What some good Dominican dishes to bring to a office potluck?

Question

What some good Dominican dishes to bring to a office potluck?

Answer 1

http://www.dominicancooking.com/dominica...

http://dominicanrepublic-guide.info/food...

http://www.thedominicanrepublic.net/Cari...

Chicken - Crazy Dominican Chicken ~ Pollo Loco

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INGREDIENTS:

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6 chicken b*****s (cook as per instructions and cut into ½ inch portions)

½ chicken broth cube

1 teaspoon of seasoning (Use complete season or what you like)

3 Tablespoons of Corn oil

¼ cup of Raisins

½ Cups of Mayonnaise

1 small onion (chopped)

2 teaspoons of powdered curry

1 Tablespoon of tomato paste

½ cup of red wine

1 bay leaf

2 teaspoons of fresh lime juice

¼ teaspoon of thyme

¼ teaspoon of oregano

Salt and ground pepper to taste.

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PREPARATION:

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Prepare a hot frying pan for frying the chicken breast. Place 2 Tablespoons of corn oil In the frying pan over a medium to high flame.  

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Coat or Dress the chicken breast with powdered seasoning (not bread-crumbs).  You can use Maggi complete seasoning, Adobo or similar powdered “all season”.  

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Fry the chicken b*****s for about 3 minutes each side.  Add ½ cup of water and the ½ chicken broth cube by breaking it into a powder with your fingers over the pan. Place a lid over you pan and cook on a low to medium flame for an additional 8 minutes.  Turn off and remove chicken b*****s (save the broth or liquid contents that is in the pan for later use).  You may want to place the chicken on a paper towel covered plate to drain off the oil.  Cut the b*****s into portions or ½ inch cubes / strips.  

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In a new frying pan add the other Tablespoon of Corn oil and place over a low flame.

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Fry the chopped onions for 2 to 3 minutes.  Now add the curry, thyme, oregano and the liquid you have reserved from when you fried the chicken b*****s.  Also add an additional ¾ cup of water, red wine and 1 teaspoon of fresh lime-juice.  Cook or simmer on a low flame for a few minutes, sufficient to blend and integrate everything in the pan and evaporate some of the water.  Turn off and allow to cool down.

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In a mixing bowl, add the ½ cup of mayonnaise, 1 teaspoon of lime juice, raisins and salt & pepper to taste.  

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Strain off the liquid from the frying pan. If it is more than ½ cup, then use about ½ cup only. Add this broth or liquid to the mayonnaise mixture in your bowl (just the broth and not the onions). Add your chicken to the bowl containing the mayonnaise-raisins and toss together with the other ingredients.

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Your crazy Dominican chicken is ready.

Answer 2

Dominican Cake (Bizcocho dominicano)

Dominican cake has a baked in pineapple filling, but you can use other fruits such as strawberry, guava, orange or peach or pastry cream.

The traditional Dominican cake has a baked-in pineapple filling, but you can use other fruits that are suitable for this purpose (strawberries, guava, orange, peach) or use pastry cream.

The cake seems to be the ultimate test for the expert Dominican cook, and however daunting, and confusing the instructions might look to the novice cook, let me assure you, if you follow the instructions carefully you will succeed.

If you are not familiar with this recipe, or it is the first time preparing it, please see the tips and tricks article about it. Because of the high volume of help questions regarding this recipe, we would like you to please post your tips in the help forum, not before you check our archives by using our search feature. It is very possible that your question has already been answered before.

Time: 90 mins

Difficulty: Advanced

Serve: 8 people

Before starting to cook: Grease and flour two 1.5 inch deep by 8” diameter baking pans. Preheat the oven to 350 F. Mix the flour and baking powder and sift together. Set aside.

Batter Ingredients:

Beat together for about 4 mins:

¼ lb (110 grams) of creamed butter

¼ lb (110 grams) of margarine

½ lb (220 grams) sugar

One by one add the eggs, beating about 1 min after each egg:

3 eggs

Add slowly:

1 pinch of grated lime peel

2 TBSP vanilla extract

Alternatively separately mix 1/3 cup of orange juice first into batter above and mix well, then mix in 1/3 of flour/baking powder mix (about 2/3 plus 1/9 cup at a time) mixed well into batter above, continuing until all is mixed:

Sift together and set aside:

½ lb (220 grams) all purpose flour

2 tsp baking powder

1 cup of orange juice

Meringue Ingredients:

5 egg whites

½ cup sugar (for the caramel)

2 ½ lb (1 kg) powdered sugar, sifted (for the meringue)

½ cup water

¼ tsp. salt

½ tsp. cream of tartar (optional)

Filling

4 cups pineapple, cut into cubes (or strawberry, guava, orange, peach or use pastry cream)

1 cup water

1 cup sugar

½ tsp. vanilla extract

To prepare the filling:

Mix all the ingredients together and simmer covered over very low heat until the pineapple is tender and you obtain the consistency of marmalade. Stir often to avoid scorching. Cool to room temperature. Set aside.

To prepare the cake batter: Beat together the margarine, butter and sugar until it is light and fluffy and has a very light yellow color (about 4 mins). One by one add the eggs and continue beating about a minute after adding each new egg. Slowly add the lime peel, and vanilla. Add one third of the juice, when it is well mixed add one third of the flour. Repeat adding the flour and juice in thirds and keep whisking until all is well-mixed before adding the next third. As soon as you’ve stopped mixing the last batch of flour turn off the mixer, you should have obtained a fluffy batter with a smooth and even consistency.

Pour half the pineapple filling on each baking pan. Make sure you do not disturb the cover of butter and flour. Pour in half the batter in each one. Bake until a knife inserted in the center comes out clean (about 30 mins). While the cake is baking prepare the meringue.

To make the meringue:

Prepare the caramel by boiling sugar and water over very low heat until it reduces to a quarter of the original quantity. Make sure it doesn’t burn. In the meantime, whisk the egg whites in a glass or stainless steel bowl until it forms peaks. Slowly add the sugar until it is completely mixed. Add the salt and cream of tartar while whisking. Very slowly pour the caramel into the mixture while beating at high speed until all is well-mixed.

Cool down cakes to room temperature. Cut any crust that might have formed. Join both cakes filling-side in. To decorate the cake spread the meringue on top and around the cake, add decoration according to your taste and skills.

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