Caribbean Cuisine

[b-man]

Cuban Roast Suckling Pig


Ingredients:

10 lb whole suckling pig; (10 to 12 lb)
3 c freshly-squeezed orange juice
1 c freshly-squeezed lime juice (from about 8 medium limes)
12 garlic cloves
1 onion
1 tb salt
1 tb oregano
2 tb olive oil
4 bay leaves


Bring a large pot of water to a rolling boil. Wearing rubber gloves to
protect your hands, hold pig by head and submerge as much of body as
possible in water for 1 minute. Remove, reverse pig and, holding tail
end, submerge head and as much of body as possible, 1 minute.

Place in a snug-fitting, non-reactive pan and pour orange and lime juice over and inside pig.

In a food processor combine garlic, onion and salt. Add oregano and olive
oil and process to a paste. Smear inside and out of pig with garlic paste
and scatter with bay leaves. Tightly cover pig with plastic wrap and
marinate, refrigerated, 48 hours, turning occasionally.

Preheat oven to 200 degree. Transfer pig to a large roasting pan. Pull
hind legs forward toward head and prop it up so its back is up and it is
sitting on its hind legs. Open mouth a stuff with crumpled aluminum foil.
Roast pig 12 to 13 hours, basting with marinade every hour. A meat
thermometer inserted in thickest part will register 190 degrees. To brown
and crisp skin, turn heat up to 350 degrees for last 1/2 hour of cooking.
Let sit, loosely covered with foil, 1/2 hour before carving.

Yield: 8 servings

B-man

[b-man]

Monk's Black Beans - (Cuban National Dish)



Ingredients:

10 c water
1 lg green pepper
2/3 c olive oil
4 ts salt
1 lg onion chopped
1/2 ts pepper
4 garlic cloves crushed
1/4 ts oregano
1 lg green pepper chopped
1 bay leaf
1 jar (4 oz) pimientos (chopped)
2 tb sugar
2 tb vinegar
2 tb cooking wine
2 tb olive oil


Soak the beans in the water in which they are to be cooked with one
green pepper overnight. In a skillet fry the finely chopped onion,
pepper and garlic in oil. Pour about one cup of beans in the skillet
and crushed them well. Add this mixture as well as the chopped
pimientos to the pot the with the remaining beans. Add salt, pepper,
bay leaf and sugar and bring to a boil, then simmer covered for about
an hour. Add vinegar, cooking wine and simmer for another hour or
more. If you find the soup to be too liquid simmer them a little
longer uncovered. Prior to serving add 2 tbs. of oil. Serve with
white rice.
makes 8 servings

B-man

[b-man]

Guisado De Pollo (Cuban Chicken Stew)

Yield: 6 Servings

Ingredients:

3 cloves garlic, minced
2 ts salt
1 ts pepper
2 ts spanish paprika
3 lb chickens, disjointed
1/4 c olive oil
3 onions, chopped
1 bay leaf
1/2 c white wine
3 potatoes, peeled and cubed
1 no 1 can french-style green peas
1/2 c sliced green olives
1/2 c sliced pimentos


Mix the garlic, salt, pepper and paprika to a paste. Rub into the
chickens thoroughly, inside and out. If possible, season the chickens
the day before they are to be used. Heat the olive oil in a saucepan
or casserole. Add the onions and saute for 15 minutes, stirring
frequently. Remove the onions and set aside. Add the chickens and
brown well on all sides. Return the onions to the saucepan. Add the
bay leaf and white wine. Cover and cook over low heat for 1 hour.

Add small additional amounts of water if needed. Add the potatoes and
stir gently. Cover and cook over low heat for 20 minutes. Correct
seasoning. Add the peas, olives, and pimentos and cook over low heat
for 10 minutes.

Note: The flavour will be greatly improved if the stew is prepared
early in the day and reheated before serving.

[b-man]

Tamales Cubano With Sun-Dried Cherry Mojo

Yield: 4

Ingredients:

PORK TAMALES:

1 1/4 lb trimmed boneless fresh pork shoulder or butt
2 1/2 c water
1 1/2 c chicken stock, or canned low-sodium broth
1 md onion; quartered
1 md carrot; quartered
1 md celery rib; quartered
1 bay leaf
1 salt
1/4 ts whole black peppercorns
1/4 c milk
3/4 c coarse cornmeal; (about 4 ounces)
1/3 c masa harina
1/3 c lard or vegetable shortening
1/2 ts crushed red pepper
2 tb shredded culentro; (see note) or 3 tablespoons shredded cilantro

CHERRY MOJO:

3/4 c fresh orange juice
1/2 c cherry juice or mixed-berry juice
1/3 c fresh lime juice
1/3 c finely chopped red onion
1 ts minced garlic
1/4 c olive oil
1/2 c dried cherries
1 salt and freshly ground pepper

SALAD:

1 lg bunch watercress; large stems removed
3 scallions; cut into 1 1/2 inch long julienne
1 salt and freshly ground pepper


1. make the pork tamales: In a medium saucepan, cover the pork with the water and Chicken Stock. Add the onion, carrot, celery, bay leaf, 1/2 teaspoon of salt and the peppercorns and bring to a simmer. Reduce the heat to low, cover and simmer, skimming occasionally, until the meat is very tender when pierced with a knife, about 2 1/4 hours. Transfer the meat to a plate and let cool completely, then coarsely shred with 2 forks.

