Taste the world right in your kitchen with Caribbean recipes
cuban roasted pork
1 small (3 to 4 pound) pork shoulder or loin roast
Juice of 2 lemons or 1 cup sour orange juice
4 teaspoons salt
3 teaspoons black pepper
3 teaspoons dried oregano
6 cloves garlic, minced
1 small onion, slicedMarinate pork roast in sour orange or lemon juice for 2 to 3 hours.Remove pork from juice. Season with salt, pepper, oregano and garlic. Place in roasting pan and cover with foil. Bake 300 degrees F for 2 1/2 hours or until internal temperature reaches 160 degrees F.Increase oven temperature to 350 degrees F.Remove foil and bake 15 minutes to brown meat. Remove from oven and let stand 5 to 10 minutes. Cut into 3/4-inch slices. Top with sliced onions for garnish.Makes 6 servings.
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1 small (3 to 4 pound) pork shoulder or loin roast
Juice of 2 lemons or 1 cup sour orange juice
4 teaspoons salt
3 teaspoons black pepper
3 teaspoons dried oregano
6 cloves garlic, minced
1 small onion, slicedMarinate pork roast in sour orange or lemon juice for 2 to 3 hours.Remove pork from juice. Season with salt, pepper, oregano and garlic. Place in roasting pan and cover with foil. Bake 300 degrees F for 2 1/2 hours or until internal temperature reaches 160 degrees F.Increase oven temperature to 350 degrees F.Remove foil and bake 15 minutes to brown meat. Remove from oven and let stand 5 to 10 minutes. Cut into 3/4-inch slices. Top with sliced onions for garnish.Makes 6 servings.
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jamaican stewed chicken
5 to 6 pounds chicken pieces (your choice)
1 litre bottle catsup
2 to 3 large onions
2 to 3 medium tomatoes diced (optional)
Black pepper, to taste
Oil (for frying)Clean chicken and place in a large bowl. Slice the onions into thick slices and separate into rings add to the chicken. If using tomatoes, dice them and add to chicken. Add the bottle of catsup and the black pepper (at least 1 teaspoon is recommended). This dish should be spicy, but you can use less without affecting the taste. Marinate in the refrigerator for a minimum of 4 hours or overnight.Heat oil brown chicken on all sides, then place in a covered oven dish. Add about 1/2 litre of water to the catsup mixture, until you have a smooth, but not thick, consistency. Pour over the chicken. Bake at 325 degrees F for about 2 hours or until the chicken just falls off the bones.This is good served with steamed rice.
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5 to 6 pounds chicken pieces (your choice)
1 litre bottle catsup
2 to 3 large onions
2 to 3 medium tomatoes diced (optional)
Black pepper, to taste
Oil (for frying)Clean chicken and place in a large bowl. Slice the onions into thick slices and separate into rings add to the chicken. If using tomatoes, dice them and add to chicken. Add the bottle of catsup and the black pepper (at least 1 teaspoon is recommended). This dish should be spicy, but you can use less without affecting the taste. Marinate in the refrigerator for a minimum of 4 hours or overnight.Heat oil brown chicken on all sides, then place in a covered oven dish. Add about 1/2 litre of water to the catsup mixture, until you have a smooth, but not thick, consistency. Pour over the chicken. Bake at 325 degrees F for about 2 hours or until the chicken just falls off the bones.This is good served with steamed rice.
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bananas baked with cream cheese
Serve bubbling hot!3 tablespoons butter or margarine
6 ripe but firm medium bananas, peeled and
cut lengthwise into halves
8 ounces cream cheese, softened
1/4 cup packed brown sugar
1/4 cup whipping cream
2 tablespoons dark rum
1/4 teaspoon ground cinnamonHeat butter in skillet over medium heat until melted. Cook bananas in butter, a few at a time, until brown on both sides gently remove. Place cream cheese, brown sugar, whipping cream, rum and cinnamon in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute.Arrange half of the bananas in ungreased 8-inch square baking dish. Spread half of cream cheese mixture over bananas top with remaining bananas and cream cheese mixture. Bake uncovered at 325 degrees F until corners are bubbly, 20 to 25 minutes.Yields 6 servings.
