Potaje de Frijoles Blancos (White Bean Stew)

"Potaje de Frijoles Blancos" or "Potaje de Judias" or "Potaje de Alubias Blancas" whatever you want to call it hsimply means "white bean stew."

There are many variations of spanish/ cuban white bean stews depending your families tastes, where you come from, etc. when we simply say "Potaje de Frijoles Blancos" in my house we think of this stew I am posting here.

It's a delicious simple white bean stew made with either large white beans or small white beans (your preference), hardy with chunks of calabaza, potatoes, chorizo, beef, and a strong sofrito without tomato some salt and cumin nothing more nothing less unless you want to add soem bijol or saffron to make it a strongey yellow (which is occasionally done in my house to bean stews that are white without the addition of tomato). We make other white bean stews in my house using it that go by different names but those will be for another post on of them I have posted though which is my Tata's version of "Caldo Gallego" (Galician Stew).

The first time I had this I remember it being a hot summer in L.A. (back when I lived in Midwilsher area of West L.A. now I'm in the SF Valley) I was about 5 years old maybe younger my Tata made this and for some odd reason I was being a spoiled brat. I refused to eat the Potaje "Yo no queiro FRIJOLES BLANCOS tan raro, dame de comer otra cosa" (translates to "I don't want white beans, so weird, give me something else") because the beans where white, and I haven't ate white beans before. Of course I was being a hot headed spoiled brat screaming in Spanish, my Tata looked at me and said "Anda estan buenos chico dejate de malcriadeses" (stop being a spoiled brat and eat) and I simply said, "No!" my Tata being at times the hot headed woman she is told me, "Coño chico, no te voy dar na'ma caprichudo, pasa hambre bobo quando ya no aguantes te lo' va tragar todo, caray que ni lo quieres probar" (something along those lines which means, "Fuck boy I'm not feeding ou anything, go hungry dumb ass and then when you starving your gonna chomp that down, shit you don't even want to taste it"... I know it sounds harsh but Cuban spanish can be harsh and no hard feelings among family when talking. It doesn't translate so nicely directly to english but it is much less harsh than what it sounds.

Later that day I was super hungry and said, "Bueno esta bien ya traimelo tengo hambre" (meaning "Fine bring it I'm hungry") and here comes to the table in a bowl a small mountain of delicious steaming hot fluffy white rice topped with the Potaje, I took my first spoon and wow I LOVED it and finished my bowl clean then my grandma waid, "Ya ves chico estaba bueno" (translates to "See boy it's good")

I don't remember ever eating that Potaje since that day many many years ago, and last week I decided to make some on the weekend using my Tata's recipe and it stirs up memories of my childhood when I lived back in West L.A. always close to my Tata...

Ingredients:
-1 lbs. white beans (large or small I only had small and remember them being small)
-1 1/2 lbs. beef stew meat cut into 1 inch cubes
-3 small spanish chorizo's or 1/2 a large one casing removed cut into rounds
-1 green bell pepper minced
-1 onion minced
-1/2 head garlic mashed to a paste (garlic press or mortar and pestle)
-1 lbs. Calabaza cut into chunks (use Banana, Kabucha, Butternut, Hubbard squash, etc.)
-2-3 medium potatoes peeled cut into chunks
-salt to taste
-1 teaspoon ground cumin
-extra-virgin olive oil or lard as needed

Directions:
(1) Bring beans to a boil in enough water to cover them about 2-4 inches (eyeball it) when it comes to a rolling boil add beef stew meat and season with salt (normally we do not salt beans until fully cooked but if you don't salt it when there's raw meat then the meat will be bland no matter how salty the stew is). Cover and let boil until beans are tender at medium low heat (it only took me 1 hour using the small white beans)

(2)When beans and beef are tender and cooked heat olive oil or lard in a large pan and start the sofrito by sauteeing some Spanish chorizo at medium high, when the oil turns redish add onions and bell pepper and cook for about 5 minutes or more until translucent then add garlic and cook another 1-2 minutes until fragrant, turn off heat your sofrito is done. Throw the sofrito into the pot of beans and beef, throw in the Calabaza and potatoes along with cumin and more salt if necessary (taste the liquid) bring back to a boil and cook together until Calabaza and potatoes are tender, be sure to boil uncovered after adding the sofrito and all so the stew can reduce and thicken if necessary.


