ARROZ CON GANDULES
From Hector Garate, Palmira Barbecue, Charleston
SERVES 6 TO 8
This classic Puerto Rican dish is traditionally paired with lechón, slow-roasted pork. Because the rice complements fatty meats, and in keeping with his determination to use less-traditional cuts at Palmira, Garate developed a beef cheeks preparation that he recommends as this dish's companion. Notes: A caldero is a pot with similarities to a dutch oven. In a pinch, sofrito and sazón can be found at Latin markets.
In a caldero or dutch oven add olive oil and place over medium heat. Add Sofrito and heat for 2 minutes, then add rice and stir to mix fully. Add remaining ingredients and bring to a simmer until rice is cooked and has absorbed most of the liquid. Fold rice until mixed well, then cover and cook on low for 20 minutes more. Serve from the pot.
Sofrito
MAKES ABOUT 2 CUPS
Although it tastes somewhat similar to cilantro, culantro is more pungent and has long, serrated-looking leaves. Find it at Latin markets.
Roughly chop onion and peppers. Combine in a blender along with oil and blend until smooth.
Sazón
MAKES ABOUT 1/2 CUP
Achiote powder (also known as annatto seed powder) can be found online or at Latin markets.
1/3 cup achiote powder
4 tablespoons garlic powder
1 tablespoon onion powder
1 teaspoon ground coriander
In a small bowl, stir together all ingredients.
MANDY'S GRILLED OKRA WITH ALABAMA WHITE SAUCE AND MARINATED BANANA PEPPERS
From Michelle Bailey of Smoky Park Supper Club, Asheville, North Carolina
SERVES 4
この記事は The Local Palate の Summer 2023 版に掲載されています。
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この記事は The Local Palate の Summer 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
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