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Alex Brugger and Autumn McCoy are chef-owners of Finesse Restaurant in Lake Mary.

Alex’s inspiration for his 20-year career in the restaurant business is his abuela — his grandmother — Aida, who emigrated from Cuba in the early 1960s.

“I spent a lot of time at my grandparents’ house,” Alex says. “They would pick my brother and me up, as both of our parents worked. To help my mom out, my grandmother would often make a meal for us to take back to our house so she wouldn’t have to cook and could spend more time with us.”

Alex developed this Cuban-inspired meal as a tribute to Aida.

Latin Roast Pork Loin with Abuela's Chimichurri Sauce

Wine Pairing: Hitching Post Cork Dancer Pinot Noir: Medium-bodied and well-balanced red with aromas of cherry and cloves

Makes 5 pounds

1 pork loin, center cut (fat not too trimmed)
2 cups Abuela’s Chimichurri Sauce (see recipe)
2 oz vegetable oil

Seasoning Mix:
2 Tbsp kosher salt
1 Tbsp cumin
1 Tbsp chili powder
2 tsp dry oregano
1 tsp annatto powder*
1 Tbsp brown sugar
1 tsp crushed red chili flakes
1 tsp black pepper

3 feet butcher’s twine

* Annato powder can be found in the spice aisle of most grocery stores or in Latin markets.

1. Preheat oven to 375 degrees. Trim some of the fat from the pork loin.
2. Combine the ingredients for the seasoning mix.
3. Using a long slicer or scalloped knife, make a half-inch cut along the bottom all the way to the edge of the pork loin, making sure not to cut through the edge. Unroll it (flip it out) and repeat the process on the other side until the loin is “unrolled” and flat.
4. Place into a 13-by-9-inch baking dish and season both sides with just a bit of the seasoning mix. Then place 1 cup of chimichurri sauce in the center and rub liberally. Repeat on other side.
5. Re-roll the pork loin into its original shape and truss it tightly with butcher’s twine. If you’ve never done this before, it’s a good time to learn or you can ask butcher to provide you with some netting and slip the pork loin into it. Either is fine.
6. Sprinkle more seasoning on rolled pork loin. Set aside.
7. On the stove top, heat a large skillet or sauté pan over medium heat. Place vegetable oil in pan and sear pork loin on all four sides. When properly seared, place on a sheet tray with wire racks and put it into the oven immediately.
8. Cook for 30-45 minutes or until internal temperature reaches 145 degrees (allow for 5-8 degrees carryover after removing from the oven). Cover immediately in plastic wrap and allow to cool for 10 minutes before slicing. This helps lock the juices in even more and guarantees the juiciest pork you’ve ever had.
9. To serve, slice into half-inch thick wheels, reserving all the juices for your pan sauce.

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Abuela’s Chimichurri Sauce

|Alex's abuela (grandmother) Aida|

Makes 4 cups

½ cup garlic, finely chopped
½ cup yellow onion, finely chopped
2 cups parsley (curly or Italian), finely chopped
¼ cup oregano (fresh), finely chopped
1 ½ tsp crushed red pepper flakes
2 ½ Tbsp kosher salt
1 tsp white pepper
4 ounces white wine
½ cup white vinegar
1 cup fresh lime juice
1 cup virgin olive oil
1 cup vegetable oil

Notes:

• You may want to remove the sauce from the refrigerator about an hour before using. This gives the oils a chance to thin.
• This sauce also makes a great compound butter and tastes incredible with any steak.

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Fried Yuca Fingers

Wine Pairing: Sandeman Tawny Port, 10 yard: Refined, subtle, medium-bodied port with aromas of flan, caramel and egg custard and a hint of toffee.

Makes 2 pounds

2 lbs frozen yuca (cassava root)
1 gallon cold water
1 Tbsp kosher salt
2 Tbsp lemon juice
4 cups canola oil
Seasoning mix:
2 Tbsp kosher salt
1 Tbsp cumin
1 Tbsp chili powder
2 tsp black pepper
1 Tbsp brown sugar

1. Begin by placing frozen yuca in medium stockpot and covering with 1 inch of cool water. Add lemon juice and salt. Boil on medium high for about 20 minutes until tender but not falling apart. Remove and place on a flat sheet pan. Refrigerate immediately until completely cooled.
2. When cooled, remove center fiber from yuca if one is apparent. Cut lengthwise into 3-inch-by-half-inch sticks.
3. In a large round skillet, heat oil on medium heat.
4. Drop sticks one by one into oil, making sure not to crowd the pan. Do in two batches if needed.
5. When golden brown, remove from oil onto a paper towel and sprinkle with seasoning immediately so that it adheres to the yuca.
6. Serve with Avocado Crema (see recipe).

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Avocado Crema

Makes 4 cups

4 Haas avocados
1½ bunches cilantro
1½ cups heavy cream
2 oz lime juice
1 Tbsp kosher salt
2 tsp sugar
½ tsp white pepper
¼ cup parsley
1 Tbsp jalapeno, seeded and chopped
1 Tbsp cumin seed (toasted)

1. Begin by rough chopping all ingredients and setting aside. Toast cumin seeds lightly in a non-stick skillet. Allow to cool.
2. Using a blender, add ingredients in this order: half of the cream, chopped avocado, lime juice, jalapeno, salt, sugar, pepper, chopped parsley, chopped cilantro. Pulse for 1 minute. Remove small cap on the lid of the blender and pour remainder of the cream in slowly.
3. Refrigerate immediately.

***

Abuela's Caramel Cream Cheese Flan

Wine Pairing: Santa Margherita Pinot Grigio 2010 Dry, fruity, complex well-balanced white with pleasant golden-apple aftertaste.

Makes 8  8-ounce.portions

2¼ cups condensed milk
5 cups heavy cream
1¼ cups whole milk
7 eggs, large
1 Tbsp vanilla extract
8 egg yolks
4 oz cream cheese (room temperature)
2 cups sugar
1½ cups water
1 cinnamon stick
8 maraschino cherries

1. Begin melting sugar over medium heat until dark amber color is reached (239 degrees). Add water and cinnamon stick and reduce until it is once again amber colored (about 5-8 minutes). Strain cinnamon stick and cool for an hour in refrigerator. The liquid should have a maple syrup-like consistency.
2. For batter, combine condensed milk, heavy cream, milk, eggs, cream cheese and vanilla extract in a blender until smooth. Note: you may have to do this in two batches if your blender is not large enough. You also can use a hand blender if you prefer, just make sure the batter is smooth.
3. Fill 8 8-ounce ramekins each with 1.5 ounces of caramel sauce. Spin caramel around edges to ensure good coverage.
4. Top gently with 7 ounces of flan batter. Place ramekins in 13-by-9-inch glass baking dish and place in middle rack of the oven. Carefully pour hot water into baking dish, making sure not to splash. Cover loosely with foil and bake at 350 degrees for 25 minutes. Rotate dish once. Cook for an additional 25 minutes.
5. Remove one of the flans from the oven and place it on a flat surface. Move it back and forth gently. It should jiggle slightly, but not much. Also, a toothpick inserted into the center should come out clean. If the test flan is done, take the baking dish out of the oven.
6. Refrigerate immediately for at least 3 hours. When ready to remove, run a thin filet knife around the edges twice.  Invert onto a small plate. Top with a maraschino cherry for contrast.

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