{"id":7163,"date":"2015-01-20T12:02:57","date_gmt":"2015-01-20T08:02:57","guid":{"rendered":"http:\/\/www.dominicana-online.org\/?p=7163"},"modified":"2015-01-20T12:02:57","modified_gmt":"2015-01-20T08:02:57","slug":"platos","status":"publish","type":"page","link":"http:\/\/www.dominicanaonline.org\/en\/platos\/","title":{"rendered":"Dominican typical plates"},"content":{"rendered":"<p><P class=grantitulo>Dominican typical plates<BR><\/P><br \/>\n<DIV id=TabbedPanels1 class=TabbedPanels><br \/>\n<UL class=TabbedPanelsTabGroup><br \/>\n<LI tabIndex=0 class=TabbedPanelsTab>The New Cuisine of the Dominican Republic <\/LI><br \/>\n<LI tabIndex=0 class=TabbedPanelsTab>Recepies <\/LI><br \/>\n<LI tabIndex=0 class=TabbedPanelsTab>Articles <\/LI><br \/>\n<LI tabIndex=0 class=TabbedPanelsTab>Photo Gallery <\/LI><\/UL><br \/>\n<DIV class=TabbedPanelsContentGroup><br \/>\n<DIV class=TabbedPanelsContent><br \/>\n<DIV style=\"MARGIN-TOP: 20px\"><IFRAME height=270 src=\"http:\/\/www.youtube.com\/embed\/pcqWiZGJzok?rel=0\" frameBorder=0 width=480 allowfullscreen><\/IFRAME><\/DIV><br \/>\n<DIV class=clear><\/DIV><br \/>\n<P><SPAN class=verde>The New Dominican Cuisine<\/SPAN><\/P><br \/>\n<P>Speaking of the new Dominican cuisine, I am referring to a unique form of expression where I can display my creativity and imagination, and fulfill my desire of seeing the cuisine of my country grow.<\/P><br \/>\n<P>It is built on respecting the original flavors and using light sauces, as well as on importing and mixing flavors from the various regions of the country that I have visited, rescuing the signature dishes and what is eaten in every corner of our land, starting with this wonderful culinary research journey.<\/P><br \/>\n<P>In my proposal for a new Dominican cuisine I show a special interest in food textures, by respecting and promoting them, in addition to the detailed and meticulous presentation of each dish.<\/P><br \/>\n<P>I use old Dominican recipes and reshape them in the hope that they will be widely accepted in the contemporary culinary world and translated into new creations, thereby creating my own cuisine.<\/P><br \/>\n<P>With this new cuisine, I seek to express our identity, history and influences, in order to reflect our culture. I want to use the excellent products that our land produces and which are representative of our climate, while combining the demands of good taste, and always giving priority to the promotion of a responsible and sustainable production, both at sea and on land, and appreciating our crops. My intention is to involve in this project all artisans, farmers, researchers and institutions so that, what distinguishes us from the gastronomic point of view as Dominicans, is not lost, as well as to bring our cuisine to every corner of the world.<\/P><br \/>\n<P><SPAN class=verde>In\u00e9s P\u00e1ez Nin (Chef Tita)<\/SPAN><\/P><br \/>\n<P>I am a passionate cook and a food lover who also loves her country and dreams of the day when our cuisine will be recognized in every corner of the world and we are regarded as a par excellence culinary destination. For these reasons, I wish to share this struggle of mine, and others like me, to reach these goals. &nbsp;<\/P><br \/>\n<P>Ever since my culinary experiences in our marvelous Dominican Republic began to generate the idea of applying a new perception of traditional Dominican food and I began to view our cuisine through different eyes, I was moved to explore our proud past and ultimately contribute a new taste to the existing flavor s of my Dominican Republic. <\/P><br \/>\n<P><IMG alt=\"Chef Tita\" src=\"\/portal\/images\/chef_tita_300.jpg\" width=166 align=right height=250>I began rescuing some of our food traditions by visiting our lovely provinces in a lengthy gastronomic research trip in which I&nbsp; discovered flavors, aromas, textures and ingredients that I had never before known. This thoroughly convinced me of the gastronomic potential of our country and made me want to promote our cuisine, regardless of cost. I felt the need to use timeworn Dominican recipes to recreate these traditional dishes and create new recipes that would be accepted around the modern world and ultimately translate into well-being and development for our country. <\/P><br \/>\n<P>Now, in 2003, we must redefine ourselves as Dominicans and as cooks and take responsibility for the future of our nutrition and food, which means to popularize Dominican cuisine and its gastronomic and cultural heritage.<\/P><br \/>\n<P>A new way of understanding Dominican cooking is as a promoter of social and cultural development. My mission is to awaken an interest in the importance of making our cuisine accessible to everyone as well as providing the necessary tools for the development and modernization of Dominican cooking, the responsible use of natural resources and research and the development and innovation of our gastronomy, so that:<\/P><br \/>\n<UL><br \/>\n<LI><STRONG class=quote>We reflect:<\/STRONG> on our food, our identity, idiosyncrasies, history and culture of our country and people, our special authenticity, our natural wealth and what it is that sets us apart from other food cultures around the world.<br \/>\n<LI><STRONG class=quote>Using<\/STRONG>: Natural, Dominican products paying special attention to our important small and large producers and fishermen and women as a way of defending and encouraging them and giving priority to the creation of new dishes.<br \/>\n<LI><SPAN class=quote><STRONG>Combining<\/STRONG>:<\/SPAN> Education so that people will work under international standards of hygiene, using the best available techniques while taking into account the daily demands of diners with good taste in addition to the well-being it provides for us all.<br \/>\n<LI><SPAN class=quote><STRONG>Reinventing<\/STRONG>:<\/SPAN> Developing new uses and applications for traditional products.