My Big Fat Cuban Family: A Cuban-American Blog

Give me Liberty... or give me Cuban food!

We got up early this morning to board the ferry to Ellis Island and Liberty Island - where the Statue of Liberty lives. ;-) We waited in line for over an hour to climb the Lady's Pedestal and visit the museum there. By the time we descended, we were tired and hungry. That crazy kind of exhausted-from-all-this-non-stop-monument-viewing hunger. I needed comfort food (which of course, must be Cuban food, but we're pretty much captive on Liberty Island, which sounds ironic, I know, but that's how I felt, but that's not important right now.) So there's a cute little refreshment kiosk that had sandwiches and other tasty stuff including...wait for it...A CUBAN SANDWICH!! Yet another proof of the existence of God. =D

Yo ho ho and a bottle of...

So, I made a big ol' batch of my favorite picadillo over the weekend.

Seriously. A lot. (And white rice and black beans and plantains, too...but that's not important right now.)

We had our neighbors and friends, and of course, my mom coming for dinner and I generally don't exactly follow my own recipe per se, I just kind of make it "by ear."  (De oido.)

So, I 'm just grabbing an onion here and a bell pepper there and and dicing and crushing garlic and pulling stuff out of my cupboards that I normally put in picadillo and I always keep on hand, like tomato sauce and tomato paste and white cooking wine...

Actually, it was at the "white cooking wine" part that I ran into some trouble...

There were two bottles in the cupboard and they looked like this...

I grabbed the one on the left and poured a little (well, okay...a lot...) into my picadillo.
It was the smell that gave it away. (Oops!)

So, I added some pimentón to the picadillo (to try and mask the pungent smell of rum! I know. Shut up.) and then some of the white cooking wine, which I should have added in the first place and then I was sort of adding things willy-nilly to this dish that was quickly devolving from picadillo to everything-but-the-kitchen-sink-adillo.

The good news is that it turned out pretty good. Pretty great, actually. I think I pretty much added enough stuff to mask the rum and I think I may be adding the pimentón to picadillo again in the future. =D

The bad news is that Jonathan loved this new version of picadillo so much that he had thirds...

Does this make me a bad mother? Or a really good cook?  ;-)

"But why is the rum gone?" ~ Captain Jack Sparrow

"Un sanwiché Cubano, por favor."

It's lunchtime and you're in a Cuban restaurant.  (I wish. *sigh*)

You think to yourself, "Self, I don't want anything too big. Maybe I'll just have a sandwich."

So you peruse the menu of said Cuban restaurant and find a few noteworthy sandwiches that you can choose from:

There's the classic Pan con Lechón or Cuban Pork Sandwich.  You really can't go wrong there.
There's the not-so-subtly named Cuban Sandwich.
Or of course, the Elena Ruz - a delicious turkey, cream cheese and jam concoction (which I flagrantly re-invented, but that's not important right now).

But then your hungry eyes fall on this item on the menu: Pan con Bistec.

And you ask yourself, "What's a bistec?"  (Bee-STEKH)

This, my hungry friend, is where you suddenly find that you've entered the Cuban Translation Fun-House.

Bistec is a (fabulous!) Cubanism for "beef steak." 

Huh.

So then, you reason, Pan con Bistec is really "Bread with Steak" or.....

A Cuban Steak Sandwich! 

Why didn't they just say so in the first place?!

And okay, you could certainly order that Pan con Bistec from our Imaginary Cuban Restaurant or you could make one using my recipe.

I am not even going to feign modesty here.  I will go on record and unequivocally state that I make The Best Cuban Steak Sandwich EVER.



You can find my Pan con Bistec recipe posted around lunchtime today over at Babalú blog. (I like to post around lunchtime for maximum effect. =D)

Do you have a favorite Cuban sandwich?

(It's one of mine, isn't it?)  ;-)

Guess who's coming to dinner?

There I was, minding my own business, when I received an email with the subject line reading:
British TV Programme.

My spam filter did not strain it, and even though I didn't recognize the name of the sender, I was intrigued and opened it anyway.

It was from the producer of a TV Series for a Celebrity Chef from the UK who is looking to visit 8 states in America to "....explore the food, culture and community there." 

I'm not really sure if I'm allowed to say anything about this, and just in case it's supposed to be Top Secret I won't mention his real name here, but let's just say it rhymes with Ramie Toliver.

How adorable is he-who-shall-remain-nameless-for-the-moment?

