Taste the world right in your kitchen with Caribbean recipes
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 wedgesHeat 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.
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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 wedgesHeat 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.
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masitas de cerdo
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
juice and 1/4 cup lime juice
1/4 cup olive oilPlace pork cubes in a self-sealing plastic bag mix together remaining ingredients and pour over pork cubes seal bag and refrigerate overnight.Remove pork from marinade, discarding marinade, and place pork cubes in a shallow baking pan. Roast at 350 degrees F for 25 to 30 minutes, until pork is tender. Remove to serving platter and serve hot.Serves 6.
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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
juice and 1/4 cup lime juice
1/4 cup olive oilPlace pork cubes in a self-sealing plastic bag mix together remaining ingredients and pour over pork cubes seal bag and refrigerate overnight.Remove pork from marinade, discarding marinade, and place pork cubes in a shallow baking pan. Roast at 350 degrees F for 25 to 30 minutes, until pork is tender. Remove to serving platter and serve hot.Serves 6.
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mofongo
3 light green plantains
Vegetable or peanut oil (for frying)
4 garlic cloves, peeled
2 tablespoons olive oil
4 ounces chicharrones (cracklings)
Salt (optional)
Chopped fresh cilantro or parsleyPeel plantains by slicing off the ends and cutting 3 or 4 lengthwise slits through the peel. Soak in cold water for 10 minutes, and pull of the skin in strips. Cut crosswise into 1/2-inch slices, cutting at an angle so the slices have an oval shape. Sauté in vegetable oil until softened but not browned. Set aside on paper towels to drain and cool.Mince or press garlic add to olive oil and mix well.Process cooled plantains in a food processor until barely smooth (this is traditionally done with a mortar and pestle).Break chicharrones into bite-size pieces.In a bowl, mix plantains, chicharrones, garlic and oil. Taste for seasoning and add salt if necessary (chicharrones may make dish salty enough). Form into egg-size balls with your hands. Serve warm, dusted with cilantro.Makes about 20 balls.
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3 light green plantains
Vegetable or peanut oil (for frying)
4 garlic cloves, peeled
2 tablespoons olive oil
4 ounces chicharrones (cracklings)
Salt (optional)
Chopped fresh cilantro or parsleyPeel plantains by slicing off the ends and cutting 3 or 4 lengthwise slits through the peel. Soak in cold water for 10 minutes, and pull of the skin in strips. Cut crosswise into 1/2-inch slices, cutting at an angle so the slices have an oval shape. Sauté in vegetable oil until softened but not browned. Set aside on paper towels to drain and cool.Mince or press garlic add to olive oil and mix well.Process cooled plantains in a food processor until barely smooth (this is traditionally done with a mortar and pestle).Break chicharrones into bite-size pieces.In a bowl, mix plantains, chicharrones, garlic and oil. Taste for seasoning and add salt if necessary (chicharrones may make dish salty enough). Form into egg-size balls with your hands. Serve warm, dusted with cilantro.Makes about 20 balls.
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mojito
This is a favorite in Cuba. Ernest Hemingway was particularly fond of it.Juice of 1/2 lime
1 teaspoon granulated sugar
2 or 3 fresh mint leaves and 1 sprig mint, for garnish
Crushed ice
1 1/2 ounces white rum
Club sodaStir lime juice and sugar in a tall drink glass until the sugar dissolves. Add the mint leaves, crushed ice and rum, then stir. Top off the drink with club soda. Stir again, then garnish with the sprig of mint and serve.Serves 1.
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This is a favorite in Cuba. Ernest Hemingway was particularly fond of it.Juice of 1/2 lime
1 teaspoon granulated sugar
2 or 3 fresh mint leaves and 1 sprig mint, for garnish
Crushed ice
1 1/2 ounces white rum
Club sodaStir lime juice and sugar in a tall drink glass until the sugar dissolves. Add the mint leaves, crushed ice and rum, then stir. Top off the drink with club soda. Stir again, then garnish with the sprig of mint and serve.Serves 1.
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piri piri
2 red chile peppers
1 cup olive oil
Zest of 1 lemon
1 bay leafCombine 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.
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2 red chile peppers
1 cup olive oil
Zest of 1 lemon
1 bay leafCombine 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.
