How to Keep Cilantro Fresh!

Steps to prolong the life and freshness of your cilantro (for at least week):

1. Get an airtight glass jar
2. Fill the jar with water enough to cover the stems, not the foliage
3. Cut the roots of your cilantro
4. Place cilantro in jar and close lid
5. Place on top shelf of refrigerator

Avocado Dip

2 ripe avocados

1/4 cup of sour cream

1 small onion, finely chopped

1/2 cup of chop cilantro

1 tablespoon of freshly squeezed limejuice

1 cup of finely chopped tomatoes

Salt & pepper to taste

INSTRUCTIONS

TIP: Avocado tends to turn brown when exposed to oxygen. Lime is used to prevent avocado from turning brown

Peel avocados and mashed to a smooth texture

Add the rest of the ingredients and blend well

Use dip in burgers, salads, meat, seafood

Enjoy!

Deep fried beef strips

Prep Time: 5-10 minutes

Servings: 3-5

Cooking Time: 10 minutes

Cooking Tools: Deep Fryer

Ingredients

2 lbs of flank steak

1/4 teaspoon of garlic powder

1 teaspoon of oregano

1 teaspoon of salt

1large freshly squeezed lime

½ teaspoon of freshly ground pepper

Oil

1 lime cut in wedges

INSTRUCTIONS

Rinse the meat and cut it Julienne style (strips)

Season with all the ingredients and marinate for at least ½ hour

Heat oil in a deep fryer and fry on medium heat, until meat is cook and a bit crispy

If using a skillet or pot, make sure you use sufficient oil to cover the strips

Serve with tostones  yucca fries, sweet potato fries  and lime wedges

Enjoy!

Boneless Deep-Fried Chicken Chunks

Prep Time: 5-10 minutes

Servings: 3-5

Cooking Time: 10-15 minutes a batch

Ingredients

4 lbs of chicken breast or boneless chicken thighs cut into chunks

2 freshly squeezed limejuice
1 teaspoon of salt
1/4 teaspoon cumin
¼ teaspoon of freshly ground black pepper
1 cup of flour
1 teaspoon of oregano
3 cloves of garlic, finely minced
Cooking oil
1 1/2 cups of buttermilk

INSTRUCTIONS

TIP: You can use a deep pot if you do not have a deep fryer. Use an anti-splatter cover when using a pot.

Marinate the chicken with your choice of ingredients for at least 1 hour (4 hrs recommended)

Using a paper bag or a mixing bowl with tight lid, add flour, a pinch of salt and pepper. Add meat one by one as you shake it.

Add sufficient oil for deep-frying, pot or deep-fryer. Once oil is hot, add the meat (do not add too many at once)

Fry until golden, on medium heat and cool on paper towel

Serve with lime wedges, tostones,  yucca fries, sweet potato fries

Enjoy!

Garlic Mojito

Prep-Time: 5-10
Cooking Time: 15-20 minutes

Ingredients

1/2 cup of extra virgin olive oil

1 head of garlic, peeled and chopped
2 tablespoons of freshly chopped cilantro
1 lime juice, freshly squeezed or vinegar
1small onion, chopped
Salt to taste

INSTRUCTIONS

Using a processor, finely chop the onions and garlic.

In a small skillet, heat oil and sauté garlic and onions for 1-2 minutes.

Transfer to a serving bowl and let cool.

In the same processor, finely chop the cilantro

Add the cilantro, lime juice and salt to the garlic & onions mixture


Use to dip Tostones or Yucca Fries 

Enjoy

Tostones (Fried Green Plantains)

Prep Time: 5-10 minutes

Servings: 4-6
Cooking Time: 10-15 minutes

Tostonera Presser

Cooking tool: Deep Fryer & plantain presser (tostonera)

Ingredients

2 or more green or yellow plantainsOil

INSTRUCTIONS

TIP: If plantains have been in the refrigerator or are not at room temperature, place them in a bowl with hot tap water for a few minutes. This, makes it easier for you peel. See how to peel plantains

TIP: needs to be served hot, as it tends to harden as it gets cold

TIP: Use sufficient oil to cover the plantains

Make a shallow slit along the length of the plantains.

Remove peel using your thumb to pull away the peel. Cut them in 1" slices

In a deep fryer or deep skillet, heat oil and fry plantain slices until they turn light golden brown.

