Tastes of Cuba
Chef Rosana shares her culinary heritage at Outlook Kitchen, ‘Chopped’
Executive chef at Outlook Kitchen & Lookout Rooftop, Tatiana Pairot Rosana competes on Food Network’s “Chopped,” airing Tuesday at 9 p.m. In an episode titled “Under the Cuban Sun,” chef Rosana will battle it out with three other chefs from across the country who also have ties to Cuba.
Chef Rosana has always been influenced by her Cuban heritage, especially when it comes to food. Having grown up as a firstgeneration Cuban-American in Miami, she and her two younger sisters were surrounded by the tastes and smells of Cuban cuisine in their parents’ and grandparents’ kitchens. She moved to Boston in 2009 and lives in the Seaport with her wife, Alexis, and their dog Alfie.
Since becoming the head chef at the Envoy Hotel two years ago, she has brought Cuban inspiration into her seasonal menus. “It’s important for me to honor my roots and cook from my heart. While I wouldn’t call my food ‘Cuban cuisine,’ I would say it’s driven by Cuban flavors and the social and emotional aspects of eating at my abuela’s dinner table,” Rosana said.
While filming for “Chopped,” she was inspired by her background to create dishes that represent her as a chef. “Competing in a Cuban-themed ‘Chopped’ episode is surreal. It feels great to be able to promote my heritage while at the same time getting the opportunity to cook next to other incredibly talented Cuban chefs. It’s an experience I will carry with me throughout my entire career.”
But we’ll all have to wait until the premiere to find out what dishes she made.
In the meantime, Rosana has shared her family recipe for Croquetas de Bacalao, perfect for enjoying during the show’s premiere.
CROQUETAS DE BACALAO
1 lb. skinless salt cod
4 c. milk
1 lb. Yukon gold potatoes 1 large shallot, minced 10 cloves garlic, minced 2 egg yolks
D c. chives, minced
2 t. cayenne pepper
1 T. sweet paprika
1 T. garlic powder
1 T. black pepper
Salt to taste
3 c. panko breadcrumbs 4 eggs, beaten 3 c. flour
Rinse cod under cold water.
In a pot, combine milk, cod and enough water to cover the cod. Bring to a boil, and boil for 20 minutes.
Then refrigerate cod in the milk mixture overnight (the milk helps to leach out the salt from the cod).
The following day, drain cod and break apart
using your fingers or two forks until you have small chunks. Set aside.
Saute garlic and onions in a little olive oil until translucent. Set aside. Peel and boil potatoes until tender.
Pass potatoes through a food mill (if you don’t have a food mill, mash potatoes until broken up).
Mix together potatoes, cod, egg yolks, garlic, shallots, paprika, cayenne, garlic powder, chives, salt and pepper (use salt sparingly as cod is naturally salty). Refrigerate for 1 hour. Scoop about 1.5 oz of mixture and form into round croquettes.
Prepare your breading station. One bowl of flour, one bowl of beaten eggs, one bowl of panko.
Bread croquettes by first rolling in flour, then dipping in eggs, then coating with panko. Set aside to chill in refrigerator until cold.
Deep fry at 350 degrees for about 8 minutes or until golden brown on outside and warmed through.
Yields 40-50 croquettes.