Wow! It’s been a bit since my last post, but you all remember that I warned you that I was visiting the Dominican Republic to do food research. Well, I am happy to report that the food in the D.R. was even better than I could have hoped for! My trusty right hand, Miggy, had explained to me that the D.R. has a very diverse population of immigrants that have made the D.R. their home, and of course, after a few generations, traditional dishes from the “old country” are morphed into new and delicious staples which incorporate local ingredients. I invite you to join me, on my very limited (this means I have to go back!) culinary tour of the island of Quisqueya!

We arrived at the Las Americas International Airport in Santo Domingo to sunny skies and beautifully warm weather. Miggy’s mom (let’s call her Miguela to avoid confusion) had arranged for a driver to pick us up and take us directly to the beachside town of Boca Chica, famous for it’s beautiful beaches, beachside food stands, and incredibly friendly people. It was strongly suggested that I try a Yaniqueque (think funnel cake, only less lacey and much crispier), which is a Boca Chica specialty.

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Santo Domingo Bound!

Shrimp-Avocado Salad with cocktail sauce, Grilled Swordfish with Eggplant Relish and Coconut Ice Cream

Well, June was quite eventful, what with Father’s Day, and the pilot shoot, and a wedding, not to mention Miami Simon Super Chefs Live! (that was a lot of fun!), and of course, packing the kiddies up for camp! Go figure, but when the house empties out of the children, a little bit of panic sets in. I have never known how to cook for two (nor do I think I want to!). So what to do with a summer set out before me? Well, sounds like the perfect opportunity for a road trip! Destination? The Dominican Republic!
With Miguelina and company in tow, I have an itinerary that is busting at the seams with culinary adventures. We are visiting a number of historical “foodie” places, as well as numerous “best of/or for” places, and I will be sure to give a full report when I get back. One would think that 10 days in the DR would be enough to cover the whole of the Republic, but in fact, our project is so intense, we will only be able to cover 3 cities! I had no idea there was so much to cover in the DR.
In the meantime however, I am going to turn you on to some great summer entertaining recipes, because, after all, that’s what it’s all about this time of year. I have a great yard for entertaining, and this is the time of year when I like to get the most out of it. One of my favorite summer recipes is a Shrimp-Avocado Salad that is garnished with cocktail sauce (you have no idea how beautifully this translates to an appetizer or an hors d’oeurve). The sweetness of the shrimp compliments the buttery avocado (go Haas!), which is then contrasted beautifully by the bite of horseradish in the tangy cocktail sauce. The salad is served cold, is very refreshing, and accompanied with a piece of crusty bread, is wonderful as a lunch or light supper dish.
Summertime is definitely grill time, so why not crank up that grill? I love to grill a firm fleshed fish, like swordfish or halibut, but don’t forget you can throw soft shell crabs, clams, and even lobsters on there too. My Grilled Swordfish with Eggplant Relish is a great choice for summer entertaining, as you can make the relish ahead of time, and serve it room temperature (I love those make ahead dishes in the summer!). You know that if there’s anything that I cut corners on (can you say “Let’s take a run to the bakery!”) its dessert, and nothing quite cuts it like ice cream, in this case homemade Coconut Ice Cream.
So get out there and fire up those grills! After all, we don’t have summer year round up in Brooklyn, New York, so you have to strike while the iron’s hot. Put a couple of salads together, throw some protein on those hot coals, and invite some friends and family over. Everything else will fall right into place. How can it not? It’s summertime, and the livin’ is easy…

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Makes about 5 cups

• 2 cups half-and-half
• 1 whole vanilla bean
• 8 egg yolks
• 1 cup sugar
• ½ cup (packed) shredded unsweetened coconut

Pour the half-and-half into the top of a double boiler. Cut the vanilla bean in half lengthwise and toss it into the half-and-half. Heat over medium heat until the half-and-half starts to steam.

Meanwhile, beat the eggs in the bowl of an electric mixer (or in a bowl with a handheld mixer) at high speed until very fluffy. With the motor running, add the sugar very gradually, stopping a few times to scrape down the sides of the bowl, until all the sugar is added and the mixture is very fluffy and pale yellow.

Fish the vanilla bean out of the half-and-half and let it cool for a minute. Scrape the seeds out of the pod; return the seeds to the half-and-half and chuck the pod.

