Caribbean Vegie Dishes

Stuffed Peppers with Calamari: Papriche Stufate 1/4 cup extra-virgin olive oil, plus 1 cup 2 pounds calamari, cleaned and sliced into rings 4 cloves garlic, thinly sliced, plus 1 clove garlic, finely chopped 1 teaspoon hot chile flakes 6 red bell peppers, tops cut off, pith, and seeds removed 2 pounds fresh or canned tomatoes, peeled and roughly chopped Salt and pepper, recipe follows 2 tablespoons finely chopped Italian parsley In a large saute pan, heat 1/4-cup olive oil over high heat until smoking. Add the calamari, sliced garlic, and chile flakes, and cook for 1 hour, until the calamari is tender. Remove and set aside. In a large skillet, heat the remaining oil until smoking. Add the peppers and cook until they are soft and browned, turning occasionally to cook evenly. Once they are soft, remove and drain on paper towels. Remove most of the oil from the pan and add the tomatoes, chopped garlic, reserved calamari, and salt and pepper, to taste. Cook over high heat for 5 minutes, then remove from heat, and stuff the mixture into the peppers. Top with parsley and serve. Yield: 6 servings Prep Time: 45 minutes Cook Time: 1 hour 10 minutes Difficulty: Medium

Vegie Dishes # 2

Pumpkin or Squash Lasagna
2 ½ lbs pumpkin or winter squash
¼ cup whole-wheat bread crumbs
2 Tbsp whole-wheat bread crumbs for topping
2 Tablespoons fresh sage or (1 tsp dried)
¾ cup red wine
2 teaspoons honey
¼ teaspoon nutmeg
½ teaspoon cinnamon
salt & pepper
½ cup freshly grated parmesan
2 Tablespoons grated parmesan (topping)
3 ½ cups béchamel sauce (below)
¾ pound no boil lasagna noodles
Béchamel Sauce
6 cups skim milk
1 Tablespoon Leblanc Olive Oil
2 Tablespoons Leblanc Hazelnut or Walnut Oil
4 Tablespoons all-purpose flour
salt & pepper
pinch of nutmeg

1. Remove seeds and membranes from pumpkin or squash and cut into chunks. Steam pumpkin/squash for 40 minutes, until tender. Remove, let cool, cut away rinds and puree.

2. In a large saucepan, combine ¼ cup of bread crumbs, the sage, wine and honey and simmer, stirring, until the wine is nearly absorbed. Stir in the pureed pumpkin, the nutmeg, and cinnamon, add salt and pepper to taste and heat thru. Remove from the heat and stir in ½ cup of Parmesan and set aside.

3. Béchamel Sauce In a saucepan, bring milk to a simmer. Meanwhile, heat the olive oil and hazelnut oil or walnut oil in a large, heavy-bottomed saucepan over a medium heat. Add a pinch of flour, if it sizzles, add the rest. If not, heat oil a bit longer and repeat. Whisk the oil and flour together and cook, stirring constantly with a wooden spoon, for a couple of minutes, do not let it brown. Remove from the heat and whisk in the milk all at once. Return to the heat and bring to a simmer, stirring constantly. When it begins to thicken, lower heat and simmer, stirring often, for 20 minutes or more, until smooth and creamy. Add salt, pepper and nutmeg, and remove from heat.

4. Preheat oven to 375°F. and assemble the lasagna: lightly oil a three quart baking dish and spread a small amount of bechamel sauce on the bottom. Top with a layer of noodles. Spread a thin layer of pumpkin mixture over the noodles, then spread a layer of béchamel over the pumpkin. Set aside a cup of béchamel and two Tablespoons of Parmesan, then repeat layers, noodles, pumpkin, béchamel-until all is used up. End with the reserved béchamel and Parmesan, and top with the remaining bread crumbs. Cover tightly with foil. Bake 30 minutes; uncover and bake another 10 minutes, until the top begins to brown.

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Caribbean Seafood Recipes

Shrimp in Coconut Sauce

Ingredients:

Shrimp ( medium to large, cleaned )
salt, pepper
tabasco sauce ( or similar hot sauce)
fresh garlic cloves
fresh ginger root
tomato
chive
onion
a pinch of sugar
butter
heavy coconut cream
shot of Trinidad rum
fresh lime juice

Method:

1. Season coconut cream with a little sugar, salt,and crushed garlic
2. Season shrimp with salt, black pepper, crushed garlic, crushed ginger root
3. Mince onion
4. Cut tomato in small cubes
5. Melt butter in heavy skillet and add onion and tomato cubes and sauté for about 2 mins.
6. Add shrimp and cook for a further 3 mins.
7. Add coconut cream mixture to barely cover shrimp and add a few drops of tabasco sauce - sauté for 2 an additional 2 mins.
8. Add the Trini rum and the lime juice - stir
9. Garnish with cut up chive

