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- Dish type
- Fruit salad
Whether you use fresh fruit or fruit cocktail from a tin, the secret to this ambrosia is in the mango and coconut overtones that infuse this tropical salad delight. This is a Cuban party size recipe.
Bedfordshire, England, UK
4 people made this
- 3 tablespoons mango pulp
- 120g cottage cheese
- 4 drops coconut essence
- 115g mayonaise
- 2 (415g) tins fruit cocktail, or 4 cups mixed fresh fruit
- 1 (480g) tin grated coconut in syrup (coco rallado)
MethodPrep:10min ›Extra time:1hr chilling › Ready in:1hr10min
- Combine the mango pulp, cottage cheese, coconut essence and mayonaise in a large bowl and blend well.
- Blend in the grated coconut. Add the fruit and blend well. Refrigerate for at least 1 hour before serving.
To make your own fresh fruit cocktail us orange sections, mango, pineapple, apples, pears and cherries.
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Roasted Pork Sandwiches
For those of you that live in Seattle you have probably heard of Paseo in Fremont. If you haven’t it is a Cuban sandwich shop that may have the best sandwiches ever. We actually go quite often and recently I thought, why not give it a try at home. It is a bit of a process because you have to roast the pork as well as garlic, but it is totally worth it. Just think about it, slow roasted pork, roasted garlic mayonnaise, perfectly caramelized onions and jalapenos, lettuce and cilantro sandwiched between two pieces of crusty french bread. Sound good? Thought so. :)
Now I know people have some pretty strong feelings when it comes to Paseo, so let me say this, for those of you that have had the opportunity to go there, this recipe is not an exact duplicate, I am pretty sure they guard that one pretty heavily, but this recipe is pretty darn good. For those of you that have yet to get your hands on a Paseo sandwich, you’ll enjoy this too :)
This recipe uses this pulled pork recipe.
What is Yuca Root?
First, let’s get some basics. Yuca root isn’t all that common here in the United States so I wanted to give a little background.
Not to be confused with the Yucca garden shrub like plant, yuca root is actually the root of the Cassava plant. It is native to Central and South America. It can be hard to find in some grocery stores. My grocery store sells it near the horseradish root and rutabagas.
They are often the same size and shape as a sweet potato.
The flesh is a creamy color and has a mild sweet, almost nutty flavor.
What is ambrosia made of
- Other than the whipped cream that we’ve already covered, ambrosia salad is made with mini marshmallows and a number of fruits. For my version, I stuck with the classics: pineapple, maraschino cherries, coconut, and mandarin oranges.
For the marshmallows, you can use either standard mini marshmallows or the mini, fruit-flavored, pastel ones. Either will work perfectly in this salad, but if I had to choose a favorite I’d reach for the fruity marshmallows every time.
All of the fruits that I used came from cans or jars where they were stored in their own fruit juices (which I recommend, because even though you’ll drain the fruit the residual juice really adds to the flavor of the salad!), but fresh diced pineapple could be substituted instead.
Many people also like to add nuts (usually pecans or walnuts) to their ambrosia salad, and while you certainly can (I would add up to 1 cup of your preferred chopped nuts) I left them out of mine. Or you could go completely nutty and make Watergate Salad. It’s like an ambrosia recipe that uses pistachio pudding. Yum!
Good Cuban tamales are not stuffed like a Mexican tamal instead, they are riddled with tiny flecks of meat.
1 1/2 pounds pork in chunks
2 cloves garlic , whole, peeled
1 tablespoon vinegar
water to cover meat
3 cups ground fresh yellow corn (may substitute frozen)
3/4 cup lard, butter, or shortening
2 1/2 cups masa harina
2 1/2 cups chicken broth
1/4 teaspoon bijol (annato seed powder)
1/4 cup olive oil for frying
1 large onion , chopped fine
1 large green pepper , chopped fine
5 cloves garlic , minced
3 ounces tomato paste (1/2 can)
1/2 cup water
1/2 cup wine (red or white)
1 large lemon (juice only)
1 teaspoon salt
1/2 teaspoon black pepper (fresh ground)
24-32 dried corn husks (Soak dried cornhusks in hot water before using)
For meat, you need pork with plenty of fat -- either well marbled or with a fat layer or both. We've had good luck with de-boned country style pork ribs. Or have the butcher cut something to order.
