Cooking Club beginning again is a sure sign that spring is right around the corner.
I have a feeling spring is gonna jump right out and scare the crap out of me, I'm still not physically prepared for it, but emotionally I'm yearning for it.
I'm going to need to make a photo checklist for Cooking Club.
Got a picture of everyone? Check.
Got a picture of all the food? Check
Got a group photo? Check
I have no 'checks' for this month.
But here is what I did get.
Sweet Teri M. waiting patiently til we all fill our plates so she can eat.
Sweet Teri M., again, putting the final touches on her black beans and rice.
We all loved them Deb! They were delicious.
In case you are a new reader, I'm in a Cooking Club that meets once a month, for six months out of the year.
Millions of laughs.
Tons of friendly support.
It's a great group of women.
I'm blessed and amazed by them all.
We each take a turn hosting the get together. My turn is next month!
The hostess picks out a 'theme' and assigns recipes.
We make the assigned dish at home, and bring it to club.
So, more accurately, it's an Eating Club.
Here's this month's recipes:
Croqueas de Jamon
Congri (Arroz Morro)
Cuban Style Black Beans and White Rice
Ropa Viega (my dish)
Old Clothes in Spanish; this meat is cookied, shredded like rags, and cooked again.
Pudin de Pan
It was all so delicious!
Here's my recipe to share with you, I would really encourage you to make it.
Ropa Viega - pictured in first photo
2 medium onions
2 pounds of skirt or flank steak
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 bay leaf
2 T olive oil
2 garlic cloves, minced
2 ajecito peppers (I couldn't find these, so I used jalapenos)
2 green bell peppers, chopped
1 cup fresh plum tomatoes, seeded and chopped
2 t dried oregano
1/2 t cumin
1/4 cup parsley, chopped
Quarter one of the two onions, Put in a 6 quart kettle with meat, carrot, celery and bay leaf. Cover with water by two inches. Bring to a simmer and cook, uncovered, for 1.5 to 2 hours. Skim frequently.
When meat is very tender, remove from broth and set aside. Discard vegetables and strain broth. Return broth to the heat and boil, reducing by half, about 20 minutes. When meat is cool, shred.
Heat oil in a large skillet and cook remaining chopped onion, garlic, chilies, and green peppers until softened, about ten minutes. Stir in 1.5 cups of reduced broth and tomatoes. Cook for 15 - 20 minutes over medium high heat.
Stir in meat, oregano, cumin and parsley. Cook 10 minutes more.
Serve over white rice.