Baked Cornmeal Empanadas

Ingredients:


2 cups precooked yellow cornmeal (masarepa)
3 cups hot water (almost boiling)
1 tablespoon sazon goya with azafran (3 packets) (optional but soooo worth it )
1/2 teaspoon salt
Beef Filling


Directions:

1. Measure the masarepa into a large bowl, add the sazon, and salt and mix well; 
2. add the water and mix to form a dough (it will be a little wet and rubbery); let stand while filling is prepared.
3. Cook your Beef filling.
4. Preheat Oven to 400〫

1. Break off golf ball sized sections of dough (1.5 oz) and roll in your hands into a ball; place between plastic wrap and flatten with the heel of your palm into a 6 inch disc.
2. Peel away plastic from top only and scoop plastic and disc into your palm; place a heaping tablespoon of filling in center then fold disc and pinch closed; slightly flatten to distribute filling.
3.  Bake on greased baking sheet 25-30 minutes at 400F. until lightly browned. 

Crock Pot Dominican Bean Soup

 Ingredients:

4 cups of Cooked Beans
7 cups water
2 small red onions diced
1 chicken bullion cube
1 tsp chopped parsley
1 tbsp chopped cilantro
1 tbsp tomato sauce
2 roma tomatoes diced
1 tbsp olive oil
1 lb smoked pork chops in bone
1 lb Linguiza sausage cut up
½ tbsp finely chopped garlic
1 pinch oregano
½ lb yams peeled and cubed (1/2" cubes)
1 tsp salt
2 green plantains peeled and cut into 1/2" rounds


Directions:

1. Heat the oil and sautee onion and garlic with a pinch of salt.  
2. Once onions are translucent, add sausage and brown.
3. Add to crock pot along with remaining ingredients.
4. Cook on high till plantains and yams are tender to a fork, and soups consistency is thick.

**Serve with rice and Avocado**

 

Beef Empanadas (Beef Patties)

Ingredients:

1 lb. browned ground beef or cooked shredded chicken

1/2 medium onion, diced

2 tablespoons olive oil

1/2 green bell pepper, diced

3 garlic cloves, crushed

1/8 c. chopped fresh cilantro

1/8 c. sliced green olives

salt and pepper, to taste

1/4-1/2 jalapeno, minced (optional)

1 tbsp. tomato paste

1 pkg. Goya Sazon with annato

1pkg Goya Discs for Empanadas

1 cup vegetable oil for frying.

Directions:

FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of olive oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.

COOKING: Preheat the vegetable oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork.

Deep fry for about 5 minutes on each side, then place on dish lined with paper-towels. Press another layer of paper towels over the top.

For a healthier take... These CAN be fried...

(if you feel adventurous, you can play with the stuffing.. I've done ham and cheese, peperoni and mozzarella, sweet plantain and cheddar, etc..)

Yucca Stuffing

Looking for a less traditional Thanksgiving side.. and with a Latino flare to boot??

 

Inredients

 

4 lb fresh yuca (also called cassava; preferably 2 inches in diameter) or 3 lb frozen cubed

6 slices bread moist with ½ cup hot milk
1/2 pound cured ham good for cooking
2 pounds ground pork (without fat)
1/4 cup chopped cilantrillo or cilantro
1/4 cup chopped culantro (or long-leaved flat Chinese parsley)
1 tablespoon chopped oregano
2 chopped tomatoes
1 green pimento, seeded and chopped
1 chopped red pimento
1 onion chopped
1 tablespoon drained cocktail capers
10 stuffed green onions, chopped
1/2 cup raisins
1/2 cup slivered almonds
1 can pimentos, drained and sliced.
salt and pepper to taste
Sofrito



