Caribbean Island Cuisine

Caribbean Recipes

2011-02-12T03:00:00.000-08:00

Pelau

2010-06-14T12:00:00.000-07:00

INGREDIENTS:

* 3 tablespoons vegetable oil
* 3/4 cup sugar (white or brown)
* 1 chicken, cut up (about 2½ to 3 pounds), or substitute goat meat or beef
* 1 onion, chopped
* 1 clove garlic, minced
* 1½ cup pigeon peas, soaked overnight, or substitute black-eyed peas
* 2 cups rice (do not use instant rice)
* 3 cups water
* 1 cup Coconut Milk
* 2 cups cubed fresh Hubbard squash
* 2 carrots, chopped
* ¼ cup chopped parsley
* 1 teaspoon dried thyme
* 1 bunch scallions or green onion, chopped including the greens
* ¼ cup ketchup
* 3 tablespoons butter

METHOD / DIRECTIONS:

Heat the oil in a heavy pot or skillet. With the heat on high, add the sugar and let it caramelize until it is almost burned, stirring constantly. Add the chicken (or meat) and stir until all the pieces are covered with the sugar. Reduce the heat to medium, add the onion and garlic and cook, stirring constantly for 1 minute.

Drain the pigeon peas and add them to the pot along with the rice, water, and coconut milk. Reduce the heat and simmer, covered, for 30 minutes.

Add the remaining ingredients, stir until well mixed, cover and cook until the vegetables are tender, about 20 to 30 minutes. The pelau should be moist at the end of the cooking time.

Conch Souse

2008-08-19T05:20:00.000-07:00

Saint Vincent and the Grenadines - whose people are described as "Vincentians" - is an independent sovereign state of the Caribbean, having a British colonial history and now part of the Commonwealth of Nations.Seafood is abundant, and most people eat fish every day. Shrimp, whelk, lobster, jackfish, dolphin fish and lambi (conch) are mixed with scotch bonnet peppers, fruits and vegetables in a variety of dishes. A popular meal is buljol (salted fish, tomatoes, sweet peppers and onions, served with roasted breadfruit). Other common dishes include callaloo (a type of stew), pigfoot souse, roti and pumpkin soup.

Ingredients

2 pounds Conch
1 onion (medium)
1 cucumber
2 limes
Parsley
Celery
Sweet pepper
Hot pepper to taste
Salt to taste

Method

Clean away slime from conch using salt and lime.

Pound conch well, this helps to make it tender. Boil until tender. Prepare pickle using cucumber, onion and other seasoning.

Cool conch and cut into small pieces. Put into pickle. Decorate with parsley.

Roast Breadfruit and Saltfish

2008-06-14T03:45:00.000-07:00

I just spoke to my dad and it brought back some wonderful memories. I can remember when he use to take me to the fields, we call The Garden and the river where we would fish. We would spend all day in The Garden picking fruits and veg. I spent most of the day eating fruits and sleeping on banana leaves for a bed. I'm a city boy at times I wish I had a garden or even a green house. Well if gas prices keep getting higher I may just have to get one. Thanks for reading. Here is a recipe for breakfast or lunch it doesn't matter. My Grand Father is still alive and everything he eats comes from The Garden and yes they raise animals also.

Roast Breadfruit and Saltfish

Ingredients

1 large Breadfruit
¼ cup water
1 pound saltfish
1 onion
1 tomato
¼ cup oil
1 small cucumber
1 teaspoon butter

Method

For Breadfruit: Roast Breadfruit. Slice when cooled.

For Saltfish: Boil salt fish until it is not too salty. Clean and strip saltfish into small bits. Dice or chop onion and tomato. Slice cucumber. Add to saltfish along with a little seasoning.

Put oil in a frying pan to hot. Add saltfish along with other ingredients including butter and water and let simmer. Serve hot.

Ginger Shrimp with Mango-Citrus Salsa

2008-05-20T18:09:00.000-07:00

Ingredients

For the salsa:

1 green onion, chopped
2 tablespoon red bell pepper, diced
½ lime, diced
½ orange, diced
¼ teaspoon scotch bonnet pepper
½ cup ripe mango, peeled and diced
2 tablespoon parsley, chopped
1 teaspoon sugar
Salt to taste

24 large shrimps
2 tablespoon canola oil

Combine the following ingredients in a bowl and set aside:

1 large garlic clove, minced
2 tablespoon fresh ginger, peeled and finely grated
1 tablespoon fresh lemongrass, finely minced
1 teaspoon lemon juice
3 tablespoon canned, unsweetened coconut milk
¼ cup shredded coconut, finely chopped
White pepper to taste

Method

Combine all ingredients of the salsa. Check for salt and hot pepper. You can get this part of the recipe out of the way up to 4 hours before the main event.

Prepare your shrimp: Peel, devein and remove the tails of 24 large shrimp. Heat 2 tablespoon canola oil in a large sauté pan and quickly sear prepared shrimp on each side, cooking about half way.