(4)Serve with white rice or good bread if you wish also a salad but not necessary.

Please Note:
*Potajes for us is thick bean stews like these, they are not suppose to be soupy and thin, a potaje is rich, somewhat thick but not so thick it's a paste just a rich body with a consistency where it's thick enough to not sink right through the rice, and to envelope a nice piece of bread in a thick rich coating. Just add enough water using some judgement, you can thicken it up by mashing some of the beans in teh pot with a wooden spoon and cooking the potatoes and calabaza longer just be careful not to cook them so much they disappear into the stew.

Kreative Blog Award

I recieved this award from Rox's from "Yuca Diaries" she's a fellow Cubanita living in Texas whom loves to cook all sorts of food (I've seen lots of Italian and just inspired recipe with a sprinkle of Cuban here and there plus more), and also Marilyn from "My Cuban Traumas" (wonderful Cuban cooking blog a must see for anyone interested in Cuban cooking). Thank you both for this award :) I appreciate it.

Here are the rules:
1.Thank the person who has given you the award-goes without saying
2.Copy the logo and place it on your blog
3.Link to the person who has nominated you for the award
4.Name 7 things about yourself that people might find interesting
5.Nominate 7 Kreativ Bloggers
6.Post links to the 7 blogs you nominate
7.Leave a comment on which of the blogs to let them know they have been nominated

7 Kreative foodie Bloggers I love:
1. Masa from Masa Assasin (don't know his name?) he is Cuban Mexican American living in So Cal. His blog features restaurant and eatery reviews, delicious authentic Mexican recipes, a few Cuban recipes (looking forward to more in the future) he is new to the foodie blogosphere so go check out his blog and show him some love :)

2. Karen Brown Letarte from Domestic Muse, blogs about all sorts of food, no boundaries, lots of American food, some fusion, some Cuban, tries everything. Love her retro feel, dialogue, personality and fun give aways.

3. Pilar from "Entre Alacenas y Fogones", Spaniard cooking, some Cuban here and there. Her parents are Cuban of Spanish descent she is Spaniard born this leads to good eats :)

4. Nuria from Spanish Recipes, the name of the blog say's it all, her cooking is Catalan and delicious.

5. Pilar Lechuza from "La Cocina de Lechuza" she doesn't do awards but this is for her anyways, her blog features Spanish cooking from Galicia, Spain, I love her cooking for it's simplicity and freshness she is also in case some didn't know the Queen of Empanadas :D I learned lots from her.

6. UT Man from Overseas Pinoy never really talked to him, never responds to comments, lives somewhere in Singapore, Pinoy abroad? but regardless I can't deny that I love his blog. Very authentic Filipino cooking and I enjoy reading his blog very much. Reminds me of my friend Shantalls mother's cooking.

7. Maangchi from "Cooking Korean Food with Maangchi" I love this lady, her personality, charm, love of food and all. Her blog is very proffesional, forums for her readers, podcasts, even cooking books, she does videos with written recipes below them, very helpful for those looking to recreate delicious Korean food at home, and loves to respond and answer questions from her readers.

7 things about me you may or may not know:
1. I love to cook, I got more into cooking when I lost weight and my Tata (grandmother) moved away it became a way to feel close to her everyday (aside from calling her and visiting her)

2. I did lose 100 lbs. (used to weigh 250 now am about 155), the secret, exercise (lots of cardio), light weights, staying active, eating healthy and balanced mostly low glycemic, the bulk of my diet mostly fruit and vegetables as well as meat, light on the carbs, and everthing in moderation (yes I do indulge in dessert) just plenty of self control.

