EAT YOUR COLORS - Holiday Issue

H. Luiz Presents…

EAT YOUR COLORS DEC / JAN 2023

Condado Ocean Club

Cocktail Book Covenant House

SLEEP OUT Waves Ahead PR

Dairy-free Coquito

O’ CITRUS TREE

Happy New Year

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Happy 6 Happy Birthday EYC

13 Dairy-Free Coquito

22 Coconut Curry

26 Condado OC

34 WAVES Ahead PR

42 Covenant House

46 Pernil Asado Recipe

Holidays

54 The Mercantile

58 Happy New Year

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hluizpresents@gmail.com

Editor’s Notes I still cannot believe that EYC magazine is entering it’s 2nd year in its publication!

Was it really last Dec/Jan that the 1st issue was released? Thank you all so much for making it the wonderful experience that it is.

I am beyond grateful that you all have accepted Eat Your Colors magazine into your emails, mobile devices, computers and into your hearts.

The Winter Holidays Season is here and we are so excited to celebrate Christmas and 3 Kings Day at our new home- Casa Sol. Our Family Holiday Party will be on January 7th , but the Feast of the Epiphany as it is actually called is on Dec 6th). Depending on who I ask, I’m told that it was actually midnight, making it January 7th but no one was actually there, do…

All I know is- The 3 Kings (the 3 Wise Men) Melchior, Caspar, and Balthazar presented Baby Jesus with symbolic gifts of gold, frankincense, and myrhh.

Either way, we are having our Family Holiday Party on that Saturday in the NEW year 2023. In the Caribbean and especially in Puerto Rico, 3 Kings Day is the day that most children get presents. For 50-60% off holiday gifts and decorations, it is not a bad idea. jajajajajaja!

Speaking of Puerto Rico, checkout the gift that the Condado Ocean Club has made if you use the code: EYCMAG to book your next trip. They created this code for YOU so I hope it is put to good use! I also did a patented (no, not an actual patent) “H. Luiz Gastro Tour” of Condado OC’s bar lounge- SANDBOX. See you inside!

-H. Luiz Martinez

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Happy Birthday

Eat Your Colors magazine has turned a page- literally, as we celebrate 1 Year in Publication! I really cannot believe that 8 issues, 365 days and lots of hard work later, EYC has grown from a little spark of an idea to what it represents today.

Not that I was tired of writing for others, but I really knew what the Followers wanted to see. Writing for others allowed me to grow and fine tune my craft. In EYC, it is clearly and emphatically my VOICE- and I believe the people who follow my social media presence really feel that.

Thank you again for giving this magazine a really good chance, a great start and a truly amazing year!

Thank You so Much! Xoxo Ps: I celebrated a birthday too this month…

I’m a tad bit older than EAT YOUR COLORS!

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“Have you ever made a Holiday Ham using a 2-liter bottle of Cola?”

You should really try it, but fair warning, you may never make your Holiday Ham the same way again.

I was watching one of my favorite Foodies on TV and she brings out this 2-liter bottle of cola. I was like, “Huh??” She poured in the pan with the ham. I thought, this time she went to out there for me.

But the color and I imagined the flavor as she described it, to be very worth a shot.

But then she moved on to another step- she took the cola-infused ham shank and took off the outer rind. She then made criss-crossed lines over the exposed fatty layer.

“Between those marks, she studded it with cloves.”

After that, she moved on to yet another step. She poured a thick molasses glaze over the ham.

To that she sprinkled on some English powdered mustard over that glaze.

“I thought, maybe that’s a bit too much.”

But she was not finished.

She then sprinkled on a couple of handfuls of brown sugar on top of the powdered mustard.

For crunch, she said- I thought, maybe that’s a bit too much.

Into the oven for 10 minutes was the last of the steps. Right away, I thought to simplify it and have it work for me.

Just like this Food Goddess from the UK explained- you must use fullbodied and very caffeinated, sugary cola. This is not the time for diet or zero-calorie anything.

Grab a pot large enough, or nearly large enough, to hold your ham shank. Place some oil on the bottom of it (I use a couple of turns of avocado oil and then place your ham on top of that. Chop and drop (peel and all) 1 large onion into quarters, 1 orange into quarters, 2 limes cut in halves and about 8 garlic cloves right in. Salt and pepper to taste and maybe a touch more oil.