Whichever meat you use, cut it up into smaller pieces -- no more than two inches thick or three inches long. Add a little salt with a shaker and place in a large sauce pan. Add water to just barely cover the meat. Add two peeled garlic cloves and one tablespoon vinegar. Bring to a boil reduce heat and simmer, uncovered until all of the water has boiled away. Fry the pork pieces in the rendered fat just until brown, but NOT crispy! The meat should be tender and stringy. Remove the meat. Trim off any excess fat (there shouldn't be any) and with a knife or meat hammer break up the meat into small pieces.
Slice the corn kernels off the cob (or use frozen corn). Quickly grind the corn in a food processor with your choice of fat (lard, or butter, or shortening) until you get a very coarse mixture with visible corn kernels. Don't over process! Remove from the processor and blend in 2 1/2 cups warm chicken broth and two cups masa harina to the ground corn. Add a dash of Bijol powder to give it a nice yellow color.
Fry the onion and green pepper in olive oil at medium heat, stirring occasionally, until the onions are soft. Add garlic and continue to fry for two to three minutes. Do not drain off excess oil! Mix tomato paste in 1/2 cup warm water and add it and the wine to the vegetables. Simmer for about 10 minutes.
Place the pork, vegetables, and the ground corn/masa mixture in a large cooking pot. Add lemon juice to the mixture and blend. Add salt and pepper and stir. Cook the mixture on low heat, stirring frequently (don't let it burn!) until it thickens -- about 20 minutes.
Add more masa or more broth as necessary so that you have a stiff, but pliable paste. Taste and add salt if needed. Remove from heat and let cool.
- This marshmallow salad is very versatile. Here’s some ideas:
- Double or triple this pineapple, mandarin orange and marshmallow salad to feed a crowd.
- Use pineapple tidbits, chunks or the crushed version be sure to drain before adding to the classic ambrosia salad.
- Add maraschino cherries for a nice spin.
- For Easter, use pastel colored mini marshmallows.
- 1 cup plain whole-milk Greek yogurt
- 2 tablespoons honey, plus more for drizzling
- 2 teaspoons vanilla bean paste
- ¼ teaspoon kosher salt
- 4 assorted medium oranges (such as navel, Cara Cara, and blood oranges)
- 1 fresh medium pineapple, peeled and cored
- ½ cup toasted, sweetened coconut chips (such as Dang)
Whisk together Greek yogurt, honey, 1 tablespoon water, vanilla bean paste, and salt in a medium bowl until smooth. (Store yogurt mixture, covered, in the refrigerator up to 2 days.)
Cut peel and pith from oranges cut oranges into ¼-inch-thick rounds. Cut pineapple lengthwise into ¼-inch-thick planks cut planks into 2-inch pieces. (Store orange rounds and pineapple pieces in an airtight container in the refrigerator up to 1 day.)
To assemble, spread yogurt mixture in a thick layer on a large platter. Arrange fruit over yogurt drizzle with additional honey. Sprinkle with toasted coconut chips (breaking apart any larger chips), and serve.
Cuban Medianoche Sandwich Recipe
Miami's sunny landscape is dotted with palm trees and just as many Cuban cafés like La Carreta, Oasis, and Versailles. These are establishments where you can have a seated meal, but what's more charming is the invitation to walk up to an outdoor counter and order a quick breakfast of café con leche and tostadas, an afternoon caffeine lightning bolt of concentrated cortadito or café cubano, and late at night, a medianoche sandwich.
This habit of eating on your feet among a friendly crowd, where everyone seems to know each other, and melodious Spanish is spoken almost exclusively, has its roots in Havana. Cubans who fled to Miami brought with them their unmistakable accent, their food, and their gregarious eating customs.
I've heard that after a long night of dancing, people would stop for a medianoche, so named as an allusion to the time it was often eaten. At midnight. The pressed, toasted sandwich is made with pan suave, a sweet egg bread similar to challah or Hawaiian bread. The filling is lechón, slow-cooked marinated pork, ham, cheese, pickles, butter and mustard.
