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. >>> HI
. >>> HI THERE.
NEW DINNER SERIES CELEBRATES
PUERTO RICAN FOOD AND A FEW
RECIPES FROM CHEF ERIC REVERA'S
CHILDHOOD.
CHILDHOOD. THIS IS KIND OF A REMINDER,
PUERTO RICO IS STILL IN
RECOVERY.
RECOVERY.
RECOVERY. PEOPLE GO TO YOUR FAVORITE
CHARITY CHARITABLE PLACE AND
MAKE A DONATION.
WE NEED TO DO THAT.
>> THIS IS ANOTHER WAY TO KEEP
THINGS ON THEIR MINDS.
>> KEEP IT IN MIND AND SHOW
THEM SOMETHING THEY MAYBE
HAVEN'T SEEN BEFORE.
TODAY WE'RE MAKING RICE, BEANS,
AND PORK, YOU'RE GOING TO MAKE
IT.
IT.
IT. I'M
IT. I'M JUST GOING TO STAND HERE.
>> I'M IN.
>> WE'LL ADD OIL.
KEEP ADDING IT.
ABOUT THAT MUCH.
THAT'S GREAT.
THAT'S GREAT. LET'S ADD THAT PORK IN THERE.
ALL OF IT.
THOSE ARE PIGEON PEAS.
AND THEN WE'RE GOING TO ADD
THIS MUCH.
THIS MUCH. AND THAT'S A SPICE THAT I MAKE.
IT'S KIND OF LIKE OUR ALL
SPICE.
SPICE.
SPICE. ALL AROUND SEASONING.
IT SMELLS REALLY GOOD.
>> I HOPE I SMELL LIKE THAT ALL
DAY.
DAY.
DAY. AND
DAY. AND GO AHEAD AND POUR THIS IN.
ALL OF IT.
AND THAT IS TOMATO SAUCE.
THE OTHER IS BELL PEPPERS,
GARLIC, CILANTRO.
GARLIC, CILANTRO. AND BAY LEAVES.
WE'LL TURN THE HEAT UP A LITTLE
BIT MORE.
BIT MORE.
BIT MORE. GET IT GOING.
IT'S GOING TO HEAT UP.
AND THAT'S A GARLIC SAUCE
CALLED MOJO.
CALLED MOJO. OREGANO, VINEGAR, AND GARLIC.
THE WHOLE THING, PEOPLE LIKE
GARLIC, RIGHT?
GARLIC, RIGHT? WE'RE NOT GOING TO MESS IT UP.
IT'S FINE.
IT'S FINE. >> WE'LL NEVER HAVE A COLD
AGAIN ON NEW DAY.
>> IF YOU WANT TO STIR THIS UP
REAL QUICK.
REAL QUICK. AND THEN WE'LL DUMP THE RICE
IN.
IN.
IN. >>
IN. >> THIS SMELLS SO GOOD.
I CAN'T BELIEVE IT.
THIS IS WONDERFUL.
>> IF YOU'RE GOING TO HAVE
PEOPLE OVER.
PEOPLE OVER. OR HAVE AROMA THERAPY SESSIONS,
THIS IS WHAT YOU DO.
>> I HAVEN'T EVEN EATEN
ANYTHING AND I'M SUPER EXCITED
ABOUT THIS.
ABOUT THIS. >> WE'RE GOING TO THROW THIS
RICE IN.
RICE IN.
RICE IN. ALL OF IT.
AND GIVE IT A QUICK STIR SO IT
GOES ALL OVER THE BOTTOM.
WE'RE GOING TO LEAVE IT ALONE.
LET IT COME TO A BOIL.
AND PUT A LID ON.
LEAVE IT FOR 10 TO 11 MINUTES.
THIS RICE IS A MEDIUM GRAIN
RICE.
RICE.
RICE. SIMILAR TO A SUSHI RICE.
>> YOU MADE EVERYTHING JUST
NOW.
NOW.
NOW. YOU'RE LIKE PRO-STATUS.
THIS IS AMAZING.
WE'RE GOING TO BRING THAT UP TO
A BOIL.
A BOIL.
A BOIL. AND IT STEAMS OUT THE REST OF
THE WAY.
THE WAY.
THE WAY. AND LOWER THE HEAT.
AND YOU'RE GOOD TO GO.
>> I HAVE TO ASK YOU THAT, WE
HAVE PLANTAINS HERE.
>> THEY'RE A STAPLE FOR US,
PLANTAIN EVERYTHING ALL THE
TIME.
TIME.
TIME. IF
TIME. IF YOU'RE HAVING A MEAL, FRY
IT, BAKE IT, YOU NAME IT.
>> PUT HONEY ON IT.
IT'S DELICIOUS.
IT'S DELICIOUS. THIS HAS CAPTURED MY ATTENTION
THOUGH.
THOUGH.
THOUGH. THIS IS THE LARGEST PORK RIND
I'VE EVER SEEN.
>> IT'S REAL.
IT'S NOT A STYROFOAM OR
ANYTHING.
ANYTHING.
ANYTHING. >> WHAT HAPPENED HERE?
>> WE TAKE THE ENTIRE SIDE OF A
PIG.
