World Recipes

Rice and Pigeon Peas (Arroz con Gandules, Puerto Rico)

This is the national rice and bean dish of Puerto Rico.

3 tablespoons olive oil
1 large yellow onion, diced
3 large cloves garlic, minced
1 medium green bell pepper, seeded, de-ribbed and diced
1/2 cup canned tomato sauce
1/2 cup pimiento-stuffed olives, drained
5 cups cold water
1 (16 ounce) can pigeon peas, drained
2 1/2 cups long-grain rice
1 tablespoon capers, drained
1 teaspoon dried powdered oregano
1 tablespoon finely minced fresh parsley
1 tablespoon finely minced fresh basil
1 vial saffron threads or 1/4 teaspoon turmeric
Salt, to taste
Freshly-ground black pepper, to taste
1 medium red bell pepper, diced (for garnish)

Heat the olive oil over medium-high heat in a large pot. Saute onions, garlic and green bell pepper, stirring occasionally, for 5 minutes.

Stir in the tomato sauce, olives, capers, oregano, parsley, basil, saffron threads or turmeric, salt and pepper; then add water and pigeon peas. Increase the heat to high. Add the rice, stir once, and bring it to a boil. Cover and boil, without stirring, until most of the water has been absorbed, about 10 minutes.

Reduce the heat to low. Stir the rice once from the bottom to the top; cover, and cook for approximately 20 minutes more. Test the rice for doneness. If it is not tender, add a little more water and cook it, covered, for 5 minutes more.

Spoon the rice into a serving dish, garnish with red bell pepper, and serve at once.

Serves 12 as a side dish or 6 as a main dish.

Pork with Rice and Olives (Arroz con Carne de Cedo, Dominican Republic)

1 1/2 pounds boneless pork shoulder
1/4 cup vinegar
1 medium onion, chopped
2 cloves garlic, chopped
1/8 to 1/4 teaspoon crushed red pepper
3 slices bacon
2 cups boiling water
1 cup uncooked regular rice
1/4 cup sliced pimento-stuffed olives
2 tablespoons minced parsley
1 1/2 teaspoons salt

Trim fat from pork; cut pork into 3/4-inch cubes. Mix pork, vinegar, onion, garlic and red pepper in non-reactive bowl. Cover and refrigerate, stirring occasionally, at least 6 hours.

Fry bacon until crisp; drain. Remove pork from marinade, reserving marinade. Cook and stir pork in bacon fat until all liquid has evaporated and pork is brown on all sides; drain. Mix pork, reserved marinade, bacon and remaining ingredients in ungreased 2-quart casserole. Cover and bake at 350 degrees F until liquid is absorbed, 25 to 30 minutes.

Yields 4 servings.

Vaca Frita (Cuba)

1 (2 1/2 pound) flank steak, cut in half
    (or chuck steak or roast)
1 bay leaf
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
3 cloves garlic, finely chopped
Salt and pepper, to taste
1/2 cup olive oil
1 large onion, cut in half and each half thinly sliced
2 tablespoons finely chopped fresh parsley

Place the beef and bay leaf in a large saucepan, cover with salted water, and cook over low heat, covered, until the meat is tender, 1 to 1 1/2 hours (chuck roast may take a little longer). Remove the meat from the stock and allow to cool at room temperature (save the stock for another use).

When the meat is cool, cut into 2-inch chunks, shred it using your fingers, and place in a nonreactive bowl. Add the citrus juices, garlic, salt, and pepper, cover and refrigerate at least 1 hour, or overnight.

Remove the meat from the marinade and squeeze out the excess liquid. In a large skillet, heat the oil over medium-high heat until fragrant and cook the beef shreds, stirring 6 to 8 minutes. Add the onions and cook until the beef is crisp, another 5 minutes. Sprinkle with the parsley and serve over white rice.

Sancocho (Dominican Republic)

2 tablespoons extra light virgin olive oil
1 medium Spanish onion, chopped
2 or 3 stalks celery with leaves, chopped
1 or 2 whole chickens, washed, skinned, and cut up
2 to 3 teaspoons oregano
2 to 3 teaspoons garlic salt
2 to 3 teaspoons herb garlic seasoning
1 1/2 quarts water
2 or 3 chicken bouillon cubes
3 or 4 ears of field or yellow corn, cut in half or thirds.
3 to 5 cilantro leaves
Couple chunks of otoe or malanga, peeled and washed
Nice size piece of zapallo or calabasa, peeled and washed
Nice size piece of name, peeled and washed
Couple chunks of yuca, peeled and washed

In large pot over medium heat, add oil, onion, and celery. Saute for several minutes. Add chicken and about 1 or 2 cups of the water. Sprinkle oregano, garlic salt, and herb garlic seasoning. Cover and let flavors mix for about 10 to 15 minutes, stirring occasionally. Add 2 to 3 cups of water at a time, keeping the mixture at a slow boil until all water has been added. Add chicken bouillon cubes. Add corn. Cook on slow boil for about 30 to 45 minutes.

