Don’t Call It A Crocodile

Not even an international embargo for 51 years can deter Grub Club from casting their culinary net onto the colorful island of Cuba!   A variety of unique dishes delightfully countered the unappetizing thoughts of Castro, cigars and the missile crisis, but none more so than the Cajun-inspired alligator, a time-honored tradition for Cubans everywhere. For this, we thank you Adam.  Lara, Kevin and Bekah also joined the fun!

Vegan Black Bean Soup, provided by Hobbs

While most Cuban black bean soups call for cubed ham or a ham bone (gross), I personally really dislike ham.  So, I improvised for a recipe I thought we could all use in our daily lives that is tasty!

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, chopped
• 2 tablespoons chili powder – I added a little more for spice
• 1 tablespoon ground cumin
• 1 pinch black pepper
• 4 cups vegetable broth
• 4 (15 ounce) cans black beans
• 1 (15 ounce) can whole kernel corn
• 1 (14.5 ounce) can crushed tomatoes
• Sliced Avocado
• Sliced Mango

Directions

1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil. Tip: don’t leave the recipe too close to the stove…paper is flammable.
2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
3. Garnish each bowl with one-two slices of avocado and one mango slice.
4. Serve while wearing a fedora and smoking a Cuban Cigar! 

Alligator Filet, provided by Adam

Purchase at this market and tell them that Adam sent you!

http://www.mardigrascafesandiego.com/san-diego-ca-cajun-food-market.htm

Cuban Corn, provided by Bitsoff

• 4 ears of corn in the husk
• 1/4 cup mayonnaise
• 1/8 teaspoon cayenne, or to taste; Chipotle would be an amazing substitute
• 3/4 cup shredded Cotijas cheese
• Lime Juice

Directions:

Prepare grill (i.e. Learn how to turn it on by yourself!)

Soak corn in husks in cold water and bourbon 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals (if you have glowing coals!) until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.

While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. You can serve with lime wedges, but I squeezed the lime juice directly onto the mayo and cayenne. Using the small teardrop-shaped holes on a four-sided grater grate cotija.

Brush mayonnaise mixture onto hot corn and sprinkle with cojita.

Spicy Cuban Mojo Chicken with Mango-Avocado Salsa, provided by Young

Ingredients

• 1 teaspoon cumin seed
• 3 cloves garlic, chopped
• 1 fresh red chile pepper, chopped
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 5 teaspoons orange juice
• 5 teaspoons lemon juice
• 2 (8 ounce) boneless, skinless chicken breast halves
• 2 tablespoons olive oil
• 1/2 cup orange juice
• 1 teaspoon lime zest
• 1 teaspoon honey
• 1 teaspoon sweet soy sauce
• 1/4 cup cold, unsalted butter, cut into pieces
• 1/2 cup diced mango
• 1/2 avocado
• chopped fresh cilantro to taste
• chopped fresh parsley to taste

Directions

1. Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.
4. While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.
5. To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.

Rice Pudding (Arroz con Leche), provided by Messey

This Cuban dessert is one of the most popular. Made with rice and milk, usually sprinkled with cinnamon on top.
Serving Size: 4-6

Ingredients

• 4 cups whole milk
• 1 can condensed milk
• 1/2 cup uncooked white rice
• 1 tspn vanilla extract
• 1 cup sugar
• 1/4 tspn salt
• 1 1/2 cups water
• 1 cinnamon stick
• 1 lemon rind
• 1/4 cup raisins
• cinnamon (grounded)

Directions

Pour the water in a pot and add the lemon rind and cinnamon stick and bring to a boil. Add the 1/2 cup of rice and reduce heat. Let the rice simmer until the rice is cooked and has absorbed the water. The rice should be soft. Remove the lemon rind and cinnamon stick. Add 4 cups of milk, 1 can condensed milk, raisins, salt, vanilla extract, and sugar to cooked rice. Simmer over medium low heat for about an hour, stirring frequently so that it doesn't stick to the bottom and burn. As it begins to thicken, stir more frequently so that it doesn't stick to the bottom and burn. Divide into individual serving containers and let cool. Refrigerate and serve sprinkled with cinnamon. Enjoy!