3. I'm gay, have a boyfriend (Travis I mentioned him on my Basil Seed Drink post), and madly in love (sorry ladies). I was closeted many years, suffered from depression and tormented myself mentally (morals, values, etc. stuff I was brought up with especially religion, etc.) but over time I learned to accept myself and promised to live my life and be happier starting this year and I haven't felt better since though at times my worst enemy comes back which is myself.

4. I am currently a Business major but switching over to Family and Consumer Sciences- Nutrition, Dietitics, and Food Science with a minor in Business Administration Management at California State University Northridge,

5. Unfortunately I live in a small apartment that can get hella hot, fortunately I love living in Southern California and have my own room and a small balcony where I planted some Cachucha Peppers (4 pots), recieved a wonderful Lotus plant as a gift from Travis this weekend.

6. I enjoy the outdoors and nature (camping, hiking, etc.)

7. It sucks that I am a terrible dancer lol. but open to learning more and doing whatever (how embarassing I know having Cuban and Mexican in me I'm suppose to be a godly awesome dancer)

Zorza (Fried Spanish Chorizo Filling)

I'll be honest... I have never made Zorza and this is my first time. Zorza is basically the filling for Spanish Chorizo (what you fill the casings with) BUT instead of being ground up raw for the filling, you leave the pork in chunks and fry it in oil.

This dish came to be because prior to filling the chorizo casings, people making them had to know if they tasted right, if it had the right amount of salt and spices. So to test it, they would fry a small portion and taste it. If it tasted good then the chorizo would be good too.

Over time, I guess some people just loved the "Zorza" and some people prepare the pork meat just for the sole purpose of making "Zorza."

I pretty much looked at different recipes online and came up with these ratios. The first time I heard of "Zorza" was at Pilar Lechuza's blog "La Cocina de Lechuza" (dedicated to Galician and Spaniard cooking) The blog is written in Spanish but can be translated with some converter thing? Immediately I knew this was something I had to try and everyone in and out ofmy house loved it.

Ingredients:
-2 lbs. pork meat (I used boneless pork leg meat with fat) cut into small cubes
-2 tablespoons sweet smoked Spanish paprika (Pimienton dulce)
-1 tablespoon hot smoked Spanish paprika (Pimienton picante)
-1 teaspoon dried oregano
-salt to taste (at least 2 teaspoons)
-1/2 cup extra-virgin olive oil
-1/2 cup dry white wine
-1 bunch parsley finely minced (optional, I did not add it or find it necessary)

Directions:
(1) Mix pork meat very well with all ingredients, marinade for at least 12 hours or overnight stirring every now and then (like whenever you remember. no big deal if you forget. I stirred it maybe twice)

(2) The next day, heat a large pan on very very high heat. Add the marinaded pork meat and stir occasionally (you do not need to add oil to the pan because you added plenty of olive oil to the meat and the wine acts as a deglazer so it doesn't allow for much sticking). Stir on very high heat until all water evaporates. The pork will have rendered plenty of fat. Keep stirring until meat is slightly browned and fully cooked (Have patience, this takes about 25 minutes of cooking, maybe even longer).

(3) Drain meat by putting it in a large dish with paper bags under to soak the excess grease. Save the delicious fat for cooking other things or to flavor other stuff. It has an intense pork flavor infused with delicious smokey Spanish paprika.

(4) You can serve it with cubed fried potatoes, fried eggs, or if desired, a raw salad. I served it with cubed fried potatoes and sauteed a lot of onions in the leftover drippings until they were sweet and caramelized. Sprinkle a bit of salt of the potatoes and onions and Mmmm... comfort food indeed.

