Cuban sandwich

Ingredients

Flank steak (or other lean beef)
2 cups beef bouillon
1 tsp garlic powder
1/2 tsp pepper
1 tsp onion powder
2 tsp salt
1 tsp cumin
1/2 tsp msg
Sherry
Sliced onion
Sliced green pepper
Olive oil
French bread

How to prepare

Cook flank steak in beef bouillon in slow cooker until tender (6-8 hr). Remove, cool slightly, slice against the grain about 1/4″ thick. Mix garlic powder, pepper, onion powder, salt, cumin, and msg, and sprinkle on both sides of the sliced meat. Sprinkle meat with sherry. Saut

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Pineapple- habanero salsa

Ingredients

2 cups chopped fresh pineapple
3 fresh tomatillos, husks removed and finely chopped
1 tbsp lime juice, fresh preferred
1 tbsp rice wine vinegar
1 tbsp vegetable oil
2 tsp grated ginger
1 tsp minced fresh habanero
2 tsp chopped fresh mint

How to prepare

Combine all the ingredients in a bowl and mix well. Allow to sit for a couple of hours before serving. This salsa is best when served on the day it is prepared, but will keep for a couple of days in the refrigerator. Yield: 2-1/4 cups. Heat scale: hot

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Haitian soup

Ingredients

1 lb kidney beans
2 quarts water
1/4 lb salt pork, diced
1 cup finely chopped scallions,
2 sprigs parsley, minced
2 sprigs fresh thyme, minced
1 bay leaf, crushed
1 stalk celery, minced
1 tsp scotch bonnet-type chile
salt and freshly ground black pepper to taste
1 cup hot water
6 individual shots dark haitian rum

How to prepare

Pick over the beans, wash them, and put them into a large saucepan or stockpot. Add the water and other ingredients, except the rum. Cover and bring to a boil. Then lower the heat, and simmer for 21/2 to 3 hours, until the beans are very tender. Puree the soup in a food processor or put it through a food mill. Taste and adjust the seasonings and return the soup to the pot, adding up to 1 cup hot water to bring the soup to a thick, but not pasty, consistency and serve hot. At each place, serve a cordial glass of dark haitian rum, which the diners should add to their soup before tasting it. Serves 6.

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Jerk pork

Ingredients

2 lb pork tenderloin
sauce 8888
6 scotch bonnet (habanero) chilies
3 tbsp dijon mustard
juice of 1 orange
juice of 1 lime
2 scallions (white part only)

1 clove garlic
2 bay leaves
2 allspice berries
1 tsp salt

How to prepare

Cut the pork into strips 4″ long and 3/4″ wide. Prepare the hot sauce: seed the chilies (leave seeds in for more hotness). Puree the ingredients for the sauce in a blender. Toss the pork strips with this mixture and marinate for 30 minutes. Preheat the grill. Thread the pork onto thin water-soaked bamboo skewers and cook it over medium hear for 2 to 3 minutes per side, or to taste, turning once, brushing with additional spice mixture if desired. 6 appetizer servings

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Habanero-lime grilled salmon

Ingredients

4 salmon steaks
1/4 cup vegetable oil
1/2 cup orange juice, fresh preferred
3 tbsp lime juice, fresh preferred
1 tbsp tequila
1 tbsp lime zest
1 tbsp finely minced habanero chile
1 clove garlic, minced

How to prepare

Combine all the ingredients for the marinade and marinate the salmon for 2 hours at room temperature in a non-reactive dish, turning frequently.
Grill the salmon over hot coals, basting frequently with the marinade. Serves: 4. Heat scale: hot

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Peanut- garlic salsa

Ingredients

8 cloves garlic
3 red serrano chile peppers, stemmed
1 1/3 cups dry roasted peanuts
3/4 cups cilantro leaves
3/4 cup water
1/4 cup fresh lime juice
1/4 tsp salt (optional depending on whether nuts are salted)

How to prepare

In a food processor, or using a chef’s knife, mince the garlic, chili peppers and peanuts. Add the cilantro leaves and process until coarsely chopped. Or, chop the cilantro and add to the other ingredients. Transfer to a bowl, stir in the water, lime juice and (optional) salt. Cover, refrigerate for a few hours, and enjoy. Can remain refrigerated if covered for about a week

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Jamaican ribs or chicken

Ingredients

2 lb country-style pork ribs or 1 cut-up chicken
3/4 cup chopped onion
4 large cloves garlic, minced
hot peppers to taste
2 tbsp allspice
1 tbsp ginger

2 tbsp salad oil
1 tsp ground nutmeg
1 tsp salt
12 bay leaves, soaked in hot water about 1 hr

How to prepare

1. Combine everything except the bay leaves and the meat in a large zip-lock plastic bag. 2. Add meat and thoroughly mix. 3. Let marinate in fridge at least 2 hrs, preferably until next day. 4. Fire up the barbi. Remove meat from bag with as much marinade as possible still clinging to it. Place half of the bay leaves on the meat. Dump the remaining marinade or use as insect repellent. Cook very slowly over medium coals, turning often. If your grill has a vented hood, close it and shut the vent half way down. Do not let the meat burn. Cover and cook about 1/2 hr. Check coals to make sure they do not go out. 5. After 1/2 hr, remove bay leaves, turn meat, place remaining bay leaves on meat and cook until done (about 1/2 to 3/4 hr more, or more depending on heat)

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West indies pepper sauce

Ingredients

3 scotch bonnets, stems and seeds removed, chopped
2 cups white vinegar
1 cup chopped onion
15 oz can diced papaya, including the juice
1/2 cup golden raisins
1/4 cup malt vinegar
2 cloves garlic, minced
2 tbsp lime juice, fresh preferred
1 tbsp chopped ginger
2 tsp chopped cilantro
1 tsp dijon-type mustard
1 tsp dried oregano
1/2 tsp ground turmeric

How to prepare

When you first taste this wonderfully fruity sauce, it gives the impression that it is going to be too hot to eat. But the searing heat never comes. Use it in cooking as well as for a table condiment, glaze, or marinade.
Combine all the ingredients in a saucepan, bring to a boil, reduce the heat, and simmer for 10 minutes. Place in a blender or food processor and puree until smooth. Allow the sauce to sit for at least 2 hours to blend the flavors. The sauce will keep for months covered in the refrigerator. Yield: 2-1/2 cups. Heat scale: hot

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Spiced black beans

Ingredients

2 lb onions, chopped
2 tbsp oil
1 1/2 qt. Broth from carnitas (or chicken stock)
1 quart chicken stock
3/4 lb dry black beans, rinsed
1 can (6 oz) tomato paste
6 cardamom pods (use seeds removed from pods)
2 tbsp mustard seed
1 tsp oregano
1 tsp cumin seed
1 cinnamon stick

How to prepare

In a 4 to 5 qt. Pan over med heat, cook onions in fat until they are limp and lightly browned (about 20 minutes), stirring frequently. Add remaining ingredients. Cover and simmer until beans mash easily (about 3 hours). Uncover and boil on high heat until reduced (about 30 minutes), stirring frequently, as beans will tend to stick.

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Martinique crab rice with wine

Ingredients

1/2 cup chopped bell pepper
1 green onion, chopped, including the green
1 clove garlic, minced
1 large habanero
3 yellow wax chiles
3 tbsp olive oil

1-1/2 cups white rice
3 med tomatoes, peeled and chopped
2 tbsp tomato paste
1/2 tsp dried oregano
2 bay leaves
1-1/2 cups crab
2 cups chicken broth
1 cup white wine
2 tbsp chopped fresh parsley

How to prepare

Saut

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