Elite life
Dominican Republic (Dominican Recipes)
Ingredients:
1-1/2 cups of water
1 teaspoon. of salt
1/2 can of sweet corn
1 grated carrot, whole
2 tablespoon. of corn oil
1/2 cup of chicken consomme
1 tablespoon. of cold butter
1-1/2 Cups of rice, washed with water
Cooking Instructions:
Add 2 tablespoons of the oil, salt and grated carrot in a deep frying pan or a saucepan. Over medium flame saute the carrot until changes its coloration from less bright color. Finally, add the half cup of the chicken consomme 1-1/2 cup water. Wait for contents to come to a boil. Add the washed raw rice, for 1 minute on top of a stove blend together. Cover the saucepan with a lid, reduce the
flame allowing the contents to simmer for about 10 minutes. After this time you will add -1/2 the can of sweet corn, blending it together with the rice and other contents. Next replace your lid then return to the stove with a low flame for 18 minutes Add 1 tablespoon cold butter, then blend your Arroz del Sol Dominicano is ready.
Ingredients:
2 cans of water
3 strips of bacon
1/2 chicken broth cube, cut into small pieces
1 tablespoon of powdered, seasoning
3 cherry tomatoes, without the skin and cut in half
1/2 teaspoon of oregano, optional
2 cloves of whole garlic, crushed in a pilon with a pinch of salt
1/2 green or sweet red pepper, chopped or diced
1/2 medium sized onion, chopped or diced
1/2 teaspoon of salt
2 small pieces of aullama or pumpkin
1 can of red or black beans, strain off the water
2 coriander leaves
1 teaspoon of tomato paste
Salt, to taste
Ground pepper, to taste
Cooking Instructions:
In a saucepan over a low flame, add the strips of bacon or bacon pieces and cook for 6 minutes (so the grease or fat can burn off). Increase the flame so that the bacon can crisp slightly. Remove bacon and reserve aside for later. In the same saucepan, add crushed garlic, salt and pepper, onion, chicken broth cube (which you will break up to a powder with your fingers). Also add the tomato paste, with powdered seasoning, oregano, coriande and aullama or pumpkin. Over a low to medium flame, blend together for about 1 minute. Add the beans and 2 cans of water. Cover the pot and cook over low to medium flame for about 20 minutes. Next remove the pumpkin or aullama so it can be crushed with a fork or other type of utensil. The pumpkin or aullama should be crushed into a puree type of consistency. Finally, return the aullama or pumpkin to the pot and cook it for about 18 minutes. Add the bacon you have prepared earlier and serve over rice.
Servings: 4
Ingredients:
One 3-4 pound chicken /cut into 12 pieces
Juice from 1 "naranja agria"
1 onion, grated
1 green bell pepper, chopped
2 garlic cloves, crushed
1 tbs. fresh oregano leaves, chopped fine
1 tbs. fresh cilantro leaves, chopped fine
1 tbs. fresh parsley leaves, chopped fine
12 green olives, chopped
1 small bunch scallions, chopped fine
1 carrot, peeled and sliced
1 rib celery, sliced
1 tbs. capers, chopped only if using the large ones
2 tbs. tomato paste
2 chicken bouillon cubes (Maggi)
3 tbs. vegetable oil
Salt
Pepper to taste
2 cups of water
Cooking Instructions:
Rinse the chicken pieces under cold running water and then the citrus juice. Dissolve the chicken bouillon cubes (Maggi) in about 6 tbs of hot water. Dissolve the tomato paste in about 1/2 cup of hot water. Marinate the chicken for at least 5 hours in the following: garlic, grated onion, oregano, cilantro, parsley, dissolved chicken cubes and tomato paste. Remove chicken pieces, save marinade for later use. Heat oil to high temperature (around 425 degrees F) and brown chicken pieces on all sides. Remove chicken pieces. Reduce oil temperature to medium and add the carrot, celery, scallions, capers, green olives and green bell pepper and cook for about 3 minutes. Replace chicken pieces in your stewing pan with the vegetables. Add the reserved marinade, taste for salt and pepper and adjust if needed. If more liquid is needed add a little water. Cover and simmer for 30-45 minutes. (chicken should be very tender). Serve it hot.
