Nery, please send me an email with HEY, MARTA! I WON SOMETHING ON YOUR BLOG in the subject line, so I don't accidentally delete it. Also, include your name and mailing address so I can forward to Gaviña Gourmet Coffee so that they can ship that beautiful coffee basket out to you ASAP.
Thanks to all of you who participated in this giveaway and for sharing your love of Cuban coffee. It never gets old, does it?
A very special thank you to my friends at Gaviña Coffee for their generosity. Also, go "like" La Llave on Facebook (if you don't already). They are always having promotions for some seriously delicious Cuban coffee goodness.
In case you don't know the secret to making Cuban Coffee with KILLER Espuma, here's my daughter, Amy Kikita to show you how.
I probably shouldn't make such a big deal about it, but I do. Family Dinners are super important to me.
It has nothing to do with surveys or statistics. Although statistics are on the side of regular family dinners for keeping families connected and eating well.
Family Dinners are kind of sacred around here.
Confession: I don't always cook Cuban. But I do cook a lot. And there are always vegetables and salads and lots of variety in the main dishes, although we're mostly unapologetic carnivores.
My rules are that 1) dinner must be delicious and 2) phones must be off. The exception to the turning-off-phone rule is that you may take photos of your food, and you may even Instagram it, which everyone knows is why God gave us smart phones.
I know the Family Dinner thing is hopelessly old-fashioned. But as everyone has gotten busier, it seems to be the only place where we consistently connect and share as a family. I miss not having my older kids here as much, as they've gotten on with their busy lives. But when they are here we make it a point to have a feast.
In the interest of full disclosure, we also order pizza and take out Chinese food. But even then, we sit at our places and slow down enough to spend time together. Did I tell you that everyone has their own place at the table? (I know. Shut up.)
Ironically, yesterday, as I was working on this post, I had a terrible fibro episode. I did not even make dinner and every man was on his own. Those times make me glad that we have so many everybody-sit-down-together type meals. The free-for-all is much more the exception, rather than the rule.
I think the need to feed people and have them around the table comes from my happiest memories of my Cuban childhood. The Family Table was sacred. There was always lively conversation and delicious food. I wish we had more moments like this in our lives. This is why I've become so intentional in making Dinner Time so important.
In the Movie of My Life, most of the scenes and family exchanges will take place around the dinner table. In that silver-screen-fantasy there will also be someone else who cleans up after the meal, but that's not important right now.
When I see the faces of the ones I love best as they laugh and share and we listen to the stories about who said what and how their days went, there's no question that this is a good and solid tradition.
Are you one of those people that buys a cookbook based on the ability to see the finished dish in color? I totally am.
I guess it's because my learning style is primarily visual. When something is being described to me, I "see" it in my mind's eye. This is also why I can't watch R-rated movies where things are too graphic, but that's not important right now.
So, back to food. (My favorite topic.)
Food blogging (for me) takes quite a bit more effort than just writing about my life or my opinions or my feelings.
First, there's quite a bit of preparation. I have to make sure my kitchen is clean. Because, "hello!" I'm going to be oversharing this with all of cyber-space.
Then I have to have the ingredients out, have my camera-person (usually Lucy) ready to get the perfect shot and there's some styling to do, too. Wiping off a streak of sauce or making the mound of rice look "just so."
This is all happening while the family is smelling whatever is cooking and impatiently asking, "Can we eat yet?" even though they know that there won't be any eating before the documenting and oversharing is done.
Now that I've gotten into the habit of always photographing my food, and oversharing it all over social media, I've found that I take a lot of pictures of my food even when I'm not posting recipes. Particularly when it's Cuban food.
Maybe I'm just trying to re-live the magic of whatever awesome meal I'm currently eating. Or maybe I know that other people who love Cuban food as much as I do will appreciate how thoughtful I am to overshare my food with you.
And sometimes I overshare even if it isn't Cuban food.
Sometimes it's just breakfast.
I think it's because I have a natural gift of hospitality and oversharing comes naturally.
