Soup: Sancocho

 Juice from 2 sour oranges (or a mix of lemon and orange juice)

 2 cloves garlic, mashed

 Adobo seasoning and pepper

 1 lb. chicken (with or without bones), cut into bite-size chunks

 2 pieces cooking ham cut into medium-sized pieces.

 4 Tablespoons vegetable oil

 6 cups chicken stock (or beef)

 1 Anaheim or Cuban pepper, chopped

 1 large white onion, chopped

 1 ear fresh corn cut into 6 pieces

 2 "green" plantain (platanos), peeled and washed in water with lime juice and then each cut into 8 pieces

 1/2 lb. beef stew meat, cut into bite-size chunks

 1/3 lb. pork shoulder cut into bite-size chunks

 1/3 lb. uncooked pork chops cut up into bite-size chunks

 1/3 lb. pumpkin (auyama) cut into bite-size chunks

 1/3 lb. yucca cut into bite-size chunks

 1/3 lb. sweet potatoes (batata) cut into bite-size chunks

 1/4 bunch fresh parsley, chopped

 1/4 bunch fresh cilantro, chopped

 1/4 lb. longaniza (blood sausage) sliced into ½-inch slices

 1/4 oz. Ajies Gustosos (small chilies), chopped

 1/4 lb. yellow yam (Yautia amarilla) cut into bite-size chunks

 1/4 lb. white yam (Yautia Blanca) cut into bite-size chunks

 1/6 bunch fresh oregano, chopped

 2 packets of Sazon Con Culantro Y Achiote

 2 cups cooked rice (optional)

Instructions:

1. Make a marinade of the sour orange juice, herbs, garlic, adobo seasoning and pepper. Turn all the meat in it, cover, and let marinate at least 2 hours turning every 30 minutes, ( or overnight in the fridge)

2. Heat the oil in a large Dutch oven. Drain the meat, reserving the marinade, and add to the pot, browning on all sides. Stir in the marinade and a little stock to scrape up and dissolve the flavorful brown bits on the bottom of the pot. Pour in the rest of the stock and bring to a boil. Add all the vegetables, return to a boil, then reduce heat, cover, and let simmer for 1-2 hours. The longer it is simmered, Maria says, the better...and I agree.

3. If you plan to serve with rice, start it while the soup is cooking.

4. When ready to serve, add adobo seasoning and pepper to taste. If you want a thick texture, you may puree some of the vegetables and pour the puree back into the soup...but what a shame to cover up the brilliance and texture of these colorful chunks of veggies. Ladle into deep bowls, adding 1 or 2 tbsp. of rice. A couple of drops of hot sauce it does bring out the taste

Dominican Seafood

INGREDIENTS:


1 Can of tomato soup (preferably Italian style with oregano)

2 whole cloves of fresh garlic (chopped)

¼ teaspoon of oregano

¼ teaspoon of ground black or white pepper

2 cups of potatoes (cut into cubes)

½ cup of diced or chopped carrot

½ cup of chopped onion

½ cup of chopped or diced celery

1 sweet red pepper (chopped)

¼ to ½ pound of shrimp (cleaned)

½ to 1 pound of fish (you can use Dorado, hake, flounder, Tilapia or tuna)

4 or 5 leaves of coriander

Adobo all purpose seasoning and pepper to taste

2 packets of Sazon Con Culantro Y Achiote (annatto seed and Spanish cilantro)

Instructions:

Start off by cleaning and dicing your potatoes and other fresh vegetables (use new potatoes and not Idaho).

Clean the shrimp and prepare the fish by cleaning and cutting into small sections or cubes.

In a large sauce-pan or pot, add water for the boiling of the potatoes only. Add 1 Tablespoon of adobo to the water and boil potatoes for 25 minutes. Remove from stove and drain off water for later use.

