Christmas Cake

No Natal na Inglaterra não pode faltar o de.li.ci.o.so Bolo de Natal recheado de frutas, bom demais!

E não existe Ceia de Natal sem “Couve de Bruxelas” !  (vide post anterior)

Cookies Natalinos

Esses também fazem parte da tradição – e são recheados e deliciosos!

Pernil com molho de frutas

E esse pernil com molho de frutas é um “manjar dos deuses”… Vale a pena experimentar.

Natal em família

No fim isso é o que vale MAIS: passar o Natal com a família reunida em volta da mesa. Não tem preço.

É… assim foi meu Natal em 2008. Esse ano será diferente, as minhas filhas estão lá longe e seremos só nós dois aqui. Um ano novo está chegando e no novo ano teremos um super-hyper-Natal: todos juntos!

FELIZ NATAL para todos  e um 2010 cheio de alegria!

Bom Apetite!

Leftover shrimp for breakfast

Dinner with Mom

Pessoal,

Como disse Joana “mais um presente (dos highlanders) foi entregue, meu pra silvinha. foi ótimo. seguem as fotos e a receita. silvinha, não consegui lembrar a data com certeza… cheiros em todos, joana + 1″

Ingredientes

 * pernil de cordeiro Baby-Bode de 1,5 Kg

* 2 colheres (sopa) de manteiga

* 1 colher (sopa) de sal

* 3 cabeças de alho

* ½ colher (sopa) de pimenta do reino moída

* 1 colher (chá) de orégano em pó

* ½ colher (chá) de alecrim picado, moído

* 1 ramo de alecrim

Modo de Preparo:

Limpe bem o cordeiro, deixando toda a gordura numa assadeira à parte. Tempere o pernil com pimenta-do-reino, alecrim moído, orégano e sal. Descasque as cabeças de alho, parta cada dente ao meio e retire o veio central. Coloque o alho numa peneira e escalde, rapidamente, por três vezes em água fervente (suaviza o gosto do alho). Faça furinhos no pernil e coloque 2/3 do alho dentro da carne. Asse o pernil em uma grelha colocada sobre uma fôrma com a gordura, por uma hora, em forno bem quente. Regue com água de vez em quando. Acrescente o alho. Decore o pernil com o ramo de alecrim.

Hoje foi dia do Estadão, um clássico, considero o melhor Sanduíche de Pernil de São Paulo.
Hora do almoço, saímos do trampo, pegamos um táxi e fomos descer a Augusta (no bom sentido). O Estadão, funciona 24 horas e os Pernis no balcão estão sempre sorrindo pra nós, sem dúvida, um lugar acolhedor.

Pepino:

Sentamos e pedimos um Sanduíche de Pernil com um pedaço de Pururuca cada (depois pedimos mais um pedaço!). Eu sei que a Pururuca é gordura pura, tem dia que chega a ficar pingando, mas ela dá um upgrade fenomenal no sabor do Sanduíche.
Chegou o lanche, tacamos aquela pimenta saborosa temperada com alho e louro, mordemos e foi aquela alegria, o Sanduíche é maravilhoso. Pão fresquinho, muito recheio de Pernil, cebola, tomate e pimentão, oportuno dizer que casou muito bem com uma Bohemia para dar uma boa relaxada, a vontade era de não voltar ao trabalho.

O pessoal do trabalho curtiu muito o Sanduíche e pediram mais um com queijo prato, pra quem curte também tem as opções de queijo provolone, cheddar, palmira e minas.
O atendimento é bem rápido e os garçons sempre espertos, sacam quando você quer alguma coisa. Eles tem um controle impressionante do que você pediu na memória.
Depois dessa overdose de gordura nos restou subir a pé a Augusta na tentativa de perder um pouco das calorias ganhas e ficar em paz com a consciência.

Preço:
Sanduíche de Pernil R$ 7,50
Bohemia Long Neck R$ 4,00

Vallet:
Não

Local:
Viaduto 9 de Julho, 193 – Centro

Site:
http://www.estadaolanches.com.br

ok não entendi muito bem, vc prefere a coxa ou a maminha

háá.. posso fazer standup agora

INGREDIENTES

1 pernil traseiro de porco
250 gramas de bacon cortado em tiras finas
2 copos de vinagre de vinho
3 cebolas
4 dentes de alho
2 folhas de louro
1 pitadinha de noz moscada
2 cravo da índia
1 copo de vinho tinto
Manteiga
Sal
Pimenta do reino e malagueta, a gosto

MODO DE PREPARO

Tome o pernil e tire quase toda a gordura que o envolve. Com uma faca bem afiada, dê talhos profundos e introduza com cuidado as tirinhas de bacon. Fure com um garfo e ponha em vinha-d’alho feita assim: passe no liquidificador a cebola, o alho, o louro, a noz-moscada, o cravo, a pimenta, o vinagre, o vinho e sal a gosto. Deixe o pernil de molho durante pelo menos 12 horas, virando sempre para que fique temperado por igual.