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lime meringue pie
1 (9-inch) pie crust, your favorite recipe or packagedFilling
3/4 cup cornstarch
4 egg yolks (reserve the white for the meringue)
2 1/2 cups water
1/4 cup fresh lime juice
2 cups granulated sugar
1 teaspoon salt
4 tablespoons butterMeringue
4 egg whites
1/4 teaspoon baking powder
1 cup granulated sugar
1 tablespoon fresh lime juiceBake the pie crust in a preheated 350 degree F oven for about 30 minutes, or according to the package directions, until light golden brown. Cool and set aside.Combine the cornstarch and 1 cup of the water in a saucepan and whisk until combined. Add the remaining water and filling ingredients and whisk to combine. Cook over low heat, stirring constantly with a wooden spoon, until thick and boiling. Pour into the baked pie shell.Beat the egg whites until stiff. Add the remaining Meringue ingredients, beating until thoroughly combined. Top the pie filling with the egg white mixture, spreading it just to the edge of the pie crust. Bake in a preheated 350 degrees F oven for about 15 minutes, until light golden brown. Overcooking will cause the meringue to crack when serving. Cool and refrigerate before serving.Makes one 9-inch pie to serve 6 to 8.
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1 (9-inch) pie crust, your favorite recipe or packagedFilling
3/4 cup cornstarch
4 egg yolks (reserve the white for the meringue)
2 1/2 cups water
1/4 cup fresh lime juice
2 cups granulated sugar
1 teaspoon salt
4 tablespoons butterMeringue
4 egg whites
1/4 teaspoon baking powder
1 cup granulated sugar
1 tablespoon fresh lime juiceBake the pie crust in a preheated 350 degree F oven for about 30 minutes, or according to the package directions, until light golden brown. Cool and set aside.Combine the cornstarch and 1 cup of the water in a saucepan and whisk until combined. Add the remaining water and filling ingredients and whisk to combine. Cook over low heat, stirring constantly with a wooden spoon, until thick and boiling. Pour into the baked pie shell.Beat the egg whites until stiff. Add the remaining Meringue ingredients, beating until thoroughly combined. Top the pie filling with the egg white mixture, spreading it just to the edge of the pie crust. Bake in a preheated 350 degrees F oven for about 15 minutes, until light golden brown. Overcooking will cause the meringue to crack when serving. Cool and refrigerate before serving.Makes one 9-inch pie to serve 6 to 8.
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puerto rican beef stew
1 tablespoon vegetable oil
2 pounds beef top round, cut into 1-inch cubes
2 green bell peppers, seeded and chopped
2 onions, chopped
4 cloves garlic, finely chopped
1/4 cup chopped cilantro leaves
2 tablespoons vinegar
1 teaspoon dried oregano
1 cup tomato sauce
3 bay leaves
Salt and freshly-ground pepper, to taste
1/2 pound carrots, cut into 1-inch pieces
1/2 pound potatoes, peeled and cut into 1-inch cubes
1 cup frozen peas
1/2 cup pimento stuffed olives
1/4 cup (60 ml) raisinsHeat the vegetable oil in a large, heavy pot over moderate heat and brown the meat. Add the peppers, onions, garlic, cilantro, vinegar, oregano, tomato sauce, bay leaves, salt and pepper and simmer covered for 1 hour.Add the carrots and potatoes and simmer 1 hour, or until the meat is tender. Add the remaining ingredients and simmer an additional 15 minutes.Serves 6 to 8.
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1 tablespoon vegetable oil
2 pounds beef top round, cut into 1-inch cubes
2 green bell peppers, seeded and chopped
2 onions, chopped
4 cloves garlic, finely chopped
1/4 cup chopped cilantro leaves
2 tablespoons vinegar
1 teaspoon dried oregano
1 cup tomato sauce
3 bay leaves
Salt and freshly-ground pepper, to taste
1/2 pound carrots, cut into 1-inch pieces
1/2 pound potatoes, peeled and cut into 1-inch cubes
1 cup frozen peas
1/2 cup pimento stuffed olives
1/4 cup (60 ml) raisinsHeat the vegetable oil in a large, heavy pot over moderate heat and brown the meat. Add the peppers, onions, garlic, cilantro, vinegar, oregano, tomato sauce, bay leaves, salt and pepper and simmer covered for 1 hour.Add the carrots and potatoes and simmer 1 hour, or until the meat is tender. Add the remaining ingredients and simmer an additional 15 minutes.Serves 6 to 8.
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puerto rican cheese fritters
1/2 pound Gouda, Swiss, or Cheddar cheese, grated
1 egg
2 tablespoons cornstarch
Cayenne pepper, to taste (optional)
Bread crumbs (for coating)
Vegetable oil for (deep-frying)Combine the cheese, egg, cornstarch and cayenne in the bowl of an electric mixer and beat on high speed until well blended. Roll into small balls using 1 teaspoon of mixture. Coat with the bread crumbs and fry in oil heated to 350 degrees F until golden brown. Drain on paper towels and serve immediately.Serves 4 to 6 as an appetizer.
