My Big Fat Cuban Family: A Cuban-American Blog

How to Make Cuban Mantecado Ice Cream

There are so many things that were different to our Cuban sensibilities when we first arrived in the U.S. Mostly in the foods we ate.

The bread was different. The meat was different. When someone said 'hamburgers,' we thought, 'frita.' It wasn't the same.

"No es igual." "It's not the same." We seemed to say it a lot. Did everything taste different in Cuba? Or were our memories playing tricks?

One particular thing that brings back the memory of the difference in our tastes is Cuban Mantecado Ice Cream. 

First, because we could not accurately describe it.

"It's like vanilla. But not."  

"The color is richer."

"Maybe it's like French Vanilla?"

"It tastes..."

The color was right. But the taste of French Vanilla Ice Cream, while better than plain vanilla, was still not quite mantecado. We couldn't describe it. But we would totally know when we did.

It was one of those taste memories that you remembered perfectly. "I'll know when I taste it."

I scoured the internet. I got email inquiries. "Do you have a recipe for Mantecado Ice Cream?" 

I tried and failed to make something close to the beloved Mantecado. I poured through my Cuban cookbooks always coming up a little short.

It was finally my friend, Ana Sofia Pelaez, author of the beautiful The Cuban Table Cookbook, who shared a brilliant recipe that she got from Suzy Batlle, the owner of ¡Azucar! Ice Cream Company in Little Havana. 

This, ladies and gentlemen, is the Authentic Cuban Mantecado Ice Cream of My Memory. It's the rich, custard base that makes all the difference. *slaps forehead*

I should have known! The custard! Cinnamon and Nutmeg! But just a pinch. Barely a hint. 

It tastes like all the best parts of my childhood with a rich appeal to the foodie in me. "Es igual."  "It's the same." 

July 19th is National Ice Cream Day. I think you should celebrate with some Authentic Cuban Mantecado Ice Cream and make some sweet memories, don't you? 

Please watch my video and you'll get the idea. (Full recipe below)

Authentic Cuban Mantecado Ice Cream Recipe

• 6 large egg yolks
• 1 cup whole milk
• 1 cup sugar
• 1 1/2 teaspoons unbleached all-purpose flour
• 1/4 teaspoon kosher salt
• Pinch ground cinnamon
• Pinch ground nutmeg
• 2 teaspoons pure vanilla extract

• 3 large egg whites, at room temperature
• 5 tablespoons sugar
• One 12-ounce can evaporated milk, chilled

Directions

1. To prepare the custard, combine the egg yolks, whole milk, 1 cup sugar, four, salt, cinnamon, and nutmeg in a a food processor or blender and pulse until well blended.
2.  Pass the milk mixture through a fine mesh sieve into a 3 or 4 quart saucepan.
3.  Cook over medium heat, stirring constantly, until the custard covers the back of a wooden spoon. 4 to 6 minutes.
4.  Remove the saucepan from the heat and stir in the vanilla extract. 
5.  Chill the custard at least 2 hours or overnight.
6.  In a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy, about 1 minute.
7.  Gradually add the remaining 5 tablespoons sugar and beat on medium speed until it forms stiff peaks, about 5 minutes.
8.  Add the chilled evaporated milk and continue to beat until it thickens slightly, 2 or 3 additional minutes.
9.  Stir in the prepared custard and mix until well blended. 
10.  Process in an ice-cream maker according to manufacturer’s instructions, 15 to 20 minutes.
11. Freeze until ready to serve.

It's totally 'igual.' But that's not important right now. 

Bacon Guava Cream Cheese Bites Recipe

This is a compensated campaign in collaboration with Farmland® and Latina Bloggers Connect. But, of course, all opinions are my own.

Recipe Development - let’s discuss this for a moment. 

When I hear the term, “Recipe Development,” I think of scientist types in an expansive, pristine kitchen, clothed in white lab coats and safety goggles. Because “Recipe Development," you see, is probably something that's best left to the professionals. 

At least that’s the way this plays out in my mind. However…

I’ve had an idea for an appetizer-type recipe rattling around in my brain for a while. It has some of my favorite ingredients with the delicious addition of bacon. It would be ideal for a game day snack. 

And serendipitously, I’ve been tasked to develop a recipe using Farmland® Bacon. 

Full confession: My first reaction was, “Seriously? I’d so love to.” My second reaction, “I don’t really know if Recipe Development is part of my particular skill set.” Of course, I didn’t say this out loud, but that's not important right now. 

It had to be something that appealed to my Cuban sensibilities. And incorporated bacon. 

“Seriously? I’d love to!”

The best ingredients are key for this recipe to taste like I wanted it to. Farmland^® Bacon has that whole “slow smoked over real wood” thing going for it so that was a no-brainer. (I buy it at Walmart.)

From the Farmland^® Bacon website: For decades, Farmland^® has taken pride in perfecting their curing and smoking technique – a difference you’ll taste in every delicious bite. (Emphasis mine.)

The Farmland^® Bacon is what takes this recipe to that next level. So much so, that I thought about calling this recipe, “Every Delicious Bite.” Yep. It’s that good.

Ladies and Gentlemen, without further ado, let me present to you my latest recipe (drum roll, please).

Bacon Guava Cream Cheese Bites.  

Let’s just observe a moment of silence, please. Thankyouverymuch.

I have had cream cheese wontons before and I think they’re perfectly lovely. Of course, when my thoughts turn to cream cheese, you know I will be thinking of adding guava somehow very soon. But then, I still needed to incorporate bacon into this mix. 

That’s right when the whole thing went from Pedestrian to Sublime, the Heavens opened and an Angelic Choir burst into a Song of Great Celebration and Joy. That, or I got really, really excited.

Bacon. Guava. Cream Cheese. Wontons. Together at last.

Believe me when I tell you that this is a pretty brilliant combination of textures and flavors. And you’ll be floored by how these beautiful little creatures can be put together so quickly and so very deliciously. 

 

The guava is what gives it the sweetness. Paired with the cream cheese it takes this to the Next Level of Cubanity. The bacon? Well, the bacon is what makes it other-worldly. And when you deep-fry these little bundles you get crunch. Everything you want in a Cuban-style appetizer or game day treat. 

Bacon Guava Cream Cheese Bites 

INGREDIENTS

• 1/2 lb. (half a package) Farmland® Classic Cut Bacon
• Square wonton wrappers (I used the small ones.)
• 4 oz. cream cheese
• 4 oz. guava paste
• Cooking oil (for deep frying)
• Water (to glue the wontons)

1) Slice the entire package of bacon down the middle so you have shorter pieces to cook. 

