Charlie asked me to make some Puerto Rican Chicken and rice

He gave me the recipes and I spent 3 or 4 days looking for all the ingredients and made it all today. He often asks for something Puerto Rican. I suppose he got exposed to the food while he was in Seattle. If not there, I don't know where. I don't think there are very many places here in Kansas City but I could be wrong.

I cooked the rice in a cast iron Dutch Oven and it got a little too browned on the bottom but I think it will all fit in our rice cooker so it should be easier next time .

 Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)

Prep Time 5 min Cook Time 25 min Total Time 30 min  Servings 8 

Ingredients

• 1 tablespoon olive oil
• 1/3 cup country ham or bacon, diced (optional)
• 1/3 cup sofrito
• 3 cups water or low sodium chicken broth
• 1 ½ tsp sazón con achiote y culantro
• 1 cube chicken bouillon or more if needed
• 2 tbsp tomato paste or 1/3 cup tomato sauce
• 1 teaspoon dried Italian seasoning or oregano either one works
• 1/4 cup fresh cilantro, chopped optional
• 2-3 bay leaves
• 2 tablespoons pimento stuffed olives optional
• 15 ounce can Pigeon Peas (Gandules), drained and rinsed or 2 cups of fresh or frozen
• 2 cups parboiled rice

Instructions

1. Heat your caldero or Dutch oven to medium heat, and add your olive oil, bacon/ham (if using) and sofrito. Stir constantly until fragrant and tender, but not browned, about 4 minutes.
   2. Next add in the Sazon, tomato sauce or paste and chicken bouillon. Stir to combine.
   3. Add in the drained pigeon peas, Italian seasoning or oregano, bay leaves, and water/broth. Add the cilantro and/or olives, if using. Allow the liquid to come up to a boil, and taste it for salt. If it needs more saltiness, add in another chicken bouillon cube. You want this liquid to be highly seasoned, as it will determine the final seasoning of the rice.
   4.Once the mixture is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.
   5. Cover and allow the rice to absorb all the visible liquid. Once most of the visible surface liquid is absorbed, stir the rice, and cover again. Lower the flame to low, and allow it to steam for 20-25 minutes. It's done with all the liquid is absorbed and the grains are fluffy and fully cooked.
   

Recipe Notes freezes very well, Reheat: Microwave covered saran wrap,fluff

Pollo Asado (Puerto Rican Roast Chicken)

Prep Time 4 hours Cook Time 30 minutes Total 4 hours 30 minutes

Servings 6 people Author Delish D'Lites

Ingredients

4 lb whole roasting chicken or a mixture of chicken legs, thighs, and/or breasts

1/4 cup Achiote oil, canola or olive oil

Juice of 1-2 limes or lemons

3 teaspoons Sazon seasoning with Coriander and Annatto 

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon granulated garlic powder

1 teaspoon ground cumin

1 teaspoon granulated onion powder

1 teaspoon dried oregano

Sofrito Butter

• 1 stick salted butter, melted
• ¼ cup sofrito

Optional Marinade Additions

• 2/3 cup orange juice juice of 2-3 fresh oranges

Instructions

Pollo Asado Recipe

1. Combine the oil, citrus juices and spices in a bowl or measuring cup. Stir to combine.
   2.Place the chicken into a zip top bag or glass container, then pour the marinade all over the chicken. Be sure to thoroughly coat the chicken with the marinade. Cover and place the chicken in the fridge to marinate for a minimum of 4 hours, up to 8 hours.
   3. Preheat your oven or grill to 350 degrees F.
   4. Cook the chicken until a thermometer reads 170°F in the center, about 20-25 minutes per pound. Serve hot.
   

Sofrito Butter Injection (Optional)

1. Melt 1 stick of salted butter in a microwave until melted.
   2.Add 1/2 cup of fresh sofrito, stir to combine.
   
2. 3. After marinating the chicken with the citrus marinade, add the sofrito butter to a flavor injector and inject your pieces of chicken. Roast the chicken per instructions above.
   

Recipe Notes  do not marinade too long. White meat max for 4 hours. 

Tuscan Fried Chicken

This recipe looked like it might be good. It was but a little bland bY KFC standards.