   FISH BROTH
   
   Ingredients:
   
   fish
   potatoes
   green banana
   carrots
   macaroni
   onion
   tomatoes
   cooking butter
   garlic, salt, pepper, lime juice
   chive and thyme
   
   Method:
   
   

   1. Clean and season fish with garlic, salt, pepper, lime juice and seasoning
   2. Peel vegetables and cut into bite size pieces
   3. Cover with just enough water and boil
   4. When half-cooked, add macaroni and when almost finished, add fish and butter to taste
   5. Add water to make desired broth
   6. Season to taste with salt and lime juice

      CRAB PELAU
      
      Ingredients:
      
      4 large crabs seasoned ( chive, celery, lime, pimento, garlic and onion)
      4 tablespoons Corn oil
      2 tablespoons Curry powder
      2 tomatoes
      salt to taste
      2 whole carrots sliced
      ½ tsp. Black pepper
      1 tab. Butter
      3-½ cups coconut milk ( made with 2 coconuts)
      1 tsp. Angostura bitters
      2 onions
      ½ kg. Raw rice
      
      Method:
      
      

      1. Make coconut milk in blender with hot water.
      2. Clean crabs with lime and season well.
      3. Chop vegetables.
      4. Put oil and butter in pot. Add curry powder and stir for 8 minutes.
      5. Add crabs and sauté. Add coconut milk, rice, salt, bitters, carrots, tomatoes, onions and black pepper.
      6. Also add whole pepper if desired.
      7. Cook slowly, over low heat. Cover loosely.

         Salt Fish Balls
         
         Ingredients:
         
         1lb. Salt Fish (salted cod)
         1lb. Potatoes, boiled and mashed
         1 Onion, chopped
         ½ tsp. Minced garlic
         ¼ tsp. Thyme leaves
         2 Eggs, beaten
         ½ cup Milk
         1 tbsp. Butter
         Salt & Pepper to taste
         Bread crumbs
         Oil for frying
         Method:
         
         

         1. Boil the fish for ½ hour then drain. repeat this for a second time.
         2. Remove the skin and bones from the fish and discard.
         3. Shred the fish into small pieces.
         4. Add the potatoes, onion, seasoning, 1 egg, milk and butter then mix well.
         5. Form fish mixture into small balls (about 1 inch). Dip into beaten egg, then bread crumbs and fry in pan with hot oil until brown.
         6. Drain well on paper towel.
         7. Serve with your favourite seafood dip.

            SWEET AND SOUR STIR-FRIED FISH
            
            Ingredients:
            
            1 kg. Fresh shark or carite
            1 cup pineapple chunks
            ¼ cup pineapple juice
            ¼ cup brown sugar
            ¼ cup tomato sauce
            6 teaspoons soy sauce
            6 tablespoons vinegar
            6 tablespoons dry sherry
            4 tablespoons cornstarch
            4 tablespoons cooking oil
            2 onions
            4 cups cooked rice
            
            Method:
            
            

            1. Cut fish into one inch pieces.
            2. Drain pineapple chunks, reserving ½ cup juice.
            3. For the sauce, mix the reserved juice, brown sugar, tomato sauce, soy sauce, vinegar, sherry and cornstarch. Set aside.
            4. Preheat a wok over a high heat. Add 2 tablespoons of cooking oil.
            5. Stir-fry onion until crisp.
            6. Add remaining oil.
            7. Stir-fry fish for 3-5 minutes or until the fish flakes easily.
            8. Remove fish.
            9. Stir sauce and add to wok. Cook and stir until bubbly.
            10. Stir pineapple, fish and onion.
            11. Serve over rice.

                ACCRAS
                
                Ingredients:
                
                4 cups flour
                4 tsp baking powder
                2 tsp sugar
                1 lb salt fish
                2 bundles chive
                2 small onions
                4 cloves garlic
                4 sprigs thyme
                water
                hot pepper
                salt
                
                Method:
                

                1. Scald fish and remove bones. Flake.
                2. Chop onions finely and all other seasoning.
                3. Mix seasonings with flour and baking powder.
                4. Add flaked salt fish.
                5. Add salt and enough water to make a soft mixture.
                6. Beat mixture until smooth.
                7. Drop by spoonfuls into hot oil and fry until brown in colour.

Seafood Dishes

SEAFOOD DISHES

Snapper with Ginger Butter

Ingredients 1 Baby Snapper per person 1 Tablespoon of minced fresh ginger 1 Tablespoon rum 1/2 Tablespoon fresh lime juice 1 Tablespoon freshly chopped chive

Instructions Season fish with lime, salt, black pepper, freshly chopped chive, celery, garlic and thyme and set aside. Melt 2 Oz of butter in a saucepan and add 1 Tablespoon of minced fresh ginger 1 Tablespoon rum 1/2 Tablespoon fresh lime juice 1 Tablespoon freshly chopped chive Roast fish on a grill until thoroughly cooked. Pour the butter sauce over the fish and serve right away.

