Caribbean Pot Roast Country(ies): Trinidad and Tobago Submitted by: Scott (looks like scott's been to about every country in the caribbean) INGREDIENTS 1 chuck or boned Rump Roast 2 tbsp Salad oil 4 tbsp Matouks’s Green Seasoning 2 tsp Salt 4 pared carrots 4 large potato pared and quartered 2 tsp Matouk’s West Indian Hot Sauce 1 onion finely chopped 2 tbsp butter 2 tbsp flour 1cup beef broth METHOD Dredge Pot roast in flour. Heat in kettle or large sauce pan. Add meat and brown on all sides. Set aside. Melt butter in sauce pan until golden brown. Blend in the flour and cook over low heat stiring constantly until dark brown. Stir in broth and cook until sauce thickens and comes to a boil. Add green seasoning and hot suace. Simmer for one minute, continuing to stir. Add roast, salt and onion. Cover and cook in oven at 325 deg. for 3hrs. until meat is beginning to get tender. Add carrots and potatoes andcook for furthe 50 min. until meat and vegetables are tender.
Caribbean Reef Chicken Country(ies): Dominica Submitted by: Scott INGREDIENTS 2 broiler/fryer Chickens - halved ½ tsp. Salt ¼ tsp. Pepper ½ cup Dark Brown Sugar 4 tbs. Dark Rum - divided 1 tbs. Lime Juice 2 tsp. Lemon Pepper 1 tsp. Ginger ½ tsp. Cloves - ground ¼ tsp. Cinnamon ¼ tsp. Garlic powder 2 drops Hot pepper sauce 10 oz 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.
Coconut Shrimp Country(ies): Aruba Submitted by: Scott INGREDIENTS Fresh Shrimps Flour Salt and Pepper Shredded Coconut METHOD Peel and clean the fresh shrimps. Mix some flour and water with salt and pepper to taste. (Make sure the batter is thick enough to stay on the shrimp.) Dab the shrimps in the flour Dab the shrimps in the batter Dab the shrimps in the shredded coconut and proceed to deepfry in oil and serve in an empty coconut shell. This recipe is provided courtesy of Mr. Alfonso, who is the owner of the Twinklebone's restaurant. When on the island one can enjoy Coconut Shrimp at the Twinklebone's restaurant! Editor's Note: This recipe is provided courtesy of Mr. Alfonso, who is the owner of the Twinklebone's restaurant.
Coconut/Pecan Sweet Potatoes Country(ies): Bahamas Submitted by: Scott INGREDIENTS 2 lbs Sweet Potatoes peeled and shredded 1/3 cup brown sugar 1/4-cup butter (melted) 1/4 cup broken/toasted pecans 1/4 teaspoon cinnamon 1/4 teaspoon Coconut Extract or Flavoring 1/4 teaspoon Vanilla Extract METHOD Combine all but the coconut and vanilla and in a large pot and simmer on low for 3-4 hours. Check for doneness by consistency. Once finished simmering add coconut and vanilla prior to serving and mix thoroughly. Crab Meat Salad Country(ies): Guyana Submitted by: Scott INGREDIENTS ¼ cup grapefruit juice 2 tbsp lemon juice 2 tbsp olive oil 1 tbsp mayonnaise Salt and hot pepper to taste 8 oz crab meat, flaked 2 small avocados, cut in half Lettuce leaves for serving ½ cup grapefruit slices METHOD Mix juices, oil, mayonnaise, and seasonings to taste. Reserve 2 tablespoons of the above mixture and mix the rest with the crab meat. Fill the cavities of the avocados with the salad and serve on a bed of lettuce garnished with grapefruit slices. Sprinkle with the remaining mixture. Editor's Note: Recipe compliments of "A Taste of Guyana"
Creole Chicken Salad Serves: 6 Country(ies): Jamaica Submitted by: samuelt INGREDIENTS 2 chicken breasts ½ cup ham slices 2 medium sweet peppers 1 cup GRACE WHOLE KERNEL CORN 1 large ripe plantain 1 cup GRACE RICE (cooked) ¼ tsp. salt ¼ tsp. black pepper 2 Tbsp. GRACE VEGETABLE OIL 4 tsp. GRACE WHITE CANE VINEGAR 8 lettuce leaves METHOD Cook and dice chicken breasts, dice ham slices. Chop sweet peppers (red and green) and drain corn. Put firm ripe unpeeled plantain on a baking sheet, bake in the oven for 20 minutes until plantain is soft but not mushy. Cool plantain remove skin and dice. In a bowl, combine diced plantain, chicken, ham, cooked rice, corn and sweet peppers. Sprinkle with salt and pepper. Mix in oil and vinegar. Chill and serve on lettuce leaves. Method Note: Boil plantain if it is the only food item you will be lighting your oven for. TO SERVE Hot rolls with plenty of butter goes well with this salad.
