But first-what to wear? Just kept it simple since I was doing quite a bit in the kitchen tonight. Silver Aiko bootcut jeans, a plum purple turtle neck, a teal cardigan, and my lovely leopard print stilettos. Never underestimate the power of an animal print shoe, my lovelies. It's almost as good as a great set of lingerie for making you feel like you own the world. Put those two together and you just might!
Now, then about that menu. We are having Avocado Pomegranate Salad with Honey Lime Dressing, Paella Havana, Fried Plantains, and Torta de Plantanos (Banana Tarte Tatin-kinda).
Avocado Pomegranate Salad with Honey Lime DressingServes 4-6
8 cups mesclun or spring greens
1/2 cup pomegranate "seeds"
1 avocado, peeled, pitted and diced
3 Tablespoons honey
Juice of 1 lime
1/3 cup olive oil
Whisk together the salad dressing ingredients and taste for seasoning.
Toss the greens and dressing to lightly coat. Garnish each serving with pomegranate and avocado. Serve immediately.
Most people have heard of paella in connection with Spanish cooking, however, in Cuba they have their own New World take on this Spanish classic.
1 cup white rice, uncooked
1 large onion, diced
1/4 cup green pepper, diced
1/4 cup celery, diced
3 cloves garlic, minced
3 plum tomatoes, diced
1 small sweet potato, diced
1 pork tenderloin, cubed
2 small chorizo sausages, removed from casings and crumbled
1/4 cup olive oil
1 cup chicken broth
1/4 cup white wine
1 bay leaf
1 large pinch of saffron
salt and pepper to taste.
Heat oil in a shallow oven proof skillet (about 3 inches deep) or a paella pan. Saute onions, green peppers, tomatoes, garlic and celery. Add pork and chorizo and cook over medium heat until tender. Add sweet potatoes, salt and pepper. Cook for 2 minutes. Add rice and cook for another two minutes, stirring. Add chicken broth. Stir well and cover with oven proof lid or aluminum foil. Bake at 400 F for 30 minutes. Sprinkle with wine and serve. ¡Que bueno!