She Strengthens

A Night to Remember: Recreating a Traditional Cuban Feast

Last weekend, I had the pleasure of enjoying a delicious home-cooked meal at a friend’s apartment, surrounded by good company and lively conversation. The evening was filled with laughter, wine, and mouth-watering Cuban dishes that left me craving for more. Our hostess generously shared her family’s traditional recipes, passed down from her mother, and allowed me to capture the essence of our unforgettable night.

The Perfect Recipe for a Weekend Gathering

Recreating a similar evening with friends is easier than you think. Start by selecting a main dish that benefits from slow cooking, allowing you to focus on pre-dinner snacks and drinks. Ask your guests to bring wine or cocktail ingredients that complement your menu, and set the mood with a themed playlist. Keep starters and drinks simple, and go all out on the main course.

Our Menu: A Taste of Cuba

We began with a cheese and meat board, accompanied by crackers, bread, olives, and pickles, paired with glasses of chilled vinho verde and fresh pear slices. The pièce de résistance was the creamy arroz con pollo, crispy tostones, and refreshing avocado and red onion salad.

Arroz con Pollo Recipe

Ingredients:

• 4 cups Paella rice (or short-grain rice)
• 1 pack chicken breast (optional: skinless thigh and leg)
• 2 cubes chicken bouillon
• 1 small can of green peas
• 1 8 oz bottle roasted red peppers
• 20 garlic cloves
• 1 can tomato sauce
• 1 green pepper
• 1 large white onion
• 1/2 cup olive oil
• White cooking wine
• Lemon juice
• Salt + pepper + garlic powder
• Powdered yellow food coloring (optional)

Instructions:

1. Chop green pepper and onion into large chunks.
2. Combine garlic, green pepper, onion, and olive oil in a food processor.
3. Season and cut chicken (2-4 hours ahead of time).
4. Prep rice by washing, rinsing, and soaking it in water.
5. Brown chicken in olive oil, then add sofrito, tomato sauce, chicken bouillon, peas, and roasted pepper.
6. Let it cook for 15 minutes on medium-low heat, then raise to high.
7. Drain water-soaked rice and add it to the pot.
8. Add water, white wine, and cover for 20 minutes or until rice is soft.
9. Mix in canned peas, add salt and pepper to taste, and cover again for 10 minutes on very low heat.

Tostones Recipe

Ingredients:

• Green plantains
• Vegetable oil
• Salt

Instructions:

1. Cut plantain into cylinders (about two inches thick).
2. Fry plantains lightly on both sides, then set aside.
3. Flatten out the plantains using a plantain masher.
4. Refry on each side for three minutes, then add salt.

Avocado and Red Onion Salad Recipe

Ingredients:

• 1 Florida avocado or 3 Hass avocados, sliced in chunks
• 1/4 small red onion, sliced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar
• Salt and freshly ground pepper

Instructions:

1. Arrange avocado slices on a platter and top with red onion.
2. Drizzle with olive oil and vinegar, and season with salt and pepper.
3. Serve immediately.

Tips for a Stress-Free Dinner Party

When hosting a dinner party, it’s essential to keep things simple, budget-friendly, and stress-free. Here are some helpful resources to consider:

• Budget-friendly entertaining tips
• Stress-free dinner party planning advice
• Ideas for hosting a dinner party in a small apartment
• Tips for throwing the best dinner party ever