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"SANCOCHO de SIETE CARNES"
===================
"SANCOCHO" is perhaps
the most typical of all Dominican dishes. Recipes for this stew
also found around the Caribbean and the north coast of South
America and vary greatly. In the Dominican Republic it is a
slowly prepared soupy-stew of vegetables, tubers and up to 5
kinds of meats authentically served with white rice and slices of
avocado.
The 7 meat variation is a very
elaborate dish prepared for special Dominican celebrations like
weddings, anniversaries, reunions or important holidays. This
version of a "sancocho" can be considered is a
"souped up" or deluxe preparation of a normal
"sancocho".
I will give the recipe with the
Dominican ingredients and indicate adequate substitutions if you
cannot get the original ingredients.
==========================
INGREDIENTS for 10-12
servings
2 lbs. Longaniza sausage*
1/2 lb salt pork..........cut
into medium cubes
8 oz. cooking oil
1 2-2.5 lb. chicken.....cut into
12 pieces with the bone in
1 lbs. beef shin bones with
meat........cut into 3 inch lengths
1.5 lbs. boneless smoked pork
loin
1.5 lbs. boneless pork
loin
1.5 lbs. goat meat with bones
......cut into 2 inch lengths
1/2 oz. capers
5 garlic cloves........peeled and
chopped
1/2 oz "Ajies Gustosos"
#
2 large onions.........coarsely
chopped
1 large sized red bell
pepper.......coarsely chopped
1 large Anaheim or Cuban
pepper.......coarsely chopped
3 stalks celery.........coarsely
chopped
3 chicken bullion cubes +
1 small beef bullion cube
+
2 ozs. Rum
1/4 bunch fresh
oregano......coarsely chopped leaves only
1/4 bunch fresh
parsley......finely chopped leaves only
1/4 bunch fresh
cilantro......finely chopped leaves only
2 whole allspice**
3 green
plantains***.........peeled and washed in water with lime juice
and then each cut into 6 pieces
1lb. clean and peeled
batata****.........cut into medium size pieces
1lb. clean and peeled
yuca*****.........cut into medium size pieces
1/2 lb. clean and peeled yautia
amarillo******.........cut into medium size pieces
1/2 lb. clean and peeled yautia
blanca*******.........cut into medium size pieces
1lb. clean and peeled
name********.........cut into medium size pieces
2 lb. clean and peeled auyama
*********.........cut into medium size pieces
3 ears of corn.........cut each
ear into 4 pieces
3 large naranjas agrias
##
1/2 oz vinegar
salt to taste
ground black pepper to
taste
PREPARATION
1. Rinse the goat meat under cold
running water and then marinate for 2 hours with the rum, half of
the oregano and the juice of 1 sour orange juice.
- When ready, remove goat from
marinade, heat 2 tbs of oil and brown the goat meat pieces with
half the garlic and all the capers. Discard the marinade.
- Dissolve 1 chicken cube in a
cup of hot water, add to the browned goat meat, cover and simmer
(braise) until tender, which should take around an hour. Add
water if needed, but do not flood.
2. Blanch the Longaniza in
boiling water for 10 minutes and let cool in the same
liquid.
- when cool, remove from liquid
and cut into 1 inch pieces. Discard liquid.
3. Sauté the salt pork with
1 tbs. of oil in a hot skillet until browned then remove from the
fat and drain well.
4. Blanch the Smoked pork loin in
boiling water for 10 minutes and let cool in the same
liquid.
- When cooled, remove and dice
into medium to large pieces and set aside. Discard
liquid.
5. Dice the fresh pork loin into
medium to large pieces
6. Rinse chicken pieces well
under cold running water and dry.
7. Combine the chicken, smoked
pork, fresh pork, beef and longaniza in a bowl and marinade with
the juice of 2 sour oranges, 1 tbs of salt, and half the chopped
parsley and cilantro. Mix well and let steep 2 hours, turning
every 30 minutes
8. In a large pot combine 3-4
quarts of cold water, the remaining chicken and beef bouillon
cubes, half the peppers, onions and celery and the remaining
oregano, parsley and cilantro and the whole allspice and bring to
a boil.