The list of my culinary heroes is long. There is good old Nitza Villapol, who, in spite of her embrace of communism, is still the definitive Cuban cook. Her Cocina Al Minuto is a must-have in every Cuban kitchen.
And my good friend, cookbook author and now the newest Real Housewife of Miami (who will undoubtedly add some class to that show, but that's not important right now), Ana Quincoces. Her fabulous, ¡Sabor! A Passion for Cuban Cuisine should be in everyone's cookbook library.
My list of favorites however, begins and ends with Julia. *stands and applauds*
Julia Child - Mastering the Art of French Cooking. We had a dog-eared copy in the kitchen for as long as I can remember. My older sisters being the ones who discovered how amazingly simple Julia's kitchen techniques really were.
I realize it was the film, Julie & Julia that brought Julia Child back into popularity. (I may or may not have cried when Julie finds out her blog has become famous. I know. Shut up.) But it's Julia's delicious and simple recipes that will forever keep her at the top of everyone's Best Chef Ever list.
Today she would have been 100 years old. Google had this beautiful graphic commemorating the event, which made me totally happy.
1. Melt butter in a medium saucepan over medium-low heat until it begins to foam, 15–20 minutes.
2. Meanwhile, put egg yolks, lemon juice, salt, and pepper into the jar of an electric blender. Cover, and blend on high speed for 2 seconds; then, with the motor still running, gradually add melted butter in a slow, steady stream through hole in blender lid, leaving milky solids behind. Adjust seasonings.
It will totally make your asparagus sing. This Hollandaise Sauce (in a blender, people!) will also add the Wow-factor in your Eggs Benedict with Hollandaise. Trust me on this.
Can I just tell you that I love how she takes an incredibly difficult careful-or-you-will-surely-mess-this-up-so-easily sauce and makes it completely idiot-proof? That was her gift. And this cook, in particular, is grateful for her genius.
I was in Burbank with my girls recently. Our intention was to get a quick bite (and some provisions to bring home) from Portos. Portos is a divine Cuban Bakery that's not too close to where we live, but very drivable in a pinch. And we had business in Burbank so we weren't even cheating.
Of course we were deluding ourselves. A trip to Portos takes time and great care and planning. And we always spend lots of time enjoying all the wonderful Cuban sandwiches and pastries. It's a treat to be relished with great relish.
As soon as we walked in we saw... The Photo.
Mamey Smoothie? GUAT??
The world began moving in slow motion. Must. Try. The. Smoothie.
So my girls and I ordered sandwiches (Pan con Bistec for me, Ropa Vieja for Lucy, Pan con Lechon for Amy) and, of course, mamey smoothies for all!
We were privileged to visit the Disney Archives a bit later. And we got to touch the wardrobe. You know THE WARDROBE. From "The Lion, The Witch, and The Wardrobe!"
So, just to recap: Mamey Smoothies from Portos and the Disney Archives all in one Magical Night. Oh, and the smoothies? To die for!
Everything couldn't have been more perfect. In fact, I wouldn't have been surprised to step into the wardrobe to find La Calle Ocho on the other side. (Quick departure into that fantasy....makes me laugh out loud at the thought.)
Or maybe that was wishful thinking? Either way, we got our smoothies and a trip around the Disney Pictures Backlot. Win/Win.
What a wonderful way to spend a summer day. (And night.)
No run-ins with any Ice Queen either, but that's not important right now. Que Rico!
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?
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*
It's around 3 o'clock in the afternoon. Lunch was over a few hours ago, but it's still too early for dinner and you're already hungry again. What do you do?
You must have a tasty little snack in the afternoon to hold you over until dinner, of course. Growing up Cuban in the 60's and 70's, the three o'clock hour meant it was time for "La Merienda." (Think English Tea Time. But not.) Loosely translated, "an afternoon snack."
Nestlé Abuelita has offered to help me start my own Merienda tradition and they've provided samples of Nestle Abuelita Hot Chocolate. (Yes, please!)
I was going to make an elaborate dessert for this Merienda to serve with the Abuelita Hot Chocolate, but Lucy beat me to it.
