The Paradigm Shift

If you were here, I'd insist you load up your plate.

You would demure, of course, but quickly change your mind when your watering mouth took charge and suggested you say "to hell with manners, load 'er up!" But, because your good breeding is so ingrained, you instead say, "Gee, that's a lot, but it sure looks good!"  (which everyone knows is just code for "I'm counting on having seconds already!")

So I load up your plate and you look questioningly at the bananas. They're not bananas, they're plantains, I explain. They will give just the right amount of sweetness to that salty bite.  You're an unbeliever, but you decide to trust me because "boy! those smell wonderful!"

No words are spoken for a few moments as everyone at the table is tasting their food.  Then it's time for the ceremonial ecstatic moaning.  "All together now - mmmmmh-wow-uummm!" We make eye contact and it is plainly written all over your delirious expression that you have encountered. . .

Cuban food.

At its home cooked finest.

You'll never be the same again.

That's what I'm here for - to shift your paradigms. ;-)

This perfect serving is brought to you by Babalúblog, where I'm making Arroz con Salchichas today.

A dinner to DIE for. . .

Meet my vampirish children:
Dwayne Denartery and Anita Lotta Tai-Pei.  ;-)

(aka: Jonathan and Lucy as their murder mystery characters)

Jonathan turned twelve a few days ago.  And poor guy, he always gets the short end of the celebration stick around here, since his birthday is five days after Christmas.  It's not that we don't celebrate, (you KNOW we do) but it's never a big party. 

It always takes me by surprise.  Always.  (how embarrassing is this?)  December 25th - Christmas comes. Then the day after (the 26th) , I am sitting basking in the wow-I-pulled-it-off-again glow of the day after Christmas and then usually on the 27th I jolt awake from a sound sleep and yell "Good God! It's Jon's birthday in three days!"  Okay, I confess.  I know.  Bad Mother.  There I said it.  = ( 

But, lucky for me, this kid has never complained or cared.  He feels loved and secure (he always says) and I don't need to do anything big to prove to him that I love him.  Shut. up.  (how amazing is that?)

Ah, but having been raised a Catholic Cuban Woman (which always wins the Trifecta of the Guilt Olympics) I cannot let it lie.  I might be a Bad Mother, but I'm an Awesome Party Planner. ;-)

So, this was the year.  We had a big murder mystery dinner with Jonathan and his friends.  I remembered to invite them two weeks before Christmas.  (ooh, there must be a prize for this somewhere. =D)

It was a dinner party for eight called "Barbecue with the Vampire" (as opposed to interview) and each guest had a character to play and was to come in costume.  What a great group of suspects we had!  Their parents were present also and we had a great big Pulled Pork Barbecue dinner (looked a little like shredded flesh, but that's not important right now) and a fabulous Death by Chocolate Cake!

My favorite part of this whole affair was the decorating and getting it all together and making all the preparations and of course, we all helped detect who among us was a killer.  (I'd tell you, but then I'd have to kill you. =D)  (notice the garlic scattered about the table. . .)

In fact, all the free surfaces in the house were covered with garlic.
This is what you would've seen if you had come to our front door that night:
That's right, I added garlic and bats to my lovely Christmas wreath.  It totally works, doesn't it?  ;-)

So, the party is over. And now

I have pounds and pounds of garlic. . .

My son is deliriously happy. He got his party. And I have tons and tons of garlic.
What to do?

MOJO CRIOLLO! (of course!!)

7 cloves garlic
1 teaspoon salt
1  medium-size onion, very thinly sliced
1/2 cup sour (Seville) orange juice
  OR
1/4 cup sweet orange juice, MIXED WITH
1/8 cup each fresh lime and lemon juice

1) Using a mortar and pestle or a food processor, crush the garlic with the salt to form a thick paste. 2) In a mixing bowl, combine the garlic paste, onion, and juice, and let the mixture sit at room temperature for 30 minutes or longer.

3) Minutes before you are ready to serve the mojo, heat the oil over medium-high heat in a medium-size pan until it is very hot, add the garlic mixture (do this quickly because it will splatter), stir, and serve immediately.
4) To reheat, simmer over low heat until heated through, 6 to 8 minutes. The sauce keeps several weeks refrigerated.

