Issue 014: Get A Taste of The Dominican Republic and Cuba

Hey Q-Crew!

It’s Caribbean Heritage Month! I’m so excited to share my heritage with you all through tasty flavorful dishes and explore the mouthwatering cuisines of other islands. Today we’re headed to The Dominican Republic with Shrimp Al Pastor Pastelitos and Cuba with Frita Cubana!

When we think of the Caribbean we often think of the anglo or francophone countries and classify Hispanophone nations like Cuba and DR as Latin American. But they are both! So to celebrate our Latin Caribbean friends this month we’re focusing on popular handheld street and party foods that are crowd pleasers.

Pastelitos are small fried or baked pastries often with savory fillings like meats, veggies, and cheeses. These show the connection between the islands bc they can also be called empanadas, empanadillas, or patties. Frita Cubana is popular down here in South Florida as a blend between American burger culture and Cuban flavors and seasonings with the signature fried potato crunch!

This month’s theme is Caribbean Heritage Month! Recognized in the U.S. every June, this month celebrates the rich history and vibrant culture of the islands of the Caribbean. Of course, we’re going to celebrate it through food! This may be the most traditional my recipes ever get (with my own small twists). Each week we’ll visit new countries through their culinary staples.

The Dominican Republic: Shrimp Al Pastor Pastelitos

Prep time: 1 hour

Cook time: 30 minutes

Servings: 8-16

Ingredients:

  • Dough:
    • 4 cups Flour
    • tbsp cold unsalted butter grated
    • 4 egg yolks
    • 1 cup cold water
    • 1 tsp Salt
    • 1.5 tsp Baking powder
  • Filling:
    • 1/2 lb Shrimp peeled, deveined, tails removed, and chopped small
    • 2 tsp Smoked paprika
    • 2 tsp Turmeric
    • 1 tbsp Recaito​
    • 2 tsp Chili powder
    • 1 tsp Cumin
    • 1 tsp Salt
    • 2 tsp Black pepper
    • 1 lime juice
    • 2 tbsp Olive oil
    • Crushed pineapple
    • 1 sweet onion small diced
    • 1 cup Cilantro chopped
    • 1 cup Pepperjack cheese shredded

    Step 1: In a small bowl, add the shrimp, smoked paprika, turmeric, recaito, chili powder, cumin, salt, black pepper, lime juice, and oil.

    Step 2: Mix until the shrimp is fully coated.

    Step 3: In a pan over medium high heat, sautee the shrimp for 2-3 minutes until lightly pink then remove.

    Step 4: In a bowl, add the sautéed shrimp, pineapple, sweet onion, cilantro, and pepperjack cheese.

    Step 5: Mix and your filling is ready!

    Step 6: Mix the flour, salt, and baking powder in a large bowl.

    Step 7: Add the shredded cold butter an cut into the flour until it resembles crumbles.

    Step 8: Add the eggs and water to the flour/butter mixture.

    Step 9: Mix together until the dough forms. Then begin to knead. If the dough is too moist and sticking to your fingers, add flour a pinch at a time until it is no longer sticky.

    Step 10: Cover with a damp paper towel and let sit for 30 minutes.

    Step 11: Put the dough on a floured surface and knead and shape until it is a uniform ball.

    Step 12: Divide the dough into 16 pieces and roll each piece into a ball.

    Step 13: On a floured surface, use your hands or a rolling pin to flatten each ball into a 1/8 inch thick disc just super thin lol.

    Step 14: Fill your empanada with 2-3 spoonfuls of filling. Try not to overfill or it may burst while cooking.

    Step 15: Brush the edges with water, and fold or crimp the edges closed with a fork.

    Step 16: Fry at 350⁰ until golden brown.

    Step 17: Set on paper towel to drain excess oil.

    Step 18: Serve hot with my cilantro garlic dipping sauce, and enjoy!

    Cuba: Frita Cubana

    Prep time: 20 minutes

    Cook time: 15 minutes

    Servings: 2

    Ingredients:

    • 3/4 lb Ground beef
    • 1/4 lb Ground chorizo
    • 1 tbsp Recaito
    • 2 tsp Black pepper
    • 1/3 cup soy sauce
    • 4 slices deluxe American cheese
    • 1/2 Onion sliced very thin
    • 2 slices of tomato
    • 2 Hamburger buns
    • Handful of potato sticks
    • Truffle Mayochup
      • 1/4 cup Ketchup
      • 2 cup Mayo
      • 1 tsp truffle oil
      • 2 tsp fresh cracked black pepper
      • 1 tsp garlic powder
      • 1/4 tsp cayenne pepper
      • 1/2 tsp white vinegar
      • 1/2 tsp sugar

    Step 1: Add mayo, ketchup, garlic powder, cayenne pepper, fresh cracked black pepper, a dash of white vinegar, a pinch of sugar, and about a half tsp of truffle oil to a small bowl.

    Step 2: Mix until well combined and refrigerate so the flavors can develop.

    Step 3: In a large bowl add ground chuck mixed, beef chorizo, soy sauce, recaito, and black pepper.

    Step 4: Mix until well combined.

    Step 5: To a hot stovetop griddle add super thinly sliced onions and your patty meat.

    Step 6: Smash down with a grill press and Parchment paper to prevent sticking.

    Step 7: Flip and add your cheese of choice.

    Step 8: Then cover it so it can melt quickly.

    Step 9: Assembly time: Toasted hamburger bun, truffle Mayochup, smash patties, tomato, potato sticks, even more truffle mayochup.

    Step 10: Add your top bun and enjoy!

    Let's Connect! Find Me On

    Subscribe to Q-Zine Digest!

    Contemporary and fusion West Indian cooking... or whatever else I think up #LetHerCook