NOTE:
(1) DO NOT! I repeat! DO NOT even try to make this recipe if you do not have the smoked Spanish paprikas! I believe you can still get tasty results with just the sweet smoked Spanish Paprika which seems to be available readily in the USA now (Internet, specialty stores, or your local grocery store in the spice section) I recently just saw a large 8.5 oz. container by McCormick at Costco for $3.19 dollars. It tastes just like the "Pimienton Dulce de La Vera." it's labeled as "Smoked Paprika" and say's something about Spain and about it being sweet in the front label. The American paprika that you can find everywhere that is just labeled "Paprika"is bland and tastes completely different. I have yet to try Hungarian Paprika but I assume that it is also very different so do not try to substitute with that.

(2) The Zorza can be used as an "Empanada" filling as well. You can use the leftover grease to make flavorful Empanada dough.

P.S.

I am tempted to someday take the task of making Spanish Chorizo at home and curing it myself. Though some may be of good quality, it is ridiculously over priced here in the states andis not nearly as good as what is available in Spain.

Edited by: Travis Thi

Bistec Picado en Cazuela (Chopped Steak in Pan?)

My Tata used to sometimes make a very simple dish that she simply called "Bistec Picado en Salsa" (chopped steak in sauce), she simply made a basic Cuban tomato based sauce (olive oil or lard, garlic, onion, bell pepper, can of tomato sauce, water to thin out sauce, seasoned with salt and cumin nothing more nothing less) to this boiling sauce she would add chopped steak and let it simmer until tender. My grandmother does the same procedure when she makes "Bistec en Cazuela" (steak in a pan) she'll simply submerge whole thin cut steaks to boil in the sauce. I prefer it chopped though because it's easier to eat.

So that's my Tata's version but I have my own way of making it that I prefer both are delicous but I prefer mine ;) today I'm showing you my version. The difference between mine and hers is that I brown the meat first seasoned with salt and pepper,then make the same tomato based sauce my Tata makes but with the addition of red wine, oregano, and teh optional sweet smoked spanish paprika from La Vera region of Spain.

Haha I wasn't very traditional when I made this my mother made fresh homemade flour tortillas and we used this dish as a filling, I also had a huge batch of "Potaje de Frijoles Colorados" (Cuban Red Bean and Pork Stew) which I pureed and refried to a thick paste to use as a filling to. So we basically had a meal that was Cuban, Spaniard, and Mexican fusion. Still delicious.

Ingredients:
-1 1/2 lbs. thin cut steak cut into squares or small strips
-1 large onion julienned
-1 large green bell pepper julienned
-1/2 a head of garlic peeled mashed to a paste or pressed through a garlic press
-1 can 8 oz. tomato sauce or 3 ripe tomatoes pureed
-1/2- 1 cup red wine (to taste)
-1-2 cups water or beef broth (depends how thin or thick you want your sauce)
-1/2 teaspoon oregano
-1 teaspoon ground black pepper
-1 teaspoon ground cumin
-1 teaspoon sweet smoked spanish paprika (optional)
-salt to taste
-1/4 cup- 1/2 cup lard or extra-virgin olive oil (as needed I used lard, some dishes are just fabulous with it this is one of them)
-chopped cilantro or parsley to garnish (optional)

Directions:
(1) Season meat liberally with salt and pepper, heat lard on high heat until melted and hot. Add steaks in one layer and let brown about 5-10 minutes all around, stir occasionally, it is normal for the steaks to release liquid, let it all evaporate and stir occasionally until well browned, you may lower heat to medium high if you feel it's too hot.

(2) While steak is browning you can do all your prep work (chopping etc.) after browning steaks add onions and bell peppers cook down for about 5-7 minutes, add garlic and cook until fragrant about 1-2 minutes, add red wine and higher heat so it bubbles and reduces by half, scrape the bottom of the pan so it deglazes everything off. Add tomato simmer another 3-5 minutes, finally thin sauce out with water or beef broth bring to a rolling boil, season with cumin, sweet smoked paprika, and salt to taste (taste it and see if it needs more I add about 1/2 teaspoon salt but of course its eyeballed), if you feel it needs more black pepper feel free to add it.

