Piri Piri
Piri Piri
2 red chile peppers
1 cup olive oil
Zest of 1 lemon
1 bay leaf
Combine chile peppers with olive oil, zest and bay leaf in a jar with a tight-fitting lid. Leave it in a warm spot for two or three weeks. The longer you keep the Piri Piri, the hotter it will get. A few drops will enhance almost all Caribbean dishes, especially fish dishes.
Curried Fish Steaks
Curried Fish Steaks
3 tablespoons oil or fat
2 tablespoons chopped onion
1 clove garlic
2 tablespoons curry powder
1 cup water or coconut milk
A little lime juice
Piece of green mango
Salt, to taste
1 1/2 pounds prepared fish steaks
Heat the oil, then 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.
Rum-Raisin Pound Cake
Rum-Raisin Pound Cake
1 1/2 cups brown raisins
2 1/4 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter
Banana Bread
Banana Bread (P?de Banano
Coconut Eggnog
Coconut Eggnog (Coquito
Sofrito
Sofrito
Sofrito
Sofrito
Sofrito is not only a common seasoning in many Puerto Rican dishes, but it is also frequently served at the table as a condiment. It will keep refrigerated for several days, and can be frozen in small batches for future use.
3 tablespoons vegetable oil
2 ounces lean cured ham, finely chopped
1 medium onion, peeled and finely chopped
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
2 cloves garlic, peeled and finely chopped
1/4 cup chopped fresh coriander leaves
1/2 teaspoon dried oregano
Salt and freshly-ground pepper, to taste
Heat the vegetable oil in a skillet over low heat. Add the remaining ingredients and saut?or 10 minutes, stirring occasionally.
Makes about 1 cup to serve 6 to 8 as a condiment.
Masitas De Cerdo
Masitas de Cerdo (Puerto Rico, Cuba and Central America)
These chunks of pork are traditionally made with pork shoulder and are fried. They are similar to carnitas, the braised pork cubes found on Mexican menus.
1 1/2 pounds boneless pork loin, cut into 1-inch cubes
6 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dry oregano
1/2 cup sour orange juice (or use 1/4 cup orange
Baked Stuffed Papayas
Baked Stuffed Papayas (Jamaica)
1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
1 (16 ounce) can whole tomatoes, drained
1 jalape?epper, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 (12 ounce) papayas
2 tablespoons grated Parmesan cheese
Cook and stir beef, onion and garlic in 10-inch skillet over medium heat until beef is light brown; drain. Stir in tomatoes, jalape?epper, salt and pepper; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered until most of the liquid is evaporated, about 10 minutes.
Cut papayas lengthwise into halves; remove seeds. Place about 1/3 cup beef mixture in each papaya half; sprinkle with cheese. Arrange in shallow roasting pan. Pour very hot water into pan to within 1 inch of tops of papaya halves. Bake uncovered at 350 degrees F until papayas are very tender and hot, about 30 minutes.
Jamaican Codfish Fritters
Jamaican Codfish Fritters (Stamp and Go)
8 ounces cod fillets
2 medium onions, chopped
2 tablespoons olive oil or vegetable oil
Vegetable oil
1 cup all-purpose flour
3/4 cup milk
1 egg
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vegetable oil
1/4 teaspoon ground red pepper
Heat fish and just enough water to cover to boiling; reduce heat. Cover and simmer until fish flakes easily with fork, 5 to 7 minutes; drain. Cool and flake. Cook and stir onions in 2 tablespoons oil until tender.
Heat 1 to 1 1/2 inches oil to 360 degrees F. Beat remaining ingredients with hand beater until smooth. Stir in fish and onions; drop by level tablespoonsful into hot oil. Fry 5 or 6 at a time until golden brown, turning once, about 4 minutes; drain. Serve with tartar sauce and lemon wedges.
Makes about 36 fritters.