2) Fry these in a hot skillet until they are crispy, but not burned. 

3) Drain on paper towels and chop roughly into smaller pieces. 

4) Separate the thin sheets of wonton. I used both 1 and 2 sheets. Two sheets add more crunch. This will depend on your personal preference. I tried some both ways and I was equally happy.

5) Cut up the guava into small pieces.

6) To build the wontons, place small pieces of guava in the center of the wonton.

 

7) Spread with cream cheese, drop a few pieces of the roughly chopped bacon into this little cream cheese nest. 

8) Dip your fingertip in water and run a tiny bit of water around the edges of the wonton. This acts like glue. You can also use egg white for this. Grab the corners of the wonton and squish (<—yes, that’s the technical term for it) corners together to create a little pouch. 

9) Heat your oil in a deep skillet. The depth of the oil should just cover the wontons.

10) Fry quickly in the very hot oil. It should only take about 10-15 seconds, if that. Work in small batches. Don't do more than 3 or 4 at a time. They cook very quickly.

11) Drain cooked wontons on a paper towel. 

12) Let them cool slightly before eating. They’re great at room temperature.

13) Serve and receive your praises. 

Makes about 36 pieces.

Come to think of it, I kind of ROCK at Recipe Development. 

For more awesome Farmland recipes, go give them some Facebook love right here.

-

This is a compensated collaboration with Farmland® and Latina Bloggers Connect. However, all opinions expressed are my own.

Bacon-Wrapped Plantains Recipe

This is a compensated campaign in collaboration with Farmland® and Latina Bloggers Connect. But, of course, all opinions are my own.

I'm looking forward to The Big Game.

I'm talking about the Superbowl, of course. And, yes, I know who's playing and all, but truthfully, these days I'm more concerned with the menu than with what teams are on the field, (because I'm usually feeding an army of my own) but that's not important right now. 

I plan my Superbowl Menu by quarters. Appetizers for the first half. Main Dish at half-time. Desserts for the fourth quarter. I know it sounds kind of formulaic, but it works for the organized part of my brain.

If I can make it work for my Cuban taste buds, all the better.

Here's a Cuban-inspired appetizer using Farmland® Bacon. (I found it at Walmart.) I decided that the perfect appetizer would be something both sweet and salty which made me think of maduros (sweet plantains) and Farmland® Bacon. Genius, no?

Farmland® bacon is slow smoked over real wood for maximum flavor. For decades, Farmland® has taken pride in perfecting their curing and smoking technique – a difference, they tell me, you’ll taste in every delicious bite. I am a believer.

Thanks, Farmland®. You had me at "slow smoked." *sigh*

I had picked up some fresh plantains to make these, but they weren't truly ripe enough for what I wanted to do, so, as we Cubans say, I had to "resolver." 

So I used frozen (baked) plantains instead and was super happy with the results!

Bacon-Wrapped Plantains Recipe

Ingredients

• 1 lb. (16 oz.) package of Farmland® Classic Cut Bacon
• 2 lb. package Goya Frozen Baked Ripe Plantains (the pre-cooked frozen worked so much better than the fresh for this recipe)

1) Preheat the oven to 375 degrees F.

2) Thaw the frozen plantains for about 20 minutes.

3) Line a baking pan with aluminum foil.

4) Slice the plantains into 1 1/2 inch slices - about the width of the bacon.

5) Cut the entire package of Farmland® Bacon in half with a sharp knife.

6) Wrap each slice of plantain with a half-slice of bacon, rolling it all the way around the plantain.

7) Place each wrapped plantain slice on the foil-lined baking sheet, seam side down.

8) Bake in 375 degree oven for 35-40 minutes. 

You will want the bacon to be just slightly brown but not too crunchy.

9) Remove from foil immediately or they will stick. Move onto a plate lined with paper towels to blot any excess.

10) Can be served immediately or at room temperature.

If you did your job right, they will not make it to half-time. 

Thanks, Farmland®. Buen Provecho and Go, Patriots!

Taking the Cake

It's not often that the entire family has the same craving at the very same time, but occasionally it happens.

The dinner conversation started innocently enough. "Best dessert you've ever had. Go!"

"Mom's Chocolate Mousse."

"The triple layer chocolate cake from the Daily Grill."

"Lemon bars."

"Pastelitos de guayaba. Duh."

"No. Wait! Remember the warm butter cake from California Pizza Kitchen?"

That's where the conversation abruptly ended. We all agreed that yes, the Butter Cake we had had at CPK was the best thing any of us had ever tasted. I actually had a childhood cake experience that came quite close, but that's not important right now.

The conversation eventually turned to: "Mom, you should make it."

And so it was that I went on a hunt for the Best Butter Cake Recipe. It turns out that CPK is not forthcoming with their recipe and that lots of people try to replicate it with varying degrees of success. And truly, there are a lot of good butter cake recipes out there. I finally found one that made me happy in my mom's old Cocina Al Minuto Cookbook. (Go figure.) 

It's called "Cake Coriente." Or, Basic Cake. (Umm...no. It's kind of fantastic. Nothing basic about it.)

So I tweaked Nitza's recipe a bit and played with the cream cheese topping. The key to the cream cheese filling is that it needs to give it the sufficient gooeyness this particular butter cake requires.

I was going to make the cake in individual ramekins, but I stumbled upon these cool mini (5 inch) springform pans at Target (here's the link) from Wilton that made me very happy. And since I was adding the cream cheese, I thought the cakes might go all cheesecake on me, so I decided these were a good choice.

Warm Cuban Butter Cake Recipe

Cake Batter
 (makes 4 - 5 inch cakes)

Start with all the ingredients at room temperature (including the eggs). If any of them are too cold, the batter and the cream cheese layer won't set up correctly.

• 2 cups (4 sticks) unsalted butter
• 4 ounces cream cheese
• 2 1/4 cups granulated sugar

• 2 large eggs
• 1/2 teaspoon sea salt

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons vanilla extract

Cream Cheese Layer

• 4 ounces cream cheese
• 1 egg
• 1/3 cup granulated sugar

• 1/2 teaspoon vanilla extract

Pre-heat oven to 325 degrees F.

1) Spray 4 mini springform pans (or ramekins) with baking spray or butter.

Prepare the cake batter as follows:

2) In a stand mixer cream butter, cream cheese, and sugar for 1-2 minutes.

3) Add eggs one at a time and beat on low for 20 seconds after each addition.

4) Whisk flour and salt, then add to creamed mixture. Beat on low until just incorporated, making sure not to over beat.

5) Add the vanilla.

