Puerto Rican recipies?

Question

My husband is half puerto rican & loves his family's cooking. Unfortunatly we do not live close enough where I can learn from them. Instead it's an occassional treat for us. I've picked up some recipies here & there & yet somehow they don't have that authentic taste. Any helpful real puerto recipies would be greatly appreciated!!!

Answer 1

Here is a link to a site with some recipes

http://welcome.topuertorico.org/cocina/

Answer 2

Buy the book "Puerto Rican Cookery" the authors last name is Villaduil and the book is a classic available in both English and Spanish. I live in P.R. so getting the real deal in ingredients is obviously no problem for me. My step daughter has moved to the continental U.S. and sometimes has a real problem finding the right ingredients. For real authentic taste a real SOFRITO is necessary as it serves as a the base for so many dishes. A good sofrito is made from garlic, onions, green pepper, recao (broad leaf coriander), some black pepper, some canned roasted red peppers (pimiento) all of this is ground in a wooden mortar and pestle called a PILON, with a little veg. or olive oil and then lightly sauteed in a pan and added to the dish you are making, beans, a soup or stew, rice dishes, paella, etc. I strongly advise you to try to find the book I recommended. Also ask one of your husband's family members for their recipe for SOFRITO.

Answer 3

Puerto-Rican Sangría:

Unlike many versions of sangría, which need to sit overnight to release the flavors of the fruit, this invigorating beverage is ready to serve immediately.

3 cups lemon-lime soda (such as Sprite), chilled
2 cups chopped fresh pineapple
2 cups chopped Granny Smith apple
1 cup chopped peeled ripe mango
1/2 cup fresh orange sections
1/2 cup dark rum
1/4 cup sugar
1 (750-milliliter) bottle dry white wine

Combine all ingredients in a large pit-cher. Serve immediately over ice.

Yield: 12 servings (serving size: about 1 cup)

Answer 4

Don't forget to use Goya products in your food, that you should be able to find at your local supermarkets!


Goya Foods
http://www.goya.com/english/

Answer 5

Puerto Rican can refer to anyone who was born in or whose ancestors are from Puerto Rico. It can also refer to something from Puerto Rico, such as "Puerto Rican rums" or Puerto Rican beaches. It should be noted that even though "Puerto Rico" is a territory and not an incorporated State of the U.S., all constitutional rights, privileges and immunities provided by the Constitution of the United States of America were extended to the island and its residents by the Jones Act of 1917. Since 1917, Puerto Rican citizens born prior to 1899 were naturalized citizens and anyone born after 1898 were declared natural born citizens of the United States; unless the Puerto Rican by sworn statement wished to remain subject of Spain within 6 months of the effective date of the 1917 Jones Act. Puerto Rico was part of the Spanish Empire for four centuries before any U.S. assimilation. The island had been extended a limited autonomous government from Spain just 3 months prior its invasion by U.S. forces.

Puerto Rican Recipes
Wednesday, March 01, 2006
Rice With Pigeon Peas (Arroz con Gandules)

Makes 12 half-cup servings

2 tablespoons canola oil

½ cup onion, chopped

½ cup green pepper, chopped

½ cup red pepper, chopped

1 bay leaf

¼ cup olives or 1 teaspoon vinegar

2 cloves garlic, minced

1 can (15 ounces) green pigeon peas, drained and rinsed (or equivalent, frozen)

½ packet Sazon or ½ cup Sazon-style sauce (see accompanying recipe)

1 cup tomato sauce

1½ cups water

2 cups chicken stock

2 cups rice

Salt to taste

Cook's note: Packaged Sazon, found in many supermarkets, is a Goya brand sea soning containing monosodium glutamate. A recipe for non-MSG substitute can be found below.

Initial saute: Heat large skillet over medium heat. Add oil, onions, peppers, bay leaf and olives; cook 3 minutes. Stir in garlic and cook 2 minutes longer. Add re maining ingredients except rice. Bring to a boil.

Simmering: Stir in rice; cover. Reduce heat and simmer 20 minutes until rice is tender.

Presentation: Stir and serve.

Approximate nutritional analysis per serving: calories, 210; fat, 4 grams; pro tein, 6 grams; fiber, 4 grams.

Source: Adapted from Goya foods.

