"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Bill's "Boliche Mechado" Recipe

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Bill's
William Perry Rivers, Jr. in California 1985: BOLICHE

 

This recipe for Bill's "Boliche Mechado", by , is from Our Heritage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill Rivers
Added: Sunday, September 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2-3 lb Eye of Round roast, lean.
1 smoked pork chop, 1 chorizo (Spanish sausage).
2 onions, 1 head of garlic ( about 10-12 cloves).
1 green bell pepper, 1 red bell pepper.
2 strips fatty bacon, 2 whole lemons.
2 tbsp Pepper & 2 tbsp salt, 1/4 cup olive oil.
1/3 cup of red dry cooking wine.
for Gravy
2 tbsp corn starch, 1 cup warm water
salt & pepper

Directions:
Directions:
Prep roast the night before. Using a long narrow knife, cut a x shaped cut through the center of the roast, long ways, stopping short of exiting the other side. Cut Pork Chop and Chorizo into small hunks about 1/2 to 1/4 inch in size. Using a wooden spoon handle or implement, stuff the x shaped cut with the chop & chorizo mix, using the handle to shove and pack the roast with the meat stuffing. Get entire stuffing in, the cut will expand as the cavity is filled. When full, using toothpicks, pin hole at end of roast shut across the x cuts. Set roast in refrigerator to chill and firm under tinfoil cover. Next, smash, then chop garlic, onion and bell peppers into fine hash. Mix chopped veggies with olive oil, salt and pepper. Squeeze 1/2 of a lemon into mix and stir thoroughly. Set mixture in refrigerator to chill and set. When you can make a ball of mixture and have it hold shape, take roast out and place it in broiler pan without rack. Begin to coat roast 1/8 to 1/4 inch thick with veggie and oil mix, evenly layering entire roast to the base. squeeze remaining 1/2 lemon over coated roast (slowly so as not to dislodge the coating). Repeat with red wine, covering entire roast end to end. Lay the two bacon strips over roast length ways . Cut remaining lemon into 1/8 inch slices and lay over bacon. Pin bacon and Lemons in place with toothpicks, leaving enough exposed to make removing them easy. Tent roast tightly to pan with heavy duty aluminum foil and refrigerate over night or a min. of 6 hours. When ready to cook, bake covered in 325 oven for 3-4 hours, basting roast with its own juices every hour or so. Remove tin foil for last 20-30 minutes to brown roast and bacon coating. When done, remove from oven and let set for 20-30 minutes, remove toothpicks and lemons, then slice into 1/2 inch portions and serve. GRAVY: Drain drippings from pan, bring to low simmer in a skillet, leven with Corn starch (2 tbsp) and cold water (2 cup) mix and bring to a low boil while stirring gravy. Spice to flavor with salt and pepper. When gravy thickens, remove from heat and serve over Boliche on rice. Cuban favorite side dishes are Black Bean soup or beans over white rice w/chopped raw onions and green fried plantains with Ajo (garlic) au jus for dipping. Buen Proveche' !

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
9 hours
Personal Notes:
Personal Notes:
My Dad, Bill Rivers, got versions of this recipe from lots of local family sources, but he made it his own way and I still like it the best. Born William Perry Rivers Jr. in Ruby, South Caroline in 1931, he served in the US Air Force from Casablanca, N. Africa in the Korean War . He returned to Tampa to marry his sweetheart, Virginia Ann Govin. They settled in Tampa Heights and both gained teaching degrees at the University of Tampa. They had two children, William Timothy and Kimberly Ann. Bill loved to cook and experiment in the kitchen and his Sunday family meals were guaranteed to cost you a notch in your belt. Bill's recipes live on, as do the memories of those sumptuous dinners in Bill's Kitchen!

 

 

 

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