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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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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