A Little Taste of Cuba

by Cate on August 28, 2005

We had The Husband‘s family over for dinner tonight and I thought it would be nice if he cooked for them, since they’ve never had a chance to sample his cooking before. And hey, let’s be honest, it’s a treat for me to get a break from the kitchen too! ;)

The Husband made his Roast Pork and Rice with Black Beans. To supplement the meal, I made Bocaditos (Cuban Tea Sandwiches) to start and also made Tyler Florence’s Roasted Olives, rounding out the meal with my “Mom Juice,” White Wine Strawberry Sangria. The Sister-in-Law brought dessert. A nice relaxing evening, and everything was delicious. He did a great job – we might have to make a habit out of this!

The olive recipe is very easy and I happened to catch Tyler making it on a recent episode of Food 911. I really liked them – very flavorful, without being overpowering. I made a few very small changes, and the recipe below includes them.

Planning two new recipes tomorrow, and actually have one made already, but not yet taste-tested. You’ll just have to tune in tomorrow to see what’s cookin’. Until then…

Roasted Olives
3 cups mixed green and black olives with pits
4 sprigs rosemary
4 whole cloves garlic, peeled
1 orange
1/2 cup extra-virgin olive oil
1 tablespoon red wine vinegar

Preheat oven to 300F. In a small roasting pan, mix together the olives, rosemary, and garlic. Slice the orange in quarters and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Bake for about 1 hour. Serve warm or at room temperature.

White Wine Strawberry Sangria
1 bottle dry white wine, such as Pinot Grigio or Sauvignon Blanc (White Zinvandel is also a good choice, and today I used Wild Vines’ Strawberry Zin)
1/2 cup strawberry schnapps
1/4 cup sugar
2 cups sliced fresh strawberries
Whole strawberries (optional)

In a 2-quart pitcher stir together wine, strawberry schnapps, and sugar until sugar dissolves. Add sliced strawberries and chill for 1 to 4 hours. Serve over ice. If desired, garnish with whole strawberries. Makes 5 or 6 (about 8-ounce) servings.


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{ 5 comments… read them below or add one }

Anna August 28, 2005 at 1:55 am

Those roasted olives would be good smashed and smeared all over chicken. Yum.


Anonymous August 28, 2005 at 1:03 pm

Dinner was fantastic. Kudos to The Husband (aka The Brother).
I am disappointed not to see the Bocadito Recipe. I have another Bocadito Recipe (actually it’s my mom’s recipe); I must share it with you. Really enjoyed the Olives. Having friends over in a few weeks, a definite must try.

The Sister In-Law


Lulu August 28, 2005 at 2:49 pm

hi there
just found your blog through your comment on mine.look forward to regularly readiing your postings!


Jeff August 28, 2005 at 9:30 pm

It sounds like The Husband set a dangerous precedent. He should have done a medicore job at best, so it doesn’t become habit-forming. :p

But then again, you certainly DO deserve a break, so what a nice treat!


Cate August 28, 2005 at 10:31 pm

Anna – that sounds like a great idea!

SIL – Bocadito recipe will go up tonight.

Thanks for visiting, Lulu!

Jeff – you know what they say about doing a job too well – it becomes yours! From now on, Wednesday nights are his in the kitchen – look out! Told him it was ok to order food when he didn’t feel like cooking, but however it gets on the plate, Wednesdays are all his. :)


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