She grabbed some Cuban crackers ("galletas"), guava paste, cream cheese, her brother, and of course, her video camera....
Here are my kids, enjoying their Merienda in their own inimitable way.
I'm happy to report that the tradition of the Merienda is now alive and well again in my home. The (delicious!) Nestlé Abuelita Hot Chocolate is here to stay as part of our daily tradition.
Today's giveaway is a Nestlé Abuelita gift pack which values at $50 and includes:
Nestle Abuelita Instant and Nestle Abuelita Granulado product (to try and review!)
Two coffee/hot chocolate mugs (to share your merienda cup with a friend!)
One hot chocolate spoon (for a perfect mix)
A set of recipe cards for use with your Nestle Abuelita product (for snack inspirations!)
Nestle note cards (so you can invite your friend to your next Merienda)
The point of the Merienda was just to connect, catch up with our day and have a little something to hold us over until dinnertime. I like the informal formality of it. I like that it's a great time for us to connect. And I also like that no one gets to dinnertime starving and half-crazed, but that's not important right now.
Do you remember growing up with this tradition? Tell me.
1) To enter this drawing for the Nestlé Abuelita Gift Pack, please leave a comment on this post and answer one or both of the following questions:
Do you currently partake in a daily afternoon snack break or “merienda”? What does your merienda look like?
Who would you invite to join you? If you could enjoy a daily “virtual Merienda” with a friend or family member who lives further away, who would it be?
Please leave your comment on this post and I'll choose a winner on Saturday, April 7th, 2011 at 8pm PST.
2) For an extra entry, please go "like" Abuelita on Facebook and come back and leave me another comment telling me:
"I like Abuelita!"
So that's not one, but two entries apiece. You're welcome. If you're nice, I may throw in some galletas, too. ;-)
{Disclaimer: Nestlé has graciously provided a "merienda" gift pack as a gift to me and one as a giveaway. It's my own opinion that we should make Abuelita a daily merienda tradition.}
Growing up Cuban has always meant turning normal size things into the diminutive form.
When there were Everest-sized mountains of sandwiches, they were called "bocaditos." Or "just a mouthful." Lies. It took more than "just a bite" to consume these particular delicacies.
We don't just drink café, we have a "cafecito." (A little coffee.) Or an espresso topped with steamed milk is called a "cortadito," no matter what size it is. "Cortadito" translates to "little cut." (Don't ask me why this makes any sense.)
We don't eat just eat papas fritas (French fries), we enjoy "papitas fritas." Can you see just how much cuter and much more appetizing they are when you add the "-ita"?
Your adorable Cuban grandmother is not just your abuela, she is your "abuelita."
Everything seems much more adorable and cuter with the addition of the diminutive suffix.
Add an "-ito" or "-ita" to something and it becomes small and precious. In Cuban circles, I'm not just Marta, I'm "Martita," Or "Martica." See how much cuter I am when I'm called Mini Marta.? ;-)
I have Cuban diminutives on the brain because my friends at IMUSA USA have released a line of Mini Cookware. Yes, I said, MINI. I know. Shut up.
WARNING: Cuteness overload coming up...
Cazuelitas! Sarténcitas! GUAT? How fabulously cute are these?
The mini line is perfect for making scaled down or "-ito" versions of your favorite recipes. Ideal for singles, empty nesters and college-bound cooks. (Miss Lucy has taken to making herself two perfect, little pancakes each day on that perfect, little mini griddle. Yes, pancakes-itos!) I could weep from the cuteness of it all.
It comes in some deliciously rich Spice Line colors (think Fiesta) including: Chili Pepper Red, Cilantro Green, Sazon Orange, Saffron Yellow and Tropical Blue.
The IMUSA USA Mini Cookware product line includes the following:
1/2 qt. mini casserole
1/2 qt. covered saucepan
6" grill pan,
2 pc. cookware sets of 6.5" griddle & 6" fry pan
Can it get any better than this?? Yes! How about if we do a comment giveaway for a set of these? (I knew you'd like that.)
1) To enter this drawing, please leave a comment on this post and answer one or all of the following questions:
What can you see yourself making in any or all of these beautiful mini cookware pieces?