9. In a large skillet heat the
remaining oil till very hot, remove the chicken, beef, pork and
longaniza from the marinade; reserve the marinade.
10. Brown the chicken, beef, pork
and longaniza in the hot oil. When finished, strain the reserved
Marinade and sauté the remaining onions, peppers and celery
in the pan drippings.
11. Add the strained out sour
orange juice and an equal amount of stock (from the heating pot
in step 8) and simmer the saute pan, making sure to scrape up all
the pan drippings. Add all of this to the stock pot above (step
8).
12. When the stock pot in step 8
comes to a boil, add the "viveres":
- Add the green plantains, name,
and corn first, then 10 minutes later add the yuca, yautias and
auyama.
- boil uncovered for 25 minutes
and remove the whole allspice
13. Reduce the heat to a strong
simmer and add the browned meats from step 10 and also the salt
pork, longaniza and goat meat (including the goat's braising
liquid), the vinegar and the juice from one more "naranja
agria".
14. Simmer uncovered for 30-40
minutes or until all the vegetables are cooked.
14. Adjust salt and
pepper.
16. Ladle into deep bowls and
accompany with boiled rice and slices of ripe avocado.
NOTE:___There are two options to
serve the Sancocho. Some just like to ladle and serve. Other like
to remove ________about 5%-10% of the liquid with some of the
"viveres" (yuca, yautia, auyama, name, plantains) and
puree them in ________a blender and then return this thick liquid
to the kettle to add some body to the Sancocho. Take your pick
________as both options are great.
Dominican Republic
Recipes
<< =========Comments,
footnotes and explanations follow below
========================== >>
+ a staple part of Dominican
kitchen and an integral part of the Dominican flavor
-----------------------------------
THE INGREDIENTS INDICATED WITH AN
* OR #
Can usually be purchased at Latin
American, Cuban or Dominican grocery stores or
"commandos".
* Longaniza is a Dominican pork
sausage, mildly spiced, usually available at Latin American or
Dominican grocery stores. When unavailable you can substitute
with Italian hot or mild sausage.
** if unavailable use a 1/2 tsp
of ground allspice
*** also known as "platoon
Verde" - if unavailable do not use green bananas
**** if unavailable you can use
yams or sweet potatoes /also known as "bonito"
***** if unavailable use
potatoes
****** if unavailable use
potatoes
******* if unavailable use
potatoes / also known as "mélange"
******** if unavailable use
potatoes / also known as "mélange"
********* if unavailable use
pumpkin / also known as "calabash"
# unfortunately there is no
substitute for their flavor if these are unavailable
## also known as sour oranges.
use half lime and half orange juice if not available
Dominican Republic
Recipes
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("Pastelitos")
Makes about 30 empanaditas
(depending on the size you make them)
------------------------------------
Small meat filled turnovers that
are served at
Dominican gatherings and
celebrations.
----------------------------------------
INGREDIENTS
==========
- 4 cups all purpose white
flour
- 1 tsp. salt
- .5 tsp baking soda
- .5 cup butter or vegetable
shortening (well chilled)
- 2 whole eggs
- 1 egg yolk
- 1 cup very cold water (may
need a little more or less depending on age of flour)
- 3 cups of picadillo or dry
sloppy joe (for filling)
- Peanut oil to deep fry
----------------------------------------
PREPARATION
===========
1. Sift flour, baking soda and
salt
2. Using a food processor or
knife or pastry cutter cut the shortening or butter
into the flour until you have a
coarse meal-like mixture (typical dough process)
3. Beat together the whole eggs,
egg yolk and the water
4. Slowly incorporate this
egg-water into the coarse flour mixture of step 2
5. Knead as long as necessary
until dough is smooth. Adjust with water or
a bit more flour as
necessary.
6. Wrap in paper or plastic and
refrigerate for 45 minutes.
