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Three Guys from Miami Cook Cuban
 
 
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Three Guys from Miami Cook Cuban [Hardcover]

Glenn M. Lindgren (Author), Raul Musibay (Author), Jorge Castillo (Author)
4.4 out of 5 stars  See all reviews (61 customer reviews)

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Book Description

Three Guys from Miami October 12, 2004
If you are one of the more that two million people who have visited the web site at iCuban.com: The Internet Cuban, you already know who these Three Guys are. If you are one of the more than six billion people alive today who have not, a little explanation is in order. They are Three Guys From MiamiTM who share a passion for good food, good conversation, and a great party.
Are you are new to Cuban cuisine? If so, then you are about to enter an exciting world of flavor. Cuban cooking combines the tastes of Spain with the tropical flavors of the Caribbean. Throw in some New World spices and ingredients and a strong African influence and you have the essence of Cuban cookery.
These recipes also reflect ingredients and methods that were refined by Cuban exiles after they came to the United States. Here they found an abundance of foods that were either very scarce or completely unavailable in Castro's Cuba. Fish and seafood are two examples of foods that were only rarely enjoyed in Cuba after 1959. It was also impossible to get real olive oil-an ingredient that gives so many Cuban dishes a distinctive Latin flavor. Exile in the U.S. also exposed Cubans to ingredients they never saw in Havana. Salmon is very popular with Miami Cubans, for example, but unheard of in Cuba.
Wherever possible the Three Guys have made these dishes simple to prepare. You don't need to be a professional chef to create any of the recipes in this book. Best of all, you don't need to be Cuban to cook and enjoy them. If a Swedish guy from Minnesota can cook Cuban food (and he does it very well), you can too!
They have madge several appearances on the Food Network.
Glenn Lindgren first came to Miami in 1984 and fell in love with the city, the people, and the Cuban culture. A freelance writer by profession, Glenn documents the antics of the Three Guys From Miami in books and on the Internet. When not in Miami, Glenn and his wife live in Minnesota with their son and two daughters.
Raúl Musibay, born in Cayo la Rosa, near Bauta, in the province of Havana, spent one winter in New Jersey but has been a full-time Miami resident ever since. He is the manager of the Red Bird Amoco station there. He and his wife have two married children.
Jorge Castillo was born and raised in Cayo la Rosa, Havana. He came to the United States via the Mariel Boatlift in 1980, then left Miami after three months to live in Iowa, where he became a respiratory therapist. Now the regional sales manager for a major medical products company, he makes his home in Miami's West Dade with his wife and two daughters.

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Three Guys from Miami Cook Cuban + Memories of a Cuban Kitchen: More Than 200 Classic Recipes + A Taste of Old Cuba: More Than 150 Recipes for Delicious, Authentic, and Traditional Dishes
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Editorial Reviews

From Publishers Weekly

This cookbook boasts solid renditions of Cuban dishes, but readers will have to suffer through the cheesy repartee among its three authors, who have a Cuban culture Web site, www.iCuban.com. A brief introduction entices with information about Cuban migration to Miami, but margin notes to the recipes tend toward repetitious and obvious exchanges. A recipe for Fried Stuffed Potatoes, for example, begins with Raúl commenting, "This is one Cuban snack that if you haven't tried, you probably don't know what in the heck it is." Still, the food itself is alluring. Avocado and Pineapple Salad is refreshingly unusual, and marinating Cuban-Style Skirt Steak in a mix of onion, herbs and sour orange juice before grilling delivers maximum flavor with minimal work. The authors nicely cover savory snacks like Cornmeal Pancakes, numerous types of empanadas, and Plantain Chips. They also remain true to authentic Cuban cuisine by not skimping on the frying, though fat-phobic Americans will probably avoid the Fried Pork Chunks. Occasionally the recipes slip into a cutesy tone (one for Cuban Bread cheerleads, "it's a little sticky, but you can do it!" then begins a later step with, "When you return from the pool..."). Overall, this effort stands out less because of its appeal than because it has so few competitors.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From the Publisher

Excerpted from Three Guys from Miami Cook Cuban by Glenn M. Lindgren, Raul Musibay, Jorge Castillo. Copyright © 2004. Reprinted by permission. All rights reserved. The Mojito

Raúl: The mojito is a classic drink in Cuba. It got its origin in the cane fields, where workers were provided with large barrels of sugarcane juice, what we call guarapo, to drink after a hot day cutting sugarcane.

Glenn: On Saturday nights, the plantation owners would spike the guarapo with a little aguardiente, a crude form of rum; thus began a long tradition of Saturday night Cuban parties!

Jorge: As time went on, the workers began adding yerba buena, a type of mint leaf, to the barrel for flavor. Today the best mojitos are sill made with this leaf. If you have a Latin market in your neighborhood, you might be able to find some. It has to be fresh!

Glenn: If not, use spearmint or peppermint—again fresh from the garden. They are the best substitutes.

Jorge: We’ve noticed lately that some trendy restaurants and bars have been serving a very dry mojito. The classic mojito should be very sweet!