<br \/>\n<LI><STRONG class=quote>Committing to<\/STRONG>: Improving our techniques, ingredients, productive sectors and our social and cooking organizations as a way of strengthening our principles with the goal of disseminating our gastronomical culture on a large scale. <\/LI><\/UL><\/DIV><br \/>\n<DIV class=TabbedPanelsContent><br \/>\n<TABLE id=table2 width=\"90%\" border=0><br \/>\n<TBODY><br \/>\n<TR><br \/>\n<TD class=style1 vAlign=top width=598><br \/>\n<P><STRONG>The most popular local dishes of the Dominican cuisine <\/STRONG><\/P><br \/>\n<P><STRONG><B><IMG alt=Chenchen src=\"\/portal\/images\/chenchen_300.jpg\" width=300 align=right height=199><\/B>Recipes<\/STRONG><\/P><br \/>\n<OL><br \/>\n<LI><A href=\"#1\">Beet Preserve<\/A><br \/>\n<LI><A href=\"#2\">Habichuelas con Dulce (Sweet Beans Cream)<\/A><br \/>\n<LI><A href=\"#3\">Asopao de Mariscos (A cross between soup and seafood paella)<\/A><br \/>\n<LI><A href=\"#4\">Sancocho (Meats and Root Vegetables Stew)<\/A><br \/>\n<LI><A href=\"#5\">Mangu (Mashed Plantains)<\/A><br \/>\n<LI><A href=\"#6\">Moro de Guandules (Rice and Pigeon Peas)<\/A><br \/>\n<LI><A href=\"#7\">Locrio de Arenque (Rice and Herring)<\/A><br \/>\n<LI><A href=\"#8\">Morir So\u00f1ando (Fresh squeezed orange juice and milk)<\/A><br \/>\n<LI><A href=\"#9\">Chivo Picante Guisado (Spicy goat Stew<\/A>)<br \/>\n<LI><A href=\"#10\">Pastelon de Yuca (Cassava Torte)<\/A><br \/>\n<LI><A href=\"#11\">Yaniqueques (Fried Crispy Dough)<\/A><br \/>\n<LI><A href=\"#12\">Habichuelas rojas guisadas (Red beans stew)<\/A><br \/>\n<LI><A href=\"#13\">Chicharrones de pollo (Fried Chicken)<\/A><br \/>\n<LI><A href=\"#14\">Pasteles en hoja (Meat and root vegetables wraps)<\/A><br \/>\n<LI><A href=\"#15\">Ninos Envueltos (Rice cake in Cabbage leaf)<\/A><br \/>\n<LI><A href=\"#16\">Pescado Frito (Fried Fish)<\/A><br \/>\n<LI><A href=\"#17\">Pudin de Pan (Bread Pudding)<\/A><br \/>\n<LI><A href=\"#18\">Arroz con Leche (Rice Pudding)<\/A><br \/>\n<LI><A href=\"#19\">Bayahibe Soup<\/A> <\/LI><\/OL><br \/>\n<P>For more information and details about these recipes, please visit:<BR><A href=\"http:\/\/cocinadominicana.com\/index.htm\">http:\/\/cocinadominicana.com\/index.htm<\/A><\/P><br \/>\n<HR style=\"volume: soft\"><br \/>\n<A name=1><\/A><br \/>\n<P><STRONG>Beet preserve<\/STRONG><IMG alt=Chenchen src=\"\/portal\/images\/mermelada_de_remolacha.jpg\" width=300 align=right height=199><BR><STRONG>Ingredients<\/STRONG><\/P><br \/>\n<UL><br \/>\n<LI>2 pounds of cooked beets<br \/>\n<LI>1 \u00bd cup of brown sugar<br \/>\n<LI>1 cup of honey<br \/>\n<LI>9 cloves<br \/>\n<LI>6 cinnamon sticks<br \/>\n<LI>2 tablespoons<br \/>\n<LI>6 lemons <\/LI><\/UL><br \/>\n<P><STRONG>Directions<\/STRONG><\/P><br \/>\n<P>Drain and peel the beets. Pass them through the food processor, blender or sieve.<\/P><br \/>\n<P>Place them in a saucepan with the sugar, honey and the other ingredients. Cover them with water and boil them. Cook the mix by stirring it occasionally with a wooden spoon until the jam has thickened and when stirred it separates from the bottom of the pot.<\/P><br \/>\n<P>Remove from the heat and pack.<\/P><br \/>\n<HR style=\"volume: soft\"><br \/>\n<A name=2><\/A><STRONG>Habichuelas con Dulce (Sweet Beans Cream)<\/STRONG><BR><STRONG>Ingredients<\/STRONG><br \/>\n<P><\/P><br \/>\n<UL><br \/>\n<LI>1 lb of boiled red kidney beans<br \/>\n<LI>1 can of sweetened coconut milk<br \/>\n<LI>1 can of evaporated milk (Carnation)<br \/>\n<LI>1 cup of milk<br \/>\n<LI>1 cup of sugar<br \/>\n<LI>8 cinnamon sticks<br \/>\n<LI>8 cloves<br \/>\n<LI>\u00bd tsp of nutmeg<br \/>\n<LI>\u00bd cup of raisins<br \/>\n<LI>1 lb sweet potatoes boiled and diced<br \/>\n<LI>Milk cookies (optional) <\/LI><\/UL><br \/>\n<P><STRONG>Directions<\/STRONG><\/P><br \/>\n<P>In an electric blender, mix the beans and add the three types of milk and continue to mix until blended (drain if you wish).&nbsp; In a saucepan, bring the mix to a boil, add the sugar and the spices and let it cook over medium heat for approximately 15 minutes. Add the sweet potatoes and the raisins. Serve cold or hot, with milk cookies on top.<\/P><br \/>\n<HR style=\"volume: soft\"><br \/>\n<A name=3><\/A><br \/>\n<P><STRONG>Asopao de Mariscos (A cross between soup and seafood paella)<\/STRONG><BR><STRONG>Ingredients<\/STRONG><\/P><br \/>\n<UL><br \/>\n<LI>2 lb of seafood mix<br \/>\n<LI>2 \u00bd cups of rice<br \/>\n<LI>\u00be gallon of water<br \/>\n<LI>5 tbsp of oil<br \/>\n<LI>4 tbsp of tomato paste<br \/>\n<LI>\u00bc cup of diced bell peppers of different colors<br \/>\n<LI>1 pinch of oregano<br \/>\n<LI>1 tsp of crushed garlic<br \/>\n<LI>1 pinch of black pepper<br \/>\n<LI>\u00bc cup of celery, diced<br \/>\n<LI>1 tbsp of parsley finely chopped<br \/>\n<LI>1 tbsp of cilantro finely chopped<br \/>\n<LI>1 tbsp of Tabasco sauce<br \/>\n<LI>Salt to taste <\/LI><\/UL><br \/>\n<P><STRONG>Directions<\/STRONG><BR>In a large saucepan stir fry garlic, bell peppers, herbs and black pepper. Add tomato paste and let it fry for a few seconds. Add the seafood and fry for a few seconds. Add half the water and bring to a boil. When the water starts to boil, add the rice. Bring the other half of the water to a boil in a separate saucepan, lowering the heat when it reaches the boiling point. Stir the rice regularly and add water from the other saucepan as necessary to maintain the same water level until the rice is soft. Serve hot with avocados or tostones (fried plantains).<\/P><br \/>\n<HR style=\"volume: soft\"><br \/>\n<A name=4><\/A><br \/>\n<P><STRONG>Sancocho (Meats and Root Vegetables Stew)<\/STRONG><BR>Cut the meat in small pieces and rub them with lemon, set aside for a while before cooking.<\/P><br \/>\n<UL><br \/>\n<LI>1 lb of goat meat<br \/>\n<LI>1 lb of pork sausage<br \/>\n<LI>1 lb of pork<br \/>\n<LI>2 lbs of beef with bones<br \/>\n<LI>1 whole chicken (2 lb)<br \/>\n<LI>2 lbs of pork rib chops<br \/>\n<LI>1 lb of smoked ham bones<br \/>\n<LI>2 lemons<br \/>\n<LI>1 tbsp of crushed garlic<br \/>\n<LI>4 tbsp of oil<br \/>\n<LI>2 large green peppers, diced<br \/>\n<LI>&nbsp;\u00bd lb of cassava, cubed<br \/>\n<LI>\u00bd lb of Yam, cubed<br \/>\n<LI>2 tbsp of celery<br \/>\n<LI>\u00bd lb of taro, cubed<br \/>\n<LI>\u00bd lb of potatoes, cubed<br \/>\n<LI>3 green plantains, 2 of them cubed<br \/>\n<LI>2 beef bouillon cubes (pork or chicken may be used as well)<br \/>\n<LI>2 corns cut in pieces (optional)<br \/>\n<LI>\u00bd tsp of ground oregano<br \/>\n<LI>\u00bd tsp of cilantro<br \/>\n<LI>2 tsp of vinegar<br \/>\n<LI>2 tbsp hot sauce or sour orange juice <\/LI><\/UL><br \/>\n<P><STRONG>Directions<\/STRONG><BR>Place the beef in a bowl and add the herbs, the garlic, the vinegar, the spices and the salt. Mix evenly. In a large saucepan heat the oil, add the beef and stir. Cover and cook for one minute, then stir again. Add a few spoonfuls of water if the mixture sticks to the saucepan. Continue this process for 20 minutes.&nbsp; Add the pork and let it fry for 15 minutes, adjusting the water level as necessary. Add the rest of the meats and the bouillon cubes to the mixture, and let it cook over low heat (stirring and adjusting the water level regularly) for another 10 minutes.<BR>&nbsp;Add \u00bc gallon of water and bring to boiling point. &nbsp;Add the yam and the taro and the two green plantains that had been cubed earlier. Let it boil for 10 minutes. Grate the remaining plantain and add to the mixture. Add all the remaining ingredients and adjust the water level as necessary. Stir regularly to prevent sticking. Let it boil until the ingredients are soft and the mixture thickens. Add salt to taste. Serve warm accompanied with white rice.<\/P><br \/>\n<HR style=\"volume: soft\"><br \/>\n<A name=5><\/A><br \/>\n<P><STRONG>Mangu (Mashed Plantains)<\/STRONG><BR>Peel the plantains and cut in pieces before cooking.