This is an adaptation of a recipe from the Wall Street Journal for a Puerto Rican variation on roast turkey. Essentially, it is the same marinade as would be used in Puerto Rico for lechon (roast pig). I roasted a pavochon for Thanksgiving in the Cuban roasting box (La Caja China) along with two plain Read More …
For the third year in a row, we had a large group of relatives over for Thanksgiving, and I cooked turkeys in La Caja China, a Cuban-American outdoor cooker which was invented as a pig roaster for Lechon. (A Cuban-American co-worker told me that Cuban slang is to refer to something clever as being Chinese. Read More …
This is an adaptation of a recipe which won a cook-off at the Houston Livestock Show and Rodeo some 4 years ago. The photo shows it ready to be baked with fancy sugar used in the topping. As will be explained at the end of this post, the recipe can be easily adapted for Read More …
This recipe is an adaptation of a pie crust recipe from Serious Eats and a pecan filling recipe from Steen’s website. The crust preparation includes some useful tricks to get a flaky crust. This is the first pie dough where I felt that the crust itself was worth eating, and was not just as a Read More …
This is the dinner I prepared yesterday on the Appalachian Trail. This recipe started as an idea from Martha Stewart, and then was modified to add meat to make it a more substantial meal, and last was modified to be suitable for backpacking. These last adaptations involved preparing ingredients at home to minimize time Read More …