Trinidadian Curry Powder
Trinidadian Curry Powder
4 tablespoons cumin seeds
2 tablespoons whole coriander seeds
1 tablespoon cloves
1 tablespoon poppy seeds
1 tablespoon mustard seeds
2 tablespoons ground cayenne pepper
2 tablespoons ground cinnamon
2 tablespoons star anise
1 tablespoon fenugreek seeds
1 tablespoon black peppercorns
4 tablespoons ground turmeric
4 tablespoons ground ginger
Roast the cumin and coriander in a dry saute pan until fragrant, just a few minutes. Grind all the ingredients, except turmeric and ginger, in a spice grinder (or use a mortar and pestle or a coffee grinder reserved for spices only). Combine all the ingredients. Place in an airtight container and store in a cool, dry place for up to several months.
Jamaican Rice And Peas
Jamaican Rice and Peas
This is known in Jamaica as “Jamaican Coat of Arms.” It is used as a side dish or as an entr?
1 cup dried small red beans
2 cups canned unsweetened coconut milk
2 cups long-grain rice
1 medium yellow onion, peeled and finely diced
1 large clove garlic, finely minced
1 whole Scotch bonnet chile, or a 1-inch long whole
Citrus-Marinated Pork Roast
Citrus-Marinated Pork Roast (Cuba)
1 cup orange juice
1/4 cup lime juice
1 (3 pound) boneless pork loin roast
3 cloves garlic, minced
1 teaspoon dried oregano leaves
1/2 teaspoon coarsely ground pepper
1 large onion, chopped
2 stalks celery, sliced
1 large carrot, sliced
1 teaspoon salt
1/2 cup orange juice
Mix 1 cup orange juice and the lime juice; pour over pork roast in non-reactive bowl. Cover and refrigerate, turning pork occasionally, at least 4 hours.
Remove pork from juice, reserving juice. Pat pork dry. Mix garlic, oregano and pepper; rub evenly over pork. Place onion, celery and carrot in shallow roasting pan; sprinkle with salt. Pour reserved juice over vegetables. Place pork on top of vegetables. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Roast uncovered at 325 degrees F, spooning juices over pork occasionally, until thermometer registers 170 degrees F, about 2 1/2 hours.
Remove pork; cover with aluminum foil and let stand 15 to 20 minutes before carving. Place vegetable mixture and 1/2 cup orange juice in blender container. Cover and blend on medium-high speed, stopping blender occasionally to scrape sides, until well blended, about 1 minute. Heat to boiling.
Serve with pork.
Yields 8 to 10 servings.
Green Olive Mojo
Green Olive Mojo
Posted by Cookin’Mom at recipegoldmine.com
Makes about 1 1/2 cups.
Cubans use a mojo (MO-ho) to kick up the flavors of everything, especially roasted pork and grilled meats. Similar to salsas, mojos usually feature citrus juice, olive oil, garlic and an herb, and the variations are endless. I’ve created this mojo especially to complement the Cuban Coin-Toss Casserole, but try it on vegetables, crusty bread, or roasted chicken. To speed things up, use the chopping attachment of a hand blender or a mini food processor. Fresh squeezed lime juice is critical, so depending on the juiciness of the limes, you’ll need from 4 to 6 good-size limes.
1 cup green olives stuffed with pimientos, chopped
1/2 cup fresh squeezed lime juice
1/4 cup olive oil
4 cloves garlic, minced
2/3 cup minced Italian (or regular) parsley, packed
Combine all ingredients. Mixture can be made a day ahead and refrigerated, but tastes best made that day.
Tail On Fire Oxtail Stew
Tail on Fire Oxtail Stew (Rabo Encendido
Jamaican Chicken With Sweet Potatoes
Jamaican Chicken with Sweet Potatoes
8 skinless chicken thighs
2 large sweet potatoes (about 2 pounds)
1 cup orange juice
1/2 cup unbleached all-purpose flour
1/2 cup pineapple juice
1 cup canned, unsweetened pineapple chunks
Adobo
Adobo
This sauce is basic to many Puerto Rican recipes. It appears on just about everything, either as a marinade or added as a seasoning. Try a little bit when cooking meat.
