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Dominican Republic: Beef Steak With Onions (Bistec Encebollado)


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) Salt to taste Ground pepper to […]

Dominican Republic: Thin Fritter Batter


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 or crushed



Dominican Republic: Stuffed Breadfruit


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


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 stem end, breadfruit is done (about […]

Dominican Republic: Stewed Palm Hearts (Palmito Guisado)


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 canned tomatoes 2 tablespoons canned tomato […]

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


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 Gandules), or substitute 1½ cups chopped […]

Dominican Republic: Pan Fried Grouper Fingers


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


1. Marinate grouper slices in beer for 1 hour.

2. Remove from marinade and pat dry.

3. Roll each piece in seasoned flour and shake […]

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


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 fresh soft crumbs, made from homemade-type […]

Dominican Republic: Curried Crawfish Spread


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


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

2. Mix well.

3. Serve on assorted crackers or toast.

Dominican Republic: Crabs In Pepper Sauce (Cangrejos Enchilados)


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 tomatoes 3 tablespoons canned tomato puree […]

Dominican Republic: Crab Canapes


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


1. Remove crusts from slices of white bread.

2. […]