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
