Food & Drink

April 7, 2011

South Florida Food and Wine Weekend Kitchen with The Hungry Cuban

This week’s recipe for the South Florida Food and Wine pairing comes from Chef/Entrepreneur Juan Montalvo a.k.a., The Hungry Cuban. Chef Juan was a Firefighter/Paramedic for the City of Deerfield Beach for 28 years until he decided to park the big red truck and follow his passion for all things culinary and drive a catering truck instead. The Hungry Cuban graduated Magna Cum Laude from from The International Culinary School at the Art Institute of Fort Lauderdale; I believe this would make him a top chef. Chef Juan and I are friends on Facebook and I followed every step of every recipe of his schooling as he meticulously posted his daily escapades in the classroom kitchen. The Hungry Cuban is a personal chef and by the looks of it a very endearing and successful one at that as I have continued to follow him on his new career path. I asked him to be a part of this series by sharing a classic Cuban recipe. This week’s recipe is the classic Cuban dish, “Ropa Vieja”, which literally translates to “old clothe”, a mixture of tender meat in a savory tomato sauce. If you tell your friends that you are serving them old clothe, you may get some strange glances, but this dish is a winner promises Chef Juan. 

Ropa Vieja ”Old Clothe”- Shredded Beef by Chef Juan Montalvo a.k.a., The Hungry Cuban

Makes 6-8 servings
Ingredients:

3 lbs flank steak
12 cups water
2 bay leaves
1 large onions diced
1 large green bell pepper, cored seeded and diced
1 large red bell pepper, cored seeded and diced
4 tablespoons crushed garlic
2-15 ounce cans tomato sauce
pinch of cumin powder
2 tablespoons oregano
1 cup vino seco (dry white wine)
1-15 ounce can sweet early peas (low sodium)
1-4 ounce bottle diced pimentos
salt & pepper to taste
olive oil

Preparation:

Place flank steak, water, one bay leaf and salt in a deep pot or saute pan and bring it to a boil over medium high heat reduce the heat to medium low and cook the beef for about and 1-1 1/2 hours, until it starts to shred. Using a slotted spoon remove the beef and set aside to let cool.

Once the beef has sufficiently cooled shred it as necessary (using your hands or a meat mallet) so it is broken up into strands and has a stringy appearance.

In a large covered pot heat the olive oil over medium-high heat until fragrant. Add the onions, green peppers, red peppers, and cook until onions are translucent. Reduce heat to medium, add the garlic and shredded beef, mix well.

Add the tomato sauce, vino seco, cumin, oregano, and remaining bay leaf. Bring to a boil, add the peas and pimentos, reduce heat and simmer for 30-35 minutes, stirring occasionally. Salt and pepper to taste.

Remove the bay leaf and serve over brown rice.







 
 

 
sauvignon blanc

Sauvignon Blanc from New Zealand and California

One varietal, three different regions, three different tastes. One of California’s oldest and most renowned wineries, Geyser Peak Winery was founded in 1880 by Augustus Quitzow, a pioneer in Alexander Valley winemaking, Geyse...
by SFLFoodandWine Editor
0

 
 
The Captain's Sweet & Spicy photo credit: SouthFloridaFoodandWine.com

Captain Morgan Cocktail Competition at SunFest West Palm Beach

This past weekend at SunFest in downtown West Palm Beach, I was invited to take part in a cocktail competition, where, in a friendly throwdown, myself and five of my media colleagues took to the bar where we were presented with...
by SFLFoodandWine Editor
0

 
 
Chocolate Fudge Brownies

RECIPE: Van Gogh Double Espresso Mocha Brownies

Wake up and jazz up your baked goods by adding a double shot of espresso vodka; by adding flavored Van Gogh vodka to your baked goods, it adds a subtle hint of that je ne sais quoi making an already indulgent treat, even more s...
by SFLFoodandWine Editor
0

 

 
Mother's Day

Mother’s Day Brunch and Dinner in Palm Beach, Fort Lauderdale and Miami 2015

-SPONSORED- Mother’s Day Brunch in Delray Beach 50 Ocean Mother’s Day a la carte brunch from 10am. 50 S Ocean Blvd, Delray Beach, FL 33483 Reservations:(561) 278-3364 Mother’s Day Brunch in Fort Lauderdale ...
by SFLFoodandWine Editor
0

 
 
by SFLFoodandWine Editor
0

 
 
Two Doubles & Fries

Burger Beast Burger Brawl Miami Friday May 15th

Stage 305 at Magic City Casino is the scene for the 2015 Burger Beast Burger Brawl on Friday, May 15th. Tickets are $50 each and includes samples of all of the burgers , desserts, snacks and drinks. Juke will be rocking Stage...
by SFLFoodandWine Editor
0

 

 
CAM00793

Taste of the Nation Palm Beach Raises $24,000 in a Live Auction Dinner Bidding War

At last night’s Taste of the Nation Palm Beach the evenings’ highlight, was the mind-blowing live dinner auction hosted by WPTV NewsChannel 5′s Jay Cashmere and Sally Sevareid of KOOL 105.5; the live auctio...
by SFLFoodandWine Editor
0

 



0 Comments


Be the first to comment!


Leave a Reply

Your email address will not be published. Required fields are marked *

*

CAPTCHA Image

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>