Cuban-Style Lasagna

This week I am going to show you a recipe that is an Italian-Cuban fusion. Lasagna is an Italian dish, but the recipe I am showing you is a lasagna recipe from my Abuela and mother that infuses Cuban flavors into the lasagna. My family loves this Cuban-style lasagna. In fact, it is one of my brother’s favorite meals, so either my mom or I make it for him for his birthday every year. It is not too difficult to make, particularly if you use boxed dry pasta, but using handmade pasta makes the lasagna a little extra special! This lasagna is delicious, and the fact that it can be premade and frozen makes it a great meal option for special occasions or an everyday meal. You simply take it out of the freezer to thaw overnight then put it in the oven to cook!  This recipe makes two large lasagnas, so you can eat one immediately and freeze one for later to eat another day.  The flavor and ease of this recipe definitely make it worth trying, so have fun and enjoy!

Cuban-Style Lasagna Recipe 

INGREDIENTS:

• 3 ½ pounds of ground beef  
• 1 tablespoon of Italian seasoning
• 1 tablespoon of garlic powder
• 1 tablespoon of salt
• 3 cups of ricotta cheese
• 6 ½ cups of crushed tomato
• 1 large onion, finely chopped
• 1 large red pepper, finely chopped
• 32 ounces of whole milk mozzarella
• ½ of a pasta dough recipe (for the recipe go here) or use 1 box of dry lasagna pasta

TOOLS NEEDED:

• Cutting board, knife, measuring utensils, cheese grater, a large mixing spoon, tongs
• 2 large pots
• 2 cooking trays, a 9 by 13 inch rectangular Pyrex tray at least 3 inches deep or something similar
• Pasta maker, manual or mechanical (optional; only if making fresh pasta)

VIDEO DEMONSTRATION / INSTRUCTIONS         

                                                                           

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect and prepare a few of the ingredients. Finely chop the onion and pepper using a food processor or knife. Then grate the block of mozzarella cheese (if you use mozzarella that is already grated, you can just skip this step).
2. Next, set up the meat filling. In a large pot, put the ground beef, Italian seasoning, garlic powder, salt, crushed tomatoes, onion, and red pepper, and mix to combine. Then place the pot on the stove and cook on high heat. Once you see the mixture bubbling, cook on high heat for 5 minutes, stirring occasionally. Then reduce to medium-low heat and continue to cook for 30 minutes. While waiting, you can begin rolling out the pasta.
3. If using fresh pasta, take a quarter of a fresh pasta dough recipe found here, and set up your pasta maker, or you can just use a rolling pin. If using a pasta maker, you need to roll out the dough on a floured surface first to make it a ½ inch thick or less so that it will fit through your pasta maker. Now take the dough and put it through your pasta maker at the highest setting first, which for me is 7, and work your way down to 2 or 3. You’ll want to roll the dough through each setting 3 times. You want the rolled out pasta to be 1/8 inch thick. Then cut the pasta into large rectangles slightly smaller than your cooking tray as the pasta expands when cooked (see video demonstration for visual; Note: If using boxed dry pasta, just skip this step).
4. After 30 minutes the meat should be cooked. Turn off the stove, then add the ricotta cheese to the meat and mix thoroughly until fully incorporated.
5. At this point, set up your cooking trays by spooning a thin layer of crushed tomato on the bottom of the trays. This will prevent the bottom of your lasagna from sticking and drying out. Also, set up a lasagna-making station with the meat-ricotta mixture, mozzarella cheese, and crushed tomato. 
6. Next, in a large pot, bring water to a boil and boil the pasta. For fresh pasta, I do one rectangular pasta sheet at a time because they are very large. Cooking multiple sheets of pasta at once will make it difficult for you to flip them while cooking, and taking them out of the pot. You also run the risk of the pasta sticking together (Note: you can cook more than one piece of pasta if you are using boxed dry pasta or cut the pasta into small strips). Cook the pasta sheet for 7 to 12 minutes. Then transfer the pasta to the tray where you are assembling your pasta and spread the pasta out evenly over the bottom of the tray.
7. Place another sheet of pasta to cook in the boiling water. While waiting, take the tray you are assembling the lasagna and add a 1-inch layer of the meat-ricotta mixture. Then add a few handfuls of mozzarella cheese. When the second pasta sheet finishes cooking, add it to the lasagna. Put another piece of pasta to cook in the boiling water. Then add another layer of meat-ricotta, and a few handfuls of mozzarella cheese, like you did before to the lasagna you are assembling. When the third pasta sheet finishes cooking add it to the top of the lasagna. Then add a layer of crushed tomato about ¼ inch thick and top with a thorough coating of mozzarella cheese. Repeat the process for the second lasagna or for however many other lasagnas you are making.
8. At this point, you can cover the lasagna with plastic wrap or aluminum foil for another time and put in the freezer, or you can cook the lasagna. To cook the lasagna put it in a 365° F oven for 45 minutes or until the cheese has browned around the edges. Then remove from the oven and let sit (cool) for 5 minutes before serving. Note: if you freeze the lasagna, make sure you let it thaw for a few hours before putting it in the oven. I usually take it out of the freezer the day or night before I am going to cook the lasagna.

