Thursday, March 27, 2008


How to cook duck great little link: Duck served with a thick layer of fatty rubbery skin YUMMM...? I often call it to the faces of the so called great chef/restauranteurs of Boston: -"Darling your Shoe a la Orange was devine I will run the next marathon using your resecipe pal".

I like this link finally someone got the one , two , three approach to Dcuk berast and did something about it.

The whole secret is to cook the breast slowly on its skin so that the fat has a chance to render, or melt out of the skin. Once the skin has lost much of its fat, it will not only shrink in size, but will then become crispy. Patience is indeed a virtue.

Medium / High
Salt and pepper skin
Skin side down
-approximately 12 - 14 minutes
Drain off excess fat as desired, until skin is crisp and rendering stops.
Option A or B:

A. Grill
Grill 1 Minute Skin Side
Grill 1 Minute Meat Side
(or as desired)

B. Pan
Cook Meat Side Down
- 45 Seconds for Medium
- 60 Seconds for Well Done

Tuesday, March 25, 2008

And the hard days keep coming.

Days get warmer and the economy gets harder.
The pollen starts dusting the window sills
and the sinus infections begin.
All the entire greatness of nature awakens and so do the cabin-fever sleepy heads; hungry and anxious.
So is no surprise that my patients have been coming with ever increasing problems. Problems that were put aside through the colder months. Now those problems also wake up and therefore here I am going crazy trying to solve them.
What to cook and what to eat no time for kitchen and no time to even sit down to eat.

Never underestimate the power of readiness, in a time of portion controls, diets and home delivered meal plans.
Having a little something available to eat, carry and pack ahead of a long and arduous day.

Peanuts, Almonds, Raisins, beans all Protein packed and easy to cook with or carry.

Easy pack meals can be frozen ahead and keept for later lunches.

Here is one:

Chicken (Not quite) Piccata

Brown your chicken breast or Thighs on a skillet until each side is golden brown.
Use a smaller lid to weight the chicken pieces and reatin heat evenly cooking the centers but not overdrying them(About 5 min each side at med high heat)

In a separate skillet clarify two tablespoons of butter in a dash of olive oil.
Carfull not to brown the butter and to skim the solids.
Add the juice of two lemons, dash of sugar, pepper and capers
Let simmer a bit 2 min low heat, add a can of white beans with the water of the can. (Any brand)
Chopped fresh parsley and little garlic.
Continue to simmer and use a slothed spoon to press some of the beans against the skillet so to make a sauce.

Dump the chicken in it and serve. taste for acidity iof too acid add some pinches of sugar.

Serve hot or separate into portions and frezze.

