Cuban Fingers Recipes

LADYFINGERS

Ladyfingers image

To make Chocolate Lady Fingers, substitute 3/4 cup all-purpose flour plus 2 tablespoons cocoa powder for the all-purpose flour.

Provided by Roxanne Shepphird

Yield 48

Number Of Ingredients 4

Ingredients

4 eggs, separated
⅔ cup white sugar
⅞ cup all-purpose flour
½ teaspoon baking powder

Steps:

Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

Nutrition Facts : Calories 25 calories, Carbohydrate 4.6 g, Cholesterol 15.5 mg, Fat 0.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 11 mg, Sugar 2.8 g

CUBAN FINGERS

Cuban Fingers image

Part of the fun of Nashville is the occasional encounter with the music community-Martina at the supermarket, Keith at the sushi bar, Kenny at the gym, Wynonna doing lunch, or Mr. Prine waiting in the school car line. Nashville is good about giving Grammy winners, hit songwriters, and all who keep the music playing plenty of space for living their regular lives. Over at Min's, we enjoy the occasional drop-in visit by the Malo posse, the charming sons of velvet-voiced Raul Malo. We shoot the breeze about Dad's latest album, fast cars, and food. No luck getting any Cuban secret family recipes, but the boys have kindly offered Dad's autograph on our Mavericks and Raul Malo CDs. Listening to Raul gets us hungry for Cuban Fingers, Miami's favorite crusty pressed sandwiches. We fill them with Ultimate Cheater Pork Loin, or sometimes leftover cheater brisket or beef round roast. Cuban bread is extra crisp on the outside and very tender on the inside, so it's easy to flatten. Cut the sandwiches into neat fingers for parties.

Yield makes 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 large loaf (20 to 24 inches long) Cuban or French bread
4 tablespoons (1/2 stick) butter, melted
1/2 pound thinly sliced Ultimate Cheater Pork Loin (page 80), any cheater brisket, or One-Hour Rump or Round Roast (page 118)
1/2 pound thinly sliced deli ham
Dill pickle chips
1/2 pound thinly sliced Swiss cheese

Steps:

CUT the bread into four equal pieces with a serrated knife. Slice each piece in half lengthwise. Brush the insides with butter and place them on a baking sheet.
TOAST the bread, buttered side up, under a broiler or in a toaster oven until lightly browned.
PILE the four bottoms with the pork loin, ham, pickles, and cheese. Add the tops and flatten the sandwiches with the bottom of a skillet, a spatula, or your hand.
TOAST the sandwiches in a skillet or sandwich press over medium heat until lightly browned on both sides and the cheese is melted. Press the sandwiches occasionally while cooking. Cut into 1-to 2-inch fingers.

CUBAN BLACK BEANS

Cuban Black Beans image

Barbecue gets along with any bean cooked with a little onion and garlic, including black beans. Cuban Black Beans with a touch of sherry are especially well suited for Cuban Fingers (page 176) with Ultimate Cheater Pork Loin (page 80). Serve the beans over rice or add some water or broth and turn them into a soup dressed with fresh parsley, chopped onion, chopped hard-cooked egg, and a dollop of yogurt or sour cream.

Yield makes 8 servings

Number Of Ingredients 7

Ingredients

1 pound dried black beans
2 tablespoons vegetable oil
1 large onion, chopped (about 2 cups)
1 cup chopped celery, with leaves
4 garlic cloves, minced
1/4 cup dry sherry
Kosher salt

Steps:

RINSE and soak the beans according to the package directions.
HEAT the oil in a large skillet over medium-high heat. Add the onion and celery and cook until tender, about 10 minutes. Stir in the garlic and cook for an additional 2 minutes.
DRAIN the beans and combine them with the vegetables and 6 cups of water in a medium or large slow cooker (at least 4 quarts). Cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the beans are tender. Stir occasionally, and add water as necessary.
STIR in the sherry and season with salt to taste.

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