Cuban Style Salt Cured Beef With Crispy Plantain Chips Food

CUBAN VIA MIAMI FEAST: MASHED PLANTAINS WITH OH, BABY! GARLIC-TOMATO SHRIMP ON TOP, GRILLED FLANK STEAK WITH LIME AND ONIONS, QUICK RICE WITH BLACK BEANS

Steps:

• Heat a medium pot over medium heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and half of the finely chopped onion. Saute 3 minutes, then season with 2 teaspoons cumin, eyeball the measurement in the palm of your hand, and the thyme leaves. Pour in 2 1/2 cups of chicken stock and raise heat to bring to a boil. Add rice and lower heat to simmer when boil resumes. Cover pot tightly. After 12 minutes, stir in black beans and replace cover. Cook another 6 to 7 minutes. Turn off rice and beans, season with salt and stir to combine then let stand until ready to serve. While rice cooks, make plantains with shrimp and the meat.
• Preheat a grill pan over high heat. The meat can also be prepared in a hot, large cast iron or nonstick skillet if you do not have a grill pan.
• Place flank steak in a shallow dish and drizzle with extra-virgin olive oil to coat ¿ about 2 tablespoons. Mix grill seasoning with 1 tablespoon cumin, eyeball the measurement in your palm. Add the zest of 1 lime to the grill seasoning and cumin. Rub the mixture over the steak evenly. Wash up and cut lime into wedges and reserve. Place the steak on hot grill or in hot pan and cook 4 to 5 minutes, turn and cook 3 minutes longer. Remove from heat and let juices redistribute 5 minutes.
• Slit the skins of the plantains from end to end to vent them for microwave cooking. Wrap them each in wax paper, twisting up paper at ends. Microwave the plantains 4 to 5 minutes together or 90 seconds each individually on high.
• While plantains and steak cook, place a medium nonstick skillet on the heat over a high flame. Add 2 tablespoons extra-virgin olive oil and the sliced onions. Sear the onions up and heat through, but leave a bite to them. Place on a platter and cover with foil to reserve heat. Return pan to stove and reduce heat to between medium high and medium. Add 2 tablespoons extra, 2 turns of the pan, and the remaining finely chopped onion, the bell pepper, garlic and shrimp. Season with salt and pepper and add the zest of 1 lemon. Cook until shrimp are firm and peppers begin to soften, 4 minutes or so. Add the juice of 1/2 lemon, the tomato sauce and parsley. Turn off heat.
• Peel and mash the steaming hot plantains with remaining 1/2 cup chicken stock and a drizzle of extra-virgin olive oil. Season the plantains with salt and pile on platter or dinner plates then top with garlicky shrimp and tomatoes. Very thinly slice the cooked steak on an angle, working against the grain. Squeeze lime juice over the meat and arrange over the cooked sliced onions on serving platter. Fluff up rice and black beans a bit, transfer them to a bowl and pass at table.

CUBAN SANDWICH WITH PLANTAIN CHIPS

Steps:

• For the sandwich: Preheat the oven to 350 degrees F. Have the pork at room temperature. Season it with salt and pepper. Put the roast into a baking pan and roast until the internal temperature reaches 150 degrees F, 40 to 45 minutes. Cover the pork with foil and let it rest for 15 minutes. If not using right away, the roast can be wrapped and refrigerated for up to 2 days. When you are ready to make the sandwich, thinly slice about three-quarters of the pork roast (reserve the remaining one-quarter for Round 2 Recipe Black Bean and Pork Stew).
• Heat a grill pan over medium heat. Spread a thin layer of mustard on both sides of the bread pieces. Place 2 slices ham on the bottom half of each. Top with the sliced pork roast, then the pickles, and then the Swiss cheese. Place the top half of the baguette on top. Brush the grill with canola oil and place the sandwiches, cheese side down, onto the grill. Set a baking sheet on top of the sandwich and weigh it down with a heavy skillet or pot. Cook until the bottom is crisp and the cheese is starting to melt, 4 to 5 minutes. Flip the sandwich over, replace the baking sheet and weight, and cook another 3 to 4 minutes.
• For the plantain chips: In a 2-inch deep cast iron skillet, heat the oil to 350 degrees F.
• Peel the plantains by slicing off about 1-inch from the top and bottom of each. With a paring knife, make a slice on each side the length of the plantain, making sure to go just deep enough to cut through the skin but not cut into the flesh. Peel the skin off to expose the flesh. If you have trouble peeling the skin then cut it off in strips with the knife. Cut each plantain in half and, using the slicing side of a box grater, slice the halves into thin chips.
• Cook the plantain slices in batches until they crispy, 3 to 4 minutes. Drain on brown paper or paper towels and season with salt.

FRIED PLANTAIN CHIPS

Steps:

• In a small bowl, stir together the garam masala, smoked paprika, salt and pepper and set aside.
• Using a mandoline or a sharp knife, slice the plantains into very thin slices, about 1/8-inch thickness.
• Pour the oil into a large, heavy bottomed pot and heat it to 350 degrees F. The oil level should come one-third of the way up the sides of the pot. If there is too much oil, it will overflow when the chips are added. Alternatively, use a deep-fryer.
• Fry the plantain slices in batches in the hot oil until crispy and golden, 2 to 3 minutes. Stir them a bit while they fry to prevent them from sticking together. Remove the plantains and drain on a paper towel-lined baking sheet. Sprinkle with the spice mixture and serve.
• Alternatively, the plantain chips can be cooled and stored in an airtight container for up to 10 days.

CEVICHE (SHRIMP AND GROUPER) WITH SERRANO CHILES, MANGO, SMOKED TOMATOES, CRISPY PLANTAIN CHIPS

Steps:

• Place the grouper and shrimp in a large bowl. Toss with the lime and orange juice and let stand for 30 minutes. Strain the grouper and shrimp and place in a separate bowl.
• Add the Cold-Smoked Grape Tomatoes, cilantro, onions, chiles, mango, salt and pepper and toss gently to combine. Drizzle with the olive oil and toss.
• Place the ceviche on a serving platter or on individual plates. Drizzle with a bit more olive oil. Garnish with Pickled Red Onions, lime zest and plantain chips.
• Put a handful of hot coals in the bottom of a smoker. Scatter the hickory chips over the top. Put a try of ice on the bottom grate. Put the cooking grate above the ice tray. When the temperature of the smoker reaches 100 degrees F, toss the tomatoes with the canola oil and sprinkle with salt and pepper. Place the tomatoes on the top grate. Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending on how smoky you want them.
• Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.