This weekend was chock full of cooking! It started out innocently enough. I received invitations to a grad school friend’s associate’s dinner party on Saturday and a Caribbean grad student potluck on Sunday. They both sounded great, but I really didn’t care to be around the plethora of mooching, drunk (and possibly underaged) undergrads that always show up to this guy’s event and the thirsty and somewhat pathetic, leeching grad student guys that follow them at the Saturday shindig. I didn’t go to the Sunday affair because… Hell, I just didn’t feel like being bothered with a bunch of folks or making new friends. I have trouble keeping up with the few friends I haven’t managed to piss off or ostracize. So, I did the next best thing… I cooked up a scrumptious meal for my honey and my surrogate townie family. The fam came over and grabbed to go plates – just like a bunch of negroes- leaving Mr. and I to enjoy a quiet evening of island goodness made by yours truly. What did I make, you ask?
Well…. Ahem! I did another round of some Boricua (Puerto Rican) faves like pastelillos (beef turnovers) and arroz con gandules (rice with pigeon peas). New to my repertoire was the Oxtail Stew I made from a friend’s recipe and the apple crisp (served a la mode) recipe I found online. Yum! and Yum! I put in a lot of effort trying to make that food and I’m glad it turned out well. I’ve also learned something very important. Grocery stores in small midwestern towns have very crappy ethnic food aisles. The Meijers here used to have a Caribbean foods section, but they did away with it a few months ago. Lucky for me the Mexican market down the street from my house had all of the goodies I needed and it was reasonably priced. I’m tempted not to shop anywhere else but there now. Cilantro that usually costs me $0.99 a bunch was 2 for $1 – and much fresher than the other places. They had just about every GOYA product you could think of. I didn’t even know Sazon came in 1) that many varieties and 2) was sold in super mega family packs. Yassss! I even scored an awesome 5 liter caldero (heavy aluminum pot used in many cultures the world over) for $18.99. The allspice berries I needed would have cost me $4 for a jar in the regular store, but was only $0.99 in a basic bag there. Who needs fancy packaging? Not me. And I finally found oxtails at a small meat market a few blocks away. Though expensive, I’ve never seen them so fresh.
I’m really not that good at following recipes to a tee, but I think that’s what makes your food your own. No, I don’t horribly butcher the dish – except for that one time with peach cobbler, but in my defense I’d never eaten that stuff before and the woman only gave me a haphazard list of the ingredients without preparation instructions… I know, feel free to revoke my negro card at any time. Anyway, I, like most folks, follow the instructions and add my own twist according to my tastes or what I have on hand. What follows are the links to the recipes I used and what I did to tweak them. The tweaking is usually done on the fly, so don’t expect any measurements – I’m an eyeballing chef.
Arroz con Gandules – I skip the ham and opt for more garlic and half a packet (or cube) of chicken bouillon instead. I also add small spanish olives stuffed with pimentos and lots of fresh cilantro in addition to the recaito. I used long grain rice this time instead of medium (you’ll have to play with the water and cooking time if you do this). I doubled this recipe, but the rice was a bit mushy so I had to let it sit and simmer a while longer to dry out. Still had great flavor and I even got a bit of pegao (the crispy rice you find on the bottom of the pan that every boricua loves dearly) by using this method.
Pastelillos – I double the meat and add potatoes and olives to this. I also fried them in a mix of veggie, olive, and coconut oil (see note about using what you have on hand).
Jamaican Oxtail (Stew) – I made it in a big pot and it worked out just fine, so no worries if you don’t have a pressure cooker. If you can’t find Jamaican browning sauce, just make it yourself. Take a pot you aren’t too attached to and burn brown sugar with a few tsps of water in it. You should season your meat and let it sit for an hour to overnight in the fridge first for better flavor. My friend told me she also adds chopped garlic, 1/4 cup ketchup, 1/3 cup soy sauce, 2 tbs of brown sugar, and 2 chopped tomatoes to this recipe. It still tasted off to me so I added 1tbs freshly ground black pepper, some dry jerk seasoning I had on hand, more allspice, another tomato, and more paprika. Like any stew, this tastes even better the next day. I prepared it on Saturday night, let it cool and sit in the fridge while it loved on itself some, then reheated and served on Sunday night.
Apple Crisp – I used about 4 apples (I think a combo of Macintosh/Empire that my Mom sent me from NYC and Granny Smith purchased from here) and an 8×8 glass pan. I was actually following 2 recipes (here’s the other one) so I only used 3/4 cup brown sugar and a tbs over 1/2 cup of flour. Lastly, instead of 3/4 cup oats, I used 1/2 cup oats and 1/4 cup Kashi Apple Orchard Spice granola. YUM! I topped it with Vanilla Bean Ice Cream and had an orgasm in my mouth
It made 4 servings and I would use only Granny Smith next time, as they seemed to hold up better in the baking process. Then again, the other apples were a bit mealy and old from sitting around in my apartment for a week or three. Oops!
Hope you try one of these out. Let me know how it goes.





















