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Mon
30
Nov '09

Gourmet Comfort Food: Cuban Style Yams With Garlic and Lime Recipe

Cuban Style Yams With Garlic and Lime Recipe by Doug DuCap

Doug DuCap's Original Recipes

Just before leaving Upstate New York for Charleston, I did a very satisfying thing: I gave away my snow blower — because I knew I’d never need it again. Years later, I still savor that moment.

Growing up in the city, snow was a fact of life. Winter was a messy slog, you dealt with it, and that was that. But moving to Ithaca, NY taught me what snow really is: a lovely, delicate form of precipitation that will, if left unchecked, bury you, your car, and your house under a soft and very quiet mountain of white until spring thaw, when the mailman might look in the window and see you sitting at the kitchen table, still partly frozen in the act of trying to warm your hands over a torn-out magazine photo of a fireplace.

Hence the snow blower. The shovels were already out and in use by mid-November and it became kind of a pre-Thanksgiving Day ritual to tune up the old snow blower and get it ready for the real winter siege soon to come.

But here in South Carolina, Thanksgiving Day is usually sunny and in the low 70’s. People do their last-minute supermarket runs in t-shirts and shorts. And when folks down here ask me what I’m thankful for, I just smile and tell them I’m thankful that I don’t own a snow blower anymore.

***

Inspired by the warm weather, I decided to do a somewhat non-traditional Thanksgiving dinner with a tropical Cuban accent. The turkey was marinated for 24 hours in a mojo marinade containing lemon, bitter orange, oregano, and other good stuff and was incredibly flavorful and juicy. There was a side dish of fried plantains made ‘tostone’ style and served with a mango-green chile salsa, and dessert was a mango horchata flan that was ethereally delicious.

But the surprise of the day was this very easy yam dish that breaks away from the traditional sugar-and-spice treatment that yams and sweet potatoes receive during the holidays. This recipe treats them like real vegetables, not like a pre-dessert. It was a big hit and I plan to make it often while yams are available.

I used country ham in this dish, but you can use any dry ham like prosciutto or Serrano, or even unsmoked bacon or ‘streak o’ lean’ style salt pork. You want something with a good salty pork flavor to stand up to the lime and garlic. You can peel the yams if you want to, but the skin adds additional flavor and texture to the dish.

Here’s how to make the Cuban Style Yams With Garlic and Lime:

Ingredients:

3 pounds yams (or sweet potatoes), washed or peeled
1 tsp salt
1/4 lb country ham (or other dry, unsmoked pork) cut into small pieces
2-4 cloves garlic, finely minced
2 Tbsp butter, softened
1 1/2 Tbsp lime juice (or more to taste)
1/4 tsp salt (or more to taste)
Fresh black pepper

PREPARATION:

Cut the yams in quarters lengthwise, then slice into 1/2 inch pieces. Cover with water in a large saucepan, add the salt, and bring to a boil. Simmer until yams are just cooked through but still hold together.

While the yams are simmering, cook the ham chunks in a skillet over medium heat until lightly colored and crisp on the outside, adding a little olive oil if necessary.

Drain the yams and return them to the pot. Add the ham pieces, garlic, butter, lime juice, salt and pepper. Stir gently to incorporate. If you prefer a “smashed potatoes” texture, you can stir more aggressively with a wooden spoon. Taste and adjust seasonings. Serves 4-6.

Variation: you can make this a bit spicier by adding a big pinch of cumin and a small pinch of cayenne.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Hugging the Coast Blog Fast ForwardPlease join us tomorrow to read our newest food and cooking article, November Adventures in Food Blogging: The Most Popular Recipes and Cooking Articles on Hugging the Coast.

Hugging the Coast Blog Fast Forward

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Sun
29
Nov '09

Hugging the Coast Daily Food and Cooking Blog Week in Review: November 23rd to November 29th

The Hugging the Coast .Com Week in Review

Here’s a look back at the food, cooking, and recipe posts that appeared earlier in the week here on HuggingtheCoast.Com…please join us tomorrow for the start of next week’s exciting food features!

Looking Back: 11/23/2009-11/29/2009

Monday: 14 Party Friendly Pie Recipe Ideas for the Holiday Season

Tuesday: Rare Day Off

Wednesday: The Best Thanksgiving Day Recipe Ideas and Tips on Hugging the Coast

Thursday: Leftover Turkey and Sweet Potato Soup Recipe With Black Beans and Lime (Soup Recipe of the Week)

Friday: Scallops with Chanterelle Mushroom Sauce Recipe (Fish For Friday Recipe)

Saturday: A Passion For Toasters…the Best Thing Since Sliced Bread (Weekend Video Spotlight)

Sunday: You are here :)

Hugging the Coast Blog Fast ForwardPlease join us tomorrow to read our new food and cooking article, an original recipe for Gourmet Comfort Food: Cuban Style Yams With Garlic and Lime.


Bookmark and Share

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu Enjoy Doug's Original Seafood Recipes on About.Com Fish and Seafood Cooking

Follow HuggingtheCoast on Twitter

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu




Find Free Original RecipesRead Previous Posts Knack Fish and Seafood Cookbook
Sat
28
Nov '09

A Passion For Toasters…the Best Thing Since Sliced Bread (Weekend Video Spotlight)

Weekend Video SpotlightIf you ask me, the humble slice of toast is one of the most comforting foods ever. Easy, portable, and inexpensive to make, toasted bread is often the first food one learns as a child to cook, and as we all know a little buttered toast is a surefire way to make certain your breakfast eggs don’t get too lonely.

As someone who used to have a classic red diner booth as part of their collection of American diner memorabilia, I know what it’s like to track down antiques and collectibles; the thrill of the hunt in thrift stores and yard sales, and the deep satisfaction that sets in when you get your newfound treasure home.

To paraphrase Robert Duvall in Apocalypse Now, I love the smell of 50’s formica in the morning!

Below is a video about one such collector, Chuck Eissler, whose passion for collecting toasters started with the one he grew up with…a 1926 Hotpoint Flopper. 300 toasters later, many of the toasters are worth $500 each or more; some even sport ceramic sides instead of the chrome and nickel plated ones many of us first used when we were young.

You can see some of his beautifully designed antique toasters in the video below. Enjoy!




There’s also a good article about Chuck Eissler’s toaster collection here.

If you’re interested in antique toasters you might also want to visit the Toaster Museum’s gallery of Unbelievably Expensive Toasters and the Toaster Collectors Association.

You can see other recent Weekend Video Spotlight Videos here.

You can also see HuggingtheCoast.com’s growing collection of food, cooking, and travel videos here.

Hugging the Coast Blog Fast ForwardPlease join us tomorrow to see this week’s Hugging the Coast.Com Week in Review, an overview of last week’s special food features (as well as selected previews from the week to come).

Hugging the Coast Blog Fast Forward

If you liked this video on HuggingtheCoast.Com, you might also enjoy:


Bookmark and Share

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu Enjoy Doug's Original Seafood Recipes on About.Com Fish and Seafood Cooking

Follow HuggingtheCoast on Twitter

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu




Find Free Original RecipesRead Previous Posts Knack Fish and Seafood Cookbook

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