You may ask whether I am cooking at all lately, seeing as I have been posting more of my dad, Pedro’s recipes than my own.
Truth is, I have been cooking as much as usual, but sticking to my go-to recipes like Spinach Pasta, Pollo Guisado (Stewed Chicken), and the like. I am prepping for when my semester begins, taking my Leandro-free vacation time to catch up on many things and stocking the freezer!
But during the holidays we were on family vacation in Puerto Rico and between the holiday dishes like Perníl (Roast Pork Shoulder) and Better Than Perfect Latin White Rice and the rare opportunity for me to have the time to really watch him go…well I did a lot of looming over his shoulder thrusting measuring implements at him and observing and taking notes (which is what we should all be doing around our favorite family cooks). And now I am catching you up on some of my favorite Padushi recipes. (and scroll down for one of my favorite images from our trip!)
I have posted one of his churrasco recipes before – here is another, a salty-sweet version that is especially popular with kids!
Churrasco – Sweet and Savory
1.5 Tbs brown sugar
1 envelope Sazón Goya
2 tsp coarse salt
1 Tbs white vinegar
1-2 Tbs olive oil
1.75-2 lbs churrasco (skirt steak. Hanger steak makes a fine substitute)
Mix all ingredients except steak in your marinating container (a seal-able freezer bag or refrigerator safe dish with cover). Allow them to melt together. Add steak, cover thoroughly, and refrigerate for at least an hour.
Grill on high for 3-4 minutes a side, depending on your preference. Churrasco strips tend to be long. They are thinner at the tips and thicker in the center, so we usually slice the cooked meat into strips and he/she who likes it rare takes center bits and those who like it well-done take the end bits.