Adobe Glazed Lobster from the Four Seasons Hotel

This is a popular dish from the kitchen of the famed Four Seasons Hotel and you don't have to be a top-chef to make it at home!

Ingredients:
4 lobster tails, shell removed
***Corn Arepas: ***
5 ounces sweet corn
2 1/2 ounces masa corn flour
1 1/2 ounce Monterey Jack
1 tablespoon hot water
1 teaspoon sugar
Salt
***Black beans: ***
3 ounces bacon, diced
3 ounces white onion, diced
2 tablespoons minced garlic
3 ounces celery, diced
1 serrano chile
1 ounce cilantro, finely chopped
10 ounces black beans
2 quarts chicken stock
***Creole salsa: ***
2 ounces olive oil
2 ounces bacon, diced
1 habanero chile, diced
1 clove garlic, minced
2 tablespoons butter
2 tablespoons sugar
1 celery stalk, diced
1 red onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 teaspoons wine vinegar
1 bay leaf
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon thyme
1 tablespoon basil
1 tablespoon oregano
8 ounces chicken stock
5 pounds tomatoes, peeled and diced
***Chile Adobo: ***
5 guajillo chiles, seeded
2 ancho chiles, seeded
2 cloves garlic, minced
1 white onion, diced
1/2 teaspoon black peppercorns
1 1/2 teaspoon marjoram
1 1/2 teaspoon oregano
1 1/2 teaspoon thyme
1 1/2 teaspoon cumin
1 plum tomato, roasted and peeled
2 ounces butter
1/2 ounce red wine vinegar
***Garnish: ***
Balsamic vinegar
Fried cilantro leaves

Directions:

Begin by making the arepas. Place the corn in the blender and pulse until mostly pureed. In a mixing bowl, combine the pureed corn with the rest of the ingredients and mix until a semi-dry dough is formed. Form the dough into rounds and cook on a flat grill for 2 to 3 minutes on each side.

To prepare the black beans, fry the bacon in a saucepan until all the fat is rendered. Add all of the vegetables and fry until soft. Add the black beans and chicken stock and simmer until beans are soft, approximately 2 hours. Once the beans have cooked, place the mixture in a blender, puree, and strain. Return the beans to the saucepan and cook the puree until it thickens.

To make the salsa, heat a large skillet with the olive oil. Saute the bacon, chile, and garlic for 1 minute. Add the butter, sugar, celery, onions, and peppers, and cook for 15 minutes until everything is caramelized. Add the vinegar and all the herbs and spices, and the chicken stock and cook for 5 minutes. Add the diced tomatoes and allow to cook for another 15 minutes. Check the sauce for seasonings and set aside once cooked.

For the adobo, toast the chiles on a flat grill and then soak them in hot water for 20 minutes. Place the chiles in a blender with 2 tablespoons of the soaking liquid and puree. Add the garlic, onion, peppercorns, marjoram, oregano, thyme, and cumin and blend again and set aside. Puree the roasted tomatoes and reserve. Using a saute pan, melt the butter and fry the pureed chile mixture for 4 minutes. Add the tomato puree and cook for another 4 minutes. Add the red wine vinegar and simmer for 25 minutes or until slightly thickened.

To assemble dish, saute the arepas until golden brown. Coat the lobster tails with the adobo and grill until done, approximately 5 minutes. Heat the refried beans, place the beans between 2 arepas, and then place it in the center of a plate. Surround the arepas with the hot Creole salsa, and place the lobster tail on top of the bean filled arepas. Garnish with a drizzle of balsamic vinegar and fried cilantro.

Done in less than 2 hours and serves 4

Grilling Prime Rib At Home

Grilled prime ribs have always been a classic recipe. In fact, many families bank on this dish as their main recipe during holidays. Even weekend getaways have become more fun because of grilled food and ice cold drinks. Top it off with everything buttery or saucy and absolutely, eating naturally becomes an experience to remember.

