Opinion: Yale can’t bar students from their city.Report: Man accused of voting in Florida and CT in 2020 election.Add lemon juice and plantain pieces and boil until you can easily pierce the plantains with a fork, about 20 minutes. In a large pot, boil water with 1 teaspoon of salt. What dish from your menu will you be making today to share with readers? Fufu Con Camarones Enchilado (mashed plantains with shrimp and spicy red sauce).Ĥ green plantains, peeled and cut into 2-inch pieces The art of unlocking the heart and sharing that. Cooking is more than just preparing food. Then your heart and soul should come through. Then make sure that you have a passion for this. I would let them know that first you need to be determined. If you were giving a young person interested in a career like yours, some advice would be. In fact, we have been on the shelves in Cuba since 2012. The closest would be Elm City Market in New Haven however, Whole Foods Markets in Orange and West Hartford carry our products as well. They can be purchased in our restaurants or at a number of natural food stores in the state. We bottle our house salad dressing, the Honey Balsamic Vinaigrette, and have a spicy and a mild mango salsa. Tell me a bit about them and where can they be purchased? Yes, we have three Mojo Marinades: Traditional Cuban Mojo, Honey Mojo and Spicy Mojo. Some of your dressings and marinades are available for sale. Burger or hot dog? Hot dog.Īside from Soul de Cuba, what are some of your favorite dining spots? Adriana’s in New Haven and the aforementioned Sofia’s Seafood. What’s one must-have at your last supper? Rice and beans, of course. What is your guilty pleasure food? Any sweets, flan, tres leches, chocolate. What dish or ingredient will we never see you eating? Crushed red pepper. Or, if you find that you have neglected the rice and the bottom has begun to burn, you can plunge the whole pot into cold water, it will keep the rest of the rice from taking on that burned taste. What cooking tricks did your mother teach you? When you want to make your black beans cook quickly and have the perfect texture, throw a big scoop of ice into the boiling beans to “frighten” or “shock” the beans. What are your two favorite dishes on your menu now? Fricase de pollo (marinated chicken sauteed with onions and Spanish olives along with tropical and Mediterranean spices served over rice with black beans and fried sweet plantains) and ropa vieja (shredded beef cooked with onions in a light tomato sauce served with rice, black beans and fried sweet plantains). If you had to pick a favorite food, what would it be? Rice and beans. What other ethnic cuisine do you enjoy cooking the most? Italian. Who was your culinary mentor? Mom, Tania Marcel. What inspires you to get up and go to work every day? My mother. What’s always in your refrigerator at home? Red and white wine for cooking and always garlic. It is not only delicious but good for so many things. What is your favorite ingredient? Garlic. Then you would be allowed to try, and eventually it became your responsibility. She would have me stand next to her and watch.
SONIA SEAFOOD HOW TO
It makes me feel at home.ĭo you have any funny memories of learning to how to cook? Many with my mother in the kitchen. ? The perfect meal for me is arroz con pollo (chicken with rice). We couldn’t always afford to have meat on the table. Your favorite food as a child? My favorite meal as a child was “fufu con bistec.” Fufu is mashed plantain cooked with crispy pork rind “chicharrones,” and steak was such a treat when I was growing up. When I am not traveling, I enjoy time with the family. When you are not cooking and running the restaurant, you have fun by. I think that the goal would be to have the opportunity to share some time together, without pretenses and to have the opportunity to share my heart, passion and love for a moment in time. What would you prepare and would your goal be to rock their world or please them? Imagine you had to prepare a meal for an old-school culinary master such as Escoffier. He came to me, shared how much he enjoyed the cuisine and commented on how lovely my eyes were. What’s the most memorable and from whom? That would be the meal for Archbishop Tutu. Surely you are inundated with compliments on your cooking. What should they be? For me, onion, garlic and bell pepper, you can do so much with those three items: This is sofrito, the base of Cuban cuisine.
My pantry has room for only three more ingredients. What did you have for dinner last night, and did you cook it yourself? Yes, I cook even when I go home: bistec encebollado (beef with onions), veggies and rice and a simple salad. Where do you go to relax? The beach, especially Varadero Beach in Cuba.