Lorraine C
Trujillo Alto
Puerto Rico
About Lorraine
Member since Feb 07, 2008
Currently an independent chef here in San Juan ,chef of Univision,local CH11. Collaborator with the Female Chefs Assoc. , San Juan Chapter, chef rotisseur from the Cofraderie de la Chaine De Rotisseurs ,San Juan chapter Have been in love with food since I can remember ........
Lorraine has no recipes published on Rouxbe.
Lorraine's favorite things
| Breakfast: | Sundried tomato & Fontina Panini |
| Cuisine: | Global , Exotic |
| Dessert: | Creme Brulee |
| Dish or Meal: | Foie Gras Potstickers with Pomegranate Reduction |
| Kitchen tool: | Food Processor |
| Knives of Choice: | Japanese |
| Restaurant (City): | Budatai , San Juan |
| Sinful Food Snack: | Godiva Chocolates |
| Top Ingredients: | Moroccan Spice mixes |
| Vegetables: | Asparagus |
Lorraine has not bookmarked any recipes.
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We really can't call them spanakopita, but I adjusted the recipe to Caribbean flavors by using some ground beef, local aromatics such as recao and a local farmers cheese for the filling and it was excellent.
The recipe seems very good, but its not considered "Arroz con Pollo" here in San Juan, Puerto Rico since it also has seafood in it.
Here instead of the chorizo, we use diced ham hocks and the chicken. A good flavor boost is to deglaze with beer instead of wine and we also use sofirto which is a pureed mixture of garlic, onion, cubanelle peppers, sweet mall peppers called "ajicitos dulces", cilantro & recao. No toamto is used, only soe achiote oil ( annato oil)
To finish , we garnish with roasted red peppers and serve with red kidney beans " guisadas" and sweet ripe fried plantain slices . A slice of avocado is always welcome with a spritz of olive oil and some diced red bermuda onion. This is an "Arroz con Pollo " Dinner in Puerto Rico