About the Monkey Bread or Rule Breaking 101

My mother-in-law has a wonderful Christmas tradition. Yes, you read that right. Christmas tradition.

I know it's only June, but there's a story here which applies.

She makes the most fantastic Monkey Bread.

Monkey Bread, for the uninformed, is a beautiful thing. Simply put, it's pieces of biscuit dough dipped in sugar and cinnamon and "glued" together to create a lovely baked, caramel bread ring. Seriously. It's a beautiful thing.

So, back to the Christmas tradition thing and how it applies today...

Eric's mom and Lucy usually make the coveted Monkey Bread the day before Christmas. It's their tradition. Grandma has taught Lucy how to make it, which, I just have to tell you, I absolutely love. I love that they do this together every year. I love that it's a family tradition being passed down through the generations. I love that they share this ritual.The rule is that Lucy and Grandma make the Monkey Bread every Christmas. End of story.

Monkey Bread is, seriously, Twelve Kinds of Awesome.

For Mother's Day this year, the kids offered to make me the breakfast of my choice.

"I wish there was Monkey Bread," I said wistfully. Because, as we all know, Monkey Bread can only be made at Christmastime and here it was only May. *sigh*

You know how, when you're a parent, you say things over and over and wonder if your kids are even listening? I think that one of the most satisfying parental moments are when my kids quote me back to myself.

"Mom, you know, there are no rules." (Let me be crystal clear: I absolutely believe in rules. But I also believe that in order to break the rules, you have to first know how to apply the rules. I usually say "there are no rules" when referring to holiday traditions and expected cultural norms, but that's not important right now.)

Picture the light bulb above my head turning on as the realization slowly hits me. "You mean...I could... have Monkey Bread? For Mother's Day??" (That's right. It was totally a double question mark moment.)

Monkey Bread! And it's not even Christmas! Get out!

There are no rules.

So I had a fabulous Mother's Day breakfast. With Monkey Bread. And I was delighted and oh-so very satisfied.

And there was Monkey Sauce.

The Monkey Sauce was a happy accident.

We had Monkey Bread! And Monkey Sauce! And it wasn't even Christmas! Because there are no rules!

Here's the Darby Monkey Bread Recipe with Lucy's tweaks. And her Accidental Monkey Sauce^®.

Read. And love.

Darby Monkey Bread Recipe (with Accidental Monkey Sauce^®)

INGREDIENTS:

• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 2 cans (16.3 oz each) Pillsbury^® Grands!^® Homestyle refrigerated buttermilk biscuits
• Cooking spray
• 1/2 cup chopped walnuts, if desired
• 1 cup firmly packed brown sugar
• 3/4 cup melted butter

1) Pre-heat oven to 350°F. Lightly grease 12-cup Bundt pan with cooking spray.

2) In large plastic food bag, mix granulated sugar and cinnamon.

3) Separate dough into 16 biscuits; cut each into quarters.

4) Shake in bag to coat.

5) Arrange in pan. If you choose to add walnuts, do it now and add in-between the biscuit pieces.

6) In small bowl, mix brown sugar and butter; pour over biscuit pieces.

7) Bake about 30 minutes or until golden brown. The center should not be doughy. 

8) Cool right inside the pan for about 10 minutes.

9) Turn upside down onto serving plate.

10) Pull apart to serve. Serve warm.

Accidental Monkey Sauce^®

INGREDIENTS

• 1 cup brown sugar
• 3/4 cup butter

1) In a small saucepan, melt the butter and brown sugar together until you have a rich, warm sauce. Serve warm. Pour over your finished Monkey Bread. What a happy accident!

By the way, Lucy also made the Monkey Bread with Accidental Monkey Sauce^® for Father's Day. Because, well, you know....

There are no rules. (You may quote me.)

“There are no rules.” -Marta Darby

Chimichurri Recipe of Awesomeness® - Rising to the challenge

I'm pleased to tell you that I've been included to take part in a series of Cooking Challenges by Holland House^® and Mizkan^® along with several other Latina bloggers.

The first challenge was to use one of many Holland House products to create A Latino 4th of July on the Grill. To be honest, Eric is the Grill-meister around here. I am just Hero Support. What to do?

Eric: “I'll grill the steak and you should make that awesome Cuban chimichurri sauce of yours.”

Me: “Are you referring to my Chimichurri Dipping Sauce of Awesomeness^®?”

So I began with the Holland House White Wine Vinegar.....

and the rest.....is Awesomeness. ;-)

So, for your 4th of July Grilling pleasure - Cuban style....

Chimichurri Dipping Sauce Recipe of Awesomeness^®

• 1 bunch of cilantro leaves (or Italian Parsley)
• 8 cloves of garlic (peeled)
• 1/4 cup Holland House White Wine Vinegar
• Juice of one lime
• 1/2 cup white onion
• 1/4 cup roasted red pepper strips
• 3 Tbsp. oregano
• 2/3 cup olive oil
• Salt & pepper to taste

1. Put all ingredients EXCEPT the olive oil in blender or food processor and pulse to a thick mixture. (Do not over-process!)
2. Remove from processor and whisk in olive oil - very important!
3. Add salt and pepper liberally.
4. Serve over fresh grilled steak or use as a dipping sauce for bread.

WARNING: Chimichurri Dipping Sauce of Awesomeness^® is highly addicting. Don't say I didn't warn you. =D

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.

Cheaters Lechón Asado (don't judge me.)

It's raining like mad here in So Cal. And we live in The Bubble (aka. The O.C.). And Nochebuena falls on a Friday. And the men-folk are all working. What does this mean?

It means that there will be no Cuban Caja China Pig Roasting for us. (*insert sad face here*)

Of course, this does not mean that we won't have our lechóncito. We are, after all, self-respecting Cubans. Going without lechón on Nochebuena is not an option.

It just means we'll cheat a little. ;-)

Super Garlicky Lechón Asado (In the crockpot. I know. Shut up.)

• 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.
   Cook on high for 4-5 hours. Or on low for 6-8 hours.
3. For added Cuban tastiness: Double the Mojo recipe and after the pork is cooked, pull it apart just a bit - it should be very tender - then, move it into a roasting pan.
4. Pour mojo over the pork and bake in a 350 degree oven for about 30 minutes.

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 bitter orange juice
• 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.

They'll never know the difference. =D

Buen Provecho!