Three Guys from Miami Celebrate Cuban: 100 Great Recipes for Cuban Entertaining
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Three Guys from Miami Celebrate Cuban: 100 Great Recipes for Cuban Entertaining

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by Glenn Lindgren, Jorge Castillo, Raul Musibay
     
 

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The Three Guys from Miami have done it again with 100 ALL-NEW delicious Cuban recipes that will definitely get you in a party mood!

These festive recipes are perfect for ALL occasions: The Three Guys know that when you eat Cuban food, EVERY meal is a celebration. That's why "Three Guys From Miami Celebrate Cuban" is NOT just a party book! Although

Overview

The Three Guys from Miami have done it again with 100 ALL-NEW delicious Cuban recipes that will definitely get you in a party mood!

These festive recipes are perfect for ALL occasions: The Three Guys know that when you eat Cuban food, EVERY meal is a celebration. That's why "Three Guys From Miami Celebrate Cuban" is NOT just a party book! Although this book is built around a Cuban party theme, the recipes are just as easily made for everyday eating. In fact, most of the recipes are simple and easy to prepare for some great lunches and dinners at home.

Even if you're not in a party mood, you can treat yourself and your family to a delicious meal. The recipes follow the spirit of their first book, "Three Guys From Miami Cook Cuban," with clear, easy-to-follow instructions that make creating spectacular dishes a snap.

When you do want to party, why not try a Cuban-style party? Cuban parties have always revolved around food and oh, the food! Huge platters of tender roasted pork, plates of crispy yellow tostones, bowls of black beans cooked to perfection in a thick aromatic stew, tall glasses of tropical drinks, trays of sweet desserts, the tang of citrus and garlic in the air... Are you hungry yet? We thought so. As the Three Guys say, "Party when you can, but always eat well!"

The Guys pair their amazing recipes with cultural anecdotes on all things Cuban and colorful photography that captures the food and soul of Miami.

Editorial Reviews

Publishers Weekly
Actually, it's two guys from Miami and a Minnesotan who just winters there (Lindgren). The semi-wild and mildly crazy trio are back with their second effort (after Three Guys from Miami Cook Cuban). It features 100 new party-friendly creations and page upon page of less than stimulating banter laid out as marginalia opposite each recipe ("Milk has always been thought to provide some comfort for an upset stomach"). Still, it's hard to dislike a cookbook that puts the desserts at the beginning. Cake de Cuba Libre is the most effervescent of the batch, with rum and Coca-Cola in both the batter and the accompanying sauce. Standouts among the various soups and main dishes include Sweet Plantain Soup, Cuban Wedding Shrimp in a sauce of rum and orange juice, and traditional pork chops with plenty of garlic. The authors are willing to Cubanize at will; there is Cuban Style Lobster (with Chorizo), Cuban Stuffed Turkey (with a rice and bean stuffing) and Cuban Baby Back Ribs (with Guava Sauce). The many full-page color photos make all the recipes look mouth-watering; less appetizing are the shots of the Three Guys in loud shirts or staggering down a beach. (Sept.) Copyright 2006 Reed Business Information.
Library Journal
In this equally lively follow-up to their first book, Three Guys from Miami Cook Cuban, Lindgren and his Cuban brothers-in-law, Ra l Musibay and Jorge Castillo, offer a guide to entertaining Cuban style. They note that "every Cuban knows that you can create a party with five foods: roast pork, black beans, white rice, fried plantains, and yuca with oil and garlic," and they present recipes for these classics and many more. Head notes, written more or less as an ongoing conversation among the three, show that their shared corny sense of humor remains intact. They also provide background and other relevant information on selected Cuban holidays and celebratory events. Along with numerous color photographs of the food and various Miami scenes, there are a glossary of ingredients and a source guide. Recommended for most collections. Copyright 2006 Reed Business Information.

Product Details

ISBN-13:
9781423600633
Publisher:
Smith, Gibbs Publisher
Publication date:
08/23/2006
Edition description:
1ST
Pages:
248
Product dimensions:
8.50(w) x 9.00(h) x 1.00(d)
Age Range:
18 Years

Related Subjects

Read an Excerpt

Merenguitos-Meringues

Jorge: A merenguito or meringue is just a mixture of beaten egg whites whipped with sugar.

Raúl: So why do they taste so good?

Glenn: That, Raúl, will forever remain a mystery. People in Miami eat thousands of these little white morsels every day.
You see them displayed at the checkout line in every supermarket.

Jorge: Never try to make merenguitos on a rainy day.

Glenn: Just a bit of humidity in the air can really make a mess of the whole project.

4 large egg whites, room temperature

1/4 teaspoon cream of tartar

1 1/2 cups sugar

1/2 cup water

1 teaspoon anise extract (optional)

Baking parchment, sprayed lightly with cooking spray

1. With an electric mixer, beat egg whites at high speed in a large bowl with the cream of tartar until stiff peaks form. Stop beating.