Set aside on paper towel. Using a plantain presser or Tostonera,  press each slice until it’s flat

Refry in small bunches for 30 seconds

Serve with garlic mojito or ketchup or fried chicken chunks, carnitas fritas,  baked chicken, avocado dip, or use any of your favorite toppings

Enjoy!





Tostones Photo Credit: laylita.com

How to peel plantains

Select your green plantains



Cut both ends

cut in half for easy peel

If they have been in the refrigerator or are not at room temperature, soak them in hot water. This action will facilitate easy peel removal

Create a shallow slit

Remove peel with thumb

Or with table knife

I think it's easy!

Cut in half  for boiling. For frying, do not cut in half. Just create 1/2" slices and fry to make tostones

Mangu (Mashed Green Plantains)

Prep Time: 5-10 minutes

Servings: 3-5
Cooking Time: 30 minutes

Ingredients

4 green plantains, cut in half
1/2 tablespoon of salt
Water
1/2 cup of warm half/half milk
1/2 bar of butter, room temperature
1 large yeloow onion, finely chopped
1tablespoon of vinegar
2 tablespoons of oil
2 tablespoons of water

INSTRUCTIONS

TIP: If plantains have been in the refrigerator or are not at room temperature, place them in a bowl with hot tap water for a few minutes. This, makes it easier for you peel

TIP: For a thorough cooking, plantains need to be completely covered with water
TIP: Mangu needs to be served hot, as it tends to harden as it gets cold

See how to peel a plantain

Make a shallow slit along the length of the plantains.

Remove peel using your thumb to pull away the peel and cut them in half

In a pot, boil water with salt

Cook the plantains for 20 minutes or until tender

Add 2 cups of cold water the last 5 minutes and remove from heat

In the meantime, in a skillet, heat oil and sauté onions until translucent. Add the vinegar, water and stir for a minute. Set aside

Drain the plantains

In a mixing bowl or food processor, add plantains, milk and butter. Mash really well until you reach a smooth consistency

Shape into a round shape using a ramekin dish.

Garnish with saute onion on top

Serve with Dominican salami (such as Salami Higueral), eggs, fry cheese, sausage


Enjoy!

How to peel yucca

If the yucca has been in the refrigerator or is not at room temperature, soak in hot water for a few minutes. Peel will be easily removed. To remove the peel faster, you can use a vegetable peeler.

Choose the right yucca. Cut the tips and if it's white, then is a good one!

Cut them in smaller pieces for easy peeling



Make a shallow slit

Remove peel with table knife



Continue to remove peel using the table knife

Voila, you are done!

Creamy Mashed Yucca

Prep Time: 5-10 minutes

Servings: 3-5

Cooking Time: 15-20 minutes

Ingredients

2 lbs of yucca

4 tablespoons of sweet cream butter½ cup of warm milk½ tablespoon of salt8 cups of water1 cup of white cheddar cheese, shredded (garnish)Scallions or Parsley , finely chopped (garnish)

INSTRUCTION

TIP: If yucca is cold, let hot water run on the yucca for a few minutes. Peels comes off easier

TIP: Yucca is tender when a fork goes through. If you like it very tender, the fork will part it as you insert it

Peel yucca  and remove the root fiber from the center

In a pot, boil water, just as if you were boiling potatoes, and add the yucca. Cook until
tender.

Drain and mash well. Add butter, milk and cheese. Mash until smooth.

Garnish with parsley or serve as is. Serve with anything of your choice. 

Enjoy!

Beef Plantain Canoes

Prep Time: 5-10 minutes
Servings: 4Cooking
Cooking Time: 30 minutes
Tools Needed: Skillet

Ingredients

4 ripen plantains (soft to the touch, yellow)
1 lb of ground beef
Salt & pepper to taste
½ teaspoon of ginger
1 Maggi chicken bouillon
1 onion, finely chopped
1 green bell pepper, finely chopped
¼ bar of butter
4 tablespoon of Parmesan cheese
2 tablespoon of oil

INSTRUCTIONS

In large skillet, heat oil and sauté onions, green pepper and garlic.

Add the ground meat and sauté.

Add the water and chicken bullion, salt & pepper and stir.

Once meat is cooked and simmered (20 minutes), set aside.

Make a shallow slit along the length of the plantain.

Carefully remove the inside. Be careful not to break the peel. DO NOT DISCARD THE PEEL. We are going to use it as a canoe or pocket.

Fry (or boil) plantains medium heat until golden brown.

Combine ground meat and plantain. Mash them together, but leave some texture.

