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With Fricase the important thing is to control the water again, very little or none at all, except for the red wine. I stll get Vino el Pavo for mine and the taste is ALMOST like my mother made it.
Last night I made one of those weird rices I was talking to you guys about. This one was made with left over biste and about two pounds of clams that I gathered from the ocen in Rhode Island. I have my own oregano brujo plants (the big leaf) and my mother in law sends me the sofrito from PR, straight from her garden, and it was tasty, my grandsons, as always, repitieron.
I'm also a soup fanatic, especially here in New England when the skies are gray and it gets cold, you can bet I'm going to be cooking some mean soup.
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