Text 9738, 83 rader
Skriven 2014-02-10 22:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Dominican 184
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 ML> From what I've seen Dominican tables usually offer a
 ML> bottle of wimpy hot sauce such as Goya, often in that
 ML> same state of abandonment as the Tabasco shaker in many
 ML> American households. Not at her place, though, as I
 ML> recall.
 DD> Oh, I dunno .........
 DD> Title: Berenjenas Guisadas Con Cerdo
 DD> 1    Scotch bonnet; chopped

I was really surprised by this - it has nothing in common
with the Dominican food that I've eaten in restaurants and
in the one or two homes, more like Haitian, though a little
pallid for that ... enough so that I momentarily thought you
must be pulling my leg or something. Or an Ayitien recipe
had somehow made it in with the Dominican.

So I went to the original Website www.dominicancooking.com/
13547-berenjenas-guisadas-cerdo-braised-pork-eggplants.html
and found this clarification:

  I don't mention it in the recipe, but at home we prefer
  this dish spicy, although the original dish does not
  contain spicy peppers I add it at home. If you enjoy
  spicy food just one Scotch bonnet pepper will put hairs
  on your chest. Proceed with caution.

  Another addition I have made, which is not found in the
  original dish, is carrots. I love carrots and will use
  any excuse to add it to food. You can leave it out if
  you want.

Following is more like what I construe Dominican food to be,
though it might be a little adventurous for that: it calls
for a dash of Tabasco and a whole tablespoon of cumin. Me,
I'd add pepper pods similarly as in the recipe you quoted
and maybe quintuple the salt. A couple pork hocks would
help, too, and then we'd be sailing far away from home.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Republica Dominicana Red Beans & Rice (Arroz Con Habijualas)
 Categories: Ethnic, Vegetarian, Beans, Rice/grains
      Yield: 1 servings

-----------------------------------BEANS-----------------------------------
      1 c  Dry red beans *                     2    Garlic cloves
      3 c  -Water (approx.)                         - peeled and chopped
      3 c  -Fresh water                        1    Onion; peeled and chopped
      1 tb Cumin                             1/2 ts Salt
      1 tb Raw sugar                                Freshly ground black pepper
      1 tb White vinegar                       1 ds Tabasco

----------------------------------FOR RICE----------------------------------
      1 c  Rice                            2 1/2 c  Water

  *NOTE: (red beans are not the same as kidney beans- they are smaller)

  Soak the beans in the water overnight or at least 8 hours. Drain the
  soaking water.

  Put the beans and all the rest of the ingredients into a large cooking pot.
  Bring the water to a boil, then reduce to moderate-low heat and cook for
  about 1 hour, until most of the water is absorbed. Add more water if you
  need to, and stir the beans every 10 minutes or so.

  When the beans have 1/2 hour to go, make the rice. Put the rice and water
  in a saucepan, bring to a boil, then reduce the heat and cover. Simmer
  until all the water is absorbed, about 30 minutes. Then turn the heat off
  and let sit, with cover on, about 10 minutes.

  To serve, serve the beans over the rice.

  Serve with sliced avocado (aguacate), fried plaintain chips (platanos
  fritos), and cornbread (served fried like hush-puppies). For dessert serve
  fruit such as papaya with coconut, and expresso coffee (for Dominican style
  expresso: fill up your demitasse cup 1/2 full of raw sugar, then add
  outrageously strong expresso coffee!).

  Source Unknown

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