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1/2 pound Gouda, Swiss, or Cheddar cheese, grated
1 egg
2 tablespoons cornstarch
Cayenne pepper, to taste (optional)
Bread crumbs (for coating)
Vegetable oil for (deep-frying)Combine the cheese, egg, cornstarch and cayenne in the bowl of an electric mixer and beat on high speed until well blended. Roll into small balls using 1 teaspoon of mixture. Coat with the bread crumbs and fry in oil heated to 350 degrees F until golden brown. Drain on paper towels and serve immediately.Serves 4 to 6 as an appetizer.
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puerto rican coquito
2 cups coconut milk
3/4 to 1 cup granulated sugar
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
2 egg yolks
2 cups white Puerto Rican Rum Buy frozen milk in supermarket, or crack and pry the meat from a fresh coconut, add half the amount of warm water as coconut meat, place in food processor, process for 2 to 3 minutes. Let it cool and then squeeze half the mixture through cheesecloth, then second half. If you do not get 2 cups, add water to what you have to make the required coconut milk.Put the sugar, salt, cinnamon, egg yolks and 1/2 cup of the coconut milk in a blender. Blend until sugar is dissolved. Add the rest of the coconut milk and blend again. Pour the entire mixture into an enamel pot and bring JUST to a low boil. Stirring, remove from heat and let cool.Add rum and stir thoroughly to completely blend the flavors. Bottle and chill well before serving in very small liquor glasses with a dusting of cinnamon.This should yield about 4 cups.
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2 cups coconut milk
3/4 to 1 cup granulated sugar
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
2 egg yolks
2 cups white Puerto Rican Rum Buy frozen milk in supermarket, or crack and pry the meat from a fresh coconut, add half the amount of warm water as coconut meat, place in food processor, process for 2 to 3 minutes. Let it cool and then squeeze half the mixture through cheesecloth, then second half. If you do not get 2 cups, add water to what you have to make the required coconut milk.Put the sugar, salt, cinnamon, egg yolks and 1/2 cup of the coconut milk in a blender. Blend until sugar is dissolved. Add the rest of the coconut milk and blend again. Pour the entire mixture into an enamel pot and bring JUST to a low boil. Stirring, remove from heat and let cool.Add rum and stir thoroughly to completely blend the flavors. Bottle and chill well before serving in very small liquor glasses with a dusting of cinnamon.This should yield about 4 cups.
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puerto rican pork roast
1 (4 1/2 to 5 pound) bone-in pork shoulder roast
12 medium cloves garlic, peeled and left whole
1 tablespoon dried powdered oregano
1 teaspoon salt, or to taste
1/2 teaspoon freshly-ground black pepper, or to taste
1/4 cup distilled white vinegar or freshly-squeezed lime juice
2 tablespoons olive oilRinse pork shoulder under cold running water. Pat it dry with paper towels. Cut shallow slits with a small sharp knife all over the pork shoulder.Make an adobo, a garlic-spice rub. Purée the garlic with the oregano, salt, black pepper and vinegar or lime juice in a food processor or electric blender. Pour in the olive oil and blend well. You can also make the adobo the old-fashioned way by crushing the garlic, oregano and slat and pepper with a mortar and pestle, and then combining the crushed garlic mixture and the vinegar and oil.Place pork in a shallow roasting pan, then pour the adobo over it. Rub the adobo into the pork with your fingers, forcing it into the slits. Cover the pork with plastic wrap and marinate it in the refrigerator overnight.Roast the pork at 350 degrees F, basting regularly with pan juices, until tender, about 2 1/2 to 3 hours. Remove the pork from the pan to a carving board and let it rest for 10 minutes before slicing.Serve the pork hot or warm, with accompaniments of your choice.
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1 (4 1/2 to 5 pound) bone-in pork shoulder roast
12 medium cloves garlic, peeled and left whole
1 tablespoon dried powdered oregano
1 teaspoon salt, or to taste
1/2 teaspoon freshly-ground black pepper, or to taste
1/4 cup distilled white vinegar or freshly-squeezed lime juice
2 tablespoons olive oilRinse pork shoulder under cold running water. Pat it dry with paper towels. Cut shallow slits with a small sharp knife all over the pork shoulder.Make an adobo, a garlic-spice rub. Purée the garlic with the oregano, salt, black pepper and vinegar or lime juice in a food processor or electric blender. Pour in the olive oil and blend well. You can also make the adobo the old-fashioned way by crushing the garlic, oregano and slat and pepper with a mortar and pestle, and then combining the crushed garlic mixture and the vinegar and oil.Place pork in a shallow roasting pan, then pour the adobo over it. Rub the adobo into the pork with your fingers, forcing it into the slits. Cover the pork with plastic wrap and marinate it in the refrigerator overnight.Roast the pork at 350 degrees F, basting regularly with pan juices, until tender, about 2 1/2 to 3 hours. Remove the pork from the pan to a carving board and let it rest for 10 minutes before slicing.Serve the pork hot or warm, with accompaniments of your choice.
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