<BR><STRONG>Ingredients<\/STRONG><\/P><br \/>\n<UL><br \/>\n<LI>4 green plantains<br \/>\n<LI>4 tbsp of butter<br \/>\n<LI>1 cup of cold water<br \/>\n<LI>Salt <\/LI><\/UL><br \/>\n<P><STRONG>Directions<\/STRONG><BR>Boil the plantains in water with 2 tsp of salt, until tender. Remove from heat and mash plantains, adding the butter and water until the mix is very soft.<\/P><br \/>\n<HR style=\"volume: soft\"><br \/>\n<A name=6><\/A><br \/>\n<P><STRONG>Moro de Guandules (Rice and Pigeon Peas)<\/STRONG><BR><STRONG>Ingredients<\/STRONG><\/P><br \/>\n<UL><br \/>\n<LI>4 cups of rice<br \/>\n<LI>2 cups of boiled pigeon peas<br \/>\n<LI>4 cups of water<br \/>\n<LI>2 cups of coconut milk<br \/>\n<LI>5 tbsp of oil<br \/>\n<LI>4 tsp of tomato paste<br \/>\n<LI>\u00bc cup of diced green bell peppers<br \/>\n<LI>1 pinch of oregano<br \/>\n<LI>\u00bd tsp of crushed garlic<br \/>\n<LI>\u00bc cup of chopped celery<br \/>\n<LI>1 tsp of minced parsley<br \/>\n<LI>1 tsp of minced cilantro<br \/>\n<LI>1 cube of chicken bouillon<br \/>\n<LI>Salt <\/LI><\/UL><br \/>\n<P><STRONG>Directions<\/STRONG><BR>Heat a small amount of oil in a saucepan. Add the garlic, the herbs, the spices, the bouillon, tomato paste and the salt. Stir and add the pigeon peas. Let it fry for a little while. Add the rest of the water and the coconut milk and bring to a boil. Add the rest of the ingredients, including the rice (set aside the remaining half of the oil). Stir regularly to avoid sticking. When all the water has evaporated, cover with a lid and cook over low heat for 15 minutes. Then stir and add the rest of the oil and cover again. Wait another 5 minutes. Taste the rice, the inner part must be firm but cooked. If necessary, cover and let it cook for another 5 minutes over very low heat.<\/P><br \/>\n<HR style=\"volume: soft\"><br \/>\n<A name=7><\/A><br \/>\n<P><STRONG>Locrio de Arenque (Rice and Herring)<\/STRONG><BR>Soak the herring in water for several hours before cooking.<BR><STRONG>Ingredients<\/STRONG><\/P><br \/>\n<UL><br \/>\n<LI>4 cups of rice<br \/>\n<LI>2 lb of smoked herring<br \/>\n<LI>6 cups of water<br \/>\n<LI>5 tbsp of oil<br \/>\n<LI>4 tbsp of tomato paste<br \/>\n<LI>\u00bd cup of red bell peppers diced<br \/>\n<LI>\u00bc cup of capers (optional)<br \/>\n<LI>1 tsp of crushed garlic<br \/>\n<LI>\u00bc cup of minced celery<br \/>\n<LI>1 tsp of minced parsley (optional)<br \/>\n<LI>Salt <\/LI><\/UL><br \/>\n<P><STRONG>Directions<\/STRONG><\/P><br \/>\n<P>In the same water used to soak the herring, boil it until it is so soft that it starts to fall apart. Let it sit and cool down, remove herring from the water and remove the skin and the bones. Put aside the water used to boil the herring and add more fresh water, if necessary, to complete six cups.<\/P><br \/>\n<P>In a saucepan, heat a little bit of oil, add the garlic, the herbs, the tomato paste, capers and spices. Stir and add the herrings. Add the water you set aside earlier and adjust the salt to taste. Bring to a boil.<\/P><br \/>\n<P>When the water starts to boil, add the rice. Stir regularly to avoid sticking. When the water has evaporated, cover with a lid and cook over very low heat for 15 minutes. Uncover, stir, and add the oil and cover again. Cook for another 5 minutes. Taste the rice, it must be firm but cooked. If necessary, cover and let it cook for another 5 minutes over very low heat. <\/P><br \/>\n<HR style=\"volume: soft\"><br \/>\n<A name=8><\/A><br \/>\n<P><STRONG>Morir Sonando (Orange juice and milk)<\/STRONG><BR>Prior preparation: Mix sugar and milk and refrigerate until cold.<BR><STRONG>Ingredients<\/STRONG><\/P><br \/>\n<UL><br \/>\n<LI>2 cups of orange juice<br \/>\n<LI>\u00bd cup of sugar<br \/>\n<LI>2 cups of water<br \/>\n<LI>4 cups of evaporated milk<br \/>\n<LI>2 cups of ice cubes <\/LI><\/UL><br \/>\n<P><STRONG>Directions<\/STRONG><\/P><br \/>\n<P>Mix the ice and the sweetened milk. Add the orange juice slowly, stirring constantly. Serve immediately.&nbsp; <\/P><br \/>\n<HR style=\"volume: soft\"><br \/>\n<A name=9><\/A><br \/>\n<P><STRONG>Chivo Picante Guisado (Spicy goat Stew)<\/STRONG><BR>Prior preparation: wash the meat with cold water and rub it with lemon. Cut in medium size pieces.<BR><STRONG>Ingredients<\/STRONG><\/P><br \/>\n<UL><br \/>\n<LI>4 lb of goat meat<br \/>\n<LI>2 lemons cut in halves<br \/>\n<LI>3 green bell peppers<br \/>\n<LI>2 tsp crushed garlic<br \/>\n<LI>\u00bd tsp ground oregano<br \/>\n<LI>1 small red onion cut in quarters<br \/>\n<LI>4 tomatoes cut in quarters<br \/>\n<LI>2 tbsp tomato paste<br \/>\n<LI>1 tbsp of oil<br \/>\n<LI>2 jalapeno peppers finely chopped (or Tabasco sauce)<br \/>\n<LI>Salt <\/LI><\/UL><br \/>\n<P><STRONG>Directions<\/STRONG><\/P><br \/>\n<P>Season the meat with pepper, salt, garlic, onion, green peppers and oregano, set aside. In a saucepan, heat the oil and add the sugar. When the sugar is brown, add the meat and fry until golden brown.&nbsp; Add a cup of water and cover. Cook over medium heat until the meat is tender. Adjust the water as necessary to avoid burning. When the meat is almost soft, add the rest of the ingredients. When all the ingredients are soft, reduce the liquid to obtain a light sauce. &nbsp;<\/P><br \/>\n<HR style=\"volume: soft\"><br \/>\n<A name=10><\/A><br \/>\n<P><STRONG>Pastelon de Yuca (Cassava Torte)<\/STRONG><BR>Butter a 3\u201d deep baking pan and heat in oven at 200\u00b0C.<\/P><br \/>\n<UL><br \/>\n<LI>2 lb of cassava<br \/>\n<LI>\u00bd cup of mozzarella cheese finely sliced<br \/>\n<LI>\u00bd cup of butter<br \/>\n<LI>\u00bc lb of ground pork<br \/>\n<LI>2 tbsp of oil<br \/>\n<LI>1 basil bunch finely chopped<br \/>\n<LI>1 tbsp of tomato paste<br \/>\n<LI>1 small red onion diced<br \/>\n<LI>1 green pepper diced<br \/>\n<LI>1 pinch of ground pepper<br \/>\n<LI>1 pinch of oregano<br \/>\n<LI>Salt <\/LI><\/UL><br \/>\n<P><STRONG>Directions<\/STRONG><\/P><br \/>\n<P>In a saucepan, heat a tbsp of oil. Add the ground meat and stir to cook evenly.&nbsp; Add two tbsp of water, the pepper, the oregano, onion, green pepper, basil, a pinch of salt and the tomato paste. Let it cook over low heat adjusting the water when necessary. When the meat is cooked allow most of the water to evaporate and adjust salt to taste. Remove from heat and set aside.<\/P><br \/>\n<P>Peel the cassava and boil it in water adding a tsp of salt. When the cassava is soft, remove from heat. Drain the water immediately and mash the cassava adding the butter until the mix is very soft. &nbsp;Spread a third of the mix in the baking pan. Cover with one third of the cheese and add half of the meat. Add another layer of the mix, then another third of the cheese and the rest of the meat. Cover with the rest of the mix and slices of cheese.