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.

Fish Me Oh Fish Me

Photography by Donna Samonte

One of my fave fish dishes, easy to prepare and tasty....light in the stomach too, great for those watching their weight!! ;D

Arctic Char in Pearl Onion and Sun-dried Tomato Saute

Ingredients:
1 lb Arctic Char Fillet
2tsp lemon juice
2tbs Olive Oil
2 gloves minced Garlic
1/c pearl white onions, peeled
1/2 cup sun-dried tomatoes (preferably oil-packed), drained and diced
1 tbs fresh ground basil
salt and pepper


Directions:
Wash fish and pat dry. Rub lemon juice and season with salt and pepper. Broil on high heat for 5mins or until top is golden brown.

While broiling, in a sauce pan, saute garlic until golden brown then add pearl onion, stir occasionally until onions slightly cooked. Add sun-dried tomatoes, basil then dash salt and pepper to taste.

Arrange/pour in sauce in a platter, put broiled fish on top and garnish with parsley and caramelized onions.

Best served with Steamed Broccoli.