Ladle about ½ cup of the hot half-and-half slowly into the yolk mixture while whisking constantly. Pour the egg mixture slowly back into the half-and-half, whisking constantly. Stir the ice cream base over the simmering water until it thickens and coats a spoon. Be patient, this can take 20 minutes or so.

Pour the ice cream base into a bowl. Whisk in the coconut. (You’ll get more flavor out of the coconut by whisking it into hot ice cream base. Set the bowl into a large bowl with an inch or two of water and several ice cubes. Stir the ice cream base until cool.

Freeze in ice cream maker according to manufacturer’s directions. Pack into a container, cover tightly, and freeze 4 to 5 hours, until well set

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Makes 6 servings

• 2 bay leaves
• 1 lemon slice
• 5 flat-leaf parsley sprigs
• ½ teaspoon black peppercorns
• 2 pounds very large (fewer than 15 per pound) shrimp, peeled and deveined
• 1 large Florida (not Haas) avocado
• Juice of 3 limes
• ½ cup olive oil
• Fine sea or kosher salt
• Freshly ground pepper
• Chopped fresh cilantro
• Cocktail sauce, bottled or homemade
• 2 cups romaine lettuce, washed, dried, and cut into thin ribbons

Heat 8 cups of water in a large saucepan or pot. Cut a 6-inch or so square of cheesecloth. Place the bay leaves, lemon, parsley, and peppercorns over the center. Gather the ends of the cheesecloth over the seasonings and tie securely with kitchen twine. Drop the seasonings into the water, bring to a boil and cook 15 minutes. Fill a bowl halfway with ice water and set near the sink.

Add the shrimp to the pot and boil until pink and cooked through, 3 to 4 minutes. Drain and plunge the shrimp into the ice water to stop the cooking. Drain again and chill until ready to serve.
Halve the avocado and remove the pit. Cut the avocado into 1-inch cubes. Toss the avocado and lime juice together in a small bowl to prevent darkening. Drizzle the olive oil over the avocado and toss gently. Season to taste with salt, pepper and cilantro.

Toss the avocado with the chilled shrimp, dot with the cocktail sauce to taste, and toss again.

To serve, divide the lettuce among 6 serving plates. Top with shrimp and avocado. Spoon up whatever dressing remains in the bowl and drizzle it over the salad.

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Makes 4 Daisy servings or 6 regular servings

For the swordfish

• 2 tablespoons Dry Adobo, homemade or store-bought
• Juice of 2 oranges
• Juice of 1 lemon
• 1 cup white wine vinegar
• 2 swordfish steaks, each about 1 ¼ pounds and at least 1 inch thick

For the relish

• ½ cup olive oil
• 2 chorizo, andouille or any smoked, garlicky sausage links (about 8 ounces), skinned, and cut into small dice
• 1 medium Spanish onion, chopped
• 4 cloves garlic, minced
• 1 medium eggplant (about 12 ounces) , peeled, cut into1 inch dice
• ½ cup canned Spanish-style tomato sauce
• ½ cup bottled clam juice or water
• Vegetable oil
• 1 small zucchini, quartered lengthwise, and cut 1/8 inch slices (about 1 ¼ cups)
• ½ cup chopped pitted black olives (brined or cured)
• Chopped fresh flat-parsley

Marinate the fish:
Stir the adobo, citrus juices, and vinegar together in a rectangular baking dish. Place the swordfish steaks in the marinade and refrigerate for 2 hours, turning a few times.

Make the relish while the fish is marinating: Heat the olive oil in a large skillet over medium heat. add the chorizo and cook, stirring, until it starts to give up some color. Add the onion and garlic, and cook, stirring, until the onion is soft, about 5 minutes. Stir in the eggplant, turning to coat the cubes with the chorizo mixture. Pour in the tomato sauce and broth or water and bring to a boil. Adjust the heat to simmering, cover, and let cook until the vegetables are very soft, 30 to 45 minutes. Stir in the zucchini and olives, cook 5 minutes, then remove the relish from the heat and keep warm.

Heat your gas grill to high or build a charcoal fire. Lower the heat to medium. Grab a wadded paper towel with tongs, dip in vegetable oil and oil the grill. Lay the steaks onto the grill, cover the grill and cook for 4 to 5 minutes.

Turn the steaks and cook until the meat is firm, 4 to 5 minutes, To serve, cut steaks as you would a London broil, diagonally in ¼-inch slices, spooning the warm or room temperature relish over the fish. Sprinkle with parsley.

Delish with white rice.

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