5 cloves garlic
1 teaspoon dried oregano
2 tablespoons olive oil
1/2 cup wine vinegar
Peel and mince garlic. Mix garlic, oregano, olive oil and wine vinegar together in a small jar. To use the adobo as a marinade for steak or other meats, allow the meat to marinate in it for 24 hours or so in the refrigerator.
Maduro En Gloria
Maduro en Gloria (Heavenly Bananas)
Posted by Olga at recipegoldmine.com March 20, 2002 15:43:15
From Willemsted, Curacao, West Indies.
Named after the famous shipping banking family, Maduro, this is a dish served on festive occasions.
4 tablespoons butter
6 firm bananas, peeled and sliced lengthwise
1 cup heavy cream
1/4 pound cream cheese
4 tablespoons granulated sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup Curacao liqueur
Melt the butter in a skillet and brown the bananas very quickly over high heat.
Place half the banana slices on the bottom of a buttered pie plate. Blend heavy cream and cream cheese until very soft. Add sugar, cinnamon, vanilla, and liqueur, beating until light and smooth. Spread half of the mixture over the bananas. Place remaining banana slices on top, and spread the rest of the cream-cheese mixture over the dish. Bake in a 375 degrees F. oven for 20 minutes or until almost all the cream is absorbed and the top is lightly browned. Do not allow all the cream to be absorbed, or the bananas will become too dry.
Serve hot. If desired, top with whipped cream.
Serves 6.
Shrimp Curry
Shrimp Curry, Caribbean Style
1 medium onion, chopped
2 tablespoons butter or margarine
4 medium tomatoes, chopped, or 2 (16 ounce) cans
Jamaican Jerk Paste
Jamaican Jerk Paste
1 small white onion, peeled and quartered
2 medium cloves garlic, peeled
1 Scotch bonnet chile or a 1-inch long haba?,
Jamaican Jerk Sauce
Jamaican Jerk Sauce
1 bunch green onions, chopped
3 tablespoons dried thyme
1 cup peanut oil
1 cup soy sauce
1 (3-inch) piece fresh ginger root , peeled and minced
10 cloves garlic , minced
8 haba? chile peppers, seeded and minced
6 bay leaves
1/2 bunch coriander , chopped
2 1/2 tablespoons ground black pepper
1 tablespoon nutmeg
1 tablespoon ground allspice
Combine all ingredients and mix well. Use as a marinade or rub before grilling meat.
Fried Ripe Plantains
Fried Ripe Plantains (Pl?nos Maduras Fritos
Coconut Corn Bread
Coconut Corn Bread (Dominican Republic)
1/2 cup diced mixed candied fruit
2 tablespoons dark rum
Mango-Marinated Beef Kabobs
Mango-Marinated Beef Kabobs
1 small ripe mango
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
1 tablespoon curry powder
2 tablespoons vinegar
1/2 teaspoon salt
6 drops red pepper sauce
1 pound beef boneless sirloin steak, cut into 1 1/2-inch cubes
2 large firm bananas, each cut into 6 pieces
12 (1 1/2-inch) cubes fresh pineapple
Pare and remove seed from mango; place mango in blender container. Cover and blend on low speed until smooth, about 30 seconds.
Cook and stir onion and garlic in oil until onion is tender. Mix onion mixture, mango, brown sugar, curry powder, vinegar, salt and pepper sauce in a non-reactive bowl. Stir in beef. Cover and refrigerate at least 24 hours.
Remove beef from marinade; reserve marinade. Alternate beef, banana and pineapple pieces on each of four 14-inch metal skewers. Brush marinade over all sides of fruit. Set oven to broil or 550 degrees F. Broil kabobs with tops about 4 inches from heat for 7 to 8 minutes. Turn; brush with marinade. Broil until beef is of medium doneness and fruit is brown, 7 to 8 minutes longer. Heat remaining marinade to boiling. Serve kabobs with marinade and hot cooked rice, if desired.
Yields 4 servings.
Tropical Fruit With Chocolate Sauce
Tropical Fruit with Chocolate Sauce (Cura?)
