complimentary issue
FOOD
DRINK
JULIO - AUGUST 2014
GOOD LIVING
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CONTENTS
09 16
38
food
70
SWEET ENDINGS
BARRIO CHINO
84
LIVE WELL
A visit to Santo Domingos China Town
EVERYDAY DINNERS
Quick, easy weeknight meals to enjoy with family or friends and recipes to rely on when entertaining guests
SUMMER BBQ SPECIAL
Its summer time... fire up the grill and try some of our great recepie ideas
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66
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FOREIGN FLAVORS
Best recipes and traditions surrounding food from around the world Tastes from Thailand, India and Asia
drink 74
RECIPES
77
MATCH MAKER
80
JUICES & SMOOTHIES
82
ILLY COFFEE
BAKING
Classic baking recipes inspired from the best of British and other classics
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Fruity cocktails and iced coffees.
Great bar snacks to pair with your favourite drinks
Fantastic flavor ideas to help you start the day right
Health benifits of coffee
JULY - SEPTEMBER 2014
good living
Who doesn't love a dessert? A sweet-ending to a perfect meal or as a naughty treat
Healthy eating and nutritious ideas to boost your well-being as well as interesting hidden health benefits from food
summer edition
92
SOCIAL
John Walker Blue Label Boutique Punta Cana Food and Wine Show
in every issue taste. 12
MUST HAVES
Kitchen gadgets and accessories available from your local Casa Cuesta store
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IN THE KNOW
56
CHEF SKILLS & TECNIQUES
Culinary tips, trends and all you need to know
How to chop an onion and how to prepare and cook a rack of lamb chops
84
LIVE WELL FACTS
Health and nutriental tips and facts
96
RECIPE INDEX
97
CONVERSION TABLE
READERS SAY We want to know what you think. The more we know about you, the better position we are in to bring you the best magazine possible. So we would like to invite our readers to give us feedback, opinions and ideas. We look forward to hearing from you. email us at: readers@tasterd.com
definitions
HERE ARE CLEAR DEFINITIONS OF EXPRESSIONS YOU WILL FIND IN OUR RECIPES.
“SEASON WELL” or “SEASON TO TASTE”...means to add salt and pepper. Salt reduces bitterness and brightens the flavors in a dish. Add a small amount of salt and pepper, and taste. Repeat this process until you can taste the individual ingredients of the dish. Be careful not to over-season though!
“ALLOW TO REST” or “PUT TO ONE SIDE TO REST”...if you cut your meat immediately once it is removed from the heat, most of the juices will run out. However, if you allow your meat to ‘rest’, the natural juices will be reabsorbed and redistributed throughout the meat resulting in it being far more tender and juicy. The amount of time your meat rests is dependant on the size. A roast joint is best rested for 10 to 20 minutes, steaks and chops 3 to 5 minutes. Always cover the meat loosely with aluminum foil.
SLOW ROAST RIBS WITH SWEET AND SPICY Barbecue SAUCE
Find our cover recipe on page 53
TASTE. team TA S T E . M a g a z i n e Published by Taste Davey website: www.tasterd.com Editor & Director:
CHRISTOPHER DAVEY
Art Designer:
INGRID MA. CARVA JAL
Photography:
LOURDES ROJAS ZARZUELA
Aceitedecoco
For information about advertising in TASTE. magazine or on www.tasterd.com please email info@tasterd.com For general inquiries and reader feedback please email:
readers@tasterd.com
TASTE. magazine is published by Taste Davey EIRL. Printed by Serigraf S.A. All rights reserved. Reproduction in whole or in part is prohibited without permission. The publisher cannot hold responsibility for errors in advertisements, articles, photographs or illustrations.
