Beef Ham And Shrimp Balls Dominican Republic Food

BEEF, HAM AND SHRIMP BALLS (DOMINICAN REPUBLIC)

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.

PASTELES EN HOJA (DOMINICAN REPUBLIC VERSION)

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!

SHRIMP BALL

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)

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.