January 2011

Tabula Rasa

Isn’t the feeling you get after the New Year the best one in the world? Everyone has the promise of new chances and starting over, of dreams fulfilled, and sparks of new ideas…all backed by the courage that a new year promises. Sign me up!

That said, I’ve decided to revamp Boriqua Blog a little bit. As some of you might have noticed, I’ve taken to posting instructional videos on You Tube through Facebook (and if you haven’t noticed, you better jump on that bandwagon!!). The feedback has been so positive, that I’ve decided to do monthly themes this year, and while I’m fond of saying that the road to hell is paved with good intentions, what I’ve planned is that every month will be dedicated to a “theme” and every week I will blog about and post a video pertaining to a recipe or technique related to that theme. Let me give you a “for instance”.

For instance, last week I posted a video on the ease of making that perennial favorite, Empanadas, Now, once you have the basic technique for empanandas, there is nothing you can’t fill it with, whether meat, seafood or vegetables, everything tastes better when wrapped in a crispy, slightly chewy casing of delicious fried dough (okay, you could bake it but then you wouldn’t have those yummy bubbles in the
empanada shell!). Where I come from, empanadas (or pastelillos, as we call them in Puerto Rico), fall under the category of “Frituras”, or yummy fried things. The obvious next choice in that category, for me at least are alcapurrias, a mouthwatering fritter made of a batter (or masa) of root vegetables, notably yucca and yautia, which is seasoned with spices and colored with achiote oil, filled with either picadillo or crabmeat, and deep fried to a mind altering deliciousness. You get the picture, right? Every week, for the month of January, I will feature a different fritura, post a video print the recipe, and discuss at length. Are you with me? The following month will feature a different “theme” which should be relevant to the season at the very least, whether in ingredient or “feel” (soup in March, anyone?).

So I will be diverting slightly from the previous format of the newsletter, from now on, until I get some feedback from you, fair readers, as to which version you prefer. I think this will be a bit more interactive, as I can confer with you via comments on Boriqua Blog, as well as take your suggestions and ideas, as opposed to just posting three recipes each month, and having it at that. Now that I have a MacBook, I’m even toying with the idea of video chat seminars once a month…any takers? Of course, I’d need to have a large enough response to that, to justify taking the time out to do it. The future lies in your hands!

Didn’t I start this newsletter out by saying that we love a clean slate?

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2 Responses to “January 2011”


  1. 1 Tali Lamourt April 4, 2011 at 7:38 am

    La Fonda Boricua and FB Lounge are the worst Puerto Rican Restaurants I have ever visited in NYC. The owners and 90% of the staff are NOT Puerto Rican… they are Cuban and South Americans perpetrating a fraud here in NYC. The food they serve is not typical Boricua cuisine and the service is lousy. For the real deal in PR cuisine try the Bronx… or visit the Islands of Puerto Rico…

  2. 2 Cruz-Paez April 23, 2011 at 11:12 pm

    Puerto Rican foods can be labor intensive, ingredients can be difficult to keep for long & the food biz can be hard to manage, not to mention customers can be fickle…patronizing your establishment for awhile & then finding another hot spot.

    Still, when done right, the wave of delicious joy & satisfaction a customer experiences is well worth the efforts of any talented chef. The shame is that more of us aren’t pounding the pavements to taste such elusive morsels! “Buen Proveccho”


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