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Category: Recipes

  • Frijoles Negros

    Debra’s Black Beans (Frijoles Negros)

    So, I know this is just not right to used canned beans, but I have to tell you, they taste great and take a lot less time. If you want to cook your beans yourself you will need:

    2 1⁄2 cups dried black beans 8 cups water
    1 Tablespoon olive oil

    3 15oz cans of black beans
    1 cup chopped onion (red or white is fine)
    1 cup chopped red pepper
    1 cup chopped green pepper
    4 cloves of minced garlic
    Olive oil for sautéing (about 2 Tablespoons)
    1 Tablespoon oregano
    1 Tablespoon cumin
    1 bay leaf
    2 Tablespoons white vinegar
    6 oz, dry red wine (Cubanisimo Rumba is great!) 1 Tablespoon brown sugar
    Cilantro for garnish

    If you are cooking your own beans cover cleaned beans with water and let sit overnight. Drain and discard water. Next add the 8 cups water to your beans with a little oil, this will keep them from foaming, Cook for about 1 hour. DO NOT ADD SALT to water it will make your beans tough!

    You can also use a pressure cooker for beans if you prefer. What ever method you are using DO NOT DRAIN the water!

    Debra’s method:

    Sauté’ onion and peppers in olive oil until translucent, add garlic, salt and pepper and sauté’ for another minute.
    Add 2 cans of beans (Do not drain), and with the third can place in bowl and mash them slightly to make a thick paste and then add them to the pan.

    Add oregano, cumin, bay leaf, vinegar and wine.
    Mix all ingredients well and cover and simmer on low heat for 15-20 minutes. Stir occasionally.
    Remove bay leaf
    Add more salt and pepper to taste, and stir in sugar, drizzle a little olive oil over the beans and cover pot.
    Remove from heat and let stand 10 minutes
    Serve over white rice

    Print Recipe Here

  • Debra’s Spanish Tortilla

    Debra’s Spanish Tortilla

    Ingredients:
    To start you will need a 12- or 15-inch non-stick pan. One with curved sides works the best
    ½ cup virgin olive oil
    12-14 red potatoes sliced thin, with skins left on!
    1 medium red onion, sliced thin
    ½ red bell pepper diced ¼ inch or sliced thin (seeds removed)
    ½ green bell pepper diced ¼ inch or sliced thin
    ¼ teaspoon minced garlic
    ½ cup diced cooked ham, chorizo, or bacon (if using bacon precook and break into pieces)
    6-7 eggs
    ¼ teaspoon pepper
    1 teaspoon salt

    Directions:
    Heat olive oil on medium-low and place thinly sliced potatoes into pan, separate as much as possible using a fork if needed. Cook about 10 min or until potatoes are soft. Try your best not to let them brown. (It will seem like a lot of oil, but that’s OK we will be draining it!)

    While this is cooking, whisk together eggs into a large bowl and add salt and pepper.

    Add sliced onions and bell peppers, and let cook about another 5 minutes or until softened.

    Add garlic, and whatever type of meat you are using. (you don’t even have to add meat if you prefer not to)

    Cook 1 to 2 minutes more just to heat through.

    Now, pour all of pan mixture into a strainer, reserving all of the oil that drains.

    Once drained, pour all of the mixture into whisked eggs and press down to cover as much as you can. Let set for 10-15 minutes.

    Return pan to stove on low to medium heat and add 4 Tablespoons of reserved drained oil. Do not get your pan to hot or your eggs will burn before it is finished!

    Pour in egg mixture and spread out evenly.

    Jiggle your pan now and then, and using a soft spatula run it around the pan to make sure it is not sticking.

    When you notice the eggs pulling away from edge of pan and you peek a little bit by lifting your mixture, you will see slight browning, this will take about 5 minutes…….Here comes the tricky part if you are not using a true tortilla pan!

    Using a dinner plate (or anything that will cover your entire tortilla) place it on top, and while holding your had in the middle of the plate, flip your tortilla over so that it falls onto the plate (you may want to do this over your sink) now, add some more of your reserved oil to the pan and then slide the tortilla back into the pan to cook the other side.

    This will not take as long, so don’t leave your stove! Once you peek again and notice slight browning, it’s time to do the flip again onto your serving plate!

    Cut tortilla into eight triangles and serve. You may garnish with chives, or even toss a little feta cheese if you want.

    Enjoy!!

  • Light & Healthy Cuban Mojo Shrimp

    Light & Healthy Cuban Mojo Shrimp

    Enjoy this delicious recipe over white rice and a glass of Cubanisimo Vineyards Pinot Gris!