Retire-o da vinha-d’ alho, limpe bem e leve-o para assar besuntado com manteiga e coberto por papel impermeável. De vez em quando, levante o papel e regue com vinha-d’alho coada. Quando estiver assado, retire o papel e deixe corar.

Pré-preparo 12 h
Rendimento 12 porções
Tempo de Preparo 3 horas
Kcal 7.860,0

Ingredientes:

• 1 pernil (perna traseira) suíno pesando aproximadamente 6 kg

Para o Tempero

• 1 litro de coca-cola
• 2 colheres (sopa) de salsinha picada
• 2 colheres (chá) de coentro picado
• 1 colher (chá) de cominho picado
• 1 colher (chá) de manjericão picado
• 1 cebola grande descascada e ralada
• ½ colher (café) de pimenta-do-reino preta, moída
• 1 colher (café) de sal

Modo de Preparar:

• Você vai precisar de uma panela bem grande, de ferro ou alumínio, em que caiba o pernil inteiro.
• Aproveitando a própria gordura do pernil aquecido, frite-o na panela junto com todos os ingredientes de tempero (menos a coca-cola).
• Quando estiver bem marcado de todos os lados (mais ou menos 1 hora de fritura, sempre virando a peça para que fique dourada por igual), apague o fogo.
• Deixe esfriar, transfira para uma vasilha de plástico ou vidro e acrescente a coca-cola.
• Deixe marinar durante 6 horas.
• Em seguida coloque o pernil numa assadeira, regue com a marinada e leve ao forno forte (200ºC), pré-aquecidos durante 4 horas.
• Diminua o forno para médio (170 / 180ºC) e deixe mais 1 hora.

Fonte: http://www.receitadahora.com

Un dels d’avui: No sé de què parlem amb l’Ana de l’oficina i diu: “ah, vale, a gerres de cervesa no, però a canyes sí que us puc convidar”. I ens convida a canyes i tapes de pernil salat (que talla ella mateixa d’una pota de pernil que resulta que tenim a la cuina de l’oficina…

Strange…

Ingredientes:

• 1 1/2 kg de pernil;
• 1/4 tablete de margarina;
• 03 colheres (sopa) de azeite;
• 12 colheres (sopa) de tempero base (veja a receita do tempero)
• 400 g de champignon natural cortado em fatias;
• Vinha d’alho a gosto
• 03 colheres (sopa) de tempero base;
• 01 xícara (chá) de vermute branco seco;
• Pimenta do reino a gosto.

Farofa

• 1/2 tablete de margarina
• 1 xícara de farinha de mandioca
• Sal a gosto

Bananas na manteiga

• 12 bananas cortadas ao meio – caturra
• 01 tablete de margarina

Modo de Preparar:

• Deixar o pernil de molho na vinha d’Alho bastante tempo para que o tempero penetre bem.
• Colocar a margarina, o azeite e o tempero base na panela e deixar ficar bem dourado.
• Coloca-se o pernil virando-o muitas vezes para que doure uniformemente.
• Depois se adiciona o vinha d’Alho e mistura-se bem.
• Coloca-se água para que termine de cozinhar e os champignons depois de 20 minutos, deixa-se cozinhar até reduzir o molho, pois o champignon natural solta muita água.
• Acompanha arroz.

Farofa

• Derrete-se a manteiga, coloca-se a farinha e o sal, cozinhar em fogo baixo mexendo sempre até dourar um pouco.

Bananas na manteiga

• Colocar numa frigideira até ficarem douradas.

Fonte: Suzana Souza de Mello – http://www.iserv.com.br

Ingredientes:

• 300 g de feijão Kicaldo (carioca ou preto)
• 2 abóboras cabotiá (uma maior para servir e outra menor para o preparo)
• 300 g de pernil de porco
• 200 g de lingüiça
• 1 gomo de lingüiça calabresa
• 1 colher (sopa) de óleo
• 3 dentes de alho
• 1 cebola ralada
• Cheiro verde
• Sal a gosto

Modo de Preparar:

• Corte uma “tampa” da abóbora maior, retire as sementes, volte a tampar e leve ao forno por 1 hora, em uma assadeira coberta por papel-alumínio, até que a abóbora esteja macia. Reserve.
• Descasque a abóbora cabotiá pequena, cozinhe com pouco sal e reserve.
• Corte o pernil em quadradinhos, tempere com sal, cebola e alho e frite com pouco óleo.
• Corte a lingüiça em pedaços pequenos e frite.
• Corte a calabresa em rodelas e frite.
• Depois que as carnes estiverem fritas, coloque-as em uma panela grande e tempere o feijão Kicaldo cozido.
• Deixe ferver e acerte o tempero.
• Adicione a abóbora no feijão Kicaldo, amassando-a.
• Deixe ferver novamente e, por último, coloque o cheiro-verde.
• Despeje o preparado na abóbora que foi ao forno e sirva com arroz branco, como acompanhamento.

