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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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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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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