Camarones Sofrito
Shrimp in Green Sofrito (Dominican Republic) serves 4
PROCEDURE
Shrimp in Green Sofrito (Dominican Republic) serves 4
PROCEDURE
- 1 Heat butter over medium heat, add the onion and garlic, and cook 2 minutes. Add chile and celery, cook 3 minutes, until celery is soft.
- 2 Add tomatoes, salt, pepper, sugar, lime juice, bay leaf, and parsley; simmer uncovered, until sauce is well blended and slightly reduced, 10 to 15 minutes.
- 3 In a separate pan heat the sofrito and stir in the shrimp; cook until the shrimp lose their translucency, about 3 minutes.
- 4 Serve shrimp on top of tomato sauce.
Sopa de Frijol Negro
Black Bean Soup (Cuba) serves 4
PROCEDURE
Black Bean Soup (Cuba) serves 4
PROCEDURE
- 1 Pound or process peppers, tomatoes, onions, garlic, cilantro and parsley to a paste.
- 2 Heat annatto oil and render the salt pork until crisp. Drain, reserve the oil and salt pork.
- 3 Return fat to medium-low heat, add the vegetable paste, and sauté 2 to 3 minutes, until vegetables are cooked but not brown. Add ham and cook 1 minute.
- 4 Drain and rinse beans. Add to sofrito along with the oregano, cumin, stock and seasoning. Stock should cover beans by 1 to 2 inches (2.4 to 4.8 cm).
- 5 Bring to a boil, lower heat, cover and simmer for 1½ to 2 hours, until beans are very tender. Add additional stock if necessary.
- 6 Puree half the soup, combine and simmer 5 minutes.
- 7 Correct seasoning and serve with minced white onions.
Salad of Hearts of Palm with Passion Fruit Vinaigrette (Puerto Rico) serves 4 Fresh hearts of palm are available in Cryovac bags and will last up to two weeks in a refrigerator. Canned hearts of palm may be substituted for fresh.
PROCEDURE
- 1 Combine puree, vinegar, and Dijon mustard. Gradually add olive oil, whisking continuously. Correct seasoning.
PROCEDURE
- 1 Toss tomato wedges with 2 tablespoons of vinaigrette and let stand at least 30 minutes.
- 2 When ready to assemble salad, combine hearts of palm and red and green bell pepper; toss with a little vinaigrette.
- 3 Toss lettuce with dressing and place on salad plate. Arrange 3 tomato wedges on each plate. Top lettuce with hearts of palm mixture. Arrange a few sliced onions over salad and sprinkle with queso fresco.
Tamarind Balls (Jamaica) serves 4
Tamarind is one of the legacies brought to the Caribbean region by the indentured Indian servants, who replaced the enslaved Africans.
PROCEDURE
Tamarind is one of the legacies brought to the Caribbean region by the indentured Indian servants, who replaced the enslaved Africans.
PROCEDURE
- 1 Combine the tamarind paste and 1 pound (2¼ cups, 448 g) sugar on a worktable and knead to together until the mixture is light in color and the majority of the sugar is absorbed.
- 2 Roll 1 tablespoon (½ ounce, 15 ml) of the mixture into a ball around one or two of the tamarind seeds (if using). Proceed until all the paste has been used.
- 3 Spread the remaining sugar on the worktable and roll each ball in sugar until coated.
- 4 Store in an airtight container.
Curried Kid or Lamb (Trinidad) serves 4
PROCEDURE
PROCEDURE
- 1 Combine the 1 tablespoon lime juice, lime quarters, coarse salt, and meat with 1 cup of water. Cover and allow to stand for 30 minutes. Drain and pat dry.
- 2 Heat oil over medium-high heat and brown the meat on all sides. Remove meat.
- 3 Add onions; cook 3 to 4 minutes until golden brown. Add garlic, tamarind pulp, mango, curry powder, and habanera pepper. Cook, stirring, for 3 to 4 minutes. Add tomatoes and cook 2 minutes. Return meat to mixture; cook 2 to 3 minutes to make sure the meat is coated with spice mixture. Add the stock.
- 4 Bring to a boil, reduce to a simmer, cover, and cook 30 minutes.
- 5 Add potatoes, calabaza, and chayote; correct salt. Cover and simmer 30 minutes or until meat and vegetables are tender. Stir in the fresh thyme, 1 teaspoon lime juice and correct seasoning.
- 6 Serve hot with rice and fried ripe plantains.