I need some very good recipes from the Dominican Republic!?
I need to make dinner for my boyfriend. He is from the DR. I want to make something really, really good. Where can I get some recipes or do you have one you could give me?
Dominican Fried Chicking – Chicharrones de Pollo
2 1/2 pounds boneless chicken strips (breasts, thighs or mixed)
Marinade:
1 cup lime juice
4 tablespoons soy sauce
2 tablespoons Worcestershire sauce
4 cloves garlic (minced)
Seasoned Flour Coating:
2 cups flour
2 teaspoons Spanish paprika
1 1/2 teaspoons black pepper (or to taste)
1 teaspoon salt (or to taste)
Vegetable oil for frying
Preparation:
Combine marinade ingredients in a large plastic bowl or zipper bag. Add chicken and marinate for 30 minutes or up to 3 hours. Combine flour, Spanish paprika, pepper and salt in a separate plastic bowl or zipper bag. Coat the marinated chicken with the seasoned flour mixture. Place vegetable oil for frying into a deep frying pan, or use a deep fryer. Heat the oil over medium-high heat to 360 degrees Fahrenheit. Fry chicken in batches, until golden brown outside and completely cooked inside (about 4 minutes per side). Place chicken on a plate lined with a paper towel to absorb oil. Keep warm until ready to serve. Serves: Makes 4 to 6 servings.
Arepitas de Maiz/ Fried Corn Meal Cakes ( I call them Corn Bread Droppings) A fast and easy snack or meal accompaniment Hispanola style.
1 cup corn meal or corn flour
2 teaspoons of milk
1 teaspoon of sugar
1/2 teaspoon of salt
1 egg
Mix these ingredients together. Add more liquid if the mix is not moist enough. Heat about 1/4 cup of oil in a skillet.
Drop about a tablespoon full into the oil. Fry until golden on both sides. Drain on some paper. Serve them up when they are fresh and hot. For variety try adding some hot peppers into the mix or a little cheese.
Chofan (Chinese Fried Rice Dominican Style)
This rice dish is very versatile. The basic recipe is rice with vegetables, egg, and some meat or seafood of your choice added to the mix. It is a great rice dish to use with your leftovers.
The general recipe is here with some different substitutions added. Be creative and make your own signature Dominican style Chofan
Ingredients:(remember all can be adjusted to your taste)
2 eggs scrambled (eggs are usually part of the dish but you can omit them if you desire)
2 tablespoons of oil
1/4 to 1/2 cup of ham, pork, seafood, goat, chicken, tofu…etc. cooked and cubed. (Combine meats and seafood for a flavor all your own).
3 tablespoons soy sauce/ salsa china (or tamari sauce for a lower salt version)
3 tablespoons onion
1/4 cup chopped celery
1/4 cup sweet corn, green peas (petit pois), red beans Add all or 1 of these ingredients. Be creative and try adding some other veggie
2 to 3 cups of cooked rice
If your adding eggs to the mix scramble them up first in the oil. (If your veggies and meats are not all pre cooked remove the egg and set aside to add to the mix along with the rice so it does not get to hard.) Sauté all the pre cooked meats and veggies together until the onion and celery are soft. Add the soy sauce to the mixture. Mix well. Then add the pre cooked rice and stir all together and fry until hot. Fluff it up with a fork. Add salt to taste. Serve alone as a main dish or as a side.
.
“BIZCOCHO CRIOLLA”
[ DOMINICAN CREOLE VANILLA CAKE ]
CAKE INGREDIENTS
For 2 Cakes
1 LB. Butter
1 LB. Granulated Sugar
10 Whole eggs
1.5 lbs. Cake Flour
1/2 Oz Baking Powder
1/2 Oz Vanilla extract
1 cup Fresh Orange Juice
Dash of salt
TO PREPARE CAKE
Cream butter and sugar together for about 10 minutes at medium high speed using an electric mixer.
Add eggs 5 at a time to the above mixture and beat each addition for about 1 minute or until well incorporated.
Sift all dry ingredients together and then ADD them to the above wet ingredients. At medium speed, mix and combine for 5 minutes.
Then add the vanilla extract and the orange juice and continue to mix for about 2 more minutes.
Bake in a preheated oven at 400 degrees F. If you have a convection oven bake at 350 degrees F.
MERINGUE INGREDIENTS
5 oz whites (about 10 eggs)
10 oz powdered sugar
TO PREPARE MERINGUE
Place egg whites and powdered sugar in a very clean, greaseless and dry mixing bowl and at high speed mix for about fifteen minutes or until the whites become a stiff consistency.
NOTE
The normal ratio of egg whites to powdered sugar, BY WEIGHT is 2 parts sugar to 1 part egg white. So, for example, if you have 5 ozs, of egg whites use 10 ozs. of powdered sugar. Medium size eggs should have about 1/2 an oz. of egg white each but it is best to weigh when using this procedure.
TO SERVE CAKE
Split cake in half and spread with the pineapple filling.
Cover cake with meringue or powdered sugar and serve.
nfd?
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