Arroz Con Gandules

Sooo.. Need to get me some of that luscious endorphin high that runners talk about and it seems that Capoeira is on the back-burner (the beginner's class suffered from low attendance so until they figure out what to do, I'm left with yoga) so I've decided to get my ass moving and see if at the age of 40 it's possible to undo what has been done.

I'll be following some of Matt Frazier's advice and possibly use the C25K program to get me going. I'll keep you posted about all the highs and lows that come with this..

OooOoOoO yeah.. If you read the blog, why don't you follow it?? Maybe if I had more people commenting and following, I'll get more motivation to get it done. Have a question about a recipe? Ask it.. Wanna say something in Spanish? Say it.. Wanna know what my day/week/month/year has been like? You don't wanna know.. Really, you don't.

Listening to Cosmic Love by florence + the machine

Hadn't posted for a while because I was working on a very, very important project. Sadly, I’ve been told that the project has been terminated so I decided to get caught up on this project.

The eldest, henceforth known as Boy #1 or #1, and I just got back from a trip "back home", a bit of information that provides me with a nice little segue. I have been thinking of writing down some non-food-related ideas and wasn't sure if I should create a separate blog or not and then realized that the 2 or 3 (or 1) people who read this blog really don't care if I mix it up a bit and throw down a lame attempt at a poem (my mastery of haiku is uncanny) or a politically motivated rant.

So please excuse the cloud of dust as some halfway complete thoughts are popping into the space between my ears and I put them down on the screen..

It makes complete and total sense for me to write this up backwards so here we go..

Happy New Year? Hmm..

#1 found this very well done tag in the park right next to my parents house. You’ve just gotta give credit where credit is due. This time around I saw more "urban art" and a WHOLE lot more of potholes. A portion of the roads with the least amount of potholes, the puertorrican toll way system, were "leased" last year to Goldman Sachs Infrastructure Partners and Abertis Infraestructuras (Spanish multinational) for the next 40 years. I wonder how much Fortuño pocketed on that one..

#1, el viejo (my dad) and myself decided to have a nice lunch and went to Casa Lola.

According to the website, the restaurant encapsulates Chef Robert Treviño's take on criollo cuisine. Hmm.. really? The menu combines Mexican and Cuban (Tamales de Ropa Vieja), Mexican and Puertorrican (Bacalataquito con Tuna Tartar Latino) and “updates” some Spanish classics (Pearl Cous Cous Paella de Mariscos). I am ALL for mixing things up and re-making dishes and do so myself all the time but to me, the menu suffers a bit when it’s all over the board as it is in this case.

#1 got the Arepa Trío (Island flatbread trio filled with garlic shrimp, stewed beef and seasoned crabmeat) served with the official dipping sauce of Puerto Rico - Mayoketchup (Mayonnaise and Ketchup, yessir!!) and a side of Tostones. He really liked the shrimp but did not like the beef or crabmeat. I always related Arepas to Venezuelan cuisine so I’m not sure if I would refer to them as “Island flatbread” but that’s just me. The tostones were perfectly fine except that I loooove mine with a little rubbed garlic and oil on top.

From top to bottom: Shrimp, Beef and Crabmeat.

Fry a plantain, smash it and fry it again.. GENIUS!!

El viejo got himself the Pearl Cous Cous Seafood Paella and he said it was really good (except for the pieces of chorizo but that’s just his anti-pork stance talking) and he was full which is a miracle all unto itself.

Is it just me or does there seem to be a sprig of Italian Parsley on every plate?

I decided to roll with the island breezes and got myself the Chuletón-ton (Huge Pork Chop with roasted red bliss potatoes, onions, lime and a tomato demi-glace). This one is going to get the majority of criticisms but that’s just cause it’s the one I got. The pork chop was soooo hot when it came out that I burned the roof of my mouth. The skin on it was nice and crispy (some might say that it was a tad too crispy). The mélange of potatoes, onions, carrots and chayote squash was a tad disappointing. The carrots and squash were borderline raw and the mix had been tossed with too much seasoned vinegar. The demi was just what it was supposed to be.. flavorful and thick without being overpowering.

I KNEW IT!!! More parsley!!

Look at that crispy skin.. Dang it bobby!!

#1 and myself, keepers of the Sweet Tooth of Foretold Legends, split a Vanilla Tres Leches Cake somewhat unevenly (he ate 80% while glaring at me as I ate my 20%) and this one was done perfectly.