My Big Fat Cuban Family: A Cuban-American Blog

A Pastelito by any other name...

There are thousands of fantastic restaurants in Southern California. And I'm sure the fair city of Glendale has a bizzillion wonderful eateries. But, if we're going to be in Glendale for any reason, we must always stop at Porto's Bakery and load up on Cuban Provisions.

There's no better Cuban bakery in So Cal.

Lucy, Jonathan and I were in Glendale a few weeks back. So we (of course!) stopped at Porto's. (I'm almost certain it's a state mandate, but that's not important right now.)

And guess what we stocked up on?

Guava Cheese "Strudel?" They can call it whatever they like as long as I can have one with my cafecito.

Wait. One? Who are we kidding?

 

 

Keeping Calm

Sometimes I feel like I've said everything I need to say. And sometimes I feel like I have told my same stories a thousand times. Maybe it's because I start to tell a story and my kids stop me in mid-sentence with a resounding, "We know!"

I thought about retiring my blogging jersey (metaphorically speaking) and shut down My Big, Fat, Cuban Family. Seriously. I sometimes feel like I don't have a fresh thought in my poor, tired brain.

So, I was having guests for dinner a few weeks ago, and I woke up with my first thought being that I had a mile long to-do list, because, of course, I had procrastinated until the last minute and had to, not only cook, but clean and do all the company-is-coming preparations. (Don't judge.)

And I had promised my Homemade Pastelitos de Guayaba.(<--click on the link for the super simple recipe.)

At this point, I started doing some positive self-talk:

"You can do this."

"You've entertained hundreds of times. Don't panic!"

"Breathe."

"Keep calm."

For the record - 1) I don't always talk to myself. 2) Once I start to calm down, I tend to get distracted.

So, I'm looking at my to-do list and prioritizing what I need to do to meet my 6pm-here-come-my-dinner-guests-deadline and breathing deeply, when suddenly I had a Creative Brainstorm.

And I created this:

I even decided to make it into a poster to hang in my kitchen. So, I quickly hopped onto my computer and made a high resolution poster and ordered it online from Staples. (They're quick and will do these to my specifications, but that's not important right now.) I shared it all over my social media and it quickly went viral. (At least, I think over 40,000 views is close to viral...)

Plus, it made me really happy. Which then gave me the energy to tackle the rest of my to-do's and cook my dinner, pastelitos and all.

I know. I know. I'm so easily amused, distracted, ________(fill in the blank).

All that to say this: apparently I do occasionally still have a fresh and creative thought in my head. So, I don't think I'll quit blogging just yet.

Also, the dinner was fabulous, my guests loved the pastelitos, and my new wall art is on its way. Win.

Cuban Word of the Day

I have been taking a hiatus to get myself well again from being sick for the first part of this year. (Thank you, Vicks VaPoRub for your constant support.)

I'm 100% better and I'm ready to jump back into blog-world. I had a feeling-sorry-for-myself-emotionally-fragile moment of "I wonder if anyone even remembers me?"

This morning I wake up to this in my Facebook news feed, which was like a shot of adrenaline.

Wait! Is that my face? Shut. UP. I feel sooo accidentally cool!

I may or may not have shed a quick tear. Gracias, Wassup En LA? I'm back. Pastelitos and all.

Also, here's the link for my Homemade Pastelitos de Guayaba. And here's the link to Wassup En LA?'s Facebook Page.  You must "like" them because you will LOVE them. Amen.

It's beginning to look a lot like...

I often say that the best part of Christmas for me is being Cuban.

Our traditional Nochebuena celebration begins with the fabulousness that is Lechón Asado. A roasted pig. Or, if you don't have 50 of your closest relatives coming for dinner on Christmas Eve, then a 20 lb. pork shoulder will do. If you're a cheater, like me, you can also get your lechón happening in a slow-cooker. (Don't judge me.)

Slow-roasted in a low temperature oven (or Crockpot!) from around midnight the night before, the house smells of intoxicatingly awesome garlicky pork all day.

We have our extended family celebration on December the 24th. We call it Nochebuena (the Good Night) and have a late and leisurely Cuban feast.

The days leading up to the Cooking of the Pig means there are a lot of culinary preparations, mostly in the form of a garlic marinade which is injected into this same pig (or shoulder, or fat pork chop, or pork roast), which we call Mojo Criollo. (Pronounced MOH-HO, as in Ho-Ho-Ho.)  Click this LINK for the recipe.

So, with all these crazy-busy preparation for the Cuban Awesomeness heading our way, I leave you this sentiment:

Stay Cuban, my friends. ;-)

Lechón Asado - in the Crockpot(!)

From the archives - for your holiday pleasure....

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?

Quick and Tasty Lechon - 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.

(originally posted at Babalú Blog. March 2007)

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*