by Heather Schmitt-Gonzalez / Wednesday, August 25, 2010
My Big, Fat Puerto Rican Meal Pavochon, Jibaritos, Spicy Piña Vinagre, Mantecadas
Wet Adobo Rub
yield: ~1/2 c.
12 cloves garlic
1½ Tbs. kosher salt
1 Tbs. black peppercorns
2 Tbs. dried oregano
2 Tbs. olive oil
2 Tbs. white wine vinegar
Place garlic cloves & salt in mortar and pound w/ pestle to a paste. Add peppercorns and oregano, pounding each into the mix before adding the next. Stir in the olive oil and vinegar. Best when freshly made.
Remove the twine and slice the turkey breast at a slighty angle into ¼" thick slices.
This is some of THE best turkey I've ever tasted in my life. I think it was key leaving it to marinate overnight. This was awesome eating just out of hand once it was sliced.
BUT, you cannot begin to imagine how double-awesome it was once it was added as a component in the Jibarito!
Spicy Pineapple Vinegar
yield: ~4 c.
"A bottle of this spicy condiment is found on every table of every fonda in Puerto Rico. It is, easily, more popular than ketchup." ~Daisy
2 ripe pineapples
1/2 lg. Spanish onion, thinly sliced
20 cloves garlic, smashed and peeled
6 habañero chiles, stemmed & coarsely chopped
1 Tbs. cider vinegar, plus more as needed
1 Tbs. smashed fresh oregano leaves
1 tsp. black peppercorns
1/2 tsp. kosher or fine sea salt, plus more as needed
Peel the pineapples and set aside the peel for use. Save the pineapple for eating or use in something else. Put rinds in a pot large enough to hold them comfortably, pour in enough cold water to cover and bring to a boil over high heat. Adjust heat so liquid is at a gentle boil and cook until rinds are very tender, ~30 mins. If water dips below rinds, top off as necessary to keep them submerged.
Meanwhile, put onion, garlic, chiles, vinegar. oregano, peppercorns, and salt in a large jar (or two smaller) w/ tight fitting lid. Strain pineapple liquid into large measuring cup or bowl. Pour into the jar of seasonings. Taste and add a little salt or vinegar if you think it needs it. Can be used as soon as it cools, but will get better as it sits. Keep in fridge for up to 2 months.
We absolutely loved every minute of our Big, Fat, Puerto Rican Meal!! Be sure to head over to Regional Recipes to check out what Puerto Rican recipes everybody else ventured into this month...plus, you have til the end of the month to join in the PR fun!
12 Days of Bloggie-mas!
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.