Croqueta Talk

Every now and then I get invited to be a guest on someone's radio show and talk about my life and about Cuban food. I never, ever say no, but that's not important right now.

Tonight at 7 pm Pacific, I'll be a guest on Silvio Canto Jr.'s radio show, along with the lovely and talented Sonia Martinez, another amazing Cuban cook who lives in Hawaii and knows everything there is to know about Cuban food. Go visit her wonderful blog, Sonia Tastes Hawaii. I'm honored to share air space with these two.

I've done Silvio's show before and we can barely get through the first hour because we all get so excited talking about Cuban food.

Tonight's show promises to be no different. I can hardly wait.

The first topic is.....*drum roll please*

Croquetas.

If you'd like to call in to the show, the number is (646) 478-4933.

Again, that's tonight,  Tuesday, September 4th. 7pm

I'm only about 5'4" in person, but on the radio, I sound waaaay taller.

Call me. Let's talk croquetas.

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.

Lucy and The Wardrobe (and the Mamey Smoothie)

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!

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*

Homemade Pastelitos de Guayaba - in 3 Acts.

I don't give it much thought anymore. One of my kids will say they are craving Cuban guava pastries (Pastelitos de Guayaba).

This inevitably makes me smile because I remember having this same craving growing up. Sadly, it was only when we were on a random trip to L.A. that there was even a remote chance that my pastelito craving could be indulged.

Living here in Southern California, I had often lamented that there were no pastelitos to be had, unless, of course, I wanted to take the time out to roll out dough and all that. I did it on occasion, because the other alternative was to drive five area codes in So Cal traffic to procure the beloved pastelito. And that road trip, while eventually satisfying, was also time consuming and gas-guzzling.

Necessity, as they say, is the mother of invention. (Well, in this case, it wasn't technically a necessity. It was a craving. But that's not important right now.) And I figured out a way to make easy pastelitos de guayaba at home. Easy. Pastelitos. (I firmly believe and maintain that it was Divine Inspiration.)

So I shared my recipe and there was great rejoicing in the land. (Yay! *confetti canons explode*)

Now when someone has a craving, they reach into the cupboard for the guava paste (always on hand) and into the freezer for some frozen pastry dough (also always available). You never know when the craving will strike and it's best to be prepared, no?

That's the story of my life. Or rather, this might be....

Pastelitos de Guayaba - in 3 Acts

• Act 1 - Bake a batch of pastelitos. (Recipe can be found right here.)
• Act 2 - Wait (impatiently, with lots of finger tapping and pacing) for them to cool.
• Act 3 - Serve them on a platter (listen closely for all the oohs and aahs).

Wait for the applause. Take your bow.

Bravo!  ;-)

Orange(!) is the new black. (A Giveaway)

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 USA Orange(!) 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.

My good friend, Chef Ana (don't-hate-me-because-I'm-beautiful) Quincoces shares her recipe for some amazing Pulled Pork Sliders in her Orange(!) caldero.

Brilliant, no?

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.

Buen Provecho! And thanks, IMUSA USA!

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.}

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!

For the Love of Rice. (A Cuban Christmas Giveaway)

As we're nearing the holiday countdown and making all the preparations, I'm all about making lists.

I have a book with the following lists:

• My Christmas List
• My Crema de Vie Recipient List
• My Menu List
• My Grocery Shopping List
• My Stocking Stuffer List
• My Christmas Card List
• My Decorating List
• My Christmas Tag List (The to/from kind)
• My Video List (I'll explain this another time)

And on it goes.

As I was reviewing my Grocery Shopping List, I realized that all of my holiday meals involve rice. Talk about a staple in the Cuban home! Growing up, we had rice at every meal. Every meal, people.  We Cubans are nothing, if not committed to our rice.

And obviously our Nochebuena celebration is not complete without perfectly cooked white rice. Am I right? 

What else, I ask you, would so beautifully prop up our perfect Cuban black beans? (Can you hear that Angelic Chorus?)

Just in time for Christmas I have partnered with my friends at IMUSA USA to bring you an awesome giveaway. 

The Perfect Rice Cooker from IMUSA USA. Ta-da! You can also make any of your favorite "arroz con _____" in it.

To enter the drawing for a chance to win this beautiful IMUSA 5 Cup Rice (and Multi-purpose) Cooker, please leave a comment on this post and answer one or all of the following questions:

• Did your family serve rice for every meal?
• What else will you be serving with your Christmas Rice?  ;-)
• What's your Nochebuena and/or Christmas menu?
• What's your favorite "arroz con ______"?

I'll do a random drawing on Sunday, December 18th at 8 pm Pacific Time. 

{Disclosure: I received the 5 Cup Rice Cooker from IMUSA USA to use for this promotion and as a giveaway to one lucky reader. The opinion that it is fabulous is my own.}

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.