Los que estan cansados de Pavo para Accion de Gracias!

[Suki]

Por que no intentan pollo al horno estilo crillo? Con jugo de china de sevilla, vino blanco y aceite de oliva, y ajo, cebolla y oregano? Y un pernil asado? Arroz con gandules y yuca con ajo y tostones y una ensalada mediterranea con cebolla roja, tomate fresco, aguacate madurito, lechuga 'romaine' picadita, queso feta, con un aderezo de vinagre balsamico con aceite de oliva y ajo en polvo, basilio molido fresco y pimienta y sal.

Para postre---haz helado hecho en casa con galletitas de pistachio y un pastel de ron con pina y crema?

Bebidas? Pinas coladas, daquiri de fresa, aguas frescas mejicanas de Jamaica o sandia/melon?

Se te hace la boca agua. Pidame la receta.

Suki

[JaneMas]

okie dokey start listing!

[Yujike]

Ya me preguntaba quien me habia robado mi libro de recetas!!!

[JaneMas]

Here's my turkey plate! It was my 2nd plate so it's a mess!

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[Suki]

Is that macaroni and cheese I see Jane? LOL. You are mixing traditional Puerto Rican favorites like arroz con gandules with USA mainstream staples like Macaroni with Cheese. Lol.

How about keeping it traditional like this plate?



or some paella?

[JaneMas]

lol Suki I do pasteles for X Mas, si no me pongo gorda! I made this dish a couple of weeks ago. Usually it's a bright red with the tomato sauce (no italian style spaghetti sauce) but because I used portobello mushrooms the sauce turned a little brown. Nonetheless it was great! Here's my submission to an online receipe website:




Pork Chops & Sea Shells in Tomato Sauce


The following dish is one of a hand full of Nuyorican meals create by Puerto Ricans in NYC making do with other ethnic staples. It's our version of what Italians do with pasta and pork. The sauce, not too watery and not too thick, is very different than traditional spaghetti style sauce.

Makes:
1 quart pan
Prep Time:
15 minutes
Cook Time:
30 minutes
Ready In:
45 minutes
Servings:
8
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INGREDIENTS:
4 pork chops rinsed and cut
1 8 oz can of tomato sauce
1/4 container of sofrito (goya brand)
1 handful of portobello mushrooms
Few twigs of cilantro
6 big garlic cloves, crushed or smashed
Sprinkle adobo (goya brand) to taste
1 packet of sazon with annatto/achiote
1 Box of medium size sea shells

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DIRECTIONS:
Cut pork chops in 4 to 6 pieces and place in a pan.
Add enough water to cover meat and let boil, then simmer for about 15 minutes.
Uncover for 5 minutes for some evaporation of water.
Boil a pot of water and add 1/2 box of Sea Shells medium or large till done.
Add Sofrito, garlic, adobo, sazon, cilantro and mushrooms. Mushrooms will make the sauce a little dark. You can opt to not use it if you prefer.
Let simmer for 10 more minutes.
Make a water and flour base thickner.
Add broth from pot to the thickner then back to pot and stir slowly till you get the right thickness. Not too thick!
By this time the pasta should be done.
Drain sea shell pasta and lightly coat with butter.
Add pasta to pot with meat and sauce, mix and serve.