Tonita's Kitchen

Posts Tagged ‘Tonita’s Cuban Sauce’

Originally known as Crab in Creole Sauce – Makes 4 servings

2 1/2 lbs Lump Crabmeat or Fresh Whole Crab Cleaned and dismembered
1 Jr of Tonita’s Sweet Vine Cuban Sauce

Add 2 ½ pounds of fresh lump crabmeat or fresh whole crab cleaned, dismembered, and swiftly plunged, into 1 jar of the simmering Cuban Sauce Hot or Mild, add sherry or white wine, 1 juice of lime.  Cook 10 minutes.

Transfer to a platter, garnish with parsley, and serve immediately, accompanied with rice, salad, and sourdough bread spread with garlic butter.

Variations:  Shrimp or Lobster in Tonita’s Cuban Sauce substitute 1 ½ pounds large raw shrimp, shelled and deveined.  Cook in sauce over low heat 4 to 6 minutes, until heated through.

This tasty Creole dish is my favorite and my Mother’s specialty it has many variations depending on the cook.  My mother and Auntie Loretta did not use fish (pescado,) but I do.  I like red snapper it gives it a delicious flavor.

½ pound fresh okra, washed, trimmed, and cut into ½ inch slices or you may use frozen cut okra
10 oz of frozen or fresh corn husked
4 quartered red vine tomatoes, you may use a specialty canned chopped tomato
Juice of 1 lemon
1 pound large prawns, shelled and deveined
1 pound small cooked shrimp
4-5 medium-sized fish fillets, snapper, halibut, or perch
1 package of turkey sausage sliced in rounds, some may use pork, but I don’t.
Chunks of cut skinless chicken any part is delicious if you desire
1 bay leaf
1 small green bell pepper, finely chopped

If using fresh okra, soak about 30 minutes in cold water with the lemon juice to remove any gumminess or stir fry in 3 -4 tablespoons of olive oil and drain.

In a large saucepan, heat 3-4 tablespoons of olive oil until fragrant, then cook, stirring the sausage, chicken, and bell pepper over low heat until the chicken is brown and pepper tender.

Remove the chicken and sausage; add the drained okra, stirring well.  After about 5-8 minutes, add the corn, stirring continuously.  Pour in 1 jar of 16oz Tonita’s Cuban Sauce (Hot or Mild), I prefer Hot.  Add tomatoes, sausage, chicken and on low heat let simmer for 10 minutes.  Now you can start adding the seafood, fish, prawns, and shrimp, all in 3 minute intervals stirring in between.  Let simmer again on medium-low heat about 10 minutes.  If you need to add some liquid put ½ cup of water or broth. Cook yellow or white rice and serve Okra dish on top of rice.

Black Beans (Vegetarian Style)

Frijoles Negros – Makes 8 servings

1lb Black Beans (rinsed, picked over and soaked overnight)
1/2 Cup Chopped Onion
1 Bay Leaf
1 Medium Green Peper
16 oz Jar of Tonita’s Cuban Sauce

1 pound dried black beans, rinsed in cold water, picked over, and soaked overnight in cold water.  The quick method that my family uses is after cleaning, cover with cold water and bring beans to a boil over high heat for 10-15 minutes, reduce heat to low, cover and let simmer for a hour.  Add a ½ cup chopped onion, 1 bay leaf, and 1 medium-size green bell pepper seeded and diced. Continue to add water and stir while beans are simmering to keep beans covered with water.   Next bring the beans to a boil again, reduce heat and cook uncovered until tender and they have almost cracked open, about 1 ½ hours.

Add 1 jar of 16oz Tonita’s Cuban Sauce, to the beans, Hot or Mild depending on how spicy you want the beans, mix well and cook over low heat, covered, until the beans crack open, 30 minutes. Season to taste and serve.