Note: I apologize for my extended absence from Babalú. I’ve been fighting a personal health battle that I won’t bore you with. Thank you all for your gracious patience with me. I’m ba-a-a-ack! =D
Sometimes when my family is around the dinner table, we play games where we ask hypothetical questions. The discussions always take an interesting turn as we dig into our imaginations to try and one-up each other.
A few nights ago, my son, Jonathan threw out this question:
“If you had a superpower, what would it be?”
And so the game began.
Lucy: “I’d love to be able to stop time.”
Eric: “I would want to read people’s minds.”
Adam: “Super strength, hands down.”
Apparently they have given this a lot of thought. (Or maybe they’ve just watched X-Men more often than I have, but that’s not important right now.)
“Walk through stuff.”
The conversation went round and round with everyone offering suggestions and even fantasizing a little and I still could not come up with a remotely suitable answer. They became a little impatient with me.
“Mom, you don’t need to take this so seriously.”
I thought hard. And you know what I finally came up with?
If I had a superpower, it would be to be able to give people comfort when they needed it. Wouldn’t that be amazing? This superpower would involve being tuned in to the type of pain others were in and being able to give them exactly what they needed. I didn’t know what to even call it.
But suddenly, I had an epiphany….
“I know! If I had a superpower, I would be… A Cuban Mother!”
(Shut up. I know.) =D
Crockpot Boliche (Cuban Pot Roast)
4 lb. chuck or rump roast (slow cooking will make it fork tender)
8 cloves of garlic – minced
1 1/2 tsp. Dried oregano
salt and pepper
1/2-cup olive oil
2 large yellow onions, sliced thickly
2 cups beef stock
1 8 oz. can tomato sauce
1-cup naranja agria (bitter orange marinade)
1-cup dry white wine
1-cup small red potatoes
1/4 cup green pimiento-stuffed olives with liquid
3 bay leaves
1. Pat the roast dry and lightly flour.
2. In a mortar, smash the minced garlic, salt, pepper and oregano together to form a thick paste.
3. Rub the garlic/oregano paste all over the roast.
4. Heat the olive oil in a large skillet and brown the roast on all sides.
5. When the roast is browned, remove from skillet and place in crockpot.
6. Place the onions in the same skillet you used to brown the meat in, and cook them quickly – maybe 3 minutes on medium high heat. Do not brown.
7. Remove onions and place over the roast in the crockpot.
8. Cover the roast with beef stock, tomato sauce, bitter orange, and white wine.
9. Add the potatoes, olives, and bay leaves.
10. Cook on low setting for 6 to 8 hours. Or on high for 4 to 5 hours. Or if you like, 30 minutes on high-pressure in a pressure cooker.
11. Arrange the roast on a platter surrounded by the potatoes, onions and olives.
12. Carve the roast and serve at the table. (What good is having a superpower if you don’t get to show it off sometimes?)