Month: November 2018

Prosciutto and Thyme Brussels Sprouts

Ingredients: 1 small onion, quartered and sliced 6 oz cubed prosciutto 3 cloves garlic, minced 1 1/2 lb small Brussels sprouts, halved 1/3 cup water or stock 3-4 sprigs’ worth of thyme salt freshly ground black pepper Directions: In a medium skillet, saute the prosciutto, onions, and garlic.  Add the […]

Prosciutto and Thyme Brussels Sprouts

Ingredients: 1 small onion, quartered and sliced6 oz cubed prosciutto3 cloves garlic, minced1 1/2 lb small Brussels sprouts, halved1/3 cup water or stock3-4 sprigs’ worth of thymesaltfreshly ground black pepper Directions: In a medium skillet, saute the prosciutto, onions, and garlic.  Add the sprouts and saute until starting to brown. […]

Cuban Inspired Cranberry Sauce

Ingredients: 2 cups cranberries 1/4 cup homemade vanilla infused rum 1/4 cup sour orange juice 1 cup light brown sugar 1 cinnamon stick Directions: Simmer in a small pot until the cranberries pop and the mixture thickens, stirring occasionally. Remove cinnamon stick. Serve hot, cold or at room temperature. It […]

Sweet Potato Pie Empanadas

Ingredients: for the dough: 3 cups flour 3/4 cup butter 1/4 to 1/2 cup cold water tablespoon sugar pinch salt for the filling: 2 1/2 cups mashed sweet potatoes (cooled, can be made ahead of time) 2 eggs 1/4 cup (homemade) vanilla bean infused rum (or 1 tablespoon vanilla) 1/2 […]

Moros y Cristianos (Cuban-style Rice and Beans)

Ingredients: 1 white onion, diced 2 cubanelle peppers, diced 4-5 cloves garlic, minced 2 oz can tomato paste 2-15 oz cans black beans (do not drain!) 1 teaspoon oregano 1/2 teaspoon cumin 2 bay leaves 2 tablespoons red wine vinegar salt freshly ground black pepper 2 1/2 cups cooked white […]