Mom Violy told me she wanted to order the Paella Negra from Dean & Deluca. Carmina suggested we dine in since we’d never really tried their main courses, always just getting takeout with the cream puffs . Mom Violy agreed, and we arrived about thirty minutes before the lunch rush began. The service was very slow, even though we had ordered ahead of time. They mistakenly brought out the Paella Valenciana , despite Mom Violy repeating the order three times to the person who took it. It turned out the cook on duty made the error, even though it was written down clearly. We know Paella Negra takes a long time to prepare, which is why Mom Violy had requested it to be cooked beforehand. She wanted it as her main meal, but because of the mix-up and feeling hungry, she took a piece of Carmina’s Turkey Club Sandwich and asked for the bacon on the side. I didn’t expect the turkey to be just one piece, and the bread was toasted so hard that it removed one layer of the sandwich. Since ...
Chicharo is known for sweet peas in another country and is cooked in our home adodo style along with pork.
Adobo
Chicharo Recipe:
Ingredients:
- 1/3 cup - Soy Sauce
- 3 - Cloves Garlic (minced)
- 1 - Medium Onion (chopped)
- 3 Tbs - Vinegar
- 2 - Tbs Cooking Oil
- 1/4 Kilo Pork (chopped)
- 1/2 Kilo Chicharo/Sweet Pea (remove
the sides)
- 1/2 Tsp - Black Pepper
- 1/2 Cup - Water
Cooking Instructions:
Step 1:
- Cook in a large pan in medium heat add cooking oil add garlic and onion saute
- Add pork cook for two minutes
- Add soy sauce, vinegar and water until sauce begins to boil
- Add chicharo/sweet pea mix together cook for 10 minutes season with black pepper.
Ready to eat!
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