MAIN DISH - ROPA VIEJA SERVED
WITH WHITE RICE AND SWEET PLATAINS

INGREDIENTS
Cooking spray
2 (1-pound) flank steaks, trimmed
3 cups thinly vertically sliced red onion
2 cups red bell pepper strips (about 2 peppers)
2 cups green bell pepper strips (about 2 peppers)
4 garlic cloves, minced
6 tablespoons thinly sliced pitted green olives
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon freshly ground black pepper
6 tablespoons sherry vinegar
3 cups fat-free, less-sodium beef broth
1 tablespoon no-salt-added tomato paste
2 bay leaves
1/2 cup chopped fresh cilantro



PREPARATION
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 steak to pan; cook 2 1/2 minutes on each side or until browned. Remove steak from pan. Repeat procedure with cooking spray and remaining steak.

Reduce heat to medium. Add onion, bell peppers, and garlic to pan; cook 7 minutes or until tender, stirring frequently. Stir in olives and next 5 ingredients (through black pepper); cook 30 seconds or until fragrant. Stir in vinegar, scraping pan to loosen browned bits; cook for 2 minutes or until liquid almost evaporates. Stir in broth, tomato paste, and bay leaves. Add steaks; bring to a simmer. Cover, reduce heat, and cook 1 1/2 hours or until steaks are very tender. Discard bay leaves.

Remove steaks from pan; shred with two forks. Stir shredded beef and cilantro into pan.

DRINK - MOJITO

INGREDIENTS
1 1/2 oz white rum
6 leaves of mint
Soda water
1 oz fresh lime juice
2 teaspoons sugar



PREPARATION
Mint sprigs muddled with sugar and lime juice.
Rum added and topped with soda water.
Garnished with sprig of mint leaves.
Served with a straw. Served on the rocks; poured over ice. Standard garnish, sprig of mint, yerba buena.
Drinkware on collins glass.

DESSERT - FLAN

INGREDIENTS
1 1/2 cups of sugar 6 egg yolks
2 cups of milk
3 egg whites
1 tsp vanilla
1 lemon peel
1/4 tsp salt
1 cinnamon stick
1/4 cup water



PREPARATION
Prepare a caramel by adding the 1/4 cup of water to 3/4 cups of sugar in a small saucepan over medium to low heat. Stir while cooking until the sugar starts melting. Let it simmer.
Use a pastry brush dipped in water to wash the sides of the pan free of granular sugar. When sugar starts to thicken and turn brown remove from heat and add 2 cubes of ice to stop the cooking process, being very careful not to get burned with any splattering that may occur. Coat a warm baking dish or round mold by pouring the caramel and swirl it around the sides and bottom. put the coated mold aside( By the way the mold should be 9 inches in diameter).

In a saucepan bring to a boil the milk with the lemon peel, cinnamon stick and salt. When the mixtures starts to boil remove from heat and let it cool a little bit. (like my mother use to say: dejala refrescar). In a medium bowl beat lightly the egg yolks, whites, vanilla and sugar until well mixed. Pour into the bowl the slightly cooled milk and strain the egg and milk mixture into the caramel coated mold.

Place the flan mold inside a baking dish filled with water up to half of the mold side, (bain Mary or baño Maria). Bake in a preheated 350 degree oven for about an hour in the middle rack. Insert a knife or toothpick in the center, if it comes out dry remove from the oven and let it cool till warm. When cooled place serving dish flat against top of mold and turn it upside down in a fast motion.

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