Beef Ham And Shrimp Balls Dominican Republic Food

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BEEF, HAM AND SHRIMP BALLS (DOMINICAN REPUBLIC)



Beef, Ham and Shrimp Balls (Dominican Republic) image

Make and share this Beef, Ham and Shrimp Balls (Dominican Republic) recipe from Food.com.

Provided by EdandTheresa

Categories     Meat

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb ground beef
4 ounces ham, chopped
1/2 lb raw shrimp, deveined chopped
1 medium onion, chopped
1 garlic clove, chopped
1 teaspoon red pepper flakes
salt & pepper
2 eggs
1 1/2 cups saltines, crumbled
1/2 cup frozen baby peas, defrosted
1 medium onion, sliced
1 bay leaf

Steps:

  • Put the ground beef, ham, shrimp, onion, garlic, salt & pepper, red pepper flakes through the finest blade of a meat grinder, or chop everything as fine as possible and combine in a bowl.
  • Add the 2 eggs, one a time, mixing thoroughly.
  • Coarsely crumble enough saltine crackers to make about 1 1/2 cups, then crush with a rolling pin.
  • Mix the crackers, half a cup at a time, into the meat mixture with a wooden spoon, until the texture is smooth.
  • It should not be sloppy, but firm enough to hold its shape.
  • Next fold in the peas gently.
  • Roll the meat mixture into 1 inch balls.
  • Add the balls to a pan of water enough to cover the balls, sliced onion and a bay leaf.
  • Bring to a boil.
  • Then simmer for about 20 minutes.
  • Serve hot or cold.

Nutrition Facts : Calories 330.1, Fat 16.1, SaturatedFat 5.7, Cholesterol 189.3, Sodium 538.3, Carbohydrate 14.3, Fiber 1.6, Sugar 2.5, Protein 30.2

PASTELES EN HOJA (DOMINICAN REPUBLIC VERSION)



Pasteles En Hoja (Dominican Republic Version) image

If you are familiar with Caribbean food, then you should know almost everything is made or is accompanied by plantains (unripe bananas). This looks like the Mexican tamale, and is made almost the same way, but with different ingredients. And of course instead of a corn outside layer it is made with plantains. This is a holiday staple. You can find the plantain leaves in any Hispanic market, in the frozen foods section. If you can't find it replace with parchment paper.

Provided by Kitty Kat Cook

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

1 unripe plantain (as bright green as you can find)
1/2 lb yautia (malanga)
1/2 lb white yam (Niame)
1 -2 tablespoon goya brand adobo seasoning
3 -4 plantain leaves
3 dried bay leaves, crushed
1/2 lb pork loin or 1/2 lb chicken
1 tablespoon tomato paste
1 teaspoon salt
3 garlic cloves, mashed
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 small red onion, chopped
3 tablespoons chicken broth
1 green pepper, seeded and chopped
fresh ground black pepper
tying string

Steps:

  • Cut the banana leaves into 8x8-inch squares wash, pat dry and reserve.
  • If using pork or chicken:.
  • Place a small chicken (about a 2lbs) or pork loin in a crock pot and liberally sprinkle with adobo seasoning until covered. Set on low for 6-8 hours When done, allow it to cool and shred it with your fingers. Now you can use it for the pasteles.
  • If using ground beef:.
  • In a bowl combine the meat with the onion powder, oregano, basil, 2 tbsp adobo seasoning.
  • In a pan over medium heat, heat up oil and add garlic, onions and pepper. Sauté until tender. Add 1/2 lb of meat.
  • Cook until no longer pink and drain. Return to heat and 2 tbsp of water and tomato paste. Cook until all liquid has evaporated. Reserve.
  • If using cooked pork or chicken:.
  • Heat up oil over medium heat and add garlic, onions and pepper until tender; add 1/2 lb meat. Season with oregano, bay, onion powder, black pepper and salt if needed. Stir until combined. Add 2 tbsp water and tomato paste, heat through, for about 2 minutes or until liquid has evaporated. Reserve.
  • Peel the plantains, niame and malanga. Grate the raw niame, malanga and plantain and mix with 1 tsp of adobo seasoning and 1 tspn salt. Add the broth either store-bought kind or the broth made if you slow-cooked the chicken. It will look like a doughy mass. Don't make it too wet.
  • For assembly:.
  • Put 2 tbsp of the plantain mixture on the center of a banana tree leaf, on top put 1 tspn of meat, and top that with 2 more tbsp of the plantain mixture. Wrap the leaf around it to form a rectangle; about 5-7" in length and 3-4" in width. Wrap another layer of parchment paper over each one. Tie string once around and once the other way to resemble a present, and tie a knot in the middle. At this point you can freeze them by wrapping a third layer of foil over each one and store for up to a month, just remove foil before cooking.
  • When ready to make, put half a gallon of water in a very large pot and boil them for 20 minutes. Remove the banana leaf before eating.
  • We usually eat them with Tabasco sauce and/or ketchup. Enjoy!

Nutrition Facts : Calories 500.2, Fat 15.2, SaturatedFat 5.2, Cholesterol 38.6, Sodium 710.4, Carbohydrate 91.2, Fiber 24, Sugar 9.1, Protein 18.7

SHRIMP BALL



Shrimp Ball image

This is a great appetizer for just about any occasion. It's super easy to make and always goes over well.

Provided by scg3990

Categories     Spreads

Time 10m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 4

3 (4 ounce) cans baby shrimp
8 ounces cream cheese (presoftened)
1 teaspoon Old Bay Seasoning (more or less to taste)
12 ounces seafood cocktail sauce

Steps:

  • Blend shrimp and cream cheese, and Old bay until Smooth. Form into ball, Pour Cocktail Sauce over top, and Serve with Crackers or Tortilla Chips.

CHICHARRONES DE POLLO (CHICKEN DOMINICAN-REPUBLIC STYLE)



Chicharrones De Pollo (chicken Dominican-republic Style) image

Fast and easy fried chicken strips with a little twist! Marinate chicken in a tasty lime and soy sauce-based marinade with plenty of garlic, then flour up and fry! Be traditional and serve with brown beans and rice, or dish up a fine fried potato product. Prep time includes marinating.

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 4h40m

Yield 2-3 serving(s)

Number Of Ingredients 10

1/2 cup fresh lime juice (about 2 medium limes)
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 1/4 lbs boneless chicken breasts, strips
1 cup flour
1 teaspoon sweet paprika
3/4 teaspoon black pepper
1/2 teaspoon salt (or to taste)
vegetable oil, about 1 to 1/2 cups (for frying)

Steps:

  • Combine marinade ingredients in a plastic zipper bag.
  • Add chicken strips and marinate in refrigerator for at least 3 hours.
  • Combine flour, paprika, pepper and salt in another zipper bag.
  • Transfer chicken strips to flour mixture, coating evenly.
  • Heat oil over medium-high heat and fry chicken in batches of 4 strips (don't overcrowd; oil will cool down too much during cooking), taking about 4 minutes per side to brown outside and thoroughly cook insides.
  • When done, transfer chicken strips to a plate lined with paper towels, and lightly sprinkle with salt.
  • Cook remaining batches of strips, keeping others warm in a low-temp oven.

Nutrition Facts : Calories 756.9, Fat 27.1, SaturatedFat 7.7, Cholesterol 181.6, Sodium 1852.6, Carbohydrate 57.6, Fiber 2.7, Sugar 2.5, Protein 68.2

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