Cuban Fried Steak &
Shrimp with Garlic and Rum

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            FOOD FUNNY
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Thanks to Sherrie Leding for this classic food funny:

Gracie Allen's Classic Recipe for Roast Beef

1 large roast of beef
1 small roast of beef

Take the two roasts and put them in the oven. When the little one burns,
the big one is done.

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            TODAY'S RECIPES
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This simple recipe is classic Cuban home cooking.

Fried Steak (Bistec de Palomilla)

4-6 top round steaks, about 6 ounces (170 g) each
2-3 cloves garlic, finely chopped
1/4 cup (60 ml) lime juice
Salt and freshly ground pepper to taste
3 Tbs (45 ml) olive oil
1 small onion, finely chopped
1/4 cup (60 ml) chopped parsley

Pound the steaks until they're about 1/4 inch (5 mm) thick.
Season with the garlic, lime juice, salt, and pepper and marinate
refrigerated for 1 to 2 hours. Remove the steaks from the
marinate and pat dry, reserving the remaining marinade. Heat
the oil in a large skillet over high heat and saute the steaks for
about 2 minutes per side. Transfer the steaks to a serving platter
and keep warm. Add the reserved marinade and the onion to
the skillet and saute, scraping the bottom of the skillet, until
the onion is slightly wilted, about 3 minutes. Top the steaks with
the onion and parsley and serve immediately. Serves 4 to 6.

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These flavorful shrimp can also be served as a cocktail snack
or as the first course of a formal dinner.

Shrimp with Garlic and Rum (Camarones al Ajillo y Ron)

2-3 lbs (900-1350 g) large shrimp, peeled and deveined
1/2 cup (125 ml) light rum
1/4 cup (60 ml) lime juice
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
Cayenne pepper or hot sauce to taste (optional)
1/2 cup (125 ml) olive oil
4-6 cloves garlic, finely chopped
1/2 cup (125 ml) fresh or dry bread crumbs
Chopped parsley for garnish

Combine the shrimp, rum, lime juice, cumin, salt, pepper, and optional
cayenne in a non-reactive bowl and marinate refrigerated for 1 to 2
hours. Place the shrimp (discard the marinade) in a single layer in a
baking dish or individual ramekins. Heat the oil in a skillet over
moderate heat and saute the garlic until aromatic, 1 to 2 minutes. Spoon
the oil and garlic over the shrimp and sprinkle with the bread crumbs.
Cook under a preheated broiler until the shrimp are firm and opaque and
the bread crumbs are deep golden brown, 8 to 10 minutes. Sprinkle with
chopped parsley and serve immediately. Serves 4 to 6.
Received on Thu Mar 22 07:27:37 2007