Let me tell you about this wonderful organization and the terrific fundraiser I had the opportunity to cater a couple of weeks ago.  I’ve catered the Friends of Caritas annual fundraiser for at least six years or so.  I look forward to it every year, because of the amazing group of women who are the leaders of the organization.  They are inspirational!  I also look forward to it because it is a really fun and challenging event for me culinary-wise.  I always try to make the food and drink for this year’s event a little bit better or a little more fun in some way, than last years.

Friends of Caritas Cubana does wonderful work on behalf of the Cuban people.  Employing many creative approaches and different strategies, they raise signficant funds to help underwrite the work of Caritas Cubana (the Catholic Charities affiliate in Cuba and the largest NGO on the ground doing humanitarian work there).

The money they have raised over the years has funded such diverse projects as providing roofing materials to hurricane victims, nutrition and daycare for the elderly, programs for people with disabilities, HIV/AIDS education and prevention programs, and programs specifically designed to serve the needs of special needs and at risk children.  Follow this link to find out more about them.  http://www.friendsofcaritascubana.org/templates/System/default.asp?id=47178

Outlined below is a recipe for one of the appetizers that I prepared for this event — “Masitas de Pollo.”  The recipe is from my cookbook — TO COOK IS TO LOVE.

Masitas de Pollo (Cuban-style Chicken Tenders)

These little strips of marinated and lightly battered fried chicken breast are awesome.  They require a little time, but they’re perfect for a special occasion.  Kids love them as much as adults, so get ready for compliments.

Serves: 6

• 2 pounds boneless, skinless chicken breasts
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cumin
• ¼ teaspoon dried leaf oregano
• 1 cup mojo criollo (recipe follows)
• 1 cup flour
• vegetable oil for frying

1. Butterfly the chicken breasts, pound each piece with a tenderizer mallet to about ½” thick, and cut into small strips.
2. Place the chicken pieces in a large nonreactive bowl, (e.g. glass, plastic or stainless steel), season with the dry spices and toss to coat. Add the mojo criollo, stir and refrigerate for a minimum of 2 hours.
3. Remove the chicken from the marinade and pat dry.
4. Place the flour in a large bowl, add the chicken pieces a few at a time and toss to coat.
5. Heat the oil in a large, heavy skillet to 350°, or until a piece of chicken sizzles when it touches the oil. Fry the chicken in small batches, turning with a slotted spoon to ensure even browning for about 3 minutes or until golden.

Mojo Criollo (Garlic Sauce)

Mojo Criollo is a potent but delicious garlic sauce and a key ingredient in many Cuban dishes. Like sofrito, mojo criollo is an essential for making good Cuban food. Versatile mojo serves as a wonderful marinade for meats, a delicious sauce for vegetables and as a condiment on the table.

Yield: About 2 cups

• 1 full head of garlic – about 12 cloves (peeled, minced & crushed)
• 1 cup olive oil
• 1 cup naranja agria (sour orange juice)*
• 1 teaspoon salt
• ½ teaspoon ground black pepper

* naranja agria, the juice from Seville oranges, can be found in Hispanic food stores or in the international foods aisle of many supermarkets. If you aren’t able to find it in your local store, you can make a good substitute from equal parts orange juice and lime juice (½ cup sweet orange juice and ½ cup lime juice).

1. Finely chop the garlic cloves.
2. Add the salt and pepper and mash everything together using a mortar and pestle or the flat side of your knife blade.
3. Heat the oil in a saucepan over medium heat until it is fragrant.
4. Add the garlic mixture and cook just until the garlic is soft; be careful not to burn it.
5. Add sour orange juice, stir and cook just until thoroughly heated.
6. Store mojo criollo in a container with a tight-fitting lid. It can be refrigerated for a few days.

Bienvenidos and Welcome Readers!

Wow!  I am pretty darn excited about my shiny, new blog, To Cook is To Love.  Pretty spiffy isn’t it?  Sleek and stylish, warm and inviting. Hop in and let’s take her for a spin!

To Cook is to Love is high performance, fully loaded with lots of great features and gadgets, and she can do 0 to 60 words per minute with no mistakes.  Now that I’ve settled in behind the wheel it feels quite comfy and the view of the road ahead is open and wide!

I’m itching to get out there on the information superhighway and feel the wind in my fingertips as the megabytes fly by.  I’ve been hearing lots about blogs for several years now and I’ve visited quite a few, but I never imagined I’d actually have one of my very own.  It’s a new world and a new life with adventures untold awaiting me.

My strategy guru Rachel is the one that got me interested in this as she is one of the original bloggers on the planet and she’s been tooling around in one of her many blogs, www.rachelsdatingdiary.com for years.  She told me to just start in and let it rip. So I’m taking her advice and here goes!

I’m using my new blog to pimp my business Mucho Gusto Inc., and my new cookbook, To Cook is To Love, that I just completed and that will be published soon. To Cook is To Love is a combination cookbook and memoir that the captures the essence, flavors and magic of old world Cuba, and brings new techniques and ingredients into the kitchens of adventurous home chefs!  Going forward I’ll be sharing tidbits of info about Mucho Gusto, Inc. — we get to do lots of interesting things — a fabulous personal party chef service for your next event and a small business consulting practice centered on coaching and management support services and delivered in a low-key, casual manner.

I also be sharing my favorite recipes, cooking techniques, my podcasts, stories about my volunteer work, and updates on my culinary adventures and international travels to places like Cuba and Puerto Rico.  And, as I’m an avid reader of anything I can get my hands on I’ll also be recommending books that you might be interested in.

Muchas Gracias, Mucho Gusto y Buen Provecho!!!

John