Strain the stock and refrigerate until chilled; discard the vegetables. Discard the fat from the stock and boil over high heat until reduced to 1 1/2 cups.

2. In a large saucepan, bring the pork stock and milk to a simmer. Whisk in the cornmeal, masa harina, lard, crushed red pepper and 1 teaspoon of salt. Stir over moderately low heat until thick and smooth, about 5 minutes. Remove from the heat and stir in the shredded pork and culentro and let cool. Shape the mixture into 8 ovals and wrap each in a rectangle of foil, twisting the ends securely.

3. make the cherry mojo: In a medium saucepan, combine the orange, cherry and lime juices with the onion. Bring to a boil over moderate heat and cook until reduced to 3/4 cup, about 12 minutes. In a small skillet, cook the garlic in the olive oil over moderate heat until very lightly browned, about 3 minutes.
Whisk the garlic oil into the reduced juices, add the dried cherries and
season with salt and pepper. Let cool, then refrigerate until chilled, about 1 hour.

4. Spread the tamales in a single layer in a steamer. Cover and steam over several inches of boiling water until the cornmeal is no longer gritty,
about 30 minutes. Add more boiling water to the steamer halfway through cooking.

5. make the salad: In a bowl, toss the watercress, scallions and 1/2 cup of
the cherry mojo and season with salt and pepper. Mound the salad on 4
plates. Unwrap the tamales and arrange 2 on each plate next to the salad. Spoon the remaining mojo onto the plates and serve.


MAKE AHEAD: The tamales and cherry mojo can be prepared through Step 3 and refrigerated overnight.

NOTES: Culentro, a jagged-leaf herb from Central America, is similar in flavor to cilantro, but stronger. It is available at Latin American markets.

B-man

[b-man]

Pernil Asado Estilo Chino-Cubano

Yield: 6 Servings

Ingredients:

1 ea (4 and one-half to 5-pound) pork loin
3 tb soy sauce
3 tb sherry
2 tb hoisin sauce
1/4 c mashed cooked black beans
2 tb five-spice powder
2 tb minced garlic
3 tb sugar


Mix one-quarter cup honey, with one-quarter cup boiling water, for
basting.

Preheat oven to 425 degrees. Rinse pork and pat dry. Place on
rack in a roasting pan and fill bottom of pan with 1 inch of water.

In a mixing bowl, combine soy sauce, sherry, hoisin sauce, black
beans, five-spice powder, garlic and sugar. Mix well. Coat pork loin
with mixture, rubbing meat all over until the mixture is used up.

Roast pork 15 minutes, then reduce heat to 325 degrees and cook 1 to
1 and one-half hours, basting every 15 minutes with honey and water
mixture.

When done, remove from oven and let cool slightly. Transfer
to serving platter.

Serves 6-8.

____________________________

Five Spice Powder Recipe

This is the only five spice powder combo that I know of, which could be applicable to the above dish.

Ingredients:

1 tablespoon cloves
1 tablespoon black peppercorns
1 1/2 teaspoon malagueta pepper
1 1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon

Directions:

Grind together the cloves, peppercorns, and malagueta pepper. Add the nutmeg and cinnamon and blend well. Store in an airtight container. Use to flavor lamb, pork and vegetable dishes.

[b-man]

Stuffed Peppers Trinidad

Yield: 4 Servings

Ingredients:

4 green peppers
1 water, boiling, salted
2 tb butter or margarine
3 tb onion, minced
1/2 lb ground beef, lean
1 c rice, cooked
1/2 ts salt
1/8 ts paprika
1 ts angostura aromatic bitters
1 cn tomatoes(16oz)

Instructions

1. Cook whole peppers in boiling water until just tender; drain and set
aside.

2. Melt butter in a skillet.

3. Add onion and beef; saute until well browned.

4. Add cooked rice, salt, paprika and Angostura bitters; mix well.

5. Cut tops off peppers and remove seeds; fill pepper cases with rice-meat mixture.

6. Place peppers upright in a casserole; pour tomatoes around peppers.

7. Place casserole in preheated 375'F. oven; bake 25 minutes

B-man

[b-man]

Trinidad Congo Pepper Salsa

Yield: 16 Servings

Ingredients:

15 habanero or scotch bonnet peppers; stemmed, seeded,
2 lg white onions; minced
1 papaya; peeled and diced
1 mango; peeled, pitted, and diced
2 tb dijon mustard
1/2 ts turmeric
1/2 ts curry powder
3 c vinegar



Place all ingredients in a pan, bring to boil, lower the heat, and let
simmer for 30 minutes. Remove from heat, cool, and store in a jar in
refrigerator.

Heat Scale: Extremely Hot.

B-man

[b-man]

Trinidad Pepper Pot Soup



Ingredients:

4 lb chicken; disjointed
2 lb pork; cubed
1 lb corned beef; cubed or 2 lbs spareribs,
2 c water
3 onions; sliced
3 garlic cloves; minced
1/2 ts dried red ground chili peppers
1/2 ts thyme
2 tb dark brown sugar
2 tb worcestershire sauce
1/2 ts ground black pepper



Combine the chicken, pork, corned beef, and water in saucepan. Cover and cook over medium heat for 2 hours. Add the onions, garlic, chili peppers, thyme, brown sugar, Worcestershire Sauce and black pepper and mix together.