There are said to be secrets on how to grill prime ribs. These are kept and old tales about food that give further interest to any diner. So, is there really a truth behind all these? Are secrets about to be revealed when it comes to knowing how to grill prime ribs? The answer is yes.

1. The first and perhaps the most important secret is temperature setting. Everything should be kept at bay including the setting of temperature when using a gas grill, as well as the hotness of the coals once placed on the grill.

2. Indirect cooking has long been considered a top secret on how to grill prime ribs. Direct heat is never utilized and grilling must be done slowly but surely.

3. Think of proper preparation times. Meaning, you have to be ready with every essential. All the way from the ingredients used, to the grill and other tools for cooking, you have to bear in mind that readiness is a must.

4. Get the whole prime rib roast for this particular recipe. Prepare other ingredients such as garlic, pepper, paprika and rosemary. Herbs can be either dried or fresh. However, for this specific recipe, both fresh and dried rosemary are being considered. Also, it is best to use coarse salt as part of your dry rub for your prime roast.

5. Another known secret when it comes to learning how to grill prime ribs has something to do with thermometer use. It always pays to have a digital thermometer to ensure accuracy. A pound of roast takes about 12 to 14 minutes to cook. The time varies, depending on the size of the meat itself. It also depends on how you want your prime ribs, whether rare or medium rare.

An internal temperature ranging from 115 to 125 degrees proves ideal in cooking your prime rib. Once it reaches said temperature, you can opt to remove it from the grill and cover it with foil. Let it rest for a couple of minutes.

Prime ribs that are cooked well done normally require 125 degrees temperature and a 30-minute resting time. On the other hand, for rare to medium rare rib roast, it is preferred to maintain a 115 degree-temperature and a resting time lasting for about 15 minutes tops.

By Oscar Orillia

You Can Become A Chef

You can become a chef by attending a culinary school and/or working as an apprentice for a chef in a restaurant. Chefs often work at several restaurants getting experience under different mentors before they choose a specialty.

Education

You can get training in school vocational programs, two year colleges or four year college programs. Chefs and cooks also may be trained in apprenticeship programs offered by professional culinary institutes, industry associations, and trade unions. Some large hotels and restaurants operate their own training programs.

People who have taken courses in commercial food preparation may be able to start in a cook or chef job without having to spend time in a lower-skilled kitchen job.

School and curriculum varies, but students usually spend most of their time learning to prepare food through practice. They learn to bake, broil, and prepare food. They also learn to use and care for kitchen equipment. There are courses in menu planning, determination of portion size, food cost control, purchasing food supplies in quantity, selection and storage of food, and how to use of leftover food to minimize waste. Restaurant sanitation and public health rules for handling food are also taught.

A head chef will direct a kitchen staff, in addition to preparing meals, or start his/her own restaurant. If a chef is able to withstand the high stress and pressure of the job, they will most likely become a head chef within 10 years.

An executive chefs will often partner with financial restaurateurs to open their own restaurants. These top chefs spend more time with patrons and investors than in the kitchen.

Job Descriptions

Chefs and dinner cooks prepare, season, and cook food. Chefs spend time on their feet, cooking, chopping, and stirring. They need to be able to lift heavy pots and boxes of food.

The responsibilities of chefs and cooks are determined by a number of factors, including the type of restaurant in which they work.

Job Description May include:

* Create, plan and price menus
* Prepare and cook the food according to customer's order
* Arrange and garnish the food for serving
* Supervise other kitchen staff
* Maintain cleanliness in the work place
* Supervise cleaning and dishwashing
* Buy food supplies and cooking equipment
* Keep records of supplies.

Executive chef - The executive chef is in charge of everything related to the kitchen, including menu creation, personnel management and business aspects. The executive chef can also be referred to as the "head chef" or "chef".