7. Roll dough out until thin
(less than 1/8 inch thick) and cut into 3 inch circles
8. put a tablespoon of cooled
filling in center of dough circle.
9. Moisten inside edges of dough
with cold water, and then fold the
dough in half, covering the
filling making a half circle. With the tines of a fork
crimp or secure the edges of the
overlapped dough together to secure.
10. Chill for at least one hour.
When ready to serve heat peanut oil to 350 degree F. and
fry until golden in
color...about 3-4 minutes. Drain and serve hot.
--------------------------------------------
AN AUTHENTIC DOMINICAN
OPTION
Catibia is the flour that is
obtained from fresh yuca
When the Spanish arrived they
found the native Taino Indians preparing a round,
crispy flat bread that resembled
a Mexican tortilla. The Taino's were using Casabe
which is a flour or powder made
from the root of the cassava plant.
This root is also eaten and is
called yuca. Casabe can be purchased.
-------------
INGREDIENTS TO MAKE 6 CUPS
CATIBIA (or fresh yuca) FLOUR
- 4 pounds fresh yuca #
PREPARATION OF THE CATIBIA
FLOUR
(Commercial Cassava flour
["Catibia"] is also available at Caribbean
grocery stores and health food
stores.)
- wash the yuca well
- carefully peel away the brown
outer skin
- using a hand grater or food
processor the yuca must be very finely grated
- squeeze the grated yuca to
remove as much of the water and starch as possible
...(a good technique is to first
hand squeeze and/or wring out the liquid and then
wrap the grated yuca in a cheese
cloth, weigh it down with something that weighs
about 20 pounds and leave it for
10-12 hours.)
- the objective is to make your
own flour, which by definition is a "dry
ingredient".
INGREDIENTS TO MAKE A DOZEN
CASSAVA PASTELITOS or EMPANADAS
- 4 cups of "Catibia"
flour
- 2.5 cups room temperature
water
( amount will depend on how dry
your homemade Catibia flour is)
- 4 crushed garlic
cloves
- 1 tsp. salt
- 1 cup of picadillo
peanut oil for frying
PREPARATION OF THE CASSAVA
PASTELITOS or EMAPNADITAS
1. heat a cast iron skillet
until medium hot
2. add Catibia flour and heat it
for 6-8 minutes-stirring occasionally.
Remove from pan and allow to
cool in a bowl.
3. in another bowl mix together
the water, garlic and salt and then add to the bowl of cool
flour
making a smooth, form
dough.
4. Knead this dough but be
careful not to over-knead as yuca four is high in gluten
and
the dough will become very tough
and elastic. 5 minutes should be enough kneading.
5. When the dough is finished
cover with a dry cloth and let it stand on the board you
use
to knead it.
6. Lightly oil a flat surface
and fool out the dough into thin circles about 4-5 inches
wide
and about 1/4 inch thick. These
will be a little thicker than the dough circles made with
the all purpose white flour
above.
7. Once again place a tablespoon
of the filling in the center of a circle, fold in half and
seal
with the tines of a
fork.
8. These pastelitos can go
directly into the hot oil (without firming them up first
in the refrigerator). When
golden brown drain and serve.
-------------------
# Yuca-"Manihot
Dulcis"-sweet cassava (not to be confused with American
yucca) is a spindle shaped plant
root about 10 inches long that
is also known as manioc and cassava. It is tuberous and fibrous
and native
to the tropical regions of the
new world. Tapioca and laundry starch are made from it among
other things.
Make sure you get firm, non
stringy, fresh yuca with white, crisp flesh.
NOTE: Commercial Cassava flour
is also available at Caribbean grocery stores and health food
stores.
The ground meat filling
(picadillo) is often substituted with cheese (queso)
or a ground conch (lamb) in
Dominican Republic.
Dominican Republic
Recipes
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("CARNE
GUISADA")
The most popular Dominican meat
dish on the island.