Add reserved coconut mixture, stir to combine and cook about 2 - 3 minutes. Serve with Mango-Citrus Salsa.

Chicken Roti

2008-05-11T21:01:00.000-07:00

INGREDIENTS:

* 3 boneless breast of chicken
* 1 medium onion, chopped chunky
* 1 green pepper, chopped chunky
* 1 large carrot, peeled sliced thinly
* 2 large potato, peeled and cubed
* 1 can chicken broth
* 1/2 cup water
* 2 cloves crushed garlic
* 2 Tbs. curry powder
* 2-3 tsp. Blind Betty Original Recipe
* salt and pepper to taste
* fresh chopped parsley
* 4 large flower tortillas
* 1 jar mango chutney or fruit salsa

METHOD / DIRECTIONS:

In a large skillet sauté garlic, onion 1-2 minutes. Add chicken and sauté till cooked but tender add green pepper and carrots. Sauté 1-2 min. Add chicken broth, potatoes and as much water as needed to cover everything. Simmer till potatoes are very tender and begin to reduce broth. Add all spices and flavorings to taste.

Cover and turn off. This can now stand till just before serving time. It will thicken a little as it cools. At suppertime heat the roti mixture to a boil stirring with a wooden spoon. You want a nice thick curry stew. Reduce more if too runny. Warm tortillas, place on plate, put generous portion of roti in center of tortilla. Fold into flat tube with ends folded under. Serve with chutney on top. Salad and rice good accompanyments.

This recipe comes from my friends at Caribbean Choice STILL STANDING

St. Lucia Cuisine

2008-05-05T19:28:00.000-07:00

The cuisine of St Lucia is influenced by West Indian, Creole and French food. Popular dishes are pepper pot stew, callaloo soup and fried jackfish.

Shellfish and fish are caught daily. Salt fish is used in a number of recipes. Vegetables include cassava, dasheen (taro) and sweet potatoes. Breadfruit is also grown.

Fruits cultivated are bananas, coconuts, guavas, mangoes, papayas, passion fruit, pineapples and soursop.

Fresh fruit juices are available and alcoholic drinks, such as beer (Pitons) and rum (Bounty), are brewed locally.

Green Fig & Saltfish Pie

Ingredients

2 pounds green figs
1 pound saltfish
½ pound cheese
½ cup milk
1 tablespoon lime juice
2 sweet peppers
2 tomatoes, thinly sliced
1 onion sliced
½ teaspoon black pepper
1 teaspoon bread crumbs

Method

Boil the green figs until tender. Peel and crush with fork while still hot and sprinkle with lime juice to prevent darkening.

Soak the fish in boiling water to remove most of the salt. Remove the skin and bones; shred fish. Press half of the crushed fig in a greased baking pie dish. Sprinkle ½ of shredded fish on fig.

Spread half of sweet peppers (cut into thin strips) onion, tomatoes, cheese and black pepper. Repeat layer - beginning with green fig and ending with grated cheese and black pepper. Top with milk and sprinkle with breadcrumbs.

Bake in an oven at 340°C, for 30-40 minutes or until the cheese has melted and is golden brown.

Martinique Cuisine

2007-09-23T14:51:00.000-07:00

Martinique is an island in the eastern Caribbean Sea. It is an overseas département (département d'outre-mer, or DOM) of France. Like the other DOMs, Martinique is also one of the 26 régions of France (as a région d'outre-mer), and an integral part of the Republic. As part of France, Martinique is part of the European Union (EU), and the currency used is the euro.

With the exception of two short periods of British occupation, Martinique has followed the same course of history as France since 1635. Its administrative and political structures have been identical to those of the French Departments (states) since 1946, when it officially became a Department itself. It was granted the further status of Region in 1974. Fort-de-France is the administrative and commercial capital of the island.

Martinique lies in the heart of the Caribbean Archipelago and is one of the many islands which make up the group of lesser Antilles, or "Breezy Islands."

The waters lapping at its shores are those of the Atlantic Ocean to the east, and the Caribbean Sea to the west. The land rises gradually from the coast toward the center and northern parts of the island. It is in the north that we find the two peaks of the Carbet and Mont Pelée, a dormant volcano that is the highest mountain on the island at 4,586 ft. This part of Martinique is also a legendary tropical rain forest. In the center of the island, the Lamentin Plain, made up of small, rounded hills and enclosed valleys, slopes down toward the south. The Salines Beach at the southernmost tip of the island comes straight out of a beautiful postcard.

Martinique cuisine is a fusion of African and French and is certainly more international and sophisticated than that of its immediate island neighbors. The influx of young chefs, who favor a contemporary, less-caloric approach, has brought exciting innovations to the table. This haute nouvelle Creole cuisine also emphasizes local products, predominantly starchy tubers like malanga, plantains, white yams, and island sweet potatoes, and vegetables like breadfruit, yuca, christophene, and taro leaves.

