Text 24545, 73 rader
Skriven 2007-12-23 17:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Recent tastes 580
=============================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 > Goya Sazon

 CS> The adobo seasoning will make tha adobo I do and you've got probably
 CS> in your MM recipe base <g>.  The goya sazon if i recall right, is
 CS> mostly (literally mostly) MSG.  Caution as I seem to recall some in
 CS> your house were MSG sensitive.

In order, the ingredients are: MSG, salt, garlic, cumin, coriander
and annatto.

Everyone in Roslind's side of the family is sensitive. They won't be
going near it.

Aura will be doing her own version of rice with pigeon peas to go
with roast pork tomorrow, but without the sazon:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Arroz Con Gandules (Jose Puras) Rice with Pigeon Peas
 Categories: Caribbean, Rice, Vegetables, Sausage, Smoked
      Yield: 4 Servings
 
      2 c  Long or short grain rice
           (rinsed)
  3 1/2 c  Boiling water
  1 1/2 c  Chorizo (sliced bite size)*
      2 tb Sofrito
     16 oz Can of gandules (pigeon
           Peas)
      1 tb Alcaparrado without liquid
      1 oz Jamon de cocinar (Cooking
           Ham or smoked ham)
      1    One packet of Sazon with
           Achiote
      4 oz Tomato sauce
      2 tb Oil
           Salt to taste
 
  * Chorizo can be substituted with tocino (salt fatback
  crackling's) and jamon de cocinar (smoked cooking ham).  If you
  are going to use the tocino be sure not to use to much salt to the
  rice because the tocino is salty.
  
  Sofrito: 3 cloves of garlic, 1/2 Banana or Bell pepper (chopped in
  fine pieces), 1 teaspoonful oregano, 3 Culantro leaves (chopped),
  1 medium onion (chopped), and 2-3 Aji dulce.
  
  In a dutch oven pot with lid fry the Tocino (porkfat) or Chorizo
  in oil. Add the tomato sauce, alcaparrado, sofrito and sazon to
  the pot and stir together. Cook at medium heat for 4 minutes. Add
  all other ingredients except the salt, pour the boiling water into
  the pot so the rice is submerged one inch below the water. Start
  with 1 teaspoon of salt stir and keep adding and mixing well until
  you are satisfied with the taste. Don't cover yet, let the rice
  absorb the water. Once absorbed stir gently from bottom to top,
  cover and turn the heat down to low. Stirring once in between,
  cook for 25 to 30 minutes or until the rice is tender.
  
  (recipe sent by Jose Puras) From: Ana Kurland Date: 15 Apr 99
 
MMMMM


Cheers

YK Jim


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