Category Archives: Puerto Rican

Guisada de Salchichón

Guisada de Salchichón

 

1 Tbsp extra-virgin olive oil

6 oz. Salchichón, cut into chunks            

3 cloves garlic, diced

2 ajies dulces, minced

3/4 tsp Adobo con Pimiento 

1 C red onion, chopped 

2 Knorr Cilantro Mini Cubes, crushed 

1 Tbsp Italian parsley, chopped 

1 1/2 C vegetable stock

1 1/2 C beef stock

1 packet Sazón

2 Tbsp recaito

2 oz. Spanish-style tomato sauce

1 stalk celery, chopped

1 tomato, chopped

6 pimento-stuffed olives

1 potato, peeled and cubed

1 big handful angel-hair pasta (break into 3 pieces)

In large stockpot, heat oil.  Add the  salchichón, garlic, Adobo, onion, cilantro cubes, ajies dulces, and parsley; saute on medium 5 minutes.  Add the broth,  Sazón, recaito, and tomato sauce and bring to a boil.  Stir in tomato, olives, and celery; lower heat and let simmer 5 minutes.  Add potato and pasta.  Let simmer additional 5 minutes, stirring occasionally to separate pasta.  

 Serve with white rice.  

 

Okay…it’s a little messy, but that’s real life, right?

 “If you have good thoughts they will shine out of your face like sunbeams and you will always look lovely.”  ― Roald Dahl

Sofrito

 

 

Sofrito is a basic condiment found in Puerto Rican cooking.  Although it is available in supermarkets (look for the Goya brand in the frozen foods section), many still like to make their own.  I prefer the homemade touch when possible, but can’t always find all of the ingredients needed.  Ideally, it is made with culantro, which is a large leafy plant, but it can be impossible to find in some areas.  If you’re like me and you live in one of those culantro-deprived areas, substitute cilantro.  And before anyone corrects me, I am aware that they are not one and the same and not really interchangeable.  This is just one of those things you have to do sometimes.  

 

Sofrito

 

16 leafy stems of cilantro (or 8 culantro & 8 cilantro)

1 onion

2 cloves garlic, peeled

1 green bell pepper 

1 red bell pepper

2 stems parsley

1 tomato

28 ajies dulces

 

Place all ingredients in food processor.  Blend until smooth.  Can be refrigerated or frozen.

 

Until next time, Happy Cooking!  :)

 

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin 

CHORIZO STEW (CHORIZO GUISADO)

 

CHORIZO STEW (CHORIZO GUISADO)

 
2 Tbsp extra-virgin olive oil
1 red onion, peeled and sliced
6 oz. chorizo sausage, broken into pieces
2 C chicken stock
1 can Great Northern beans, undrained
1/2 butternut squash, peeled and chopped
1 tsp Adobo
1 can petite diced tomatoes
1 C kale, chopped
 
Heat olive oil in large pan to medium heat.  Cook onion and sausage until onion is tender.  Add kale, stock, beans, squash, Adobo, and tomatoes. Bring to a boil; reduce heat, cover and simmer 30 minutes.
Serve with tostones.  

 

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I think that no matter how old or infirm I may become, I will always plant a large garden in the spring. Who can resist the feelings of hope and joy that one gets from participating in nature’s rebirth? -Edward Giobbi

HABICHUELAS (PUERTO RICAN PINTO BEANS)