=============================
serves 6-8
=============================
INGREDIENTS:
----------------
- 2 lbs. beef round cut into 1-2
inch cubes
- 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
- 1 carrot / peeled and
sliced
- 1 rib celery / sliced
- 1 bay leaf
- 2 tbs. tomato paste
- 1 beef bouillon cubes (Maggi)
#
- 2 tbs. vegetable oil
- salt and pepper to
taste
- about 1 cup of water
PREPARATION:
-----------------
- dissolve the beef bouillon
cube (Maggi) in about 3 tbs of hot water
- dissolve the tomato paste in
about 1/2 cup of hot water
- marinate the beef cubes for at
least 3 hours in the following:
.....garlic, grated onion,
oregano, cilantro, parsley, dissolved beef cube and tomato
paste.
- remove beef pieces, save
marinade for later use
- heat oil to high temperature
(around 425 degrees F) and brown beef cubes on all sides
- reduce oil temperature to
medium and add the carrot, celery, bay leaf and green bell pepper
and cook for about 3 minutes.
- add the reserved
marinade.
- cover and simmer for 20
minutes..stir frequently
- Add the rest of the water and
taste for salt and pepper and adjust if needed.
- Continue to simmer for 30
minutes longer. (beef cubes should be very tender)
- serve it hot with boiled white
rice.
----------------------------------------
# adds the necessary Dominican
flavor and is used in many authentic "criolla"
preparations
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(habichuelas
rojas guisadas)
for 6 persons
=============================
In the Dominican Republic and
Puerto stewed red beans is the favorite, but it is stewed black
beans that accompany white rice in Cuba. A hearty, flavorful and
delicious preparation.
---------------------------------------------------
- 1 lb. dried red beans
- 2 quarts water
- 1 diced large red
onion
- 4 minced garlic cloves
- 1 diced green bell
pepper
- .5 cup of sliced
celery
- .5 bunch of fresh Cilantro
(chop the leaves only)
- 1 tbs fresh oregano leaves (if
large, chop a bit)
- .5 bunch of fresh Parsley
(chop the leaves only)#
- 2 oz. olive or peanut
oil
- 2 chicken bullion cubes
##
- 2 tbs. tomato paste
- 1 tbs. white vinegar
-----------------------------------------------
1. wash beans well & let
soak overnight.
2. Place beans in pot with the
water and bring to a boil and lower to a simmer and cook until
beans are tender. This should take about 1.5 to 2 hours. Cooking
time will vary with the freshness and quality of the beans. If
more water is needed to complete the cooking add it, but take
care not to add in excess because this cooking liquid will be
used later in the recipe.
3. When done, remove beans from
the fire and let set in their cooking liquid.
4. Heat the oil in a sauté
pan and sauté the onion, pepper, celery, oregano, cilantro ,
parsley and garlic for a few minutes then add the tomato paste
and sauté for 2 more minutes, follow with the bullion cubes,
vinegar and 1 cup of the bean's cooking liquid, stir well and
simmer for 5 minutes more, stirring occassionally.
6. Add this mixture, a type of
"sofrito" if you like, to the pot of beans and return
it to the fire. Mix very well and cook uncovered on low heat for
about 20 minutes more or until the cooking liquid has reduced by
about one half. Stir frequently with a wooden spoon to prevent
scorching or burning of the beans.
7. As mentioned above, serve
with or on top of white rice.
----------------------------------
#Try to use the flat leaf,
Italian variety, if available.
## These are one of the
"secret ingredients" of the Dominican cuisine, for
better or worse.
Dominican Republic
Recipes
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=============================
--------------------------------------
* 8 lbs. Caribbean Lobster tail,
shell on.
* .5 quart chicken
demi-glace
* 8 ozs. white vinegar
* 2 ozs. sugar
* 1 oz. vanilla bean
* 5 ozs. butter
* 5 each Chayote squash
* 1 lbs. carrots
* 1 lbs. leeks
* 6 ozs. white wine
* 1 lbs. zucchini
* 1 lb. red onion
-----------------
1. TO PREPARE THE
LOBSTER
* Crack lobster tails and remove
the meat from the shell. Reserve
shell for other preparations or
for garnish for this dish.
