A new Puerto Rican favorite...

Pernil with greens and yellow rice

I love the flavors of Latin America and I love cooking with my crockpot, so a recipe that gives me both of these is just about perfect.  I found this recipe over at Gina's Skinny Recipes, one of my regular blog reads.  Pernil is a Puerto Rican pork roast, and while this version is by no means traditional, it certainly is easy and delicious.  Thanks, Gina!

Slow Cooker Pernil

adapted from Gina's Skinny Recipes

  

3 lb pork butt (shoulder) roast

5 cloves garlic, crushed 

1 tbsp coarse salt

1 tsp oregano

1tbsp cumin

1/2 tsp fresh ground black pepper black pepper

3 oranges, juice of (1/2 cup)

2 limes, juice of

 

Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining ingredients and pour over pork. Place in the ceramic part of the crock pot, surround with the citrus remains, cover and refrigerate, turning pork occasionally so the marinade covers all of pork.

After 8 hours, or overnight, remove pork and shred using two forks. Remove liquid and citrus remains from crock pot and add pork back to crock. Squeeze the citrus to extract the juices and add about 1 cup (or more, if you like) of the liquid back and adjust salt, pepper and cumin (you will probably need to add more). Let it cook another 15-30 minutes. Store leftovers in the cooking liquid.

I'm back and bearing a Cinco de Mayo lineup!

 The semester is done and here I am as promised.  I thought I'd start things off easy and give you a lineup of recipes to inspire while celebrating the Battle of Puebla today.  I don't think I have them all, but hopefully there is enough here to fuel your inspiration as you prepare your fiesta.  ¡Buen apetito!

Al pastor de pollo y chorizo
Carnitas
Chili with Beer and Masa
Chili Rubbed Pork Chops
Chilies rellanos (baked)
Chorizo Cornbread Stuffing
Chorizo and Potato Breakfast Burritos
Cholula Chipotle Wings
Classic Margarita
Coconut Rice with Tomatoes
Cocorita
Escabeche
Frijoles
Grilled Pineapple with dulce de leche
Guacamole
Jarritos al pastor
Mojo de ajó
Mojo de ajó (2)
Paloma Cocktail

Pastel leche de coco
Pineapple Lime Margarita
Red Chili Enchilada Meatloaf
Salsa ranchera
Sangria- Roja y Blanca
Stacked Enchiladas
Tacos de chorizo
Tacos de huevos y chorizo
Tacos de pollo lima limon
Tamales
Tangy Salted Chilies

I love these darn things...

Tamales de puerco con salsa roja, frijoles negros y ensalada de maíz

Pork filled tamales with red sauce,black beans and corn salad

I love tamales and have fond memories of the sweet tamales (tamales dulces) I had in Mexico, some filled with a sweet corn mixture and some with pineapple.  I have never tried to make a sweet tamale at home, but will make savory, usually filled with pork.  As much as I love them, I don't usually make them more than once a year because them are time consuming...as such, when I do make them it will usually be a double or triple batch (they freeze fairly well).

I was in the midst of a severe craving for tamales last week, and with leftover pulled pork in the fridge and masa harina in the pantry (a staple), tamales were going to be had.  I served these with a corn salad (or relish) and black beans made with  adobo and beer.  A note about tamales is  that as long as you have the basic technique for making them, you can put whatever you like in them...and the corn husks?  When I first started making tamales (quite a few years ago now) I used to have to seek out the husks, but now they are easily found in any large grocery store (or your local Aldi).  This recipe makes 12 to 15 tamales, but I advise soaking a few extra husks, because if you are anything like me, you will tear a few in the process.

Tamales

adapted from Zaeela Martínez, found in In Julia's Kitchen with Master Chefs

 20 (or so) dried corn husks

2 1/3 cups masa harina

1 tsp. salt

2 cups warm water or chicken stock 

4 oz. shoetening

2+ cups of filling of choice 

Soaking the corn husks:  Place the corn husks in a large bowl and cover with boiling water.  Let soak at least 1/2 hour.

Making the masa:  Combine the masa harina and the warm water or stock in the bowl of a stand mixer, stir to combine well.  Place into the mixer and start beating while adding the shortening by spoonfuls.  Continue beating for 3 or 4 minutes (longer if beating by hand or with a hand mixer) until the mixture is very light and fluffy...this is important so that the finished tamales are not heavy and dense.  

