Category Archives: Adobo

Slow Cooker Black Beans

This is one of those foods that has as many methods as there are cooks.  This just happens to be mine.  Jorge always said he didn’t like them, and I decided that he had experienced some bland version, so I worked and reworked my version until I arrived at this.  He loved it! So there you are; no more revisions in the black beans category.  : )

Slow Cooker Black Beans
Cook time: 
Total time: 
 
Ingredients
  • 2 c black beans
  • 6 c water, divided
  • 1 ham hock
  • 1 Tbsp GOYA® Recaito
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 Tbsp lime juice
  • GOYA® Adobo, to taste
  • 1½ tsp white vinegar
  • 1 chorizo sausage, casing removed and sausage chopped
  • 3 bay leaves
  • ¼ c alcaparrado
  • ¼ c orange juice
Instructions
  1. Soak beans in 2 c water for several hours, or overnight.
  2. Drain and rinse.
  3. Place in slow cooker and cover with 4 c water.
  4. In a skillet ( I used the cast iron skillet I had just used to fry bacon for breakfast), cook ham hock on med heat , turning frequently, until it begins to sizzle.
  5. Remove and place in slow cooker.
  6. Put the Recaito, onion, and garlic into the skillet and cook on low for 3 minutes, stirring frequently.
  7. Pour into slow cooker over beans.
  8. Add remaining ingredients and cook on low 8-9 hours.
  9. Serve with white rice.

 

Mojo Pork, Black Beans, White Rice, and Tostones

Mojo Pork, Black Beans, White Rice, and Tostones

Music to Cook By . . . 

Until next time, Happy Cooking!  : )

“The road to success is always under construction” - Lily Tomlin

Chicken and Rice (Arroz con Pollo)

 

Chicken and Rice (Arroz con Pollo)
Cuisine: Puerto Rican
Serves: 4
 
Ingredients
  • 1 - 12.5 oz can Fully Cooked Chunk Chicken, drained
  • 1 Tbsp Adobo con Pimiento
  • 1 Tbsp extra-virgin olive oil
  • ½ packet Sazon with Achiote
  • 6 garlic cloves, mashed
  • ½ C Spanish-style tomato sauce
  • 1 green bell pepper, chopped
  • 2 Tbsp recaito
  • 8 pimento-stuffed olives
  • 1 Tbsp capers
  • 1 Tbsp onion powder
  • 2 C medium-grain rice
  • 2 C chicken stock
  • ⅓ C red roasted pepper, cut into strips
Instructions
  1. In a medium-size pot or caldero, heat EVOO.
  2. Add Sazon, Adobo, garlic, tomato sauce, green pepper, recaito, olives, capers, and onion powder.
  3. Saute over medium heat for two minutes, stirring frequently.
  4. Add chicken stock and bring to a boil.
  5. Stir in rice.
  6. Return to boiling, stirring frequently.
  7. Add chicken.
  8. Lower heat; allow rice to simmer slowly until tender.
  9. Add red pepper strips.

 

1273990_10202459659512123_5958940659416543359_o

 

Music to Cook By . . . 

 

Until next time, Happy Cooking!  :)

 

August, the summer’s last messenger of misery, is a hollow actor. - Henry Rollins

Hispanic_Heritage_Month2013_freecomputerdesktopwallpaper_1920

Bistec Encebollado (Cubed Steak with Onions)

