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 One Day Before the Celebration

Everyday Divas Celebrations
with Mimi and Sue
 Welcome Back to Buck Hill 2014


 Here's a shocker.  Mimi had no recipe for the anchovy fennel butter!  She just handed me the ingredients and a spice grinder and told me to figure out how much of each we needed.  I said to myself,  I can't believe it, she doesn't have a recipe for this.  If you prefer more of a salty flavor, add more anchovy.  If you prefer the fennel flavor add more fennel.  Just remember, you are adding sweet peppers on top.


 I had never roasted the peppers this way and kept checking them to make sure they were done.  Sue kept telling me -- you just have to be patient.  HA!  Patience is not my strong suit.    

Sue was so funny peeling the peppers.  She was tasting them and saying:  ooohhh these peppers are sweet like candy.  She may not have a sweet palate but she loves her sweet peppers!


The last time we tried to marinate olives we didn't understand why they lacked the flavor we expected.  Now we know why, we didn't infuse the oil with flavor by heating it up.  Live and learn.


Make anchovy fennel butter and roast peppers

  • 1/2 stick unsalted butter room temperature
  • 5 anchovies
  • 1 1/2 tbsps finely ground fennel seeds
Place ingredients in a mortar and pestle and grind into a paste.  Taste to make sure you are satisfied with the balance of fennel to anchovy. Adjust as necessary.  Cover with plastic wrap and refrigerate.

  • 2 peppers -- one yellow, one red
Turn oven broiler on high.  Wipe peppers with a damp paper towel and place on a baking sheet.  Position rack under the broiler so that peppers are as close as possible.  Broil until the skin is black and bubbly, turning the peppers frequently so that all sides are broiled evenly.  Remove from oven and immediatly place in a paper bag.  Allow to stand until peppers are completely cool.  When the peppers are cool gently peel off the skin with your fingers, tear the peppers open and remove the membrane and seeds.  Try to maintain as much of the flesh intact as possible so that you have a "sheet" of pepper. Slice into thin strips, wrap in plastic wrap and refrigerate.
Marinate your olives
This recipe is adapted from Tyler Florence, Ultimate Tapas

  • 4 garlic cloves, peeled and crushed
  • rosemary sprigs
  • 1 orange rinsed and sliced
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp smoked paprika
  • 1 cup extra virgin olive oil
Place ingredients in a small sauce pan over low heat.  Slowly warm to infuse the oil with flavor. Do not fry.  

  • 1 pt Spanish green olives, rinsed and shaken dry.
Combine olives with oil.  Allow to cool, pour into a plastic container, tightly seal and refrigerate.

 I was really winging it on this recipe because of the last time we tried to marinate olives.  I wanted to make sure we had a lot of flavor.  I added more garlic and rosemary and orange slices than called for.  Also I got distracted and briefly allowed the oil to fry the ingredients.  Ooops!
Marinate the pork shoulder
This is a GOYA authentic Puerto Rican recipe that I found on the internet.

  • 1/4 cup extra virgin olive oil
  • 3 garlic cloves finely chopped
  • 2 tsp GOYA Adobo all purpose seasoning with pepper 
  • 2 tsp freshly squeezed lemon juice
  • 2 packets Sazon Goya with cilantro y achiote
  • 1 tsp dried oregano
  • 1/4 freshly ground black pepper
  • 1 tsp salt
Mix everything together in a bowl.

  • 1   7- 8 lb bone in, skin on pork shoulder
With a sharp knife carefully peel back the skin from the meat but do not completely detach it.  Poke holes about 1 1/2 inches deep all over the meat.  Pour the marinade over the meat.  Rub it in and push it into the holes.  Flip the skin back over the meat and rub it with salt.  Place in a disposable aluminum roasting pan, cover tightly with plastic wrap and refrigerate. 



 I said to Sue, "Skin, what skin"? I just bought this pork shoulder that the store had so I don't know anything about having skin on it.  We flipped the shoulder over and there it was!  My first experience with cutting the skin back to ready a roast for marinade.  


What did  I say?   Live and learn!  Now Mimi knows pork shoulder comes with skin.

Make your sangria base.

This is adapted from Bobby Flay's Red Wine Sangria recipe.

  • 2 bottles dry red Spanish table wine
  • 1 cup blackberry brandy
  • 1 cup orange juice
  • 1 cup pomegranate juice

Mix everything together in a bowl then store in a sealed container. 



OK!!! Now the fun begins:  tasting the Sangria to see if we liked it.  We eliminated triple sec called for in the recipe because we didn't want people to get too loopy and the simple syrup because we thought the blackberry brandy would make it sweet enough.  We saved a glass for Mimi's husband who loves sangria and he gave it two thumbs up!  Our guests who vacationed in Spain also gave it the seal of approval.