Dominican Beef Asopao Rice

Dominican Beef Asopao Rice

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This is a recipe that I tried, I have to admit, just a few months ago.

It’s always amazing to me to find out, again and again, just how rich Dominican food is. There are very few Dominican dishes I haven’t tried but this just happened to be one of them, until a few months ago.

I tried this recipe, while in one of our frequent travels to the south of Dominican Republic. We have to go often because of our farm.

What I found interesting is that most asopaos are made with chicken or pork, but this one was made with beef, which means more time and yes, more flavor. This has to be one of the best asopaos I’ve ever tasted.

For those of you new to our site, asopao is a type of very loose rice, similar to a risotto. The recipes vary and you find also big variations between say, Dominican asopao, typically more towards the risotto texture, and Puerto Rican Asopao that’s more towards a rice soup.

They’re both phenomenal, so definitely do try them both if you have a chance.

We also talked a bit about asopao in our previous asopao recipe: Seafood Asopao

Dominican beef asopao

Dominican beef asopao

Ingredients for a Beef Asopao Rice

  • 2 lb. beef
  • 1 green pepper
  • 1 large red bell pepper
  • 2 tbsp. saffron
  • 2 tbsp. garlic paste (natural)
  • Cilantro (fresh coriander)
  • Culantro. 1 leaf
  • 2 large red onions
  • 2 lbs. rice
  • Traditional spice: freshly roasted oregano and salt.
Dominican seasoning

Dominican spices. This one is just salt and fresh roasted oregano.

Preparing Dominican Beef Asopao Rice

We start by softening the meat in a pressure cooker for about 15 minutes. Then save the meat (also save the broth)

While the beef is softening, cut up your vegetables and save.

Don’t chop the herbs. This way it will be easier to take out once you’re done.

Start the stir fry with the vegetables and then add the meat.

Dominican beef asopao

Dominican beef asopao

Add water and allow to cook.

Once it dries up, add one additional litter of water. Allow to develop until it reaches the desired consistency. (Which will be your own decision and taste, I like it a bit more runny than risotto, but that will be your call)

Dominican beef asopao

Dominican beef asopao with some concon (from the bottom of the pot)

Dominican asopaos are generally drier than Puerto Rican asopaos, which tend more to the soupy side. One thing I’ll tell you: they’re both terribly delicious! So, it’ll be your choice, based on what you like, to make it “soupier or ricier”.

A big hug from the warm Caribbean

Arturo

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Caribbean warmth – Today’s the day!

“Caribbean Warmth “

Caribbean Warmth Fidelity Rewards Program

Today’s the day you can download all of our books from Amazon for FREE!

Please don’t forget to leave your reviews. Positive reviews help us reach more and share our food and recipes with even more people.

Please don’t forget to leave your reviews at Amazon if you enjoyed our books.

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Caribbean warmth! Tomorrow’s the day!

“Caribbean Warmth “

Caribbean Warmth Fidelity Rewards Program

Remember that tomorrow’s that day of the month for downloading FREE all of our cookbooks from Amazon.

Please don’t forget to leave your reviews at Amazon if you enjoyed our books as they help us reach more people and share our recipes and food.

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Mr. Eggplant

Mr. EggplantToday we want to introduce our new site: Mr. Eggplant.

Mr. Eggplant is a place to talk about eggplant. Really. Just to talk eggplant.

We hmreggplant - Super coolave been writing about food for some time now and we felt it was time eggplant had justice. So we created a home for eggplant: MrEggplant.com.

Eggplant is a misunderstood fruit…or vegetable…You see? All we know is that we totally love this fruit that everyone treats as a vegetable.

We will be sharing eggplant recipes, ideas and generally everything eggplant-related and eggplant-worthy.

We hope you stay in touch and that in time you’ll come to love eggplant as much as we do.

Something cool about this site is that it is published simultaneously in English and Spanish, so it will be a place for our Spanish and English friends and fans to meet and talk about food.

We will start posting recipes next week but you can visit today and start getting to know the site and subscribing to get all your eggplant posts.

To visit just click on top of the small eggplant or go to Mr. Berenjena.com or Mr.Eggplant.com

Posted in From the culinary lab, Informative, Vegetarian, Vegetarian - Lactoovovegetarian, Vegetarian - Lactovegetarian | Tagged , , , | Leave a comment

Caribbean warmth!

“Caribbean Warmth “

Caribbean Warmth Fidelity Rewards Program

Last month we started a follower reward  program in our Spanish site “El Fogoncito”. It was very well received with over 500 downloads in 24 hours!

All required is that you follow us. Not because you can’t take advantage of it even if you don’t, but because we will notify with limited time, so those subscribed will get the email in time.

All you have to do is follow us. Is simple, free and allows you to take advantage of the 1 day a month free download from Amazon of all of our books in digital format.

The day of this month will be:

Friday 30th of May, 2014

Please don’t forget to leave your reviews at Amazon if you enjoyed our books.

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Dominican Coconut Seafood Asopao

Dominican Coconut Seafood Asopao

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This recipe we had shared a long time ago in the form of a youtube video as “asopao de mariscos con coco” (Spanish for coconut seafood asopao) but today we want to share here.

asopao de mariscos con coco

coconut seafood asopao

We probably should start by explaining what asopao is.

In the Caribbean culture, it is very common to have rice and we have literally hundreds of rice recipes.

Asopao is hard to explain though, because recipes vary dramatically. Being a Dominican with a bit of Puerto Rican I can say that asopao recipes in the big islands of the caribbean go from something very similar to a risotto, to a saucier version of a risotto, to basically a ricey soup. The term “Asopao”, if literally translated, will mean precisely that: “soupy”

So, when and if you’re in the Caribbean and you’re offered asopao, the only thing I can promise you, is that it will probably be very tasty, but as for how texture goes, you’re in for a ride.