Chocolate Sauce
3 to 4 cups assorted fresh tropical
Jamaican Banana Bread
Jamaican Banana Bread
2 tablespoons margarine, softened
2 tablespoons light cream cheese, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe bananas
1/2 cup skim milk
2 tablespoons dark rum or 1/4 teaspoon rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked, sweetened coconut
Preheat oven to 375 degrees F. Coat an 8 x 4-inch loaf pan with cooking spray. Set aside.
Beat margarine and cream cheese at medium speed with electric mixer; add sugar, beating well. Add egg; beat well.
Combine flour, baking powder, baking soda and salt; stir well. Combine banana, milk, rum, line rind, lime juice and vanilla extract; stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in pecans and coconut. Pour batter into prepared pan; bake for 60 minutes.
Let cool in pan for 10 minutes; remove from pan. Let cool slightly on wire rack.
Topping
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked, sweetened coconut
Combine brown sugar, margarine, lime juice and rum in saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in pecans and coconut; spoon over loaf.
Jamaican Rum Punch
Jamaican Rum Punch
Posted by LladyRusty at recipegoldmine.com 8/11/02 12:32:42 pm
Source: caribshop.com
4 cups water
1 cup lime or lemon juice
6 cloves or allspice berries
3 cups strawberry-flavored syrup
2 cups Jamaican white rum
Mix all ingredients together in a punch bowl, and let the mixture settle for 1 hour before removing the cloves or allspice. Stir and serve over ice cubes in old fashioned glasses. Water and rum maybe added to weaken or strengthen as needed.
Servings: 10
Guava Cake
Guava Cake (Puerto Rico)
10 tablespoons butter
1 cup granulated sugar
2 cups flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
1 pound guava paste*, cut into 16 slices
* Available in finer supermarkets and Hispanic specialty shops.
Preheat oven to 350 degrees F.
Beat butter and sugar together until light and fluffy. Sift together the flour, baking powder, spices, and salt and add the butter mixture, mixing until well combined. Add the eggs one at a time and mix well.
Lime Meringue Pie
Lime Meringue Pie (Pastel de Limon
Conkies
Conkies
3 cups grated coconut (1 large)
2 cups fresh corn flour
4 ounces raisins (optional)
6 ounces shortening
1/2 cup flour
3/4 pound brown sugar
3/4 pound pumpkin
1/2 pound sweet potato
1 cup milk
1 teaspoon powdered cinnamon
1 teaspoon grated nutmeg
1 teaspoon almond essence
1 teaspoon salt
Grate coconut, pumpkin and sweet potato. Mix in sugar, liquids and spices. Add raisins and flour last and combine well.
Melt shortening before adding with milk.
Fold a few tablespoons of the mixture in steamed plantain leaves. Cut into squares about 8 inches wide.
Steam Conkies on a rack over boiling water in a large pot or in a steamer until they are firm and cooked.
NOTE: Wax paper will work instead of banana or plantain leaves.
Marinated Shrimp Salad
Marinated Shrimp Salad
4 cup water
1 tablespoon salt
1 pound raw shrimp, shelled, de-veined
1 cup vegetable oil
1/3 cup lime juice
2 tablespoons minced parsley
1/2 teaspoon salt
4 scallions (with tops), thinly sliced
2 medium tomatoes, seeded and chopped
2 cloves garlic, chopped
8 to 10 drops aromatic bitters
Dash of crushed red pepper
1 avocado, peeled and chopped
Lettuce leaves
Lime wedges
Heat water to boiling in 3-quart saucepan. Add 1 tablespoon salt and the shrimp. Cover and heat to boiling; reduce heat. Simmer until shrimp is pink, about 3 minutes; drain.
Mix oil, lime juice, parsley, 1/2 teaspoon salt, scallions, tomatoes, garlic, bitters and red pepper in large bowl; stir in shrimp. Cover and refrigerate at least 6 hours.
Just before serving, gently stir in avocado. Spoon shrimp mixture onto lettuce-lined plates with slotted spoon. Garnish with lime wedges. Serve with remaining marinade if desired.
Yields 4 servings.