Many Creole dishes have been Franco-fied, transformed into mousselines, terrines, and gratins, with creamy sauces. And then there's the bountiful harvest of the sea-lambi (conch), langouste (clawless Caribbean lobster), and dozens of species of fish predominate, but you can also see ouassous (freshwater crayfish, which are like jumbo prawns). Many restaurants offer a prix-fixe menu, sometimes with wine. Generally, cellars are filled with fine, French wines.

Some local Creole specialties are accras (cod or vegetable fritters), crabes farcis (stuffed land crab), and feroce (avocado stuffed with saltfish and farina). You can fire up fish and any other dish with a hit of hot chien (dog) sauce. Not to worry, it's made from onions, shallots, hot peppers, oil, and vinegar.

Martinique Cuisine

Stuffed Crabs and Gratin of Chayotes

2 cooked crabs

1 onion

½ glass of soft bread crumbled in some milk

Thyme, bay leaf, parsley, salt, chili (optional)

A few drops of lime

A little olive oil

Breadcrumbs

For Gratin of Chayotes:

2 chayotes

15 grams butter

1 glass of milk

2 tablespoon flour

1 glass of soft bread

Salt, pepper

Grated Gruyère (cheese)

1 garlic clove, chopped

Method

For Stuffed Crabs: Open the crabs, remove the inside and collect the meat caught in the cartilage.

In the olive oil, brown the minced onion, crab, herbs and the soaked bread. Then, add the salt and the lime. Stir over a low heat so as to dry up the mixture, which needs to be quite compact.

Pour the mixture in the crabs’ shells and sprinkle the breadcrumbs. Brown for a while in the oven.

For Gratin of Chayotes: Boil the chayotes for 20-25 minutes. Cut them lengthwise and remove the pulp with a small spoon, then crush it thoroughly with a fork (or in a mixer) along with the bread.

On the heat, mix the flour, butter and milk, then, add the pulp and the garlic. Leave to thicken. Season with salt and pepper. Fill in the skin of the chayotes with this mixture; sprinkle the Gruyère and brown in the oven just before serving.

Cod Fritters

8 ounce flour

1 glass of water

1 pinch of baking soda

1 onion

Clove of garlic

5 chives

Thyme

Parsley

Half of one hot pepper

Salt

Pepper

4 ounce cod

2 eggs

1 drop of vinegar

Method

Place the cod into cold water for a few hours then make it boil for thirty minutes. Whisk the flour and add the water little by little, do not make it lumpy.

Let the cod cool, take the skin and the bones off, mince the cod thinly with the onion, the garlic, the chives, thyme, parsley and hot pepper.

Season this batter to your taste and add 2 egg yolks, the drop of vinegar and, just before cooking, the pinch of baking soda and the egg whites stiffly-beaten. Dip the batter in very hot oil for about 5 minutes in small quantities.

Chef’s Note: The batter can be prepared in advance but the baking soda and the egg whites will have to be blended just before cooking. The fritters will be better if you don’t put too much cod.

Dominica Cuisine

2007-08-28T13:02:00.001-07:00

Dominica is an island nation in the Caribbean Sea. It should not be confused with the Dominican Republic, another Caribbean nation.

The official name is Commonwealth of Dominica. The indigenous Kalinago people of the island, somewhat erroneously called 'Caribs', have a territory which resembles the Indian reserves of Canada. Because the island went through a period of French occupation, and lies between two overseas départements of France (Guadeloupe to the north and Martinique to the south), the island is sometimes called "French Dominica". The island also has the nickname "The Nature Isle of the Caribbean" due to its seemingly unspoiled natural beauty.

The isle of Dominica is one of the youngest islands in the Lesser Antilles, and it is still being formed by geothermal-volcanic activity. It is a lush island of mountainous rainforests, home of many rare plant, animal and bird species. The Sisserou parrot is featured on the Dominica flag. Dominica's economy is heavily dependent on both tourism and agriculture.

Dominica’s cuisine is like its history and culture, an exciting blend which draws heavily from their Creole past.

Tropical fruits and vegetables are in abundance, and not surprising for an island, Dominica’s range of seafood is second to none!

While eating in an elegant hotel or continental restaurant may be perfectly acceptable to some Caribbean tourists, for the adventurous traveler, Dominica offers many alternative opportunities to taste a wide variety of delicious tropical foods and drinks. Small family restaurants, local eateries and seaside cafes can often be the most authentic and satisfying way to sample the bounty of Dominican cuisine. In these humble places, each meal should be lovingly created, carefully prepared and perfectly seasoned. As a bonus, you'll often get a chance to chat with some very interesting folks - friendly chefs, owners and servers - and there is no extra charge for the useful information you'll pick up along the way!

Be aware that most local dishes are full of flavor and fire. Kitchens are filled with the earthy aroma of curry. Somehow the blissful sting of Scotch Bonnet peppers is artfully balanced with the smoothness of fresh coconut milk.

