Sunday Night Supper Club: Cuba

Katie and Andy's empanadas.  Recipe to come.

and their delicious dipping sauce.

Ellen's grilled eggplant and zucchini

 

 

 

Chicken Fricasse. 

Chicken consomme:  Put in 3-4 pounds chicken pieces (I used a bunch of chicken backs that Sanford has been saving) in a large pot along with 1 peeled and chopped onion, 2 cups peeled and chopped carrots, 3 garlic cloves, 6 med tomatoes, peeled and chopped, 1 seeded and chopped green bell pepper, 1 tsp pepper and salt, 8 cups of water and a pinch of paprika.  Let set for 30 minutes.  Then bring to a boil and reduce heat.  Simmer partially covered for 40 minutes.  Strain and set aside.

Chicken Fricassee:  Mix 4 pounds of chicken parts (we used legs) along with the juice of one orange, one lemon, 3 minced garlic cloves and refrigerate for 2 hours.  Heat 1/4 cup oil and brown chicken in batches.  Add marinade to oil.  Put chicken back in the pan.  Add 1 med chopped onion, 1 seeded and chopped green bell pepper, 1 spring chopped parsley.  Stir and cook for a couple of minutes.  Add 1 cup tomato sauce, 2 cups of the above chicken consomme, 1 cup diced city ham, 1/2 cup rinsed capers.  Stir and cook for a couple more minutes.  Add 1 cup dry white wine and salt and pepper to taste.  Add 1/2 pound peeled and diced potatoes.  Cover, bring to a simmer and reduce heat.  Simmer about 45 minutes.  I then took the cover off and reduced it a little.  Serve over white rice.

Perfect Cuban white rice:  In a med saucepan heat 1 tbsp veg oil.  Add 2 garlic cloves.  Saute until golden.  Remove garlic and add 1 cup long grain rice to oil. Stir and cook 30 seconds.  Add 2 cups water and 1 tsp salt.  Bring to a boil.  Reduce to a simmer.  Cover and cook for 25 minutes.  Fluff and serve.

These recipes all came from The Cuban Kitchen

Yucca and mojo

Yucca:  Cook yucca in salted water until tender, about 30 minutes.

Mojo sauce:  Mix 1 cup sour orange (6 oz orange juice and 2 oz lemon juice) with 1/4 cup olive oil, 2 tbsp melted butter, 4 minced garlic cloves, 2 tbsp minced onion, 1 tsp salt, pepper to taste and let sit for one hour or longer.  (I think this mojo should be a staple in your kitchen)

Cuban Rum

These are Kurt's tasty Cuban sandwiches.  I want to take these in my lunch every day.

Mango salsa.

Josie's Cuban bruschetta:  Cuban bread with cream cheese (I think) and roasted red pepper and avocado.

Sam's rice pudding.  His recipe:  "It is just milk and rice.  And cinnamon"

This was a tasty, spicy pork dish.  Please put the recipe in the comments!

Mary Beth and Pete's shrimp casserole can be found at:     http://www.tasteofcuba.com/shrimpcasserole.html

Sleeping Olive.

Lucky to have Kemper in town!

Alex and Tracy left with a little of Kemper's work.

Popping shoes.

The last of day of Sammy's stache

Girls

Emma Jo

Boys outside.

Dri

This led to a very big headache.

Laura

Fun to meet new people!

Theo

Great night!

Aftermath

On the way to supper club.

This month's supper club was hosted by the lovely Werths.