People like to talk about “culture clash” and the differences between ethnic groups, but if there’s one thing I’ve learned in eight years of marriage with Jorge is that people are all the same.  The girl raised in Kentucky (hey, y’all!) and the Puerto Rican born in Ohio, raised in Puerto Rico and who came to Florida via NYC should have nothing in common.  But it turns out we are more alike than different.   Now, I could wax philosophical about how love binds our hearts and builds a bridge and all that country music stuff, but that’s not what this blog is about.  it’s about food.  Plain and simple.  And that may well be the first thing I noticed.  Our food is not that different.  Note that I did not say cuisine.  Kentuckians don’t eat cuisine.  We eat dinner.  Anyway, the pork, the frying, the chicken, and the beans.  Especially the beans.  I grew up eating pinto beans all the time.  We ate them slow cooked (not Crock Pot slow-cooked, but stove top slow-cooked) flavored with a ham hock and salt.  A bowl of beans and a piece of cornbread and I’m a happy girl.  Turns out I didn’t have to give up beans, I just needed to learn to season them differently.  Now, today’s recipe uses canned beans for convenience, but if you want to use dried beans, be my guest.  I cook them the day before the Kentucky way, serve them with cornbread, and put the leftovers in the refrigerator.  The next day, they reappear in the saucepan in the recipe below.  Either way is great.  BTW, serve these with rice.  Some days I serve them with white rice, and some days I like them with Yellow Rice (Arroz Amarillo).  Whatever floats your boat!



HABICHUELAS (PUERTO RICAN PINTO BEANS)


1 tsp extra virgin olive oil
2 oz diced ham
1 can pinto beans
1 can (8 oz.) GOYA® Spanish Style Tomato Sauce
1 packet GOYA® Sazón with Coriander and Annatto 
2 Tbsp  GOYA® Recaito
3 Tbsp green olives, sliced
2 medium potatoes, peeled and cubed
2 c. College Inn® Bold Stock Rotisserie Chicken     

Heat oil to medium in deep saucepan.  Add ham.  Saute with recaito for 3 minutes.  Add tomato sauce, Sazon, and olives.  Stir; cook 2 minutes.  Add beans, potatoes, and chicken stock.  Bring mixture to boiling.  Cover with lid and reduce heat to low.  Simmer 20 minutes.



MUSIC TO COOK BY





Until next time, Happy Cooking!  : )




I know every book of mine by its smell, and I have but to put my nose between the pages to be reminded of all sorts of things.  ~George Robert Gissing

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Very Good Recipes – Kingdom of Puerto Rican Recipes

TAGS: PUERTO RICAN

CHULETAS EMPANADAS (BREADED PORK CHOPS)

Well, it finally happened.  My love of reading has combined with my love of cooking to create a Smithsonian-size collection of cookbooks.  Our house is being overrun with cookbooks.  Not that I’m complaining.  Nothing is more fun than searching for a new recipe.  Which brings us to tonight’s dinner.  We haven’t been eating much Puerto Rican cuisine lately, so we were overdue.  I went through my Puerto Rican cookbooks last night until I found something that sounded good.  I had not tried this one before, but it was really good.  Unfortunately, no pictures.  Next time I try this one, I’ll try to remember to take pictures and post them on here.



CHULETAS EMPANADAS (BREADED PORK CHOPS)
adapted from “Puerto Rican Cuisine in America – Nuyorican and Bodega Recipes” by Oswald Rivera


 4 pork chops
10 whole black peppercorns
 4 cloves garlic, peeled
 1 Tbsp oregano
 1 tsp salt
 1/8 tsp GOYA® Adobo con Pimiento (with Pepper)
1/2 packet GOYA® Sazón with Coriander and Annatto 
2 Tbsp Extra-Virgin Olive Oil
1 tsp white vinegar
1 egg, beaten
1 1/2 c. plain bread crumbs
Vegetable oil for frying  

In a mortar, crush peppercorns, garlic, oregano, salt, Adobo, and Sazon together.  Add olive oil and vinegar; mix.  Fill deep frying pan (I use my cast iron chicken fryer, which is a deep skillet with a lid) halfway with vegetable oil.  Heat oil to medium high heat.  Rub seasoning into each side of chop.  Dip chop into beaten egg.  Coat each side of chop thoroughly with bread crumbs.  Add to frying pan and cook until golden brown (about 4-5 minutes each side) .  


MUSIC TO COOK BY





Until next time, Happy Cooking!  : )



You can avoid reality, but you cannot avoid the consequences of avoiding reality.” - Ayn Rand 

Very Good Recipes – Kingdom of Puerto Rican Recipes

TAGS: PUERTO RICAN