Forming and filling the tamales:  Remove the corn husks from the water and gently squeeze out the excess, then pat dry with a kitchen or paper towel.  Place the corn husks on the counter with the rough side down and the narrow end pointing away from you.  Spread a scant 1/2 cup of the masa over the bottom 2/3 of the husk in a rectangle, leaving the narrow end uncovered.  Spoon a few tablespoons of your choosen filling into the center of the masa.  To enclose the filling, fold the sides of the husks together...the masa will come away from the husk and you can form it over the filling.  Fold the sides of the husk in, overlapping them tightly, then fold up the pointed end in, leaving the wide end open.

Steaming the tamales:  Arrange the tamales in a steamer with their open ends up, placing a ball of foil in the center to act as a prop.  Pour one inch of boiling water into the pan (or up to the bottom of your steaming basket) and lay a clean, damp kitchen towel over the tamales (this helps hold in the steam).  Cover tightly and bring to a boil; reduce the heat to maintain a gently bubbling and steam for 45 minutes to 1 hour, replenishing with boiling water if necessary.

When are they done?:  The tamales are ready when the masa is firm to the touch.  Remove from the steamer and let rest for 10 minutes before serving.  The tamales may be served in their husks, or unwrapped and placed on individual plates with sauce and sides.

Bell pepper bounty...

$1.50 a package!  Really!!

I know you've all heard it before, but here it goes again...bell peppers are one of my favorite veggies, especially the red ones (and avocados, and summer tomatoes, and summer corn :).  Well, lucky me, I keep finding these packages of  six huge bell peppers at Kroger for only $1.50!!  Just like 'day old' bread, it bothers me not in the least to buy "day old" peppers, especially when the red, orange and yellow ones are usually $1.50 EACH. 

I like to cut the side into strips and dice the tops and bottoms.  Now I'm ready to cook from the prepped peppers for a week.  And if I'm not going to use them all within the week they are ready for the freezer to be used this winter when I am unlikely to find these bargains.

I had really been in the mood for a repeat of the chilies rellanos I had created using midget sweet peppers (kinda like midget bells), so I thought I'd make it again, this time using the bottom thirds of some of these beauties.  This could easily be a more traditional looking "stuffed pepper" by using four whole bells and baking a bit longer.

 Ready and waiting.

Oh, look at these just out of the oven :)

Just looking at this photo makes me want these all over again.

You can find the recipe here if you too are jonesing for some

chorizo goodness.

A new kid favorite...

Red Chili Enchilada Meat Loaf

I recently picked up a copy of Better Homes and Gardens Ultimate Mexican, and must say that I am ready to try just about every recipe in here.  The first up on a busy night was the Red Chili Enchilada meat Loaf (pg. 125) and this was a definite kid pleaser.  Chris had seconds, went looking for thirds, and was disappointed to find it all gone.  If you are looking for an easy dish the kids will love, be sure to give this one a try, just don't try to feed too many with it, because they'll be asking for more.

Red Chili Enchilada Meat Loaf

1 egg, slightly beaten
1 medium onion, finely chopped
1/2 cup salsa
3 cloves garlic, minced (1 tbs.)
2 tbs. chili powder
1/2 tsp. salt
1 lb. lean ground beef (I used ground turkey)
1 pkg. corn muffin mix
2 oz. shredded sharp cheddar cheese
additional salsa to serve

Preheat the oven to 350 degrees.  In a large bowl combine the first seven ingredients.  Shape into a ball and place in a 9 inch pie pan lightly covered in cooking spray; flatten into a 6 inch circle.*  Prepare the muffin mix according to package directions and spread over the meat in the plate.  Bake for 50 minutes or until a temperature of 160 degrees.  Remove from the oven and sprinkle with the cheese; cover loosely and let rest 10 minutes before serving.  Serve with additional salsa and any other Mexican inspired sides you desire.

*This was how directed in the recipe.  by time the meatloaf reached 160 degrees, the cornbread was browner than I would have liked.  In the future I will spread the meat out flatter, leaving less of a gap between it and the edge of the plate.

Coo coo for co-co-nuts

¡Pastel leche de coco para dia del padre!

Wow, it has been a while.  I won't bore you with the details, just suffice to say that I've been really, really busy, but I never forgot about any of you.  Here's to some more time spent together and I'll try to do better about posting :)

I was kidding Ben earlier this week that he wasn't getting anything for father's Day since Nicole's graduation had fallen on Mother's Day, making us otherwise occupied.  Well, I fibbed, because I just can't resist a reason for a celebration...especially when we are celebrating my dearest other half.  It was a rainy day, meaning no grill (big sigh here), so I got out the next best thing, my cast iron skillet, and seared up some sweet and spicy pork chops for the daddy grub.  Chris has been bugging me for some time to make a coconut cake, and as he is his daddy's little double, I honored that request today.