tasterd.com
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Welcome to The BBQ issue
W
hen you think of summer what comes to mind? You may be thinking of great days out, spectacular sunsets, white sand beaches, flip flops, palm trees..... Well, the great thing about living in the Dominican Republic is that you can enjoy all of those things and summer weather all year round! But to me, nothing feels more summery than a great barbecue and a cold beer or a glass of your favourite wine or champagne. If your shopping basket usually contains lots of meat then you can flick straight to pages 38 for our barque section, were you can pick out some great recipes to try at home. As well as sizzling barbecue recipes you will also find a helpful selection of homemade sauces (page 53) and other sunny ingredients like mango, coconut and lime, that bring a tropical note to your cooking – be sure to try our Mango and Lime cake on page 69. In this issue we’ve brought you the very best recipes from around the world; one of my favourite foods when visiting the Greek islands is grilled sardines. Find a simple but tasty recipe for Mediterranean grilled sardines on page 18. You’ll also find spicy and Asian inspired dishes in the ‘Foreign Flavors’ section and of course no meal or dinner party is complete without a ‘Sweet Ending’ - page 70. Wishing you delicious eating. CHRISTOPHER DAVEY, Editor
I love... chicken wings. Try this recipe for tasty, sticky Asian wings on page 59
readers@tasterd.com 8
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i want...
to start eating a little healthier this month. Kale chips are a great healthy alternative snack. Recipe on page 89
@tasterd
i’ve got to have...
another bottle of Moet imperial nectar. It pairs perfectly with Asian and spicy foods. See page 64
@taste _ rd
Barrio IN ALMOST EVERY COUNTRY YOU VISIT YOU WILL FIND A CHINATOWN, AND SANTO DOMINGO IS NO EXCEPTION. Most Chinatowns are centred on food, where you find an array of restaurants and stores serving various ethnic Chinese and other Asian cuisines such as Vietnamese, Thai, and Malaysian. Whether Chinatowns nowadays have a close resemblance with China seems to have no affect on the popularity. The TASTE. team visited the weekly market held every Sunday morning at Chinatown in Santo Domingo and we recommend a visit, not only to soak up the ethnic ambience but also to shop for some fresh and ethnic produce. tasterd.com
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Soak up the ethnic ambience and shop for fresh produce.
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must haves
Trays and place mats – A huge selection of colours and styles to choose from for any occasion
Dutch oven – Many colours and sizes available; perfect for slow-cooking meats
Herb planter - A simple herb pot can provide you with lots of exciting fresh plants to spice up your cooking and create a very manageable green space for a kitchen, terrace or small garden area 12
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Deagourmet food design – A collection of fine porcelain having a modern and awarding design
available at tasterd.com
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in the k n o w
dates for your diary • editor’s pick • Object of desire • quotes • Instagram • tweet recipe • culinary tips
DATES FOR THE DIARY
TASTE SANTO DOMINGO
26 – 28
September 2014 Hotel Embajador A celebration of food and cooking. This year’s TASTE show in Santo Domingo is a definite ‘date for the diary’ www.tastesantodomingo.com
Did you know? TWEET RECIPE Do you have a simple recipe that you would like to share? In no more than 150 characters tweet it to @tasterd #tastetweet
IN ANCIENT ROME, WHERE CINNAMON WAS WORTH FIFTEEN TIMES ITS WEIGHT IN SILVER, THE VERY WORD BECAME A TERM OF ENDEARMENT, SOMETHING LIKE OUR PRESENT-DAY “DARLING”.
Object of desire
“ONLY A FOOL ARGUES WITH A SKUNK, A MULE, OR A COOK” – Cowboy saying
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“I cook with wine. Sometimes I even add it to the food“ –
W.C. Fields
GREAT NEWS FOR CHAMPAGNE LOVERS.... A daily glass of Champagne seems to reduce the risk of heart disease in the same way that red wine is said to. New research suggests that the polyphenols in Champagne (from the grape skins and seeds) have antioxidant properties, and increase the length of time that nitric acid stays in the bloodstream. This can help lower blood pressure and reduce the risk of blood clots. (Pic of rice) Ease insomnia by eating rice. Eating a bowl of rice four hours before bed could ease insomnia, according to researchers at Sydney University. Thai Jasmine rice proved more effective in helping subjects to nod off, but the effects were cancelled out when rice was combined with high protein foods.
