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Dominican Republic: Beef Steak With Onions (Bistec Encebollado)

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Ingredients:

2 lbs steak cut of your choice (from the list in this page, cut into 1/4″ thin) 1/2 cup white vinegar (to wash the meat) 1/4 teaspoon ground oregano 1/2 teaspoon complete seasoning (I use Badia) or any seasoning you like (just make sure it doesn’t have salt) […]

Dominican Republic: Thin Fritter Batter

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Ingredients:

1 cups all-purpose flour 1 teaspoons baking powder ½ teaspoon salt (omit for sweet fritter) 1 tablespoon sugar (for fruit fritters only) 1 egg, slightly beaten 1 cup milk 1 tablespoon shortening, melted 1½ cups chopped or ground fish or ham OR 2 cups fruits or vegetables, chopped […]

Dominican Republic: Stuffed Breadfruit

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Ingredients:

1 large breadfruit 2 tablespoons butter 1/3 cup milk 1 medium onion, chopped Salt to taste

Directions:

1. Roast the whole breadfruit in the skin over charcoal, or directly over a gas burner. Turn fruit as it begins to char.

2. When steam starts to escape from the […]

Dominican Republic: Stewed Palm Hearts (Palmito Guisado)

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Ingredients:

2 tablespoons vegetable oil 4 ounces lean boiled ham, cut into ½-inch dice (about 1 cup) 2 teaspoons finely chopped garlic 1 teaspoon finely chopped fresh hot chilies 3 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 1 cup chopped drained […]

Dominican Republic: Shrimp In Spicy Tomato Sauce (Camarones A La Criolla)

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Ingredients:

1½ pounds medium-sized raw shrimp (about 21 to 25 per pound) 4 tablespoons annatto oil ½ cup finely chopped onions ½ cup finely chopped celery 2 teaspoons finely chopped fresh hot chilies 1 tablespoon flour 4 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de […]

Dominican Republic: Pan Fried Grouper Fingers

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Ingredients:

2 pounds grouper fillets, cut into finger-size strips 1 – 2 cups KALIK beer (or any other) 1 cup flour, seasoned with salt & pepper Oil for frying

Directions:

1. Marinate grouper slices in beer for 1 hour.

2. Remove from marinade and pat dry.

3. Roll each […]

Dominican Republic: Deep – Fried Shrimp With Anchovy Stuffing ( Rellenoes)

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Ingredients:

BATTER 1 cup flour 1 egg yolk 1 cup flat beer 1 teaspoon salt 2 tablespoons butter, melted 1 egg white

STUFING 4 tablespoons butter, softened 4 tablespoons anchovy paste 2 tablespoons finely grated onion 2 tablespoons strained fresh lime juice Freshly ground black pepper 1 cup […]

Dominican Republic: Curried Crawfish Spread

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Ingredients:

2 cups crawfish, cooked, shredded and chilled ¾ cups mayonnaise 1 teaspoon curry powder, mild

Directions:

1. Stir curry powder into mayonnaise and combine with crawfish.

2. Mix well.

3. Serve on assorted crackers or toast.

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Dominican Republic: Crabs In Pepper Sauce (Cangrejos Enchilados)

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Ingredients:

¼ cup olive oil 2 teaspoons finely chopped fresh hot chilies 1 cup finely chopped onions ¼ cup finely chopped green pepper 2 teaspoons finely chopped garlic 6 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 2 cups chopped drained canned […]

Dominican Republic: Crab Canapes

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Ingredients:

8 – 10 bread slices 2 tablespoons butter or margarine 1 cup lump crab meat, cooked ¼ cup mayonnaise 1 tablespoon parsley, chopped 1 tablespoon chives, chopped 1 teaspoon lemon juice 1 – 2 drops Hot Pepper Sauce ¼ teaspoon white pepper Toast bases

Directions:

1. Remove crusts […]