(3) Simmer covered on low or medium low until meat is tender about 20-30 minutes.

(4) When ready you may garnish with chopped parsley or cilantro which is optional (I didn't have any on hand) mmmm.... enlarge the picture below by clicking on it to see how delicous it came out :D
Note:
-You may mince the onions and bell peppers if you wish, in which it would go better with the meat cut into squares, if you cut the meat into strips then everything julienned would look better, me I forgot and wasn't thinking so I ended up cutting the meat into squares and everything julienned, but still equally tastey.

Buñuelos Mexicanos (Mexican Buñuelos)

Buñuelos generally speaking it is sometype of fried dough, that can be stuffed, is either sweet or savory, and can be doused in syurp or sugar depending on the preparation (yes I know that is a very broad definition but buñuelos vary so much from culture to culture that I believe there is no solid definition of what a buñuelo should be).

For example in Cuba, there is Buñuelos de Yuca (it's a fried dough made from Cassava root shaped as an 8 that is then dunked in syrup) and there is also different varieties of within a country like in one of my Salvadorian cook book there's a recipe for buñuelos it's made from rice flour and fried in the shape of a ball then dunked in a cinnamon infused syrup made from unrefined solid cane sugar. Some are even savory I've seen mixes sold at store to make "Buñuelos de Espinaca" (Spinach Bunuelos) and some Spaniards prepare Buñuelos de Manzana (apple bunuelos in which apple slices arre dunked in batter, fried then dusted with sugar) so I think by now we get point it can vary A LOT.

Anyways today I present to you the Mexican version of Buñuelos that I am familiar with here in the states. It is extremely popular on Christmas among the Mexican community here. They are extremely simple, they are simply round, flat, thin fried flour tortillas dusted in cinnamon sugar (literally that's it I don't even know if a recipe is needed for that)

Ingredients:
-Already made, cooked flour tortillas (amount depends on how many your making)
-oil to deep-fry
-cinnamon sugar as needed (for every 1/4 cup sugar use 1/4 teaspoon ground cinnamon)

Directions:
(1)In a large frying pan add about 1 inch worth of oil, heat it on medium high until it's sizzling (test with a wooden spoon if it bubbles it's ready) now add flour tortilla and push down as it floats up, when golden on one side flip and cook on the other side. When golden brown remove and drain.

(2)Coat in cinnamon sugar.


(4)Repeat process and keep stacking them up until ready to serve, they can last several day's and are delicious even when not freshly made. They get crunchier as they cool. You can enjoy them as dessert, I simply ate them for breakfast with a cup of Mexican hot chocolate (which I'll show you guys someday)
NOTE:
* I don't agree with wikipedia's description of Mexican Buñuelos I have never seen or had the version they describe but who knows maybe it's some regional thing;
* My mother makes her own flour tortillas, if you are interested in making flour tortillas from scratch check out my blog post for it in which my mother makes her own from scratch. In my household we usually do not buy already made flour tortillas since we do not like that it uses hydrogenated oils and a bunch of junk in most of them so we make it at home with real butter or lard:

http://nathanscomida.blogspot.com/2008/12/tortillas-de-harina-flour-tortillas.html

P.S.

*They remind me of the Spaniard "Tortas de Aciete" they are round flat type of fried dough, fried in olive oil, dusted in sugar.

Basil Seed Drink (Nuoc Hot E)

This is a very impressive looking, yet extremely easy to make beverage. The first time I ever drank a basil seed drink was near the entrance of the Saigon Plaza on one of my trips to Chinatown, Los Angeles. The drink simply looked refreshing to me, and the little basil seeds made me think of tapioca pearl drinks called "Boba" that I really enjoy.

