Malta Drink With Sweetened Condensed Milk

Cuban Malta

I’m having a good week. For the most part, anyway.

I was up until 5 this morning, tossing and turning, thinking about what I’d get into today since my photographer is in DC (thus, no food shots for cookbook this month), I’ve turned in all my writing assignments for the week, cooked an extravagant Father’s Day private dinner for a super power couple, did two resto reviews and even started writing some new songs. (themes of politics and Girl playa’s, maybe?)

Damn, what next?

I still have about 65 recipes to cook for my book, so cooking those would be a good thing, right? But I’m so not motivated to cook huge dishes for myself. Plus I’m on a beach bod diet meaning I can’t realistically eat all that.

Ergo, easy things are very appealing.

You know, the shake, mix and drink type recipes. I found inspiration in an email from the Cook’s Warehouse where I teach monthly classes, asking to revise July’s menu so as to accommodate their liquor license restrictions. I replaced a mango mojito for a deliciously refreshing summer drink that has a secret ingredient. I’m putting it in the book, so I’m sorry I can’t share here, BUT I will impart sweetness with another drink that’s soothing and a great substitute for caffeine addicts. (Isn’t caffeine scientifically found to be good for minimizing cellulite?)

I hate to admit, but most Latin cultures don’t consider healthy eating or implement *green* practices in home cooking and even mass production of foods. Take Goya for instance. A pioneer in packaged foods akin to all Latin countries, this powerhouse has some good a** food (especially the beans if you like canned stuff). One of them being Malta, a really dark beverage made from barley, hops and yeast. It’s 100% non-alcoholic so don’t worry about getting tipsy. While it’s great for drinking straight over ice, it’s much better the way I grew up drinking it at home. This ones secret ingredient: *Sweetened Condensed Milk*. 100% of it! Crushed ice and you’re good to sip.

Do you mind calories that will go straight to your hips or belly, with no regard for beach months approaching? If so, get your can and bottle opener, a spoon, a large glass and crushed ice. A good thirst would be fitting.

Pour, mix, top with ice and drink away.

Calorie count: 400.

(Hatuey is a Cuban brand of Malta that is very good. Pic from Wikipedia.)

If you’re having a tough time relating it with something you’re familiar with, think Thai Iced Tea. Malta’s a bit more pungent but the taste is comparable. I’m not willing to sacrifice my 10 daily shots of Cuban espresso bearing only 40 calories for this here, but on a day of running 5 miles, I won’t give a rats ass.

Drink up!

Cuban Malta Drink

WRITING & PRESS NEWS!

A surprise phone call two weeks ago made me very happy! A national food trade magazine was doing a feature on Latin food for their June issue and some magic way, they found me! After a 25-minute phone interview, the writer bid me a nice thank you and a week a later, voila, I receive in the mail a hard copy of Sunbelt Magazine with a nice 2 page spread on yours truly! They even gave a huge shout out on the Emeril appearance, which by the way I heard from the production office. My epi is fully edited and looks *stellar* (well that was my adj.)–per my new casting friend AW (thanks dude–u rock so hard–can’t wait to meet you in person).

Oh yeah, this chick is geeked out! Click here for a snapshot of the piece in Sunbelt (or go to Press at the top and click on the Sunbelt image). Guess what!?! Two more coming in July by two other outlets. Things are getting caliente!

And…

I just (well, two months ago) got picked up by two publications in Atlanta to do exclusive food writing! Not that I have time to sit at my desk a la Carrie Bradshaw and just stare at my iMac while I think about my lost love, but…“The Piedmont Review” covers lifestyles of ATL’s A-listers (you know what that means) and “Atlanta’s Finest Dining” covers all things food and drink. I’ve already done my first few restaurant reviews. Nothing new to me, but a bit different since they’re monthly pubs where I’ll have features in every issue. My next assignment is to review this book, which I got today in the mail!:

Bistros and Brasseries

Recipes and Reflections on Classic Cafe Cooking

By John W. Fischer and Lou Jones

The Culinary Institute of America

So stay tuned for yummy recipes I flag and cook from the book. I’m excited and can’t wait to share with you guys. And, lastly, the story on my trip to Barbados in Dec. was finally published in the travel mag I write for! Looks damn good and they even refer to me as “Queen of the Night.” My editor thinks he’s so slick. I know what he wants! Check out the June/July issue of Odyssey Couleur at your local Barnes~N~Nobles! Not sure when the Trinidad/Tobago piece is set for publication.

Cooking With Emeril

Traveling to Barbados