In a new and larger pot, add 1 can of Italian style tomato soup, 2 soup cans of water. With a medium flame on, begin adding to this “tomato soup pot” – diced carrots, previously cooked potatoes, chopped onion, chopped sweet pepper, coriander, salt and pepper. Add in the 2 packets of Sazon. Cook the contents for 5 to 10 minutes with a medium flame.

Now add the shrimp and fish to the pot. Cook for an additional 10 minutes with a lid on the pot.

Shrimp and Potato Fritters(Bombas de Camarones y Papas)

There is no better street food in the Caribbean than the various fried foods sold at street side stands and grills. This fritter recipe from The Dominican Republic is a mixture of shrimp, Munster cheese, and potato. You can't get much better than that. Eat this treasure as a snack or serve it as an   appetizer.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Ingredients:

 1 pound of warm mashed potatoes
 4 tablespoons butter (cut into bits)
 2 tablespoons of butter (for sautéing)
 1 cup Munster Cheese (grated)
 1 egg yolk
 1/4 cup parsley (chopped)
 1 1/2 teaspoon Adobo all purpose seasoning
 1/4 teaspoon white pepper
 1 pound raw shrimp (peeled and de-veined)
 1 cup onions (diced)
 1/2 cup flour
 1 egg (lightly beaten)
 1 cup fine bread crumbs
 
Preparation:


1. To the warm mashed potatoes add the 4 tablespoons of butter bits, cheese, egg yolk, parsley, salt and pepper. Mix the ingredients together until smooth. Cover and set aside.
2. Chop the raw shrimp into coarse bits. In a heavy skillet, melt the 2 tablespoons of remaining butter. Sauté the onion until it is translucent (about 5 minutes). Add the shrimp and sauté until the shrimp just turns pink (about 2 minutes). Do not overcook.
3. Add the shrimp and onions to the potato mix and stir together.
4. To form the fritters, lightly four your hands. Scoop out 3 tablespoons of the shrimp and potato mix, and shape into a cylinder (bomba) 2 inches long by ¾ inch round.
5. Gently roll the bomba in flour and shake off the excess flour.
6. Dip a pastry brush into the beaten egg. Gently brush the egg onto the bomba and then roll the cylinder in the bread crumbs.
7. Place the coated bomba on wax paper. When you are finished shaping all the bombas, place them in the refrigerator for about 30 minutes before frying.
8. Deep fry the bombas at 375 degrees for about 2 minutes and then turn them over and fry another 2 minutes. They should be golden brown on both sides. Only fry 4 or 5 at a time.
9. Serve the bombas at once with drinks, as appetizers, or as a snack.

Coconut Corn Bread

Maria made these for me when I had the flu (gripe) and I love them. I hope that you love the way they taste as much as I do. As I’m writing this recipe, Maria is making a batch over at her house. I can’t wait. They taste the best when they are eaten hot.




Coconut Corn Bread

Ingredients:

1/2 cup diced mixed candied fruit

2 tablespoons dark rum

1/3 cup granulated sugar

1/3 cup butter or margarine, softened

2 eggs

1 cup coconut cream

1 cup yellow cornmeal

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 cup shredded fresh coconut

Instructions

Heat oven to 375 degrees F. Mix candied fruit and rum in small bowl; reserve. Beat sugar and butter in large bowl; add eggs, one at a time, beating until well blended. Stir in remaining ingredients except candied fruit mixture and coconut; beat until smooth, about 30 strokes by hand. Fold in candied fruit mixture and coconut. Pour into greased 9 x 5-inch loaf pan. Bake until top is golden brown and wooden pick inserted in center comes out clean, 40 to 45 minutes. Cool 20 minutes; remove from pan. Cool completely before slicing. Can also be baked in muffin cups.

Red Beans and Rice

Red Beans and Rice

Maria told me this is her Grandmother’s recipe. Maria’s Grandma is the one who taught her to cook. She has told me of fond memories sitting in the kitchen watching Grandma cook. When she was old enough she was able to help her Baba in the kitchen. Now we share this recipe with all of you.