Take the plantain pockets or canoes and stuff them with the mixture

Place in a baking dish sprinkle pieces of butter and cheese.

Bake @ 325 degrees for 20 minutes

Serve hot!

Enjoy!

Mangu (Mashed Semi-Sweet Plantains)

 

Mangu is a traditional breakfast meal in my native country, Dominican Republic. Normally Mangu is prepared with green plantains. However, I like to mix the green and yellow plantains to give it a more distinct flavor.

Prep Time: 5-10 minutes
Servings: 6-8
Cooking Time: 30 minutes

Ingredients

3 yellow plantains, cut in half
3 green plantains, cut in half
1 tablespoon of salt
Water
1/2 cup of warm half/half milk
½ bar of butter, room temperature
1 large yellow onion, finely chopped
1 tablespoon of vinegar
2 tablespoons of oil
2 tablespoons of water
A pinch of salt

TIP: If plantains have been in the refrigerator or are not at room temperature, place them in a bowl with hot tap water for a few minutes. This, makes it easier for you peel

TIP: For a thorough cooking, plantains need to be completely covered with water
TIP: Mangu needs to be served hot, as it tends to harden as it gets cold
TIP: Sweet and yellow plantains tend to cook faster than green ones.

INSTRUCTIONS

Make a shallow slit along the length of the plantains.

Remove peel using your thumb to pull away the peel and cut them in half; Then cut each lenghtwise in half. In total you will have 4 pieces for each plantain
In a pot, boil water with salt

Cook the plantains for 20 minutes or until tender

Add 2 cups of cold water the last 5 minutes and remove from heat

In the meantime, in a skillet, heat oil and sauté onions until translucent. Add the vinegar, water, salt and stir for a minute. Set aside

Drain the plantains. In a mixing bowl or food processor, add plantains, milk and butter. Mash really well to a smooth consistency

Shape into a round shape using a ramekin dish

Garnish with saute onion on top

Serve with Dominican salami (such as Salami Higueral), eggs, fry cheese and /or sausages

Enjoy!

Fried Cheese

Fried Cheese is one of the staples of Dominican breakfast. Only cheese labeled for frying can be used for this recipe.

Prep Time: 5-10 minutes

Servings: 5

Cooking Time: 1 minute each side

Cooking Tools: Deep Fryer or skillet

Ingredients

2 lb of frying cheese

Oil
½ cup of flour (optional)

INSTRUCTIONS

TIP: Create shapes by using small cookie cutters

Heat oil on medium temperature

Cut cheese 1” thick and dredge in flour

Fry 1-2 slices until golden (1-2 minutes)

Serve alone or with your favorite fruit topping, Mangu, boiled plantains or any other boiled or baked vegetables


Enjoy!

Latin Sweet Potato Pattie Fries

I grew up eating this kind of  sweet potato . It's firm like a regular potato, yet tender and sweet like the other sweet potato. I bake them, fry them and boil them. Any way you prepare it, it'll be delicious!

Prep Time: 5-10 minutes

Servings: 10-15

Cooking Time: 3-5 minutes each side

2 large batatas

2 cups of oil or more to deep fry
A pinch of salt (optional)
Icy water

INSTRUCTIONS

Using a heavy duty vegetable peeler, peel the potatoes and cut them into 1/2" slices

Place them immediately into the icy water, to prevent discoloration
Heat oil and fry slices until it reaches a golden yellow color (3 minutes each side)
Sprinkle salt (optional) and serve with baked, roasts, or fried chicken, steak etc.



Enjoy!










Photo Credit: adventuresofclayball.com & foodsubs.com

Natural Food Colorants

Annatto (a.k.a: bija, bixa, achiote) is one of the oldest natural food colorant known today.  Is produced from the seeds of the achiote tree, which is indigenous to the American continent. It is said to have been used by native Indians throughout Latin America for medicinal use. Its seeds produce color (annatto) when mixed with hot water or hot oil. In Latin American and the Caribbean cuisine, annatto is used as a food colorant and as a flavoring agent. It adds a hint of sweetness and peppery-like flavor.  Annatto is readily available and very economical. Its oil is used to make  yellow rice, add some color to soups, cheeses, fish, etc.

Saffron is another ancient natural food colorant. It is characterized by a bitter taste and a hay-like fragrance. Saffron is native to Spain, yet it grows well in dry but well-watered soil. 