 Pollo Fritto alla Toscana (Tuscan Fried Chicken)

Fried chicken that’s as crispy as it is zippy: No deep fryer necessary.By Leah Koenig Published  on December 17, 2024  Active Time: 20 mins Total Time: 55 mins Servings: 4 to 6

Ingredients

2 T. neutral oil

1 C. AP flour

1/2 C. cornstarch

1 tsp.  onion powder

3/4 tsp ground cinnamon

3/4 tsp.salt + more for serving

3/4 tsp. smoked paprika

1/2 tsp. black pepper

4 large eggs

1/2 tsp. lemon zest + 1 T. fresh lemon juiced + lemon wedges for serving

4 lb. bone-in skin-on chicken thighs and legs, excessive fat trimmed

Directions

1. Preheat oven to 400°F. Brush a large rimmed baking sheet with oil; set aside. 
2. Whisk together flour, cornstarch, onion powder, cinnamon, salt, smoked paprika, and black pepper in a wide shallow bowl or baking dish until fully combined. In a second bowl or baking dish, whisk together eggs and lemon zest and juice until fully combined.
   
3. Thoroughly pat chicken pieces dry with paper towels. Working with 1 chicken piece at a time, dredge both sides of chicken in flour mixture, tapping off any excess. Dip both sides of chicken in egg mixture, allowing excess to drip off, then return chicken once more to flour mixture, making sure to evenly coat both sides and tap off any excess flour. Place coated chicken on prepared baking sheet, and repeat procedure with remaining chicken pieces.
   
4. Evenly dot and brush the top of each chicken piece with oil, being careful not to remove the flour coating. Bake in preheated oven, flipping chicken pieces once halfway through bake time, until golden brown and crisp and a digital thermometer inserted into thickest portion of chicken thighs registers at least 165°F, 35 to 40 minutes. Remove from oven, and let chicken rest a few minutes before serving. Serve hot with lemon wedges.
   Originally appeared in Food & Wine magazine, December 2024 / January 2025

Steak au Poivre

In Keeping with the French name of the steak, I made some sour dough French bread, used French brandy, opened a can or French cut green beans and brought home a large order of French fries from McDonalds. 😋

Steak au Poivre

Prep15 mins Cook30 mins Active 25 mins Dry-Brining Time 30 mins Tota l75 mins Serves 4

Ingredients

• 4 (6- to 8-ounce; boneless medallion steaks, such as filet mignon 
• Kosher salt
• 1 ounce (30g) whole black peppercorns, plus more as needed, divided
• 3 tablespoons (45ml) vegetable oil
• 1 tablespoon (15g) unsalted butter
• 2 thyme sprigs
• 1 medium garlic clove
• 1/2 large shallot (about 1 1/2 ounces; 40g), minced
• 2 tablespoons (30ml) brandy or cognac
• 3/4 cup (175ml) homemade chicken stock or low-sodium chicken broth
• 3/4 cup (175ml) heavy cream or 6 tablespoons (90ml) crème fraîche (see note)
• 1 teaspoon (5ml) Dijon mustard

Directions

• Season steaks all over with kosher salt. Set on a wire rack set over a rimmed baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes.
  Meanwhile, crack peppercorns into rough halves and quarters. You can use a pepper mill set to its coarsest setting (though not all pepper mills will crack coarsely enough); a mortar and pestle (though some peppercorns will jump out as you try to crush them); or, perhaps best, a large mallet, meat pounder, or skillet to crush them (wrap the peppercorns in a clean kitchen towel first to contain them).
  Preheat oven to 375°F (190°C). Spread cracked peppercorns on a plate or in another shallow dish and firmly press one side of each steak into the pepper to encrust it in an even layer. Set each steak aside, peppercorn side up. Reserve any remaining cracked peppercorns. (Exactly how much pepper adheres will depend on the dimensions of the steaks. You should have some pepper remaining, but if not, you can crack more to completely coat one side of each steak.)
  In a large stainless steel or cast iron skillet, heat oil over medium-high heat until shimmering. Add steaks, peppercorn side down, and cook until peppercorns are well toasted, about 3 minutes. Carefully turn steaks, trying not to break the peppercorn crust. Add butter, thyme, and garlic and cook, basting steaks with a spoon, until steaks are well seared on the second side. Remove from heat.
  Transfer steaks to a rimmed baking sheet. Using an instant-read thermometer, check the internal temperature of the steaks; if they've reached 125°F (52°C), they're ready to be served medium-rare. If they haven't reached their final doneness temperature (which will depend heavily on the dimensions of the steaks), transfer to oven and continue cooking until the correct internal temperature is reached. Either way, allow steaks to rest for 5 minutes once the final doneness temperature is reached.
  Pour off all but 1 tablespoon of fat from skillet and discard garlic and thyme. Add shallot and any reserved cracked peppercorns, return to medium heat, and cook, stirring, until shallot is tender, about 2 minutes.
  Add brandy or cognac. (To prevent an unexpected flare-up if working over gas, you can turn off the burner, add the alcohol, then reignite the burner.) Cook until raw alcohol smell has burned off and brandy has almost completely evaporated.
  Add chicken stock and bring to a simmer, stirring and scraping up any browned bits. Whisk in cream or crème fraîche, then simmer, stirring often, until sauce has reduced enough to glaze a spoon. Whisk in mustard. Season with salt.
  Arrange steaks on plates and pour sauce on top. Serve with French fries, mashed potatoes, or other sides of your liking. 

