Recipe(tried): Hello Amy! People from the Dominican Republic are famous

for their warmth, generosity and joi d'vivre. They are excellent cooks, but their cooking, like all Caribbean cooking, needs practice & creativity. Of course, in Florida you can find all the ingredients at the Spanish markets, and even at Costco or Sams. There are excellent books on Dominican Republic cooking but unfortunately for you, they are in Spanish. Anyway, I will include here several recipes, and after you practice them, I will include several more. I will begin with Dominican Republic's National Dish:

SANCOCHO CRIOLLO

1/2 cup olive oil
2 large onions, peeled and chopped
1 medium green bell pepper, cored, seeded and chopped
3 garlic cloves, peeled and minced
1 tablespoon Spanish paprika
1 tablespoon black pepper
1 tablespoon cumin
1 cup crushed tomatoes
1 pound chicken, skinned and cut into 2-inch pieces
1 pound pork loin, cut into 2-inch pieces
1 pound flank steak, cut into 2-inch pieces
1 bay leaf
1 medium yellow malanga-Yaut a (taro root)
2 medium white malanga-Yautia
2 medium batatas-sweet potatoes
2 medium yuca-cassava
2 yams ( ame)
1/2 medium calabaza-pumpkin
2 ears of corn, husked
2 green plantains
2 semi-ripe (yellow) plantains
Juice of three limes

Put the meats in a large, heavy pot and add about six quarts of water. Bring to a boil, reduce the heat and simmer, covered for one hour. Meanwhile: Heat the oil in a skillet over medium heat. Saut the onions and green pepper until the onions are translucent. Add the garlic, cumin, pepper and tomatoes and cook for about five minutes. Add this to the meat and the broth and continue simmering, covered. (OPTION: add one cup whole milk to the broth.) Peel the malanga (yaut a), boniato, yuca, ame and calabaza, cut into cubes and add to the pot. Cut the corn and plantains into 1 1/2-inch chunks. Sprinkle the plantain pieces with lime juice. Add to the simmering stew. After about 15 minutes, add the semi ripe plantains (everything should be now in the pot. Continue cooking for 20 minutes or until everything is done. Serve hot. In Puerto Rico, we put some white rice cooked, in the bottom of the individual dishes, then we add the very hot sancocho. It is a dream and a very healthy dish.

Dominican Sun Rice (Arroz Del Sol Dominicano)

1 1/2 Cups of rice (washed with water)
1/2 can of sweet corn
1 whole carrot - grated
1 teaspoon of salt
1 tablespoon of cold butter
2 tablespoons of corn oil
1/2 cup of chicken consomm
1 1/2 cups of water

In a saucepan or deep frying pan, add 2 tablespoon of oil, salt, and grated carrots.
Saut over a medium flame until the carrot changes its coloration from a less bright color. Next add the cup of chicken consomm and 1 1/2 cup of water. Wait for the contents to come to a boil.

Add the washed raw rice, and blend together on the stove for 1 minute. Cover the saucepan with a lid, reduce the flame- allowing the contents to simmer for about 10 minutes. After this time you will add can of sweet corn, blending it together with the rice and other contents. Replace your lid and return to the stove with a low flame for an additional 18 minutes.

Add 1 Tablespoon of cold butter, blend and your Arroz del Sol Dominicano is ready.

Dominican Mangu

4 green plantains (remove the skin and cut in 3 inch pieces)
2 teaspoons of salt
1 cup of water
1/2 cup of whole milk
1/2 cup of cold water (place water in your refrigerator before using, so it is cold)
5 Tablespoons of American cheese or other cheese that you like (grated or cut into small pieces so it well blend well and melt easier)
1/2 stick of butter (cold)
5 strips of bacon
Salt to taste.

In a large saucepan, Place your cut Platano bananas and add sufficient room temperature water (or from tap) to cover the bananas for boiling. Add 2 teaspoon of salt to the water. Cook or boil the bananas for 20 or 25 minutes, until soft. You do not need to boil the water first, simply place the bananas on the stove with water to begin.