Chef de cuisine - The chef de cuisine's placement within the kitchen can vary depending on the individual restaurant's hierarchy. Generally, it is either equivalent to an executive chef position, a position overseeing numerous establishments in a group of restaurants in charge of several executive chefs or a position equivalent to a sous chef, under the command of an executive sous chef.

Sous chef - The sous chef (pronounced "soo-shef" -- French for "under chef") is the direct assistant of the executive chef. The Sous Chef often shares some duties with the executive chef, such as menu planning, costing and ordering. Larger kitchens often have more than one sous chef, with each covering a certain shift or having his or her own area of responsibility, such as the banquet sous chef, in charge of all banquets, or the executive sous chef, in charge of all other sous chefs.

Generally done by the sous chef, the expeditor serves as the liaison between the customers in the dining room and the line cooks. With the help of proper coordination and timing, they make sure that the food gets to the wait staff in a timely fashion, so that everyone sitting at a particular table is served simultaneously.

Chef de partie - A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as needed. Station chef titles can include:

Sauce chef or saucier - prepares sauces, stews, and hot hors d'oeuvres, and sautes foods to order. This is usually the highest position of all the stations.

Fish cook or poissonier - Prepares fish dishes (this station may be handled by the saucier in some kitchens).

Vegetable cook or entremetier - Prepares vegetables, soups, starches, and eggs. Large kitchens may divide these duties among the vegetable cook, the fry cook, and the soup cook.

Roast cook or rotisseur - Prepares roasted and braised meats and their gravies, and broils meats and other items to order. A large kitchen may have a separate broiler cook or grillardin (gree-ar-dan) to handle the broiled items. The broiler cook may also prepare deep-fried meats and fish.

The pantry chef or garde manger - is responsible for cold foods, including salads and dressings, pâtés, cold hors d'oeuvres, and buffet items.

Pastry chef or pâtissier [pa.ti.sje] - prepares pastries and desserts.

The relief cook, swing cook, or tournant - replaces other station heads.

Cooks and assistants
In larger kitchens, each station chef would have cooks and assistants (commis) that help with the particular duties that are assigned to that area. With experience, assistants may be promoted to station cooks and then to station chefs.

Chef Paul Prudhomme's Crawfish (or Shrimp) Etouffée

A classic New Orleans Dish by a classic New Orleans chef and can be prepared in under an hour, enjoy!
Ingredients
Seasoning mix:

* 2 teaspoons salt
* 2 teaspoons ground red pepper (preferably cayenne)
* 1 teaspoon white pepper
* 1 teaspoon black pepper
* 1 teaspoon dried sweet basil leaves
* ½ teaspoon dried thyme leaves

* ¼ cup chopped onions
* ¼ cup chopped celery
* ¼ cup chopped green bell peppers
* 7 tablespoons vegetable oil
* ¾ cup all-purpose flour
* 3 cups, in all, Basic Seafood Stock
* ½ pound (2 sticks) unsalted butter, in all
* 2 pounds peeled crawfish tails or medium shrimp
* 1 cup very finely chopped green onions
* 4 cups hot Basic Cooked Rice

Directions

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl combine the onions, celery and bell peppers.

In a large heavy skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long-handled metal whisk, gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until roux is dark red-brown, about 3 to 5 minutes (be careful not to let it scorch in the pan or splash on your skin). Remove from heat and immediately stir in the vegetables and 1 tablespoon of the seasoning mix with a wooden spoon; continue stirring until cooled, about 5 minutes.

In a 2-quart saucepan bring 2 cups of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly (if any of the mixture scorches, don’t continue to scrape that part of the pan bottom). Remove from heat and set aside.

Heat the serving plates in a 250°F oven.

In a 4-quart saucepan melt 1 stick of the butter over medium heat. Stir in the crawfish (or shrimp) and the green onions; sauté about 1 minute, stirring almost constantly. Add the remaining stick of butter, the stock mixture and the remaining 1 cup stock; cook until butter melts and is mixed into the sauce, about 4 to 6 minutes, constantly shaking the pan in a back-and-forth motion (versus stirring). Add the remaining seasoning mix; stir well and remove from heat (if sauce starts separating, add about 2 tablespoons more of stock or water and shake pan until it combines). Serve immediately. Serves 8.