* Split tail meat in half
lengthwise.
2. TO PREPARE THE
VEGETABLES
* Clean and peel all vegetables
that require it.
* Turn and shape the vegetables
as you prefer. It is best to keep
them rather rustic. Remember to
respect each vegetables shape.
* Blanch in boiling water, shock
in ice water and then refrigerate.
3. TO PREPARE THE VANILLA
VINEGAR
* Sterilize you jar of choice
and insert the vanilla bean.
* Bring vinegar to a boil and
carefully pour into jar.
* Let cool, close top and seal
with wax.
* This is best to do at least 2
weeks before you plan to use the
vinegar, in order to allow the
flavors and "goodness" to become
develop.
* You may vary this by adding
whatever other ingredients to the jar
that you wish. Just remember
that these ingredients must be very
clean and have no imperfections
or the vinegar will not have a
good taste.
4. TO SERVE THE DISH
* Heat some butter until very
hot in a heavy sauté pan, add the
sugar then the lobster pieces
and cook till they have a nice brown
color .
* Remove from the sauté pan
and deglace with the vanilla vinegar.
* Reduce by half, add white wine
and chicken demi glace and reduce
by one third.
* Place blanched vegetables into
the sauté pan and place the seared
lobster meat on top of these
vegetables.
* Place in a hot 350 degree F
oven and finish cooking semi-covered
(about 10 minutes).
* Remove from oven, divide up
the vegetables and lobster meat and
place in deep plates with the
vanilla vinegar broth.
* Garnished with baked lobster
shell and Fresh vanilla beans if you
can.
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{YUCA al
MOJO}
=============================
Yuca, Also known as Cassava, is
a starchy tropical vegetable that comes from the root of the
manioc or cassava plant. This root is distinctive in that it has
a skin that is dark brown and contains flesh that is quite hard
and usually white, although the poorer quality yuca can be a
light yellow color. For Americans, Yuca is considered to be
similar to a potato, and like the potato, Yuca must be cooked
before eating, with the boiling of the Yuca being the most
popular and simplest method of cooking. As a side note, tapioca
is also obtained from this root.
In the Dominican Republic Yuca
"al mojo" is a side dish that can accompany dishes like
"chicharrones de pollo" (fried chicken), "chivo
guisado" (goat stew), "puntas de res criolla"
(beef tips Dominican style).
----------------------------
INGREDIENTS
For 10 servings
* 5 lbs fresh yuca
* .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
TO PREPARE THE YUCA
==================
1. Peel the yuca and boil in 2
gallons of salted water until soft....about 20-30 minutes
depending on the quality of the Yuca.
2. Remove from the water and
drain well.
3. 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....this is
optional, as some people like to also eat this harder core
string.
TO PREPARE THE MOJO
(SAUCE)
========================
1. Slice onions and Cuban
peppers in long medium wide strips. (Chinese cut for the
onions)
2. Dice the "Ajies
Gustosos" ##...make sure you have removed and discarded all
of the seeds.
3. Heat half of the oil till
very hot, add the garlic, onions and peppers and sauté for 2
minutes stirring constantly.
4. 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.
5. 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.
Dominican Republic
Recipes.
***This is a very easy dish to
prepare and it's success depends on the quality of Yuca used.
Yuca quality ranges from hard-as-rock-no-matter-how-long-you-boil
to very-soft-when-boiled-for-just-20-minutes. Make sure you get
firm, non stringy, fresh yuca with white flesh.
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"CHIVO"
=======================
Around the Caribbean this is one
of the meals which is consumed the most and in each island it is
done in a
unique but typical way . This is
an extremely popular dish in the Dominican Republic usually eaten
accompanied
with rice and beans or
"moros" which is combination of rice cooked with
beans.
