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New Superfood Rich Dominican Recipes From Sublime Samana's Innovative Chef Baez


July 17, 2012 - Las Terrenas, Dominican Republic

From traditional nutrient packed dishes like Mangu Dominicano to innovative and inspired creations like Quinoa Hamburgers, the young and highly acclaimed Chef Cristian Baéz of Sublime Samana Hotel & Residences is reinvigorating the Dominican kitchen with delectable superfood dishes.

As the head chef of Bistro, Sublime Samana Hotel & Residences' upscale restaurant, the 27-year-old chef has made a point of crafting a menu rich in crucial nutrients and low calorie options. Featuring healthy ingredients such as edamame, mahi mahi and beets, his dishes are high in anti-oxidants, omega-3 fatty acids, and essential vitamins.

Below are a few simple recipes to bring Chef Baéz's Dominican flair into your kitchen.

Mangu Dominicano - 4 servings

Ingredients:

  • 4 plantains
  • 5 1/2 tablespoons olive oil
  • 4 eggs
  • 2/3 cup soft cheese
  • 1/3 lbs chicken sausage
  • Natural coconut to taste
  • 1/2 cup of thinly sliced red onion
  • 4 fresh tomatoes chopped
  • 2 3/4 tablespoons milk
  • Salt to taste

Directions:

1. Peel the plantains and boil them until softened.

2. In a mixing bowl, puree the softened plantains with the olive oil and milk to make the mangu. Salt the mixture to taste.

3. In a frying pan sauté the onions and fresh chopped tomatoes. Season to taste.

4. Slice the sausage and cheese so that they are 1/4 inch thick. In a very hot pan, sauté the cheese and sausage until the sausage is cooked through and the cheese is golden in color.

5. With a little bit of olive oil, panfry the eggs.

6. Place the onion and tomato mixture over the plantain puree. The egg, sausage and cheese can be plated alongside the mangu.

Mahi Mahi with Coral Lentil, Edamame and Beets Salad - 2 Servings

Ingredients:

  • 1 lb. mahi mahi
  • 1/2 cup coral lentils
  • 1/8 cup brown lentils
  • 2 tablespoons cumin
  • 2 oranges
  • 1/4 cup edamame
  • 1/4 cup beets
  • 2 tablespoons olive oil
  • Sea salt to taste

Directions:

1. Cook the beets, coral lentils and brown lentils separately in boiling water until they are soft.

2. Clean the edamame and steam them so that they do not lose their properties.

3. Salt and pepper the mahi mahi to taste. Place the seasoned fish in a pot pan with olive oil and cover the pan.

4. Once the fish is cooked, remove it from the pan.

5. Transfer the lentils, beets and edamame to the same pan that the mahi mahi was cooked in, and sauté all ingredients with cumin and sea salt.

6. Place the vegetable mixture on the same plate as the fish and garnish with slices of orange.

For further information visit www.sublimesamana.com or call (809) 240-5050.

Contact:

Abelow PR
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