Province Latin Passport Dining Series with Mojo Marinated Pork Cubano Recipe by Chef from Executive Chef Randy Zweiban

The following series intrigued me so much that I was able to convice Executive Chef Randy Zweiban to share his recipe for Cuban Pork. I’ll ficw you a summary of the dining series before I share the recipe. Even though you’ve missed Peru in July and only have one chance for the Cuban Pork dinner, there are other Latin themes coming up that are just as interesting. I’m looking forward to interviewing Chef Zweiban in October~MDH

 

Province restaurant in The Westin Phoenix Downtown invites guests to “travel” throughout Latin American this fall by enjoying a culinary adventure in the heart of downtown Phoenix. Executive Chef Randy Zweiban created a Latin Passport Dinner Series that guides Province patrons on a rich and exciting tour of flavors, dishes and cultures. With a stamp of satisfaction, guests will feel as though they embarked on a Latin-inspired culinary journey.

 

Each Latin Passport Dinner Series will begin on the first Saturday of the month starting in July, and each country represented will be featured every Saturday throughout the month. All dinners will feature a four-course menu for $35 per person with supplemental beverage pairings available. The beverage pairings will highlight the cocktails and wines of the corresponding country.

 

July | Peru | July 7, 14, 21, 28

August | Cuba | August 4, 11, 18, 25

September | Puerto Rico | September 1, 8, 15, 22, 29

October | Argentina | October 6, 13, 20, 27

November | Brazil | November 3, 10, 17, 24

 

Menus may change slightly, see www.provincerestaurant.com for final menus.

 

Cuba – Available in August 2012

In August, Province heads to Cuba. Although it is only 90 miles away from the United States Cuba is still an enigma due to the restrictions on travel and trade to the country however its cuisine offers a glimpse into the Latin and Caribbean inspired cuisine. August 4 will allow our guests to discover this amazing mix of cultures and heritage. Cuban cuisine is a fusion of Spanish, African and Caribbean cuisine. The result is a unique, interesting and flavorful blend of several cultural influences.

 

Croquetas de Calabaza y Queso de Cabra – croquetas of squash and goat cheese

Camarones al Ajillo – Jumbo Shrimp in roasted garlic sauce

Lechon Asado con Platanos Maduros y Moros y Cristianos – Orange Mojo Slow Roasted Berkshire Pork with Fried Ripe Plantains and Black Beans and White rice

Pastel de Limones – Key Lime Tartlet

 

Puerto Rico – Available in September 2012

A territory of the United States, Puerto Rico still maintains a strong cultural Latin American heritage. Puerto Rican cuisine has its roots in the cooking traditions of Spain, Africa and the indigenous population the Amerindian Tainos. Although Puerto Rican cooking shares similarities with both Spanish and Latin American cuisine, it is a blend of influences and uses many indigenous seasonings and ingredients. Join Province in September as the restaurant discovers the cuisine of Puerto Rico.

 

Plantain Mofungo “Cigars”

Grilled Snapper “Escabeche” on Tostones

Guava BBQ’d Slow Roasted Pork Skewers

Coconut Crema with Coconut Sorbet and Cocoa Crisps

 

Argentina – Available in October 2012

October will bring Province to South America and land in Argentina where the cuisine is mostly influenced by European (Italian and Spanish cuisine) culture as well as the wide scope of livestock and agricultural products that are abundant in the country. The consumption of beef is a national pastime and no other dish reflects the Argentine style of cooking as the asado (Argentine barbecue).

 

Empanadas de Pollo – Chicken Empanadas

Brioche Toasts of Chorizo and Cheese

Skewered BBQ’d Chimichurri Beef

Sweet Crispy Pumpkin and Cheese Ravioles

 

Brazil – Available in November 2012

In November Province will head to Argentina’s neighbor, Brazil, where although they are in close proximity the culture, language and food are uniquely distinct. The food is an interesting mix of heritages with the original population contributing popular ingredients like cassava, acai and other tropical fruits and root vegetables. African slaves greatly influenced the coastal regions and the Portuguese heritage is evident throughout the country.