Directions

• Preheat over to 350 degrees Fahrenheit. 
• Combine yucca and bread. 
• Sauté tbsp of Sofrito.
• Add the ham. 
• Add the ground meat with a little bit of salt and pepper and sauté until it changes color. 
• Add the cilantrillo, culantro, oregano, tomatoes, green and red pimento, the onion and capers. 
• Cook for approximately 15 minutes. 
• Drain milk from the yucca/bread mixture and add the solids to the meat mixture. 
• Cook for additional 5 minutes. 
• Add all the remaining ingredients, mix well and let cool slightly. 
• Stuff and truss the turkey. 
• Put the remaining stuffing in a greased baking pan and bake with the turkey, at 350 for 30 minutes. 
• Uncover and bake 10 more minutes or until golden. Remove from the oven and keep covered until ready to serve with the turkey, which will take longer to cook.

Arroz Con Pollo (Chicken n Rice)

Ingredients

• Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
• Lemon or lime, juice only -- 1
• Sofrito -- 2 tbsp
• Sugar -- 2tbsp
• Garlic, minced -- 3 to 5 cloves
• Salt and pepper -- to season
• Olive oil -- 3 tablespoons
• Onion, chopped -- 1
• Garlic, minced -- 3 to 5 cloves
• Rice -- 3 cups
• Tomato paste -- 4 tbsp
• Chicken stock or water -- 2 1/2 cups
• Green olives -- 10 to 15
• Oregano -- 2 teaspoons
• Salt and pepper -- to taste
• Cilantro chopped -- 1/2 bunch
•  Beer or Wine (optional or just water) 1 Cup

Directions:

1. In a large bowl, toss the chicken pieces with the lemon or lime juice, garlic, Sofrito, salt and pepper and marinate for at least 1 hour or overnight.
2. Heat the olive oil in a large, heavy bottomed pot over medium flame. 
3. Add Sugar till it turns brown (stirring occasionally so not to burn)..
4. Pat the chicken pieces dry and sauté then in to brown on all sides. 
5. Add a little more oil to the pot if needed and sauté the onion, peppers, garlic and optional ham until the onion is translucent but not browned.
6. Stir in Tomato paste, till it looks a little brown.
7. Stir in the rice and add the stock or water, olives, oregano, salt and pepper. 
8. Bring to a boil, and once no water is left above the rice reduce heat to low and cover
9. cover tightly and simmer for about 30 minutes.
10. Remove from heat and let rest, covered, 10 minutes. Toss all the ingredients gently with a fork, garnish with the chopped cilantro and serve.

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Dominican Chimi Burger

Growing up in the Dominican Republic I was privileged to many new things. One of my favorites was the Chimichurri, a Dominican burger, this is found EVERYWHERE throughout the island and mainly sold in burger stands by street vendors. These are Delicious, and once you try one you'll fall in love.
Throughout my pregnancy, I was unfortunate to crave many simple things from the islands, and this was one of them so I was faced with only one choice... Learn to make one..

I did, and it was delicious, of course NOTHING can compare to the originals made by the pros(not to mention, the island breeze and the cold Presidente beer to accompany it), but here it is with a little twist.


Ingredients:

• Portuguese rolls
• 1lb Ground beef
• 1lb Hot Italian Sausage Meat
• 3 cloves of garlic
• 1tbsp Worcestershire sauce
• 1 large onion
• 2 cups shredded cabbage
• 1 medium carrot grated
• 2 tsp of oil
• salt
• pepper
• oregano
• 3 tbsp mayo
• 1 tsp mustard
• 2 tbsp ketchup
• 1/2 tsp soy sauce
• 1/2 tsp vinegar
• sugar

1. I use a mortar and Pestle and crush the garlic and 1/2 onion with a little salt and pepper to make a paste.
2. Mix the meats, the paste (save a little for the sauce), a little more salt and pepper, Worcestershire sauce, and a pinch of oregano. Mix them well, and make 4 or 5 patties, depending on the desired thickness of patties.
3. Cure your grill with the oil, and place your patties.
4. While your patties grill, make the Chimi sauce. Blend some mayo, the rest of that paste, ketchup, soy sauce, a pinch or oregano, a dash of vinegar, pinch or sugar and a little bit of mustard.
5. Slice the other 1/2 of the onion and mix it with the shredded cabbage,the grated carrot and your sauce.
6. Warm up your rolls, and assemble. Place burgers on rolls, and garnish with the delicious Dominican style Cole slaw and enjoy.