    Print Recipe Here

    Course Cuisine Keyword

    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes

    Ingredients
    10 cloves garlic
    1 tsp. freshly ground black pepper
    1 1/2 tsp. dried oregano
    1/2 tsp. hot red pepper flakes
    1 c. sour orange juice
    1/2 c. freshly squeezed lime juice
    1/2 c. freshly squeezed lemon juice
    1/2 tsp. ground cumin optional
    1/2 c. extra-virgin olive oil
    11/2 to 2 lb. large to jumbo raw shrimp peeled and deveined Kosher or other coarse salt to taste
    **serve over jasmine rice

    Instructions

    1. Mash garlic, pepper and oregano using a mortar and pestle until they form a chunky paste. Alternately, you can combine these ingredients by pulsing in a food processor.
    2. Whisk garlic mixture with next 6 ingredients (through olive oil).
    3. Set aside half the sauce. Add shrimp to the other half of the sauce and marinade in the refrigerator for 15 minutes.
    4. Drain shrimp, reserving marinade.
    5. Heat 2 Tbs olive oil in a large skillet over medium high heat.
    6. Add the shrimp and sprinkle with salt. Toss for 30 seconds
    7. Lower the heat to medium and cook shrimp, turning at least once until they are pink and cooked through.
    8. Remove the shrimp to a warm platter.
    9. Increase the heat to high add the reserved marinade and the other half of the sauce reserved earlier.
    10. Boil sauce until reduces by half and thickens.
    11. Pour it over the shrimp and serve.
  • Debra’s Cuban Sandwich

    Debra’s Cuban Sandwich

    Cuban Sandwich

    *Makes 4 sandwiches

    Ingredients
    Cuban bread or French bread, but not a baguette
    Butter, softened
    Dill pickles, sliced
    1-pound roasted pork, sliced (May use roasted turkey if you don’t have pork) but, Cuban style is pork!
    1-pound good ham
    ½ pound Swiss cheese, sliced (best to use a mild swiss)
    Yellow mustard

    Directions

    • Preheat a panini press (or large sauté pan if you don’t have a press but you will need something heavy to press your sandwich down while cooking)
    • Cut your bread in half
    • Spread thin amount of mustard on each half of bread, then spread the outside with small amount of butter. (You can use spray butter also)
    • Layer all the ingredients on bottom side of bread, pickles, roasted pork, ham, and cheese
    • Top your layered side with other slice of bread
    • Place your sandwich in the press and spread or spray a small amount of butter on top
    • Close your lid and give it a good press, may even hold it down a bit!
    • Grill for about 2-3 minutes until the cheese is melted and your bread is a golden brown!

    (Your sandwich should be pressed to about 1/3 is original size) so keep pressing it down!

    TIP:  Let your meat and cheese come to room temperature before starting so you don’t burn the bread before the cheese is melted!

     

     

     

  • Debra’s Picadillo Recipe

    Debra’s Picadillo Recipe

    Debra’s Picadillo (Cuban Style Hash)

    Ingredients
    2  cups diced onion
    2  cups seeded and chopped green bell pepper
    Olive oil for sautéing (about 3-4 Tablespoons)
    4  cloves garlic, minced
    2  pounds ground beef (or 1pound ground beef and 1 pound ground pork)
    3  tomatoes, peeled seeded, and chopped or 1 15oz canned tomatoes
    ¼  cup dry white wine (Cubanisimo Pinot Gris or Rose’ will work great)
    1  teaspoon ground cumin
    1/4  teaspoon cinnamon
    1/8 teaspoon ground cloves
    1  Tablespoon capers
    1  teaspoon dried oregano
    1/2 cup chopped green olives
    1/3  cup raisins
    Salt and pepper to taste

    Directions
    Cook white rice according to directions on package.  I use abrazo white rice with this recipe.

    Sauté onion and green pepper in olive oil in a large frying pan for about 5 minutes, until onion is softened.

    Add the garlic and ground beef.  Mix the onion and green pepper into the sautéing meat and cook until the meat is browned, about another 5 minutes.

    Add the tomatoes, wine, cumin, cinnamon, cloves, capers and oregano.

    Reduce heat to low, cover pan and simmer for about 15 to 20 minutes.

    Add olives and raisins and simmer another 5 minutes longer.

    Salt and pepper to taste.

    Serve over cooked white rice, and add some fried plantains as a side dish!

    Enjoy!

