец, орегано (или любую другую травку)
банановые чипсы

Отвариваем куриный бульон. Солим, перчим. Когда бульон готов, достаем из него курицу, даем ей остыть, удаляем кожу, снимаем с костей и режем на мелкие кусочки. Лук мелко режем и обжариваем на растительном масле вместе с томатами, орегано и чесноком. После того, как лук стал мягким и прозрачным, добавляем его в бульон. Даем немного повариться и пюрируем погружным блендером. Добавляем сок лайма и курицу. Сервируем с банановыми чипсами.
Очень рекомендую!