 

Bolinho de Bacalahu com Salad de XuXu – Bacalao Fritters with Orange and Chayote Salad

Frutos de Mar – Shrimp, Scallops, Lobster, Crab, and Octopus with Passion fruit Crema

Feijoada – Beef, Pork, Chicken, Linguica Sausage, Black Beans and Green Onions

Chocolate – Guava Cake – Mango, Pineapple and Coconut Sorbet

 

Join Province on a culinary tour of Latin America and enjoy a dining adventure in the heart of downtown Phoenix. Learn about the unique cultural nuances of these amazing countries through food. Call Province to make your reservation at 602.429.3600.

 

Province

333 North Central Avenue, Phoenix, AZ 85004

602.429.3600

www.provincerestaurant.com

 

Mojo Marinated Pork Cubano (Lechon Asado) RECIPE

Total Time: 5 to 6 hours, plus 48 hours for marinating

Active Time: 35 minutes

Servings: 8

 

Equipment Recommendation: Le Creuset Dutch Oven

 

Mojo Ingredients

Note: Scotch bonnet peppers can be found at specialty produce stores or gourmet grocery stores. They’re also among the hottest of hot peppers; wear gloves when slicing them. Makes 2 quarts.

• ½ cup finely diced garlic
• 1 teaspoon finely diced scotch bonnet pepper
• 2 tablespoons finely diced jalapeño pepper
• ½ cup cumin, freshly toasted and ground
• ½ cup coriander, freshly toasted and ground
• 4 cups canola oil
• 2 cups orange juice
• ½ cup sherry vinegar
• 1 ½ cups chopped cilantro

 

Preparation

1. Combine the garlic, both peppers, cumin, coriander, salt, and pepper in a stainless steel bowl.

2. In a large heavy-bottomed saucepan over medium-high heat, heat the oil until hot but not boiling (approximately 175ºF). Pour the warm oil over the spice mixture and let cool to room temperature.

3. In a heavy-bottomed saucepan over medium heat, reduce the orange juice down to ½ cup and cool to room temperature.

4. Combine the oil/spice mixture, sherry vinegar, orange juice reduction, and cilantro in a blender to blend smooth.

 

Pork

5 pounds pork butts

 

Preparation

1. Trim a bit of the fat off the outer pork butts.

2. Cut down the middle, then split each half into thirds.

 

Spice Rub Ingredients

Note: Dried chile molido or chile mix can be found at most spice stores. A good source is Penzeys Spices (www.penzeys.com).

 

• 1 ½ tablespoons black peppercorns
• 2 tablespoons whole cumin
• 1 tablespoon whole coriander
• 1 tablespoon granulated sugar
• 1 tablespoon salt
• 1 tablespoon paprika
• 2 tablespoons dried chile molido

 

Preparation

1. In a dry sauté pan, toast the peppercorns, cumin, and coriander for a few minutes over medium heat until the spices just start to smoke. Remove spices immediately from pan.

2. Grind the smoked spices in a spice or coffee grinder. Mix together with the remaining ingredients.

 

 

To Assemble

1. Liberally apply the spice rub to the pork. Place in a large baking dish, wrap with plastic or place in a plastic bag, and leave in the refrigerator overnight.

2. The next day, add 4 cups of the Mojo and marinate overnight.

3. On the third day, preheat a non-convection oven to 300ºF. Place the pork in a baking or braising pan, add the remainder of the mojo and enough water to cover the pork in liquid. Cover with aluminum foil and place in the oven.

3. Cook for approximately 4 to 5 hours, until the pork is fork tender. During the cooking process, add a little water if the liquid is reducing too much.

