Cuban dinner!

Last night we made a Cuban dinner. Cuban food is influenced by Spanish and Caribbean cuisines, as I expected, but also by African cuisine, which does seem fitting but which I hadn't thought about prior to researching our Around the World meal. So the akara of our very first Around the World dinner (before we started our blog) appeared again as frituras de carita (black-eyed pea fritters). In any language, they're always a favorite at our table!

OK, these pictures don't have anything to do with Cuba, but we thought you'd like to see the backyard visitors we watched while we were writing this post!


Menu:
appetizer: Frituras de Carita (a.k.a. akara, black-eyed pea fritters)
main:
grilled fish with vinagrette
black beans
rice
sliced tomatoes

A very relaxing (for me) and fun (for M and me) playdate at a friend's house meant that we didn't get to try out a recipe for lime cookies (Torticas de Moron) but we'll make them sometime soon. It was a simple but yummy meal, the perfect end to a beautiful late summer day.

M's interruption:
i wanted cuba because i saw a cuban pitcher get interviewed in a Yankees-Red Sox game. i liked all of the dinner.

Anne here. Now for the recipes.
Frituras de Carita
INGREDIENTS:
1/2 pound dried black-eyed peas
4 cloves garlic, crushed
2 teaspoons salt
1 teaspoon freshly ground black pepper
4-6 tablespoons water
peanut or vegetable oil for frying
fresh lime juice to taste

1.) Rinsed the black-eyed peas in cold water. Soak them overnight in cold water to cover, changing the water several times. When the peas have softened, remove their skins (just rub them off), soak an additional 30 minutes, drain, and rinse.
2.) In a food processor fitted with a steel blade, process the peas, garlic, salt, and pepper. With the motor running, add the water through the feed tube and continue processing until the puree is smooth and thick.
3.) In a large, heavy-bottomed skillet or deep fryer over medium-high heat, heat 2 to 3 inches of oil to 375 F. or until a drop of batter sizzles when it touches the oil, and fry 1 tablespoon of batter until golden brown. Taste for seasoning and adjust if necessary in the remaining batter, then drop the mixture by tablespoonfuls into the hot oil, and fry the fritters until golden brown on all sides, turning with a slotted spoon. Do not fry too many at once, or the oil temperature will fall and they will be soggy rather than crisp. Place the fritters on a paper-towel-lined
platter until all have been cooked, and serve hot, sprinkled with salt and lime juice.

Grilled Fish Steaks with Vinaigrette (Pescado a la Parilla con Salsa Vinagreta)
INGREDIENTS:
4 firm-fleshed fish steaks, such as swordfish, kingfish, or snapper, each about 6 to 8 ounces and 1/2 inch thick
salt and freshly ground black pepper to taste
juice of 1 lime
2 tablespoons pure Spanish olive oil
2 cloves garlic, finely chopped
FOR THE VINAIGRETTE:
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 cup pure Spanish olive oil
2 tablespoons cider vinegar
1 tabespoon brine-packed Spanish capers, drained

1.) On a nonreactive platter, season the fish steaks with salt, pepper, and the lime juice, rub them with olive oil and garlic, and allow them to marinate at room temperature for at least 1 hour (or so the recipe said, I was running late so it was just 20 minutes of marinading for us!).
2.) Heat grill. Combine the vinaigrette ingredients in small bowl and set aside.
3.) Cook on an oiled rack 5 to 7 minutes on each side, brushing each side with the marinade before grilling.
4.) Transfer the fish steaks to a heated platter and pour the vinaigrette over them. Serve immediately.