View Full Version : Caribbean Cuisine

August 14th, 2005, 06:50 PM
Welcome aboard our Caribbean Cruise, as we venture off to capture the tasty delights of Caribbean Cuisine. This thread is designed to feature culinary treasures from:

- Jamaica
- Cuba
- Bahamas
- Haiti
- Trinadad
- the Islands

So join Aline and I on this venture, as we visit the e-kitchens of the Caribbean. No passports needed here! Now, lets get our recipe venture underway!

Aline & B-man 8)

August 14th, 2005, 07:03 PM
Jamaican Jerk Chicken

Hot habanero peppers will bang on your taste buds like steel drums! This fiery marinade is so hot and so good, you'll want to use it all through the summer.

Serves 6 servings
Prep time: 20 minutes
Cook time: 60 minutes


6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
0.5 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1.5 teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1.5 cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

1. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.

2. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.

3. Pour the blended marinade mixture into bowl with chicken. Cover and marinate in the refrigerator at least 2 hours.

4. Preheat an outdoor grill for medium heat and lightly oil grate.

5. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

B-man :D

August 14th, 2005, 07:03 PM
Let's all have a drink first! YAH MON! 8)

Simple Jamaican Rum Punch

Serves: 10-12

4 cups water
1 cup lime or lemon juice
3 cups strawberry-flavoured syrup
2 cups Jamaican white rum

Mix all ingredients together in a punch bowl. Serve over ice cubes with a piece of lime or lemon. Water and rum may be added to weaken or strengthen as needed.

August 14th, 2005, 07:04 PM


1/2 cup allspice berries
1/2 cup brown sugar, packed
6-8 cloves garlic
4-6 Scotch Bonnet or habanero peppers
1 Tbsp. ground thyme or 2 Tbsp. fresh
2 bunches green onions
1 tsp. cinnamon
1/2 tsp. nutmeg
2 Tbsp. soy sauce

Put all ingredients in a food processor (we used a blender) and
process until smooth. Keep refrigerated until ready to use. Rub meats
with the seasoning, or can place the rub under the skin of chicken.
Refrigerate and let marinate overnight. Grill meats over low fire
until done.

B-man :D

August 14th, 2005, 07:04 PM
Jamaican Carrot Punch

1 cup carrot juice
1 cup condensed milk
2 cups beer

Mix juice with condensed milk. Add beer and serve chilled over ice cubes.

August 14th, 2005, 07:05 PM
Jamaican Beetroot Drink

2 cups beetroot
1 lemon /lime
2 cups water
2 cups sugar
8 whole cloves
1 cup rum

Wash beet and cut up coarsely. Extract juice from lemon/lime. Boil beet in water for 20 minutes, then strain. Stir sugar into the strained liquid, then add cloves and lime/lemon juice. Add 1 cup rum then pour into bottle. Leave to ferment for three weeks.

August 14th, 2005, 07:06 PM
Cuban Mojo Chicken Wings

1 pound drumsticks
1/2 cup Mojo Sauce (recipe posted below)
1 tablespoon of garlic salt
salt to taste
black pepper to taste

Pour mojo sauce over wings and marinate in the refrigerator for at least 4 hours.

Drain excess sauce and add garlic salt, salt and pepper.

Broil in the oven for 20-25 minutes.

August 14th, 2005, 07:07 PM
Cuban Mojo Sauce

1/2 cup olive oil
8 cloves garlic, large, cut into paper thin slices or finely chopped
2/3 cup orange juice, fresh and sour or 1/2 cup
1/2 cup water
1 teaspoon cumin, ground
1 teaspoon oregano, dried
1 teaspoon salt, or to taste
1 teaspoon black pepper, freshly ground, or to taste
3 tablespoons cilantro, chopped fresh

Heat the oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and pale golden brown, 1 to 2 minutes. Do not let brown too much, or the garlic will become bitter.

Stir in the sour orange juice, water, cumin, oregano, 1 teaspoon salt, and 1 teaspoon pepper. Stand back; the sauce may sputter. Bring the sauce to a rolling boil. Taste for seasoning, adding salt and pepper. Let cool to room temperature, then stir in the cilantro. Transfer the mojo to a jar or bottle with a tight-fitting lid. Serve in the jar and shake well before serving.

Makes about 1 1/2 cups.

August 14th, 2005, 07:09 PM
Cuban Breaded Steak (Bistec Empanizado)

4 steaks ¼-inch thick or cube steak
1 chopped onion
3 cloves minced fresh garlic
¼ cup sour orange or lime
1 tbsp Adobo seasoning (recipe follows)
4 eggs
1 cup finely ground cracker meal (saltine crackers), salted to taste (or use breadcrumbs)
olive oil

Sprinkle steaks with chopped onion, garlic, juice, and salt. Rub garlic into meat. Marinate overnight.

Beat the eggs in bowl and dip each steak in the egg first and then cracker meal, coating each steak completely.

Fry steak in skillet on medium heat until golden brown and well done.

Adobo Seasoning

4 cloves garlic
1 teaspoon dried oregano
1 teaspoon peppercorns
1/2 teaspoon paprika
1 teaspoon salt

Grind all the ingredients together in a mortar and pestle to make a paste.

August 14th, 2005, 07:11 PM
Jamaican Cole Slaw

4 cups shredded cabbage
1/4 cup shredded carrots
1/4 cup chopped sweet peppers
1/2 cup Mayonnaise
2 tbsp Sugar
1 tbsp Cider vinegar
1 tbsp Dry jerk seasoning

Combine the cabbage, carrots and sweet peppers in a large bowl and set aside. Mix mayonnaise, sugar, vinegar, and seasoning. Pour over previous mixture and toss well.

August 14th, 2005, 07:16 PM
Bahamian Fruit Punch

water melon
7up or Mountain Dew, Mellow Yellow (Soft Drink, not cola)

You add any quantity of the fruits listed above into a large punch bowl. Fill the punch bowl with a soft drink. Serve!

All ingredients should be well chilled.

August 14th, 2005, 07:19 PM
Bahama Mama

1/2 ounce dark rum
1/2 ounce 151 rum
1/2 ounce coconut liqueur
1/2 ounce coffee liqueur
4 ounces pineapple juice
1/4 ounce lemon juice

Stir all ingredients with ice. Strain into a chilled tumbler filled with ice. Garnish with a strawberry or cherry

August 14th, 2005, 07:21 PM
Jamaican Jerk Pork

2 lbs pork tenderloin cut in pieces
3 tbsp Jerk Seasoning
2 tbsp soy sauce

Mix all ingredients in small bowl until well blended. Marinate a few hours or overnight.