If this is the case with you too, just turn the ham over halfway through the 1 - 1½ hour cooking times where the bottom will be on the top.

That’s it, that’s it for me anyway. I’ve been cooking my holiday ham this way for almost a decade now. I don’t have any other steps.

I do reserve the cola liquid and use that as an au jus and I can also add the sweet stuff to it- like apricot jam and maybe some dry mustard for great flavor. Then I can pour that over my ham slices instead of doing all those other steps. This saves so much on time too.

*Cola Ham VIDEO

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I have not used Holiday Paper for my Christmas gifts in decades. First of all, Holiday paper is expensive, some have ugly prints and garish colors, they’re very seasonal and stores can’t seem to keep them in stock. And if you’re lucky to find some inexpensive beautiful paper, the colors clash with whatever ribbon you may use.

I use parcel paper- you may know it as craft paper or shipping paper. It’s that beautiful brown khaki colored paper, very neutral and just like khaki pants goes Parcel paper is very inexpensive and can be use for any gift- not just holiday ones. I use them for birthday gifts, Mothers & Fathers Day gifts and Valentines Day gifts as well.

I even used it on a beautiful wedding gift too. I wrapped a book about Puerto Rico with parcel paper and had fresh white gardenias tied up with white silk ribbon. I wrote a beautiful handwritten note in the inside cover and enclosed two tickets to Puerto Rico and my travel agent’s card inside as well. xoxo

This style of wrapping gifts may be customized for any recipient. For a friend who was having a baby, I brought her a beautiful coffee table book with amazing photographs of babies inside. I tucked in an antique baby rattle that I’ve found with blue ribbon- she was having a boy. For another couple, who was having a girl, I did a similar gift, but that time I tucked in an engraved silver spoon with pink ribbon.

The first thing most people say is, “Ahhh this one’s definitely from H. Luiz.”

You see, if you do this often enough and beautiful enough, you don’t even need a card. I prefer hand-written notes anyway.

Have you ever received the same exact card / wrapping paper for Christmas? I have… at a party.

My way, that’s never an issue.

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Just in time for this Holiday Season-

Feel Good Holiday Foods Cookbook and

SOUPS & STEWS Cookbook

*exclusively on AMAZON

COQUITO

Coquito is a very traditional coconut cocktail found in most Puerto Rican and Latin American homes during the holidays.

It’s made with all kinds of dairy, coconut “milk” and lots of rumpa’ que lo sepa’ !!

Coquito is NOT Egg Nog! It is usually our American Anglo folks who describe coquito in this way.

Do NOT be that person anymore.

Dairy-Free Coquito Recipe I make a dairy free version of the delicious COQUITO- don’t get me wrong; coquito is delicious as is! But some folks, like my aunts, make it with Tres Leches and my stomach can’t take it! In my 20s, I could barely take it, imagine now in my 30s?

Okay 50s, but you know what I mean.

Click the picture to see how I make a very delicious dairy-free version. These also make great gifts. Enjoy!!

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Merry Citrus The very 1st issue of Eat Your Colors magazine featured my beautiful Citrus Christmas tree.

I remember writing how I used to dry the slices- in the oven, later with a silica solution, blah blah blah…

I wasted money and time.

The gas bill alone was crazy!

I figured out about 6 or 7 years ago that the easiest way to go about it, is to let the slices just air dry right on the tree. That’s It- slice, hook and place on the tree.

The fragrance is exactly as you can possibly imagine.

And like I always say, when the light shines through the slices, it looks like painted glass or leaded glass.

This tree is the Slim Alberta.

I wish I still had that tree. It would have been great for the dining room, kitchen or in our bedroom.

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At Cas Sol, we now have this Beautiful Beast! She is very tall and full (7 x 5 Feet) and loves the citrus slices. Jajajaja She originally was found in the living room. We had to move 2 wing-back chairs to make room for her. We scrunched the thick branches in the back against The wall and she was still too s large for the living room. The. chairs never really did look right either.

Now in the Sun Room, she Looks MAGNIFECENT! All of her branches are fully stretched and she looks very beautiful there.

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Look- if y’all don’t start making your easy and inexpensive pancake mix, I am going to holler!

You probably have ALL of the simple ingredients that you need, right in your cabinets.