Cover and serve hot with crusty bread or rolls.

Note: Cooked potato or noodles, shells or any pasta can be added to makenthis dish a more substantial meal without the bread

B-man

[b-man]

Curry Paste (Trinidad)



Ingredients:

6 tb coriander seed
1 ts anise seed
1 ts cloves
1 ts cumin seed
1 ts fenugreek seed
1 ts black peppercorns
1 ts toasted mustard seed
1 ts turmeric
2 cloves garlic; chopped
1 lg onion; chopped
1/2 congo (or habanero) pepper; seeds and stem removed,
1c water

Toast the spices in a dry skillet over medium heat until they release their
aromas, about 3 minutes, taking care not to burn them. Transfer to a food
processor and add the turmeric and remaining ingredients and process into a paste, adding water as needed. This paste will keep for about a week in the refrigerator.

Yield: 1_1/2-2 cups.

B-man

[b-man]

Mixed Seasoning From Trinidad


Ingredients:

1 bunch sieve -- (green onion)
2 stalks celery
2 bunch shadow benny -- cilantro
1 substitute
1 bunch thyme
3 4 heads
1 yellow
1 2 inch
1 piminto -- (optional)
1 soy sauce
1 garlic -- (lot's of garlic)
1 onion
1 piece fresh ginger


All ingredients should be chopped fine. Mix ingredients, except soy sauce,
and store covered in refrigerator. Marinate chicken, beef, or fish with the
seasoning, and a generous sprinkle of soy sauce over the top for one hour
before BBQ.

B-man

[b-man]

Trinidad Scotch Bonnet Pepper Sauce



Ingredients:

1 green papaya, peeled, seed and roughly chopped
10 scotch bonnet peppers, seeded
2 onions, quartered
3 cloves garlic
1 rind of one lime
1/2 c lime juice
1 1/2 c malt vinegar
1 ts salt
1/4 c prepared yellow mustard


Puree the papaya, Scotch Bonnet peppers, onions, garlic, lime rind,
and lime juice in a food processor. Transfer to a medium saucepan
and stir in the vinegar, salt and mustard. Simmer the mixture over
low heat for 20 minutes, stirring occasionally. Bottle the sauce in
hot sterilized jars.

B-man

[b-man]

Trinidad Hot Sauce


Ingredients:

8 ea scotch bonnet chiles; assorted colors, stems removed
1/4 c prepared yellow mustard
1/4 c distilled white vinegar
1 ts salt


Place all the ingredients in a food processor or blender and process
until smooth. Yield: 1/2 cup.

Heat scale: incendiary (as in ULTRA HOT!)

B-man

[b-man]

Trinidad Marinade


Ingredients:

2 oz olive oil
1/2 chilli; diced
2 cloves garlic; chopped
2 tb thyme
6 tb paprika
4 tb salt
4 tb garlic powder
4 tb black pepper
3 tb onion powder
2 tb cayenne pepper
2 tb oregano


Blend all the ingredients.

Add all ingredients, add chicken and let marinate for 1 hour.

B-man

[b-man]

Coconut Bread Trinidad

Yield: 12 Servings

Ingredients:

3 c flour
1 ts salt
1 c sugar
1 c evaporated milk
1/2 c unsalted butter; melted and cooled
1 tb baking powder
2 c finely grated fresh coconut
1 lg egg; well beaten
1 ts vanilla
sugar


Sift flour, baking powder and salt. Stir in coconut. Combine egg, milk,
vanilla and butter. Make a well in the dry ingredients. Pour liquid into
the well. Stir lightly but thoroughly and pour into 2 greased 8 or 9 inch
loaf pans, filling pans about 2/3 full. Sprinkle the top of the batter with
sugar.

Bake at 350 F for about 55 minutes or until they test done.

Notes: I have used packaged coconut instead of the fresh but found a little
more liquid was needed. Also the flavor was not quite as good but still
passable.

Nice toasted for breakfast but watch since it burns easily.

B-man

[b-man]

Trinidad Curry Paste

Yield: 1 1/2 Cups

Ingredients:

6 tb coriander seeds
1 ts anise seeds
1 ts cloves
1 ts cumin seeds
1 ts fenugreek seeds
1 ts black peppercorns
1 ts black mustard seeds
1 ts turmeric
2 garlic cloves peeled and chopped
1 lg onion; chopped
1/2 fresh habenero chili or
1 red jalapeno pepper; seeds and stemremoved; chopped
1 water as needed


Separately roast all the seeds, the cloves and the peppercorns. Grind
all the ingredients into a paste with a mortar and pestle, or use a
food processor and puree.

B-man

[b-man]

Tobago Chicken



Ingredients:

1 ripe papaya
1 ripe mango
2 tb olive oil
2 tb curry powder
1 100 gram bag salad leaves
4 ready cooked chicken breasts
2 tb poppy seeds
1 seasoning



Peel mango, cut flesh from either side of stone and cut into strips. Peel
papaya, cut in half and remove seeds, cut into strips.