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ESSENTIAL Barbecue TIPS
1 •••• Marinate meat over night for the best flavour – just remember to take it out of the fridge 30 minutes before cooking so that it comes up to room temperature. 2 •••• Burn wood or charcoal instead of gas for a traditional smoky flavour. 3 •••• When making kebabs soak wooden skewers in cold water for at least 30 minutes before cooking. 4 •••• If using charcoal – be patient, start cooking only when the fire and smoke have died down and you have white and glowing red embers. Have your embers piled high on one side, which will be nice and hot, then incline them down to just a few cinders for cooking at cooler temperatures. This gives you good control as if you have a high and low button. 5 •••• Give your BBQ time to heat up properly. It will take 20-30 minutes so fire it up before your guests arrive. 6 •••• Serve dips, flat breads, nuts and olives to keep people happy until the BBQ is ready – it always takes longer than you think. 7 •••• If you have a large crowd coming round, start cooking before your first guests arrive, then keep food warm in the oven so you are not tied to the BBQ all night. 8 •••• Use separate utensils and plates when handling raw and cooked meat. 9 •••• Brush meat and vegatables with oil before cooking to stop them sticking to the bars (don’t oil the bars as this will cause huge amounts of smoke). Fish is really bad for sticking, so invest in a hinged fish grill. 10 ••• Add aromatics such as bay leaves to the coals to give you more flavour. Also, use bunches of woody herbs such as thyme and rosemary, as a brush to spread marinades or oil onto meat. 11 ••• Use long-handled tongs to turn food rather than a meat fork, as it will pierce the meat and let the juices escape. 12 ••• Chicken and sausages must always be cooked through. Try poaching them in simmering water or stock first for 20 minutes then finishing on the BBQ – you’ll still get the lovely char-grilled flavour without undercooking the inside and burning the outside. 13 ••• Marinades with a high sugar content burn easily, so wait until meat is nearly cooked before basting to avoid too much charring. 14 ••• When cooking whole joints of meat, cook first in the oven on a really low heat covered with aluminium foil until they are cooked through, and then use the BBQ to brown and flavour the meat. 15 ••• Have plenty of cold beers on hand!
EAT, DRINK AND BE MOBILE
editor’s pick! My favourite recipe from the magazine Grilled Mediterranean sardines – pages 16-18
Follow us on instagram @taste_rd tasterd.com
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EASY EVERYDAY DINNERS
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MEDITERRANEAN GRILLED SARDINES
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food
everyday dinners
MEDITERRANEAN GRILLED SARDINES (Serves 4) sardines, 8 cleaned sea salt and freshly ground black pepper lemons, 2 juiced olive oil rustic baguette, 1 cut into 8 slices garlic, 2 cloves, halved cherry tomatoes, 4 ripe, halved sliced red chilli and cilantro leaves to serve Sprinkle the sardines generously with salt and pepper and half of the lemon juice and a drizzle of olive oil. Meanwhile heat the barbecue or griddle pan until hot. Toast the bread on both sides until you have nice char lines and rub one side with the cut garlic, then rub with tomatoes so all the juice soaks in. Cook the sardines for about 3 minutes on each side – if using a griddle pan you will need to turn them often rather than just cooking one side at a time. Lay the toasts out on plates or a chopping board and top each slice with a sardine. Season well and serve with the sliced red chilli, a sprinkle of cilantro and a drizzle of olive oil.
CHICKEN BRUCHETTA WITH CHILLI CILANTRO AND LIME BUTTER (Serves 4) vegetable oil for brushing the grill chicken breasts, 4 ciabatta loaf, 1, cut in half, then slice lengthways to make 4 pieces garlic clove, 1 crisp iceberg lettuce leaves, tomato and cucumber slices, to serve for the chilli cilantro and lime butter butter, 1 cup/225g, at room temperature small red chilli, 1, finely sliced fresh cilantro, small handful, chopped lime, 1, zest and juice
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To make the butter, mix the chilli, cilantro and lime into the softened butter. Spoon the butter onto a large sheet of greaseproof paper. Roll up the paper and twist the ends to create a log shape, and then chill in the refrigerator to firm up. Meanwhile, brush a hot grill or griddle pan with vegetable oil and cook the chicken breasts for 10 – 12 minutes, turning once, until cooked through and you have nice char lines. Put the chicken to one side covered to keep hot, quickly toast the pieces of ciabatta directly on the grill, then rub the cut side of each piece with the garlic clove. Arrange the lettuce leaves and a few tomato and cucumber slices onto each piece of ciabatta. Halve each chicken breast lengthways and arrange both slices on top. Cut the butter log into thick slices and put a slice on top of the hot chicken. Enjoy with a cold beer.