Saffron blooms within a narrow window of 1-2 weeks. It is during this window that the flowers need to be collected to prevent crop loss due to wilting. It takes about 150,000 flowers just to make about 2lbs. This explains its high price (about $500 per lb).  Because of its cost, saffron is considered a gourmet spice used by gourmet chefs around the world.

Photo Credits: saffron.biz & malarias.ws

Yucca Fries

Yucca Fries

Prep Time: 5-10 minutes
Servings: 3-5
Cooking Time: 30 minutes

INGREDIENTS

1 lb of yucca
3 cups of oil
Salt (to taste)

INSTRUCTIONS

TIP: If yucca is cold, place them in a bowl with tap hot water for a few minutes. Peels comes off easier

Remove bark from yucca with a knife. Cut in half and remove the thick fiber found in the center of the yucca.

Cut the yucca in chunks, Julienne style or strips

In a pot, add water, enough to cover yucca and boil until tender. Remove from pot and remove excessive water. Make sure yucca is dry to prevent oil splatter

In a deep skillet or pot, heat oil and fry the yucca until light golden

Place yucca on paper towels to drain the excess oil

Serve with garlic mojito, churrasco, fried chicken, fried steak strips, honey mustard and or ketchup.

Enjoy!

Ingredients Dictionary

Aji Gustoso (a.k.a. aji dulce, ajicito, aji cachucha) Is a green or red pepper, very small in size. It has the same shape as the Jamaican Scotch Bonnet Pepper, but without the intense heat. It adds a distinct flavor to dishes.

Alcaparrado Is a blend of olives, capers and pimentos

All Spice (malagueta) Is a berry that resembles a peppercorn. We use them in teas and soups

Anise Seed (Anis) Belongs to the parsley family. Its taste is compared to licorice. It smells sweet. We use it in desert dishes, breads, fritters, etc.

Annatto oil Is made with achiote seeds and olive oil or regular cooking oil (see recipe).

Arepa is a corn based cake that is crunchy on the outside and soft in the inside

Auyama (a.k.a ayote, zapallo, calabasa or buttercup squash) Is part of the Turban Squash family. The inside has an orange color with a creamy and sweet taste, similar to butternut squash and pumpkin. However, it is less sweet than sweet potato. It can be baked, mashed, pureed, steamed or stuff. In the Dominican Republic, it used in soups, beans, stews, and in breakfast food. As well as, a nice color for soups

Bacalao is dry cod fish, preserved with salt.

Bain Marie (Baño de Maria) Is a culinary technique used to cook certain dishes (flan, caramel, etc.) Two baking pans are necessary. The larger pan or container is used to heat the water and the second pan is used for the food to be cooked.

Batata (a.k.a boniato, camote) Is similar to sweet potato. However, batata is white inside, instead of orange. The outside flesh is purple red. It is high in vitamin A and B-carotene

Beans are normally served with white rice. They are a good source of proteins, iron, and vitamins.

Bija (Anatto, Achiote) Pronounced "Beeha," are the seeds created by the achiote tree. Seeds are minute and red in color.

Brine Is a marinade of salt and water. Additonal ingredients such as herbs, fruit juice and spices can be added to add flavor to the meat. It functions as a tenderizer, reducing the time it takes to cook, broil or grill the meat. One cup of salt is needed for every gallon of water. Bird needs to be completely covered with the brine.

Carnitas Fritas Is meat (pork or beef) cut in strips, seasoned with oregano, salt, black pepper, limejuice and deep fried.

Chicharron de Pollo Is made with chicken, boneless or regular. The chicken is cut in chunks, seasoned and deep fried until golden.

Chicharron de Puerco Is made with pork, mostly skin with some meat attached. It is cut in chucks and seasoned with salt and limejuice. Deep fried until golden.

Chimichurri Is a very popular and sinfully tasty sandwich or burger. Is made with cabbage, your choice of meat (beef, chicken, goat etc.) tomatoes, onions, and a dressing all nicely arranged in wedge

Cilantro Is similar to parsley. However, it has a more citrus taste. We use it in just about everything from beans, stews, soup, etc.

Cinnamon Is a dried bark that rolled up and dried. It comes from the laurel tree. We use it dishes are sweet such as cakes, cookies etc.

Cloves

Culantro (a.k.a. Recao, Chicoria, Culantro de Pata, Alcanate) Is a close relative of the cilantro. Although, their physical appearance are different, their aroma are similar. In terms of taste, culantro is more pungent.

