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 tropical and traditional healthy ingredients such as papaya, quinoa, 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
- 4 plantains
- 5 ½ tablespoons olive oil
- 4 eggs
- 2/3 cup soft cheese
- 1/3 lbs chicken sausage
- Natural coconut to taste
- ½ cup of thinly sliced red onion
- 4 fresh tomatoes chopped
- 2 ¾ tablespoons milk
- Salt to taste
- Peel the plantains and boil them until softened.
- In a mixing bowl, puree the softened plantains with the olive oil and milk to make the mangu. Salt the mixture to taste.
- In a frying pan sauté the onions and fresh chopped tomatoes. Season to taste.
- Slice the sausage and cheese so that they are ¼ 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.
- With a little bit of olive oil, panfry the eggs.
- Place the onion and tomato mixture over the plantain puree. The egg, sausage and cheese can be plated alongside the mangu.
Quinoa Hamburger – 3 servings
- 1 ¼ cups cooked quinoa
- 1 egg
- 3 tablespoons herbs de Provence
- ½ cup mashed potatoes
- 3 tablespoons olive oil
- Celery salt to taste
- 1 organic white onion diced
- Finely chop the onion and sautee with a little olive oil and the herbs de Provence.
- Mix all of the ingredients in a large bowl until a homogeneous paste is made.
- Make small balls of the paste, flatten them slightly using your palm, and sauté them in a very hot pan so the quinoa caramelizes.
- Serve over your favorite fresh bread or salad.
Mahi Mahi with Coral Lentil, Edamame and Beets Salad – 2 Servings
- 1 lb. mahi mahi
- ½ cup coral lentils
- 1/8 cup brown lentils
- 2 tablespoons cumin
- 2 oranges
- ¼ cup edamame
- ¼ cup beets
- 2 tablespoons olive oil
- Sea salt to taste
- Cook the beets, coral lentils and brown lentils separately in boiling water until they are soft.
- Clean the edamame and steam them so that they do not lose their properties.
- Salt and pepper the mahi mahi to taste. Place the seasoned fish in a pot pan with olive oil and cover the pan.
- Once the fish is cooked, remove it from the pan.
- 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.
- Place the vegetable mixture on the same plate as the fish and garnish with slices of orange.
Granizado of Papaya and Apple – 1 Serving
- ½ cup papaya
- 1 green apple
- ½ cup fresh kiwi juice
- Blend the fruit and juice in a blender.
- Freeze the mixture for 2 hours.
- Scrape the mixture with a fork in order to make the granizado.
- Serve in a martini glass and accompany with fresh cut fruit.
For further information visit www.sublimesamana.com or call (809) 240-5050.