Episode 6: Dominican Dining

Chicharrón de Cerdo
(Dominican Fried Pork)

2 lbs. Pork Belly
2 Qts. Water 
2 Tbs. Salt
2 Cups Vegetable Oil

Method:
In a stockpot, place meat, water and salt and bring to a boil. Reduce heat and simmer for 45 minutes or until meat in tender but not over cook.
Removed meat from salted water and set aside.
Allow cooked meat to dry to prevent splatter while frying it.

In a stockpot, pre heat 2 cups of vegetable oil to 325 F.
Carefully, place cooked pork meat into oil and cook until crisp, about 5 minutes.
BE CAREFUL, it may splatter hot oil while frying.

Tostones
(Fried Plantain Chips)

4 Green Plantains
1 Cup Vegetable Oil
1 Tbs. Salt

Method
To peel green plantain, cut plantain in half cross-wise.
Using the tip of a paring knife or small knife, cut along the plantain skin, in a lengthwise direction and remove skin gently.
Scrap off any skin particle from plantain meat.
Cut into peeled plantain into coins, about ¼' inch thick, and set aside.

Using a sauté pan, re-heat one cup of oil to 325 F and carefully re-fry plantain coins for about one minute. Remove plantain coins from oil.
Using a meat mallet or hammer or a bottom of a heavy pot, press down fried plantain, coin one at a time.
Fry coin again for about one minute, until crisp. Season with salt and serve immediately.

Pastelitos de Chayote
(Chayote Turnovers)

Pastelito Filling --
3 Chayote
1 Red Onion
2 Cloves Garlic
2 Tbs. Fresh Cilantro
1 Tbs. Tomato Paste
1 Cup Water
2 Tbs. Olive Oil
Salt & Pepper to Taste

1 Pack Pastelito Dough

2 Cups Vegetable Oil

Method:
In a sauté pan heat up 2 Tbs. of olive oil and sauté onions and garlic for about one minute. Then add cilantro and tomato paste and cook for about two minutes.  (This mixture is called SOFRITO).  Finally add diced chayote and one cup water and cook for about 10 minutes or until chayote is tender. Season with salt and pepper to your taste.  Remove from heat and cool down.

Pastelito Dough --
1 Pack Pastelito Dough, (four discs per package)
Flour for dusting

Assemble:
Defrost Pastelito dough and separate.
In a clean counter top or cutting board, using a rolling pin rolled out Pastelito dough and cut out Using a 2" cookie cutter, make three or four   2" inch disk. Repeat process with remaining Pastelito dough.

Brush each 2" inch disk with water and place one tablespoon of chayote filling in the center and fold into half moon. Press edges with fork. Repeat with remaining disks.

In a frying pan, preheat oil to 325 F and fry Pastelitos until golden brown.
Serve immediately.

WEB SPECIAL!
Guava Creme Brulee
1 Cup Heavy Cream
8 Each Egg Yolk, Large
1 Cup Guava Puree

Method:
In a small stockpot, bring heavy cream to a boil and set aside.

In a non-reactive bowl or glass bowl, place 8 egg yolks and add hot heavy cream to yolks, little by little.
DO NOT ADD HOT HEAVY CREAM TO FAST, BECAUSE HOT CREAM WILL CURDLE EGG YOLKS
Strain egg and heavy cream mix thru a fine colander.
Add guava puree to strained mix.
Pour guava mix into desire size ramekin.
*Place ramekin into a baking dish and pour water to cover ¾ of ramekin dish and bake for 45 minutes.
*This cooking method is called water bath or Bain Marie.
Remove from oven and allow cooling at room temperature and refrigerate.
Before serving, cover flan top with granulated sugar and caramelize sugar under the broiler or with a portable blow torch.

Water bath
The French call this cooking technique Bain Marie. It consists of placing a container (pan, bowl, soufflé dish, etc.) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep cooked foods warm.

crème brûlée
[krehm broo-LAY]
The literal translation of this rich dessert is "burnt cream." It describes a chilled, stirred CUSTARD that, just before serving, is sprinkled with brown or granulated sugar. The sugar topping is quickly caramelized under a broiler or with a SALAMANDER. The caramelized topping becomes brittle, creating a delicious flavor and textural contrast to the smooth, creamy custard beneath.