PIG.
PIG. WE
PIG. WE STEAM IT FOR THREE HOURS AND
DEHYDRATE IT FOR 8 TO 12 HOURS.
AND I TAKE IT IN MY DEEP FRYER
AND MOVE IT AROUND VERY
CAREFULLY WHILE NOT SOMETIMES
BURNING MYSELF.
BURNING MYSELF. AND THEN YEAH, WE GET A
GIGANTIC CHICHARON.
GIGANTIC CHICHARON. YOU CAN CRACK IT.
ISN'T THAT GREAT?
YOU HAVE SNACKS FOR EVERYBODY
NOW.
NOW.
NOW. TELL
NOW. TELL US ABOUT THAT PORK CHOP.
THIS IS A CAN CAN CUT.
IT'S A CUT FROM PUERTO RICO.
IT'S AN ENTIRE PORK CHOP ALL
THE WAY DOWN OFF ITS SIDE WITH
THE SKIN STILL ATTACHED.
>> THAT'S WHAT'S HAPPENING OVER
HERE.
HERE.
HERE. >>
HERE. >> WE TAKE THE MEAT AND AGE IT
FOR 21 DAYS AND COOK IT FOR
ABOUT TWO HOURS, CHILL IT.
AND I SIT THERE IN THE FRIAR
WITH MY HAND IN THERE AND GO
AROUND LIKE THIS.
AS DANGEROUS AS POSSIBLE.
AND THIS IS OUR FINAL PRODUCT
FOR THE RICE.
THIS IS WHAT IT LOOKS LIKE.
IT GIVES IT NICE COLOR.
THAT COMES FROM THE ANATO SEED
IN THE SPICE SEASONING.
THIS IS A PUERTO RICAN HOT
SAUCE.
SAUCE.
SAUCE. MADE WITH PINEAPPLE.
FERMENTED FOR SIX MONTHS.
INTERESTING.
INTERESTING. THAT'S A TASTE WE DON'T
NORMALLY GET.
NORMALLY GET. AND THIS IS GREAT.
YOU PUT THIS IN.
IF YOU HAVE COMPANY, THAT'S ALL
THERE IS TO IT.
THAT WAS AMAZING.
AND YOU'VE GOT THE SPICES.
WE DON'T HAVE TO WORRY ABOUT
THAT.
THAT.
THAT. THEN YOU MADE A FLAN TELL US
ABOUT THAT.
ABOUT THAT. >> THIS IS MY MOM'S FLAN.
IT'S HER ESPY FROM HER GRANDMA.
-- HER RECIPE FROM HER GRANDMA.
NOW YOU HAVE TO LIKE IT.
THIS IS A FLAN DE QUESO.
IT'S A HYBRID.
COOL TEXTURE.
COOL TEXTURE. EAT IT WITH EVERYTHING.
I HAD GUESTS GO I ATE THAT FOR
BREAKFAST YESTERDAY.
BREAKFAST YESTERDAY. IT'S AMAZING.
IT'S AMAZING. AND I'M LIKE OF COURSE YOU
SHOULD.
SHOULD.
SHOULD. PUT EVERYTHING TOGETHER.
IT'S A GREAT MEAL.
>> EXPLAIN WHAT A FLAN IS.
>> YOU COOK IT UPSIDE DOWN.
YOU TAKE A POT OR PAN.
PUT SUGAR IN THERE.
GET IT INTO A CARAMEL STATE.
REALLY HOT.
REALLY HOT. VERY DANGEROUS AS WELL.
IT'S GREAT.
IT'S GREAT. IT'S COOKING.
IT'S COOKING. IT'S FUN.
IT'S FUN.
IT'S FUN. AND THEN YOU LET THAT COOL DOWN
A LITTLE BIT.
TAKE A MIX OF EGGS, CONDENSED
MILK, EVAPORATED MILKS.
MIX IT WITH EGG AND CREAM
CHEESE.
CHEESE.
CHEESE. PUT IT IN THE DOUBLE BOILER IN
YOUR OVEN FOR AN HOUR AND 15
MINUTES.
MINUTES.
MINUTES. TAKE IT OUT.
CHILL IT, FLIP IT.
THAT'S THE SCARY PART.
BUT ONCE IT'S DONE, IT'S GREAT.
>> IT'S BEAUTIFUL.
JUST BEAUTIFUL.
JUST BEAUTIFUL. WHERE DO WE FIND YOU AND YOUR
RESTAURANT?
RESTAURANT? >> I HAVE A RESTAURANT IN
BALLARD CALLED OTTO.
WE'RE A TASTING MENU
RESTAURANT.
RESTAURANT. WE HAVE A PUERTO RICAN COOKING
CLASS AT 2:00 P.M.
WITH ME.
WITH ME.
WITH ME. ALL THE WAY TO LIKE 20 COURSE
TASTING MENUS, SUPER FINE
DINING.
DINING.
DINING. REALLY RAD.
REALLY RAD. AND IT'S FUN.
WE GET TO DO WHATEVER.
BEING A LOCAL PRODUCT FROM
HERE.
HERE.
HERE. SHARE PURE TOW