May was Cuban food month. I’d received a new cookbook of recipes from the Miami diaspora and back in Cuba. So I tried my hand at a few new recipes. Technically, I’d done the breaded steak (usually called Chicken Fried Steak in the USA) and pork shoulder Cuban style before, but this was the first time doing it with these recipes. I was very happy with all the results, although I learned a few things along the way for the next time I make these dishes.
Arroz con pollo blueberry cornbread with honey butter roasted brussels sprouts
I’ve got a few different recipes for arroz con pollo (rice with chicken), so this dish will probably appear a few more times. This one was from the same book as the May recipes. It came out great, although I was worried the whole time that it might come out too soggy compared to versions I’ve eaten before. Danielel loved it, and that was the greatest praise. She was originally against the blueberry cornbread, but came around once I went ahead and baked it. Brussels sprouts are the mini-cabbage I’ve learned to love in adulthood. This was yet another recipe for roasting them in the oven.