Luckily, Dominica is blessed with rich volcanic soil and adequate rainfall. It is quite possible to obtain plenty of fresh fruits and vegetables right in the local marketplace. Here you can find traditional garden vegetables as well as root crops ('provisions') of dasheen, tannia and yams. Fresh greens include lettuce, spinach, watercress and callaloo. Truckloads of ripe and green bananas and plantains are everywhere. By the roadside trees are loaded with coconuts, breadfruit, avocados, soursop and guavas. Citrus crops include grapefruit, oranges, tangerines and limes. The island also cultivates a variety of fresh herbs and spices such as thyme, parsley, celery, chive, cinnamon, nutmeg and cloves.

In Dominica, traditional fishing villages still exist and fish and shellfish are plentiful. Flying fish, Dorado, king fish and snapper as well as spiny lobsters and octopuses are available year-round. The clear mountain streams hold a seasonal treasure of river crayfish, and in the mountains land-crabs and the elusive Crapaud frog or 'mountain chicken' are available September through March.

It is no wonder then, that with the help of all this natural goodness at hand, creative resident chefs are able to offer delicious and healthy menus fresh from the Nature Island of the Caribbean.

Dominica Cuisine

Caribbean Reef Chicken

Ingredients

2 broiler/fryer chickens - halved

½ teaspoon salt

¼ teaspoon pepper

½ cup dark brown sugar

4 tablespoon dark rum - divided

1 tablespoon lime juice

2 teaspoon lemon pepper

1 teaspoon ginger

½ teaspoon cloves - ground

¼ teaspoon cinnamon

¼ teaspoon garlic powder

2 drops hot pepper sauce

10 ounce chutney - mango

Lemon - sliced

Lime - sliced

Parsley

Method

Sprinkle salt and pepper over washed and dried chicken. Set aside.

In a small bowl, make Caribbean paste by mixing together sugar, 2 tablespoons of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce; set aside.

Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken.

Bake in a 400°F oven for 45 minutes or until the chicken is fork tender. In a blender, place chutney and remaining 2 tablespoons of rum; process to blend.

Spoon chutney mixture over chicken and bake about 3 minutes more or until chutney is warm.

Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.

Caribbean-Style Crabs

Ingredients

8 tablespoon butter

4 scallions chopped

1-2 teaspoon chopped garlic

1 hot green chili - finely chopped and seeded

1 tablespoon curry powder

¾-1 pound crab meat - shredded

2 tablespoon chopped fresh coriander leaves

2 tablespoon finely chopped parsley

Salt & freshly ground pepper

6-8 tablespoon crab liquid or clam broth

2 cups bread crumbs

Method

Melt butter in skillet; add scallions, garlic and chili peppers and cook until scallions are wilted.

Add curry powder to this mixture and blend thoroughly. Add crab, coriander and parsley. Add salt, pepper and crab liquid (if more is needed, add melted butter). Blend in bread crumbs.

Fill the mixture in 8 clam shells and bake at 400°F about 10 minutes or until browned.

Visit caribbeanchoice.com

Guadeloupe's cuisine

2007-07-24T07:38:00.000-07:00

Guadeloupe's cuisine mirrors its many cultures. To the typically Creole, dishes have been added the finesse of French cuisine, the spice of African cookery, the subtlety of Hindu and Southeast Asian recipes. Fresh seafood appears on most menus. Other specialties: shellfish, smoked fish, stuffed land crabs, stewed conch, and curry dishes. Guadeloupe is considered one of the true culinary capitals of the Caribbean, with some 200 restaurants recommended by the Tourist Office. Local rum drinks often precede a meal and imported French wines often accompany it. Prices for a three-course meal for one person, without wine, range from inexpensive to moderate to expensive. Guadeloupe's most colorful culinary event is the Fête des Cuisinières held annually in early August.

Caribbean Ginger Turkey

Ingredients

2 pound turkey breast, skinned

¼ cup soy sauce

¼ cup dry sherry

2 tablespoon apricot jam

½ teaspoon ginger

½ cup water

¼ cup brown sugar

2 tablespoon vegetable oil

2 teaspoon lemon juice

1 clove garlic – chopped

Method

Carefully bone turkey breast. Remove fillet from underside of breast by detaching the feather-shaped piece of boneless meat beside the breast bone. Cut remaining breast meat into 3 equal portions.

In a plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice, ginger and garlic; mix well to dissolve sugar. Prop bag in a bowl; add turkey, submerge in marinade.

Marinade 4 to 6 hours or overnight. Remove meat from marinade, reserving marinade. Broil or barbecue turkey 12 to 15 minutes, turning and brushing meat with marinade.

Serve with rice and garnish with sliced fruit.

Black Bean Chicken

Ingredients

1 cut up chicken (3 ½ pounds)

1 freshly ground pepper to taste

1 tablespoon olive oil

½ cup onion - chopped

½ cup green pepper - chopped

1 Jalapeno pepper - seeds removed & chopped

1 large clove garlic - minced

1 teaspoon cumin - ground

1 medium tomato - peeled & chopped

1 tablespoon lemon juice

1 can black beans (15 pounds)

Method

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.

