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Maria's Gourmet Delights, Daphne, AL (2024)

10/31/2024

There is no way to come up with a definitive answer, but the advent of combining ingredients in a pot to create a nutritious, filling, easy-to-digest meal (“stew”) probably occurred some moments after the discovery of fire, or perhaps more precisely, when prehistoric man took that first step in learning how to cook—learning how to boil water.

In her book, Food in History, Raey Tannahill states that we knew about boiling water long before the invention of pottery (about 6,000 B.C.). She believes that prehistoric men used reptile shells or the stomachs of animals they had killed as vessels in which to boil liquid.

And, after learning to boil water, humans made another discovery. Boiling foods not only makes them taste better, it creates new flavors. Cereal grains and some root vegetables, when heated in water, break down, soften, and release starchy granules. These starches then thicken the cooking liquid, the flavors of the individual ingredients combine, and a stew is created.

Here I have made my version of a Middle Eastern Stew. To your favorite beef stew recipe add; cinnamon, a table spoon of honey, turmeric, raisins, olives, and several tablespoon of garlic Peruvian yellow pepper (you can find it at Publix in the International sección). Serve over rice, be bold and experiment creating your own unique dish!!

10/28/2024

Nov 12-17 I will be in Cuba definitely having one!

Havana, Cuba is the birth place of this delicious and refreshing drink, the Mojito. From the 1500s to present day, the Mojito has had an interesting journey from its conception to the most popular drink of the new millennium. The drink was featured in 2002 in a James Bond movie. La Bodeguita del Medio, a restaurant-bar in Havana, claims to be the birthplace, and enjoys the fame associated with Ernest Hemingway praise of their particular version of the drink. It has also been claimed that African slaves working in the Cuban sugar cane fields created the drink from “Aguardiente de cana” (literally “firewater of the sugar cane”) – a simple sugar cane alcohol. Certainly the name “Mojito” fits this story, stemming from the word “Mojo”, meaning “to place a little spell”.

Sir Francis Drake in the 1500’s landed in Havana to sack the city of its gold. The invasion was unsuccessful, but luckily for us something good did come of it. His crew were suffering from dysentery and scurvy. Local South American Indians were known to have remedies for many diseases, so a small party went ashore to Cuba and came back with ingredients for a medicine. They used aguarediente de cana, mint leaves, and the juices from sugar cane and limes to put together a tonic which turned out to be effective. We know now that the lime juice was the helpful ingredient, but the others surely made it far more palatable! A cocktail named “El Draque” using very similar ingredients was known to be popular in Cuba after that time, and supposedly named after Drake himself.

In the early days the drink would not have been called, Mojito, so it’s possible that the African slaves were not the ones to invent the drink, but the ones to give it its modern name. The spanish word “mojadito” (meaning “a little wet”) and the Cuban lime-based seasoning “mojo” are other possible explanations for the name. However it began, the creation of the Bacardi company in the mid 1800s was most likely the cause of its spread and growth in popularity, and then Ernest Hemmingway’s personal discovery of the drink in Le Bodeguita del medio sealed the deal for it to become one of the most popular modern cocktails. More recently, Bacardi’s advertising campaigns have centered around making Mojitos at home, and the drink featured pominently in a scene from the 2002 James Bond film, Die Another Day, as Jinx and Bond flirt outrageously by the beach.

Follow the simple directions and make your own Mojito.

Main alcohol: Rum
Ingredients: 1 1/2 oz White rum, 1 oz Fresh lime juice, 2 teaspoons Sugar, 6 leaves of Mint, Soda Water
Preparation: Mint sprigs muddled with sugar and lime juice. Rum added and topped with soda water. Garnished with sprig of mint leaves. Served with a straw.
Served: On the rocks; poured over ice
Standard garnish: Sprig of mint, Yerba buena
Drinkware: Collins glass

10/27/2024

Cuban Picadillo is a savory and delicious dish beloved in many Latin American and Spanish-speaking countries. It is a versatile recipe that can be served as a main dish or as a filling for various dishes such as empanadas, tacos, and tamales. This flavorful dish is made from a mixture of ground meat, vegetables, and seasonings, and it is a popular comfort food that is easy to make.

