Sunday, we had Venezuelan pernil arepas and South American slaw for dinner. The question is what do I do with the leftover pork, cabbage salad, and tomato slices for a weekday meal? If I was just by myself, I would go for mixing the meat and tomatoes into a savory rice dish—something that Jan would instantly describe as “too heavy!”
Karl’s Leftovers: Venezuelan Pernil Summer Rolls
Jan came back from Sonoma raving about the Venezuelan restaurant Pica Pica. On her website she gives her recipe for leek soup. Of course, I am incapable of following a recipe so I made a few changes. I am also not feeding a crowd so I reduced many of the ingredients.
Karl’s Leek Soup ala Pica Pica
Jan had been going on about the stuffed arepas that she had had at Pica Pica. You can fill these corn bread pockets with almost anything. I want to make my filling Venezuelan, but this was for a weekday meal, so I did not want to start from scratch.
Karl’s Venezuelan Arepas Rumberas
(corn pockets with pulled pork)
Jan went to Sonoma a few weeks ago and while she was there she went to a Venezuelan restaurant, Pica Pica. She came back raving about arepas, Venezuelan corn pocket breads. I was ordered to learn how to make them.
(corn pocket breads)