Traditional classico dishes to exciting nuevo Latin foods, _Cuba Cocina! is filled with recipes that incorporate the bold flavors of the Caribbean. You'll recognize favorites like ropa vieja, arroz con pollo, and seviche, and be enticed by the new tastes of dishes like Baby Back Ribs with Guava Sauce, Lobster and Stone Crab Creole, and Fresh Mango Coconut Cake. Don't forget to round out the meal with a tall, icy mojito!

Foreword	p. xi
Introduction	p. 1
Ingredients and Techniques	p. 5
Basic Recipes	p. 27
Appetizers, Dips, and Snacks	p. 39
Soups, Chowders, and Stews	p. 65
Eggs and Cheese	p. 79
Beans and Rice	p. 87
Salads	p. 97
Fish and Shellfish	p. 111
Poultry	p. 139
Meats	p. 151
Fruits and Vegetables	p. 181
Salsas	p. 199
Breads and Sandwiches	p. 209
Desserts	p. 219
Beverages	p. 243
Index	p. 254
Table of Contents provided by Ingram. All Rights Reserved.

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cuba cocina
The Tantalizing World of Cuban Cooking-Yesterday, Today, and Tomorrow

Black Bean Cakes

Tories de Frijoles Negros

Serves 4 to 6

Here is still another use for leftover beans.

7 tablespoons olive oil
2 tablespoons all-purpose flour
1/3 cup chopped red onion
2 garlic cloves, peeled and finely minced
1/3 cup chopped red bell pepper
1/3 cup chopped green bell popper
1 teaspoon ground cumin
2 caps cooked or canned black beans, rinsed
1 teaspoon chopped fresh cilantro
1 egg beaten with 1/3 cup low-fat milk
1/2 cup fine dry brand crumbs, mixed with 1/2 teaspoon confectioners' sugar
Sour cream
Chopped fresh parsley

Heat 2 tablespoons of the olive oil in a saucepan, add flour, and whisk to a light roux. Set aside.

In another pan, make a sofrito by sautéing the onion, garlic, and peppers in 2 tablespoons olive oil until just translucent, 3 to 4 minutes. Add the cumin and combine well, then add the cooked beans. Stir in the roux and continue to stir until the mixture becomes thickened, about 4 minutes. Remove from heat and cool. Add the chopped cilantro. Form into 6 to 8 cakes and refrigerate until firm.

Coat each cake with the egg mixture and then with bread crumbs. Sauté cakes in remaining olive oil until nicely browned. Top each cake with a dollop of sour cream and chopped parsley.

Pork Tenderloin with Mango-Ginger Sauce

Filetillos de Cerdo con Salsa de Mango y Jengibre

Serves 6

The sauce for this recipe can be made ahead and kept in the refrigerator for a couple of days, or frozen and kept for up to 2 months.

Be sure to choose mangoes that are soft to the touch and smell aromatic at the ends. The flavor is similar to a combination of peach and pineapple.

2 (1-pound) pork tenderloins
2 tablespoons olive oil
2 teaspoons fresh rosemary, or I teaspoon dried
2 teaspoons fresh thyme, or 1 teaspoon dried
1 teaspoon freshly cracked pepper
Salt, to taste
4 garlic cloves, peeled and cut In half lengthwise

Sauce

3 pounds mangoes, peeled and cut into chunks
1/2 cup brown sugar
1/8 cup red wine vinegar
1/8 cup cider vinegar
1/4 cup dry sherry
3 tablespoons grated fresh ginger

Preheat the oven to 425 °F.

To prepare the pork, brush with olive oil. Using your hands, coat well with herbs, pepper, and salt. Make slits in several places in the tenderloins and insert garlic pieces. Place on a rack sprayed with olive oil and put in a roasting pan. Roast about 12 minutes, then reduce heat to 325 °F. Roast 15 to 20 minutes longer, or until internal temperature registers 160' F. Turn roast and cook another 5 to 10 minutes. Transfer to a carving board and allow to stand for about 10 minutes to cool.

To prepare mango-ginger sauce, purée the mangoes in the container of a food processor or blender. Pour into a medium saucepan. Add the brown sugar, vinegars, sherry, and ginger. Heat over medium heat until sugar dissolves. Remove from heat.

Carve loins into thin slices. Spoon sauce over and garnish with sprigs of fresh herbs. Serve with yuca with Creole Seasoning Sauce (page 183) and fresh green beans.

cuba cocina
The Tantalizing World of Cuban Cooking-Yesterday, Today, and Tomorrow. Copyright © by Joyce Lafray. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

Excerpted from Cuba Cocina: The Tantalizing World of Cuban Cooking-Yesterday, Today, and Tomorrow by Joyce Lafray
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