Tag Archives: Puerto Rican food

Lobster Creole (Puerto Rican Style)

Lobster Creole is not usually thought of as a spanish dish. But it can be. By adding green peppers and tomato sauce it becomes a distinctly different taste sensation all together! And having a Puerto Rican background (Yes, I am only half Italian) this recipe is a nice treat when we can splurge and have lobster! This dish incorporates rice in the recipe and usually Puerto Rican dishes use white rice but feel free to use brown rice if you wish. In Spanish Lobster Creole translates to “Langosta a la Criolla”. This dish is a hearty delicious seafood entrée which can be served with sautéed asparagus, a nice salad and maybe a pineapple sherbet for dessert. If you like add a couple of slices of ripe avocado to garnish the dish.

Photo For Illustrative Purposes Only

INGREDIENTS:

2 onions, chopped

2 green peppers, chopped

2 cans (8 oz. each) tomato sauce

2 garlic cloves, minced

½ cup olive oil

1½ teaspoons salt

¼ teaspoon black pepper

2 tomatoes, peeled and quartered

½ cup dry white wine

2 pounds lobster meat, chopped in bite size pieces

3 cups hot cooked rice

avocado slices and pickled red peppers for garnish

DIRECTIONS:

1. Saute onions, green peppers and garlic in oil in a large saucepan until tender.

2. Add the salt, pepper and tomatoes. Cook for 10 minutes, stirring occasionally.

3. Add tomato sauce, wine and lobster meat. Simmer for 15 minutes.

4. Serve over cooked rice. Garnish with avocado and peppers if desired.

Makes about 6 servings

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Mom & Grandma’s Arroz Con Pollo

Mom and me at 4 months (May 1962)

My mother and grandmother used to make this recipe quite a bit for us when we were growing up. Nothing I tried in restaurants ever compared to their cooking! It has been years since I’ve had this or even attempted to make it myself. It’s a Puerto Rican recipe and always brings me back to those days growing up. We had all kinds of different ethnic dishes in our house. Our mom wanted us to be well-rounded when it came to food. Maybe that’s why I’m obsessed with food!

Grandma with me (23 months) and Billy (11 months) Christmas 1963


INGREDIENTS:

1 teaspoon oregano

1 tablespoon salt

2 peppercorns

1 teaspoon vinegar

1 onion, chopped

1 green pepper, diced

1 teaspoon capers

1 cup uncooked rice

1-2 packets Sazon

1 garlic clove, minced

2 teaspoons olive oil

2 ½- 3 lb. chicken pieces

¼ cup butter

6 pitted green olives, chopped

1 tomato, peeled and chopped

½ cup tomato sauce

1 can green peas

2 tablespoons achiote for color (Sofrito)

slivered pimentos (from a jar)


DIRECTIONS:

1. Combine oregano, peppercorns, garlic, salt, oil and vinegar. Crush together. Rub mixture over chicken.

2. Brown chicken pieces in butter in large skillet.

3. Add onion, green pepper, olives, capers, achiote, sazon, tomato  and tomato sauce to chicken in skillet. Cover and simmer for 10 minutes.

4. Drain peas, reserving liquid.  Add enough water to liquid to make 2 ½ cups.

5. Add the water to skillet and bring to a boil. Sprinkle in rice. Cover and simmer for 20 minutes.

6. Add peas. Cover and simmer for 10 minutes. Garnish with pimento strips.

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