family recipes

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Puerto Rican Bacalao Guisado (Stewed Salted Cod)

Published May 13, 2020 by aspooniesmakeupbag

Hey doll hey!! How’s your day/night going? Great I hope.

I’m cooking to you with another family recipe. Tonight’s menu is Bacalao Guisado (Sewed Salted Cod). So let’s get started:

 

*day before prep: rise off the salt from the Cod and place the cod completely submerged in cold water in a bowl. change the water every 2 hours and then change the water right before bed and place the bowl in the fridge over night (for less salty taste prep the fish 2 days before changing the water every 2 hours and storing the cod in water over night in the fridge)

Ingredients:
1. 1 pound Salted Cod (can use Salted Pollock if you can not find Salted Cod)
2. 2 Tablespoons Adobo
3. 2 Tablespoons Onion Powder
4. 2 Tablespoons minced garlic
5. 2 Tablespoons Tomato Bouillon with chicken flavor
6. 1 teaspoon Cumin
7. 6 Tablespoons extra virgin olive oil
8. 1 medium green bell pepper (cut into bite sized pieces)
9. 1 medium yellow onion (diced)
10. 1 – 8 ounce can of tomato sauce
11. 1/4 cup of hot water
12. 1 teaspoon ground bay leaf (or 3 whole dried bay leaves)
13. 1 packet of sazon
14. 6 to 8 Tablespoons sofrito

Dirrections:
1. Boil the cod in plain water for 2 hours
2. Drain the water and flake the fish into pieces (should resemble canned tuna when finished)
3. Heat 2 Tablespoons of the extra virgin olive oil in a pan over medium high heat
4. add to the pan the green bell pepper and onion and saute until caramelized
5. add to the pan sofrito and cook for 2 minutes stirring constantly.
6. add to the pan the flaked cod and cook for an additional 2 minutes stirring constantly.
7. add the rest of the oil and all the rest of the ingredients minus the water cooking for 5 minutes and then add the water and turn the heat down to medium low, cover and cook for 10 minutes (stirring occasionally)

Serves 4 people … need more? just double the recipe.

* Note: My husband likes to have green pepper and onion in every bite, traditionally the green peppers and onions are julienned thinly, also he likes a drier Bacalao Guisado so we don’t add much water … for more of a saucy stew add 1/2 a can more tomato sauce and 1/4 cup more of water)

Serve over a bed of white rice and garnish with fried plantain chips

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Well, that’s it dolls. Hope, if you try this dish you love it as much as my hubby does.

Hope you enjoy the rest of your day/night and that you are in good spirits and health.

Remember dolls…. Save a spoon for a bit of lipstick.

XOXO

My Puerto Rican Carne Guisada Recipe

Published May 5, 2020 by aspooniesmakeupbag

 

Hey doll hey!!! How’s your day/night going? Great I hope. Mine was OK but now I feel  heap of pain… I’ll be going to be soon and hopefully I can have a good night sleep.

Today I’m posting another Puerto Rican recipe….. Carne Guisada…. So let’s get started…

*  NOTE: I typically use 2 pounds beef chuck (cubed) for this dish, however they were out at our market the past few times I’ve made this dish so I have been using 2 pounds beef bottom round (sliced like for fajitas) that I cut down into bite sized pieces. I also ran out of peppers and beer so I didn’t not include it in tonight’s supper*

This recipe makes 6 servings.

YOU WILL NEED:

Seasonings:

  1. 1 packet of sazon
  2. 1/2 Tablespoon Cumin
  3. 1 Tablespoon Tomato with Chicken Flavor Bouillon
  4. 2 Tablespoons of Adobo
  5. 3 bay leaves (or 1 teaspoon of ground bay leaf)
  6. 1 Tablespoon garlic powder
  7. 1 Tablespoon onion powder
  8. 1 Tablespoon Beef Bouillon

Mise en place:

  1. 2 pounds beef chuck or beef bottom round: sliced into bite sized pieces
  2. 2 medium sized potatoes: diced into bite sized pieces
  3.  1 medium green bell pepper: diced into same sized pieces as potatoes
  4. 1 medium red bell pepper: diced into same sized pieces as potatoes
  5. 1 medium onion: diced

 

Wet ingredients:

  1. 1, 8 ounce can of tomato sauce
  2. 2 Tablespoons of olive oil
  3. 1/2 Cup Sofrito (I have a recipe for homemade Sofrito)
  4. 2 Tablespoons Vinegar
  5. 1 1/2 Cups of water (for a more robust flavor I use 1 1/2 Cups of Lager Beer instead)

DIRECTIONS:

  1. Put 2 tablespoons of olive oil into a pot and add the beef, brown in batches for 5 minutes or until the beef is golden. Once all beef is browned remove the beef and set aside …. retain the oil.
  2. to the oil now add the sofrito and cook in the oil for 1 minute
  3. add all the seasonings and tomato sauce to the sofrito
  4. add the browned beef, potatoes, peppers, and potatoes to the pot
  5. simmer on medium low for 10 minutes and then add the water and vinegar
  6. cover and simmer for 30 minutes (stirring occasionally)
  7. turn heat off and rest for 5 minutes.
  8. serve over white rice

 

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at the end of cooking while the stew is resting you can add 1/2 cup of water if you like a runnier sauce base … Hubby like’s his sauce base thicker so I never add any more liquid. * NOTE do not add anymore beer if you have tried this recipe … to thin out the sauce base make sure you use water for this step.

Well dolls… That’s all for now. I hope you enjoy the rest of your day/night and that you are in great spirits and health.

Remember …. Save a spoon for a bit of lipstick.

XOXO

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