What color Mini Cookware would you choose?
What's your favorite word to add an "-ito" to?
2) For an extra entry, please go "like" IMUSA USA on Facebook and come back and leave me another comment telling me:
"I like IMUSA USA!"
So that's not one, but two entries apiece. You're welcome.
Remember that if you want to enter the drawing for this adorable IMUSA Mini Cookware set (and trust me, you do), you must leave a comment (plus the 2nd comment if you do the Facebook liking thing) on this post and I'll choose a winner on Sunday, March 4th 2011 at 8 PST.
I just got home from my trip to Nashville, which I'll tell you all about next week when I'm all recovered. In the meantime, I'm thinking that for breakfast tomorrow, I'm going to be making a delicious English-muffin-egg-and-ham sandwich-ito for myself using all this mini cuteness.
And for the record, I'm still totally into the Orange (!).
I have a love/hate relationship with the digital age we live in.
I kind of hate that unless your phone is turned completely off anyone can find you at any time. For the record, I never, ever turn my phone off. Not while I have kids out in the world, which is most all the time, but that's not important right now.
But I love when friends send me photos and we can share exactly what we're doing at any given time. It's the modern-day "thinking of you" greeting card.
In December, Lucy and I made vats and vats of Cuban eggnog, or Creme de Vie. I packaged it in the best, most beautiful bottles I could find and made custom tags to attach to them.
We delivered the local ones and I sent them out to friends that don't live in our immediate area code, too.
In this modern age, the "thank you" usually comes electronically (and I'm absolutely fine with that) and many times the gratitude comes with a photo.
Like this one, with the note that read:
"Thank you for the yummy treat and the beautiful bottle too! xoxo"
That's my dear friend, Desi Arnaz Jr. (be still my foolish heart!) sipping some of my famous Creme de Vie. *sigh*
I am waiting (a little impatiently) for my fabulous new kitchen appliances to be delivered. I think we're still about a week out from that. You would think I'd be totally content now since I'm getting all new appliances, but you know how it is, suddenly everything starts looking like it needs upgrading or replacing. *sigh*
There is, however, one item in my kitchen that still makes me completely happy and that is my IMUSA USAOrange(!) caldero. I use it constantly and am always looking for new recipes to make in it.
Arroz con pollo. Carne con papas. Sopa de pollo. All made in my beautiful Orange(!) caldero. I am starting to think it has magical properties because everything I've made in it tastes amazing. I have to add that I also go ahead and put the Orange(!) caldero straight on the table, not because I'm lazy (shut up. I'm not!), but because it's so seriously beautiful.
Doesn't that just make you want this beautiful Orange(!) caldero to cook something fabulous in?
Here's your chance.
My friends over at IMUSA USA have graciously partnered with MBFCF to host this giveaway for a beautiful Orange(!) caldero.
Oooh! Yes, please!
Usually, I would only ask you to leave a comment to enter the drawing for the giveaway item, but I want to give you each a couple of chances, so....
1) To enter this drawing, please leave a comment on this post and answer the following question:
What favorite recipe of yours will taste fabulous when made in this beautiful Orange(!) caldero?
2) For an extra entry, please go "like" IMUSA USA on Facebook and come back and leave me another comment telling me:
"I like IMUSA USA!"
So that's not one, but two entries apiece. Yes, I'm generous like that, but that's not important right now.
Remember that if you want to enter the drawing for this beautiful Orange(!) caldero, you must leave a comment (plus the 2nd comment if you do the Facebook liking thing) on this post and I'll choose a winner on Monday, January 16th 2011 at 8 PST.
This fabulous Orange(!) caldero is also available at all Macy's stores.
{Disclaimer: IMUSA USA very generously sent me that beautiful Orange(!) caldero for my own use and to review the product and also offered one as a giveaway for one lucky MBFCF reader. The opinion that it is fabulous is my own.}
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).
Heat the olive oil in a large saucepan over medium heat.
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.
Add the tomato sauce and bay leaves, cook for 5 minutes.
