Meats and Poultry

Beef Meatballs in Tomato Sauce 


Ingredients: 2 pounds lean ground beef; 3 cloves garlic; 1 onion; ½ red pepper; 1 chili; 1 tablespoon soy sauce; 1 egg; ¼ cup bread crumbs; salt and pepper to taste.

For the sofrito sauce: ½ cup tomato puree; 1 sprig cilantrito; 1 clove garlic; 1 finely chopped red onion; ¼ cup beef broth; ½ teaspoon sugar; 1 tablespoon oil; salt and pepper to taste.


Season the ground beef with the soy sauce, the salt and pepper. Process, or finely cut,  the onion, chili pepper, the red pepper and garlic and add it all to the meat mixture, together with the egg and breadcrumbs. Make small balls of meat by hand, and baked them in a baking pan, greased with olive oil, for 20 minutes at 200ºC- 392ºF

For the sauce, process the onion, coriander and garlic, add the tomatoes and beef broth. Heat a deep pan with oil and pour the sauce and add the sugar, salt and pepper. When hot, remove the meatballs from the oven and put them into the sauce. Cover and simmer for 5 minutes. Serve with mashed potatoes and a vegetable salad.


Beef Stew


Ingredients:1 pound beef; 1 onion; ½ red pepper; 1 chili pepper; 2 cloves garlic; ½ cup tomato puree; 1 tablespoon rum; 2 tablespoons soy sauce; 1/3 cup beef broth; 1 teaspoon sugar; 1 tablespoon oil; salt and pepper to taste.


Cut the meat into cubes; put in a bowl, season and add the soy sauce. In a deep pan, add some oil and when it is hot fry the meat, then add  the onion, chili pepper and the red pepper, cut into cubes, then add garlic, finely cut. Mix well and add the rum and let it evaporate (you can also flambé it). Add the tomato purée when you see the meat is tender, together with the sugar and broth. Rectify the taste and if necessary add more salt and pepper. Serve with white rice as a garrison.


Pork fillet in Dijon Mustard Sauce


Ingredients: 1 tenderloin pork; 1 tbsp. Dijon mustard; ½ tbsp  seeded mustard; 1 onion, diced; 2 cloves garlic; Juice of 1 lemon; ½ tbsp honey; ¼ cup wine; 2 tbsp. butter; 1 tbsp. canola oil; salt and pepper.


Cut  the tenderloin into medallions, season and put in a bowl with the lemon juice for 5 minutes. Heat a non-stick skillet with oil and when hot seal the medallions on both sides. Deglaze the meat juices on the skillet bottom with wine, transfer the meat and wine to a baking pan, cover with some foil, and bake in an oven for a few min at a high temp. In the same pan add a tbsp of butter and fry the onion and garlic, and season to taste. When the onion is brown, add the mustard and honey. Cook over a medium heat, add the meat medallions, together with the sauce obtained, mix well and add the remaining butter. Serve with the mustard sauce on top of the meat.


Roast Pork Marinated in a Garlicky Allspice-Cumin

Roast Pork Marinated Carlos Mirasierras

Ingredients for the marinade: 1 the cloves of a garlic bulb, separated and peeled;  1 tbsp salt;  2 tsp black peppercorns;  2 tsp ground cumin;  2 tsp allspice berries or ground allspice;  3/4 cup bitter orange juice (from about 6 oranges) or equal parts lime juice and orange juice;  1 cup sweet orange juice diluted with about 1/4 cup water-

For the Pork

One 8- to 9-pound leg of pork, with skin
1 tsp salt
1/4 cup sweet sherry or port wine, for deglazing

Preparing the marinade:

Place the garlic, salt, peppercorns, cumin, and allspice in a large mortar and pound to a paste with a pestle. Stir in the bitter orange juice. (You can also purée these ingredients in a blender or food processor.) Set aside.