Fonte: http://www.kicaldo.com.br

Ingredientes:

• 1 pernil
• 2 lascas de canela
• 2 copos de suco de laranja
• Tempero a gosto

Modo de Preparar:

• Passar o pernil, regando com tempero a gosto.
• Preparar numa panela 2 lascas de canela e dois copos de suco de laranja.
• Fatiar o pernil e juntar ao suco e a canela.
• Ferver por alguns minutos e servir.

Fonte: http://www.ppcarnes.com.br

Ingredientes:

• 1 kg de pernil ou paleta desossado
• 30 g de sal
• 1 cabeça de alho pequena
• Pimenta do reino
• Limão
• 30 ml de óleo
• 100 g de cebola cortada bem fina
• 300 ml de vinho tinto
• 1 colher de sopa de farinha de trigo
• 200 g de bacon cortados em cubos
• 200 g de cebolinhas em conserva, inteiras
• 2 tabletes de caldo de carne

Modo de Preparar:

• Cortar o cordeiro em cubos pequenos, temperar com sal, alho, pimenta do reino e limão.
• Deixar no tempero por 1 hora, depois refogar a carne no óleo até dourar.
• Colocar a cebola e adicionar o vinho lentamente, junto com um pouco de água para formar um molho. Para engrossar, acrescentar 1 colher de farinha de trigo já dissolvida em água.
• Colocar o bacon, as cebolas em conservas e o caldo de carne.
• Deixar no fogo brando para engrossar o molho.

Fonte: http://www.ppcarnes.com.br

Pernil com Farofa

Ingredientes para o Pernil:
2 xícaras de vinho branco seco ou cerveja clara
6 colheres (sopa) de suco de limão
1 colher (sopa) de sal
6 dentes de alho amassados
1 cebola grande picada
2 folhas de louro picadas
1/2 xícara de cheiro verde picado
1 colher (chá) de pimenta do reino
1 pernil com cerca de 3 kg
2 colheres (sopa) de manteiga.

Ingredientes para o Molho:
1/2 colher (sopa) de farinha de trigo
1/2 xícara de suco de laranja.

Ingredientes para a Farofa:
5 colheres (sopa) de manteiga
2 cebolas médias picadas
1 colher (chá) de sal
1 1/2 xícara de farinha de milho peneirada ou farinha de mandioca torrada
1 lata de milho verde escorrido
1 colher (sopa) de salsa picada
2 bananas-nanica maduras e firmes, cortadas em rodelas.

Modo de preparo do Pernil:
De véspera, em uma tigela grande coloque vinho ou cerveja, suco de limão, sal, alho amassado, cebola, louro, cheiro verde, pimenta, misture bem, junte o pernil e deixe descansar na geladeira até o dia seguinte, virando de vez em quando.
Pré-aqueça o forno em temperatura alta (220º C).
Coloque o pernil em uma assadeira, unte toda a superfície com manteiga, cubra com papel alumínio e asse por cerca de 2 horas e 30 minutos, regando de vez em quando com o molho da marinada.
Tire o papel, asse por mais 30 minutos ou até o pernil ficar dourado, tire o pernil da assadeira e reserve.

Modo de preparo do Molho:
Leve a assadeira ao fogo médio, acrescente farinha de trigo, suco de laranja, cozinhe, raspando e misturando, até obter um molho espesso, tire do fogo, coe, coloque em uma molheira e reserve.
Modo de preparo da Farofa:
Coloque manteiga em uma frigideira, aqueça em fogo médio, junte cebola, refogue até ficar macia, tempere com sal e, aos poucos, adicione farinha de milho ou de mandioca, mexendo bem com uma colher de pau.
Junte milho verde, salsa, bananas, deixe aquecer misturando bem e tire do fogo.
Corte o pernil em fatias, coloque em um prato de servir e leve à mesa, acompanhado do molho e da farofa.

Rendimento: 10 porções.

Dica:
O pernil assado é um prato tradicionalmente servido em ocasiões festivas, como a ceia de Natal ou almoços de aniversário ou de domingo. Para o Natal, acompanhe ainda com maçãs assadas e recheadas com uma mistura de suco de limão, açúcar mascavo, nozes e passas picadas.

