Dining PIX: Sofrito Restaurant
Dining PIX continues with Sofrito Restaurant, where Puerto Rican cuisine is their game. Ricardo Cardona shared his recipes for mini pernil, sofrito and pigeon pea rice with us.
Don't miss out on CW11's exclusive deal! Diners will receive two $50 gift certificates for the price of one! Supplies are limited. For information this and on all Dining PIX deals, log onto: http://wpix.tribunedeals.com/
Be sure to check back with us for next Thursday's Dining PIX, when the folks at Butterfield 8 will join us for a live cooking demo.
View the Dining Pix PHOTO GALLERY here.
For more on Sofrito Restaurant, log onto http://www.sofritony.com/.
RECIPES AND VIDEO AFTER THE JUMP...
*Puerto Rican Sofrito
Ingredients:
1 cup of small chilis (Ajisitos)
Half a Cup of Cilantro
Half a Cup of Culantro
One Green Pepper
One Red Pepper
Half a Cup of Stuffed Green Olives
One White Onion
Two Roasted Red Peppers
One Cup of Garlic
Instructions:
1. Sautee all ingredients in a pan
2. Place cooked ingredients into a food processor and make into a puree
Puerto Rican Mini Pernil Recipe (Serves 4)
Ingredients:
3-4 Pound Pork Shoulder marinated in...
Half a Cup of Garlic
Half a Cup of Sour Orange
Half a Cup Orange Juice
One Cup of Lemon Juice
One Cup of White Vinegar
Half a Cup of Oregano
2 Bay Leaves
2 Tablespoons of Goya Adobo
1 Teaspoon Goya Sazon
Half a Cup of Paprika
One Cup of Puerto Rican Sofrito*
2 Large Sheets of Fresh Banana Leaf
Instructions:
1. Place the pork in a large bowl and marinate it with all the ingredients for one day.
2. Then place it in a deep roasted pan and cover it with banana leaf.
3. Bake it for 4 hours 300 degrees.
Pigeon Pea Rice (Arroz Con Gondules)
Ingredients:
Two Cups of Caroline Rice
2 Ounces of Smoked Pork
2 Ounces of Smoked Bacon
1 Teaspoon Tomato Paste
1 Teaspoon Garlic
1 Teaspoon of Sofrito
1/2 Teaspoon of Chicken Base
1 Teaspoon of Sazon Goya One Cup of Pigeon Peas
Instructions:
1. Cook the smoked bacon and pork in hot oil with the sofrito, add garlic and remain ingredients except the rice and the peas, wait 2 minutes.
2. Bring to boil 6 cups of water and add all the ingredients except rice and the peas.
3. When is boiling add the rice, low the heat to minimum and cover it.
4. Salt to taste.
Comments: 5
Where is the sofrito recipe? It is not here.
Shame on your editing staff. The recipes are poorly written and you left out the main one: for sofrito. How do you expect your audience to make this at home without it?
I will enjoy making the pernil would it be possible to get other spanish recipes,when i get to go to the city i make sure i will stop at the SOFRITO restaurant,thanxs JANET
It's not going to taste good without the SOFRITO.
In response to where is the sofrito, it looks like the sofrito is the first lisiting under Puerto Rican Sofrito*. It tells you to place all the ingredients to saute and then place it in the blender to puree. The puree is the sofrito.