Featured Cookbook

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1. Empanadas (Cuban Pastries) and Chicken Empanadas

2. Arepas (Cornmeal Pancakes)

3. Tres Leches Cake (Three Milks Cake)

Book Description

Take three self-described "guys," three marriages, a mingling of cultures, and a 20-year love affair with all things Cuban, and you have a recipe for a great new Cuban cookbook. Three Guys from Miami Cook Cuban is the latest effort of Glenn Lindgren, Raúl Musibay, and Jorge Castillo – three brothers-in-law with a passion for Cuban food and culture.

... (more)

Three Guys from Miami Cook Cuban: 100 Great Cuban Recipes with a Touch of Miami Spice

Authors: Glenn M. Lindgren, Raul Musibay, Jorge Castillo, Photos by Nancy Bundt

Date: October 2004

ISBN: 158685433X

Publisher: Gibbs Smith Publishers

Hardcover

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Glenn: Arepas are delicious little cornmeal pancakes, a very popular treat on street corners in Colombia.

Raul: You also see them all over Miami! They are very popular at festivals and other events.

Glenn: The traditional arepa served at lunch counters in Miami has two cornmeal pancakes with a layer of cheese inside. The pancakes are slightly sweet and have a delicious corn flavor. They’re usually smeared with butter and cooked on a griddle until they’re lightly browned and crisp.

Jorge: Most restaurants use a mild mozzarella or Swiss cheese. We’ve had good luck with a baby Swiss—the one without the holes.

Glenn: You can also use Monterey Jack with good results.

Servings: 6-8

• 1 cup milk

• 5 tablespoons butter

• 1 cup frozen corn kernels

• 1 cup arepa flour, or 1 cup finely ground yellow corn meal

• 1/4 teaspoon salt

• 1/3 cup sugar

• 1 cup grated mozzarella cheese

• 1/2 cup water (approximately)

• Mild Swiss cheese, sliced

1. Bring the milk to a boil in a small pan. Add butter. Let stand and cool slightly.




2. Grind frozen yellow corn kernels in a food processor. You can find arepa flour at many Latin and Mexican markets. If there isn’t one near you, use finely ground yellow cornmeal. In a large bowl, mix the ground corn, arepa flour or cornmeal, salt, sugar, and mozzarella. Make a well in the center and gradually add the hot milk and butter mixture. Stir until there are no lumps. Work the dough until it is smooth and sticky. Add water as necessary if the dough is too thick.




3. Place dough on a lightly floured surface and use a rolling pin to roll it out to about /2 inch thickness. Cut out the arepas with a large cookie cutter - about 3 inches in diameter. (We’ve had good luck using a small straight-edged bowl.)




4. Heat a lightly buttered griddle to medium. Cook the arepas in batches until crispy and golden brown on each side. Immediately place a slice or two of cheese on one arepa and cover with another to make a sandwich. Reduce heat to low and continue cooking until the cheese melts, flipping a few times.

5. You may also make the pancakes only and store them in the refrigerator or freezer until ready to serve. Just lightly butter two pancakes, put a slice of cheese in between, and heat on the griddle at low heat until the cheese melts.

Tip: We also have made these by thinning out the batter slightly with a little water so that it can be spooned directly onto a griddle, like a pancake. This saves all the work of rolling out and cutting!

More From This Book:

1. Empanadas (Cuban Pastries) and Chicken Empanadas

2. Arepas (Cornmeal Pancakes)

3. Tres Leches Cake (Three Milks Cake)

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