A good time seemed to be had by all this Fourth of July, up to and including my neighbors, who decided midnight was the appropriate time to set off lots of fireworks, accompanied by whooping and hollering. What the hell. It was a holiday. Didn’t bother me any. God got into the act somewhat after that, with thunder and lightning and lots of rain (“You think you got fireworks? I’ll show you fireworks!”) Sun’s out this morning, though. I need to empty ashes out of the grill and get ready to cook.

The pernil is in DTHN’s fridge marinating its little heart out in a mojo marinade paste. I realized after I did this that the recipe doesn’t call for marinating, but hey, it can’t hurt. It’ll go on the grill about 11 a.m., for dinner about 6; low, indirect heat the whole way.

And about six hours later, it looks like this.

The cheesecake is in the fridge. I had some batter left over, put it in a small separate terrine. Wow! I may never go back to “normal” cheesecake again. This stuff is wonderful; fluffy, light, rich but not-rich, if that makes any sense. Can’t wait to have it with berry salsa later tonight.

I forgot to soak the beans, but they’re tiny little red beans from the International Market, and if my rusty Spanish holds true, it says you can cook them for 90 minutes without soaking. Seriously, they’re only a little bigger than lentils. Just to be safe, I’m soaking in hot tap water until maybe 2 p.m. (started them at 8), and will cook from that point. Will cook rice in the rice cooker, with a little flavoring…maybe some lime juice, some garlic, a bay leaf. That should play nicely with the beans, which are cooked in a citrusy stock.

Damn. I meant to get plantains and forgot. Maduros would have been wonderful with this. I may have to make a WalMart run and see if they have plantains. All the new potatos want is washing, cutting in quarters and tossing with olive oil, seasoned salt and rosemary before roasting. I have tomatos, leftover roasted corn, plenty of Asian slaw (doesn’t go with the rest of the dinner, but that’s OK, neither does ricotta cheesecake), plenty of leftover baked beans for anyone who doesn’t like the Caribbean style ones. Plenty of beer. Will be mixing up a blender or two of watermelon mojitos.

Recipes:

Ricotta Cheesecake

• 1/2 cup unsalted butter
• 3 tablespoons cornstarch
• 3 tablespoons all-purpose flour
• 16 ounces cream cheese
• 15 ounces whole milk ricotta cheese, liquid drained
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon vanilla
• 2 cups sour cream

Preheat oven to 325°F. Butter 9″ springform pan. Melt butter, cool; reserve. Sift flour and cornstarch together, reserve.

Place cream cheese and ricotta in mixer, beat until smooth and creamy. Add sugar in 3 additions over 1 minute, scraping bowl as necessary. Beat 30 seconds longer. Add eggs, one at a time, at 30 second intervals, mixing well after each addition. Blend in flour, cornstarch, lemon juice and vanilla. Add butter and sour cream. Beat for 30 seconds, scrape bowl and beat 10 seconds longer.

Wrap springform in two layers of aluminum foil, pour batter into pan, put springform in a larger pan such as a roasting pan and add hot water to larger pan until it comes halfway up the sides of the springform. Bake until center still jiggles slightly, 1 to 1 1/2 hours.

Remove from oven, remove foil, cool completely on rack and refrigerate overnight. To remove springform, heat sides with propane torch and remove sides. Turn cake upside down in the palm of one hand, heat bottom with torch and remove bottom of springform. Place plate on bottom and flip right side up. Cut cake with unwaxed dental floss.

Notes to this recipe: You’d best have a stand mixer; that’s a lot of mixing for a hand model. I possess neither a springform pan nor a propane torch, so I did mine in my deep-dish glass pie plate and used a cookie sheet with high sides for the bain-marie; I figure I’ll put the dish over my stockpot with some boiling water in it, steam the bottom and sides for a minute, and then try inverting. If that doesn’t work, I’ll scoop it out and tell everyone it’s custard.

The pernil:

• 1 pork shoulder, 4 to 7 pounds (or use fresh ham)
• 4 or more cloves garlic, peeled
• 1 large onion, quartered
• 2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 teaspoon ancho or other mild chili powder
• 1 tablespoon salt
• 2 teaspoons freshly ground black pepper
• Olive oil as needed
• 1 tablespoon wine or cider vinegar
• Lime wedges for serving.

1. Heat oven to 300 degrees. Score meat’s skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar.

2. Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.

3. Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime.

I do not know how to change the font size on this damn thing; neither do I understand how it changed when I cut-and-pasted the recipe from my file. Oh, well.

As noted, I have done this in the oven, and it’s good, but it makes your house smell like cumin, garlic and onion for about 2 1/2 weeks. So I’m going to try slow-cooking it on the grill and pulling it, which I think should work wonderfully.