New Orleans Oyster Poboy Recipe

New Orleans BBQ Oyster Poboy

8 each oyster
5oz flour
Fryer
3oz Crystal Brand Hot Sauce
2 strips of cooked bacon
3oz lettuce
3 slices tomato
2 oz blue cheese dressing
6-8 inch PoBoy bread

Fry Oyster and toss in crystal hot sauce
Add lettuce, tomato and Blue Cheese dressing to PoBoy Bread
Add bacon and top with Oysters

Matanzas Salad

6oz cooked Lobster meat
6oz cooked Shrimp
1 blood or Moro orange
1 jalapeno
1oz cilantro
3oz diced papaya or mango
Dash of lime, lemon, and grapefruit juice
Salt and pepper to taste
12oz root chips

Thinly slice lobster and shrimp on a bias
Finely chop jalapeno and cilantro
Toss first four in mixing bowl with fruit juice, salt and pepper
Remove excess liquid
Segment orange and small diced fruit add to bowl and toss.
Transfer to large martini glass and serve with root chips

Matanzas Margarita
2oz tequila
1oz grand marnier
1oz each lime, lemon and blood orange juice
1oz simple syrup

Combine all ingredients in shaker and strain over ice
Garnish with blood orange slice

Why France is Famous For It's Cuisine by Eugene Bingham

The French have always been known to have a passion for food. It is revered and considered an art form like a fine oil painting, or high fashion. The cuisine itself has evolved through the centuries but the dedication to excellence has never changed. The forefathers of the French way of cooking had kings and queens to please, so failure was not an option. This tradition of quality and perfection and attention to detail has not been lost as techniques in the cooking changed. With Haute (high) and later, Nouvelle (new) cuisine, the trends in preparation and the ingredients changed but the pursuit of perfection never has.
Nouvelle cuisine isn't really "new". It has been around since the mid 1700's with early French chefs Chapel and Menon and later in the late 1800's with the famous Auguste Escoffier. With the standards set by royal tastes early in it's culinary history, the great French chefs of today and the nation itself pride themselves on quality food.
The French will typically take a 2 hour meal (and usually wine) break in the middle of the day and as a result the towns do as well. Love, life,  and food are central parts of their culture.


French cuisine is highlighted by rich sauces, (cream, butter, wine), fresh ingredients, and artful presentation. Techniques like saute, braising, and flambes were not invented by the French but was refined and mastered by them. There are sauces that are classic French cuisine such as Bearnaise, Hollandaise, and Au Jus.There are dishes such as Coqua vin(chicken in red wine), Bouillabaisse(fish soup), and Escargots Bourguignon(snails baked with butter and parsley) and the list goes on and on. This is French cuisine and what makes it so famous is that it is uniquely French and the focus is not just on the ingredients but on the technique and the quality. Quality of the products used and the whole experience of enjoying a fine meal. Although the classic French cuisine is rooted in discipline and culinary procedures handed down for many years, the younger French trained chefs today are innovative and move the form in new directions. They use the classical French idea of using locally available ingredients and prepare them with the traditional sauces with new twists. This annoys some of the older guard of French chefs that claim it changes the perception of French Cuisine. Others feel that French cuisine itself is a style and an attitude with basic components that cannot be changed. The dynamics of the cuisine itself however demand that it evolve like it has for hundreds of years. One thing for certain is that French cuisine is famous for quality combined with style and it sure tastes good! Bon Appetit!!

The Characteristics of Northern Italian Food

Ethnic cuisines all over the world offer a vast variety of different flavors and foods. If you were to take a trip around the world and sample each country's local specialties, you would find variations in the same dishes from region to region. Much of this has to do with the products available in that particular area such as vegetables,grains,wild game, and livestock. Coastal areas worldwide for example tend to incorporate fish and shellfish into their dishes as they have close access to the product.