Sweet, salty, and deeply satisfying, it's a sandwich you'll crave at all times of the day.
For this recipe, I took a slight shortcut, given that I don't have a whole pig on hand. Quick-cooking pork tenderloin is marinated with mojo, a mixture of orange juice, lime juice, lots of garlic, oregano, and a dash of cumin, then roasted. Make sure to press the sandwich either with a spatula or panini press to for the signature compact, crisp look.
Medianoches are usually made with "pan suave," a soft, sweet bread. Since it is not widely available, I've substituted it with 6 inch-long challah rolls, which are sweet and soft like the original.
Cuban Fries!! Y’all know that the Cuban Sliders are one of the most popular recipes on this little site of mine. So it got me thinking.. What else can I “Cuban-fy”? Apparently a lot of things! These Cuban fries are so delicious. The pictures do not do them justice. Crispy french fries topped with ham, dill pickles, a creamy swiss cheese sauce (definitely the highlight) and just a touch of mustard.
Now before you say it, I know, I know. There’s no pork on here. And you’re right! This is an easy dish that I can throw together in about 20 minutes depending on how long it takes the fries to cook. A good Cuban pork is going to take me a little bit of time. Trust me though, once I have a legit Cuban pork recipe up on the blog you will be the first to know! But the flavors are still very similar to a Cuban sandwich with a fraction of the time and slightly more fun. I mean, c’mon. Cuban fries?!
The key to these Cuban Fries is the swiss cheese sauce. It’s so easy to make. I started with a basic roux, which is very simple to make. You can turn pretty much any cheese into a sauce with the same basic steps. In a saucepan you will melt butter. Whisk in some flour. Add milk or cream. Then the cheese. It’s as simple as that. You can add salt and pepper too to add a little extra flavor. This is the same way we make cheese sauces for mac and cheese, and you can use it for pastas. For this dish we just toss in some swiss cheese and I added a little white pepper. But if you don’t have that on hand black pepper, or no pepper at all too.
I used dill pickle chips sliced up for the pickle. And I had a large piece of ham that I purchased from the deli counter at the local market that I diced up. You can also find pieces of ham or even already diced ham at the market next to the sandwich meat too I believe. The hubs was a little iffy about the yellow mustard, he’s not a fan, but it definitely completed the flavors. I think not adding mustard would be a big mistake!
I hope you enjoy the recipe! You can follow along with me and never miss a recipe by signing up for my newsletter. Follow me on Instagram and tag #houseofyumm so I can see all the recipes you make. Plus follow me on snapchat! @houseofyumm ?
Cobb Salad Recipe: Full meal salad with plenty of greens, proteins, and toppings. Four kinds of greens, veggies, grilled chicken, crispy bacon, and hard-boiled eggs, topped with Cobb salad vinaigrette dressing, Roquefort cheese, and croutons.
Turkey Salad with Tart Apple and Bleu Cheese: Fall salad, perfect use for leftover turkey. Mixed greens, roasted turkey, tart apple, caramelized pecans, and cranberries, topped with a fresh vinaigrette and bleu cheese.
There were no canned mandarin oranges in the s. You had to peel oranges, take the membrane off and cut them up. A real mess. Some people put in grapefruit segments too.
Yes, preparing mandarin oranges was a pain. Thankfully we can buy them canned today! It is a lot easier now.
That’s not exactly true. I was born, bred and raised in New York City 1951. I always loved Mandarin Oranges and my grandmother always had several cans of them in her pantry just for me. We used grapefruit segments as well. There were no mini-marshmallows back then. Nor did we use sour cream.
It is always interesting to me how varieties of the same recipe exist in different areas of the United States. This recipe came from my husband’s grandma who lived in Vernal, Utah. She made the ambrosia salad in the 1950s with sour cream only — no whipped cream. And she added marshmallows. Perhaps she chopped large marshmallows. Her recipe card does not say. I slightly adapted her recipe to include whipped cream (which I think tastes better and other 1950s recipes include) and mini marshmallows (for convenience).
Watch the video: Ambrosia Cuba Libre Tabak Vorstellung (December 2022).