Posts tagged goya

I have to thank my mother for this one! She makes this twice a year, Easter and Thanksgiving. Trust me, you will be thankful after you taste it. She calls it Potato Filling…But it’s not really a filling, well technically it will fill your tummy so OK Potato Filling it is!  

The thing I love most about cooking with my parents, they taught me…yet if I’m home during the holidays, they will ask me to cook these amazing dishes! Holla, talk about validation. My mom always says I love your potato filling, and I’m like hello, its your potato filling. ;0)

So to follow tradition I make this every Thanksgiving, Easter and now on my Stepdaughter Alexandra’s birthday (because she loves and requests it). Then this past Christmas 2 of my bff’s Cynthia and Casandra emailed and called me to help them with the recipe….So here it is; My Mami’s Not Just for Thanksgiving and Easter Potato Filling. 

WHAT YOU WILL NEED:

5 LBS. Potatoes

Sea Salt

1 Package of Bacon (if you’re on a diet, shut up! It’s a cheat day - do not substitute)

1 Yellow Onion (minced)

2 Cloves of Garlic (minced)

1 Celery Stalk (minced - I like to mince things, ha)

1/2 C Milk

2 Slices of Toast - (for those of us who like to substitute, here you go…bread crumbs, panko…I’ve even used blended almonds)

1 raw egg

Adobo - To taste or use MY Spanglish Season Mix 

Sazón - It’s a Goya product, See photo - What I love about Spanglish cooking, its so forgiving use what you have…salt and pepper works!!!

HERE’S THE HOW TO:

Peel, quarter and boil potatoes in salted water. Rough Chop Bacon and Cook.  In bacon fat (seriously, shut up it’s a cheat day) sauteé onions, celery and garlic. 

Rough chop toast and soak in Milk. Combine all ingredients - make sure potatoes are not too hot when adding raw egg (we don’t want to scramble the egg - it adds richness and color but can be omitted)

Bake at 350 for 20 minutes and serve!!! 

Covering a region that includes South and Central America, Mexico and the Carribean, Latin America is expansive and diverse…and so is it’s food! Thanks to the geographical location of the United States with these Latin American countries, Latin American food has become quite popular with Americans. The art of SPANGLISH cooking is taking all of the flavor of authentic Latin foods and putting an American twist to it. If you go into any Latin cooks kitchen, you will find an arsenal of Goya foods…Si es Goya, tiene que ser bueno! My house is no different but for Spanglish cooking I’m going to show you how to use fresh ingredients you can find in any local grocery store.

Today we are traveling to Cuba. Cuban cooking is all about the MOJO. A delicious garlic marinade that once you taste it, will be a flavor you will crave again and again.

WHAT YOU’LL NEED:

Slow Cooker

Pilón - Mortar & Pestle 

5 lb Bone-in Pork Shoulder

Mojo: 6 - 8 Cloves of Garlic

1 T Extra Virgin Olive Oil

2 T Sea Salt

1 T Fresh Ground Pepper

1 tsp Cumin

1 tsp Oregano

Juice of a half Orange

Juice of a half Lime

1 C Water

1 C White Wine

THE HOW TO:

1. Peel the garlic – OK if you don’t want to get the smell of garlic on your finger  nails, set up a tray in front of the TV so your mom can peel the garlic while she’s watching her novelas (Spanish Soap Operas)

  2. Wash the Pernil with cold water and pat dry with a paper towel. It’s time to stab your pork. Make several 1 inch wide & deep wounds in your pork shoulder. That’s right ladies this is a good time to take out all of your frustrations…or get your agro hermano to do the honors.

3.Take out your pilón (Mortar & Pestle) Mash the garlic to a paste and add all of the spices, than finally Olive Oil.

4. Combine paste with all of your liquid ingredients. Marinade the pork for at least 2 hours. 

5.Sear your pork on all sides to lock in all of the flavors. Place Pernil in crock pot. Slow Cook for 6 hours. 

1. For a healthier twist on Fried Plantains (Tostones) try Twice Baked Plantains:

   TWICE BAKED TOSTONES 

   WHAT YOU’LL NEED:

   3 Green Plantains

   2 Cloves of Garlic

   1/2 tsp of Sea Salt

   1/4 tsp of Fresh Ground Pepper

   1/3 C of Water

   Tostonera (if you don’t have a tostonera use a brown paper bag)

   Cookie Sheet

   THE HOW TO:

   1. Peel green plantains, cut into 1 inch slices

   2. Mist olive oil onto cookie sheet

   3. Bake for 15 minutes at 350

   4. Remove from oven and flatten between paper bag or tostonera

   5. Soak in Garlic, Salt & Pepper

   6. Bake at 350 for another 15 minutes until crispy