Taste of Cuba Forum > All posts by a member| Posted on: Dec 1 2008, 12:26 PM | |
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Newbie  Group: Members Posts: 5 Joined: 13-June 06 From: N. California Member No.: 231 
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Hello all, I am looking for a really good receipe for ham croquettes, and am wondering if anyone here has a receipe that is tried and true. Recently (yesterday as a matter of fact) I made some with a receipe I got off the internet a few years ago, and they turned out ok...don't care too much for the onions in them. I tried to mince the onion, but I can still see them and taste them when I bite into the croqueta. One of my Cuban cookbook receipe doesn't even include onions in the ingredients list? Are onions a requirement? I'd like a receipe like of the ones you can get from a bakery in Miami (deep sigh)!!! Those Miami croquetas are to die for!!!  Thanks! Ilu |
| Forum: Cuban Recipe Request · Post Preview: #433 · Replies: 0 · Views: 4,410 |
| Posted on: Jun 19 2006, 09:33 PM | |
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Newbie Group: Members Posts: 5 Joined: 13-June 06 From: N. California Member No.: 231
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Hi! The recipe for making pastelitos is very, very good!!!  Thank you so very much, you have made this Cuban very happy indeed...using the puff pastry worked great!!!  I have tried making Cuban bread several times, and I gotta tell ya, it comes out heavy, dense, and just plan yukie!!!  I follow the recipe in my cookbook, but I don't know what the heck I'm doing wrong! Please help! Or maybe you might have a recipe? Let me know. Thank you!!! |
| Forum: Cuban Recipe Request · Post Preview: #369 · Replies: 3 · Views: 10,589 |
| Posted on: Jun 13 2006, 09:37 PM | |
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Newbie Group: Members Posts: 5 Joined: 13-June 06 From: N. California Member No.: 231
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QUOTE (Ilu @ Jun 13 2006, 06:33 PM)  Hi Dave! You can roast the pork with or without the skin, but the skin makes it more savory and also tender...without the skin, its been my experience that the pork dries out too easily. The butcher should be able to leave the skin on...also for the mojo for the pig, you use garlic, oregano, salt & pepper and mash it together to make a paste, then use Naranja agria (Bitter Orange) and mix with the paste. Marinate the pork with that...I have never heard of using brine, and have never used it before... Hope it turns out well! |
| Forum: Cuban Recipe Request · Post Preview: #363 · Replies: 2 · Views: 3,924 |
| Posted on: Jun 13 2006, 09:33 PM | |
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Newbie Group: Members Posts: 5 Joined: 13-June 06 From: N. California Member No.: 231
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QUOTE (Dave Flanagan @ Apr 18 2006, 03:47 PM) I recently bought "La Caja China" & intend to use it to roast half of a large pig for a party this Saturday. The directions say to leave the skin on the pig, but my butcher says he can't do this. Can I still roast the animal without the skin? Are there any modifications (eg.,cooking time) that I need to make? Also, I have several Mojo recipes, & have been advised NOT to use one that includes oil because the pork is already greasy, is this correct? The directions say to mix the Mojo with a significant volume of brine before injecting into the meat - but isn't pork already salty also? Shouldn't/couldn't I just inject the Mojo without the brine? Thanks for the help, Dave |
| Forum: Cuban Recipe Request · Post Preview: #362 · Replies: 2 · Views: 3,924 |
| Posted on: Jun 13 2006, 09:13 PM | |
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Newbie Group: Members Posts: 5 Joined: 13-June 06 From: N. California Member No.: 231
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Hello! I have been looking for a recipe for pastelitos de guayaba, and have been very unsuccessful! I have 1 recipe that I got from one of my cookbooks, but it calls for added the cream cheese to the dough itself, and it just didn't work out. Does anyone have any recipes that they can share with me?? I am Cuban-American stuck in San Jose, CA, and there ARE NO CUBAN BAKERIES HERE!!!  Not happy at all!!!!  Anyway...even the dough recipe would be appreciated...I read in the recipes that you can use puff pastry, but now I am even scared to do that... Help! Ilu in San Jose |
| Forum: Cuban Recipe Request · Post Preview: #361 · Replies: 1 · Views: 6,261 |
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