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In celebration of Hispanic Heritage Month, the co-chef and owner of the Border Grill restaurants Chef Mary Sue Milliken joined us live to demonstrate a few authentic Cuban recipes. The Border Grill has 3 locations -- Santa Monica, Downtown Los Angeles and Las Vegas. They also have a gourmet food truck. For more information, you can go to www.bordergrill.com. You can join Chef Mary Sue Milliken and Chef Susan Feniger for a celebration of Day of the Dead, the Mexican custom of honoring departed loved ones with an abundance of good cheer, refreshing drink, and delicious food! For only $75, this demonstration-style cooking class includes a multi-course lunch at Border Grill Downtown LA, signature cocktails, and a recipe booklet. Classes fill up fast . . .Make your reservations today!
Border Grill Downtown LA
445 S. Figueroa St. Los Angeles, CA 90071
213.486.5171 bordergrill.com
Twitter @BorderGrill!
Find us on Facebook!
For the complete recipes demonstrated in the segment, see the information below.
Ropa Vieja
Traditionally, in Cuba, ropa vieja or "old clothes" is a simple stew of leftover scraps of meat and whatever vegetables happen to be in the house. Served with warm tortillas, fried plantains, salsa fresca, and a cold beer our version makes a quick, satisfying, hot meal.
Serves 4
1 pound pork loin and/or tri tip beef, sliced into bite-sized strips
Salt and freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
1 large onion, cut in half and thinly sliced
Salt and freshly ground black pepper, to taste
4 cloves garlic, minced
2 teaspoons ground cumin
2 ribs celery, diced
1 medium carrot, peeled and diced
Border Grill Downtown LA
445 S. Figueroa St. Los Angeles, CA 90071
213.486.5171 bordergrill.com
Twitter @BorderGrill!
Find us on Facebook!
For the complete recipes demonstrated in the segment, see the information below.
Ropa Vieja
Traditionally, in Cuba, ropa vieja or "old clothes" is a simple stew of leftover scraps of meat and whatever vegetables happen to be in the house. Served with warm tortillas, fried plantains, salsa fresca, and a cold beer our version makes a quick, satisfying, hot meal.
Serves 4
1 pound pork loin and/or tri tip beef, sliced into bite-sized strips
Salt and freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
1 large onion, cut in half and thinly sliced
Salt and freshly ground black pepper, to taste
4 cloves garlic, minced
2 teaspoons ground cumin
2 ribs celery, diced
1 medium carrot, peeled and diced
