March 29, 2007
The Request Lines are open . . . for Marta's Cuban American Kitchen
I’m taking a break from posting here this week to try out some new recipes, and I was hoping to get some feedback from some of you fearless souls who have already started cooking or are hoping to see their favorite Cuban recipes simplified.
While you’re waiting, why don’t you make up a batch of my super simple Pastelitos de Guayaba
I’ll be back next week with a fabulous recipe for Ropa Vieja. So get those crockpots ready!
BTW, my big, fat Cuban family LOVES you guys.
This is why. =D
Posted by Marta at March 29, 2007 10:00 AM
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Comments
Pastelitos de Guayaba are sold at my Publix Supermarket just down the road from my house. Good stuff. I'd like to see what other ways you can put guava paste to use in recipes. I love the stuff.
Posted by: jsb ![[TypeKey Profile Page]](http://www.babalublog.com/nav-commenters.gif)
at March 29, 2007 10:24 AM
I love you, Marta!!! Your recipes rock - I tried the ajiaco and it's awesome. I'll probably try the tamal en cazuela eventually, and prob the lechon. I make a delicious ropa vieja, if I do say so myself :-) , but I'd like to see your adaptation for the beloved crockpot...
I see that you have a recipe for pan cubano on your website, but you use a breadmaking machine. Do you have any idea how to adapt it to an oven? Hmm... maybe I should experiment and report back.
Thank you for your recipes and postings. I'm a big fan!!
Posted by: Adela at March 29, 2007 11:14 AM
jsb,
Ive been using guava on BBQ. There s a product by Conchita called GuaJaBa that's awesome for grilling. Here's what it looks like in case your Publix carries it:
http://www.conchita-foods.com/pages/oe_Guajava.html
It works great on everything, but my favorite is the Cajun Angels:
Peel some shrimp, wrap them in bacon and skewer them onto a kabob stick. Sprinkle on some Cajun seasoning and toss on the grill. When the bacon's almost ready, slap the guava stuff on all oper and just let the heat cook it a bit.
man o man.
Posted by: Val Prieto at March 29, 2007 11:55 AM
Marta-Cooked your pork recipe in my new crockpot two days ago. It was wonderful. I used babyback pork ribs though. The meat practiclly fell of the ribs and the white onon slices were sweet as candy. Had them with white rice, fresh asparagus, pan cubano, and a couple of Guiness Extra Stout. Bless you.
Posted by: omar at March 29, 2007 12:14 PM
Val, sounds great. I've actually used it on ribs before. Never thought about shrimp. Thanks.
Posted by: jsb at March 29, 2007 01:43 PM
jsb -
The nearest pastelitos to us are 3 area codes away, so I have learned to "resolver." =D
But, you've given me an idea for a guava recipe to share - back to the kitchen!
Posted by: Marta at March 29, 2007 02:21 PM
When I make home-made BBQ sauce I usually add some guava paste and tamarind juice.
Posted by: Scott at March 30, 2007 09:44 AM
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