To make the vinaigrette use remaining mango round the stone and half of
the sliced papaya. Place in a food processor with olive oil, wine
vinegar, curry powder, salt and pepper. whiz until smooth.

To serve, arrange salad leaves on a plate. Slice chicken breasts and fan
out over the leaves. Pour vinaigrette on to the chicken, sprinkle with
poppy seeds and decorate with the mango and papaya.

B-man

[b-man]

Haitian Hot Pepper Sauce

Yield: 2 Cups

Ingredients:

3 habanero or 6 serrano chiles, stemmed; chopped
1/2 c papaya, chopped
1/2 c raisins
1 c finely chopped onions
3 cloves garlic, minced
1/2 ts turmeric
1/4 c malt vinegar


Combine all ingredients in a sauce pan and bring to a boil,
stirring constantly. Reduce heat and cook for 5 minutes. Place
mixture in blender and blend until smooth.

B-man

[b-man]

Haitian Sweet Potato Pudding

Yield: 10 Servings

Ingredients:

2 1/2 c hot; cooked sweet potatoes, mashed
2 eggs
3 tb shortening
1/2 c milk
1 tb flour
2 c sugar
2 ts baking powder
1/4 ts salt
1/4 ts nutmeg
1/2 c butter
1 c brown sugar


Mix sweet potatoes with well-beaten eggs. Add shortening and milk, mixing thoroughly after each addition. Stir together flour, sugar, baking powder, salt and nutmeg. Add to first mixture, beating well. Pour into 1-quart casserole lined with mixture of brown sugar and butter.

Bake at 350 for approximately 1 hour.

B-man

[b-man]

Jerk Pork Haitienne W/Pickapeppa Sauce And Plantain Chips


Yield: 4 Servings

Ingredients:

PLANTAIN CHIPS:

1 qt peanut oil
2 c plantains; diced in 1 pieces
salt; to taste

JERK PORK:

1 1/2 lb pork loin; cut in 1 cubes
1 salt and pepper; to taste
2/3 c olive oil
3 tb jerk seasoning
1 ripe mango; peeled and pitted, cut in 1/4 to 1/2 cubes
1 ripe pineapple; peeled, cut in 3/4 cubes
1 md red onion; diced
1 pickapeppa hot sauce; to taste


FOR CHIPS

Heat oil in heavy-bottomed skillet over medium heat to 350-deg. F.

Fry plantain pieces 2 minutes; drain on paper towels. Flatten pieces
between 2 sheets of parchment paper to a thickness of 1/4". Return
plantains to skillet; continue to fry until golden.

Remove. Drain on paper towels; transfer to sheet pan lined with parchment; sprinkle with salt.

FOR JERK PORK

Rub pork with salt and pepper; reserve.

Heat 3 TBSP olive oil in a skillet over medium heat; stir in 1/2 TBSP jerk
seasoning. Add mango, pineapple, onion, and peppers; saute 5 minutes or
until they soften.

Remove fruit and vegetables from skillet; cool.

Using bamboo skewers soaked in cold water (to prevent scorching), make
kebobs by alternately skewering pork, fruits, and vegetables. Place kebobs in shallow dish.

Mix remaining olive oil with 2 1/2 TBSP jerk seasoning; pour over kebobs.
Cover; marinate overnight.

To serve, grill kebobs over hardwood fire to desired doneness.
Serve 2 per person; garnish with plantains; serve Pickapeppa hot sauce on the side.


NOTES : Can be scaled up in direct proportion

B-man

[b-man]

Sauce Ti Malice (Haiti)


Yield: 1 Servings

Ingredients:

2 c onion; finely chopped
1 c fresh lime juice; strained
3 tb butter
2 1/2 ts minced scotch bonnet or habanero chilies
1 1/2 ts minced garlic



In a bowl, marinate the onions in the lime juice at room temperature for 30 minutes.

Drain the onions in a sieve and reserve the marinade. In a heavy
skillet, melt the butter over medium heat. When the foam begins to subside, add the onions. Stir frequently and cook for about 5 minutes or until the onions are transparent. Stir in the chilies and garlic, reduce the heat and cover the skillet. Continue cooking for 10 minutes or until the chilies are tender.

Turn off the heat and add the reserved marinade. Cool to room
temperature before serving.

Makes 1_1/2 cups.

B-man

[b-man]

Haitian Shrimp


Yield: 6 Servings

Ingredients:

2 tb Unsalted butter
2 tb Olive oil
3 Garlic cloves; minced
1 sm Celery rib; finely chopped
1 sm Carrot; finely chopped
1/2 sm Onion; finely chopped
2 lg Ripe tomatoes; peeled, seeded, and chopped
1/4 ts Cayenne pepper
1/2 sm Flat-leaf parsley, leaves only; finely chopped
1/2 ts Sugar
1/2 ts Salt
1/4 ts Freshly-ground black pepper
2 lb Medium-size raw shrimp; peeled and deveined
1/4 c White wine
6 servings Cooked white or yellow rice; hot



In a large skillet, heat the butter and the olive oil over low heat. Add
the garlic, celery, carrot, onion, tomatoes, cayenne, half of the parsley,
sugar, salt, and black pepper. Cover the pan and raise the heat to
medium-low. Simmer the mixture for about 5 minutes, until the vegetables are tender.

