CUBANA BE CUBANA BOP

The weather warmed up considerably this weekend, and we were stimulated to try and cook a Cuban-themed dinner.  Perhaps it was our participation in the Occupy Charlotte activities (channeling Che?), or perhaps it just seemed to fit the warmth.  Sherry recommended that we use pork chops and black beans, and she made a wonderful Peach Chipotle Salsa for the meal.  The pork was marinated in a traditional Cuban mixture of flavors, and served with spicy black bean cakes.

PUERCO CUBANA WITH BLACK BEAN CAKES

2 Pork Chops

Cuban Marinade

8 Cloves of garlic
Juice of 3 large lemons
1 tsp. ground oregano
1 cup sour orange juice, or 1 Cup of Orange Juice with the juice of 1 large lime
5 tsp of salt

1 tsp. cumin
2 teaspoon of olive oil

Smash the garlic cloves in a mortar or garlic press.

Mix the sour orange juice, lime juice, oregano, garlic, olive oil and 1/ 2 teaspoon of salt. Set aside about 1/2 cup of this mix (the marinating sauce) to be used when serving. Place meat in a large non-metal container and pour the rest of mix over the meat. Rub the remaining salt thoroughly on all surfaces of the meat. Place in the refrigerator and let stand for 2 to 3 hours.

Grill over barbecue grill.  Top with Spicy Peach Salsa (chopped peaches, diced red onion, chopped chipotle in adobo, lime juice, olive oil)

Black Bean Cakes

Ingredients

•        7 tablespoons olive oil

•        1 small onion (5 to 6 ounces), cut into small dice

•        2 teaspoons minced garlic

•        3/4 cup cornmeal or all-purpose flour

•        2 tablespoons Emeril's Original Essence

•        Two 15.5-ounce cans black beans, drained and quickly rinsed

•        2 tablespoons chopped fresh cilantro, plus more for garnish

•        1 egg, lightly beaten (or ¼ cup Eggbeaters)

•        1 teaspoon ground cumin

•        1 teaspoon ground coriander

•        2 teaspoons hot sauce

•        2 Tbsp. rice winegar

Instructions

Heat 2 tablespoons of the olive oil in a medium sauté pan over medium heat. When it is hot, add the onion and cook until soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and set aside to cool.

Place the flour in a shallow bowl or plate, and stir in the Essence. Set aside.

In a medium mixing bowl (or in a food processor/blender), mash the black beans well with the back of a fork -- the mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, cilantro, egg, cumin, coriander, and hot sauce and mix well. Add the corn meal mixture and mix well. 

Divide the mixture into 8 evenly sized patties (about 1/3 cup each).

Heat the remaining 6 tablespoons olive oil in a medium nonstick skillet over medium heat. When the oil is hot, add the patties (the cakes will be delicate). Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.


SPICY PEACH SALSA


Sherry's notes:  I had some peaches that were too mealy to eat, so I chopped them up and added red onion, chipotle in adobo, minced jalapeno, olive oil and honey and fresh lime juice. Mixed together, it adds the flavor of Havana Gila to the dish!

If necessary, season with salt. Garnish with chopped cilantro, and serve immediately.

Yield: 4 servings