I have been to Puerto Rico a couple of times and was interested when I saw a Puerto Rican recipe in New York Times Cooking, I made it with success, although I did not follow it exactly. The thing which was strange about the original recipe is that it emphasized no salt ingredients and then Read More …
These ribs and sauce were adapted from Nina Compton’s cookbook Kweyol/Creole. It will make 4 servings with some leftover sauce. It needs to start the day before to marinade the ribs, but is very low effort and tasty. 1 cup chicken stock 1 cup honey 1 cup soy sauce 1 cup guava paste, cut into Read More …
I set out to make a Puerto Rican style roast pork (pernil) following a recipe in Puerto Rican Cookery by Carmen Aboy Valldejuli, but what I actually made after shopping in a hurry in a Puerto Rican supermarket may have been more Cuban than Puerto Rican. In any event, it was good. Here is what Read More …
I made this rice to accompany a Puerto Rican/Cuban roast pork while at the beach near San Juan. It is adapted from Puerto Rican Cookery by Carmen Aboy Valldejuli. It took about 40 minutes and made about 8 servings. I am not sure why, but the leftover rice was still good and not hard and Read More …
I was introduced to pão de queijo (cheese bread in Portuguese) when I traveled to Brazil on business and they were a common item on the snack table during meeting breaks. I recently had an excellent version from the Swamp Rabbit Café in Greenville and that inspired me to make my own. Pão de queijo Read More …
Amanda made a Brazilian carrot cake from a British website (ashbaber.com) and told me about it, and I decided to make it. As she described, it is nothing like an American carrot cake and is very easy to make since the carrots and several other cake ingredients are ground up in a blender. The icing Read More …
Matt and I were discussing potential dinners for the adults on a scout campout, and he shared his recipe for Caribbean Chicken Curry. I made it at home, and it was good. The cooking itself takes about 40 minutes and is preceded by marinating the chicken for at least 30 minutes. (I did it for Read More …
This is an adaptation of Jacques Pepin’s Arroz con Pollo as shown on the Rachel Ray program. It makes 4 servings and takes about an hour. As expected, it was very good. Pepin used cilantro stems, which he accumulates in his freezer. I used a mixture of leaves and stems from fresh cilantro. 3 Tbs. Read More …
This tasty Dominican chicken stew takes about an hour to prepare and will serve 4-6 people. This version is adapted from The Dominican Kitchen by Vanessa Mota. 6 cloves garlic ½ tsp. salt 2 Tbs. fresh lime juice (1-2 limes) 1 tsp. adobo seasoning 1.5 tsp. oregano (preferably Dominican) 1 tsp. paprika 1 tsp. freshly Read More …
This very tasty sauce was made to be served with Spatchcocked Peruvian-style Grilled Chicken, but I am sure it would be good on a wide variety of seafood as well. This version is adapted from SeriousEats. It takes about 15 minutes to make, but make it a bit in advance so that the flavors can Read More …