Add the shrimp, cover the pan and cook for 3 minutes. Add the
wine andthe remaining parsley and stir until the liquid comes to a bare
simmer.

Remove from the heat and serve, accompanied by white or yellow
rice.

This recipe yields 6 servings.

B-man

[b-man]

Cubano Grilled Chicken with Picadillo Olive Salsa

Makes 4 servings

Ingredients:

Chicken:

4 boneless, skinless chicken breast halves, pounded to a 1/2-inch thickness
olive oil
Caribbean or jerk seasoning (your favorite) to dust chicken


Salsa:

1 medium onion, chopped
1 large red bell pepper, seeded and chopped
1 10-ounce can Ro-Tel diced tomatoes with green chiles plus their juice
3/4 cup drained and chopped green olives, pimento stuffed
1/2 cup golden raisins
1 tablespoon capers, drained
1 tablespoon Worcestershire sauce


After applying the olive oil to each paillard, dust or sprinkle both sides with your favorite Caribbean or jerk seasoning, then grill for 2 1/2 minutes per side, turning once. Serve with a topping of salsa.

Salsa:

In a medium-size bowl combine all the salsa ingredients. Grill the chicken as described above. Serve each grilled paillard with a topping of salsa.


B-man

[Aline]

Jamaican Baked Beans

2 cups dried white pea beans
¾ pound salt pork, cut into ½-inch cubes
1 tsp salt
1 small onion, studded with 4 cloves
½ cup brown sugar or molasses
¼ cup dark rum
2 tsp dry mustard
1 tsp freshly ground pepper
pinch of thyme


If unprocessed beans are used, soak them in 1 quart of water overnight. Soak salt pork in cold water to cover 2 hours.

Drain beans and put them in a large pot. Add enough water to each 2 inches above the beans. Add salt and bring to a boil. Lower heat and simmer beans until barely tender; 30 to 40 minutes for unprocessed beans, 20 minutes for the quick-cooking variety. Drain well.

Preheat oven to 250 F.

Place onion in center of an earthenware casserole. Cover with layer of half of the drained beans and add a layer of half of the salt pork. Add remainder of beans and top with remaining salt pork.

Combine sugar, rum, mustard, pepper and thyme and add to beans. Add boiling water barely to cover and top the casserole with a tight-fitting lid.

Bake 4 to 5 hours, or until tender, adding a little boiling water as necessary to keep the beans sufficiently moist. Uncover casserole and let beans cook 30 minutes longer without additional water.

Yield 4 servings

[Aline]

Bananas Caribbean

(8 servings)

4 medium bananas
1/4 cup brown sugar, packed
1/2 cup fresh orange juice
1/4 tsp grated nutmeg
1/4 tsp cinnamon
1/2 cup sherry
1 tbsp butter
2 tbsp light rum


Preheat oven to 450 F.

Peel bananas and split them in half lengthwise. Place in a buttered 10 x 6 x 2-inch baking dish.

Combine sugar with orange juice, spices and sherry. Heat and pour over bananas. Dot with butter.

Bake 10 to 15 minutes, or until bananas are tender, basting once or twice.

Remove from oven and sprinkle with rum.

[b-man]

Caribbean Swordfish Steaks


MAKES 4 SERVINGS

Ingredients:

Juice of 1 lime
1 Tbsp cooking oil
1/2 Tsp ground cloves
1 Tsp cayenne pepper
1 Tsp black pepper
1 Tsp coarse salt
2 cloves garlic, minced
4 swordfish steaks, about 1 inch thick, 6-8 oz each

Prepare charcoal or gas grill for direct grilling over high heat.

Make a paste by mixing together lime juice, oil, cloves, cayenne pepper, black pepper, salt and garlic.

Spread paste on both sides of the swordfish steaks and marinate for up to 1 hour.

Grill swordfish directly over high heat to brown, but do not overcook. Swordfish steaks should be cooked about 4 minutes each side.


B-man

[b-man]

Cuban Sandwiches


Total Time: 40 Minutes

Ingrediants:

4 individual Cuban bread loaves, or 1 long loaf cut into 4 even loafs
4 tablespoons butter
1 pound seasoned roasted pork loin*, sliced thinly
1 pound smoked ham sliced thin
1/2 pound sliced Swiss cheese
Sliced dill pickles
Yellow mustard
Mayonnaise
* Season the pork loin with salt, pepper, and if desired, a mojo (a mixture of sour orange juice, garlic, and spices).


Preheat the griddle. (medium to medium high setting if equipped with temp. selector)

Slice the bread loaves in half. Smear the butter on the cut sides of the bread. Add a dash of mustard and mayonnaise.

Build each sandwich with the roasted pork, ham, cheese, and pickles.
Place the sandwich on the hot griddle, cover with a sheet of aluminum foil, and place heavy iron skillet or sandwich press to flatten. Grill the sandwich for a few minutes on each side.

Slice in half diagonally and serve.


B-man

[b-man]

CUBAN FLAN

Ingredients:

1/2 C. granulated sugar
1 (12 oz.) can evaporated milk
1 (14 oz.) can sweetened condensed milk
8 oz. cream cheese, cubed and softened
3 eggs
1 tsp. vanilla extract

Cook sugar in saucepan over medium-high heat, stirring, until dissolved,
about 5 minutes. Continue to cook, but do not stir, until sugar
caramelizes and becomes a rich, dark brown, about 4 to 5 minutes. Pour
into 9-inch cake pan, spreading evenly. Cool.

