Habanero hot sauce

Ingredients

8 tbsp white vinegar
12 tbsp water
6 cloves garlic
4 med habanero peppers
1/8 tsp salt, non-iodized

How to prepare

Place all ingredients in a blender and liquefy. Pour into a sauce pan and bring to a boil. Reduce heat to a simmer and cook to desired thickness. Pass through a strainer to remove pepper seeds. Reserve garlic bits and pepper pieces. While still hot pour into a 1/2 pint canning jar and seal, or use immediately. Add pepper and garlic pieces if desired.

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Grilled shrimp with papaya-rocotillo salsa

Ingredients

Papaya-rocotillo salsa
4 oz rocotillo chiles – seeded, diced
1 red onion, small – diced
1 green bell pepper, small – diced
2 papayas – peeled, seeded – diced
1/4 cup cilantro – minced
1/4 cup orange juice
1/3 cup pineapple juice
1/3 cup lime juice

32 shrimp, large
1/4 cup olive oil
1 tsp salt
1/2 tsp black pepper, ground

How to prepare

For the salsa: mix all ingredients in a medium nonreactive bowl. For the shrimp, slit through the shell lengthwise along the back from head to tail if using wooden skewers, soak eight 10″ skewers for at least 15 minutes. Brush shrimp with oil; sprinkle with 1 tsp salt and 1/2 tsp pepper. Thread 4 shrimp onto each skewer.
Heat the grill. Grill shrimp, turning once, until browned and cooked through, about 3 minutes on each side. Spoon a portion of the papaya-rocotillo salsa onto each dinner plate. Place 2 shrimp skewers atop the bed of salsa and serve immediately. Seafood 4 servings

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Cucumber and mango salsa with citrus

Ingredients

1 lg ripe mango, peeled & chopped
1 cucumber, peeled and chopped
1 red bell pepper, finely chopped
1/2 cups finely chopped red onion
1/4 cups fresh orange juice
1/4 cups fresh lime juice

2 tbsp chopped cilantro
salt to taste

How to prepare

Combine all ingredients except cilantro and salt. Cover and refrigerate 1-4 hours. At serving time, stir in cilantro and season with salt. Makes about 3 cups.

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The dreaded red menace marinade

Ingredients

3 chile, habanero, dried
1 tbsp orange zest, grated
1 cup raspberry vinegar
1 1/2 cup raspberries, unsweetened -fresh or frozen
1/3 cup orange juice

How to prepare

Combine the chiles, orange zest, and vinegar in a heavy non reactive pot and bring to a boil. Reduce the vinegar to 1/3 cup, strain, and discard the solids
return the vinegar to the saucepan. Puree the raspberries in a food processor fitted with a plastic dough blade. (a steel blade will crush the seeds, which will lend a bitter taste to the food.) Then strain. Add the raspberry puree to the vinegar and simmer over low heat for 20 minutes. Cool to room temperature and add the orange juice. The marinade will keep in the refrigerator in an airtight jar for 1 to 2 weeks. Yield: 1 1/2 cups.
Marinate shrimp for 2 to 3 hours; chicken breasts 4 to 6 hours. Yield: 6 servings

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Honey-rum black beans

Ingredients

12 strips bacon

2 large onions, finely chopped

1 garlic clove, minced

1 3/4 cups chicken stock

1 1/2 cups cider vinegar

1″ piece fresh ginger root, chopped

1/2 tsp freshly ground black pepper

1 tbsp dry mustard

1/2 cup honey

1/4 cup dark brown sugar, packed

1/4 tsp ground cloves

1/4 tsp ground cinnamon

1 lb dried black beans, cleaned and soaked overnight

4 cups water

1/2 cup dark rum

How to prepare

In a large heavy pan, fry the bacon over medium-high heat until crisp. Drain on paper towels and set aside to cool. Discard all but 2 Tbsp of the bacon grease. In the remaining grease, sauté the onions and garlic over medium heat for 4 to 6 minutes, until translucent. Add the chicken stock, vinegar, ginger, pepper, mustard, honey, brown sugar, cloves, and cinnamon to the pan. Stir well, while bringing to a boil over medium-high heat. Drain the soaked beans and rinse them lightly under cold running water.

Add the water and the beans to the stock. Stir until the liquid comes to a boil, then turn down the heat to low, cover, and simmer 1 hour, until the beans are tender. Preheat the oven to 275° f transfer the beans to a large bean pot or earthenware casserole with a lid. Stir in the rum, cover, and bake for 6 1/2 to 7 hours. Uncover and bake 30 minutes longer, to absorb the remaining liquid and form a slight soft crust on top. Check the crust carefully, since the black color of the beans makes it difficult to see them browning. When a crust has formed, remove the beans from the oven and serve hot.

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Caribbean seafood marinade

Ingredients

3 tbsp garlic, minced
1 tbsp ground cumin
1 tbsp fresh cilantro
1/4 tsp salt
juice of 4 limes, discard seeds
1/4 cup japanese rice vinegar
2 tbsp olive or canola oil
2 tbsp unsalted butter, melted

How to prepare

Combine all ingredients except butter. Marinade up to 2 lb of shrimp, swordfish or chicken for 2 to 3 hours. Baste with unsalted butter just before removing food from grill and serve with lime wedge. Allow 6 oz or 1-3rd lb fish or chicken per person. Serves: 4

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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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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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Cuban adobo

Ingredients

6 to 8 garlic cloves, coarsely chopped
2 tsp salt, or to taste
1 tsp ground cumin
1 tsp dried oregano
1 tsp freshly ground pepper
1/4 tsp ground bay leaves (optional)
2/3 cup fresh sour orange juice or lime juice

How to prepare

Place the garlic, salt, cumin, oregano, black pepper, and bay leaves in a mortar and pestle and mash to a fine paste. Work in the sour orange juice or lime juice. Alternatively, place all the ingredients in a blender and puree. Correct the seasoning, adding salt or cumin to taste. Store the mixture in a jar in the refrigerator. It will keep for up to a week, but it tastes best when used within a day or two. Makes about 3/4 cup – enough adobo for 1 1/2 lb of meat, chicken, or seafood. Adobo also makes an uncommonly succulent roast turkey.

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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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