     

     

     

  • Debra’s Tostones Recipe

    Debra’s Tostones Recipe

    Debra’s Tostone Recipe

    What you will need:
    Sauté pan
    Extra Virgin olive oil
    Kosher salt
    2-3 Green Plantains
    Wax paper
    Wet towel
    Tongs
    Microwave

    To start your tostones:
    Fill bottom of sauté pan with at least a ¼ inch of olive oil to cover bottom of pan. Start
    heating oil on Medium-High heat. Keeping an eye on it while preparing plantain!
    Take your green plantain and cut off both ends, then cut down the peel of the plantain in
    at least 3-4 areas from end to end, making sure you do not cut into the inside area.
    Wet a cloth leaving some of the water in the cloth and then wrap the plantain in it and put
    it in the microwave on high for 3 min.
    When finished it will be very hot to the touch so use a hot pad to remove.
    Take off the peeling and slice the plantain into ¾ inch slices. Should have 7-8 pieces per
    plantain.
    Place each piece onto a piece of wax paper, leaving some space between each.
    Cover with another piece of wax paper and use something with a flat bottom to mash
    each piece to about ¼ inch thickness.
    When oil is hot you can test it by placing a piece into the oil. It should start to sizzle if
    oil it hot.
    Continue placing the rest of the plantain pieces into the hot oil, making sure to not
    overcrowd the pan.
    When the edges of the plantain begin to turn golden brown, flip it to the other side and
    cook until golden. They will cook fast so do not walk away while cooking.
    Using your tongs, remove each piece and place on a plate lined with a paper towel to
    absorb and oil that remains.
    Sprinkle kosher salt on all!
    Enjoy!

  • Cubanisimo Pinot Gris Mojito

    Cubanisimo Pinot Gris Mojito

    What you’ve all been waiting for! Cubanisimo Pinot Gris Mojito🍹 SO YUMMY YOU HAVE TO TRY IT!

    1-2 wedges of lime
    4-6 mint leaves
    1/4 teaspoons of Agave
    Muddle it gently
    Add ice
    Add 1/2 cup Pinot Gris
    1/4 cup club soda
    1/2oz of rum
    Stir
    ENJOY AMIGOS!

  • White Wine Pesto Spaghetti Squash

    White Wine Pesto Spaghetti Squash

    Serve it as a side, or serve it as a meal…this White Wine Pesto Spaghetti Squash is made with our Pinot Gris and sure to be a fan favorite!

    Print off the recipe here

    Ingredients
    1 spaghetti squash—small to medium
    2 tablespoons olive oil
    1 medium yellow onion, chopped
    1 can artichoke hearts in brine, drained (these are not marinated hearts)
    1/3 cup pesto
    1/2 cup vegetable stock
    1/2 cup Cubanisimo Vineyards Pinot Gris
    Parmesan cheese
    Salt
    Pepper

    Directions
    Cook the spaghetti squash your favorite way and “spaghetti” it with a fork. Set aside.

    Over medium-high heat, cook chopped onion till translucent and tender. Add pesto. Stir to combine. Add stock and wine and simmer till reduced somewhat.

    Reduce heat to low. Add in spaghetti squash and artichoke hearts. Stir to combine and add salt and pepper to taste. Serve with a sprinkle of Parmesan cheese.

     

     

     

  • A Sweet Treat to Ring in the New Year

    A Sweet Treat to Ring in the New Year

    It is that time of year again! As 2019 wraps up, we are all preparing for our fun New Year’s Eve parties! Maybe you are in charge of the wine, or maybe a sweet treat…either way, we have you covered! Our Pinot Noir Cupcakes, brought to you by Carmen Triana, are the perfect way to ring in the new year with friends and family. Enjoy!

    Print off the recipe here

    Ingredients
    1 ½ cups flour (all purpose or gluten free blend for gluten free cupcakes)
    ¼ cup unsweetened cocoa
    1 cup white sugar
    1 tsp baking soda
    ½ tsp salt
    1 tsp white vinegar
    6 tbs vegetable oil
    1 cup Cubanisimo Pinot Noir

    Directions
    Preheat oven to 350°. Line muffin tin with cupcake wrappers.
    Add all ingredients to mixing bowl and mix well until smooth. Fill cupcake wells approximately 2/3 full.
    Bake for 20 minutes. Cool on cooling rack.
    Glaze with simple chocolate ganache glaze.

    Simple Chocolate Ganache Glaze

    Ingredients
    ¼ cup semi-sweet chocolate chips
    2 tbs half and half

    Directions
    Microwave chocolate chips 30 seconds at a time until they start melting. Add half and half and stir until smooth. If needed, microwave 30 seconds at a time, stirring in between until the glaze is smooth. Put glaze into small sandwich baggie and snip the end to glaze the cupcakes.