recipes of the day 05/03/04.....what do they eat in the caribbean?

Discussion in 'Recipes' started by snorton938, May 2, 2004.

  1. snorton938

    snorton938 Freshman

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    Cuban Black Beans and Rice
    by carole in orlando

    I can't remember where I got this recipe. The Cuban surgeon at the hospital where I worked said it was "almost as good" as his mother's!

    1 lb dried black bean
    6 cups water
    1 cup chopped onion
    1 cup chopped bell pepper
    1 tablespoon minced garlic
    1/2 cup olive oil
    2 bay leaves
    1 teaspoon salt
    1/4 teaspoon pepper
    1 slice cooked and crumbled bacon
    2 tablespoons red wine vinegar
    2 cups cooked long-grain rice


    Toppings
    chopped green onion, chopped hard boiled eggs,sour cream

    1. In a large stockpot cover beans with water and boil for 2 minutes.
    2. Remove from heat and let stand for one hour.
    3. Drain water and cover with fresh water (6 cups).
    4. In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender.
    5. Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.
    6. Reduce heat to simmer covered for 2 hours, until beans are tender.
    7. Add more water if necessary.
    8. At the last minute add the red wine vinegar, just before serving.
    9. Serve with 2 cups of cooked rice.
    10. Top with chopped green onions, chopped hard boiled eggs or sour cream.
     
  2. snorton938

    snorton938 Freshman

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    Cuban Picadillo
    by Sue L

    This meat mixture is cooked with a sofrito and can be served on rice with eggs or in tortillas like a taco. Goes well with fried plaintains.

    1/2 cup olive oil
    8 cloves garlic, minced
    2 large onions, chopped
    1 large green pepper, diced
    1 jalapeno pepper, minced
    1 bunch cilantro, chopped (no stems)
    3 tablespoons capers
    1/2 cup stuffed green olives
    4 fresh bay leaf
    4-5 tablespoons crushed cumin seeds
    1 lb lean ground beef
    1 (16.00 ounces) can diced tomatoes
    1/2 cup red wine vinegar
    1 pinch cayenne pepper
    1/2 cup diced pimentos (optional)
    4 eggs, fried (optional)
    steamed rice (optional)

    1. Heat olive oil in a large skillet and add the sofrito (garlic, onions, green pepper, jalapeno, cilantro, capers, olives, bay leaves and cumin seeds).
    2. Cook the sofrito until it is fragrant and the onions are translucent; remove from pan and set aside.
    3. Brown ground beef in pan and drain fat.
    4. Add sofrito to the beef along with the tomatoes, vinegar, and cayenne pepper.
    5. Simmer for 45 minutes on low heat.
    6. Serve over rice, with a fried egg on top, garnished with pimiento, if desired.
    7. Another option to serve is to spoon it into corn tortillas, with lettuce, tomato, green onions, jalapenos, cheese, and hot sauce, like a taco.
     
  3. snorton938

    snorton938 Freshman

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    Fidel's Revolutionary Chili
    by Ric of the Shire

    This is not your average chili. This one is very hearty

    3 slices bacon, diced
    1/2 lb chorizo sausages, cut in 1 inch pieces
    1/2 lb ground beef, lean,browned and drained
    2 medium onions, chopped
    1 small green pepper, seeded and chopped
    2 cloves garlic, minced
    1 jalapeno pepper, seeded and chopped
    2 teaspoons Worcestershire sauce
    2 teaspoons chili powder
    1/2 teaspoon dry mustard
    1/4 teaspoon ground pepper
    2 (16.00 ounces) cans tomatoes, canned
    1 (16.00 ounces) can black beans, canned,drained
    1 (16.00 ounces) can garbanzo beans, canned,drained
    1 package sazon

    1. In a large skillet, brown bacon pieces until crisp.
    2. Remove from skillet; drain well.
    3. Brown sausage* and ground beef with onions over medium heat; drain and add to Crock-Pot.
    4. Add bacon and remaining ingredients; stir well.
    5. Cover and cook on low setting for 8 to 14 hours.
    6. Taste for seasoning.
    7. *(Choritzo,Kielbassa or Italian sausage may be used.).
     
  4. snorton938

    snorton938 Freshman

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    Caribbean citrus pork
    by Hey Jude

    This dish has incredible flavor from the combination of orange, rum and chili pepper. Serving this over rice is optional but the rice IS a great base for the sauce. Fried plantain goes well with this meal.

    2 large oranges, peeled,divided into segments
    2 tablespoons vegetable oil
    1 1/2 lbs pork tenderloin, sliced into 1/2 inch medallions
    1/2 teaspoon salt
    fresh ground pepper
    2 tablespoons butter
    3 shallots, chopped
    1 red bell pepper, seeded,diced
    1 jalapeno or habanero peppers, seeded,diced
    1 clove garlic, minced
    1/2 cup chicken broth
    1/4 cup light rum or dark rum
    2 tablespoons brown sugar
    1/2 teaspoon ground ginger
    2 limes, juice of
    rice, for serving (optional)

    1. Remove the white membranes and seeds from the orange segments; set aside.
    2. Heat oil in a skillet over mdim-high heat.
    3. Season pork medallions with salt and pepper; add to pan and cook, turning once, until pork loses its pink color, about 6 minutes Remove from pan and set aside.
    4. Heat butter in the skillet; cook shallots, bell pepper and chili until softened, about 3 minutes.
    5. Add garlic; cook 1 minute, stir in broth, rum, brown sugar, ginger and lime juice.
    6. Cook to reduce by half; about 3 minutes.
    7. Return pork to pan with orange segments; cook to heat through, 3 minutes.
    8. Serve over rice if desired.
     