Ingredients for a Coconut Seafood Asopao

  • 1 lb. de shrimp
  • ½ lb. calamari rings
  • 1 medium sized octopus
  • 1 large conch
  • 1 lb. assorted seafood
  • 2 lb. fish (I used red snapper)
  • 2 teaspoons saffron
  • 2 tablespoons garlic paste (natural please, just blend regular garlic with a bit of olive oil)
  • Chives
  • Culantro
  • Cilantro
  • 2 large onions (red)
  • The milk of one whole coconut (ok, granted, you probably won’t be squeezing your own coconut milk, but you should, it is AMAZING. But ok, 1 15 oz. can coconut milk)
  • 1 red bell pepper
  • 2 lbs. rice
  • Salt and pepper to taste 
asopao de mariscos con coco

coconut seafood asopao

Preparing coconut seafood asopao

As you probably guessed. Octopus and conch require some softening.

I use a pressure cooker for about 15 minutes. That should put them in their place!

Get them our, chop them up and save. Save the liquid too!

Chop your vegetables and save.

Prepare your seasoning, cut the fish and mix with the seafood in a large container.

asopao de mariscos con coco

coconut seafood asopao

Preparing coconut seafood asopao: sofrito and finalizing.

Sofrito is a very basic technique in Caribbean cooking and in simple terms it means stir fry.

Leave all the herbs whole. That will make it easy to get them out later.

Start your stir fry (sofrito) with the vegetables and herbs and then add the fish and seafood.

Add water and allow to cook.

Once it dries up, add one additional litter of water. Allow to develop until it reaches the desired consistency. (Which will be your own decision and taste, I like it a bit more runny than risotto, but that will be your call)

El Fogoncito

Dominican asopaos are generally drier than Puerto Rican asopaos, which tend more to the soupy side. One thing I’ll tell you: they’re both terribly delicious!

Hope you enjoyed and if you get confused do send me your questions or watch the video “asopao de mariscos con coco” in our youtube channel.

A big hug from the warm Caribbean

Arturo

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Caviar rice

Caviar rice recipe

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Hello friends and fellow foodies!

Today I share a recipe from my childhood.

My dad loves caviar and he used to bring some when he was away on his trips. Mom, always the creative cook, had a vision of a rice and caviar, something not so odd considering Dominicans view almost everything in terms of rice. Well, she did and it turned out amazing.

One of the funniest (and weirdest) memories from my childhood is that of “green rice”. Almost makes you think of Dr. Seuss! Well, it’s all due to caviar. Once Caviar punches the rice it gives him its color while losing some of its intensity, so it ends up as a green rice.

If you make it with red caviar you’ll end up with pink rice, which is also pretty cool.

Caviar is a strong flavor and rice does to it what crackers usually do. It makes for a milder bite. A great caviar introductory dish.

It’s a dish that allows you to capture and understand the flavor of Caviar without being overwhelmed.

arroz con caviar

Caviar rice

Ingredients for Caviar rice

  • 4 cups rice.
  • 4 cups water.
  • 1 tablespoon garlic paste
  • 1 Caviar can (3.5 oz.) or equivalent
  • 1 tablespoon sliced olives.
  • 1 large red onion
  • 1 sweet cubanela green pepper (feel free to use Bell Peppers if you can’t find Cubanelas)
  • 1 red Bell pepper
  • 1 yellow Bell pepper
  • 1 green Bell Pepper
  • Culantro leaves (1)
  • Coriander (1 bush, chopped)
  • 1 teaspoon Saffron
  • Salt

Directions for Caviar rice

Stir fry all ingredients except the caviar.

Once caramelized, add the water.

locrio de caviar

Caviar rice

Once it starts boiling stir continuously until it dries, add the Caviar, mix well, lower the fire to the minimum and cover.

Allow to cook for half an hour.

It’s a fine recipe that will impress!

A big hug from the warm Caribbean

Arturo

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Dominican fried chicken! (“Pica pollo”)

Dominican “Pica Pollo”

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Hello my dear friends and fellow foodies!

Today I bring you a very popular recipe in Dominican street food culture:“pica pollo”. (which is basically Dominican street fried chicken)

Dominicans love chicken (as a thousand and one recipes involving chicken published so far show) but it has also become a convenient, easy, economic and quick way to have lunch while on the road or to just avoid the kitcken for one day.

Chicharrones de pollo

Dominican pica pollo generally passed through flour which makes this coating keep all the marvelous seasoning we use.

Today, “pica pollo” is probably the most popular street food in Dominican Republic. 

Chicharrones de pollo

Ingredients for a Dominican “Pica Pollo”

  • A 3 pound chicken (you may adjust to suit your family size or event)
  • 1 tbsp. garlic paste.
  • 1 tbsp. Worcestershire sauce.
  • 3 lemons.
  • Wheat white flour.
  • Salt, black and red pepper (red pepper is not traditional but it adds a “punch”) and a bit of oregano.
  • 1 chicken bouillon cube.

Preparing a Dominican “Pica Pollo”

Wash your chicken and season with a mix of all the ingredients. If the lemons were not too juicy maybe you can add some more lemon juice, as the acid enhances all other flavors.

El Fogoncito

The meat should be mildly wet so that it takes well the flour.

Fry in abundant oil and let them cook until golden brown. (As in the pics)

Be careful not to overheat the oil as that will lead to the outside being ready while the inside is still raw. Hot oil should not smoke. If it’s smoking, turn off and let it cool and start over a bit later.

Hope you enjoy! I think I’ll go and prepare some of this with a pack of drumsticks I have in the fridge.

Arturo

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