October 30, 2012

Bacon-Wrapped Dates Recipe With Pictures

October 30, 2012/ Marta M. Darby

Thanksgiving (el Sanguibin) with my big, fat Cuban family is always a wonderful and fun celebration.

As Cuban refugees who are now proud American citizens, we are mindful of just how much we have to be thankful for. In my family, while we’re waiting for the birds to fry, (oh yes, we do!) we have appetizers and play games. It’s noisy. Sooo noisy! In that talking-yelling-over-each-other way that only Cubans can do and still follow all the conversations within a two mile radius. God, I love that.

So we start with the appetizers, and because we’re frying the turkeys, everyone has to come out (all 40 of them) and see just exactly how it’s done. Of course, everyone has an opinion (a really loud opinion) on the very best way to fry turkeys even if they’ve never done it before. God, I love that.

But back to the appetizers . . .

What’s the point of appetizers?

I know I’m sounding all Andy Rooney, but hear me out.

Are appetizers designed to make you have more of an appetite for the main dish?

To get your taste buds warmed up and ready for the rest of the meal?

Fine. Delude yourself into believing that there is a logical reason for appetizers, but I’m going to tell you a secret:

Appetizers exist just so that you can eat more and sooner.

There. Don’t you feel better now that you’re out of denial?

Anyway, I know everyone has their traditional favorite holiday foods, and I do too. So today I’m offering you my very favorite your-mouth-will-just-say-wow! appetizers. My family has been making these for as long as I can remember for every special occasion. In fact, I served these the other night, and my guests were amazed and delighted and even mentioned they had first tasted these in a real chichi restaurant in L.A. (Shut. Up. Who knew?)

I guarantee that when you serve these, your guests will be delighted and confused. And if they are Cuban, they will start guessing and arguing about what they are.

God, I love that.

Bacon-wrapped dates

Bacon-Wrapped Date Appetizers Recipe

1 lb. Fresh pitted dates (you can use regular dates and pit them yourself, but I’m just lazy.)
1 lb. Bacon (not thick - thinner works better)

1) Pre-heat oven to 350°

2) Cut the bacon slices into fourths.

3) Wrap each date with bacon.

Wrapping dates with bacon

4) Bake at 350° for about 20-25 minutes or until bacon just starts getting crispy. (be careful not to overcook)

Bacon&dates

Nochebuena variation:

1) Slice the dates down one side.

2) Stuff with some Turron de Llema before wrapping in bacon. (Yeah, baby!)

// <![CDATA[ var pfHeaderImgUrl = '';var pfHeaderTagline = '';var pfdisableClickToDel = 0;var pfHideImages = 0;var pfImageDisplayStyle = 'right';var pfDisablePDF = 0;var pfDisableEmail = 0;var pfDisablePrint = 0;var pfCustomCSS = '';var pfBtVersion='1';(function(){var js, pf;pf = document.createElement('script');pf.type = 'text/javascript';if('https:' == document.location.protocol){js='https://pf-cdn.printfriendly.com/ssl/main.js'}else{js='http://cdn.printfriendly.com/printfriendly.js'}pf.src=js;document.getElementsByTagName('head')[0].appendChild(pf)})(); // ]]</p></div>

July 23, 2012

"What's for dinner?"

July 23, 2012/ Marta M. Darby

A few months ago when we had our kitchen painted, I had my painter-man do the top of the pantry door in chalk paint.
Can I just tell you how much I love this?

Sometimes we leave notes to each other, but the main function of the board is for menu planning. (And making me look über-organized when guests come over, which lately has been practically every day, but that's not important right now.)

I am that mother who gets a deer-in-the-headlights look when they asked the dreaded, "What's for dinner?" question. (When they ask is when I immediately remember that I was the one who forgot to take something out of the freezer and I then instantly feel guilty. I get over it pretty quickly, but that's not the point.)

So, I came up with the Chalkboard Menu Planner and now I am the hero again.
The best part is when one of them asks, "What's for dinner?" There's an instant response (not from me), "Just look on the board!" WIN.

Now, if I could just devise a scheme to have the laundry do itself....

Do you plan your menus? Tell me.

In case you're interested, here are some of the recipes (with pictures!) I will be using. I've shared these before in various places. Please click on the links.