---------------------------------------------------
* INGREDIENTS for 10
servings
* 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
* PREPARATION
1.Juice the 2 sour
oranges
2. Using the orange juice, puree
some of the Cuban peppers, onions, garlic, and cilantro
oregano, black pepper and
"ajies gustosos". This is called "SAZON" here
in the D.R.
3. Cut the goat into small
pieces and wash for 5 minutes under running tap water.
4. Dry the goat and season /
marinade with the "SAZON" for about twenty
minutes.
5. Heat the oil till smoking and
sauté the chopped garlic, then add the goat and
sauté 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.
6. 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.
7. Using the Tabasco Sauce
adjust the spiciness to you liking.
--------------------------------------
## THESE ITEMS Can usually be
purchased at Latin American grocery stores
Dominican Republic
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PASTELES
EN HOJAS
======================
Here is a typical Creole recipe
for their "Pasteles en Hojas". The tradition
here is to fill them with a
ground meat stuffing similar to the Cuban
"Picadillio" which is
like a dry "Sloppy Joe" [which originated in Key
West
years ago] or a ground pork
filling with garbanzo beans. In Venezuela they
use a sweet version with hard
boiled eggs and raisins. You can of course
make your own with whatever you
feel is appropriate to the dough base and
the dish you are trying to
enhance.
------------------------------
To Prepare the "masa"
or the pastele dough.
* 8 ozs. yautia blanca /cleaned
and peeled
* 8 ozs. yautia Amarillo /
cleaned and peeled
* 6 ea. Rulo (large) * /
peeled
* 2 ozs. Bija ** /
ground
* 1 oz. fresh garlic
* 1 ea. sour orange ***
* 2 ozs. butter
* 2 ozs. olive oil
* This is a type of red skinned
and squarish Plantain which should be
available from the local
Dominican, Cuban or Puerto Rican grocer.
** This is a natural form of red
food coloring called Achiote. If you
cannot find it in the ground
form, that's OK just follow the directions
below and once you have
extracted the red color, strain the seeds out
and continue with step
3.
*** Should also be available
from the local Dominican, Cuban or Puerto Rican or
Latin grocery store.
NOTE: // To make the pasteles
with green plantains instead substitute
the Rulo for green plantain and
the yautia blanca for Pumpkin or what
the Dominicans called Ahuyama
squash. But be advised that the best
pasteles are made without
plantains, and the use of them contributes a
dark unappetizing color.
-----------------------
To Prepare the "Pasteles en
Hojas"
1. Fine grind the Yautias and
the Rulo. First you grate them in the old fashioned way with a
hand grater. They can then be further processed in a blender or
with a mortar and pestle.
--------------------
2. Add a few drops of lime juice
or sour orange juice to keep the color
from turning black.
--------------------
3. Sauté the Bija in the
olive oil to make a nice red color and then add
the butter and then the
garlic.
--------------------
4. After a couple of minutes add
the ground "root" vegetables and the
Rulos to make a nice type of
"masa" similar to that of a tamale. Adjust
the salt and pepper. Add a touch
of warm water or milk if the dough is
too dry. This will vary on the
freshness of the root vegetables.
-----------------
This completes the prep of the
main part of the pastele. A 3 oz. pastele is
a nice size to garnish a plate.
No bigger. Remember to cut out the the
banana leaf stems and blanch the
leaves a bit before filling and tying. Lay
down the "masa" and
square it up (not too thick of a layer as it will be doubled),
add your filling (which should carry the
main flavors you want to
express) and then carefully double the whole thing
over so the filling is in the
middle. Tie the package with the twine into a
nice bundle and simmer in salted
water for about 40 minutes. Cut twine, open
package and serve the cooked
Pastele on a piece of fresh banana leaf for
more presentation. A Dominican
custom is to accompany the "pastele" with
ketchup or tomato based Creole
sauce.