Preparing the Pork Trim the skin from the inner part of the leg only. Wipe the meat clean with a damp cloth. Make several deep incisions all over the skinned portion and rub with some salt. Let rest for a few minutes. Rub the marinade all over the pork, pushing it into the gashes and between the meat and the skin. Cover with plastic wrap and store in the fridge for 2 to 3 hours or a maximum of 12 hours. Wipe the marinade from the skin with a clean cloth.

Roasting the Pork Preheat the oven to 205ºG-400°F. Place the pork in a roasting pan and bake uncovered, skin side up, for 3 to 4 hours. Check the roast often. Since the pan juices evaporate, they can be replenished with a little of the diluted sweet orange juice. The pork is done when the skin is crackling and the juices run clear when the meat is pierced at the thickest part of the leg.

Next, remove the crisp skin and cut it into small serving pieces with a sharp knife. Place them on a cookie sheet and set in the turned-off oven, uncovered (if you cover the crackling, it steams and gets soggy).

To deglaze the pan juices, place the roasting pan over medium heat, add the sherry, and start scraping up the browned bits with a wooden spoon. Cut the pork meat into thick slices and return to the roasting pan with the pan juices to keep it  moist and flavorful. Pork dries out easily, so cover the pan with aluminum foil and return it to a warm oven if you must hold it for more than 30 minutes.


Croutons topped with meat

31. Croutons topped with meat Carlos Mirasierras

Ingredients: 1 male banana; 100g minced beef; 1 tomato; 1/2 onion; 3 tbsp. tomato sauce; some grated cheese; salt and sunflower oil.


The first step is to prepare the croutons. To do this, make several cuts in the skin of the plantain to remove it easily. Next, cut it into pieces of about 3-4cm. Fry the banana slices in abundant corn or sunflower oil.

When lightly browned, take them out and let drain on kitchen paper. They can be shaped by pressing on them when they are still warm. Traditionally, this is done with a “tostonera“, that is, two tables joined by a hinge. Place the piece of fried banana on one of them, and press to get a thickness of above half a centimeter. Fry them all again in the same oil until they’re golden brown on all sides. Salt them before serving them as a side dish or appetizers.


Chicken and Rice

Chicken and Rice Carlos Mirasierras

Ingredients: 8 chicken thighs (about 2 pounds), rinsed and patted dry; salt and freshly ground black pepper to taste; 3 tbsp olive oil; 1 onion, finely chopped; 1 green bell pepper, cored, seeded, and chopped; 3 piquillo peppers (canned ones), sealed and chopped, or 1 red bell pepper, cored, seeded, and chopped; 3 cloves garlic, chopped; 2 very ripe tomatoes, halved, seeded, and chopped; 1/2 tsp ground cayenne pepper, or hot paprika; 2 bay leaves; 2 tablespoons tomato paste; 1 cup basmati rice; a few saffron threads; 3 cups stock, low in sodium; hot sauce, such as Crystal, to taste; 2 tbsp chopped fresh cilantro; 2 tbsp chopped fresh flat-leaf parsley;1 cup plain whole-milk yogurt for serving; lime zest (optional); 1 small packet (1 1/4 teaspoons) of seasoning.


Season the chicken on both sides with salt and pepper. In a large skillet, heat the oil over medium-high heat until it is hot. Sear the chicken thighs, turning once, until golden brown, 6 to 8 minutes per side. Transfer to a plate and set aside.

Drain half the oil from the pan and return the pan to the heat. Add the onion, bell pepper, piquillos, garlic, tomatoes, cayenne, and bay leaves and cook, stirring, until the onion begins to brown, for about 6 to 8 minutes. Stir in the tomato paste and cook, stirring, until it begins to caramelize, 3 to 4 minutes.

Add the rice, season and add in the saffron and cook, stirring, for 2 to 3 minutes. Pour in the chicken stock, season with salt, pepper, and hot sauce, stir, and bring to a boil. Reduce the heat to maintain a simmer and nestle the chicken thighs skin side up in the rice. (Try not to submerge the skin, so it stays crisp as the rice cooks.) Cook, partially covered, until the rice has absorbed the liquid and the chicken is cooked through (some 25 to 30 minutes). If the chicken skin is not crisp, put the pan under a hot broiler until the chicken is crispy and takes on a golden brown color on top.

