Antigua & Barbuda Cuisine

Antigua and Barbuda is an island nation located in the eastern Caribbean Sea on the boundary with the Atlantic Ocean. Antigua and Barbuda are located in the middle of the Leeward Islands in the Eastern Caribbean. Antigua and Barbuda are part of the Lesser Antilles archipelago with the archipelago of Guadeloupe to the south, Montserrat to the southwest, Saint Kitts and Nevis to the west and Saint Barthélemy and Saint Martin to the northwest.

The national dish is fungi (pronounced foon-gee) and pepper pot. Fungi is a dish very similar to the Italian Polenta being made mainly of cornmeal. Other local dishes include: Ducana, Season Rice, Saltfish and Lobster (from Barbuda), to name a few. There are also local confectionary which include: sugarcake, fudge, raspberry and tamarind stew and peanut brittle.

Antigua & Barbuda Cuisine

Ducana and Saltfish

Ingredients

1/2 pound Saltfish (codfish)

1 small onion

500 grams sweet potatoes

1 cup of coconut milk

5 ounces brown sugar

4 ounces raisins

2 teaspoon vanilla essence

1 ounce nutmeg

1 pound flour

2 ounces baking powder

Steamed banana leaf or (foil paper)

Method

Soak saltfish in water to remove some of the salt or boil in water for 5-7 minutes

Pick up (flake) the saltfish and remove all bones. Sauté thinly sliced onions

Peel and grate potatoes.

Mix with remaining ingredients in a bowl until smooth.

Cut pieces of steamed banana leaf (or foil) into 10-inch (25 centimeter) squares.

Spoon mixed ingredients onto a banana leaf. Fold and tie leaf with string (roll into a tube if using foil).

Poach in lightly salted water. Boil for approximately 1 hour.

Serve with Saltfish.

Cuban Cuisine

Pollo Con Quimbobó y Platanos Cubanos
Cuban Chicken with Okra and Plantains

* 1 cup of chopped okra, fresh or defrosted
* 1 whole chicken cut into 8 pieces (about 3 pounds)
* 2 tbsp of adobe seasoning or a mixture of the following:
* salt or MSG, black pepper, paprika, cumin, coriander
* vegetable oil
* 1 large onion chopped
* 4 cloves of garlic minced
* 1 green bell pepper, chopped
* 1 ½ cups of water
* 2 medium ripe plantains
* 2 medium tomatoes coarsely chopped
* 2 tbsp of lime juice

Season chicken with adobe or the alternative. In a heavy cast iron skillet brown the chicken pieces in hot oil on all sides. Remove the chicken to a plate. In the remaining oil, stir fry the onion, garlic and bell pepper for about 2 or 3 minutes.

Cut the okra in 1 inch size pieces. Cut away the tips and caps if desired. Peel the plantain and cut into 1 inch pieces.

Place the chicken in a deep stewing pot. Add the water and all the other ingredients. Cover and simmer until the chicken is very tender, about 15 minutes

Serve with white rice.

This recipe comes from the good people at CaribbeanChoice.com

Cuban Cuisine

Cuban Black Beans

Black beans are a staple to Cuban cooking, and its amazing in how many dishes it can be used. But it is used everyday. The following serves 6 as a side dish. It can also be thinned with chicken stock to make black bean soup, another common Cuban staple.

1 pound dried black beans
4 cups of water
3 cloves of garlic, peeled and crushed
1 medium onion, peeled and chopped
¼ pound salt pork, chopped
1 pound smoked ham hocks, cut in 1 inch pieces
2 teaspoons paprika
3 teaspoons ground cumin
2 bay leaves
4 cups chicken stock
½ teaspoon chili powder
1 tablespoon vinegar
salt and pepper to taste

Place black beans and water in large stock pot. Cover and boil two minutes. Turn off heat and let stand covered for 1 hour.

Remove the lid and add the rest of the ingredients, except the vinegar, salt and pepper. There should be enough water to just cover the beans, so if necessary add a bit or water. Cover and simmer until the beans are tender, about 2 hours. Take out the hocks and remove the bones. Return the meat to the pot. Add the vinegar, salt and pepper. Simmer long enough to heat the vinegar.

