Cuban Smoked Sausage With Chickpeas Food

CUBAN SMOKED SAUSAGE WITH CHICKPEAS

Steps:

• Slice sausage lengthwise, then cut into 1/4-inch slices.
• Heat oil in a large pot over medium-high heat. Brown sausage about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry. Season with oregano, red pepper flakes, black pepper, garlic powder, and adobo seasoning. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).

SMOKED CUBAN (CUBANO) PORK

Steps:

• 1. Gather your ingredients
• 2. Add all the marinade ingredients to a large bowl and stir until completely dissolved.
• 3. Use a sharp knife to cut a crosshatch pattern into the fat cap, and the bottom of the pork.
• 4. Chef's Note: This will help the marinade to penetrate into the pork.
• 5. Add the pork and the marinade to a large Ziploc bag, or non-reactive bowl.
• 6. Chef's Note: Because of the size of these pork butts, I'm using turkey-basting bags that I got from Williams-Sonoma.
• 7. Place in the fridge for 12, and up to 24 hours.
• 8. Chef's Note: If you're like me, and you like to peek into the fridge every now and then... Well, while you're in there, give the bag a big old squeeze or two.
• 9. Chef's Tip: Ziploc bags have been known to spring a leak. To keep this from becoming a problem, place the bag in a bowl, or on a large plate.
• 10. After 24 hours remove the pork from the marinade, and save about two cups.
• 11. Place the marinade into a small saucepan, and allow it to simmer for about 20 minutes, then remove and reserve.
• 12. Preheat your smoker to 225f (107c).
• 13. Thoroughly coat the pork with the dry rub... Rub it in good.
• 14. Chef's Note: My dry rub consists of equal amounts of black pepper, cumin, paprika, onion powder, salt, and then a pinch or two of cayenne pepper.
• 15. Add the pork butt to the smoker, along with two bricks.
• 16. Chef's Note: The bricks are optional, but I'll explain that later.
• 17. Allow the pork butt to smoke until reaching an internal temperature of 200f (94c).
• 18. Chef's Note: Once an hour, for the first 6 hours, open the smoker, and mop the pork butt with the reserved marinade.
• 19. Chef's Note: Depending on your cut of meat, it could take 12 hours to reach the magic number. But don't hasten the process by raising the heat... have patience.
• 20. Optional Step: Remove the pork butt from the smoker, wrap in foil, then place into a beverage cooler, and place some tea towels around it, plus the two hot bricks. Let it sit for two hours. What this does is finish up the melting of the collagen, and makes this pork melt in your mouth.
• 21. Chef's Tip: I made my own box out of Styrofoam, but a typical Coleman cooler will work just fine.
• 22. Remove from the cooler, and shred. If the meat is a bit dry, add a small amount of the reserved marinade.
• 23. Chef's Note: I tried several ways to cut the meat for a Cubano sandwich; however, shredded is the way to go.
• 24. There you go... the perfect Cuban smoked pork. Keep the faith, and keep cooking.

CUBAN SMOKED SAUSAGE WITH CHICKPEAS

Steps:

• Slice sausage lengthwise, then cut into 1/4-inch slices.
• Heat oil in a large pot over medium-high heat. Brown sausage about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry. Season with oregano, red pepper flakes, black pepper, garlic powder, and adobo seasoning. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).

SAUSAGE & CHICKPEA SKILLET

Steps:

• In a large skillet, cook sausage until no longer pink; drain. Remove and keep warm. In the same skillet, saute the onion, green pepper, celery, carrot and garlic in olive oil for until vegetables are tender, 3-4 minutes. Stir in the tomatoes, chickpeas, tomato paste, sugar, Italian seasoning, pepper flakes and sausage. , Bring to a boil. Reduce heat; simmer, uncovered until heated through, 4-6 minutes.

CUBAN SMOKED SAUSAGE WITH CHICKPEAS

Steps:

• Slice sausage lengthwise, then cut into 1/4-inch slices.
• Heat oil in a large pot over medium-high heat. Brown sausage about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry. Season with oregano, red pepper flakes, black pepper, garlic powder, and adobo seasoning. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)

Steps:

• Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
• Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.

CUBAN SMOKED SAUSAGE WITH CHICKPEAS

Steps:

• Slice sausage lengthwise, then cut into 1/4-inch slices.
• Heat oil in a large pot over medium-high heat. Brown sausage about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry. Season with oregano, red pepper flakes, black pepper, garlic powder, and adobo seasoning. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).