Baked Sweet Plantains

 

 

Ingredients:

• 6 yellow plantains (skins on and uniform in size)
• Olive oil
• Salt to taste

Preparation:

1. Preheat oven to 400 degrees Fahrenheit.
2. Without peeling or cutting the plantain in half, cut a slit lengthwise down the plantain.
3. Wrap the plantains in tinfoil.
4. Bake for 30 to 40 minutes. The plantains should be soft, but not mushy.
5. Let the plantains cool slightly then peel off the skin.
6. Arrange the cooked plantains on a serving platter. Drizzle with olive oil and sprinkle with salt.
7. Serve hot.
8. Add some shredded cheddar or grated Parmesan Cheese on top for a little added POP

Conconete (Dominican Coconut Cookie)

I used to absolutely LOVED these as a kid, and rummaging through some ancient photographs, I came across this recipe scribbled on a very yellow piece of paper. I can only imagine that it was my great grandmother's recipe... Hope you enjoy, I know I did.

Ingredients:

• 2 Coconuts (grated)
• 3lbs All purpose Flour
• 3lbs Brown Sugar
• 1tblsp baking powder
• ginger to taste
• Cinnamon water (made by boiling Cinnamon sticks)
• 1/2 tsp salt

Directions:

• Mix all ingredients
  
• Place scoops on a cookie sheet
• bake in 350 degree oven till golden brown
  

Beef Filling

@@@ This Beef filling can be used for Empanadas, Pastelitos, Alcapurrias, Pastelones, etc...


Ingredients:

• Oil -- 2-3 tablespoons
• Onion, minced -- 1
• Garlic, minced -- 2-3 cloves
• Ground beef -- 1 pound
• Paprika -- 1 tablespoon
• Cuminseed -- 1 teaspoon
• Oregano -- 1 teaspoon
• Water or stock -- 1 cup
• Raisins (optional) -- 1/2 cup
• Black or green olives (optional), pitted and chopped -- 1/4 cup
• Flour -- 1 tablespoon

Method

1. Heat the oil in a sauté pan over medium flame. Sauté the onions until they are translucent, 3-4 minutes. Add the garlic, paprika, cuminseed and oregano and sauté 1-2 minutes more. Add the ground beef, salt and pepper and sauté, breaking up the beef until it is cooked through, 5-7 minutes.
2. Stir in the water or stock, raisins(optional) and olives and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes, or until lightly thickened. Adjust seasoning, remove from heat and set aside to cool.

TIPS:
I sometimes used 2 tbsp of Sofrito in place of the garlic and onions and sautee it instead.
To break up the ground beef while cooking I use a potato masher..

Sofito

This is a MUST have in our household. This is usually the foundation for seasoning any dish...

Ingredients

• 2 medium green peppers, seeds removed
• 1 red sweet pepper, seeds removed
• 4 medium onions, peeled
• 1 head of garlic, peeled
• 1 bunch cilantro leaves
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp vinegar

Directions:

1. Peel Garlic, onions, and chop all ingredients.
2. add all ingredients to food processor or blender
3. thoroughly blend ingredients to an even consistency.

For immediate use, store in glass container and keep refrigerated. You can store additional sofrito for future use.

Aranitas de Platanos (Shredded Plantain Fritters)

Ingredients:

• 1 green plantain
• 3 cloves garlic (minced)
• salt and pepper to taste
• oil for frying

Preparation:

1.Peel the plantain and shred with a coarse grater. 2. Place the grated plantain in salted water and let soak for about 10 minutes.
3.Drain the grated plantain and dry with paper towels to soak up excess water.
4.Mix the grated plantain with the garlic, and salt and pepper to taste.
5.Heat the oil in a frying pan over medium high heat.
6.Fry the shredded mix by the spoonful in clumps until golden, about 5 minutes.
7.Drain on paper towels ..