Crab Backs

Ingredients (Serves 2) 8 Ounces of Crab Meat 1 Tablespoon of Butter 2 Tablespoons Chopped Onions 1 Tablespoon chopped Green Peppers 2 Cloves of Garlic – finely chopped 2 Teaspoons of minced parsley A Pinch of salt A dash of Worchester sauce A dash of hot pepper sauce (to taste) 4 Ounces of Dry Bread Crumbs

Instructions Melt butter in large saucepan Add garlic, onions, parsley, and green peppers Stir until soft. Add crab meat, salt, pepper and cook for five minutes. Add a dash of Worchester sauce and breadcrumbs. Remove from fire and combine well. Place the mixture into cleaned crab backs/shells. Reheat in oven just before serving

Caribbean Meat & Chicken Dinners

Meat Dinners

Stew Chicken

Ingredients:

1 chicken, skin removed and cut into bite-sized pieces
chive
onion
parsley
celery
garlic
salt
pepper
lime juice
brown sugar
chadon beni
a shot of good Trinidad rum
oil for frying
ketchup
dark soy sauce
coconut cream ( optional )

Method:

1. Season chicken with above mentioned ingredients and marinate over night or for a few hours before cooking
2. In a heavy iron pot put about 2 tablesps of oil and the brown sugar and let the sugar get dark brown, but don't let it burn
3. Add chicken pieces and fry, without stirring for a few minutes, until pieces look brown, then add marinate, a little ketchup and a little dark soy for colour and continue frying for 5 mins
4. Add a little water and stew chicken until tender ( about one hour ).
5. Add a little coconut milk ( cream ) if desired

   Curry Beef
   
   Ingredients:
   
   1½ lb. beef, cut into cubes ( trim off excess fat )
   2 large onion
   1 inch piece fresh ginger root
   3 cloves garlic
   2 green chili peppers
   3 tbls oil
   4 tbls curry powder
   salt, pepper to taste
   2½ cups coconut milk
   
   Method:
   
   

   1. Finely chop onions, ginger root and garlic, remove stalks and seeds from chili peppers and chop finely too
   2. Heat oil in heavy pot, add the chopped ingredients and stir fry until light brown
   3. Add curry powder and continue frying for a few min more ( may have to add a little water so that the spices will not burn )
   4. Add meat and continue stirring until it is well browned and coated with the spice mixture
   5. Add salt and pepper to taste and continue stirring
   6. Add coconut milk, stir thoroughly, then reduce heat and cover pot.
   7. Cook on low until meat is tender ( about 1¼ hours ).
   8. Adjust seasonings, if necessary.
   9. Serve with plain boiled rice and Mango Chutney.
   Chicken Curry- prepare same way- but with less cooking time
   Shrimp Curry- prepare same way- but shrimp only cooks a few minutes.

   SWEET AND SOUR PORK
   
   Ingredients:
   
   1 kg. pork
   6 cloves of garlic
   3 eggs
   6 cups flour
   Oil (for frying)
   15 tbsp. sweet and sour sauce
   6 tbsp. ketchup
   3 tsp. seasoning salt
   black pepper
   sesame oil
   
   Method:
   
   

   1. Wash pork properly.
   2. Mix in a bowl, the meat, seasonings, garlic and egg. Mix well.
   3. Heat oil and bring to a boil.
   4. Coat pork with flour and fry for 4 minutes or until well done.
   5. In another pot, heat well and then add the sauce and the pork. Mix evenly until the pork is thoroughly coated.
   6. Remove and serve.

      Curried Goat
      Ingredients:
      
      2 lbs. goat meat
      1 teasp. salt
      ½ teasp. pepper
      3 tablesp. curry powder
      2 cloves garlic, finely chopped
      onion, finely chopped
      1 stalk scallion, chopped
      2 bay leaves
      1 Scotch Bonnet pepper, chopped (with or without seeds)
      2½ cups water
      Method:
      
      

      1. Wash and cut meat into bite-sized pieces.
      2. Leave in the bones as they add flavour and become chewable after cooking.
      3. Combine seasoning ingredients and rub into meat.
      4. Cover and marinate 1½ hours or overnight.
      5. Boil water in heavy saucepan
      6. Add goat meat and seasonings and marinade, stir.
      7. Cover pot and cook slowly over medium heat, stir occasionally.
      8. Continue to simmer for at least 1-2 hours or until meat is tender and easily separated from bones.
      9. Add more water if necessary.
      10. Remove bay leaves before serving.
      11. Serve over rice.