To pan drippings, add onion, green pepper, jalapeno pepper and garlic.

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 done and juices run clear, about 10 minutes.

Montserrat Cuisine

2007-07-11T04:11:00.000-07:00

Montserrat is a lush, mountainous island in the Caribbean Sea, located in the Leeward Islands, part of the chain of islands called the Lesser Antilles. Montserrat was given its name by Christopher Columbus on his second voyage to the New World in 1493, after its namesake located in Catalonia, Spain. Montserrat is often referred to as the Emerald Island of the Caribbean, due both to its resemblance to coastal Ireland and to the Irish descent of most of its early European settlers.

Montserrat is currently an overseas territory of the United Kingdom. Its official name is the Crown Colony of Montserrat. Its Georgian-era capital city of Plymouth was destroyed and two-thirds of the island's population forced to flee abroad owing to the eruption of the Soufriere Hills volcano that began on July 18, 1995. The eruption continues today on a much reduced scale, the damage being confined to the areas around Plymouth including its docking facilities and the former W.H. Bramble Airport. An exclusion zone, open during the day, extends from the south coast of the island north to parts of the Belham Valley and provides visitors with a spectacular view of the volcano and the destruction it has wrought upon the town. A new airport at Geralds in the northern part of the island opened in 2005.

Cabbage Au Gratin

Ingredients

1 pound cabbage, shredded

2 tablespoons butter

1 tablespoon flour

½ cup milk

Salt and pepper, to taste

Breadcrumbs

Method

Boil cabbage in salted water until tender. Melt butter; blend in flour and stir until lightly browned. Remove from heat and add milk gradually; return to heat and simmer, stirring constantly, until thickened, seasoning to taste.

Combine drained cabbage and sauce; place in a greased, oven proof dish. Sprinkle with crumbs and dot with butter. Bake in a moderate (350^oF) until well browned (15-20 minutes).

These recipes are from The Montserrat Cookbook, published by The Montserrat Old People's Welfare Association, 1973. The association was founded by Mrs. Patricia Griffin, a native Montserratian, in 1964.

Antigua & Barbuda Cuisine

2007-06-28T16:18:00.000-07:00

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

2007-06-24T19:04:00.000-07:00

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

2007-06-22T19:14:00.001-07:00

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

2007-06-20T01:54:00.000-07:00

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

2007-06-18T18:17:00.000-07:00

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 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

2007-06-16T23:26:00.000-07:00

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

2007-06-14T19:48:00.001-07:00

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.

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.

Caribbean Island Cuisine

US Virgin Island Cuisine

2007-06-12T11:06:00.000-07:00

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

2007-06-09T15:58:00.000-07:00

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

Puerto Rican Cuisine

2007-06-09T13:30:00.001-07:00

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

2007-06-06T21:33:00.001-07:00

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

2007-06-04T00:02:00.000-07:00

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

2007-06-03T00:37:00.001-07:00

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

Dominican Republic Cuisine

2007-06-01T20:22:00.000-07:00

Dominican Republic Cuisine is predominantly made up of a combination of Taino, Spanish and African influences over the last few centuries. Typical cuisine is quite similar to what can be found in other Latin American countries, but many of the names of dishes are different. Breakfast usually consists of eggs and mangú (a boiled cassava or some other root vegetable). For heartier versions, these are accompanied by deep-fried meat and/or cheese. Similar to Spain, lunch is generally the largest and most important meal of the day. Lunch usually consists of some type of meat (chicken, pork or fish), rice and beans, and a side portion of salad. 'La Bandera', the most popular lunch dish, consists of broiled chicken, white rice and red beans. Typical Dominican cuisine usually accommodates all four food groups, incorporating meat or seafood; rice, potatoes or plantains; and is accompanied by some other type of vegetable or salad. Many dishes are made with 'sofrito', which is a mix of local herbs and spices sautéed to bring out all of the dish's flavors.

Locrio de Pollo (Rice and Chicken)

Note: Before starting to cook, remove skin from chicken and wash under warm water. Rub with wedges of lemon and cut into small pieces.

Ingredients

4 pounds chicken

4 cups rice

7 cups water

5 tablespoons oil

1 teaspoon sugar

4 tablespoons tomato paste

1/4 cup green peppers, chopped

1 pinch oregano

1 teaspoon crushed garlic

1 pinch black pepper

1/8 cup chopped pitted olives

1/4 cup celery, chopped

1 teaspoon parsley, finely chopped

1 teaspoon coriander, finely chopped

1/2 teaspoon of thyme leaves

Salt

Method

* Marinate the chicken for approximately 10 minutes in a bowl containing the green peppers, oregano, garlic, black pepper, olives, celery, parsley, coriander, and thyme.

* In an iron pot, heat 3 tablespoons of oil, reserving 2 tablespoons for later use. Add sugar to heated oil and quickly stir. When sugar turns dark brown, add the chicken (without the vegetables), being careful with splattering oil.

