A little Havana landmark restaurant steps up tonight with a classic Cuban meal and a new cookbook with all their secret recipes. That’s what’s on the menu tonight as we grab a Bite with Belkys.
The Chefs: Ana Quincoces & Nicole Valls
The Restaurant: Versailles Restaurant in Little Havana (The Versailles Restaurant Cookbook)
The Dish: Cuban Sandwich with Yuca Fries and Cilantro Aioli
Ingredients:
1 8-10 lb. pork shoulder
Mojo
1/2 cup grapefruit juice
1/2 cup lime juice
1/4 cup white vinegar
15 garlic cloves, minced
2 medium onions, thinly sliced
1 Tbs. dried oregano
1 Tbs. ground cumin
2 Tsp. white pepper
4 Tbs. coarse salt
2 Tbs. olive oil
Ham Marinade
1 cup sugar
1 cup pineapple juice
1 Bolo style smoked ham
Cilantro Aioli
1 bunch fresh cilantro
1/4 cup lemon juice
3 Tbs. water
1/2 cup minced garlic
1 Tsp. salt
1 Tsp. pepper
2 cups mayonnaise
Yuca- 3 lbs. frozen or fresh
oil for frying
1 Tbs. salt
1 Tbs. white vinegar
For Cuban Sandwich
Cuban bread
sliced pork and ham
sliced swiss cheese
pickles
yellow mustard
butter
Method of Preparation:
– For the mojo- combine the grapefruit juice, lime juice, white vinegar, minced garlic, onions, dried oregano, ground cumin, salt, pepper and olive oil and mix well.
– Marinate the pork shoulder in the mojo. Let it sit overnight and then roast in a 350 degree oven for at least an hour and a half. (For longer- the internal temperature must register 170 degrees when the thermometer is inserted into the thickest part of the pork.)
– Mix together sugar and pineapple juice and marinate the ham for at least an hour- then roast for 45 minutes at 350 degrees.
– When the meats are done- slice thin and set aside.
– To make the Aioli- add lemon juice to mayo, then garlic. Mix well. Add chopped cilantro and salt and pepper. Mix again and set aside.
– Boil frozen Yuca for about 20 min. Slice into wedges and fry at 350 degrees for about 6 minutes or until golden brown. Drain and set aside.
– To make the sandwich, butter the top side of Cuban bread and on the inside as well. Add thin slices of pork and ham, and swiss cheese to taste. Add mustard to taste. Layer on dill pickes to taste. Open the sandwich so the ham faces out on both pieces. Put it on a hot grill and press down for two minutes until cheese is melted and the meats are hot. Put the sandwich together and press again…then take it out and slice the sandwich.
To Plate:
Plate the Cuban sandwich with Yuca fries and Cilantro Ailoi.
Serving suggestion: Mojito
Serves: 4
Versailles Restaurant
3555 SW 8th Street
Miami Florida 33135
305-444-0240
http://www.versaillesrestaurant.com/
The Versailles Restaurant Cookbook
http://www.amazon.com/The-Versailles-Restaurant-Cookbook-Quincoces/dp/0813049784
You can meet Ana and Nicole at the Miami Book Fair International kicking off this Sunday at the Miami Dade College – Wolfson Campus.