          Pineapple Chicken with Saffron Rice
          
          Ingredients:
          
          1 chicken, cut into joints
          4 tbls lime juice
          Salt and pepper to taste
          4 tbls oil
          ¼ cup raisins
          2 tbls Caribbean rum
          one dash tabasco sauce or equal kind of hot sauce
          2 tomatoes, diced
          ½ pineapple ( preferably fresh), cut into cubes
          2 tbls butter
          1 tsp brown sugar
          
          Method:
          
          

          1. Rub chicken pieces with lime juice and marinate for 1 hour
          2. Then season chicken with salt and pepper and fry in oil until browned
          3. Reduce heat, cover pan with a tight fitting lid and cook for 10 minutes
          4. Add raisins, rum, tabasco sauce and tomatoes
          5. Cover and bring to the boil, reduce heat and simmer for about 20 to 25 mins.
          6. While chicken is cooking, fry pineapple in butter and brown sugar until golden brown
          Saffron Rice
          
          Ingredients:
          
          1 ½ cups rice
          salt
          3 cups water or chicken stock
          onion, cut up small
          saffron powder ( or saffron flower )
          oil
          
          Method:
          
          
          1. Sauté onion in oil until soft
          2. Add rice, salt, saffron and water( or stock)
          3. Bring to the boil, then reduce heat to simmering
          4. Cover pot tightly with lid and boil rice for about 20 mins

             CHICKEN TANDOORI
             
             Ingredients:
             
             Chicken, approx. 3 ½ lbs
             
             Ingredients to soak chicken in:
             
             2 table spoon lemon juice
             ½ teaspoon salt
             
             Ingredients for marinade:
             
             1 cup yogurt
             2 tsp. paprika powder
             2 tsp. coriander powder
             2 tsp. cumin powder
             1 tsp. ginger powder
             4 small cloves garlic, crushed
             3 tsp. vegetable oil
             1 teaspoon salt
             
             Ingredients for garnishing:
             
             ¾ tsp. caraway seed
             2 tsp. lemon juice
             ¾ drop cochineal
             
             Utensils:
             
             one earthenware bowl or big casserole; one baking tray; one frying pan
             
             Method:
             
             

             1. Wash and skin chicken, discard giblets.
             2. Prick it all over with a sharp kitchen knife.
             3. Mix lemon juice and salt. Rub them into chicken and leave for half an hour.
             4. Mix paprika, cumin, coriander, ginger, salt, garlic, yogurt and oil.
             5. Rub chicken thoroughly inside and outside with this marinade.
             6. Marinate for 6-8 hours.
             7. Set oven at 500°.
             8. Remove the extra spices and put chicken on the middle shelf of the pre-heated oven.
             9. Put a baking tray on the bottom shelf.
             10. Roast for 25 minutes.
             11. Fry caraway seeds on a dry frying pan for 2-3 minutes till you can smell the aroma. Grind them on a dry kitchen table top with a rolling pin.
             12. Mix this powder with lemon juice and a few drops of red colouring.
             13. Take out chicken. Rub it with this paste and roast it for 10 minutes more.
             14. Serve.

                 1. 1. JERK CHICKEN
                       
                       Ingredients:
                       
                       1 tb Ground allspice
                       1 tb Dried thyme
                       1 ½ ts Cayenne pepper
                       1 ½ ts Freshly ground black pepper
                       1 ½ ts Ground sage
                       ¾ ts Ground nutmeg ¾ ts Ground cinnamon
                       2 tb Salt
                       2 tb Garlic powder
                       1 tb Sugar
                       ¼ c Olive oil
                       ¼ c Soy sauce
                       ¾ c White vinegar
                       ½ c Orange juice
                       Juice of 1 lime
                       1 Scotch bonnet pepper,
                       1 Chopped white onion
                       3 Green onions, finely chopped
                       4 Chicken breasts (6 to 8 oz trimmed of fat)
                       
                       Method:
                       
                       

                       1. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
                       2. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
                       3. Add the Scotch bonnet pepper, onion, and green onions and mix well.
                       4. Add the chicken breasts
                       5. Cover and marinate for at least 1 hour, longer if possible.
                       6. Preheat an outdoor grill.
                       7. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked.
                       8. While grilling baste with the sauce

Meat Dinners # 2

Carnival Chicken with Saffron Rice Ingredients Whole chicken legs Marinate with: Vetsin Ketchup oil black pepper salt tabasco sauce or other hot sauce soy sauce Ingredients: for topping 1-2 sweet peppers, cleaned and diced small 1 can corn - drained 2 carrots, diced small 2 onions, diced small 2 tomatoes, diced small black pepper and salt to taste butter 1 tablesp cornstarch

Method: 1) Preheat oven to 400 degr. F 2) bake chicken legs for about 40 mins. on lined and slightly greased cookie sheet In the meantime prepare topping: Method: for topping: Saute all ingredients in butter, bind with corn starch and then pour over finished chicken legs. Serve each leg topped with vegetables

