Super Bowl Party
n our book, the Super Bowl is a fabulous opportunity to entertain and when it comes to the menu, we love to prove just how colorful, wholesome and fresh comfort food can be. In Miami we found the perfect inspiration for this year’s party: Cuban cuisine. Satisfying and vibrant, Cuban cooking entices with irresistible savory snacks, zesty veggie dishes and epic roasted meats to feed all your friends and family. From chic cocktails to divine desserts, we’ve curated our favorite recipes to serve at this year’s game day feast.
Courtesy Of Honestly Yum
¾ ounces lime juice
1 ounce simple syrup
2 ounces sparkling wine
6 mint leaves (plus more for garnish)
Courtesy Of What Do You Crave?
⅓ cup agave syrup, sugar, honey
2 thin slices peeled ginger
10 sage leaves, plus more for garnish
1 ½ ounces lime juice
Lime flavored sparkling water (I like LaCroix) or club soda
Lime, for garnish
Blueberries, for garnish
Strain blueberry mixture into a glass bowl and allow to cool before refrigerating for 1-2 hours. You could also fill a baking dish halfway with ice water and place bowl with blueberry mixture in that to speed things up.
Repeat for the other drinks. Garnish with lime, blueberries, and sage.
Soup with Shrimp
Courtesy Of Food & Wine
¼ cup extra-virgin olive oil
1 medium onion, minced
3 garlic cloves, minced
½ green bell pepper, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon dry sherry
2 teaspoons sherry vinegar
1 tablespoon plus 1 teaspoon chopped cilantro
salt and freshly ground pepper
6 medium shrimp, shelled and deveined
1 teaspoon chopped mint
Meanwhile, in a medium skillet, heat 3 tablespoons of the olive oil. Add the onion, garlic and green pepper and cook over moderate heat until the vegetables are softened, about 6 minutes. Add the cumin and oregano and cook, stirring, until fragrant, about 2 minutes.
Light a grill. In a small bowl, toss the shrimp with the remaining 1 tablespoon of olive oil and 1 teaspoon of cilantro and the mint. Thread 1 shrimp onto each skewer and season with salt and pepper. Grill the shrimp over a hot fire until curled and lightly charred, about 1 minute per side. Pour the soup into tall shot glasses and garnish each glass with a grilled shrimp skewer.
Courtesy Of Host the Toast
½ cup orange juice
Juice of 1 lime
3 tablespoons mayonnaise
5 cloves garlic
2 teaspoons Dijon mustard
1 tablespoon anchovy paste
1 tablespoon vinegar
2 teaspoons ground cumin
1 teaspoon salt
½ teaspoon black pepper
½ cup olive oil
¼ cup grated Manchego cheese
2 green plantains, peeled and cut into 1-inch slices
Oil, to fry
Salt, to taste
For the salad
3-4 hearts of romaine lettuce
1 avocado, diced and squeezed with juice of 1 lime
2 ounces Manchego cheese, shaved
To make the dressing, combine all of the dressing ingredients except the oil and Manchego in a food processor or blender and process until well-combined. With the processor running, slowly pour in the olive oil until smooth. Add in the cheese and pulse a few times. Transfer to a container and refrigerate until ready to use, at least 30 minutes.
Heat 1 inch of oil in a large, high walled, heavy-bottomed skillet over medium heat. Once the oil bubbles, place the plantain pieces in the oil and fry until lightly golden, about 3 minutes per side. Remove the plantains from the pan and place on paper towels to absorb excess oil.
Remove from oil and place on paper towels again to absorb excess oil. Sprinkle the tostones with salt and let cool.
Separate the leaves of the hearts of romaine and top with chopped avocado and Manchego cheese. Crumble the tostones over the salad like croutons, and dress with the Cuban Caesar dressing.
with Mojo Mayonnaise
Courtesy Of Salt & Wind
6 cups low-sodium chicken or vegetable broth
4 medium garlic cloves, divided
6 cups granola, grapeseed or peanut oil
½ cup fresh cilantro leaves and stems
2 tablespoons freshly squeezed lime juice plus extra lime wedges for garnish
1 medium jalapeño chile, ends trimmed and seeded
1 teaspoon honey
While yucca is cooking, combine mayonnaise, cilantro, lime juice, jalapeño and honey in a mini food processor and process until smooth. Season to taste with salt if necessary. Set aside.