We're already marinating a beautiful skirt steak in that killer mojo and singing old school Cuban songs and we've decided to call that meal,  Barbecue with A Cuban Choir.  And I'll tell you right now that it's going to be our BREATH that is the KILLER.  ;-)

I like it. =D   

Feliz Navidad

Me: Can you guys do a 30-second Noche Buena commercial spot?

Them:  Umm. . . Duh!  Watch this . . .

I want to wish all of you my very faithful blog visitors (whom I totally consider my Big, Fat, Extended

Flan in my blood (or is it my cheeks?)

Over at Babalú today, I tell the story of how my amazing grandmother made perfect flan in a tin can, in a coal burning stove back in the 1930's.   She should certainly have received a crown for that accomplishment. (it still blows my mind)

To this day, my mom calls herself La Reina del Flan (The Queen of Flan).

The art of flan-making is in my red, hot Cuban blood.  I come by it honestly. And it's Christmas.  Time for the traditional Noche Buena Flan and baby, I'm making it!

But I don't think I'm quite prepared to take on an Official Title. 
Unless it's something like, Marta - Lover of Leche Condensada. 

But then, really, who needs a title when you've got the cheeks to prove it?? =D

How about this title? 

(shut up.)  ;-)

All funned out.

Oh yes, I did.

I had that beautiful pastelito refugiado (that I picked up yesterday at Porto's , she said proudly).

For breakfast!

With a hot cup of coffee.

In front of that delicious crackling fire.

And I sat. And didn't speak.

And just decadently read my book.

And when the kids woke up they joined me.

With their books.

And there we sat.  In silence.

The three of us with our pasteles and books.

Just reading and being and enjoying the fire.

With no agenda.

My Visiting Lovelies are in San Francisco and I had some designs to finish, so I opted out of the No Cal part of the trip.  And gave myself permission to do nothing until about noon.

And my brain was incredibly grateful that I gave it the morning off.

And now that I've come down from that crazy, restless high of frenzied sightseeing madness ("and-on-your-left-is-the-famous-Hollywood-sign") I'm almost a nice person.

Almost.

One more pastelito should do it.  ;-)

"Que es chutney?" - a rant.

There is a (faux) "Cuban" restaurant in a city one area code away from us.  I won't even mention it's name because it was so awful. 
I suppose an unbiased person (which, when it comes to Cuban food, I am so NOT) would have been taken in by the lovely patio ambiance and the "soft" salsa floating out of the concealed speakers.  And for a moment, they almost had me. 
But then they brought out the . . . mango chutney. 

"MANGO CHUTNEY???"  (yes, I think I yelled out the question.  I'm not really sure because I was a bit crazed at that moment, and mango chutney might be really good in another context, but that's not important right now.)

"For one thing, Cubans eat mangoes, the fruit. Period. We don't try to create other food with it!  And CHUTNEY???  What on earth is chutney??"  (okay, I know what chutney is, but that's not important right now, either.)
(I'm ranting this to no one in particular, except for my poor husband, who knows this litany by heart) 

"Seriously, how would you even pronounce chutney in Spanish???"

Here's a lesson in basic Cuban food - It must be simple, but tasty.

Now, repeat after me:
"Ajo, cebolla, cumino, laurél." 
Say it again:
"Ajo, cebolla, cumino, laurél."
(Ah-ho, Seh-boy-ah, Ku-mee-no, Lao-rel - it means "garlic, onion, cumin, bay leaf")

THAT is Cuban Spice!
Is anyone listening? (sigh)

Get your "Cuban Spice" apron or "Cuban Spice" tee at my online store: Cuba To Go!

I made dessert over at Babalú today.  A Dulce de Leche Cheesecake. 
Okay, so "cheesecake" is technically not Cuban food, but the minute I added the Homemade Dulce de Leche, it crossed over.  See how I just did that?
Go try it and see if your taste buds aren't doing a conga after the first bite.  ;-)

Let's talk about "pressure"

Isn't that a beautiful Pulpeta?? (Cuban "meatloaf" - although I'd just like to reiterate that it is nothing like American meatloaf and we just use the word "meatloaf" as a point of reference. There. I feel better now.)

No. I didn't make it. (And yes, I totally admit it's much prettier than mine, but that's not important right now.)

I got a sweet email with photos from (hungry) Babalú reader, Claude, who talked his lovely wife, Cindy (who will henceforth be known as The Amazing Pulpeta Cook) into making it.  ;-)

"Last night we had Pulpeta and it was a hit, my two daughters loved it and it was much better than just regular meatloaf*. Thank you for posting it and please keep those recipes coming."

