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..

Irish Beef Stew

Ingredients

• 1/4 cup olive oil
• 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
• 6 large garlic cloves, minced
• 6 cups beef stock or canned beef broth..
• I cup of Guinness beer
• 1 cup of fine red wine
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1-2 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons (1/4 stick) butter
• 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
• 1 large onion, chopped
• 2 cups 1/2-inch pieces peeled carrots
• Salt and Pepper
• 2 tablespoons chopped fresh parsley
• 1Tsp Dried oregano or 2 sprigs of fresh
• 2 Tbsp Sofrito
• 2Tbsp Corn Starch

Directions

1. Marinade the beef in the Sofrito and salt and pepper.
2. Heat olive oil in heavy large pot over medium-high heat.  
3. Add the beef  (do not crowd the pan, or the meat will steam and not brown) and Brown. Turning beef every 2-3 minutes to allow it to caramelize. Continue to cook in this manner until all sides are browned, about 7 minutes. 
4. Add garlic and sauté 1 minute. 
5. Add to Crock pot set on High.
6. De-glaze the pan with the Wine, and add drippings to Crock Pot.
7. Add remaining ingredients except potatoes,onions and carrots. Stir to combine. Allow to tenderize/cook for a few hours (about 3)
8. While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
9. Add vegetables to beef stew. and turn to Low until Vegetables and beef are very tender, about 4 more hours. 
10. Discard bay leaves and add salt and pepper to taste. Sprinkle with parsley and serve. 

 (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

** If I don't have the beef stock or broth I'll use the Bullions about 3 or 4
** If I don;t have the red wine at home, I use dry sherry.
**If I don't have Guiness I'll substitute for another beer, whatever I have in the house.. Except LIGHT beer..

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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