Notes about Recipes in this book

• Spinach crema with blue cheese (Sopa crema de espinacas con queso azul)

  • lkgrover on July 13, 2021

    Loved this puréed soup! The jamon serrano (or prosciutto, my substitute) and blue cheese add a salty element. No additional salt required. It was the perfect recipe to use my new blender, which I ran on medium strength for exactly 2 minutes.

• Yellow rice (Arroz amarillo)

  • lkgrover on March 27, 2022

    Bright yellow rice, and considerably less expensive than using saffron (if the color is your main interest). I used jasmine rice.

• Black beans and rice (Moros y Cristianos)

  • lkgrover on January 18, 2024

    Good beans & rice side dish, to accompany other recipes. It is rather bland by itself.

• Cuban polenta (Tamal en cazuela)

  • lkgrover on March 07, 2022

    I made the pork stew, but used ready-made polenta (instead of fresh corn). I cooked the stew for 2 hours after adding the tomatoes, because I prefer country-style pork ribs slow-braised to fall-apart tenderness.

• Lobster with Creole sauce (Langosta en salsa Criolla)

  • lkgrover on March 27, 2022

    Lobster with red bell pepper & tomato. I served with this book's Yellow rice (as suggested), but it would also be a good pasta sauce. I used jalapeño chiles.

• Lobster with chickpeas (Langosta con garbanzos)

  • lkgrover on March 20, 2023

    Good stew with lobster, tomatoes, and chickpeas as the main components. I did not use brandy. Recommend serving over rice if more starch is desired.

• Chicken and rice (Arroz con pollo a la chorrera)

  • JDTrick on April 17, 2023

    I halved the recipe, which serves 10. ratios were good. can't say I really followed the recipe per se, but I stayed pretty true to the flavorings and it was tasty.