Set pan in a larger pan so there is at least 1 inch of space around
sides of flan pan.

Blend evaporated and condensed milks, cream cheese, eggs and vanilla
extract in a blender. Carefully pour into prepared pan. Add about 1/2
inch water to larger pan. Bake at 350ºF until center of flan still
jiggles a little when pan is shaken, 55 to 60 minutes.

Cool, then chill at least 4 hours. Invert flan onto a serving plate,
slice and serve.

Yields 12 servings.

B-man

[b-man]

JAMAICAN JERK CHICKEN


Ingredients:

1/2 C. minced scallions
1/4 C. orange juice
1 T. minced gingerroot
1 T. minced jalapeño pepper
1 T. lime or lemon juice
1 T. light soy sauce
1 clove garlic, minced
1 tsp. allspice
1/4 tsp. cinnamon
Pinch of cloves
2 lb. chicken thighs

In a shallow nonreactive dish, combine onions, orange juice, gingerroot,
pepper, lime juice, soy sauce, garlic, allspice, cinnamon and cloves.
Add the chicken. Cover and marinate in the refrigerator, turning
occasionally, for at least 2 hours or up to 8 hours.

Remove the chicken from marinade. Brush any jalapeño pepper off chicken
back into marinade and reserve.

Place the chicken on greased grill over medium-hot coals or at medium
setting. Grill, turning occasionally, for 15 minutes.

Drizzle with marinade. Cook, drizzling with remaining marinade, for 15
to 25 minutes longer or until juices run clear when chicken is pierced.

Makes 4 servings.

B-man

[b-man]

JAMAICAN BURGERS


Ingredients:

4 slices stale or toasted white sandwich bread
2 T. canola or corn oil
1 1/2 C. chopped onions
2 cloves garlic, minced
1 T. minced fresh ginger
1/2 tsp. allspice (freshly ground if possible)
1/2 tsp. ground nutmeg
1 1/2 C. (15 oz. can) cooked, drained and rinsed black beans
1 1/2 C. cooked rice
1/2 habanero pepper, or 1 jalapeño pepper, chopped (include seeds if you want more heat)
1 tsp. salt, or to taste
Freshly ground black pepper to taste
4 hamburger buns or Kaiser rolls, toasted

Break the bread slices into pieces and grind them to
crumbs in a food processor. Transfer crumbs to a large
bowl.

In a large skillet, heat 1 tablespoon of the oil over medium
heat. Add the onions and sauté them, stirring occasionally,
for 5 minutes or until soft. Add the garlic, ginger, allspice
and nutmeg and sauté for 2 minutes longer. Put the mixture
into the food processor. Add the black beans, rice and
chopped chile pepper. Pulse the motor to chop the
ingredients (do not puree them). Transfer to the bowl with
the bread crumbs. Add salt and pepper and stir well with a
large spoon. If the mixture is too wet to form patties, add
more bread crumbs.

In a large skillet, preferably not nonstick, heat the remaining
1 tablespoon oil over medium heat. Form the burger mixture
into 4 patties. Cook the burgers for about 4 minutes per
side, until a dark brown crust forms. Serve the burgers on
the toasted rolls, with tomato, lettuce and ketchup or
chutney.

Yields 4 servings.

B-man

[b-man]

CARIBBEAN CHICKEN SOUP

An exotically-flavored soup made with the chicken stock you
make while poaching a whole chicken! Try this soup for the
unique combination of mint, basil, coconut milk, cinnamon and
curry powder.

Ingredients:

1 (3 1/2 lb.) fresh whole chicken
1 small onion, peeled and quartered
1/2 bunch cilantro, cleaned
1 (1-inch) piece of ginger, peeled and sliced
1 (13 1/2 oz. (425g) can coconut milk
1 teaspoon Caribbean or Asian chili sauce
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3 bay leaves
2 tablespoons oil
1 1/2 tablespoons grated gingerroot
1 tablespoon curry powder
1 yam, peeled and julienned
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1/4 cup slivered fresh mint
1/4 cup chopped fresh basil
1 1/2 teaspoons salt
1 teaspoon ground black pepper

Rinse chicken and place in a large stockpot with onion, 1/2
bunch of cilantro and sliced ginger. Add enough water to cover
by 3 inches and bring to a boil. Skim surface (leave vegetables
in pot), reduce heat and gently simmer chicken for 45 minutes.
Add water, to keep chicken covered. Remove chicken to cool and
strain stock.

When chicken is cool enough to handle, tear meat into shreds and
discard skin and bones.

In a bowl, combine coconut milk, chili sauce, cinnamon,
allspice and bay leaves; set aside.

Heat a large, heavy pan over medium-high heat and add oil,
minced ginger and curry powder. Sauté until curry becomes very
fragrant, about 2 minutes. Add yam and red bell pepper and sauté
until peppers brighten in color and yams begin to soften, about
2 minutes. Add coconut milk mixture and reserved chicken stock.
Turn heat to low and simmer soup until yams are tender, about 15
minutes. Remove and discard bay leaves. Stir in shredded chicken
and return soup to a simmer. Stir in chopped cilantro, mint,
basil, salt and pepper. Serve warm.

