Spicy Orange Chicken

En Español

I am a picky eater, so when it comes to eating outside, especially in this country where you have to choose wisely were you eat for so many reasons, I think twice eating out and prefer cooking food myself.

Do you enjoy preparing dishes like this one? I do! They usually come out tasting so delicious that it makes me want to open a Chinese restaurant. I enjoy eating oriental style food, and this orange chicken dish is one of my favorites. I get to use oranges from our farm to prepare it which makes it even more special. I have used both, sweet oranges and sour oranges.

This American Chinese fast food dish normally consists battered fried chicken pieces coated in a sweet thick orange chili glaze like sauce. The recipe I share today is a skinny version of the orange chicken because I do not prepare the flour batter, nor fry the chicken first. It is a much healthier version, but with the same great taste! This delightful recipe can also be prepared with mandarin orange instead for a very different and exotic flavor. Enjoy!

Spicy Orange Chicken

Ingredients:
2 pound of Chicken breast (900 grams)
2 tablespoons olive oil 1 cup chicken stock
½ cup orange or mandarin juice (1½ oranges)
⅓ cup honey or maple syrup
1 teaspoon of orange or mandarin zest
4 cloves of garlic, mashed ¼ teaspoon ground ginger Pinch of red pepper flakes
½ teaspoon salt
2 teaspoon sesame seeds for garnish
Green onions to garnish (optional)
Cooked broccoli to serve

Instructions:
Cut chicken breast into cubes. Heat the olive oil in a large skillet, add the chicken and cooked until evenly browned about 10 minutes. Remove from skillet and set aside.

To make the sauce: while chicken is cooking mix the broth, orange juice, honey, orange zest, garlic, ginger, and red pepper flakes. Pour into heated skillet where chicken was cooked. Reduce to medium fire and cook until sauce has reduced and is thick enough to coat the back of a spoon.

Remove from heat and pour over the chicken. Mixed thoroughly with a spoon, pour over cooked broccoli and sprinkle with the sesame seeds. Serve with white rice or chow fan.




“For the LORD gives wisdom; from his mouth come knowledge and understanding. 7 He holds success in store for the upright, he is a shield to those whose walk is blameless,” - Proverbs 2:6-7

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Bake the Perfect Chicken, Turkey or Pernil (Pork Shoulder-Ham)

It's that time of year again when we start planning how to roast the perfect turkey or pernil (ham or pork shoulder) for the upcoming holidays. We're always looking for recipes that will help us achieve delicious, tender, and juicy meat. Today I baked a chicken, but if you're wondering how to prepare the perfect turkey or pork shoulder, the following instructions and links will be helpful.

Leer Pollo Horneado Perfecto en español aquí.

Brining is my favorite and recommended way to roast chicken, turkey, and ham. When meat is brined, it comes out tender and moist on the inside while being crispy and nicely browned on the outside. Every time I bake chicken, I prefer to brine it because the outcome is a great-tasting baked chicken, just like the one you see in the photos. Before I share my favorite baked-brine chicken recipe, I want to provide some information on roasting a turkey and ham because I know you'll need it soon. If you haven't tried brining before the big turkey day, I recommend practicing with a chicken first and making a pre-Thanksgiving dinner. While you're at it, you might want to try my herbed brown gravy recipe it's delicious! 

I recommend you also read Time for Barbecuing and Brine for Turkey and Pernil, where you will find Mari's Brine Recipe.

What is brine and where is the recipe? You can find my brine recipe here with additional helpful information: Mari's Brine.

How long to Brine?:

Whole Chicken (4 to 5 pounds) 5 hours or 1 day - full day recommended.

