Caribbean Cuisine

[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 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

[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. 8)

[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 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

[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