POTATO SALAD

This is an exquisite Russian potato and carrot salad, typical of Russia. It is excellent to accompany BBQ meat or fish, a barbecue, or a typical dinner. You may be wondering why it has grapes and apples. The recipe I am sharing today does not include fruits, but I wanted to share that photo of the salad we had at Christmas, different and delicious. I must say it turned out really delicious!

Receta de Ensalada de Papas en español. 

Like the Pink Russian Salad, this is a favorite in my family and in many Dominican and Latin American households. There are many variations of this recipe as people have adapted it and made it part of their culinary culture. Here is my way of preparing it.

Delicious Potato Salad

The Perfect Side Dish for BBQs and Family Dinners. This mouthwatering potato salad is a must-have at traditional Dominican Christmas dinners. Enjoy it as a side dish at your next BBQ or family gathering.

Ingredients: 
6 large potatoes boiled and chopped
4 carrots
1 can corn
1 can petit pois (green peas)
1 onion finely chopped

2 cubanelle peppers or 1 bell pepper (optional) finely chopped
4 boiled eggs chopped
3/4 - 1 cup mayonnaise or to taste
Salt and pepper to taste
2 - 3 teaspoons cider vinegar
1 teaspoon mustard (optional)

Instructions: 

1. Boil the potatoes along with carrots, until tender. Boil eggs separately. When ready and cooled, chop into ½ inch cubes. Chop onion and peppers into small cubes and add to potato, eggs, and carrots mixture, mix.

2. Add corn and peas. Season with vinegar, mayonnaise, salt and pepper. Mix well and serve.

3. It is recommended to prepare this salad and refrigerate for at least two to three hours before serving for the best flavor.

Yield: 8 to 10 servings 

Notes:

a) It is crucial to exercise extra caution when serving dishes containing eggs and mayonnaise. To avoid spoilage, it is important to refrigerate any leftover salad and ensure it remains cold at all times.

b) For an exceptionally delicious taste, consider adding one or a combination of nuts, raisins, grapes, and an apple. Last Christmas, my daughter Crystal elevated the flavor by incorporating chopped grapes and an apple with a touch of 1 tablespoon of lemon juice. The result was absolutely delightful!

I thank everyone for their comments and support. To all those who have wondered where I have been these past few weeks... well, these days I am happily enjoying the visit of relatives at home, especially my little niece Dahlia, to whom I dedicated a post last year about Mini Baby Bootie Cakes. Here's a photo of her helping in the kitchen.

If you like this recipe, you'll love:

Pink Potato Salad (Ensalada Rusa Rosada) 

 Nancy's Cauliflower Salad

My E-book is available HERE.

Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable—if anything is excellent or praiseworthy—think about such things. - Philippians 4:8

Multi-Color Italian Meringue and Rainbow Cupcakes

These are two decorating techniques to make Italian meringue, or any frosting of your choice into a multicolor frosting to decorated your cupcakes or cakes. For these cupcakes I used the vanilla cupcakes recipe. How I do the rainbow cupcakes you can check it out HERE.

Take a look at my step by step in photos of how I do a rainbow effect and pastry bag striping on Italian meringue: HERE

En español: AQUÍ

The LORD loves righteousness and justice; the earth is full of his unfailing love.- Psalm 33:5

Shrimp Asopao, Asopao de Camarones

The Asopao is a traditional dish deeply rooted in the kitchens of the Dominican Republic and Puerto Rico. It is a delightful variation of Spanish paella. Unlike locrio, this dish has a lighter texture, similar to a thick soup. It could be called a rice stew or rice pottage and can be prepared with a wide variety of ingredients, such as chicken, lobster, and pork chops, among others.

Receta de Asopao de Camarones en español.

While chicken asopao is the most popular, my personal favorites are the ones made with hen or free-range chicken, as well as the one I'm sharing with you today: shrimp asopao. Personally, I love enriching the flavor of asopao with beer, as it adds a unique richness. Despite not being a fan of alcohol, in this recipe, it evaporates during cooking, leaving behind only a delightful blend of flavors.

I encourage you to try this version when preparing this recipe at home discover the magical flavors that asopao has to offer and indulge in the comforting flavors of this traditional Dominican rice pottage. This hearty and flavorful dish is a must-try for seafood or soup lovers. Try our authentic recipe today!  

Shrimp Asopao, Dominican Asopao de Camarones 

The stew is a delicious and comforting dish from the Dominican Republic. It can be done with a variety of meats and seafood. In this case, I added a cup of beer to give a unique and delicious flavor.  Don't forget to tag me if you do this recipe. Follow me on Instagram @MarisCakesRD.

Ingredients:

1 ½ pounds shrimp (I prefer fresh shrimps when available)
1 ½ cups rice 
2 cubes fish or chicken bouillons 
4 liters of hot water 
2 tablespoons oil
¼ cup Dominican Sazón
1 packet of Sazon Goya with achiote or 1 teaspoon of annatto (achiote)
1 cubanelle pepper 
½ cup tomato sauce or ¼ cup of tomato paste 
¼ cup chopped cilantro leaves 
1 cup beer 
4 culantro leaves 
1 cup diced auyama (pumpkin) 
Salt and pepper to taste 
1 Tablespoon crushed garlic (2-3 cloves)
 ½ cup juice of bitter orange

Instructions:

1. Shrimp Stock:

In a pot, bring 2 ½ cups of hot water (taken from the 4 liters), shrimp tails or shells (excluding the shrimps), and two cubes of fish or chicken to a boil for 10 minutes.

After boiling, turn off the heat and let it sit covered for 20 minutes to create a flavorful shrimp broth. Strain to remove shells and set broth aside.

2. Preparation:

In a large saucepan, heat 2 tablespoons of oil. Add Dominican Sazón, Goya seasoning with achiote (annatto), or 1 teaspoon of achiote (annatto), along with green pepper (quartered) and tomato paste or tomato sauce. Cook for 2 minutes.

Rinse and add the rice, mixing well. Pour in the beer and allow it to slightly evaporate (2 minutes).

Add 1 ½ cups of shrimp stock and 3 liters of hot water. Cover and cook over medium-high heat. Once it starts boiling (approximately 10 minutes), stir, and add cilantro, culantro, and pumpkin (auyama). Cover and continue cooking over low heat, stirring occasionally to prevent sticking.

3. Final Steps:

Ten minutes after adding the pumpkin, introduce garlic and orange juice. Five minutes later, add seasoned shrimp with a dash of lemon juice and the remaining cup of shrimp broth. Stir and continue cooking covered.

Cooking time is approximately 30-35 minutes from the addition of rice until it reaches a tender and open consistency, resembling a thick rice soup.

Serve immediately, pairing with tostones (fried green plantains).

Yield: 8 servings

Notes:

a) As it cools, it thickens, so aim for a slightly soupy texture.

b) I add beer because it adds a rich flavor to the asopao, but you can substitute it for ½ cup of wine. If you do use wine, don't add too much salt because wine tends to make food salty.

c) Leftovers can be reheated, but to regain the desired soupy consistency, boil water or broth separately and then add it to the leftover asopao. Adjust salt as needed.

d) The ingredients list includes 4 liters of hot water, but for the recipe, you'll use 2 ½ cups for shrimp stock and 3 liters for cooking rice. Extra water can be used if necessary.

  

 If you liked this recipe, you may also be interested in:

Sopa de Pollo Dominicana (Chicken Soup)

Dominican Sancocho 

My E-book is available HERE.

Let us not become weary in doing good, for at the proper time we will reap a harvest if we do not give up. - Galatians 6:9