Turkey Breast (4-5 lbs.) 1 - 2 days

Whole Turkey (12 -14 lbs. 1 - 2 days

Pernil / Ham (10-14 lbs.) 1-2 days

Instructions and Notes: 

a) The meat, in this case turkey or pernil, must be completely submerged in water with salt. A very large pot or kitchen bucket will make a great container.

b) 1/4 cup of salt for every 2.5 liters (10 cups) of water that is needed to cover the meat.

c) My variation on the flavor of brine for Thanksgiving and Christmas is that I add a packet of Sazón Goya with coriander and annatto for every 2 liters of water. I also add more garlic and oregano along with all the other ingredients to make it more Dominican flavor delicious.

d) Before baking remove Chicken, turkey, or pernil from the brine and discard the water. There is no need to add more seasoning. Trust me the bird has absorbed all the flavors and will taste delicious.

e) Bake covered over a rack, and then leave uncovered for the last 30 minutes to brown and crispy on the outside. Cooking time varies depending on the type of oven and temperature you set it to cook. I set mine to 325°F (165 °C) this way it cooks slowly and evenly.

How long to bake a turkey or ham @ 325°F (165 °C) 

Turkey 

Pounds:		8  LBS	12  LBS	14  LBS	18 LBS	20  LBS	24  LBS
Time in oven without stuffing	2 hours 45 mins		3 hours	3 hours 45 mins	4 h 15 mins	4 hours ½	5 hours
Time in oven with stuffing	3 hours		3 hours y ½	4 hours	4 hours  ½	4 hours 45 mins	5 hours 15 mins

*(1 kilo = 2.2 lbs)

Ham, Pork Shoulder  (Pernil) 

Pounds:		8-10 lbs.	12 -14 lbs.	16-18 lbs.	20-24 lbs.
Time in oven	4 hours½		4-5 hours	5-6 hours	6- 7  hours

Mix all the herbs and spices together in a pot, follow the mixing instructions, and in goes your bird.  As easy as it sounds and there is no need to get your hands greasy with butter or seasoning, the salt water does it all for you. The sugar and honey in the brine help your meat to brown naturally with an appetizing color.

Bake the Perfect Chicken

You'll Need:

1 chicken (3.5 - 4.5 lbs.)

Mari Brine recipe

Instructions for perfectly baked chicken:

1. The night before baking prepare brine as directed. If you still haven't saved it, get my brine recipe here: Mari Brine.

2. Submerge the thawed chicken in a brine, cover it, and place it in the fridge.

3. On the next day, remove the chicken from the liquid and place it on a baking tray. Preheat the oven to 375°F (190°C) and bake the chicken with the breast side up for 1 hour and 40 minutes. Cover the tips of the thighs with aluminum foil once they turn golden brown to prevent excessive browning. Leave the chicken in the oven until it is golden and fully cooked to your liking. Note: If you are cooking a Pork Shoulder or a Turkey, I recommend baking it covered until the meat is tender; this will save you time and ensure thorough cooking inside. The temperature for both should be 325°F (190°C).

4. Before serving, let the chicken rest on the baking tray for 15-30 minutes to allow the juices to be absorbed. Some people cover it with aluminum foil, but I prefer not to cover it to maintain crispy skin. After the resting time, transfer the chicken or turkey to the serving plate. Enjoy your meal!

Notes:

a) In step #3: When preparing a Pernil (Pork Shoulder or thigh) or turkey, I suggest baking it covered until the meat becomes tender. This not only saves time but also ensures thorough cooking on the inside. Maintain a temperature of 325°F (190°C), and the tenderizing process may span 3-6 hours, contingent on its size. To assess tenderness, simply poke the meat with a fork; if it easily penetrates in and out, it's tender enough to uncover. Proceed to bake uncovered until achieving the desired browning.

b) If you're not using a rack to elevate the chicken, it won't brown underneath. What I recommend is as follows: bake it with the breast side up for 50 minutes, flip the breast side down and bake for 20 minutes or until it browns, and finally, turn it back with the breast side up and bake for another 15 to 30 minutes or until it is fully cooked to your liking. The cooking time varies depending on the chicken's size; refer to Better Homes and Gardens: How long to cook my chicken? Better Homes and Gardens for delicious results: How long to cook chicken.