&nbsp; Put in the oven until the cheese is golden. Serve hot. <\/P><br \/>\n<HR style=\"volume: soft\"><br \/>\n<A name=11><\/A><br \/>\n<P><STRONG>Yaniqueques (Fried crispy dough)<\/STRONG><\/P><br \/>\n<P><STRONG>Ingredients<\/STRONG><\/P><br \/>\n<UL><br \/>\n<LI>2 cups of flour<br \/>\n<LI>1 tsp of baking soda<br \/>\n<LI>3 tbsp of cold water<br \/>\n<LI>Salt <\/LI><\/UL><br \/>\n<P><STRONG>Directions<\/STRONG><BR><BR>Combine the baking soda with the water. Pour over the flour and mix well by hand to obtain dough that is elastic and shining. Extend the dough to make a thin layer, cut in circles. Perforate in the center with a fork and fry in hot oil until golden. Set on paper towels for a minute before serving. Serve warm.<\/P><br \/>\n<HR style=\"volume: soft\"><br \/>\n<A name=12><\/A><br \/>\n<P><STRONG>Habichuelas rojas guisadas (Red beans stew)<\/STRONG><BR><STRONG>Ingredients<\/STRONG><\/P><br \/>\n<UL><br \/>\n<LI>2 cups red beans cooked<br \/>\n<LI>1 lb bones of pork chops (optional)<br \/>\n<LI>2 cups water<br \/>\n<LI>1 small red onion cut in quarters<br \/>\n<LI>1 cube of chicken bouillon<br \/>\n<LI>1 tsp parsley chopped<br \/>\n<LI>1 tsp cilantro chopped<br \/>\n<LI>2 tbsp tomato paste<br \/>\n<LI>3 tbsp oil<br \/>\n<LI>\u00bd tsp crushed garlic<br \/>\n<LI>1 pinch of oregano<br \/>\n<LI>Salt <\/LI><\/UL><br \/>\n<P><STRONG>Directions<\/STRONG><\/P><br \/>\n<P>Heat 3 tbsp of oil. Add the bones of pork chops and fry for a while. Add the oregano, onion, tomato paste, garlic and herbs. Mix and add two tablespoons of water. When most of the water has evaporated, add the chicken bouillon. Add the beans and three cups of water. Mix regularly to prevent burning on the bottom; adjust the water until it reaches a creamy consistency. Adjust the salt to taste. Serve with white rice, salad and meat.<\/P><br \/>\n<HR style=\"volume: soft\"><br \/>\n<A name=13><\/A><br \/>\n<P><STRONG>Chicharrones de pollo (Fried Chicken)<\/STRONG><BR>Prior preparation: cut the chicken into thick strips. Leave the skin on the chicken strips.<\/P><br \/>\n<UL><br \/>\n<LI>2 lb boneless chicken<br \/>\n<LI>\u00bd cup flour<br \/>\n<LI>1 pinch oregano<br \/>\n<LI>1 pinch ground black pepper<br \/>\n<LI>2 cups of oil<br \/>\n<LI>Salt <\/LI><\/UL><br \/>\n<P><STRONG>Directions<\/STRONG><BR>Mix flour, black pepper, oregano and salt. Cover the chicken with the mix. Heat the oil in a deep frying pan and fry the chicken until golden.&nbsp; Set on a paper towel so it absorbs the excess oil. Serve hot.<\/P><br \/>\n<HR style=\"volume: soft\"><br \/>\n<A name=14><\/A><br \/>\n<P><STRONG>Pasteles en hoja (meat and root vegetable wraps)<\/STRONG><BR>Prior preparation: peel and finely grate the taro, plantain and yam. Cut the plantain leaves into squares of approximately 20 x 20cm. Wash and set aside.<BR><STRONG>Ingredients<\/STRONG><\/P><br \/>\n<UL><br \/>\n<LI>1 green plantain<br \/>\n<LI>\u00bd lb of taro<br \/>\n<LI>\u00bd lb of yam<br \/>\n<LI>1 tsp of seasoning powder<br \/>\n<LI>3 plantain leaves<br \/>\n<LI>1 tbsp of oil<br \/>\n<LI>\u00bd lb ground beef<br \/>\n<LI>1 tbsp tomato paste<br \/>\n<LI>1 tsp of salt<br \/>\n<LI>1 small red onion diced<br \/>\n<LI>1 green pepper diced<br \/>\n<LI>\u00bd&nbsp; cup ketchup<br \/>\n<LI>1 tsp Tabasco sauce<br \/>\n<LI>Ground black pepper<br \/>\n<LI>Cooking string <\/LI><\/UL><br \/>\n<P><STRONG>Directions<\/STRONG><\/P><br \/>\n<P>Place the ground meat in a bowl, mix in the green pepper and the onion. Add a pinch of oregano, a pinch of ground black pepper and a tsp of salt.<\/P><br \/>\n<P>In a saucepan heat the oil. Add the meat and mix until cooked evenly. Add two tbsp of water and the tomato sauce. Let it cook over medium heat.&nbsp; Adjust the water as needed. When the meat is fully cooked, let the liquid evaporate, adjusting the salt to taste. Remove from heat and set aside.<\/P><br \/>\n<P>In a bowl, mix the taro, yam, plantain, and the seasoning powder, a tsp of salt and black pepper to taste. Put two tbsp of the mix in the center of one of the leaf squares. Place 1 tsp of meat in the center, cover meat with two additional tbsp of the mix. Wrap and tie tightly with the string. Repeat this process and when you have used all the mix and the meat, heat the water in a deep saucepan. When the water reaches boiling point, add one tbsp of salt. Place all the wraps in the boiling water and let them boil for 15 minutes over medium heat.<\/P><br \/>\n<P>Unwrap before serving. Serve with ketchup and Tabasco sauce.<\/P><br \/>\n<HR style=\"volume: soft\"><br \/>\n<A name=15><\/A><br \/>\n<P><STRONG>Ni\u00f1os Envueltos (Rice cake in Cabbage leaf)<\/STRONG><BR>Prior preparation: separate the cabbage leaves. Bring water to a boil, remove the water from heat and place cabbage leaves in the hot water with a tsp of salt until they are soft. <BR><STRONG>Ingredients<\/STRONG><\/P><br \/>\n<UL><br \/>\n<LI>3 cups of rice cooked according to our recipe for white rice<br \/>\n<LI>1 large cabbage<br \/>\n<LI>\u00bd lb ground beef<br \/>\n<LI>1 tbsp tomato paste<br \/>\n<LI>1 tsp of salt<br \/>\n<LI>1 small red onion<br \/>\n<LI>1 green pepper<br \/>\n<LI>1 tsp of Tabasco sauce<br \/>\n<LI>Ground black pepper <\/LI><\/UL><br \/>\n<P><STRONG>Directions<\/STRONG><BR>Dice the green pepper and onion. Put the meat in a mixing bowl, mix in the green pepper and the onion, adding a pinch of oregano, a pinch of black pepper and a tsp of salt.<BR>Heat a tbsp of oil in a saucepan. Add the ground beef and stir until evenly cooked. Add two tbsp of water and tomato paste. Let it cook over medium heat. Adjust the water as necessary. When the meat is cooked let the water evaporate, adjusting the salt to taste. Remove from heat and set aside.<BR>Put two tbsp of rice in the center of a cabbage leaf. Put 1 tsp of meat in the center and over the rice, cover with two additional tbsp of rice, wrap and place in a baking pan. When you have used all the rice and meat, put two tbsp of water in the baking pan, cover with foil and place in the oven over low heat for 10 minutes.<\/P><br \/>\n<HR style=\"volume: soft\"><br \/>\n<A name=16><\/A><br \/>\n<P><STRONG>Pescado Frito (Fried Fish)<\/STRONG><BR>Prior preparation: clean the fish if you are going to use whole fish.<BR><STRONG>Ingredients<\/STRONG><\/P><br \/>\n<UL><br \/>\n<LI>Fish for 4 people<br \/>\n<LI>2 lemons cut in quarters<br \/>\n<LI>4 cups of oil<br \/>\n<LI>1 cup of flour (if using whole fish)<br \/>\n<LI>Black ground pepper<br \/>\n<LI>Salt <\/LI><\/UL><br \/>\n<P><STRONG>Directions<\/STRONG><BR>Season the fish with pepper and salt. If using whole fish, cover it with flour, shaking the excess before frying. In a frying pan, heat the oil and deep fry the fish until golden brown. Serve with white rice, vegetable or fried green plantains.<\/P><br \/>\n<HR style=\"volume: soft\"><br \/>\n<A name=17><\/A><br \/>\n<P><STRONG>Pudin de Pan (Bread Pudding)<\/STRONG><BR>Prior preparation: Butter a 3\u201d deep baking pan and sprinkle it with brown sugar. Set the oven at medium heat (200\u00b0C).