D Countries – Recipes

###

Dominican Republic
(recipes borrowed from the cooks at: www.dominicancooking.com)

Chicken with Lemon and Garlic Sauce

  • 6 chicken legs, skinned, cleaned of fat and divided into halves
  • 1 1/2 cup of World Harlbors Lemon Pepper and Garlic Sauce
  • 6 cups of sweet potatoes, cut into cubes
  • 2 cups of pineapple, cut into cubes
  • 3 large carrots, sliced
  • 3 tablespoons of olive oil
  • pepper
  • salt

Directions:  Mix the World Harlbors Lemon Pepper and Garlic Sauce, olive oil, half a cup of water, 1 tablespoon of salt, and 1 tablespoon of freshly-ground pepper. Shake well. Place the chicken legs in a zippy bag and add the sauce mix, moving around until the meat is coated with the sauce. Marinate for at least two hours in the fridge. Heat the oven to 350*C. Place the sweet potatoes, carrots, and pineapple in a baking pan. Put the chicken legs on top of them and drizzle everything with the sauce in which the chicken was marinaded. Roast for 30 minutes or the chicken is golden brown. Serve with green salad.

###

Dominica
(recipe borrowed from the cooks at: www.caribbeanchoice.com)

Asopao de Mariscos (spiced shrimp with rice)

  •     2 lbs of shrimp, crab or lobster
  •     1 lemon (may be omitted)
  •     2 1/2 cups of rice
  •     3/4 gallon of water
  •     5 tablespoons oil
  •     4 tablespoons tomato paste
  •    1/4 cup chopped green peppers
  •     1 pinch oregano
  •     1 teaspoon mashed garlic
  •     1 pinch black pepper
  •     1/8 cup chopped seedless olives
  •     1/4 cup chopped celery
  •     1 spoon finely chopped parsley
  •     1 spoon finely chopped coriander
  •     1/2 spoon of thyme leaves
  •     1 cube of chicken stock
  •     Salt

METHOD / DIRECTIONS:

In an iron pot heat the oil (reserve 2 spoons of oil).  Add the herbs, olives, spices, tomato paste, peppers, garlic and salt. Add the shrimps and stir (be careful with hot oil splattering). Cover and wait two minutes, then stir again. Add the remaining water and bring to a boil. Add all remaining ingredients (including the rice). Stir regularly to avoid excessive sticking. Let 3/4 of the water evaporate, by then a grain of rice should be about 3 times its original size. Adjust salt to taste. Serve while hot.

RECIPE NOTES: Serve with a few slices of avocados or tostones

###

Djibouti
(recipes borrowed from the cooks at: http://healthy-life.narod.ru/wor_ek57.htm)

Spicy Mixed Vegetable Stew (Yetakelt W’et)

  • 1 c Onions, finely chopped
  • 2 Garlic cloves, pressed
  • 1 tb Berbere (dry)
  • 1 tb Sweet Hungarian paprika
  • 1/4 c Niter Kebbeh
  • 1 c Green beans, cut in thirds
  • 1 c Carrots, chopped
  • 1 c Potatoes, cubed
  • 1 c Tomatoes, chopped
  • 1/4 c Tomato paste
  • 2 c Vegetable stock
  • Salt and pepper to taste
  • 1/4 c Chopped fresh parsley

Cooking Instructions:  Sauté the onions, garlic, berbere, and paprika in the niter kebbeh for 2 minutes. Add the beans, carrots, and potatoes and continue to sauté for about 10 minutes, stirring occasionally to prevent burning. Add the chopped tomatoes, tomato paste, and vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender. Add salt and pepper to taste. Mix in the parsley (optional). Serve with injera and yogurt or cottage cheese.

Djibouti Samosas (Samboussa)

  • 2 l oil
  • 500 g flour
  • 2 kg minced meat
  • 5 onions, finely diced
  • 3 leeks, finely diced
  • 1 tsp cumin
  • Salt and black pepper to taste

Cooking Instructions:  Sift the flour and a pinch of salt to a bowl. Add just enough water so that the mixture comes together as a stiff dough. Shape into a ball and allow to rest. Meanwhile add 4 tbsp oil to a frying pan and fry the meat for a few minutes. Add the onions and leeks season with salt and pepper then fry until the meat is done and the onions have softened. Roll the pastry out on a floured surface and cut into triangles. Place a tablespoon of the meat mixture in the centre of the triangle and fold over to form a samosa. Heat the oil in a wok until almost smoking and place the samosas one at a time in this. Cook until golden brown and crisp on all sides, remove with a slotted spoon and drain on kitchen paper. Allow to cool a little then serve with African hot sauce.

