Sopa de Ajo, Pan y Lluevos

[JaneMas]

LOL your funny Yuyike! Conejo not for me! I got tricked one night on that....and frogs legs too!

Everything in the pot!

first:

1 whole large chicken cut up and throw in a couple of extra breasts or thighs.

then throw in:

3 whole Bay leaves
2 or 3 packets of Sazon with color
adobo, kosher salt and crushed black pepper to taste
FRESH GARLIC! LOTS OF IT!
2 small cans of delmonte tomato sauce...(tomato paste is too acidy(sp))
2 small ripened tomatoes (cut)
1 large spanish onion (cut)
portabello mushrooms (sliced)
package of small baby carrots (fresh)
10 small red potatoes (whole)
peppers (roast the outside first), wash, devine, tear and drop
cilantro! a handful! fold and break, fold and break!

1/2 can of Miller or Shaffer beer...it gives that zest! Heinken tastes ashy!
Add the beer 1/2 hour before it's done!

The smelll will soon consume the place!

Your broth will look watery but give it time. Chicken releases enough juice to make a broth with the sauce. But if your broth stays watery you may have forgotten to pat dry the chicken after washing it. All you have to do is mix flour and cold water to make a paste then add some of the broth to the paste so it won't get lumpy and throw that in to thicken the stew little by little till you get the consistency you want!

Make some white rice. I recommend RICO rice from Puerto Rico. When the rice is done use a bundt shape pan to shape the rice. Add the stew in the empty middle section of the rice and dress the rice with strips of pimientos morones roasted red sweet peppers, or use a cookie cutter design instead of strips...

[gemenilaidback]

coqui legs????? I cant front I like frog legs. I had them at a asain restraunt one time. A friend of mine dais eat it so I did and I loved it ....They laughed cause everyone else whho was eating it spit it up I ate it all. Thanks fro the recipe. It looks great.

Hey check out my girls new pork chops.

2 tomataoes
1 small onion
1 tsp vinegar
2 tsp naranja agria (or 1 1/2 tsp of orange juice and 1 tsp of lime to substitute)
1 packet of sazon con achiote y culantro
(I sneak and put recaito form the jar when she is not looking hehehhe )
adobo pork chop
1 tsp of sofrito
1 pinch of oregano & pepper to cover pork chop.
1 small portobello mushroom

whalllah
eat with arroz blano y frijoles negroes y tostones.............

[gemenilaidback]

Anyone know any good bacalao recipes? Yuhike ,....Jane?

[Yujike]

Bacalao use to be "la comida de los pobres" but like everything else it got gentrified. There is Ensalada de Bacalao, my favorite, which is like an escabeche with tomatoes, onions, olive oil, garlic, tomate, cilantro, etc. This stuff you can put inside a nice French warm bagette and call it Gazpacho (not the soup) or Serenata, or serve over viandas or white rice, or over a nice salad. Then there is Bacalao a la Vizcaina, which is a more traditional Spanish recipe, Bacalao a la Criolla with a tomatoey tropical mojito sauce. Or the king of all: Ceviche, a south american delicacy. For Bacalitos fritos, add flour/water and deep fry, cover the whole skillet, turn and cut like a pizza. What is your choice?

Unfortunately, I throw fresh ingredients together and have never measured anything in my whole life or followed any recipe. I cook everyday, I observe and adopt, and always trying some new flavor combinations, specially Caribbean/New England blends.

Hoy cocine una sopa de pollo tradicional puertorriquena con papas y fideos y un hueso de jamon. A good antidote for the cold rain.

[gemenilaidback]

Bacalao a la Criolla is my favorite and what they serve (if it is ever available ) at the dominican and Boricuan restruants here.

You are definently a male cook like myself my girl always complains I need to follow the recipe. Why when we create our own after a while I follow the recipe about 3 or 4 times them Im doing my own thing

Me encanta la sopa de pollo. Tenebas esa todos la tiempo me visitar la restraunte " Salsa con Sabor" en Atlanta. They serve it as an apetizer before the meal.....It is the best when it is cold en la fuera!

By the way how do you incorporate New england blends?

[JaneMas]

Originally Posted by Yujike

Bacalao use to be "la comida de los pobres" but like everything else it got gentrified. There is Ensalada de Bacalao, my favorite, which is like an escabeche with tomatoes, onions, olive oil, garlic, tomate, cilantro, etc. This stuff you can put inside a nice French warm bagette and call it Gazpacho (not the soup) or Serenata, or serve over viandas or white rice, or over a nice salad. Then there is Bacalao a la Vizcaina, which is a more traditional Spanish recipe, Bacalao a la Criolla with a tomatoey tropical mojito sauce. Or the king of all: Ceviche, a south american delicacy. For Bacalitos fritos, add flour/water and deep fry, cover the whole skillet, turn and cut like a pizza. What is your choice?

Unfortunately, I throw fresh ingredients together and have never measured anything in my whole life or followed any recipe. I cook everyday, I observe and adopt, and always trying some new flavor combinations, specially Caribbean/New England blends.

Hoy cocine una sopa de pollo tradicional puertorriquena con papas y fideos y un hueso de jamon. A good antidote for the cold rain.

You and I gotta get together and throw down on some food one day!

[Yujike]

Anytime Jane!!!

New England Blends, like juices, spices and sauces,hmmmm!!!



For "Platanos en Almibar", ripe plantains in a sugar cane syrup, which is the traditional way or preparing this sweet dessert from Puerto Rico. I substitute the sugar cane with native maple syrup, and serve a la mode, with ice cream and wipped cream and voila! A familiy favorite.

I barbecue what are affectionately known as Mr. D's Northen Ribs, with maple syrup and cranberries and a criollo rub.

Try ice tea and pinneaple and you'd swear is tamarindo juice!!

Sunday is my sister's surprise 60 th and I'cooking 60 chicken breasts, I've going insane over a marinade for the breasts when my nephew comes up north from Orlandos restaurants and provides me with a banging marinade!! All I can tell you is that is a mezcla de olive oil, Dijon mustard and lots and lots of cilantro.