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Fast and Slow Cuban Cooking Classics, 12/06/2020, 6p

Cuban food is incredibly rich in tradition, outrageously delicious, and a great way to feed a crown for an affordable price. Join me to learn how to start and finish Lechon Asado (it will spend all day in the oven), create Cuban Black Beans and Cuban Yellow Rice in the InstantPot (stovetop directions also included) and best of all, a Picadillo from start to finish.

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SKU: CubanCooking Category:

Sunday, December 6, 2020

6 PM CDT

Amber Smith, Instructor

Cuban food is incredibly rich in tradition, outrageously delicious, and a great way to feed a crown for an affordable price. Join me to learn how to start and finish Lechon Asado (it will spend all day in the oven), create Cuban Black Beans and Cuban Yellow Rice in the InstantPot (stovetop directions also included) and best of all, a Picadillo from start to finish. Picadillo is a Spanish dish with Cuban flair, and combines a mix of seemingly unlikely ingredients into a meal your family will beg you to make again and again.

Ingredients List

 We’re going to cook Cuban Rice and Beans in a pressure cooker, and complete a recipe for Cuban Picadillo during class. I’ll also show you how to prepare Lechon Asado for slow cooking in the oven, as well as how to finish it off once it’s done. 

Here’s what you’ll need for each component. The ingredient lists may look long, but many of the spices/vegetables are used in more than one of the dishes. 

You’ll move through the class much faster if you have everything pre-chopped and measured before we begin. Just pretend you’re one of those fancy TV chefs and put everything in little bowls, haha! The easier clean-up method is to measure all your dry ingredients into paper coffee filters and have them close at hand, which also lets you write out the ingredient names on the edge of the filter. 

Note: Because the Lechon Asado needs to marinate overnight and then cook in the oven for a long time, plan on finishing that part up the next day. Also, the flavors of the picadillo and rice & beans definitely improve as they meld in the refrigerator, so if you have the patience to wait until the next day, your dishes will be even better. At a minimum, set aside at least one portion and try it the next day to see the difference! We usually double the recipe and have it for dinner two nights in a row. For future reference, picadillo loses absolutely nothing by being frozen, which makes it a great option for batch cooking and meal planning!

Lechon Asado

  • Roasting pan, large baking dish, or other oven-safe, shallow pan
  • 3 lbs Boneless Pork Shoulder Roast  
  • ½ cup Orange Juice (fresh, bottled, or from concentrate all work fine)  
  • ¼ cup Lime Juice (fresh, bottled, or from concentrate all work fine)
  • ¼ cup Lemon Juice (fresh, bottled, or from concentrate all work fine)
  • 2 tsp dried oregano
  • 1 ½ tsp dried cumin
  • 2 tsp salt
  • 10 cloves of garlic, rough chopped
  • 1 yellow onion, sliced thinly
  • Ground black pepper to taste

Cuban Rice and Black Beans

6 qt pressure cooker (can also be done in 4 or 8 qt cookers)

  • 1 1/2 Tbsp olive oil
  • 1 red, white, or yellow onion, chopped
  • 1 green, red, or yellow pepper, chopped
  • 4 cloves garlic, minced
  • 2 Tbsp ground cumin
  • 1 Tbsp dried oregano
  • 1 Tbsp red wine vinegar (can substitute any other vinegar, if needed)
  • 2 bay leaves
  • 2 tsp kosher or flaked salt
  • 1 cup dried black beans, rinsed
  • 3/4 cup brown rice (white rice will not stand up to the pressure cooker)
  • 3 cups broth (can be chicken, vegetable, or any other broth)
  • ½ cup dry white wine (can substitute with broth)
  • 2 tsp lime juice (fresh, bottled, or from concentrate all work fine)
  • ¼ cup cilantro, chopped (optional)
  • 1 jalapeno pepper, chopped (optional)
  • Sliced avocado (optional)
  • Handful of halved cherry tomatoes (optional)

Picadillo

  • Large electric skillet or large saute or frying pan
  • 2 medium yellow onion, chopped
  • 1 ½ green, red, or yellow pepper, chopped
  • 2 Tbsp olive oil
  • 4 cloves garlic, minced
  • 1 3/4 lbs ground beef 85% lean or close (if substituting turkey, venison or chicken, add 2 Tbsp olive oil or avocado oil with meat). Better quality ground beef will yield a better finished product. This recipe can also be made adding ground pork or bison to beef, as long as you end up with around 1 ¾ lbs  
  • 4 Roma tomatoes, chopped, or one 28oz can fire roasted diced tomatoes, drained
  • 2-3 oz dried chorizo, chopped (optional)
  • 2 Tbsp red wine vinegar (or any other vinegar)
  • 1 Tbsp ground cinnamon
  • 2 tsp ground cumin
  • 2 bay leaves
  • Pinch of ground cloves (optional)
  • Pinch of nutmeg (optional)
  • ⅔ cup raisins (can be brown or golden)
  • ⅔ cup green olives in brine with pimentos (whole if smaller ones, halved if larger ones) IMPORTANT: Don’t substitute canned olives, black olives, or olives packed in oil. You want the good old cheap green olives in brine.
  • 2 Tbsp capers
  • 2 Tbsp olive or caper brine