February 12th, 2014
The setting? A private home in the island of Culebra, Puerto Rico. The view? A million dollar one.
The dining room? Comfortable, beautiful…island style.
On the table? Arroz con Pollo Puertorican style (chicken with rice).
Also on the table, a very simple Spinach Pie. One bite, and I had to have the recipe.
Back at the Delaware Beaches….it is cold, probably snow tonight and defnitely, rain tomorrow. After my own tasting….I had to share it.
SPINACH PIE – 4 Ingredients
Please note that to make this pie Gluten Free grate the parmesan cheese yourself.
1 package of frozen spinach – 10 ounces
1 block of cream cheese, 8 ounces (I bought the one with less fat.)
4 eggs
1/2 cup of grated parmesan cheese (or more, if you like)
Pre-heat oven to 350 degrees. Grease lightly a pie dish.
Let the spinach defrost and squeeze to get all the water out or as much as you can.
In a blender, put the 4 eggs, spinach, and cream cheese. If you want to add salt and pepper, please do so, but I did not. Blend and pour into a pie dish.
Place in the pre-heated oven for about 10 minutes and then sprinkle the parmesan cheese on top. The cheese will make a crust and add a delicious taste to the pie. There is no other crust. It will take another 15 to 20 minutes to be ready. You want it to look like the one on the photo.
Take it out of the oven and cut it in wedges.
Enjoy!! The pie can be eaten hot, at room temperature, or cold. You can also serve it as an appetizer. I thought you could probably make it in a rectagular glass baking dish and cut into bars if you have guests over. You know what to do now right?
NOTE: I stand corrected…..an immediate call came in from Puerto Rico….it seems that I forgot that a chopped onion was to be included in the ingredients going into the blender. Oops!! It still tasted delish!
February 9th, 2014
I am so sure that Puertoricans are getting ready for their weekly trip to the “lechoneras” or pig on a spit local eateries or cuchifrines in the country side. Plenty visitors to the island of Puerto Rico just park themselves on the beach. Believe me, that would be the thing to do after the winter we have had and continue to have in the U.S. But, a visit to this island would not be complete without a sampling or tasting of the local cuisine. It is called “comida criolla” or “comida del pais”.
Puertoricans usually go on Sundays and the “restaurants” can get very crowded, so, the best day would be Saturday. That’s what we did.
We stopped in 3 Lechoneras. Arriving with our stomachs empty and looking forward to so many of those dishes that I have not had in a while. By the time we finished, we were totally satisfied and I was thinking that if I had another morcilla, toston, pork or lechon, chicharrones or crispy fat, bananas, cuajo, rice, it would be too soon.
From San Juan the town of Cayey is about 34 miles or 55 kilometers. It will probably take you about 45 minutes, hoping you do not hit a traffic jam or “tapon”. The town of Cayey is surrounded by La Sierra de Cayey. It is mountainous, with cool weather and foggy mornings, especially in the “winter”. Don’t laugh, it is true, Puerto Rico has its winter. Definitely, much cooler in the months of January and February.
La Ruta del Comelon was iniated by me on this trip. It is for those that like to eat or sample the different foods PR has to offer. Full of spices, and herbs, the “comida criolla” has a special aroma and taste. It is just Puertorican yum!
La Ruta del Lechon or the Pig on a Spit Rute is well known and documented. It is in Guavate which is part of the town of Cayey. The first “Lechonera” we tried was El Cunao which is in the area but not considered a true Ruta del Lechon. Located on Carr. 1, Km 65.4, Cayey, PR. Tel. 787-263-0511.
Some of the Lechoneras can be very simple and others look more like full-fledge restaurants such as El Cuano. It is still run by the same family. It started small and now it is a thriving restaurant. Every Puertorican has a favorite and my cousins thought this was one of theirs.
Richard took care of us and he took me through a tour of their restaurant. The pigs were ready to roast for Sunday and even though you might not like this picture, it needed to be taken because it is how they prepare the pigs for roasting on the spit.
After they are roasted and it does take awhile, then they are carved and ready to eat.
These ladies’ job was to peel plantains for the mofongo and tostones, and green bananas which are cooked in Puerto Rico and eaten as a vegetable and at times in a marinade. Really good!!
On the photo, on the right, is Richard, who also makes the best “pique” and hot sauce.
We decided to share our bounty, due to the fact that this was not the only place where the Ruta del Comelon would take us. Of course, drinks were ordered.