This producer for umm..... Bamie Moliver was interested in maybe doing a story about Cuban food and was wondering if I could help point her in the right direction.

So, we exchanged a few emails where I suggested Florida (duh!), New York and California.  She told me that umm.... Mamie Doliver was hoping to come to California to focus on.... wait for it.....

CUBAN FOOD! (I know! Shut up!)  

A portion of one of her emails reads as follows:

"I am looking to explore the Hispanic community and also find a story based around Cuban food and an interesting character that can help us do this. Jamie's (oops!) programmes look at food within a social context and the Cuban food story within LA would be an interesting one to consider.

We are wanting to move away from big restaurants and get in with real people within the community who can show Jamie (oops, again!) the reality of life and not just a tourist's perspective.
Any thoughts, please do let me know."

(emphasis mine.)

So, I did what any self-respecting Cuban cook would do in a case like this, I invited Celebrity Chef umm.... Pamie Foliver over to my house to enjoy a meal with my big, fat, Cuban family. =D

The producer's reply (read with a British accent):

"That could be fun! and certainly something I will think about, although we will probably be full on in LA and might not have the time to come down, anyway, will have a think."

Hear that, kids?  Jamie Oliver I mean, Kamie Woliver (be still, my wildly-beating Cuban heart) may be coming to my house for a Cuban meal!

Okay, so I know it's not definite, but still.... I guess I'll have to "have a think" about what to serve if he is able to make it. 

Any suggestions? 

(I didn't give anything away, did I?)  ;-)

*************************************************************************

Speaking of Cuban food...

 

Have I mentioned that I make a mean Arroz con Leche?  (Cuban Rice Pudding) 

Come check out that recipe today (after 11am Eastern) on Babalú blog.

If you're in Miami on Monday, this is where you need to be...

My friend, Ana Quincoces (don't-hate-me-because-I'm-beautiful) Rodriguez has a fabulous new Cuban cookbook out called "Sabor!"  And when I say fabulous, I mean that Every. Single. Wonderful. Recipe. is like-abuela-used-to-make perfect.  Nothing frou-frou or nouvelle about it.  Ana knows Cuban food and if you love Cuban food, you will want to own this book! (you'll find the Amazon link over there on the right...)

I had the privilege of meeting the lovely Ana when I was in Miami for Cuba Nostalgia this year. We had been corresponding by email for a while and got to be friends in that funny way that happens when you have "being Cuban" in common and start sharing your life, as we Cubans love to do.  (In fact, Eric did some work for her husband, too, but that's not important right now.)

(she's the uber-gorgeous-super-model on the left, in case you were confused.... =D)

 

If I were in Miami, I'd definitely get myself over to her launch party at Books and Books in Coral Gables. 

It's happening on Monday, December 1st, 2008 at 8 pm.

Obviously, I won't get to go, (sad for me) but if you are in the Miami area, please go to Books and Books and please, please, please! introduce yourself to Ana and please tell her that Marta, from My Big Fat Cuban Family and Babalú blog, sent you.

And when you get your hands on this fabulous cookbook, please turn to page 204 - 205, where you'll find this:

 

Yeah, Baby!  My recipe for My Big Fat Cuban Torrejas.

I'm telling you.... Ana knows Cuban food.  =D

Felicidades y Buen Provecho, Amiga!

What do you do with your leftover turkey?

In my case, you create a new version of an old favorite.

Go to Babalú blog today and see my new and updated version of the Classic Cuban Elena Ruz sandwich.

This makes me totally happy. =D

If you can't get any where you live, you can get guava jelly HERE.

Plan B

The plan was to go to L.A. and be sophisticated women. To be the cool people who see documentary films in L.A.

The film was supposed to be about Cuban doctors. After reading the description, I had my doubts as to how truthful it would be, but I decided it would be worth it to see the film and glean what truth I could from it. Since it was showing on a Tuesday night in L.A. and the drive was going to be a bummer, I invited Sheila to come with me.

We gave ourselves two hours to get there. Spirits high, we set off . . . and stopped. Ay Caramba!

TRANQUE!

It was time for The Talk. "How long do we sit here until we give up and go home or come up with a Plan B?"

The film was supposed to be just under an hour long and started at 7pm, so we determined that we'd only allow ourselves to be 15 minutes late. If at any point it became evident we wouldn't make it, we would cut our losses and turn back.