Deglazing Is an important cooking technique in the Dominican cuisine. It provides and creates a beautiful brown sauce and color to all meats, especially white meat. It is important not to use a non-stick pot as sticking is encouraged (see how to deglaze)

Eggwash Is a mixture of eggs, water or milk used in pastry

Escabeche Is a spicy marinade or sauce made with vegetables, tomato sauce, onions, vinegar and other spices. Mainly used with fish and chicken.

Empanadas Are turnovers. They are stuffed pastry with a semicircular shape.

Habichuelas con Dulce Is one the Dominican Republic most special and traditional dish. It is customarily served during Holy Week or Easter, specifically on Good Friday. It is a desert dish, sweet and creamy

Maduros They are fried plantains that are ripen and very sweet.

Mangu Is mashed green plantains that are boiled and seasoned with sauté onions, salt and vinegar.

Mofongo Is a dish made with fried green plantains, your choice of meat and garlic. However, chicharron de Puerco or pork crackling is the original

Mojito Is a marinade or dipping sauce made mainly with olive oil, garlic, lime and cilantro

Morir Soñando (literally translated, To Die Dreaming) Is a very popular drink made with limejuice or orange juice, milk, sugar, vanilla and ice cubes

Mortar and Pestle (pilon) Is a tool commonly used to crush, grind or mix herbs or food. The mortar is the bowl and the pestle is a heavy stick with a round tip for pounding the herbs or food. Traditionally, they are made of wood. However, they can be found made of hard plastic, stone, etc.

Papaya or Lechosa Is a spherical fruit with yellow-orange pulp and tiny round black seeds. They are very sweet and juicy when ripen. known for relieving stomach discomforts and high blood pressure

Pastelitos They are stuffed pastry made with two flour dics; One on top and one at the bottom. Unlike empanadas, they are completely cicular

Pernil Is shoulder picnic cut roast pork. Is the most common meat of choice for the holidays, especially Christmas Eve (Noche Buena). However, when available a whole pig is the most traditional way of celebrating Christmas Eve.

Picadillo Is a dish mainly consisting of meat, ground or chopped. Seasoned and cooked. Mainly used for fillings in empanadas, pastelitos, quipes, etc.

Ponche Is a beverage or drink usually served during Christmas time. Is similar to eggnog and is made with milk, spices, eggs, and liquour.

 

Quipes Are oval shaped rolls made mainly of wheat and meat filling.

Recaito Is a must in the Dominican cuisine. It is the most versatile herbal blend we can have in our refrigerator. This blend is used in most of our delicious dishes (beans, rice stews and meats).

Rice The main meal in the Dominican Republic is mainly comprised of rice, beans, meat, and salad. Lunch is our main meal, which is served on or around 12 PM. Similar to pasta, rice can be used to create a variety of dishes that are rich in flavor.

Sancocho Is the most popular stew made in the Dominican Republic. It is a concoction of a variety of meats, vegetables and herbs. It’s hearty, nutritious, and rich in flavor.

Sofrito Refers creating a sauce by sauteing garlic, onions, bell pepper, onions, tomato paste and other herbs. Sofrito, is practically used in almost all dishes that involve rice, beans, stews etc.

Tayota, Chayote or Christophine Is considered a fruit, shaped similar to a pear. It can be eaten raw, boiled, baked, fried or pickled. It is bland if no seasoning is added. It is rich in amino acids and vitamin C.

Thyme (Diten, Tomillo) Is a green leafy herb when fresh and grayish brown when dried. We use it in beans, soups, stews and meats. It adds nutty flavor to the dishes

Tostonera Is a presser used to give fried plantains a flat or round shape. It is traditionally made of wood

Tostones They are a staple in the Dominican cuisine. They are 1” slices of plantains that are flatten after they have been fried, then refried to complete cooking and achieve a golden color.

Yautia (malanga) Is a root vegetable. It is similar to yucca, with bark-like skin. However, inside is white with pink streaks. It has a creamy texture when boiled. It tastes a bit sweet. When purchasing one, make sure it is hard to the touch, not soft.

Yuca It is a starchy root vegetable from the cassava plant. It has a bark-like skin, while the inside is white. When cooked, it has a hint of sweetness. It can be fried, boiled al dente or softer for purees.

Yerba Buena Is a herb belonging to the mint family. It has medicinal uses worldwide and is endorsed by the Department of Health as an effective alternative to relieve aches and pains