By the way, don't forget to grab a copy of my E-book Holiday Cakes for yourself and as a gift for a friend. I've included some amazing cake recipes that are sure to delight your family during the holidays. 

Happy baking!

Goat Stew, CHIVO GUISADO

I think I am right in saying that, just like the Dominican sancocho, chivo guisado is another favorite stew present in many special celebrations in the Dominican Republic. To prepare this northwestern dish, the chivo liniero is preferred by many for its taste and the quality of meat, but with this recipe it does not matter if the goat is from Monte Cristi or Higuey, I guarantee you will be able to cook a delicious chivo guisado. According to my husband I prepare "the best goat stew ever", and I believe him because 22 + years of marriage is not to be taken lightly, there is a reason why people say love enters through the kitchen, lol.

 Receta de Chivo Guisado en Español.

We buy this kind of meat in the main highway to Santiago like many others in the Cibao area. Goat meat vendors have their ambulatory stands located there, and this has become a popular area where you can get fresh goat meat by the pound or whole.

My goat stew has been a hit with my family members, who have all praised its taste and marveled at how the meat doesn't have the strong, distinctive smell and flavor usually associated with goat. One neighbor even shared a tip with me, suggesting that washing the meat with strong brewed coffee can help eliminate the goat-like taste and smell, a method that has worked for many people. However, I have my own technique that doesn't involve coffee. Instead, I thoroughly clean and wash the meat, as I will explain below, and then let it marinate overnight.

The recipe I use for this traditional dish is a combination of techniques I learned from my mom, who is known for making an incredible goat stew. While I've made some adjustments to better suit my husband's and my own tastes, the recipe is primarily based on the method my mom taught me.

Goat Stew, Chivo Guisado

If you're seeking a recipe for goat stew cooked with wine, or a guide on making spicy Dominican-style goat, you've come to the right place. This recipe is straightforward and easy to follow, making it ideal for first-time cooks who want to successfully prepare this dish.

Ingredients:
4 ½ pounds of goat
Juice of 3 or 4 oranges sour
1 tablespoon onion powder
1 ½ tablespoon oregano
3, whole or ground malaguetas- all spice
2 tablespoons crushed garlic (6 cloves)
1 tablespoon soy sauce
½ teaspoon dried thyme
½ teaspoon salt
1-2 tsp ground black pepper
1 ½ cup red wine for cooking (divided use)
¼ cup olive oil
Pinch of sugar
1 onion
2 hot chili peppers (optional)
½ cup chopped cilantro
3 cup water
2 tablespoons tomato sauce


Instructions:

1. Wash the goat meat under running water and then add a ¼ cup of salt, until each piece is clean; Discard all the water. Squeeze the juice of an orange or two and rub each piece in it. Rinse again with water to remove all the salt and let the meat drain completely.

2. In a container with a lid, mix the goat meat with ½ cup orange juice, onion powder, oregano, allspice, crushed garlic, soy sauce (Chinese), thyme, salt, black pepper, and half of the wine for cooking. With a spoon or your hands stir the meat until well blended with the seasoning. If you already have prepared Dominican seasoning then use a cup of this seasoning and add the remaining spices/ ingredients like thyme, onion powder, soy sauce, allspice, orange juice, and wine. Cover the container and refrigerate overnight to allow the meat to absorb the flavoring and aroma of the herbs and spices. It can be cooked the same day, but for the best flavor, I recommend leaving it until the next day, you will not regret it.

3. When the meat is ready to cook, heat a large pot and add the oil, as soon as the oil begins to heat up, sprinkle a pinch of sugar over it. As the sugar begins to lightly brown, add the meat, and stir fry until nicely browned, Reserving the seasoning liquid for later. Add the brunoise onion and pepper, whole spicy pepper (optional), chopped cilantro, the reserve seasoned liquid, and two cups of water. Cover and leave on medium heat for an hour and a half or until meat is tender. Check constantly to see if more water needs to be added.