Picadillo has a long history, and its origins can be traced back to Spain, where it was a common dish during the Moorish rule. The dish then made its way to Latin America during the colonial era, where it was adapted and transformed into different variations depending on the region. In Cuba, Picadillo is typically made with ground beef, tomatoes, onions, garlic, and a mix of spices such as cumin and oregano. In Mexico, it may contain raisins and cinnamon, giving it a sweet and savory flavor. In the Philippines, it is commonly made with ground pork, potatoes, and tomato sauce.

One of the best things about Picadillo is its versatility. It can be served with various side dishes such as rice, beans, or even mashed potatoes. Some people also enjoy topping their picadillo with a fried egg, adding an extra layer of flavor to the dish. Picadillo is a perfect meal for busy weeknights, as it can be made quickly and easily with ingredients often found in the pantry.

Picadillo is a dish that is sure to please everyone at the table, whether served as a main course or as a filling for other dishes. Its rich and savory flavors make it a comforting and satisfying meal perfect for any occasion. So why not try making Picadillo for your next family dinner or gathering? It’s a delicious and easy-to-make dish that will surely become a favorite in your household.

Ingredients for Cuban Picadillo:

1 ½ pounds TBS ground beef
1 sweet onion, chopped fine
4 garlic cloves, minced
14-ounce can of diced tomatoes
½ cup raisins
1 cup beef broth
¾ cup manzanilla olives, sliced or whole–your preference
1 cup yellow potatoes, diced
2 carrots, chopped into 1/2-inch pieces
¾ cup frozen green peas
3 tablespoons olive oil
Salt and pepper to taste
Directions:

Add the olive oil to a deep cooking pan and heat over medium.
Saute the onion until it starts becoming translucent. Add the garlic and saute for two more minutes.
Brown the ground beef in the pan with the onions and garlic.
Once the ground beef has browned, add the diced tomatoes, beef broth, and raisins. Mix well and heat until it boils. Cover the pan and cook on medium-low for 15 minutes.
Add the olives, carrots, potatoes, and green peas. Mix well and cook covered for 12 minutes.
Add salt and pepper to taste and cook for an additional 3 minutes.
Serve immediately.

10/24/2024

Maria’s Gourmet Delights will be in Fairhope for the Witches Ride, come see me for some delicious empanadas & Cuban sandwiches.
Empanadas 2 for $6
Cubans large $12
Cubans small $6

10/22/2024

49 Followers, 15 Following, 6 Posts - See Instagram photos and videos from Cuban Americans for Cuba ()

10/21/2024

The Gulf Coast had a tremendous amount of Spanish influence, thus comes the creation of Jambalaya, a New Orleans origin dish of Spanish and French (especially Provençal cuisine) influence. It’s a traditional mix rice, consisting mainly of meat and vegetables. The meat always includes sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp.

Jambalaya has its origins in several rice-based dishes well attested in the Mediterranean cuisines of Spain and France, especially in the Spanish dish paella (native to Valencia) and the French dish known as jambalaia (native to Provence).

Creole jambalaya originates from the French Quarter of New Orleans, in the original European sector. It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available due to import costs. Tomatoes became the substitute for saffron. As time went on, French influence became strong in New Orleans, and spices from the Caribbean changed this New World paella into a unique dish. In modern Louisiana, the dish has evolved along a variety of different lines. Creole jambalaya, or red jambalaya, is found primarily in and around New Orleans, where it is simply known as "jambalaya". Creole jambalaya includes tomatoes, whereas Cajun jambalaya does not.

I love this recipe that I found years ago https://www.seriouseats.com/creole-style-red-jambalaya-chicken-sausage-shrimp-recipe

10/20/2024

I love making cake pops, this is a project your kids can make and have tons of fun decorating. For my cake pops I like to use a red velvet cake, crumble add two tables spoons of cream cheese icing. Mix well and make round balls. Cool them in the fridge for about two hours. Melt white chocolate, dip the cake balls & decorate with candy & red icing. Have a happy & safe Halloween!