This cake starts with a white cake mix in a box.  For this, I offer no apologies.  I have never claimed to be a baker of great talent, so why not use the mix when I'm not going to be able to make something better.  This cake is a riff on tres leches, or three milk cake.  Despite the use of Coco Lopez, a sweetened coconut cream, and sweetened shredded coconut, this cake is not overly sweet, nor is the coconut flavor so strong it tastes fake (you know what I mean).  I will be making this one again soon!


Coconut Milk Cake (pastel leche de coco)

1 box white cake mix of choice
1 can Coco Lopez cream of coconut, divided use
unsweetened coconut milk, amount may vary*
1 cup whipping cream
shredded, sweetened coconut

Prepare the cake mix as directed, substituting unsweetened coconut milk for the water.  The cake may be made in any form you like; I used two 9" rounds.  Once the cake(s) have cooled to room temperature, place on a plate and poke all over with a wood skewer, going all the way through the cake.  Thin 1/2 cup of the cream of coconut with 1/2 cup of the coconut milk.  Spread some of the coconut mixture over the top of the cake, letting it soak in and don't worry if it runs down the sides.  Once this is absorbed, spread on some more and repeat until all the coconut mixture is used (this may take a while).  With this amount of liquid the cake will be very moist, but not "wet" like tres leches cake sometimes is.

Whip the cup of cream until stiff peaks form; fold in 1/4 cup of the coconut cream and taste for sweetness.  Add a bit more if desired, but be careful to leave the cream "spreadable."  If doing a layer cake, invert one layer rounded top down onto the serving plate and spread a few spoonfuls of the whipped cream over the newly flat "top."  Sprinkle on a handful of the shredded coconut if desired (I did).  Carefully place the second layer, rounded side up, on top of the first and frost the cake with the remaining coconut whipped cream (I just spread mine on with a butter knife, but please feel free to pipe it on if you like).  Sprinkle some of the shredded coconut over the top and refrigerate for several hours before serving.  I did not toast the coconut first, but I will when I make this cake again.

Oh so nice with a cup of coffee (or glass of milk if you're Christopher).  Ben and Chris both were so kind to point out that i was serving white cake on a white plate (and with white cups!)...guess I'll have to rectify that and buy some more dishes :)

*I use coconut milk from the carton, but if you won't have a use for that much coconut milk use canned coconut milk instead.  I also made coconut rice from this carton and will drink what is left...I LOVE coconut milk, something I unfortunately can't say about the kind that comes from a cow :(

For you garlic lovers out there (2)...

Baked Shrimp Scampi

I just wanted to share with you a couple of the dishes I made using the mojo de ajó.  The first is a redux of the baked shrimp scampi that I made back in April, but in keeping with the Mexican theme, I used fine egg noodles instead of the ravioletti.  If you decide to try this, just make sure you leave the pasta a bit undercooked before you layer on the shrimp and everything else.

This was delicious served with a salad of avocado topped romaine dressed with a bit of lime juice and extra virgin olive oil.  And to wash it all down?  Why a refreshing margarita of course!!

Mojo de Ajó and Balsamic Marinated Steak

with Mojo de Ajó Roasted Zucchini and Bell Peppers

This dish was both fantastically easy and fantastically delicious.  I mixed a few spoonfuls of the mojo de ajó with some balsamic vinegar in a gallon zippered bag before adding a flatiron steak to marinate for the day in the fridge. 

The steak was grilled to a nice medium rare, and while it was resting I mixed together some more mojo and balsamic on a cutting board to make a board dressing.  The steak was laid on the dressing, sliced thin, and give a nice swish in the dressing before serving, um, um, good.

For the veg I just tossed sliced zucchini, a diced onion, and yellow bell pepper with a few spoonfuls of the mojo before roasting in a large glass baking dish at 450 degrees for about a half hour, stirring a few times during the roasting.  Crusty bread to clean up the plate was perfect with this.

For the garlic lovers out there...

I love Rick Bayless and his take on Mexican food.  I''d been watching recorded episodes of his show Mexico: One Plate at a Time (I do love our DVR )and savoring every moment, but when he made mojo de ajó I knew I had to make it too.  Mojo de ajó is basically a sauce made of garlic roasted in olive oil and it is also used used as the base for many other recipes.  This made two pint jars that I stowed in the fridge and used for the next few weeks to season many wonderfully tasty dishes.