* Stir, cover and let simmer at medium heat for 10 minutes, adding tablespoonfuls of water regularly to prevent it from burning.

* Add the vegetables. Add tomato paste and stir to combine. Add remaining water and bring to a boil. Add salt to taste.

* Add the rice and stir often to avoid excessive sticking. Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat. Wait for 15 minutes, uncover and stir, before adding remaining oil.

* Cover and wait another 5 minutes. Taste chicken it should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat.

Arroz Con Fideos (Golden Rice and Noodles)

Ingredients

4 cup of rice

1/2 cup of noodles

1 cube of chicken stock

6 cups water

5 spoons of oil

1 teaspoon of salt

Method

* Heat 3 tablespoons of oil, add the noodles and stir until they are golden brown being careful not to let them burn.

* Add the chicken stock and the salt, and stir until the chicken stock has dissolved. Add the water, bring to a boil and then add the rice.

* Stir regularly to avoid excessive sticking. When all the water has evaporated cover with a tight fitting lid and simmer on very low heat.

* Wait 15 minutes and uncover. Stir, add the remaining oil and cover again. Wait another 5 minutes. Try the rice, it should be firm but tender inside.

* If necessary, cover and leave another 5 minutes on very low heat. Serve with meat (or seafood), as a side dish and beans.

Masitas (Coconut Biscuits)

Note: Before starting to cook, brush up a baking sheet with oil.

Ingredients

100 grams of all-purpose white flour

50 grams of creamed butter

40 grams of sugar

1 egg

1/2 cup of coconut chopped into very small cubes

1 teaspoon of baking powder

2 tablespoons of milk

Method

* Mix all the ingredients and incorporate well.

* Put tablespoonfuls of the mixture on the baking sheet. Bake until they turn golden brown.

* Put on a rack and let cool to room temperature before serving.

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Caribbean Island Cuisine

Haitian Cuisine

2007-05-30T23:20:00.000-07:00

Haitian Cuisine

The cuisine of Haiti is influenced in a large part by French cuisine as well as some native staples such as cassava (kasav), yam, and maize (mayi). Haitian food, though unique in its own right, shares much in common with the rest of Latin America. The French cuisine is good and the Creole specialties combine French, tropical and African influences. Dishes include Guinea hen with sour orange sauce, tassot de dinde (dried turkey), grillot (fried island pork), diri et djondjon (rice and black mushrooms), riz et pois (rice and peas), langouste flambé (local lobster), ti malice (sauce of onions and herbs), piment oiseau (hot sauce) and grillot et banane pese (pork chops and island bananas). Sweets include sweet potato pudding, mango pie, fresh coconut ice cream, cashew nuts and island fruits. French wine is also popular. The island drink is rum and the best is probably ‘Barbancourt’, made by a branch of Haiti’s oldest family of rum and brandy distillers.
Caribbean Island Cuisine

Griots

Ingredients

1 packaged tempeh, thawed and cubed
1 cup onions, chopped
¼ cup chives, chopped
½ cup lime juice
½ cup water
Pinch of thyme
¼ teaspoon salt
¼ teaspoon black pepper

Method

Marinate all ingredients in a shallow bowl for several hours.

Heat some oil and brown the tempeh, then add the marinade and simmer over low heat for 30 minutes, covered.

Remove the lid and cook to eliminate any leftover liquid. Serve hot.

Chef’s Note: This dish, often sold along the roads of Haiti, is traditionally made with pork, but we have substituted tempeh to make it vegetarian.

If you are making a Haitian meal out of the above, try ending it with tropical fruit such as mangos, bananas, oranges, and pineapple for dessert.
Caribbean Island Cuisine

Lemon Rosemary Rice
Ingredients

1/2 cup finely chopped onion
2 cloves chopped garlic
1 tablespoon of chopped rosemary
Juice of 1 lemon
2 ounces butter
2 cups long rice
3 cups light vegetable stock
1 sprig of fresh rosemary

Method

In a sauté pan, melt butter on medium heat and cook without browning the chopped onion and chopped garlic for a minute, add the rice and coat with butter.

Add chopped rosemary, lemon juice, stock, salt and pepper to taste. Mix well and bring to a boil on high heat.

Cover with a lid and bake at 450ºF until the rice is tender and has absorbed all the liquid, for about 16-20 minutes.

When cooked, fork the rice to separate grains, and serve hot the lemon rosemary rice pilaf with your favorite fish or meat stew.
Caribbean Island Cuisine

Cuban Cuisine

2007-05-28T21:25:00.001-07:00

Cuban Cuisine
Cuban cuisine is a fusion of Spanish and Caribbean cuisines. Cuban recipes share spices and techniques with Spanish cooking, with some Caribbean influence in spice and flavor. A traditional Cuban meal would not be served in courses; rather all food items would be served at the same time. The typical meal could consist of plantains, black beans and rice, ropa vieja (beef), Cuban bread, pork with onions, and tropical fruits. Black beans and rice, referred to as moros y cristianos (or moros for short), and plantains are staples of the Cuban diet. Many of the meat dishes are cooked slowly with light sauces. Garlic, cumin, oregano and bay leaves are the dominant spices.