Servings: 4
Ingredients:
2 or 3 large green plantains
1 tbs. salt
2 quarts of cold water
2 quarts oil for deep frying
1 fresh banana leaf
Cooking Instructions:
Wash the plantains well under cold running water then dry. Using a small knife peel the plantains; best done lengthwise making long incisions. Cut slice the plantain "meat" into sections about 1 inch long. They will look like little barrels. Mix the salt and cold water then soak these pieces for about 40 minutes. Remove from water and pat dry with paper towels. Heat oil to 335 degrees F and gently fry the plantains for a few minutes until they begin to take on a bright yellow to light gold color. Remember that these "tostones" will be fried a second time. Remove the slices from the oil and drain well. While still warm you need to gently but firmly press down on these slices, the objective being to flatten or thin them out for the second frying. You can use the bottom of a ceramic plate, a piece of board or whatever. Raise the temperature of the oil to 375 degrees F. and fry the plantain slices a second time until they are a deep golden color and crispy. This will take about five minutes. These can be eaten as is for a snack or used to decorate a plate of fish, pork or chicken.
Servings: 10
Ingredients:
5 lbs fresh yucca
5 lb. Cuban Peppers (Anaheims)
2 oz. "Ajies Gustosos"
75 lb. white onions
3 oz. chopped fresh garlic
6 oz. vegetable oil
1 oz.ground black pepper
6 oz. vinegar (preferable cane, fruit or malt)
2 oz. salt (for seasoning the mojo sauce)
5 bunch Fresh Cilantro, chopped
Cooking Instructions:
Peel the yuca and boil in 2 gallons of salted water until soft (about 20-30 minutes depending on the quality of the Yuca). Remove from the water and drain well. You can separate the yuca into pieces, but it is customary to leave them as they are or just cut in half lengthwise. Some people like to remove the center core (string) after the Yuca is cooked.
To prepare the Mojo (Sauce): Slice onions and Cuban peppers in long medium wide strips. Dice the "Ajies Gustosos", make sure you have removed and discarded all of the seeds. Heat half of the oil till very hot, add the garlic, onions and peppers and sauté for 2 minutes stirring constantly. Then "deglaze" with the vinegar and follow at once with the other half of the oil, lower heat immediately and simmer for 2 more minutes. Adjust salt and pepper and remove from the heat. (a mojo sauce should have a definite vinegar flavor, but not so strong as to be overpowering).
To serve the Yuca "Al Mojo": 1. Place hot boiled yuca pieces on the plate or a platter, spoon over the mojo sauce and sprinkle with the chopped cilantro.
Servings: 10
Ingredients:
5 lbs goat
1 lb. Cuban Peppers (Anaheims)
2 oz. fresh oregano leaves
4 oz." Ajies Gustosos"
1.5 lbs. white onions
1/2 bunch fresh celery
1/2 bunch fresh cilantro
4 oz. garlic
4 oz. green olives...with the stone are tastier and more authentic
4 oz. capers
4 oz. Dark Rum
2 large Sour Oranges
8 oz. vegetable oil
2 oz.ground black pepper
1/2 bottle Tabasco sauce (red)
1/3 lb tomato paste
3 chicken bullion cubes
Cooking Instructions:
Juice the 2 sour oranges. Using the orange juice, puree some of the Cuban peppers, onions, garlic, and cilantro oregano, black pepper and "ajies gustosos". Cut the goat into small pieces and wash for 5 minutes under running tap water. Dry the goat and season. Heat the oil till smoking and sauté the chopped garlic, then add the goat and saute for about 6 minutes, add the Rum and sauté for another 5 minutes more, then add the olives and capers and continue 5 minutes more. Add the remaining onions, cilantro, oregano, "ajies gustosos", celery, bullion cubes, ground black pepper and tomato paste, stir very well and simmer for about 1.5 hours. Using the Tabasco Sauce adjust the spiciness to you liking.