To serve, remove the bay leaves, sprinkle the cilantro and parsley over the rice. Serve directly from the pan, with the yogurt sprinkled with lime zest and some of hot sauce on one side.


Cuban Sandwich

Cuban Sandwich Carlos Mirasierras


Roast Pork: 2 tbsp. kosher salt + 1 Tbsp;  2 tbsp granulated sugar;
1 tbsp ground mustard;  2 lb boneless pork shoulder, tied in an even roll;  1/2 cup Dijon mustard;  1 tsp ground mace;  2 tbsp freshly ground black pepper;  1 tbsp Spanish smoked sweet paprika.


4 (6-inch) light crisp-crusted bakery rolls;  2 Tbsp Dijon mustard;  3/4 lb best-quality domestic ham (unglazed), thinly sliced;  1/4 lb Swiss or Gruyere cheese, thinly sliced; 1 large dill pickle, thinly sliced lengthwise;  2 tbsp unsalted butter


To cure the pork, combine 2 tbsp of the salt with the sugar and ground mustard. Rub the mixture all over the meat, cover, and store it in the fridge to pickle for 6 hours.

Place a rack in the middle position and preheat the oven to 162ºC-325°F.

To roast the pork, rinse it under cold running water to remove the seasoning. Pat dry with paper towels. Mix together the Dijon mustard, mace, black pepper, paprika, and the remaining 1 tablespoon salt. Rub the mixture all over the meat. Set the pork in a roasting pan, cover tightly with aluminum foil, and cook until the internal temperature reaches 80ºC-175°F, for about 45 minutes. Allow the meat to cool completely before slicing.

To make the sandwiches, heat a sandwich press or griddle to medium-high. Split the bread lengthwise and pull it open. Spread the mustard on 1 side of each roll and layer on the roast pork, ham, cheese, and pickles. Spread the butter all over the outside of the sandwiches and griddle until the cheese is melted and the meat is warm through, some 3 to 4 minutes. (Alternatively, wrap the sandwich in foil and toast in a 350°F oven for 5 to 7 minutes.) Slice each in half on the diagonal and serve.


Beef Tenderloin in Wine Reduction on Crispy Potato and Parmesan

Beef Tenderloin in wine reduction Carlos Mirasierras

Ingredients: 1 beef tenderloin; 3 cups red wine; 2 medium potatoes; ¼ cup Parmesan cheese; 1 tablespoon butter; ¼ cup sugar; 1 tablespoon oil; salt and pepper.


Cut the meat into 10-oz medallions. Season and wrap them in paper film to give them a medallion shape. Let them stand in the refrigerator for 15 minutes. In the meantime put the wine in a deep skillet with the sugar, season, and simmer it to reduce it;  when the wine has a thick consistency, then  it’s time to add the butter. Remove the paper film from the meat and sear it on both sides in a pan with some hot oil. Then add the wine reduction and simmer 5 minutes, turning over the meat medallions. To make the crisp crust, grate the potatoes and cheese, season and form disks about 5 cm in diameter. Melt some butter in nonstick pan and brown the discs on both sides. We can serve this preparations in two way: By putting the crisp crust disks on a plate and the meat medallions on top; or topping the meat with the crisp crust disks.


Posta Negra

43. Posta Negra

Ingredients (4-6 servings): 3 pounds beef eye round roast; 8 cloves garlic; 1 large onion; Salt and pepper; 2 tablespoons butter; 2 tablespoons vegetable oil; 3 tablespoons Worcestershire sauce; 1/2 cup brown sugar; 1 cup of Coca-Cola.


Place the onions and garlic in a food processor and puree. Place the beef in a zip lock bag, add the onion mixture, salt and pepper. Be sure the beef is covered with the marinade and refrigerate for at least 3 hours or overnight.

