PUERTO RICAN SANGRIA
Make and share this Puerto Rican Sangria recipe from Food.com.
Provided by crys loves to cook
Categories Beverages
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a pitcher, chill for at least an hour and enjoy.
Nutrition Facts : Calories 184, Fat 0.4, Sodium 17.9, Carbohydrate 24.3, Fiber 4.1, Sugar 15.8, Protein 1.2
PUERTO RICAN SANGRIA(MS. IRENE JUICE)
THIS IS ALSO KNOW AS MS. IRENE JUICE(RIP) LOVE YOU ALWAYS EILEEN/KAREN
Provided by Eileen Rodriguez
Categories Other Drinks
Time 30m
Number Of Ingredients 8
Steps:
- 1. 1 LARGE POT, MIX THOROUGHLY,WITH A RUBBER SPATULA,INGREDIENTS, UNTIL SUGAR DISSOLVES
- 2. ADD THE PEACHES OR ANY CAN FRUIT OR FRESH FUIT YOU WANT.
- 3. POUR INTO A GLASS PITCHER AND SET IN REFRIGERATOR. WHEN REAADY TO SERVE, POUR OVER ICE IN TALL GLASSES
- 4. GARNISH WITH ORANGE AND LIME WEDGES. (OPTIONAL)
- 5. FOR PICNICS I USE A 5 GALLON COOLER AND ICE CAN BE ADD AS THEY DRINK. IN A REGULAR LARGE CUP DELISH AND REFRESHING. ENJOY
SUNDAY BEANS
This recipe is authentic to the Caribbean larder: beans, garlic, cumin, citrus and meat, bubbling together on the stove. Of course, rice and beans are served across Latin America, in different variations, with different beans, for different reasons. Adding a further delight to the plate would not be in error: some fried pork chops, say, or a dish of fast and flavorful roast chicken, dusted liberally with cumin and served beneath a shower of lime juice, fresh chopped cilantro and garlic.
Provided by Sam Sifton
Categories dinner, one pot, main course
Time 30m
Yield Serves 8
Number Of Ingredients 12
Steps:
- Heat a large saucepan over medium-high heat. Add the olive oil and, a few moments later, the bacon. Cook, stirring occasionally, until the fat has begun to render out of the bacon and the meat is beginning to crisp, about 5 minutes.
- Lower the heat to medium and add the onion, garlic and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes.
- Add the cumin and coriander. They will absorb the heated oil in the pan and grow fragrant. Stir for 1 to 2 minutes and then add the juices. Raise the heat to high until the mixture begins to simmer, then lower the heat and reduce to one half of its volume. Taste and adjust the seasonings.
- Stir in the beans. After 5 minutes stir again, then taste and adjust the seasonings. (The mixture can keep, softly bubbling on the stove, for hours. Add a little juice or water if necessary. Stir occasionally.) Serve with white rice.
Nutrition Facts : @context http, Calories 1132, UnsaturatedFat 8 grams, Carbohydrate 183 grams, Fat 18 grams, Fiber 46 grams, Protein 67 grams, SaturatedFat 4 grams, Sodium 2096 milligrams, Sugar 36 grams, TransFat 0 grams
PERNIL
Perhaps the best known and most coveted dish from Puerto Rico, pernil is a positively sumptuous preparation for pork shoulder. It's marinated (ideally overnight) in garlic, citrus and herbs, then slow-roasted on high heat to achieve a crisp chicharrón, or skin. Traditionally, it's prepared for Thanksgiving or Christmas, but for those of us in the diaspora, it's made for most special occasions. Shoulder is also a relatively inexpensive cut of meat, and it yields a lot of servings, leading to exciting leftovers. This recipe is deeply indebted to the chef Maricel Presilla and her recipe in "Gran Cocina Latina," her cookbook published in 2012. Her method is a foolproof way to get that chicharrón as well as tender meat that falls off the bone. It's blessed by her brilliance. (Watch the video of Von Diaz making pernil here.)
Provided by Von Diaz
Categories dinner, meat, main course
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Prepare the adobo by combining all the ingredients and grinding in a large pilón or mortar and pestle, or simply mixing together well in a small bowl.
- Prepare the pork: Rinse and dry meat well with a clean towel. Place pork skin-side down on a large rimmed sheet pan and poke deep, 1-inch holes throughout the meat and in the fatty layer with a paring knife, being careful not to pierce the skin. You can't have too many holes.