Add the rice and stir well.
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.
Reduce the heat to low, add the corn and fluff the rice with a fork.
Cover the pan and continue cooking for about 20 minutes, until the rice is tender and fluffy.
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.}
When I share the story of how wonderful it was to be able to serve our very brave troops in this small way, people often express that they would love to do something to help.
This video explains exactly what CWtT.org is all about. (At the 4:02 mark, you may recognize this Cuban blogger talking about the importance of food and family, but that's not important right now.)
I speak for myself and my family when I tell you that not only was it a privilege to provide a Cuban home-cooked meal for our warriors, it was one of the best and most fun experiences I've ever had in my life. (No exaggeration.)
If you're serious about wanting to help, here's your chance to give back just a little to those who have risked their lives for the very freedoms we enjoy and for the most part, take for granted.
Cooking With the Troops is all about providing comfort to our recovering warriors and you can help support them by making a contribution to their wonderful organization. Please consider giving. Every little bit helps.
As a Cuban refugee whose family came to America with nothing but what we could carry, I'm especially grateful. Today, I proudly salute all of this nation's veterans during times of peace and of war. You, who have served and bled and died for my freedom. I don't take this lightly. Thank you for your sacrifices.
As you know, I've been privileged to take part in a series of Cooking Challenges by Mizkan® along with several other Latina bloggers. You can find my other challenge recipes (& videos!) here, here, and here.
This week's challenge is My Favorite Light Recipe. It was kind of fun to take a recipe that I usually make with a heavy sauce and switch it up a bit and make it both lighter and delicious.
Growing up Cuban meant growing up not eating vegetables. (There I said it.)
I rarely remember salads on the table, except for a rare special occasion. There was not much greenery to be had except for as garnish in stews and fricasés.
Of course, we had our black beans and rice - almost every night, as I recall. And we ate root vegetables often, (Hello, yuca con mojo!) but as far as green vegetables went, they were only rarely served, and then it was with some fabulous, but heavy, sauce, but that's not important right now.
Fast forward to now.
My family is used to me cooking traditional Cuban food all the time. But they’ve also grown accustomed to having a mixture of fresh vegetables. They love brussels sprouts, artichokes, and asparagus. Stuff that I grew up thinking only came frozen or in a can.
Growing up in America meant changing things up. Let me just say that we Cubans are no slouches in the kitchen and we’re quick learners. And I’m very proud of the fact that I can make a pretty mean hollandaise sauce thankyouverymuch. *takes bow*
But as delicious as the original hollandaise is, with its creamy eggs, dijon and butter, it’s a bit heavy when served regularly in the context of our everyday meals.
I’m happy to say that I have found a wonderful alternative to the Heavy (but fabulous!) Hollandaise sauce without sacrificing flavor.
Watch this:
My Favorite Light Recipe: Pan Roasted Asparagus with Red Wine Vinegar
There you have it. This is My Favorite Light Recipe and a happily light alternative to heavy sauces for vegetables.
And for all you Cubans who are reading this (and you know who you are) eat your vegetables! ;-)
Buen Provecho!
{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.}
This is one of those geeky things that has gotten stuck in my brain and screams to be celebrated.
Like Hobbit Day, which we always celebrate elaborately. Or like Pi Day, which also happens to be Albert Einstein's birthday. Or even Star Wars Day ("May the 4th be with you!" - get it?), but that's not important right now.
It's probably a homeschool thing. We're Uber-geeks, aren't we? I know. Shut up.
But today is slightly different. Today, September 29th, is National Coffee Day. (Let's have a moment of reverential silence, please.)
And being Cuban-coffee-loving-uber-geeks, we celebrate this particular holiday with great devotion. In fact, we pretty much celebrate coffee, not just yearly, but much more on a daily-possibly-even-hourly basis.
Of course, we love our first-cup-in-the-morning black coffee, or café con leche, or sweet espresso, or even a wake-me-up-please latte.
But around 2:00 pm, there's that slump. You know what I'm talking about.That boy-am-I-tired-how-will-I-get-through-the-rest-of-my-day feeling. And the answer to that (at least around here) is....
