Seamaiden
Well-Known Member
Puerto Rican on my mother's side, with very strong Spanish and Italian influences.seamaiden i diddnt know you cooked spanish, i love Puerto Rican food i just had sopa de pollio (chicken soup) as a hang over medicine it clears a hangover in no time and makes you feel like a new man. there are lots of puerto Rican restaurants one town over from me so its a regular lunch thing for me. i unfortunately dont speak spanish too well so i never know what i get it all tastes so good anyway that i dont care if it is Ox Tail or tripe the spices make everything melt in your mouth. let me know if you post anymore recipes my wife likes to try to make new stuff for dinner
My grandmother actually wrote a cookbook, Cocinando en San German.
Here's another one, super easy (fuck! we don't have Puerto Rican restaurants in California, yet I know there are Puerto Ricans here.. and I am almost out of Sazon, con achiote y oregano, sin pimiento).
Platanos maduros (ripe plantains)
2-3 large, ripe plantains
Cooking oil
Cut up the peeled plantains into thick diagonal slices. Put 'em in a skillet with enough oil so they don't stick (I don't use as much oil as my great-aunt or mi abuela), maybe 1/4", no more than 1/2". Cook them long time on low, til lovely golden brown. Eat 'em with arroz con pollo, or habichuelas, or bistec con sebolla... I'll get fat on platanos maduros.
If they're not ripe, then make tostones. Peel 'em, chunk 'em (1"-2" thick), fry once a bit, smash, fry again. Salt or sugar, or the Puerto Rican way when you're in Plaza Las Americas--garlic mayo for dipping.
And then we have empanadillas, but I'll wait to put up that one.