Saffron Rice Ingredients: 1 1/2 cups rice salt 3 cups water or chicken stock onion, cut up small saffron powder ( or saffron flower ) oil

Method: 1) Sauté onion in oil until soft 2) Add rice, salt, saffron and water( or stock) 3) Bring to the boil, then reduce heat to simmering, cover pot tightly with lid and boil rice for about 20 mins. undisturbed

Cajun Oriental Pork Chops

INGREDIENTS: 6 thick pork chops salt and red cayenne pepper, to taste 1 1/2 cup dry white wine 1 cup bell pepper, chopped 1 cup onions, chopped 1 ea clove garlic, chopped 3 tbap soy sauce 15 oz pinapple chunks STEP BY STEP: Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less thick Add the pineapple chunks and bring to a boil. Serve over pork chops and hot cooked rice. Grilled Lamb With Garlic And Rosemary INGREDIENTS: 2 tbsp chopped fresh garlic 2 tbsp chopped fresh rosemary 4 lb boneless sirloin lamb steaks 1/2 cup good dry red wine Merlot or Cotes-du-Rhone 1/2 cup olive oil Salt and freshly ground black pepper to taste STEP BY STEP: Chop the garlic and rosemary together to form a paste Rub the steaks with the paste and place in a glass or stainless shallow bowl Pour the wine and olive oil over and cover Marinate in the refrigerator at least 2 hours or longer Light the grill and let it burn down until it's medium hot Sprinkle 6-8 minutes per side for medium-rare Let the meat rest for 5 minutes before slicing TIPS: When grilling watch carefully, the fat tends to catch fire.

Meat Dinners # 2

Saffron Rice Ingredients: 1 1/2 cups rice salt 3 cups water or chicken stock onion, cut up small saffron powder ( or saffron flower ) oil

Honeyed Chicken Wings Preheat oven to 350 degr F Ingredients: 3 lbs chicken wings, tips removed 1 orange 2/3 cup honey 1/3 cup soy sauce 1/4 cup Dijon Mustard 3 teasps oil salt to taste 1 orange peel, grated ( 1 teasp) 1 piece ginger, grated (1 teasp)

Method: 1) combine honey, soy, mustard, oil, salt, ginger and orange to make a sauce picante- mix well and pour over chicken wings 2) Marinate for at least 6 hours or over night and stir through several times while marinating 3) Place on well-greased baking sheet 4) Bake in pre-heated oven for about 45 mins- baste with sauce while baking

Cajun Oriental Pork Chops

INGREDIENTS: 6 thick pork chops salt and red cayenne pepper, to taste 1 1/2 cup dry white wine 1 cup bell pepper, chopped 1 cup onions, chopped 1 ea clove garlic, chopped 3 tbap soy sauce 15 oz pinapple chunks STEP BY STEP: Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less thick Add the pineapple chunks and bring to a boil. Serve over pork chops and hot cooked rice. Grilled Lamb With Garlic And Rosemary INGREDIENTS: 2 tbsp chopped fresh garlic 2 tbsp chopped fresh rosemary 4 lb boneless sirloin lamb steaks 1/2 cup good dry red wine Merlot or Cotes-du-Rhone 1/2 cup olive oil Salt and freshly ground black pepper to taste STEP BY STEP: Chop the garlic and rosemary together to form a paste Rub the steaks with the paste and place in a glass or stainless shallow bowl Pour the wine and olive oil over and cover Marinate in the refrigerator at least 2 hours or longer Light the grill and let it burn down until it's medium hot Sprinkle 6-8 minutes per side for medium-rare Let the meat rest for 5 minutes before slicing TIPS: When grilling watch carefully, the fat tends to catch fire.

Meat Dinners

Stew Chicken

Ingredients:

1 chicken, skin removed and cut into bite-sized pieces
chive
onion
parsley
celery
garlic
salt
pepper
lime juice
brown sugar
chadon beni
a shot of good Trinidad rum
oil for frying
ketchup
dark soy sauce
coconut cream ( optional )

Method:

1. Season chicken with above mentioned ingredients and marinate over night or for a few hours before cooking
2. In a heavy iron pot put about 2 tablesps of oil and the brown sugar and let the sugar get dark brown, but don't let it burn
3. Add chicken pieces and fry, without stirring for a few minutes, until pieces look brown, then add marinate, a little ketchup and a little dark soy for colour and continue frying for 5 mins
4. Add a little water and stew chicken until tender ( about one hour ).
5. Add a little coconut milk ( cream ) if desired

   Curry Beef
   
   Ingredients:
   