Special Equipment

Rimmed baking sheet, wire rack, pepper mill or mortar and pestle (optional), instant-read thermometer

Notes

Heavy cream makes a more delicate, sweeter sauce that better showcases the peppercorn flavor, while crème fraîche adds a layer of tangy complexity to the sauce. Both work well!

 

lLobster Tails

Charlie showed me a recipe for cheesy baked lobster tails and asked if I could make it some time.  I made it today.  I don't know much about seafood.  About the only time I eat it is when I am in Seattle or California and it is never as good here in Kansas as it is with a view of the ocean in the background.

Cheesy Baked Lobster Tails

 

INGREDIENTS

2 lobster tails

3 T. garlic powder

1 cup grated parmesan

1 tabelspoons lemon juice

1 tsp. dried rosemary

1 tsp. dried thyme

1 tsp.dried oregano

1 tsp. dried basil

1 tsp. onion powder

5 tsp. melted butter

METHOD

• 1  Preheat oven to 400 degrees Fahrenheit.
• 2  Using a sharp knife, cut the lobster tail in half and set aside.
• 3  In a bowl, mix all other ingredients.
• 4  Place the lobster tails in a baking pan lined with parchment paper.
• 5  Add the cheese-garlic-herbs-butter mixture on top of the lobster meat.
• 6  Bake the lobster for 15 minutes.
• 7  Serve and top with fresh parsley or coriander.

 

Tamales

 

Our back door neighbors left a box on our porch with a Christmas card.  The box contained three pasta packages with snowflake, snow men and sleds shapes and directions of what to do with them.  I was a little hesitant about doing pasta kits but I have tried two now and they were pretty good. One was chili. I hoped it wasn't going to be a version of Cincinnati chili.  It wasn't. That was a couple days ago. Today I got some frozen tamales and steamed them then topped them with some of the left over chili.

While I was eating some, I was thinking about the time when I was growing up on Strawberry Hill. It was a working class neighborhood. Most people worked in the nearby stock yards or in railroad maintenance yards.   We lived in a second story apartment and my bedroom window over looked a tavern across the street. Every night a guy with a push cart  would go around the neighborhood and stop at the taverns in the neighborhood.  (there were three in a block and a half on our street) Dad would get some for us from time to time.  I can still hear him calling loudly HOT..MALES   HOT ..MALES . 

Beef Bulgogi

Bulgogi tastes best when cooked over charcoal.  In the past I would convert my smoker because it is the only place I can use charcoal... until now.  A few months ago, I ordered a small 18-inch charcoal grill for doing bulgogi. It is a chore to convert the smoker to a grill. Then cooking bulgogi is messy and clean-up is time consuming.  This is the first time I have used this new grill.  I put a grill mat over it to help make clean-up easier.

Beef Bulgogi   

from Discovering Korean Cuisine recipes from the Best Korean Restaurants in Los Angeles

2 servings 

1 1/2 lbs. prime ribbed, thinly sliced

2 T. soy sauce

1/4 C. sugar

1 T. minced garlic

2 tsp.sesame oil

2 tsp. Mirin

2 tsp. water

Mix all ingredients, Add meat to make sure it’s evenly coated. I marinated it overnight and grilled over charcoal

 

Fried our own taco shells

I

I  was thinking back to the first time I had a taco. I was a teenager in Kansas City and an elderly couple was selling them out of their apartment.  You knocked on the door, came in and sat down while they made them for you.  When mom learned how to make them at home, there was a wire form that held the corn tortillas in hot oil while they were cooking.  

I wondered if they still made those taco shell forms.  They do but they aren't shaped like the old ones.  These make the shells more open and it is harder to eat them.  I guess I will make the rest of them as tostada shells.  And when I have fried up the last of the corn tortillas, I'll go back to getting the store bought ones.   Anybody want a taco shell holder?