Courtesy Of Lehigh Valley Good Taste
¼ cup olive oil
1 cup sweet onion, diced small
2 T garlic, minced
2 ½ cups tomatoes, diced medium
2 ½ T cumin powder
2 tsp. ancho chili powder
¾ cup cilantro, roughly chopped
2 ½ lbs. shrimp, cleaned and chopped
Salt and pepper to taste
36 4-inch round discos (dough shells),
homemade or commercially prepared
Honey picante sauce
1 cup Valentina Salsa Picante (Mexican hot sauce)
1 cup honey
2 jalapenos, stemmed and seeded
½ cup cilantro, roughly chopped
1 oz. white vinegar
1 tsp. crushed red pepper
Juice of 1 lime
In a large sauce pan or pot, on medium heat, sweat the onions and garlic in olive oil. Add the tomatoes, cumin and chili powder and continue to cook for several minutes. Add the cilantro and chopped shrimp, simmering for 3 to 4 minutes until shrimp are just cooked through. Remove from heat and chill quickly. Adjust seasoning with salt and pepper.
Puree all the ingredients in a blender. Adjust seasoning with salt and pepper.
For the empanadas
Lay out the empanada dough on a clean work surface. Place 11/2 ounces of filling in the center of each piece of dough. Fold the dough over and crimp the sides with a fork. Deep fry in 350˚F oil until golden brown. Serve with the honey picante sauce on the side.
Courtesy Of Chez Silvia
2 tablespoons extra virgin olive oil and a little butter
1 finely chopped onion
500 ml milk
3 egg yolks
80 g wheat flower
Salt and pepper
3 egg whites
Flour, beaten egg and breadcrumbs
Oil for frying
and Cilantro Chimichurri
Courtesy Of Get Inspired Everyday!
2 plantains, weighing 1 ½ pounds
¼ cup coconut oil
For the mango salsa
1 large champagne mango, weighing 1 pound
¼ cup minced red onion or shallot
¼ cup finely chopped cilantro
2 tablespoons freshly squeezed lime juice
1 teaspoon minced jalapeno
sea salt, to taste
1 cup packed cilantro leaves, some stems are fine
5 small cloves garlic, minced
¼ cup onion, diced
¼ cup freshly squeezed lime juice
2 tablespoons water
1 teaspoon minced jalapeno
½ cup avocado oil
½-1 teaspoon sea salt, to taste
½ cup crumbled feta or queso cheese for topping
Peel the mango, (I use a sharp vegetable peeler) and cut the fruit away from the pit. Cube the mango and stir the cubes together with the rest of the salsa ingredients. Salt to taste, and set the salsa aside.
Creamy cilantro chimichurri
Make the chimichurri by adding everything but the oil into a blender. Secure the lid and blend starting on low, add the oil in a thin steady stream increasing the speed as you go to medium. Blend until the chimichurri is creamy and emulsified but with bits of cilantro still remaining. Adjust the salt to your taste and set aside.
For the tostones, preheat a cast iron skillet (9″ or bigger) over medium heat. Make one slit down the length of each plantain skin, trying not to cut into the plantains. Use a spoon to help you pull the peel back from the plantains.
Using tongs, remove the slices from the pan to drain on a paper towel lined plate, and repeat with the remaining slices. Using a flat surface (like the bottom of a salad plate) smash the fried plantains flat into ¼” thick discs.
Fry the flattened plantains again, about 1-2 minutes per side until they’re golden brown and crispy. Repeat until all the plantains have been fried, flattened and fried again, adding additional coconut oil if necessary. Sprinkle a small amount of sea salt over the tostones as they come out of the pan so that the salt sticks to the surface.
Top each tostone (plantain chip) with 1-2 tablespoons mango Salsa, drizzle with cilantro chimichurri, and top with the optional crumbled cheese. Serve immediately!
Courtesy Of Adora’s Box
Ground black pepper
Your preferred seasoning (barbecue, cajun, etc.)
Preheat the oven to 300° F/150° C.
Make sure that your rinds are dry and free of hair. Cut them into strips, about 2″ wide. Poke holes into the skin using the tip of a sharp knife.
Grind a moderate amount of sea salt on each piece of rind. Leave them aside until the salt draws out the moisture from the skin.
