These tried and perfected recipes will delight your palate. I challenge all my recipes to meet 3 standards. They must produce a tasty, edible and nutritious meal or they get trashed and never see your plate. I invite you to try these at home or make sure you reserve meals that incorporate these recipes. You will love them, I guarantee it.
Pour over meat and vegetables
Chicken on a Nest
1 3/4 cups chicken broth or stock
Chuletas Criollas (Pork Chops)
Country Pot Roast
Ingredients
4 lbs beef chuck or sirloin roast, cubed
2 Tbs Vegetable Shortening
2 1/2 cups water
Spice Blend
1/3 cup flour
2 tsp teaspoons salt
1 tsp black pepper
Sauce Blend
1 bay leaf, crushed
5 small onions, cut in 4
5 small potatoes, cut in 4
5 small carrots,cut in 4
1 clove garlic, al pilon (mortar)
1/3 cup bell pepper, chopped
Flour
Cooking Instructions
Combine 1/3 cup flour, salt, and pepper and coat meat evenly.
Heat shortening to medium heat. Brown meat. Set aside.
Saute peppers, onion and garlic
Add Meat, 2 cups water and bay leaf.
Cover and simmer low for 2 hours
Add veggies and simmer 1 hour or until both meat and veggies are
tender. Add water to cover.
Remove meat and vegetables and set aside, keep warm.
Mix 1/4 cup flour into1/2 cup cold water until smooth.
Slowly stir into liquid. Cook and stir until gravy thickens.
Pour over meat and vegetables
Serve with corn bread, green beens and salad
__________________________________
Pour over meat and vegetables
Ingredients:
1 big whole chicken
Marinade
¾ cup Lemon juice
1 tsp Pepper
pinch ground Cheyenne pepper
pinch of Cumin
2 tsp olive Oil
1/2 tsp salt
Spice Blend
1 tsp dried rosemary
1 tsp dried thyme
5 cups sliced fresh spinach or romaine lettuce
salt and fresh ground black pepper to taste
Cooking Instructions
Soak chicken in marinade thoroughly and let rest breast down for 30 minute
Place chicken in dish in oiled baking dish
Pour marinade into cavity and all over chicken
Sprinkle spice blend
Tie legs and brush with marinade and sprinkle salt
Bake 30 minutes at 375 and remove from oven
Brush with its marinade and add 1 cup of stock
Bake 30 minutes and remove. Foil cover and rest 20 minutes. Keep warm.
In a sauce pan on med heat add ¾ cup stock, stir to reduce ½ and remove from heat.
Carve chicken into serving portions.
In large bowl add greens and warm stock and toss until greens are wilted. Make a bed of wilted greens on a plate and top with chicken. Pour marinade over chicken.
Serve with pasta with marinara
Chuletas Criollas (Pork Chops)
Ingredients
2 lb Pork Chops (8-10 chops)
2 eggs, beaten
1 ½ cup breadcrumbs
½ cup shortening
Spice Blend
2 garlic cloves al pilon (Al pilon means to smash in a mortar type instrument)
1 tsps Oregano
2 tbsp Olive Oil
1 tsps salt
1 tsps black pepper
Marinate Chops in spice blend and rest for 1 hr
On low heat (approx 275f) cook chops in the shortening for 6 minutes each side – do not burn.
Remove to paper towel and raise temp to 350f
Dip Chops in egg and then into breadcrumbs
Cook in shortening (Add more if needed) until golden and crisp
Top off with Tropical Salsa and served with white rice and Boricua beans and salad
