In the episode, "International Chicken" Sara prepares the Three Guy's Pollo Asada al Ajillo: Garlic Roasted Chicken. She does a really nice job with it!
The show repeats on Monday April 11 at 3:30 PM ET/PT. So set your Tivos and VCRs accordingly.
"Taste of America" on the Travel Channel
Help us get our second book published by buying your copy (first, second, third, fourth...) today!
For a complete, but by no means comprehensive, list of booksellers: CLICK HERE!
Our episode, "Taste of Miami" is scheduled to premiere on the Travel Channel June 21. (We'll be sure to let you know the exact date when it gets on the schedule.)
An Italian from Chicago, Mark is a well-known comedian whose show takes a lighthearted look at food.
Although we know this happens, we do want to encourage everyone to spend a few days -- and nights -- in Miami. If you don't, you're missing out on a LOT of fun!
However, if we only have you here for an hour or two and you have never tried Cuban food, there is a way to get a small taste of Cuban cuisine without leaving the airport. There are two places at the airport where you can try a Cuban coffee, eat a delicious Cuban pastry, and even try a decent Cuban sandwich.
What makes Cuban cuts of beef different? For one thing, Cubans have created many dishes that take advantage of cheaper cuts of meat. That's one of the reasons why Cuban steaks are almost always sliced very thin and either cooked very quickly, or slow cooked with plenty of liquid -- as in bistec rollito.
Although all of the steaks we list in our guide are always cut from the same parts of the cow, the quality can vary from "prime" to "choice" to "select." These are the three most common grades of beef purchased at retail in the United States. Make sure you know what grade of meat you are buying. In some parts of the country, it's not unusual to find some butchers selling commercial and utility grades of beef. These grades are NOT recommended for your kitchen.
Select grades (as well as some of the cheaper cuts of beef) may also need some mechanical tenderizing. You can do this at home, or have your butcher run the steaks through a tenderizing machine. If you can, always choose choice or prime beef.
La Cocina Cubana -- Secretos de Mi Abuela
In the past 24 years I have had the pleasure of meeting and visiting with many traditional abuelas, and let me tell you that their recipes are all highly guarded secrets.
Many won't even tell their family members! I think they fear that if they reveal their recipe secrets they will lose their special position in the family.
I'm also not sure what it is about older Cuban ladies and their kitchens, but the stovetop is strictly off limits to any outsiders, including family! The kitchen is their territory, their personal domain.
Some will grudgingly allow another woman to lend a hand on occasion, but men in the kitchen? Forget about it!
Of course, our two resident abuelas -- Raúl's mom, Amparo and Jorge's mom, Georgina -- quickly took over the spotlight with their tips and funny anecdotes. We've always known that these ladies knew A LOT about Cuban cooking, but who knew that they would be such naturals on television?
The Three Guys from Miami have often dreamed about having our own television program, but these great ladies might just beat us to the punch!
