What are some dominican grilled food?

Question

NEED BY THURSDAY!!!!!! JULY 17, 2008

Answer 1

I was in Punta Cana last year and all their grilled food was very similar to American fair with slightly more adobo taste.

Answer 2

Dominican cuisine:

Grilled Pork Chops Recipe (Chuletas Asado a la Parrilla)

Servings: Makes 4 pork chops.

Ingredients:

4 pork chops (thick cut)

2 tablespoons adobo

orange juice (freshly squeezed from three oranges)

lemon juice (freshly squeezed from one lemon)

2 tablespoons apple cider vinegar

2 garlic cloves (smashed)

Preparation:

Rub both sides of the chops with adobo. Place the chops in a deep baking dish.

In a separate bowl, mix together the orange juice, lemon juice, vinegar, and garlic. Pour the marinade over the chops and turn to coat both sides of the chops.

Let the chops marinate in the refrigerator for at least one hour or overnight.

Preheat your grill and grill the pork chops over a low to medium low flame. Cook each side for about 10 to 15 minutes per side.

The pork chops are done when the meat is white and has reached an internal temperature of 160 degrees Fahrenheit.

Delicioso Adobo Grilled Chicken

Yield:  about 1/2 cup adobo, 6 servings

Adobo:

1 tablespoon lemon pepper

1 tablespoon garlic powder

1 tablespoon onion powder or flakes

1 tablespoon dried oregano

1 tablespoon dried parsley flakes

1 tablespoon achiote powder

1/2 tablespoon ground cumin

1 tablespoon salt

6 boneless skinless chicken b*****s

Nonstick cooking spray or oil

Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.

Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the b*****s.

When chicken is cooked through, slice 2 chicken b*****s for the fishy-dillas and reserve the remaining 4 for the chicken salad.

Note: This recipe for adobo is a staple seasoning for many  Latin recipes. Make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.

Chili Rubbed Chicken

Yield:  1 whole chicken will feed 4 people

1 whole chicken, innards removed and washed

2 chipotles in adobo

1 cilantro sprig

2 cups Spanish extra-virgin olive oil

2 garlic cloves

1 white onion, chopped

1 jalapeno, chopped

Salt and freshly ground black pepper

Preheat the oven to 375 degrees F.

Wash and pat dry chicken and refrigerate. In a food processor, blend the chipotles, cilantro, olive oil, garlic, onion, jalapeno, salt, and pepper. Rub the chili mixture all over the chicken, inside and out. Season with salt and pepper, inside and out. Roast for about 35 to 45 minutes, or until the chicken is cooked through and the juices run clear. Allow the chicken to rest 15 minutes before cutting.

Pork Tenderloin with Guava Barbeque Sauce

Yield:  about 8 servings

3 pork tenderloins (1 to 1 1/2 pounds each)

1/2 bottle red wine

1/2 cup balsamic vinegar

6 garlic cloves, peeled

Olive oil or vegetable oil for grilling

Guava Barbeque Sauce, recipe follows

Papaya Salsa, recipe follows

Marinate the pork overnight in the wine, balsamic vinegar, and garlic.

Preheat the grill on high. When hot, brush the pork tenderloins with olive oil and sear each side for about a minute. Lower the heat to medium and cook, covered, for 8 to 10 minutes per side, brushing generously with the guava barbeque sauce at least twice.

Remove the pork tenderloins from the heat, glaze with another thick coat of the barbeque sauce, and let rest on a plate for at least 5 minutes. Then slice the tenderloins into 1-inch medallions. The pork should be served warm with a side of papaya salsa.

Guava Barbeque Sauce:

12 ounces guava paste, cut into small cubes

1/4 cup red wine

1/2 cup freshly squeezed orange juice

1/4 cup freshly squeezed lime juice

2 tablespoons Dijon mustard

2 garlic cloves, minced

4 tablespoons honey

1 teaspoon kosher salt

In a small saucepan, combine all the sauce ingredients. Simmer over low heat, stirring occasionally with a wooden spoon until the guava paste dissolves and the ingredients combine to form a thick, syrupy sauce, 15 to 20 minutes. Cool to room temperature. If not using immediately, refrigerate.

Papaya Salsa:

2 cups papaya, cubed into 1/2-inch squares

1 Hass avocado, cut into small pieces

2 tablespoons diagonally sliced scallions

1/4 cup lemon juice

Pinch sugar

Pinch salt

Combine all the ingredients together in a medium bowl. Toss, cover, and refrigerate until ready to serve. Bring to room temperature before serving.

hope these help.                good luck and enjoy.