Inspired by galbi, or Korean barbecued short ribs, this recipe takes a sharp turn away from the traditional sweet, fruity treatment and instead skews savory, with warm spices like cumin, coriander and turmeric. More →

Shared by Api: Pernil Prep Time 20 minutes Cook Time 6 hours marinating time 2 days Total Time 2 days 6 hours 20 minutes Servings 15 servings Calories 287 kcal Author Marta Rivera Ingredients 10 pound pork shoulder bone-in, skin-on 1/4 cup white vinegar 16 cloves garlic (or 2 heads) peeled and mashed to a paste 1/4 cup  Sofrito 2 tablespoons Adobo seasoning plus more for seasoning prior to roasting 2 tablespoons onion powder 1 1/2 tablespoons sazón 1 1/2 tablespoons dried oregano leaves 1 1/2 teaspoons black pepper Instructions Prep the Pork Shoulder Grab a firm hold on the top layer of the skin and, carefully, run your knife’s blade along the line where the fat and skin meet. Use a very sharp boning knife to cut between the fat and the meat, leaving the back and sides of the skin attached- creating aRead More →

Link to Sites that have the Puerto Rican recipe for Lechon & a couple of other ones that have some good tips Here they are: This one is a more upscale site and has some interesting details and its obvious they get something from Goya, but the presentation is excellent: This is a very nice site in terms of presentation and it has some recipes that may interest you guys. EfrainRead More →

shared by Api How can you cook the best pernil ever? The number one rule is to do it the old fashioned way and don’t change a thing. It’s the traditional holiday meat and it’s EASY as 1 – 2 – 3 If need to take a dish to a gathering take this. It costs a little more but it so simple to make and it is so dramatic! Everyone will say you are a great cook. Buy a pork ‘shoulder picnic cut.’ It looks like the picture below. Notice it has a nice layer of fat or cuero on top. If you don’tRead More →

Receta de Amalia INGREDIENTS 1/2 de culantro bien prenzado 1 diente de ajo 1 cucharada de vinagre rojo 1 cucharada de jugo de limon 1 cucharadita de sal 1 taza de aceite PREPARACION Poner en la licuadora el culantro con el ajo, vinagre, jugo de limon, sal y hacerlo licuar hasta que quede disuelto el culantro Agregar poco a poco el aceite hasta que se espese la mezclaRead More →

Receta de Meg INGREDIENTS 3 lbs of chicken cut up salt pepper 4 tbsp of butter 1 onion coarsely chopped 1 clove of garlic minced 1 bunch of carrots scraped and cut 1 1/2 cup of cut green beans 1/2 teaspoon thyme 1 Bay Leaf 2 tomatoes peeled and diced 1 cup of chicken stock 1 package of frozen artichokes 1 tbsp of cornstarch 2 tbsp of water PREPARATION Sautee the chicken with salt and pepper, a few pieces at a time, with butter in a large heavy skillet until golden brown all over Drain and reserve Cook onion and garlic in remaining butter AddRead More →

Receta de Meche INGREDIENTES 4 pechugas y 2 piernas de pollo sal pimienta 1 rama de apio 1 zanahoria 6 pedazos de pan de molde leche queso parmesano 3 cdas. de aceite de oliva con achiote 1 cda. Aceite de oliva 4 cebollas medianas 4 dientes de ajo 1/3 taza de aji amarillo 1 o 2 tazas de caldo de pollo 3/4 de taza de nueces (walnuts) peladas en pedazos pequenos Papas amarillas hervidas cortadas por la mitad 2 o 3 huevos duros pelados y cortados por la mitad Aceitunas negras 1/4 de taza de perejil Preparación Se hierven las presas de pollo en aguaRead More →

Receta de la Tia Araceli Ribeiro LA SALSA En una licuadora se mezclan: 1 cdta. de aji amarillo largo del que venden en las tiendas latinas o aji molido de las dos estrellas 1 cebolla pequena el jugo de medio limon 2″ x 2″ x 2″ de queso blanco (farmers cheese) o en ultimo caso cottage cheese 1/3 de taza de leche 2 cucharadas de aceite vegetal sal y pimienta al gusto LAS PAPAS Se hierven enteras las papas amarillas. Cuando estan listas se pelan y se cortan por la mitad Se hierven tambien 2 o 3 huevos y se cortan por la mitad despuesRead More →

Barrigas de vieja Receta de Bernadette INGREDIENTES 1 libra de calabaza (o una mas o menos de 5 pulgadas) 2 cdas. bien copadas de harina de trigo 1 huevo batido 1/4 de taza de azúcar 1 cdta. de canela en polvo una pizca de sal Preparación Se hierve la calabaza y se maja Se mezclan los demás ingredientes a la calabaza, todo como si fuera para crepas. Se fríen por cucharadas y se sirven con platos principales o como postre con miel.Read More → Recipe by Rick Martinez INGREDIENTS Eggplant and Lamb 8 garlic cloves, finely grated, divided ½ cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons chopped mint, divided 2 tablespoons chopped oregano, divided 3 medium eggplants (about 3½ pounds total), sliced crosswise into ½-inch-thick rounds 2½ teaspoons kosher salt, plus more ½ teaspoon freshly ground black pepper, plus more 2 pounds ground lamb 2 medium onions, chopped 1 3-inch cinnamon stick 2 Fresno chiles, finely chopped 1 tablespoon paprika 1 tablespoon tomato paste ¾ cup dry white wine 1 28-ounce can whole peeled tomatoes Béchamel and Assembly 6 tablespoons unsalted butter ½ cup all-purpose flour 2½Read More →