Place on greased grill over hot coals or on rack of broiler pan 5-7 inches from heat. Grill or broil 40-45 minutes or until cooked through, turning frequently.

August 14th, 2005, 07:27 PM
Jamaican Jerk Pork Chops with Coconut Rice, Black Beans, & Plantains


4-8 Pork Chops
Store Bought Jamaican Jerk Marinade
Long Grain Rice
Coconut Milk (Amount Depends on the Amount of Rice)
Salt to Taste
Canned Black Beans
Cilantro Leaves (optional)
Plantain Bananas (Brown not Black), peeled & 1/4" slices
Pam Cooking Spray

Marinade Pork Chops Overnight with 1/2 to 2/3 of the Marinade.

The Next Day, cook the rice 1st by following the directions on the package by substituting coconut milk for water.

You might want to add some salt before cooking the rice.

Preheat your grill to a smoking point and cook the pork chops. Brush on the remaining sauce after removing from the grill while they're still hot.

The heat from the pork should be enough to warm up the sauce!

Preheat a non-stick pan to medium, spray with Pam and cook the plantains. BE CAREFUL NOT TO BURN! You just want to caramelize it.

Microwave the Black Beans and serve as is or add some fresh cilantro leaves (optional)

SERVE on each plate a pork chop, a mound of rice, some black beans, and 2-3 slices of plantains.

B-man :D

August 14th, 2005, 07:29 PM
Trinidad Rice and Curry Ground Beef

6 cups of long grain white rice (8 cups water to boil)
1 lb of ground beef
4 teaspoons curry powder
1 teaspoon minced garlic
2 teaspoons soy sauce
1 large onion chopped
1 tablespoon cornstarch (to thicken)
1 1/2 cups water
salt and pepper to taste

Brown ground beef and drain fat. Add onion, garlic, and soy sauce. Saute for 8 minutes until all flavors blend together. Add curry powder and water. Simmer on medium heat.

In the mean time, boil the rice. Once the rice is cooked, go back to the ground beef mixture and add more water if needed.

Take one table spoon of liquid and mix with the cornstarch. add to the ground beef and stir. Sauce will thicken. add salt and pepper to taste. serve on top of white rice

August 14th, 2005, 07:30 PM
Jamaican Jerk Pork Tenderloin with Pineapple Mango Salsa

Very popular in the summertime

Serving Size: 4


1 can pineapple chunks in juice -- 14 oz
1 jar mangos -- chutney
2 tablespoons jerk seasoning
1 teaspoon olive oil
1 bunch green onion -- cut on slant
2 pounds pork tenderloin

Season the pork tenderloins with salt and the roll in a pie plat with jerk seasoning to coat on all sides. Some jerk spice blends are hotter than others so season accordingly. If you like your food spicy add some red chili pepper flakes to the jerk spice.

Combine the chutney and drained pineapple in the bowl of a food processor and pulse a few times to blend. You do not want to puree this, just blend lightly so it remains chunky.

Lightly brush the tenderloins with some olive oil and place on grill. Grill to medium and remove to rest for 5 minutes.

Meanwhile heat the chutney in a saute pan and thin with some of the reserved pineapple juice if necessary.
Slice the tenderloin on the bias, fan the slices on a dinner plate, and top with the heated chutney. Garnish with green onions.

Serving Ideas: Serve with plain white rice and a salad

NOTES: You can use a little jerk paste, or alternately a prepared jerk sauce. Heat in a pre-heated oven at 350 degrees until internal temp reaches 165 degrees.

B-man :D

August 14th, 2005, 07:32 PM
Jamaican Coffee Cocktail

Fill a glass with a few "coffee cubes." Combine 1 oz. dark rum, 1 oz. Tia Maria liqueur, 3/4 oz. heavy cream and 4 oz. coffee. Pour over ice and enjoy!

coffee cubes: merely the-end-of run coffee left over in your coffee pot; freeze in ice cube trays.

B-man :D

August 14th, 2005, 07:33 PM
The Islands Tropical Twister

1 ounce white rum
1/4 ounce Galliano
2 ounces orange juice
1 ounce coconut cream

Combine all ingredients. Serve in a goblet and garnish with a cherry or pineapple. 8)

August 14th, 2005, 07:36 PM
Jamaican Beef Patties

makes: 24 servings


4 c All purpose flour
1 ts Salt
1 1/4 c Shortening
6 To 8 Tbsp ice water

1 lg Onion, diced fine
4 Garlic cloves, minced
3 Jalapeno chilies, seeded, stemmed, and minced
3 tb Vegetable oil
3/4 lb Ground beef
2 ts Each ground coriander, cumin, and tumeric
1 ts Each ground allspice and cinnamon
1 Green bell pepper, stemmed, seeded, and finely chopped
4 Tomatoes minced
1 bn Green onions, minced
Salt and pepper to taste
2 Eggs, lightly beaten

Pastry: Preheat the oven to 400 deg F. To make the dough: place the flour and salt in a large bowl; mix well. Cut the shortening into small pieces about the size of walnuts. Add to the flour and, using your fingers, rub the flour and shortening together, making a coarse, mealy dough. Add the ice water and gather the dough into a ball. The dough should be firm and not sticky. If the dough is too dry, add a little more water, but if the dough is too sticky, add just enough flour to make it form a ball. Divide the dough into 2 equal balls and cover with plastic wrap. Refrigerate for at least 2 hours or up to 2 days.

To make the filling: in a large skillet, cook the onion, garlic, and chilies in the oil over moderate heat for about 10 minutes, stirring from time to time. Add the beef, herbs, spices, bell pepper, and tomatoes, and cook over high heat for 5 minutes, stirring constantly until the mixture is thick and saucy. Add the green onions and cook for 1 minute. Season with salt and pepper and cool to room temperature.

To assemble the patties: on a lightly floured surface, divide each ball into 2 equal balls, so that you have 4 equal balls. Flatten into disc shapes, then divide each disc into 6 equal pieces and roll each into a ball. Roll each ball into a 3 1/2 inch diameter circle. Brush the edges with beaten egg. Place about 1 tablespoon of filling on one side of each circle, leaving a 1/4 inch border. Fold the dough over, making a half-moon shape. Seal the edges with the tines of a fork, and brush with the remaining egg.

Bake on a lightly greased baking sheet for 25 to 30 minutes, or until the patties are golden brown. Remove from the oven and serve immediately.