Finally, the beans:

Sunday Beans

• 2 tablespoons olive oil
• 4 ounces slab bacon, diced
• 1 medium yellow onion, peeled and diced
• 3 cloves garlic, peeled and minced
• 1 medium red pepper, seeded and diced
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 cup orange juice
• 1/2 cup pineapple juice
• 3 (151/2-ounce) cans red kidney beans, drained
• Kosher salt and freshly ground black pepper.

1. Heat a large saucepan over medium-high heat. Add the olive oil and, a few moments later, the bacon. Cook, stirring occasionally, until the fat has begun to render out of the bacon and the meat is beginning to crisp, about 5 minutes.

2. Lower the heat to medium and add the onion, garlic and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes.

3. Add the cumin and coriander. They will absorb the heated oil in the pan and grow fragrant. Stir for 1 to 2 minutes and then add the juices. Raise the heat to high until the mixture begins to simmer, then lower the heat and reduce to ¤ of its volume. Taste and adjust the seasonings.

4. Stir in the beans. After 5 minutes stir again, then taste and adjust the seasonings. (The mixture can keep, softly bubbling on the stove, for hours. Add a little juice or water if necessary. Stir occasionally.) Serve with white rice. Serves 8.

As again noted, I’m using dried red beans, the tiny variety. I suspect I’ll cook them first and then drain and add them to the sauce. I may add a little variety in the peppers as well; maybe half a red, with an Anaheim and a serrano just for fun….

The ricotta cheesecake is from Epicurious; the pernil, from Bittman; the beans, I think also from Bittman’s weekly column in the NYT.

Anyway, that’s dinner. I’ll report, and add photos, later. You and y’mama ‘n ‘em come on down to the lake and join us.

REPORTING IN:

Worth the wait. I think a visit to Puerto Rico may be in my future...

Pernil: Excellent, particularly the crusty outside bits. Didn’t stay on the grill quite long enough to pull, but it did well chunked up with a squeeze of lime on it.

Beans: GOOD stuff! I was really surprised at how well I liked these. I used a serrano and a couple of Anaheims and half a red bell pepper; just the right amount of afterglow heat. The sweetness from the OJ and the pineapple were a pleasant taste sensation; I’d say a surprise, but intellectually I knew it’d be there. Tasting it was a whole ‘nother thing. I cooked white rice in the rice cooker with a squeeze or two of lime juice, a little minced garlic and a couple of bay leaves.  Perfect.

The sesame ginger slaw just continues to hold up and get better and better. I think it’s my new favorite slaw.  A little cantaloupe on the plate finished things up.

The ricotta cheesecake is to die for; I like to have never got it out of the pan, finally setting it over the beans while they cooked to sort of unfuse the outside, and then helped it along with a knife around the edge. It’s rich…much more so than you think. The red white and blue fruit salsa was good, if a little too sweet for my tastes. We also didn’t get pics made of it.

Good Sunday dinner on the lake, even if it did start raining and we had to move inside….

(Click each picture to make it larger)

I’ve been receiving a few comments regarding the authenticity of my “Puerto Rican Recipes”. Let me just cut to the chase. I’m Puerto Rican…..these are my recipes……I don’t care if they’re traditional or not so stop bothering me about it. I cook things the way I want them to be and like I have said a thousand times, every Puerto Rican recipe is different from person to person. That’s one of the reasons why I love Puerto Rican food so much because it truly is a potpourri. You get Spanish, French, African, and influences from the other Caribbean islands in order to make some of my favorite meals that I label simply as Puerto Rican. Why do I do that? Because I grew up eating this stuff….my parents cooked it, my grandparents cooked it, and their grandparents did the same. I’m Puerto Rican……this is my blog….these are authentic Puerto Rican recipes. Enough!

Ingredients:

20 lb. pork shoulder or a “ham” cut

Dry rub:

1/4 cup cumin
1/2 salt
2 tbsp. cinnamon
1/8 cup paprika

Rub over pork then let rest overnight. I left the skin on so all I did was rub it under the skin. Don’t throw away the skin…..it’s the best part once it’s cooked

Annatto Oil

1 cup annatto seed
2 cups olive oil
3 tbsp. coriander seed, crushed
2 tbsp. salt
1 tbsp. cumin
1 tbsp. dried cilantro           (secret source)

Infuse the oil with the annatto seeds then stir in the coriander, salt, cumin, and cilantro.  Use this to baste the pork every 30 minutes….it will create an awesome dark red skin.

Cook the pork in the oven at 295F for 4-5 hours.

Enjoy,

Eric

I’m grumpy and tired.

