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Tropicalfox

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    Felton, PA

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  1. I see what you mean, and agree - especially about the "conquistadores" and their common influence, but I'm mostly referring to heat. Yes, in PR there is some heat used, but mostly added after cooking as an enhancer, such as in "asopao" and the peppers used are what they call "diablo rojo" combined in rum bottles with vinegar, herbs, sometimes pineapple peel, peppercorn, a little olive oil, etc... then set out in the sun with a loose cap for a few days until it "cures"... a few drops go a long way and is deliciously hot... But that's in PR... I realize that stateside, lots of the typical food
  2. Katie, Did you add the jalapenos or is it in her recipe? The chili pepper used in sofrito is called "aji dulce or ajicitos dulces" (capsicum chinense) and it's a sweet chili with a fruitier taste and no heat. Jalapenos aren't popular in PR cuisine at all. Many people think PR food is just the same as Mexican food but it isn't... far from it! Both are unique, with rare common ground... especially with regard to heat. Sandra
  3. Hi Katie, All of the posters have given you good info on achiote. This is an essential ingredient in Puerto Rican cuisine and prepared right it will last quite some time, infusing color and an earthy flavor to rice, pasteles, etc... Please keep trying to find it in the ethnic aisle in supermarkets too, even Food Lion & Walmart carry it and usually pretty fresh... One tip to help you choose it is that if it's very dark, it's old... La Flor and Goya sell a variety of sizes but please don't buy the already prepared blend that's called "achiotina"... not good at all... And oil infused with re
  4. "Daisy Cooks" is not about Mexican food. It's really a NeoRican approach to Puerto Rican cooking. Some of the recipes are ok, others make me cringe, but at least it's better than Tyler Florence's Arroz con Gandules using jalapeno peppers!!!
  5. If I'm going back to save something in the kitchen, I'd grab my knives, put them in the pots and run... I use BIG pots so they'd fit without banging against each other... I don't believe I would be able to replace my "calderos" and rice wouldn't cook right in anything else...
  6. Cod fish and conch fritters seem to be a common food in all the islands. One very good rendition of cod fish fritters are the "accras" of Martinique. Similar to the Puertorrican "bacalaitos" but with chiles to make them spicy and very jummy I wonder if jueyes are unique to PR. The jueyes place Bux referred to in his last post is called Richards and is in Carolina. As a young girl my family used to make the trek from our house (near the airport) by the beach dirt road (sometimes getting stuck in the soft sand and having to push the car out of the ditches) and across the river on a very rustic
  7. This is one of 2 ways I make pernil, under recipes, then Puerto Rican Roast... http://www.the-merrimans.net and this is the end result... hope someone tries and enjoys it...
  8. Tropicalfox

    Dinner! 2008

    <sigh> I ate a very ripe "parcha" quite a few years ago in my back yard and tossed the remains among the banana plants as fertilizer but instead, 2 passionfruit vines grew in that corner. I let one grow straight up and I nudged the other one so it would climb up the fence on the other side... a few months later I had a huge canopy that I could sit under to shield me from the sun while I ate more parchas that hung down all along the vines in various stages of ripeness.... made for delightful juices and "limbers" (frozen pops). As for the quenepas, I've been able to buy them in the Mexican
  9. Tropicalfox

    Dinner! 2008

    Hi Dr. J... Are those quenepas I see on the right in both pics??? The chillos (snappers) are fantastic. They remind me of the ones we used to catch when I lived in PR. Sandra
  10. Cooked as in a stewy soup with garbanzos is the only way I've ever eaten them. The gelatin creates a very thick sauce that is unctuous going down your throat. It's a flavor you'll never forget. I place them in a ziploc bag with lots of salt, leave them in the fridge for a few days, and rinse them off. Boiled until soft but not falling apart, add the garbanzos that were left soaking the night before & cooked in a separate pot (you never know how long dried garbanzos will take to cook). Olive oil, diced smoked ham, sofrito, extra garlic, cilantro, recao, oregano, tomato sauce, s&p, quar
  11. My husband has always used gas and I've always used natural lump charcoal, but have tasted several cuts of beef & pork, plus some whole chickens, made on a gas grill. So what did we just purchase? A Charbroil Red - the big one - all infrared cooking with the feature that I like best, the self cleaning button. We'll be using it this 4th of July weekend so I'll report on how it all comes out by Monday. Sandra
  12. The only way I've ever had/made this is Puerto Rican style and it's called Carne Mechada. The meat is cut in half crosswise, then a slit is cut into the center of the eye lengthwise from end to end, about an inch wide. This "tunnel" is then stuffed with a mix of chopped onions, cubanelle peppers, sliced olives stuffed with pimento, diced smoked picnic ham and salted pork fatback, salt & pepper, oregano and a dash of vinegar. It's stuffed until you can't fit any more into it and you can feel how solid the center has become. Season the meat with adobo seasoning (I prefer Bohio but Goya will
  13. Hummingbirdkiss, When I lived in Puerto Rico, I had a guanabana tree. I let the fruit ripen on the branch and waited for it to either drop or split open for optimum flavor/sweetness. I used the pulp for popsicles, juice, smoothees, etc. The flavor is so unique that it's hard to come up with a crust for your cheesecake, but may I suggest one made out of simple crushed vanilla wafers with some lime squeezed into the mix? Guanabana and lime go very well together. As for the topping, thinly sliced mango dipped in lime goes well together in my mind. If you spread the slices in a way that leaves sp
  14. You're welcome!!! I'm so glad you enjoyed it. My daughter is always asking for a big pot of it so I usually make it for a Sunday dinner and have everyone over. She's very figure concious but eats 3 bowls of it, covered with scoops of white rice, with no qualms. I guess you'll be making it again! Sandra
  15. Hi dockhl, How about using a "caldero"? It's used in Latin cuisine and it makes great "pegao". It's never enough to please everyone, but we happily share the rice crust every time. Many times the entire bottom of the caldero is gone before the rest of the rice is. I've searched online to see what a Persian rice cooker looks like but every page I tried was either a dead link or didn't have a pic, so I don't know if it's similar to a caldero. Sandra
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