   1½ lb. beef, cut into cubes ( trim off excess fat )
   2 large onion
   1 inch piece fresh ginger root
   3 cloves garlic
   2 green chili peppers
   3 tbls oil
   4 tbls curry powder
   salt, pepper to taste
   2½ cups coconut milk
   
   Method:
   
   

   1. Finely chop onions, ginger root and garlic, remove stalks and seeds from chili peppers and chop finely too
   2. Heat oil in heavy pot, add the chopped ingredients and stir fry until light brown
   3. Add curry powder and continue frying for a few min more ( may have to add a little water so that the spices will not burn )
   4. Add meat and continue stirring until it is well browned and coated with the spice mixture
   5. Add salt and pepper to taste and continue stirring
   6. Add coconut milk, stir thoroughly, then reduce heat and cover pot.
   7. Cook on low until meat is tender ( about 1¼ hours ).
   8. Adjust seasonings, if necessary.
   9. Serve with plain boiled rice and Mango Chutney.
   Chicken Curry- prepare same way- but with less cooking time
   Shrimp Curry- prepare same way- but shrimp only cooks a few minutes.

   SWEET AND SOUR PORK
   
   Ingredients:
   
   1 kg. pork
   6 cloves of garlic
   3 eggs
   6 cups flour
   Oil (for frying)
   15 tbsp. sweet and sour sauce
   6 tbsp. ketchup
   3 tsp. seasoning salt
   black pepper
   sesame oil
   
   Method:
   
   

   1. Wash pork properly.
   2. Mix in a bowl, the meat, seasonings, garlic and egg. Mix well.
   3. Heat oil and bring to a boil.
   4. Coat pork with flour and fry for 4 minutes or until well done.
   5. In another pot, heat well and then add the sauce and the pork. Mix evenly until the pork is thoroughly coated.
   6. Remove and serve.

      Curried Goat
      Ingredients:
      
      2 lbs. goat meat
      1 teasp. salt
      ½ teasp. pepper
      3 tablesp. curry powder
      2 cloves garlic, finely chopped
      onion, finely chopped
      1 stalk scallion, chopped
      2 bay leaves
      1 Scotch Bonnet pepper, chopped (with or without seeds)
      2½ cups water
      Method:
      
      

      1. Wash and cut meat into bite-sized pieces.
      2. Leave in the bones as they add flavour and become chewable after cooking.
      3. Combine seasoning ingredients and rub into meat.
      4. Cover and marinate 1½ hours or overnight.
      5. Boil water in heavy saucepan
      6. Add goat meat and seasonings and marinade, stir.
      7. Cover pot and cook slowly over medium heat, stir occasionally.
      8. Continue to simmer for at least 1-2 hours or until meat is tender and easily separated from bones.
      9. Add more water if necessary.
      10. Remove bay leaves before serving.
      11. Serve over rice.

          Pineapple Chicken with Saffron Rice
          
          Ingredients:
          
          1 chicken, cut into joints
          4 tbls lime juice
          Salt and pepper to taste
          4 tbls oil
          ¼ cup raisins
          2 tbls Caribbean rum
          one dash tabasco sauce or equal kind of hot sauce
          2 tomatoes, diced
          ½ pineapple ( preferably fresh), cut into cubes
          2 tbls butter
          1 tsp brown sugar
          
          Method:
          
          

          1. Rub chicken pieces with lime juice and marinate for 1 hour
          2. Then season chicken with salt and pepper and fry in oil until browned
          3. Reduce heat, cover pan with a tight fitting lid and cook for 10 minutes
          4. Add raisins, rum, tabasco sauce and tomatoes
          5. Cover and bring to the boil, reduce heat and simmer for about 20 to 25 mins.
          6. While chicken is cooking, fry pineapple in butter and brown sugar until golden brown
          Saffron Rice
          
          Ingredients:
          
          1 ½ cups rice
          salt
          3 cups water or chicken stock
          onion, cut up small
          saffron powder ( or saffron flower )
          oil
          
          Method:
          
          
          1. Sauté onion in oil until soft
          2. Add rice, salt, saffron and water( or stock)
          3. Bring to the boil, then reduce heat to simmering
          4. Cover pot tightly with lid and boil rice for about 20 mins

             CHICKEN TANDOORI
             
             Ingredients:
             
             Chicken, approx. 3 ½ lbs
             
             Ingredients to soak chicken in:
             
             2 table spoon lemon juice
             ½ teaspoon salt
             
             Ingredients for marinade:
             
             1 cup yogurt
             2 tsp. paprika powder
             2 tsp. coriander powder
             2 tsp. cumin powder
             1 tsp. ginger powder
             4 small cloves garlic, crushed
             3 tsp. vegetable oil
             1 teaspoon salt
             
             Ingredients for garnishing:
             
             ¾ tsp. caraway seed
             2 tsp. lemon juice
             ¾ drop cochineal
             
