Small Mofongo Balls:

5 green plantains
Some ready made Pork Cracklings (Pork skin is cut in pieces,place in a pot of water to cover and soaked for 10 minutes, drained and wiped, salted and stir fried until pieces are browned and crisp, or you can buy them from Lays or other producer)
3 cloves garlic, peeled
2 tablespoons olive oil
Canola oil for frying.

Peel the plantains and cut in rounds of about 1 inch. Deep fry the plantains in hot oil, drain on paper towels, and crush together with the pork cracklings, with part of the garlic and the olive oil, in batches, in a mortar. Be sure to use a very small mortar. Scoop out with a tablespoon shaping into 2 inches balls. Serve with Mojito (one of my previous recipes) or with Ali-Oli Sauce. Makes 20 or more small balls.

CORNSTICKS:

2 cups water
1 tsp. salt
1 1/2 cups yellow cornmeal
1/2 cup grated cheddar cheese
Canola Oil for frying

Put the water with salt in a saucepan. Add the cornmeal. Reduce heat to low and cook stirring constantly, for 4 to 6 minutes, until thickened, and the borders are somewhat separated from the saucepan. Remove from the heat and add the cheese. Stir, to mix well. Let the mixture cool reasonably. Shape 1 tablespoon of the dough into a small cilinder or cigar, about 2 inches long (In the palm of your hand). Repeat with the remaining dough. At this step, you can freeze them or refrigerate for a later use. If you refrigerate them, bring them to room temperature. Heat the oil in a skillet or deep fryer, until hot, but not smoking and fry until golden brown on all sides. Makes 18 to 20 sticks, but trust me, you will double the recipe.

FRIED CHICKEN AND PORK PIECES WITH SLICED ONIONS:

Pork and chicken pieces, 2 pound each
Adobo Criollo (as sold in Latin Markets)
3 onions, sliced,
2 crushed peeled garlic cloves,
1 tsp of ground cumin
2 bay leaves
1 cup white wine
1/2 cup vinegar or sour orange
1 cup olive oil
a pinch of sugar
3 tb. Soy Sauce
Salt and pepper to taste.

The pork and chicken pieces should be marinated with the Adobo, at least 24 hours, covered, in the refrigerator. Next day, you will return them to room temperature and fry them in batches, until they are golden. Then, using a big pot, mix the fried pieces with all the other ingredients and cook, covered for approximately 35 minutes. Then, cool to room temperature and serve with its own sauce. All the portions should be small, like Spanish Tapas.

ALI-OLI SAUCE:

2 grains of garlic
1 egg
1 tsp. white vinegar
1 cup olive oil
1/2 tsp salt
Some chopped cilantro (Chinese Parsley)

You can add a pinch of sugar. Prepare in the food processor like a mayonnaise, and serve very cold, in a crystal cup, with the Apperitifs.