Bistec Encebollado (Cubed Steak with Onions)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pkg. 3-4 Cubed Steaks
  • ½ c. extra virgin olive oil
  • ½ c. white vinegar
  • 12 cloves garlic, minced
  • 2 tbsp. GOYA® Adobo con Pimiento
  • 1 onion, sliced into thin rings
  • 1 C Chicken Stock
  • 2 Tbsp unsalted butter
Instructions
  1. Place meat on cutting board.
  2. Pound each piece of meat , without tearing, and set aside.
  3. In a small bowl, combine olive oil, vinegar, garlic, and Adobo; mix well.
  4. Place meat in container with marinade.
  5. Cover with onion rings.
  6. Cover and marinate in refrigerator for at least 1 hour.
  7. In a saute pan over medium high heat, warm ¼ cup of olive oil.
  8. Remove meat from marinade (reserve marinade and onions) and add to pan.
  9. Cook 1-2 minutes on each side.
  10. Remove steaks from pan.
  11. Add onions and marinade to pan, and cook until onions are lightly browned.
  12. Deglaze with chicken stock, stirring with a wooden spoon to scrape any browned bits from bottom of the pan.
  13. Bring to a full boil, and cook for another minute.
  14. Stir in cold butter to thicken the sauce.
  15. Pour onion sauce over steaks, and serve with white rice.

 

bistec

Music to cook by . . . . 

 

Until next time, Happy Cooking!  :)

“A mal tiempo, buena cara” – (In bad times, a face held high) – Unknown

 

lares flag

Chuletas Fritas en Ajo (Garlic Fried Pork Chops)

lares flag
Once again, I am reposting a favorite recipe of ours.  This is something I cook quite often, and I hope you will like it as well as we do.
Chuletas Fritas en Ajo (Garlic Fried Pork Chops)
Serves: 4-6
 
Adapted from "A Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican Community"
Ingredients
  • 8-10 garlic cloves, peeled
  • 1 Tbsp GOYA® Adobo con Pimiento (with Pepper)
  • ½ c olive oil
  • white vinegar to taste
  • 4-6 pork chops
  • 2-3 c vegetable oil
Instructions
  1. In a mortar, crush the garlic. Yes, in a mortar. It just won't be the same if you use a food processor.
  2. Add the adobo, olive oil, and vinegar; mix well.
  3. Pour mixture over pork chops; marinate in refrigerator from 30 minues to overnight.
  4. Heat the vegetable oil in a skillet.
  5. Fry chops with garlic until golden brown. Add as many additional garlic cloves as you like. I add at least 8 more.
 
You can serve this with anything you like, but I serve it with Arroz Amarillo (Yellow Rice) and Tostones con Mojito de Ajo (Twice-Fried Plantains with Garlic Sauce).  Dee-lish!

 

Music to cook by . . . 


Until next time, Happy Cooking!  :)

“The point is not to pay back kindness but to pass it on.” – Julia Alvarez

Puerto Rican Corned Beef & Rice #HispanicHeritageMonth

Hispanic_Heritage_Month2013_freecomputerdesktopwallpaper_1920
One of the first and simplest Puerto Rican recipes I learned to cook was corned beef and rice.  I admit, it’s high in sodium, so I don’t advocate eating it every day, but every now and then, it is soooo good!  I quit measuring for this a long time ago, so I had to slow down and pay attention to what I was doing this time.
PUERTO RICAN STYLE CORNED BEEF AND RICE
5 Tbsp canola oil
1 potato, peeled and chopped

1/2 cup chopped onion

10 garlic cloves, minced

1/4 cup red bell pepper, minced
1 packet Sazon
1 packet chicken bouillon
1/4 tsp Adobo
1 8-oz. can Iberia Spanish-style Tomato Sauce
6 oz. beef broth
1 can corned beef

1/4 cup green onion, chopped

Fry chopped potato in canola oil.  Remove from pan; drain on paper towel.  Add onion, garlic, pepper, and seasonings to pan.  Cook 3 minutes, stirring frequently.  Add tomato sauce and beef broth; bring to a boil.  Add corned beef; lower heat to simmer. It will probably be necessary to break up beef with fork.  Cover and cook at least 15 minutes.  Stir in potato and green onion; cook additional 5 minutes.
 Serve with white rice.
Remember the tostones and garlic sauce?  Serve with the corned beef and rice…..Que bueno!

 

music to cook by . . . 


Until next time, Happy Cooking!  :)

“… the search for approval and applause moves all men.” Santiago Ramón y CajalLos tónicos de la voluntad, 1912.