Greetings!
Welcome to the August newsletter.
The Sophie's Team
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Frosty Tropical Batidos  | The Sophie's News For August
These hot days of summer
continue into August with around 20% or more of our guests on vacation each week; that means there are a
few more tables available and shorter take - out lines at lunch. Our already fast delivery service is even
faster. Now is the time to visit us for
even quicker service than usual. And
don't forget to try one of our nice Frosty
Batidos in any or our exciting tropical flavors - a real summertime treat - and this month you save $1.00 with the coupon on Mondays and Tuesdays!
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The Big Promotion
In Late Summer/Early Fall
We think our technology issues are finally behind us with the online ordering system. Now we can begin work in earnest on the big promotion and contest. The earliest start would be late September but maybe October. We'll keep you posted.
We will be asking for your
constructive criticism on our new online ordering system and web page. Prizes for the best answers will include a
Punta Cana vacation package; an iPad; a year's worth of free entrees; a year's
worth of free sandwiches; and lots of Sophie's gift cards for entrants chosen
at random. Watch for the posters and
flyers. This will be the must - enter event of the fall.
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Chef Eduardo is back  |
Sophie's Recipe of
the Month
Eduardo is back and eager to share his Cuban culinary ideas with you. This month we have two recipes for you. If you try them, please let us know how you liked them.
You will find that these favorite
recipes of Eduardo are designed so that you can get great tasting Cuban food at
home without having to use commercial cooking equipment. Many Cuban recipes require several steps with
some requiring advanced timing and we will include a few of those for our more
ambitious fans. Others, you will be able
to enjoy within a short preparation time.
We hope you have fun cooking (and eating) Cuban style.
Picadillo
This recipe can be used many ways. You can serve it as a main course with white
or yellow rice and black beans; you can serve a smaller amount with or without
rice for an appetizer; or you can use it as an ingredient in little pies,
empanadas, or in the Papa Rellena which you will see in another month's recipe
of the month.
Ingredients
1 lb ground beef (not too lean) - L'garto or Bola de sapo are often used in Cuban
cooking but you may want to try a brisket or similar cut of beef.
1 large Spanish onion, chopped into small cubes
½ of a large red pepper and one whole large green pepper,
chopped into small cubes
8 - 10 oz. potato chopped into ¼" cubes
1 oz. of garlic cloves, chopped fine
1 small can tomato - either 8 oz. of salsa tomato or 4 oz. tomato puree
1 oz. olive oil
12 small Pimiento stuffed olives
1 oz. Raisins
Salt and pepper to taste
Preparation
Cook the ground beef in a pan until browned and set aside.
In a large skillet on medium high heat, brown the garlic in
the olive oil; add the fat and juices from the beef and then the chopped onions
and peppers and cook until well colored (2 - 3 minutes).
Lower the heat low to medium, add tomato sauce and cook 2 -
3 minutes.
Next add the ground beef
and the potatoes and cook 8 - 10 minutes. You may add a little bit of water if it looks
too dry for you.
Stir and add salt and pepper to taste then sprinkle the raisins and olives over
the top.
Serving
Let the picadillo sit covered for a while to absorb the
flavors into the ingredients and then heat, serve, and eat or cover and chill
in a refrigerator until ready to use.
You can serve it as a main course with white or yellow rice
and black beans; you can serve a smaller amount with or without rice for an
appetizer; or you can use it as an ingredient in little pies, empanadas, or in
the Papa Rellena which you will see in another month's recipe of the month. Use your imagination too!
Papas
Rellenas
This
is one of the most loved appetizers in Cuba. They are
great for parties and snacks too. Make
them a little larger or a little smaller to meet your needs for different
occasions.
Ingredients
2
lbs large Idaho potatoes (peel and cut into quarters)
1 lb
picadillo (seasoned ground beef - see a previous recipe) It should be chilled and firm for use in papas
rellenas.
Vegetable
oil for frying
½ -
1 pound dry bread crumbs
4 eggs
2
oz. milk
1
tsp. butter
1 tsp. salt
1 -
2 tsp. paprika powder
Preparation
Add
salt to a pot of cold water and boil the potatoes until soft, about 13 - 15 minutes.
Drain and mash the potatoes with milk and butter, then set aside to cool.
Whisk
the eggs for dipping the potato balls. Mix 1 - 2 tsp. of paprika
(depending on how you like the color) into the bread crumbs.
Take
about 5 oz. of the cooled mashed potatoes at a time and form into balls.
Make a dent in each ball to create a hollow for the picadillo mix. Fill
the hollows of each potato ball with 2+ oz. of picadillo and then reseal the
potato balls.
When
the potato balls are reshaped dip them briefly in the whipped egg then
roll each ball around in bread crumbs until it is coated. Refrigerate the
potato balls for at least three or four hours before frying.
To
fry, heat your oil in a frying pan or skillet to 350°. There should be enough oil so that you will
cook all sides evenly by rolling the balls in the oil a few at a time until
they are well browned. This should take 2 - 3 minutes for each batch. Do
not over cook. Drain the stuffed potatoes on paper towels spaced far
enough apart that they don't touch.
This
should make about 5 or 6 finished papas rellenas. If you want to save a few for another day just
refrigerate before frying and fry them just before use. These can be made slightly smaller or larger
depending on how you want to serve them.
¡Buen provecho!
The Sophie's Team
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New Sophie's Cuban Cuisine Restaurant
It looks like Midtown West will be the next area - 45th Street. More news next month.
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 This month we feature the Delivery Team from Lexington Ave. These are the people who get your lunch to you so fast everyday - while it is still piping hot!! Rumor has it that they are thinking about the Tour de France for next year - if you can make it here you can make it anywhere. |