Now of course, most pancake mixes are vegan, as long as it doesn’t use dairy products like powdered milk or eggs. I used to add egg whites to make my pancakes more fluffy. I no longer do that since just plain water will puff those cakes right on up. Also, honey (which we love with our pancakes) are not vegan. If you want it totally vegan, use real maple syrup- we like that as well.

My favorite part of making my own inexpensive pancake mix is that I can add what I want for the best, delicious pancakes. My go-tos are banana nut of course, but blueberry pistachio and raspberry peach with almonds are regular faves too. But more often than not, plain pancakes with a drizzle of real maple syrup or honey makes it to the table.

Make your own an add the flavors you like!

*tap/click the video for the easy recipe 19

New Holiday Gift Boxes

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COCONUT CURRY STEWED CHICKEN You know by now that I love my soups and stews! However, this stewed chicken (chicken stew) is so good that I make it throughout the entire yearno matter the season. Not only do I make it all the time, (my family loves it too) we have it for at least the following 2 to 3 days after I have made it. It’s that good!

I have made many variations of this chicken stew but the one I always go back to, the staple if you will, has to be the coconut curry one. The real coconut flavor may come from plant-based coconut milk, unsweetened cream of coconut, coconut water or coconut flakes. It can be a combination of all or some of the coconut ingredients- or just one.

Curry powder is not an actual spice, rather it’s a mixture of spices and very popular in America and Latin America. In most other countries, they make their “curry dishes” fresh by combining spices instead of purchasing it from a store. “Curry” originating in India (around 4000 years ago) is a dish of meat and vegetables over sauce. There are Indian curry dishes, Thai curry dishes and Japanese curry dishes- not to mention delicious curry dishes from China, South Africa and the United Kingdom.

I am partial to Jamaican curry powder to make my Jamaican-style curry dish of stewed chicken. What really separates Jamaican curry powder from other curry powders is that it generally include allspice. Allspice, funny enough is just one spice. Allspice is also found in the famous Jamaican classics- jerk chicken and jerk pork. Jamaican curry powder is usually not spicy. Fresh chili peppers is what Jamaicans like to add for heat. Also, Jamaican curry powder has a different appearance than that of other sold curry powders because fresh Jamaican curry powders usually have fresh spices added. Jamaican curry powder is typically heavier on the turmeric too and so it appears yellowish in color.

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Jamaican-style coconut curry stewed chicken is served with rice and peas (pigeon peas), rice and beans and even coconut-scented rice. I like to serve my stewed chicken dish with plain white rice.

White rice is a great vehicle to absorb every last drop of flavor from stewed chicken or any stew or soup you’re having. I like the stewed chicken to be the star of the dish and white rice make a great backdrop. I may place a ½ cup size of rice on top of the chicken stew and other times I may just mix the rice right in.

The rice of choice in my household is Jasmine rice. The mild flavor of rice just pairs beautifully with anything but especially curried sauces.

Jasmine rice is floral and fragrant and just soaks up those delicious Caribbean flavors of the stewed chicken.

I used to make a large stock pot of this stewed chicken and a pot of jasmine rice along with an avocado salad to serve at large family gatherings. Nowadays, with this pandemic upon us, I make the stew and rice in smaller pots but enough of it to have throughout the entire day for days for my little family. If you have a crockpot (I don’t cook with one) you can make this recipe and have your family self serve the delicious chicken stew whenever they feel hungry. Place a pot of cooked steaming rice nearby. This works really well for families working / virtual learning from home. Sometimes, you cannot eat lunch or dinner together, this is a great way to eat something delicious- self serve.

Making this dish is a great way to stretch out your food dollars too.

For my Partner and I, have this stewed chicken dish made with 4 chicken thighs and we can have 2 dinners and 4 smaller lunches.

That’s 6 delicious meals!

INGREDIENTS •

4-6 skinless, deboned chicken thighs

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¼ cup of Jamaican curry powder

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3 cups of unsweetened coconut milk

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2 cups of chicken stock

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mushrooms sliced (any variety)

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4 garlic cloves minced

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1 bunch of parsley

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3 tablespoons of olive oil

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2 onions diced

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¾ cup of shredded or diced carrots

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salt and ground black pepper to taste

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2 chili peppers finely diced (

GARNISH

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2 scallions (green onions) diced

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dried coconut flakes

RICE

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1 pot of rice- serve the stew on top of the rice or use a ½ cup of rice on top of he stew (I use Jasmine rice)

DIRECTIONS I like to brown 4 boneless, skinless chicken thighs first- I use my 3 quart cast-iron enameled pot with about a ¼ cup of olive oil. Brown both sides of the chicken thighs well and then take them out- leave the juices behind in the pot. You’ll finish cooking them in the stew so please remember that the chicken thighs are pretty raw inside.