Friday, March 21, 2008

Restaurant Week in Boston



Edible Flowers
Common Name Botanical Name Comments
Angelica Angelica archangelica May be skin allergen to some individuals. Good with fish and the stems are especially popular candied. Tastes like: celery-flavored. More info here.
Anise Hyssop Agastache foeniculum Tastes like: sweet, anise-like, licorice
Apple Malus species Eat in moderation; may contain cyanide precursors. Tastes like: delicate floral flavor
Arugula Eruca vesicaria Tastes like: nutty, spicy, peppery flavor
Basil Ocimum basilicum Tastes like: different varieties have different milder flavors of the corresponding leaves. Tastes like: lemon, mint. More info here.
Bee Balm Monarda species Used in place of bergamot to make a tea with a flavor similar to Earl Grey Tea. More info here.
Borage Borago officinalis Taste like: light cucumber flavor. More info here.
Burnet Sanguisorba minor Tastes like: faint cucumber flavor, very mild. More info here.
Calendula* Calendula officinalis Tastes like: poor man's saffron, spicy, tangy, peppery, adds a golden hue to foods
Carnation Dianthus caryophyllus (aka Dianthus) Tastes like: spicy, peppery, clove-like
Chamomile* Chamaemelum nobile Tastes like: faint apple flavor, good as a tea
Chicory* Cichorium intybus Buds can be pickled.
Chives: Garden Allium schoenoprasum Tastes like: mild onion flavor. More info here.
Chives: Garlic Allium tuberosum Tastes like: garlicky flavor
Chrysanthemum: Garland* Chrysanthemum coronarium Tastes like: slight to bitter flavor, pungent
Citrus: Lemon Citrus limon Tastes like: waxy, pronounced flavor, use sparingly as an edible garnish, good for making citrus waters
Clover Trifolium species Raw flowerheads can be difficult to digest.
Coriander Coriander sativum Pungent. A prime ingredient in salsa and many Latino and Oriental dishes. Tastes like: Some palates detect a disagreeable soapy flavor while others adore it. More info here.
Cornflower* Centaurea cynaus (aka Bachelor's Buttons) Tastes like: sweet to spicy, clove-like
Dandelion* Taraxacum officinalis Tastes like: very young buds fried in butter taste similar to mushrooms. Makes a potent wine.
Day Lily Hemerocallis species Many Lilies (Lillium species) contain alkaloids and are NOT edible. Daylillies may act as a laxative. Tastes like: sweet, crunchy, like a crisp lettuce leaf, faintly like chestnuts or beans
Dill Anthum graveolens More info here.
English Daisy* Bellis perennis Tastes like: tangy, leafy
Fennel Foeniculum vulgare Tastes like: sweet, licorice flavor. More info here.
Fuchsia Fuchsia X hybrida Tastes like: slightly acidic
Gardenia Gardenia jasminoides Tastes like: light, sweet flavor
Gladiolus* Gladiolus spp Tastes like: similar to lettuce
Hibiscus Hibiscus rosa-sinensis Tastes like: slightly acidic, boiled makes a nice beverage
Hollyhock Alcea rosea Tastes like: very bland, nondescript flavor
Honeysuckle: Japanese Lonicera japonica Berries are highly poisonous. Do not eat them!
Hyssop Hyssopus officinalis Should be avoided by pregnant women and by those with hypertension and epilepsy.
Impatiens Impatiens wallerana Tastes like: very bland, nondescript flavor
Jasmine: Arabian Jasminum sambac Tastes like: delicate sweet flavor, used for teas.
Johnny-Jump-Up Viola tricolor Contains saponins and may be toxic in large amounts. Tastes like: sweet to bland flavor
Lavender Lavendula species Lavender oil may be poisenous. More Info. Tastes like: floral, slightly perfumey flavor
Lemon Verbena Aloysia triphylla Tastes like: lemony flavor, usually steeped for tea
Lilac Syringa vulgaris Tastes like: lemony, floral, pungent
Mallow: Common Malva sylrestris Tastes like: sweet, delicate flavor
Marigold: Signet Tagetes tenuifolia (aka T. signata) Tastes like: spicy to bitter
Marjoram Origanum majorana More info here.
Mint Mentha species More info here.
Mustard Brassica species Eating in large amounts may cause red skin blotches. More info here.
Nasturium Tropaeolum majus Buds are often pickled and used like capers. Tastes like: sweet, mildly pungent, peppery flavor
Okra Abelmoschus aesculentus
(Hibiscus esculentus) Tastes like: similar to squash blossoms
Pansy Viola X wittrockiana Tastes like: very mild sweet to tart flavor
Pea Pisum species Flowering ornamental sweet peas are poisonous.
Pineapple Guava Feijoa sellowiana Tastes like: similar to the ripe fruit of the plant, flavorful
Primrose Primula vulgaris Birdseye Primrose (P. farinosa) causes contact dermatitis. Tastes like: bland to sweet flavor
Radish Raphanus sativus Tastes like: milder, sweeter version of the more familiar radish heat
Redbud Cercis canadensis Tastes like: mildly sweet
Rose Rosa rugosa or R. gallica officinalis Tastes like: sweet, aromatic flavor, stronger fragrance produces a stronger flavor. Be sure to remove the bitter white portion of the petals. Rose hips are also edible (see Rose Hips Recipes).
Rosemary Rosmarinus officinalis Tastes like: pine-like, sweet, savory. More info here
Runner Bean Phaseolus coccineus Tastes like: nectar, bean-like
Safflower* Carthamus tinctorius Another "poor man's saffron" without the pungent aroma or strong flavor of the real thing
Sage Salvia officinalis Sage should not be eaten in large amounts over a long period of time. Tastes like: varies by type. More info here.
Savory: Summer Satureja hortensis More info here.
Scented Geranium Pelargonium species Citronella variety may not be edible. Tastes like: varies with differing varieties from lemon to mint. More info here.
Snapdragon Antirrhinum majus Tastes like: bland to bitter flavor
Society Garlic Tulbaghia violacea Tastes like: a very mild garlic flavor
Squash Blossom Cucurbita pepo species (aka Zucchini Blossom) Tastes like: sweet, nectar flavor. More info here.
Sunflower* Helianthus annus Tastes like: leafy, slightly bitter. Lightly steam petals to lessen bitterness. Unopened flower buds can be steamed like artichokes.
Thyme Thymus vulgaris Tastes like: lemon, adds a nice light scent. More info here.
Tuberous Begonia Begonia X tuberosa ONLY HYBRIDs are edible. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidneystones, or rheumatism. Further, the flower should be eaten in strick moderation. Tastes like: crisp, sour, lemony
Violet Viola species Tastes like: sweet, nectar
Yucca Yucca species Only the petals are edible. Other parts contain saponin, which is poisonous. Large amounts may be harmful. Tastes like: crunchy, fresh flavor
Disclaimer: The author and Home Cooking Guide have thoroughly researched all the aforementioned edible flowers. However, individuals consuming the flowers, plants, or derivatives listed here do so entirely at their own risk. Neither the authors or Home Cooking can be held responsible for any adverse reaction to the flowers.