In a large pot over medium-high heat, melt the butter and brown the meat on all sides. Add water to cover the beef and cook for 2 hours over medium heat. Add the brown sugar, Coca-Cola, butter and Worcestershire sauce. Cook for about 30 minutes more. To serve slice the beef and pour the sauce on top.


Meatloaf cakee

Meat Pie Carlos Mirasierras

Ingredients: 1 pound ground beef meat; ½ pound ground chicken meat; 2 tablespoons soy sauce; ½ tablespoon Worcestershire sauce; salt and pepper to taste.

For the filling: 2 carrots cut into small cubes; ½ cup black olives; sliced; 1 white onion, cut into small cubes; 1 red bell pepper, cut into small cubes; 2 cloves garlic; salt and pepper; some oregano and basil; 1 tablespoon olive oil; 2 tablespoons wine; One pinch sugar.


Mix the ground meats, season with soy sauce, the Worcestershire, salt and pepper. Spread some film on a table and place the meat on it, and use a spatula to work on the meat to form a rectangle. Meanwhile, prepare the filling  by frying the carrots with a tbsp of olive oil, then add the onion, paprika, garlic and season. Deglaze with wine and pour the sugar, oregano, black olives and basil. Spread this filling on the meat piece and start rolling it with the help of plastic wrap. Next, sear the meat roll in a hot pan greased with a splash of oil,; then add in a little wine to deglaze the flavor stuck on the bottom. Now, place the meat roll and its juices on a baking pan and bake in the oven for 30 minutes at 200° C-395ºF. Turn over the meat occasionally to get a good baking.


Baked Breaded Beef with Fresh Tomato Sauce

Baked Breaded Beef Steaks Carlos Mirasierras

Ingredients: 4 fillets for Milanese-style steaks; some flour ; 3 eggs; 2 tbsp finely chopped parsley; 3 ripe tomatoes; 1 onion; 5 garlic cloves; ½ red pepper; 10 basil leaves; 1 tsp paprika; Salt, pepper and oil.


First, dry the meat pieces with paper towel. Then salt & pepper on both sides. Prepare a mixture with the egg, 3 small garlic cloves garlic, parsley and some salt. Dip the meat pieces in this mixture, and then dredge in flour. Place the steaks in a baking pan smeared with olive oil and bake at 250-480ºF for 15 minutes. The tomato sauce is made as follows. Wash, peel and seed the tomatoes. Next, cut the tomatoes, onion, red pepper and garlic into brunoise. Heat some oil in a pan and, when hot, toss in the onions, peppers and garlic, cook for 5 minutes, then add the tomatoes, basil, cut into strips, season as well as the paprika.

Serve the Milanese steaks topped with this sauce and garnished with a sprig of basil.


Spicy Pork Skewers

Brocheta especiada de cerdo

Ingredients: 1 pork tenderloin; 1 tbsp. olive oil 1 tbsp. sesame oil ; lemon zest; lemon Juice of 1 lemon; 3 cloves garlic; Finely chopped flat-leaf parsley; Finely chopped cilantro; Mixture of 5 spices (ginger, cayenne, nutmeg, cloves and cinnamon sweet); 1 tsp. sugar; 8 tomatoes cherry; salt and pepper; 4 skewers sticks.


Cut the meat into 1-inch dice and place in a glass bowl and mix it all well with a marinade made of lemon juice, the grated lemon rind, the garlic, half the parsley, coriander, the mixture of spices, and the sugar; mix well and then add the olive and sesame  oil, and season to taste. The meat must be soaked in this marinate for 2 hours. Cover this bowl with some foil and place it in the fridge, but turn the mixture every 30 min.

Soak the skewer sticks in cold water for 25 min., as it will prevent them from getting burned, and it will make it easier to unthread the meat dice from the skewers once they’re  cooked.

