Chuletas y Arroz con Pollo

I sent out a mass text message on Wednesday afternoon to the students of Epiphany Youth Ministry.  It read: "Hola amigo/a. Buenos dias! Esta noche estoy cocinando chuletas y arroz con pollo por JAM! Esta alli! Celebre el nuevo ano liturgico! Paz, Jose"

You don't have to understand spanish to know whatever I just said meant something like "I'm cooking one of the best things you have ever tasted so you better be there!" 

I give you: Pork Chops, rice with chicken, and a cucumber/tomato/onion/avocado salad.

My grandmother's recipe is risky business so don't think I'm going to post it on this blog for you to see.  But I will show you the pictures so you can attempt something along these lines in the future.  

Here are the ingredients.  Pretty standard for cooking Puerto Rican.  Sazón is probably the hardest thing to find.  It is sold at most grocery stores in Texas.  Ask for it by name: GOYA.

Arroz con pollo is somewhat similar to the Louisiana jambalaya; except this has olives, cilantro and capers.  Brown the chicken, cook the veggies down, mix it up, add rice, and that's it (basically).

brown chicken with salt and pepper in large cast iron pot

chicken, veggies, seasoning, chicken broth

rice cooked after 20 minutes. add the olives, capers

Chuletas are pork chops.  I decided to cook these in the oven but they cook very well on the grill as well.  20 minutes at 375 should do the trick.  I marinated them with olive oil, garlic, oregano, cayenne, salt, and pepper then laid them on a baking sheet with parchment paper.  

let them rest for at least 5 minutes before cutting

For the salad, chop up one cucumber, a couple tomatoes, half an onion and a few avocados.  Mix in a large bowl: olive oil, vinegar, oregano, salt and pepper.  Simple and delicious.

This meal hopefully prepared our students for Advent which starts this Sunday.  As we anticipate the Christmas season, I pray you have a moment to take a break from the "holiday shopping" and enjoy some good eats.

Happy Plates!

Hot Boil!

Happy Labor Day Weeekend!  It sure was a beautiful night in Tiger Stadium!

     I love being around family and friends.  LSU football kicked off this weekend and I was blessed to catch a ride with my friends Scott and Dayna.  LSU won and the weekend tailgate went really well!  I was even able to meet one of my Puerto Rican cousins who pitches for Southern University.  Always great seeing my Louisiana peeps!

     On the ride back, we stopped in West Lake to pick up some shrimp from one of Scott's relatives.  If ever given the opportunity to buy fresh shrimp, DO IT!  I bought 10 pounds to boil for the holiday despite being a little tired from the weekend.  It was worth it!

First you need the set up: Propane burner and pot large enough to house potatoes, onions, garlic, mushrooms, lemons, corn, sausage, shrimp, and whatever other stuff you deem fit.  I usually add artichokes, soy beans, and asparagus. And will sometimes boil a ham. Get creative.

Fill your pot a little less than 3/4 full of water.  Add the appropriate amount of shrimp boil and seasonings.  Add potatoes, onions, garlic, artichoke, lemons, and mushrooms .  Bring to a boil for 20 minutes.  

Add your shrimp to the pot.  Boil for 3 minutes.  Cut off fire and add corn, sausage, soy beans, and asparagus.  Let soak for at least 20 minutes.   Pull them out and spread them on a table for all to enjoy.  Pinch em, peel em, and eat em!

Happy Plates!

Courtbouillon

     Here's a dish I made last week called a Courtbouillon.  Usually prepared with seafood, I used chicken and sausage to show my cousin in Nevada how to cook it.  They are skeptical of seafood over there (not everyone, just a few).  

     Serve this dish over rice.  Its best when the weather is cold, but delicious all the time.

Thanks for checking it out!

Happy Plates!