Mojo de Ajó

4 heads garlic, peeled, cloves left whole

2 cups olive oil (don't use your extra virgin here)
1 tsp. coarse salt

Bake in a small covered dish at 325 degrees for 50 minutes.  Add...

juice of one lime 
1/2 tsp. (or more) of crushed red pepper flakes.

Bake for another 20 minutes and allow to cool before mashing well.  Stored in the refrigerator this is supposed to last one month, but if you're anything like me it won't last that long.

It started with a bag of peppers...

The two pound bag of wonderful that started it all...

 chilies rellanos con arroz blanco y ensalada aguacate

Mexican stuffed peppers with white rice and avocado salad

 We were given a Costco membership for Christmas (thanks Becky!) and headed down after the new year to check it out (spending $60 we didn't need to while we were at it)...One of my "must have" purchases was a two pound bag of mini sweet peppers.  I know you've all heard it before, but sweet bell peppers (especially the red ones) are one of my all time favorite things to eat and there were just so darn cute (did I just say that food was cute?).  I decided in the produce aisle that I was going to make stuffed pepper, but figured on something reminiscent of those I grew up eating (hamburger and rice anyone?).

pulling off the casings

The peppers came home and were stashed away in the veggie bin for a few days, awaiting a free day to do some cooking.  In the meantime, my thoughts traveled to Italy and I decided to stuff the peppers with Italian sausage and top it all with fresh mozzarella.  Then I stopped at Kroger for a few things...and my thoughts traveled to Mexico (I'm an international traveler don't ya know).  What did I find on sale but chorizo links (smiling here), and knowing that I had queso chihuahua at home, chilies rellanos was now the direction I was going.  

not many seeds to remove

When you think of chilies rellanos you probably think of the ubiquitous breaded and deep fried ones found in most Mexican restaurants...but a chili rellano is really just a stuffed pepper (chili), usually with a tomato sauce, that can have a wide variety of fillings, may be fried (or not), and may even use chilies other than the traditional poblano...and the chilies themselves may be fresh, dried, or (gasp) canned.

I mused several possibilities for my (finally) chosen direction, but decided to go as simply as possible and let the ingredients speak for themselves.  Three ingredients for the chilies, four for the sauce (and one of those was salt!) and we had for dinner a dish that Ben declared one of the most flavorful dishes he has had anywhere, at any time.  I must say I agree...this one is a keeper that I will be making again, and even though I've been really, really good about not getting seconds, with this one I just had too...


Chilies Rellanos


1 to 1 1/2 lbs. small chilies of choice (I think jalapeños would have been fantastic)
1 lb. fresh chorizo, removed from casings if necessary
7-8oz. queso chihuahua, or jack cheese, shredded
1 28oz. can tomato sauce
 2 chipotle cubes, or 2 canned chipotles in adobo, minced
3-4 cloves garlic, minced (1 heaping tbs.)
big three finger pinch of coarse salt

Brown the chorizo, breaking it up into fairly small bits; drain well and set aside to cool.  Cut off the tops of the chilies and pull out whatever little membrane and seeds are inside- I did as many as fit in a 9"x13" dish without crowding.  Simmer the tomato sauce with the chipotle, garlic and salt for 10-15 minutes to marry the flavors (and make sure the cubes are dissolved, if using).  While the sauce is simmering, toss the shredded cheese with the cooled chorizo to mix well.  Stuff the peppers, using the tip of your index finger to really pack in the filling, and set them aside on a plate...it won't be the end of the world if a pepper splits a little, you'll just put that side down in the dish. 

Spray a 9"x13" baking dish well with non-stick spray (the sauce will splatter a bit while baking and this will really ease your cleanup) and pour the tomato sauce into the bottom.  Lay in the stuffed chilies and place uncovered into a 350 degree oven.  Don't worry if it seems like a lot of sauce, it will reduce during cooking.  Bake for 40-45 minutes, or until the peppers are very tender and the sauce is thickened and bubbly.  Serve the chilies with white rice, spooning some of the sauce over the rice.

Chorizo makes everything taste good...

Tacos de Chorizo y Papas

If your kids love tacos (which ones don't?), but you would like to change it up from the usual "taco meat", you need to give these chorizo and potato tacos a try...they are just as easy and inexpensive to prepare, and you'll love the change...

Chorizo and Potato Tacos

16-20oz. pkg. refrigerated shredded potatoes
2 tbs. canola oil
coarse salt and fresh ground black pepper
1 lb. fresh chorizo

Serve with crunchy tacos or soft tortillas of choice and your favorite taco toppings- we used just shredded queso Chihuahua, and Tapatío hot sauce.  On the side we had shredded romaine, avocado, pickled jalapeños, and white beans dressed with diced red onion, lime juice, olive oil, cumin, and garlic.