For this and many more recipes visit my friends at Caribbean Choice

Anguilla Cuisine

Anguilla is a British overseas territory in the Caribbean, the most northerly of the Leeward Islands in the Lesser Antilles. It consists of five islands, with the capital, The Valley situated on the main island of Anguilla. Anguilla is a quiet place full of white sand beaches, great dining and friendly people. There are a wide range of dining options and culinary styles from which to choose, including: French, West Indian, American, and Creole - all with a Caribbean flair.

Anguilla Cuisine

Grilled Chicken Parts with Barbecue Sauce


Ingredients

1 tablespoon olive oil
1 clove garlic, chopped
1 medium onion, chopped
1 green or red bell pepper, chopped
3 medium tomatoes, peeled and chopped
1 cup water
2 tablespoons mango chutney
¼ cup pine nuts, dry roasted and ground
1 teaspoon thyme
¼ cup Scotch bonnet or hot sauce
1 medium chicken cut into 8 pieces (2 breast,2 thighs,2 legs,2 wings)

Method

In a large skillet over medium heat, sauté the garlic in the olive oil for about 2 minutes. Add the onion and sauté an additional 5 minutes. Add the pepper and sauté another 5 minutes. Add the tomatoes and sauté, covered for 20 minutes.

Uncover, add the remaining sauce ingredients and simmer for 5 minutes. Transfer to a blender and puree.

Smoke grills the chicken until half done, brush the parts with the sauce, and continue smoke-grilling until done.
Lobster Cakes with Tartar Sauce



Ingredients

For Lobster Cakes:

3 tablespoons unsalted butter
¾ cup all-purpose flour
2 cups milk
1 pound cooked lobster meat, coarsely chopped and patted dry
1 ½ cups red bell pepper, diced small and patted dry
¼ cup scallions (white and green parts) thinly sliced
½ teaspoon cayenne pepper
¾ teaspoon salt
½ freshly ground black pepper
1 ½ cups fresh bread crumbs
Equal amounts of butter and olive oil, for sautéing

For Tomato Tartar Sauce:

1 ½ cup Hellman’s mayonnaise
1 tablespoon freshly squeezed lemon juice
1 tablespoon tomato paste
2 tablespoon minced onion
1 tablespoon small capers, rinsed and drained
¼ minced dill pickles, patted dry
Salt and freshly ground black pepper

Method

Lobster Cakes: In a large, deep-sided saucepan, heat the butter over a low heat until it stops foaming.

Add the flour gradually and cook for 2 minutes, whisking continually. Add milk ½ cups at a time, whisking constantly to get rid of the lumps.

Simmer for 5 minutes, continuing to whisk until thick and smooth. Remove from heat and set aside.
In a large bowl, combine the lobster, peppers, scallions, cayenne, salt, and pepper. Add 1 cup of the bread crumbs and the milk mixture, and mix well.

Cool to room temperature. Shape into 1 ½ inch thick and flatten slightly. The lobster cakes should be about ½ inch thick. Coat the cakes with more bread crumbs.

Heat a layer of butter and oil in a sauté pan over a medium heat until hot, not smoking.

Cook the lobster cakes until golden brown on both sides. Drain on paper towels and serve hot with tartar sauce.

Tomato Tartar Sauce: Whisk together in a small bowl, the mayonnaise, lemon juice, and tomato paste. Add the onions, pickles, capers, and salt and pepper, and whisk until blended.
Caribbean Island Cuisine

St Kitts and Nevis Cuisine

Saint Kitts and Nevis, officially the Federation of Saint Christopher and Nevis (or the Federation of Saint Kitts and Nevis), located in the Leeward Islands, is a unitary island nation in the Caribbean and the smallest nation in the Western Hemisphere. The capital city and government for the federated state is mainly on the larger island of Saint Kitts. The smaller state of Nevis lies about 3km southeast of Saint Kitts. Historically, the British dependency of Anguilla was also a part of this union, which was then known collectively as Saint Christopher-Nevis-Anguilla.