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Platano Maduro Frito (Fried Sweet Plantain)

 

 

Ingredients

1. 1 cup vegetable oil
2. 6 very ripe plantains (about 3/4 pound each), peeled and cut on the diagonal into 1/2-inch slices
3. Salt (optional)

Directions

1. In 2 very large nonstick skillets, heat the oil until shimmering. Working in batches, fry the plantains in a single layer over moderate heat, turning occasionally, until deep golden and tender, 7 to 8 minutes per batch. Drain the plantains on a paper towel-lined rack and, if desired, sprinkle lightly with salt. Serve warm.

Carmelized Sweet Plantains

 

 

Ingredients

• several Cinnamon sticks
• handful of whole cloves
• 4 tablespoons butter
• 3 yellow plantains (very ripe), peeled and cut in 4 thick slices
• 3 tablespoons brown sugar
• pinch salt (optional)

Directions

1.  Place stick of Cinnamon in center of each plantain lengthwise.. and poke with a few cloves... 
2. Heat butter in a large skillet over medium-high heat until the butter begins to sizzle and brown. 
3. Add sugar and heat till it starts to caramelize and bubble.
4. Gently toss in plantains and cover. 
5. Sautee until the plantains begin to turn golden brown, then turn over, and continue until they have caramelized, and are tender about 6 minutes per side.
6. Sprinkle with salt (you may also remove the cloves and cinnamon before serving *Optional).

Pastelón de papas (Potato and beef casserole) **

Ingredients:

• 6 cups of mashed potatoes
• 1/2 cup of grated mozzarella cheese
• 1/2 cup of butter
• 1 tablespoon of parsley finely diced
• 1/2 lb. of ground beef
• 2 tablespoons of oil
• 1 tablespoon of tomato paste
• 1 small onion diced into very small cubes
• 1 green pepper diced into very small cubes
• 1 pinch of black pepper
• 1 pinch of oregano
• 2 tablespoons of mashed garlic
• 2 eggs
• 1/2 cup of evaporated milk
• Salt

Direction:


Before starting to cook: Butter up a 3-inch tall baking pan. Heat up the oven to 350 °F.

1. Season the meat with salt, pepper, onions, green pepper, and oregano. Or simply use Sofrito. In a shallow pan heat a tablespoon of oil. Add the ground beef and stir so it cooks evenly. Add two tablespoons of water and the tomato paste, Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjust salt to taste. Turn off the heat and reserve.
2. Mix the milk, butter, eggs, garlic, parsley and salt to taste, add the mashed potatoes and mix well. Put half of this mixture in the baking pan, cover with the meat and finally cover with the remaining potatoes. Bake until the top is light golden. Let cool down, take out of the mold, cover with the mozzarella and put in the oven until the cheese melts.

Arepitas de maiz (Hushpuppies)

Ingredients:

• 1 cup of cornmeal
• 1/2 cup of oil for frying
• 2 tablespoons of milk
• 1 teaspoons of sugar
• 1/2 teaspoons of salt
• 1/2 teaspoon of anise seeds
• 2 eggs

Direction:

1. Mix all the ingredients together except the oil. 
2. In a shallow frying pan heat the oil. 
3. Pour the mix one spoonful at a time into pan, making small pancakes. 
4. Fry till golden brown on both sides. 
5. Serve immediately.

Mofongo

Ingredients:

• 1 lb of pork cracklings
• 1 cup of oil
• 2 1/2 teaspoons of salt
• 4 unripe plantains
• 4 cups of prepared beef stock
• 2 tablespoons of mashed garlic

Direction:

Before starting to cook: Peel the plantains and cut into 1/2-inch thick pieces.

1. Sauté the garlic with a teaspoon of olive oil. Reserve.
2. In a deep frying pan heat the oil and fry the plantains till golden brown. 
3. Using a pilón (wooden mortar) mash the plantains, garlic and cracklings together. Until well mixed.