It's “taka taka” time!
Taka taka is the sound of the spoon in the cup stirring the espresso and sugar into Killer Espuma®.
For us Cubans, it's the highlight of our mornings and afternoons and evenings and around here, we dance and sing when it's taka taka time ...
My daughter, Amy Kikita is the reigning Queen of the Taka Taka. She's the one who makes the best cafecito in our household. In fact, she takes coffee making to another entire level.
Let me illustrate:
So, today, in honor of National Coffee Day, I'd like to do a coffee related giveaway.
What better brand of coffee for a Hispanic Heritage Month National Coffee Day Coffee Giveaway, than our very own Cuban go-to brand? Bustelo, of course.
And no, the Bustelo people are not sponsoring this giveaway. (I wish!) This is my very own personal I-love-MBFCF-readers-because-you-are-all-so-fabulous giveaway. You're welcome.)
I'm giving away a 10 oz. can of this beautiful Bustelo Supreme Espresso by Bustelo:
and ...
a 1.75 oz. jar of Café Bustelo Instant Coffee:
and ...
A this set of six beautiful (Fiesta colors, people!) espresso cups:
My son, Adam, gave me this very same set and I love these tacitas so much I want to marry them. (Sorry, Eric.)
So.....let's have some Coffee Talk.
I'll be giving away all THREE items to one lucky winner.
To be entered in this fabulous National Coffee Day Giveaway, please answer one or all of the following questions:
Do you have a mid-afternoon coffee, latte, cappucino, decaf or regular?
Do you make it yourself, or does someone else make it for you?
Do you “taka taka”? ;-)
I will pick a winner randomly from your comments on Friday, September 30th at 7 pm.
In keeping with our Hispanic Heritage Month, I've decided to tackle a subject that's near and dear to us. It's something that we feel absolutely passionate about.
But we Cubans are passionate about so, so many things. (Well, everything, really....but that's not important right now.)
I know I shouldn't be surprised when the mildest topics bring up so many intense and varied opinions.
Today's seemingly innocuous topic is rice.
Much to my everlasting delight, my beautiful and enormously entertaining cousin, Yllien, takes on the topic of Hispanics and Asians and Rice and Rice Cookers and a poor mook named Osvaldo.
Please enjoy. (And get some popcorn. I'll wait.)
My friend, Ana Quincoces has an entire section in her cookbook ¡Sabor! A Passion for Cuban Cuisine about rice. She even shows you how to make it old-school in a pot on the stove. (Page 82.)
I, personally, use a rice cooker. Often. Next to my pressure cooker, it's the hardest working appliance in my kitchen and is in constant use.
Of course, you know that the real reason you should have this book in your kitchen is because my recipe for My Big, Fat, Cuban Family Torrejas (made with guava and creme cheese, thankyouverymuch) can be found on page 204. *takes bow*
But I digress......
Rice.
To be entered in the drawing for the cookbook, please answer one or all of the following questions:
Do you wash your rice?
Do you use a rice cooker or are you an old-school pot-on-the-stove-topper?
Isn't my cousin, Ylli adorable? ;-)
I'm guessing we have a lot of rice to talk about, so let's let this contest run through the weekend. Please share it with your friends. Ask them the questions on Facebook. You'll be surprised at how much emotion rice engenders.
I will pick a winner randomly from your comments on Sunday, September 25th at 5 pm.
As you know, I've recently been participating in Mizkan's™ Cooking Challenges. See here and here.
To kick off Hispanic Heritage Month (September 15 through October 15), we were asked to share a recipe from our country, or "Receta de Mi Pais."
For this challenge, I chose to enter one of my family's favorites, Fricasé de Pollo.
The Original Story* about the Fricasé de Pollo goes like this:
The first time my husband (then boyfriend) was to meet my big, fat, Cuban family, my mom made what we would consider a regular (albeit wonderful!) Cuban meal.
I spent days and hours preparing Eric for the meet and greet. I explained our customs, our politics, what topics were allowed and what NOT to bring up. I could have written a complete guide to meeting the Cuban girlfriend’s parents.