Saint Kitts and Nevis, officially the Federation of Saint Christopher and Nevis (or the Federation of Saint Kitts and Nevis), located in the Leeward Islands, is a unitary island nation in the Caribbean and the smallest nation in the Western Hemisphere. The capital city and government for the federated state is mainly on the larger island of Saint Kitts. The smaller state of Nevis lies about 3km southeast of Saint Kitts. Historically, the British dependency of Anguilla was also a part of this union, which was then known collectively as Saint Christopher-Nevis-Anguilla.CLICK HERE to learn how to get paid to travel 

St. Kitts & Nevis Cuisine

Buccaneer's Turtle Steak

Ingredients

2½ pounds turtle steak, cut into 6 pieces

3 tablespoons fresh lime juice

2 teaspoons garlic powder

1 tablespoon ground black pepper

3 tablespoons coconut or vegetable oil

2 medium yellow onions, sliced

1 large sweet green pepper, seeded, cored & sliced

1 seasoning pepper, diced

1 teaspoon garlic powder or 2 cloves fresh garlic, minced

1 teaspoon dried thyme or 1 large sprig fresh thyme

2 14.5 ounce cans stewed tomatoes

2 teaspoons Season All or seasoning salt

2 tablespoons Worcestershire sauce

3 tablespoons Pickapeppa Sauce

2 tablespoons Tortuga Gold Rum

Method

Tenderize the turtle steak, pounding both sides well with a meat mallet, until pieces are only about an inch thick.

Sprinkle with lime juice, 2 teaspoons garlic powder and black pepper and refrigerate for an hour. Heat oil over medium high heat in a large heavy skillet or Dutch oven until hot and brown the turtle steak on each side.

Add onions and sweet peppers and cook until vegetables start to soften, stirring frequently so they don't scorch. Add remaining ingredients and stir well, reduce heat to low and simmering and cover.

Cook for an hour or until turtle is fork tender and sauce is reduced and thickened. Serve with hot white rice or rice and peas.

Chef’s Note: Except for prime cuts of "fillet," which are not easy to come by, turtle steak must be well tenderized before cooking-like beef round steak. Use the toothed side of a meat mallet and pound both sides, breaking all sinews, until each piece is only about an inch thick.

Marinated Beef Island Tenderloin

Ingredients

5 pound beef tenderloin

Pepper, to taste

¼ cup Kitchen Bouquet

¾ cup soy sauce

2 tablespoons Worcestershire sauce

Method

The day before, sprinkle the meat with pepper. Combine remaining ingredients, and pour over the meat. Cover and marinate in the refrigerator for 24 hours.

Remove the meat from the refrigerator, 2 to 3 hours before cooking, to bring to room temperature.

Preheat oven to 450ºF. Drain the meat. Roast, uncovered, for 20 minutes.

Turn the oven off. Do not open the door. Leave the tenderloin in the oven 15 minutes longer.

Serve immediately.

Caribbean Island Cuisine

Jamaican Cuisine

Jamaican Roast Beef

Ingredients

2 medium rib eye

2 small onion

2 gloves garlic

Thyme

Scallion

Crushed pimiento seeds

½ hot scotch bonnet pepper

Pick-a-pepper sauce

Paprika

Corn starch

Soy Sauce

Ketchup

Oil

Salt & Black pepper

Method

Dice all of the seasoning and mix with a little pick-a-pepper sauce and salt.

Make small holes in roast and stuff the mix seasoning in the holes, all around, leaving enough seasoning to make gravy.

Add Soy sauce, ketchup, salt, black pepper, paprika, pick-a-pepper and rub along meat. Let stand for a while.

Heat oil in skillet, shake excess seasoning off. Add meat.

Cook over medium heat, turning constantly to prevent sticking. Let it brown on each side. Do not add a lot of water. Just a little each time it dries out.

Keep adding water until cooked.

When cooked, remove from skillet to make gravy.

Make corn starch in a paste and add to stock to make gravy. Serve over a bed of white rice or rice and peas.