After the 2 hours of  marinade time, start threading the meat dice and the tomatoes, alternatively,  to make a complete skewer. Preheat the grill, place the skewers on it, and let them cook for 10-15 minutes before turning over each skewer. You can use the remaining marinade to wet the skewers so they get more juicy. Serve with grilled vegetables and garnish with remaining parsley.


Caribbean Chicken and Vegetable Kebabs

9. Caribbean Chicken and Vegetable Kebabs

Ingredients: 8 wide garlic cloves, minced; 2 tsp ground coriander; 2 tsp ground turmeric; 2 tsp dried mustard; 2 tsp ground cloves; 2 tsp chili powder; 1 tsp aniseed; 2 pounds boneless skinless chicken breasts, cut into 1-inch parts; 1 1/3 pounds boneless skinless chicken thighs, cut into 1-inch parts; 4 red onions, cut into 1-inch parts; 6 yellow summer squash, cut into 1/2-inch-thick rounds; 4 chayote; 1 1/2 cups olive oil; 1/3 cup fresh lime juice; 12 (about) skewers


Combine garlic, coriander, turmeric, dried mustard, ground cloves, chili powder and aniseed in small bowl. Place chicken in 1 glass baking dish and vegetables in another. Sprinkle each with half of spice mixture. Add half of olive oil and half of fresh lime juice to each and mix to coat well. Cover and refrigerate 6 to 8 hours.

Soak skewers in water 30 minutes. Drain. Alternate chicken and vegetables on skewers. (Can be prepared 2 hours ahead. Cover and refrigerate.). Prepare barbecue (medium heat) or preheat broiler. Season kebabs with salt and pepper. Grill until chicken is cooked through, about 5 minutes per side. Transfer to platter.


Spicy Caribbean Chicken

30. Spicy Caribbean Chicken Carlos Mirasierras

ingredients: 700g chicken breast; 100cc white wine vinegar; 4-5 garlic cloves; 100cc soy sauce; 10 cc oil; 30g brown sugar; 200g onion; 10g ginger; 1 small green pepper; 5g Paprika Curry powder; 200cc unsweetened Coconut milk; salt and pepper; coriander.

Preparation: Cut the chicken meat into cubes and marinate it vinegar, chopped garlic and soy sauce. Fry the chicken in oil, sprinkle sugar over the chicken pieces and cook until chicken takes a golden brown color. Fry the diced onion in vegetable oil, with ginger, green pepper, paprika and fry until it takes a golden color. Add the coconut milk and bring to a boil. Then, add in the seared chicken, season with salt and pepper and cook for 15-20 minutes over medium heat or until the chicken is cooked and the sauce thickens. Serve with chopped cilantro on top of it.


Chicken Breasts Stuffed with Ripe Banana, prosciutto and passion fruit Sauce

33. Chicken Breasts Stuffed with Ripe Banana, prosciutto and  passion fruit Sauce Carlos Mirasierras

Ingredients: boneless chicken breasts; 1 ripe banana, fried and sliced; 4 slices prosciutto; 1 finely chopped white onion; 2 garlic cloves, minced; 1 cup passion fruit juice; ¼ cup milk cream; 1 tbsp. sugar; 1 cup chicken broth; salt and pepper; 1 tbsp. butter; 2 tbsp. olive oil; 1 tbsp. rum.

Preparation: Cut the chicken breasts into fillets and season. Fill the fillets with banana slices, ham, roll up, and secure with toothpicks. Heat a nonstick skillet with oil and sear the breasts on both sides; place them in a baking tray, add 3/4 cup chicken broth, cover with foil and take them to the oven for 25 minutes at 250 ° C.

To prepare passion fruit sauce, fry the onion and garlic in a tablespoon of oil, salt and pepper and add the remaining chicken broth, the passion fruit, heavy cream and sugar, stirring well; add the rum and cook for 3 minutes to allow the alcohol to evaporate, add the butter before serving. Remove the chicken from the oven cut them across, put them on a plate and pour the sauce over.


