Category Archives: Goya Adobo con Pimiento

PUERTO RICAN POT ROAST (CARNE MECHADA)

Don’t you just love comfort foods?  It’s that time of the year when people start setting the table with mashed potatoes, macaroni and cheese, or soup.  All of those things are good, but oh!  a good pot roast.  At least, that’s it for me.  But not some ol’ bland, dry pot roast with little or no seasoning.   How about what I consider to be Puerto Rican style pot roast?  There are different versions out there; here is mine.  And BTW, I used the slow cooker.  Did you think I would do anything else?  : )

PUERTO RICAN POT ROAST (CARNE MECHADA)

2-3 lb beef roast
Adobo, to taste
Vegetable oil
1 Tbsp GOYA® Recaito
2 green bell peppers, sliced into strips
1 onion, sliced into strips
1 tomato, chopped
1 packet GOYA® Sazon
1-8 oz. GOYA® Spanish-style tomato sauce
1 c beef broth
4 c cooked white rice

Pouring enough vegetable oil to cover bottom of cast-iron skillet, heat to medium.  Add Recaito and stir 1 minute.  Season roast liberally with Adobo.  Place in skillet and brown evenly on all sides.  Remove roast to slow cooker and cook on low setting.  Pour packet of Sazon over roast.  Add peppers and onion to skillet and cook on low heat 15 minutes, stirring frequently.  Pour contents of skillet over roast, add tomato sauce and beef broth and cook on low for 7 hours.  Stir broth mixture and add tomato chunks.  Cook on low an additional hour.  Remove roast from slow cooker and set on cooking board to cool 1-2 minutes.  Slice roast and arrange on white rice.  Place vegetables around roast slices.  Serve additional broth on side.





MUSIC TO COOK BY

Until next time, Happy Cooking!  : )

Be careful of the words you say. Keep them soft & sweet, Because you never know, from day to day, which ones you’ll have to eat. -K.McCarthy 

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Very Good Recipes – Kingdom of Puerto Rican Recipes




Very Good Recipes – Kingdom of Slow Cooker Recipes

TAGS: Puerto Rican Slow Cooker

CARNE GUISADA de DAISY (ADAPTATION OF DAISY MARTINEZ’S PUERTO RICAN BEEF STEW)

A few months ago, I posted my recipe for Carne Guisada.  This was the one I have used for several years, and we really liked it.  But a few weeks ago, I was looking through “Daisy Cooks! Latin Flavors That Will Rock Your World” by Daisy Martinez (Yay, Daisy! ) and found her recipe.  It was time for a little variety in our diet, so I went right to work on it.  Of course, as always, I can’t leave anything alone, so my finished product is a bit different from hers.  But the kudos belong to her.

CARNE GUISADA
adapted from “Daisy Cooks! Latin Flavors That Will Rock Your World” by Daisy Martinez


1 1/2 lb. beef stew meat, cut into bite-size pieces
GOYA® Adobo with Pepper, to taste
1 c all-purpose flour
1/2 c vegetable oil
1/2 cup GOYA® Recaito
1 c alcaparrado
5 chopped stuffed olives
1/2 tsp cumin
1 can (8 oz.) Goya® Spanish-Style Tomato Sauce
4 c College Inn ® Tender Beef Bold Stock
3 bay leaves
3 cloves
2 potatoes, peeled and cubed

Season stew meat with Adobo.  Place in bowl; sprinkle with flour and toss to coat.  Heat oil in cast-iron Dutch oven and add meat.  Cook, stirring frequently, until meat is lightly browned.  When meat is browned, set aside.  If there is not at least 2 Tbsp of oil left in pot, add more.  Add recaito, alcapararrado, olives, and cumin and stir.  Return meat to to the pot; add tomato sauce, stirring until meat is well coated.  Pour in beef stock.  Make a bouquet garni, tying cloves and bay leaves in small piece of cheesecloth.  Add to pot and bring to a boil.  Lower the heat to simmer and potatoes.  Cover and let simmer 60 minutes.  Remove bouquet garni before serving.  Serve with white rice.





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I WON SOMETHING!!! YAY ME!!!

I just want to give a big shout out and thank you to Picky Palate.  One of my weird little hobbies is entering contests and giveaways.  A few weeks ago, I entered a cookbook giveaway on their Facebook page and won!  The cookbook is called “Piece of Cake:  One-Bowl, No-Fuss, From Scratch Cakes” by Camilla V. Saulsbury (Robert Rose, 2011).  It is exactly what it sounds like.  An entire book of one-bowl cake recipes.  Not too many ingredients, not a lot of mess.  I haven’t tried any of the recipes yet, but that’s because I’m still reading it.  You see, I read cookbooks like a novel.  So, I’m not quite finished, but as soon as I am, I intend to start baking.  The recipes all sound great, so I’m really looking forward to trying them.  Details will follow…..

Until next time, Happy Cooking!  : )



I don’t like food that’s too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I’d buy a painting.  - Andy Rooney 





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Very Good Recipes – Kingdom of Puerto Rican Recipes

TAGS: PUERTO RICAN

HAPPY MEMORIAL DAY (DR PEPPER CAN GRILLED CHICKEN)

It’s Memorial Day, the first official day of the grilling season.  Don’t get me wrong; we grill all year.  But summer is official.  So we started off the season with Dr Pepper Can Grilled Chicken.  Some people make their own chicken can stand, but we bought ours at Wal-Mart.  
In the pictures below, you may notice that the can is a Throwback Mountain Dew can.  We had a 2-liter bottle of Dr Pepper, and Jorge had just finished pouring a can of Mountain Dew, so he poured the Dr Pepper into the Mountain Dew can.  I’m sure this will be viewed as a sacrilege by fans of both drinks, but that’s the way we roll around here.  

DR PEPPER GRILLED CHICKEN
1 whole chicken 
1 can of Dr Pepper
1 packet Goya Sazon con Culantro Y Achiote       
Goya Adobo con Pimiento          
Paprika
Olive Oil Cooking Spray




Spray chicken lightly with olive oil cooking spray.  Rub Sazon into chicken skin.  Season inside and outside of chicken with Adobo and paprika to taste.  Pour half of Dr Pepper into glass with ice; you can drink this while grilling.  : )  Place can into chicken can stand (I just realized how funny that sounds) and secure chicken onto can.  Assuming that you are using a gas grill, heat grill to medium high and cook chicken using indirect heat to avoid flare-ups. 

Cook approximately 90 minutes, or until meat thermometer registers at least 180 degrees at thickest part of thigh.   
Now, I am aware that many people use Coca-Cola or beer, but we really prefer Dr Pepper.  Of course, the fact that I am a lifelong “Pepper” and usually have it on hand could have something to do with that.  

MUSIC TO COOK BY
Until next time, Happy Cooking!  : )


Summer afternoon — summer afternoon; to me those have always been the two most beautiful words in the English language. – Henry James

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