In the same pot, add your diced onions and get them to soften. Then add the slice mushrooms and the minced garlic. I use a garlic press for this, it’s so fast. Once the mushrooms soften, add your carrots.

You many need to add some more oil at this point.

I like shredded carrots here. Then add ½ head of chopped parsley, reserving the other half.

Now for the chili pepper, understand, it’s my own opinion that hot peppers and sauces should enhance the flavors found in the dish you’re eating. You should not be just burning your mouth. I remove the seeds of chili peppers (or any pepper) because the heat index is more-concentrated there. Then I add it to the stew. But what if you (or I) do not have chili peppers? Then 2 tablespoons of hot chili sauce would do very nicely. Oftentimes though, I just add a couple of teaspoons of dried hot pepper seeds. You can use a couple of teaspoons of cayenne pepper too.

A nice little heat really compliments this stew.

Add your chicken thighs back to the pot. Then pour in 3 cups of unsweetened coconut milk and 2 cups of chicken stock. Stir well then add a ¼ cup of Jamaican curry powder. Honestly though, you can use any curry powder you like. Add salt and pepper to your taste. Your delicious coconut curry chicken stew will cook down and thicken in about 30 minutes. Garnish the plate or bowl with some parsley leaves, shredded unsweetened coconut, and / 25 or green onions (scallions).

Less than 2 months ago, I flew out to Puerto Rico and stayed at the very chic Condado Ocean Club. I’ve stayed there before with Henry and had a beautiful time but this time I was in PR on activism work, so I went solo.

The Condado Ocean Club is a very chic, very sensual, couples-only hotel. It is large enough to be very spacious but intimate enough to give you the special attention big-brand-chains simply cannot give.

Though I was in Puerto Rico on personal business, I was able to rest my weary feet and enjoy a cocktail most nights in my room- the Positano Ocean Terrace Room. My good friend, Betsy Mujica, Director of Sales, made sure I was back in the room where I spent time with Henry in 2018.

There on my own, it was still very enjoyable- feels like home.

You could be single, a couple of singles or a couple- you’ll love the Condado Ocean Club. I think it was created for a sensuous experience either way.

The very rooms, the Deck, the Resteraunt & Bar Lounge and even the Lobby just exemplifies the experience.

I always tell folks that if you’re travelling again like me, head to Puerto Rico!

You don’t need a Passport (if you’re an American citizen) and it’s only a few hours away from the Eastcoast. Stay at the Condado Ocean Club and tell them H. Luiz sent you! In fact, they created a DISCOUNT CODE exclusively for YOU- the Eat Your Colors Readers (Thank you Betsy and Juan!)

BOOK your stay (they have amazing PACKAGES going on) directly on their website and enter the Promo Code: EYCMAG My good friend Juan Castro, Revenue Manager, wants me to let you know that you can also book directly by tapping here: EYCMAG and the promo code and discount rates will be applied.

Here’s a sample of what it would look like, they’ve made it so easy…

Choose the dates you’d like, just be mindful that all promo codes, package rates and other discounts are time-sensitive, may have blackout dates, may have date ranges as well as “book by” dates, and may not be combined with other offers. Group rates have their own special discounts so please inquire about those on the Condado Ocean Club’s website.

Not only is the Boutique Hotel full of great things (Chic Rooms, Restaurant, Deck, Pool, Cabanas, Bar Lounge, Chic Lobby, Fitness Room, Secure Parking, etc.,) it is also in the HEART of Condado where you can explore other areas of interests. Create your own Gastro Tour within the Condado- they have many great places to dine or to just hang out during the day.

Condado OC is also located near other wonderful things to do- just minutes away! Take a day trip to Old San Juan or to El Yunque National Forest.

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When I arrived at the Condado OC (as we like to call it), my dear friend, Betsy Mujica (Director of Sales) told me that I simply had to check out the new SANDBOX and all it has to offer. I already knew that the Bar Lounge’s location was oceanside with the best views. I also knew that it offers comfy breezes to help one stay cool from the tropical heat too. But Betsy was raving about the new menu.