Chicken Breast Canes in Lemon with Mushrooms


Ingredients: 2 chicken breasts; ½ cup sliced fresh mushrooms; 1/3 cup lemon juice; 1 onion 1 red bell pepper; 2 garlic cloves, finely chopped; some leek; 1 tsp. sugar; salt and black pepper; 1 tbsp. oil 1 tbsp. butter 1/3 cup chicken broth.


First step: Cut the chicken into sticks, put them in a glass bowl, season and sprinkle with half the lemon juice and the garlic. Let it to marinate for 15 minutes, covered with paper films.

Second step: Heat a nonstick pan, when hot add the mushrooms and season; once they mushrooms have released moisture, add the oil, the chicken, and fry to a brown color; then add the onion and bell pepper, cut into strips. Let cook to a tender soft consistency, and then add the chicken broth, the remaining lemon juice, the sugar, and season to taste, and add salt and pepper if necessary. Add the butter and garnish with the leek before serving.


Braised Chicken Breast with Spices


Ingredients: 2 chicken breasts; 4 garlic cloves: 2 medium onions; 1 red bell pepper; 1 orange paprika; 4 medium potatoes; 2 medium carrots; Mixture of 5 spices (cinnamon, nutmeg, cumin, sweet spot, malagueta); 1 tsp. paprika; 10 grams grated ginger; ½ cup white wine; 2 cups chicken broth; salt and pepper; 2 tbsp. oil; 1 tsp. sugar Sesame seeds for garnish.


Cut the chicken breasts into 6 pieces each, salt and pepper. Heat the oil in a medium saucepan, and when hot add the chicken , and fry to a brown color, and then add the onions, garlic and peppers, and cook for 5 minutes.

Then, add the potatoes and carrots, all of them cut into 1/2 inch cubes, mix well, season to taste and simmer for 5 minutes. Add the wine, the spices, the chicken broth, ginger, paprika, the sugar and cover with a lid, and simmer in rather heat for about 15 minutes. Serve with white rice or vegetables as a garnish and sprinkle with sesame seeds.


Chicken Thighs Stuffed with Prunes & Cranberries in Pineapple Sauce

Carlos Mirasierras

Ingredients: 6 boneless chicken thighs; 12 pitted prunes; 3 tbsp. cranberries; ½ cup wine; 1 cup pineapple juice; ½ cup chicken broth; 1 small onion; 1 clove garlic; 1-2 pinch cayenne pepper; toothpicks; salt and pepper to taste; 2 tbsp. oil; 3 tbsp. butter.


First step: Pepper both sides of the chicken thighs;  stuffed them with plums, cranberries and roll them. Fasten the rolls with toothpick. Heat some oil and butter in a pan, and slight fry the rolls to a brown color; Pour the wine on them, let it evaporate and then add half of the chicken broth. Cover with a lid, turn down the heat and simmer for 20 minutes.

Second step: fry the onion and garlic in a pan with the rest of oil and butter the cayenne, and season to taste. Add the pineapple juice and then the broth when the ingredients  are soft, and let it reduce to a semi-thick sauce.

Third step: Place the thighs on a plate and serve with the pineapple salsa on top. They can be accompanied mushroom risotto as the one shown in the photo.


Chicken Breasts in Cream with Roasted Pepper


Ingredients: 2-3 boneless chicken breasts; 2 white onions; 6 garlic cloves, minced; 3 red peppers, roasted; 3 tbsp. olive oil; 2 tbsp. butter;1 cup milk; 1 cup milk cream; ½ cup evaporated milk; ½ cup grated Parmesan cheese; 1 tsp. nutmeg- 1 tsp. sugar; 1 cup white wine; salt and pepper.


Cut the chicken into fillets and season, put half the garlic  in a glass bowl and half the wine, let it marinate for 15 minutes in the refrigerator covered with paper films. Put a tbsp of butter and 2 tbsp of oil in a pan oil and on the gas ring and add the drained breasts when the oil and butter are hot. Fry for 5 minutes on each side, then add the onion cut into strips and the remaining garlic, let it cook 5 more minutes, add the remaining wine and put in a roasting pan and place in the oven, the pan covered with foil, and cook for 15 minutes at 200°C .