Prepare the cream cheese layer as follows:

1) In a small bowl whip together cream cheese and granulated sugar until creamed, add egg and vanilla extract.

2) Pour cake batter into prepared springform pans then top with a layer of the cream cheese mixture. Bake for 60 – 75 minutes at 325 degrees (F), or until tops are golden brown and a toothpick comes out clean when inserted into the center of the cakes.

You can go ahead and make the cakes a day ahead and refrigerate. When ready to serve, microwave until hot (approximately 40 seconds). With a kitchen torch, you can brûlée the top and sides of the cake to caramelize the sugar crystals, but this is not necessary. The cakes will come out beautifully. I promise.

Optionally, you may want to drizzle with guava marmalade, which takes this dessert to another level, but that's not important right now.

I think the very best part of this entire process for me was licking the beaters.

I swear, I haven't done this for years. I may or may not have traveled back in time a bit.

Also, I promise you, there's nothing "corriente" about this cake.

Cuban Picadillo Pies®

I have a recipe today that was kind of a happy accident.

Ever since I went up to San Francisco a few months ago to cook my Picadillo, my family has been clamoring for it. Yes, there's been clamoring. For the past few years I've been making my picadillo with ground turkey. It's just become a thing.

When I cooked for the Blurb Food Fair, I used fresh ground beef. And here's what I found: it definitely tastes different. Better. In fact, I'm so sorry, ground turkey, but ground beef totally wins.

I mentioned this tidbit to my family and immediately they started asking for it. Clamoring. I had already sung the praises of the ground beef vs the ground turkey. I couldn't just leave them hanging.

Fine, I said. I'll do it, I said. And I did. And there was much rejoicing in the land.

Last week Eric's family was having a Christmas party and we were asked to bring appetizers for the buffet.

Eric: "Why don't you just make the picadillo? With the beef, of course."

Me: "Because it's a main dish, not an appetizer. That would be weird."

Then the brainstorming began and the result was the making of individual personal meat-filled pies. Cuban Picadillo Pies^®. Not empanadas, but muffin-tin sized pies. Enough that you get a good portion of picadillo and the perfect proportion of crust. In fact, a couple of these beauties and a salad is practically a complete meal.

They were the hit of the party, by the way. But I sort of knew that would probably be the case. Hello? Cuban. Picadillo. Pies. It's genius, right?

After some experimentation, I decided the picadillo filling needed to have a little more substance and not be too runny, so I added more tomato paste. I added an envelope of Golla seasoning with saffron. I just love the taste it adds, but it can be made without it.

Also, I came to the cataclysmic decision to not use the olives. I know. Call me a rebel. The pie filling is therefore thicker and sweeter than regular picadillo, which works with the slight saltiness of the crust.

You love me now, don't you?

Cuban Picadillo Pies

• 3 Tbsp olive oil
• 1 small onion, diced
• ½ green bell pepper, diced
• 2 cloves fresh garlic, pressed
• 1 ½ lbs. Ground beef
• 1 tsp. Salt
• ½ tsp. Pepper
• ½ tsp. Cumin
• ½ tsp. Oregano
• 1 can (8 oz) tomato sauce
• 2 small cans tomato paste
• 1 small envelope Sazón Golla (with saffron)
• ¼ cup dry white wine (the cheaper, the better!)
• 1 small box of dark raisins
• 2 packages Refrigerated Pillsbury Pie Crust
• A small amount of butter to grease the muffin tin

1) Heat the olive oil in a large skillet over medium heat. Saute the onion, green pepper and garlic until the onion is transluscent.

2) Add the ground beef and brown over medium heat.

3) Add the rest of the ingredients and continue cooking until meat is tender and completely cooked through. About 25 minutes.

4) Let picadillo cool completely.

5) Grease muffin tin slightly with butter. Mostly just around the bottom.

6) Cut approximately 5" round circles from pie crust. (I used what I had handy in my kitchen. I'm going to run out and get proper circle cookie cutters for next time, but that's not important right now.) You can get about four 5 inch crusts out of the pie crust and then I combine and roll out the remainder for the tops.

7) Stuff these into the greased muffin tin.

8) Spoon cooled picadillo into the pie crust.

9) Using the leftover dough, roll it out to seal and Cut 3" circles from the scraps of the pie crust.

10) Stretch these out just slightly to make tops of the pies.

11) Press the top and bottom edges of pies together to seal. With a knife, make some slits on the top to vent. You can also just poke a hole in the middle. That works, too, but isn't as cute.

12) Bake in a 425 degree oven for about 20 to 25 minutes, or until crusts are brown. Allow to cool for a bit before serving. Makes 12 pies.

Now they're clamoring for my Cuban Picadillo Pies.^®

I totally called it.

Arroz con Salchichas Recipe

From the MBFCF Archives. Back by popular demand...

Smells Like Cuban Food

You know you’re in a Cuban home if, when you walk in, you can smell The Smell. You know what I’m talking about - that unmistakable, mouth-watering, oh-so-inviting, my-mom-is-amazing, God-I-love-Cuban-food smell.

It all begins with a simple onion, a luscious green bell pepper and some garlic cloves – The Trifecta of Cuban Cooking Perfection.

Grab your olive oil and sauté those three until the peppers are soft and the onions are transparent, add a can of tomato sauce and you’ve got yourself a perfect “sofrito.” The sofrito is the basis of all that is good and holy in a Cuban kitchen.

The Unmistakable Smell travels upstairs and through the entire house, exactly like in those old cartoons where the smell of a fresh baked pie becomes a long, smoky arm attached to a beckoning hand, and when it reaches the unsuspecting noses of my fortunate family it leads them helplessly down to my kitchen.
“Cuban food!” they exclaim and hover around long enough for me to start giving the “set the table” orders.

They comply quickly and without complaint. Cuban food is its own reward.

It doesn’t get any better than this.

Arroz con Salchichas

• 2 cups uncooked parboiled rice (Uncle Ben’s is best, but NOT the instant kind)
• 1 cup cold water
• 1 cup chicken broth
• Olive oil
• 2 drained cans Vienna sausage cut into 1 inch slices
• 1 med yellow onion, finely chopped
• 1/2 med. green bell pepper, finely chopped
• 3 garlic cloves minced
• 1 (8 oz.) tomato sauce
• 1 cup dry white wine
• 1 Bay leaf
• 1 small jar diced red pimientos w/ liquid
• Bijol -just a pinch to color the rice
• 1 small can peas, drained

(NOTE: You don’t have to add salt, unless you want to. The broth and sausages usually add enough saltiness.)

1) Heat the olive oil in a large pan over medium high heat.