Wednesday, March 19, 2008

Trial and error...

I just got done with part of the kitchen remodeling. Finally! And eventhough I have no running water yet, I decided it is time to have my friends over for dinner. What an error, lets say that after several failed attempts at hosting a dinner I gave up. Good thing it is restaurant week here in Boston. I did have one almost sucessfull dinner party. (Thank you R+E for not throwing back at me the cold soup and warm salad) Actually even cocktails have been a somewhat frustrating event, given that after that dinner party and camping out at a friends house. I came back to an overflowed 4 days old busted and fully loaded dishwasher.(Thank you B+C for not noticing that I had to do an emergency cleanup of all my china in the bathtub) I swear I do clean them individually in the bath sink as I use them.

Crema Rusa(Creamy Borsh)

Prepare a base of beef (Veal) stock 4 cups
Add sliced beets about two large tubers(1 cup)
Save some fresh slices for later
1 pakage of cream cheese
1 Whole onion
several springs of Majoram
Dash of white pepper
Boil the beets and onion in the stock until very tender add salt, pepper and the majoram
Let simmer in low heat for 15 min remove the springs of majoram, no need to strain all the leafs. Add the remaining fresh beets to brighten the color. let simmer for 5 min and add the cream cheese. Carefully transfer to a blender or use a handblender to liquify. Serve with a dolop of sour cream and black caviar. Do not add salt as the caviar will be salty. No better way to have caviar. I like adding a sliver of Roasted Poblano and a cutting of the Majoram to the presentation. And like to follow it with pickled garlics and other pickled preserves with a very cold shot of good Vodka.

Scallops in Saffron (Vieras en Azafran)
Two Sticks of butter
1 lb jumbo Bay Scallops
Dash White pepper
Pinch salt and sugar
1 oz Saffron
1/4 cup Chardonnay Wine
1/4 cup Heavy Cream
2 Kaffir lime Leaves or Zest of an Orange 1/2 teaspoon

Prepare a Rue of butter and flour set aside.
Braise the jumbo scallops in hot butter and a drop of oil to avoid burning the butter, about a minute each side.
Deglase the skillet with Chardonay and the lime leafs, meantime on a small skillet toast your Saffron.
To the saffron add a 1/2 cup of cream and let simmer in the remaining heat turn the bruner off. Once deglassed the pan separate the liquid and stirr the Rue, add the Saffron Cream and wisk continiously. (Add a pinch of salt and sugar)

Serve the sauce in a flat plate, add bitter herbs like Dandelion Greens or better yet Water cress (Berros), place your scallops over the sauce and the greens on top or by the side.

Ensalada de Granos

Any grain pre cooked and strained
(Wild rice may be too strong flavored for this)
Any white beans
Fava Beans
Butter Beans
lemon juice
Olive oil
Rose water
Mix all serve cold with some green grapes.

Sunday, March 9, 2008

I see GREEN!

Dr. Seuss was very fond of his green, (green ham and eggs and so on) but being originally from this area of New England it was no surprise he saw green sprouting through the dark soil or just the Leprechauns and green beer flow for St. Pat's day. I see green people and green every were and wonder about my irish experience here in Boston.
I like the Irish, curse aside, but disliked Irish-American Cuisine.
Here is a brief review of the Irish fare in and around Boston.

Best Corn Beef Harsh: Geoffrey's cafe in Roslindale. Yes, the old Back Bay and South End eatery that relocated several years ago much to my the way they also have the best Farina (Cream of Wheat) custard just skim the Apricot Jelly off the top and pour some cream or milk over it.
Best Boiled Dinner: ??Whata hek?? Is there any flavor leaft to discern any diference?
Cabbage, Potatoes and Corned Beef...
That was a very short review!

