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!
Churrasco
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!
Carnivore heaven
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.
Agua de coco (foreground with gin; background, virgin)
Hot, Cheap & Easy 
Reblogged this on Hot, Cheap & Easy and commented:
Note to readers on reblog: This is the MOST REQUESTED recipe amongst our friends and it is my father’s grilled steak. I highly recommend it for your weekend grilling…makes you a hero! (and it is totally easy)
Gorgeous, gorgeous, gorgeous! I’m hungry for it Right. Now. Will definitely have to make this. Something tells me Richard and I will have trouble waiting for it to get to the table! 🙂
Thank you! Eat it very rare…my preferred…
A lovely recipe and I adore skirt – don´t find it so often now but it has such wonderful flavour 🙂
Me guardo la receta Natalia 😉 y la foto con las pipas, no tiene precio…
Un saludo!
ay gracias, amiga….
My husband just looked over my shoulder and wants to come to your house for this meal!!
Hola Natalia, espero lo hayan pasado bien en Puerto Rico en la epoca tan bonita de Navidad. La foto, preciosa, Leandro, Myrna y Pedro con agua de coco, rica, bautizada y sin bautizar. jeje El churrasco nunca lo he probado con azucar negra, lo probare, la foto se ve deliciosa, le abre el apetito a uno. Saludos!!
¡Saludos! Graciass por el comentario…en verdad, a Leandro no le gustó el agua de coco, pero insistió formar parte de la foto….
I love skirt steak! I usually make mine with chimichurri, but I will look for some sazon goya in my supermarket. Your picture from the trip is adorable 😉
Thanks for the visit! How do you make your chimichurri?
usually with cilantro, lime juice, garlic, onion, jalapeño, olive oil and red wine vinegar. sometimes I use half cilantro half parsley, if I have any parsley in the fridge.
Sounds like a delicious combination to me! Thanks!
While I’m not in Ireland I, like Barbara, wondered about what could substitute for the Sazon Goya? In your post about the yellow rice, you used tumeric . . . but I take it the Sazon Goya packets contain other things. But more than your suggested onion & garlic powders and salt? I don’t think it would be that easy to find Sazon Goya in Ottawa, Canada . . . but I could be wrong! I don’t do much grilling in our snowy, cold winters, but will hope to remember to try this recipe come late spring!
For Sazón, you could use cumin powder, coriander, annato in addition to the garlic. For adobo you would also add oregano and turmeric….
Hey for us Irish girls who love skirt steak, where would I procur an envelope of sazon goya? LOL
In America? In the International food section of the supermarket, by the tacos and canned beans. In Ireland? Hmmmm. You could use onion powder, garlic powder, and salt….
For Sazón, you could use cumin powder, coriander, annato in addition to the garlic. For adobo you would also add oregano and turmeric….
That’s great, as is the other recipe which I hadn’t seen before. Keep Pedro cooking and post the recipes.. and yours too of course!
I know what you mean about cooking the usual, sometimes one feels like eating regular chilli or pasta and there’s not much point posting the same thing twice 😉
I kind of feel like I should develop a few chimichurri recipes, despite the fact that we don’t really use them here. But it would be nice to introduce everyone to good chimichurri…it provides a nice tangy counterpoint to grilled meats….(p.s. I am STILL hung up on the pheasant thing…)
Chimichurri sounds great, if you have the time and energy 😉
i just went to the farmers market and bought a 2lb wild duck. I admired the extra large pheasants and she offered me a brace for £6 – I couldn’t resist. Next I went to buy vegetables from my regular farmer and he gave me a brace of partridge! Now I have 5 game birds in the fridge kicking up a fuss and I only went out for duck. I’ve been yearning for an ordinary Bolognese since Christmas, but it ‘aint happening this week 🙂
Why not duck bolognese? (I am trying to be pleasant and helpful, but underneath my kind suggestions is a seething mass of jealousy! 😉 )
Ha ha – the Bolognese will have to wait – that duck’s going in the oven 😉
I bet that is so tender. It looks fantastic.
Thanks! It’s one of our favorites around here!