Caribbean Island Cuisine

St. Kitts & Nevis Cuisine

Saint Kitts and Nevis, officially the Federation of Saint Christopher and Nevis (or the Federation of Saint Kitts and Nevis), located in the Leeward Islands, is a unitary island nation in the Caribbean and the smallest nation in the Western Hemisphere. The capital city and government for the federated state is mainly on the larger island of Saint Kitts. The smaller state of Nevis lies about 3km southeast of Saint Kitts. Historically, the British dependency of Anguilla was also a part of this union, which was then known collectively as Saint Christopher-Nevis-Anguilla.

St. Kitts & Nevis Recipes

Boiled Fish with Creole Sauce

Ingredients

500 grams red snapper or other white fish

2 or 3 lemons

Garlic

Salt

4 chives

2 or 3 tomatoes

Thyme

1 small piece hot pepper

Method

Clean the fish and cut it into several pieces. Marinate for about 1 hour in a mixture of lemon juice, hot pepper, garlic, and salt.

Lightly fry the chopped chives and tomatoes (peeled and seeded) in hot oil. Add the marinated fish. Brown on both sides.

Cover with water and add the thyme and hot pepper. Cover and simmer for 14 to 20 minutes. Top with two cloves of crushed garlic mixed with the juice of 1 lemon.

Serve hot.

Buccaneer's Turtle Steak

Ingredients

2 pounds turtle steak, cut into 4 to 6 pieces

2 tablespoons fresh lime juice

2 teaspoons garlic powder

1 tablespoon ground black pepper

3 tablespoons coconut or vegetable oil

2 medium yellow onions, sliced

1 large sweet green pepper, seeded, cored & sliced

1 seasoning pepper, diced

1 teaspoon garlic powder or 2 cloves fresh garlic, minced

1 teaspoon dried thyme or 1 large sprig fresh thyme

2 14.5 ounce cans stewed tomatoes

2 teaspoons Season All or seasoning salt

2 tablespoons Worcestershire sauce

2 tablespoons Pickapeppa Sauce

3 tablespoons Tortuga Gold Rum

Method

Tenderize the turtle steak, pounding both sides well with a meat mallet, until pieces are only about an inch thick.

Sprinkle with lime juice, 2 teaspoons garlic powder and black pepper and refrigerate for an hour. Heat oil over medium high heat in a large heavy skillet or Dutch oven until hot and brown the turtle steak on each side.

Add onions and sweet peppers and cook until vegetables start to soften, stirring frequently so they don't scorch. Add remaining ingredients and stir well, reduce heat to low and simmering and cover.

Cook for an hour or until turtle is fork tender and sauce is reduced and thickened. Serve with hot white rice or rice and peas.

Chef’s Note: Except for prime cuts of "fillet," which are not easy to come by, turtle steak must be well tenderized before cooking-like beef round steak. Use the toothed side of a meat mallet and pound both sides, breaking all sinews, until each piece is only about an inch thick.

Caribbean Island Cuisine

US Virgin Island Cuisine

The US Virgin Islands consist of the four main islands of St. Thomas, St. John, St. Croix and Water Island and many smaller islands. It is the only part of the United States where traffic drives on the left. The US Virgin Islands are located in the Caribbean Sea and the Atlantic Ocean, about 50 miles east of Puerto Rico.

Sweetie Shrimp & Chicken Penne



Ingredients

10 16-20-peeled and deveined shrimp tail on
2 5-ounce chicken breast cut into 1" wide strips
10 ounce uncooked penne pasta
1 small head broccoli cut into spears
6 baby portabello mushrooms sliced 1/4 thin
4 tablespoon olive oil
2 tablespoon fresh chopped garlic
Salt and pepper to taste
1 cup white wine
4 tablespoon Caribbean Specialty Foods Sweetie Pepper sauce
½ cup of chicken stock or water

Method

Boil water and cook pasta until desired tenderness.

In a large sauté pan, heat oil on high. First add chicken and brown all sides. Add garlic, mushrooms and broccoli and sear. Add white wine and reduce by half.

Add chicken stock and reduce by half. Add Caribbean Specialty Foods Sweetie Pepper Sauce and salt and pepper to taste.