<BR><STRONG>Ingredients<\/STRONG><\/P><br \/>\n<UL><br \/>\n<LI>\u00bd cup of soft butter<br \/>\n<LI>4 cups of evaporated milk<br \/>\n<LI>4 cups of water<br \/>\n<LI>3 cups of bread cubes<br \/>\n<LI>\u00bc cups of corn starch<br \/>\n<LI>1 cup of sugar (set aside 4 tbsp for the caramel sauce)<br \/>\n<LI>1 tsp of baking soda<br \/>\n<LI>\u00bd cup of raisins<br \/>\n<LI>4 cinnamon sticks<br \/>\n<LI>3 eggs<br \/>\n<LI>1\/8 cup of rum<br \/>\n<LI>1 tbsp vanilla<br \/>\n<LI>10 cloves<br \/>\n<LI>1 pinch of salt <\/LI><\/UL><br \/>\n<P><STRONG>Directions<\/STRONG><\/P><br \/>\n<P>Mix the eggs for one minute. Set aside.&nbsp; Break the cinnamon sticks into 1\u201d pieces. Heat the milk and remove from the heat right before it reaches boiling point. Mix all the ingredients (except the bread). Place the bread pieces in the baking pan and pour the mix over the bread. &nbsp;Set aside for one hour at room temperature. <\/P><br \/>\n<P>Bake the mix for 45 minutes. In the meantime, prepare a light caramel sauce with 4 tbsp of sugar and half cup of water.&nbsp; Set aside the caramel sauce. <\/P><br \/>\n<P>Insert a clean knife in the center of the mix. If the mix doesn\u2019t stick to the knife, take the bread pudding out of the oven.&nbsp; Let it cool down before removing from the baking pan. Cover with the caramel sauce.&nbsp; <\/P><br \/>\n<HR style=\"volume: soft\"><br \/>\n<A name=18><\/A><br \/>\n<P><STRONG>Arroz con Leche (Rice Pudding)<\/STRONG><BR>Prior Preparation:&nbsp; Soak the rice in a mix of 1 cup of milk and 1 cup of water and refrigerate for two hours.<BR><STRONG>Ingredients<\/STRONG><\/P><br \/>\n<UL><br \/>\n<LI>4 cups of evaporated milk<br \/>\n<LI>6 cups of water<br \/>\n<LI>1 cup of sugar<br \/>\n<LI>1\/3 cup long grain rice<br \/>\n<LI>4 cinnamon sticks<br \/>\n<LI>\u00bc cup raisins<br \/>\n<LI>2 tbsp of butter<br \/>\n<LI>1 pinch of salt<br \/>\n<LI>\u00bd tsp of cloves<br \/>\n<LI>1\/8 tsp of ground nutmeg <\/LI><\/UL><br \/>\n<P><STRONG>Directions<\/STRONG><\/P><br \/>\n<P>Heat four cups of water in a saucepan; add cloves, cinnamon and salt. Bring to a boil and add the rice (including the milk and water you used to soak the rice). Stir regularly to avoid sticking to the bottom of the saucepan. Adjust the water as needed and, when the rice is very soft, add the milk and half of the sugar. When the mix starts to boil, add the raisins and the rest of the sugar.<\/P><br \/>\n<P>When the mix reaches a thick consistency, almost solid, remove from heat and serve immediately in small cups or dessert bowls.&nbsp; Sprinkle with ground nutmeg and let it cool down. Refrigerate for 30 minutes before serving.<\/P><br \/>\n<HR style=\"volume: soft\"><br \/>\n<A name=19><\/A><br \/>\n<P><STRONG>Bayahibe Soup<\/STRONG><BR><STRONG>Ingredients<\/STRONG><\/P><br \/>\n<UL><br \/>\n<LI>10 Cups of water<br \/>\n<LI>4 Pounds of Gem Squash<br \/>\n<LI>3 Tablespoons of olive oil<br \/>\n<LI>1 Pound of finely diced onions<br \/>\n<LI>6 Chopped garlic cloves<br \/>\n<LI>* Add pepper to taste<br \/>\n<LI>2 Bunches of chopped fresh cilantro<br \/>\n<LI>\u00bd Pound of mussels<br \/>\n<LI>\u00bd Pound of washed S\u00e1nchez shrimp<br \/>\n<LI>\u00bd Pound of prawns<br \/>\n<LI>1 Pound of fileted fish<br \/>\n<LI>1 Tablespoon of powdered annatto seed<br \/>\n<LI>2 Cups of cream from milk<br \/>\n<LI>1 Pound of yams<br \/>\n<LI>* Salt to taste<br \/>\n<LI>\u00be Cup of wheat flour <\/LI><\/UL><br \/>\n<P><STRONG>Directions<\/STRONG><\/P><br \/>\n<P>Make a soup stock using the fish and vegetables.<\/P><br \/>\n<P>Peel the gem squash and boil with salt until they are soft. Put the cooked squash into the fish stock and stir until it reaches a creamy texture. Set aside.<\/P><br \/>\n<P>In a deep pan, saut\u00e9 onions, garlic, cilantro and salt and pepper. Stir in the mussels, shrimp and fish adding in their juices. Stir until their tastes blend. Cook over low heat to keep the shrimp from getting tough.<\/P><br \/>\n<P>Then add the annatto seed and cream of squash, stirring constantly. Put the fire up a bit higher, season to taste and cook slowly. After 10 minutes, add the cream from milk, stir and continue cooking. <\/P><br \/>\n<P>Meanwhile, boil the yams and add salt. Once soft, mash the yams, add pepper and flour then form mashed yams into little balls, place in soup stock and cook. When the yam balls are cooked, remove the soup from stove and serve. <\/P><\/TD><\/TR><\/TBODY><\/TABLE><\/DIV><br \/>\n<DIV class=TabbedPanelsContent><IMG alt=Chenchen src=\"\/portal\/images\/chef_tita.jpg\" width=300 align=right height=260><br \/>\n<P class=verde>We are what we eat and how we do it<\/P><br \/>\n<P>The most important requirement for human existence has been, is and will be food. Therefore, we must pay close attention to everything that we eat and to what we give to our bodies.<\/P><br \/>\n<P>This is why I believe that food is a privileged field where nature and culture come into contact, and something very important is that the way we eat defines and describes in many ways our culture and society.<\/P><br \/>\n<P>Today, I raise my voice with my proposal for The New Dominican Cuisine, to effect a change in our food and to realize that we are what we eat and how we do it. Therefore, we must become aware and learn what nutrients we ingest in each food, <BR>to give priority to cooking the foods and to support and respect the local products, so that we nourish ourselves as correctly as possible.<\/P><br \/>\n<P style=\"MARGIN-BOTTOM: 70px\">Food is a language and through it we can learn a lot about how people see themselves and the world, and this is why we must open our eyes and understand everything that is happening in our country, what our soil produces, which are the communities that are producing organic products, what products are we generating and introducing to the market, and how we, as a society, can contribute to the promotion, enhancement and sustainable commercialization of all these marvelous products that we have in our hands. Let\u2019s move forward, come join the change and, together, let\u2019s change the food of our country.<\/P><br \/>\n<P><\/P><br \/>\n<HR><\/p>\n<p><P class=verde>Exotic Culinary Journeys Around the Island<\/P><!--\n\n<p><img decoding=\"async\" src=\"\/portal\/images\/tita2_400.jpg\" alt=\"Chef Tita\" width=\"400\" align=\"right\"><\/p>\n\n--><br \/>\n<P>There is nothing more exciting than discovering the tastes and flavors of your own country &#8211; the products, the national dishes and delicacies of our grandmother\u2019s kitchen, in addition to the natural gifts bestowed upon us by our wonderful seas and coastlines. In my eagerness to rescue all that we have lost and that identifies us as Dominicans and so we can watch our cuisine grow as we introduce it to the world, I would like to introduce \u201cJourneys \u2013 Exotic Culinary Journey around the Island.