Desecho de concón
10 minutos de preparación y 15 minutos de cocción.
Ingredientes
• reservas de concon de tres o cuatro dias
• tallo de apio picadito
• vegetales al gusto picados
• aceite de oliva
• ajo picadito
• jamon picadito
• sal y pimienta
Instrucciones
En una sarten (pan, English) bien caliente vierta el aceite de oliva y sofría el jamón , luego vierta el apio, ajo, sal y pimienta al gusto y los vejetales, deje cocinar por 5 minutos. luego agrege el concón, mueva de manera que se mezclen bien todos los ingredientes, deje cocinar a fuego lento por 10 minutos. Recomiendo acumular el concón y guardarlo en el refrigerador
Arroz a la parmesana y tocino
30 minutos de preparación y 30 minutos de cocción aproximados.
Ingredientes
• 2 TAZAS Y 1/2 DE ARROZ PUERRO
• PEPINO Y TOCINO
• ACEITE DE OLIVA
• SAL AL GUSTO
• QUESO PARMEZANO (Parmesan Cheese)
Instrucciones
SE COCINA LAS DOS TAZAS Y MEDIA DE ARROZ, LUEGO SE PICA EL PUERRO, LA TOCINETA SE PICA EN CUADRITOS MEDIANOS LUEGO SE PONE APARTE A SOFREIR EN UNA SARTEN, LUEGO SE CORTA EL PEPINO PICADITO. LUEGO QUE TENGAN TODOS LOS INGREDIENTE PREPARADOS Y EL ARROZ ESTE COCINADO, MEZCLE TODO CON EL ARROZ, EL PEPINO, LA TOCINETA , EL PUERRO Y EL QUESO PARMEZANO. "OJO"EL PEPINO ES ADICIONAL! ACOMPAÑADO DE CARNE FRITA DE POLLO!!!!
Arroz con coco
15 minutos de preparación 30 minutos de cocción.
Ingredientes
• 2 cocos
• 2 libras de arroz
• 2 cucharadas de azúcar
• 2 cucharaditas de sal
Instrucciones
Parta el coco en trozos pequeñitos, dejandole la parte café y licuelo con dos tazas de agua tibia. Cuélelo y exprímalo con la mano hasta que quede casi seco y el agua blanca. Ponga esta leche en un caldero y dejelo hervir hasta que el agua se evapore y quede solo el aceite y unos granitos negros que se llaman titote. Al coco rallado agreguele otras 4 tazas de agua, vuelvalo a exprimir y ponga esa agua donde esta el aceite y el titote, agregandole el arroz y déjelo secar de la manera tradicional echandole el azúcar y la sal. Este arroz debe quedar entre sal y dulce.
Sancocho
Sancocho is, without doubt, Dominican's most cherished culinary treasure. It is a dish that is usually prepared for special occasions. Its preparation is long and it contains many ingredients. The traditional one is made of beef, however the Sancocho de Siete Meat (7-meat Stew) is the deluxe version. You can skip the other meats if you want.
Time: 90 Mins
Difficulty:
Advanced
Serve: 6 people
Before starting to cook: Wash the meat (except the pork sausages) with warm water and scrub with the cut lemon. Cut the meat in small pieces.
Ingredients
• 1 lb of goat meat
• 1 lb. pork sausage
• 1 lb pork
• 2 lbs beef with bones
• 1 1/2 lb chicken
• 2 lbs of pork ribs
• 1 lb of bones from a smoked ham
• 4 lemons cut in halves
• 1 tablespoon of mashed garlic
• 4 tablespoons of oil
• 2 large green bell peppers chopped into cubes
• 1/2 lb of cassava cut into 1-inch thick pieces
• 2 large onions
• 1/2 lb of yam cut into 1-inch thick pieces
• 2 tablespoons of celery
• 1/2 lb of malanga cut into 1-inch thick pieces
• 1/2 lb of potatoes cut into 1-inch thick pieces
• 3 unripe plantains (2 cut into 1-inch thick pieces)
• 2 cubes of beef stock
• 1/2 cup of capers
• 2 corn cobs cut into 2-inches long pieces (may be omitted)
• 1/2 teaspoon of powdered oregano
• 1/2 teaspoon of thyme
• 1/2 teaspoon of coriander/cilantro
• 2 teaspoons of vinegar
• 2 teaspoons of Tabasco sauce
Preparation
Place the beef in a pan and add the herbs, garlic, vinegar, capers, spices and salt. Stir to distribute evenly. In an iron pot heat the oil, add the beef and stir (be careful with hot oil splattering). Cover and wait one minute, then stir again. Add a few spoons of water if mixture sticks to the pot. Continue this process for 20 minutes. Add the pork and let simmer for 15 minutes, adjust water when necessary. Add the rest of the meat to the mix, add the chicken stock and let simmer for another 10 minutes.
Add 1/4 gallon of water and bring to a boil. Add the yam, malanga and the two plantains that you had previously cut. Let simmer for 10 minutes. Grate the remaining plantain and add to the pot. Add all remaining ingredients and adjust water when necessary. Stir regularly to avoid excessive sticking. Let simmer until the last ingredients you added are tender. Take two cups of the roots our of the pot, mash them in a separate bowl and add back to the stew. Let simmer until the stew is thick.
Adjust salt to taste. Serve while hot with a few slices of avocados and white rice.
Thanks to Aunt Clara for giving us this recipe.
Contents on this page are (c) Copyright Aunt Clara Dominican Cooking
http://dominicancooking.com
Locrio de Pollo (Rice and Chicken)
This dish is probably the Dominican descendant of the Spanish paella, and one of our most popular recipes, this locrio combines herbs, rice, chicken and vegetables
Time: 35 Mins
Difficulty: Medium
Serve: 4 people
Before starting to cook: Remove skin from chicken and wash under warm water. Rub with wedges of lemon and cut into small pieces.
Ingredients:
• 4 lbs chicken
• 4 cups rice
• 7 cups water
• 5 tablespoons oil
• 1 teaspoon sugar
• 4 tablespoons tomato paste
• 1/4 cup green peppers chopped
• 1 pinch oregano
• 1 teaspoon crushed garlic
• 1 pinch black pepper
• 1/8 cup chopped pitted olives
• 1/4 cup celery, chopped
• 1 teaspoon parsley, finely chopped
• 1 teaspoon coriander, finely chopped
• 1/2 teaspoon of thyme leaves
• Salt
Preparation
Marinate the chicken for approximately 10 minutes in a bowl containing the green peppers, oregano, garlic, black pepper, olives, celery, parsley, coriander, and thyme.
In an iron pot, heat 3 tablespoons of oil, reserving 2 tablespoons for later use. Add sugar to heated oil and quickly stir. When sugar turns dark brown, add the chicken (without the vegetables), being careful with splattering oil. Stir, cover and let simmer at medium heat for 10 minutes, adding tablespoonfuls of water regularly to prevent it from burning. Add the vegetables. Add tomato paste and stir to combine. Add remaining water and bring to a boil. Add salt to taste.
Add the rice and stir often to avoid excessive sticking. Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover and stir, before adding remaining oil. Cover and wait another 5 minutes. Taste rice for doneness; it should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat.
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