A Cuban sandwich is a popular export of Cuban cuisine to the United States, especially in Florida. It is a simple pressed sandwich traditionally made with sliced roast pork (cold), thinly sliced serrano ham (cold), thinly sliced Swiss cheese, sweet pickles and yellow mustard on buttered Cuban bread, pressed in a grill called "la plancha", and cut in half diagonally.
Caribbean Island Cuisine

Cuban Recipes
Arroz con Pollo

Ingredients

1 large chicken, about 4 pounds, cut into 8 pieces.
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon freshly ground white pepper
1 tablespoon red wine vinegar

Sofrito and Broth:

2 tablespoon Anato oil or olive oil
1 small onion, finely chopped
1 small red bell pepper, cored, seeded and finely chopped
3 cloves garlic, minced
1 small tomato, seeded and diced
3 cups water (*)
1 cup dry white wine
1-1/2 cups beer
1/2 tsp annatto seeds, or 1/4 tsp saffron threads
1 tablespoon tomato paste
Salt and freshly ground black pepper, to taste

1 pound Valencia or Arborio rice
Sliced red pimientos for garnish
Can of green peas (Petit Pois) for garnish

Method

Wash the chicken and blot dry with paper towels. Mix the oregano, cumin, white pepper and vinegar in a large glass bowl. Add the chicken, turning the pieces to cover with the mixture. Let marinate at least 15 minutes.

Heat the oil in a large heatproof casserole (**) Brown the chicken pieces all over, about 2 minutes per side. Transfer the chicken to a platter and pour out all, but 2 tablespoons of the fat.

For sofrito: Add the onion, bell pepper and garlic to the oil in the casserole, cook over medium heat until soft but do not brown, about 1 or 2 minutes. Add the tomato and cook for one more minute. Return the chicken to the casserole with the sofrito and cook for about 1 or 2 more minutes.

Add the water, wine and beer(*), saffron (if you use it instead of annatto oil), tomato paste and salt and pepper. Bring to a boil, reduce heat, cover and simmer for about 30 minutes.

While the chicken is cooking, place annato seeds in small saucepan with 1/4 cup of the chicken cooking liquid. Simmer for about 5 minutes. Strain mixture back into the chicken.

To finish the dish:

Thoroughly wash rice swishing with your hands, and drain off the water. Continue doing this until water runs clear.

Bring chicken mixture to a boil, stir in the washed rice, reduce heat, cover and simmer until the rice is tender, about 20 to 25 minutes. If it starts to dry out and rice is still al dente, add more liquid. If it gets too soupy, uncover during the last 10 or 15 minutes of cooking.

Just before it is done, stir in half of the petit pois and pimientos. Garnish with the rest.

Chef’s Note: I guess this is one of the most beloved of chicken dishes in Cuba, Arroz con Pollo can make any meal special. The rice for this dish is short-grained Valencia-style rice, the same as used for Paella, another of the wonderful Spanish dishes that have found a home in many of the Latin American Countries. If you cannot find it in your area, the Italian Arborio rice will be a good substitute.

Unlike Paella, saffron is not traditionally used in Arroz con Pollo, although some people do. Instead, they use Annatto Oil, to give the yellow coloring expected in this dish. Sometimes you can find yellow rice already packaged. This recipe serves 6 to 8 people.

(*) I use only the beer, adjusting the quantity to the total needed for cooking. Beer gives it a nice tangy flavor.

(**)I have a clay paella dish which I use for Arroz con Pollo, Paella and other similar dishes. You can purchase them in many Latino markets.
Caribbean Island Cuisine

Cuban Sandwich Recipe

Ingredients

3 thin slices of ham
3 thin slices roast pork hot or cold
3 thin slices of Swiss cheese
3 or 4 slices of pickles
1/3 cut Cuban bread hard crust (or French bread)

Method

You should be using fresh, crusty Cuban bread, but you can always use a 12" loaf of French bread cut in half.

Slice the bread open face so that both halves are still barely connected and spread mustard on both halves. Add the ham, and then the roasted pork.

When in a hurry, you can use one whole piece of roasted pork. Add your Swiss cheese and then a few pickle slices. Make sure to spray your sandwich press with a little butter flavored Pam.

Place the sandwich in a sandwich press and press down until the cheese is melted and the bread is slightly hard to the touch. For those of you without a press, you can also place the sandwich in a hot skillet and press down on it with a heavy kitchen object.

When finished, slice the sandwich diagonally across the middle so that you have two triangle shaped wedges.

Chef’s Note: There are many variations on the Cuban Sandwich. On a traditional Cuban, there should not be any mayonnaise, tomatoes, onions, bell peppers or lettuce. Although you can use these to your own liking, you will find the authentic traditional recipe above. Often times, one can use leftover meats from the fridge for a Cuban, yet I recommend using only the freshest cuts if you plan on serving it hot.