Ingredients:
2 lbs of shrimp, crab or lobster
1 lemon
2 1/2 cups of rice
3/4 gallon of water
5 tablespoons oil
4 tablespoons tomato paste
1/4 cup chopped green peppers
1 pinch oregano
1 teaspoon mashed garlic
1 pinch black pepper
1/8 cup chopped seedless olives
1/4 cup chopped celery
1 spoon finely chopped parsley
1 spoon finely chopped coriander
1/2 spoon of thyme leaves
1 cube of chicken stock
Salt
Cooking Instructions:
In an iron pot heat the oil (reserve 2 spoons of oil). Add the herbs, olives, spices, tomato paste, peppers, garlic and salt. Add the shrimps and stir (be careful with hot oil splattering). Cover and wait two minutes, then stir again. Add the remaining water and bring to a boil. Add all remaining ingredients (including the rice). Stir regularly to avoid excessive sticking. Let 3/4 of the water evaporate, by then a grain of rice should be about 3 times its original size. Adjust salt to taste. Serve while hot.
Ingredients:
2 Lbs. washed Black Beans
1 Lbs. diced white onions
1 oz. clean diced garlic
4 oz. chopped celery
1 Lb. white rice
5 Lbs. Cuban or Anaheim Peppers
5 bunch of fresh Cilantro
Cooking Instructions:
Wash beans well and let soak overnight. Lightly saute garlic, onions, celery and Cuban Peppers, This is referred to as a Sofrito. Bring beans to boil, add "sofrito", fresh cilantro and gently simmer for 4 hours. To make a cream of Black bean soup puree until smooth. This soup is traditionally served with boiled white rice and diced onions.
Ingredients:
1 3/4c packed shredded Coconut (Mounds or Bakers brand)
1/3 cup sugar
1/2 (to 2/3) cup milk
1/2 cup 'butter flavored' Crisco shortening or 1 sticks of margarine softened
1 egg
1/2 teaspoon almond essence
1 teaspoon vanilla extract
2 cups of all purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Cooking Instructions:
Combine coconut, 1/2 cup milk, 1/2 teaspoon almond essence. Set aside. Blend shortening and sugar for about 1 minute; add egg, 1 teaspoon vanilla. Combine all dry ingredients and incorporate to the sugar mixture in three portions, making sure each portion is mixed well before adding the next. Dough should be on the sticky side. Drop soup spoonfuls of the mixture on a lightly greased baking sheet and bake in a 350*F oven about 27 minutes or until light brown. Let cool for about 7 minutes and store in an air tight container with a slice of bread to keep them soft and fresh. Replace slice of bread after 48 hours. Taste better next day Yield about 1 1/2 dozen.
Servings: 4
Ingredients:
2 lbs. fresh Grouper fillet
2 tbs. fresh garlic minced fine
4 tbs. fresh lime juice
2 oz. tomato paste
1 oz. all purpose flour
4 oz. olive oil
16 oz. fresh coconut milk
Sofrito
1 peeled white onion
1 Cuban or Anaheim pepper peeled and seeded
25 bunch of fresh Cilantro
2 ribs of celery
Salt
Pepper to taste
Cooking Instructions:
Season fish fillets with salt, pepper, garlic and lime juice. Cut onion and peppers into strips, dice celery and chop cilantro. Lightly saute garlic, onions, celery and Cuban Peppers in half the oil. This is referred to as a Sofrito. Then incorporate the chopped cilantro and the tomato paste, combine very well. Sprinkle with the flour and cook 4 more minutes. Add the coconut milk and allow sauce to cook for about 15 minutes or until thickened. Pass sauce through a medium fine strainer and thin out with a bit of water if too thick. Make sure you press hard on the solids in the strainer in order to extract all the juices into your sauce.
Ingredients:
2-15 oz. cans of Creamed Corn
2 quarts of milk
5 lb. granulated sugar
2 ozs. cornstarch
1 vanilla bean
2 ozs. ground cinammon
5 can (10 oz.) cream of coconut for milk
Cooking Instructions:
Using a blender, combine the creamed corn, cream of coconut and half the milk. Pass through a medium mesh strainer, add the rest of the milk, the sugar and the vanilla bean and bring to a boil. Reduce to a simmer, add the cinammon and cook gently for 10 minutes. Dissolve corn starch in a bit of water and add. When pudding has thickened, turn off heat at once, remove vanilla bean and pour the pudding into individual cups or serving bowl and dust with ground cinammon.
