Yum..yum..Vaca Frita!!

Photography by Donna Samonte

Last February in one of my weekend get-aways in Miami, my friends brought me to dinner in an authentic Cuban restaurant (I can't remember the name) somewhere in Coconut Grove.

What in the world is vaca frita? Literally translates to "Fried Cow", it's yummy....addictive!!! This Cuban Shredded Beef recipe is simply a flank steak boiled with an onion, a bay leaf, peppercorn and sherry until tender, then shredded and sauteed with onions, lime juice and orange juice until crispy ( as far as I recall the taste of it).

It is usually served with rice, black bean soup and plantain...and here's my version.

Vaca Frita (Stir-Fried Beef)

Ingredients:

2 lbs Flank Steak
2 pcs Bay Leaf
10 Black Peppercorns
2 tbs Dry Sherry
1 Onion (Large-sliced)

2 tbs Olive Oil
1 Bell Pepper (Medium-diced)

1/2tbs Oregano

Seasoning rub:

2 tbs Lime Juice

2 tbs Lemon Juice

3 gloves Garlic (Finely minced)

½ tsp Ground Pepper
1 tsp Ground Onion Powder

1/2 tsp Ground Cumin

2 tsp Salt

*1 Onion (Small-sliced) for sauteing

Directions:

In a covered pot, place all ingredients at the bottom of the steak. Boil the steak in a covered pot with 3 cups of water. Simmer until tender for about an hour. When cooked, allow steak to cool down and once cooled place meat in a glass bowl and add seasoning rub.

Mix all the ingredients and rub it on the steak. Then after, cut into 2-inch chunks, shred it using your fingers and fork, and place in a glass bowl. Allow to marinate and set aside for at least 1 hour to overnight.

Remove the meat from the marinade and squeeze out the excess liquid. Heat the olive oil in a skillet or griddle in heat the oil over medium-high heat until fragrant and cook the beef shreds, add the onions and cook until the beef is crisp.

Sprinkle with the parsley, serve over white rice and black beans.

Dinner in 1-2-3!

Photography by Donna Samonte

We always want to have something really healthy to eat. But sometimes our schedules are just crazy to cope with everyday life. Cooking shouldn't be that hard, there's always some food that can be made as easy as 1-2-3 and yet healthy.

Pan-Broiled Lamb Chops

Ingredients:

4 pcs lamb chops about 1 1/4 lbs
3 tbs soy sauce
2 minced garlic
1/4 freshly ground black pepper

Preparation:

Wash and pat dry lamb chops, combine all ingredients in a bowl and rub unto steaks. marinate for about 10 minutes.

Heat heavy skillet over medium-high heat. When hot, add the steaks and reduce the heat to medium. Cook for 6-8 minutes per side for medium-rare (depending on thickness), or until the steaks are nicely browned on the outside but still a bit soft to the touch. (If the steaks are super thick, you may want to cook them for a few minutes on each of the short sides as well.)

Best served with potatoes, corn and veggies.

Simple Chicken Parmigiana

Photography by Donna Samonte

Here's another recipe to share. Very simple but delicious and yet can be served in either easy dinner and/or for fancy gathering.

Chicken Parmigiana

Ingredients:

4 boneless chicken breast halves without skin
1 egg, slightly beaten
1/2 cup seasoned bread crumbs
2 tablespoons butter
Dash of Oregano and Rosemary
Pinch of salt and pepper
1 jar (16 oz) spaghetti sauce, or 1 1/2 to 2 cups homemade
1/2 cup shredded Mozzarella cheese
1 tbs grated Parmesan cheese
1/4 cup chopped fresh parsley

Preparation:

Wash chicken and pat dry. Put chicken between pieces of wax paper, or in a food storage bag; pound gently to flatten for even cooking. Combine bread crumbs, oregano, rosemary, pepper and salt. Set aside.

Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot butter, brown chicken on both sides. Add sauce then reduce heat to low. Cover and simmer 10 minutes. Sprinkle with Mozzarella and Parmesan cheeses and parsley. Cover and simmer 5 minutes, until cheese melts.

Can be serve with pasta.