  5. snorton938

    snorton938 Freshman

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    Caribbean Christmas Cake (known as Black Cake)
    by Lennie

    I have never made this recipe; posted in response to a request. I worked with a woman from Guyana many years ago, and she brought a Black Cake to an xmas party one year; it was fabulous!

    1/2 lb butter, softened
    1 cup sugar
    2 tablespoons browning sauce (helps to darken the cake, especially if you don't use dark rum in the cake) (optional)
    1 teaspoon vanilla
    1 1/2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon cinnamon
    1/2 teaspoon allspice
    1/2 teaspoon salt
    4 large eggs
    1 cup dark rum (brandy can be substituted, as can red wine)
    1/4 lb mixed peel
    1/4 lb cherries
    1/4 lb mixed nuts (unsalted) or nuts, of your choice
    1/2 lb prunes, chopped
    1 lb raisin
    1 freshly grated lime, zest of (or lemon)

    1. Preheat oven to 325F; spray a nine-inch cake pan with nonstick cooking spray and set aside.
    2. In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy.
    3. In a separate bowl, sift together the dry ingredients.
    4. In a third bowl, beat the eggs with the rum.
    5. Add egg mixture to butter mixture and thoroughly combine, then stir in zest, fruit and nuts.
    6. Fold in flour mixture; do not overbeat.
    7. Put batter into prepared pan and bake in preheated oven for approximately 90 minutes, or until cake tests done; may need longer.
    8. Remove cake from pan when cool.
     
  6. snorton938

    snorton938 Freshman

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    Coconut Crusted Jamaican Toast with Rum Praline and Fresh Whipped Cream
    Breakfast Brunch Jamaican

    Ingredients :

    2 x French baguettes or one Italian loaf
    6 x eggs
    1 cup milk
    1 tbl ground cinnamon
    1 tbl ground nutmeg
    2 cup coconut flakes
    Vegetable oil
    1/2 lb brown sugar
    1 stk salted sweet cream butter
    1/2 oz spiced rum
    1/2 oz creme be banana
    1 oz orange juice
    8 oz heavy whipping cream
    2 tbl vanilla extract
    1 cup sugar

    Method :

    Toast
    Preparation:

    Make basic eggwash with the eggs and milk. Season the eggwash with the cinnamon and nutmeg. Cut 1 inch slices of toast en bias from the French baguette (3 or 4 for each serving). Soak each slice on both sides without becoming heavy and soggy with batter (about 10 seconds each side). Then dip lightly or sprinkle coconut flakes on both sides. Fry in a lightly oiled preheated pan until golden brown on both sides. Remove from pan to plate and drizzle with rum praline. Serve with a large dollop of fresh whipped cream and fresh fruit.

    Rum Praline Syrup

    Preparation:
    Melt 1/2 stick butter and add 1/2 pound brown sugar, stirring until incorporated. Add 1 ounce orange juice, 1/2 ounce spiced rum and 1/2 ounce creme de banana. Simmer lightly and take off heat when consistency is a thick syrup.

    Fresh Whipped Cream

    Preparation:
    In a blender, food processor, mixer or by hand, whisk 8 ounces of heavy whipping cream until it has formed nearly stiff peaks. Stir in 2 tablespoons of vanilla extract and 1 cup sugar. Continue whipping until peaks are stiff. Do not over whip.
     
  7. snorton938

    snorton938 Freshman

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    Jamaica Coffee

    Ingredients :

    1 oz Coffee-flavored Brandy
    3/4 oz Light Rum
    Hot Coffee

    Method :

    Pour brandy and rum into coffee mug. Fill with hot coffee. Sweeten to taste.
    Top with whipped cream and sprinkle with nutmeg.

    Jamaica Glow

    Ingredients :

    1 oz Gin
    1 tsp Jamaica rum
    1 tbl Claret
    1 tbl Orange juice

    Method :

    Shake all ingredients with ice, strain into a cocktail glass, and serve.

    Jamaica Granito

    Ingredients :

    1 sm scoop Lemon or Orange Sherbert
    1 1/2 oz Brandy
    1 oz Triple Sec
    Club Soda

    Method :
    Combine in collins glass and stir. Sprinkle nutmeg on top.

    Jamaica Me Crazy

    Ingredients :

    1/2 oz Amber rum
    1/2 oz Tia maria
    Pineapple juice to taste
    Ice

    Method :
    Fill a tall glass with ice. Pour in rum and tia maria. Add pineapple juice.
     
