Saturday, March 16, 2019

Sunday Dinner March 17, 2019

On the Menu



   Puerto Rico's Rice with Pigeon Peas
Arroz Con Gandules
8 – 10 Servings

Ingredients
2 tablespoons extra virgin olive oil
For the Sofrito
·         2 tomatoes, diced
·         1 medium onion, diced
·         1 large red pepper, diced
·         1 large jalapeno peppers, diced
·         4 large cloves garlic, minced
·         ¼ bunch fresh cilantro, chopped
·         ¼ teaspoon sea salt
1 ½ teaspoons salt free Sazon seasoning
1 cup tomato sauce
2 ½ cups water
1 ½ teaspoons sea salt
1 teaspoon Italian seasoning
2 bay leaves
2 tablespoons stuffed olives
1+ tablespoons salt free adobo seasoning or to taste
1- 15 ounce can pigeon peas, rinsed and drained
2 cups parboiled rice

Method
Heat a Dutch oven on medium heat, add the olive oil and sofrito ingredients, and sauté for 5 minutes.
Next add the sazon, tomato sauce and continue to sauté another minute or two.
Add the water, salt, Italian seasoning, cilantro, bay leaves and olives.
Allow the liquid to come up to a boil taste it for salt and add more salt if needed.  Add in 1 tablespoon of the adobo season taste and add more if needed until it’s well seasoned.  You want the liquid to be highly seasoned, as it will determine the final taste of the rice.
Add in the pigeon peas then bring the mixture back up to a boil.  Once the mixture is boiling, add the rice.
Stir the rice to get and gently mix until the pigeon peas are distributed throughout the rice.
Cook rice uncovered until all surface liquid is absorbed. Once most of the visible surface liquid is absorbed, stir and cover the rice.
Lower the flame to the lowest setting and allow it to cook for 20 minutes.
It’s done when all the liquid is absorbed and the grains are fluffy and fully cooked.
Remove bay leaves before serving.
Engagement Chicken
6 - 8 Servings
Ingredients
1 [4 to 5 pound] roasting chicken
4 lemons - divided
½ cup dry white wine
¼ cup olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
Fresh herbs [4 rosemary sprigs, 4 sage sprigs and 8 thyme sprigs]

Method Note:  You do not want to pierce the chicken with a fork or other sharp objects, this will cause valuable juices to escape. 

Position an oven rack in the upper third of the oven.
Remove the giblets from the chicken, wash the chicken inside and out with cold water and remove all of the gook between the bones, etc.
Let the chicken drain, cavity down, in a colander for 2 minutes.
Pat the chicken dry with paper towels.
Juice 2 lemons and whisk together with the wine, olive oil, salt, pepper and garlic.
In a medium roasting pan, line the bottom with the fresh herbs then place the chicken breast-side down in the pan and pour the marinade all over the chicken, both inside and out.
Prick the remaining 2 lemon with a fork in 3 – 4 places to release the juices and then place them inside the chicken.
Cover, refrigerate and let chicken marinate  2 – 3 hours.
Remove chicken from the refrigerator and let pan come to room temperature while you preheat the oven to 400°F.
Place the chicken in the oven uncovered and lower the temperature to 350°F, and roast for 15 minutes.
Remove the roasting pan from the oven. Using tongs or two wooden spoons turn the chicken breast-side up and return it to the oven and roast for 1½ hrs., [~ 15 minutes per pound] and chicken is golden brown.
For safety purposes and the best results use a meat thermometer.  After cooking chicken for the estimated period [~ 15 minutes per pound], insert thermometer in the thigh joint and if the internal temperature is 165 degrees, it’s done [leave thermometer in chicken until ready to carve].
Using tongs or two wooden spoons, transfer chicken to a platter and let it rest for 10 minutes before piercing with a fork or carving.
Strain the juice from the roasting pan into a sauce pan, discard the herbs, bring to a boil, reduce heat to medium and simmer uncovered until juice is reduced by ⅓.
Now here’s the secret: Pour the juice on top of the sliced chicken—this is the “marry me juice.” Garnish with fresh herbs and lemon slices.

Sautéed Okra and Tomatoes

4 servings

Ingredient

1 pound fresh okra

2 tablespoons olive oil

1 medium onion, sliced thin

1 jalapeno pepper, sliced

1 clove garlic, sliced thin

½ teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

freshly ground black pepper

2 tomatoes, diced

 

Method
Trim the tips from the okra and slice approximately ½ inch thick.

Heat the olive oil in a nonstick skillet over medium-high heat. Add the onion and jalapeno pepper and sauté until onions are translucent. Add the garlic and continue cooking until fragrant, 1 minute longer.

Add the okra, salt, granulated garlic,  granulated onion and black pepper to the pan and sauté, stirring frequently, until slightly tender. Add the tomatoes and continue cooking just long enough for the tomatoes to soften. Serve immediately.
Curried Parsnips
4 Servings
Ingredients
1½ pounds parsnips, peeled, sliced or cubed
2 tablespoons olive oil
½ medium onion, diced, fine
1 tablespoon curry powder
½ cup vegetable stock
½ teaspoon sea salt
freshly ground black pepper to taste
3 scallions, sliced
¼ bunch cilantro, coarsely chopped

Method
In a large skillet over medium flame, heat the oil; add the onions and cook, stirring constantly for 1 minute. 
Add the curry powder and mix thoroughly. 
Add the stock, salt, pepper and parsnips, mix thoroughly and simmer covered over low heat until tender, about 10 minutes.
Stir in the scallions and garnish with cilantro prior to serving.
 

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