Peel the vegetables. Cut up in 2- to 3-inch pieces. Soak in water.

Skim gray foam from top of cooked chicken broth. Add cilantro leaves. Drain water from vegetables and add vegetables to chicken broth, except the zapallo (or calabasa). Stir gently. Allow soup to boil slowly. Add zapallo 5 minutes later. Allow zapallo to cook on top of mixture. Allow to boil slowly for an additional 10 to 15 minutes until vegetables are tender.

Add salt, pepper, and/or hot sauce to taste.

NOTE: Frozen sancocho vegetables may be purchased in many grocery stores. Substitute frozen vegetables, if desired, rather than purchasing fresh vegetables.

For a clear broth, once the vegetables are tender, carefully remove them from the soup; place in covered container.

For a thicker broth, allow the vegetables to continue cooking; vegetables become very soft and break apart. Zapallo will break apart very fast.

If additional broth is needed, add a can or two of chicken broth plus one cilantro leaf.

Roast Pork a la Criolla (Puerto Rico)

Criolla (also known as Creole throughout Latin America) refers to the first generation born in a new country. This dish was probably fixed by the first generation of Spanish born in Puerto Rico, using oregano which was brought to the islands from the Mediterranean. This pork roast is traditionally made with fresh ham.

1 (3 pound) boneless pork single loin
    roast or boneless fresh ham roast
    (inside round), netted or tied
1 tablespoon freshly ground black pepper
6 garlic cloves, crushed
1 teaspoon oregano
1 1/2 tablespoons olive oil
1 1/2 tablespoons vinegar
1 tablespoon salt

In a small bowl, mix together all seasonings, then rub this mixture on all surfaces of the pork roast. Place roast in shallow pan and roast at 350 degrees F for 1 to 1 1/2 hours or until meat thermometer inserted reads 160 degrees F. Remove roast from oven; let rest 5 to 10 minutes before slicing to serve.

Serves 8.

NOTE: Use leftovers for Cuban Sandwiches.

Puerto Rican Pork Roast

1 (4 1/2 to 5 pound) bone-in pork shoulder roast
12 medium cloves garlic, peeled and left whole
1 tablespoon dried powdered oregano
1 teaspoon salt, or to taste
1/2 teaspoon freshly-ground black pepper, or to taste
1/4 cup distilled white vinegar or freshly-squeezed lime juice
2 tablespoons olive oil

Rinse pork shoulder under cold running water. Pat it dry with paper towels. Cut shallow slits with a small sharp knife all over the pork shoulder.

Make an adobo, a garlic-spice rub. Puree the garlic with the oregano, salt, black pepper and vinegar or lime juice in a food processor or electric blender. Pour in the olive oil and blend well. You can also make the adobo the old-fashioned way by crushing the garlic, oregano and slat and pepper with a mortar and pestle, and then combining the crushed garlic mixture and the vinegar and oil.

Place pork in a shallow roasting pan, then pour the adobo over it. Rub the adobo into the pork with your fingers, forcing it into the slits. Cover the pork with plastic wrap and marinate it in the refrigerator overnight.

Roast the pork at 350 degrees F, basting regularly with pan juices, until tender, about 2 1/2 to 3 hours. Remove the pork from the pan to a carving board and let it rest for 10 minutes before slicing.

Serve the pork hot or warm, with accompaniments of your choice.

Puerto Rican Cheese Fritters

1/2 pound Gouda, Swiss, or Cheddar cheese, grated
1 egg
2 tablespoons cornstarch
Cayenne pepper, to taste (optional)
Bread crumbs (for coating)
Vegetable oil for (deep-frying)

Combine the cheese, egg, cornstarch and cayenne in the bowl of an electric mixer and beat on high speed until well blended. Roll into small balls using 1 teaspoon of mixture. Coat with the bread crumbs and fry in oil heated to 350 degrees F until golden brown. Drain on paper towels and serve immediately.

Serves 4 to 6 as an appetizer.

Puerto Rican Beef Stew

1 tablespoon vegetable oil
2 pounds beef top round, cut into 1-inch cubes
2 green bell peppers, seeded and chopped
2 onions, chopped
4 cloves garlic, finely chopped
1/4 cup chopped cilantro leaves
2 tablespoons vinegar
1 teaspoon dried oregano
1 cup tomato sauce
3 bay leaves
Salt and freshly-ground pepper, to taste
1/2 pound carrots, cut into 1-inch pieces
1/2 pound potatoes, peeled and cut into 1-inch cubes
1 cup frozen peas
1/2 cup pimento stuffed olives
1/4 cup (60 ml) raisins

Heat the vegetable oil in a large, heavy pot over moderate heat and brown the meat. Add the peppers, onions, garlic, cilantro, vinegar, oregano, tomato sauce, bay leaves, salt and pepper and simmer covered for 1 hour.

Add the carrots and potatoes and simmer 1 hour, or until the meat is tender. Add the remaining ingredients and simmer an additional 15 minutes.

Serves 6 to 8.