Ingredients:
1 lb. dasheen
2 oz. flour
1 lb. ground beef
2 oz magarine
1 onion
1 c. milk
1/2 lb. cheese
3 tbs. cooking oil
Salt to taste
2 tbs. tomato ketchup
1 blade chive
1/4 lb. bacon, optional
Cooking Instructions:
Cook and crush dasheen. Make cheese sauce by melting magarine, add flour and blend well, add milk slowly to avoid lumps, return to heat and stir constantly until thick, add cheese. Eave until cheese melts. Cook meat with seasonings, until tender. Mix dasheen mixture and add cheese sauce. Line bottom and sides of dish with bacon, (or grease with magarine). Put in a layer of dasheen, then a layer of meat. Continue in layers and finishing with dasheen. Cover with bacon (or dots of magarine). Bake in over 350F for 30 min.
Ingredients:
4 pounds of chicken
2 pounds of pork chops
1 pound of "tocino" (salt pork, spanish sausage)
1.5 pound of goat meat
1 pound of sausage
4 large plaintain bananas
2 pounds of yucca (cassava,tapioca,manioc)
2 pounds of malanga
2 pounds of spanish pumpkin
2 pounds of sweet potatoes
5 corns on the cob
2 pounds of white yam (taro)
6 liters of water
1.5 tablespoon of oregano
5 coffe spoons of salt
2 tablespoon of "naranja agria" (these are oranges that are very, very sour)
2 green bell pepper, cut in four pieces
1 medium size onion
1 coffe spoon of garlic, smashed
Some leaves of parsley
Some leaves of cilantro
1 tablet of chicken bouillon
2 tablespoons of white vinegar
Worcestershire sauce
Cooking Instructions:
Cut the chicken in different pieces, wash the chicken with "naranja agria" taking out the skin and excess grease. Add onions, garlic, bell pepper, English sauce (or soy sauce), tomatoes and salt. After half an hour, cook the chicken without adding tomato sauce. Add more water than usual so that you can use the resulting sauce. Do not let the chicken get too tender. When done, save it in the refrigerator. Cook the pork chops and goat in the same way as the chicken but cook them separately. Add more water than usual so that you can use the resulting sauce. When done, save it in the refrigerator. Cut the "tocino" in small pieces (half an inch) and pass it through hot vegetable oil (to give a nice color). Add some water and cook. Do not let get the "tocino" to become too tender. Cut the sausage in small pieces (half an inch each) and fry the pieces. Save the vegetable oil. Peel of the yucca, plaintain bananas, malanga, spanish pumpkin, sweet potatoesand white yam and cut them in samll pieces. Put them in salt water so that they do not become black. In a large pot (or two medium size pots) put the salt and the water. Add the onions, bell pepper, leaves of parsley and cilantro, spanish pumpkin, corn, plaintain bananas and malanga. When they are getting tender put all the other vegetables, the meat and the "sauces". Add two tablespoons of the oil in which the sausage was fried, "naranja agria", vinegar, garlic, check the salt. Do not let the sancocho to get too thick. Put the spanish pumpkin in two portions: the first one to add thickness to the "sancocho" and the second to eat with the sancocho. If some vegetables are too tender, take them out. When the sancocho is done, put them in again.
Ingredients:
1 1/4 cup of all purpose flour or a combination of: 1 cup of flour and 1/4 cup of cornmeal
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup of water
Cooking Instructions:
Add water (a little at a time) to form dough. Dough should be very firm; not sticky or too soft. May add spoonfuls of flour or water if needed to get the right consistency. Dough is ready when mixture forms a ball and sides of the bowl is clean. Let the dough rest for about 5 minutes, covered with a damp cloth, then divide into little even balls (about 8). Prepare boiling water in a big pot (about 8 to 10 cups) with 2 teaspoons salt (or your taste), 1 clove of garlic, mashed and 1 teaspoon oil. Flatten each ball in the palm of your hands and shape round edges with your fingers. Drop them carefully into the boiling water and after a few minutes they will float to the top. Stir them around and push them down a few times to make sure all sides are cooked. They should be done in 10 to 12 minutes.
