Won't the green bananas come out softer as tostones? I am after that elusive 'crunch' ...tender inside with crunchy outside is a winner in my book.
LOL come on man, deep frying twice is tostones making 101
- Thread starter granca
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Dominican Foods
Won't the green bananas come out softer as tostones? I am after that elusive 'crunch' ...tender inside with crunchy outside is a winner in my book.
LOL come on man, deep frying twice is tostones making 101
Where are the green vegetables? I do see lettuce, peppers, and very thin string beans, I see cabbage but always raw in a salad and never cooked. I saw okra in the market but never in a meal unless Jamaicans cooked it. I bought some home and my wife didn't know what to do with it and I think she's an excellent cook. I breaded and fried it. Also I cooked it with stewed tomatoes and bacon.
Also she never uses the oven. For lasagna, corn bread or roast anything(chicken, beef, or pork). What's up with that?
And I love her soups, especially fish.
The thing is that many Dominicans sometimes are picky eaters and okras are one of those Items that you will probably never see an entire family eating. My grandmother used to cook it with pork as well as soups. But as kids we always picked them out. It is now that I am grown up, that I am able to eat it, just like Bacalao, Arenque and Tayota. I still won't eat chivo or conejo and I am now able to enjoy a good Dominican mondongo dish.
You guys haven?t eaten good Dominican food until you eat some coconuts flavored Dominican dishes such as pescado con coco, guandules con coco, moro de guandules con coco, moro de habichuelas negras con coco or arroz blanco con coco.
Agreed! Coconut flavored dishes are soooo good! I can't quite say that those dishes are "Dominican" per se cause most of the Caribbean uses coconut in their dishes. First time I tried moro de guandules con coco was in Puerto Rico. Heck even Goya sells Guandules con Coco now. As an aside I have pics of their warehouse and packing plant in Miami...now that is an operation!
Agreed! Coconut flavored dishes are soooo good! I can't quite say that those dishes are "Dominican" per se cause most of the Caribbean uses coconut in their dishes. First time I tried moro de guandules con coco was in Puerto Rico. Heck even Goya sells Guandules con Coco now. As an aside I have pics of their warehouse and packing plant in Miami...now that is an operation!
Those dishes are 100% Dominican via Samana the place where those cononut dishes originated from and are most common.
Mix the meatballs and eggplant together with some good Italian(NEVER DOMINICAN!) pasta.Lose the "Mashed",and keep the salad,with some crumbled "Gorganzola" and crispy hot-from-the-oven garlic bread,and a nice "Vino Tinto"!
CC
CC
Does anyone have a good recipe for eggplant fritters? Is there anyway to make them without pre-cooking the eggplant? I used to soak the eggplant first then par-cook it with red onions and scallions.
I just skip all the "Preliminaries,like,parboiling,salting and "pressing"then rinsing,and dip in corn starch,not wheat flour, then an egg"White Only",wash,then seasoned corn starch,then into hot canola oil.Olive oil is not as good,because you can get canola oil very hot,without burning.I have used corn starch mixed with some wheat flour,and/or fine corn meal.Experiment!
I now "Deep Fry" almost everything I fry using some,or all corn starch.It gets VERY crispy!
I also use corn starch mixed with warm water,milk,or warm broth as my thickening agent,soups,stews,and especialliy gravies!,it doesn't lump,or give a "floury" flavor.
CC
I now "Deep Fry" almost everything I fry using some,or all corn starch.It gets VERY crispy!
I also use corn starch mixed with warm water,milk,or warm broth as my thickening agent,soups,stews,and especialliy gravies!,it doesn't lump,or give a "floury" flavor.
CC
"Asopao",soupy rice,easy to make,like a "Locrio",but soupy!
Most like Puerto Rican,"Arroz con Pollo",but again,soupy.
Like a "sancocho" everyone's is a little different.
You can use meat,fish,shrimp is also very good.
The best way to describe how to make it is,make soup,then add a cup of rice and cook until rice is tender.
CC
Most like Puerto Rican,"Arroz con Pollo",but again,soupy.
Like a "sancocho" everyone's is a little different.
You can use meat,fish,shrimp is also very good.
The best way to describe how to make it is,make soup,then add a cup of rice and cook until rice is tender.
CC
Tomorrow we will have stewed atlantic cod, rice with corn, fried green plantains, roasted casabe bread and green salad. At night for dinner I think we'll go for yuca with longaniza; can life really get any better???
I just found out I can have all this if I buy the wife boiled pigs foot to go with the yuca. Sounds like a good bargain to me!
I just found out I can have all this if I buy the wife boiled pigs foot to go with the yuca. Sounds like a good bargain to me!
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La Sirena has smoked fish as I?ve seen in the USA. I haven?t bought any here as yet.
Der Fish
Just make sure you get the "arenque de cacao"...
Try to make an asopao de camaron, espadas. My ex-wife always made it on special occasions. The secret was just the right amount of alcaparras. Good luck and buen provecho.