Add additional water to replace the water that has boiled off, and with a lid now on the saucepan, cook for another 15 minutes.

Remove from the stove and drain off the water in your saucepan completely. Mash the bananas with a potato masher (or something similar) ~ adding the cold water from the refrigerator, cup of whole milk and your cheese that you like (you may also add chopped sweet onions if you like). After this mixture has come to the consistency of what else ~ mashed potatoes ~ Add stick of lightly salted butter.

In a frying pan, fry the 5 bacon strips. Drain off the fat from the bacon and add it to your already prepared Mangu, blending well with a wooden spoon. If you like, you may also cut the bacon into small pieces and add this also (this is optional. Your Mangu is Ready!

Dominican Habichuelas - Red Beans

1 can of red or black beans (strain off the water)
2 can of water
3 strips of bacon (cut into small pieces)
1/2 chicken broth cube
1 Tablespoon of powdered seasoning
3 cherry tomatoes (without the skin and cut in half)
1 teaspoon of tomato paste
1/2 teaspoon of oregano (optional)
2 cloves of whole garlic (crushed in a pilon with a pinch of salt)
1/2 green or sweet red pepper (chopped or diced)
1/2 medium sized onion (chopped or diced)
1/2 teaspoon of salt
2 small pieces of aullama or pumpkin
(somewhat smaller than the palm of your hand)
2 coriander leaves
Salt and ground pepper to taste

In a saucepan over a low flame, add the strips of bacon or bacon pieces and cook for about 6 minutes (so the grease or fat can burn off). Increase the flame so the bacon can crisp slightly.

Remove the bacon and reserve aside for later.

In the same saucepan, add the crushed garlic, salt, pepper, onion, chicken broth cube (which you will break up to a powder with your fingers). Also add tomato paste, powdered seasoning, oregano, coriander and aullama or pumpkin. Over a low to medium flame, blend together for about 1 minute.

Add the beans and 2 cans of water. Cover the pot and cook over a low to medium flame for about 20 minutes. Remove the pumpkin or aullama so it can be crushed with a fork or other utensil. The pumpkin or aullama should be crushed into a puree type of consistency.

Return the aullama or pumpkin to the pot and cook for additional 18 minutes. Add the bacon you have prepared earlier and serve over rice.

Dominican Seafood - Hearty Fisherman's Stew

1 Can of tomato soup (preferably Italian style with oregano)
2 whole cloves of fresh garlic (chopped)
1/4 teaspoon of oregano
1/4 teaspoon of ground black or white pepper
2 cups of potatoes (cut into cubes)
1/2 cup of diced or chopped carrot
1/2 cup of chopped onion
1/2 cup of chopped or diced celery
1 sweet red pepper (chopped)
1/4 to 1/2 pound of shrimp (cleaned)
1/2 to 1 pound of fish (you can use dorado, hake, flounder or tuna)
4 or 5 leaves of coriander
Salt and pepper to taste.

Start off by cleaning and dicing your potatoes and other fresh vegetables (use new potatoes and not Idaho).

Clean the shrimps and prepare the fish by cleaning and cutting into small sections or cubes.

In a large sauce-pan or pot, add water for the boiling of the potatoes only. Add 1 Tablespoon of salt to the water and boil potatoes for 25 minutes. Remove from stove and drain off water for later use.

In a new and larger pot, add 1 can of Italian style tomato soup, 2 soup cans of water. With a medium flame on, begin adding to this "tomato soup pot" - diced carrots, previously cooked potatoes, chopped onion, chopped sweet pepper, coriander, salt and pepper. Cook the contents for 5 to 10 minutes with a medium flame.

Now add the shrimp and fish to the pot. Cook for an additional 10 minutes with a lid on the pot. Serve over white rice.

