Father's Day Feast...

Here's how it started:

Saturday morning meant peeling about 5 or 6 heads of garlic, and pureeing it with naranja agria, fresh oregano, lemon, peppercorns, oil and vinegar. All of this was slathered onto 2 beautiful "paletas" (pork shoulders) and left to marinate for over 24 hours.

The pork started cooking this morning at 8 am, nice and slow. My son made the comment, "I felt like I woke up in a Cuban restaurant!" Mid-afternoon, they were ready:

I served them with black beans and rice. My buddy Albert brought two tarts from the French Bakery down the street; apple and pear.

Can't eat like that and not have a CLASSIC Cuban cigar to top it all off: A Cohiba Robusto, known as the "CoRo" to afficionados.

Here's one HAPPY Dad, with the littlest one of the three precious children.

Comments

[Erica]

As always, drooling over the food pr0n...looks much better than our "Thing One is sick and Mommy has a migraine" nothing dinner of Cheetos and frozen things on Sunday.....