Puerto Rican "Influenced" Meal (pix)

I guess this isn't any one nation's meal... just basing it on a few things my Puerto Rican American friend, Frank, told me that he eats at his house. This was an awesome combination of flavors...

First comes the Boneless Skinless Turkey Breast Marinade. It consisted of some White Vinegar, EVOO, Fresh Garlic, Goya Adobo All Purpose Seasoning and Cilantro. I put all the marinade ingredients in the food processor and marinaded the pounded-out turkey breasts in that for 5 - 6 hours...



Then threw that on the grill along with some Peppers and Onions that had been coated in Oil and Adobo Seasoning...





Grilled up some Flour Tortillas after the Turkey and Veggies left the BGE...



I also whipped up some Rice and Beans. I started those by softening up some Diced Onions and Peppers in some EVOO....then in went a few tablespoons of Goya Sofrito, Black Beans, Goya Adobo, White Rice and Water... That made some really good Rice and Beans, which Frank says is a Puerto Rican staple.

It only took one Turkey Breast to feed both me and the wife.... this marinade is awesome!!! Sooo flavorful!



Served everything up with the Flour Tortillas on the side, along with some Sour Cream and Salsa...





This is definitely going to make the rotation in my house.

Looks delicous

Looks fantastic, Dyal_SC. But what's it called?

CanadaBBQGuy wrote:

Looks fantastic, Dyal_SC. But what's it called?

I dunno... Maybe "Turquia Asada"? Carne Asada translates into "Grilled Meat", so maybe just Carne Asada. Not sure, but it was dang tasty... I guess I'll stick with Turquia Asada...

Nice job Dyal. I love Goya Adobo, it's darn tasty stuff.

smokin'gal wrote:

Nice job Dyal. I love Goya Adobo, it's darn tasty stuff.

It really is... Never used it until recently. Gonna do this same marinade on skirt steak later in the week for Carne Asada.

Some great looking turkey tacos. Kinda shocked you didn't make them into quesadillas, since you are the Quesadilla Queen! Bah-zing!

Dyal, how spicy is the Goya seasoning? I'd definitely like to try this (provided I can find the Goya) but I have to keep things fairly mild for the rest of the family.

Brad

Goya adabo isn't spicy at all. My parents are from Puerto Rico majority of the food from the Spanish Islands Puerto Rico, Cuba, and Dominican Republic are not spicey most food is fried and ofcourse roasted like whole hog or pork shoulder. If you want to try different types of marinades used in Puerto Rican cooking try some Mojo.
Here are some recipes using mojo and adobo

http://www.goya.com/english/recipes/grilled-pork-chops-onions.html?list=1

http://www.goya.com/english/recipes/steak-fajitas.html?list=1

I believe the Adobo has no MSG, but I'm petty sure the "All Purpose" has quite a bit (for those who don't like it.) I personally have no problem with MSG but lots of people claim sensitivity . headaches etc.

Hey Dyal
Personally I don't care what it's called. It looked darned good and that is all that counts. Nice job.

Jim

Dyal_SC wrote:

smokin'gal wrote:

Nice job Dyal. I love Goya Adobo, it's darn tasty stuff.

It really is... Never used it until recently. Gonna do this same marinade on skirt steak later in the week for Carne Asada.

I enjoy the powdered variety as well. The one with cumin is excellent for fried chicken....and skirt steak....flat iron steak....well....everything, lol.

I don't BBQ much in the winter I live in Jersey and my Puerto Rican genetics doesn't help me with the cold Once it warms up I am going to start picking my mothers brain on Puerto Rican dishes and start putting a bbq spin on them. Thanks Dyal_SC for the inspiration.