B-man :D

August 14th, 2005, 07:37 PM
The Islands Coconut Ice

2 cups whole milk
3 cups shredded coconut, fresh or packaged
1 cup sugar
pinch cream of tartar
1 egg yolk, beaten
a few drops almond extract

In small saucepan, scald milk. Place 2 cups coconut in a sieve. Pour hot milk over coconut while holding sieve over large bowl to catch liquid. Use the back of a spoon to squeeze all of the milk out of the coconut.

In large saucepan, combine coconut milk, sugar, and cream of tartar. Cook over low heat, stirring constantly, until sugar has dissolved.

Remove pan from heat and add beaten egg yolk. Beat well with a spoon. Stir in remaining coconut and add 2 or 3 drops almond extract. Taste and add more extract if desired.

Pour into 2 baking dish. Cover with plastic wrap and place in freezer.

Remove coconut ice from freezer after 4 hours and break apart with a fork. Serve immediately.

August 14th, 2005, 07:38 PM
Chile Pepper Jamaican Jerk Marinade

Yield: 2 Servings


1/4 c pimento berries (allspice)
2 tb chopped ginger -- jamaican
1 preferred
3 scotch bonnet chiles --
1 stems
1 ts ground cinnamon -- and seeds
1 removed -- c
10 green onions -- chopped
1 tb ground black pepper
1/2 c chopped onion
1/4 c vegetable oil
3 tb garlic -- chopped
1/4 c lime juice
4 bay leaves -- crushed

Roast the pimento berries in a dry skillet until they are fragrant,
about 2 minutes. Remove and crush them to a powder in a mortar or
spice mill. Place all the ingredients in a blender or food processor
and puree to make a sauce. Store in the refrigerator; it will keep
for a month or more.

B-man :D

August 14th, 2005, 07:40 PM
The Islands Baked Mango

5 to 8 mangoes
1 tbsp sugar
1/2 tsp of cinnamon
3 tbsp of butter
1/2 pint of heavy cream

Thinly slice mangoes to cover bottom of 9x13-inch baking pan.

Sprinkle ground cinnamon over the mango slices and cover lightly with sugar and dot with butter.

Bake at 400º until lightly browned, but not too dry.

To serve, drizzle heavy cream over top.

August 14th, 2005, 07:43 PM
Jamaican Jerk Sauce

Yield: 1 Servings


1/2 c ground allspice
1/2 c brown sugar -- or more
6 garlic cloves -- (6 to 8)
4 scotch bonnet peppers -- (4
1 to 6) seeds and all -- (or
1 equivalent)
1 tb ground thyme
1 (or 2 tb thyme
1 leaves)
2 bn scallions
1 ts cinnamon
1/2 ts nutmeg
1 soy sauce to moisten
1 (2 tbsp)

Put everything in a food processor and blend until smooth. You may use
allspice berries, if available, but use enough to give the equivalent
of 1/2 cup ground. This will keep "forever" in the refrigerator. Feel
free to increase the garlic, and the hot peppers. I do. The recipe,
double, and triples very well.

Rub about 1/4 cup sauce into each chicken, halved, and get under
the skin and in all the cavities. It is pork, use a de-boned
shoulder, score the fat, and rub the sauce in, using 1/2 cup, or
more, per 6 lb shoulder. Use less for fish. Marinate, preferably
overnight, and grill over a low fire, until done. Charcoal is ideal.
The meat will be a smoky pink when done, and the skin nice and dark.
Chop the meat into pieces, and serve traditionally with a hard-dough
bread, and LOTS of "refreshment!

Recipe can be made in bulk, refrigerated, and used to marinate chicken (whole, half, or wings, pork (chops or deboned shoulder, or fresh picnic), or a firm- fleshed fish like grouper or dolphin. It is VERY popular Jamaican eating.....and introduces a pepper called a Scotch Bonnet; an extremely flavorful and aromatic, and HOT AS ALL HELL Jamaican pepper, that makes a jalapeno seem tame, by comparison.

B-man :D

August 14th, 2005, 07:48 PM
Jamaican Coffee

1 oz coffee brandy
1 oz light rum

Mix together in a glass. Fill the glass with hot coffee. Sprinkle with

B-man :D

August 14th, 2005, 07:52 PM
Jamaican Rock Cake

8 oz sugar
4 oz butter
2 eggs
3-½ cups flour
2/3 cup milk
2 cups coconut
1-½ teaspoon baking powder
1 teaspoon vanilla
1 teaspoon almond extract

Mix sugar, flour, coconut, baking powder together. Melt butter and add to dry ingredients. Beat eggs, vanilla, and almond extract with milk. Combine in a bowl with previous mixture. Drop into balls on a greased baking sheet or put in a loaf pan. Bake at 350 for 1-¼ hour.

August 14th, 2005, 07:54 PM
The Islands White Spider

1 oz. vodka
1/2 oz. pernod
2 ounces grapefruit juice
1 oz. coconut cream

Combine all ingredients and serve in a goblet. Garnish with cherry or pineapple. 8)

August 14th, 2005, 07:56 PM
Caribbean Curry Goat

2 lb goat
2 large onions
1 tbsp Vegetable oil
2 Cloves garlic, chopped
2 Scallions, chopped
2 tbsp allspice
2 tsp ginger
1/2 cup chicken broth
1 bunch herbs
2 clove garlic chopped
2 tbsp curry powder
2 tbsp tomato ketchup
salt and pepper to taste

Heat vegetable oil and add garlic, scallions, pepper, curry, allspice, chicken broth, and ginger. Cook for 5 minutes then add the goat and remaining ingredients. Simmer 1-½ hours until meat is tender.

August 14th, 2005, 07:58 PM
Jamaican Jungle Bread


1 1/2 c all-purpose flour
1 c oats
1/2 c granulated sugar
1 ts baking powder
1 ts baking soda
1 ts cinnamon
1/2 ts salt
1/2 c flaked coconut
1/2 c chopped nuts; walnuts or
1 c bananas; mashed
1 cn crushed pineapple; (8 oz.)
1/4 c vegetable oil
2 eggs


1/2 c powdered sugar
1 il tablespoon butter;
1/2 ts coconut or vanilla extract
1 ts milk; (1 to 2)

In large bowl, stir together first 9 ingredients. In medium bowl, mix
bananas, pineapple, oil and eggs, add all at once to oat mixture. Stir
just until liquid is absorbed and mixture is thoroughly moistened. Do not
over mix.

