Dinner:
http://i48.tinypic.com/qrf75z.jpg

Brooklyn1 wrote:
> Dinner:
> http://i48.tinypic.com/qrf75z.jpg

I'll enjoy that vicariously.

--
Jean B.

"Jean B." wrote:
>Brooklyn1 wrote:
>>
>> Dinner:
>> http://i48.tinypic.com/qrf75z.jpg
>
>I'll enjoy that vicariously.

You can enjoy the real deal... extremely easy to prepare, a one pot
meal. In a covered saucepot large enough to accomodate four or six or
more pork chops (can cook in batches) season and saute both sides in
olive oil... I season with Penzey's adobo, s n'p, and a light dusting
of msg. When nicely browned both sides (not necessary to cook through
throughly, better not) dump in two cups of rice, two envelopes Goya
Sazon, two bay leaves, I use some dehy onion and bell pepper but can
use fresh. Add some granulated garlic, dried parsley... can use fresh
too. I usually add diced celery but I had none. I often use dehy
because I'm often lazy. Dump in two cans black beans rinsed/drained.
Add 3 1/2 cups water, cover and on high bring to a fast simmer, lower
heat to lowest and cook covered for 20 minutes. Shut off heat and let
sit covered 20 minutes, no peeking. Adjust quantities to your taste.
Doesn't get easier. This same recipe works as well with chicken,
sausage, or all three together... can also add pepperoni slices and
green olives. Red beans work too, so do gandules (pigeon peas) but I
prefer black beans. There is nothing exact, prepare as much or as
little as you feel like it... I always prepare enough for at least two
meals.... I have no problem easting this 2-3 days in a row... will
have it again tonight. This freezes well too, but I think only once
were there left overs to freeze, folks will shovel this dish down
without hardly taking time to take a breath, it's that good. I had a
Puerto Rican girlfriend (Dolores) who among other excellent
talents/attributes could really cook. Unfortunately for me she was an
addicted Born Again.

Brooklyn1 wrote:
> "Jean B." wrote:
>> Brooklyn1 wrote:
>>> Dinner:
>>> http://i48.tinypic.com/qrf75z.jpg
>> I'll enjoy that vicariously.
>
> You can enjoy the real deal... extremely easy to prepare, a one pot
> meal. In a covered saucepot large enough to accomodate four or six or
> more pork chops (can cook in batches) season and saute both sides in
> olive oil... I season with Penzey's adobo, s n'p, and a light dusting
> of msg. When nicely browned both sides (not necessary to cook through
> throughly, better not) dump in two cups of rice, two envelopes Goya
> Sazon, two bay leaves, I use some dehy onion and bell pepper but can
> use fresh. Add some granulated garlic, dried parsley... can use fresh
> too. I usually add diced celery but I had none. I often use dehy
> because I'm often lazy. Dump in two cans black beans rinsed/drained.
> Add 3 1/2 cups water, cover and on high bring to a fast simmer, lower
> heat to lowest and cook covered for 20 minutes. Shut off heat and let
> sit covered 20 minutes, no peeking. Adjust quantities to your taste.
> Doesn't get easier. This same recipe works as well with chicken,
> sausage, or all three together... can also add pepperoni slices and
> green olives. Red beans work too, so do gandules (pigeon peas) but I
> prefer black beans. There is nothing exact, prepare as much or as
> little as you feel like it... I always prepare enough for at least two
> meals.... I have no problem easting this 2-3 days in a row... will
> have it again tonight. This freezes well too, but I think only once
> were there left overs to freeze, folks will shovel this dish down
> without hardly taking time to take a breath, it's that good. I had a
> Puerto Rican girlfriend (Dolores) who among other excellent
> talents/attributes could really cook. Unfortunately for me she was an
> addicted Born Again.

Thanks. I'd have to go light on the beans (which I love), since I
am low-carbing.

--
Jean B.

On Wed, 15 Aug 2012 00:12:29 -0400, "Jean B." > wrote:

>Brooklyn1 wrote:
>> "Jean B." wrote:
>>> Brooklyn1 wrote:
>>>> Dinner:
>>>> http://i48.tinypic.com/qrf75z.jpg
>>> I'll enjoy that vicariously.
>>
>> You can enjoy the real deal... extremely easy to prepare, a one pot
>> meal. In a covered saucepot large enough to accomodate four or six or
>> more pork chops (can cook in batches) season and saute both sides in
>> olive oil... I season with Penzey's adobo, s n'p, and a light dusting
>> of msg. When nicely browned both sides (not necessary to cook through
>> throughly, better not) dump in two cups of rice, two envelopes Goya
>> Sazon, two bay leaves, I use some dehy onion and bell pepper but can
>> use fresh. Add some granulated garlic, dried parsley... can use fresh
>> too. I usually add diced celery but I had none. I often use dehy
>> because I'm often lazy. Dump in two cans black beans rinsed/drained.
>> Add 3 1/2 cups water, cover and on high bring to a fast simmer, lower
>> heat to lowest and cook covered for 20 minutes. Shut off heat and let
>> sit covered 20 minutes, no peeking. Adjust quantities to your taste.
>> Doesn't get easier. This same recipe works as well with chicken,
>> sausage, or all three together... can also add pepperoni slices and
>> green olives. Red beans work too, so do gandules (pigeon peas) but I
>> prefer black beans. There is nothing exact, prepare as much or as
>> little as you feel like it... I always prepare enough for at least two
>> meals.... I have no problem easting this 2-3 days in a row... will
>> have it again tonight. This freezes well too, but I think only once
>> were there left overs to freeze, folks will shovel this dish down
>> without hardly taking time to take a breath, it's that good. I had a
>> Puerto Rican girlfriend (Dolores) who among other excellent
>> talents/attributes could really cook. Unfortunately for me she was an
>> addicted Born Again.
>
>Thanks. I'd have to go light on the beans (which I love), since I
>am low-carbing.

But what about the rice?

On 15/08/2012 2:46 PM, Brooklyn1 wrote:
> On Wed, 15 Aug 2012 00:12:29 -0400, "Jean B." > wrote:
>
>> Brooklyn1 wrote:
>>> "Jean B." wrote:
>>>> Brooklyn1 wrote:
>>>>> Dinner:
>>>>> http://i48.tinypic.com/qrf75z.jpg
>>>> I'll enjoy that vicariously.
>>>
>>> You can enjoy the real deal... extremely easy to prepare, a one pot
>>> meal. In a covered saucepot large enough to accomodate four or six or
>>> more pork chops (can cook in batches) season and saute both sides in
>>> olive oil... I season with Penzey's adobo, s n'p, and a light dusting
>>> of msg. When nicely browned both sides (not necessary to cook through
>>> throughly, better not) dump in two cups of rice, two envelopes Goya
>>> Sazon, two bay leaves, I use some dehy onion and bell pepper but can
>>> use fresh. Add some granulated garlic, dried parsley... can use fresh
>>> too. I usually add diced celery but I had none. I often use dehy
>>> because I'm often lazy. Dump in two cans black beans rinsed/drained.
>>> Add 3 1/2 cups water, cover and on high bring to a fast simmer, lower
>>> heat to lowest and cook covered for 20 minutes. Shut off heat and let
>>> sit covered 20 minutes, no peeking. Adjust quantities to your taste.
>>> Doesn't get easier. This same recipe works as well with chicken,
>>> sausage, or all three together... can also add pepperoni slices and
>>> green olives. Red beans work too, so do gandules (pigeon peas) but I
>>> prefer black beans. There is nothing exact, prepare as much or as
>>> little as you feel like it... I always prepare enough for at least two
>>> meals.... I have no problem easting this 2-3 days in a row... will
>>> have it again tonight. This freezes well too, but I think only once
>>> were there left overs to freeze, folks will shovel this dish down
>>> without hardly taking time to take a breath, it's that good. I had a
>>> Puerto Rican girlfriend (Dolores) who among other excellent
>>> talents/attributes could really cook. Unfortunately for me she was an
>>> addicted Born Again.
>>
>> Thanks. I'd have to go light on the beans (which I love), since I
>> am low-carbing.
>
> But what about the rice?
>
Giving this a try tonight. Been to the Pingo Doce and got all the
ingredients except the Goya Sazon, which I'm trying to make up with
components although I doubt I'll get it all exact. Going to do it
in our pressure cooker. let you know how it turns out.
Hoges

On Wed, 15 Aug 2012 16:26:48 +0100, injipoint >
wrote:

>On 15/08/2012 2:46 PM, Brooklyn1 wrote:
>> On Wed, 15 Aug 2012 00:12:29 -0400, "Jean B." > wrote:
>>
>>> Brooklyn1 wrote:
>>>> "Jean B." wrote:
>>>>> Brooklyn1 wrote:
>>>>>> Dinner:
>>>>>> http://i48.tinypic.com/qrf75z.jpg
>>>>> I'll enjoy that vicariously.
>>>>
>>>> You can enjoy the real deal... extremely easy to prepare, a one pot
>>>> meal. In a covered saucepot large enough to accomodate four or six or
>>>> more pork chops (can cook in batches) season and saute both sides in
>>>> olive oil... I season with Penzey's adobo, s n'p, and a light dusting
>>>> of msg. When nicely browned both sides (not necessary to cook through
>>>> throughly, better not) dump in two cups of rice, two envelopes Goya
>>>> Sazon, two bay leaves, I use some dehy onion and bell pepper but can
>>>> use fresh. Add some granulated garlic, dried parsley... can use fresh
>>>> too. I usually add diced celery but I had none. I often use dehy
>>>> because I'm often lazy. Dump in two cans black beans rinsed/drained.
>>>> Add 3 1/2 cups water, cover and on high bring to a fast simmer, lower
>>>> heat to lowest and cook covered for 20 minutes. Shut off heat and let
>>>> sit covered 20 minutes, no peeking. Adjust quantities to your taste.
>>>> Doesn't get easier. This same recipe works as well with chicken,
>>>> sausage, or all three together... can also add pepperoni slices and
>>>> green olives. Red beans work too, so do gandules (pigeon peas) but I
>>>> prefer black beans. There is nothing exact, prepare as much or as
>>>> little as you feel like it... I always prepare enough for at least two
>>>> meals.... I have no problem easting this 2-3 days in a row... will
>>>> have it again tonight. This freezes well too, but I think only once
>>>> were there left overs to freeze, folks will shovel this dish down
>>>> without hardly taking time to take a breath, it's that good. I had a
>>>> Puerto Rican girlfriend (Dolores) who among other excellent
>>>> talents/attributes could really cook. Unfortunately for me she was an
>>>> addicted Born Again.
>>>
>>> Thanks. I'd have to go light on the beans (which I love), since I
>>> am low-carbing.
>>
>> But what about the rice?
>>
>Giving this a try tonight. Been to the Pingo Doce and got all the
>ingredients except the Goya Sazon, which I'm trying to make up with
>components although I doubt I'll get it all exact. Going to do it
>in our pressure cooker. let you know how it turns out.
>Hoges

With a pressure processor I'm positive you will end up with something
like you already ate and passed.

On 15/08/2012 4:59 PM, Brooklyn1 wrote:
> On Wed, 15 Aug 2012 16:26:48 +0100, injipoint >
> wrote:
>
>> On 15/08/2012 2:46 PM, Brooklyn1 wrote:
>>> On Wed, 15 Aug 2012 00:12:29 -0400, "Jean B." > wrote:
>>>
>>>> Brooklyn1 wrote:
>>>>> "Jean B." wrote:
>>>>>> Brooklyn1 wrote:
>>>>>>> Dinner:
>>>>>>> http://i48.tinypic.com/qrf75z.jpg
>>>>>> I'll enjoy that vicariously.
>>>>>
>>>>> You can enjoy the real deal... extremely easy to prepare, a one pot
>>>>> meal. In a covered saucepot large enough to accomodate four or six or
>>>>> more pork chops (can cook in batches) season and saute both sides in
>>>>> olive oil... I season with Penzey's adobo, s n'p, and a light dusting
>>>>> of msg. When nicely browned both sides (not necessary to cook through
>>>>> throughly, better not) dump in two cups of rice, two envelopes Goya
>>>>> Sazon, two bay leaves, I use some dehy onion and bell pepper but can
>>>>> use fresh. Add some granulated garlic, dried parsley... can use fresh
>>>>> too. I usually add diced celery but I had none. I often use dehy
>>>>> because I'm often lazy. Dump in two cans black beans rinsed/drained.
>>>>> Add 3 1/2 cups water, cover and on high bring to a fast simmer, lower
>>>>> heat to lowest and cook covered for 20 minutes. Shut off heat and let
>>>>> sit covered 20 minutes, no peeking. Adjust quantities to your taste.
>>>>> Doesn't get easier. This same recipe works as well with chicken,
>>>>> sausage, or all three together... can also add pepperoni slices and
>>>>> green olives. Red beans work too, so do gandules (pigeon peas) but I
>>>>> prefer black beans. There is nothing exact, prepare as much or as
>>>>> little as you feel like it... I always prepare enough for at least two
>>>>> meals.... I have no problem easting this 2-3 days in a row... will
>>>>> have it again tonight. This freezes well too, but I think only once
>>>>> were there left overs to freeze, folks will shovel this dish down
>>>>> without hardly taking time to take a breath, it's that good. I had a
>>>>> Puerto Rican girlfriend (Dolores) who among other excellent
>>>>> talents/attributes could really cook. Unfortunately for me she was an
>>>>> addicted Born Again.
>>>>
>>>> Thanks. I'd have to go light on the beans (which I love), since I
>>>> am low-carbing.
>>>
>>> But what about the rice?
>>>
>> Giving this a try tonight. Been to the Pingo Doce and got all the
>> ingredients except the Goya Sazon, which I'm trying to make up with
>> components although I doubt I'll get it all exact. Going to do it
>> in our pressure cooker. let you know how it turns out.
>> Hoges
>
> With a pressure processor I'm positive you will end up with something
> like you already ate and passed.
>
Cynic. I said I'd tell you what it was like after I've made it.