-----
Dominican Republic
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(Moro de
habichuelas rojas)
For 8 persons
=====================
The Dominicans combine rice with
red beans, and this dish is served all over their country, with
many variations. To the East and to the West, Puerto Rico and
Cuba, the other two Hispanic Caribbean islands combine rice with
black beans instead, and this is colloquially referred to as
"Moros and Cristianos" (Moors and Christians), a
reference to the actual origin of this dish: The European rivalry
between the Moors and the Christian Spanish . I have eaten a lot
of both, consider them each a dish I would never decline but
prefer the rice with red beans because the flavors marry more
smoothly than with the rice and black bean combination.
-----------------------------------
- 12 oz. Dried red beans
#
- 2.5 cups of uncooked white
rice (not converted or instant)
- 2 quarts water
- 1 diced white onions
- 4 minced garlic cloves
- 1 diced green bell
pepper
- .5 bunch of fresh Cilantro
(chop the leaves only)
- 1 tbs fresh oregano leaves (if
large, chop a bit)
- 2 oz. olive or peanut
oil
- 2 chicken bullion cubes
##
- 2 tbs. tomato paste
- 1 tsp white vinegar
----------------------------------
1. wash beans well & let
soak overnight.
2. Place beans in pot with the
water and bring to a boil and lower to a simmer and cook
until
beans are tender. This should
take about 1-1.5 hours. If more water is needed to complete the
cooking
add it, but take care not to add
in excess because this cooking liquid will be used later in the
recipe.
3. Drain beans: save and reserve
this cooking liquid.
4. Rinse rice if needed in
running cold water and drain well when finished.
5. Heat the olive oil in a deep
pan big enough to cook the rice. Sauté the onion, pepper and
garlic for a few minutes then add the tomato paste and sauté
for 2 more minutes, then add the cooked, drained beans. Continue
sautéing for one minute and then add the bullion cubes,
vinegar and 2 cups of the cooking liquid
stir well and cook for 5 minutes
more.
6. Measure the remaining bean
liquid. You will need about 2.5 cups more to complete the cooking
of the dish so if you are short make up the difference with water
(for canned beans use one cup total less).
7. Add the liquid and the rice
to the pot, follow with the oregano and cilantro (fresh
coriander), mix very well and cook uncovered on medium high heat
until almost all the liquid is absorbed. Turn the heat down to as
low as possible, cover pan very tightly and continue until rice
is tender ### which should be about 20 more minutes. Turn off the
heat and let sit for 5 minutes, then uncover and serve
hot.
8. Color should be a light red
to pink in color.
9. Often served with pork chops,
fried chicken and grilled meats. Generally not served with stewed
types of dishes.
----------------------------
# A 16 oz can of cooked red
beans can be substituted, but discard the liquid and where called
for substitute with water instead.
## These are one of the
"secret ingredients" of the Dominican cuisine, for
better or worse.
### Wet your finger and quickly
touch the side of the pot. If there a sizzling sound is produced,
the rice is done.
ROASTED "JOHNYPIG"
PIG
=====================
The BBQ or roasted pig is one of
the Caribbean's special culinary treasures.
It is almost always reserved for
very special occasions and most certainly
used to bring in the new year
throughout all the islands. The following is a
Cuban-Dominican-Venezuelan
recipe composite which brings resounding acclaim.
-------------------------------
* INGREDIENTS for One 35 pound
pig
¥ 1/2 lb. salt
¥ 15 sour oranges
**
¥ 1/2 lb. fresh
garlic
¥ 1/2 quart of Lea and
Perrins Worcestershire Sauce
¥ 6 oz of prepared mustard
(not Dijon style)
¥ 3 oz of dried
sage
¥ 1 large bunch fresh
Rosemary
¥ 3 lbs. chopped
onions
¥ 2 oz. ground black
pepper
* PREPARATION
1. Rinse prepared pig very well
with lots of cold water. Then rub the
inside and outside of the pig
with the salt.
2. Prepare the
marinade.....
... Squeeze sour oranges to get
the juice
... Using a strong blender, mix
the juice with all of the other
ingredients listed above
3. Pour this marinade over and
into the pig, being sure to rub it
into the meat.
