I have been in a snit just like a lot of a lot of people lately because of the nonsense that has been going on in the government here in the USA for about nearly a year or more. My dad is a Korean War vet and he volunteered his time to fight the communists in Korea. The North is still communist.
There is also my great uncle who came from Germany along with my paternal grandfather and the rest of his family. He was drafted according to my grandfather. My great uncle went back to Germany to fight a dictator by the name of Adolf Hitler and this pos in chief, tax dodger 5 time draft dodger, bigot, slime has been trying to get us in to another senseless war.
I am in tears because these gentleman laid their lives on the line and came from Germany to fight in the United States army. My dad got wounded and he was in the worst part of the Korean War called Pork Chop Hill. His outfit was the 77th airborne. The stories my dad told about the guys who jumped with him out of that plain some of them didn’t make it because bullets were flying everywhere.
I know this is a food blog but I had to get this off of my chest. I do not want to see anyone come in and destroy a country that my dad and my great uncle fought for. When I was a kid there was a lot of racial hatred. Dr. Martian Luther King Jr. got killed and then the race riots here in Chicago and other parts of the country.
There was a lot of changes made and I am happy for it. People fought for their freedom here at home and abroad. It is not good to hate at all whatsoever. When I started this blog, I intend it on bringing people together. I always had an adventurous appetite as we all know already.
Judging from the array of dishes I make. Normally I do not post political content on my blog so please forgive me. There is something I had on my mind and it is very cathartic to get it out of my system now you know what I am thinking.
I hope I do not change your mind about eating or wanting to cook so I am going to tell you about my own personal recipe that I made up here in my own very kitchen.
It starts with making sofrito. Look on the link on the <left on how to make it. After this is made, go ahead and wash 1 lb or 1 kg of chicken. After making the sofrito, leave it in the pot. Add to this 1 packet of sazon, 3 dashes of adobo, the chicken that has been washed. The chicken has to be on the bone and the skin attached.
Add 1 pinch each of cumin seeds and black peppercorns to a mortar and pestle and coarsely grind it then add it to the pot. Add 1 pinch of oregano and stir. Add 4 each of capers and olives along with a little of the juice, 1 fresh cassava peeled and washed.
Cassava is also known as manioc and yucca. It can be peeled with a knife almost like you are peeling a yam or with a potato peeler. Or you can save time like I did and buy frozen cassava. It is 1 small bag or 1/2 of a large one.
Peel wash cut and add 6 carrots. It can be a small bunch or 1 small bag. If you got a large bag take enough that you need for this recipe. If you want to be lazy then you can add 1/2 bag of frozen carrots or 1 bag of baby carrots. Please make sure you wash them before adding them to the pot.
Add 1/2 gallon or 2 liters of water and turn down to low and let cook for 1 1/2 hours at 30 minute intervals. Cook until the chicken is falling of the bone and the cassava and carrots are soft.
Serve this with thick crusty bread and enjoy. This is perfect when it is cold out and it will stick to your ribs too.
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