Pour into greased 9x5x3-inch loaf pan. Bake at 350 degrees for 50 - 55
minutes or until wooden pick inserted in center comes out clean. Cool in
pan for 5 minutes. Loosen edges with knife; turn out onto cooling rack.
Cool completely. Glaze.


August 14th, 2005, 08:01 PM
Jamaican Jerk Wings


3 lb chicken wings
1 c chopped onion
2/3 c chopped green onion
2 ts chopped garlic
1/2 ts thyme; crushed
1 ts salt
1 ts ground allspice
1/4 ts nutmeg
1/2 ts cinnamon
1/4 c chopped hot chilies
1 ts black pepper
1/8 ts hot pepper sauce
2 ts soy sauce
1/4 c peanut oil

Disjoint chicken wings, reserving tips for stock. Combine remaining
ingredients in a food processor. Process to a very thin puree. Combine
withchicken wings in a bowl, rubbing mixture into wings (wear rubber

Cover and chill for at least 24 hours. Place wings on a rack in a
foil-lined roasting pan. Roast at 450ø for 30-35 minutes, turning and basting often.

B-man :D

August 14th, 2005, 08:04 PM
Jamaican Escoveitched Snapper


6 snappers; (1 pound) scaled,
1 cleaned; and gutted (6 to 8)
1 salt
1 fresh ground pepper
1 juice of 2 limes
1/2 c flour
1 oil for frying
4 md onions
1 scotch bonnet peppers;
-julienned (1 to 2)
1 red peppers; julienned (1 to
- 2)
1 c water
1 c white vinegar
1 tb sugar

Rinse the fish with water and lime juice, and pat dry. Then, score the
fish on both sides with a sharp knife. Salt and pepper the fish inside and
outside. Lightly dust the fish with flour.

Heat 1/2 inch of oil in a skillet. Fry the fish in one layer in batches
until golden and crisp. Do not crowd the skillet. When all the fish are done,
set aside.

Pour off some of the oil leaving just enough to saute the onions until
softened. Then add the bonnet and red peppers, and saute 1 minute more.Turn the onion mixture out over the fish.

In the same skillet heat water, vinegar, and sugar and bring to a boil,
then pour over the fish and onions. Let cool and refrigerate.

B-man :D

August 14th, 2005, 08:06 PM
Cuban Style Chicken


1-1/2 Pounds boneless chicken -- 3/4" thick pieces
Fresh ground pepper to taste
1 tablespoon olive oil
1/2 Cup chopped onion -- chopped
1/2 cup green pepper -- chopped
1 jalapeno pepper -- chopped
1 large garlic clove -- minced
1 teaspoon cumin -- ground
1 medium Tomato -- peeled and chopped
1 tablespoon lemon juice
15 ounce can black beans

Sprinkle chicken with freshly ground pepper to taste.

In a 12-inch skillet, sauté chicken in olive oil about three minutes on each side, remove from pan.

Add the onion, green pepper, jalapeno pepper and garlic to bottom of pan without wiping out, so as to deglaze.

Cook two minutes, or until onions are softened. Stir in cumin, tomatoes, lemon juice and black beans.

Return chicken to pan, cover and simmer 20 minutes.

Remove lid and continue to cook until chicken is cooked, about 10 minutes.

Serve with rice,

NOTES : Heat this dish either in a pre-heated oven at 350 degrees for 15-20 minutes checking often, or in the microwave, on med-high for 5-6 minutes, checking often.

B-man :D

August 14th, 2005, 08:07 PM
Cuban Diplomat Bread Pudding


1 cup Milk
2 Large Eggs
6 oz. French bread, cut into 1" cubes, (3 cups)
1 tbsp. Rum
1/4 cup Sugar
1/2 tsp. Vanilla Extract
2 tbsp. Coconut Flakes, sweetened
1 tbsp. Diced Fresh Orange
2 tbsp. Chopped Papayas
1 tbsp. Golden Raisins
Pinch of Cinmamon
1 tbsp. Butter for greasing ramekins
Slices of remaining papaya

1. Mix together the milk and eggs.

2. Toss together the bread cubes with the Rum.

3. Add to the milk mixture the sugar, vanilla, coconut, orange papaya, raisins and cinnamon.

4. Butter 4 ramekins

5. Add milk mixture to bread

6. Spoon mixture into ramekins and bake in a 350° oven for 25 to 35 minutes until golden brown on top.

7. Serve with Papaya slices

B-man :D

August 14th, 2005, 08:08 PM
Cuban Fricasse of Chicken


2 tbsp. Olive Oil
3 lb. Chicken thighs, boneless, skinless
3 tbsp. Butter
1 Yellow onion, peeled and finely chopped
1 Red Bell pepper, seeded and finely chopped
3 Tomatoes, chopped
4 Cloves Garlic, mined
2 Potatoes, peeled and cut into 1/2 cubes
1 cup White Wine
1 tsp. Dried Oregano
1/2 tsp. Cayenne Pepper
1 tsp. Ground Cumin
Salt & Pepper to taste
1/3 cup pitted Green Olives, sliced
1/3 cup frozen peas, thawed
2 tbsp. capers
1/4 cup raisins.

1. Heat the oil in a large non stick sauté pan over medium high heat. Cook the highs for 5-7 minutes until brown.

2. In a large pot over medium high heat, add the butter and saute the onion and pepper for 3 minutes. Add the tomato and garlic and cook 3 more minutes. Add the chicken, potatoes, stock, seasonings, white wine and salt & pepper. Reduce to asimmer and cook 20 minute covered until chicken is tender.

3. Add the olives, peas, capers and raisin and simmer 5-10 minutes more.

4. Serve at once over white rice.

B-man :D

August 14th, 2005, 08:11 PM
Cuban Marinated Sauteed Shrimpwith Julienne Lettuce, Mangos and Avocados


1 cup Olive Oil
3/4 cup Orange Juice
1 tbsp. Chopped Garlic
1 tbsp. Honey
1 tbsp. Soy Sauce
Salt & Pepper to taste

Whisk together the oil with the orange juice, soy sauce, honey and garlic until well blended. Season with salt & pepper to taste.


1 tsp. Ground Cumin
2 Cloves of Garlic, Minced
1 Hot Pepper (jalapeno, Serrano) minced
3/4 Olive Oil
3 tbsp. Orange Juice
Juice from 1 Lime
Salt & Pepper to Taste
12 Jumbo Shrimp, peeled and deveined
3 tbsp. Olive Oil (for sautéing shrimp)

Mix together all ingredients and marinate shrimp for 1 to 2 hours.