10/16/2024

As we continue celebrating Hispanic Heritage Month what better way than making a Caldoza better know as Sancocho or Ajiaco is a typical soup found today in Latin America as well as the Caribbean. It is said to have originated in the Spanish Canary Island as a fish stew soup. The Canary Islander who immigrated to the Americas brought sancocho with them.

In Cuba you are blessed if you encounter a caldoza party. This is a block party where each household contributes to the pot and you will be enchanted seeing the people dance, play dominos as they cook their evening meal. Here in Alabama we have the crawfish boil which is similar in bringing people together.

IA caldoza is a heavenly comforting stew. It fills you up and warms your heart and body. It can be made with any root vegetables you fancy as well as any meats you might have on hand. Cubans do not need an excuse to create a party and to enjoy a delightful meal. As you can see we are very similar to the people here in Lower Alabama, always looking for an excuse to party. Next time try making a Caldoza with your neighbors.

You will need to start a charcoal fire add a pot of water, to it trow in onions, peppers, garlic, salt, spices then add different cuts of meats and root vegetables. Cook for about an hour, until the vegetables are soft and make sure to stir the pot.

10/15/2024

Garlic makes everything so tasty. It is considered to originate from central Asia, South Asia or southwestern Siberia, and it was mentioned in ancient Egyptian, Greek, Indian, and Chinese writings. It is interesting to note that in many cultures, garlic was administered to provide strength and increase work capacity for laborers. Nowadays, garlic is used for a wide variety of purposes, for instance as attempts to prevent diseases like cancer, including high blood cholesterol and the common cold. However, the most important and simple purpose of garlic is obviously to flavor our foods! This is one of the best and Oh so good, garlic chicken recipe that even the worst cook can make. In a pan heat olive oil and add about ten cloves of garlic and chopped. You place the garlic in the hot oil once the garlic is browned add 4 tablesspoon of butter, melt, and add 1/2 cup of brown sugar & 1/2 cup of honey. Add salt, pepper, thyme, oregano, and red pepper flakes. In a Pyrex pan place six to eight chicken breast on top add the garlic mixture and bake at 350 for 45 minutes. Serve over white rice. Your family will be asking for more!!!

10/14/2024

This fall flan recipe is delicious and a great substitute for the pies we serve during Thanksgiving. It is decadent and you will have all your guests and family raving about it. If you get some black fondant you can decorated as a Halloween lantern.

Ingredients:

Caramel:

¾ cup sugar
1/3 cup grade A pure maple syrup, dark amber if possible
½ teaspoon fleur de sel (or sea salt)

Pumpkin flan:

1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not real pumpkin or pie filling)
½ cup (4 ounces) Italian mascarpone
4 extra large eggs
1 teaspoon pure vanilla extract
½ teaspoon pure maple extract (not syrup)
2 teaspoons grated orange zest (or tangerine or tangelo zest)
1½ teaspoons ground cinnamon
½ teaspoon ground turmeric (really)

Instructions:

Caramel:

Combine the sugar, maple syrup, and 1/3 cup water in a small, deep, saucepan. Bring to a boil, then swirl the pan to dissolve the sugar. Cook at a low boil without stirring until the mixture turns a golden brown (around 7-9 minutes). Remove from the heat, swirl in the fleur de sel, and pour into an 8x2-inch round flan pan, or a 7x3 with a little left over . Cool for 30 minutes or until the caramel mostly hardens.

Pumpkin flan:

Place the sweetened condensed milk, evaporated milk, canned pumpkin puree, and mascarpone into an electric mixer and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and turmeric. Slow and easy, pour the pumpkin mixture into the flan pan over the caramel so they don’t combine.

Place the flan pan in a 'baño de María' --- a larger pan that can hold the flan pan flat and fill the bigger pan with enough of the hottest tap water to come halfway up the sides of the flan pan. Bake in the center of the oven for 70 to 75 minutes, until the flan is just set (jiggly, but clean knife in the middle). Remove the flan from the baño de María and cool it on a cooling rack. Cover and refrigerate for at least 3 hours.

Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the flan pan and flip it over, turning the flan out onto the plate. The caramel will spill out over the flan. Cut and serve with one spoon of caramel over each slice.

