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.

Avocados logo

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

Avocados

1) Slice avocados into 1 inch chunks.

Slice avocado

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.

Mix lemon & avocado

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

Mix cocktail & avo

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.

Squeeze of lemon

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

Avocado cocktails final

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.}

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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....

Martas-kitchen-logo 1

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?

Lechon

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.