Dulce de Leche and Locrio

Looking for recipes of these two Dominican Dishes.

Thanx

Carl

The following recipes are from the Dominican Cookbook by Maria Ramirez de Carias:

Dulce de Leche (Sweetened Curdled Milk) makes 6 servings

Ingedients: 5 cups milk. 1/4 teaspoon salt. 2 cups sugar. 2 tablespoons lime juice. 2 tablespoons seedless raisins.

Directions:

Bring the milk, salt, and sugar to a boil. Reduce the heat to low temperature and sprinkle with the lime juice all over the surface of the mixture.

Do not stir. This allows the milk to form curds.

Cook uncovered over medium-low heat untilt he syrup gets slightly thick and the milk curds become light golden brown, for about 1-1/2 lto 2 hours.

Add the raisins and mix carefully. Cook for another 15 minutes.

Remove from the heat and let cool to room temperature.

Chill and serve cold.

There are many varieties of locrio. One of these is made with chicken.

Locrio de pollo (Rice with Chicken) makes 8 servings

Ingredients:

1 three to four pound chicken, cut into serving pieces and rinsed in fresh water and the juice of one sour orange or lime. 1 tablespoon Worcestershire sauce. 1/2 teaspoon salt. 2 tablespoons cooking wine. 4 garlic cloves (crushed). 1 teaspoon oregano. 3 cups raw rice. 2 tablespoons cooking oil. 1 medium red onion (finely sliced). 1 medium tomato (seeded, cubed). 1 medium green pepper (finely sliced). 1-1/2 tablespoon olive oil. 2 tablespoons tomato paste. 2 chicken bouillon cubes. 1/2 tablespoon green salad olives (sliced). 1 teaspoon capers (chopped). 5 cups water. 1 six-ounce can early peas (drained).

Directions:

At least six hours in advanced, marinate the chicken pieces in the Worcestershire sauce, salt, cooking wine, 1/2 the garlic, and oregano. Refrigerate.

Rinse the rice twice in fresh water. Drain.

In a heavy skillet, heat the cooking oil at high temperature, add the marinated chicken and brown on all sides. Reduce the heat to medium cover and cook for 30 minutes, or until the chicken is tender. Transfer the chicken pieces into a warmed dish and leave the remaining cooking liquid in the skillet.

In the same cooking pan, saute the onion, rest of the garlic, tomato and green pepper in the olive oil. Add the tomato paste, chicken bouillon cubes, salad olives, capers, and 1/2 cup of water. Cook for five minutes, stirring occasionally. Add the rice and mix well.

Add the rest of the water and cook uncovered over high heat until the water has almost been absorbed. Place the chicken pieces on top of the rice, reduce the heat to very low, cover and simmer until the rice is fluffy and tender, for about 20 to 30 minutes.

Serve hot, garnished with the early peas.

I know, semana santa is over, but do you have this recipe as well? For the life of me I can't get it right, don't know if I am missing an ingredient or two. Thanks!

Natasha

From the same Dominican Cookbook by Maria Ramirez de Carias.

Habichuelas con dulce makes 10 servings.

Ingredients: 3 cups dry red beans. 8 cups water. 4 cups milk. 1 cup evaportaed milk (undiluted). 3 cups sugar. 1 teaspoon salt. 2 small cinnamon sticks. 6 whole cloves. 1/2 teaspoon nutmeg. 4 cups cubed sweet potatoes (preferable boniato or batata type). 1 cup coconut milk. 1 cup seedless raisins. 6 tablespoons butter at room temperature. Milk cookies and toasted cassava bread to garnish.

Directions:

Soak the beans overnight in enough water to cover. Drain.

Place the beans in a big saucepan and add the 8 cups of water. Bring to a boil. Reduce the heat to medium temperature, cover and cook until the beans are tender (about 1-1/2 hours). During this process add 1 or 2 more cups of water if needed, which will depend on the quality of the beans used for the recipe.

In an electric blender, mix the beans with their cooking liquid until smooth.

Return to the saucepan and add the milk, evaporated milk, sugar, salt, cinnamon sticks, cloves and nutmeg. Mix well.

Bring the mixture to a boil, reduce the heat to medium-high temperature, and add the sweet potatoes. Cook uncovered until barely tender (about 20 minutes).

Add the coconut milk, raisins and butter. Reduce the heat to medium temperature and cook for 30 minutes, stirring occasionally.

Remove fromt he heat. Cover the saucepan and let the mixture stnd for 15 minutes.

Serve either hot, or chilled thoroughly.

Top with toasted cassava bread and with milk cookies.

Coconut milk Leche de coco) makes 1 cup approximately

Ingredients:

The meat of one coconut (chopped). 1-1/4 cup hot water

Directions: Mix the coconut meat and the hot water in an electric blender until thoroughly blended.

Let the mixture stand at room temperature for at least 1 hour.

Strain and squeeze the coconut milk. Discard the coconut flakes.

YO, COMO DOMINICANO QUE SOY LES DIGO QUE LA HABICHUELA CON DULCE ES LO MEJOR QUE HAY. DURANTE SEMANA SANTA, EN MI BARRIO, YAMASA, LOS VECINOS INTERCAMBIAMOS COMIDA Y HABICHUELA CON DULCE. EL LOCRIO, DULCE DE LECHE SON PRODUCTOS TIPICOS DE LA BELLA QUISQUEYA. EN ESTA TIERRA NACIO LA BACHATA Y EL MERENGUE, ASI MISMO EL PLATANO. DISFRUTE MUCHO MI PATRIA, LA ISLA DEL CARIBE QUE TIENE A LA GENTE LOCA.

The recipe given in the DROne message is very good. But you can replace the dry beans for bean cans in order to earn time.

Thanks Dolores!