Cuban Lamb Shanks
1 tablespoon olive oil
3 cloves of garlic, peeled and chopped
1 medium yellow onion, chopped
3 pounds of lamb shanks in 1 ½ inch pieces
8 ounces tomato sauce
1 tablespoon annatto oil
salt and pepper
½ teaspoon oregano
½ teaspoon cumin
1 cup of chicken stock
In a large casserole or stock pot with cover, sauté the garlic and onion in olive oil for about 5 minutes. Add the lamb and remaining ingredients. Cover and simmer until tender about 1 hour 45 minutes.
Spicy Mojo Chicken w/ warm Mango-Avocado Salsa
(Chicken prep)
1 tsp cumin seeds (or cumin powder)
3 garlic cloves, peeled
1 red chili, stemmed
¼ tsp salt
2tbsp olive oil
1½ tbsp fresh-squeezed orange juice (most can also use sour orange juice)
1½ tbsp fresh-squeezed lime juice
2 large boneless chicken breasts
For the Warm Salsa:
2 tbsp chicken drippings or olive oil
½ cup orange juice
1 tsp grated lime peel
1 tsp honey
2 tsp thick sweet soy sauce
4-5 tbsp of chilled, unsalted butter
½ firm but ripe mango, peeled, diced
½ ripe avocado, peeled, diced
freshly chopped herbs to taste (coriander, parsley, etc.)
To make the marinade: In a heavy medium-size skillet over a medium-high heat, toast the cumin seeds until fragrant (slightly darker in color), about 2 minutes. Transfer the seeds, garlic, chili and salt into food processor (preferably a small one) and grind into a coarse paste. Place into a medium bowl.
Heat the olive oil in the same skillet until very hot and pour over the paste. Stir to blend. Let stand for 15 minutes. Whisk in the orange juice and lime juice. Pour the marinade into a rectangular or oval gratin dish and cool. Add the chicken to the marinade, turning to coat.
Cover the chicken with plastic wrap and refrigerate for at least 1 hour and up to 3 hours. Preheat the oven to 350 F. Remove the chicken from the marinade. In a heavy skillet, over moderately high heat, brown the chicken on both sides (about 2-3 minutes per side).
Finish chicken in the oven (7-8 minutes). Cover with foil and allow to rest for 3-5 minutes.
While the chicken is baking, whisk together the chicken drippings, orange juice, lime peel, honey and soy sauce in saucepan over medium-high heat. Bring to a boil and reduce (approximately 5-8 minutes). Remove from the heat and quickly whisk in the pats of butter one at a time.
Combine the mango and avocado in medium bowl. Scatter the mango and avocado around the chicken, drizzle with sauce and sprinkle with fresh chopped herbs.
Cuban Mango Rum Punch
1 cup mango juice
1/4 cup dark rum
1/4 cup triple sec
1 tbsp sugar
lime juice (from one lime)
2 cups ice
Blend all ingredients together in a blender and serve immediately.
serves 4
Cuban Punch
2 oz Havana Club Rum
Grenadine
Orange Juice
Pineapple Juice
Lemon-Lime Soda
Ice Cubes
Garnish with Lemon or Lime Twist
Fill tall glass with ice; pour Havana Club Rum; fill with equal parts of orange and pineapple juice; add a splash of lemon-lime soda; add a dash of grenadine; stir or shake well
Place mint leaves and 1 lime wedge into a sturdy glass. Muddle mint and lime. Add 2 more lime wedges and the sugar, and muddle again. Don’t strain! Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the lime wedge.
Captain Frankendread's Caribbean Cookhouse 