4. Leave the pig to marinade in
the refrigerator for 12-15 hours.
5. Prepare an even and medium
hot charcoal fire and place the pig,
belly side down for the first
two hours. Then turn the pig to
finish grilling. Make sure that
you brush the pig every 15 minutes
with the marinade to maintain
the flavor and " goodness".
-----------------------
** SOUR ORANGES Can be purchased
at Latin American grocery stores that
also carry fresh
produce.
--------------------
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("POLLO
GUISADO")
Serves 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 and pepper to
taste
- about 2 cups of water
PREPARATION:
-----------------
- 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
<< =========Comments,
footnotes and explanations follow below
========================== >>
-----------------------------
THE INGREDIENTS INDICATED WITH
*ÊÊÊ
Can usually be purchased at
Latin American, Cuban or Dominican grocery stores called
"commandos".
-----------
* also known as sour orange /
use half lime and half orange juice if not available
# adds the necessary Dominican
flavor and is used in many authentic "criolla"
preparations
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{HABICHUELAS
CON DULCE}
=============================
Traditionally served at Easter
time in the Dominican Republic but is welcomed all year
round.
--------------------------------- INGREDIENTS
Serves 10 persons
* 1 Lbs. Red beans
(dried)
* 1.25 Lbs. Granulated
Sugar
* 1 quart of 2% milk
* 1/2 cans of Carnation
Evaporated Milk
* 1/2 cans of Coconut
Milk
* 2 oz. raisins
* 7 oz. raw sweet potatoes,
diced medium size
* 1/2 oz. vanilla
extract
* 1/2 oz. cinnamon stick
* 4 oz of butter at room
temperature
* 1/4 oz. salt
TO PREPARE THE SWEET BEAN
DESSERT
1. Clean the beans and then
blanch for 45 minutes in simmering water with some salt.
2. Puree the beans with a little
cooking liquid and then strain.
4. Then add the 2% milk,
carnation milk, sugar, cinnamon stick, and the vanilla
extract.
5. Stir well to combine and then
add the bean puree, mix well to combine.
6. Bring to a boil, reduce to a
medium-high simmer and add the sweet potatoes and let it cook
uncovered for about 20 minutes or until the potatoes are just
"al dente".
7. Add the coconut milk, raisins
and butter, reduce the heat a bit to just a medium flame and
continue to cook uncovered on a medium flame for about 30 minutes
longer.
8. Remove from heat and let the
sauce cool for 15-20 minutes, covered. Remove the cover and let
cool completely.
9. May be served cold, chilled
or warm.
------------------------------------
Dominican Republic
Recipes
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("Tostones")
for 4 persons
=================
This will be found in all
Caribbean Hispanic Islands. Make them fresh and eat them before
they cool down. They are typically used to accompany most main
course dishes because the people love them.
----------------------
* 2 or 3 large green
plantains
* 1 tbs. salt
* 2 quarts of cold water
* 2 quarts oil for deep
frying
* 1 fresh banana leaf
-------
1. Wash the plantains well under
cold running water then dry.
2. Using a small knife peel the
plantains; best done lengthwise making long incisions.
3. Cut/slice the plantain
"meat" into sections about 1 inch long. They will look
like little barrels.
4. Mix the salt and cold water
then soak these pieces for about 40 minutes.
5. Remove from water and pat dry
with paper towels.
6. 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.
7. 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....I find that the
palm of the hand protected with some paper towels works great
because the slices are warm, soft, and pliable.
8. 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.
9. These can be eaten as is for
a snack or used to decorate a plate of fish, pork or chicken.
However, eat them quickly before they cool down or you will not
experience the real subtle flavor of the plantains. If you eat
them as as a snack, for a little "local color" line a
basket or serving platter with some washed, fresh banana leaf
before arranging the tostones on top. This is also appropriate
for serving the "Chicharrones de pollo" or the
Dominican Fried Chicken.
----------------------------
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