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Cuban Veal Scallops with Bacon
a la Cubana recipe
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
Disclaimer from Walter, recipe submitter: Steak & Bacon is
an old dish. However, I prepare it using this personal
recipe. I did not read or take the recipe from anywhere
else. Being Cuban born, I named it "A la Cubana". Please,
you can use any other name you want. Enjoy it!
Ingredients: (For 2 persons —big eaters, please, multiply
by 2):
8 to 12 oz of veal scallops
6 strips of bacon (4 oz)
1 or 2 limes
1 large onion (or 2 medium ones)
4~6 garlic cloves
1 large green pepper (2 medium ones)
1 teaspoon of olive oil
Some pickled sweet red pepper (for final dressing)
Salt (your taste).
Preparation:
The day before frying, marinate the (veal) scallops as
follows:
Squeeze the lime, spreading its juice on both sides of the
meat. Crush the garlic cloves together with salt and apply
to the scallops using your fingers. Cut the onion and
pepper in small dice. Mix them. Use 1/2 of this mix to
make a layer on a dish and cover it with the scallops as a
second layer. Cover the scallops with a third layer of
onion-and-pepper. You can squeeze the extra lime over the
whole. Cover with plastic or an adequate lid, not in
contact with the food. Put in the lower part of the fridge
(over the vegetables drawer) for 12~24 hours.
Frying: Use medium-high fire at all times. Cut the bacon
in pieces of about 2 inches long. Put a very small amount
of olive oil (no more than 1/2 teaspoon) on a frying pan.
If you are using a Teflon pan, don't use oil at all. When
the pan is hot, put the bacon and fry on its own melting
lard until crispy. Add the onion-and-pepper used for
marinating the scallops and sauté until the onion is
transparent. With the frying spoon, clear a space at the
centre of the pan and put the scallops to fry in contact
with the melted grease. Spread the bacon and the sauté
onion-and-pepper over the scallops and fry for a few
minutes according to your desire (light, medium, well
done). Turn around the scallops at the middle of the
frying process, spreading again the bacon with
onion-and-pepper on it.
(Tips for) Serving:
Save the grease apart.
Immediately after frying, serve the (veal) scallops on
one-half of each dish and cover them with the fried
onion-and-pepper. Use the bacon strips to form a ring
around. Some strips of pickled sweet red pepper on top
will dress it nicely.
Serve fluffy white rice mixed with asleep black beans on
the other half of the dish. Pour a small amount of the
frying grease on the rice and beans.
Fried green plantain bananas "a puñetazos" will do be the
best side dish.
A salad with lettuce and ripe tomatoes, dressed
exclusively with olive oil, white vinegar and salt, is the
final Cuban touch on your table. If you have radish on
hand, please add a few slices to the salad.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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