2 Large Ripe Mangos, peeled and cut into 1/2 inch pieces
2 Large Avocados, peeled and cut in 1/2 inch pieces
1 Large or 2 Small Heads of Red Leaf or Red Oak Lettuce

Julienne the lettuce and tossed with the dressing. In sauté pan with 3 tbsp. of Olive Oil over medium-high heat, sauté shrimp until done. Approximately 2 minutes on each side.

Divide lettuce between four plates and mound lettuce in the center of plates. Arrange four shrimp around the plate and in between place avocado and mango pieces.

B-man :D

August 14th, 2005, 08:14 PM
Ciudad's Cuban Pressed Sandwiches

Makes one long Cuban baguette or three sandwiches.


1 lb. thinly sliced ham
1 lb. pork butt


1 green bell pepper
1 red pepper
2 cloves garlic
1 bunch cilantro
1 tablespoon fresh oregano
1 teaspoon salt
½ cup vegetable oil
½ lb. Swiss cheese
20 pickle slices
6 oz. mayonnaise
3 oz. garlic essence (recipe follows)

Preheat the oven to 350 degrees.

Roughly chop the peppers, garlic and herbs. Place them in a food processor, add the oil and salt and blend until smooth.

Marinate the pork in the Sofrito for one hour before roasting. Roast the pork with the Sofrito for 1-1½ hours. Thinly slice after it cools.

To assemble the sandwich, cut the Cuban baguette in half lengthwise and spread mayonnaise and garlic essence on both sides. Layer the roasted pork, ham, Swiss cheese and pickles on the bottom half. Brush the top of the baguette with melted butter and put it on the sandwich. Press the sandwich in a sandwich press or in a medium hot skillet weighted with another skillet for 2 minutes on each side. Finish warming in a 300 degree oven for 5 minutes.

Garlic Essence:

10 cloves garlic
¼ - ½ cup white vinegar

Put garlic cloves in a small pot of cold water. Bring to a boil and drain. Repeat two more times. This will make the garlic soft and remove bitterness. Puree the soft blanched garlic with the white vinegar until it's spreadable.

B-man :D

August 14th, 2005, 08:19 PM
Ajiaco Criollo Cuban Creole Stew



1/2 lb tasajo (jerked beef); cut in
- 2-inch chunks
1 lb pork meat; cut in 2-inch
1 lb beef brisket; cut in 2-inch
1 bay leaf


1/4 c vegetable oil
2 lg onions; peeled & chopped
1 md green bell pepper;
3 cloves garlic; minced
1 ts freshly ground pepper
1/2 ts ground cumin
1 c tomatoes (canned are fine);


1/2 lb (1 medium) yellow malanga
1 lb (2 medium) white malanga
1 lb (2 medium) boniato
1/2 lb (1/2 medium) name
1 lb (2 medium) yucca
1 lb (1/2 medium) calabaza
2 ears corn; husked
2 green plantains
1/4 c fresh lime juice
2 semi-ripe (yellow) plantains
1 ripe (almost black) plantain

Make the broth:

Cover the tasajo with cold water and soak it for at least 8 hours. (There
is no need to refrigerate it.) Change the water and continue soaking for
another hour. Drain again and rinse under cold running water. Put the
tasajo in a large, heavy pot and add about 6 quarts of water. Bring to a
boil, reduce the heat and simmer, covered for 1 hour. Add the pork, beef
brisket, and bay leaf, and let the three meats cook together until tender.
Remove the pot from the heat and skim as much fat as possible from the
broth. (If you have time, the best way is to refrigerate the broth
overnight until the fat solidifies and then remove it.)

Make the Sofrito:

Heat the oil in a skillet over medium heat and saute the onions and green
pepper until the onions are translucent, about 3 minutes. Add the garlic
and cook 2 minutes more. Add the pepper, cumin, and tomatoes and cook for another 2 minutes.

Add the sofrito to the broth and simmer, covered, while you prepare the

Complete the Dish:

Peel the malanga, boniato, name, yucca, and calabaza and cube them. Cut the corn and green plantains into 1 1/2-inch pieces. With a knife slit the skin of each piece of greenplantain by opening it away from the center as if you were taking off a coat. Sprinkle the plantain pieces with the lime juice. Slit the semi-ripe and ripe plantains lengthwise and slice them crosswise into 1 1/2-inch rounds. Do not remove their skins or they will disintegrate in the stew.

Add the green plantains to the simmering stew. After about 15 minutes, add the semiripe plantains. After another 15 minutes, add the ripe plantains and let them simmer for about 10 minutes.

Serve hot in soup plates or, cocido-style, with the meats, vegetables, and
broth in separate dishes. ( Each diner removes the skin from the semi-ripe and ripe plantains themselves.)

B-man :D

August 14th, 2005, 08:31 PM
Cuban Eggs

Yield: 4 Servings


8 eggs, hard-cooked
1/2 ts salt
1 ds pepper
1 ts mustard, dry
1 tb half-and-half
1 c cheese, cheddar; shredded -divided
1 sm onion; minced
1/2 md green pepper; minced
2 tb butter (or marg.); melted
16 oz tomato sauce
1/4 cp rice; hot, cooked

Cut eggs in half lengthwise and remove yolks. Mash yolks; add
seasonings, half-and-half, rice and half the cheese. Mix well and stuff
whites. Place stuffed eggs in shallow baking dish.

Saute onion and green pepper in butter for 5 minutes. Add tomato
sauce; heat. Pour over eggs. Sprinkle with remaining cheese. Bake
at 400 degrees about 15 minutes. Serve over rice.

B-man :D

August 14th, 2005, 08:35 PM
Cuban Ropa Vieja

Yield: 8 Servings


1 beef chuck or pot roast; 3 -1/2 lbs.
1 salt & pepper to taste
1/3 c olive oil
1 c water
1 lg yellow onion peeled & sliced
2 cloves garlic; peeled & -crushed
1 green bell pepper; cored,
-seeded & chopped
1 c tomato sauce
1 ts salt
1 bay leaf
1/2 c dry white wine

Rub salt & pepper into the meat. Heat a large covered frying pan or
stove-top casserole, add a bit of the oil & brown the meat well on both
sides then add about 1 c. of the water. Cover & simmer 2 hours (until very tender) - if the pan dries out add more water. Allow the meat to cool,
covered, in the pan juices.

Remove the meat from pan and debone and shred the meat.

Reheat the pan& add remaining oil. Saute the onion & garlic until clear.
Add green pepper & saute for a few minutes more. Add the remaining
ingredients, along with the shredded meats & juices. Cover & simmer on low heat for 15 to 20 minutes more.

