Carne Fiambre Cuban Meat Roll Food

CARNE FRIA AL ESTILO DE CUBA - (COLD MEATLOAF CUBAN STYLE)

Steps:

• Preheat oven to 300ºF.
• Mix all ingredients well by hand except for breading ingredients.
• Divide into 3-4 portions and roll each into a cylinder or log about 1-1/2"-2" in circumference.
• Place in plastic wrap; shape into logs and refrigerate for about 2 hours, until the meat is firm to the touch.
• First, roll the logs in beaten egg and then in Italian seasoned breadcrumbs or cracker meal or dry bread crumbs.
• Roll each log separately and wrap in foil making sure the seams are well sealed.
• Place on an ungreased baking sheet.
• Bake for an hour.
• Remove from oven DO NOT open foil.
• Allow to cool until it reaches room temperature.
• Refrigerate for 8 hours or overnight.
• Cut into thin slices and serve cold with toasted pita chips, Carr's water biscuits, or Parmesan rosemary crisps.
• As a nice topping, you can use a slice of hard boiled egg and a strip of red pimento on top.

CUBAN STEAK (BISTEC ENCEBOLLADO)

Steps:

• Using a meat mallet, place the steaks between two pieces of wax paper and pound out to a thickness of 1/4 inch.
• Heat a small amount of oil in a frying pan at low heat. Sauté onions briefly! They should still be slighty crisp. Remove onions.
• Sprinkle each steak with Adobo seasoning and black pepper and rub into steaks. Sauté the garlic for one minute in a small amount of olive oil, . Add steaks and sauté to desired doneness in olive oil(or you could grill your steaks). Remove steaks. Deglaze the pan by adding the lime juice and continuing to heat, stirring constantly. Cook long enough to reduce (thicken) somewhat.
• Cover each steak with the fried onions. Pour sauce over steaks and sprinkle with chopped cilantro.

FIAMBRE

Steps:

• Two days before:.
• Boil the following vegetables, in groups, until just cooked. They should still be very firm.
• Group 1 is beets.
• Group 2 is carrots and green beans.
• Group 3 is cauliflower, cabbage, onions, and brussel sprouts.
• Group 4 is peas, fava beans, garbanzos, and corn.
• Group 5 is picayas. (Change the water at least twice during cooking.).
• Group 6 is red beans.
• Group 7 is white beans.
• Boil the chicken with parsley and yerba buena until tender. Chill and skim to remove fat.
• Place the broth in a blender with vinegar, olive oil, mustard, salt and pepper to taste, Worcestershire, bay leaves, thyme, oregano, nutmeg, capers, and two boiled eggs, Liquefy and return to boiler to simmer. Refrigerate overnight.
• One day before:.
• Boil in water the red, black, and yellow chorizo, along with the butifarras.
• In a large container, combine chorizo, chicken meat, salchicha, ham mortadella spicy salami, and salchichón. If desired, add shrimp, sardines, mackerel, and salmon.
• Then add the vegetables, and pour over the chicken broth mixture.
• Cover and allow to stand overnight in the refrigerator.
• The day of:.
• Prepare each serving plate by covering it with the lettuce leaves. Then add the vegetables and meats, and decorate with pimientos, sliced cheese, asparagus, baby corn, radishes, olives, and boiled eggs. Sprinkle with Parmesan.

AUTHENTIC CUBAN ROLLS

Steps:

• MANUAL METHOD: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth.
• MIXER METHOD: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.
• BREAD MACHINE METHOD: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough. Allow the machine to complete its cycle.
• Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Place the loaves on a parchment-lined or lightly greased baking sheet.
• Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf. Preheat the oven to 375°F while the loaves are rising. Bake the bread for about 30 minutes, or until it's golden brown. Remove it from the oven, and cool it on a rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen. Yield: 6 sandwich loaves.

CARNE FIAMBRE (CUBAN MEAT ROLL)

Steps:

• Mix pork, ham, eggs, bread crumbs, nutmeg, and pepper together in a bowl. Roll into a cylinder that is about 2 inches in diameter.
• Wrap cylinder in wax paper or cheesecloth and tie with string.
• Boil enough salted water in a pot to cover meat roll; add meat and cook at a steady boil until pork is no longer pink, about 1 hour. Remove meat from heat and let cool, about 20 minutes. Wrap in plastic wrap and refrigerate until chilled, about 2 hours. Slice thin.