10/09/2024

There is no better way to celebrate Hispanic heritage Month than with a Mojito!!!! Do you know that Havana, Cuba, is the birthplace of the Mojito, although the exact origin of this classic cocktail is the subject of debate. One story traces the Mojito to a similar 16th century drink known as "El Draque", after Sir Francis Drake. In 1586, after his successful raid at Cartagena de Indias Drake's ships sailed towards Havana but there was an epidemic of dysentery and scurvy on board. It was known that the local South American Indians had remedies for various tropical illnesses, so a small boarding party went ashore on Cuba and came back with ingredients for an effective medicine. The ingredients were aguardiente de caña (translated as burning water, a crude form of rum made from sugar cane) mixed with local tropical ingredients: lime, sugarcane juice, and mint. Lime juice on its own would have significantly prevented scurvy and dysentery, and tafia/rum was soon added as it became widely available to the British (ca. 1650). Mint, lime and sugar were also helpful in hiding the harsh taste of this spirit. While this drink was not called a Mojito at this time, it was the original combination of these ingredients.

There are several theories behind the origin of the name Mojito: one such theory holds that name relates to mojo, a Cuban seasoning made from lime and used to flavour dishes. Another theory is that the name Mojito is simply a derivative of mojadito (Spanish for "a little wet"), the diminutive of mojado ("wet"). Due to the vast influence of immigration from the Canary Islands, the term probably came from the mojo creole marinades adapted in Cuba using citrus (as opposed to traditional Isleno types).

The Mojito has routinely been presented as a favorite drink of author Ernest Hemingway. It has also often been said that Ernest Hemingway made the bar called La Bodeguita del Medio famous when he became one of its regulars and wrote "My mojito in La Bodeguita, My daiquiri in El Floridita" on a wall of the bar. This epigraph, handwritten and signed in his name, persists despite doubts expressed by Hemingway biographers about such patronage and the author's taste for mojitos.

When preparing a mojito, fresh lime juice is added to sugar and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the bottom for better presentation. Finally, the drink is topped with crushed ice and sparkling soda water. Mint leaves and lime wedges are used to garnish the glass.

Salud, Cheers!

10/08/2024

Bread Pudding or as we say in Spanish, Pudin de Pan, date back centuries and considered a poor man desert. For the vast majority of human history, most people could not afford to waste food, so a number of uses for stale bread were invented. In addition to bread pudding, cooks also used stale bread to make stuffing, thickeners and edible serving containers. Although the Romans did use eggs as binding agents in various recipes, custard was not invented until the Middle Ages, so early bread puddings were probably made simply from milk, stale bread, fat and perhaps a sweetener. Bread puddings were not only made by the Romans. Ancient versions of bread pudding include Om Ali, an Egyptian dessert made from bread, milk or cream, raisins and almonds; Eish es Serny, a Middle Eastern dish made from dried bread, sugar, honey syrup, rosewater and caramel; and Shahi Tukra, an Indian dish made from bread, ghee, saffron, sugar, rosewater and almonds.

In the 18th century, bread pudding gained a reputation as good food for sick people, probably because it was easy to digest. The primary use of bread pudding is to use up stale bread. Bread pudding is widely considered to be a "comfort food."

There are multiple recipes and variations, I made mine in a crock pot. Bread is placed on the pot, I mix one can of evaporated milk, one of condense milk, a dash of salt, one teaspoon of vanilla, 6 eggs, mix well and pour on the bread and add white chocolate kisses and pecans. Some people like to add raisins. Bake at low heat on the crock pot for about six hours. To it I like to add a whiskey sauce. In a pan I add one stick of butter, heavy cream, a cup of sugar and about a cup of bourbon. Let if cook at low heat. Pour over the bread pudding. Serve on a martini glass with a scoop of vanilla ice cream! Enjoy and who’s counting calories when it comes to a decadent desert.

