Tailgate Menu Week 7 – Bears vs Dolphins

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Keeping these references in mind, I figured let’s make a menu celebrating the flavors of Miami right here in Chicago. If you are not in the mood at all to cook, check out these restaurants that have made the list of the best Cuban food in Chicago.
But if you’re game, here’s this week’s menu:

To Drink: Traditional Cuban Mojito

This recipe is from Gloria Estefan, so get your rum, mint and limes, and you’re all set.

To Start: Picadillo Empanada and Fried Plantains

Make the Picadillo, which combines ground beef, beer, tomatoes, potatoes, raisins and olives, as a filling for an empanada. To make life easy use frozen puff pastry, make sure to defrost it, as the dough. Roll out the defrosted dough and cut it into quarters. Place a tablespoon or so into the center of each dough piece. Using an egg wash, a whole egg with a splash of water beaten, brush the sides of the dough. Fold the dough into a triangle, being sure to seal the edges. Then brush the outside with the egg wash too. Bake in a preheated 400 degree oven until brown, which should be 10-15 minutes.

Fried Plantains are a classic Cuban appetizer. What can be wrong with fried bananas? The minions would go crazy for these.