makes about 4 servings

4 poblano chiles, peeled and seeded
1 medium onion, cut in halves
1 pound center loin roast, cut in strips
1 clove garlic, finely chopped
2 tablespoons vegetable oil
2 tablespoons tomato paste
1 tablespoons red wine vinegar
1/4 teaspoon salt
½ pound tomatoes, finely chopped

If you are using dried poblanos, toasting them lightly will make them easy to peel. Place them on a hot ungreased skillet or girdle. If this is your first time doing this, it is much better to err on the side of under toasting. If they are over-cooked they will become bitter, and not much can be done to save the taste. They may puff up when toasting, that’s normal so don’t be alarmed.

Cut chiles and onion halves into small strips. Cook pork, chiles, onion and garlic in oil in a skillet over medium heat, stirring occasionally, until pork is no longer pink, about 12 minutes. Stir in tomato paste, vinegar, salt and tomatoes. Cook until hot. Serve with tortillas, guacamole and sour cream.

5 eggs, beaten
1 14 ounce can sweetened condensed milk
1 cup of milk
1 teaspoon vanilla (can use up to 1 tablespoon)
½ cup of sugar
1 tablespoon water

In a small saucepan heat the sugar and water over low heat. Stir constantly, preferably with a wooden spoon until the sugar melts and just begins to turn a light caramel color. Immediately pour into a 1 quart mold. You may want to oil the mold ahead of time. Soufflé molds work well but I have also made this in an oven proof enameled covered iron saucepan.

Blend all the remaining ingredients. Pour this mixture into the pan that contains the sugar mixture. Cover tightly with aluminum foil. Place in a water bath and bake in an oven preheated to 350 degrees. Bake for about 1 hour or until the tip of an inserted knife comes out clean. Chill overnight without removing the cover. Invert and serve.

This sandwich is usually made using Cuban bread. If you can’t find it, substitute any crusty bread such as French or Italian. It is also usually pressed in a sandwich iron. If you don’t have one, use a skillet as described.

1/2 loaf of bread
butter
mustard
mayonnaise
2 slices of turkey breast
2 slices of roast pork
1 slice of ham
1 slice of Swiss cheese
aluminum foil

Split the loaf and spread with mustard and mayonnaise. Layer the remaining ingredients and top with the other half of the bread. Lightly butter the OUTSIDE of the bread and wrap the sandwich in aluminum foil. Place on a skillet over low heat. Squish it with a heavier skillet on top of the wrapped sandwich and keep it there for a minute or two. Flip over and repeat for another minute or two. Unwrap and eat.

In a large casserole or stock pot with cover, sauté the garlic and onion in olive oil for about 5 minutes. Add the lamb and remaining ingredients. Cover and simmer until tender about 1 hour 45 minutes.

2 pounds flank steak
2 whole bay leaves
6 black pepper corns
3 tablespoons dry sherry
2 tablespoons olive oil
2 medium yellow onions, sliced
lemon wedges
2 medium green bell peppers, sliced

Seasoning rub
1 teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon onion powder
2 teaspoon salt

Place the steak in a cover pot with just enough water to cover. Add the bay leaves and peppercorns. Simmer covered until tender, about 1 ½ hours. Allow the steak to cool in the liquid, covered. It’s common to place the entire covered pot in the fridge and proceed to frying the next day.

Mix the dry spices.

Cut the meat across the grain into serving size pieces. Pound with a meat mallet until increased in size by 25-50%. Rub each piece with a bit of the dry rub and splash with dry sherry.

Heat the olive oil in a skillet or griddle. Fry each piece of meat until it barely browns. Fry the onions and peppers also. Place all on a plate with the lemon wedges as a garnish.

• 1 cup of chopped okra, fresh or defrosted
• 1 whole chicken cut into 8 pieces (about 3 pounds)
• 2 tbsp of adobe seasoning or a mixture of the following:
• salt or MSG, black pepper, paprika, cumin, coriander
• vegetable oil
• 1 large onion chopped
• 4 cloves of garlic minced
• 1 green bell pepper, chopped
• 1 ½ cups of water
• 2 medium ripe plantains
• 2 medium tomatoes coarsely chopped
• 2 tbsp of lime juice

Season chicken with adobe or the alternative. In a heavy cast iron skillet brown the chicken pieces in hot oil on all sides. Remove the chicken to a plate. In the remaining oil, stir fry the onion, garlic and bell pepper for about 2 or 3 minutes.

Cut the okra in 1 inch size pieces. Cut away the tips and caps if desired. Peel the plantain and cut into 1 inch pieces.

Place the chicken in a deep stewing pot. Add the water and all the other ingredients. Cover and simmer until the chicken is very tender, about 15 minutes

Serve with white rice.

Mix the following ingredients for a simple Cuban style salad.

• Shredded iceberg lettuce
• 2 cups of pineapple chunks
• 1 large avocado, peeled and cut in slices
• 1 small onion, sliced thin
• olive oil
• red wine or cider vinegar
• salt and pepper

1 pound dried black beans
4 cups of water
3 cloves of garlic, peeled and crushed
1 medium onion, peeled and chopped
¼ pound salt pork, chopped
1 pound smoked ham hocks, cut in 1 inch pieces
2 teaspoons paprika
3 teaspoons ground cumin
2 bay leaves
4 cups chicken stock
½ teaspoon chili powder
1 tablespoon vinegar
salt and pepper to taste

Place black beans and water in large stock pot. Cover and boil two minutes. Turn off heat and let stand covered for 1 hour.

Remove the lid and add the rest of the ingredients, except the vinegar, salt and pepper. There should be enough water to just cover the beans, so if necessary add a bit or water. Cover and simmer until the beans are tender, about 2 hours. Take out the hocks and remove the bones. Return the meat to the pot. Add the vinegar, salt and pepper. Simmer long enough to heat the vinegar.

1 medium size rabbit, chopped
1 large onion, chopped fine
2 cloves of garlic, minced
fresh chiles to taste, chopped
1 large tomato, chopped coarsely
oregano, salt and pepper to taste
1 ¾ cup chicken stock
2/3 cup coconut cream
cooking oil

Brown the rabbit in a little oil in a large frying pan. Transfer the rabbit pieces to a large stock pan. Saute the onion, garlic and chiles in the same frying pan. When onion is translucent add to the stock pan with the rabbit. Add the the chicken stock, tomatoes, and dry seasonings to the stock pan and bring to a simmer. Cover and cook gently, until the meat is falling off the bone, about 2 hours or more. Do not boil, rabbit taste bests when gently cooked.

After about two hours the liquid should of been reduced by about half. If this has not occurred. Remove the rabbit pieces and raise the heat. Boil uncovered until the liquid has been reduced by about half.

Once the liquid has been reduced return the rabbit pieces and stir in the coconut cream. Simmer for a few minutes and then serve over white rice.

Serves about 4 as a main dish.

In the olive oil brown the beef with the onion and garlic. Add all the remaining ingredients, except the corn, sherry and pumpkin of course. Simmer for a 1 hour, covered.

Cut the top off the pumpkin and discard. Scoop out the seeds and stringy membrane, and discard them as well. You could toast the pumpkin seeds in the oven for a snack if you like, but they are not used in this recipe.

Brush the inside of the pumpkin with butter and sprinkle lightly with salt and pepper. Stir in the stew, sherry and corn. Bake the stew containing pumpkin at 325F for about an hour, or until the pumpkin is tender.

When serving, scoop out some pumpkin along with the stew.