Ingredients:

3 teaspoons sugar Juice of 1/2 lime

Fresh yerba buena (or mint) leaves 1 ounce white rum Ice cubes Soda water

Put sugar and lime juice in a glass. Crush a few fresh mint leaves into the sugar and lime juice. Add rum and ice cubes. Fill with soda water and serve with a sprig of mint. Serves 1

Ensalada de Aguacate y Piña — Avocado and Pineapple Salad

Glenn: This great Cuban salad blends the sweetness of pineapple with the sour flavor of oil and vinegar.

Raúl: We know it sounds strange, but it tastes great!

Jorge: Make sure to use a good Spanish olive oil.

Glenn: For salads, an extra virgin olive oil with its lighter taste is usually the best choice.

Jorge: Don’t forget to salt and pepper the dressing to taste. Many people don’t think that salad needs salt, but this one truly does.

Ingredients:

1/3 cup olive oil 1/3 cup vinegar 1/3 cup orange juice 1/3 cup sugar Salt and pepper to taste

1 head iceberg lettuce, shredded 2 cups of fresh ripe pineapple chunks 1 medium sweet red onion, sliced thin 1 large Florida avocado, peeled and sliced Fresh limes

Combine olive oil, vinegar, orange juice, and sugar in a blender until smooth. Add salt and pepper to this mixture to taste. Lightly toss the lettuce, pineapple, and red onion together. Pour on the oil and vinegar mixture until everything is well coated. Adjust the amount used to your own preference, more or less.

Garnish individual salads with several avocado slices lightly seasoned with salt and pepper and a squeeze of lime juice. Serves 6 to 8.

The American Influence on Cuban Food

The American influence on food has been evident throughout Cuba’s history, with the peak in the 1950s. American cheese (queso Americano), American white bread (pan molde), the hamburger, peanuts roasted in the shell, Vienna sausages, and Spam are just a few of the American food items that were brought to Cuba.

Jorge fondly remembers going to the two-story Woolworth’s store in Havana with his sister, where he would enjoy a delicious grilled cheese sandwich made with sliced white bread and American cheese. Cubans may have gotten their inspiration from the United States, but they soon made several changes and improvements to give even these traditional American foods a Latin flavor!


Product Details

  • Hardcover: 234 pages
  • Publisher: Gibbs Smith; 1 edition (October 12, 2004)
  • Language: English
  • ISBN-10: 158685433X
  • ISBN-13: 978-1586854331
  • Product Dimensions: 9.3 x 8.8 x 0.9 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (61 customer reviews)
  • Amazon Best Sellers Rank: #54,685 in Books (See Top 100 in Books)

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61 Reviews
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Average Customer Review
4.4 out of 5 stars (61 customer reviews)
 
 
 
 
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36 of 40 people found the following review helpful:
5.0 out of 5 stars I love the Three Guys!, November 27, 2004
This review is from: Three Guys from Miami Cook Cuban (Hardcover)
I first became aware of the Three Guys from Miami several years ago while searching for ropa vieja recipes. Their website is fun, and has great recipes. This cookbook is an extension of that website. It's written in a fun, chatty style, the recipes are easy to follow, and it includes wonderful photographs of Cuban food and of different places around Miami. There's also a glossary in the back that tells you, among other things, why to call a certain produce item "fruta bomba." This is by far my favorite Cuban cookbook, and I have several. I hope they do a sequel with the pig roast, the Cuban Noche Buena and New Year's customs...I love these guys!
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17 of 18 people found the following review helpful:
5.0 out of 5 stars Funny, fantastic and tasty!, October 10, 2004
This review is from: Three Guys from Miami Cook Cuban (Hardcover)
I'm the furthest thing from Cuban, but I've always loved the culture and the food. This book delivers both! With directions so simple anyone can do it, the recipes in here are great and varied...make a few things for snacks or more intricate dishes for full-blown dinner parties. I don't even cook that well and the few things I've tried have come out wonderfully...and believe me, that says a lot. A pleasure to read and more of a pleasure to feast. Great job, Miami Guys!
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16 of 17 people found the following review helpful:
5.0 out of 5 stars THE GREATEST HOMEMADE CUBAN FOOD BOOK EVER WRITTEN, September 17, 2004
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This review is from: Three Guys from Miami Cook Cuban (Hardcover)
If you like the real "homemade cuban food", like I do, this book is a MUST HAVE; all recipies are from real down to earth homemade cuban food, written in a way that even a child can follow the instructions and cook a delicious cuban plate; so if you want to cook and invite your friends to eat real cuban food, and impress them...buy the book today; you will be glad you did it
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Inside This Book (learn more)
First Sentence:
1. Follow the instructions on the espresso machine; each brand is a little different. Read the first page
Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
yuca chips, frying stage, mojo marinade, individual custard cups, sour orange juice, masa flour, enough vegetable oil, leches cake, cloves garlic mashed, ground ham
Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Sazón Goya, Cuban Seasoned Ground Beef, Food Police, Glenn's Not-So-Secret Sauce, Monterey Jack
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