- Pour over adobo in batches, using your fingers to push adobo deep into the meat. If you're worried about your hands smelling like garlic - which they will! - wear gloves.
- Set out a long sheet of plastic wrap, layering with subsequent sheets as needed to ensure you can securely wrap the entire pork shoulder. Transfer pork to plastic wrap and wrap tightly, adding sheets of plastic as needed to ensure pork is completely airtight and juices are contained. Let marinate in the fridge overnight if possible, or at least least 2 to 3 hours. Set on a rimmed baking sheet or disposable aluminum foil pan in case it leaks.
- Once the pork has marinated, heat oven to 400 degrees. Working over the sink, carefully remove pork from plastic wrap, discarding any remaining adobo. Place the marinated pork shoulder skin-side up in a deep roasting pan, and wipe the skin with a clean cloth. Rub skin with 1 teaspoon salt.
- Loosely tent foil over the pork shoulder, spraying the foil with cooking spray or brushing with oil in any areas that may touch the skin, as it will stick. Transfer to the center of the oven.
- Roast in the oven for 1 hour, then carefully remove the foil and rotate the pan. Continue roasting for another 2 to 3 hours, rotating every hour or so, and watching closely. Add water to the pan as needed when juices evaporate. The meat is done cooking when the juices run clear and the thickest part of the leg registers 160 degrees with a meat thermometer. The skin may take more time to crisp, but watch closely so that it does not burn. Tap the top of the skin with the back of a knife or metal spatula, and listen for a decidedly hollow sound.
- Remove from the oven and let rest for 10 to 15 minutes, then transfer to a large cutting board. (For cleaning instructions for the pan, see Notes.) If desired, remove the skin from the roast by slicing it along the underside of the bone with a long, sharp, slender knife. Run the knife underneath the skin starting from the bottom until loosened, then lift the skin from the meat. Use kitchen shears to cut into serving pieces, and let them rest in the warm oven until ready to eat. Trim excess fat from the meat if desired, and slice as desired, in large chunks or slices, to serve.
More about "puerto rican sangriams irene juice recipes"
PUERTO RICAN SANGRIA RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (33)Total Time 1 hr 15 minsCategory CocktailCalories 191 per serving
HOW TO MAKE PUERTO RICAN DULCE DE AJONJOLI (SESAME …
From youtube.com
Author Jeff and Jo's Puerto Rican KitchenViews 13.3K
ARROZ CON GANDULES (PUERTO RICAN RICE WITH PIGEON PEAS)
From thenovicechefblog.com
PUERTO RICAN MOJITOS - SENSE & EDIBILITY
From senseandedibility.com
14 BEST PUERTO RICAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PUERTO RICAN SANGRIA RECIPE | PUERTO RICO & CARIBBEAN TRAVEL NEWS
From caribbeantrading.com
Estimated Reading Time 1 min
PUERTO RICAN RECIPES - CUISINES | TASTE OF HOME
From tasteofhome.com
THE 35 BEST PUERTO RICAN RECIPES - GYPSYPLATE
From gypsyplate.com
10 BEST PUERTO RICAN SAUCES RECIPES | YUMMLY
From yummly.com
ESSENTIAL PUERTO RICAN RECIPES
From allrecipes.com
12+ POPULAR PUERTO RICAN RECIPES (BEST TRADITIONAL PUERTO RICAN …
From izzycooking.com
PUERTO RICAN SANGRIAMS IRENE JUICE RECIPES
From findrecipes.info
30+ CLASSIC AUTHENTIC PUERTO RICAN RECIPES - SALIMA'S …
From salimaskitchen.com
5 MINUTE MOJO DE AJO (GARLIC SAUCE) | SALIMA'S KITCHEN
From salimaskitchen.com
COCKTAIL RECIPES FROM PUERTO RICO YOU CAN MAKE AT HOME
From discoverpuertorico.com
SANGRIA CRIOLLA - PUERTO RICAN SANGRIA - PUERTO RICAN RECIPES!!
From cafedepuertorico.com
17 BEST PUERTO RICAN DRINKS TO MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
12 PUERTO RICAN RECIPES - TASTE OF HOME
From tasteofhome.com
THE BEST TOSTONES RECIPE | HOW TO MAKE FRIED PLANTAINS!
From thenovicechefblog.com
You'll also love