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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Caribbean chicken & vegetable kebabs

Ingredients

8 large garlic cloves, minced
2 tsp ground coriander
2 tsp ground turmeric
2 tsp dried mustard
2 tsp ground cloves
1 tsp aniseed

3 lbs boneless skinless chicken breasts, thighs, cut into 1″ pieces
4 red onions cut into 1″ pieces
6 yellow summer squash, cut into 1/2″-thick rounds
4 zucchini, cut into 1/2″-thick rounds

1 1/2 cups olive oil
1/3 cup fresh lime juice
12 (about) bamboo skewers

How to prepare

Combine garlic, coriander, turmeric, dried mustard, ground cloves, chili powder and aniseed in small bowl. Place chicken in glass baking dish and vegetables in another. Sprinkle each with half of spice mixture. Add half of olive oil and half of fresh lime juice to each and mix to coat well. Cover and refrigerate 6 to 8 hours. Season kebabs with salt and pepper. Grill until chicken is cooked through, about 5 minutes per side.

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Jamaican Coco Bread

Ingredients

2 1/4 cup flour
1 cup sugar
1 tbsp baking powder
1/4 lb butter
1 1/3 cup grated fresh coconut
2 eggs beaten
1/2 tsp vanilla
2 cup heavy cream

How to prepare

In lg bowl, mix flour, sugar, baking powder mix well. Using pastry blender, work in butter. Add coconut and mix well. In separate bowl, beat eggs, vanilla and cream and add to flour mixture. Pour into greased loaf pan and bake 40-45 min.

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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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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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Tomato-chile salsa with papaya, mango & pineapple

Ingredients

1/2 med tomato, seeded, chopped
2 jalapeno or serrano chiles, trimmed, seeded, and finely minced
1/2 med red onion, diced
1 med mango, seeded, skinned, diced
1 medium papaya, seeded, skinned and diced to 1/8″ pieces
1/4 medium pineapple, seeded, skinned & diced to 1/8″ pieces
1/3 cups red wine vinegar
2 tbsp olive oil
1/4 cups cilantro or mint leaves, roughly chopped

How to prepare

Combine all ingredients and keep at room temperature to serve immediately. Makes 4 servings.

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Black bean soup with rum

Ingredients

2 cup onion, chopped
1 cup celery, chopper
6 sprg parsley
2 sprg fresh thyme
1 bay leaf
3 tbsp unsalted butter
1 lg ham hock
2 cup dried black beans, picked over 6 cup beef broth
1/3 cup dark rum
lemon juice to taste
garnishes 8888
eggs, hard-cooked, chopped fresh parsley, chopped lemon slices

How to prepare

The night before, soak beans in cold water to cover by 2″. Change water at least once. Drain and rinse. In a heavy kettle, cook onion, celery, parsley, thyme, and bay leaf in the butter over mod-low heat, stirring, for 10 minutes. Add ham hock, beans, broth, 4 cups water, salt and pepper to taste. Bring the mixture to a boil, reduce heat, and simmer, uncovered, adding more water if necessary to keep beans covered, for 3 hours. Discard ham hock and bay leaf. Put the mixture through a medium disk of a food mill into a large bowl and then return it to the kettle. Stir in rum, lemon juice, and salt and pepper to taste. Adjust the consistency with hot water and garnish for serving with the eggs, parsley, and lemon slices. Makes about 7 cups.

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Chicken and Rice-Cuban

Ingredients

3 tbsp olive oil
3 1/2 to 4 lb whole chicken, cut up into serving pieces
salt and pepper to taste
1 onion, finely chopped
3 cloves garlic, minced
2 tsp bijol
2 cups rice
1 cup beer, at room temperature
1/2 cup mayonnaise
20 Sicilian or Spanish olives, chopped
1 red bell pepper, roasted, cut into thin strips
3 tsp capers, chopped if lg
1 cup fresh or defrosted frozen peas
2 hard cooked eggs, sliced, Optional

How to prepare

Heat oil over med heat in a lg nonstick skillet. Sprinkle chicken with salt and pepper, then add to skillet, turning to brown on all sides. Remove chicken and set aside. Add onion and garlic to pan and cook until soft and golden, about 5 – 10 minutes. Return chicken to pan. Add 2 cups hot water, bijol and more salt and pepper if desired. Bring to a boil, reduce heat and simmer 20 minutes, or until chicken is cooked. Remove chicken and set aside to cool.
Bring remaining water to a boil, add rice, cover, reduce heat and simmer until water disappears, about 10 – 15 minutes. Add beer, replace cover and cook another 10 – 15 minutes, until rice is done and no liquid remains in the bottom of the pan.
When chicken is cool enough to handle shred meat and discard skin and bones.
To serve lay on third of the rice in a flat baking dish. Cover with a third of the mayonnaise, then all the chicken. Next put half the remaining rice, covered with half the remaining mayonnaise, half the olives, half the pimento strips then half the capers. Top with remaining rice, remaining mayonnaise, remaining olives, remaining pimento, capers then cooked peas. If using sliced egg arrange on top before adding peas. Serve warm. Serves 6

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