Jackson Heights Life

Last night my parents celebrated their 60th wedding anniversary.  We went by their apartment--they still live in JH--and my mother cooked enough corned beef and cabbage for 60 people.  And we're Jews!  Some boiled potatoes, some spicy mustard, some beer.  To top it off, my 88 year old father and my 81 year old mother went to work today.  The secrets of a long life.

How lovely.  Best wishes to your parents!

Last night for dinner I cooked up a huge pot of arroz con pollo!  I make my arroz con pollo a bit differently.  I marinated chopped boneless skinless chicken thighs with sofrito, cumin, sazon, lime juice, oregano, olive oil, pepper and salt for a couple of hours then seared it in a hot cast iron skillet til brown.  The remaining ingredients........sofrito, red pepper, olives, capers, white wine, carrots, peas, gandules, smoked chorizos, bay leaves, fresh thyme, olive oil, rice and chicken stock.  This is the most amazing arroz con pollo ever!!!!!!!!!!  

Buen Apetito!

D   A   M  N     You can throw down with Bobby Flay and Kick his nalgas!!!  I'm using that recipe..No Lie!!!

Here you go bellabella..........

I make my sofrtio a couple of times a year by freezing it in ice trays popping them out and placing them in a zip lock bag.  That way when I need a little or alot it's there.  I use sofrito in my beans, stews, picadillo, chili even my posole!

2  x-tra large onions (or 3 large)
2 heads of garlic
1 bunch of recao  (culantro)
2 bunches of cilantro
1 red bell pepper
1 green bell pepper
1 Italian banana pepper or frying pepper
1 jalapeno pepper
1 poblano pepper

  Peel onions and garlic, chopped coarsely.  Wash all peppers, removing seeds and coarsely chop.  Wash recao and cilantro, coarsely chopped.  Place all ingredients in blender.  Blend in batches to assure uniform texture.  It is often necessary to add a bit of water or olive oil to blend properly.   Makes around 4 ice trays or about
 4 1/2  cups.
  
  My sofrito differs from many due to the fact that I don't add tomatoes and my addition of a jalapeno pepper but this is what I love about cooking you can make a recipe your own.....Enjoy!

griswold Please share what you use in your  sofrito. I am trying this recipe too.!!!

Compare Foods on 86th and Northern or Food Baazar @ 34th Ave. and Junction.  I also think Trade Fair on 37th Ave.near 75th has it as well but really most Latin markets worth there weight in salt should have recao (culantro).

THanks!!!!! Where do you get the recao???

@ fOXY

wepa ...yOU rULE    :rockon:

CONTESSA..

haven't had a chance to cook this week...likely it will be next week.  I used to cook at least twice weekly - I enjoy the kitchen.  Sometimes I might take a whole day off and I will cook 2 times in a day.  I will do this arroz and probably not share... LOL

on another note...check out this video where kids are shown about junk food...the end was not what the host expected...hehehahah

http://www.wimp.com/nuggetexperiment/   

Well there is another way to look at this the folks from Whitestone have to travel to JH for great Mexican, Colombian, Peruvian, Thai and Indian food....oh and let us not forget the BEST bakery in Queens...Canelle's.  

 
Cascarino's Pizzeria in Whitstone, best brick oven pizza & pasta dishes. Its a shame one must leave JH for pizza & pasta!!!!