4. About 20 minutes before removing from the fire, add the remaining wine, 2 Tablespoons tomato paste, or chopped tomatoes, and check for salt and black pepper. Try to leave with plenty of sauce. Serve with white rice, boiled yuca or plantains, and or fried green plantains. Enjoy a delectable goat stew with an authentic Dominican taste!

Notes:

a) The bitter oranges can be substituted for lemons, but I find the orange give this dish a better and more authentic taste. 

b) For a spicy goat stew add one to two chili peppers. Use with moderation because sometimes these peppers can be very spicy. Try not to make the stew too spicy to allow everyone in the family enjoy it. If you want a more subtle spicy, omit the chili peppers and add a little extra black pepper if you think it is needed after having verified in step four.

In the same way, the women are to be worthy of respect, not malicious talkers but temperate and trustworthy in everything. ~ 1 Timothy 3:11.

Receta en Español: Chivo Guisado.

Post by Mari's Cakes.

Carne Salada, Salted Pork

Carne salada (carne frita) could be made either with beef or pork meat seasoned with salt, garlic, oregano, and sour orange or lemon juice. The longer the meat is left to marinate, the better. This dish is one of the popular antojitos (cravings) of many Dominicans who live outside their country.

Receta de Carne Salada Dominicana en español.

In some street meat markets, you will find seasoned meat hanging under the sun to allow it to dry and to help the meat last longer without any need for refrigeration. This allows enough time for customers to buy it before it goes bad. I skip this step because of many reasons one of them being hygiene. I prefer to use fresh meat and cook it myself at home. No sun is needed to make great-tasting salted pork.

Something of Dominicana

Monumento de la Muñeca sin Rostro,

 diseñada por Radhamé Carela del Higüerito, Moca.

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The following recipe is how I cook carne frita at home, it is not too salty, but you could use more salt if you want. I have served mine with fried batatas (boniato).

 I prepared about 4.5 pounds of pork, that's why my bag will probably look fuller than yours.  

Salted Pork Dominican Style

Ingredients:

2 ½ pounds of pork (1.14 kgs)

½ cup sour orange juice or lemon

1 Tablespoon of salt

1 Tablespoon crushed garlic

½ Tablespoon oregano

Abundant oil for frying

Preparation: 

1. Wash and cut the meat into thin strips of the same size.

2. Season with sour orange juice, salt, garlic and oregano. Place in a covered container or in a Ziplock for 1 hour or more, preferably overnight.

3. Fry the beef strips in hot oil, sufficient to cover the meat. Fry strips slightly browned on each side and ready.

4. Serve with tostones, sweet potato fries (batatas fritas), boiled yucca, or rice with stewed beans.

Yield: 4 Servings.

"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.

Chicken and Shrimp Stir Fry with Tostones

 

The weather has begun to get a lot cooler here in DR, although for many tourists, it's still summer weather. Here or there, I am sure the blues of the cold weather, work and holiday rush could drain you out of energy and appetite. That is why a warm home cooked chicken and shrimp stir fry like this one, is almost a need. After a long day of work, ....  correction, in this country our main meal is served at midday, so it will be like this, ..... after a long morning of work, a warm plate of veggies and meat to recharged you with energy is reason enough to have your tummy jumping for joy.

 En español: AQUÍ 

I wanted to use snow peas, but I could not find some, therefore, I opt for using Italian string beans and sweet pees instead. Feel free to add and subtract ingredients as you like. I served my stir fry with white rice, and tostones, but you could serve it over pasta or accompanied with chow fan. If you are looking for something special to make for your family and friends when they come over to visit, then look no more, you have just found a three E recipe, easy, enticing and elegant! EEEnjoy!