2) Add the onion, garlic, and green pepper and sauté about 5 minutes or until onion is translucent.

3) Add tomato sauce, white wine, pimientos with their liquid and bay leaf and simmer together over low heat for about 10 minutes.

4) In a large stockpot, bring water and chicken broth to a rolling boil.

5) While the liquid is boiling, wash rice and drain well.

6) Color the wet rice with the Bijol powder. (you just add a pinch to quickly color the rice.)

7) Add the rice to the boiling water, stir well, and reduce heat to medium low.

8) Add the sliced sausage to the tomato mixture and stir well.

9) Add tomato mixture to the rice.

10) Continue cooking over low heat for about 20 minutes or until liquid is absorbed.

11) After the rice is done, quickly add the can of peas, stirring them into the cooked rice - let it sit for a minute or two, just until the peas get hot.

Serve with maduros, galletas and ice-cold Materva. Nope, it really doesn't get any better than this.

This recipe was originally published on Babalú blog. January 17, 2008.

Cuban Bruschetta. Believe it.

I know what you're thinking. You saw the title of this post and you said out loud, "There's no such thing as Cuban Bruschetta." 

That's also what my mom said. (But then she's a Cuban Mother and it's part of her job description to argue recreationally, but that's not important right now.)

Lucy (who is the Bruschetta Expert of the family) asked, "So what makes it Cuban?"

Well, let me tell you. It's the extra garlic butter. And maybe the splash of vinegar. Or the cumin. And the tomato/sweet onion ration. Also, as with all Cuban food, the flavor is seriously sublime.

Jonathan: "Can I have another?" (Win!)

Allow me to introduce you to the awesomeness that is Cuban Style Bruschetta. Because that's what I'm here for.

Cuban Bruschetta

• 3 chopped Roma tomatoes (ripe, but firm)
• 1/2 cup finely chopped sweet (!) onion
• 1/4 cup olive oil
• A splash of vinegar (about 2 tablespoons)
• 1 tsp. ground cumin
• 8 cloves garlic, minced (separate about a third for the garlic butter)
• Salt and pepper to taste

1) In a large bowl, mix the tomatoes, onion, olive oil, vinegar, cumin, 3/4ths of the minced garlic.

2) Add salt and pepper to taste.

3) Refrigerate for at least 30 minutes (or longer) to let the flavors blend together.

Cuban Bruschetta Toast

• 12 slices Cuban bread (French bread will work, but it should have a soft crust.)
• 3 cloves garlic, finely minced
• 1 stick of butter, softened, at room temperature
• 1/4 cup chopped cilantro

1) Slice the bread into 3/4 inch thick slices.

2) Mash the remaining garlic into the softened butter.

3) Compress each slice of the bread with a spatula.

3) Butter both sides of the smashed bread with the garlic butter.

4) Fry up the slices of buttered bread in a frying pan, over medium heat, until lightly toasted on each side. Be careful with this. The garlic and butter combo can quickly burn if you don't watch it.

5) Spoon the tomato/onion mixture on each slice of toasted bread.

6) Sprinkle with chopped cilantro. (The cilantro is not just a garnish. It adds a lovely flavor to the bruschetta. Trust me.)

7) Serve immediately.

8) Email me and tell me how much you loved it.

Cuban Style Black Bean Dip Recipe

I love summer. I love that the days are so long and that everyone I know seems to be wanting to eat outdoors. 

We were invited to a barbecue last week. "Can you bring some kind of Cuban-style appetizer?"

I usually get asked to bring some kind of Cuban-style dessert and then I usually make pastelitos for a crowd (See Pastelitos for 100 for Free recipe card download). Being on the other end of the dinner menu made me happy, plus I realized I hadn't really ever shared my Black Bean Dip Recipe.

You're sooo going to love me.

Cuban Style Black Bean Dip

• 1 can black beans - 29 oz, drained
• 2 Tbsp extra virgin olive oil
 (I recently found St. Lucas Avocado Oil with Garlic which I love.)
• 3 tablespoons tomato paste
• 3 or 4 garlic cloves, minced

• 2 fresh limes - juiced
• Sazón Goya Completo - 2 envelopes
• 1 can diced mild green chiles - 4 oz.
• Salt & pepper to taste

1) Drain the beans.

2) Put all ingredients into a food processor and process until smooth.

3) Serve with plantain strips.

4) Don't forget to blush appropriately and take the complements graciously.

5) Practice saying, "Oh, it was nothing."

Happy Summer!

 

 

How to Grill an Avocado - A Simple Recipe

{Disclosure: This post is part of a compensated campaign in collaboration with Latina Bloggers Connect and Avocados from Mexico. The recipe is my own.}

Now that it's summer and we are eating outdoors practically every evening (on my beautiful farmhouse table, people), I'm all about grilling. Which technically means that I do most of the meal prep and toss the salad and let Eric do the heavy lifting (but that's not important right now).

He's the Master of the Grill around here. And I'm happy to let him have the honors. I still do the shopping and decide the menu, but he stands over the grill with his tongs, Master of All Things BBQ.

When we're cooking pretty much anything on the grill (and again, when I say we, I mean Eric), we keep it pretty simple. A basic Cuban garlic marinade. A quick rub. You get the idea.

But now here comes the magical part? Did you know you can grill avocados? (I'll wait just a moment while that bit of awesome sinks in.)

That's right. Avocados on the grill. And I'm going to show you how. (And you will love me.)

How to Grill an Avocado - A Simple Recipe

Ingredients

• 3 or 4 ripe avocados
• olive oil
• sea salt
• fresh limes

1) Split the avocado, remove the pit, and brush generously with olive oil.

2) Place on a medium hot BBQ grill, cut side down for about 2 or 3 minutes. The dark skin will start to look oily and the avocado flesh will look a little charred and bumpy.

3) Squeeze some fresh lime on them and sprinkle with sea salt. Now that they're grilled, they will also keep beautifully in the refrigerator overnight. (Who knew?)

They can be filled with pretty much anything you like, but I prefer mine plain with lime, salt, and a little of my Old School Cuban Salad Dressing.

Old School Cuban Salad Dressing Recipe

Ingredients

• 1 cup extra virgin olive oil
• 1/4 cup white vinegar
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. dry mustard
• 3-4 garlic cloves, minced
• 1 tsp. oregano

1) Whisk together all the ingredients until well blended. Serve at room temperature. (Note: The ratio of olive oil to vinegar is roughly 3 to 1.)

I love avocados, don't you? If you have a favorite avocado recipe, please submit your creation to the Avocados from Mexico page here.