Ingredientes:

• 1 pernil de 4 kg
• 2 xícaras (chá) de vinho branco seco
• 1 xícara (chá) de vinagre branco
• 1 colher (sopa) de pimenta-do-reino branca
• 4 dentes de alho amassado
• 2 folhas de louro
• 1 colher (sopa) de sal

Cobertura:

• 100g de bacon fatiado

Para enfeitar:

• 1 abacaxi cortado em rodelas
• 10 cerejas

Modo de Preparar:

• Misture os temperos. Reserve.
• Coloque o pernil em cima de uma tabua de carne e fure-o com uma faca para que o tempero penetre por dentro do pernil.
• Em seguida coloque-o numa assadeira e jogue os temperos por cima, faça com que o tempero penetre bem.
• Deixe que tome gosto por mais ou menos 1 hora, mas se preferir pode deixar no tempero de véspera fica ainda melhor.
• Cubra com as fatias de bacon por cima cubra com papel alumínio e leve para assar por 1 hora e em seguida retire o papel alumínio.
• Leve novamente ao forno, mas agora por 3 horas.
• Enfeite com abacaxi e cereja

Fonte: http://www.sociedadedigital.com.br

So, for a pre-Father’s Day gathering the bourbon and tequila came out, so did the cigars and so did the cooking. Rain was not going to stop us from enjoying a wonderful meal despite it being entirely too wet out to attempt the BBQ. The pernil recipe is something my Dad had put together with Iberian friends that we’ve adapted here. It is, by no means, perfected, but you go with what’s available. The potatoes are something I put together from several recipes, it is, again, by no means meant to be “authentic” in any other way than what I’ve learned is some recipes come from what you can get fresh regularly. We had a joyful time cooking, and catching up on a way too short weekend to be what we are, a family, and really, nothing is better than a family spending time together. You know how a great meal like this really is great? One. Hours after everyone is still talking about it, not how ‘great it tasted’ but how much the ‘experience’ impacts them. Two. every distinct smell you cooked with comes back again and again and again, for hours on end after the last dish is put away. Three. You are still so adoring from how it felt you are inspired to do something like this… write it down! A couple of notes: Pork shoulder is the upper pork back on the bone, it may be called pork butt in some butcheries, not the butt is not the ass of the swine, it is the upper back, and that’s the piece you want. It is better if it comes with the fat and the skin included. Yes, I know, supposedly, fat is bad (but remember kiddies, fat IS flavor), and you’re probably used to me cooking low carb, low fat fish recipes, trust me, do this one right, please. You can do pulled pork in a slow cooker and replicate this recipe splendidly, no question, but would you want to, knowing that charred skin is waiting for you as a treat from under a broiler?

Pernil mojo
garlic
onion
pepper
cilantro
sour orange (naranja agria – though, fresh orange can work, zest skin squeeze juice keep separate)
pepper – black and white corns (lightly heated, coarsely ground)
cumin
paprika
olive oil
large mixing bowl

Finely dice the onion, pepper, garlic, cilantro.
Zest the orange skin, just the pulp and the dice up the left over pulp.
Combine all the above ingredients in a large mixing bowl along with the cumin, paprika
Toss with olive oil
Allow the ingreds to meld for a few hours in the fridge.

Pernil Recipe
Mojo
Pork Shoulder
baking dish

Lightly slit under the skin with a knife and slip your fingers between the fat and the flesh of the pork.
Once most of the skin and flesh are separated, massage the mojo in between.
Anywhere there is exposed flesh, create deep punctures in it with a knife and massage the mojo into the slits.
Place the pork in a bag with the rest of the mojo to marinate for several hours to a day.

Once the pork is marinated allow to come up to room temperature in a baking dish while your oven (or smoker or crock pot) preheats. You are looking for about 225-275 degrees tops.
Once the cooker is preheated, transfer the meat to the appropriate cooking vessel and allow to very slow cook for between 4-8 hours, until the internal temperature is about 185 degrees. Baste, as necessary and appropriate with the mojo, do not disturb the slow cook too often. Once maybe twice might be enough while checking the temperature.
During the last 5 minutes of cooking if under a broiler or if you have an open flame grill to transfer to, char the exterior skin over the high heat.

Patatas Mexicana Recipe
potatoes
cubanella peppers
jalapeno peppers
onion
garlic
Chroizo (charisse sausage, although linguisa will work too)
olive oil
broiler or grill
large skillet or fry pan

Char all of the pepper in the broiler. This is done by placing the peppers in high heat in the broiler, turning frequently, until the outer skin turns black. Place the blackened peppers in a bag, seal the bag and allow the peppers to steam themselves for a minute or two. This will help separate the skin from the flesh. Be very careful handling the peppers as they are very hot from broiling. Peel away the pepper skin and then coarsely chop the flesh. The charring is done to give the peppers a fuller and more rustic flavor, plus, it rids us of the tough skins.

