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Asia de Cuba's New Cuban Sushi. Can You Say Paella Rolls?

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chilidrink.jpgDavid MinskyThe Chili Passion Caipirinha with a red Fresno pepper garnish?

Asia de Cuba’s New Cuban Sushi. Can You Say Paella Rolls?

Asia de Cuba

at the Mondrian Hotel in South Beach takes its fusion cuisine seriously. A new menu expresses the provocative flavors of both parts of its name. Cuban cuisine prepared with Asian techniques is the forte here, and a ceviche and raw bar has been added.

The night started off with paella rolls topped with chorizo and blue crab meat rolls. Not typical sushi fare, but that’s normal for a restaurant that doesn’t want to fit the mould.

“Our sushis are unique as well,” said Luke Rinaman, China Grill Management’s corporate chef and the man behind the menu, “a lot of cooked things–you can get raw tuna rolls anywhere else and we didn’t want to compete with that. So we decided to make Cuban sushi, if there is such a thing.”

The main themes on the menu are acid, pepper and onion. The proteins of the ceviche mixed with the acid in an aperitif meant to get the digestive juices flowing, says Rinaman.

Each of the three varieties of ceviche is mixed with some spicy element — the black grouper goes with horseradish, curry swordfish and passion fruit with coriander seeds, and wild salmon and salted avocado helado with spicy coconut milk.

Wait–salted avocado ice cream and fish together in the same dish? Now that’s different.

cevichetrio.jpgStephany RodriguezGuess which one has ice cream??The theme even extended to the signature drinks, like the Chili Passion Caipirinha that tasted like a sweet and spicy pepper. It’s no wonder because it has a big fat red Fresno pepper for a garnish, and a slice of passion fruit too.

Mixmaster mixologist Angelo Vieira was there stirring up tsunami of fresh fruit mojitos, like the mango mojito and triple berry mojito with raspberries, blackberries and strawberries. These drinks are healthier than his own diet.

Appetizers range from spiny lobster and hearts of palm cajou with cashews and sultanas ($23), to braised oxtail and kimchee steamed dumplings ($15), to crispy octopus ajillo ($15).

lobsterroll.jpgNicole RodriguezSpiny Lobster and Hearts of Palm Cajou?
crispyoctopus.jpgDavid MinskyCrispy Octopus Ajillo?After the sushi, ceviche, cocktails and appetizers came entrees. Three varieties of meat are covered: Gambas Gigantes Mai Tai (giant shrimp, $48), Cuban Coffee Crusted Rib Eye (beef, $49), and Chicken Milanasia (and, uh, chicken–$25). They were all delicious, of course, but the ribeye was a pure win because it also included yuca mojo fries (now that’s Cuban).

gambasgigantes.jpgNicole RodriguezGambas Gigantes spiced with Thai curry?chickenmilanasia.jpgNicole RodriguezChicken Milanasia?Cubanribeye.jpgNicole RodriguezCuban Coffe Crusted Rib Eye?

The final course consisted of three desserts: Piña y crema vanilla cheesecake resting on passion fruit, Caribbean carrot cake, and the Cuban Opera devil’s food cake. If you make it this far, you’ll be on the verge of slipping into a food coma, but the sugar in the heap of dessert ought to keep you buzzed enough to pull through.

motherfuckingcarrotcake.jpgNicole RodriguezCaribbean Carrot Cake?pinaycreama.jpgNicole RodriguezPiña y creama cheesecake?

Cuban food or Asian food? Don’t think about it too much, just try it out. After 15 years of a menu that has been more or less the same, the execs at China Grill management knew it was time to up the ante. The re-imagined menu you see here is only part of more to come.

“Everyone is into ceviche these days,” says Rinaman, “we wanted to try something new and refreshing.”

thinesavior.jpgDavid MinskyOh American coffee, thy humble savior. ?Follow Short Order on Facebook and Twitter @Short_Order

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Traditions Of Cuban Cuisine

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cuban

Empanadillas - Cuban speciality

Traditions Of Cuban Cuisine

The East Caribbean island of Cuba has a rich cultural heritage from which has arisen Cuban culinary traditions that are as vibrant and varied as the variety of cultures that have contributed to the development of this distinct and delicious cuisine. In addition to the ancient influence of the native peoples of Cuba, the Spaniards brought their own culinary styles, tinged by those of the Moors who held huge parts of Spain for centuries. The slaves that were brought from Africa made significant culinary and cultural contributions, with other culinary traditions being brought to the island with the French colonists fleeing uprisings in Haiti.