De aqui p'al cielo!

Cuban S'mores Recipe. Believe it.

We're gearing up for the 4th of July around here. And frankly, that means All-American food. Burgers and hot dogs and stuff like that.

Eric picked up a fire-bowl-thing a few weeks ago from Home Depot. He thought it might be fun to enjoy a fire in our back yard every now and then. And he was right. We're kind of loving it. 

The combination of 4th of July, hot dogs, summer, and fire-bowl-thingy just scream "S'mores!" to me.

When I was a girl scout and went on my first camping trip, "s'mores" were on the menu. I was about 10 years old and still fairly new to this country.

All of us were given un-bent (<--is that a word?) wire coat hangers and marshmallows and I followed the lead of the other girls as they put their marshmallows into the fire. What strange food ritual was I being initiated into? 

"S'mores!" They said it with such passion. What was this food that inspired so much ecstasy?

Then I tasted my first s'more. And I got it.

The passage of time has not diminished my love of the graham cracker with melted marshmallows and chocolate prepared over an open flame, but I felt like it needed something slightly different. Maybe a touch of....Cubanity? (<--is that a word?)

Ladies and Gentlemen, let me introduce you to..... *drum roll, please*

Cuban S'mores Recipe!

I know you're already asking, "How is this fabulousness achieved?"

The secret is in the Marias. Maria cookies instead of graham crackers. Genius. (Deliciously genius.)

INGREDIENTS

• Marshmallows
• Chocolate bars (broken into pieces)
• Maria Cookies (You heard right. MARIAS! It's what gives this s'more its Cubanity.)

1) Heat the marshmallow over an open flame until it begins to melt and brown on the outside.

2) Place a few squares of the chocolate on a Maria cookie.

3) Place the hot, cooked marshmallow on the chocolate.

4) Sandwich with another Maria cookie. If you like the taste of more chocolate, place more squares over the marshmallow before you top with the other cookie.

5) Allow the marshmallow to cool just a bit before eating.

Come back here and tell me how much you love this.

You're welcome!

You can get Maria cookies online at the Cuban Food Market.

{Full disclosure: This idea came from one of my Facebook followers. If you are not yet part of that "relajo," please follow My Big, Fat, Cuban Family on Facebook. Who knows what they will think of next? Damn Cubans.}

Starting our Nochebuena right - Thank you, Avocados from Mexico.

Nochebuena preparations are in full swing around here.

The pig is happily marinating in the Mojo Criollo I told you about a few days ago. The Matervas are chilling in the fridge. Lucy is out in the world on a hunt for Turrones.

Every time the phone rings or there is a text, it is Christmas related.

My sister, Helen, calls: "We need an appetizer."

We have tons of food for Nochebuena. Need is a relative word here. But I know better than to argue with my big sister. She's Cuban. And she's helping with the food. Enough said.

My mom calls: "We need a green salad." What she means by that, is a salad with just lettuce, asparagus, and avocado. She doesn't usually eat salad. She just wants an excuse to have avocados.

Cubans love avocados. My sister wants appetizers. My mom wants her avocado. (This is a winning scenario for me.)

Enter: Avocados from Mexico. Thankyouverymuch.

I've got this.

I'm making Avocado Cocktails for my appetizers. And I'm already anticipating the ooh's and aah's from my big, fat, Cuban family. I'll share the super-simple-but-impressive-why-didn't-I-think-of-this-earlier recipe with you right now.

Avocado Cocktails Recipe

• 4-5 ripe avocados
• 1 bottle cocktail sauce
• 1 fresh lemon
• salt & pepper to taste

1) Slice avocados into 1 inch chunks.

2) Put the avocado chunks into a medium size bowl and give them a squeeze of lemon juice to keep them from turning brown.

3) Add salt & pepper to taste and gently mix the avocados with a wooden spoon. You're just coating them with lemon juice, salt, and pepper, so you want to mix as gently as possible.

4) Pour cocktail sauce over the avocado chunks and mix to coat.

5) Gently spoon coated avocado into serving cups.

6) Pour another small amount of cocktail sauce into your cups.

7) Then give them each another squeeze of lemon for flavor.

8) Garnish with lemon slices or wedges and chill for at least an hour.

9) Serve cold.

10) Take bows.

My mom will be happy because she's getting her avocado. My family will sooo love these appetizers. (Total win!)

{Disclaimer: This post was sponsored by Avocados from Mexico and they are generously compensating me for sharing this. The recipe is my own. I am thrilled that they gave me the impetus to make such a delicious dish with my family. I'm sooo winning here.}

For more fabulous recipes from Celebrity Chef Pepín, please visit the Avocados from Mexico Posadas site.

Lechón Asado Recipe - In the Crockpot!

From the archives - for your holiday pleasure....

I love to tell stories. This is part of my Cuban legacy. As Val (from Babalú Blog) and I discussed before I started doing this feature, I will probably have a story to tell each time I post a recipe. Today's story has an interesting twist.

My mom (the 93 year old) likes to tell stories of her life in Cuba. And I pay attention. She recalls a peaceful and sweet pre-revolutionary life back in her small town - back in “the day.” The few families that lived in the small port all knew and cared for one another.

Her family owned a huge German Shepherd they named Lindbergh, after the famous aviator. (Of course, in 1930's Cuba they pronounced it Leem-Berr.) Everyone in her small town knew this dog. The kids in town would come over and taunt Lindbergh (I know. I know. It's so NOT a Cuban pet's name) through the picket fence. The way she describes him, Lindbergh had a reputation for being pretty ferocious, and had bitten a few kids in his day. It was kind of an adventure for the kids to get the dog to react from the safety of the other side of the fence.

There was one daring kid, Pepin, who apparently felt exceptionally brave one day. He climbed up and straddled the fence. The big dog leaped up and opportunistically took a chunk out of the kid's ummm...rear end.

My grandfather (sur-name, Perez-Puelles) felt soo bad about the dog attacking the kid, that he paid for Pepin to receive medical attention. Poor Pepin was out of commission for a few weeks recovering from the bite in the nalga.

As my mom continues telling the story, I can sense she still feels bad about the incident. She tells the story apologetically. She figures that Pepin must be an old man now, since this happened over 70 years ago. Even so, she muses, he probably still has the scar from the dog bite.

I kind of feel the family guilt over this one, too. Poor Pepin and his dog-scarred nalga.
After all these years, it was not until just yesterday that I discovered the kid's last name.
I found out that Pepin's brother lives in Miami. And I even spoke to his nephew yesterday.
How random is that??

This recipe is quick, like Lindbergh, and tasty, like Pepin's umm ....