  8. snorton938

    snorton938 Freshman

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    Jamaican Banana Pineapple Rum Bread

    Ingredients :

    1/2 cup white rum
    1/2 cup diced dried pineapple
    4 tbl butter
    3/4 cup sugar
    1 x extra large egg
    2 x ripe large bananas mashed
    1/3 cup plain yogurt
    2 cup all-purpose flour
    1/2 tbl baking powder
    1/2 tbl baking soda
    1 tsp ground cinnamon

    Method :
    Heat oven to 350 degrees. Place rum and pineapple in a bowl or measuring cup and let sit, covered, for at least one hour. In mixing bowl of or by hand, beat together butter and sugar. Add egg, and continue beating until light and fluffy, scraping down sides of bowl as necessary. Add bananas and beat well. Beat in yogurt; do not be alarmed if mixture looks separated. In a mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Add to mixing bowl, and mix until well blended. Drain pineapple, and fold in with pecans. Transfer batter to a 9-inch loaf pan, and bake for 45-55 min. or until a toothpick comes out clean. Remove pan from oven, and let it sit for 10 minutes before turning out onto a rack.
    Makes one 9-inch loaf.
    Note: You can use dried fruit, such as raisins, mango or papaya, instead of pineapple, and substitute creme de banana for rum.

    Jamaican Coconut Pralines

    Ingredients :

    1 lb Firmly Packed Brown Sugar
    1/2 cup Whipping Cream
    2 tbl Light Corn Syrup
    1 tbl Minced Fresh Ginger
    3 1/2 cup Sweetened Flaked Coconut

    Method :
    In a 3 to 4 quart pan, combine sugar, cream, syrup, and ginger. Bring to a boil over medium-high heat. Boil, uncovered, stirring until 234F degrees on a candy thermometer.
    Let cool 20 minutes. Beat vigorously with a spoon until candy begins to look creamy, about 5 minutes. Let stand 5 minutes, then stir in coconut.
    Drop candy by rounded portions, slightly apart, onto foil or waxed paper. Let stand until cool. Serve, or store airtight at room temperature up to 1 week.
     
  9. snorton938

    snorton938 Freshman

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    Jamaican Coffee Cake

    Ingredients :

    CAKE
    2 1/4 cup flour
    3/4 tsp baking soda
    1/2 tsp baking powder
    Salt to taste
    4 oz salted butter
    1 1/2 cup sugar
    2 x eggs
    2 sm ripe bananas abt 1 cup mashed
    1/4 cup plain yogurt
    1 tsp vanilla extract
    FILLING
    1 lb sugar
    1 lb salted butter
    6 x eggs
    1/8 cup sifted cocoa
    1/4 cup very strong coffee
    1/4 cup Tia Maria

    Method :
    For Cake: Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt and set aside. Combine butter and sugar, beating until almost white. Add eggs, 1 at a time, then bananas. Stir in yogurt and vanilla. Fold in combined dry ingredients a little at a time until completely incorporated and mixture is smooth.
    Pour into buttered and floured cake tin and bake for 40 minutes. Turn onto wire rack to cool. Regrease cake tin with butter only and set aside.
    For Filling: Beat together sugar and butter until almost white. Add eggs, 1 at a time, beating thoroughly before each addition. Mix together cocoa and coffee. Then add Tia Maria to coffee/cocoa mixture and add all to filling.
    Cut cake into 2 layers and place 1 layer in bottom of greased cake pan. Cover with half of filling and then the remaining layer of cake. Top with remaining filling. To rid cake of air holes, hold it 12 inches from table and drop it so it lands flat. Repeat this twice. Cover cake with plastic wrap and freeze for 2 hours. Serve ice cold with vanilla ice cream.
    This recipe yields 8 servings
     
  10. snorton938

    snorton938 Freshman

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    Jamaican Cook-Up Rice

    Ingredients :

    1 tbl canola oil
    1 med yellow onion, diced
    1 med red bell pepper, seeded and diced
    2 x cloves garlic, minced (2 to 3)
    1/2 x Scotch bonnet pepper
    seeded and minced, (optional)
    3 1/2 cup water
    2 cup uncooked long-grain white rice
    15 oz canned red kidney beans, rinsed and drained
    1/2 cup canned coconut milk
    2 tsp curry powder
    1/2 tsp dried thyme
    1/2 tsp freshly ground black pepper
    1/2 tsp salt

    Method :

    The term "cook-up" is a Caribbean expression that refers to a dish that incorporates the ingredients you have on-hand in the kitchen. In this version, we combine rice, beans and vegetables with a little coconut milk and curry powder for a zesty tropical flavor.
    In large saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and Scotch bonnet pepper and cook, stirring often, until vegetables begin to soften, about 5 minutes.
    Stir in water, rice, beans, coconut milk and seasonings and bring to a simmer. Reduce heat, cover and until rice is tender and liquid is absorbed, 15 to 20 minutes. Fluff rice with fork and let stand, covered, 5 to 10 minutes. Spoon rice onto plates and serve hot.
     

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