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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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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Jamaican Beef Patties

Ingredients

Filling
1 lg onion (or 2 sm), cut into chunks
2 scallions, trimmed
1 lg scotch bonnet pepper, seeded (or 2 sm)
2 1/2 lb lean ground beef
1 cn beef broth
3 tbsp oil
1 tsp thyme
1 tbsp black pepper or to taste
2 1/2 cup dried bread crumbs

Pastry
8 cup allpurpose flour
1 tbsp & 1 tsp turmeric
2 tsp salt
2 cup margarine, butter or other
solid vegetable shortening
12 to 18 tbsp ice water

How to prepare

Preheat oven to 400 F. Make pastry in Cuisinart or with pastry blender or knives in a bowl. Refrigerate 1 hour or overnight.
Put onion, scallions, and pepper in Cuisinart and grind up. heat oil in a lg pot; mix meat and vegetables thoroughly, then saute in the oil, breaking up chunks. Cook until it is brown (about 5 min.). Stir in spices and beef broth. Cover loosely and simmer for 30 min, letting the liquid boil off. Add bread crumbs and salt to taste; the mixture should be moist but not wet. Roll pastry 3/8″ thick, cut into 48 4″ circles, fill as halfmoon shapes and seal with a fork. Put on baking sheet. Bake 20-30 min. (or until cooked) at 400.

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Jamaican jerk marinade

Ingredients

1 onion finely chopped
1/2 cup chopped green onion
2 tsp thyme
2 tsp sugar
1 – 2 tsp freshly ground allspice
1/2 tsp ground nutmeg
1/2 tsp sage

1/2 tsp cinnamon
4 – 6 habaneros
1 tsp black pepper
3 tbsp soy sauce
1 tbsp cider vinegar

How to prepare

Combine all ingredients in a food processor and chop. Marinate meat (chicken, beef or pork ribs) for at least 6 hours and grill or bake. Marinade will keep in the refrigerator in a tightly closed jar for a month. It freezes well.

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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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Caribbean barbecued shrimp

Ingredients

4 lb raw unpeeled shrimp
1 1/2 cup salad oil
1/4 cup worcestershire sauce
1/2 tbsp dry red wine
3/4 cup soy sauce
1/4 cup vinegar
1/3 cup lemon juice
1 tsp salt
1 tsp freshly ground black pepper
4 cloves garlic, pressed
2 tbsp dry mustard
1/4 cup parsley flakes

How to prepare

Peel and de-vien shrimp, and place in a large bowl. Mix the rest of the ingredients in a blender, and immediately pour the mixture over the shrimp. Let marinate for 2 hours. Make a foil tray with sides. Drain marinade from shrimp, and place shrimp in the foil tray on top of hot coals in barbecue grill. Cook for 3 minutes per side, and serve 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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Yucatan chicken lime soup

Ingredients

2 cups cooked, dice, skinless chicken breasts
4 corn tortillas, cut into matchstick slivers
1 tbsp olive oil
1 med onion, thinly sliced
8 garlic cloves, thinly sliced
1 – 4 fresh serrano or jalapeno chiles, thinly sliced
5 cup chicken broth
1/2 cup fresh lime juice
1 lb ripe tomato, chopped
Salt and freshly ground black pepper
1/4 cup coarsely chopped cilantro

How to prepare

Dry chicken breasts and thinly slice or dice; set aside. Toast tortilla strips on nonstick baking sheet or foil at 400 degrees f until lightly browned, about 4 minutes. Transfer tortilla strips to plate and cool. Heat olive oil in lg saucepan. Add onion, garlic, and chile slices and cook over med heat until lightly browned, about 5 minutes. Stir in broth, lime juice, chicken, and tomato. Gently simmer soup until chicken is cooked, about 3 minutes. Add salt and pepper to taste and extra lime juice if desired (soup should be highly seasoned). Stir in cilantro. Ladle soup into bowls and sprinkle with toasted tortilla strips. Makes 4-6 servings.

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Mango salsa

Ingredients

3 large mangos, peeled, seeded cut in small cubes
1 red or green jalapeno, seeded and finely minced
4 tbsp fresh lime juice
1-1/2 tbsp finely chopped fresh mint
1 tsp finely grated fresh ginger

Pinch cayenne pepper
pinch salt

How to prepare

Combine everything, cover and refrigerate about an hour. Serve with chicken, turkey, pork or prawns. Makes 6 servings.

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Jerk marinade

Ingredients

2 tsp fresh thyme leaves
2 tsp sugar
1/2 tsp ground nutmeg
1 hot pepper, finely ground
3 tbsp soy sauce
1 tbsp cider vinegar
1 tsp salt
1 tsp ground allspice
1/2 tsp ground cinnamon
1 tsp ground black pepper
1 tbsp cooking oil

How to prepare

Mix together all ingredients. A food processor fitted with a steel blade is ideal for chopping and combining. Use to marinade chicken, beef or pork. Store leftover marinade in the refrigerator in a tightly closed jar for up to a month.

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