Feliz Navidad

Feeling a little nostalgic about spending the holidays in Puerto Rico, because it has been years since I’ve done this.

No offense to the Anglo Christmas carols 

(which always remind me of mourning instead of celebrating), 

I prefer an aguinaldo with a cuatro or two.

I try to make a traditional 'Rican meal for my Mom on, at least, one of the bigger nights of the season (somewhere between Thanksgiving to the day of the Epiphany). 

This year we are doing fish for the holidays and a spread of rich appetizers (just to keep things interesting).

Before we close the year, I offer you these gifts – companion pieces to the blog – and a new tradition to the meatier entries to come. You may click on each image for a direct link to the boards. 

The last one, my PR Xmas board is food porn for Latinos.

Buen Provecho! Happy holiday (whichever you choose to celebrate). See you in 2015.

A Word About Coquito: Puerto Rican Eggnog

I wrote a piece about coquito several years back and I’m revisiting it because once you’ve had good coquito, even if it doesn’t touch your lips again for years, it marks you for life!

It starts with a base of seasoned water with cinnamon, cloves and nutmeg. This is mixed with coconut milk, sweet condensed milk, and rum. There is not a single version, there are variations on a theme; and there’s debate over whether you make it with or without eggs.

It is always preferable to make coquito with Puerto Rican rum (white or gold, is about your personal taste). You could go for 80-proof or 151-proof, but use less at the higher end. In the absence of cañita (see pitorro below), you may use Ron del Barrilito -- the most exquisite rum from my former hometown of Bayamon. Use regular or two-star, but three-star is for drinking straight and hearing angels sing.

The longer it sits, the better it tastes because the rum mellows into the concoction.

I don’t make coquito. My friend Jon’s mother, a lovely and lively elderly Puerto Rican woman, and I discussed traditional Christmas fare a few years back. I wanted a recipe for pasteles and in the middle of the party, I sat by mami furiously taking notes like a nerd!

Then she offered me some of the coquito she’d brought and began telling me of its preparation.

“Well, first, a few months before you need it,” she confided, “you gotta call Snake so he can get the pitorro, and then you gotta go to El Barrio to pick it up.”

Not this Snake. Not unless he's selling bootleg liquor in Spanish Harlem...

I was still processing the fact that this sweet señora knew some dude named Snake when she added, “And bring cash. You gotta pay Snake in cash…”

I couldn’t handle the conversation so there is no more I can tell you about that.

I will warn you, if you have Puerto Rican friends they will try to give you some coquito, note the tiny bit they serve you. The less there is in the cup or glass, the less you ought to ingest!

Don't be a hero. This stuff will kill you. It will seduce you first. Then it will humiliate you. Death will be swift! 

The good stuff is smooth, has an intoxicating aroma, and goes down like velvet. Then, about 6 seconds after you’ve committed to it, it burns all the way to the pit of your stomach. Then you literally feel a glow take over you.

It’s like being hit by thunder and caressed by god in one gulp.

To me coquito tastes better in Puerto Rico, in the middle of a roaming parranda.

(There are several videos in YouTube, search “making coquito” for English versions, and also plenty of recipes in the Internet. I prefer mine made by somebody else. I may not update until next year, so if I don't catch you on one of the other blogs: happy holidays!)

For more recipes, how-to videos and information about Puerto Rican holiday foods, go to the Pinterest board:

Let's Get Salty

Begging forgiveness of both Salt ‘N’ Pepa…

Yo, I don't think we should talk about this.

Come on, why not?

People might misunderstand 

  what we're tryin' to say, you know?

No, but that's a part of life.

Come on.

Let's talk about salt, baby.

Let's talk about salt!

Oh, don’t think I can’t feel some of you grimacing, making that face that has gotten Dame Maggie several BAFTA and Oscar noms!

Salt, like coffee and fats, gets the revolving door treatment in the news: It’s good! No, it’s bad!! Wait, we may have overreacted…

Salt is not a minion from Hell, it’s simply a mineral composed mostly of sodium chloride (NaCl). It is produced in mines or by the process of evaporation of seawater or spring water in shallow pools. When you go out to eat, the reason your food tastes and smells delicious is, more often than not, salt.

Salt is used in every cuisine as it is one of the five (or six depending on who you ask) basic taste sensations.

It is absolutely true that nutritionists and doctors recommend that for a balanced, healthy diet, people should curtail their intake of salt (especially because processed foods are saturated in sodium). The Dietary Guidelines for Americans recommends less than 2,300 milligrams a day or 1,500 milligrams for seniors and African Americans who suffer high incidences of high blood pressure, diabetes, and chronic kidney disease.

The iodine in salt is necessary for the human body and particularly important for expectant mothers in the development of their little ones, so let the salt flow!

Everything in moderation! Salt is a seasoning and a little goes a long way. There’s no need to over-season, not ever.

Table salt is processed, highly refined and usually fortified with iodine to compensate for mineral loss during processing. Best used in baking because its fine granules make for consistent measurement. This is the cheapest of salts.

Actually, the cheapest is pickling salt, and it is used for brining. Pickling salt is processed in the same way as table salt but no iodine is added.

Fleur de Sel comes from coastal salt ponds in France and has a delicate flavor and can be added to salads or as a fancy table salt.

Kosher salt contains no additives and is evaporated from brine in a manner approved by Orthodox Jewish faith. A cup of Kosher salt may weigh between 5 and 8 ounces so measuring is more challenging.  Generally, a pinch sprinkled onto foods is sufficient.

Sea salt is evaporated from seawater. Sea salts have stronger flavors than other salts and come in coarse and fine grains. It also comes in a variety of colors: black, brown, gray, and pink. Sea salt is the most expensive of salts.

Himalayan rock salts

Rock salt consists of large, unrefined crystals that are grayish in color. Generally used for presentation, for oysters and clams. You can also use it to bake salt-encrusted meats. Old fashioned ice cream makers also use rock salt to regulate the temperatures.

Then there’s seasoned salts – whether for your own use or DIY gifts for the foodies in your life. They’re relatively easy to make, and may contain less chemicals than processed stuff. But also, it makes for some fancy condiments on your table!

I’ve created a Pinterest board with a collection of fantastic recipe ideas for those of you who’d like to try your hand at creating. The recipes range from savory, smoked, floral, curries, citrusy, and with bacon.