Tag Archives: Recipe

Pernil Recipe



So in 2009 I promised I’d post up the pernil recipe to go with my tostones al ajillo. Life happens and things go crazy but mainly the reason why I never posted it,  is I always have my husband make the pernil. Nothing I make could compare to the meat mana that just melts in your mouth if you ever tasted my husband’s pernil. So here he is, in his first guest post with his yummy pernil recipe:

So… you want to make a pernil? Don’t panic. There are many ways to make a pernil and someone is always going to tell you that you’re doing it wrong. This is my pernil. There are many like it, but this one is mine. Change it up according to taste and availability of ingredients.

First thing you want to do is mix your rub. How much rub you make depends on how big of a pernil you want to season. Normally I like to buy a nine to twelve pound Boston butt, so I measure with a tablespoon. But if you use the smaller but still useful pork shoulder, you can get away with a teaspoon.

In a whiskey tumbler, bring together:

  • 1 part salt
  • 1 part black pepper
  • ½ part paprika
  • 1 part adobo
  • 1 packet of sazon con achiote
  • 1 part oregano
  • ½ part rosemary
  • ½ part basil
  • a ton of garlic, crushed and chopped
  • 1 part soy sauce
  • 2 parts brown mustard
  • 2 parts rice vinegar
  • 3 parts olive oil

In other words, everything in your spice rack. Don’t panic, you haven’t gotten to the hard part yet. Now you’re going to take that slab of meat and peel back the skin using your sharpest knife, leaving the part closest to the bone intact so the skin stays put.

Now it’s time to get sexy with your meat. Grab a handful of seasoning and give your meat a thorough massage, lathering every crevice with your fragrant seasoning. Your hands are going to smell like seasoning all day, be proud and own the smell. Be especially diligent in the area that will be covered by the skin. Only put a little seasoning on the actual skin, just enough to give it a little color.

Did you have the foresight to buy a size appropriate disposable aluminum tray and aluminum foil? Good. Put the pernil in the tray, cover loosely with foil, and put it in the fridge overnight. Serve yourself a drink to congratulate yourself on a job well done. So far.
Count back twelve hours from dinner time. Set an alarm. When the alarm goes off, put your meat in the oven, still covered in foil, and set it for 230 F. No need to preheat the oven, there will be plenty of time for that. Now set an alarm for three hours before show time. That’s when you remove the foil. Save the foil for later.
What’s that? You don’t have twelve hours to cook meat? Don’t panic. You can cook the pernil in eight hours if you set the oven to 250 F, or in six hours of you set the oven to 275 F. Don’t ask me how I got these numbers, they just seem to work. But the meat really does benefit from a slow cook process, so plan ahead and make the time.
At the end of cooking time, remove your pernil from the oven. You need to let it sit for a while so the juices don’t all run out when you cut into it. Put your pernil on the biggest cutting board you have, cover it loosely with that foil you saved, and leave it alone for at least twenty minutes. You’ve been drinking and socializing, and you’re probably not done cooking, so use this time to finish your meal. That’s okay, nobody expects the food to be done on time anyway.


Cut your pernil into steak thick slices and serve. If you saved some of the juice from the disposable tray, you can make a bit of gravy from that, but the pernil is going to be juicy enough without gravy, so don’t worry about it. If you put the pernil in the broiler at a lowish, you can crisp the skin and make fresh pork rinds. But everybody should be too full from dinner to care about snacking later. Congratulations! You made pernil. Now go pass out on the couch and leave cleaning and giving away leftovers to the culinary impaired.

People gather around just for my husband’s meat.


Deadwood Chicken











2 Onions
1 head of garlic
5 tbs Olive oil
1tbs butter
Salt & pepper to taste (heavy on the pepper)

2 canned peaches (15 oz)
1 tbs oregano
1 tsp cinnamon
9 pieces of thighs

BBQ Sauce Bottle
2 cups whiskey

Fine chop onions and garlic, add oil and butter. Cook all together adding salt and pepper to taste.
Add peaches, cinnamon, oregano, and chicken. Mix well, Cover and Boil
Once boiling add bbq sauce and whiskey, simmer between 90 min to an 2 hours.

Red Velvet Cake!


Its become some sort of a family tradition that if my littlest sister birthday is around the corner and I happen to be in town she wants me to whip up a Red Velvet Cake. I did it this week with alot of trepidation considering the last time I did it 5 years ago it was a disaster. Half the kitchen in red food coloring mess when one of the pans had a false bottom and leaked everywhere. This year was a success with more foresight and bit of preparation.

Red Velvet Cake

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk*, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Butter and flour your pans. This recipe can fill two 9-inch round cake pans or a three 8-inch round cake pans.

2. Sift the flour after measuring then sift together the cake flour, baking powder, and salt into a medium bowl, then set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside.

(beware food coloring!)

3. In a large bowl (using a mixer is preferable) beat butter and sugar together until light and fluffy, about 3 minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste. Remember to scrape down the bowl with a spatula as you go so the batter will evenly mix.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

*BUTTERMILK: If you don’t have buttermilk available you can substitute the same amount for plain yogurt, or make a buttermilk substitute by adding 1 Tablespoon white vinegar or lemon juice per one cup  milk and let stand 5-8 min.

4.  In a small bowl, mix vinegar and baking soda. It will fizz a bit then add to the cake batter and stir well.  Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes.  Cake is done when a toothpick inserted in the center comes out clean.

5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan invert them on a flat surface and then gently lift the pan.  Cakes need to cool completely before frosting.

Frost with buttercream or cream cheese icing*

Simple Cream Cheese Frosting

16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt

With an electric mixer, blend together cream cheese and butter until smooth.  Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract.  Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use.  If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

You can always add a bit of sugar if you want to make your icing sweeter.

My lil sister wanted the letters in “scrabble style”. This is a close-up so you can see the amazing red color in the finished cake.

Cream Cheese Burgers!



This is a lil recipe for homemade cream cheese burgers! I give credit to my husband’s family of which more than half of my cooking repertoire is based on.

You’ll need:

2 lb ground meat

1 onion

1 green pepper

1 pckg of Cream Cheese (block)

Your seasoning of choice for meat

( I use adobo, minced garlic, black pepper, dash of sazon)

Mince the onion and pepper. Season the meat and work in the onion and pepper. After prepping the meat divide into 16 golf size balls and pat out each one to 1/4 inch thickness. Make sure the patties are bigger than the bun, those sucker shrink right up in the pan. Spoon some of the cream cheese mixture onto the center of 8 of the patties. Top with the remaining patties, pressing the edges together to seal and shape them into burger patties. Don’t squish it down!

Grill ’em making sure to flip them often. As the patties shrink if left on either side for too long it will make one shrink pulling the patties apart. (I leave then length of time up to you, I usually cook them for about 15-18 min- paranoid of leaving it uncooked and all). Again don’t press down on the burgers as they cook. This will make the cream cheese ooze out!

Serve on buns with your favorite toppings.