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Serve bubbling hot!3 tablespoons butter or margarine
6 ripe but firm medium bananas, peeled and
cut lengthwise into halves
8 ounces cream cheese, softened
1/4 cup packed brown sugar
1/4 cup whipping cream
2 tablespoons dark rum
1/4 teaspoon ground cinnamonHeat butter in skillet over medium heat until melted. Cook bananas in butter, a few at a time, until brown on both sides gently remove. Place cream cheese, brown sugar, whipping cream, rum and cinnamon in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute.Arrange half of the bananas in ungreased 8-inch square baking dish. Spread half of cream cheese mixture over bananas top with remaining bananas and cream cheese mixture. Bake uncovered at 325 degrees F until corners are bubbly, 20 to 25 minutes.Yields 6 servings.
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puerto rican chicken and rice stew
3 pounds chicken, cut into pieces
1 recipe Adobo
9 cups water
2 tablespoons salt
2 tablespoons vegetable oil
2 ounces lean cured ham, diced
2 green bell peppers, seeded and chopped
1 onion, peeled and chopped
1/4 cup chopped fresh cilantro
3 large tomatoes, chopped
12 pimiento-stuffed olives
1 chorizo (Spanish sausage), cut into 1/2 inch rounds
2 tablespoons capers
1 (4 ounce) can chopped pimientos, drained
3 cups long-grain rice
1 cup fresh or frozen peas, thawed
Additional chopped fresh cilantro (for garnish)Rub the chicken pieces thoroughly with the adobo. Place the chicken pieces in a large pot and add the water and salt. Bring to a boil over high heat. Cover and reduce the heat to low. Simmer for 30 minutes.Meanwhile, heat the oil in a skillet. Add the ham, bell peppers, onion, and cilantro. Saute over moderate heat for 10 minutes, stirring occasionally.Add the tomatoes, olives, chorizo, capers, and pimientos. Cook an additional 5 minutes.Add the vegetable mixture to the pot with the chicken and simmer 15 minutes.Add the rice and peas and simmer covered over very low heat for 15 to 25 minutes, until the stew reaches the desired consistency. It is traditionally served runny, almost like a soup.Serve in soup bowls garnished with chopped cilantro.Serves 6 to 8.Adobo
4 whole black peppercorns
2 cloves garlic, peeled
2 teaspoons dried oregano
2 teaspoons salt
2 teaspoons olive oil
2 teaspoons vinegar
1/4 teaspoon paprikaCombine all ingredients in a mortar and pestle and grind to a paste. Alternately, combine in an electric blender or food processor and process until smooth.Makes enough to season 3 to 4 pounds of meat.
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3 pounds chicken, cut into pieces
1 recipe Adobo
9 cups water
2 tablespoons salt
2 tablespoons vegetable oil
2 ounces lean cured ham, diced
2 green bell peppers, seeded and chopped
1 onion, peeled and chopped
1/4 cup chopped fresh cilantro
3 large tomatoes, chopped
12 pimiento-stuffed olives
1 chorizo (Spanish sausage), cut into 1/2 inch rounds
2 tablespoons capers
1 (4 ounce) can chopped pimientos, drained
3 cups long-grain rice
1 cup fresh or frozen peas, thawed
Additional chopped fresh cilantro (for garnish)Rub the chicken pieces thoroughly with the adobo. Place the chicken pieces in a large pot and add the water and salt. Bring to a boil over high heat. Cover and reduce the heat to low. Simmer for 30 minutes.Meanwhile, heat the oil in a skillet. Add the ham, bell peppers, onion, and cilantro. Saute over moderate heat for 10 minutes, stirring occasionally.Add the tomatoes, olives, chorizo, capers, and pimientos. Cook an additional 5 minutes.Add the vegetable mixture to the pot with the chicken and simmer 15 minutes.Add the rice and peas and simmer covered over very low heat for 15 to 25 minutes, until the stew reaches the desired consistency. It is traditionally served runny, almost like a soup.Serve in soup bowls garnished with chopped cilantro.Serves 6 to 8.Adobo
4 whole black peppercorns
2 cloves garlic, peeled
2 teaspoons dried oregano
2 teaspoons salt
2 teaspoons olive oil
2 teaspoons vinegar
1/4 teaspoon paprikaCombine all ingredients in a mortar and pestle and grind to a paste. Alternately, combine in an electric blender or food processor and process until smooth.Makes enough to season 3 to 4 pounds of meat.