At 7pm we were barely arriving in L.A. and still a good 30-45 minutes from our destination. The traffic had been deceptive. Every time we were about ready to give up, it would start moving . . . and then stop again.

"Ok, we are not going to the film. I'm hungry. Where are we? What's Plan B"

By the grace of God, we were close to a new Cuban restaurant I'd heard about, "La Bodeguita de Pico" (yes, it's in the center of the block, just like "La Bodeguita del Medio" in Cuba.

"La Bodeguita, that's Plan B."

It was just beautiful inside. I felt like I'd traveled back in time. It was so warm and so . . . como te digo? . . . so . . . CUBAN.

Y la comida! OLVIDALO! It was delicious! I had the vaca frita and it was great (not as good as Mami's, but pretty close!).

Sheila has been practicing her Spanish. It's really fun when we go places together because everyone assumes that since I'm Cuban, she must be Cuban too. Let me tell you, she ate it. She placed our whole order in perfect Spanish. I was so proud. She did so well that the waiter did not believe that Spanish was not her first language.

As we waited for our food, we began to really take in our surroundings. There was writing all over the walls which added a fun and hip sort of charm to the already lovely surroundings.

We basically had the place to ourselves, so we made ourselves at home. We explored every inch of the restaurant (Even the restroom - gorgeous). We read as much of the walls as we could. Inspired and seizing the moment, we asked if we too could write on the walls. They had Sharpies ready for us.

It didn't take long to decide what to write:

"A Lo Cubano! - La Negrita"

"Que Viva Cuba Libre! Besos! xoxo - Kikita"

(Knowing the rules about Cubanas and Red Lipstick, it felt only too appropriate to kiss the wall.)

(If you ever go and want to find where we signed the wall, go up the stairs, pass the men's restroom at the end of that walkway on the right hand side, that's where we are - it's hard to miss the red lips!) 

When we didn't think the night (that had started off so roughly) could get any better, the waiter asked if we would like dessert. Sheila jumps right in, "Claro que si! Que hay de postre?"

He started to list the basics: flan, tres leches, cascos de guayaba . . . WAIT. WHAT?!?!

I've never found a restaurant in CA that serves CASCOS DE GUAYABA. They are reserved for Miami. I told Sheila she had no choice, I know she likes guava, so I knew she'd love this. And I was right.

Despite the fact that there is no espumita, the cafe tasted great.

All in all, it was worth the 2 hours of traffic. It's funny, we never would have said to each other, "Hey, let's sit in traffic for hours just to go to dinner!" (albeit Cuban food, it wouldn't have happened) But we were perfectly willing to make the sacrifice for a commandante approved documentary . . . silly girls.

This is Kikita, highly recommending you try Plan B. =D

Cuban guys can COOK

My friend, Val (from Babalú blog) sent me the following story:

"Henry was at my house on Sunday for the Dolphins game and mentioned that he’s on a list serv for his graduating class at Belen. Basically, it’s a net  service where men from that class post links and communicate with each other.  Someone had mentioned on the list serv about Cuban food and missing pastelitos de guayaba as he lives up north somewhere where there’s no Cuban food and Henry posted your pastelito recipe to the list serv.
 
He says that a bunch of those guys – mind you, Cuban, professional men that have no idea what a kitchen is actually for – actually made the pastelitos and not only loved them, but found themselves talking about and trading “pastelito baking tips” on the list serv.

It's all your fault they're all acting kinda gay."

Then, Henry (also from Babalú blog) sent me the actual thread:

From: Henry Louis Gomez
Subject: Re: [belen87] Pastelito Recipe

Here's your quick and easy pastelito recipe courtesy of Marta Darby of Babalu Blog:
http://www.babalublog.com/archives/008056.html

From: RD
Subject: Re: [belen87] Pastelito Recipe

Thanks for the recipe - it looks totally do-able ( and I can get the Ancel Guayaba here...)  It is clearly a Cuban cook, with the manicure and the bracelets while she cooks.....
R

From: Henry Louis Gomez
Subject: Re: [belen87] Pastelito Recipe

Marta Darby is one of the sweetest people in the world.  She lives in California and thus she's had to become an expert in Cuban cooking just to be able to eat.

From: Jorge C.
Subject: Re: [belen87] Pastelito Recipe

Awesome recipe (I had to try it out).