Prepare the cream  while the chicken is in the oven. Heat up a pan with the remaining oil, add the roasted pepper, milk and cream, mix well and add the nutmeg, sugar, and season to taste. Add the Parmesan cheese, the remaining butter, and stir constantly. When the cream is smooth and slightly thickened, it can be added the chicken breasts, and served with mashed potatoes.


Stewed chicken with mashed bananas

Ingredients: For stewed chicken: 3 pounds chicken pieces; 5 garlic cloves, minced; 1 bunch coriander; 1 bunch large coriander 1 stalk celery; 1 red onion; 1 cubanela chili; ½ cup tomato sauce; 2 tbsp. 1 tbsp. oil; 1 tsp. oregano; salt and pepper.

For the banana purée: 3 green bananas; 1 tbsp. olive oil; 2 tbsp. butter; 1/3 cup ice waer; Salt; and plenty of water to boil the bananas

Remove the skin from chicken and season, spread oregano and minced garlic on it, and reserve. Brown the sugar first in a pan, and then add the chicken and make sure all pieces take on some brown color. Add the oil, the onion, the diced peppers and the vegetables. Cover and cook over a low-to-medium heat for 20 minutes.
Then add the tomato sauce and add salt and pepper to taste if necessary, and let it simmer for 10 minutes. Once the chicken is cooked, we’ll prepare the mangu by peeling the bananas and cut them into pieces that will be cooked in water with some salt until they get very tender. Remove the banana pieces, make a purée, adding the butter, olive oil and the ice water until it all gets a very soft consistency.
To serve, put some on a plate and add 2 pieces of chicken on top of it.


Caribbean chicken

60. Caribbean chicken Carlos Mirasierras

Ingredients: 1 Whole Chicken 1/2 teaspoon black pepper 1/2 teaspoon curry; 1 large onion; 1 teaspoon hot sauce; 1 lemon 1 tablespoon crushed garlic;; 3 tablespoon barbecue sauce; 6 oz. tomato Sauce; 1 glass white wine (or dry wine); 3 medium potatoes; salt to taste.

Preparation: Cut the chicken into quarters and fry it in 2 tablespoons of oil over medium-low heat. When the chicken starts to take on a golden brown color, add all ingredients, as well as the potatoes, into medium-sized cubes: Stir all well and pour in a glass of white and dry wine; cover with a lid and cook in that sauce for 30 minutes over medium heat. Check if the chicken is cooked and the sauce doesn’t thicken in excess.


Oven Baked Caribbean Chicken

61. Oven Baked Caribbean Chicken Carlos Mirasierras

Ingredients: 1 tablespoon vegetable oil; 8 chicken thighs, skin on; 1 wide onion, peeled and chopped; 3 cloves garlic, peeled and crushed; 3/4-inch (2 cm); fresh root ginger, peeled and grated; 1 teaspoon ground cinnamon; 2 teaspoons cayenne pepper; 1 tablespoon all-purpose flour; 10 oz (300ml) hot chicken stock; 1½ pounds (750 g) sweet potatoes, peeled and cut into cubes; 14 oz (420ml) can coconut milk; salt and freshly ground black pepper to taste; boiled rice, to serve.


Heat vegetable oil in a large nonstick skillet. Add the chicken thighs and cook until browned. Remove the chicken, using a slotted spoon and set aside. Drain all but 1 tablespoon of vegetable oil from the skillet. Add onion to the skillet. Cook over medium heat until soft, stirring occasionally. Add crushed garlic, ginger, cinnamon and cayenne pepper and fry for 1 minute. Sprinkle over all-purpose flour, stir to combine and cook for a few minutes. Transfer spiced mixture to a casserole dish. Add chicken stock and stir to combine. Add potato cubes and fried chicken thighs. Place the casserole dish on the lower grill rack of turbo oven. Cover and cook at 350°F(180°C) for 40-45 minutes. Remove oven baked Caribbean chicken from turbo oven. Set aside and let cool for 2-3 minutes. Stir in coconut milk and season with salt and black pepper. Serve oven baked Caribbean chicken with boiled rice.