However, at the time, I had no idea that I was drinking a drink made of basil seeds up until last week, when my boyfriend, Travis, (whom is Vietnamese) talked to me about a drink that was made from basil seeds. When the basil seeds make contact with liquid, they make a gelatinous barrier around themselves. I was intrigued and Travis told me he would make it for me sometime at my house so my family could try it. He said, "They look like frog's eyes and taste like whatever you flavor the water!" Me being the foodie that I am went to go research this basil seed drink online and that's when I found out that what I had at the Saigon Plaza was a basil seed drink also popular in Thailand. So the day finally came and my boyfriend taught me how to make this delicious and easy to make basil seed drink. We decided to make a pictorial to share this with other fellow foodies :)

Ingredients:
-1 pitcher full of water (about 9 cups water)
-1/2 cup white cane sugar
-1/4 cup honey
-1 oz. or 1 Tablespoon or about 30 grams basil seeds (Sometimes misspelled "Basel seeds", you can use more or less depending on how thick you want your drink)
-1 teaspoon extract (Optional, it's your choice, we used vanilla but you can also use banana, pandan, or peppermint; it's a matter of personal taste)

Directions:
(1) Put room temperature water into a pitcher, stir in sugar, honey, extract and finally stir in the basil seeds until everything is well incorporated. Let it rest for about 15- 20 minutes. The fun part is seeing the seeds react to the water. It's a very entertaining drink to make with children when they get to see the seeds puff up. Cool in the fridge before serving.

P.S.
I'll be posting his mother's salad dressing recipe sometime soon as well. Next time he'll teach me how to make Boba so expect a post for that in the near future :D

Edited by: Travis Thi

Tortitas de Atun (Mexican Tuna Fritters)

My mother calls these "Tortitas de Atun". I believe "Tortitas" would refer to anything that's round and "patty" like, however me and my Tata (grandmother) refer to them as "Frituras de Tuna" direct translation would be "Fritters of Tuna" but it is my mother's recipe, and so I'll respect her word choice and name the recipe "Tortitas de Atun" for this post.

The Tuna fritters are delicious, fluffy, spongy, eggy, sinful (because I must admit they are somewhat greasy) easy and quick to prepare fritters that we will make in my household when we want to make a really quick meal it literally takes less that 10-15 minutes to put together and another 10-15 to fry them. You can eat them with any hot sauce you have in the fridge, and some corn tortillas. If you wish a simple salad can be served with them or simply served with rice (probably not traditionally Mexican but heck being raised pre-dominantly in a Cuban food culture rice just feels right with everything)

Ingredients:
-4 egg whites
-4 egg yolks
-1 tablespoon all-purpose flour
-1/2 teaspoon salt (more to taste if needed)
-1 teaspoon ground black pepper (more or less to taste)
-1 small roma tomato minced very finely (pulp, seeds removed, only the firm flesh no liquid)
-1/2 onion minced very finely
-3 cloves of garlic mashed to a paste or minced very finely
-1/2 a bunch of Cilantro cleaned pat dried, finely minced (I had very little left in the fridge so I used less)
-2 cans of tuna packed in water
-oil to pan-fry (I used canola)

Directions:
(1) Seperate egg whites from egg yolks. Beat the egg whites until they are stiff and white, they should form peeks when you turn off and pull the egg beater out, when stiff beat in egg yolks, add flour, season with salt and pepper (careful not to over do the salt the canned tuna is salty already).

(2) Gently fold in onion, garlic, tomato, cilantro, and canned drained tuna.

(3) Now that your batter is formed, heat oil on medium high to high heat (not to high it will burn the fritters) when oil drop batter in by large spoonfuls to form patties, and let them fry until golden brown on one side while spooning over hot oil on them, when golden brown flip with spatula and let brown on other side.

(4) Drain them, and place them in a large plate with paper towels or paper bags to drain excess oil.
PLEASE NOTE:
-Do not expect these to be firm, super crunchy fritters, these are somewhat crispy on the outside, fully cooked inside but are tender and fluffy from the eggs, like fluffy scrambled eggs.