From: RD
Subject: Re: [belen87] Pastelito Recipe

Boy, the tone of this list has taken a post-election turn.  
Now we're exchanging recipes....  
R

OMG!  Isn't that AWESOME???  I just about wept because I was laughing so hard picturing the Cuban men exchanging "pastelito baking tips."  And I especially LOVE that one of them included pictures of his final product!

(BTW, my pastelito recipe can be found here.)

But there's more... from Amy Arnaz upon receiving my cookbook:

"Desi saw it just now and loves it! Tomorrow I'll take the picture and send it to you.  There are a few recipes in there that his Dad always made and we never really knew how to make them."

(NOTE: emphasis mine. BTW, Mrs. Arnaz, who is a lovely ballerina, has a blog called Insights from the Magic Tutu. Go visit her and tell her Marta from MBFCF sent you.)

To me, those were the very BEST compliments I could receive.  I often say that I'm not a "foodie" or anything, I'm just Cuban and I cook.  My goal is to make easy, delicious, Cuban-tasting food.

If I can get people (that is, Cuban professional men!) to connect to their Cuban roots by way of their stomach I feel like I've done a good job.  That Desi Arnaz, Jr. is able to connect with memories of his Dad in this way "puts the lid on the jar" for me.

Which is why I'm framing this picture and putting it in my kitchen:

Desi Arnaz Jr. (*sigh*) enjoys MBFCF Cookbook.

Well, okay, that... and because he's still so dang ADORABLE!    (Hi Desi! Besitos!!)

I'm making baby-back ribs today using the pimentón I just received.
Get yourselves over to Babalú blog for some Costillitas de Martica.

And be sure to tell any Cuban guys you know that I have a cookbook. ;-)

My Big, Fat, C...

A celebration of Cu...

By Marta M. Darby

Book Preview

Now.... can anyone tell me how to get a hold of Andy Garcia??? (hint, hint)  =D

The "cowbell" of my Cuban American Kitchen

If there is one thing I can never get enough of when I'm baking something, it's guava paste. (You were going to guess that too, weren't you?)

Gotta have more GUAVA! **

If you're not Cuban, you're probably not feeling it and that's O-KAY.  I really don't get Jell-O, so we're probably even there. ;-)

But I swear, I am constantly daydreaming about ways to get guava into my baked goods.  (I also daydream about having a kitchen staff, but that's not important right now. =D)

So I made a fabulous bread pudding that you don't need to pour sauce on because:
 1) I caramelized the dish first.
2) I added guava paste to it, which melted into all the nooks and crannies and made it all uber-gooey and rich and absolutely AMAZING.

Today on Babalú, I'm posting my recipe for Not-My-Tio-Fernando's Bread Pudding.
Better than your regular run-of-the-mill bread pudding, and now with MORE GUAVA.  ;-)

(**FYI - in reference to the legendary SNL - "I gotta have more cowbell" skit with Christopher Walken.)

NOTE - ADDED 10/16/08:  (for Kelly P.) If you can't find guava paste in your neighborhood, you can order it online from Cuban Food Market.  If you want some galletas or plantain chips too, I have a link to them over there on the left.  If all else fails, you KNOW I'll be willing to buy it at my local Mercado Latino and mail it. =D

Kikita la Latina

This post has been brought to you by: Kikita la Latina.

Now that I'm a traveling cook, my friends are putting in requests.

For example, my certified Cuban friends argue over my picadillo, my dear friends Ashli and Sheila go bananas for arroz con pollo, and the boys from Milele love my Cuban-style black beans.

I remember the first time I was going to make the beans for them, I was at the store with Cedric and he heard me say to myself, "Now, where are the beans?"

Thinking he was being helpful, Cedric took it upon himself to pick out beans - honey baked beans or some other nonsense that definitely wasn't going to work with the lechon I was making and I explained that to him, but as I reached for a can of black beans, he practically sneered!

"Seriously? Black beans? CANNED? Eew! What ARE you thinking?"

"Just trust me this once, ok? By the time I'm through with these beans, you won't be able to tell they were canned."

He grudgingly obliged and hovered the whole time I was cooking them.

I am happy to report that the beans did not last the evening and there were whining sounds about how I didn't make enough. I learned my lesson (after sand-papering myself a bit) and now always arrive prepared:

I've posted the recipe for Frijoles Negros a la Latina (Cuban-style Black Beans) over at Babalú today.

(Yes, I took over Mami's job this week because she's still kind-of sick.) =D