10/07/2024

October is a great month, we celebrate Hispanic Heritage Month, I will be posting recipes that reflect our Latin culture. An old Cuban favorite is “ropa vieja” or old clothes. It’s difficult to trace the exact origins of ropa vieja—with its strikingly simple and straightforward ingredients, one might argue that ropa vieja is just a clever term for a basic meal. The name “ropa vieja” translates to “old clothes,” and legend has it that a poor old man once shredded and cooked the clothes off his back in order to feed his hungry family. As the clothes simmered away, the man prayed, and they transformed into a meal of meat and vegetables that would cure his family’s hunger. Of course, this is a slightly fantastical origin story, though ropa vieja—with its salt-of-the earth ingredients—is definitely the kind of dish that would support a working man’s lifestyle. Although Cuba’s identity is undeniably entwined with ropa vieja, the dish actually originated in the Canary Islands of Spain, dating back to the Middle Ages. Colonization brought several Spanish influences to the Americas, and ropa vieja was one such thing—however, the earliest documentation of ropa vieja‘s presence in Cuba did not appear until 1857, in a cookbook titled Nuevo Manual del Cocinero Cubano y Español. But another indication that ropa vieja originated in Spain is its presence in Filipino cuisine (the Philippines were also a Spanish colony). It’s so easy to make, that it can be cooking on your crock pot while you are at work, and come home to a fabulous meal. Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, ( I like to buy the frozen pack of onion & bell peppers, fajita style, in the freezer section) olives, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat (with a fork & knife) and serve with rice.

10/06/2024

The Mc Allen Ranch provides us with the best historical data as to the origins of the Porterhouse Steak The origins of the porterhouse come from porter beer, a heavy, dark beer brewed from browned or charred malt. Porter beer was first brewed in England in the early to mid 1700’s. Ireland also started brewing porter beer in the late 1700’s as a reaction to increased imports from London. Porter grew in popularity in both countries because of the unique taste and inexpensive brewing process. The word porterhouse was used in the United States in the mid 1800's to describe a resting point for weary travelers. Typically found at railroad and stagecoach stops, these establishments often served steak and ale, including porter beer. Due to the proximity of the porterhouse to popular thoroughfares, beef and porter could have been readily available and convenient to serve. In addition, without refrigeration at this time, unique cuts of fresh beef like the porterhouse steak were more manageable because of the nearby distribution point of transport depots. Many claim responsibility for popularizing the Porterhouse. The origin of the porterhouse steak could have come from Manhattan’s Pearl Street around 1814 where the owner of a particular porterhouse, Martin Morrison, started serving large T-bones. While he established one of the first known porterhouses, it is not clear that Morrison was the first creator of the porterhouse steak. The porterhouse steak may have also originated in a Cambridge, Massachusetts, hotel and restaurant. The owner associated the naming of the steak after himself, Zachariah B. Porter. The founding of the original porterhouse may have been tied up in the classic North vs. South rivalry, as the famous 19th century hotel, The Porter House, in Flowery Branch, Georgia claims to have been the first to coin the phrase. Even among beef aficionados, the argument of "who called it first" is not as important as the fact that the Porterhouse steak has the best of both worlds: Beef Tenderloin (Filet Mignon) on one side and a N.Y. Strip on the other side of the bone. The Batata Harra is a Lebanese vegetable dish. It consists of potatoes, red peppers, coriander, chili, and garlic which are all fried together in olive oil.

10/02/2024

La Frita Cubana or the Cuban burger. We Cubans are unique we had to invent our own hamburger! back in 1940, a coal vendor from Spain, Sebastian Carro, opened the first Frita stand in Habana’s Vedado neighborhood. Locally, here in Mobile Alabama, you can find one of the best Frita Sliders at Las Floriditas, they are OH so good.

When I cook I never measure anything so here is the recipe I have adapted from Cuba: The Cookbook by Medelaine Vazquez Gálvez & Imogene Tondre

1/2 cup (80 g) breadcrumbs
1/2 cup (125 mL) whole milk
1 lb (460 g) beef, cut into chunks
1 dried sausage (about 2 oz/60 g) I like to use Spanish chorizo
1 medium white onion, coarsely chopped
1 egg, whisked
1/2 tsp (2 mL) paprika
1 tsp (5 mL) salt
1/3 cup (75 mL) vegetable oil
Small white rolls, ketchup, French fries, and finely chopped onion, for serving

Step 1
In a small bowl, combine the breadcrumbs and milk. In a food processor, combine the beef, sausage, milk-soaked breadcrumbs, and onion and process until roughly ground. Transfer to a large bowl, add the egg, paprika, and salt and mix well with a wooden spoon. Form into 1 3/4–2 oz (50–55 g) balls. Flatten each ball into a 2 1/3-inch (6-cm) patty.

