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Cuban Pastelitos 

(Serves 4 adults)




Ingredients:




4 lbs marbled grade AA bone-in rib-eye. 




1 half cup concentrate lemon juice. Bring to a boil and let cool to room temperature. 




1 half tbs vanilla extract poured into 8 oz of water. 




2 tbs of salt. 




5 tbs of pepper corn ground to a dust like consistency. 




3 cubes of chicken stock boil in 5 cups of water and cool to room temp. 




3 cubes of shrimp stock boil in 2 cups of water and reduce to 1/2 cup to use later as glaze. 




Food-grade cheesecloth. 




3 feet of sausage casings. 




2 tubes of Pillsbury Dough. 







Preparation:




De-bone rib-eye (save bones). 
Place rib-eye in blender and purée until smooth and creamy. 
Boil vanilla extract then let simmer. 
Pour rib-eye into simmering vanilla slowly. Do not allow vanilla water to cool as you pour.  Pour very very slowly. The vanilla water must not caramelize. 
After 5 minutes of simmering, bring to a full boil then pour both salt and powdered pepper corn into the pot of rib-eye extracting the full goodness of the meat. 
Let simmer while you prepare the cheese cloth and spread the cloth over a large baking bowl with the edges over the sides. 
Pour the entire contents of the rib-eye pot onto the bowl of cheese cloth and lift the cloth.  This should leave you with only rib-eye meat inside the cheese cloth. 
Tie the ends of the cloth to secure your meat into a tight ball.  Squeeze the meat ball many times until no more excess vanilla water is left. 
Pour lemon concentrate into a bowl and place the meat ball inside the bowl now squeeze the meat over and over to make sure the lemon juice is absorbed.  Once the lemon is all soaked up, squeeze out the lemon until no more lemon juice is dripping from the ball. 
Pour chicken stock and bones into a pot and bring to a second boil.  While the rib-eye is still in the ball shaped cheese cloth, put in the boiling pot of chicken stock.  Let cook for 5 minutes. 
Take meat ball and release from the cheese cloth while it is still hot. Separate meat quickly and let cool.  
When it is cool to the touch, make a tight fist with your strong hand, take small portions of meat with your other hand and push meat into your hand with your thumb from the top of your fist making tiny highly compacted meat balls.
Take the Pillsbury dough and wrap the meat making shapes like fish, seahorses, shrimp, and other fun nautical shapes like boats, etc. 
Bake for 5 minutes at 350° then brush the shrimp glaze on the pastelitos and leave in the oven for another 10 minutes. 
Serve and enjoy.  














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