(*See?? I'm not the only one who thinks so! =D)

Did you catch what he said there at the end?  "...and please keep those recipes coming."

You know, I'd really hate for people to be going hungry on my account, sooo . . .

You'll find my recipe for Cuban Fritas** over at Babalú today.

** They're like Cuban-style mini-burgers or "sliders" (think White Castle if you're on the Right Coast, or Ruby's if you're on the Left Coast)  but they're really not burgers, per se and I just use the word "slider" as a point of reference. . . oh, you know what I mean!

Go.  Make them.  Send me pictures.  Ask for more.  I can do it. I can take the pressure. Bring it on!  ;-)

[NOTE to the Betancourts:
You ROCK!! =D ]

Affirmations

Thanks again to everyone who stopped by to wish me a Happy Blogiversary yesterday.
I made my famous Arroz con Pollo to celebrate, because, as you know, I like ANY excuse to cook Cuban food. =D
I'm still in awe and a bit humbled and just "coming to" from the celebratory sugar-coma hangover.
So, I woke up still smiling from all the kind and happy thoughts sent my way, and then . . .
I got a package from Miami! (Yay!)
Could the day possibly get any better??

Umm. . . YES!

The title of this cookbook was so affirming, I just sat and held it lovingly for a while basking in the love.  (This is technically the book I wish I had written, and doesn't that kind of look like me on the cover?? but that's not important right now. )

I decided that Ana is the Nitza of the New Millenium, except she's not a commie and she has much better cheekbones. =D

And she loved my guava and cream cheese torrejas so much that she asked if she could maybe include the recipe in her next book. 

SHUT. UP.

Time to get the sandpaper! (pa' darme lija.)

I swear I'm going to put this on a post-it on my bathroom mirror and say it to myself daily in an affirming way:

"Cuban Chicks Can Cook."

(Thanks, Ana!  I'm feeling more affirmed in my Cuban-ness already. =D)

Meat. It's what's for dinner.

Eric is still singing my praises (loudly!) over this one.
It's a type of barbecued steak with a tasty (seriously tasty!) sauce.

"Churrasco Estilo Cubano con Chimichurri" - posted today over at Babalú.

I'm just going to kick back and enjoy those praises. Don't try to stop me.

In fact, he liked it so much he asked if we could please put this one into regular rotation.  Wow.
(I feel like a domestic superhero!)  =D

Dulce de Leche Ice Cream Recipe - Flavor of the Month

Marta's cuban american kitchen

This was the noisiest dessert we've ever had.  
Every spoonful brought on another chorus of:

   "Ay! Que rico!!" 

or

"Umph.. oohsh! Thith ish mmlishous!"

I think there were prayers of thanksgiving offered, too:

"Oh. My. God."

I am "sandpapering myself" (dandome lija) just a bit here.

Success!

Homemade Dulce de Leche Ice Cream Recipe

• 1 can Dulce de Leche
• 2 cups heavy cream

• 1 cup milk

• 1/2 cup sugar

• 6 large egg yolks

Dulce de leche ice cream 1

1) In a medium heavy saucepan, combine: 3/4 cup dulce de leche, the cream, milk, and sugar.

2) Bring to a gentle boil over medium heat.  When it just starts to boil, remove from heat.

3) Beat the egg yolks in a medium bowl.

Dulce de leche de ice cream 2

4) Whisk 1 cup of the hot cream mixture slowly into the eggs.

5) Now, slowly add this egg mixture back into the original pan of hot cream in a slow stream.

6) Cook over medium/low heat, stirring occasionally, until it thickens (about 5 minutes).

Dulce de leche ice cream 3

7) Remove from heat and strain through a fine mesh strainer into a clean bowl.

8) Cover with plastic wrap, pressing down to keep skin from forming.

9) Refrigerate until well chilled - about 2 hours.

Dulce de leche ice cream 4

10) Remove from refrigerator and pour into the bowl of an ice cream machine and freeze according to the manufacturer's directions.

11) When the ice cream is nearly completely thickened, spoon in the remaining 1/4 cup dulce de leche to create a swirl in the ice cream.

12) Transfer to airtight container and freeze until ready to serve.

Dulce de leche ice cream 5

13) Brace yourself for the noisy compliments that will inevitably follow.