Recipes provided by KHON Fox 2

BROADCAST DATE:   January 21, 2001

PASTELES, ETC.
From the Kitchen of: Laura Robley

Ingredients:
5 lbs. pork
1/2 c. achoite oil
6 cloves garlic, mashed
2 Tbs. oregano leaves
salt, to taste
black pepper, to taste
2 (8 oz.) cans tomato sauce
1 round onion, diced
3 bunches green onions, sliced small
4 bunches cilantro, chopped
2 can ripe olives, drained
4-6 Hawaiian chili peppers, mashed
monosodium glutamate (optional)

The Meat Mixture
Cut the pork into small pieces.  Place about two tablespoons of achiote oil into a large pot.  Add the cut pork into pot and sauté.  Add the garlic, oregano, salt and black pepper.  Cook until it starts to try.  Add the tomato sauce.   Cook for 10 minutes.  Add all the vegetables and simmer for 45 minutes.   Add the olives and chili peppers.  Simmer for 15 minutes longer.  Adjust seasonings.  Makes 50 pasteles.

Note:  Be careful you don not put in too much chili pepper.  Add a little at a time.

The Banana Mixture (Masa)
50 green Chinese, Williams or Bluefield bananas
salt, to taste
1-2 c. achiote oil, or enough to make a rich orange/red color in the masa

Peel the bananas and drop each one into a pail of water so the bananas do not turn dark.  When all of the bananas are peeled, grate each banana on a fine grater, into a large plastic bowl.  When all of the bananas are grated, add the salt and achiote oil.  Mix completely.  Taste to see if there is enough salt.  Set this aside.

Ti Leaf Preparation
Debone each leaf.  Wash and dry each one.  Run each leaf across a red hot electric grill or flame of a gas stove to make the leaf soft and pliable, being sure not to burn the leaves (it makes holes).  Optional:  12 x 12 inch square of aluminum foil or cleaned and softened banana leaves.

To Make The Pasteles
Lay two leaves half way on top of each other.  Put a spoonful of achiote oil on the leaf; place about half of a cup of the masa on the oil and spread out with back of spoon.   Place two tablespoonfuls of the meat mixture in the middle of the masa.  Fold each short end, one on top of the other, and do the same with the sides, being sure the food does not leak out.  Tie with string.  If all else fails, use foil, sealing all ends well.  Each "packet" should be oblong in shape.

To Cook The Pasteles
Steam or boil for one and one-half to two hours.

Note:  After being wrapped, the pasteles can be frozen for later use.  There is no need to thaw it first...just time the cooking after the water starts to boil.

Pasteles De Olla (Pot Pastele)
Prepare the meat mixture for pasteles.  Prepare the banana mixture (masa).   In a large Teflon coated saucepot, add the masa to the meat mixture.  Cook this on medium heat for half an hour, then on low for the remainder of the time it takes to cook the pasteles, usually two to three hours.  Slow cooking is better so it does not burn.  Stir every 15 minutes for the first hour then every half an hour until done.

Note:  The ratio should be one cup meat mixture to two cups masa, but if you want more meat, make the ratio one to one.

RICE WITH PIGEON PEAS
From the Kitchen of: Laura Robley

3 1/2 c. rice
1/2 lb. pork, sliced
1 qt. water (=4 c.)
1 1/2 c. pigeon peas
2 cloves garlic
1 tsp. oregano
2 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. achiote oil
1 (13 3/4 oz.) can chicken broth
1 onion, chopped
1/2 c. Chinese parsley, chopped

Wash and drain rice.  Put pork, water and pigeon peas into a large saucepan.  With a mortar and pestle, grind garlic with oregano, salt and pepper.  Stir into pork mixture.  Cover and cook over medium heat for 30 minutes.  In a small saucepan, combine achiote oil, chicken broth, onion and parsley; heat until mixture boils.  Stir into pork mixture.  Add rice to pork mixture and simmer for 15 minutes; stir well and simmer for 15 more minutes.  Serves 8.

STEWED CODFISH
From the Kitchen of: Laura Robley

1 pkg. dried codfish
2 T. achiote oil
1 round onion, sliced
2 cloves garlic, mashed
1 green bell pepper, sliced
1 bunch Chinese parsley
1/2 tsp. oregano leaves, crushed
1 (8 oz.) can tomato sauce

Place codfish in saucepot, cover with water and bring to a rolling boil for 5 minutes.  Drain.  Cover with water again, bring to a boil and simmer for 45 minutes or until fish is soft.  Drain, rinse and remove skin and bones.   Flake an set aside.  In a saucepan, heat the achiote oil.  Add the onion and garlic.  Cook for 1 minute.  Add the bell pepper, Chinese parsley, oregano and tomato sauce and bring to a simmer for 5 minutes.  Add the codfish and cook on low for another 10 minutes.  Good eaten with surullos.