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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Caribbean hot pepper sauce

Ingredients

1/4 to 1/3 lb small fresh hot red peppers
1/2 cup dry sherry
1/2 cup good brandy
1/2 cup strained fresh lime juice
1/2 tsp salt
1/4 tsp ground cayenne pepper, optional

How to prepare

Rinse and drain peppers; cut off and discard stems. Slice peppers roughly in a food processor. Chop peppers; gradually add sherry and brandy, continuing to run machine until it produces a rough puree. Add lime juice and salt; add ground hot red pepper if fresh peppers used are fairly mild. Scrape mixture into a clean, dry pint jar. Cover top with square of nylon net or two layers of cheesecloth held in place with band portion of canning lid. Set jar in warm spot and allow to ripen and swap flavors for two or three weeks, giving it a gentle shake now and then. Taste sauce and add more ground hot red pepper if needed. Pour sauce into processor and puree again, this time making as smooth as possible. Press sauce through a very fine-meshed sieve, then funnel into a bottle suitable for table use. Cap sauce tightly and store in refrigerator (hotness will keep longer) or cupboard. It separates somewhat as it stands, so shake it before use.

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Caribbean shrimp kabobs

Ingredients

1 lb shrimp
3 tbsp oil
2 tbsp pickapeppa sauce (can substitute 1 tbsp tabasco)
2 tbsp apricot preserves
1 tbsp honey
1 tbsp maple syrup
1 tsp red pepper flakes
T tsp ground pepper
1/4 tsp basil
1/4 tsp oregano
1/4 tsp rosemary
1 tsp minced garlic
3 tbsp lemon juice

How to prepare

Peel and devein shrimp stir together oil, pickapeppa, preserves, honey, syrup, red pepper, pepper, basil, oregano, rosemary and garlic stir in shrimp cover and chill at least 1 hour or overnight. Drain shrimp, reserve marinade thread shrimp on skewers.

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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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