Tostones made out of green plantains, I do love and these ones were perfectly cooked. Thin, crispy, with a soft center and also huge!!
Morcillas are blood sausages with rice. They a bit of bite to them which made them even better. Don’t wrinkle your nose because if you have not tried them, you don’t know what you ar missing.
Cuajito….this is another one that you don’t want to analyze too much but was so good I would go back for more. It is stewed hog maws or the stomach of the pig…the lining of the stomach. It does sounds disgusting but you just have to try it. Next to the cuajito are green bananas cooked and eaten as a side dish.
Roasted Pig…..the top part is the crispy….you got it; the fat. Even thought this first tasting of the roasted pig was very good….the one we all decided was the best was at the last stop….in a later post.
The next table had sat down to enjoy one succulent lunch….and no, I was not stalking them.
Not missing and very much enjoyed was the pique made by Richard.
My brother and his wife….they were ready for the next stop.
On a personal note….my husband who passed away 5 months ago….we met in Puerto Rico and he would have loved my plate….He was a foodie when that word did not even exist. He loved Puertorican food, and my plate would have been much enjoyed by him.
Have a great day!
February 9th, 2014
 
Puerto Rico is pretty popular this year. Many visitors looking for the swaying palm trees and warm weather. Too cold and snowy this winter.
Visiting the island of Puerto Rico is not just basking in the warm sun…the island is full of history.
When I saw the man selling the guiro I had to take his picture. I was never an expert playing this percussion instrument, but I don’t think you need to. Just play it.
The guiro is a traditional Puertorican music instrument believed to have originated from the Tainos. It is a notched hollowed-out instrument.
It is made by carving the shell of the gourd and carving parallel fluting on its surface.
To play it hold it on your left hand with the thumb inserted into the back hole to keep it in place. The right hand holds the scraper and plays the instrument. Check the photo above.
The scraper is also called a “pua”. Scrape up ad down. The guiro is usually played by a singer. It is more for folk music than for salsa.
See you!!
February 4th, 2014
For the past week, I have been visiting the island of Puerto Rico. I think I chose the right week….sorry, I know you are freezing up north.
My computer has been acting up, but don’t worry I have tons of photos to be posted when I get back home.
Traveling through the east side of Puerto Rico has taken me to Memory Lane. I grew up in Puerto Rico; in the town of Humacao.
North of Humacao is a town called Naguabo. It is also called The Sunrise City. They say that the first rays of the sun are received in this town as it rises in the east. Naguabo was founded in 1794.
I remember my grandfather getting up early on some Sundays and driving to Naguabo to get little whole fried fish. They were so delicious.
This town is also known for chapin which is a trunkfish. Best pastelillos de chapin or trunkfish fritters are found in Naguabo.
Just the other day at El Makito we had them. We also had mofongo stuffed with chapin, as well, shown on this photo in the background…on the right.
Coming up on February 14th through February 16th is the Chapin Festival. So, if you are driving around the island you might want to stop and sample this delicacy. Chapin can grow up to 12 inches and they feed on reefs.
I was taking in the views from the newly malecon or promenade. Could it be possible that at some time in the future Naguabo could be known as Puerto Rico’s own Portofino? It definitely has potential.
If you are spending time in Puerto Rico, please note that every second Friday of the month there is usually some sort of party going on the malecon.
Talk to you later. Have a good one!!
January 31st, 2014
 Playa Los Machos, Ceiba My last post showed a cold winter day in Rehoboth Beach, Delaware…..Leaving the Delaware Beaches to a warmer climate in the Island of Puerto Rico,where the temperatures are in the 80”s with low humidity, found me tasting the Comida Criolla; the best!
The Ruta del Comelon….that’s us, following the path of those that love food. If you like Puertorican food, then, this post is for you.
Meeting with family and friends….first stop is always a must at the Metropol Restaurant right after getting off the plane.
This restaurant is one of those iconic Puerto Rican eateries where you can get a good taste of the local flavor at the best price.
A little spread was placed on the table.
Loved the octopus salad or ensalada de pulpo the best. It melted in your mouth. Yum!
Breakfast on Friday morning was not the usual bacon and eggs. I am once again staying at Hacienda Pellerano…a private enclave.
Frying some granitos indigenous from the town of La Ciudad Gris or Humacao hit the spot, along with bite size morsels of papaya.
Accompanying the above was one of my favorites….morcillas or blood sausages….I know, I know, they don’t look so appetizing but believe me when I tell you that they are amazingly good.
