RECIPE # 4867 THE CUBAN ( breakfast ) Thursday July 26, 2012 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4867 THE CUBAN ( breakfast ) Thursday July 26, 2012

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MATT FARLEY / THE SOUTHERN STEAK & OYSTER

Cuban marinade:

1 ¼ c. orange juice

¾ c. lime juice

¼ c. white distilled vinegar

1 T. black pepper

2 T. salt

1 ½ t. cumin

8 cloves garlic

 1 T. granulated garlic

1 T. granulated onion

1 T. dried oregano

½ c. canola oil

1 red onion - chopped

8 cloves garlic - sliced

¼ white wine

1 tomato - diced

3 T. chili powder

3 T. paprika


Mix all ingredients in large mixing bowl. Set aside 1 oz. of marinade for later.


Dish ingredients:

Pork- 4oz

2 T. Clarified butter

3 oz. pecan rice (prepared in advance)

3 oz. black beans (prepared in advance)

1 oz. marinade (from reserve)

 t. Salt - to taste

 t. Pepper - to taste

3T Scallions - raw

2 Eggs (Willow Farm Eggs)


Prep time:

If pork, rice and black beans are ready, 2-3min.

Cooking instructions:

1)      Then submerge the pork in this overnight, then roast, rest and then dice.

2)      We sauté pork in clarified butter until its crisp around edges.

3)      Add 3 oz. pecan rice and 3 oz. black beans. (prepared in advance)

4)      Then add 1 oz. marinade. (reserved aside before the pork was added)

5)      Season with salt and pepper, add scallions.

6)      Finish with 2 sunny side up willow farm eggs.

 

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