Brown the chorizo in a large skillet over medium heat (cast iron works nicely for this); once browned remove to a paper towel lined plate and drain off the fat from the pan.  Return the pan to medium heat, add the oil and once it is hot, add the potatoes in an even layer.  Cook until browned all over, about 20 minutes- the trick is to not fuss with the potatoes too much, but to allow them a chance to brown before flipping them.  Once the potatoes are brown, add back the chorizo and toss to combine before heating through.  Serve with your favorite taco toppings and enjoy.

Long time no see (read)...

Cholula Chipotle Wings

Hello everyone...it's been awhile, hasn't it?  I wrapped up my first semester of grad school yesterday and does it ever feel good to be done.  A few other students have told me that the first semester is the hardest and that it gets easier now...let's just hope that's true :)  I certainly learned that I need to improve my time management skills...and to think, I always thought those were pretty good :)  Oh well...I'll write about the past semester sometime soon on my other blog if you're interested in the gory details.

I've got lots to share, and with it nearly being Christmas, lots more to come...so here's hoping for some consistent writing efforts (for a while anyway).  When I last wrote in October, I had earlier in the week received a shipment of Cholula salsas picantes (hot sauces) to review.  The Cholula has a wonderful flavor and for that I would recommend it; but if you are looking for heat, you'll want to look elsewhere.  I found the original to be a wonderful addition to a fried egg on toast (Christopher's comment- "You want some egg with your hot sauce?").  The Chili Garlic we sprinkled on our Pasta de Picadillo where it added a very nice note.  The Chili Lime I'm not to sure of, I'm going to have to try it with some chicken or fish.  The Chipotle I found to be very tasty, with just a touch of sweetness to set off the smokiness.  This one I have found particularly enjoyable sprinkled on cheese pizza.  Remembering how much I liked the chipotle maple sauce I had tossed my oven baked wings with, I decided to try the Cholula Chipotle as a wing sauce.  I took some crispy wings from the oven and tossed them in the Cholula, no butter or anything else added, and this was indeed a wonderful use for the sauce, and it could not have been any easier.  If you are looking for a "hot" sauce with a lot a flavor but a mild heat, Cholula is a must try.

A new twist on a Cuban favorite...

Picadillo con Frijoles Negros, Arroz Amarillo, y Aguacate

Pasta de Picadillo

One of my favorite, and oh so easy Cuban dishes is Picadillo...think of it like a Latin American sloppy joe or meat sauce, and it can be used as is, or as a filling for empanadas or chiles rellanos.  Normally we have this with white or yellow (saffron) rice, black beans, and avocado, but we had just had rice the night before, and while I was desiring the salty and sweet flavors of the dish, I felt like mixing things up a bit, so I tossed it with a whole wheat farfalle (bow tie pasta, Christopher's favorite shape)...no rice or beans, and the avocado was on the salad served on the side.  Either way you make it, this is an easy and wonderfully tasty dish that you should really try...

Picadillo

1 lb. lean ground beef (I use turkey)
1 tbs. olive oil
1 med. onion, chopped fine
1 med. green bell pepper, chopped fine (I've made it without too)
4 cloves garlic, minced
1/3 cup raisins
coarse salt and fresh ground black pepper, to taste
1 tsp. dried oregano
1 tsp. ground cumin
1 6oz. can tomato paste
2 cups beef broth
1/2 heaping cup small Spanish olives, halved (pimento stuffed or not)

Cook the onion and bell pepper in the olive oil over medium high heat until softened and just starting to turn golden; add the garlic and cook another minute or two.  Add the ground meat and brown it, breaking it up into small bits.  Add the remaining ingredients, except the olives, mix well, reduce heat and simmer for a half hour or so...it will be nice and thick...taste it for seasoning and stir in the olive halves.  If you really like a salty bit, you can stir in a few tablespoons of drained capers.  Use in what ever manner you wish and say yum.

My second product review...

Well, what is it...

It's a 4-pack of Cholula Hot Sauce!!

Let's see...we have Original, Chili Garlic, Chipotle, and Chili Lime...

 I love this unexpected perk of food blogging...being asked to cook with and write about food products, things I love to do anyway.  It does, however, mean that I need to get back to some original and creative cooking...I've still been cooking, but mostly from my quick and easy repertoire...this calls for some recipe creating (and I still have seven bottles of Jarritos waiting in the pantry too!!)...

Funny...there seem to be more peanuts than BEFORE I took out the bottles...