Sometimes just a small sign to call to mind a series of memories. Remember you do not follow a temporal logic, but they connect in a spontaneous association of ideas and perfectly polished.
After almost nine hours of flight I become a natural look at the screen that mimics the route of flight and technical data and follow more closely the time and the landing rate of descent. Looking at the sea below the porthole I am always delighted to see how nature can combine the various shades of green and blue in a LOVE_AMORE where nothing is out of tune.
Once on the ground just outside the airport of Holguin, the smells, the colors, the music (salsa and merengue), and the people that spoke English so and sequenced with a typical interlayer "aims" the beginning of every speech they make me feel like I'm back home. As usual, I wait for 'I novia "and said his friend Pablo " Ping Pong " with his red Lada, despite circles for over twenty years, seems straight out of a dealership. Pablo lives near "I novia" and his mother, Mamita for me, the first day we met and spoils me every morning brings me coffee with the beaten egg.
I like living in a house surrounded by the warmth of the people and not in the cool elegance of the Hotel.
I like getting up in the morning, after breakfast, walk in "barrio" (Department Pueblo Nuevo), go to the market to shop, stopping to make a word with Hugo, a man with skin darkened by the sun and rugata always meticulous care from the time a small vegetable garden with an unlit cigar that immancabilmete held in the mouth all day and, equally inevitably, gives me a flower "para novia you" .
However, the first night, for the first dinner, has become a ritual to go Paladar Pedro .
For the uninitiated in Cuba "Paladar" local sites are in private homes with a limited number of tables (4-5 maximum) where you can eat dishes "criolla" including my Preferred "chicken y mariquitas " (fried plantains).
Pedro is a very good person and personally kitchen with the help of one daughter while his wife and other daughter are at the tables. The only regret is that I have never wanted to say how Fried chicken is done, but for that, I went to the aid Mamita.
The following recipe is from Mamita suggeritami except that I used paprika instead of chili and I loved the yogurt, rice dish complete Paladar tomatoes and presented as in Pedro.
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| Fried chicken with marquitas |
Add this recipe, which is clearly out of competition, even in my contest - ethnic cuisines in the Americas category
INGREDIENTS (serves 4) A chicken
roughly chopped 4 green plantains very
250 g of whole milk yogurt 250 g white flour 00
One tablespoon paprika
seed oil 200 g rice
1 / 2 liter of coconut milk 2 tomatoes
big
Sale
PREPARATION
After cutting the chicken into small pieces in a bowl pour the milk and yogurt, mix well and add the chicken. After 5 minutes take the chicken pieces and dip in flour mixed with paprika. Place the chicken on a plate and let stand fifteen minutes so that the flour is absorbed.
In a pan put plenty of oil seeds to take it to a temperature of 150 degrees and fry the chicken pieces. Normally, the chicken is cooked after 15-20 minutes depending on the size of the pieces. If the pan you use is not sufficient to hold all the chicken you can cook them in stages already putting the pieces fried in a dish in the oven at 80 ° with the door slightly open.
To cook the rice in a pan pour coconut milk (alternatively, take the coconut flour and pour in the water letting it rest at least overnight and then filtering it), bring to a boil then add the rice and cook then drain.
Peel the plantains and cut into thin slices and then fry them.
mariquitas chicken and salt.
Cut the tomatoes into round slices.
assemble the dish, put rice in a mold and place tomato and chicken mariquitas
All washed down by the excellent
