Tia Marias Corner - BOLICHE ESTILO CUBANO

BOLICHE ESTILO CUBANO

1 boliche cortado a la mitad

1 chorizo español cortado en tiras

4 tiras largas de tocino sin pellejo

Aceite de oliva

Sal y pimienta

1 cebolla grande

1 ají verde

1 ají rojo

4 dientes de ajo

Hoja de laurel

Tomillo y orégano

Comino

1 botella de vino tinto

Caldo de pollo

Pasta de tomate

Aceituna

Vino de Jerez (vino seco)

Mechar los pedazos de boliche con el chorizo y el tocino.

Untar el boliche con aceite de oliva y ponerle sal y pimienta. Cubrir y refrigerar por 24 horas.

En una cazuela lo suficientemente grande, poner un poco de aceite de oliva y dorar el boliche completamente.

Añadir la cebolla, el ají y el ajo picados. Cuando la cebolla este suave, añadir la hoja de laurel, tomillo, orégano y comino. Rehogar por unos minutos. Añadir el vino y dejar que hierva. Si necesita más líquido agregarle caldo de pollo. Cuando esté hirviendo, agregar sal y pimienta si es necesario,tapar y bajar la candela. Cocinar hasta que el boliche este suave cuando se pincha con un tenedor (de hora a hora y media). 

Sacar el boliche y rebanarlo el lascas de 1 pulgada de ancho.

Pasar la salsa por un procesador de alimentos o por la batidora.

Poner la salsa de nuevo en el caldero en fuego alto. Agregar las rebanadas de boliche, 1 cucharada de pasta de tomate, un vasito de vino seco y aceitunas aliñadas. Bajar el fuego a mediano, tapar y cocinar por unos 20 minutos más. Si la salsa está muy clara. Cocinar a fuego alto hasta  que espese. Si la salsa está muy  espesa, agregar un poco de caldo.

Tia Marias Corner - Braised Pot Roast Recipe

BRAISED POT ROAST

1 3# CHUCK ROAST

1 CHOIPPED ONION

1 CHOPPED MEDIUM GREEN PEPPER

3 MINCED CLOVES OF GARLIC

2 CHOPPED CARROTS

2 CHOPPED CELERY STALKS

2 BAY LEAVES

1 TBSP FRESH THYME

1 TBSP FRESH ROSEMARY

1 CUP WHITE WINE

Chicken or beef broth

¾ CUP RED WINE

½ CUP SHERRY WINE

1 TBSP TOMATO SAUCE

SALT AND PEPPER

Rub the roast with olive oil all over and sprinkle with salt and pepper. Cover and marinate in the refrigerator for 3 hours or overnight.

In a heavy Dutch oven, heat ¼ cup olive oil. Add the roast and brown on all sides. Do not turn it until the side being browned is brown.

Add the onion, green pepper, garlic, carrots, celery, bay leaves, thyme and rosemary and cook until the onions are translucent. Add the white wine and cook for a couple of minutes. Add broth and red wine to cover the roast. Bring to a boil. Lower heat to medium and cook for about 1 ½ hours. Check to see if roast is tender. If not, keep cooking for another ½ hour or more.

When the roast is tender, remove from pot and strain the sauce through a food mill or liquefy in a blender. Put the sauce back in the pot and add the meat. Taste for salt and pepper. Add ½ cup of sherry wine and 2 Tbsp's of tomato paste. Stir the sauce and simmer for 15 more minutes or until the meat has the desired tenderness and the sauce has thickened to taste.

Lomo de Cerdo Relleno de Frutas Secas - Recipe

LOMO DE CERDO RELLENO DE FRUTAS SECAS  (Pork Loin with Dried Fruits Stuffing)

• 1 pork loin (3 or 4 pounds)
• 6 slices jamon Serrano or prosciutto
• 1 cup dried apples
• 1 cup dried plums
• 1 cup dried apricots
• 1 onion sliced
• 1 green pepper sliced
• 4 cloves garlic finely diced
• 3 bay leaves
• 1 pinch of pepper flakes
• 2 apples peeled and sliced
• 1 tablespoon brown sugar
• Bouquet garnie(fresh rosemary, thyme, oregano and bay leaves tied in a bundle)
• Olive oil
• 2 cups white wine
• 3 cups apple cider
• Salt and pepper

Butterfly loin and pound until it is about 1 inch thick. Add salt and pepper.

Place all the fruits in one cup of apple cider and 2 tablespoons of vinegar. Cook over medium heat until the fruits are reconstituted and all liquid is absorbed. Grind all the fruit in the food processor with some olive oil to form a thick paste.

Cover the loin with the slices of Serrano ham and spread the fruit paste over the whole surface, leaving about a 1-inch margin.

Fold like a jelly roll and tie securely.

In a big pan, heat some olive oil and brown the loin on all sides.

Add the onion, green pepper, garlic, pepper flakes, bay leaves, apples, sugar and bouquet garnie. Cook for about 10 minutes until the onions are transparent.

Add the wine and the rest of the apple cider. There should be enough liquid to cover the loin. If more liquid is needed add water.

Add salt and pepper.

Bring to a boil. Lower heat to medium low and cover. Cook for about 1 to 1 and a half hour until the meat is tender.

Remove meat from sauce, cover with aluminum foil and let rest.

Meanwhile, strain the sauce. Return the sauce to the pan. Turn heat to high. Add 3 tablespoons of butter and stir the sauce for about 2 minutes. Turn off.

Slice the meat and return to the pan, carefully folding into the sauce.

May be prepared ahead of time and heated in the oven.


Note: It goes really well with roasted butternut squash and fried broccolini.