Serve with rice and salad

B-man :D

August 14th, 2005, 08:39 PM
Ensalada De Papa (Cuban Potato Salad)

Yield: 6 Servings


6 md potatoes
1/4 c scallion the white bulb and tender part of the green stem only; finely sliced
1/4 c chopped celery; finely chopped
1/2 c pimiento stuffed olives; drained; finely chopped
1/4 c pimientos; drained, chopped
3 lg eggs, hard-boiled; finely chopped
1 c early sweet peas, canned; drained
2 tb fresh parsley; finely chopped

Boil potatoes ove medium heat in salted water to cover until tender, 20 to
25 minutes, drained, and allow to cool.
Peel the potatoes, cut into 1/2 inch cubes, and place in a bowl with the
scallions, celery, olives, and pimientos. Add the mayonnaise, toss to mix,
add the eggs, peas, salt, and pepper, and toss lightly. Cover and
refrigerate unntil ready to serve, and garnish with the parsley just before

B-man :D

August 14th, 2005, 08:44 PM
Cuban Stuffed Pot Roast "Boliche"

Yield: 6 Servings


4 lb Eye of the round roast
2 Spanish sausages (chorizos)
6 Garlic cloves
1/2 ts Dried oregano
1/8 ts Paprika
Salt and pepper; to taste
1/2 c Orange juice
1/4 c Lime juice
1/4 c Lemon juice
1/2 c Olive oil
2 lg Large onions; thickly sliced
2 Bay leaves; crumbled
1 c Dry sherry
3 c Beef broth
4 md Potatoes; peeled, halved

To make the pocket for the chorizo stuffing, insert a long- bladed knife
all the way through the roast, beginning at the flat end of the meat.
(Most butchers can do this for you, if preferred.) Rotate the blade 90
degrees, and insert it again.

Stuff the pocket with the chorizo. Pierce the roast all over with the tip
of the knife. Combine the garlic cloves and oregano in a mortar and
pestle, mash together into a paste, and rub over the roast. Season the
roast with paprika, salt and pepper. Pour the lime and lemon juices over
the roast, and allow to marinate, refrigerated, for three to four hours or

After marinating, remove the meat from the container, reserving marinade. Heat the olive oil over medium heat in a heavy-bottomed Dutch oven. When the roast is browned on all sides, remove it from the pot, and set aside.

Add the onions to the Dutch oven, and cook, stirring over medium-low heat four to six minutes. Onions should be tender but not brown. Return the roast to the pot. Add the bay leaves, sherry, broth and reserved marinade.

Bring to a boil over medium-high heat. Reduce the heat to low, cover and
simmer about two hours.

Add the potatoes, and continue to simmer, covered, an additional 30 minutes or until potatoes are tender. Add more beef broth if necessary.

Remove the roast from the pot, and allow it to rest for 10 minutes.
Slice the roast into 1/2-inch-thick slices. Arrange the slices on a
platter, and surround with the potatoes. Spoon the remaining sauce over
the platter.

Serves six to eight.

B-man :D

August 14th, 2005, 08:51 PM
Cuban Roast Suckling Pig


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 :D

August 14th, 2005, 08:55 PM
Monk's Black Beans - (Cuban National Dish)


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 :D

August 14th, 2005, 08:59 PM
Guisado De Pollo (Cuban Chicken Stew)

Yield: 6 Servings


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.

August 14th, 2005, 09:10 PM
Tamales Cubano With Sun-Dried Cherry Mojo

Yield: 4



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


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


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 :D

August 14th, 2005, 09:15 PM
Pernil Asado Estilo Chino-Cubano

Yield: 6 Servings


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

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

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.


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


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.

August 14th, 2005, 09:40 PM
Stuffed Peppers Trinidad

Yield: 4 Servings


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)


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

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 :D

August 14th, 2005, 09:43 PM
Trinidad Congo Pepper Salsa

Yield: 16 Servings


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

Heat Scale: Extremely Hot.

B-man :D

August 14th, 2005, 09:45 PM
Trinidad Pepper Pot Soup


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 :D

August 14th, 2005, 09:48 PM
Curry Paste (Trinidad)


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 :D

August 14th, 2005, 09:52 PM
Mixed Seasoning From Trinidad


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

August 14th, 2005, 09:54 PM
Trinidad Scotch Bonnet Pepper Sauce


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 :D

August 14th, 2005, 09:57 PM
Trinidad Hot Sauce


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 :D

August 14th, 2005, 09:59 PM
Trinidad Marinade


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 :D

August 14th, 2005, 10:01 PM
Coconut Bread Trinidad

Yield: 12 Servings


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

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

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

Nice toasted for breakfast but watch since it burns easily.

B-man :D

August 14th, 2005, 10:04 PM
Trinidad Curry Paste

Yield: 1 1/2 Cups


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 :D

August 14th, 2005, 10:34 PM
Tobago Chicken


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 :D

August 14th, 2005, 10:41 PM
Haitian Hot Pepper Sauce

Yield: 2 Cups


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 :D

August 14th, 2005, 10:44 PM
Haitian Sweet Potato Pudding

Yield: 10 Servings


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 :D

August 14th, 2005, 10:50 PM
Jerk Pork Haitienne W/Pickapeppa Sauce And Plantain Chips

Yield: 4 Servings



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


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


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.


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 :D

August 14th, 2005, 10:53 PM
Sauce Ti Malice (Haiti)

Yield: 1 Servings


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 :D

August 14th, 2005, 10:56 PM
Haitian Shrimp

Yield: 6 Servings


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

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

This recipe yields 6 servings.

B-man :D

August 23rd, 2005, 12:37 AM
Cubano Grilled Chicken with Picadillo Olive Salsa

Makes 4 servings



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


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.


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 :D

August 24th, 2005, 10:31 PM
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

September 3rd, 2005, 01:19 PM
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.

September 23rd, 2005, 04:04 PM
Caribbean Swordfish Steaks



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 :wink:

September 23rd, 2005, 06:13 PM
Cuban Sandwiches

Total Time: 40 Minutes


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
* 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 :wink:

October 1st, 2005, 11:46 PM


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 :wink:

October 2nd, 2005, 12:24 AM


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 :wink:

October 2nd, 2005, 02:46 AM


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

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

Yields 4 servings.

B-man :wink:

October 4th, 2005, 04:51 PM

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.


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 :wink:

October 9th, 2005, 08:19 PM
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.


