Home Page of Puerto Rican Artist Porto
Mermaids Sirenas
En mi Viejo San Juan
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 Here's a cocktail of mine called "Flaming June" to start off the romantic "FLAMING JUNE" Cocktail by Porto 2 Jiggers of Dark Rum 4 jiggers of Passion Fruit Juice a splash of peach schnaps shake in a martini mixer with ice strain and pour into martini glasses now add a tad of grenadine which will settle to the bottom and voila!!!!! "Flaming June" Cocktail Same color as the painting of the same name by Lord Lieghton in Ponce Museum See my study called "Loiza,a Osun" which is found on my Afro-Caribbean pages Romantic Dinner for 2 Porto's Chuletas Caribeñas al Melao y Vino Porto Frying Pan, Med heat One medium white onion sliced into thin strips or rings. ¼ c. Virgin Olive Oil plus ½ teaspoon butter (butter optional) Sautee all this with 2 cloves Garlic finely minced Salt, pepper or adobo to taste From previous night Marinate in fridge overnight in a closed container: 4 Lean, boneless center cut Pork Chops ¼ teaspoon of Ground Malaguetes (All spice) ¼ teaspoon grated Nuez Moscada (Nutmeg) Ground black pepper (to taste) 1 cloves Garlic, finely minced 1 table spoon of Recaito (see recipe below) ¼ c of Porto Wine (ruby or tawny) No salt yet, it shrinks the meat Next Day When the sautéed onions start to become translucent Add the Chops to the onion mixture but save the juices from the marinade to the side. Turn constantly to seal in the juices. When half way done (they start to turn light in color) Add the juices of the marinade to the pan Add 1/8 c of molasses ¼ cup red cooking wine Taste and see if more salt needed Lower Flame & Cover till done. Remove Chops and you can reduce the sauce a little by letting it boil down &careful not to burn it. Serve chops with sautéed onions bunched up on top and drip sauce artistically over it Dust with dried parsley Dinner Plan: play some Gilberto Santa Rosa in the background Candles everywhere of course dim the lighting For appetizers: Arañitas de Platanos (shaped like big spiders) that's deep fried very thin julienne sliced platanos fried in little bunches. Serve them with a few marinated Shrimp or just alone with a dipping sauce of Mayokethchú (see recipe below). Main Dish: the Chuletas Serve with Mashed Batata /white sweet potato (make them just like mashed potatoes add garlic, butter and parsley if you like ) plus a nice side salad of mixed greens with vinaigrette dressing or if you want that true Boricua taste use a dressing of Mayoketchú. (That's home made dressing made of mayonnaise with lemon juice, adobo and ketchup) Dessert: Quesito blanco (Puerto Rican Style White Cheese)con pasta de Guayaba or Mango (guava paste or mango paste) BASIC RECAITO RECIPE: 1 bunch of Cilantro Recao leaves (broadleaf Cilantro) or Reg. Cilantro leaves 1 small onion chopped, 3-4 cloves garlic, 5-6 ajises dulces (sweet scotch bonnet peppers) optional..if not avail add ½ red bell pepper , ground black pepper, half of a small Italian green pepper chopped Add all ingredients to a blender with ¼ cup Virgin Olive oil Liquefy till it looks like Pesto (the Italian comes out in me again). Store in fridge in a glass jar and add a tad more olive oil to level and cover the top of mixture (this is Mom's tip, sealing the recaito each time you take a spoon add a drop or 2 of oil and it will last longer in the fridge). This concoction is the BEST!!! All you need is a spoon of this wonderful concoction to season beans or any meats. Its a great marinade for meats too when you add cooking wine. Ay! Virgen Santa...que RRRRRRico!!! Try this as a marinade for cold boiled shrimp salad by adding ¼ c lime juice and a little Parcha juice (passion fruit juice or a teaspoon of passion fruit Jam) , adobo. Mmmmm que bueno!!!! Buen Provecho!!!! Antonio Broccoli Porto Viejo San Juan, Puerto Rico Dinner 2 Puerto Rican Paella de Mariscos (Seafood Paella) One small leek cleaned and cut up into julienne strips 1 large white Onion diced 4 cloves of garlic minced ¼ cup virgin Olive Oil 2 tbl spoons of sofrito see recipie 1 large pinch of saffron or 2 tbl spoons of achiote infused oil see recipie below ½ cup of peas 1/8 cup chopped honey ham ½ cup of diced carrots 1 handful of pimento stuffed olives cut into pieces ¼ cup chopped sweet red pepper 4 chicken pieces of your preference 1 lb shelled easy-peel shrimp ½ cup sliced squid rings 8 -10 mussels 1 ½ lb of whiting cut up ½ lbs of Spanish chorizo sausage cut into pieces 1 tablespoon tomatoes paste Pepper to taste Adobo to taste ½ cup white cooking wine 3 cups of Chicken broth 9or as needed) 1 cup of Valencia rice ( or medium grain Spanish rice) 1 large deep fry pan Add oil in a pan and sautee in high flame the following ingredients leeks, onions, carrots, garlic, sofrito, saffron (or achiote oil) peas, carrots, chicken, chorizo, whiting ,adobo (Do not add seafood ingredients until rice almost ready) sautee until items are tender and chicken is braised add raw rice continue to sautee until rice is coated in oil and ingredients add wine and bring to boil once the rice absorbs the wine lower the flame to low heat and add enough chicken broth to cover the rice mixture add cover over pan stir occasionally adding broth only when rice becomes too dry when rice is almost done add all seafood ingredients cook for just 4 minutes more and turn off flame let stand for 15-20 minutes and it is ready to serve serve with Sangria AHIOTE INFUSED OIL 1/2 cup olive oil bring to high heat add annato seeds (Achiote) orange yellow color will be released into the oil. use a straier to sperate seeds and store in fridge in a tight container. SANGRIA RECIPEE in a ceramic pitcher add 1btl of full bodies red wine peach slices orange slices grapes 1 lemon sliced mareschino cherries 1 can 7up 1 dash of granadine syrup 1/4 cup orange juice 1/4 c peach schnaps 1/4 c dark rum 1/4 c brandy chill before serving (7up when ready to serve) |
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Art Studio Porto
332 Valles de Torrimar, Penthouse Studio F-308
Guaynabo, Puerto Rico 00966Tel: (787) 646-2753
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