2. Combine sugar and water in a small saucepan and bring to a boil, stirring constantly. With a candy thermometer, bring the liquid to the soft ball stage: 238 degrees F.

3. Set mixer on medium speed and pour the hot syrup into the egg whites in a slow, steady stream. Beat until mixture is completely cool and shiny-about 6 to 8 minutes. OPTION: add anise extract to the mixture about halfway through the beating.

4. Spoon out by tablespoons onto your baking parchment. Add an artful swirl or other design. Be creative! Leave plenty of space between the meringues.

5. Bake meringues at 180 degrees F to 200 degrees F for approximately 1 1/2 to 2 hours. (Oven temperatures may vary, so start with the lower setting if possible.) The meringues should be dry and crispy, but not brown.

NOTE: Whenever you work with eggs there is a risk, no matter how slight, of salmonella contamination. You may want to use pasteurized eggs in this recipe to reduce this risk.

Serves: Makes about a 12 merenguitos

Meet the Author

Glenn Lindgren first came to Miami in 1984 and fell in love with the city, the people, and the Cuban culture. A freelance writer by profession, Glenn documents the antics of the Three Guys From Miami™ in books and on the Internet. When not in Miami, Glenn and his wife live in Minnesota with their son and two daughters.

Jorge Castillo came to the United States from Cuba via the Mariel Boatlift in 1980. Jorge and his wife, Mary, live in Miami.

Raúl Musibay is a native Cuban and a full-time resident of Miami. Raúl is the goodwill ambassador of the group. Raúl and his wife, Esther, live in Miami’s Westchester neighborhood.

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Three Guys from Miami Celebrate Cuban: 100 Great Recipes for Cuban Entertaining 5 out of 5 based on 0 ratings. 5 reviews.
Anonymous More than 1 year ago
These guys know what they're talking about! I love this book! I will use it time and time again :)
Guest More than 1 year ago
I loved their first book, 'Three Guys From Miami Cook Cuban.' I never expected a sequel. However, I saw this one online and knew I had to have it. It's got the same fun, hip, irreverent attitude. But the photography, wow! They really did a nice job with more than 50 pictures of great, mouth-watering dishes. This book is also a primer on Cuban culture. You'll learn all about the various celebrations that make up a Cuban year, from New Years Eve to Christmas Day and everything in between. The dishes are a combination of classic Cuban, some so firmly rooted in bedrock I doubt the Three Guys added many of their own twists, if any. However, most of the dishes DO bear the Three Guys unique touch. Even when they start with a classic, they always seem to improve on the recipe. Try making anyone else's recipe for Chicharrones de Pollo, and then try theirs. There is no comparison. They also present several dishes that are Latin or at least Latin inspired. For example, they have a great recipe for shrimp in a cilantro cream sauce that was a hit with my dinner circle. I believe the real secret to the Three Guys From Miami's success is their ability to make recipes that are oh-so-easy to follow. With a little humor (and an elbow to the ribs occasionally) they really make the whole process enjoyable. It's nice to read something that wasn't ghost written for one of the media darling chefs. If you are looking for a new direction for your next party, go Cuban! An excellent book and one that will forever remain in my collection.
Guest More than 1 year ago
Great book. If you loved their first book as much as I did you will find this second book equally enjoyable as well as usefull. Great job guys!
Guest More than 1 year ago
A great selection and the best Cuban recipes the book has it all. Easy to do recipes and mouthwatering photography in fact the book has more than 80 full-color pictures. I also enjoy the unique sense of humor throughout the book. A most have for every kitchen.
Guest More than 1 year ago
The Three Guys From Miami are back with their long-promised Cuban party book, 'Three Guys From Miami Celebrate Cuban.' The Guys have collected the best recipes from a lifetime of Three Guys' parties and present them here in a fun and light-hearted book that truly celebrates the Cuban spirit. The book is both a guide to great party dishes and a primer on the Cuban holiday traditions that inspire them. The authors provide plenty of details about traditional Cuban celebrations -- everything from the Christmas holidays to birthday celebrations and Thanksgiving. The recipes follow the spirit of their first book, 'Three Guys From Miami Cook Cuban,' with clear, easy-to-follow instructions that make creating spectacular dishes a snap. Recipe highlights include a simply wonderful guava cake, a refreshing take on tropical fruit cocktail, a delightful rice and seafood dish, a mixed salad that almost looks too good to eat, and some wonderfully complex soups brimming with exotic tropical flavor. Of course the book highlights many traditional dishes that are eaten during the various holidays, including two recipes for a Cuban-themed roast turkey. For backyard entertaining, the Guys supply several great recipes for the grill, including several pinchos (kebob) recipes that are unique and a snap to prepare. The book is organized by dish type, with the desserts in the front! The Guys obviously have their priorities in order and in a party book, why not? Like their first offering, this book is laced with plenty of Three Guy's humor. You might find yourself groaning at some of the punch lines, but this book will keep you laughing in the kitchen. All in all this is a fun and informative cookbook with great Cuban and Latin American recipes. I highly recommend it!