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.

Last week, we had our last session of Mucho Gusto: Cuban Cuisine.  The course, which was an introduction to Cuban cooking, featured my Nuevo Cuban cuisine — a lighter, healthier take on traditional Latin food.

Preparing for and teaching the class was a lot of work, but it was also a really joyful time for me.  I loved my students and they really seemed to enjoy the course and each other’s company.  In addition to learning the basics of the cuisine in our first two sessions, we discussed Cuba’s history and how it’s intertwined with American history and Cuban culture – the island’s cultural heritage and its influence on music, art, dance, literature, sports and more.

In our last session, building on knowledges and skills that had been practiced by students, we prepared a few dishes that are a bit more complicated.  We began by making Ensalada de Papas y Vegetales (a cooked vegetable and potato salad which we made with fresh asparagus, carrots, broccoli and potatoes.  That recipe is outlined below.  We prepared Arroz con Pollo (Chicken and Rice) and Paella de Mucho Gusto (my version of the traditional Spanish dish featuring Chicken, Chorizo & Seafood) for our entrées and Flan de Leche Clasico (Crème Caramel) for our dessert.

Several class members brought bottles of wine to share with their colleagues over dinner, so it was a very festive occasion.  Over our delicious dinner, we had an opportunity to discuss the current situation on the island, how average Cuban’s spend their days and what people’s lives are like and the evolving relationship between our government and theirs.

We parted company with hugs and promises to stay in touch – a truly fun and magical experience.

Ensalada de Papas y Vegetales (Potato and Vegetable Salad)

Great for cookouts or picnics, this hearty salad is as pretty as it is delicious.  By cooking the vegetables separately, each can be cooked just the way you like it, and the carrots and asparagus will retain their bright colors.

Serves: 8

• 3 large potatoes – pared and cut into bite-size pieces
• 5 medium carrots
• ½ pound fresh asparagus

For the dressing:

• ¼ cup olive oil
• ½ cup white vinegar
• ½ teaspoon salt
• ½ teaspoon ground black pepper

For the garnish:

• 1 head green or red leaf lettuce
• 1 small red onion (peeled and thinly sliced)
• 1 tablespoon chopped parsley

1. Put potatoes in a large pot, cover them with water and bring to a boil.
2. Reduce the heat, cover and cook for about 20 minutes or until just tender.  Drain and set aside.
3. While potatoes are cooking, pare the carrots and cut into ½” rings, and prepare the asparagus by breaking off the ends and cutting into bite size pieces.
4. Transfer the carrots to a small bowl, cover with plastic wrap and microwave on high for 2 to 3 minutes.
5. Transfer the asparagus to a small bowl, cover with plastic wrap and microwave for 1 to 2 minutes.
6. Combine the ingredients for the salad dressing.
7. When the vegetables are cool, toss them together with the dressing and refrigerate until chilled.
8. Serve on a bed of lettuce leaves, garnish the top with red onion slices and chopped parsley.

VARIATION — substitute your favorite vegetables for the carrots and asparagus.

HELPFUL HINT — Need a salad in a hurry?  Thaw a package of frozen vegetables (e.g. broccoli, carrots and green beans), add the onion and toss with the dressing in this recipe – that’s it, no cooking – quick, delicious and nutritious.

As fresh produce can be very expensive, purchasing frozen fruits and vegetables for daily use is a smart and economical alternative.  Because frozen food processors are located close to the fields, frozen fruits and vegetables are in reality much fresher than the fresh produce at the supermarket which was picked days ago and has been trucked across the country.

Last week, I met with my students for the second session of Mucho Gusto: Cuban Cuisine. The class I am teaching about my “Nuevo Cuban cuisine” (a healthier take on traditional Latin recipes) at our local Adult and Community Education program. Once again, we had a good session and a great time. I love my students and the class. This session we focused on more of the basics of Cuban cuisine and prepared several recipes.

As it was a very cool night, we got started with a little hot chocolate.

¡Delicioso! Nothing warms you up like hot chocolate; it always conjures up happy childhood memories for me. And, seeing the chocolatey-marshmallowey mustaches on the faces of adults makes me smile.

After quickly reviewing what we learned last week and hearing students stories about their culinary adventures since our last meeting, we went to work.

We began by making the desserts (mango mousse and key lime pie) we would enjoy at the end of the meal, as both needed time to chill and set up in the refrigerator after preparation.

Next, we made a sofrtito; what I consider the “corazon y alma” (heart and soul) of Cuban cooking. Nearly every savory Cuban dish begins with the sofrito ( a sauté of olive oil, onion, green pepper and garlic seasoned with salt, pepper, cumin and oregano). The sofrito became the base for the picadillo (Cuban-style ground beef hash) that would be our entrée. And, then we pulled together a delicious and healthy pasta with grilled vegetables dish that complemented and completed our meal.

As we enjoyed fruits of our labors in the kitchen, we discussed Cuban culture – focusing on the significant contributions of Cuban artists, musicians, dancers, writers and others to our collective cultural experience.