Last time I was at the hotel, I did an H. Luiz Gastro Tour at the signature restaurant SOCIAL with Chef Guzman. I was glad to hear he was still there- I remembered that the food was/is incredible.

Now, they revamped, repurposed and reworked the outdoor oceanfront space called the SANDBOX and so…

The new General Manager, Carlo Chavez, the new Director of Food & Beverage, Marc Smith and the new Assistant Guest Services Manager, Leticia Matos- went out of their way (behind the scenes) for me to have a wonderful time at the Condado OC whenever I was around.

They knew I was there working hard for Hurricane Fiona relief efforts. For my last night in Puerto Rico, they planned an impromptu gathering at the SANDBOX for me to meet them all.

I met them in the Beautiful Lobby, shared some wonderful hellos and walked to the SANDBOX, just a few paces away. The first thing you see is the ocean view of course, but the SANDBOX (don’t you just love that name?) plays such vibrant music that it instantly becomes a great backdrop for an intimate party or a grand fiesta- depending on your mood. The SANDBOX is a great place to meet other hotel guests and amazing locals and/or to get your romantic night started.

The crafted cocktails really do need an article all on their own. And even though you guys know how alcohol affects me, the cocktails are delicious and poppin’.

The food was so good that I decided to do a quick Gastro Tour so that you can see what you’ll get when you come on over to the Condado OC’s SANDBOX.

On to the H. Luiz Gastro Tour…

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The Condado Ocean Club has a hidden gem- like a secret garden really, only this location is a beachfront eatery. It’s a chic little spot just steps away from the hotel.

While Condado OC’s restaurant SOCIAL is sophisticated and chic with its incredible cuisine and tailored cocktails, the all-new SANDBOX is more of a relaxed-chic vibe.

The SANDBOX is an ocean-side bar lounge where you can hear the pulsing waves and rhythmic music, feel the crisp ocean air and taste great bites and delicious crafted cocktails. At the new SANDBOX, you can mix with the vibrant locals or meetup with friends after a day of beachgoing, sight seeing or shopping.

Let me tell you all about the glorious foods at the SANDBOX- I swear it was tailored made for me. I’m talking tapas, tapas and more tapas. The flavors lend themselves to the sensuality of the place with direct winks to local cuisine.

There are about 15 full tapas and sides at the SANDBOX and I’m not embarrassed to tell you I have had everything on their tasty menu… in one day.

Don’t be too hard on me, yes I love food but it was an H. Luiz Gastro Tour after all and so I had small portions. A bite here, 2 bites there and so forth and so on.

I enjoyed the mini Alcapurrias (made with real corn beef) very much and the Sandbox Nachos with fresh jalapeños guacamole were crowd favorites.

The Longaniza Sliders were delicious as well as the Mini Empanadas- big points for their house sauce.

The Mini Fish Tacos are a must (they use mahi-mahi) and the Bacalaitos are so good that you’d think your Mami is back there in their kitchenfrying you up some cuchifrito.

I do not know if I can name a favorite, but that Grilled Chorizo is definitely up there. I could swear that they stole my chimichurri recipe. The Carne Frita is also a top contender for the title.

The Yuka Mofongo Bites and the Mamposteao Spring Rolls were so good that I probably had a few more than my tight jeans could handle. The Spicy Chicken Wings with its bourbon chipotle were mind-blowing!

Lastly, the Malanga Croquettes are lightly beer battered and comes served with a zesty local aji mojo it could make you cry!

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I have worked with many hurricane relief organizations and principals within the last 5 years in my beloved Puerto Rico. But at the end of this year 2022, I visited WAVES AHEAD PR. In the middle of my active week in Puerto Rico last October, I went to speak with the Executive Director & President, Wilfred W. Labiosa. I’ve been hearing about Waves Ahead PR for some time now and was excited to hear more about the organization.

My research showed that Waves Ahead PR offers support, advocacy and other much-needed services for LGBT+ older adults. They have so much more information on ALL that they do but I always find it clearer to visit and actually speak with people than to just read jargon off of a website. I like a hands-on approach, especially when I am bringing you great information.

The day was stormy-wet with rain and I can best describe the climate this way: you know how we say “it’s raining cats and dogs out there”? Well, it was raining trucks and buses the day I went to visit Waves Ahead PR. But I digress...

I hopped out an Uber, high jumped over some collected puddles in the street and pressed the intercom with a partially frozen finger.