La Ruta del Comelon took us to the town of Naguabo on the eastern side of the island.
The restaurant of choice was El Makito. We started with the pastelillos de chapin. Chapin is a fish and these turnovers are sought after by anyone visiting the east side of Puerto Rico.
The beer was so cold and was the perfect side dish for our next dishes.
The Mofongo is made out of plantains. Stuffing it is the new craze. So, 3 of them were ordered, stuffed with Salmorejo de Jueves (local crab criollo), Chapin (the little fish), and Conch….shrimp were ordered, as well.
The Caribbean lobster or langosta was served to our fellow diners…I don’t want to be thought of as a food stalker but I guess I was….they let me take the photo. You can see that the side dish of mofongo traditionally prepared is on the right, but then the stuffed one was also served.
And how big were the lobsters at El Makito? You be the judge.
Dessert!! We were looking for casquitos de guayaba, which is a fruit that you do not find it as easily in the island as before, served with cheese. And the other is a dulce de lechoza, which is papaya. Homemade and awesome!!
Hours later, at Hacienda Pellerano, a little “picadera” or “tasting” of pasteles, also made with plantains just like the mofongo. Filled with chickpeas, raisins…it reminded me that we need to really walk on Saturday if we are to continue on La Ruta del Comelon when we will take off for Guavate or La Ruta del Lechon (Pig).
Buen Provecho!!
January 5th, 2014
It has been a long time since my children went outdoors to get grass for the camels and put cookies out for The Three Wise Men; it has been, definitely, much longer since I did that myself growing up in the island of Puerto Rico. The presents we got were more like stocking stuffers, and were left under the bed. The camels used to make such a mess!! Too bad we have to grow up!!
Puerto Rico celebrates all holidays in a big way. Their Christmas season starts early and ends on February 2nd with the Octavitas, which are the 8 days after Three Kings Day. You might as well wait until all that is done with because the term “manana” takes a different meaning.
Three Kings Day is also a Christian Feast Day; the Epiphany, with origins in the Eastern Christian Church. Epiphany means manifestation or appearance. This is a celebration of Jesus’ birth and the visit of the Three Wise Men, who were Persian priests.
If you are visiting Puerto Rico you are lucky because this is the best time of the year to really enjoy the “comida criolla”. Puerto Rican food has its own flavors…the spices are amazing.
The foods to look out for and I am going to be missing here, in Delaware, are:
Pasteles – these look like tamales, but no comparison whatsoever. My grandmother made the best. They take a long time. Made with plantains or yuca or casava. The filling is made out of meat or chicken. I prefer the pasteles that have olives, capers, chickpeas, and well seasoned as well. You can find pasteles year-round but they really show off during the holidays.
If you are in South Florida you can find Puerto Rican food at Benny’s. Two locations. I have been to the one on 2500 S.W. 107 # 1, Miami, FL 33165. Tel. 305-227-1232. The other location is at 295 NW 82 Ave., Miami, FL 33126. Tel. 786-458-8240. You can visit the website at http://www.bennyseafood.com. They also ship.
Lechon means pig as in roasting pig…and the Ruta del Lechon will take you to Guavate near Cayey. Plenty of “lechoneras” roasting pigs, accompanied with “arroz con gandules”, blood sausages or morcillas, tostones, and mofongo. You can do a google search and put “Guavate la Ruta del Lechon Cayey Puerto Rico” to watch You Tube.
The local hot sauce is definitely, “hot”.
I know they make so many desserts in Puerto Rico, but my favorite is the simple flan, made with milk, sugar, and eggs, that’s it!!
From the Delaware Beaches visitors to Puerto Rico are pretty much in search of waves. Rincon and the western side of the island is a favorite of many. Hopefully, they can also travel to the island. Puerto Rico has a lot to offer and the scenery is gorgeous.
If you are passing through the town of Humacao…..granitos is what you need to be looking for. They sell them in street corners but I got to visit where they make them. Indigenous to Humacao; you cannot find them anywhere else. With a bold and hot cup of coffee…priceless. Made with rice and cheese and, of course, fried!!
 La Coca Falls, El Yunque In Pinones, near San Juan, another surfing spot and eating destination….fresh coconut water!!
Love Old San Juan. It is my favorite place. I like everything about it. Such an old and historic city. If you are visiting Puerto Rico, please take time to visit.
A city surrounded by forts; El Morro and San Cristobal. Over 500 years old.
Walking and shopping in the Old City.