Berbere Sauce

  • 2 Tsp Cumin Seed
  • 4 Whole Cloves
  • ½ Tsp Cardamom Seeds
  • ½ Tsp Black Peppercorns
  • ¼ Tsp Whole Allspice
  • 1 Tsp Whole Fenugreek Seeds
  • 1/2 Cup Dried Onion Flakes
  • 3 Oz Red New Mexican Chiles — Stemmed And Seeded
  • 3 Small Dried Long Hot Red Chiles — Seeded
  • ½ Tsp Ground Ginger
  • ½ Tsp Freshly Ground Nutmeg
  • ¼ tsp Ground Turmeric
  • 1 Tsp Garlic Powder
  • 2 Tsp Salt
  • 1/2 Cup Salad Or Peanut Oil
  • 1/2 Cup Dry Red Wine
  • Cayenne to taste

Cooking Instructions:  Mix together the cumin, cloves, cardamom, black peppercorns, allspice and fenugreek seeds. Place in a small frying pan over medium heat. Stir constantly until they release their fragrance, about 1-2 minutes. Do not burn or discolor the seeds. Cool completely. Combine the toasted spices and all the other ingredients except the oil and wine in a spice grinder or electric coffee grinder in several batches and grind to fine consistency. Place the spice blend in a bowl and add the oil and wine. Add cayenne to taste (Jeff starts with 1 tsp and adds more as necessary). Stir until thick and store in a covered plastic container in the refrigerator.

Banana Fritters

  • 6 well-ripened bananas
  • 4 oz. rice or wheat flour
  • 2 oz. sugar dissolved in 4 tablespoons water
  • 1/2 to l level teaspoon nutmeg
  • Fat for frying

Cooking Instructions:  Mash bananas with a fork or use blender to make pulp; add the flour, sugar dissolved in water, and nutmeg. Add water, if needed, to make batter of pancake consistency. Mix well and fry like pancakes in an oiled frying pan until golden brown. Makes 24 small fritters.

###

Denmark
(recipes borrowed from the cooks at: www.mindspring.com)

Chicken Fricassee – Hønsefrikassé

  • 8 pounds chicken — cut in serving piece
  • ½ pound butter
  • 12 pearl onions
  • ½ stalk celery — chopped
  • Salt
  • Pepper
  • 2 cups white wine
  • 1 pound mushrooms — sliced
  • 3 tablespoons flour
  • 4 egg yolks — beaten
  • ½ cup light cream
  • Parsley — minced
  • Chives

Directions: Place chicken pieces in roasting pan with ¼ pound of the butter, onions, celery and seasonings. Simmer over low heat on top of stove for 25 minutes. (If necessary, light two adjecent burners and place pan across both.) Add wine and mushrooms. Cover and let cook for 20 minutes more, or until chicken is tender.

Melt the remaining ¼ pount butter in another pan and stir in the flour, a little at a time. Blend until smooth, but do not allow to brown.

Place the chicken with onions, celery and mushrooms on a warm serving platter.

Add the broth to butter and flour a little at a time, mixing thoroughly. Stir constantly until it begins to boil, reduce heat to simmering poinnt and add the beaten egg yolks mixed with the cream. Allow sauce to cook for a moment or two, stirring frequently. Remove from heat and add parsley and chives.

Salmon Log

  • 1 pound red salmon
  • 8 ounces cream cheese — softened
  • 1 tablespoon lemon juice
  • 2 tablespoons onion — grated
  • 1 teaspoon prepared horseradish
  • ¼ teaspoon salt
  • ¼ teaspoon liquid smoke flavoring
  • Pecans — crushed
  • Chopped parsley
  • Crackers to serve

Directions:  Drain salmon and remove all skin and bones. Mix all ingredients, except pecans and parsley. Roll into a log or ball. Roll in crushed pecans and parsley. Chill overnight. Serve with crackers.

Stuffed Celery

  • 2 bunches celery
  • 8 oz cream cheese
  • ½ cup roquefort cheese or blue cheese
  • 1 tablespoon sour cream or french dressing
  • 1 green pepper or
  • 1 pimiento or
  • paprika

Directions:  Separate hearts into individual stalks. Mash cheese, mix smoothly together, adding a little sour cream or french dressing. Fill stalks, garnish with thin strip pepper or pimiento, or sprinkle with paprika.

###

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: