AT 10 A.M. ♪
♪ >>> WE ARE REALLY EXCITED ABOUT
TODAY’S DINE IN THE D.
WE ARE GOING TO DEARBORN TO
LEARN MORE ABOUT DOMINICAN FOOD.
>> Jason: IF YOU LIKE THE TASTE
OF THE CARIBBEAN, WE HAVE THE
PLACE YOU NEED TO TRY.
ASI.
ASI. >> WE LOVE TO COOK.
IT’S IN OUR HEART.
>> Michelle: FOR THIS FAMILY,
IT’S MORE THAN JUST A JOB.
>> IT’S MY MOTHER, MY FATHER,
IT’S OUR COOKING AND I GET
BETTER, BETTER, BETTER.
>> Michelle: SO WHEN THEY MOVED
TO AMERICA FROM THE DOMINICAN
REPUBLIC AND NEEDED TO MAKE
EXTRA MONEY, HE HAD AN IDEA.
>> I WENT THROUGH MY HOUSE AND
HAD CHICKEN.
HAD CHICKEN. AND I SAID, GUESS WHAT?
WE ARE GOING TO START COOKING.
>> Michelle: HE TURNED HIS
CATERING BUSINESS INTO A
RESTAURANT.
RESTAURANT. >> PEOPLE WERE SUPPORTING US.
WE WERE GETTING BIGGER.
AND A FRIEND OFFERED ME THIS
PLACE.
PLACE. I SAY, LET’S GO.
>> Michelle: THEY MAKE
TRADITIONAL DOMINICAN FOOD WITH
FAMILY RECIPES.
FAMILY RECIPES. >> I HELP MY MOM.
I WENT TO HENRY FORD AND MAKE MY
DEGREE.
DEGREE. EVEN THOUGH I WENT TO SCHOOL,
YOU DON’T KNOW NOTHING, I’M THE
CHEF.
CHEF. AND SHE WAS THE WON WHO
ENCOURAGED ME TO THE CULINARY
ARTS.
ARTS. MY WIFE, MY MOTHER, MY SISTER, A
COMBINATION OF ALL OF THEM.
>> Michelle: ONE CLASSIC DISH
THEY HAVE WE’LL START MAKING.
IT’S TWO GIANT PLANTAINS, AND
THESE ARE THE GREEN ONES.
>> WE CUT THE PLANTAIN IN SMALL
PIECES TO BE FRIED.
A BANANA IS A SMALL ONE.
>> Michelle: WHILE THOSE DEEP
FRY, WE CUT UP THE PORK BELLY.
IF THAT DOESN’T SAY IT’S CRISPY,
I DON’T KNOW WHAT DOES.
WE CHECK ON THE PLANTAINS AND
WHEN NICE AND CRISPY, WE TAKE
THEM OUT.
THEM OUT. >> NOW WE USE PILAM.
>> Rhonda: USING A MORTAR AND
PEST
PEST PESTLE.
PESTLE. AND WE MIX IT INTO THE SMASHED
PLANTAIN ALONG WITH CHICKEN AND
GARLIC.
GARLIC. WE FORM IT INTO A BALL AND SET
IT ASIDE TO MAKE THE CAMARONES,
OR SHRIMP.
OR SHRIMP. >> THE ALCOHOL.
OPA!
OPA! >> Michelle: OH, MAN!
AND WE ADD IN WHITE WINE,
CHICKEN BUHLION, GARLIC, ONIONS,
PEPPERS, MORE SEASONINGS AND
CHICKEN BROTH.
CHICKEN BROTH. AND WE’RE READY TO PLATE.
>> YOU LOVE WHAT YOU DO, IT WILL
COME OUT.
COME OUT. >> Tati: I LIKE IT!
JOINING US IS ASI, THE OTHER OF
ASI TIME.
ASI TIME. HOW DID YOU COME ACROSS THIS
PLACE?
PLACE? >> Michelle: WE WERE TALKING
ABOUT DOMINICAN FOOD, AND SHE
SAID, THIS PLACE HAS IT ALL.
THEY HAVE ALL THE AUTHENTIC
STUFF.
STUFF. SO I THOUGHT I WOULD TRY IT OUT.
>> Tati: AND WE’RE SO GLAD TO
HAVE YOU HERE.
>> WE HAVE WHAT WE CALL THE
DOMINICAN FLAG, AND SOMETHING WE
EAT EVERY DAY.
IT MEANS RICE, BEANS, AND ANY
KIND OF MIX.