Italy is a great example of this culinary diversity. Northern Italian cuisine offers a distinctive style and flavors that differ from the central and southern areas in several ways such as less use of pasta and more polenta ,beans and rissoto. The sauces tend to lean more towards cream, cheese and butter based,rather than the classic use of tomatoes by their neighbors to the south. They also include wild game such as quail,duck and rabbit as they are indigenous to the area. French and German influences can be seen in the cooking here as both countries are at the borders. As in much of Europe, wine is an integral part of the dining experience in the kitchen and on the table as well. The love of life here is reflected in the rich,flavorful food served.

In the coastal Veneto region the kitchens would be utilizing the fish, clams, eels, and shrimp that are readily available. In Liguria, another seaside area, the olive oil is exceptional from the other northern parts so they pride themselves in their Pesto sauces. With such an abundance of fresh seafood its not surprising to see sardines, anchovies, sea bass, and a variety of shellfish used in their recipes. The northern part of Italy especially Romagna and Piedmont raise cattle, lamb, and hogs so the dishes there celebrate and showcase it. The preparation methods vary but they like to slow cook and stew these with less tomatoes like thier southern counterparts and instead use more stocks and wine as thier liquids. The sausage and ham produced here are exceptional and is integrated into many of the Northern Italian specialties.

The uses of aromatic herbs,white truffles, and distinctive cheeses are a tradition here due the close proximity to France. Hearty soups and stews are punctuated by the various seafood and wild game available in that area. Local recipes and techniques of food preparation have been passed down through generations through necessity and preference allowing the rest of the world to experience and enjoy this distinct cuisine.

Whether your a visitor or a cooking enthusiast Northern Italian cuisine has much to offer!!

Cooking with Honey

Honey has been beneficial to man for thousands of years.The Romans,early Greeks as well as the Egyptians all used this marvelous natural product not only as a sweetener but for many different purposes including offerings to their gods.

Health Benefits of Honey- Today honeys is used in kitchens all over the world and its health benefits are now becoming more and more apparent as many studies have suggested.As a sore throat remedy or a topical dressing for minor burns and cuts,this miracle of nature gets better and better the more we learn.Honey has long been used for digestive issues such as stomach ulcers and gastroenteritis. It's antioxidant,and detoxification benefits as well as helping maintain ahealthier immune system are widely known and well documented. Honey contains most of the complex B vitamins,B1, B2,B3,B5 and B6. Minerals such as potassium,magnesium,calcium,sulphur,iron and phosphate also are present in small quantities.Many naturalelements are found in honey that is derived from the plants and flowers that bees get from the pollination process.These natural herbal elements can vary in quantity and type depending onwhere in the world the bees providing the honey are and what plants and flowers they are pollinating.Honey is an excellent source of antioxidants and is widely known to help in the prevention of heart disease and some forms of cancer Because it has a lower calorie count than the same size serving as sugar,we get the energy without the wieght gain. Honey possesses antimicrobial properties,preventing infection by destroying the bacteria around the wound.This topical use of honey has been well known for centuries.

Honey in the Kitchen-

Other than spreading over toast what can honey do in the kitchen to make our recipes even more flavorful and healthy? Other than the obvious uses such as a spread for bagels,toast,and English muffins,honey can be used as a key component in the baking of these breads and cakes,pies and pastries as well.As healthier and more nutritional sweetener than sugar,honey is ideal for recipes of all of the food groups.

As a flavor enhancer for almost any meat or poultry honey is superb.For example in Asian dishes as component of the sweet and sour combo,or in combination with a teriyaki,or an orange based glaze.

It can be an interesting accent when combined with different varieties of cheese as well as yogurt and hot and cold cereals.

As anyone that has enjoyed a honey-glazed ham can attest,any substitute for honey in this capacity would no less than culinary blaspemy.

