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Main Course Recipes

Caribbean Chicken and Vegetable Kabobs

1/2 cup lemon juice 1/2 cup honey 6 green onions sliced thinly 3 jalapeno peppers, seeded and chopped (wear gloves) 3 teaspoons dreid thyme 1/4 teaspoon allspice 1/4 teaspoon nutmet 1 teaspoon brown sugar 6 boneless, skinless,chicken breasts, cut in pieces 1 red onion scut in 1/2s and then pulled Continue Reading...

Main Course Recipes

Caribbean: Puerto Rican Asopao

4 tablespoons sofrito 1 tablespoon vinegar Adobo a 3- to 4-pound chicken, washed, rinsed in lemon juice, dried, and cut up 3 tablespoons olive oil achiote ½ cup white wine ½ cup tomato sauce ½ cup rice 7 cups water 1 tablespoon capers 1 tablespoon Spanish olives, chopped 2 bay leaves ½ Continue Reading...

Main Course Recipes

Caribbean: Mangú

4 unripe plantains 4 tablespoons of butter 2 tablespoons of oil 2 large onions 1 tablespoon of vinegar 1 cup of cold water salt Before Starting to Cook: Peel the plantains and cut into 8 pieces. Method: Boil the plantains adding 2 teaspoons of salt to the water. When the plantains are very tender Continue Reading...

Main Course Recipes

Caribbean: Smoked Tuna-Pastrami with Mango Chow and Creole Mustard Sauce

2 pounds 2 ounces fresh tuna loin 2 tablespoons garlic powder 1 tablespoon salt 2 tablespoons freshly ground black pepper handful each mesquite and hickory chips Mango Chow: 4 medium-sized half-ripe mangoes, peeled and cut in a fine julienne 2 garlic cloves, minced 1 Madam Jeanet pepper, seeded, Continue Reading...

Main Course Recipes

Caribbean: Oxtail and Lima Bean Stew

3½ pounds / 1.75 kg oxtail, cut at the joint by your butcher 2 large onions, chopped (about 3 cups / 750 mL) 6 cloves garlic, chopped (about 3 tablespoons / 45 mL) 2 tablespoons / 25 mL soy sauce 1 teaspoon / 5 mL salt 1 large tomato, diced (about 2 cups / 500 mL) 1 (16-ounce / 454-g) can lima Continue Reading...

Main Course Recipes

Caribbean: Linguine with Smoked Salmon

1 Ib linguine 12 oz smoked salmon cut into strips ½ cup tomato concasse ½ cup snipped chives 4 oz grated parmesan cheese Garlic Cream Sauce: 1 cup white wine 2 cups chicken stock 2 cups heavy cream 3 oz hard garlic butter salt & freshly ground black pepper Method: Cook the linguine in lots Continue Reading...

Main Course Recipes

Caribbean: Polenta, Beans and Coconut

1 tablespoon oil ¼ cup ground spices 2 (15½-ounce) cans red kidney beans 2 teaspoons seasoned salt 1(13½-ounce) can coconut milk 4 cloves 1 cup coarse cornmeal 2 teaspoons salt, or to taste Heat oil. Add ground spices and sauté for 5 minutes on medium heat. Fry the beans and add seasoned salt Continue Reading...

Main Course Recipes

Caribbean: Eggplants with Small Crabs

6 small crabs 1 lime, cut in half 3 eggplants ¼ cup oil 1 onion, sliced thin 3 large garlic cloves, crushed and minced 1 tablespoon ground spices (optional) ¼ green bell pepper 3 tablespoons tomato paste 1 teaspoon salt, or to taste ¼ teaspoon black pepper 1 tablespoon pikliz vinegar 1 green Continue Reading...

Main Course Recipes

Caribbean: Coo-Coo – Fungi

15 okras soaked in 4 cups water 1 lb cornmeal 6 cups water 1 tsp salt or to taste 3 Tbs margarine 1 onion chopped 5 cloves garlic minced Method: Wash the okras and cut off the heads and tails. Cut into cartwheels and place in a pot with 2 cups water and all the other ingredients except the Continue Reading...

Main Course Recipes

Caribbean: Chicken Creole with Mango

3½ lb. broiler-fryer chicken, cut lengthwise in half ½ cup orange juice ¼ cup lemon juice 1 clove garlic minced 2 tsp. salt ¼ tsp. ground pepper 1 green bell pepper chopped 4 cups water vegetable oil 1 med. onion, peeled, cut into ½” slices 1 red bell pepper 3 Tbs. cider vinegar 2 Continue Reading...

Main Course Recipes