             Utensils:
             
             one earthenware bowl or big casserole; one baking tray; one frying pan
             
             Method:
             
             

             1. Wash and skin chicken, discard giblets.
             2. Prick it all over with a sharp kitchen knife.
             3. Mix lemon juice and salt. Rub them into chicken and leave for half an hour.
             4. Mix paprika, cumin, coriander, ginger, salt, garlic, yogurt and oil.
             5. Rub chicken thoroughly inside and outside with this marinade.
             6. Marinate for 6-8 hours.
             7. Set oven at 500°.
             8. Remove the extra spices and put chicken on the middle shelf of the pre-heated oven.
             9. Put a baking tray on the bottom shelf.
             10. Roast for 25 minutes.
             11. Fry caraway seeds on a dry frying pan for 2-3 minutes till you can smell the aroma. Grind them on a dry kitchen table top with a rolling pin.
             12. Mix this powder with lemon juice and a few drops of red colouring.
             13. Take out chicken. Rub it with this paste and roast it for 10 minutes more.
             14. Serve.

                 1. 1. JERK CHICKEN
                       
                       Ingredients:
                       
                       1 tb Ground allspice
                       1 tb Dried thyme
                       1 ½ ts Cayenne pepper
                       1 ½ ts Freshly ground black pepper
                       1 ½ ts Ground sage
                       ¾ ts Ground nutmeg ¾ ts Ground cinnamon
                       2 tb Salt
                       2 tb Garlic powder
                       1 tb Sugar
                       ¼ c Olive oil
                       ¼ c Soy sauce
                       ¾ c White vinegar
                       ½ c Orange juice
                       Juice of 1 lime
                       1 Scotch bonnet pepper,
                       1 Chopped white onion
                       3 Green onions, finely chopped
                       4 Chicken breasts (6 to 8 oz trimmed of fat)
                       
                       Method:
                       
                       

                       1. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
                       2. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
                       3. Add the Scotch bonnet pepper, onion, and green onions and mix well.
                       4. Add the chicken breasts
                       5. Cover and marinate for at least 1 hour, longer if possible.
                       6. Preheat an outdoor grill.
                       7. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked.
                       8. While grilling baste with the sauce
                          
                       9. 
                          

Caribbean Poultry Dishes

Trinidad Curry Chicken.

Ingredients 2 medium Sized frying chickens -cut up & boned 3 tbs Vegetable oil 2 Cloves garlic, chopped 2 strips Scallions, chopped 1/2 tsp Pepper 1 tbs Curry powder 1 tsp Allspice 1 inch piece ginger, -peeled & finely chopped 1 cup Coconut milk 2 large Potatoes, peeled and -diced

Preparation Method In a stew pot, heat the vegetable oil. Add the garlic, scallions, pepper, curry, allspice, and ginger and cook for a few minutes. Add the chicken and simmer, covered on low heat about 10 minutes. Add the coconut milk and potatoes and continue to cook for 30 to 40 minutes. Serve with 8 cups Steamed rice Mango chutney, garnish

Roasted Chicken with a Papaya Glaze

1 (3 1/2 pound) chicken, preferably freerange 1/2 teaspoon salt 1 cup orange juice 1/4 cup olive oil 1/4 cup light brown sugar, packed 2 shallots, halved 1 bay leaf 1/2 cup water 1 tablespoon Dijonstyle mustard 2 cloves garlic, sliced 1 ripe papaya, halved, peeled and seeded, 1 half thinly sliced and reserved for garnish 1 tablespoon finely chopped fresh thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 bunch flatleaf parsley, coarse stems removed 1 bunch watercress, coarse stems removed Rinse and pat the chicken dry with paper towels. Rub it with the salt and place it in a baking dish just large enough to hold it. In a blender or a food processor, combine the orange juice, olive oil, brown sugar, and shallots. Process until the shallots are finely minced. Pour the orange juice mixture over the chicken, crumble the bay leaf over the top, and cover the whole dish tightly with plastic wrap. Marinate in the refrigerator for at least 3 hours, preferably overnight, spooning the marinade over the chicken occasionally. Preheat the oven to 375 degrees. Transfer the chicken to a rack in a roasting pan, breast side down and reserve the marinade and add 1/2 cup water. Roast the chicken for 40 minutes, then turn to the other side and roast for 40 minutes more. As soon as you put the chicken in to roast, prepare the papaya glaze: strain the orange juice marinade into a food processor, discarding the solids, and add the mustard, garlic, halved papaya, thyme, salt, and pepper. Process the mixture for 10 to 20 seconds, scraping down the sides of the bowl as necessary, until smooth. Divide the glaze into halves and use half of it to baste the chicken as it roasts, basting thoroughly every 20 minutes or so. When the chicken is cooked through with no trace of pink remaining, remove it to a warmed serving platter and set aside at the back of the stove. Discard all the fat from the roasting pan, saving the pan drippings. Scrape the drippings into a small saucepan and place it over medium heat. Whisk in the butter, then add the remaining half of the papaya glaze and simmer the sauce for 4 minutes. Garnish the platter with the parsley and watercress sprigs and the remaining half papaya, cut into long strips. Drizzle a little of the sauce over the top. Serve at once, passing the remaining sauce. Yield: 4 servings Difficulty: Easy

