Skip to main content

Featured

Spicy Pineapple Shrimp

 Spicy Pineapple Shrimp Spicy Pineapple Shrimp This Spicy Pineapple Shrimp dish combines the sweetness of pineapple with a spicy kick, making it a tropical and flavorful delight. It’s quick to prepare and pairs perfectly with rice or noodles for a complete meal. Ingredients (Serves 4) 1 pound large shrimp, peeled and deveined 1 cup fresh pineapple chunks (or canned, drained) 1 red bell pepper, sliced 1/2 red onion, sliced 2 cloves garlic, minced 1 tablespoon fresh ginger, minced 1 tablespoon olive oil or vegetable oil 2 tablespoons soy sauce 1 tablespoon honey 1 tablespoon Sriracha (adjust to taste) 1/2 teaspoon red pepper flakes (optional) Juice of 1 lime Salt and freshly ground black pepper, to taste 2 tablespoons fresh cilantro, chopped (for garnish) Cooked jasmine rice or noodles (for serving) Instructions 1. Prepare the Shrimp Rinse the shrimp and pat them dry with paper towels. Season lightly with salt and pepper. 2. Make the Sauce In a small bo...
Post a Comment
Read more
Labels

Bistec De Palomilla

 Bistec de Palomilla


Bistec de Palomilla is a classic Cuban dish featuring thinly sliced beef steak marinated in a citrusy garlic mojo, then pan-fried and topped with sautéed onions. It’s traditionally served with white rice, black beans, and fried plantains for a complete Cuban meal. Here's how to make it:

Ingredients:

  • 4 thinly sliced sirloin or top round steaks (about 1/4 inch thick)
  • 1/3 cup freshly squeezed lime juice (about 3-4 limes)
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup olive oil (plus more for frying)
  • 1 large onion, thinly sliced
  • 1/4 cup fresh parsley, chopped (optional, for garnish)

Instructions:

1. Marinate the Steaks:

  • In a shallow dish, combine lime juice, minced garlic, cumin, oregano, salt, and pepper. Mix well.
  • Add the steaks, making sure they are fully coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.

2. Sauté the Onions:

  • Heat 2 tablespoons of olive oil in a skillet over medium heat.
  • Add the sliced onions and sauté until softened and lightly caramelized, about 5-7 minutes. Remove the onions from the skillet and set aside.

3. Cook the Steaks:

  • In the same skillet, add a bit more oil if needed and heat over medium-high heat.
  • Remove the steaks from the marinade (discard the marinade) and pat them dry with paper towels.
  • Cook the steaks in the hot skillet for 1-2 minutes per side, depending on thickness, until browned and cooked to your desired level of doneness. Work in batches if necessary.

4. Assemble the Dish:

  • Once all the steaks are cooked, top each one with the sautéed onions.
  • Garnish with chopped parsley, if desired.

5. Serve:

  • Serve the bistec de palomilla hot with white rice, black beans, and fried plantains (maduros or tostones) for a traditional Cuban meal.

Tips:

  • Steak Selection: Sirloin or top round are ideal due to their tenderness, but you can also use flank steak if thinly sliced.
  • Mojo Variation: For added depth of flavor, include a splash of orange juice in the marinade along with lime juice.
  • Cooking Method: Use a cast-iron skillet for the best sear on the steaks.

This Bistec de Palomilla recipe is simple yet bursting with the vibrant and comforting flavors of Cuban cuisine. Enjoy.

Labels:

Comments

Post a Comment

Popular Posts