Munyeta Recipes

Steps:

• Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
• Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
• Cut the sandwich into wedges and serve.

Steps:

• To make the beans, place them in a large saucepan with 2 cups of water and the bay leaf. Bring to a boil, reduce heat and simmer until tender, about 1 1/2 hours. Add only a little water, if needed, to keep the beans barely covered while they cook. Meanwhile, heat the olive oil in a medium-size nonstick skillet over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 1 minute. Stir in the cumin and oregano and cook a few minutes longer.
• When the beans are cooked, stir in the onion mixture, 1 teaspoon of salt and the pepper and cook for 5 minutes more. Let cool. Place the beans in a food processor and pulse until pureed. Taste and adjust seasoning if needed. Scrape into a serving bowl and garnish with cilantro.
• To make the chips, heat enough oil in a large skillet to make a depth of 1/8 inch. Working in batches, add the plantain slices to the skillet and cook until browned and crisp, about 2 minutes per side. Drain on paper towels and sprinkle with salt. Serve immediately with the bean dip.

Steps:

• Soak beans overnight; change water one time, if you choose.
• Put beans in water, cook them until soft; drain.
• In a frying pan, saute onion, bacon, garlic, sausage and ham in vegetable oil.
• Slowly add cooked beans, mashing them.
• Add tomato sauce, salt, pepper and olive oil; fry until crispy.
• Garnish with parsley.
• Serve hot with hot fluffy white rice, ripe plantains and a nice green salad, and of course with Cuban bread!

Steps:

• To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
• To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
• Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.