Churrasco with Chimichurri

Roast Chicken

Stew - Carne con Papas

Tortilla Soup

Steak

March 31, 2012

About Marta

March 31, 2012/ Marta M. Darby

Marta darby

Hola! My name is Marta Maria Darby, and I am passionate about telling stories.

Designer, blogger, Cuban cook, scrapbooker, photographer and mother of four, I wear many hats which may or may not include seasonal fruit (but that’s not important right now). I have been blogging for almost seven years - sharing my life, my culture, my family, and my recipes in my own Cuban-American style.

I tell the stories of my extraordinarily ordinary Cuban-American life. I believe in celebrating the “everyday.” Often. And well.

Some Background

I was born in Havana, Cuba. My family left the island on February 14th (Valentine's Day), 1961. All my family's memories of Cuba, B.C. (Before Castro) are happy ones. We still maintain many of our Cuban traditions and love all things Cuban, particularly the music and the food. I am the youngest of six. My parents, Luz and Rodolfo Verdés were married for 60 years. My family lived in Miami for the first three years of our exile. We then moved across the country and settled in California. My dad, Papi, passed away in December, 1999. But we have never lost our Cuban-ness. (<--Is that a word? If not, it totally should be.)

My big fat cuban family

I live in Southern California with my husband, Eric in our cottage home with a white picket fence. I am mother to Amy-30, Adam-27, Lucy-20, and Jonathan-18, who were all born here in the U.S. They are extremely proud of their Cuban heritage.

Celebrating Cuban-American Life

This blog, My Big Fat Cuban Family, is a daily destination for hundreds of Cubans worldwide. Each day I get to weave stories and anecdotes about my very passionate and fabulous Cuban family and our delectable Cuban food. I get to celebrate the blending of my two defining cultures as I live life on the Cuban-American hyphen. I’m 100% Cuban and 100% American.

Marta’s Cuban American Kitchen was born online six years ago when I was invited to become a regular contributor to the popular Cuban blog, Babalú. I am pretty masterful (if I do say so myself) at taking the Cuban recipes that I grew up with and re-inventing them for today’s modern kitchen. (I also make a mean all-American apple pie, but that’s not important right now.)

In 2009, along with my online partner and friend, Carrie Ferguson Weir, I helped launch the popular Latina Cultural site, Tiki Tiki Blog. Many of my stories, recipes, and videos can be found populating those pages.

Ten Things You Should Know About Me (in no particular order)

I’m passionate about “all things Cuban,” especially the food and the music.
I talk with my hands.
I always wear perfume and red lipstick.
I’m fiercely loyal to those I love.
I find humor in pretty much everything, and don’t take myself too seriously.
I have homeschooled my kids for years and have a passion for learning and I read anything and everything I can get my hands on: Kindle, books, magazines, cereal boxes.
I’m a Reagan Conservative and an Evangelical Christian.
I’m a techie, especially loving anything with the Apple logo: Mac, iPad, iPhone.
I am the family historian - a job I take very seriously, therefore I scrapbook.
I take pictures. Every. Single. Day.

I Live A Lot of My Life Online

Social_icons

Email: mdarby@cox.net

Twitter: @Smrtqbn

Facebook: https://www.facebook.com/MyBigFatCubanFamily

Pinterest: http://pinterest.com/marta_m_darby/

YouTube: http://www.youtube.com/smrtqbn

Instagram: http://instagram.com/smrtqbn#

RSS Feed: http://www.bloglovin.com

Google+: https://plus.google.com/u/0/+MartaDarby/

Welcome to my world. Please make yourself at home.

My blog-casa is your blog-casa.

Besos,

Marta

February 12, 2012

Modern Day Thank You Notes

February 12, 2012/ Marta M. Darby

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*

He can keep the bottle. I'll keep the "xoxo." ;-)

January 18, 2012

Dear Desi... (A birthday love letter.)

January 18, 2012/ Marta M. Darby

A few years ago, thanks to the magic of the internets and because of a series of happy accidents, I got to meet one of my Cuban childhood crushes.