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)


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.

November 5th, 2005, 12:11 AM
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]

November 5th, 2005, 09:27 AM
Jamaican Jerk Chicken Fingers

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


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


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.

November 10th, 2005, 09:44 PM
Calypso Lamb


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 :wink:

November 10th, 2005, 10:28 PM
B-Man your still posting recipes... :D

November 11th, 2005, 08:38 AM
Mixed Seasoning From Trinidad


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"

May 2nd, 2006, 01:20 PM
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.

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.

August 20th, 2006, 01:13 PM
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.


Kitchen Witch
August 20th, 2006, 02:47 PM

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

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.

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

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.


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

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

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.



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.


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 saut 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

December 1st, 2006, 10:18 AM
I have been looking for a copycat recipe for Cheesecake Factory's Jamaican Black Pepper Shrimp. Are there any recipes out there? :-?

December 6th, 2006, 03:24 PM
stewed oxtail (jamaican classic)


* seasoned salt and Black pepper
* 2 stalks green onions finely minced
* 2 clove garlic crushed
* 1 tbsp vinegar

* 1 oxtail about 2-2.5 lb. Cut up
* 2 tbsp. cooking oil
* 2 tbsp sugar
* 2 tbsp ground allspice
* 1 chopped tomato
* 1 clove garlic crushed
* 1 pint (16 fl. Oz) hot water
* 2 sprigs thyme or 1/2 tsp dried
* 2 medium onions sliced
* 1 can butter beans (Lima beans)

Trim away excess fat and place oxtail in marinade for min 1hr but overnight is best.

Heat oil in heavy skillet with the sugar until it turns dark brown and frothy and smoky even and use this to brown oxtail on both sides removing when brown.

Add onions to pot and fry gently until soft and fragrant, then add allspice stir for a while then add garlic and again stir for a few secs and then add tomatoes and thyme and again.....stir for a few seconds to combine then add browned oxtail and mix till all pieces are covered in sauce cover with lid and leave for 5-10 mins then add the hot water.

Cover and simmer gently for 3.5 to 4 hours or until oxtail is almost tender.

At this stage add more liquid if necessary and season.

Cover and simmer for 20 to 30 minutes. Add the butter beans and allow to simmer for 3 to 4 minutes.serve with rice or rice and peas or dumplings or bread.
serves 4

a pressure cooker or different type of oxtail can lessen the cooking time.

September 2nd, 2007, 03:47 PM
Yahoo! Thanks for this one, we'll give it a try. Since my wife and I left Ontario, we have not had a patty. We used to by them by the box at any grocery. Manitobans don't know what they're missing! Thanks again. Now, I am going to keep searching for a roti recipe.
A goat roti is one of my favorites.

Kitchen Witch
September 2nd, 2007, 04:11 PM
Curry Goat

* 3 pounds / 1.5 kg goat, cut into 1-inch / 2.5-cm cubes
* 1 lime
* 1 large onion, sliced
* 6 cloves garlic, finely chopped (about 3 tablespoons / 45 mL)
* 2 teaspoons / 10 mL salt
* 1 teaspoon / 5 mL black pepper
* 1 teaspoon / 5 mL thyme leaves
* teaspoon / 1 mL finely chopped Scotch bonnet pepper
* 2 tablespoons / 25 mL canola or vegetable oil
* 1 teaspoon / 5 mL sugar
* 5 green onions, chopped (about 1 cup / 250 mL)
* 2 teaspoons / 10 mL curry powder
* 2 potatoes, peeled and cut into -inch / 1-cm cubes

Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.

In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).

Add the potatoes and cup / 60 mL water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add cup / 60 mL water and simmer for another 5 to 10 minutes.

Serve with rice or roti and a salad.

Kitchen Witch
September 2nd, 2007, 04:12 PM
1.5 pounds goat or mutton, trimmed and cut into 1" cubes
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon curry powder
1 ounce lard or other cooking fat 1 onion, sliced
1/2 pint (1.25 cups) stock or water
2 chillies, de-seeded and chopped
2 large english (white) potatoes, peeled and diced

* Season the meat with salt, pepper and curry powder, sifted together and rubbed into the cubes. Set aside for 1 hour.
* Heat the lard or fat in a saucepan, add the meat and onion and brown lightly. Add the stock or water and chillies, cover and simmer over a low heat until the meat is tender; the timing varies with the meat. Mutton, which is more often used for "curried goat", takes less time than goat.
* Add the potatoes and continue cooking for another 20 minutes or until they are soft and the gravy thickens.

Kitchen Witch
September 2nd, 2007, 04:13 PM

* 1 cup wheat flour (preferably from an Indian store)
* 2 tbsp. oil
* Salt and enough water to make dough

1. Knead the wheat flour, salt and water to make dough.
2. Let the dough stand for half hour.
3. Take small portions, knead again, dust with flour and roll out into a round shape.
4. Cook in (flat) griddle with a little oil (flip on both sides)
5. You can add many things to the dough and serve with Curry Goat.

Kitchen Witch
October 2nd, 2007, 05:46 PM
Caribbean Hot and Spicy Meat Loaf

* 1 1/2 lbs. lean ground beef

* 2 tsps. dry mustard

* 1 onion, grated

* 1 egg, lightly beaten

* 2 tsps. salt

* 1/4 tsp. thyme

* 1/2 cup bread crumbs

* 1 celery stalk, chopped finely

* 2 cloves garlic

* 1/2 tsp. black pepper

* 1/2 cup evaporated milk

* 2 tsps. hot pepper sauce

Combine beef with seasonings, add pepper sauce, and mix well. Add bread crumbs. In a separate bowl, beat egg lightly and combine with milk. Add to beef mixture, and mix well. Pour into well greased ovenproof dish and sprinkle with bread crumbs. Bake at 350 degrees for approximately 45 minutes. Serve hot. A fresh cucumber salad makes a tasty side dish.

Kitchen Witch
October 2nd, 2007, 05:49 PM
West Indies Creole Chicken

2 White Onions (medium size)
4 Tomatoes (medium size)
2 Bell peppers (medium size)
4 Cloves garlic
8 Carrots (medium size)
2 Leeks (stems only)
1 Celery (stem only)
4 Whole Chicken Breasts
1 Tbsp. West Indies Creole Hot pepper sauce (add more for more heat)

Clean chicken, remove skin, de-bone, and cut into 1" cubes. Chop celery, leeks, garlic, and 1 onion. Blend celery, leeks, garlic, and onion in blender with 3/4 cups of water. Mix blended ingredients with diced chicken, add West Indies Creole Hot pepper sauce, and salt to taste.