AT THIS TIME, I BROUGHT CHICKEN
STEW AND BEEF STEW AND THE
BEANS.
BEANS. AND THIS IS THE THREE HEAT.
THE WHO ARE POPULAR BREAKFAST IN
OUR COUNTRY.
OUR COUNTRY. IT’S MADE WITH MUCH GREEN
PLANTAIN, EGGS, FRIED SALAMI AND
FRIED WHITE CHEESE.
>> Michelle: THE ONIONS ON TOP
MAKE IT SO GOOD.
>> Tati: THEY’RE FRIED AND ALSO
PICKLED, RIGHT?
PICKLED, RIGHT? >> WE USE VINEGAR AND OIL.
>> Tati: AND WHAT DO WE HAVE
HERE?
HERE? >> THIS IS TALAPIA.
AND THEN WE COME OUT WITH THIS
PLATE WITH YELLOW RICE.
>> Tati: DELICIOUS, DELICIOUS!
WHAT TO WE HAVE HERE?
>> THIS IS MADE WITH RICE, AND
WE EAT RICE FOR EVERYTHING.
>> Tati: AND UP HERE?
>> THIS IS RED SNAPPER, GOOD
WHEN YOU GO TO THE BEACH.
I LOVE IT!
>> Michelle: AND THIS DISH RIGHT
HERE?
HERE? >> THIS IS THE CLASSIC ONE, THIS
IS A STEAK WITH ONION ON TOP.
HERE WE GO, RICE AND BEANS.
>> Michelle: IT’S A COMMON
THEME.
THEME. >> Tati: IT’S NOT A MEAL WITHOUT
RICE AND BEANS.
>> AND YOU CAN EAT IT WITHOUT
MEAT IF YOU’D LIKE TO.
[LAUGHTER]
[LAUGHTER] >> Michelle: AND CHICKEN WINGS?
>> IT’S THE NUMBER ONE PLATE.
>> Michelle: I SAW A LOT OF
THESE COME OUT.
AND I FEEL LIKE A LOT OF YOUR
FOOD HAS PLANTAINS AND DONE
DIFFERENT WAYS.
DIFFERENT WAYS. AND THIS IS PLANTAINS, AND
THEY’RE FRIED.
THEY’RE FRIED. >> HERE WE GO.
THIS IS MOFUNGO, MADE WITH PORK
BELLY, CHICKEN BROTH, GARLIC,
AND THE TOP IS SOMETHING WE PUT
IN THERE, LIKE A GARLIC BUTTER
SAUCE, AND IF YOU LOVE SOMEONE,
THIS IS THE ROMANTIC DISH.
>> THIS IS PORK CHOP WITH SWEET
FRIED PLANTAIN.
FRIED PLANTAIN. IT’S DELICIOUS.
IT’S DELICIOUS. PUERTO RICO PEOPLE LIKE THAT A
LOT.
LOT. AND CARNITA, A PIECE OF PORK
FRIED.
FRIED. >> Tati: AND IT’S THE SAVORY AND
THE SWEET, ONE IS RIPE AND ONE
IS NOT RIGHT, THAT’S THE
DIFFERENT BETWEEN THE TWO
BANANAS.
BANANAS. SO WHY IS IT ASTY TIME?
>> IT’S THE NAME WHEN I CAME TO
DETROIT BECAUSE MY NAME IS HARD
TO PRONOUNCE.
TO PRONOUNCE. >> Tati: NOW, I MISTAKENLY SAID
YOUR RESTAURANT WAS IN DEARBORN,
BUT IT’S ACTUALLY IN DETROIT.
REMIND EVERYONE WHERE YOU’RE
LOCATED.
LOCATED. >> 78340 McGRAW, DETROIT,
313-285-9390.
313-285-9390. >> Tati: THANK YOU SO MUCH.
AND IF YOU WANT TO TRY OUT ASTY
TIME, WE’RE GIVING AWAY TEN $25
GIFT CERTIFICATES.
GIFT CERTIFICATES. ENTER ON OUR FACEBOOK PAGE OR
CLICKONDETROIT.COM.
CLICKONDETROIT.COM. AND WHERE DO YOU WANT MICHELLE
TO GO TO NEXT?
>> Michelle: YES, TELL ME!
[LAUGHTER]
[LAUGHTER] >> Tati: JOIN OUR DINE IN THE D
FACEBOOK GROUP AND WE TALK ABOUT
ALL THE GREAT PLACES TO EAT
AROUND TOWN.
AROUND TOWN. WHAT A GREAT FIND!
GLAD YOU WERE ABLE TO MAKE IT