Stay at El Convento Hotel.
Take a cultural and food tour with Flavors of San Juan…http://www.sanjuanfoodtours.com.
And a must when the temperature rises in PR….a local Piragua or snow cone. They are truly the best! Love the cream and here was my “Piraguero” preparing mine in his new stainless steel cart.
It is about 9:00 p.m. on Sunday evening and the temperatures are supposed to be the coldest in the next couple of days…..
 From Palmas del Mar, looking towards Vieques and Culebra Need I say more? Happy Three Kings Day!!
October 8th, 2013
Uvas Playeras…that’s what they called them in Spanish. I grew up in the Island of Puerto Rico, where Seagrapes were very common. I used to eat them right from the tree, not giving it another thought.
Many years later, as I became a frequent visitor to South Florida, I noticed that the Seagrape plant was used a lot in their landscaping. Seagrapes are highly tolerant of salt and heat. That’s why this plant is also so abundant in the Caribbean.
Depending what month I found myself in South Florida, I always looked for the fruit that might be in season. Something different from what I would find at the Delaware Beaches, where I reside. At times, it might be avocado, mango, or tamarind.
A few weeks ago I was in Delray Beach. It was a time for Seagrapes. They were everywhere. It is a messy tree since the fruit falls off very easily once it is ripe.
The biggest tree I have seen so far was in Delray Beach, and it was full of seagrapes. Check out this photo.
At first the fruit is very green and it does look so pretty on the trees. You have to be patient and wait until the end of summer when the Seagrapes will ripen.
Seagrapes are in the buckwheat family. They protect beaches from coastal winds. In Delray Beach, they also protect the sea turtles.
So, as I was walking early in the morning in Delray, I was prepared, carrying my plastic bag to gather some of these Seagrapes. I have never seen anyone picking them….only me. A few gave me that look, wondering “what the heck is she doing?” You want the Seagrapes to be as dark as possible…a purplish color!! That’s when they will be sweet and tart at the same time.
Seagrapes have a pit that takes almost the whole fruit. They say you can make jam and even wine. But, I will tell you this…I cannot imagine how hard it will be to take that pulp. Not me, I just pop them in my mouth, play around with them, and then….yes, spit them out!! Not very ladylike, but that’s what I do.
Now don’t they look beautiful? I ate them all…so good. Don’t just look at them…eat them!!
Talk to you later…have a good one!!
November 7th, 2012
Finally it is here and on this rainy day the Rehoboth Beach Independent Film Festival opens. Any info. needed please visit http://www.rehobothfilm.com. Tel. 302-645-9095.
This is an annual event at the beach, presenting approximately 100 American and international, feature, documentary, and short films.
Besides the films, you will be able to find informative seminars, hang out with celebrity guests and meet new friends.
Please check the following highlights:
Saturday, 11/10 – Children’s Cinema Corner. Even young ones, ages 3 to 10 are invited to attend the Festival. It is a kid friendly event from 1 p.m. until 3 p.m., in the upstairs screening room at Movies at Midway on Coastal Highway.
Among the film inspired activities will be screenings of short films based on children’s books from Scholastic Publishing, a reading corner, arts and craft stations, face painting and more. The activities will be supervised by Rehoboth Beach Film Society and Kids Cottage of Rehoboth Beach employees. It is free. No advance reservations are necessary. Parents or guardians must sign in any child attending Children’s Cinema Corner. If parent or guardian chooses to leave a child at this event, contact information must be provided and the child must be picked up by 3 p.m.
Among the short films based on the “friendship” theme: Bink and Gollie, Kittens Full Moon, Children Make Terrible Pets, A Sick Day for Amos McGee, The Red Hen, and Edwina, the Dinosaur Who Didn’t Know She Was Extinct.
Sunday, 11/11 – At 10:25 a.m. Dislecksia: The Movie. About one American in 7 has some degree of dyslexia, a condition that makes it hard to learn to read the same way other people do. It can be a challenge for students, parents, and teachers. Those challenges and their solutions are presented with great humor in this documentary, written and directed by dyslexic filmmaker, Harvey Hubble, V.
It will be followed by a question and answer session with filmmaker, Hubble. Tickets for this film will be $9 for Film Society members and $10 for future members.
Note: Sunday, 11/11 – Starting at 12:45 p.m. any tickets bought on that day will be sold at the reduced price of $6.00. Usually, there are plenty of seats available for Sunday afternoon films.
Have a great time!!
 
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