The People from Ireland do have a very long and rich cooking tradition and unbeknownst to us here in America they have been harvesting and using Seaweed as a vegetable for many thousands of years. So here are some of their recipes, none are mine to claim but have tried most. Finding the seaweed now a days is not that dificult anymore. Below each recipe there is a link to find ingredients and other recipes.

Thank you to the people of the Irish Seaweed Centre in the University of Ireland, Galway. Very informative folks.

Here is are some Irish Dishes that could knock your green striped socks off:

Irish Fish Chowder

2 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
Fresh summer savory or thyme (2 tablespoon)
2 dried bay leaves
2 pounds of potatoes, peeled diced
5 cups Fish Stock
Sea salt and freshly ground black pepper
3 pounds skinless haddock or cod thick chunks,bones removed
1/2 pound of a Fatty Fish Cut or the Sins
1 1/2 cups heavy cream (or up to 2 cups if desired)
3 oz Carrageen (or Irish Lettuce Seaweed)


In Low heat braise the skins to render their fat, later increase heat to medium and cook until crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later. Not a lot of fat comes out so add butter too.
Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally.
Add the potatoes and stock (just enough to cover them taters). Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. Add the Carrageen and smash a few of the potato slices against the side of the pot, cook for a minute to thicken the broth. Reduce the heat to low and season with salt and pepper. Keep in mind you have to still add the fish so make it a bit saltier than you like. Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
Stir in the cream and maybe some salt and pepper again, let it cool a bit, but avoid refrigeration as the collagen and seaweed will turn into a very thick jelly, that may not look very appetizing.

Serve reheated is the best way as this allows the flavors to stew overnight.
This one is my recipe, share it and have fun.
I like it with chives and chopped Savory

Brown Soda Bread with Dillisk

226g White Flour
226g Coarse ground wholemeal Flour
113g Margarine
1 heaped tsp bicarbonate of soda
400mls Buttermilk
14g dried Dillisk , chop finely and soak in water for 5 mins

Sieve the white flour, soda and salt into a bowl. Rub in margarine. Add wholemaeal flour and finely chopped dillisk, pour in buttermilk mixing continually (this mixture is very moist). Pour into an oiled lined 2lb loaf tin. Bake at 200ºC for 30-45 mins. Cover if getting too brown.

(Dillisk) Broth (Also known as Nori Broth)

4 litres of water
25g of lentils
3 medium chopped onions
2 stalks chopped celery
3 medium sized potatoes
15g of shredded dried dillisk or roasted nori (one cupfull)
1 tsp Cayenne pepper
1tsp mix herbs

Chop the onions, celery, dillisk or nori and sautée in light oil for 4-5 minutes. For a better taste use seaweed oil. Mix the sauted vegetables with chopped potatoes, lentils, herbs and cayenne pepper in 4 litres of water and cook for twenty minutes.
Two thirds of the broth can be removed temporarily, put in a blender, and returned to improve the smooth texture. Add salt and pepper to taste.

Source: AdLib, the definitive guide to dining in Ireland
From: Chef Jerry O'Sullivan, The Tankard
Kilfenora Fenit Tralee Co. Kerry, Ireland

Plain Flour
Fish stock
Cream (Pouring)
Diced Seafood
Bay Leaf
Clarified Butter
White Wine
Fresh Dill

Finely diced onion and bulb fennel sweated in butter, add flour to take up moisture.

Add white wine and fish stock and simmer the ingredients for 15 minutes or until flour has been cooked out.

Add bay leaf and freshly ground aniseed, cream and a dash of Noilly Pratt or Pernod. Add chopped fresh dill and selection of seafood - diced salmon, cod, monkfish, prawns and mussels. It is important not to use smoked fish as this will overpower the other fish used. Originally this recipe did not ask for any other thickener but adding 0.25 oz. Carrageen sea weed makes a rich and thick broth beyond the use of the Flour Rue.

Serve piping hot with whipped cream.


This recipe was found in 8 oz. the Book of Seaweed (Alan Major) and was originally provided by the Irish Embassy, London.

8 oz. Flour
0.5 tsp. salt
4 oz. Lard or lard/margerine mix
1 egg
Cold water
1 lb. Blackberries
4 oz. Brown sugar
Whipped cream
0.25 oz. Carrageen
3 cups milk
3 tbs.. Sugar

Rub the fat into the flour, and mix with the yolk of an egg and enough water to make a firm paste. Roll out and use to line a 7 inch flan tin.