Ground Beef, Picadillo de Res

Ground beef is a versatile ingredient that can be used to create a wide variety of dishes, from simple to elaborate, and from around the world. It's a popular choice for many home cooks, as it's quick and easy to prepare, and can be ready in less than 30 minutes. 

In the past, I used to season ground beef in advance, but I've since learned a better way to prepare it. To ensure that the meat cooks loosely and doesn't become lumpy, it's best to sauté it without seasoning until it's no longer pink and has slightly browned. Once it's browned, you can then add the desired seasoning for the dish you're preparing. 

En español: AQUÍ

It's important to keep in mind that the quality and quantity of fat in the meat can affect the amount of water or broth needed in the recipe. Additionally, this recipe can also be used to prepare ground chicken or pork, but it's important to note that pork may need to be cooked for a longer period of time. 

Overall, ground beef is a great ingredient to have on hand for quick and easy meals, and with the right preparation, it can be transformed into a delicious and satisfying dish.

Ground Beef 

Ingredients:

1 pound ground beef

1 onion

1 green pepper

2 Tablespoons of chopped cilantro or to taste

2 teaspoons tomato paste or tomato sauce

1½ teaspoon mashed garlic

½ teaspoon oregano (optional)

1½ teaspoon chopped olives and capers

2 Tablespoons soy sauce or Worcestershire sauce

1 Tablespoon vinegar or juice of sour orange

½ cup water or broth
Salt and pepper to taste

2 Tablespoons of oil to stir fry

Preparation:

1. In a hot frying pan or skillet with oil, stir-fry ground meat until it is no longer pink. With the help of a flat silicon spatula or wooden spoon, stir meat to get it separated and remove any formed lumps. When the meat juices dry and the ground meat begins to brown add onion, pepper, cilantro, tomato paste, garlic, oregano and olives, and capers. These could be chopped finely or processed in the food processor before adding to the pan.

2. Sauté meat for two minutes, and then add soy sauce and vinegar. Add ½ cup of water or broth, let sauté for 2 minutes more, add salt and pepper if needed, cover and cook over low fire for 5 minutes or until you have the desired consistency. The amount of water needed depends on the amount of sauce you would like to have in your picadillo.

Notes:

a) The seasoning used can vary depending on what type of dish you're preparing the ground meat for. As indicated in this recipe leaving it without much sauce or almost dry, would be ideal for filling kipes, bell peppers, pastelitos and empanadas [stuffed savory pastries]. With more sauce, it is perfect to accompany a dish of rice or pasta and to use as a filling in lasagna, pasteles en hoja, and pastelones [meat casseroles].

b) To use in:

• Italian dishes: substitute the cilantro, soy sauce, olives, and capers, for basil and parsley. 
• For Mexican dishes: replace the olives, capers, and soy sauce with 1½ teaspoons chili powder, and 1½ teaspoons cumin powder.

Receta de Carne Molida en español: AQUÍ

Do not be overcome by evil, but overcome evil with good. ~ Romans 12:21

Top 10 recipes for 2011 and Roast Pork in Dominican Republic

"Puerco asado" is the typical meat eaten on holidays in the Dominican Republic. The pigs are roasted on a spit, called "puya" that spins over burning firewood. Not much seasoning is used because  their flavor comes mainly from the smoked wood. I ask a friend that always roasts for us how they season it and he told me they just use a garlic- oregano rub and kosher salt. Pork roasted on a spit has a superb taste!

An amazing amount of pigs are roasted in many street stands in the rural areas the day before Christmas and New Years Eve. My hubby and I drived by a few stands and enjoyed watching hundreds of pigs being roasted.  I manage to get a few pictures, but since it was late night I couldn't get a picture that showed all of them roasting at once.