Mix thoroughly and let stand in refrigerator for approximately fifteen minutes. Dice tomatoes, bell peppers, and one onion. (In separate bowl), cut carrots into 1/4" pieces. Cook chicken on medium heat for 25 minutes, or until done (do not overcook), add small amount of water as needed.

Cook diced carrots in a separate pot in a small amount of water until tender. saut diced tomatoes, onion, and bell pepper in sauce pan with 2 tbsps. vegetable oil. Mix cooked chicken, carrots, and sauted vegetables together, simmer for five to six minutes over low heat, stir frequently.

Serve with rice. A fresh cucumber salad makes a tasty side dish. Serves four persons.

Kitchen Witch
October 2nd, 2007, 05:50 PM
Caribbean Smoked Fish Pie

1 9" unbaked pie shell
1/4 cup roasted almonds, chopped
1 cup smoked fish, flaked
1 cup tomato puree
2 cloves garlic, minced
1 egg beaten
1 tsp. salt
1 tsp. West Indies Creole Hot Pepper Sauce
1/2 cup chopped onions
1 tsp. fresh lime juice

Combine fish flakes, lime juice, onions, garlic, tomato puree, and hot pepper sauce in a large bowl, and mix well. In a separate bowl beat egg, and add to fish mixture. Place pie shell in ovenproof pie dish. Add fish mixture to pie shell and bake at 350 F degrees, for approximately 25 minutes. Serve with a fresh green salad on the side.

Kitchen Witch
October 2nd, 2007, 05:52 PM
Codfish Fritters (Accras)

1 lb. Codfish, cooked, shredded and washed with lime and water
1 lb. flour
1 tsp. baking powder
3 whole eggs
1 tbsp favorite cooking oil
1/2 liter milk
1 tbsp. finely chopped chives, thyme & celery
1 tbsp. West Indies Creole Hot Pepper Sauce
1 tsp. finely chopped onions and garlic
1 medium frying pan, with vegetable oil for frying.

In mixing bowel, combine all the above dry ingredients.
Slowly add eggs, milk and West Indies Creole Hot Pepper Sauce. Form the dough into 1 inch balls, carefully spoon into the hot oil for frying. When golden brown, remove and drain off well. Serve with West Indies Creole Hot Pepper Sauce.
Steamed rice and a vegetable salad make a tasty side dish.
Serves 4 to 6 people.

November 13th, 2008, 07:11 PM
The island of Trinidad in the West Indies has a fairly large East Indian population. As a result of that, there is a strong East Indian influence on the cuisine of the island. Perhaps the most popular street food here is "doubles". One of the ingredients in doubles is a spicy garbanzo bean curry, or channa masala. This is a recipe for my version of channa masala.


1 cups: Dried Garbanzo Beans, soaked overnight. If you do not have a pressure cooker to cook the beans, use 2, 16-oz cans of Garbanzo beans instead
2 tablespoons: Peanut or vegetable oil
1 teaspoon: Cumin seed
6: Cloves
-teaspoon or 4 whole pods Cardamom
1, 2-in piece: Cinnamon
2: Bay leaves
1-inch piece: Ginger, finely minced. I prefer fresh ginger minced on a cutting board, but you can use store-bought ginger paste too.
3 : Garlic cloves, finely minced. I prefer fresh garlic minced on a cutting board, but you can use store-bought garlic paste too.
2 : Medium sized onions, finely chopped or ground
3 tablespoons: Jamaican curry powder. Use 2 tablespoons if using regular curry powder.
1 teaspoon: Coriander powder
1 teaspoon: Garam Masala
-teaspoon: Hot red chili powder (this is ground red peppers, not the mix of spices that you use to cook up a pot of chilli). Add more if you like.
-teaspoon :Amchur. This is powdered, dried mango and it adds a slightly sour taste. You can find this in most Indian grocery stores.
-cup: Pureed tomato. I use canned diced tomatoes, and puree them using a hand-held electric blender.
2 tablespoons: Chopped fresh cilantro

Process the beans:

Soak the beans overnight

Drain the beans and add them to the pressure cooker

Add 4 cups of water and salt to taste

Add bay leaves, cloves, cardamom, and cinnamon. Or you can tie these spices in a piece of cheese cloth (bouquet garni) and then add to the pressure cooker.

Put the lid on the pressure cooker and cook until soft. This should be about 6 whistles of the pressure cooker, and about 30 mins.

Drain the beans and retain the liquid. Toss the bouquet garni.

Separate out about -cup of the cooked beans and mash them to a paste.

Pull it all together

Add 2 tablespoons of oil to a large cooking pot. I use a dutch oven or a deep fry pan.

Once the oil is hot, had 1 teaspoon of cumin seeds. Allow to heat up so that they turn brown, but do not allow them to burn.

Add the chopped or ground onions. Add the minced ginger and garlic. Saut until the onions turn soft and translucent.

Add 3 tablespoons of curry powder, one teaspoon of garam masala, one teaspoon of coriander powder, and -teaspoon of amchur. Sautee until the spices release their fragrance, but do not allow them to burn.

Add the pureed tomato and the mashed beans, and cook over low heat for about 7 minutes. Stir frequently so that the mix does not burn.

Add the garbanzo beans along with 2 cups of liquid left over from cooking the beans in the pressure cooker.

Put a lid on the pan and cook on low for about 30 minutes. Stir every 5 or 6 minutes. Add more liquid if like the curry to be more runny, or cook with lid off to thicken the curry.

Adjust salt to your taste, and garnish with the chopped cilantro.

April 20th, 2011, 03:58 PM
Wow, this thread is fantastic!

Camilo Tobon
May 31st, 2011, 05:33 PM
Flan Mexicano (Mexican Flan)

Prep Time: 10 Min; Cook Time: 55 Min; Ready In: 6 Hrs 5 Min
1/4 cup white sugar
1/4 cup whole milk
1/4 (14 ounce) can sweetened condensed milk
3/4 eggs
3/4 egg yolks
1 tablespoon freshly squeezed orange juice
3/4 teaspoon grated orange peel
3/4 teaspoon vanilla extract
3/4 teaspoon cornstarch
1/4 cup heavy cream

1. Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
4. Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
5. Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.

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Ahi hay muy buenas recetas, y ademas tienen video para saber como hacerlas... es SUPER SUPER

August 30th, 2011, 09:53 PM
I have been to the Caribbean and loved their food. Does anyone have a good home style recipe?