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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 tasteHeat the vegetable oil in a skillet over low heat. Add the remaining ingredients and sauté for 10 minutes, stirring occasionally.Makes about 1 cup to serve 6 to 8 as a condiment.
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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 tasteHeat the vegetable oil in a skillet over low heat. Add the remaining ingredients and sauté for 10 minutes, stirring occasionally.Makes about 1 cup to serve 6 to 8 as a condiment.
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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 gingerRoast 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.
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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 gingerRoast 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.
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vaca frita
1 (2 1/2 pound) flank steak, cut in half
(or chuck steak or roast)
1 bay leaf
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
3 cloves garlic, finely chopped
Salt and pepper, to taste
1/2 cup olive oil
1 large onion, cut in half and each half thinly sliced
2 tablespoons finely chopped fresh parsleyPlace the beef and bay leaf in a large saucepan, cover with salted water, and cook over low heat, covered, until the meat is tender, 1 to 1 1/2 hours (chuck roast may take a little longer). Remove the meat from the stock and allow to cool at room temperature (save the stock for another use).When the meat is cool, cut into 2-inch chunks, shred it using your fingers, and place in a nonreactive bowl. Add the citrus juices, garlic, salt, and pepper, cover and refrigerate at least 1 hour, or overnight.Remove the meat from the marinade and squeeze out the excess liquid. In a large skillet, heat the oil over medium-high heat until fragrant and cook the beef shreds, stirring 6 to 8 minutes. Add the onions and cook until the beef is crisp, another 5 minutes. Sprinkle with the parsley and serve over white rice.
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1 (2 1/2 pound) flank steak, cut in half
(or chuck steak or roast)
1 bay leaf
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
3 cloves garlic, finely chopped
Salt and pepper, to taste
1/2 cup olive oil
1 large onion, cut in half and each half thinly sliced
2 tablespoons finely chopped fresh parsleyPlace the beef and bay leaf in a large saucepan, cover with salted water, and cook over low heat, covered, until the meat is tender, 1 to 1 1/2 hours (chuck roast may take a little longer). Remove the meat from the stock and allow to cool at room temperature (save the stock for another use).When the meat is cool, cut into 2-inch chunks, shred it using your fingers, and place in a nonreactive bowl. Add the citrus juices, garlic, salt, and pepper, cover and refrigerate at least 1 hour, or overnight.Remove the meat from the marinade and squeeze out the excess liquid. In a large skillet, heat the oil over medium-high heat until fragrant and cook the beef shreds, stirring 6 to 8 minutes. Add the onions and cook until the beef is crisp, another 5 minutes. Sprinkle with the parsley and serve over white rice.
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caribbean honey-spiced chicken with mango
1/4 cup honey
1/4 cup fresh lemon juice
2 teaspoons freshly grated lemon peel
1 ripe mango, peeled and diced
1 small onion, peeled and quartered
2 fresh jalapeño peppers, halved and seeded
2 teaspoons paprika
2 teaspoons vegetable oil
1 1/2 teaspoons garlic salt
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground allspice
4 boneless skinless chicken breast halves
1 tablespoon vegetable oilIn a small bowl, combine honey, lemon juice and lemon peel whisk until well-blended. Remove 1/4 cup of mixture to food processor container set aside. Add mango to honey lemon mixture in bowl toss to coat. Store in refrigerator.Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375 degrees F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter top with reserved mango.Yields 4 servings.