Coarsely chop the onion and garlic
Slice the potato into thin rounds (crosswise circles so they look like potato chips)
Slice the charisse
Preheat the skillet with a bit of olive oil. It should be hot enough that the potato when they hit the oil begin to fry up immediately.
Add the potato, all the veggies and the charrisse to the skillet in that order.
Once everything hits the skillet, allow it to cook through to the point of becoming crispy on one side, then turn everything once to brown the other side.
If you do it right, you can probably remove the whole skillet worth as almost one large flavorful piece, serve on a platter garnished with fresh cilantro and serve it family style.

I like serving this with a warm three green salad and a corn salsa and some bread to sop up all the juices (there are some nice unleavened flat breads or corn bread to use, I’m not a bread maker so you’ll have to figure them out on your own)

Ingredientes:

• 1 pernil de porco de 4 e ½ kg, sem osso
• 1 colher (sopa) de vinagre balsâmico
• 6 colheres (sopa) de azeite de oliva
• 2 colheres (sopa) de vinho do Porto
• 500 g de castanha portuguesa
• 3 pimentões médios em conserva
• 6 bagos de cardamomo

Modo de Preparar:

• Abrir o pernil como se fosse um bife grande e pincelar com 3 colheres (sopa) de azeite de oliva.
• Descascar os bagos de cardamomo, triturar as sementes e espalhar sobre o pernil.
• Enrolar a carne, cobrir com filme plástico e reservar dentro da geladeira.
• Colocar as castanhas em uma panela, cobrir com água e levar ao fogo.
• Cozinhar por 30 minutos, ou até ficarem macias.
• Retirar, escorrer a água, descascar as castanhas e picar.
• Reservar algumas castanhas picadas e bater o restante no processador com o vinho do Porto por 2 minutos, ou até obter uma pasta homogênea. Reservar.
• Ligar o forno à temperatura média.
• Em seguida, abrir a carne, espalhar o pimentão picado e distribuir o creme de castanhas.
• Enrolar a carne como um bife rolê e amarrar com um barbante.
• Dispor a carne em uma assadeira, cobrir com papel-alumínio e levar ao forno por 2 horas, ou até que esteja macia.
• Retirar do forno, tirar o papel alumínio e pincelar com azeite e oliva restante, misturando com o vinagre balsâmico.
• Voltar ao forno e deixar por mais 30 minutos, ou até dourar.
• Retirar do forno solte o barbante e cortar a carne em fatias.
• Se preferir, servir com chutney de manga e arroz temperado com ervas e uvas passas.

Fonte: Delícia Suína – http://www.acrismat.com.br

i like meals you can make once, then make something else out of them again later. i picked up a recipe for pernil (off the Rachael Ray magazine site, of course), tweaked it a bit, and made that on Sunday just so we could have pork flautas out of what was sure to be leftovers. the beauty of flautas is that you can make them out of pretty much anything. they used to be a standard around thanksgiving time in my house, because after everyone got tired of the requisite turkey sandwiches, mom would warm the finely diced up meat with onions, peppers, and other spices and fry these perfect little babies up. so of course there’s a special place in my heart for them. plus pernil is (was) new to me and well worth the time it takes to roast the meat. i highly suggest one of you dear readers make it on a lazy, rainy sunday.

Pernil (a la rachael ray)

you need:

a pork roast (i used one with the bone still in)
olive oil
minced garlic cloves
salt and pepper
oregano (preferably mexican)

set your oven to 450. let that heat up and prep your roast. cut 1 to 1 1/2 inch slits all over the pork roast. rub the olive oil, garlic, salt, pepper and oregano all over (and into the slits). try to do this the day before so everything has time to settle into the roast, but if you forgot (like i did), just do it in the a.m. for cooking the roast later. put your roast in a roasting pan (duh) and let it cook at 450 for about an hour. lower the heat to 400 and let that sucker cook until the outside is all golden and crispy and the inside is done (the temp is like, 160 i think, for pork). let it rest for a few minutes, then carve it up. i served this with garlic and sour cream mashed potatoes and cauliflower roasted with olive oil, salt and pepper, and red pepper flakes. most delicious riff on the “sunday roast with mashed potatoes” meal.

Pork Flautas

you need:

any leftover pork, diced into small pieces
chopped onion
chopped bell pepper, or even a poblano or anaheim
minced garlic clove
salt and pepper
olive oil
softened corn tortillas (a good store bought brand are best)
canola oil or something else suitable for frying
toothpicks

heat some oil in a pan. saute your onion and garlic for a minute or so. add the pork. cook this until the pork is warmed through. salt and pepper it if you need to (i usually do). set aside to cool. if you haven’t warmed up and softened your tortillas yet, by all means, do so now. to assemble the flautas: spoon a tablespoon or so of filling into one end of the tortilla. roll it up, secure closed with a toothpick. do this for however many flautas you’re making. heat up some of that canola oil in another, deeper pan. lower your flautas into the hot oil (carefully!) and fry them, turning over until golden on all sides. drain on paper towels. serve with a side of cilantro lime rice. dinner’s done. you’re effing welcome.