Pasta Dough

Growing up in a Cuban-Italian household, I was exposed to Italian cuisine as much as I was to Cuban cuisine. I think when people think of Italian food, pasta is one of the first things to come to mind. Pasta is a simple and affordable meal option for many people. Moreover, pasta can be accompanied by  a variety of foods and sauces. It is also a great way to add bulk to a meal to feed large families or gatherings of friends. While boxed pasta is a great and affordable option, there is something really special about fresh pasta made at home. The texture is super silky, and the taste is wonderful! There really is a significant difference between fresh and boxed dried pasta. The convenience of boxed pasta is great. However, if you are looking to make a special meal, fresh pasta is the way to go, because the taste and texture are amazing! To make fresh pasta dough, you only need a few basic ingredients, so it is still quite affordable, very tasty, and so simple to make! You can also turn the dough into whatever pasta you want! You can even use it to make pasta for lasagna or ravioli. So have fun giving this recipe a try!

Pasta Dough Recipe 

INGREDIENTS:

• 3 cups of all-purpose flour (or use 1 ½ cups all-purpose flour and 1 ½ cups of 00 flour)
• 5 large eggs
• 1 tablespoon of olive oil (optional)

TOOLS NEEDED:

• Cutting board, plastic wrap, and metal scraper.
• Pasta maker, manual or mechanical (optional)

VIDEO DEMONSTRATION / INSTRUCTIONS         

                                                                           

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect ingredients. Stir the flour in a bowl using a whisk to loosen up the flour.
2. Dump the flour onto your work surface, form it into a mound, and create a well (large hole) in the center.
3. Next, add half of the eggs (and olive oil) in the well you created. Then use a fork to beat the eggs together and begin to incorporate some of the flour from the inner rim of the well. As you mix the eggs with one hand, use your other hand to push the flour to maintain the well shape. When the egg has a paste-like consistency, add the rest of the eggs and continue to use a fork to slowly incorporate the flour.
4. The dough will start to come together once most of the flour is incorporated with the egg. At this point, start kneading the dough using the palms of your hands to push the dough out on the work surface and fold over (see video demonstration for visual). Once the dough is a cohesive mass, set it aside. Then scrape any dried bits from the work surface and discard.
5. On a lightly floured surface, take the pasta dough and continue kneading for 5 minutes. The dough should end up slightly sticky and elastic, meaning if you press down lightly on the dough you should see it spring back a little.
6. Now wrap the dough in plastic wrap and let rest at room temperature for 30 minutes (Note: the dough needs to be completely covered in plastic wrap as air will cause the dough to dry out). 
7. Once the dough is rested, it can be used to make pasta using a pasta maker or rolling the dough out and cutting the pasta by hand.  

Improved Audio for My Video Recipes!

With the help of my family and Patrons through Patreon, I was able to purchase a Blue Yeti Microphone (http://amzn.to/2DFLE19). This will allow me to improve the audio quality of my videos. I am still trying to find what settings are most appropriate to use to record the audio for my videos, but I’ve already recognized a difference! There is still some important equipment I need for my videos. However, getting this microphone is a step in the right direction! I am grateful to my family, patrons, and viewers!

Please consider becoming a patron through my Patreon page: https://www.patreon.com/DeliciouslySweetandSavory, as the funds I receive are used to upgrade and maintain the equipment I use to make my videos. It also helps me improve the quality and quantity of the videos I release.

Thanks for your continued support and viewership! I have new videos coming really soon!

Oven Baked Chicken

There is just something extremely appetizing and comforting about fried chicken, especially when the chicken is moist with crispy skin! I love fried chicken just as much as the next person, which makes it quite difficult to decline if you are dieting. Unfortunately, with fried chicken, you get a good amount of extra oil and fats added to the chicken, and that makes it very difficult to work into a diet plan. When I was dieting, I came up with a number of ways to eat foods I liked by altering the recipes to cut out unnecessary carbohydrates or fats to reduce the calories I was eating. This baked chicken recipe is one of those recipes. Not only is this chicken incredibly flavorful, the meat is also extremely moist, and the coating is extra crispy! The recipe is also very simple and uses just a few ingredients, so have fun trying this recipe and enjoy!

Oven Baked Chicken Recipe 

INGREDIENTS:

• 3 lbs of chicken (I used leg quarters cut into legs and thighs)
• 2 eggs
• 4 cups of seasoned breadcrumb or you can use plain breadcrumb and add in some Italian seasoning, garlic powder, and onion powder (or whatever seasoning you want. You can season it the same way you would fried chicken).
• 1 teaspoon of salt
• 1 cup of milk

TOOLS NEEDED:

• Knife, cutting board, two 2-inch deep dishes, 1 or 2 cooking trays, whisk or fork to mix, and large spoon.