Step 2
In a medium frying pan, heat the oil over medium heat. Add the patties and fry until browned, about 4 minutes on each side.

Step 3
Arrange each patty in a white roll with ketchup and top with the finely chopped onion. Serve with French fries on top. Try it by adding a fried egg to it with a slice of ham or crispy bacon.

10/01/2024

A healthy treat you can make with your kids this Halloween! Get creative and create your own masterpiece!!!! Here is a simple but delicious recipe for guacamole. Ingredients 2 ripe avocados 1/4 teaspoon salt, plus more to taste 1 tablespoon fresh lime or lemon juice 2-4 tablespoons minced red onion or thinly sliced green onion 1-2 serrano (or jalapeño) chilis, stems and seeds removed, minced 2 tablespoons cilantro (leaves and tender stems), finely chopped Pinch freshly ground black pepper 1/2 ripe tomato, chopped (optional) Red radish or jicama slices for garnish (optional) Tortilla chips, to serve Cut the avocado: Cut the avocados in half. Remove the pit. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Smash the avocados flesh and add all the ingredients, mix well and refrigerate.

09/30/2024

As we enter fall there is nothing more satisfying than a pumpkin cake. I made this recipe that I found in the New York Times and is mouth watering! I guarantee that you will fall in love with this desert.

Ingredients

1 can (15 ounces) pumpkin
2 cups sugar
3/4 cup canola oil
4 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground ginger
SPICED CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup shortening
1/2 cup butter, softened
1 tablespoon 2% milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 cups confectioners' sugar
Hot caramel ice cream topping, warmed

Directions

In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, salt and ginger; gradually beat into pumpkin mixture until blended. Transfer to 2 greased 15x10x1-in. baking pans; spread batter evenly in pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.
For filling, in a large bowl, beat the cream cheese, shortening and butter until light and fluffy. Beat in the milk, cinnamon and vanilla. Gradually beat in confectioners' sugar until smooth.
Using a 3-in. round cookie cutter, cut out 30 circles from cakes. Spread 1 cup filling over 10 cake circles. Repeat. Top with remaining cakes. Pipe remaining filling over tops. Store in the refrigerator. Garnish with ice cream topping.

09/26/2024

Our delicious Rum Balls are back!!!!! So make it a family affair! Come Saturday, September 28th, to Coastal Alabama Farmers & Fishermen’s Market, located in 20733 Mifflin Rd, Co Rd 20 in Foley. We will have our decadent Chocolate Rum Balls, Chocolate Peanut Butter Rum Balls & Limoncello Balls @ $5 a box. Also get some delicious empanadas & Cuban Sandwiches. The Cubans are super large, @$12, empanadas, are great at anytime of the day and they come in three flavors; Beef, Chicken & Chorizo, at 2 for $6 or $30 doz, guava pastries, $5 box. This week I will have as a Cuban Black beans for $8 a qt Lastly, a must, our delicious chimichurri sauce at $7 a bottle. The pastries are great for snacks, dinner, or to impress your friends. We take debit and credit cards. I always have plenty of free samples for you to taste! Thank you for supporting local businesses at the Farmers Market we have no supply chain issues, affordable prices and you will find something for every one, from local vegetables, arts and crafts to freshly baked cakes, pies, breads, cookies, local honey, fresh shrimp, and so much more. The farmers market is open from 9:00 am till 2:00 pm follow us on facebook for some delicious recipes. https://www.coastalalabamamarket.com/home

09/25/2024

Is that time of year for Rum Balls!!!! Come this Saturday to Coastal Alabama Farmers & Fisherman’s!