In fact, I still may. I think I’ll call it - “Huat to Especk if Ju Don’ Espik Espanish.”
I coached him on what to say to my dad. I told him how he was expected to treat my mom. I told him our island history and my family history. I told him the number and names of all my siblings and their offspring.
I explained that if all else failed, to just nod and smile. I thought I had told him everything he needed to know. For the dinner, my mom made a typical Fricasé de Pollo.
So it surprised me, after he passed the Cuban Family Review (with flying colors, of course), when he said:
“You didn’t tell me your mom was an amazing gourmet cook.”
Make the sofrito by sautéing the onion, bell pepper, and garlic until the onion is translucent.
Season the chicken pieces with cumin and garlic powder.
Add chicken back into the slow cooker or pressure cooker along with the rest of the ingredients.
In the slow cooker - cook on low for 6 to 8 hours or on high for 4 to 5.
In the pressure cooker - cook on high pressure for 35 minutes.
Serve over white rice.
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.
* Bitter Orange Juice (Naranja Agria) Recipe
If you can’t get bitter orange juice in your area, it is just as easy to make your own:
2 parts orange juice
1 part lemon juice
1 part lime juice (I love using the little key limes for the taste.)
This is an ever-so-Cuban marinade for chicken and pork.
By the way, have I told you how much I love my digital pressure cooker? I do. I love it. ;-)
We usually take this week off to celebrate our anniversary and Lucy's birthday (that's tomorrow) and we spend a wonderful week laying around doing nothing but eating and surfing and sunset-watching and eating some more.
It just so happens that this week I was due to participate in another Cooking Challenge. This time it was a Sabroso Grilling Challenge using one of the various World Harbors® marinades.
I chose the Mexican Style Fajita Marinade.
We're in San Diego this week and we're so close to Mexico that I was kind of inspired. My plan was to marinate some chicken breasts and grill them up and do something fun and different, but... the grill at our beach house is broken. *insert sad face here* What to do?
I did what any good Cuban would do. Time to RESOLVER!
And so I ended up making some Sizzling Fajitas and they turned out so much better than what I originally had planned (but that's not important right now). =D
Buen Provecho!
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.
Marta here. It's summer and the Orange County Fair is in full swing here in our little corner of the world. My Lucy went with her friends, her camera, and her appetite. What follows is her account of the crap unfortunate food choices available to her.
CAUTION: Not for the squeamish.
- - -
I’ve tasted regret. And it’s covered in powdered sugar.
Hello. My name is Lucy. And this is my story.
After passing through the ticket booth and tripping into the noisy, musical, aromatic world that is the OC Fair, good judgement snuggles onto the warm back burner of my brain.
The options are overwhelming. The proposals are intriguing. The smells are bewitching.
I’m speaking, of course, of the food. The battered, sugar-coated, chocolate-covered, chocolate-filled, crunchy, greasy, untidy, confusing food. Forget the cotton candy and the snow cones! The grossest, most unappetizing crap delicacies become the very thing my life was missing. Until this moment.
Quite frankly, I’d like to know at what point in the evolution of Fair Cuisine did the word “deep-fried” become the saving grace of… everything. Twinkies. Oreos. Brownies. Klondike bars. Avocados. Frogs legs.
Befuddlement is a good word. My friends and I stood in front of the billboards, blinking slowly and reading off the options. We soon accepted that the question "...but why?" would never be answered.
To make sense of the billboards, I tried to categorize. The Favorites and The Classics fit in nicely with The Must-Haves (ice cream cones, funnel cakes, giant turkey legs… you know, healthy stuff.) while The Curiosities teetered on the edge of I-Would-Never-Eat-This-Anywhere-Else and I-Just-Don’t-Care-Anymore.
Before they could say “You’ve got something on your lip,” I’ve just bought ten minutes of quality time with a deep-fried Snickers bar.
You see, this is a place where bacon takes a magical journey and ends up frozen, covered in chocolate, and tossed into a little white box. With a side of deep-fried butter (which is topped with generous portions of whipped cream), they had the nerve to call it the “Coronary Combo.” And I ate it. With some help.