YES- a partially frozen finger in PUERTO RICO, the rain was that cold!

They quickly let me in, handed me some towels and offered me some water to drink. I was told that Wildfed Labiosa was running a little behind due to the inclement weather. Tell me about it, I thought to myself.

But I was in luck, because the young woman speaking with me was none other than Kiaranel Castro Lebron, the Program Director at Waves Ahead Puerto Rico. And if anyone can properly tell and show me what programs and services were offered- it would definitely be the Program Director.

Before I even get started, let me just express my first impression.

When someone is passionate and demonstrates a genuine love for what they do, you can see it right away. You could actually feel it. And let me tell you- developing, administering and curating programs to service people in need IS NOT EASY WORK. The way that Kiaranel spoke about Waves Ahead PR with such pride was very endearing.

I met so many Team Members, Mental Health Professionals, Service Directors, Nutritional Advisors, Facilitators of Health and Fitness and many more that rainy day at Waves Ahead PR.

“All of the services are complimentary and available to LGBT+ Older Adults?” I asked.

Kiaranel explained to me that Waves Ahead PR offers free services for all but they are focused on older adults 50+ and over.

That was good to hear because a lot of free aid and care that service groups, especially in the mainland United States have age cut-off programs and it’s usually up to 49 years of age. So I was really happy to hear that from Kiaranel.

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Waves Ahead is dedicated to working with and supporting marginalized and vulnerable communities in strengthening and reestablishing their various ares of need.

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Kiaranel Castro Lebron showed me the space where they conduct most workshops and other gatherings. The place is filled with glorious artwork, vibrant with color and pride.

She also showed me where they started a garden brimming with herbs and other plants. It was so charming- they have used every space available at that location to accommodate their needs.

A few feet away, I see all of these food/care boxes all stacked neatly in another space. They were packed with food staples and other care items. They really do think of everything at Waves Ahead PR. There were in the middle of opening another location to help service more of the LGBTQ+ community on The Island, but they were caught up in the aftermath of Hurricane Fiona. It was also the reason why I was there in Puerto Rico so that I can help all of the organizations that I could in 5 days.

But just like the Pride, Perseverance and Power of the Puerto Rican People (see what I did there?) Waves Ahead PR was able to open up its doors in Cabo Rojo.

The rain picked up again, Wilfred Labiosa was still running late and I really had to get going. However, Kiaranel has given me a great crash course on all things Waves Ahead PR. I was about to get going to the other side of the Island, when I noticed that Kiaranel and her colleagues were no where to be found. 10 minutes later, they come back to me with a cute bag filled with all kinds of swag and goodies. I thought it was so kind.

I will be adding the organization to my roster of must-check-ins whenever I am in Puerto Rico. I do like to lend my voice to great orgs and causes that are close to my heart.

Being a 50+ Gay Latino man, it warms my soul knowing there are others who may assist me if need.

Here are just a few ways that Waves Ahead PR helps and some of the free services they provide. It’s all about people helping people.

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MENTAL HEALTH PROGRAM •Individual, couples, family therapy and support groups.

•Psychosocial therapy, counseling and counseling services.

•Education, prevention, public policy.

Workshops, conferences, activities to support personal area and mental health.

•P.I.P.E.S – Integral Program For a Healthy Aging.

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Pernil Asado (Pork Roast) In my childhood home, a pork roast in the oven was what we had, along with pulpo (octopus) salad, chicken & rice, lasagna, and every else. But somehow, pernil asado was and still remains the star of the holiday.

Pork shoulder, a primal cut category, is further broken down to two or more subcategories- the picnic shoulder and the pork butt (also known as the Boston butt.)

The butt has nothing to do with the hindquarters of the pig, it really is all about the shoulders. Cheap “cuts” were packed into barrels called butts for storage.

In fact, “hams” are what we get from the hindquarters. Now a “picnic” shoulder cut is from the lower part of the shoulder butt and includes all of the leg until the hock. The inexpensive picnic shoulder is what pernil asado is made from. The reason why it’s so cheap is because it’s a tougher meat. However, it is the best cut to make this dish because it requires slow-roasting methods. The fatty top layer assists in keeping the meat moist, as well as providing another highly praised pork treat. We call it cuerito but you may know it as fried pork cracklings.

