Chunks of hard salami add a salty-tangy edge and toothsome texture to Puerto Rican mofongo dressing.
Add this plantain-and-sausage dish to the spread at your next family gathering.
You’d be right.
Photo: Lisa Cassell-Arms
Puerto Rico has one of the longest Christmas seasons in the world.
There’s more singing, drinking and eating than in your wildest dreams.
Thanksgiving is merely an extension of the Christmas holiday season.
In retrospect, I’m feeling sad for those sweet potatoes.
To my grandmother, newly arrived from Puerto Rico, a sausage was a sausage was a sausage.
Vintage Puerto Ricans love to add pork flavoring to just about everything.
The Cali-Rican approach lives on in my kitchen today.
I created the recipe below for Friendsgiving, a gathering of friends and chosen family.
The dish is one way to introduce friends to Puerto Rican culture.
Pour oil into a large saucepan to a depth of 1/2 inch.
Heat over medium-high heat to 350F (use a candy thermometer to check the temperature).
Return the oil to 350F between batches.
Heat olive oil in a large cast-iron skillet over medium-high heat.
Add salami and fry until crispy, golden and softened, 4 to 6 minutes.
Remove from heat and reserve the salami and the oil.
Fold in the salami and the oil from the skillet until thoroughly combined.
Add more water, if needed, until the mixture is moist but still somewhat stiff.
Be sure to peel the paper off the salami before dicing it.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