Serves 4.

B-man

[chefphronc]

Caribbean Lime Chicken

This recipe is from the National Onion Board. Similar to chicken recipes from around the world that make use of chicken, lemon and onions. Serves 4.

Ingredients

4 tablespoons of lime juice
2 teaspoons garlic, minced
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
3 pounds skin on chicken pieces
2 tablespoons cooking oil
4 large onions, cut into narrow wedges
2 medium tomatoes, seeded and diced
1/2 teaspoon curry powder
Lemon, lime, orange wedges, fresh chives for garnish (optional)

Preperation

Combine 3 tablespoons of the lime juice with garlic, salt, thyme, pepper flakes and black pepper in a large bowl. Add chicken and mix well. Heat oil until hot in a large skillet. Place chicken in skillet in single layer and cook over medium heat until browned, about 5 minutes.

Turn chicken over and brown other side, about 5 minutes. Add onion to pan and cook, stirring often, about 8 minutes or until ckicken and onions are cooked through. Add tomatoes and curry powder to pan. Cook 2 minutes. Sir in remaining lime juice. Serve with rice. Garnish with citrus wedges and fresh chives.

[yurisabri]

This is a very nice mild and creamy dish to serve with spicy meats and curries!

1 1/2 cups Jasmine Rice
1 (14oz) can Pure Coconut Milk
1 1/4 cups water
1 tsp. sugar
pinch of salt
Otional garnishes: toasted shredded coconut and chopped fresh cilantro.

Rinse rice with water and drain well. In a saucepan combine coconut milk, water, sugar, and salt. stir until sugar disolves and the ingredients are well blended. stir in rice; mix well. bring to a boil over medium heat. cover tightly, reduce heat, and simmer 18-20 min. check for doneness at end of cooking time and add a little more water if necessary and simmer a few more min.. sprinkle garnish if desired makes 4-6 servings[/b]

[Shadows]

Jamaican Jerk Chicken Fingers
Shadows


This is a great, spicy set of chicken fingers. Use them for practically anything from appetizers to salads.

INGREDIENTS:

2 pounds boneless, skinless chicken breast, cut into 1 inch strips
1/4 cup orange/tangerine juicy juice
1/8 cup lime juice
1/8 cup lemon juice
3 tablespoons sugar
1 3/4 tablespoons onion powder
1 tablespoon granulated garlic
2 tablespoons crushed thyme
1 tablespoon ground red pepper -- plus 1 teaspoon
1 tablespoon black pepper -- plus 1 teaspoon
1 1/2 tablespoons allspice
3/4 tablespoon salt
1 1/2 teaspoon nutmeg
1 teaspoon whole cloves , ground fine

PREPARATION:

Lay strips in baking dish and pour juice over top. Cover and refrigerate 1 hour.
In small bowl, combine remaining ingredients. Sprinkle generously over chicken strips. Marinate overnight.

Place chicken strips in grilling basket.

Grill should be medium hot and grate set on highest level. Lay out chicken and grill on both sides 20 minutes or until done. Servings depend on how hungry you are and if you can handle the wonderful blend of spices.

Warning... this is the type spicy that you feel in the back of your throat, have plenty of beverage available.

[b-man]

Calypso Lamb



Ingredients:

1 leg of lamb, boned and butterflied, or 1 lamb roast
1 cup chicken broth
1/3 cup rum
1/4 cup fresh lime juice
2 tablespoons brown sugar
1/2 teaspoon ground allspice
1/4 teaspoon each salt and pepper
2 cloves garlic, minced
1 (15 ounce) can juice-packed sliced peaches

Rinse lamb and place in a re-sealable plastic bag. Add remaining ingredients except peaches to bag and seal. Marinate in the refrigerator for several hours or overnight.

Remove meat from marinade and place on a grill over medium heat; cook for about 15 to 20 minutes per side or until cooked to desired doneness.

Place marinade in a small saucepan and cook until reduced by half.

Slice meat and place on a platter with peaches; drizzle with reduced marinade.

Makes 8 servings.

B-man

[chefphronc]

B-Man your still posting recipes...

[angel050602]

Originally Posted by b-man

Mixed Seasoning From Trinidad


Ingredients:

1 bunch sieve -- (green onion)
2 stalks celery
2 bunch shadow benny -- cilantro
1 substitute
1 bunch thyme
3 4 heads
1 yellow
1 2 inch
1 piminto -- (optional)
1 soy sauce
1 garlic -- (lot's of garlic)
1 onion
1 piece fresh ginger


All ingredients should be chopped fine. Mix ingredients, except soy sauce,
and store covered in refrigerator. Marinate chicken, beef, or fish with the
seasoning, and a generous sprinkle of soy sauce over the top for one hour
before BBQ.

B-man :D

Hello B-man,
I just wanted to know, what do you mean by "substitute, 4 heads, yellow and 2 inch"

[Caitlin]

This Is True Jamaican Comfort Food.