So by way of saying that the Perez-Puelles family still feels bad about the whole dog-bite incident, today's recipe is dedicated to:

Pepin PRIETO and his family.

And... just curious... Val, does your Uncle Pepin still have the scar?

Quick and Tasty Lechon Asado Recipe - Estilo Pepin

• 2 Tbsp. Olive oil
• 1 1/2 lbs. Pork loin chops – the big, thick ones
• 2 cups Mojo Criollo*
• 1 white onion – sliced into rings
• 1 tsp. Parsley

1) Stab each of the chops two or three times and brown them quickly in the olive oil.

2) Put them in a crockpot. Cover with the mojo and the onion slices and sprinkle with parsley.

3) Cook on high for 4-5 hours. Or on low for 6-8 hours.

4) Serve with black beans and white rice.

*Mojo Criollo
You can use the mojo that comes in a bottle, or make your own.
Here’s my recipe.

• 20 cloves garlic
• 2 tsp. Salt
• 1 tsp. Coarse-ground Pepper
• 2 tsp. Oregano
• 1 ¾ cups orange
• ¼ cup white vinegar

1) Using a mortar and pestle, mash together the garlic, salt, pepper and oregano to make a paste.

2) Stir in the orange juice and vinegar.

(Original Lechón Asado Recipe posted at Babalú Blog. March 2007)

Who Loves Me?

I'm still in Las Vegas (and blogging from my phone, but thats not important right now) and I just got the news that NBC Latino is featuring "My big, fat, Cuban Family" as one of the "Food Blogs We Love."

I'm so honored to be able to share this great news with you today. Here's the link: Food blogs we love: My Big Fat Cuban Family http://t.co/2d1hNTfF

Quick! Grab the sandpaper! Pa' darme lija!

Thanks, NBC Latino! I feel sooo accidentally cool now.

It's Not Easy Being Green - Avocados from Mexico

Growing up Cuban meant we didn't eat many salads. And by "many," I mean, "none."

For the most part, the only time green things appeared on our plates were the tiny, diced pieces of bell pepper in our sofrito. (For the uninformed, sofrito is at the beginning of most Cuban dishes. Sauteed onion, garlic, and green bell pepper form the basis of the magic that is Cuban food, but that's not important right now.)

We add asparagus to our Arroz con Pollo and I think that pretty much ends our venture into "green" territory.

The exception being that on special occasions, we were treated to An Avocado Salad. *insert heavenly choir here*

Having grown up here in California makes me partial to the beautiful dark-skinned Avocados from Mexico (as opposed to the big, fat, smooth ones from South Florida). Don't judge me. I also make a pretty mean guacamole.

Today, Mexico is the only place in the world where avocado trees naturally bloom four times a year. Which means that we get avocados here pretty much year-round. (Thank you, God.)

But every now and then I want my Avocados from Mexico to taste, well, Cuban. And this is my go-to salad. Don't you love it when I share?

Buen Provecho!

CUBAN-STYLE AVOCADO SALAD

• 2 ripe avocados, sliced
• 1/2 large sweet red onion, sliced into rings
• Sea salt
• Fresh cilantro, chopped

Dressing:

• 1/4 cup olive oil
• Juice of 3 limes (about 1/4 cup)
• 1 red bell pepper, diced
• 1/2 packet of Sazón Goya Complete
• Salt & pepper to taste

1) Blanch the bell pepper by putting in a small bowl and microwaving on high for about 40 seconds. Let cool.

2) For the dressing, whisk together the olive oil, lime juice, Sazón Goya Complete and the cooled red bell pepper.

3) Arrange red onions on a plate, top with sliced avocados.

4) Salt the avocados.

5) Pour dressing over everything.

6) Top with fresh cilantro.

It totally feels like a special occasion, doesn't it?

Find many more avocado recipes (including mine!) on the Avocados from Mexico site.

{Disclaimer: I am being compensated by Avocados from Mexico for this campaign. Isn't that totally awesome?}

Ponzu Roasted Pork

When I'm cooking Cuban food, I have my familiar go-to items. I can make a good sofrito (sauté onion, garlic, bell pepper) in my sleep. And usually my marinade of choice is Bitter Orange (Naranja Agria). That is, until I found Ponzu.

*cue angelic chorus*

I am crazy-in-love with the citrusy goodness that is Ponzu. It's a lot like my beloved bitter orange, but with a lovely can't-quite-put-my-finger-on-it (I think they call it "umami") flavor. So, when the good folks at Mitsukan asked me if I had a favorite Ponzu recipe I would like to share, I was way ahead of the game.

I had already been experimenting with Ponzu for a while. And while chicken is a quick and easy no-brainer, it was the Pork Roast that really got my family's attention. Because I'm Cuban, pork is my favorite white meat. I'm determined to use the Ponzu as a substitute for Bitter Orange whenever possible.

I'm also determined to eat pork whenever possible, but that's not important right now. ;-)

Ponzu Roasted Pork

INGREDIENTS:

• 1 three pound pork sirloin roast
• 1/4 cup Mitsukan Ponzu
• sea salt
• 4 garlic cloves - crushed
• 3 Tbsp. brown sugar
• 1/4 cup water

    1. Preheat oven to 325º degrees F.

    2. Pour most of the Ponzu on the pork roast - reserve about 3 Tbsp. of the ponzu to make the sauce.

   

    3. Salt the roast heavily and sprinkle with crushed garlic.

    4. Cover with plastic wrap and marinate for about one hour. (Longer if you have the time.)

    5. Place the roast in a cast iron or heavy bottom pan.

    6. Roast at 325º for 45 minutes. Basting occasionally with sauce. Turn if desired.

    7. Continue roasting for another 45 minutes, or until internal temperature of the roast reaches 155-160º.

    8. Remove roast to platter to rest before slicing.

    9. While roast is resting, strain juices into sauce pan. Add brown sugar and water. Stir until sugar is melted and mixture starts to bubble.

    10. Pour glaze over roasted pork.

    11. Serve immediately over white rice.

    

Buen Provecho!

By the way, this recipe can easily be made in the crockpot. Use a little more ponzu and salt liberally. If you can, turn the roast over halfway through cooking. Cook on high for 4-5 hours or on low for 6-8 hours. You can easily make the glaze with the drippings.

I prefer this recipe roasted because the roast slices better. But in the crockpot, you will have melt-in-your-mouth-falling-apart awesomeness.

{Disclaimer. Thanks to Mitsukan for providing the delicious ponzu marinade for my own culinary pleasure and review. They did compensate me for trying the product. The opinion that it is awesome, is my own.}

The pork roast was to die for. The family kept asking, "What did you do differently?"

