Agua de Tamarindo (Tamarind Drink)

I don't know if "Tamarind" is common in other cultures. Tamarind is like a fruit pod that is long, it grows on trees, it is sort of sour. Mexicans and some other Hispanics/Latinos like to make Candies out of it or a simple drink called "Agua de Tamarindo" other cultures use it differently like Thai people use it to in dishes in combination with a sweetener to make a "sweet and sour flavor" and some Filipinos make Tamarind based soups I think it's called "Sinigang" but I'm not sure.

I learned how to make this today thanks to my mother who always makes beverages we almost never buy juices and drinks from the store my mom always makes drinks and has them in the fridge and she teaches me how to make them to (She makes fruit drinks from Melon, Papaya, Cantaloupe, Guava, Guanabana, Coconut whatever fruit is in season and when we make more hard to get fruit drinks it's usually from the frozen pulp sold by GOYA, she also like to make herbal teas and chill them usually from fresh Mint, Hibiscus flowers, Basil and Lemongrass)

Well today I will show you how to make this Tamarind based drink that is simple. Think of it as a different version of lemonade or lime aid because it is tangy kinda sour yet sweet.

Ingredients:
-10-12 Whole tamarind pods (pods and all when buying tamarind make sure it's not hollow, the pulp has to be touching the shell and you should kind of feel it, it should be firm, and if possible it shouldn't be peeled)
-White Sugar to taste (you will need at least 1 cup then add more to taste)
-Water

Directions:
(1)Soak tamarind pods in a medium container with water for 5 minutes until shells are softer than before then remove outside of pod and just leave the pulp and seeds, drain, now add clean water and soak at least 3 hours (I suggest soaking it over night)

(2)Add 1 cup of sugar to the container with the pods the next day or after 3 hours, rub and grind against each other for a bit to loosen it the sugar will help you loosen it.
(3)Have a container with lots of clean water on around or a pot with clean water.Now put it on a strainer and press and swish around roughly straining it through, adding water little by little to get all the pulp and flavor through, kind of like cleaning it. You want to do this over a large container or the pitcher using clean water.
(4)Now you should add it to the pitcher (if it's not already in there and keep adding water a little at a time until those seeds and tough parts are clean and you removed as much pulp as possible.
(5)Now add more sugar to taste stir well, add ice cubes if you want it colder. Chill in fridge. Until ready to serve

Bistec En Cazuela (Steak in Pan?)

Bistec En Cazuela literally means "Steak in Pan" it is a thin cut steak, simmered in a tomato based sauce.

It is pretty tasty, especially with some white rice on the side to soak the sauce and a little raw salad on the side.

Well I've seen many recipes for "Bistec En Cazuela" from many things I've seen no one cooks Cuban food as good and delicious as my grandmother ha ha (well just about any Cuban will say no one cooks Cuban food like my grandmother or mother well I'm just like that, there's is something about my grandmas food that is so good to me, it is simple and flavorful)

Ingredients:
-1 1/2 lbs. really thin cut steak (thinly cut sirloin or other thin cut steak)
6 cloves of garlic mashed to a paste in a mortar or through a garlic press
-juice of 1 green lime
-salt to taste
-1 can tomato sauce diluted with 1 cup water or 3 plump large tomatoes (cut in chunks, then blended in a blender with very little water just enough to blend well or you can grate it on the smallest part of the grater)
-1 green bell pepper minced
-1 onion cut into thin rings
-1 teaspoon of ground cumin
-1/4- 1/2 cup extra-virgin olive oil
-1/2 a bunch of cilantro or parsley washed and minced without stems
Directions:
(1)Use half of the minced garlic, juice of 1 lime, and salt to season meat, rub it all over and set it aside, now do the rest.
(2)Heat olive oil on medium high heat for a little bit don't let it smoke, add minced bell pepper and onion, stir well, let it cook down for about 5 minutes then add minced garlic and sautéed 1-2 minutes.
(2)Add blended or grated tomato, stir well, add cumin and higher heat to high, let it cook uncovered for about 7 minutes to reduce a bit and turn a deeper red.
(3)Now add meat, submerge in, spoon over sauce and cover well. Bring to boil and let it cook covered 30 minutes until tender, uncover and allow to reduce if you want it thicker or add more water to make it thinner your choice. When done garnish with Cilantro or Parsley.

Please Note: You can cut the onion and the bell pepper all in julienne (long thin strips) I like it like that better but I did it just how my grandmother does it, or you can do it vice versa you finely mince the onion and then just julienne the bell pepper only.

Also if you do not have fresh tomato you can use 1 can 8 oz. of tomato sauce and dilute with 8 oz of water and use that in place.

Ensalada de Aji Con Mojo (Fireroasted Bell Peppers in Mojo Sauce)

We love this in my house, it's sooo good, we devour it, it one of those things we don't make very often because bell peppers tend to be expensive here (well from a Californian stand point I know other states that are poorer in agriculture pay a fortune for all vegetation haha), but this week Green Bell Peppers where on sale for 2 pounds for 1 dollar! I was like HOLY CR@P lets make some "Ensalada de Aji"

You can use any color of bell peppers, or any mixture of colors. Typically it's red or green or a mix of both.

Ingredients:
-4 large or medium bell peppers
-1/2 red onion, cut in half, thinly sliced julienned
-6 cloves of garlic
-juice of 1 fresh medium green lime
-1 teaspoon salt
-2-4 tablespoons olive oil more or less

Directions:
(1)On medium heat blacken bell peppers skin all over on direct heat turning carefully with your hands or some tongs.
(2)Put them in a plastic or paper bag closed wrapped in a cloth/ towel around bag for about 5-10 minutes.
(3)Meanwhile make a lighter "Mojo de Ajo" sauce, in a mortar with a pestle crush garlic to a paste with 1 teaspoon of salt, squeeze in lime juice and stir well, now whisk with a fork and stream in extra-virgin olive oil until it has as much or as little as you like just enough to change the color a bit and give some richness, set aside.
(4)Remove from bag and peel by rubbing with a napkin and taking skin off.
(5)Now simple cut in half, remove insides DO NOT RINSE OR IT WILL LOSE IT'S FLAVOR. Cut into strips.
(6)Now set on a plate nicely, put purple onion thinly sliced over it, spoon over "Mojo de Ajo" until all over it.
(7)Enjoy as a side dish, it is kind of spicy from the garlic and onion but it's very tasty.