Hot Soy Chicken Wings

1/4 cup sliced scallions 1/2 cup creme fraiche 4 ounces Roquefort, crumbled 2 pounds chicken wings, cut in 2 pieces, wing tips discarded 1/2 cup hot pepper sauce 1/4 cup soy sauce 1/2 cup melted butter Mix the scallions, creme fraiche, and cheese together. Dish up in small ramekin. In a fryer at 375 degrees F, fry the wings until golden brown. In a large mixing bowl, mix together the hot sauce, soy and butter. Toss well with the hot wings. Serve wings in a large bowl with scallion creme for dipping. Yield: 4 servings Prep Time: 10 minutes Cook Time: 15 minutes

Poultry Dishes # 2

Mushroom Chicken Ingredients 1 lb boneless chicken breast, cut up in strips 1 oz margarine or butter 1 small onion, chopped finely 2 garlic cloves, chopped finely 1 cup mushroom slices white sauce ( Prepare a white sauce by melting about 2-3 tablesps. butter in a saucepan, adding 2 tablesps. flour until the mixture forms into a ball ( do not let it get brown). Now quickly add, alternatively, evaporated milk and prepared stock until it forms a smooth white sauce. Add a little salt and white pepper to taste ) 1 - 2 teasps or Trini rum 1 chicken bouillon cube a little curry powder salt and pepper to taste

Method: 1) Melt butter in heavy sauce pan 2) Add onion, garlic, mushroom slices and chicken pieces and saute until chicken is cooked , about 15-20 mins 3) Add remaining ingredients Serve with rice

Grilled Jerk Chicken with Mango Cilantro Salsa 1/2 cup vegetable oil 1 onion, coarsely chopped 2 scallion, coarsely chopped 1 large Scotch bonnet pepper, stem and seeds removed 1 tablespoon fresh ginger, grated 3 cloves garlic, coarsely chopped 1 tablespoon finely chopped fresh thyme 2 tablespoons red wine vinegar 1 tablespoon light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg Pinch ground cloves 1 teaspoon ground allspice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon fresh lime juice 4 chicken thighs, skin on, bone in 4 drumsticks, skin on To prepare the jerk chicken: Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through. MANGO-CILANTRO RELISH 2 mangoes, peeled and diced 1/4 cup finely chopped red onion 2 tablespoons chopped cilantro 3 tablespoons lime juice 3 tablespoons fresh orange juice Salt and freshly ground pepper Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper. Yield: 4 servings Prep Time: 24 hours Cook Time: 15 minutes Difficulty: Easy

Poultry Dishes # 2

Mushroom Chicken Ingredients 1 lb boneless chicken breast, cut up in strips 1 oz margarine or butter 1 small onion, chopped finely 2 garlic cloves, chopped finely 1 cup mushroom slices white sauce ( Prepare a white sauce by melting about 2-3 tablesps. butter in a saucepan, adding 2 tablesps. flour until the mixture forms into a ball ( do not let it get brown). Now quickly add, alternatively, evaporated milk and prepared stock until it forms a smooth white sauce. Add a little salt and white pepper to taste ) 1 - 2 teasps or Trini rum 1 chicken bouillon cube a little curry powder salt and pepper to taste

Method: 1) Melt butter in heavy sauce pan 2) Add onion, garlic, mushroom slices and chicken pieces and saute until chicken is cooked , about 15-20 mins 3) Add remaining ingredients Serve with rice

Grilled Jerk Chicken with Mango Cilantro Salsa 1/2 cup vegetable oil 1 onion, coarsely chopped 2 scallion, coarsely chopped 1 large Scotch bonnet pepper, stem and seeds removed 1 tablespoon fresh ginger, grated 3 cloves garlic, coarsely chopped 1 tablespoon finely chopped fresh thyme 2 tablespoons red wine vinegar 1 tablespoon light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg Pinch ground cloves 1 teaspoon ground allspice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon fresh lime juice 4 chicken thighs, skin on, bone in 4 drumsticks, skin on To prepare the jerk chicken: Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through. MANGO-CILANTRO RELISH 2 mangoes, peeled and diced 1/4 cup finely chopped red onion 2 tablespoons chopped cilantro 3 tablespoons lime juice 3 tablespoons fresh orange juice Salt and freshly ground pepper Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper. Yield: 4 servings Prep Time: 24 hours Cook Time: 15 minutes Difficulty: Easy