In fact, you can read about My Adventures with Desi in the Blog Category that has his name, Desi Arnaz Jr. (I know I could change the category name to "My Adventures with Desi." I don't, because I just really like seeing his full name on my blog * sigh*, but that's not important right now.)

It's Mr. Marta's-Childhood-Crush's Happy Birthday today. =D

Dear Desi,

I wish you the happiest of birthdays today! Much love and good wishes!

Besos,

Marta

P.S. I promise to make you some of my famous arroz con pollo and maybe some more pastelitos on my next visit.

Feel free to leave Desi a birthday greeting on this post. I know his wife, my friend Amy will make sure that he sees it. ;-)

I know. I'm a fool. *sigh*

January 09, 2012

The Best of MBFCF in 2011

January 09, 2012/ Marta M. Darby

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!

December 04, 2011

Cuban Cold Remedy: Homemade Cuban Chicken Soup (and VapoRub on your feet?)

December 04, 2011/ Marta M. Darby

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.

November 14, 2011

My Big, Fat, Cuban Family Torrejas Recipe with Guava and Cream Cheese Stuffing

November 14, 2011/ Marta M. Darby

Family: “Yay! Guava paste and cream cheese! You’re making Refugiados, aren’t you?”

Me: “Good guess. No. I’m making This-Up-As-I-Go.” =D

Torrejas 1

If there is anything we Cubans love more than our coladitos 12 times a day, it is a new use for guava. Preferably with cream cheese.

I decided to do a brunch for my family.

So I decided I’d make "torrejas." (a type of Cuban French Toast)

And then I had A Thought.

What if I STUFFED them with guava and cream cheese?

Oh, Baby!

Torrejas2

My Big, Fat, Cuban Family Torrejas Recipe

4 egg yolks
1 cup whole milk
2 Tbsp. Sugar
1 tsp. Cinnamon
1 tsp. Vanilla extract
3 whole eggs, beaten
Vegetable oil (for frying)
Guava paste cut into (about 20) slices
12 oz. tub of cream cheese
8 slices of thick bread. (I found something called Texas Toast – extra thick bread, but pan Cubano works well too)
Powdered sugar

1) Whisk together: the egg yolks, milk, sugar, cinnamon, and vanilla. Mix thoroughly and set aside.

2) In a separate bowl, whisk together the 3 whole eggs.

3) Spread each slice of bread generously with the cream cheese.

4) Place about 4 or 5 slices of the guava paste on the bread to make a sandwich.

Torrejas3

5) Heat the oil in a large frying pan or griddle. (use enough to just cover the surface)

6) Create an “assembly line” – quickly dip the sandwiches in the egg/milk/cinnamon mixture.

7) Take the soaked sandwich and dip into the beaten egg mixture.

8) Fry these in the hot oil – just until brown, turning once.

Torrejas4

9) Place the fried sandwiches in a baking dish and place in a hot oven 400° for about 10 minutes, or just until the guava melts.

10) Dust with powdered sugar and slice into quarters. (Or halves if you think you can handle it. =D)

Torrejas5

The MBFCF Torrejas can be eaten hot or cold. I prefer the hot, fresh taste of melted guava.

Added plus: because of the gooey, melted guava they don't even need syrup! Serve with a sweet, hot cafecito.

“De aqui pa’l cielo.” ;-)

November 04, 2011

Marta's Homemade Pastelitos de Guayaba Recipe

November 04, 2011/ Marta M. Darby

My husband is an Internet Marketing Guy. (He prefers to be called “The Marketing Guru,” but that’s not important right now.) He tells me search engine facts like: “Your site has had X number of hits today.” This information totally makes me feel cool, although I’m a little puzzled by how it is that people are finding me.

He patiently explains: “They’re Googling Cuban things.”

That sentence right there throws me into spasms of laughter. (Holy cow! Who are these people? Can they be stopped? I crack myself up.)

When I finally catch my breath again (and he stops frowning) he goes on to let me know that people are searching for “keywords” such as: Cuban family, Cuban-American life, and even “Kevin Bacon to Andy Garcia.”

But apparently, the “Cuban thing” that people are Googling the most and which most often leads them toMy big, fat, Cuban family is (drum roll please). . . “pastelitos de guayaba.”

“My pastelitos are getting Googled?”

