Upward and onward! I've been drooling over this menu for weeks waiting to debut it at Crème de la Crème's public June class. The featured recipes were Pineapple Mojita, Crispy Plantains, Mojo Grilled Chicken, Black Beans, and Tres Leches Cake.
First, we had to celebrate a very special student. It was Lori's sixth class! Welcome to the Crème Club -- I am so grateful for your attendance!
For our first recipe, I had each of my students make their own Pineapple Mojita. Start with fresh mint leaves. Use a pestle to crush the mint leaves to release the flavor. Add pineapple juice and a shot of rum. Then, fill the cup to the brim with crushed ice. Top off with Fresca for a yummy, skinny Mojita!
I was so excited to use plantains in this menu! Plantains are ripe when they are dark. For my recipe, I fry them and then top with a savory and sweet mixer. Let it caramelize and enjoy them while they are hot! Many of my students were expecting a strong banana flavor -- but plantains have their own delicious taste!
"Tres Leches" means three milks. I crafted this cake recipe with my grandma in mind. A secret ingredient and three types of milk make for a divine dessert. Not too sweet -- but just right!
For the main course, Mojo Chicken, I like to use a chicken thigh. I brined the chicken for about 8 hours before pulling it from the fridge for this recipe. The marinade can be made in a blender from fresh orange, lime, onion, and seasonings. Toss on the grill for a delicious entree.
Black beans are the perfect accompaniment for this meal. But, I have to let you in on a little secret. My black beans include bacon. I had to put my Crème twist on this delicious Cuban staple! Add Coconut Rice for a filling meal.
Dinner is served -- Cuban Style!
Thank you for such fabulous company! I can't wait to have you in the kitchen again. Cheers! XOXO Paula
P.S. This turkey joined us halfway through class. I didn't know turkeys could fly?!?