Julia Child had/has a few dark secrets. Including a Puerto Rican cousin who was considered a black sheep by the Julia Childs family.Simply because he was Puerto Rican.It turns out he just like Julia is a great chef.Well the one known as Julio Childs strikes again in my kitchen.
This time with…….
Pernil (Roast Pork) & Arroz Con Gandules (rice with pigeon peas)
1 8-10 lbs. PERNIL (Pork Shoulder)
1 Big head of garlic
Adobo to your taste
2 Teaspoons of ground black pepper
1 Tablespoon of olive oil
1 Teaspoon of crushed oregano
1. Start by pre-heating your oven to 350º.
2. Sit down and peel all the garlic
3. Wash the pernil with cold water and sprinkle some adobo to your taste. For a better flavor, season the night before. Make stabs (about 1 inch wide) so you can put the paste like mixture in them. (Ladies be nice and don’t think about that new dress that he won’t let you buy when you are stabbing the pernil).
4. Take out your pilón and dust it off (ha ha). Mash the garlic to a paste and add the oregano and pepper.
5. After the garlic and pepper are well mixed, add the olive oil and stir with a spoon to make a paste like mixture. FUA, it is ready.
6. Place about 1 teaspoon of the paste into each hole of the pernil.
7. Cover the bottom of your baking pan with aluminum foil and place the pernil on top.
8. Cover the pernil well with aluminum foil so it will come out juicy, not dry. Uncover it for the last 15 – 20 minutes on a high setting for some crunchy “chicharrón” skin.
9. Bake for 4 to 5 hours at 350º. (The time depends on your oven. Check it in 3½ hours).
10. Sit down and relax.and know that Julia Child is and never will be better then you.
* You may use garlic powder or ground garlic sold in glass jars. 1 tsp. equals one clove.
* Garlic is good for your nails and makes them hard, so enjoy the little treat while peeling the garlic.
* Cover the bottom of your baking pan with foil and save some scrubbing time.
* If you want to save some time, cook your pernil overnight at 225º the night before. It will be ready when you wake up and your house will be filled with the aroma of the pernil. For all you lazy bums, if you get up too late, it will surely burn!!!
1 lb. raw medium or long grain rice
1 15 oz. can gandules (pigeon peas)
2 1/2 tbsp. sofrito*
2 envelopes sazón seasoning with achiote
2 tbsp. Manzanilla olives
1 1/2 tsp. capers
1/2 cup vegetable oil
1 8 oz. can tomato sauce
1 envelope onion soup* (my secret)
16 oz. water
Place the vegetable oil, sofrito, sazón with achiote, gandules, olives, capers, onion soup and tomato sauce in a big pot.
Thoroughly wash rice and add to the other ingredients.
Pour water over the ingredients and stir well.
(Water should be about 1 inch above the ingredients).
Boil on medium high until all the water is absorbed.
Reduce heat to low and cover the pot with aluminum foil* and lid.
Cook for 35-40 minutes, depending on your stove.
Serve with pasteles or tostones.
If you use onion soup, it will give your rice a better flavor and there is no need to use salt.
Rule of thumb: Add 1 1/4 tbsp. of sofrito for every cup of rice you are cooking.
Placing aluminum foil over the pot of rice. It gives the grains a chance to all pop evenly.
Julio told me he believes in love.And is quated as saying “I love to love”.But that his favorite 3 letter word was something else.After a couple shots of rum he yelled at the top of his lungs……….
“Fuck Julia Child!!!”