Curried Shrimp Country(ies): Guyana Submitted by: Scott INGREDIENTS 1 lb.shrimp lime juice salt and pepper thyme, chives and garlic 1 tbsp.curry powder 1/4 c. cold water 2 tbs.. cooking oil METHOD Wash and clean shrimps, season and allow to stand 15 - 20 minutes. Mix curry powder in cold water. Put 2 tbs.. oil in heavy iron pot or sauce- pan, heat, add curry powder in water and allow to cook 2 - 3 min. until thick. Add shrimp and stir to coat. Cook about 5 min. then turn off heat. Do not overcook or they will get tough. If potato is desired, cut in thin slices and cook in curry before adding shrimp. When potato is tender add shrimp and cook 5 min. Curry and Coconut Chicken Fricassée Serves: 4 Country(ies): Martinique Submitted by: Scott INGREDIENTS 1 chicken (cut into pieces) 1 pound 2 oz french onions 1 garlic clove 18 oz grated coconut 1 Thyme (local onion, parsley) 4 tablespoons of curry pouder 2 tablespoons of fresh cream salt METHOD Cook into the butter and oil, the chicken cut into pieces. Sprinkle curry powder and add one tablespoon of flour. Let color softly and mix softly. Wet with the soup. Chop delicately the onions, add half of them into the mixture and also the thyme and the garlic clove. Add the salt, pepper and let simmer softly for 45 minutes. When you serve, pull the garlic and the thyme and mix the sauce with the fresh cream. Curried Fish Steaks Country(ies): Netherlands Antilles Submitted by: Scott INGREDIENTS 3 tablespoons oil or fat 2 tablespoons chopped onion 1 clove of garlic 2 tablespoons curry powder 1 cup water or coconut milk A little lime juice 1 Piece of green mango Salt to taste 1 1/2 lb. prepared fish steaks METHOD Heat the oil, add the onion and garlic and fry them lightly but do not brown. Add the curry powder, stir and cook for 3 to 4 minutes. Add water or coconut milk, lime juice and mango, and cook until thick. Put in fish and cook gently until tender. Do not stir fish, but prevent it from sticking to the bottom of the pan, the pan may be moved gently backward and forward.
Fish Chowder Serves: 20 Country(ies): Bermuda Submitted by: Scott INGREDIENTS 2 fish heads 2 fish fillets 2 teaspoons salt 1 teaspoon thyme 3 bay leaves 3 spice leaves 1 teaspoon peppercorns 1 teaspoon ground cloves 4 tablespoons bacon fat 3 large onions, diced 8 stalks celery, chopped 1 clove garlic, chopped 2 green peppers, chopped 12 oz. stewed tomatoes 10 oz. consommé (fish stock) 1 cup ketchup 8 sprigs parsley 3 tablespoons Worcestershire sauce 1 teaspoon curry powder Juice of 1 lemon 2 lbs. potatoes 5 carrots 1 large green papaw One-half medium turnip Black rum and sherry to taste METHOD Place fish heads and fillets in large pot and cover with water, then add salt, thyme, bay & spice leaves, peppercorns and cloves. Bring to a boil and cook till meat leaves the bones. This should take approximately 15 minutes. In a large frying pan, melt bacon fat and cook the onions, celery, garlic, and green peppers till they are soft. Add the stewed tomatoes, consommé, ketchup, parsley, and Worcestershire sauce, curry powder and lemon juice. Simmer for 30 minutes. Peel and cut potatoes, carrots, papaw and turnip into bite size pieces. Par-boil in salted water. Strain the fish broth then remove the fish from bones and return the meat, spice leaves and broth to the large pot. Discard all the bones. Add the vegetables and their stock, and the contents of the frying pan to the large pot. Salt to taste. Flavor with black rum and sherry. Simmer gently for 3-and-a-half hours, stirring occasionally.
