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Morgan O/I 28 1973 Hull #56 email Maribel |
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Morgan O/I 28 1973 Hull #56 email Maribel |
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saut‚ onions, green pepper in oil, then add all ingredients, add
water to cover beans. Pressure cook for 35 minute. Serve over white rice
or as a soup garnished with bite sizes of bananas or avocado. Easy
enough, eh? When serving with white rice, add fried plantains on the side,
now in your grocery freezer. Or make your own, the blacker they look the
sweeter they are. Cut at an angle, then fry in olive oil till dark brown,
sprinkle with salt.
Follow recipe above, except you add ham hocks or chorizo (Spanish
sausage) and do not use the vinegar. You also add potatoes and small box
of raisins. Serve by itself or with boiled eggs. Cook for 40 minutes, garbanzos
are harder. If your using pigs feet, you must pressure cook these by themselves
for 35 minutes, and debone them before adding to soup. Yes, you can re-cook
them after de-boning.
Wow, how do I put this in writing. I have no recipe per say. This
is a poor man's dinner, you put in leftovers. That is how it started. I
never make this dish for 2 people. Usually for a party!!
1 whole chicken, cooked, de-boned, in bite size pieces.
1 lb of shrimp, (take shells off and heads)
2 lbs of white fish (grouper is good) (Not a fishy tasting) cut in
bite size pieces
1/4 lb lean, bite size pieces of pork meat. Or any other meat in refrig
left over.
Use your imagination on what you want to add.
Now cut up some onion, green pepper, garlic, saut‚ in OLIVE oil, add
1 small can of tomato sauce, add oregano, parsley, (learn a new word this
is called SOFRITO.) So anytime I say use a sofrito, now you know! Don't
forget the slat, this is what brings out all of the flavors!!!
Add olives, red pimiento, white cooking wine, "Par Excelllence yellow
rice" I buy this at Sam's, or use white rice and saffron. 1 cup of rice
per 1-1/4 cup of liquid. You are going to use Asparagus tips for garnish
alternating with red pimientos, the big jar, cut in slices. Use the liquid
of this cans as part of your liquid for cooking rice. Ahh, smart, eh? Add
a can of early peas, use liquid over rice after it is cooked. Garnish also
with crab claws, lot's of color! The liquid the chicken was cooked in,
or broth you can use, I don't because it flavors the rice too much like
chicken. I use white wine and flat beer (pop night before) for 1/2 of my
liquid and water for my other 1/2. I add my fish uncooked. Shrimp cooked.
You can either cook this in the oven, slower at 350, sinks in flavor or
on the stove. In the oven: just before it is finish I sprinkle another
can of beer and parmesan cheese over top, I also cook in a clay dish, better
flavor, sold in department stores. Bought mine in Spain. Last time I made
it this dish we had 110 persons for a party here at our house. It was a
hectic morning. Paella always comes out different, depends what is
in the refrigerator at the time you cook. For vegetarian Paella, substitute
meat products for veggies (mainly greens).
Ok here is another family favorite:
2 lbs of flank steak, pressure cook for 30 minutes, cool off and
pull apart meat.
Sofrito
White cooking wine
Pull apart meat
Salt
Olives
Raisins
Serve over white rice with plantains on the side.
Same as above, substitute meat for hamburger meat, don't forget
to drain meat liquid or it will be very oily.
Need other Cuban or Spanish recipes, email me! ENJOY!!!!
Maribel