1 Pt. Red Peas Or Kidney Beans
1/2 - 1 Lb. Salted Pig's Tail. Cut Into 2 Inch Pieces
1/2 Lb. Salt Beef (pickled Beef) Or Ham
1/2 Lb. Beef Stew. Cut Up
1 Whole Scotch Bonnet Pepper
2 Stalks Escallion
1 Large Sprig Thyme
2 Cups Coconut Milk
6 Dry Pimento Seeds
Salt And Pepper To Taste
Spinners (flour Dumplings...recipe Follows)

1. Soak Peas In Water Overnight.

2. In Another Bowl, Soak Salted Pig's Tail And Salt Beef In Water Overnight.

3. Place Meats And Peas Together In A Large Dutch Pot With Enough Water To Cover And Simmer For About 3 Hours Or Until Soft.

4. Add Escallion, Whole Scotch Bonnet Pepper, Thyme, Pimento Seeds And Coconut Milk And Simmer For About 20 Minutes.

5. Add Spinners And Cook For About 20 More Minutes. Serve With Hot White Rice.

Spinners
1 Cup Flour
Pinch Of Salt
Enough Water To Make A Stiff Dough

Mix Ingredients Together To Make A Stiff Dough. Take A Big Pinch Of Dough (about 1/2 Oz.) And Knead. Roll In The Palm Of Your Hand, Into A Long Thin Dumpling. Drop Into Stew. Repeat Until Dough Is Finished.

[rhodry69]

oh, i've been looking for a patty recipe. i've tried numerous recipes but have never been able to find a shell recipe that i've liked.

thx,
rho

[Kitchen Witch]

BEEF PATTIES (JAMAICA)
INGREDIENTS

2 lbs. minced beef

2 sprigs chive

2 small hot peppers (optional)

2 sprigs thyme

2 - 3 cloves garlic

1 tsp. salt

1 tsp. paprika

1 tsp. vetsin powder

6 slices bread

METHOD
1 .Mince chive, thyme, hot pepper and garlic and add to meat with salt.

2. Soak bread in water for a few minutes & flake in fine bits.

3. Cook meat with seasonings until almosy done. (about 15-20 mins.).

4. Add bread, paprika and vetsin and cook for 5 minutes more.

Cool to fill pies.
NOTE: A little curry powder could also be added to the meat.

PASTRY FOR PATTIES
Use short crust pastry with 1 tsp. curry powder added to the flour.

METHOD
1. Roll out pastry.
2. Cut in circles 3"- 4" in diameter.
3. Place meat in the centre and fold circle to form a crescent.
4. Seal ends and decorate. Brush with beaten egg.
S. Place on ungreased sheets and bake for about 30 -35 mins. at 350" F.



OR:


Ingredients:
Filling:
1 tablespoon olive oil
2 cloves garlic, peeled and crushed
1/2 jalepeno pepper, seeded and minced
1 medium yellow onion, peeled and cut into small dice
2 scallions, finely chopped
1 pound lean ground beef
1 teaspoon dried thyme, whole
1 tablespoon curry powder
1 teaspoon paprika
1/2 cup bread crumbs
1/2 cup water
Salt and freshly ground black pepper, to taste

Dough:
3 cups all-purpose flour
2 teaspoons curry powder
1 teaspoon salt
1/2 cup margarine
1/2 cup Crisco
1 egg
1 tablespoon distilled white vinegar
3 - 4 tablespoons ice water

Directions:
For Filling:
Heat a large frying pan. Add the oil, garlic, jalepeno, onions and scallions and saute for a few minutes. Add the ground beef and cook over medium heat until crumbly. Stir in the thyme, curry powder, paprika, and bread crumbs. Stir in the water and cook over low heat until the water is absorbed. Add the salt and pepper. Allow to cool.

For the Dough:
In a large bowl, stir the flour, curry powder and salt together. Cut in the margarine and Crisco, using a pastry blender. Keep working the flour and shortenings until the mixture is rather grainy, like coarse cornmeal. Mix the egg and vinegar together and using a wooden fork, stir the mixture into the flour. Add enough ice water so that the dough barely holds together. Place on a marble pastry slab or a plastic countertop and knead for just a few turns, enough so the dough holds together and becomes rollable. Keep the remaining dough refrigerated as you work.

Roll out a golf-ball-size piece of dough to at least 6 inches. Use a 6-inch plate as a template to cut out a circle. Put 3 tablespoons of the cooled filling in the middle of the dough. Fold the circle over to form a half moon. Seal the pie by pushing down with a fork to crimp the edges. Bake at 400 degrees for 25 to 30 minutes on an ungreased baking sheet. A nonstick baking sheet is best. Makes 12 patties.



OR:

PASTRY



2 cups Flour
1/4 teaspoon Salt
1/2 tablespoon curry powder
1/4 cup Solid shortening
1/4 cup (1/2 stick) margarine
1/3 cup Cold water



Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.



MEAT FILLING



2 tablespoon oil
1 Small white onion, Finely chopped
1/4 teaspoon Chopped Scotch Bonnet pepper
1/2 lb. Lean ground beef
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Curry powder
1/2 teaspoon Dried thyme
1/4 cup Breadcrumbs
1/4 cup Beef or chicken stock
1 Egg, beaten
1/4 cup Water



In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.



Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.



Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry are golden brown.



Serves: 10 Patties

[katwomanlm]

I have been looking for a copycat recipe for Cheesecake Factory's Jamaican Black Pepper Shrimp. Are there any recipes out there?