Arroz con Gandules
Latin rice and pigeon peas as main dish. Should serve: 8 adult diners.  Arroz con Gandules is a "must" for all special Puerto Rican occasions, with a capital O. Whether you use fresh, frozen or canned gandules, it will always be the ultimate companion to pork, beef, ham, or turkey main dishes.

Ingredients:

1 pound fresh pigeon peas, shelled and rinsed 
8 cups water 
pinch of salt (optional)

(alternately, two cans of boiled pigeon peas)

1 1/2 pounds pork meat, cut into one-inch cubes 
1 tablespoonful Adobo (or mix ground oregano, salt and garlic powder in equal amounts) 
2 teaspoonfuls olive oil

1 tablespoonful vegetable oil 
4 ounces diced cooking ham, rinsed 
1 medium-sized onion, chopped 
1 cubanel pepper, seeded and chopped 
1 green bell pepper, chopped 
1 medium-sized tomato, chopped 
1/3 teaspoonful ground garlic 
2 1/2 cups medium-grain white rice, uncooked 
1/3 cup green olives stuffed with peppers or onions, diced 
1 teaspoonful capers 
6 sprigs coliander, chopped 
1 cup tomato sauce

What to do!

Mix Adobo with the olive oil. Baste the pork meat with the mixture and allow to marinate while the pigeon peas are being cooked.  If using fresh pigeon peas, rinse and drain. In a large saucepan, combine the peas and water. Bring to a simmer and cook for 30 minutes. Add the diced cooking ham (with bones), stir and cook for 15 more minutes. Drain, reserving 3 1/2 cups of the liquid, and set aside until needed.  ENJOY!

 

Mofongo
Puerto Rican Crabmeat Stew 
Should serve: 4 people

Ingredients:

1 gallon water 
4 green plantains 
Oil, for sauteing 
1 white onion, cut into 1/4-inch dice 
1 green bell pepper, cut into 1/4-inch dice 
1 red bell pepper, cut into 1/4-inch dice 
1 large, round tomato, cut into 1/4-inch dice 
2 chipotles, chopped 
1/2 cup white wine 
1 pound crabmeat, cleaned 
2 tablespoons chopped cilantro 
Salt and pepper 
Canola or corn oil, for frying 
1 cup chicken stock

What to do!

In a large pot, bring water to a boil and blanch plantains. Peel plantains and cut into 2-inch segments.   In a saute pan, heat oil and saute onions, peppers and tomatoes. When soft, add the chipotles and white wine. Cook until liquid is almost evaporated. Add crabmeat and cook for 3 minutes. Add cilantro and season with salt and pepper.  Heat oil to 350 degrees F. Fry plantains for 5 minutes, then drain and divide into 4 equal portions. Place each portion individually in a mortar, and mash plantains, adding chicken stock as needed. Coat sides of mortar with plantain and fill with crab stuffing. Fold over the edges to form a dumpling and flip onto a plate.