Strain pasta and toss together serve in a pasta bowl and top with freshly grated Romano cheese. Serve with your favorite wine.
Caribbean Island Cuisine

British Virgin Island Cuisine

The British Virgin Islands is an overseas territory of the United Kingdom. It consists of over 50 islands and cays located in the Caribbean, to the east of Puerto Rico and the US Virgin Islands. Originally part of the Dutch Empire, the Islands were acquired by Britain in 1672.

The largest islands of the group are Tortola, Virgin Gorda, Anegada, and Jost Van Dyke. Road Town, the capital and largest town, is situated on Tortola.

Caribbean Island Cuisine

Garlic Pork

Ingredients

3-4 pounds lean pork (with just a little fat)

2 pints vinegar

1/2 pound garlic

1 bunch thyme (I broad leaf and 4 stalks fine leaf)

6-8 wiri-wiri peppers

4-6 cloves

4 teaspoon salt

Method

Cut pork into suitable sized pieces. Steep pork in a solution of 1/2-pint vinegar and water, then lift out using two forks and put into a large jar or bottle.

Pound garlic peppers and thyme. Add to the rest of the vinegar. Add salt and clove. Pour over pork, making sure that there is enough liquid to cover pork completely.

Leave to soak for about 3 - 4 days or longer if possible. Into a pan, put pork with some of the vinegar liquid and leave it to boil until liquid evaporates.

The fat of the pork should also melt supplying the fat in which the pork will fry until brown. Serve hot.

Caribbean Island Cuisine

Caribbean Island Cuisine

Puerto Rican Cuisine

Puerto Rican Flan

Ingredients

1 cup sugar (to caramelize pan)

8 eggs

2 (14 ounces) cans condensed milk, undiluted

3 ½ cups water

¼ teaspoon salt

1 teaspoon vanilla extract

Method

Preheat oven to 350^oF. Caramelize a pan by melting 1 cup of sugar slowly, melt to a light gold and swirl so that the sides are coated. Set on wire rack.

In large bowl, mix ingredients and strain. Pour strained mixture into caramelized pan.

Set pan in a large shallow baking pan containing 1 inch of hot water. Bake for 1 hour, or until set and golden. (Check center with toothpick, must come up clean.)

Remove pan from water bath. Allow to cool on wire rack. Cover, and set in refrigerator. When ready to serve, turn Flan onto a platter
Caribbean Island Cuisine

Cuban Cuisine

Cuban Recipes
Caserola de Camarones Enchilados (Shrimp Casserole)



Ingredients

2 cups shrimp, cooked and peeled
2 cups crushed canned tomatoes
1 onion, minced
1 green pepper, chopped
1 garlic clove, pressed
2 tablespoon butter
Salt and pepper to taste
2 cups cooked white rice

Method

Sauté the onion, garlic and green pepper in the butter.

Add the shrimp, salt and pepper.

Stir in the canned tomatoes.

Add the cooked rice.

Place in casserole dish and bake at 375oF for 30 minutes.
Caribbean Island Cuisine

St. Martin Cuisine

Saint Martin is a tropical island in the northeast Caribbean, east of Puerto Rico. The 98 km² (38 square-mile) island is divided roughly in half between France and the Netherlands; it is the smallest inhabited land mass in the world that is divided between two nations. The southern Dutch half is called Sint Maarten and is part of the Netherlands Antilles; the northern French half is called Saint-Martin and is part of the French overseas région and département of Guadeloupe. The main towns are Marigot (French side) and Philipsburg (Dutch side).


The most popular types of cuisine in St. Martin are traditional French and spicy West Indian Créole. Many of the restaurants, which range from inexpensive to trés cher, combine the best of both. Fresh seafood appears on virtually all menus, sometimes prepared in Créole style with spices, sometimes in the classic French manner with herbs. Local rum drinks often precede a meal and fine French wines provide the perfect accompaniment.



Recipes of St. Martin
Callaloo Soup



Ingredients

2 pounds fresh kale
½ pound callaloo, or fresh spinach
12 okra pods
¼ pound salt pork, cut into thin strips
½ pound fresh lean pork, cubed
2 onions, thinly sliced
Freshly ground black pepper to taste
1 hot pepper, seeds removed, sliced
1 tablespoon chopped fresh thyme
6 cups chicken stock

Method

Pull all stems from kale and callaloo. Discard stems and roughly chop the leaves. Wash leaves thoroughly. Roughly chop the kale. Place salt port in a large, heavy soup kettle and sauté over medium heat for 10 minutes, rendering fat.