09/25/2024

In the Gulf Coast we have an abundance of seafood, here I made on the grill my version of a Spanish Jambalia. This dish was born in Louisiana that has its origins in historical influences from France and Spain. Jambalaya takes its name from the Provence region of southern France originally spelled as jambalaia and may descend from Provençal French styles of pilaf and the Spanish dish paella. I used chicken, Spanish chorizo, and shrimp! The charcoal is Cuban marabú, the best, it brings out an unbelievable taste! I made a sofrito, the Spanish trilogy, onion, peppers, & tomatoes and added some Sazon, add the chicken and Chorizo (In the deli sección of Publix in a stand with different dry sausages you can find the chorizo) For the rice I used several boxes of Zatarain Jambalia rice that I added to the sofrito with the chorizo and chicken, add sweet peas & pimentos. Instead of water use beer. Cook over the charcoal stirring it constantly, when the rice is almost done add the shrimp. This dish is literally to die for and your family will be coming back for more!!!

09/24/2024

We Cubans are notorious for re-inventing as we create some of the best tasting dishes, such as the case with the Cuban meat ball. Whether served with pasta or on a sub, meatballs are a verified hit with diners. While you don't need to know their history to enjoy them, their origins are rather interesting. Like many other popular dishes, a fierce debate rages around who should be credited with inventing the meatball. Here are a few theories, plus a look at how the recipes vary worldwide.

While it's not entirely possible to pin down their exact origins, meatballs have an extensive culinary history. Evidence of a similar dish can be found in an ancient Roman recipe book known as the Apicius, where they were referred to as polpettes. Others point to similarities between modern meatballs and a Persian dish called kofta, which puts leftover lamb to good use. Then there is the Chinese take on the recipe, which is called Four Joy Meatballs. Regardless of the exact origins, there's no denying how popular this dish is all over the world.

At my house we had meatballs on a bed of white rice not over spaghetti. In this recipe, the meatballs are seasoned with a combination of traditional Cuban spices – garlic powder, cumin, oregano, finely diced onions and parsley. Then they’re fried until golden, and cooked in tomato sauce with more onions and garlic.

Ingredients

1 pound Ground Beef (Chuck)
1 Medium Onion, finely diced, divided
1 teaspoon Salt
1 teaspoon Garlic Powder
¼ teaspoon Ground Cumin
¼ teaspoon Dried Oregano
¼ teaspoon Black Pepper
1 tablespoon Parsley, divided
1 Egg, slightly beaten
¼ cup Bread Crumbs, plain
Oil, for frying – use a neutral oil with a high smoke point (we use canola oil)
2 tablespoon Olive Oil
3-4 Garlic Cloves, minced
¼ cup White Wine
16 oz. Tomato Sauce I like to use cherry tomatoes to make my sauce
1 tablespoon Ketchup
1 Bay Leaf
Make the meatballs

Place the ground beef in a large bowl. Add half of the diced onions, salt, garlic powder, cumin, oregano, black pepper, ½ tablespoon parsley, egg and the bread crumbs.

Mix the ground beef with your hands until all of the ingredients are incorporated. Don’t over- work the meat, mix just enough to combine. Form the ground beef into meatballs, roughly the size of a golf ball.

Makes approximately 12 meatballs

Brown the meatballs

Add enough canola oil to a large, deep skillet to cover the bottom by about ¼ inch. Heat the oil over medium-high. When the oil is hot, carefully add the meatballs.

Fry them, turning occasionally to brown on all sides. This will take 5 minutes or so. When the meatballs are browned, remove them from the skillet to a plate or pan. Don’t worry that the meatballs are not cooked all the way through. They will finish cooking in the sauce.

Make the sauce

Heat the olive oil in a large pot over medium heat, add the remaining onions. Cook the onions for 3-4 minutes, stirring frequently. Add the minced garlic and cook another 1-2 minutes, stirring frequently.

Next, add the white wine and cook for just a minute or so, stirring and gently scrapping any bits off the bottom of the pot. Add the tomato sauce, bay leaf and ketchup, stir well to combine.

Add the meatballs to the sauce, stir gently. Bring the sauce to a simmer, lower the heat to medium-low to low and cover. Keep the sauce at a simmer, if it’s boiling vigorously, lower the heat a bit. Cook for 25-30 minutes, stirring occasionally.

Taste the sauce and add salt, if needed.

Sprinkle the remaining parsley on the meatballs and serve with white rice.

Maria's Gourmet Delights

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