"It was nothing at all. I just added some magic." *blushes and takes a bow*

The Best of MBFCF in 2011

It's that time of year when I look back and see what has transpired in my life this past year. And it's moments like this when I realize how grateful I am that I started blogging.

Here's a time capsule look back at 2011 - MBFCF style. I also did this for 2010 and 2009 and I'm so glad I did. It's quite a compilation of stories I've got going on here. Do I sound surprised? The truth is, I sort of am.

If you're a regular reader, I thank you for hanging out here and keeping up with the "relajo" that is my online life here at MBFCF.

If you just recently joined the party, the following posts will give you a glimpse of what life is like here in my cyber-world as I walk you through my favorite posts over the last year. Welcome!

And if you'd like to connect with me on Facebook, please go "like" My Big, Fat, Cuban Family there.

Without further ado....here's the best of MBFCF for 2011. (NOT 2012! Not yet, anyway...)

1. An Historical Day - In which I celebrate my sweet Desi Arnaz Jr.'s birthday. *sigh*

2. On a clear day, you can see Havana - In which I tell about my Dad's amazingness as a storyteller on what would have been his 100th birthday.

3. El Bix - A Cuban cure for all that ails you - In which I celebrate the magical properties of Vicks VapoRub.

4. For the love of guava.... - In which I discover (thanks to a dozen or so online friends) the amazingness of Conchita GuavaBites!

5. The Hawk Walk - in which my three men have a wonderful adventure together involving a hawk named Mariposa.

6. Always Right - in which my kids hijack my blog on Mother's Day which leaves me in a puddle of tears.

7. N-E-S-T-L-E-S ... A Giveaway - in which I get to bake in the Nestlé Kitchens and was out-of-my-mind excited to be making REAL Nestlé Tollhouse Cookies in the Nestlé Kitchens. I know. Shut up.

8. It's a Small (Cuban) World, After All - in which my daughter, Amy Kikita and I inadvertently meet up with some long lost relatives.

9. How to make Cuban coffee with KILLER espuma. You're welcome. - In which my daughter, Amy Kikita reveals her secrets to making espresso.

10. Cooking with the Troops or Meet Team Cubanaso - the absolute highlight of my year, in which my big, fat, Cuban family and I  fly to Texas and get to make a Cuban Nochebuena-style lunch for 300 wounded warriors and their families.

11. Fricase de Pollo - a lo Cubano - in which I continue my quest to share my love of all Cuban food.

12. Cuando Sali de Cuba - stories of courage and hope - A series I began for Hispanic Heritage Month (Cuban Style) in which ordinary people show extraordinary courage as they began new lives here in the U.S. I'm quite proud of this. And by the way, if you have a "coming to America from Cuba" story to share, please email me.

It's funny, but I sometimes wonder if anyone is reading my blog (statistics tell me you are, but that's not important right now) and if anyone cares about the silly things I write about. But there is one thing I know for sure and that is that I'm so happy that I've documented all of these stories, both mine and yours, and all of the happenings of this past year (technically, years - I've been blogging for 5 - count 'em!- years now).

MBFCF has become my personal legacy, and of that I'm quite proud. (Get the sandpaper! Pa' darme lija!)

Happy New Year!

Cuban Cold Remedy: Homemade Cuban Chicken Soup (and VapoRub on your feet?)

I'm sick. And so's Eric. *cough, sniff*

We've got feverish-coughing-sneezing-and-hacking colds.  

*hack, sniff, achoo!*

A good, old-fashioned snotty-stuffy-headed cold. And there are certain things one does when one is Cuban (or happens to live with a Cuban) and has a cold. My friend, Chantel over at Yuca Baby addresses those Cubanisms in a hilarious way.

Right now I'm trying to build up my Cuban Immunity Arsenal* (*or C.I.A.) and gathering what I need. And the first thing I need, is Homemade Cuban Chicken Soup. 

Here's that recipe:

Sopa de Pollo (Cuban-style Chicken Soup)

• 1 bunch green onions, chopped up
• 1 small bunch of cilantro, chopped up into small bits (unless you love cilantro, go mellow on this, but don't skip it.)
• 1 Tbsp. cumin
• 3 Tbsp. olive oil ( for sautéing)
• 3 Tbsp. white flour
• 8 cups of chicken stock (2- 32 oz. containers)
• 8 chicken thighs (keep the skin and bones on for now, they add to the flavor)
• 1 yuca peeled and cut into 1 inch cubes (I use frozen)
• 2 red potatoes, unpeeled, cut into cubes
• 2 ripe, cooked plantains (I use frozen - these add a surprising sweetness), sliced into rounds
• 6 oz. super thin fideo noodles. (again, go mellow on the noodles as they can easily take over the entire dish)
• 1/2 cup fresh lemon juice
• sea salt and black pepper to taste

1. Sauté the green onions, cilantro, and cumin in olive oil. Quickly whisk in the flour.

Keep whisking to avoid lumps. (When the cilantro cooks, it looses it’s bite and leaves an incredible flavor. Don’t skip the cilantro!)

2. Immediately add 1 cup chicken stock, and continue to whisk until well blended.

3. Remove this mixture from the pot into a bowl and set aside.

4. Place chicken thighs and remaining chicken stock in an 8 quart stockpot.
Bring to a boil.

5. Reduce heat to low, cover and simmer for about 20 minutes.

6. Add the yuca, potatoes, and plantains.

7. Simmer for another 40 minutes, or until vegetables are tender.

8. Remove the chicken thighs from the soup and run under cold water in a colander to cool.

9. Skin and debone the soft chicken, manually shredding it into bite-size pieces.

10. Return the chicken to the chicken stock-onion-cilantro mixture.

11. Add the chicken-chicken stock-onion-cilantro mixture to the soup.

12. Stir in the fresh lemon juice and the noodles.

13. Continue cooking for at least 8 to 10 more minutes or until noodles are soft.

14. Add sea salt and pepper to taste.

So now that I have my Homemade Cuban Chicken Soup, there's just one thing left to do in my quest to rid myself of this virus.

I'm rubbing it on the soles of my feet before bedtime and putting on some thick socks. I know. Shut up.

Eric calls it Cuban Voodoo. And I have to admit, I believe there are some mystical, healing properties to the VapoRub (or "El Bix"). And after the chicken soup, I'm feeling all nostalgic and wanting some childhood comfort. But I promise you that I draw the line at lighting a candle to San Lazaro. 

Never mind. It's a Cuban thing. But that's not important right now. ;-)

Ay Dios mio.