Caribbean Pig

62. caribbean pig Carlos Mirasierras

Ingredients: 750g pork ham; 400cc oil; 400cc white wine; 1 onion; 4 garlic cloves; some mashed potatoes.

Preparation: Cook the ham pieces in the mixture of wine and oil. First, fry the meat in the oil, and five minutes later pour in the wine. Leave the meat to cook for 1 hour over low heat; then use some of the sauce to fry, in another skillet, the onion and garlic, finely chopped, until well done. Remove from heat and pour on the mashed potatoes. Garnish with the sauce ham.


Pineapple Pork

63. Pineapple pork  Carlos Mirasierras

Ingredients: olive oil; salt; ground black pepper; flour; some thick pork ham steaks; 1 can of pineapple.


Season the pork fillets and flour them. Fry them in a pan and, when golden brown, add in the juice and boil until it reduces to half or so. Next, fry the pineapple on the griddle/grill to accompany the meat.


Vaca frita

64. Vaca frita Carlos Mirasierras

Ingredients: (2.5 – 3.5 lb) chuck roast; 1 tablespoon olive oil; 1 tablespoon butter; About 1 teaspoon coarse salt (for searing); 1 can low sodium beef broth; 1 cup red wine ( or one 6 oz mini bottle, or just fill your beef broth can a little more than half way); 3 tablespoons tomato paste; A couple handfuls baby carrots or roughly chopped carrots; A couple celery ribs, cut into chunks, leaves included; 3 roughly chopped garlic cloves; 2 bay leaves; 2 medium/small yellow onions cut into quarters; About a teaspoon of coarse salt; About a teaspoon of whole peppercorns.


Heat a large skillet or frying pan over medium-high heat, and melt the butter with some olive oil. Sprinkle salt on both sides of roast and rub it in (about a half teaspoon per side). When the pan is hot and the butter has melted, place the salted roast in the pan and sear the meat on all sides, until it has taken a deep brown in color. (this can take up to 5 mins per side).

While meat is browning, add carrots, celery, garlic, and bay leaves to crock pot. Sprinkle with salt and peppercorns. When meat is finished browning, remove it from the pan and set it aside on a platter. Add the onion cut into quarters to the pan and brown them on their cut sides. Add them to the crock pot.

Add broth to the pan and deglaze the browned bits up with a rubber spatula. Add in wine and tomato paste and stir till combined. Place the meat in crockpot, over the veggies, along with any juices that have collected on the plate from the meat. Pour broth mixture over the top of the meat and veggies. Cover with a lid and cook on high 4 hour, or low for 6.


Picadillo a la habanera

65. Picadillo a la Habanera Carlos Mirasierras

Ingredients: 1 lb. Ground Beef; 4 garlic cloves; 1 Chilies; 1 natural tomato; 1 teaspoon olive oil; 1 onion; 2 tablespoons dry wine; 3 tbsp tomato paste; garrison; white rice; yam.


Season the beef with salt and pepper. Boil some white rice in water. Peel, wash, chop and fry the potatoes. Make a Creole sauce with the aforementioned ingredients. Sauté the ground beef in a pan with hot fat/oil. When it starts to be cooked, add the criolla sauce. Simmer for 10 minutes and serve. ____________________________________________

The Gastrosite of Spanish recipes  — The Gastrosite of….on Facebook Some Pieces of the French Cuisine  — –  The French Cuisine as It Really Is —  The Italian Cuisine as It Really is — InterGastroLinksLa Isla Bonita Caribbean Recipes —  PhotoGastrosite by Carlos MIrasierras —  Carlos Mirasierras on Scribd — Carlos Mirasierras on Pinterest —  Gastronomía Española por Carlos MirasierrasLa Cocina BritánicaCarlos Mirasierras google +



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