What got you into cooking?
Sam– Watching our mom cook is what got me started, and our dad being a fisherman intrigued me lot. Catching and using fresh ingredients really makes you appreciate cooking.
Josh– Probably my mom, she was versatile in the kitchen.
Do you have an all-time favorite dish to make?
Sam– I love making ceviche with fresh yellow tail snapper.
Josh– Slow roasted pork shoulder.
Have you ever worked in a kitchen?
Sam- I went to culinary school and worked in kitchens for 10 years. From bar food to fine dinning.
Josh– Yeah, Johnny Rads in Baltimore.
Favorite Cuban food?
Sam– Mom’s arroz con pollo.
Josh– Sopa de cherna.
Tuna Cakes
- 2 cans 5oz. solid white albacore tuna
- 2 tablespoons mayo
- 1 egg beaten
- 2 teaspoons dijon mustard
- 2 teaspoons worchestershire sauce
- few dashes hot sauce
- 2 teaspoons old bay seasoning
- 15-20 saltine crackers finely crushed
- 1/4 cup of canola oil
- lemon wedges for serving
- In small bowl mix mayo, mustard, egg, old bay, worchestershire, and hot sauce.
- Separate bowl combine tuna (drained) and crushed crackers.
- Fold in mixture with tuna and refrigerate for 20 mins.
- make into four patties and fry over a medium heat (oil should be simmering) until golden brown.
- place onto plate with paper towel. Wait until cool, serve with lemon and enjoy.
Ensaladilla Rusa (Spanish Potato Salad)
- 1 can albacore tuna
- 1/2 carrot peeled and small diced
- yellow potato peeled and small diced
- 1/4 red onion small dice
- 1/4 cup plus on tbsp mayo
- 2 tsp of ketchup
- 1 tsp of tabasco
- 1 tbsp of lemon juice
- 1 tbsp of diced pimentos
- 10 manzanilla olives
- 1/2 tsp of black pepper
- salt to taste
- fresh bread cut into slices
- Start by peeling a carrot and potato
- small dice and keep separate
- cook potato until done, careful not to overcool. Strain and keep water.
- In the same pot with water, cook carrot until done.
- Grab a medium size bowl and add the rest of ingredients.
- Once the potato and carrot is cool, mix into the bowl.
- Toast bread.
- Serve and enjoy.
