Beef Ham And Shrimp Balls Dominican Republic Recipes

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.

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.

SHRIMP COCKTAIL (COCTEL DE CAMARONES) DOM REPUBLIC

Steps:

• Mix all ingredients in a bowl (except shrimp), beating with a fork to mix thoroughly.
• Toss the shrimp with the sauce and serve cold.

SHRIMP BALLS

Steps:

• Combine all ingredients except oil.
• Form into walnut sized balls.
• Deep fry at 350º degrees F.
• If making shrimp toast use sliced white bread cut in quarters.
• Spread mixture on bread keeping it thinner at the edges.
• Deep fry as above.
• Note: if you find that they're browning too quickly, reduce the heat to about 325º degrees F.
• Blot on paper towels and serve.

SOFRITO(DOMINICAN REPUBLIC)

Steps:

• Roughly cut up all ingredients.
• Toss the wettest ones in a large food processor and give them a couple of quick pulses. This moistness will help process the rest of the ingredients(the tomatoes and tomatillos).
• Next, add the herbs - parsley and cilantro.
• Then, add as many of the other ingredients as you can fit.
• Give the processor several whirs and stirs. Keep adding whatever didn't fit before and pulse until you get a coarse blend. Some sofritos are really chunky, some are like a paste. You decide.
• Season with salt and pepper if you like, but it may be best to season the dish it goes in, in order to have more control.
• Refrigerate and use as needed.

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!