There are many ways to prepare a picnic shoulder, from the marinade to the method of cooking. A picnic shoulder roast will feed a small army- trust me on that. The meat is usually prepared with a sofrito and mojo criollo (creole garlic sauce) as a marinade, braising liquid and post-braising dressing. Now I make my homemade mojo criollo but there are some quality-good brands out there to choose from. It gives the pork the herbs, spices and acidity that it really needs.

Rice & beans or rice & gandules (pigeon peas) with slices of avocado (or an avocado salad) are the usual accompaniments to the pork roast. Then there’s the fried plantains (unripen salty tostones or ripen sweet maduros), macaroni salad and a bevy of other starches for the holiday in most Latino and Latin-American homes.

In my home, I make just the pork roast, white rice & black beans, avocado and a little cherry-tomato salad. Sometimes, I’ll add plantain chips to give a nod to tradition, but other than that, that’s really all you need on a Christmas plate.

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mojo criollo (garlic creole marinade) & pork prep • • • • • • • •

picnic pork shoulder (a small one can feed 6-8 people) olive oil garlic oranges lemons/limes (juice) cilantro (or parsley if you prefer) cumin (dry seeds crushed or powdered cumin spice) paprika (smoked or regular) salt & pepper to taste (I use kosher salt and cracked pepper) *or buy a store-bought brand labeled Mojo Criollo instead

Preheat the oven at 350 degrees In a bowl, combine the juice of 1 orange and 1 lemon or lime with ¾ cup of olive oil. Chop 5 garlic cloves into shards and 1 bunch of cilantro. Crush a handful of cumin seeds or add 2 tablespoons of cumin. Smoked paprika, salt & pepper goes in next. Add more splashes of olive oil to the mix and stir well. Set aside.

In a roasting pan, place the pork with the fatty skin on top. Carefully slice back that fat but do not cut it off, just peel it back with your knife. Salt the pork on all sides. Take a sharp knife and poke holes into the pork, be careful of the bone.

Stick the shards of garlic in the holes then slather the rest of the marinade all over the pork. Place the fatty layer back over the meat- salt and slather that too. Add orange slices on top, then cover tightly with foil. The orange slices prevent the foil from sticking to the pork. Place in the oven at 350 degrees for about 3 hours.

Take the pork out of the oven and raise the temperature to 400 degrees. Discard the foil and orange slices. Salt the fatty layer again. Return the pork uncovered for another hour. Then take the pork out of the oven and slice off the now crispy fatty layer. Cut the meat off the bone, then slice and shred it into smaller pieces.

Add a pinch of salt, a splash more of olive oil and the juice of a lemon or lime.

Return to the oven (cracklings on top) for the last 20 minutes. I serve my pernil asado with white rice & black beans, avocado slices and a tomato lettuce salad.

To give it a nod to traditional tostones, I add some natural plantain chips.

Pernil Asado / Roast Pork Video Recipe 49

There are about a dozen or so cocktails that I have created over the last 20+ years. According to Henry (my #1 Taste-Tester) and my Friends, the cocktails are delicious.

I also like to offer a Nibble to accompany a drink as well. A small bite that compliments the flavors of whatever it is I’m serving.

I have learned the art of accompanying Cocktails with Nibbles from my visits to Spain. Recently on streaming TV, I saw a bartending competition show doing the same exact thing.

My Mixologist friends inform me that upscale Taverns & Bars in NYC, LA, ATL and New Orleans usually pair a drink with something to eat too and that is how they get away with $35-$45 cocktails.

Now you know me, I rather show you how to make your own Cocktails and Nibbles and save you dome money. So, I decided to create a Crafted Cocktails Book where I show you step by step how to make these delicious wonders and tasty small bites.

I’ve been working on this project for a few months now and I am in the process of deciding if it’s going to be a digital and print book or just a digital one. If it’s just digital, the book may come out in February- just in time for Valentine’s Day. But if it’s also going to be “in print” and I have to take out my Canon Camera then we’re looking at Spring.

Either way, I’m excited enough to tell you about this little project.

Most of my books come with a great story attached and you may have heard one, two, three or five of them already. If you follow me on TIKTOK then you definitely heard a few. jajajajajajaja!

#SipYourColors

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AUG 2022

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Here’s to a happy and healthy New Year.

Wherever you may find yourself, we wish you a life full of love, friendship, tranquility and peace.

We wish you the very best in the New Year 2023!

H.Luiz + Henry EAT YOUR COLORS!

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