Recipe(tried): A Puerto Rican Fathers Day Menu.

I have noticed that there are many Puerto Ricans from the brothers & sisters in the Continental United States that access the RECIPELINK frequently. Some of them perhaps would prefer to celebrate FATHERS DAY in the traditional fashion & with our traditional dishes. Also, there are some brothers & sisters from the United States that had tried our food & might be tempted to experiment new dishes. For all of them here is a traditional Holiday Menu in Puerto Rico. Buen Provecho!

ROAST PORK SHOULDER OR THIGH
(PERNIL DE CERDO)

1 (6-7) pounds pork shoulder or thigh
5 tsp. salt
5 garlic cloves
1/2 tsp. ground pepper
1/2-tsp. ground dried oregano
3 TB olive oil
1 tsp. vinegar

Wash the pork thoroughly and pat dry with paper towels. With a sharp knife, separate without completely removing the pork skin ( leave the skin without separating at the narrow part of the shoulder or ham ). Move the skin back without separating it and, remove as much as possible of the fat. With the same sharp knife, make several incisions in it. Put salt in the incisions, in the fat and in all the skin. With a mortar and pestle, prepare a ground adobo with ground pepper, garlic cloves, ground oregano and 1 tb olive oil. Season the pork, its skin and into the slits with the Adobo. Combine the vinegar or sour orange with the remaining olive oil and rub into all the skin and meat. Refrigerate, covered, overnight. Very early in the morning, take the pork out of the refrigerator, and let it stand at room temperature for 2 hours. Preheat the oven at 300 F for at least 10 minutes. Put a small grill in a shallow big baking pan. Put the thigh with the skin side up. Skewer the skin with the skewers you use for the turkey. You will need at least 5 skewers. Pour the remaining marinade over the thigh. Bake for at least 3 1/2 hours at 300 F. without turning. Increase the temperature to 375, and bake for 30 minutes or until the skin is golden brown and toasted. If you have a meat thermometer, it will be ready at 185 F. Let it seat out from the oven for 30 minutes and serve.

RUSSIAN SALAD
(Ensalada de Papa)
(6 servings)

3 medium sized carrots, peeled,
3 medium sized potatoes, peeled,
1/4 cup finely chopped pickles,
3 tb drained cocktail capers,
3 tb olive oil,
3 tb balsamic vinegar,
1/2 tsp salt,
mayonnaise (to taste)
cubed boiled beets (optional)

Cook carrots and potatoes in boiling salty water; drain and cool under running water. Drain again in a colander. Cut in cubes the carrots and potatoes. Add the vegetables, pickles and capers and transfer to a big crystal bowl. Sprinkle with olive oil, vinegar and salt. Toss to mix; add mayonnaise to taste and mix. Cover and refrigerate until ready to serve.

ARROZ CON GANDULES
(Rice with Pigeon Peas)

1 lb canned pigeon peas
2 cups rice
3 tb olive oil
1/4 cup olive oil
1/4 lb lean cured ham, rinsed under cold water and diced
1 medium onion, peeled and chopped
1 medium green bell pepper, cored, seeded and chopped
1/4 cup chopped cilantrillo (chinese parsley)
3 tb. Sofrito
1/2 cup alcaparrado (olive-caper mix available in Spanish markets)
1 8oz can tomato sauce
2 tb dry white wine
Salt to taste.

Drain pigeon peas, reserving 2 cups cooking liquid. Wash the rice and drain. Heat oil in Dutch Oven. Brown the lean cured ham on moderate heat until golden crisp (4 or 5 minutes). Add onion, bell pepper, cilantrillo, sofrito, alcaparrado and tomato sauce. Saut for about 5 minutes. Stir in the rice. Add the peas, reserved cooking liquid, wine and salt. Cook, uncovered in moderate-high heat, until water is absorbed and craters form in the surface (about 8 minutes). Move only once, from bottom up, cover and simmer for 20 minutes. Turn off the heat and let rice sit for 10 minutes before serving. (Oswald Rivera, Puerto Rican Cuisine in America)