erik doused his liberally with Cholula sauce. he’ll eat Cholula on just about everything …

Ingredientes:

• 01 pernil de porco
• 01 xícara (chá) de água
• 07 colheres (sopa) de mostarda
• 05 colheres (sopa) de óleo
• 2 1/2 colheres (sopa) de molho de soja
• 01 colher (sopa) de maizena
• 1/2 xícara (chá) de geléia de laranja ou a gosto

Modo de Preparar:

• Fure o pernil com um garfo comprido em vários lugares.
• Misture os ingredientes restantes e pincele sobre a carne já na assadeira.
• Cubra e deixe descansar em temperatura ambiente por uma hora.
• Leve ao forno moderado pré-aquecido e asse por 4 ou 5 horas ou até que esteja assado.
• Acrescente água quente à medida que o molho vai secando.
• Enquanto a carne assa vá molhando com o líquido da assadeira.
• Quando a carne estiver assada, retire da assadeira.
• Deixe o molho descansar um pouco e retire a gordura da superfície.
• Engrosse o molho com a maizena dissolvida num pouco de água.
• Divida o molho em duas partes.
• A uma acrescente a geléia de laranja.

Fonte: http://www.acrismat.com.br

UPDATE 9/29: Please see http://grahamjw.wordpress.com/2009/09/28/el-mangood-downhill-again/ 

We used to go to El Mangood a lot.  In fact, this was our de-facto destination after church.  But one day several months ago I ordered my usual Pernil with mofongo and ended up with a plate of greasy, dated pork and re-heated mofongo.  But one bad trip is no reason to give up on a place…so let me explain the other reason we stopped going.  The service.  We always got the same server…and she was very nice to us.  She remembered our nuances and likes/dislikes.  But she was just not that attentive…my iced tea would run out and she would never even consider replacing it with a refill.  The handling of the bill was always painfully slow too.  In fact, the time it took for us to go there after church and to get back home was the number one reason we decided it was not a good idea to go to this place every week.  After all, time is money and women are the root of all evil.  Oops.  Another story.

So after church this week, when we finished commenting on the fair-weather parishioners again, we dropped the drooling and incoherent teen off at home to stew in her own self-induced pity and anger fest and we made the short trek to El Mangood.  We were the only folks there, which always disheartens me since their food is so darned good.  We got our usual table…but this time we were greeted by a fresh face.

Speaking great English and Spanish and possessing a lovely countenance, we were refreshed to have someone who was eager to serve us.  My wife opted to get the lentil soup for her lunch, which is usually served as a complimentary dish when an entree is purchased.  It was just as good as we remembered.  I opted for the pernil and mofongo again and my wife got a side of aranitas (little spiders, or shredded fried plantains) to eat with her soup.  We even got a nice basket of bread, and our request for a small container of picante sauce was quickly filled.

This time, we got the iced tea and water on the side, which was refilled without us having to write to Leonel Fernández Reyna for permission.  (Ok, you might have to google that one to get the joke)  The food came out quickly and the portion size was what I have come to expect from El Mangood…XXL.  The pernil was extra good..so good that I devoured half of it at lunch and the other half at dinner.  The mofongo was extremely good…lots of crunchy chicharrones inside. 

So we asked our lovely server…what is up?  And she confirmed that there was a new owner…same cook…different owner.  I am happy to recommend El Mangood now.  In fact, our table was visited by another lovely lady who said she could basically cook anything you might want…just ask…and that she was going to start catering to the health-conscious.  I was a little hesitant in the past to recommend El Mangood…but the past is behind us now.  This may now become my first stop after church again.  So…just like the Tiki Birds (who are under new management)…El Mangood has a new song to sing.

Nação Corinthiana,

Bandeirolas enfeitam o Bar da Torre.

Durante todo o mês de Junho será realizada no Parque São Jorge a tradicional Festa Junina do Corinthians.

Neste domingo teremos shows dos grupos Samba de Papai e Inimigos da HP. As festividades começam à partir das 19 horas e não têm hora para acabar!

Confira os preços dos ingressos:

Associados: R$ 10,00
Mulheres: R$ 20,00
Homens R$ 25,00

Vale lembrar que as crianças com até 8 anos e os idosos acima de 65 anos não pagam. Estudantes têm direito à meia-entrada.

Aproveite e confira os deliciosos lanches da tradicional Barraca da Vivi. Não deixe de pedir o sanduíche de pernil que, sem dúvida nenhuma, é o melhor de São Paulo!

fabiosallum.blogdotrio@gmail.com

http://twitter.com/fabiosallum