It's Been Too Long Sorry!!

Hi Everyone!
It's been so long and I am sorry! We had Sunday Funday with some

Caribbean spice!! We threw in some homemade pizza.. What's football
without pizza and wings??

Tacos!!!

It's Been A Long Long Time!

Hello Hello Hello!
It has been way too long! How is everyone? We're cool over this way.

Tonight is "Sabroso Jueves"...which means.. "Tasty Thursday!"

We are having tacos and authentic rice and beans...ummm hmmm!

Ingredients consist of taco kit...turkey meat..olive oil..Goya cubitos en polvo(
Beef Bouillon) Goya Adobo...Goya Grandules Verde (Green Pigeon Peas)
Goya Sazon con Achiote (Sazon with pepper)..Lea & Perrins Worcestershire Sauce..
Carolina Extra Long Grain White Rice..Any type of pork..garlic..sofrito..(this consists of
green pepper, parsley,cilantro,garlic,and olive oil all blended together in a food
processor)

We begin by seasoning the turkey meat with a dash of olive oil. I stir
in a tablespoon of worcestershire sauce, a dash of adobo and salt and pepper.
Let the turkey meat marinated for about a half hour.

The rice and beans are a little bit more involved, but with practice can be

spectacular! This recipie comes from my friend Aura.

Start the rice and beans by coating the bottom of a sauce pan with a tablespoon
of olive oil. Let the oil heat just before it gets to the popping stage. Add a 1-2 tablespoons
of your sofrito and let sizzle. Add your beans and your choice of pork. Let this cook so the pork renders.
Add one packet of Sazon Achiote and one packet of Goya cubitos en polvo.
This adds color to your rice. Let this simmer for about 5 minutes stir occasionally.
Add rice..as many cups as rice add water. This is where rice and beans gets very tricky.
With patience you will get it I promise. Let the water absorb into the rice. When your
house fills with the fragrance of Spanish influence you will know the rice is ready!
Now for the tacos! Read your taco kit and prepare accordingly! Special shout out to my main
man and sous chef Robert! Thank you, cooking wouldn't be as fun without you!
Until next time... Enjoy! Sincerely, Chef V

And...A Frittata

Tropical Storm Tastes

Hope everyone is weathering the storm ok...We are doing what we do
best here cooking! Robert has decided to try his hand at nuclear death wings..
I will not be trying these...Pics to follow

Tah Dah!

Drunken Chicken?

Hello Hello!
I hope everyone is doing well, and getting ready for this hurricane!
Tonight is Beer Can Chicken courtesy of our one and only Bobby Flay!
I have purchased a vertical beer chicken roaster..you don't need this but I
always have to have the gadgets! I soaked the chicken in white vinegar, and
then washed the vinegar out. I patted the chicken with paper towels and
made an olive oil and chicken rub marinade. I smothered the chicken and let it
marinate for 8 hours. I opened a can of beer because the recipe calls for a half a can of be
er to be placed on the vertical beer chicken roaster. Now, Now, the recipe calls for you to drink the
other half before ANY cooking is done! I used fresh sage and oregeno,
and placed the sprigs in the can along with 3 cloves of garlic. I also added some
dry rub to the beer can. I placed the chicken on top of the can, with the legs,
facing me and the wings tied back. I chopped some red and green peppers, onions, and
garlic to a pan and placed the vertical beer chicken in the pan. This pan acts as a
drip catcher and helps with basting. I placed the entire pan on the grill, and baste
every half hour. The end result is beautiful!