En español: AQUÍ

If you do not have access to a local stand that roasts pig like these or if you prefer to roast your own pork ham at home I recommend this post:

Preparación del Pavo y Pernil

Here is my "pernil" pork ham in brine:

I made some deep cuts with a knife and filled each of them with a little of the following mixture: 5 Tablespoons of oregano, 2 heads of crushed garlic, 2 sachets of Goya seasoning with annatto (achiote), 3 tablespoons onion powder or ADOBO and 2 teaspoons of salt. I then left it in brine with all other ingredients as indicated in the brine recipe. This ham is 15 pounds (6.5 kg) so it will bake for some 4-6 hours.  Let me know how GREAT you pork ham tasted when you do this :)

Mari's Cakes 2011

Some recipes of  2011 en Mari's Cakes

They were many favorites this year, these are the Top 10 I selected:

MORO de GUANDULES (Rice and Pigeon Peas)

CINNAMON Cookies

Chocolate EGGNOG

Bizcocho de TRES LECHES de CHOCOLATE

CHALLAH

CHOW FAN

Lemon Chicken with Thyme and Garlic

YANIQUEQUES

OATMEAL COOKIES

CHOCOLATE CUPCAKES with CHOCOLATE CHIPS

I would also like to take this opportunity to wish you a happy New Year full of blessings for all. Thank you all for your support, the wonderful comments and emails that I receive constantly. THANK YOU for making me feel like family and for being part of this blog.

En español: AQUÍ

Strengthen the hands of those who are weak. Help those whose knees give way. Say to those whose hearts are afraid,"Be strong. Do not fear. Your God will come.
He will pay your enemies back. He will come to save you." - Isaiah 35:3-4

Happy and Blessed 2012!

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Chicken filling for Turnovers or Empanadas

This is a great recipe to use as a filling for empanaditas or turnovers. Check out how a make them with phyllo dough here: Prune and Guava Phyllo Turnovers.

Chicken filling for Turnovers or Empanadas

 
Ingredients:
1 pound of chicken breast cut into small pieces
3 Tablespoons of wine or juice of a sour orange
½ teaspoon ground oregano
1 large onion, finely chopped
1 bell pepper finely chopped
3 cloves of garlic mashed salt and pepper to taste
2 Tablespoons of cilantro finely chopped (optional)
Tomato paste or sauce to taste (optional)
3 Tablespoons oil  

Instructions:

Season the meat with wine, oregano, onion, pepper, garlic and salt and pepper. Stir-fry meat in oil until golden brown. Add tomato sauce and cilantro; cover and cook until chicken is done and tender, leaving a little bit of sauce but not to liquid. Cool completely before filling the turnovers.

Note: If you prefer, you can also add one of the following to this chicken filling: 1 can of corn, 1 spoonful of chopped olive and capers, semi cooked broccoli or chopped spinach.

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Liver with Onions, Higado Encebollado

Discover today a delicious recipe from authentic Dominican cuisine: liver with onions! Here I share with you my favorite method for preparing this dish, which, despite what you might think, is easy to cook and simply exquisite when combined with onions.

Receta de Hígado Encebollado en español.

Key tip: When purchasing the liver, make cooking easier by asking the butcher to remove the outer skin and cut it into thin slices. This will make your cooking experience even simpler and more successful. This dish is versatile and delicious on its own but reaches new heights when served with traditional accompaniments such as white rice, tostones, or boiled yuca.

But that's not all, here I also share with you how to prepare Hígado Guisado (liver stew) to diversify your Dominican culinary experience! 

Take a look at my step-by-step photo video with "Bachata en Fukuoka", 

give it a like if you found it helpful.

Liver with Onions (Hígado Encebollado)

Looking for a delicious and healthy option for a quick dinner with a criollo, Dominican cuisine taste? Try this simple recipe for tender and flavorful liver with onions, complete with detailed instructions. It's perfect for an authentic flavor, and if you prefer it with sauce, I've included notes on how to make it stewed. Marinating time is optional and takes 1 hour, while cooking time is just 5 minutes.

