Rolando

 

 

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Rolando’s Yucca con Mojo

Ingredients:
– 2 pounds yucca
– ½ teaspoon salt
– ¼ cup olive oil
– ½ onion, diced
– 5 garlic cloves, minced
– ½ teaspoon fresh lemon juice

Peel and slice the yucca.

Place yucca into a large sauce pan, fill with enough water to submerge, and stir in salt.

Cover the pan and boil the water over a medium-high heat for about 15 minutes.

Meanwhile, stir the olive oil, onion, garlic, and lemon juice into a separate pan and cook for 5 minutes over a medium heat to make the mojo. When tender, drain the yucca, place it on a serving plate, and pour the mojo over the yucca. Serve immediately.


Rolando’s Arroz Blanco

Ingredients:
– 2 cups long grain white rice
– 2 ½ cups water
– ¼ cup extra-virgin olive oil
– 1 ½ teaspoon salt
– 2 cloves garlic (optional)
– Poultry seasoning (optional)
– 4 ounces snow peas (optional)

In a heavy pot, rinse the rice in cool water twice, and drain.

Place the pot on the burner add water to the rice along with the oil, garlic, poultry seasoning, peas, and salt. Stir well and cook over medium-high flame. Experiment with other herbs or vegetables in your rice for different flavors.

When rice begins to boil, cover the pot and set on low heat for about 20 minutes. Uncover the rice, fluff, and recover to cook for another 30-35 minutes.

Uncover and taste the rice. Season with salt to taste. Traditionally, Cubans prefer their rice to be light and fluffy. Avoid wet, sticky or mushy grains.

Gently remove rice from pot and top with cilantro or parsley.

 

 

Platanos Maduros

Ingredients:
– 2-6 plantains
– Canola oil

Peel plantains and cut them into 1 inch diagonal pieces

Pour enough canola oil into frying pan until it is ¼ inch deep. Heat the oil on high. When water sizzles, the oil is hot enough

Add plantains and fry them until tender and barely browned. Remove from heat and place them on a wax paper.

Flatten them in the wax paper and place them back in the hot oil. Fry both sides until they have turned golden brown and the natural sugars have caramelized.

Remove the plantains and place them back on a paper towel to soak up excess oil. Let them cool briefly and serve as a delicious side or sprinkle granular sugar on top as a dessert.

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