Honey based barbeque sauces are a classic way to bring out the flavors of beef,pork and chicken.

Honey in fruit salad recipes or as a dip can bring a healthier low calorie appetizer to your table.

Used as a topping for ice cream,drizzled over pies or used as an ingredient in the batters of cakes and breads honey is a winner.

Honey is a gift from nature and has so many healthy qualities that using it in the kitchen is a no brainer but best of all it Tastes Good!

A Look at Kobe Beef

Kobe beef is heralded as the most exclusive and best tasting beef in the world today.
Why? Well, there are several factors that give this particular "brand" its prized distinction.
First off,lets clear up some misconceptions of Kobe beef.

Technically,there is no such thing as a "Kobe" cow.It is simply the point where it is shipped from other locations throughout Japan."Kobe" beef is derived from Tajima,a very old province in Japan that is now called Hyogo prefecture.Kobe is the capitol."Kuroge Wagyu" or "Black-haired cattle" is the original very old stock that was the beginning.

Some beef afficianados call it Tajima beef. The fact that land is limited and very expensive in Japan,large acre cattle ranches that exist in the United States and other beef producing areas of the world is not economically practical.

Raised on less than 300 farms with each only producing less than 20 head, they are truly exclusive animals.They are raised with a very special diet including beer(said to be an appetite stimulant). In the summer beef are naturally prone to consume less due to heat and humidity. To keep their muscles relaxed, they are massaged, and many breeders traditionally will actually massage them with sake or rice wine. This is said to improve the quality of the meat as breeders believe that the quality of the coat and skin directly affect the meat itself and improve the overall value of the animal. A stress free cow is a healthier, higher quality cow.
The final phase of the fattening process involves the feeding of beer and sake mash. The result of all this special care is some of the finest, well marbled beef in the world.

As for cooking this culinary prize the opinions from chef to chef vary but most believe it should never be overcooked. Pan searing is a good pay to go but again,over cooking is to be avoided. The reason for this is that beautiful marbling. That is where the tenderness and flavor comes in. It would be tough and not as special if that fat were to be dissolved into the pan. There are a myriad of great recipes available on the internet that are just a few mouse clicks away.

By whatever name it goes by it is the top of the line as far as quality goes and is extremely expensive to buy. At over $300 a pound this is not your typical McBurger. Some would argue that Kobe beef is overpriced, yet with supply low and demand high there seems to be enough consumers that don't mind "forking" it up.

The Wonderful World of Herbs

Herbs, long prized for their medicinal and culinary value have been used for thousands of years.Ancient paintings in caves in Europe can attest to this .The Greeks used hundreds of different herbs as early as the 5th century, B.C. In North America native Indian tribes used them in teas,dyes,and curing simple ailments. The Chinese have been utilizing thier healing properties for centuries and still do today. They have also been included in religious rituals and festivals of many civilizations throughout history. The true botanical definition of an herb is that it is a seed-bearing plant with fleshy,not woody parts.It can be a shrub,tree vine or even a fungi. Today herbs of many aromas and flavors are prized by professional chefs and home cooking enthusiasts alike. They can transform a dull, bland meal into richer more satisfying experience for the palate. They can add color to a plate of food as a garnish also. Many home cooks just use spices such as salt and pepper in their dishes and miss out on the depth and richer flavors that herbs can bring to the table. Herbs are a healthier alternative to salt especially those with high blood pressure issues and can bring out the subtle flavors of many meats and vegetables that salt can overpower or mask.

Many home cooks are resistant to using fresh herbs and instead only will cook with the dried variety found in bottles on the store shelves. A lot of this has to do with a lack of knowledge on the pairings of herbs and the foods that they go well with. After a little practice and taste testing anyone with a nose and taste buds will gain a new respect for the various herbs and the special qualities that each one possesses. Dried herbs lose much of the aroma and flavors that only freshness can deliver. Those that have grown a little herb garden in their kitchen window or perhaps a more ambitious one in their back yard will tell you that their endeavors have made the foods they prepare taste better and will seldom use the dried variety when they have fresh sources available.