 

 

Coconut Rice Recipe

Total Time: 30 minutes

Active Time: 10 minutes

Servings: 8

 

The coconut milk must be unsweetened; most canned Thai varieties or fresh coconut milk will work for this. Make sure to shake or whisk the milk together before adding as it sometimes separates.

 

Coconut Rice Ingredients

• 3 tablespoons canola oil
• 1 cup finely diced red onion
• 4 cups coconut milk
• 4 cups long-grain rice
• Salt
• 1 ½ teaspoons ground white pepper

 

Preparation

1. Heat a large saucepan over medium heat. When hot, add the canola oil and sauté the red onion for 3to 4 minutes until softened.

2. Add 4 cups water and the coconut milk and bring to a boil. Add the rice and return to a boil. Add salt and the white pepper.

3. Reduce the heat to medium low and bring down to a simmer. Tightly cover the rice and cook until the rice is done and the liquid has dissipated, about 20 minutes.

4. Let rest for 5 minutes, then fluff the rice with a fork.

 

 

Black Beans (Frijoles Negros) Recipe

Total Time: 2 hours, plus 12 hours to soak beans

Active Time: 20 minutes

Servings: 8

 

Black Beans (Frijoles Negros) Ingredients

• ¼ cup diced smoked bacon (such as Nueske’s brand)
• 3 tablespoons canola oil
• ½ cup finely diced red pepper
• ½ cup finely diced yellow pepper
• 1 tablespoon finely diced jalapeño
• ¼ cup finely diced poblano pepper
• 2 teaspoons finely diced garlic
• ½ cup finely diced red onion
• ½ cup finely diced carrots
• ¼ cup finely diced celery
• 4 cups dried black beans, rinsed and soaked in cold water overnight
• 1 bay leaf
• ½ tablespoon cumin, freshly toasted and ground
• ½ tablespoon coriander, freshly toasted and ground
• 2 ½ quarts chicken or vegetable stock
• Salt and freshly ground black pepper

 

Preparation

1. In a heavy-bottomed saucepan, sauté the bacon with the canola oil at a medium temperature until the bacon renders most of its fat.

2. Add all the vegetables and sauté until they’re slightly caramelized. Use a large enough pan so that the vegetables are spread out and not piled high—so they sauté rather than steam.

3. Add the beans, spices, and stock and bring to a boil. Lower the heat to a simmer and cook uncovered until the beans are tender, about 1 ¼ to 1 ½ hours.

4. When the beans are ready, strain them but reserve the liquid and reduce it by half, then fold it back into the cooling beans.

5. Season with salt and pepper.

About Province

In March 2011, downtown Phoenix became home to the second location of Province, a new restaurant concept that blends Old World and new world culinary sensibility. Province is a seasonal American restaurant with cuisine inspired by South America and Spain. The ingredients used to craft the dishes and cocktails are sourced from a variety of local, natural and sustainable sources. Located at the corner of Central and Van Buren inside The Westin Phoenix Downtown, Province features a comfortable, modern setting and offers everyday dining options for breakfast, lunch, happy hour and dinner. For additional information about the hotel or for reservations, please visit www.provincerestaurant.com.

 

 

About The Westin Phoenix Downtown Hotel

The Westin Phoenix Downtown opened on March 10, 2011, as a boutique hotel with 242 guestrooms and 15,000 square feet of meeting space. Located on floors 11 through 18 in the Freeport-McMoRan Center, the hotel features floor-to-ceiling windows with panoramic views of the Valley. The hotel offers signature services and amenities such as the Westin Heavenly Bed®, Westin Heavenly Shower® and Westin Workout®. Province, the hotel’s restaurant, combines Old World and new world culinary sensibilities and features Latin-inspired American cuisine. For additional information about the hotel or for reservations, please visit www.westinphoenixdowntown.com.

 

Maralyn D. Hill, The Epicurean Explorer

President, International Food Wine & Travel Writers Association

Editor-at-Large, CityRoom

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