 
Ingredients: 
2 lbs. beef liver
1 cup milk
3 teaspoons crushed garlic
2 Tablespoons soy sauce
1½ teaspoon ground oregano
2 large onions, cut into rings or halved
½ cup vinegar or sour orange juice salt and pepper
¼ cup soybean or corn oil

Instructions: 

1. Leave the liver in milk for at least 30 minutes or overnight. The milk helps to tenderize meat.

2. Drain and season with crushed garlic, soy sauce, and ground oregano. Let stand 30 minutes or more.

3. Meanwhile cut onions, season with some salt and vinegar or sour orange juice is better. Set aside.

4. In a hot skillet, sauté liver for about 2 minutes per side or until it's no longer pink, add the onions with vinegar or any orange juice, cover, and cook until onions soften a bit (2 mins.) or to taste. Total, time depends on the amount of time you let the liver macerate and with seasoning. Cooking time is only 5 minutes.

Yield: Serves 6.

Notes: 

a) To make the liver stew (hígado guisado), after sautéing in step #4, add 1 tablespoon of tomato sauce or paste and let it sauté for a minute. Then add 1 large, chopped bell pepper, a little chopped cilantro, 1 onion chopped, and vinegar or bitter orange juice. If you feel it needs more broth, add 1/4 - 1/2 cup of boiling water. Sauté for another two minutes. Cover the pan and let the ingredients simmer for a maximum of two minutes. Then, serve.

This is Hígado guisado (stewed liver).

Your word is a lamp to my feet and a light for my path.- Psalm 119:105

Time for Barbecuing and Brine for Turkey and Pernil (Ham)

Here you will find the recipe for Brine to Roast and Bake Perfect, Juicy, and Flavorful Chicken, Turkey, or Pernil (Pork Leg).  In addition to this post, we highly recommend you also read Bake the Perfect Chicken, Turkey, or Pernil to ensure culinary success in your baking endeavors.

 

It's time to enjoy with family and prepare delicious barbecues. In the United States, we celebrate Independence Day on July 4th, and traditionally, this date is associated with fireworks, barbecues (BBQ), picnics, and family gatherings. That's why this post is dedicated to that day and to all the hot days when we like to cook light and easy-to-prepare dishes, but also, I have shared a great method to bake the perfect Turkey for upcoming festivities so read on.   

Receta de Salmuera para Pavo y Pernil. 

I've taken a short break from indoor cooking and have been grilling almost daily. I've made roasted chicken, hot dogs, beef and chicken skewers (my favorites!), chops, burgers (also favorites), fish, and ribs. Oh, I also love toasting casabe and ripe plantains (yellow plantains) on the grill—they turn out delicious! 

In today's post, I won't provide a specific recipe because grilling is all about experimentation with various marinades, and of course, avoiding overcooking. Instead, I'll share valuable tips that have significantly enhanced the flavor of my grilled meats. Over the past three weeks, I've seized the opportunity to refine my grilling techniques, and now, my roasts rival those of my husband, proclaimed "The King of the BBQ" at home.

Shish Kabobs

Kabobs are a breeze to prepare, requiring minimal cooking time—around 12 to 15 minutes—similar to chicken breasts and fish. The versatility of kabobs shines as you can experiment with different vegetables, cuts of meat, and marinades. To ensure even cooking of both meat and veggies, it's crucial to cut everything into uniform sizes. Personally, I marinate the 1-inch meat cubes the night before using a flavorful Dominican Sazón (seasoning). It's worth noting that Dominican sazón, is all natural ingredients, and isn't a spicy seasoning.

The following day, assembling and grilling the kabobs is a swift process. Opt for a clean, oiled grill to prevent sticking. For an added burst of flavor, brush the kabobs with BBQ sauce just before removing them from the grill—this step is entirely optional.

Are you in a hurry to BBQ a Chicken?
A way to prepare grilled chicken quickly is by steaming it in a pressure cooker for 15 minutes or in a regular pot for 30 minutes. Then all you have to do is place in the grill to brown and finish cooking.