On 15/08/2012 4:59 PM, Brooklyn1 wrote:
> On Wed, 15 Aug 2012 16:26:48 +0100, injipoint >
> wrote:
>
>> On 15/08/2012 2:46 PM, Brooklyn1 wrote:
>>> On Wed, 15 Aug 2012 00:12:29 -0400, "Jean B." > wrote:
>>>
>>>> Brooklyn1 wrote:
>>>>> "Jean B." wrote:
>>>>>> Brooklyn1 wrote:
>>>>>>> Dinner:
>>>>>>> http://i48.tinypic.com/qrf75z.jpg
>>>>>> I'll enjoy that vicariously.
>snipped

>
> With a pressure processor I'm positive you will end up with something
> like you already ate and passed.
>

Nope, worked out fine. Only "cooked" it for 6 minutes on spitting
then turned the heat off. Usually comes out fine for us.
It was a bit on the bland side, though, definitely because
I couldn't get the same spices you used. But OK overall.

On Thu, 16 Aug 2012 20:08:29 +0100, injipoint >
wrote:

>On 15/08/2012 4:59 PM, Brooklyn1 wrote:
>> On Wed, 15 Aug 2012 16:26:48 +0100, injipoint >
>> wrote:
>>
>>> On 15/08/2012 2:46 PM, Brooklyn1 wrote:
>>>> On Wed, 15 Aug 2012 00:12:29 -0400, "Jean B." > wrote:
>>>>
>>>>> Brooklyn1 wrote:
>>>>>> "Jean B." wrote:
>>>>>>> Brooklyn1 wrote:
>>>>>>>> Dinner:
>>>>>>>> http://i48.tinypic.com/qrf75z.jpg
>>>>>>> I'll enjoy that vicariously.
>>
>> With a pressure processor I'm positive you will end up with something
>> like you already ate and passed.
>>
>
>Nope, worked out fine. Only "cooked" it for 6 minutes on spitting
>then turned the heat off. Usually comes out fine for us.
>It was a bit on the bland side, though, definitely because
>I couldn't get the same spices you used. But OK overall.

Show me.

Brooklyn1 wrote:
> On Wed, 15 Aug 2012 00:12:29 -0400, "Jean B." > wrote:
>
>> Brooklyn1 wrote:
>>> "Jean B." wrote:
>>>> Brooklyn1 wrote:
>>>>> Dinner:
>>>>> http://i48.tinypic.com/qrf75z.jpg
>>>> I'll enjoy that vicariously.
>>> You can enjoy the real deal... extremely easy to prepare, a one pot
>>> meal. In a covered saucepot large enough to accomodate four or six or
>>> more pork chops (can cook in batches) season and saute both sides in
>>> olive oil... I season with Penzey's adobo, s n'p, and a light dusting
>>> of msg. When nicely browned both sides (not necessary to cook through
>>> throughly, better not) dump in two cups of rice, two envelopes Goya
>>> Sazon, two bay leaves, I use some dehy onion and bell pepper but can
>>> use fresh. Add some granulated garlic, dried parsley... can use fresh
>>> too. I usually add diced celery but I had none. I often use dehy
>>> because I'm often lazy. Dump in two cans black beans rinsed/drained.
>>> Add 3 1/2 cups water, cover and on high bring to a fast simmer, lower
>>> heat to lowest and cook covered for 20 minutes. Shut off heat and let
>>> sit covered 20 minutes, no peeking. Adjust quantities to your taste.
>>> Doesn't get easier. This same recipe works as well with chicken,
>>> sausage, or all three together... can also add pepperoni slices and
>>> green olives. Red beans work too, so do gandules (pigeon peas) but I
>>> prefer black beans. There is nothing exact, prepare as much or as
>>> little as you feel like it... I always prepare enough for at least two
>>> meals.... I have no problem easting this 2-3 days in a row... will
>>> have it again tonight. This freezes well too, but I think only once
>>> were there left overs to freeze, folks will shovel this dish down
>>> without hardly taking time to take a breath, it's that good. I had a
>>> Puerto Rican girlfriend (Dolores) who among other excellent
>>> talents/attributes could really cook. Unfortunately for me she was an
>>> addicted Born Again.
>> Thanks. I'd have to go light on the beans (which I love), since I
>> am low-carbing.
>
> But what about the rice?


No rice for me. Heck. I read too fast.