VIDEO DEMONSTRATION / INSTRUCTIONS         

                                                                           

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect ingredients. First, prepare the chicken. If using leg quarters, cut into legs and thighs. You can use precut chicken or chicken breast if you want. Then sprinkle a teaspoon of salt on the chicken. I do this in a bowl and mix the chicken with my hand to make sure the salt is evenly distributed on the chicken.
2. In another dish (at least 2 inches deep), put the eggs, milk, and a pinch of salt together and mix thoroughly with a whisk or fork. Then place the breadcrumb in another tray or dish at least 2 inches deep. If using plain breadcrumb season with a few tablespoons of Italian seasoning, a teaspoon of onion powder and ½ a teaspoon of garlic powder (or get creative and use whatever seasonings you wish).
3. Now set up a breading station with egg-milk mixture, the breadcrumb dish, and trays for cooking the chicken. Then dip each piece of chicken in the egg mixture and coat thoroughly, allowing excess egg-milk to drip off the chicken before transferring the piece of chicken to the breadcrumb dish. Next, thoroughly coat the chicken with the breadcrumbs and really press the breadcrumbs on the chicken. Return the chicken to the egg mixture to coat the chicken a second time, then transfer the chicken to the breadcrumb. When you coat the chicken piece twice, transfer it to the cooking tray and repeat the process for the rest of the chicken.
4. Once all of the chicken is coated twice, use the remaining egg and breadcrumb to coat the chicken a third time coating it with the egg first then the breadcrumb. You can use additional breadcrumb if necessary or if you run low on the egg mixture just add in a little bit of milk or another egg. Once finished coating the chicken a third time, let the chicken sit for 10 to 15 minutes on the counter. This will allow the chicken to dry a bit, which is important for ensuring the chicken gets really crispy when cooking later on. Preheat the oven to 365°F while you wait.
5. After resting the chicken for 10 to 15 minutes, you can put the chicken your preheated 365° F oven and cook for 1 hour or until the chicken is golden brown. If necessary, you can cook for an additional 5 to 10 minutes to brown the outside of the chicken.  Once finished remove the chicken from the oven and serve.

Roasted Pork

 

The holidays always bring about thoughts of the traditional dishes my Cuban family eats for our get-togethers. I’ve already posted a great recipe for black beans (see recipe here), which are the perfect side dish for roasted pork. There is nothing like having a roasted pork accompanied by black beans, yucca, white rice, fufu (mashed plantains), and shrimp served during my family’s Christmas Eve meal. Roasted pork actually makes a great meal at any time of the year, not just special occasions. It also is not too difficult to make. Most of the time is spent in the cooking process, which allows you time to make other side dishes, or complete other tasks/recreation while waiting for the pork to cook. However, the amazing flavor produced by the mixture of cooking wine, garlic, onion, cumin, oregano, salt and lime combined with the tenderness of the pork make this recipe worth trying!  

Roasted Pork Recipe 

INGREDIENTS:

• Pork shoulder about 3 lbs
• 1 large onion, sliced
• 4 tablespoons of fresh garlic, finely chopped
• ¾ tsp of garlic powder
• 1 cup of white wine
• ½ teaspoon of ground cumin
• 1 tablespoon of whole oregano
• ½ tablespoon of salt
• Juice of one lime

TOOLS NEEDED:

• Knife, cutting board, a medium bowl, cooking tray, aluminum tray, and aluminum foil.

VIDEO DEMONSTRATION / INSTRUCTIONS                       
                       

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect and prepare a few of the ingredients. Slice the onion 1/8 inch thick. Juice the lime. Finely chop the garlic with a knife or use a garlic press. Then in a large bowl put the cooking wine, lime juice, oregano, cumin, garlic powder, chopped garlic, and onion slices.
2. Next, take the meat and use a knife to poke holes in the meat. Make sure the holes are deep enough to go across the meat. Now score the skin with a sharp knife in a cross-hatch pattern and place the port in a cooking tray (I used a glass Pyrex tray). Then put some of the cooking wine-onion-garlic-seasoning mixture into the holes you cut and spoon the remaining mixture onto the meat and around the bottom of the tray (See video demonstration for a visual; you can also use an injector to do this step). Lastly, pat the skin of the pork dry with a paper towel, and rub a ½ tablespoon of salt over the skin and the meat (See the video for a visual).
3. Now, cover the tray with the pork with aluminum foil or an aluminum tray. Place the tray in the middle of a preheated oven 365° F and cook for 1 hour.
4. After 1 hour uncover the meat, leaving the skin exposed and cover the pork meat with aluminum foil. Remove some of the condiments on the bottom of the tray and save for later in the cooking process. Then put back in the oven, and let cook for another hour.
5. Next, take the pork out of the oven and carefully cut the skin from the pork meat and cut the meat off the bone in slices or chunks. Then place the cut pork back in the tray, spoon the saved cooking wine-onion mixture over the meat, and then lay the skin on top, so it is covering the meat. Raise the oven temperature to 375° F and cook for 30 minutes.
6. By this point, the pork meat will be done and will be ready to serve. Remove the tray from the oven and place the skin on a separate tray so it can be put back into the oven for 30 minutes or until the fat has rendered and the skin is crispy. Then the skin can be served.