you're all invited to my house for dinner!

Kelso said:
ill come down if youll make some plantains for me....seriously, im addicted to plantains, soo good....had some today at a latin place in gainesville, incredible
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I just bought some platano yesterday. Do you want maduros o tostones?
 
Reddwarf said:
FN - that dish sounds good. Does it cook in a stock? Is it more like a stew or a soup? I was in Austin, TX in December and I went to a Cuban restaurant. I wish I could recall the name of the dish I had, but it was tasty. It was very simple, kind of like a fried chicken breast (flattened and boneless). It came with a mango chutney/salsa that was really good. And beer that was made locally in the "cuban style". I have no idea what "cuban style" beer is except that it was dang tasty!
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Yeah, cuban food is really good. Although Sancocho is not necessarily cuban, it is pretty common in the spanish carribean. I used a big pot that I use to make soups and beans. First you need bony pieces of meat. They make the best tasting soups. I use bony pieces of pork and chicken wings and chicken legs. I wash all the pieces really good and then season them with Goya adobo (the one with the red cap), garlic powder, pepper and oregano flakes. I lay the pieces flat on a plate and sprinkle the spices to cover them and then I flip them over and do the other side. Then I heat up a little corn oil in the bottom of the soup pot and I add the meat pieces and stir them so they won't stick to the bottom of the pan. After they've browned a little bit I cover all the meat about halfway to 3/4 with water, add a chicken bouillion cube, cover the pot and let it cook like that for awhile. (About a half and hour to 45 minutes.) While that's cooking I start preparing my vegetables. I peel a couple of carrots and chop them into small pieces and I dice up a couple of celery stalks and then I peel a large yuca root and then cut them in half lengthwise. Then I remove the string from the middle of the yuca and cut them into big chunks about 2 -3 inches long. I add the yuca, celery and carrots to the pot and add water enough to almost cover the meat and vegetables. Start cutting up the onion. I mince 2 spanish onions so that they basically disintegrate in the cooking process. Add that to the pot and cover again. I let that cook for awhile until the meat gets really tender and then I peel a big potato and add that in and wash a couple of corn cobs and cut them in half and throw them in. Then I check the broth and add adobo, garlic powder, pepper and oregano flakes as needed and when the potatoes are done I serve the stew over white rice with cuban bread on the side. Some people add plantains and dumplings to their sancocho too, but I like it better this way. :)

edit: I was lying in bed last night and I realized that I had forgotten to tell you all that you have to add water when you add the vegetables. I figured that you would figure that out on your own, but I wanted to edit this anyway. :o
 
FloridaNative said:
I just bought some platano yesterday. Do you want maduros o tostones?
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:righton:
are the maduros the full ones and tostones the mashed ones? if so, i think maduros is better
 
FloridaNative, it was very nice of you to invite us all over for dinner. What would you do if we all show up??? I never had Cuban food until I moved to Florida. It is really good.

Is that you in your new avatar??
 
Kelso said:
:righton:
are the maduros the full ones and tostones the mashed ones? if so, i think maduros is better
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maduros are the ripe plantains. When you fry them up they taste sweet. Tostones are green plantains. You cut them up, fry them quickly on both sides until they are half done, let them sit on a paper towel and then you mash them flat with a tostonera (tostones maker) or the bottom of a glass, and then you fry them again til they are just golden brown and add salt and pepper. YUM!
 
Gary Sword said:
FloridaNative, it was very nice of you to invite us all over for dinner. What would you do if we all show up??? I never had Cuban food until I moved to Florida. It is really good.

Is that you in your new avatar??
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No it's not. I'm cute, but not quite that cute. :p
 
GearHead_1 said:
Sorry I missed the event. My invitation was delayed in the mail.
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You don't require an invitation. You know that. Mi casa es tu casa. :)
 
FloridaNative said:
No it's not. I'm cute, but not quite that cute. :p
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Oh don't be so modest.

Let us review, she's a Latina (HOT STUFF RIGHT THERE!!!), she can cook, tall, long lengs (mmmm)....and...enough said ;)

Well that's what I imagine you as hehehe :awesome:
 
Nica said:
Oh don't be so modest.

Let us review, she's a Latina (HOT STUFF RIGHT THERE!!!), she can cook, tall, long lengs (mmmm)....and...enough said ;)

Well that's what I imagine you as hehehe :awesome:
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Oh Nica,
Don't act like you haven't asked her to trade naked pictures too, 'cause I know you have!!!
Let's face it - you like women all of all colors!!!
ROFLMAO!
j/k, I think - (better see if that email was from you after all...):D
Yep.
Thought so!
Naughty Nica!
Get back to detailing already dude!
 
maduros are better, when i was in costa rica one guy made the entire thing, not chopped up at all, just fried the whole plantain and melted cheeze over top of it.....sounds not so good but ohhhhhh man, i loved it!..... i need to learn how to make them cause i really think thats the greatest part of a latin meal
 
Kelso said:
maduros are better, when i was in costa rica one guy made the entire thing, not chopped up at all, just fried the whole plantain and melted cheeze over top of it.....sounds not so good but ohhhhhh man, i loved it!..... i need to learn how to make them cause i really think thats the greatest part of a latin meal
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Yeah they're delicious and super easy to make. Just wait until the peel is all black on the outside and then peel it and cut them into lengthwise strips and fry them in hot oil and you're done. Nothing easier.:)
 
OH que bueno comida de umm Cubanita bonita ahh!!! I woulndt mind going but I can not lol. But thanks for the invite FloridaNative by the way im Hispanic!
 
FloridaNative said:
Yeah they're delicious and super easy to make. Just wait until the peel is all black on the outside and then peel it and cut them into lengthwise strips and fry them in hot oil and you're done. Nothing easier.:)
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Plantains own, god do I love them! I love it when their a little burnt/crispy on the outside but perfect in....oooooohhh so yummmmmmy
 
Surfer said:
Plantains own, god do I love them! I love it when their a little burnt/crispy on the outside but perfect in....oooooohhh so yummmmmmy
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Ya'll sound so deprived! I think you definitely need some cuban food. lol
 
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