Free Range Friday First and Fourth

Hello, July! You've been trying to edge your way in early with unseasonable heat and humidity, you naughty thing. But you are finally here and as sure to arrive as beach trips and sunburns, for Americans anyway, is a long weekend complete with fireworks. You do love the big entrance, don't you?

Independence Day, yes, that's the original name of the American holiday usually referred to as the 4th of July - I don't want any of my readers caught off guard with a 'gotcha' question - is, of course, the celebration of the publication of the declaration of independence from Great Britain in 1776. As a nation, it's our most significant holiday, and somehow, we've not managed to turn it into a gift buying commercial guilt trip. Yet.

Though we aren't without some confusions, as our 235th birthday as a free nation rolls around. Deep in economic woes, for reasons varied, I read this headline this morning.

US firms struggle to fill some jobs

Really?? With thousands trying to find jobs?? Then I read the following sentence under the headline, which was this:

US firms in Ireland have 2,000 vacant jobs to fill but are struggling to find suitably skilled employees in some areas. (the whole article is here)

Some US companies providing jobs...in Ireland. Ireland?

We have a woman running for President who cannot keep her US historical figures, events and locations straight, with a husband (her political strategist) who declares homosexuals are "barbarians who need to be educated. They need to be disciplined." This is a woman that is somehow convinced that enough Americans subscribe to her thought processes (which include her husband's), that she will be elected to lead the United States of America. I find that a frightening thought, that in the year 2011, or any year, America has become a place where a person who obviously is against the freedoms America was founded on, for people not of her religious persuasion, can be held up for public office (who in fact holds a public office) that represents all Americans. 

Huh...they look pretty normal to me...quite disciplined, already

So it is with mixed feelings, living in this outpost of the US, that the 4th of July will pass. Celebrations of picnics and fireworks will be held with more grandiose flair on the mainland than we see here on Culebra. But there will be families and friends gathered together to share good food and camaraderie , and that is always cause to be glad. 

It's hard to find much information about 4th of July celebrations in Puerto Rico, beyond the fireworks. It's even more difficult to find much about Puerto Rican bbq. But I can bet there will be lechon cooking over coals in the big pits, that pinchos of chicken, pork and shrimp will be on grills, that plantains both sweet and green will be on plates in the form of mofongo, salads, sliced and fried sweetly, tostones, and many other dishes I don't know how to name. The potato salads, hot dogs and burgers and pork 'n beans get a fair show down around here; I have no doubt they will appear somewhere that 'the Norte Americanos' culture has slipped in. Because we won't be having our traditional celebration out at Dakity, I'm thinking I'll head for lechon, because I can have a burger anytime!

These are some older photos of lechon being prepared and cooked at El Batey.

and the finished product! Along with some arroz  con gandules

Lechon recipe (from about.com)

Cook Time: 7 hours

Total Time: 7 hours

Yield: 12-15 servings

Ingredients:

• 1 25-pound suckling pig, ready to cook
• 24 cloves of garlic, peeled
• 3 tablespoons whole dried oregano
• 1 tablespoon peppercorns (whole black peppers)
• 3/4 cup salt
• 1/2 cup sour orange juice (naranja agria)
• 3-4 green plantains

Preparation:

Crush and mix the garlic, oregano, peppercorns and salt in a mortar. Mix this thoroughly with the sour orange juice. Then, cut deep gashes into the pig at its neck, under the lower jaw, its loin, legs, shoulders and over the ribs. Rub the seasoning into the gashes as well as inside and over the pig. Cover with a cheese cloth and let sit overnight in a cool place. Barbecue the pig in the traditional method on a spit. Tie the front legs to the pole, stretching them out as far as possible, and place the pole on a pair of Y-posts. Place the pig over an open fire of live charcoal over layers of stone. Rotate the spit slowly and continuously to roast evenly, and baste frequently with achiote (annatto seed) coloring. Cook for roughly 7 hours, or until the meat is well done and loses its pink color. Place the green plantains over the stones as well, to be eaten with the lechón. Cut the meat and served with the plantains. For an extra 'Rican kick, throw in some ajili-mojili, a sour garlic sauce. 

Arroz con gandules (from What's 4 Eats)

Ingredients Olive oil -- 3 tablespoons Sofrito -- 1/4 cup Sazón -- 1 tablespoon Tomato sauce -- 1 cup Stock or water -- 3 cups Rice -- 2 cups Gandules (pigeon peas), drained -- 1 (15-ounce) can Pimento-stuffed olives, sliced into rounds -- 1/4 cup Capers -- 1 tablespoon Salt and pepper -- to taste Method Heat the oil in a large saucepan over medium-high flame. Add the sofrito and sazón and saute for 3 or 4 minutes, or until cooked down. Stir in the tomato sauce and cook, stirring, for another 2 or 3 minutes. Add the remaining ingredients and bring to a boil. Reduce heat to low, cover tightly and simmer for 15 to 18 minutes. Remove from heat and let rest, covered, for another 5 to 10 minutes. Fluff with a fork and serve immediately.
Have a festive 4th of July long weekend Friday! Do something for Freedom.