Orzo Salad with Spanish Olives

I love pasta especially cold pasta salads and that’s why I decided to prepare  a simple salad that i can use my marinade from my grilled vegetables in order to make things easier. Start the Orzo Salad with 6 oz orzo, which is pasta that kind of looks like rice. It’s a great little cut for side dishes! Cook the orzo in boiling water until al dente, then drain and set aside to cool off for a bit. Add your marinate and Spanish Olives, Sauteed Green Beans, and grape tomatoes and done!


1 6 oz bag orzo

2 Spoons Spanish Olives

Grape Tomatoes

1/4 Green Beans-sautee in olive oil for 5 minutes

1 cup Marinade


Porterhouse Steak



Let’s talk about what is a porterhouse steak for few minutes.

The Porterhouse, is like a little brother to the T-Bone, is a highly priced cut around 12.99 per pound. One half of this steak is the New York Strip, while the small meaty bit on the other side is a filet cut from the tenderloin. These steaks come from the extra-tender “short loin” of the cow, which is located on the steer’s middle-back. The meat is highly marbled and usually quite tender. They are excellent for grilling or quickly seared over hot coals and finished slowly over indirect heat.


  1. I simply add adobo, kosher salt, and cracked black pepper.
  2. Heat a large, heavy, iron skillet on the highest heat setting on your range.
  3. Turn your oven on 500F
  4. Add oil to the skillet. Once the oil begins to smoke, add the seasoned steak to the pan. Sear the steak on each side for 3-5 minutes per side or til you get a nice dark brown color on each side.
  5. Place the steak in a 350° oven for an additional 5-15 minutes
  6. Once the steak reaches your desired temperature, place it into a shallow dish.
  7. Let rest for 5 minutes before slicing.


Vamos a hablar de que tipo de bistec es el poterhouse.

El Porterhouse, es como un hermano pequeño del T-Bone, el corte es un poco mas alto, alrededor de 12,99 dólares por libra. La mitad de esta carne es el New York Strip, mientras que la pequeña porción carnosa en el otro lado es un corte de filete. Estas carnes provienen del lomo cortode la vaca, que se encuentra en el centro. La carne es muy por lo general muy tierna y deliciosa. Son excelentes para asar a la parrilla.

Simplemente añade adobo, la sal kosher y pimienta molida negra.
Caliente un sartén de hierro a fuego alto.
Enciende el horno a 500F
Añade aceite al sartén. Una vez que el aceite comience a fumar, agregua la carne sazonada al sartén. Dora la carne en cada lado por 3-5 minutos por    cada lado o hasta que obtengas un bonito color marrón oscuro a cada lado.
Coloca la carne en el horno a 350 ° durante otros 5 a 15 minutos
Una vez que la carne llegue a la temperatura deseada, colóquelo en un plato llano.
Deje reposar durante 5 minutos antes de rebanar.

Picture from barbecubitto

Arroz con Gandules or Rice with Pigeon Peas

Gandules Rice


2 tbsp canola oil

1/2 cup sofrito
2 tsp tomato paste

1½ cups rice

2 1/2 cups water1 can (15 oz.) pigeon peas1/4 cup olives*1 large red pepper


  1. Heat oil on a medium pan over medium-high. Add your sofrito and let it cook for 2 minutes,
  2. Add the liquid from the pigeon peas and the water, let it boil and add the rice stir just to distribute evenly.
  3. Reduce the heat to the lowest possible temperature and cover the pot. Let the rice steam for at least 20 minutes, until it has absorbed all the water. Let the rice sit, covered, off the heat until ready to serve. Add olives.

If you are stuffing the large pepper clean cut top off peppers; remove seeds and membranes. Rinse with cold water and place it in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside. Before serving add your rice carefully.