Arroz Con Maiz Recipe - An Original Thanksgiving Side Dish Cuban-style

Thanksgiving with my big, fat, Cuban family is usually a very typical American feast. But because my family has so many amazing cooks, we're often trying new recipes and sometimes we like to put a spin on some old classics. 

Our turkeys have run the gamut from deep-fried to classically oven-baked to (my favorite) the Guavalicious Bird. 

This final challenge from Mizkan^® and Holland House^® was to make something original as a Thanksgiving side dish. So I started mentally listing the side dishes we usually enjoy with our Thanksgiving turkey:

• Mashed Potatoes
• Stuffing
• Green Bean Casserole
• Sweet Potatoes
• Cranberries
• Corn

And as much as I love these foods and the lovely blending of these flavors with the turkey, I sometimes crave the familiar. By that I mean something that starts with a sofrito, of course.

So I opted to take a traditional Thanksgiving side dish (corn) and added a Cuban spin to it. (Because I can.)

That's right. This year, our Thanksgiving table will be graced by a big, fat, pot of Arroz con Maiz (that's Rice with Corn for those of you who dimly remember Spanish 101). 

Arroz con Maiz Recipe - Cuban-style

• 2 Tbsp. olive oil
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 3 garlic cloves, minced
• 1 cup tomato sauce
• 2 bay leaves
• 2 cups long grain white rice
• 1 envelope Goya Sazón con Azafran
• 1/4 cup Holland House^® White Cooking Wine with Lemon Flavor
• 3 1/2 cups chicken stock
• 1 cup canned corn, drained
• Salt & pepper to taste

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion, bell pepper, and garlic, and saute for 5 to 7 minutes, until the onions are translucent. Be careful not to brown them.
3. Add the tomato sauce and bay leaves, cook for 5 minutes.
4. Add the rice and stir well.
5. Add the Goya seasoning, Holland House^® White Cooking Wine with Lemon Flavor (I'm so hooked on this. It has quickly become a favorite around here, but that's not important right now) and stock, stirring to combine.
6. Reduce the heat to low, add the corn and fluff the rice with a fork.
7. Cover the pan and continue cooking for about 20 minutes, until the rice is tender and fluffy.
8. Taste the rice, adding salt & pepper to taste.

Buen Provecho and Happy Thanksgiving!

  

But, wait....there's more....

Holland House Holiday Sweepstakes

It’s all about Happy Holland Days and “merry in the making.” Holland House is a staple for holiday cooking to help families enhance meals during a traditionally busy time. Enter the sweepstakes: one lucky winner takes a $500 grand prize, plus the chance to have an expert blogger help them plan their holiday meal. Ends 12/17/11.

{Disclosure: This post is part of a sponsored series to promote Mizkan cooking wines, vinegars and marinades. I also received samples of Mizkan’s Holland House, Nakano and World Harbor brand products and promotional material from Mizkan to assist in preparing the posts. All opinions and recipes in this series are my very own.}

 

The "Sanweech Plancha" Winner

You know what I love about my readers? That you come in all shapes and sizes and have extraordinary taste in sandwiches. 

I confess that I'm surprised that a lot of you don't have your own sandwich "plancha." How do you grill, not just a Classic Cuban Sandwich, but what about a pan con lechón? Or a pan con bistec? (I may or may not be losing sleep pondering this question, but that's not important right now.)

Anyway, congratulations to the winner of the beautiful IMUSA Sandwich maker and Cuban coffeemaker:

Guess what, Amanda? You own a plancha now. ;-)

Please send me an email with HEY, MARTA! I WON STUFF ON YOUR BLOG! in the subject line. Include your snail mail address so I can forward to the generous folks at IMUSA so they can get your goodies out to you ASAP. 

Most IMUSA products can be found at Macy's Department Stores. I encourage you to also follow them on their Facebook page for regular recipe ideas and updates to their amazing product line.

(For the record, we actually took a road trip to Porto's Cuban Bakery for the Cuban bread and made pan con lechón. Because we could...)

The Sandwich Generation - A Rant, a Classic Cuban Sandwich Recipe, and a Giveaway

The term, "sandwich generation" is used to describe those adults who are caring for aging parents while still actively parenting their kids. 

While I'm grateful that my sisters and I share the load of caring for my 97 year old mom, Luza, I still feel the push-pull of having teenagers in the house and helping my mom with her needs. 

Jonathan is a sophomore in high school and even though I'm not his primary teacher, I'm still overseeing much of his schoolwork and am still very present in his life. He does not yet drive and so I'm also schlepping him around from event to event. But I still get phone calls from my mom when she needs bananas or bread or because her prescription ran out. 

And so I feel squished at times between his needs and her wants and sometimes there doesn't seem to be enough hours in my day. 

I'm ashamed to admit that I sometimes feel sorry for myself. What about me? I wonder. What about what I want? I don't say it out loud, of course, but I sure think it enough. (I'll deny it if you tell anybody, but that's not important right now.)

I guess if my life is to be defined by being sandwiched between two generations, I'm grateful it's a Cuban Sandwich. ;-)

Speaking of Cuban Sandwiches, you know there are rules to what you put in a Classic Cuban, right?

 Classic Cuban Sandwich Recipe

• Long loaf of bread (preferably Cuban, but French will do.)
• Softened butter (to spread on the outside of the bread)
• Yellow mustard
• Swiss cheese
• Dill pickles (Clausen Bread and Butter Sandwich Pickles make all the difference here)
• Roast Pork
• Sliced Ham

1) Coat the bread lightly with mustard.
2) Make the sandwich with the ingredients in this order: Swiss cheese, pickles, roast pork, and sliced ham.
3) Butter the bread on the outside.
4) Grill. A sandwich press is ideal for this.

The goal is to get the sandwich nice and toasty and melt the cheese.

Serve hot, with an ice cold Materva and some authentic Cuban plantain chips.

Follow with a sweet, hot cafesito (with KILLER Espuma^®, of course).

Like so.....

Of course, to make the perfect Cuban sandwich, you definitely need a Cuban sandwich maker.  I'd like to thank the kind folks at IMUSA USA who are generously sponsoring today's giveaway:

A beautiful sandwich maker (A Plancha!) and a Cuban coffee maker. Soo classically Cuban, right?

To enter the drawing for a chance to win both the sandwich maker and the coffee maker, please leave a comment on this post and answer one or both of the following questions:

• Are you part of the Sandwich Generation? Tell me.
• What goes into a Classic Cuban Sandwich?
• What's your favorite sandwich?

I'll do a random drawing on Sunday, October 30th at 5 pm Pacific Time.