Discard all, but 2 tablespoons of fat.

Add pork cubes and onions to pan. Sauté over medium heat until cubes are brown and onions are translucent, about 5 minutes. Add kale, callaloo, okra, black pepper and hot pepper. Add thyme and stock.

Cover and simmer 2 1/2 hours. Remove salt pork before serving. Makes 6-8 servings.

Crab Backs



Ingredients

12 live blue crabs
3 tablespoons butter
1 medium onion, chopped
1 medium tomato, chopped
3 tablespoons chopped chives
1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper to taste
Unseasoned dry bread crumbs

Method

Bring water to boil in a large pot. Add crabs. Boil for 15 minutes, until the shells turn bright red. Drain and cool.

Break open the claws and pick out the meat. Discard pieces of shell. Carefully open the crab backs, removing and reserving any meat and fat, but discarding gill and white intestine. Scrub empty shells thoroughly.

Preheat broiler. Melt butter in a medium saucepan over medium-high heat. Add onion, tomato and chives. Cook until softened and remove from heat.

Stir in flaked crabmeat, Worcestershire sauce, salt, and black pepper.

Refill crab backs with the crab mixture and sprinkle with bread crumbs.

Place stuffed crabs on a baking sheet and brown under broiler. Serve hot.

Roasted & Stuffed Mussels



Ingredients

To steam the mussels:
48 fresh mussels, washed
1 cup dry white wine
1 ounce of butter
¼ cup of breadcrumbs

For Filling:
3 shallots
10 garlic cloves
12 basil leaves
¼ bunch chopped parsley
5 tablespoon tomato paste
2 tablespoon chopped dill
Juice of 1 lemon, freshly squeezed
2 tablespoon of alcohol
Salt & black pepper mignonette
1 pinch of cayenne pepper
1 pinch of dried fennel
½ pound butter at room temperature

For Garnish:
1 tomato
Green leaves

Method

Steam the mussels: Scrape and washed the mussels several times and drain in colander. In a large pot, place the mussel, the wine, and the butter. Cover, and cook on high heat until the mussels are open. Strain in a colander and set aside to cool.

Making the filling: In a food processor, finely chop garlic and shallots. Add the remaining ingredients and process until smooth and creamy. Taste and rectify seasoning if necessary.

Leave the meat inside one shell, so you can remove the top ones. Reserve the juice to make a soup or even a sauce. Stuff the mussels with the butter mixture, making sure you completely cover the meat. Refrigerate.

Bake: Before serving, sprinkle with breadcrumbs and bake at 450º F for about 20 minutes.

Serve and garnish: Serve on large plates with few green leaves underneath and a tomato rose. Accommodate with your favorite dry white wine.

Chef’s Note: When selecting your mussels, never choose a mussel that is chipped, broken, or damaged in any way. Also, never choose a mussel that is open. The mussels should be tightly closed and stored in a cool area where they can breathe. When you purchase your mussels, make sure to immediately unwrap them at home so they can breathe, otherwise they may die before you cook with them. Soak your mussels in fresh water just before cooking for about 20 minutes. As the mussels breathe, they filter water and expel sand. After about 20 minutes, the mussels will have less salt and sand stored inside of their shells.
Caribbean Island Cuisine

Puerto Rican Cuisine

Puerto Rican Recipes

Puerto Rican Fried Meat Pies (Empanadas)


Ingredients

Dough:

3 cups all purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
¼ cups vegetable oil
1 cup warm water

Filling:

1 pound browned ground beef or cooked shredded chicken
½ medium onion, diced
½ green bell pepper, diced
3 garlic cloves, crushed
1/8 cups chopped fresh cilantro
1/8 cups sliced green olives
Salt and pepper to taste
1 tablespoon tomato paste
1 packaged Goya Sazon with annato

For cooking:

1 cup vegetable oil for frying

Method

Dough: Combine all the dry ingredients in electric mixer, add all the wet ingredients. Mix for about 3 minutes until well combined. Dough will form.