Lets take a look at some of the basic herbs commonly available and the different foods they marry well with.

Basil- A common herb that is widely used in Italian cuisine among others.It accents and brings out the flavors of any tomato based dish such as spaghetti sauce,pizza,or lasagna.It is also good chopped over salads or other vegetables.

Oregano- Again,a natural for many Italian recipes and is good with other meat dishes and vegetables.

Thyme- Vegetables,soups and many sauces get extra zest from this fragrant herb.

Rosemary- Lamb and poultry go great with it.

Garlic- Especially fresh,this is a great flavorful addition to many foods.

Bay Leaves- A must for hearty soups and stews.

Tarragon- Another versatile herb that is excellent with fish ,chicken, and sauces. It is also used as a component in Tarter sauce.

Sage- Use in stuffings, poultry and meats.

Fennel- Fish,sauces, and vegetables can benefit from this savory herb.

Parsley- As well as soups, salads and meat it can be used as a garnish on the plate or just for color atop many dishes.

There are many, many more out there that have great uses in the kitchen and out.Don't be afraid to experiment and always try to get fresh herbs into your recipes when available. You and those you cook for will notice the difference as the natural flavors of the ingredients will come alive and compliment each other with the herbs you use.

A History of Cuban Cuisine

Cuban cuisine offers a rich and flavorful combination of ingredients that reflect a diversity of cultures and traditions.With these Carribean,Spanish and African roots,the influences are showcased in many delicious Cuban recipes and cooking techniques.Some of the main staples of Cuban cuisine include rice,beans and meats such as beef,pork,and sausage.Tropical fruits such as mangos,papayas,and plantains are common components in many recipes.Seafood ingredients such as fish,shrimp,lobster and crab are a natural part of the Cuban dining experience due to its island geography.Vegetables including corn,tomatoes,onions,green peppers and garlic are abundant in Cuban cuisine and are a staple there. Cuban cuisine gets its origins from the Spanish peasants,African slaves and Carribeans from Haiti that came to the island for different reasons.They spread out into different regions of Cuba and each had their own traditional ways of preparing their food.Eventually they all merged along with the various ingredients and cooking techniques forming the cuisine that it is today.

One of the classic Cuban dishes is Ropa Vieja.Shredded beef in a tomato based sauce that is usually served with black beans and rice and tropical fruits on the side.It is an example of a simplistic yet delicious meal using typical ingredients of the Cuban cooking form.Black and red kidney beans as well as rice are used in stews often and Black Bean Soup is a mainstay of the island.Another specialty of Cuban is a Sofrito.It is a sauce made with garlic,tomatoes and onions and is used as a basic component for other dishes such as Arroz Congri,where beans and rice are cooked in Sofrito then baked.Another favorite is the Cuban sandwich.Cuban bread is a loaf prepared with lard instead of vegetable oil making it less dry.Ham,sliced pork and swiss cheese are brought in with pickles and mustard to make it uniquely Cuban.

The wide array of flavors available through many combinations of fruits,vegetables,meats and seafood found in Cuba have evolved into a soulful,rich cuisine that is now enjoyed world wide.In Cuban communities everywhere foodies enjoy what was once a distant gastric pleasure.The aromas and vibrant spirit of Cuban cuisine continue to evolve as young chefs master then tweak the basic style.As with any other regional style of cooking the basic ingredients remain intact as different twists of the original theme give the recipes more depth and create new ones.
Cuba's cultural roots are expressed today through her food and the rest of us eat happier for it.Bon Appetit!

Great Chefs of the World

For centuries the world has seen great culinary minds live, create great food, and leave legacies for future generations. Here we honor them and their creations and look to the future of the worlds great kitchens, whether they are 5-star restaurant or your own home. Bon Appetit!!