\u201d<\/P><br \/>\n<P>Journeys (Traves\u00edas) welcomes you home to join us and become part of this marvelous and exotic culinary journey around the Dominican Republic as we seek to rescue what it is that distinguishes us as Dominicans as well as our culinary identity. On this trip, you will be part of that journey; we will travel to different regions around the country in search of what distinguishes our seas and our land. <\/P><br \/>\n<P>Today, I would like to invite you to discover a place where one can enjoy our culinary delights with their distinctive touches and to witness the creation of new combinations that add more zest to the Dominican Republic. Imagine a trip around Cabrera in search of fresh oysters raised in pristine waters or the king crab caught along the coasts of Montecristi, the taste of which is without equal and distinctly ours. <\/P><br \/>\n<P>Then we travel to Barahona to make an exquisite soup with fresh lobster and shrimp from S\u00e1nchez, steeped in a cilantro sauce grown on our land. To this add the scent of roses of Constanza and lobsters in an amazing coconut and cilantro sauce that I am sure will conquer you palate. From there we make a lamb risotto with fried plantain. In Cotui we will make a slow-cooked bean dish in Malbec Wine to be eaten over a bed of rice cooked in coconut milk and pigeon peas. <\/P><br \/>\n<P>Today we have turned a dream into reality thanks to the initiative of Francisco LLuberes and my undying passion for cooking, especially in my beautiful Dominican Republic. Let\u2019s enjoy every corner of the Dominican Republic. I invite you to discover it with me and to see with your own eyes that the Dominican Republic has it all! <\/P><br \/>\n<P><\/P><\/DIV><br \/>\n<DIV class=TabbedPanelsContent style=\"PADDING-RIGHT: 1%\"><br \/>\n<SCRIPT type=text\/javascript src=\"\/portal\/js\/jquery-1.9.1.min.js\"><\/SCRIPT><br \/>\n<!-- use jssor.slider.mini.js (40KB) instead for release --><!-- jssor.slider.mini.js = (jssor.js + jssor.slider.js) --><br \/>\n<SCRIPT type=text\/javascript src=\"\/portal\/js\/jssor.js\"><\/SCRIPT><\/p>\n<p><SCRIPT type=text\/javascript src=\"\/portal\/js\/jssor.slider.js\"><\/SCRIPT><\/p>\n<p><SCRIPT><\/p>\n<p>        jQuery(document).ready(function ($) {<\/p>\n<p>            var _SlideshowTransitions = [<br \/>\n            \/\/Fade in L<br \/>\n                {$Duration: 1200, x: 0.3, $During: { $Left: [0.3, 0.7] }, $Easing: { $Left: $JssorEasing$.$EaseInCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2 }<br \/>\n            \/\/Fade out R<br \/>\n                , { $Duration: 1200, x: -0.3, $SlideOut: true, $Easing: { $Left: $JssorEasing$.$EaseInCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2 }<br \/>\n            \/\/Fade in R<br \/>\n                , { $Duration: 1200, x: -0.3, $During: { $Left: [0.3, 0.7] }, $Easing: { $Left: $JssorEasing$.$EaseInCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2 }<br \/>\n            \/\/Fade out L<br \/>\n                , { $Duration: 1200, x: 0.3, $SlideOut: true, $Easing: { $Left: $JssorEasing$.$EaseInCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2 }<\/p>\n<p>            \/\/Fade in T<br \/>\n                , { $Duration: 1200, y: 0.3, $During: { $Top: [0.3, 0.7] }, $Easing: { $Top: $JssorEasing$.$EaseInCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2, $Outside: true }<br \/>\n            \/\/Fade out B<br \/>\n                , { $Duration: 1200, y: -0.3, $SlideOut: true, $Easing: { $Top: $JssorEasing$.$EaseInCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2, $Outside: true }<br \/>\n            \/\/Fade in B<br \/>\n                , { $Duration: 1200, y: -0.3, $During: { $Top: [0.3, 0.7] }, $Easing: { $Top: $JssorEasing$.$EaseInCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2 }<br \/>\n            \/\/Fade out T<br \/>\n                , { $Duration: 1200, y: 0.3, $SlideOut: true, $Easing: { $Top: $JssorEasing$.$EaseInCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2 }<\/p>\n<p>            \/\/Fade in LR<br \/>\n                , { $Duration: 1200, x: 0.3, $Cols: 2, $During: { $Left: [0.3, 0.7] }, $ChessMode: { $Column: 3 }, $Easing: { $Left: $JssorEasing$.$EaseInCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2, $Outside: true }<br \/>\n            \/\/Fade out LR<br \/>\n                , { $Duration: 1200, x: 0.3, $Cols: 2, $SlideOut: true, $ChessMode: { $Column: 3 }, $Easing: { $Left: $JssorEasing$.$EaseInCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2, $Outside: true }<br \/>\n            \/\/Fade in TB<br \/>\n                , { $Duration: 1200, y: 0.3, $Rows: 2, $During: { $Top: [0.3, 0.7] }, $ChessMode: { $Row: 12 }, $Easing: { $Top: $JssorEasing$.$EaseInCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2 }<br \/>\n            \/\/Fade out TB<br \/>\n                , { $Duration: 1200, y: 0.3, $Rows: 2, $SlideOut: true, $ChessMode: { $Row: 12 }, $Easing: { $Top: $JssorEasing$.$EaseInCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2 }<\/p>\n<p>            \/\/Fade in LR Chess<br \/>\n                , { $Duration: 1200, y: 0.3, $Cols: 2, $During: { $Top: [0.3, 0.7] }, $ChessMode: { $Column: 12 }, $Easing: { $Top: $JssorEasing$.$EaseInCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2, $Outside: true }<br \/>\n            \/\/Fade out LR Chess<br \/>\n                , { $Duration: 1200, y: -0.3, $Cols: 2, $SlideOut: true, $ChessMode: { $Column: 12 }, $Easing: { $Top: $JssorEasing$.$EaseInCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2 }<br \/>\n            \/\/Fade in TB Chess<br \/>\n                , { $Duration: 1200, x: 0.3, $Rows: 2, $During: { $Left: [0.3, 0.7] }, $ChessMode: { $Row: 3 }, $Easing: { $Left: $JssorEasing$.$EaseInCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2, $Outside: true }<br \/>\n            \/\/Fade out TB Chess<br \/>\n                , { $Duration: 1200, x: -0.3, $Rows: 2, $SlideOut: true, $ChessMode: { $Row: 3 }, $Easing: { $Left: $JssorEasing$.$EaseInCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2 }<\/p>\n<p>            \/\/Fade in Corners<br \/>\n                , { $Duration: 1200, x: 0.3, y: 0.3, $Cols: 2, $Rows: 2, $During: { $Left: [0.3, 0.7], $Top: [0.3, 0.7] }, $ChessMode: { $Column: 3, $Row: 12 }, $Easing: { $Left: $JssorEasing$.$EaseInCubic, $Top: $JssorEasing$.$EaseInCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2, $Outside: true }<br \/>\n            \/\/Fade out Corners<br \/>\n                , { $Duration: 1200, x: 0.3, y: 0.3, $Cols: 2, $Rows: 2, $During: { $Left: [0.3, 0.7], $Top: [0.3, 0.7] }, $SlideOut: true, $ChessMode: { $Column: 3, $Row: 12 }, $Easing: { $Left: $JssorEasing$.$EaseInCubic, $Top: $JssorEasing$.$EaseInCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2, $Outside: true }<\/p>\n<p>            \/\/Fade Clip in H<br \/>\n                , { $Duration: 1200, $Delay: 20, $Clip: 3, $Assembly: 260, $Easing: { $Clip: $JssorEasing$.$EaseInCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2 }<br \/>\n            \/\/Fade Clip out H<br \/>\n                , { $Duration: 1200, $Delay: 20, $Clip: 3, $SlideOut: true, $Assembly: 260, $Easing: { $Clip: $JssorEasing$.$EaseOutCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2 }<br \/>\n            \/\/Fade Clip in V<br \/>\n                , { $Duration: 1200, $Delay: 20, $Clip: 12, $Assembly: 260, $Easing: { $Clip: $JssorEasing$.$EaseInCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2 }<br \/>\n            \/\/Fade Clip out V<br \/>\n                , { $Duration: 1200, $Delay: 20, $Clip: 12, $SlideOut: true, $Assembly: 260, $Easing: { $Clip: $JssorEasing$.$EaseOutCubic, $Opacity: $JssorEasing$.$EaseLinear }, $Opacity: 2 }<br \/>\n                ];<\/p>\n<p>            var options = {<br \/>\n                $AutoPlay: false,                                    \/\/[Optional] Whether to auto play, to enable slideshow, this option must be set to true, default value is false<br \/>\n                $AutoPlayInterval: 1500,                            \/\/[Optional] Interval (in milliseconds) to go for next slide since the previous stopped if the slider is auto playing, default value is 3000<br \/>\n                $PauseOnHover: 1,                                \/\/[Optional] Whether to pause when mouse over if a slider is auto playing, 0 no pause, 1 pause for desktop, 2 pause for touch device, 3 pause for desktop and touch device, 4 freeze for desktop, 8 freeze for touch device, 12 freeze for desktop and touch device, default value is 1<\/p>\n<p>                $DragOrientation: 3,                                \/\/[Optional] Orientation to drag slide, 0 no drag, 1 horizental, 2 vertical, 3 either, default value is 1 (Note that the $DragOrientation should be the same as $PlayOrientation when $DisplayPieces is greater than 1, or parking position is not 0)<br \/>\n                $ArrowKeyNavigation: true,   \t\t\t            \/\/[Optional] Allows keyboard (arrow key) navigation or not, default value is false<br \/>\n                $SlideDuration: 800,                                \/\/Specifies default duration (swipe) for slide in milliseconds<\/p>\n<p>                $SlideshowOptions: {                                \/\/[Optional] Options to specify and enable slideshow or not<br \/>\n                    $Class: $JssorSlideshowRunner$,                 \/\/[Required] Class to create instance of slideshow<br \/>\n                    $Transitions: _SlideshowTransitions,            \/\/[Required] An array of slideshow transitions to play slideshow<br \/>\n                    $TransitionsOrder: 1,                           \/\/[Optional] The way to choose transition to play slide, 1 Sequence, 0 Random<br \/>\n                    $ShowLink: true                                    \/\/[Optional] Whether to bring slide link on top of the slider when slideshow is running, default value is false<br \/>\n                },<\/p>\n<p>                $ArrowNavigatorOptions: {                       \/\/[Optional] Options to specify and enable arrow navigator or not<br \/>\n                    $Class: $JssorArrowNavigator$,              \/\/[Requried] Class to create arrow navigator instance<br \/>\n                    $ChanceToShow: 1                               \/\/[Required] 0 Never, 1 Mouse Over, 2 Always<br \/>\n                },<\/p>\n<p>                $ThumbnailNavigatorOptions: {                       \/\/[Optional] Options to specify and enable thumbnail navigator or not<br \/>\n                    $Class: $JssorThumbnailNavigator$,              \/\/[Required] Class to create thumbnail navigator instance<br \/>\n                    $ChanceToShow: 2,                               \/\/[Required] 0 Never, 1 Mouse Over, 2 Always<\/p>\n<p>                    $ActionMode: 1,                                 \/\/[Optional] 0 None, 1 act by click, 2 act by mouse hover, 3 both, default value is 1<br \/>\n                    $SpacingX: 8,                                   \/\/[Optional] Horizontal space between each thumbnail in pixel, default value is 0<br \/>\n                    $DisplayPieces: 10,                             \/\/[Optional] Number of pieces to display, default value is 1<br \/>\n                    $ParkingPosition: 360                          \/\/[Optional] The offset position to park thumbnail<br \/>\n                }<br \/>\n            };<\/p>\n<p>            var jssor_slider1 = new $JssorSlider$(&#8220;slider1_container&#8221;, options);<br \/>\n            \/\/responsive code begin<br \/>\n            \/\/you can remove responsive code if you don&#8217;t want the slider scales while window resizes<br \/>\n            function ScaleSlider() {<br \/>\n                var parentWidth = jssor_slider1.$Elmt.parentNode.clientWidth;<br \/>\n                if (parentWidth)<br \/>\n                    jssor_slider1.$ScaleWidth(Math.max(Math.min(parentWidth, 800), 300));<br \/>\n                else<br \/>\n                    window.setTimeout(ScaleSlider, 30);<br \/>\n            }<br \/>\n            ScaleSlider();<\/p>\n<p>            $(window).bind(&#8220;load&#8221;, ScaleSlider);<br \/>\n            $(window).bind(&#8220;resize&#8221;, ScaleSlider);<br \/>\n            $(window).bind(&#8220;orientationchange&#8221;, ScaleSlider);<br \/>\n            \/\/responsive code end<br \/>\n        });<br \/>\n    <\/SCRIPT><br \/>\n<!-- Jssor Slider Begin --><!-- You can move inline styles to css file or css block. --><br \/>\n<DIV id=slider1_container style=\"OVERFLOW: hidden; HEIGHT: 456px; WIDTH: 600px; BACKGROUND: #191919; POSITION: relative; LEFT: 0px; TOP: 0px\"><!-- Loading Screen --><br \/>\n<DIV style=\"POSITION: absolute; LEFT: 0px; TOP: 0px\" u=\"loading\"><br \/>\n<DIV style=\"HEIGHT: 100%; WIDTH: 100%; POSITION: absolute; LEFT: 0px; FILTER: alpha(opacity=70); DISPLAY: block; TOP: 0px; BACKGROUND-COLOR: #000000; opacity: 0.7\"><\/DIV><br \/>\n<DIV style=\"HEIGHT: 100%; WIDTH: 100%; BACKGROUND: url(..\/img\/loading.gif) no-repeat center center; POSITION: absolute; LEFT: 0px; DISPLAY: block; TOP: 0px\"><\/DIV><\/DIV><!