Sofrito, also known as refogado is a sauce used as a base in Spanish, Portuguese, and Latin American cooking. I am sharing my recipe with you, which can be frozen for up to 6 months without losing a bit of its flavor! Continue reading
One of the best things about the end of the summer is that ripe plantains are all over the stores. Continue reading
My kind of cookie is buttery, with a touch of almond, and simple. That is why whenever I go to Puerto Rico, I return with a few bags of my favorite cookie of all time – polvorones! Continue reading
Recently I had family visiting and needed to have enough food for 10 people. Even though I love cooking and was happy to see them after a few years, it was not good timing for my kitchen. Continue reading
Tembleque (tem-bleh-keh) is a dessert made in Puerto Rico, which is basically coconut custard. Continue reading
I promised I would post a How-To on making rice and FINALLY – here it is.
The pot remains uncovered until the rice is built into a mountain… (keep reading and this will make sense).
Place water, oil and salt in your caldero (cast iron cooking pot)… or whatever you have that looks like this. Just keep in mind, only a caldero will make “sticky rice” – “pegao” – “pegado”. Bring to a boil.
My general rule of thumb is 3/4 cups of water and 1 tablespoon of oil and 1 tsp of salt for every cup of rice. One cup of rice generally makes 2 3/4 cup servings once cooked. Sorry, just read it again if that sounds too complicated.
Add rice, stir. Bring heat down to medium and let it boil until the water is no longer visible at the base (it’ll look like the photo for step 3).
This is when you are ready to cover your rice (about 5-10 minutes). Heat should be low-medium from this point.
This is what I mean by “mountain”. Now you will cover the rice and cook another 10 minutes. Check rice for softness (like when cooking pasta) and stir around occasionally (to let the rice on the inside rotate with the rice on the outside of the mountain).
Then it’s done! Enjoy 🙂
So what if my rice is too mushy/sticky?
If the rice looks mushy or sticky it means you used too much water. To fix this, pump the heat a little higher and “crush” the mountain, and cook uncovered for a few minutes. This will cook off some of the moisture. If this happens you must be careful NOT to stir the rice too much (this will make it worse).
So what if my rice isn’t done (still hard/undercooked)?
If the rice is still hard (not fully cooked) add a few ounces of water and cook a few more minutes covered. This is adding moisture and should soften the rice. Be careful not to add too much water and make sticky rice.
Oh yeah – you’re welcome! 🙂
This is one of those entrees that make my mouth water. When I was younger, I didn’t eat any meat unless my mom made this. I don’t know if it was because it looked like a big chicken nugget or just the flavor – but even ’til this day it’s a favorite.
First you want to gather your ingredients like this:
-one large egg
-preferred seasoning (I use all seasoning)
-bread crumbs (my favorite is this cheap Italian style from Walmart)
Next, you want to crack and whisk the egg in a bowl. I like to add some seasoning into the egg. Pour the bread crumbs in a separate bowl, I tend to use about a tablespoon per steak, but it really depends on their size (surface area).
Then you take a steak, dip into egg, remove and dip into bread crumbs until it’s totally covered.
After breading each steak, I like to set them on a plate for a few minutes. This allows the seasoning to penetrate the meat and for the breading not to come off as easily.
After this is done, you’re ready to fry. I fry them in oil for about 2 minutes each side… Or just a minute and a half if it’s in a deep fryer. This may vary depending on the thickness of your meat.
Sometimes, after their all breaded I’ll re-bread them (placing into more egg, and then more breading). But this isn’t necessary – I usually only do it for thicker cuts of meat.
Because of recent feedback I decided to add a photo of a typical meal with breaded steak. The pink sauce on my plate is a “Mayo-Ketchup” mixture (I like to also put garlic paste in mine). It’s a really good sauce to dip my steak in. I also use the sauce on tostones (this is a Puerto Rican / Hispanic traditional sauce).
That’s it! Enjoy my friends 🙂
Steak, white rice, pink beans, fried breaded shrimp.
Tonight, Ruben grilled us some ribeyes and tried a different spices. He likes to try new things when it’s just us and then use his latest (good) concoctions with our friends when they’re over for dinner. I was also in the mood for some seafood so I fried some shrimp for myself (my husband doesn’t like seafood and my daughter is spending the night with my mother tonight).
The steaks turned out to be a little spicy. The lemon and lime juice Ruben constantly squeezed while they were on the grill not only balanced the spice, but got them to stay juicy, too. To accompany the steaks, I made white rice (medium grain) and beans… I cook rice a lot, don’t I? But I love it!
And I am Puerto Rican, after all.
Have a great night!