Ingredients

1½ Cup of rice (cleaned and rinse with water only)

½ cup of dried red beans cleaned and soaking overnight in water

½ cup of milk coconut mix with 1½ cup of water or 1 ½ coconut milk

½ Spanish green pepper chopped (Spanish peppers are long, green and thin not like bell peppers, but they are OK to use)

1 spoon of onion of red or white your choice

2 cloves of whole garlic chopped

½ teaspoon of Adobo all purpose seasoning

1 Tbsp. of Sazon Completo

2 Tbsp. of olive oil

¼ teaspoon of oregano. (fresh is always best)

Salt and black pepper (optional and how you like). The best would be Adobo seasoning and black pepper

Instructions

Grind or crush the garlic, onion and ½ teaspoon of salt in a pestle.

In a pot add 1 spoon of oil, and add the garlic crushed add the ½ pepper, oregano, black pepper, chicken broth cubes, fry lightly over low heat for 1 minute add the drained red beans and fry lightly so the beans take the season. Later mix the coconut milk and the 1½ cup of water wait for is boiling and add the rice move for 1 minute and to put a lid on for 10 minute later this time reduce the fire, move and add the other 1 spoon of oil and put a lid on for 15 minute more after this time move and it is ready.

First Things First--Sofrito

What is Sofrito, you may ask? The Dominican kitchen is never without this much needed cooking staple. Sofrito is a versatile, aromatic blend of tomatoes, peppers, leeks, cilantro, onions, celery, and garlic. It's the foundation of many Latin Caribbean dishes. There are many variations of this recipe, but this is the recipe Maria uses most often because the ingredients are easy to find no matter where you are. Many of the dishes that Maria makes include Sofrito. She says having it ready and waiting in the fridge makes it so much easier than chopping it for each meal.

Store sofrito in a glass container in the refrigerator for immediate use or freeze sofrito in 1/4 to 1/2 cup portions for use at any time.

Total Time: 20 minutes

Ingredients:

• 2 medium green peppers, seeds removed

• 1 red sweet pepper, seeds removed

• 2 large tomatoes or 6 plum tomatoes

• 2 medium onions, peeled

• 1 head of garlic, peeled

• 1 bunch cilantro leaves

• 1/2 bunch parsley leave

• 2 ribs of celery

• 1 leek with the green still on

• 3 shakes of Adobo all purpose seasoning

• Culantro is the secret ingredient of sofrito. The leaves of this herb are long and have a strong smell. Do not confuse with its cousin cilantro, whose leaves resemble parsley. Culantro is known by different names around the world. In Puerto Rico it is called recao, while in Asia it is known as Long Coriander A Culantro plant can be placed in a small pot and kept inside. It grows very easily. Don’t worry if you can’t find it where you are, the Sofrito will be fantastic.

There are 2 ways to use the sofrito:

1: chop all the ingredients and mix together, then use in your cuisine

2: chop all the ingredients and then place in a food processor and then use in your cuisine

Either way, you’re on your way to some fantastic tasting Dominican Food. So, enjoy and look for my next Best Dominican Recipe

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 For ingredients like Adobo, Sazon Completo and others check out my website at http://www.dominicanrepublicsite.com/

 Please post your comments, I’d love to see how you’re doing.

Introduction to my Dominican Recipe Blog

Hi, my name is Johan. I have lived in many places around the world, Turkey, Belgium and Egypt to name just a few. I now reside in the Dominican Republic. The reason that I thought of having a Dominican recipe blog is because the people here are so passionate about everything they do, and that includes their passion for cooking. With most of the recipes passed down from generation to generation, I wanted the chance to get some of these jewels written down. Maria, my friend here in the Dominican Republic has been nice enough to help me with this task. These recipes are 100% authentic Dominican fare. I'm sure that when you make them for your own family you will enjoy them as much as I do. Please post your comments .