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1/4 cup honey
1/4 cup fresh lemon juice
2 teaspoons freshly grated lemon peel
1 ripe mango, peeled and diced
1 small onion, peeled and quartered
2 fresh jalapeño peppers, halved and seeded
2 teaspoons paprika
2 teaspoons vegetable oil
1 1/2 teaspoons garlic salt
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground allspice
4 boneless skinless chicken breast halves
1 tablespoon vegetable oilIn a small bowl, combine honey, lemon juice and lemon peel whisk until well-blended. Remove 1/4 cup of mixture to food processor container set aside. Add mango to honey lemon mixture in bowl toss to coat. Store in refrigerator.Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375 degrees F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter top with reserved mango.Yields 4 servings.
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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 saltGrate 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.
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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 saltGrate 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.
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cuban tamales
24 dried corn husks (hojas)
2 cups corn kernels (may use frozen
sweet corn kernels, defrosted)
2 tablespoons milk
2 tablespoons butter (at room temperature)
2 teaspoons granulated sugar
Salt, to taste
1/3 to 1/2 cup cornmealSoak the corn husks in hot water for 1 hour.Purée the corn kernels with the milk and butter in food processor then add the sugar, salt and 1/3 cup cornmeal blend quickly. Add more cornmeal only if the batter seems too liquid. Transfer to a bowl. Wash and dry the processor bowl.Chicken Sofrito Filling
1/2 to 1 habañero chile, stemmed, seeded
1 red or green jalapeno chile, stemmed, seeded
8 garlic cloves
2 teaspoons to 1 tablespoon olive oil
1/2 cup diced onion
10 ounces boneless, skinless chicken breast, diced
1/2 cup peeled, seeded, diced tomato
1 small cooked potato, diced
1/4 cup raisins (plumped in hot water)
1 tablespoon capers
1/2 teaspoon cumin
Salt and freshly ground pepper, to tasteWith the food processor running, drop the chiles and garlic through the feed tube they should be finely minced. Set aside.Heat the olive oil in a nonstick sauté pan. Add the onions and cook until softened push to one side and add the chicken. Sauté until lightly browned.Add the garlic-chile mixture sauté 1 minute. Add the tomato, potato, raisins and capers. Season with the cumin, salt and pepper. Remove from heat.Combine the filling and the corn batter. Place about 1/2 cup of the mixture in the middle of a corn husk. Wrap the husk around the mixture and tie on both ends with string. Continue with remaining tamale mixture and corn husks.Steam the tamales over barely simmering water for 1 hour. Check on the water level from time to time add boiling water, if necessary.Yields 10 tamales.
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24 dried corn husks (hojas)
2 cups corn kernels (may use frozen
sweet corn kernels, defrosted)
2 tablespoons milk
2 tablespoons butter (at room temperature)
2 teaspoons granulated sugar
Salt, to taste
1/3 to 1/2 cup cornmealSoak the corn husks in hot water for 1 hour.Purée the corn kernels with the milk and butter in food processor then add the sugar, salt and 1/3 cup cornmeal blend quickly. Add more cornmeal only if the batter seems too liquid. Transfer to a bowl. Wash and dry the processor bowl.Chicken Sofrito Filling
1/2 to 1 habañero chile, stemmed, seeded
1 red or green jalapeno chile, stemmed, seeded
8 garlic cloves
2 teaspoons to 1 tablespoon olive oil
1/2 cup diced onion
10 ounces boneless, skinless chicken breast, diced
1/2 cup peeled, seeded, diced tomato
1 small cooked potato, diced
1/4 cup raisins (plumped in hot water)
1 tablespoon capers
1/2 teaspoon cumin
Salt and freshly ground pepper, to tasteWith the food processor running, drop the chiles and garlic through the feed tube they should be finely minced. Set aside.Heat the olive oil in a nonstick sauté pan. Add the onions and cook until softened push to one side and add the chicken. Sauté until lightly browned.Add the garlic-chile mixture sauté 1 minute. Add the tomato, potato, raisins and capers. Season with the cumin, salt and pepper. Remove from heat.Combine the filling and the corn batter. Place about 1/2 cup of the mixture in the middle of a corn husk. Wrap the husk around the mixture and tie on both ends with string. Continue with remaining tamale mixture and corn husks.Steam the tamales over barely simmering water for 1 hour. Check on the water level from time to time add boiling water, if necessary.Yields 10 tamales.
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