**Tip. Do not OVER mash, it is BEST chunky..

Pastelón de plátanos Maduros (Ripe plantains casserole)

Ingredients:

• 6 very ripe plantains
• 1 cup grated cheddar cheese
• 1/4 cup of butter
• 1 lb. of ground beef
• 2 tablespoons of oil
• 1 tablespoon of tomato paste
• 1 teaspoon of salt
• 1 small red onion diced into small cubes
• 1 green pepper
• 1 teaspoon of crushed garlic
• Black ground pepper

Direction:

1.  Butter up a baking 1-inch tall baking pan. 
2. Heat up the oven to 350 °F.
3. Mix meat with pepper, onion, a pinch of salt, a pinch of pepper and garlic, or Sofrito.
4. In a shallow pan heat a tablespoon of oil. 
5. Add the ground beef and stir so it cooks uniformly. 
6. Add two tablespoons of water and the tomato paste. 
7. Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjust salt to taste. Turn off the heat and reserve.
8. Peel the plantains and boil adding 1 teaspoon of salt to the water. When the plantains are very tender turn off the heat. Take the plantains out of the water and mash them with a fork. 
9. Add the butter and keep mashing until it is very smooth.
10. Put half of the plantains mixture in the baking pan. Cover with 1/3 of the cheese and add the meat. Add another third of the cheese, cover with the remaining plantain mixture. Cover with the rest of the cheese. (layering like a lasagne)
11. Put in he oven until the top is golden brown.

Mangú (Mashed plantains)

Ingredients:

• 4 unripe plantains
• 4 tablespoons of butter
• 1 cup of cold water
• Salt

Direction:

1. Peel Plantains and cut into Quarters.
2. Boil the plantains adding 2 teaspoons of salt to the water. When the plantains are very tender turn off the heat.
3. Take the plantains out of the water and mash them with a fork. Add the butter and the cold water and keep mashing until it is very smooth. 

*Tip:  When Peeling the plantain, it is best if it is at room temperature.  Run under hot water, and score the vegetable along the sides, for best results.
If not, cut ends off, cut into quarters and boil with the skin.. It will EASILY peel off once they are cooked.


This is our native alternative to Mashed Potatoes, and a common staple in our country.  Goes good with just about ANYTHING, and most commonly eaten for breakfast.

Tostones (Fried plantains)

Ingredients:

• 2 unripe plantains
• 1/2 cup of oil
• Salt

Direction:

1. Peel the plantains and cut into 1 inch thick slices. 
2. In a deep frying pan heat the oil and fry the plantains till golden brown.
3. Flatten the plantains using the bottom of a flat-bottomed glass bottle or plate. 
4. Fry the plantains again for 30 seconds on each side.
5. Lightly salt and Serve immediately.

Moro de Gandules (Rice with Peas)

Moro de Gandules (Rice with Pigeon Peas)

• 3 cups long grain white rice
• 4 cups water
• 3 tablespoons olive oil
• 4 tablespoons sofrito (see recipe for sofrito)
• 2 tablespoons spanish olives
• 1 can green or dry pigeon peans, drained
• 1 envelope sazon with annato
• 1/2 teaspoon ground oregano
• cilantro
• 2 bay leaves
• 1/2 teaspoon tomato paste
• salt and black pepper to taste

Start by heating the oil in a pot at high heat, and when the oil is nice and hot, add the Sofrito. This must be browned, about 1 minute.

After that has been done add the olives, the tomato paste, and all the spices, including the envelope of sazon.

Once that has been well blended, add the water, peas, salt and pepper to taste.

Bring this up to a boil then stir in rice and leave uncovered.

Once most of the water has evaporated, lower heat and stir 1 more time, then cover.

Let this cook for about 30 - 40 minutes on a low heat setting, stirring occasionally (every 10 minutes) until the rice is tender.

Serve.