GotMexicanFood.com -- Any Others???

GotMexicanFood.com -- Any Others???

This is a great site that sells tamales. I was wondering if anyone had used other authentic ethnic sites out there.

 

http://www.havanacubanfood.com/


A Sample Recipe from the Three Guys

Jorge: On an island where sugar cane is the most important crop, it’s no wonder that rum, the alcohol produced from sugar cane, finds its way into so many dishes. Rum gives recipes such a complex and interesting flavor!

Raúl: This recipe is so rich and moist, you won’t believe it.

Glenn: Dieters beware! This is NOT a low-calorie dessert.

Raúl: Believe me, there’s no such thing! Who ever heard of a diet dessert?

Jorge: If you slice the pieces small enough, all of the calories leak out … {grin}

Cake de Ron -- Rum Cake

INGREDIENTS

Serves 12

3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 1/2 cups butter, softened
1 1/2 cups granulated sugar
2 teaspoons pure vanilla extract
3 eggs plus 1 egg yolk
2 tablespoons grated lemon peel
1/2 cup dark rum
1/4 cup banana liqueur
1 cup heavy whipping cream

Rum Syrup:

5 ounces butter
1/4 cup dark rum
1/4 cup banana liqueur
3/4 cup white sugar

Powdered sugar for dusting

1. Preheat oven to 350 degrees F.

2. To make the cake, sift flour, baking powder, baking soda, and salt; set aside.

3. With an electric mixer, cream together the butter and sugar. Add vanilla and eggs and beat until blended. Beat in the lemon peel and then add the rum and banana liqueurs. Gradually add the flour, alternating with the cream. Blend mixture until just combined. Pour batter into a well-greased and floured Bundt (circular ring) pan and bake approximately 1 hour. A skewer inserted in the cake should come out clean.

4. To make the syrup, melt the butter in a 2-quart saucepan. Add rum, banana liqueur, and sugar. Slowly bring to a rolling boil, reduce heat to medium and cook until it reduces somewhat, about 10 to 15 minutes. Do not overcook. Let cool.

5. Remove the cake from the oven and place it on a cooling rack. Use a skewer and poke holes all over the cake. Spoon the syrup evenly over the cake. Let stand for 30 minutes, so that the syrup soaks in.

1. 6. Finally, carefully turn the cake over onto a serving plate. Dust with powdered sugar.​