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Mothers' Day Special: Cooking with Mrs. Viņa
Everybody loves Mom's cooking.
That's why when Fernando Viņa says that his mother's arroz con pollo
(rice and beans with chicken), plátano maduro (fried plantain)
flan and Iron Beer (a Cuban soda) is the best meal in the world, we might
wink skeptically: "Sure Fernando, concocted with love?"
But Cardinals catcher Mike Matheny attests to Olga Viņa's prowess
in the Cubaņ; cocina (kitchen). Matheny has pined for
Senora Viņa's savory Cuban meals ever since Fernando and Mike played
together in Milwaukee for the Brewers. The two used to make periodic trips
to Oakland back when the Brewers were members of the American League. Mrs.
Viņa, who lives in Sacramento, Calif., with her husband Senor Andres
Javier Viņa, would come to the ballpark armed with hearty helpings of
arroz con pollo.
"I used to try to talk her into it when we were in Milwaukee," said Matheny.
"I was always trying to get her to bring us some arroz con pollo.
I don't think any body in the world makes it like her. I've gone to Cuban
restaurants and I've tried to find it as good as his mom and I can't find
it.
For a long time, Olga and Andres Javier Viņa, were more concerned
with just keeping themselves and their children fed and were much less
preoccupied with what they ate. They lived in La VÃbora, a middle-class
neighborhood of Havana, Cuba. Middle-class in Havana, mind you, meant you
lived in a garage with no air conditioning. In 1961 the Viņas
applied for asylum in the United States. They finally made it out after a
seven-year waiting period. After three days in Miami they headed for
Northern California, where Fernando was born.
"She just made sure I was fed," said about his mom. "She'd wake up early
and do it. They supported me big time, my mom and dad. I really thank God
for that. With what they had, they gave me whatever I needed to get going.
They went that extra step for me."
Viņa's Major League career has brought prosperity to the Viņa
famiy, which includes Fernando's brother Jorge, 38, and Anna, 37. Because
of his son's success, Mr. Viņa was able to retire after 27 years as
the head maintenance supervisor at the University of Sacramento. Olga and
Andres Javier now live on a five-acre Sacramento property, compliments of
Fernando.
Olga now cooks up the same casera (homestyle) meals in a much bigger
kitchen. She'll be in St. Louis in June, visiting Fernando and cooking up a
storm for Fernando, Edgar Renteria and Matheny, too, of course.
"I don't know what she does," says Matheny. "She won't give me any secrets,
either."
With a little persuasion, stlcardinals.com got Mrs. Viņa to share
those secrets on Mother's Day.
Fernando's Favorite Cuban Meal By Mom
| Black Beans/Frijoles Negros |
| Step 1. |
| 1 package black beans |
| 1 green bell pepper (sliced in 4 pieces) |
| 3 bay leaves |
|
| Cover pot and boil until beans are tender |
| Step 2. |
| 1 medium onion |
| 6 garlic cloves |
| 1/2 of a bell pepper |
| 1 teaspoon of cumin |
| 1/2 teaspoon of oregano |
| 2 tablespoons of vinegar |
|
| Dice and saute in frying pan with 4 tablespoons of olive oil, add vinegar to
the saute after browning. Add all to the beans. Also add salt to taste. |
|
| Chicken Stew/Fricasé De Pollo |
| 6 boneless/skinless chicken breast |
| 1 onion |
| 1/2 bell pepper |
| 6 garlic cloves |
| 1 teaspoon cumin |
| 1/4 teaspoon oregano |
| 2 bay leaves |
| 1 small can of tomato sauce |
| 3 tablespoons of cooking wine |
| 1 teaspoon of bejol (for coloring) |
| 2 tablespoons of olive oil |
| 2 jars of red pimentos (diced) |
| 2 potatoes |
|
| Brown the chicken in olive oil, then add all the ingredients and cook. Add
1-1/2 cups of water and simmer in medium heat until fully cooked. |
|
| Flan |
| 8 egg yolks |
| 1 can condensed milk |
| 1 can evaporated milk |
| 1 cup of regular milk |
| 1 tablespoon of vanilla extract |
| 1 package of vanilla corn starch (Maizena) |
| Step 1. |
| Mix eggs with mixer. Keep adding ingredients. |
| Step 2. |
| Melt 1 cup of sugar and spread melted sugar on sides and bottom of mold. |
| Step 3. |
| Pour mix into mold and cover. |
| Cook in a double pan with water for 1 hour. |
| Make sure flan is thick. |
| Refrigerate for 2 hours before serving. |
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Official Web Site of the St. Louis Cardinals
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