Soaking it all in

I love visiting my parents. Each time we get together we reminisce about family outings throughout the years. I love listening to them talk about their childhood in Cuba. My dad often talks about having to wake up real early and take care of the farm and cattle before getting dressed and walking to school. I learned that my aunt was an educator before leaving Cuba for the United States. She used to ride her horse every day to teach third grade. I thought that was pretty cool and beat all those stories you hear about having to walk 5 miles in the snow, uphill, to get to and from school. But for this foodie nothing beats watching mom create heavenly tasting holiday meals. I spent Christmas and New Year’s at mom and dad’s house. Mom showed me the technique to roast the perfect pork shoulder, cooked just right, so you end up with a crunchy, crispy pork rind. One of the most basic sauces used in many Cuban, Puerto Rican and Caribbean dishes is called a sofrito. It is the tangy, somet

I had this I-want-something-Cuban craving the other day (strange right?). I looked around my kitchen and it was slim pickings (because I don’t like the cold weather. And it’s been cold, so I was too lazy to go shopping because IT’S COLD). But I had the items I needed and ended up creating what is likely to be a new regular dish on my list of meals to make. Using some leftover roasted pork, a sweet onion and a green plantain, I created my own plantain pork sliders. THEY WERE THE BOMB! You don’t need the whole onion, just enough slices that you’ll caramelize in olive oil on the stove top. Enough for about 2-3 sliders Peel the green plantain and cut it into one inch chunks. I happen to have a deep fryer. If you don’t, you can fry the plantain chunks in oil on the stove top. Fry them for 3-5 minutes, making sure both sides get cooked in the oil. While the onions and plantains are cooking, I tossed some shredded roasted pork into a small bowl with some minced garlic and mojo. Just