Caribbean Cuisine

[b-man]

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

[b-man]

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

Ingredients:

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

[Aline]

Let's all have a drink first! YAH MON!

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.

[b-man]

JAMAICAN JERK SEASONING


Ingredients:

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

[Aline]

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.

[Aline]

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.

[Aline]

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.

[Aline]

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.

[Aline]

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.

[Aline]

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.

[Aline]

Bahamian Fruit Punch

water melon
pear
strawberries
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.

[Aline]

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

[Aline]

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.

[b-man]

Jamaican Jerk Pork Chops with Coconut Rice, Black Beans, & Plantains


Ingredients:

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

[Aline]

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

[b-man]

Jamaican Jerk Pork Tenderloin with Pineapple Mango Salsa

Very popular in the summertime

Serving Size: 4

Ingredients:

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

[b-man]

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

[Aline]

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.

[b-man]

Jamaican Beef Patties


makes: 24 servings

Ingredients:


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

Filling:
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

[Aline]

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.

[b-man]

Chile Pepper Jamaican Jerk Marinade

Yield: 2 Servings

Ingredients:

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

[Aline]

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.

[b-man]

Jamaican Jerk Sauce

Yield: 1 Servings

Ingredients:

1/2 c ground allspice
1/2 c brown sugar -- or more
6 garlic cloves -- (6 to
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

[b-man]

Jamaican Coffee


Ingredients:
1 oz coffee brandy
1 oz light rum


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

B-man

[Aline]

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.

[Aline]

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.

[Aline]

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.

[b-man]

Jamaican Jungle Bread


Ingredients:

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
-pecans
1 c bananas; mashed
1 cn crushed pineapple; (8 oz.)
-undrained
1/4 c vegetable oil
2 eggs

GLAZE:

1/2 c powdered sugar
1 il tablespoon butter;
-softened
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.

B-man

[b-man]

Jamaican Jerk Wings


Ingredients:

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
gloves).

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

[b-man]

Jamaican Escoveitched Snapper

Ingredients:

6 snappers; (1 pound) scaled,
1 cleaned; and gutted (6 to
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

[b-man]

Cuban Style Chicken

Ingredients:

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

[b-man]

Cuban Diplomat Bread Pudding

Ingredients:

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

[b-man]

Cuban Fricasse of Chicken

Ingredients:

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

[b-man]

Cuban Marinated Sauteed Shrimpwith Julienne Lettuce, Mangos and Avocados

Dressing:

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.

Shrimp:

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

[b-man]

Ciudad's Cuban Pressed Sandwiches

Makes one long Cuban baguette or three sandwiches.

Ingredients:

1 lb. thinly sliced ham
1 lb. pork butt

Sofrito:

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

[b-man]

Ajiaco Criollo Cuban Creole Stew



Ingredients:

FOR THE BROTH:

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

FOR THE SOFRITO:

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

TO COMPLETE STEW:

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
vegetables.

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

[b-man]

Cuban Eggs

Yield: 4 Servings

Ingredients:

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

[b-man]

Cuban Ropa Vieja


Yield: 8 Servings

Ingredients:

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

[b-man]

Ensalada De Papa (Cuban Potato Salad)


Yield: 6 Servings

Ingredients:

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
serving.

B-man

[b-man]

Cuban Stuffed Pot Roast "Boliche"


Yield: 6 Servings

Ingredients:

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
overnight.

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