Grilled Chicken Country(ies): Netherlands Antilles Submitted by: Scott INGREDIENTS ¾ cup vegetable oil Juice of 3 limes 6 cloves garlic, chopped 1½ tsps ground black pepper 1 tsp. Fiery Scotch Bonnet Hot Sauce 2 tsp. oregano 1½ tbs. cilantro 3 pounds boneless chicken breast METHOD Combine the oil, juice, and seasonings. Place the chicken in a glass or ceramic dish, pour the marinade over the chicken, and cover. Marinate in the refrigerator for 2 to 3 hours. Grill the breasts for about 12 minutes on each side. Grilled Chicken Parts with Barbecue Sauce Serves: 4 Country(ies): Anguilla Submitted by: Scott 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 1/4-cup pine nuts, dry roasted and ground 1 teaspoon thyme 1/4 cup Scotch bonnet or hot sauce 1 medium chicken cut into 8 pieces (2 wings, 2 thighs, 2 legs, and 2 breasts) 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 grill the chicken until half done, brush the parts with the sauce, and continue smoke-grilling until done.
Haitian Style Meatballs Country(ies): Haiti Submitted by: Scott INGREDIENTS 4 white bread slices 1 cup milk 1 pound freshly ground lean beef 2 slices smoked ham or bacon, minced Salt and pepper to taste 1 garlic clove, crushed in garlic press 1 tablespoon tomato paste 1/2 cup flour 1/2 cup grated Parmesan cheese Fat for frying, heated to 365°F METHOD Soak bread in milk 5 minutes, then mash and mix with ground beef, minced ham, salt, pepper, garlic, and tomato paste. Roll into walnut-sized balls, coat with flour and then with cheese. Fry in heated fat until golden brown. Drain on absorbent paper. Serve hot with tomato sauce as a dip. Note: These meatballs may be made larger for a main course and are usually served with Cornmeal and a salad. Haitian Griots Serves: 6 Country(ies): Haiti Submitted by: Scott INGREDIENTS All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable. 3 lbs shoulder of pork, cut into 1 to 2 inch cubes 1 finely chopped large onion half cup of chopped shallots one cup of bitter orange juice one chopped hot green pepper half cup of vegetable oil salt, pepper and a litle thyme METHOD Put all ingredients except the oil in a large pot and marinate overnight in the refrigerator. Place the marinated pork on the stove, add water to cover all ingredients and simmer for 90 minutes. Once cooked, drain the mixture, add oil and fry the pork in the pot until brown and crusty on the outside but tender on the inside. Haitian Sauce Country(ies): Haiti Submitted by: Scott INGREDIENTS All Ingredients should be prepared before you start cooking. two teaspoons of hot yellow pepper a finely chopped large onion a half cup of chopped shallots two finely chopped cloves of garlic a half cup of lemon juice a quarter cup of olive oil salt and pepper METHOD Marinate onions and shallots in lime juice for two hours. In a pan, bring this and all other ingredients to a boil. Allow to cool and store in a glass jar in the refrigerator. Yeilds approx. 2 cups
Jerk Chicken Wings Serves: 4-6 Country(ies): Grenada Submitted by: Scott INGREDIENTS For the marinade 1 onion, chopped 2/3 cup finely chopped scallion 2 garlic cloves 1/2 teaspoon dried thyme, crumbled 1 1/2 teaspoons salt 1 1/2 teaspoons ground allspice 1/4 teaspoon freshly grated nutmeg 1/2 teaspoon cinnamon 1/4 cup minced pickled jalapeño pepper, or to taste (wear rubber gloves) 1 teaspoon black pepper 6 drops of peppers sauce, or to taste 2 tablespoons soy sauce 1/4 cup vegetable oil 18 chicken wings (about 3 1/4 pounds), the wing tips cut off and reserved for another use METHOD Make the marinade: In a food processor or blender purée the onion, the scallion, the garlic, the thyme, the salt, the allspice, the nutmeg, the cinnamon, the jalapeño, the black pepper, the Tabasco, the soy sauce, and the oil. In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (wear rubber gloves). Let the wings marinate, covered and chilled, turning them once, for at least 1 hour or, preferably, overnight. Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them, and bake the wings in the upper third of a preheated 450°F. oven for 30 to 35 minutes, or until they are cooked through.