Moro de Habichuelas Rojas (Red Beans and Rice)

1 1/2 cups rice, cleaned and rinsed with water
1/2 can red beans, drained
1/2 cup coconut milk
1 1/2 cups water
1/2 green pepper
1 teaspoon onion, chopped
2 cloves garlic, whole
1/2 teaspoon salt
1 chicken bouillon cube
2 teaspoons oil
1/4 teaspoon oregano
Salt, to taste
Black pepper, to taste

Grind or crush the garlic, onion, and 1/2 teaspoon of salt in a pestle. In a pot, heat 1 teaspoon oil. Add crushed garlic, green pepper, oregano, black pepper, and bouillon cube. Fry lightly over low heat for 1 minute. Add red beans, and fry lightly so the beans take the seasonings. Mix coconut milk and water. Wait until it boils, and add rice. Stir for 1 minute, and then cover and let boil for 10 minutes more. Reduce heat and add 1 teaspoon oil. Cover and simmer for 15 more minutes. Stir and serve warm.

Chicharrones de Pollo Dominican Style

50 pieces chicken breast halves, bone in
4 cups dark rum
4 cups soy sauce
4 cups lime juice
4 tablespoons garlic, minced
1 cup onion, minced
1/4 cup oil

Flame off the rum on the stove. Add lime juice and soy sauce. Saut onion and garlic in oil. Combine to make marinade. Reserve 1/4 to use as sauce. Dip the chicken pieces and allow to set for 2-3 hours. Grill breasts to color then finish in the oven. Baste on a little more marinade and sprinkle with chopped parsley at service time.

Ensalada rusa("Russian" salad)
Ensalada Rusa is Dominican's favorite salad. It is usually served on special occasions and is a traditional component of the Christmas dinner.
Serve: 6 people

1 lb of potatoes
1/2 lb or carrots
1/2 cup of sweet corn
1/2 cup mayonnaise
1/2 cup of peas
1 apple diced into small cubes (optional)
1 medium red onion
3 eggs
Salt

Boil the potatoes, carrots and eggs. Peel and dice into small cubes. Mix in the rest of the ingredients. Adjust salt to taste. Put in the refrigerator for 30 minutes prior to serving.

Moro de guandules con coco (Rice with pigeon peas and coconut)
This version of moro de guandules is an obligatory addition to any special meal Dominican-style. It is also part of traditional Dominican Christmas dinner.
Serve: 4 people

4 cups of rice
2 cups of boiled green pigeon peas
2 cups of coconut milk
4 cups water
5 tablespoons of oil
4 teaspoons of tomato paste
1/4 cup of chopped green peppers
1 pinch of oregano
1/2 teaspoon mashed garlic
1/8 cup of capers
1/4 cup of chopped celery
1 teaspoon of finely chopped parsley
1 teaspoon of finely chopped coriander/cilantro
1/2 teaspoon of thyme leaves
1 cube of chicken stock
1 teaspoon of salt

Heat 3 spoons of oil in an iron pot and add the herbs, olives, spices and the salt. Stir while adding the tomato paste. Add the peas, also while stirring, then add the chicken stock. Once well heated, add the remaining water and coconut milk and bring to a boil. Add the rice and stir regularly to avoid excessive sticking. When all the water has evaporated cover with a tight-fitting lid and simmer on very low heat. Wait 15 minutes, uncover, stir, and add the remaining oil. Cover again and wait another 5 minutes. The rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.

Filete encebollado(Onion covered beef)
Dominicans eat their meat cooked in a way that it becomes tender from cooking for a long time. This might not be of your preference. Feel free to cook the meat as best suits you.
Serves 4

4 lbs large steaks
2 lemons cut into halves
4 small red onion sliced in strips
2 tablespoons of oil
1/2 teaspoon of mashed garlic
1/2 teaspoon of ground black pepper
1/2 teaspoon of vinegar
1/2 teaspoon of oregano
Salt

Sprinkle the steaks with pepper, salt and oregano, reserve. In a pot heat the oil add the steaks and pan fry until the meat until it is of your liking. Retire the steaks from the pan and reserve. Add 2 tablespoons of water to the pan and add the onions and vinegar, let simmer at low heat for 1 minute. Serve with Arroz Blanco, a side dish (or salad) and beans.