Brine

On the topic of enhancing tenderness, moisture, and flavor, consider employing the technique of brining. Whether it's ribs, chicken, or chops, leaving the meat in brine overnight ensures optimal results. If time is a constraint, even an hour of brining before cooking can make a significant difference. This method is versatile and extends to Turkey and ham (pernil) preparation during Thanksgiving and Christmas before oven baking. The result? Crispy on the outside, moist on the inside chicken that is sure to delight. It is easy, hassle-free and best of all there is no need to get your hands greasy with butter or seasoning, the salt water does it all for you. The sugar and honey in the brine help your meat to brown naturally with an appetizing color.

How Long to Brine?

The longer you leave the meat in brine, the saltier it will become. With the recipe I'll provide below, you don't have to worry because it doesn't require much salt and can last up to two days. After placing the meat in the container, you should refrigerate it until you're ready to cook. For more information on baking a turkey or ham (pernil), you can read: Preparation of Turkey and Pernil.

The list specifies the minimum time the meat should stay in brine, but it's better if it lasts for 24 hours.

A whole chicken (4 pounds) 4-12 hours

Chicken pieces 1- 2 hours

Whole turkey 1-2 days

Ham (pernil) 1-2 days

Turkey breast 5-8 hours

Pork chops or Ribs 8-12 hours

Chicken in brine

Pernil (ham- Pork Shoulder) in brine

Mari’s Brine

Desiring tender, moist, and flavorful ribs, chicken, and chops? Brining holds the key. I recommend leaving the meat in brine the night before. This technique can also be applied to turkey and ham (pernil) for Thanksgiving and Christmas, ensuring a succulent result when baked in the traditional oven. The outcome? Chicken that's wonderfully crispy on the outside and delightfully moist on the inside.

Ingredients:
8-10 cups water enough to cover the meat
¼ cup salt  or ½ cup Kosher Salt
2 Tablespoons brown sugar
1 teaspoon black pepper
5 cloves garlic (crushed) more if you like 
3 teaspoons oregano - more if you like
3 Tablespoons honey or maple syrup
2 teaspoons mustard
½ cup sour orange or vinegar 

Herb of your choice (e.g., thyme, Rosemary, coriander etc.)

Instructions:

1. In a small pot, mix the salt, sugar, and honey with a bit of water. Heat until dissolved.

2. Combine the salt water with the rest of the ingredients in a larger container.

3. Submerge until fully covered the chicken or other meat preference in the seasoned water, cover, and refrigerate for 1-2 days.

4. When ready to bake, remove the meat from the brine, drain, and discard the salty water.  There is no need to add more seasoning. Trust me the bird has absorbed all the flavors and will taste delicious.

5. Bake or roast the meat as usual, keeping in mind that marinated meats cook faster. For turkey and Pork Shoulder (Pernil), I suggest baking it covered until the meat becomes tender. This not only saves time but also ensures thorough cooking on the inside. Maintain a temperature of 325°F (190°C), and the tenderizing process may span 3-6 hours, contingent on its size. To assess tenderness, simply poke the meat with a fork; if it easily penetrates in and out, it's tender enough to uncover. Proceed to bake uncovered until achieving the desired browning.

Yield: This recipe, as is, is for 3-5 pounds of meat (1.5-2 kilograms). For more pounds of meat, double or triple the ingredients.

Notes:

a) For every additional ten cups of water you use, add ¼ cup more salt.

b) For a turkey or ham (pernil) weighing 12-15 pounds, I use 3/4 cup of salt and 7 liters of water—generous enough to cover the meat.

Chicken Kabobs with Arroz Frío (Cold Festive Rice), corn, and roasted ripe plantain.

Give, and it will be given to you. A good measure, pressed down, shaken together and running over, will be poured into your lap. For with the measure you use, it will be measured to you. - Luke 6:38

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