The medianoche is sometimes served cold, and as its name implies, you eat it very late at night as a midnight snack or coming back from dancing or a movie. Some make the medianoche smaller, with a sweeter variety of yellow bread.

In making a good Cuban sandwich, remember this: the Roast Pork is what will make the sandwich, so you can never leave it out.

Costillitas (Cuban Style Baby Back Ribs)

Ingredients

6-8 pound lean baby back pork ribs
8 cloves of garlic
Juice of 3 large lemons
1/4 teaspoon ground oregano
1 cup sour orange juice (Or 1 cup of Orange Juice with the juice of 1 large lime)
5 teaspoons of salt
2 teaspoons of olive oil

Method

Cut the ribs in 5 to 7 inches sections. Wash well under faucet and dry thoroughly with paper towel. Smash the garlic cloves in a mortar or garlic press.

Mix the sour orange juice, lime juice, oregano, garlic, olive oil and 1/2 teaspoon of salt. Set aside about 1/2 cup of this mix (the marinating sauce) to be used when serving.

Place ribs in a large non-metal container and pour the rest of mix over the ribs. Rub the remaining salt thoroughly on all surfaces of the ribs. Place in the refrigerator and let stand for 2 to 3 hours.

Set you gas or charcoal grill to low and place ribs so that they are not exposed to direct flame. Cook slowly for about 30 - 45 minutes. Time will depend on the temperature of the grill. Cook very slowly to ensure tenderness. Turn ribs once or twice while cooking.

Once they are cooked, increase the heat to high or in the case of a charcoal grill place ribs over direct high charcoal heat in order to brown. Turn as needed to brown both sides well.

Serve with black beans and rice.
Caribbean Island Cuisine

Jamaican Cuisine

2007-05-27T20:40:00.000-07:00

Jamaican Cuisine

Jamaica residents have come from around the globe, bringing with them the cooking techniques, flavors, spices and recipes of their homelands and blending them with the bountiful harvest of this tropical island. The result is some of the most flavorful cuisine in the Caribbean.

Here’s a look at the many dishes that fill Jamaican menus. Some of these are seen in tourist restaurants, while others are primarily home-cooked dishes, sometimes made for special holidays and events.
Jamaican Recipes

Ackee and Saltfish

Ingredients

1/2 pound Saltfish (codfish)
1 dozen ackees
1 small onion
1 teaspoon black pepper
1 sprig thyme
1 crushed garlic or 2 teaspoons garlic powder
3 slices hot scotch bonnet pepper
1 small red sweet pepper
Cooking oil

Method

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

Clean the ackee. Remove the seeds and all traces of interior red pit from the ackees. Wash ackees five times

Cover and boil until moderately soft. Drain, cover, and put aside.

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

Remove half of the fried onions and peppers. Add saltfish and the ackees, and turn the fire/stove up slightly. Add black pepper

Pour in to serving plate and garnish with remaining onions and pepper slices. Serve with boil banana and/or fried dumplings.
Caribbean Island Cuisine

Johnny Cakes - Fried Dumpling

Ingredients

4 cups flour
2 teaspoons baking powder
1.5 teaspoon salt
1/2 cup butter or margarine
1/2 cup cold water
1 cup vegetable oil for frying

Method

Sift the flour, baking powder, and salt together into a large mixing bowl. Cut in the butter or margarine until the mixture forms marble-sized dough balls.

Add the water 1 teaspoon at a time, just enough to bring the dough together with a firm consistency.

Heat oil in a heavy bottomed frying pot over medium-low heat until hot.

Break off pieces and form the dough into slightly flattened biscuits, about 2 inches across. On a lightly floured surface, knead the dough well, for about five minutes.

Fry the Johnny Cakes, uncrowded, in the hot oil only until they become golden - (For about 2-3 minutes)

Remove the Johnny Cakes and drain on paper towels to absorb the extra vegetable oil. Will serve 6 people.

Chef’s Note: Johnny Cakes are usually served for breakfast with Bully Beef or Ackees
Caribbean Island Cuisine

Jamaican Chicken Curry

Ingredients

1/2 chicken (cleaned, with skin removed)
4 stems of fresh thyme
1 onion
5 tablespoons curry
2 cloves garlic
3 tablespoon all purpose seasoning
3 tablespoon black pepper
1 tablespoon chicken seasoning
3 white potatoes (peeled, cut in cubes)
1 lemon
1 tablespoon vegetable oil
2 tablespoon butter
2 cup water
1/2 Scotch bonnet pepper

Method

Wash chicken with lemon and cut into bite size pieces. Season with all dry ingredients.

Chop all herbs and add to chicken (use hands to rub in seasonings, and let sit in refrigerator for 1/2 hr.

Place chicken, water and oil in a pot, stir, and cook on high till it comes to a boil, stir, lower heat until chicken is almost cooked.

Add potatoes and butter. Cook until water is reduced and potatoes are tender.

Serve over steamed white rice Serves 4 people.
Caribbean Island Cuisine