Take it out and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes.

Divide into 12 pieces and then roll into 4 inch circles.

Filling: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoon of vegetable oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.

Cooking: Pre-heat the oil in a frying pan at about a medium temperature. Place about 2 tablespoon of the filling in the dough and seal the edges with a fork.

Fry for about 5 minutes on each side, then place on dish lined with paper-towels.
Arroz Con Gandules



Ingredients

2 ½ cups long grain white rice
5 cups water
3 tablespoons olive oil
4 tablespoons sofrito (jarred or make your own by dicing onion, bell pepper (any kind), garlic, cilantro and tomato)
¼ cup chopped bacon
¼ cup chopped ham or sausage
2 tablespoons Spanish olives
1 can green or dry pigeon peas, drained
1 envelope sazon with annato
½ teaspoon ground oregano
½ teaspoon ground cumin
2 bay leaves
½ teaspoon tomato paste
Salt and black pepper to taste

Method

Start by heating the oil in a pot at high heat, and when the oil is hot, add the bacon. When the bacon is cooked but not crisp, add the ham/sausage. Once that has browned, add the Sofrito. This must stir fry all together for about 1 minute.

After that has been done add the water, then the peas, the olives, the tomato paste, and all the spices, including the envelope of sazon.

At this point, add salt and pepper to taste. Bring this up to a boil then stir in rice.

Once it has begun to boil again, lower heat and stir 1 more time, then cover.

Let this cook for about 30 - 40 minutes on a low heat setting, stirring occasionally (every 10 minutes) until the rice is tender. Serve.

Puerto Rican Rum Cake



Ingredients

½ cup chopped pecans
1 packet yellow cake mix
1 packet instant vanilla pudding
4 eggs
½ cup cold water
½ cup vegetable oil
½ cup Gold Puerto Rican Rum

For Glaze:

¼ pound butter
¼ cup water
¾ cup granulated sugar
½ cup Gold Puerto Rican Rum

Method

Preheat oven to 325oF. Grease and flour 10-inch tube pan. Sprinkle pecans over bottom of pan.

Mix all cake ingredients together.

Pour batter over pecans in pan. Bake for one hour. Set on rack to cool.

Invert on serving plate. Prick top. Drizzle and brush glaze evenly over top.

For Glaze:

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Stir in Rum.


Avocado Shrimp Boat



Ingredients

2 large ripe avocados
Lemon juice
2 medium tomatoes
1 teaspoon sugar
½ teaspoon salt
Pepper to taste
1/8 teaspoon ground turmeric
1 teaspoon chopped parsley
2 green onions, minced
1 sprig of fresh mint, chopped fine
½ teaspoon cider vinegar
½ teaspoon water
Dash of cayenne pepper
2 tablespoon French dressing
1 cup cooked shrimps
Watercress

Method

Halve the avocados and remove seeds. Scoop out pulp and dice.

Put shell with lemon juice and set aside. Peel and chop tomatoes.

Mix all remaining ingredients except shrimp and watercress. Pour over tomato and avocado pieces, mix carefully.

Fold in shrimp. Pile mixture in avocado shells, top with watercress, sprigs and chill. Makes 4 servings.

Puerto Rican Flan



Ingredients

1 cup sugar (to caramelize pan)
8 eggs
2 (14 ounces) cans condensed milk, undiluted
3 ½ cups water
¼ teaspoon salt
1 teaspoon vanilla extract

Method

Preheat oven to 350oF. Caramelize a pan by melting 1 cup of sugar slowly, melt to a light gold and swirl so that the sides are coated. Set on wire rack.

In large bowl, mix ingredients and strain. Pour strained mixture into caramelized pan.

Set pan in a large shallow baking pan containing 1 inch of hot water. Bake for 1 hour, or until set and golden. (Check center with toothpick, must come up clean.)

Remove pan from water bath. Allow to cool on wire rack. Cover, and set in refrigerator. When ready to serve, turn Flan onto a platter.

Caribbean Island Cuisine