Cuban Croquetas Recipe Recipe Card Recipe For Lasagna

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CUBAN LASAGNA



Cuban Lasagna image

We put a Cuban taste twist on traditional lasagna by substituting plantains for noodles.

Provided by By Deborah Harroun

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 15

1 lb lean (at least 80%) ground beef
1 medium onion, chopped
1/2 large green bell pepper, chopped
3 cloves garlic, finely chopped
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 can (14.5 oz) Muir Glen™ organic red and yellow diced tomatoes, undrained
4 mostly black plantains
Vegetable oil
1/2 cup sliced pimento-stuffed green olives
1/3 cup chopped fresh cilantro leaves
2 cups shredded Monterey Jack cheese (8 oz)
3 eggs
2 tablespoons milk

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add onion, bell pepper and garlic; cook about 5 minutes or until slightly softened. Stir in oregano, cumin and coriander. Cook 1 minute longer. Stir in tomatoes. Reduce heat; simmer 15 minutes.
  • Meanwhile, peel plantains; cut each lengthwise into thin strips. In heavy skillet, heat about 1/4 inch oil Fry plantain strips until golden brown on each side. Remove from skillet to paper towel-lined plate to drain and cool.
  • Once beef mixture has simmered and thickened, stir in olives and cilantro. Remove from heat.
  • To prepare lasagna, arrange one-third of plantains in even layer in bottom of baking dish. Top with half of beef mixture. Sprinkle one-third of cheese over beef. Arrange second one-third of plantains over cheese, followed by remaining beef mixture. Top with another one-third of cheese. Arrange last one-third of plantains on top. Sprinkle with half of remaining cheese.
  • In small bowl, beat eggs and milk with whisk. Pour over top of layered ingredients in baking dish. Sprinkle remaining cheese over top.
  • Bake 20 minutes or until cheese is melted and bubbly. Cool 15 minutes before cutting and serving.

Nutrition Facts : ServingSize 1 Serving

CRAB CROQUETTAS



Crab Croquettas image

Croquettes originated in France, where the verb 'croquer' means to crunch, and a perfectly cooked croquette definitely crunches. In Cuba, croquettas became popular as an economical way to stretch a small amount of a variety of proteins into a tasty dish.

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 20 servings

Number Of Ingredients 19

1 stick unsalted butter
1 small red onion, cut into small dice
1/4 orange bell pepper, cut into small dice
1 jalapeno, seeded, deveined and cut into small dice
1 cup all-purpose flour
2 cups whole milk
Kosher salt to taste
1 pound Dungeness crabmeat, picked through
Juice of one lime
2 large eggs, beaten
1 cup all-purpose flour
1/4 cup unseasoned breadcrumbs
1 teaspoon baking powder
1 teaspoon cornstarch
48 ounces (6 cups) vegetable oil for deep frying
Kosher salt to taste
3/4 cup mayonnaise
1 tablespoon white miso paste
1 teaspoon fresh chives, chopped

Steps:

  • For the bechamel: In a medium saucepan over medium heat, melt the butter. Once the foam has subsided, add the onion and peppers and cook, stirring, about 5 minutes. Whisk in flour until a paste forms and cook for a couple of minutes while whisking. Slowly add milk in a steady stream to form a thick sauce. Season to taste with salt. Set aside to cool, about 20 minutes.
  • For the croquettas: In a medium bowl, add crabmeat. Gently toss with lime juice. Set aside.
  • When the bechamel has cooled, add several spoonfuls to the crab until it just holds together. Shape into balls or ovals about the size of golf balls and chill in the refrigerator about 20 minutes.
  • In a bowl, add the beaten eggs. In another bowl, combine the flour, breadcrumbs, baking powder, and cornstarch. Dip croquettas first in egg to coat, then roll in the flour mixture. Meanwhile, place oil in a Dutch oven (the oil should be at least 4 inches deep) and heat to 375 degrees F. In batches, fry croquettas until golden brown, about 2 to 4 minutes. Remove the croquettas, drain on paper towels, and season with salt.
  • While the croquettas are frying, for the dipping sauce, whisk together the mayonnaise, miso paste and chives. Serve the croquettas with the sauce on the side.

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