El Coro Del Patio
Páginas: 2 (420 palabras)
Publicado: 11 de diciembre de 2012
Food and Christmas drinks
The Roast Pig
[pic]
The Roast Pig is the traditional plate of the Christmas holidays in the Dominican Republic. In Dominican Republic it is cooked on coal thoughalso it is possible to cook in the oven of any house. To speak about Pig in the Dominican Republic is to speak about the Christmas.
Ingredients 6-8 persons:
• 16 pounds next of meat of pig(entire or cut into pieces pork) For the season:
• 1/2 cup of olives without sliced seeds
• 1/2 cup of capers 1 big onion picadita
• 4 spoonfuls of crushed garlic
• 1 teaspoonful ofbad parsley
• 4 spoonfuls of oregano in powder
• 2 spoonfuls of black pepper in powder
• 1 cup of chilis cut in ulnae
• 2 spoonfuls of vinegar
• 2 spoonfuls of oil Go out•
Preparation:
To prepare first the season adding all the ingredients.
With a knife of peeling sharp good do hollows in the meat fixing the as deep as possible knife. With a small teaspoon itrefills the hollows with the season. It smears remaining season on the surface. It stops to marinade for at least approximately five hours before baking.
To introduce in the oven to 100ºC or 170ºF forfour hours. Every half hour bathes the meat with the juices that it is giving up. Half an hour before finishing the boiling raises the oven to high temperature in order that the skin becomescreaking.
Punch
[pic]
It is the traditional drink of the Christmas holidays in the Dominican Republic. His cream and flavor to rum are his principal characteristics. Health!
Ingredients 4 persons:• 10 cups of evaporated milk
• 5 cups of condensed milk
• 3/4 cups of rum 8 yolks of eggs
Preparation:
To mix the milk and the yolks. To beat the mixture slowly to incorporatewell the ingredients. To put in a container to the bain-marie to slow fire during 15 minutes. To move to prevent it from sticking in the bottom. To withdraw of the fire and to add rum to the...
The Roast Pig
[pic]
The Roast Pig is the traditional plate of the Christmas holidays in the Dominican Republic. In Dominican Republic it is cooked on coal thoughalso it is possible to cook in the oven of any house. To speak about Pig in the Dominican Republic is to speak about the Christmas.
Ingredients 6-8 persons:
• 16 pounds next of meat of pig(entire or cut into pieces pork) For the season:
• 1/2 cup of olives without sliced seeds
• 1/2 cup of capers 1 big onion picadita
• 4 spoonfuls of crushed garlic
• 1 teaspoonful ofbad parsley
• 4 spoonfuls of oregano in powder
• 2 spoonfuls of black pepper in powder
• 1 cup of chilis cut in ulnae
• 2 spoonfuls of vinegar
• 2 spoonfuls of oil Go out•
Preparation:
To prepare first the season adding all the ingredients.
With a knife of peeling sharp good do hollows in the meat fixing the as deep as possible knife. With a small teaspoon itrefills the hollows with the season. It smears remaining season on the surface. It stops to marinade for at least approximately five hours before baking.
To introduce in the oven to 100ºC or 170ºF forfour hours. Every half hour bathes the meat with the juices that it is giving up. Half an hour before finishing the boiling raises the oven to high temperature in order that the skin becomescreaking.
Punch
[pic]
It is the traditional drink of the Christmas holidays in the Dominican Republic. His cream and flavor to rum are his principal characteristics. Health!
Ingredients 4 persons:• 10 cups of evaporated milk
• 5 cups of condensed milk
• 3/4 cups of rum 8 yolks of eggs
Preparation:
To mix the milk and the yolks. To beat the mixture slowly to incorporatewell the ingredients. To put in a container to the bain-marie to slow fire during 15 minutes. To move to prevent it from sticking in the bottom. To withdraw of the fire and to add rum to the...
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