-- Slides Container --><br \/>\n<DIV style=\"OVERFLOW: hidden; CURSOR: move; HEIGHT: 356px; WIDTH: 500px; POSITION: absolute; LEFT: 0px; TOP: 0px\" u=\"slides\"><br \/>\n<DIV><IMG title=\"asopao de langostas\" src=\"\/portal\/noticias\/Asopao-de-Langosta.jpg\" u=\"image\"> <\/DIV><br \/>\n<DIV><IMG title=\"Camarones de sanchez\" src=\"\/portal\/noticias\/Camarones-de-sanchez-en-salsa-de-citricos-con-petalos-de-rosa-de-constanza.jpg\" u=\"image\"> <\/DIV><br \/>\n<DIV><IMG title=\"Casabitos de Moncion\" src=\"\/portal\/noticias\/Casabitos-de-Moncion.jpg\" u=\"image\"> <\/DIV><br \/>\n<DIV><IMG title=\"La nina, la pinta y la santamaria\" src=\"\/portal\/noticias\/La-nina-la-pinta-y-la-santamaria.jpg\" u=\"image\"> <\/DIV><br \/>\n<DIV><IMG title=\"Langostinos de miches\" src=\"\/portal\/noticias\/Langostinos-de-miches.jpg\" u=\"image\"> <\/DIV><br \/>\n<DIV><IMG title=\"Mangu de platano\" src=\"\/portal\/noticias\/Mangu-de-platano.jpg\" u=\"image\"> <\/DIV><br \/>\n<DIV><IMG title=\"Ostras frescas de cabrera\" src=\"\/portal\/noticias\/Ostras-frescas-de-Cabrera.jpg\" u=\"image\"> <\/DIV><br \/>\n<DIV><IMG title=\"Risotto de chivo endulzao\" src=\"\/portal\/noticias\/Risotto-de-chivo-endulzao.jpg\" u=\"image\"> <\/DIV><br \/>\n<DIV><IMG src=\"\/portal\/noticias\/untitled-20-lw.jpg\" u=\"image\"> <\/DIV><br \/>\n<DIV><IMG title=\"Yaniquequitos Travesias\" src=\"\/portal\/noticias\/Yaniquequitos-Travesias.jpg\" u=\"image\"> <\/DIV><br \/>\n<DIV><IMG src=\"\/portal\/noticias\/la-foto-1.jpg\" u=\"image\"> <\/DIV><br \/>\n<DIV><IMG src=\"\/portal\/noticias\/la-foto-2.jpg\" u=\"image\"> <\/DIV><br \/>\n<DIV><IMG src=\"\/portal\/noticias\/la-foto-3.jpg\" u=\"image\"> <\/DIV><br \/>\n<DIV><IMG src=\"\/portal\/noticias\/la-foto-4.jpg\" u=\"image\"> <\/DIV><br \/>\n<DIV><IMG src=\"\/portal\/noticias\/la-foto-22.jpg\" u=\"image\"> <\/DIV><br \/>\n<DIV><IMG src=\"\/portal\/noticias\/la-foto-44.jpg\" u=\"image\"> <\/DIV><br \/>\n<DIV><IMG src=\"\/portal\/noticias\/la-foto-55.jpg\" u=\"image\"> <\/DIV><\/DIV><!-- Arrow Navigator Skin Begin --><br \/>\n<STYLE><br \/>\n            \/* jssor slider arrow navigator skin 05 css *\/<br \/>\n            \/*<br \/>\n            .jssora05l              (normal)<br \/>\n            .jssora05r              (normal)<br \/>\n            .jssora05l:hover        (normal mouseover)<br \/>\n            .jssora05r:hover        (normal mouseover)<br \/>\n            .jssora05ldn            (mousedown)<br \/>\n            .jssora05rdn            (mousedown)<br \/>\n            *\/<br \/>\n            .jssora05l, .jssora05r, .jssora05ldn, .jssora05rdn<br \/>\n            {<br \/>\n            \tposition: absolute;<br \/>\n            \tcursor: pointer;<br \/>\n            \tdisplay: block;<br \/>\n                background: url(..\/img\/a17.png) no-repeat;<br \/>\n                overflow:hidden;<br \/>\n            }<br \/>\n            .jssora05l { background-position: -10px -40px; }<br \/>\n            .jssora05r { background-position: -70px -40px; }<br \/>\n            .jssora05l:hover { background-position: -130px -40px; }<br \/>\n            .jssora05r:hover { background-position: -190px -40px; }<br \/>\n            .jssora05ldn { background-position: -250px -40px; }<br \/>\n            .jssora05rdn { background-position: -310px -40px; }<br \/>\n        <\/STYLE><br \/>\n<!-- Arrow Left --><SPAN class=jssora05l style=\"HEIGHT: 40px; WIDTH: 40px; LEFT: 8px; TOP: 158px\" u=\"arrowleft\"><\/SPAN><!-- Arrow Right --><SPAN class=jssora05r style=\"HEIGHT: 40px; WIDTH: 40px; RIGHT: 8px; TOP: 158px\" u=\"arrowright\"><\/SPAN><!-- Arrow Navigator Skin End --><!-- Thumbnail Navigator Skin Begin --><br \/>\n<DIV class=jssort01 style=\"HEIGHT: 100px; WIDTH: 600px; POSITION: absolute; LEFT: 0px; BOTTOM: 0px\" u=\"thumbnavigator\"><!-- Thumbnail Item Skin Begin --><br \/>\n<STYLE><br \/>\n                \/* jssor slider thumbnail navigator skin 01 css *\/<br \/>\n                \/*<br \/>\n                .jssort01 .p           (normal)<br \/>\n                .jssort01 .p:hover     (normal mouseover)<br \/>\n                .jssort01 .pav           (active)<br \/>\n                .jssort01 .pav:hover     (active mouseover)<br \/>\n                .jssort01 .pdn           (mousedown)<br \/>\n                *\/<br \/>\n                .jssort01 .w {<br \/>\n                    position: absolute;<br \/>\n                    top: 0px;<br \/>\n                    left: 0px;<br \/>\n                    width: 100%;<br \/>\n                    height: 100%;<br \/>\n                }<\/p>\n<p>                .jssort01 .c {<br \/>\n                    position: absolute;<br \/>\n                    top: 0px;<br \/>\n                    left: 0px;<br \/>\n                    width: 68px;<br \/>\n                    height: 68px;<br \/>\n                    border: #000 2px solid;<br \/>\n                }<\/p>\n<p>                .jssort01 .p:hover .c, .jssort01 .pav:hover .c, .jssort01 .pav .c {<br \/>\n                    background: url(..\/img\/t01.png) center center;<br \/>\n                    border-width: 0px;<br \/>\n                    top: 2px;<br \/>\n                    left: 2px;<br \/>\n                    width: 68px;<br \/>\n                    height: 68px;<br \/>\n                }<\/p>\n<p>                .jssort01 .p:hover .c, .jssort01 .pav:hover .c {<br \/>\n                    top: 0px;<br \/>\n                    left: 0px;<br \/>\n                    width: 70px;<br \/>\n                    height: 70px;<br \/>\n                    border: #fff 1px solid;<br \/>\n                }<br \/>\n            <\/STYLE><\/p>\n<p><DIV style=\"CURSOR: move\" u=\"slides\"><br \/>\n<DIV class=p style=\"HEIGHT: 72px; WIDTH: 72px; POSITION: absolute; LEFT: 0px; TOP: 0px\" u=\"prototype\"><br \/>\n<DIV class=w><br \/>\n<DIV style=\"BORDER-TOP-STYLE: none; HEIGHT: 100%; WIDTH: 100%; BORDER-BOTTOM-STYLE: none; POSITION: absolute; BORDER-RIGHT-STYLE: none; LEFT: 0px; BORDER-LEFT-STYLE: none; TOP: 0px\" u=\"thumbnailtemplate\"><\/DIV><\/DIV><br \/>\n<DIV class=c><\/DIV><\/DIV><\/DIV><!-- Thumbnail Item Skin End --><\/DIV><!-- Thumbnail Navigator Skin End --><A style=\"DISPLAY: none\" href=\"http:\/\/www.jssor.com\">bootstrap carousel<\/A> <\/DIV><!-- Jssor Slider End --><\/DIV><\/DIV><\/DIV><br \/>\n<P>&nbsp;<\/P><br \/>\n<SCRIPT type=text\/javascript><br \/>\nvar TabbedPanels1 = new Spry.Widget.TabbedPanels(&#8220;TabbedPanels1&#8221;);<br \/>\n <\/SCRIPT><\/p>","protected":false},"excerpt":{"rendered":"<p>Dominican typical plates The New Cuisine of the Dominican Republic Recepies Articles Photo Gallery The New Dominican Cuisine Speaking of the new Dominican cuisine, I am referring to a unique form of expression where I can display my creativity and imagination, and fulfill my desire of seeing the cuisine of my country grow. It is &hellip; <a href=\"http:\/\/www.dominicanaonline.org\/en\/platos\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Dominican typical plates&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-7163","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/pages\/7163"}],"collection":[{"href":"http:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/comments?post=7163"}],"version-history":[{"count":0,"href":"http:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/pages\/7163\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/media?parent=7163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}