Bake for about 2-3 hours or until the skins are crisp and bubbly. The cooking time will depend on the size of the skin. If you are cooking several trays, swap them so they’ll cook evenly. Season with more salt, pepper and any seasonings you prefer.
Courtesy Of Hapa Nom Nom
¼ cup yellow mustard
8 slices Swiss cheese, about ½ pound
16 slices maple glazed honey ham, about 1 pound
8-12 slices dill pickle planks
4 tablespoons unsalted butter, softened
Slice the loaf of bread into 4 equal pieces and then cut each piece lengthwise. Spread the butter on the outside of each half and then spread the mustard on the inside of each half. Cover the inside of each half with Swiss cheese.
On one half of each sandwich, layer 4 slices of maple glazed honey ham and 4 slices of capicola. Place 2 -3 pickle planks on top of the ham and then close the sandwich.
If you are using a sauté pan, heat over medium-high heat. Transfer the sandwich to the pan and then place a flat-bottomed dish like a baking dish or smaller pot on top weighted with something heavy, like a sack of flour or canned food. Cook 2- 3 minutes per side.
Transfer the sandwich to a cutting board and slice in half. Serve and enjoy!
Arroz con Pollo
Courtesy Of Cafe Delites
Salt and freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
1 large onion, chopped
6 ounces/160 g (6 pieces) shortcut bacon trimmed of all fat, chopped (or smoked ham)
3 garlic cloves, minced
2 teaspoons sweet paprika
½ teaspoon crushed saffron threads (or ¾ teaspoon imitation saffron powder is fine to use)
1 cup jarred fire roasted peppers in garlic (Piquillo), cut into strips
½ cups water mixed with 2 teaspoons vegetable stock powder (or use chicken broth)
½ cup dry white wine (can be replaced with more stock or broth if you like, but wine adds a beautiful flavour to the rice)
1½ cups long-grain white rice
¾ cup frozen peas (not thawed)
Chopped fresh flat-leaf parsley, for garnish
Pour out half of the fat from skillet and add onion and bacon. Fry, stirring, until onion has softened and bacon has crisped (about 5 minutes). Add the garlic, paprika and saffron; cook until fragrant. Add tomatoes and peppers, fry until soft. Stir through the stock (or broth) and wine, stirring all ingredients to combine well. Salt to season (if needed).
Add rice and allow to simmer, uncovered, for about 5 minutes, while stirring occasionally.
Uncover the pan and check that rice is tender and the liquid has been absorbed. Change oven setting to grill/broil (on medium-high heat, depending on your oven). Transfer chicken pieces to a clean plate. Stir peas through the rice, covering them with the hot rice as much as possible; place the chicken back on top of the rice and grill/broil for about 10 minutes OR until the chicken is golden and crisp, and the peas are cooked through. Garnish with fresh chopped parsley.
*If you don’t have a cast iron skillet, any heat proof pan would work OR cook first in a normal frying pan, then transfer over to an oven proof baking dish.
Courtesy Of The Food Charlatan
1 tablespoon orange zest
¾ cup fresh orange juice
½ cup fresh lime juice
1 cup cilantro, finely chopped
¼ cup lightly packed mint leaves, finely chopped
1 tablespoon minced oregano (2 teaspoons dried oregano)
2 teaspoons ground cumin
Kosher salt and pepper
3 ½ pounds boneless pork shoulder, in one piece
Add the orange juice, cilantro leaves, mint leaves and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a Ziploc bag, along with the rest of the oil, zest, lime juice, oregano and cumin.
If you don’t have a food processor
In a large Ziploc bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder. Place the zipped-up bag in a baking dish and put it in the fridge overnight, or several hours at least.
Turn the oven down to 375° F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160. Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes. Carve against the grain and serve.
Courtesy Of Fabulous Fare Sisters
1 cup black beans, rinsed and drained
2 tablespoons extra virgin olive oil
½ teaspoon salt
½ teaspoon paprika
limes, wedges and 1 tablespoon fresh lime juice
¼ cup chopped fresh cilantro
½ cup crumbled Cotija cheese
Bring a saucepot of water to boil. Place the corn on the cob in the boiling water, put the lid on and cook for 3-4 minutes. Chop the zucchini into bite-sized pieces. Heat a grill pan that has been sprayed with cooking spray.
