Some like it fried, some like it roasted -- here in the Crème kitchen...we like it Mojo'd. Tonight's class was a taste of Cuba! Pineapple Mojitas, Crispy Plantains, Mojo Chicken, and Black Beans, and Tres Leches Cake. My private group was a dinner club (how fun is that?!?). The girls sat at the island while the boys chatted at the back table.
Tonight's class was especially hands on -- the first recipe was Pineapple Mojitas. I gave each student a glass, mint leaves, and limes. As they passed along the mortar to release the mint flavor, I helped top them off with Fresca, rum, crushed ice, and pineapple juice.
Plantains are the name of the game! They are closer to a vegetable than a fruit, which makes them the perfect base for a sweet and salty appetizer. Cut, fry, smash, fry, season. Couldn't be simpler!
This menu is all about the chicken...but it's also all about this Tres Leches Cake. A simple yellow cake mix with a few add ins makes for the most lusciously creamy cake! There is something to be said for a chilled cake, especially in the summer heat!
Next, I pulled out the chicken thighs that I had been brining with oranges, salt, and cold water. A few citrus, herbs, and seasonings make for a terrific Mojo marinade. I patted the chicken dry, poured half the Mojo sauce on top, and save the remainder for a baste for grilling. Can you say flavorful, tender chicken?!?
Now, I know that traditional black beans don't have bacon -- but my version does. Add some chopped onions, green peppers, seasonings, a bay leaf, and the works!
Serve Mojo Chicken with a side of Coconut Rice and Black Beans. So. Good!!!
It wouldn't be a Crème class without something sweet...Enjoy! It was my pleasure having you in the kitchen. Cheers! XOXO Paula