Bake at 400 deg. F. for about 20 mins and allow to cool

Stew the Blackberries with the brown sugar until tender, in just enough water to cover the fruit. Keep some berries for decoration and put the rest in a sieve.

Have Carrageen steeping for 10 mins. Drain, add milk with salt and boil quickly for 15 mins. Add sugar, strain and stir in the blackberry puree, mixing well. Pour into the pastry case and spread smooth.

Whip the egg white very stiffly with a little fine sugar and fold into the whipped cream. Pipe this on top of the flan and decorate with whole

Smells like roses... Taste like rice.

Wild Rice Medley salad.

1/2 Cup Chopped Onions Saute in Butter
1/2 Cup Wild rice or Pecan rice Cooked
1/4 Cup White beans
1/4 Cup Butter Beans
1/4 Cup Fava Beans
1/4 cup Peeled and Quartered White Grapes
1/2 Lemon
1/8 cup Xtra Virgin Olive Oil
1/8 Cup of Rose Water
1/8 Cup of Chopped parsley.
Pinch of Salt
Mix, Stir and Serve 10 People.

The word rice has an Indo-Iranian origin : (vrihi) itself is borrowed from a Dravidian variation term for rice. The Tamil name ar-risi may have produced the Arabic ar-ruzz, from which the Portuguese and Spanish word arroz originated. The word Rice came to English from Greek óryza, via Latin oriza, Italian riso and finally Old French ris (the same as present day French riz).
Geneticists traced the domestification, origin and evolution of rice to several areas simiultaneously. But most researchers agree on its origin to the tropical areas of the Asian and East African land masses. A genetic mutation that long ago led to the creation of a type of rice known as glutinous was favored in the easternmost regions of Asia and is known as Sticky Rice. Native species on the American Continent may have separate but parallel evolutions (Wild Rice). Wild Rice is an aquatic cereal grain that grows "wild" in isolated lake and river bed areas located primarily within the continent of North America. It is also native to ecologically similar regions located on the continent of Asia. This evolutionarily ancient grain has been found in layers of the earth dating back some 12,000 years. In addition to its role as an important food staple for ancestral peoples, it has provided a unique habitat for fish and waterfowl for thousands of years..
Rice is the largest staple crop for human consumption, supplying 20 percent of caloric content for the world.

Monday, March 3, 2008

Peas! I just pea my pants!

Ok so I have been busier than a dog at the meat market.
My record of postings has been less than stellar but after all it does take time to try out this recipes. Many are my own inventions and many are adaptations of traditional dishes from places I have lived in or visited.
This ones are a mix of both though they are all made from the same Pea.
I did promise to post about that elusive and mysterious Pigeon Pea.
First a little lecture, shall we!

A brown (if dried) to earthy green if fresh, legume (basically meaning it grows in a pot) that oddly enough grows on bush and not in a vine like other legumes. It belongs to the family of Fabaceae (sounds like Fava beans???) It is thought to originate in Asia, probably the Indian subcontinent and traveled to Africa perhaps some 3000 years ago. Seemingly brought to the the Caribbean during the slave trade, "Gandules" as they are often named have reverberate with flavors of the plantations, while they also share a secret parallel life in the Asian countries. Pigeon peas have had many medicinal uses as anti inflammatory remedies for aliments of internal organs, they are also used in the cultivation of Lac an insect product that is eventually turned in to Shellac varnish. Lac is mostly found as lacquer in fine instruments like violins, and mind you some of the varnishes of this instruments may make the difference between hundreds and millions of dollars...Ask Stradivarius the secrets of his varnishes are still to be deciphered by modern science. Also known as the gunga (Congo) pea and the pois d’Angole (Angola pea). This pea is packed with proteins and iron imparting it a very nutty, earthy flavor, the pigeon pea is consumed in all forms of stews and mainly is served with rice

Sold fresh, canned, or frozen, in the Latin foods aisle at the supermarket. They’re more readily available than you would think. You can also buy online at or

Arroz con Gandules (Puerto Rico)

