FOR BREAKFAST
Revoltillo – Cuban Scrambled Eggs with tomatoes and peas
+ Refresco de Coco y Piña – Chilled Pineapple and Coconut Milk Punch
Eggs are a basic part of almost every culture’s diet including Cuba’s. In Miami, Cuban and Caribbean island heritage has strongly influenced the food scene and these eggs make for a unique breakfast, with tomatoes and peas added. Plus, serve a delicious coconut and pineapple punch to make the whole morning meal a memorable Cuban/Caribbean dining experience!
REVOLTILLO
(Scrambled Eggs with Tomatoes and Peas)
INGREDIENTS:
1/2 cup fresh green peas
3 Tbs. butter
1 cup finely chopped onions
1 cup finely chopped green pepper
3 medium firm ripe tomatoes (peeled, seeded and finely chopped)
2 Tbs. fresh parsley (finely chopped)
6 eggs
1 tsp. salt
Freshly ground black pepper
INSTRUCTIONS:
Crack 6 eggs into a mixing bowl and set aside.
Drop the peas into lightly salted boiling water that covers them completely.
Boil slowly uncovered for 5 to 10 minutes until tender but still intact.
Drain the peas in a sieve and set aside.
In a heavy 10 to 12 inch skillet melt 3 Tbs. of butter over moderate heat.
When melted, drop in the onions and peppers and stir frequently.
Sauté for 5 minutes until the vegetables are soft but not brown.
Watch carefully for any signs of burning and adjust skillet off the heat.
Add the tomatoes, peas, and parsley and stir, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in the spoon.
Quickly beat the eggs, adding some salt and pepper, until a creamy lemon yellow.
Pour the eggs into the tomato and vegetable mixture, stir gently pulling to the center until moist curds are formed.
Serve at once, preferably on heated individual plates.
REFRESCO DE COCO Y PIÑA
(Pineapple and Coconut Milk Punch)
INGREDIENTS:
To make about 3 cups:
2 cups coconut milk
2 1/2 cups fresh pineapple
2 Tbls sugar
2 Drops of Almond Extract
INSTRUCTIONS:
Combine all of the ingredients into a blender and blend at high speed for 30 seconds or until the pineapple is completely pulverized and the mixture is reduced to a smooth purée.
Pour into a pitcher through a fine sieve, to capture most of the pulp. Press the liquid out of the pulp in the sieve with the back of a wooden spoon.
(To make a special show of the process rub the pineapple, husk removed, on a fine grate over a deep bowl. Stir in the coconut milk, sugar and almond extract.)
Ladle into tall tumblers over ice. Serve immediately.
(Source: Recipe from “Foods of the World” / Cuba and the Caribbean Islands)
