Hispanic Kitchen is the cure for boring meals
I’ve moved more than a half-dozen times in my adult life. Like many people, with each move I lessened the load. This meant as my life became more (or shall we say totally) digitalized, “lessening the load” meant getting rid of cookbooks.
Yes, I loved them but the fact was I no longer looked at them. Didn’t have the time or inclination because truth is I had already begun to develop my own style in the kitchen. And, if I had a question, there’s always my friend Mr. Google.
But, I kept a few favorite or specialty books like Puerto Rican Cookery (the English version of Cocina Criolla) which I probably own since its publication in 1975. One of the most dog-earred, food stained and annotated pages in the book is Chicken Fricassée.
A-ha. A lightbulb goes off. Now that I think about it, this may have been my introduction to one of my favorite culinary 3-ways. I love what prunes or raisins do to a savory stewed meat dish, especially when it’s paired with salty capers and olives and a little acid (lime, orange, vinegar). I’ve embraced that technique and presented it in many dishes on FOODalogue.
So, what’s short ribs got to do with chicken fricassée? A borrowing of technique is the answer. That salty-sweet-acidy marriage I love and that is found in so many recipes from Latin America.
Therefore, with homage to Carmen Aboy Valldejuli for showing me the way many years ago, here’s a dish that was inspired by the book.
Puerto Rican-Style Short Ribs
Yields 2 servings
Finishing Touch: A few sprigs of cilantro.
Last word. A dish like this is generally served with rice and potatoes, but I could not “in good conscience” double-carb … although I definitely wanted to!
*you could substitute orange juice