It's commercial break time at Despierta América and that means the entire studio is in motion as sets move, cameras are re-positioned, large black electrical cables are wrangled across the floor. Occasionally one of the cords catches the foot of an unsuspecting bystander. Musicians, guests, and the hosts of the show are also in motion as they quickly take their places on the various sets that fill the large studio.
Although everyone behind the scenes welcomes us warmly, they soon immerse us in the madness of live television. Our cooking area is a countertop on wheels with a four-burner cooktop and some storage below. One of the floor managers rolls the countertop into the narrow hallway and plugs it in.
We are soon setting out our ingredients and starting the sofrito in the frying pan. As we cook, we of course have to dodge the nearly continuous parade of performers making their way into and out of the studio.
The hosts, Raúl Gonzalez, Ana María Canseco, Fernando Arau, and Neida Sandoval all perform way "over the top" in the Univision style. Every third sentence ends with an exclamation mark, and there is no lack of energy in this studio, except for the dog Cosita who lies so stiffly and quietly on the couch you'd swear that she was stuffed. This is one laid back Latin dog!
On Saturday, we picked up our pig at the Tampa Steak Company in one of Tampa's classic Cuban neighborhoods. After basting it in mojo and stuffing every nook and cranny with chunks of garlic, we put the pig away to marinate overnight. Then it was time for the baby shower and everyone had a great time teasing Nephew Neil. We have to be honest. We never thought Neil would ever be a father!
The pig was one of the smaller ones that we have roasted. However, the plan was to use the pork meat to make delicious pan con lechón sandwiches, and there was plenty of pork for everyone.
Details:
- Three Guys From Miami
- Saturday, November 19
- 3:00 PM
- Mall of America
- In the Rotunda
- 60 East Broadway
- Bloomington, MN 55425
- Saturday, November 19
Cuban immigrant Humberto Gonzalez, Sr. started the company in 1970 as a small retail meat market in downtown Tampa. The succeeding years have been good for the Gonzalez family; they run a booming wholesale and retail meat operation from their current location in west Tampa.
The company delivers fresh meats to stores and restaurants in the Tampa area and also exports meat to the Caribbean. The company is now in the hands of the second and third generation: Humberto Gonzalez, Jr., and Humberto Gonzalez, III.
Tampa Steak is where our Tampa clan gets their pigs for roasting. Although they do a lot of wholesale business, they have not forgotten the small retail customer. We especially like the friendly and attentive service. At Tampa Steak the customer is king!
The bakery has grown and it now turns out more than 7,000 loaves of Cuban bread each day, most bearing the distinctive charred remnants of a palmetto leaf that is indicative of a genuine La Segunda loaf. The palmetto leaves are placed on top of the loaves and brushed with water. During baking, the wet leaves create the distinctive cracking of the crust along the leaf line.
If you have ever eaten Cuban bread in Ybor City, chances are it came from La Segunda Central Bakery. Those in the know drive right to the source where you can buy fresh loaves directly from the bakery's retail store.
Up Next a NEW Cookbook:
"Three Guys From Miami Celebrate Cuban"
All about Cuban parties, celebrations, and the dishes that go with them!
Coming to a bookstore near you in Fall 2006!
In Cuba, especially outside of the major cities, there is a tradition of raising your own food. In my neighborhood, everyone had a large garden and many people raised small animals: goats, chickens, and so on. These skills became essential after Castro when food shortages and rationing began.
One favorite backyard animal raised by many Cubans is the guinea hen. This small, compact bird doesn't take up a lot of space. Cooked properly, the meat of this bird is tender and full of flavor. Many people cook guinea hens for the Christmas holidays. In many families this is a long-standing tradition. You may also use Rock Cornish game hens in this recipe.
Although Cuba is a floating island of sorts, Islas Flotantes is a dessert that is not unique to Cuba. It's actually part of the cuisine of several European countries.
A lot of fancy American restaurants used to serve this dessert in the 1950's. Americans loved it and it became a popular dish at Havana restaurants.
The name of this dish comes from the little islands you make with the beaten egg whites. It's like having delicious little meringue boats floating in a sea of rich custard.