Caribbean Pink Beans (Habichuelas Rosada a la Caribena)

Makes 4 servings

1 can (16 ounces) pink beans, drained and rinsed

1 can (14 ounces) low-sodium chicken stock

1 cup water, as needed

1 medium plantain, finely chopped

1 large tomato, finely chopped

1 small red pepper, finely chopped

½ medium white onion, finely chopped

2 cloves garlic, finely chopped

½ cup Sazon-style sauce (see accompany ing recipe) or two tablespoons tomato paste.

2 tablespoons chopped cilantro or culantro

Salt to taste

Cook's notes: You can serve this with white rice as a protein-rich meal. Packaged Sa zon, found in many supermarkets, is a Goya brand seasoning containing monosodium glutamate. A recipe for non-MSG substitute can be found below.

In one pot: In a large pot combine beans, stock, water, plantain, tomato paste, pepper, onion, garlic. Cook at low heat until the plantain is soft. Add Sazon or to mato paste and cilantro or culantro. Cook for 10 minutes more.

Presentation: Serve hot, over rice, garnished with cilantro.

Approximate nutritional analysis per half-cup serving: calories, 310; fat, 5 grams; protein, 14 grams; fiber, 10 grams.

Source: Adapted from "Delicious Heart-Healthy Latino Recipes" by the National Institutes of Health at www.nhlbi.nih.gov/health/ public/heart/other/sp re cip.pdf.

Sancocho Light (Caribbean Soup)

Makes 8 half-cup servings

Sofrito

3 cloves garlic

½ teaspoon oregano

¼ cup cilantro or culantro

½ green pepper

½ medium onion

Soup ingredients

1 quart low or no-salt chicken broth

2 quarts water

2 ears fresh corn, each cut in six pieces

2 tomatoes, chopped

½ pound lean beef, cubed

½ pound white yautias, diced bite-size

½ pound yellow/purple yautias, diced

½ pound calabaza, diced

½ pound white potatoes, diced

1 green plantain, sliced half-inch thick

1 green banana, sliced

1 cup Sazon-style sauce (see re lated recipe) or ½ cup tomato sauce

½ teaspoon black pepper

Salt to taste

Cilantro for garnish

Cook's note: This soup is made with less meat than what is traditionally used, yielding a more healthful dish - and much lighter flavor. Sazon, found in many supermarkets, is a Goya brand prepackaged seasoning containing monosodium glutamate. A recipe for non-MSG substitute can be found below.

Make sofrito: Chop ingredients together finely by hand, blender or food proces sor.

Make the base: In a large kettle, combine broth, water, corn, tomatoes and the sofrito. Heat to boiling. Add beef and cover, reduce heat and simmer for 1 hour.

Veggie finish: Add diced yautia, calabaza, potato, plantain and banana. Add pep per and tomato sauce, mix thoroughly, cover kettle and simmer for 45 minutes. Add black pepper and salt to taste.

Presentation: Stir again so that some of the vegetables break down and thicken the broth.

Approximate nutritional analysis per half-cup serving: calories, 280; fat, 6 grams; protein, 12 grams; fiber, 7 grams.

Source: Adapted from "Recipe Cookbook for a Healthier Lifestyle," from the Or ganazion Civica y Cultural Hispana American Inc.

Sazon-style Seasoning Sauce

Makes 4 cups

½ cup olive oil

½ cup achiote (annatto) seeds

3 medium onions, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

4 large garlic cloves, peeled and chopped

1 tablespoon dried oregano

1 cup scallions, chopped, both green and white parts

½ cup parsley, coarsely chopped

½ cup cilantro, chopped

1 teaspoon Tabasco sauce

1 cup tomato paste

½ cup white vinegar

Salt, to taste

Cook's note: This seasoning omits monosodium glutamate, commonly found in packaged Sazon seasoning. Use one cup of the sauce as a substitute for one package, or as directed.

Season the oil: Place the seeds and oil in a saucepan over low (no higher) heat until it quivers, and let it heat for 40 minutes. Cool and strain, discarding seeds. (Work carefully; it leaves a strong stain.)

The big blend: Combine oil with remaining ingredients and puree in blender or food processor.

Finishing simmer: Pour into saucepan and bring to a boil. Turn heat down and simmer, stirring constantly, for 5 minutes.

Storage: Cool and pack into containers for refrigerating, where it will last a week. Or freeze for up to 3 months - although it will lose some flavor.

Presentation: Use to flavor and color stews, beans, rice and vegetables.

Approximate nutritional analysis per half-cup serving: calories, 187; fat, 14 grams; sodium, 274 milligrams; fiber, 4 grams. It is an excellent source of vita- mins A and C.