1 lb. fresh green pigeon peas
2 qt. water
4 tsp. salt
1/2 oz. fat back or salt pork, diced
1 oz. ham, hock, diced
1 onion medium size, diced
1 sweet pepper
1 fresh green pepper
1 tomato med. size
2 fresh cilantro leaves
3 tbsp. vegetable oil
3 green olives
1/2 tsp. capers
1/4 c. tomato sauce
Saffron or Sazon Goya (One envelope) or Achiote in Oil (6 Tablespoons)
2 1/4 c. rice Medium Grain or Canilla.
3 c. of the water used to boil fresh green pigeons, if canned pigeons use then 3
3 cups of water
Cook fresh pigeons in the 2 qt. of water on high temperature bring to a boil and cook for 30 minutes. Add salt and cook for 15 minutes more. Drain and save 3 cups of this water.
Meanwhile in another pot, fry the bacon. Remove and fry the ham. Add fat back or salt pork, ham hock, onion, sweet pepper, green pepper, tomato and cilantro leaves, Culantro (Recao), Scotch Bonnets Peppers and stir fry. Add vegetable oil, green olives, capers, tomato sauce and Sazon or Achiote Oil and mix. Wash rice, drain and add mixing well. Add pigeon peas and stir fry for a few minutes.

Add the 3 cups of water and cook in medium high heat until dry. Stir rice, cover with a lid and cook for 30 minutes in low heat at half time stir and cover again until rice is cooked.

Pigeon Pea Stew (Trinidad)

1/2 Lb Pigeon Peas fresh or Frozen (2 Cans)
2 cups chicken stock
1/2 lb. fresh beef or chicken, cubed
1 bunch of Bouquet garni (Parsley, Cilantro, Oregano)
1/4 lb. pumpkin (Sweet Yellow Squash may do)
Salt and pepper to taste
1/2 c. tomato puree
1 tsp. sugar
2 onions, sliced
1 med. carrot, cut into rounds
1 clove garlic
1 Ripe Plantain, cut into rounds.
1 egg

Wash pigeon peas and put into boiling water or stock to cook until soft. Add remaining ingredients. Simmer gently until flavors are developed and beef is cooled. Serve immediately.

Bollitos (Cuba)

2 Green Bananas peeled and boiled
1 small green plantain boiled
1/2 Lb Fresh Pigeon Peas
Boil save water
8 cloves of garlic (to taste)
1 tablepoon of salt
1 table spoon of olive oil
1 spoon tip of baking powder

Grind all drained ingredients
Press in a colander lined with cheese cloth or paper towel
Make little dumplings out of the dough with the egg, garlic, baking powder and oil.
Make little balls
Oh yea I forgot and use some of the reserved water to boil the dumplings.
Or Deep fry them.

Serve them as an add on to your soups or stews.
Or as an appetizer if fried
with Tamarind Sauce.

Gadnules en Escabeche

A dish I came across in Puerto Rico, though not a typical dish,
this interpretation of two traditional dishes dating several hundreds of years.
Escabeche (of Spanish origin or from Persian sikbag; "acid food") It can be found with similar names in many areas, including North Africa (scabetche), Jamaica (escovitch), France, Belgium, Italy (escabecio or scavece).

I am very fond of this dishes of Escabeche loved them with Chicken Gizzards,
with Sword Fish and with Green Bananas (Guineitos). But finding this Pigeon Pea
Appetizer at a party of a fellow Puerto Rican made my taste buds sing.

2 pounds Frozen Pigeon Peas
1 large onion, diced
1 large green bell pepper, diced
1 medium head garlic, chopped
1 1/2 cups white wine vinegar
1 cup olive oil
6 bay leaves
2 tablespoons black peppercorns
1/2 cup pimento-stuffed green olives
salt to taste

Place peas in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes.
While peas are simmering, mix together the thinly chopped onion, bell pepper, garlic. Add vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain peas and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.
Serve cold over saltines


1 can Peas
Olive Oil

Pure all the ingredients in the quantities that you find most appealing to your taste buds
save the liquid from the can to thin the paste if needed.
I serve with a skin of Olive oil and chopped Basil and wedges of toasted bread.

Guandules con Coco (Dominican republic)

2 cans of peas
1 ham hock
1 chunk pork belly
1 can unsweetened coconut milk
1/4 lb greated unsweetened coconut
Bell Pepper
half an onion
1 Clove of spice
3 Cloves garlic
1 bay leave
dash of sugar

Fry the ham hock and belly on low heat to avoid burning and sweat some of the fat.
Fry the garlic, clove, bell pepper, onion and bay leave in the fat
add the peas with one can of liquid and save the liquid from one can.
Let stew for 10 min in low heat
add salt, and sugar to taste
add the coconut milk
simmer for 20 min to thicken
add Coconut flakes
let stew for another 10 min.

Serve over white rice.