Real friends will eat the rest of the crap food that your own heart can't handle.
We traipsed and we took pictures and I tried to “walk it off.” Then someone suggested ice cream. Which turned into a frozen banana covered in chocolate and peanuts. A subtle transformation, really. Some people just never know when to quit (ahem).
A long day made even longer by good company, good memories,“good” food... and then we saw it.
Have you ever found yourself staring at something, trying to understand what you’re witnessing... but your brain refuses to translate the information into something reasonable?
Let me tell you about the big plans I had for this past week when I got back from Texas:
I was going to cook a big, fat pot of arroz con pollo.
I was going to cook it in my new big, fat ORANGE (!) caldero from IMUSA USA (which totally matches my Fiesta dishes, but that's not important right now).
I was going to do a video and teach you how I make it.
I was going to give away an ORANGE (!) caldero (it looks fabulous on my stove) to one lucky MBFCF reader.
What I didn't count on...
I didn't count on being exhausted both physically and emotionally when I got back.
I didn't count on getting that scratchy-throat-fevery-oh-no-it-might-be-strep thing which has me super run down.
So I'm staring at this empty ORANGE (!) caldero (and totally loving it, by the way) and feeling guilty. In that intense, Cuban, swim-around-in-it-until-your-fingers-get-pruney-from-the-guiltiness way.
What to do?
Share my friend, Ana's recipe for Jambalaya, which she geniusly makes in this same beautiful ORANGE (!) (orange is the new black, you know) caldero.
Host the giveaway anyway.
So here's Ana's recipe for Jambalaya. (The photos are also from her beautiful site, AnaQuincoces.com - go there. Surf around. Find the quote from me about her. You're curious now, aren't you?)
JAMBALAYA
Ingredients
4 tbsp olive oil
2 boneless skinless chicken breasts cut into bite-size pieces
8 ounces Andouille sausage, sliced
1 large sweet yellow onion, diced
1 small red bell pepper, diced
½ cup diced celery
2 tbsp chopped garlic
½ tsp cayenne pepper or to taste
½ cup tomato sauce
1 tbsp onion powder
1 (12oz) can fire roasted tomatoes
2 cups uncooked converted white rice (Like Uncle Ben’s)
4 and ½ cups chicken stock (double it for brown rice)
3 bay leafs
1 tbsp Worcestershire sauce
1 tsp hot pepper sauce
salt & ground black pepper to taste
Preparation
Heat oil in your large IMUSA CALDERO to medium high heat.
In your IMUSA SAUTÉ PAN, Sauté chicken and andouille sausage until lightly browned for about 5 minutes.
In your IMUSA CALDERO, stir in onion, bell pepper, celery and garlic.
Season with cayenne, onion powder, salt and pepper.
Cook for 5 minutes, or until onion and bell pepper are soft and onion is translucent.
Add the tomato sauce and cook for 5 more minutes.
Add the rice, the chicken stock and bay leaves to your caldero, bringing to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes, or until rice is tender.
Add the chicken and the Worcestershire sauce and stir it with hot pepper sauce.
Adjust salt and pepper to taste.
SERVES 6
Isn't that just crazy-beautiful?
But this still leaves me with an empty ORANGE (!) caldero (I'm thinking carne con papas would be awesome in this) to give away....
So, to enter this drawing, answer one or both of the following questions:
What would YOU make in this beautiful ORANGE (!) caldero?
Do you forgive me? ;-)
Remember that if you want to enter the drawing for this beautiful ORANGE (!) caldero, you must leave a comment on this post and I'll choose a winner on Tuesday, July 26th, 2011 at 5 pm Pacific.
Buen Provecho! And thanks, IMUSA USA!
This fabulous ORANGE (!) caldero is also available at all Macy's stores. And if you're on Facebook, please give IMUSA USA some "like" love. ;-)
{Disclaimer: Imusa USA very generously sent me that beautiful ORANGE (!) caldero and offered one as a gift for one lucky MBFCF reader.}
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