As these various influences came together, a distinctly Cuban flavour and style evolved, which is reminiscent of country peasant styles of cooking by oral tradition and eye, rather than relying on specific measurements and the creation of dishes that tend towards the simple and hearty, and that can be left on their own to simmer. Fussy, heavy sauces are unusual and deep-frying is simply not a favoured cooking method. The island nation, naturally, uses a great deal of seafood in its cuisine, which encourages the use of simple cooking techniques and spicing that is meant to enhance, not smother, natural flavours.

The most common spices used in Cuban cuisine are garlic, cumin, oregano and bay or laurel leaves. Sofrito is also popular, and used in a wide range of dishes, from those of beans to those of meats to those that are made from a base of tomato sauce. A typical sofrito is made of green pepper, onion, garlic, oregano and black pepper fried in olive oil until the pepper, onion and garlic are soft and translucent and the flavours blend to perfection.

The dense, nutritious, energy producing vegetables commonly used belie the African and native peoples’ influence on the cuisine of Cuba. Yuca, malanga, boniato, and plantano are among these, and are often simmered together with complementary vegetables and served simply, drizzled with olive oil and sprinkled with chopped fresh onion – a satisfying, strengthening and simple dish for a hard working people.

Meats are often prepared using island flavoured marinades of that use lime juice or the juice of a sour variety of the orange as a base. Then, the meats are roasted or simmered very slowly with spices, often for hours. Beans and rice are an essential part of most meals, with black beans being well known as a Cuban specialty.

Cuban cuisine is also notable for its baked goods, which include a variety of turnovers. Some are filled with spiced meats and other types feature a particularly Cuban blend of cream cheese and guava paste. Flan is among Cuba’s most beloved dessert items.

In Cuban cuisine, the subtle flavours of healthy foods are enhanced by cooking and spicing methods designed to bring out the best in each component of a dish. The culinary traditions of Cuba are a delight to the tongue, naturally, but they also offer a fascinating glimpse into a culture that has brought together many varied elements to create a cohesive whole.
by: Kirsten Hawkins

Food & Cooking – Cuban Cuisine with Bill & Sheila

Culinary Traditions Of Cuba

Posted on by
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Culinary Traditions Of Cuba

The East Caribbean island of Cuba has a rich cultural heritage from which has arisen culinary traditions that are as vibrant and varied as the variety of cultures that have contributed to the development of this distinct and delicious cuisine. In addition to the ancient influence of the native peoples of Cuba, the Spaniards brought their own culinary styles, tinged by those of the Moors who held huge parts of Spain for centuries. The slaves that were brought from Africa made significant culinary and cultural contributions, with other culinary traditions being brought to the island with the French colonists fleeing uprisings in Haiti.

As these various influences came together, a distinctly Cuban flavour and style evolved, which is reminiscent of country peasant styles of cooking by oral tradition and eye, rather than relying on specific measurements and the creation of dishes that tend towards the simple and hearty, and that can be left on their own to simmer. Fussy, heavy sauces are unusual and deep-frying is simply not a favoured cooking method. The island nation, naturally, uses a great deal of seafood in its cuisine, which encourages the use of simple cooking techniques and spicing that is meant to enhance, not smother, natural flavours.

The most common spices used in Cuban cuisine are garlic, cumin, oregano and bay or laurel leaves. Sofrito is also popular, and used in a wide range of dishes, from those of beans to those of meats to those that are made from a base of tomato sauce. A typical sofrito is made of green pepper, onion, garlic, oregano and black pepper fried in olive oil until the pepper, onion and garlic are soft and translucent and the flavours blend to perfection.

The dense, nutritious, energy producing vegetables commonly used belie the African and native peoples’ influence on the cuisine of Cuba. Yuca, malanga, boniato, and plantano are among these, and are often simmered together with complementary vegetables and served simply, drizzled with olive oil and sprinkled with chopped fresh onion – a satisfying, strengthening and simple dish for a hard working people.

Meats are often prepared using island flavoured marinades of that use lime juice or the juice of a sour variety of the orange as a base. Then, the meats are roasted or simmered very slowly with spices, often for hours. Beans and rice are an essential part of most meals, with black beans being well known as a Cuban speciality.
Cuban cuisine is also notable for its baked goods, which include a variety of turnovers. Some are filled with spiced meats and other types feature a particularly Cuban blend of cream cheese and guava paste. Flan is among Cuba’s most beloved dessert items.

In Cuban cuisine, the subtle flavours of healthy foods are enhanced by cooking and spicing methods designed to bring out the best in each component of a dish. The culinary traditions of Cuba are a delight to the tongue, naturally, but they also offer a fascinating glimpse into a culture that has brought together many varied elements to create a cohesive whole.
author:Kirsten Hawkins