Remove the corn from the boiling water and place on hot grill along with the zucchini. Grill 8-10 minutes until nicely charred.
Remove from grill pan; slice the corn off of the cob and set aside.
In a small jar combine the olive oil, salt, chili powder, paprika and lime juice. Shake vigorously. Pour over the Charred Corn Salad. Toss gently.
Place Charred Cuban Corn Salad in a large serving bowl; add additional fresh cilantro and crumbled cotija for garnish. Squeeze a few lime wedges over entire salad. Serve immediately or chill for later.
Courtesy Of The Whole Smiths
¼ cup cilantro, chopped
4 tablespoons butter/ ghee/ olive oil
½ tablespoon smoked paprika
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup queso fresco crumbled or grated (optional)
Courtesy Of Wholefully
1-2 jalapeño peppers, finely minced
1 large carrot, peeled and shredded
¼ cup finely minced cilantro
2 teaspoon dried oregano
¼ cup apple cider vinegar
2 teaspoons maple syrup
with Cilantro and Lime
Courtesy Of Little Spice Jar
1 medium red onion, diced
1-2 jalapeños, seeded, ribs removed, then diced
4-5 cloves garlic, minced
2 (15-ounce cans) black beans, rinsed and drained
1 cup warm water
1 teaspoon ground cumin
½-1 teaspoon chipotle chili powder (optional)
2-3 tablespoons cilantro
3 tablespoons lime juice (or more!)
Add the black beans, warm water, salt, cumin and chili powder and bring to a boil. When boiling, reduce the heat so that it simmers.
At this point if you’d like to thicken the beans a bit more you can remove about ½ -1 cup of beans and mash them to make a thick sort of paste but this is optional. Add the beans back into the pot and stir. Top with fresh cilantro and lime juice stir to combine.
Flan de Leche
Courtesy Of The Hungry Traveler
3 tablespoons water
5 whole eggs
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
Evenly pour the sugar into the bottom of a 9-inch cake pan and sprinkle the water on top. Place the cake pan directly on the stove over medium heat. Avoid stirring the mixture and let the sugar melt and bubble. If it is cooking unevenly, use tongs to grip the side of the pan and gently shake it to distribute. Once the sugar melts, continue to use the tongs to gently swirl the pan over medium heat until the sugar turns a roasted amber similar to the color of peanut butter. Remove the pan from the heat and swirl to coat the entire bottom and sides of the pan with the caramel. Set aside to let cool and harden.
Using a blender or immersion blender, blend together the eggs, vanilla extract, sweetened condensed milk and evaporated milk until smooth.
Place the large roasting pan in the oven and bake until the center of the flan just jiggles slightly when shaken and registers around 180 degrees. It will take around 45 minutes to an hour but start checking the custard around 30 minutes. Once the custard is finished, immediately remove the cake pan from the water bath.
Allow the custard to cool to room temperature and then refrigerate for at least 2 hours or overnight. Unmold the custard by running a thin knife along the sides of the cake pan to loosen the flan. Invert a serving platter over the cake pan and flip both the pan and platter over in one quick motion. Use a rubber spatula to scrape any leftover caramel onto the flan. Serve cold. Leftover flan can be loosely wrapped and kept in the refrigerator for 2-3 days.
Courtesy Of Donna Hay
1 ½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
⅔ cup packed light brown sugar
16 tablespoons unsalted butter, softened
1 tablespoon fresh lime juice
2 tablespoons white rum
6 ounces guava paste or jam, warmed until soft
2 ounces cream cheese, softened
fleur de sel, for sprinkling
Heat oven to 350°.
Whisk guava paste and cream cheese together in a bowl until smooth. Transfer to a plastic bag and snip off a small piece of one corner of the bag; decoratively pipe about 1 tsp. of the mixture on top of each cookie. Sprinkle with fleur de sel before serving.
Courtesy Of Joy of Kosher
Courtesy Of Salt & Wind
⅓ cup cacao nibs
⅔ cup packed light brown sugar (or your favorite sweetener)
¼ cup unsweetened cocoa powder
1 teaspoon kosher salt
1 ½ cups ice cubes plus more for servings
chocolate shavings or whipped coconut cream for serving (optional)