Club Med Insider

Dominican rhythms and recipes

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The great thing about kids is that they so easily adapt fall in step to a rhythm, a steady schedule. Now, I'm not talking about big kids who can talk back, say “hell no” and then walk off. I'm referring to little guys and gals – you know – the age where all you need to do is threaten to take away their Spiderman action figure or the fluffermuffin girly doll (obviously, I have absolutely no experience with little girl toys, as mine are both boys.) This is a good age where they just accept that you, the parent, is god/goddess and that “because I said so” still counts as a reason.

A couple of weeks ago, we took a family vacation and once we arrived at Club Med Punta Cana, my husband and I decided that it was best we stuck to a regular schedule every day, just to have some sense of order amidst all the “free-all-you-can-drink-cocktails” hoopla and the fact that our cell phones cost $3.00 a minute each to operate (note to self: next time we go to Club Med, bring walkie talkies.) It was agreed that the kids would go to the Mini Club at 9:00am, just in time for the pool session, then I'd have a good work session (notice that I didn't say “work out”...I mean work-work, as in writing, blogging, jibjabbering online.) We'd pick up the kids at 3:00pm and then head to the beach bar for an afternoon snack, drinks and lounging on the oversized, cushioned couches until 5:00pm, when we'd head back to the room to shower before dinner.

After the 3rd day of this routine, the kids got used to the drill, new what to expect and all was smooth sailing. In fact, they got so used to it, that the day after we returned home, we were at the supermarket and once 3:00pm hit, Andrew asked quite loudly, “Mommy, can we going to hang out at the bar and have a drink?”

I snapped my head around, looking to see if anyone resembling law enforcement or responsible parents had overheard. Yep. So busted.

In falsetto, nervous voice, “Aahhahaa! Andrew you are so funny! You meant the coffee bar!? Of course we can go!” and I ushered my child out of there lickity split.

I made Andrew on Batman’s life that he'd never repeat those words at school, especially to his teacher!

So I guess my tip to you, if you have young kids who are prone to mimic what you say (or have slightly older kids who take pride in being smart-asses) is to call the bars by their names. At Punta Cana, there was Celeste and Cielo. And trust me when I say that the bars are some of the best places to hang out – they generally have wi-fi, comfy seats and a gorgeous view. How can you beat that?!

I had a chance to hang out with Executive Chef Bayram and he walked me around the gorgeous buffet, pointing out which dishes were authentic Dominican. Here's a fantastic Dominican Chicken and Dominican Red Beans and Rice recipe for you to try at home.

Dominican Chicken

1 chicken, cut up into 8 pieces (skin on)
black pepper, to taste
salt, to taste
2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
1/4 cup cilantro, chopped
1 1/2 cups tomato paste
1/4 cute white vinegar
6 cups water
1 teaspoon sugar

1/4 cup sliced olives
2 tablespoons capers

Preheat the oven to 350F. Season the chicken with salt and pepper. Heat a large saute pan over high heat and add olive oil. When the oil is hot, add the chicken, skin side down in one layer. Cook until all sides are browned, about 5 minutes. Remove from the pan onto a plate. To the same pan over medium heat, add the onion, bell pepper, garlic and cilantro and saute until softened.

Add the tomato paste, vinegar, water, sugar, additional salt and pepper. When the mixture starts bubbling, add the chicken pieces back in. Cover with lid (or aluminum foil), place in the oven and cook for 25-30 minutes.

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Dominican Red Beans and Rice

1 tablespoon cooking oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1/2 pound fully cooked smoked sausage, cut into 1/4 inch slices
Two 15-ounce cans red beans, drained and rinsed
One 8-ounce can tomato sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon hot chile pepper sauce
3 cups hot cooked rice
sliced green onions (optional)
additional hot chile pepper sauce (optional)

Heat a dutch oven with cooking oil over medium-high heat until hot. Add the onion, celery, green bell pepper and the garlic. Cook 2-3 minutes.

Add the beans, sausage, tomato sauce, Worcestershire sauce, red pepper and the hot chile pepper sauce. Cook, stirring, 2-3 minutes more or until thoroughly heated. Serve beans over rice. Top with green onions and serve with hot chile pepper sauce on the side, if desired.