Yikes! That means that all of cyber-space knows that I’m just a cheater and a poser.

Or . . . (as The Marketing Guru spins it) I’m just a Smart Cuban Cook living in a pastelito-challenged location. (phew!)

God, I love that man.

Pastelitos 5

Marta’s Homemade Pastelitos de Guayaba Recipe

1 pkg. Pepperidge Farm Puff Pastry Sheets
1 bar guava paste
1 pkg. Cream cheese (optional)

1) Preheat oven to 400 degrees.

2) Thaw the puff pastry according to package directions.

Pastelitos 1

3) Use baking parchment to line your cookie sheet so the guava won’t stick.

4) Unfold one of the pastry sheets and place on pan.

5) Cut guava into 1/4 inch slices and place on the pastry sheet.

6) Spread cream cheese over guava paste slices (optional).

Pastelitos 2

7) Unfold second pastry sheet and place on top of guava paste.

8) Cut to desired size before baking.

Pastelitos 3

9) Bake at 400 for 25 to 35 minutes or until golden brown.

Pastelitos 4

10) They will look absolutely irresistible, but (seriously, trust me on this) use as much self-control as you can muster and give them time to cool before taking that first bite.

(originally posted on Babalú blog - April 2008)

November 04, 2011

Turkey with Port Wine Guava Glaze (Yes, GUAVA!)

November 04, 2011/ Marta M. Darby

Hi all!

It's a special Monday, Pre-Thanksgiving Edition of Marta's Cuban American Kitchen.

I have been trying, without much success, to declare November "National Guava Month." Sadly, no one seems to take me seriously about this, but that's not important right now.

So, I'm going to try again today.

I, Marta, hereby declare November to be "National Guava Month."

In honor of National Guava Month, (<--it's got a nice ring to it, don't you think?) I'll be sharing two guava recipes in the next two weeks.

Today to kick off the Guava Celebration, I'm making a turkey with a Port Wine Guava Glaze. (You just drooled on yourself. Admit it.)

Happy National Guava Month! (I cannot think of one downside to this. It's going to be epic.) =D

Turkey-300x225

Port Wine Guava Glaze

1 large turkey (mine was 20 lb.)
2 cups port wine
1 cup red wine vinegar
1 can (8 oz.) guava marmalade or frozen guava puree
8 oz. guava paste
4 star anise
1 cinnamon stick
5 cloves
8 bay leaves
20 black peppercorns
Fresh thyme - divided
1 large onion
2 heads of garlic
Fresh lemons
Salt and pepper
2 sticks of butter
Dry white wine

1. Preheat oven to 350 degrees.

2. Remove the giblets from the turkey and rinse with cold water, inside and out. Pat dry.

Rub-with-lemon-225x300

3. Rub the inside and outside with lemon and sprinkle salt liberally inside the turkey.

4. Roughly cut up the onion, garlic, and lemons and stuff them into the cavity of the turkey. This is done to add flavor, not as a stuffing, per se.

Chopped-ingredients-300x225

5. Melt 1/2 stick of butter and baste the entire turkey.

6. Sprinkle liberally with salt and pepper.

Sprinkle-with-salt-pepper-300x225

7. Place the turkey into a roasting pan and begin the roasting. Cook for 45 minutes at 350 degrees so that it starts to brown while you prepare the glaze.

8. For the glaze, place all ingredients, except thyme, in a saucepot and bring to a boil.

Mix-glaze-300x225

9. Reduce heat and simmer, stirring gently to help dissolve the guava paste.

10. Cook glaze on low heat until thickened, approximately 20 minutes.

11. Remove from heat and add a few sprigs of thyme. Let it stand for 15 minutes to cool and to infuse the flavor. Strain.

Strain-300x225

12. Divide glaze in half, and set aside one half for the serving table.

13. Mix the first half with 6 Tbps. melted butter, 1 cup of dry white wine, and salt and pepper to taste. This is your baste.

14. After the bird has cooked for about 45 minutes, begin your basting. Pour some glaze over the turkey and brush on.

Baste-with-glaze-300x225

15. Baste frequently, about every 10 to 15 minutes or so.

16. When the bird starts to darken (and it will) tent it with aluminum foil brushed with butter.