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Caribbean: Salted Pig’s Ears

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1 lbs. salted pig’s ears 2 cups water ±1 cup distilled vinegar ½ cup water in which the salted ears were boiled 2 onions, finely sliced 3 cloves garlic, finely sliced 5-6 whole all spice 10 cloves, whole 1 bay leaf hot pepper (to taste)

Method: Clean the ears […]

Caribbean: Shark-and-Bake

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Juice from 1 lime 1 pound shark meat, cut into pieces about 3 or 4 inches long and 1 inch wide 1 teaspoon minced garlic 2 tablespoons minced chives or green onion tops 1 teaspoon minced fresh thyme 1 teaspoon salt 2 cups flour seasoned with salt and pepper […]

Caribbean: Steamed Flying Fish

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8 flying fish fillets 3 limes 1 tbs salt 3 tbs Barbadian Seasoning 1 large onion sliced 6 cloves garlic minced 1 green bell pepper cut in julienne strips ½ oz fresh thyme ½ oz fresh marjoram 1 tsp parsley chopped 1 large tomato chopped 1 tsp limejuice 2 […]

Caribbean: Roasted Leg of Jerked Lamb

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½ leg of lamb with bone in (7 to 8 pounds) 4 to 6 garlic cloves 1 tablespoon olive oil 5 tablespoons Dry Jerk Seasoning 1 cup hot beef broth ¼ cup red wine Salt and pepper Honey-Ginger Dipping Sauce optional

Method: Preheat the oven to 450 degrees F.

[…]

Caribbean: Jerked Lobster with Coconut

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½ cup milk 1 cup unsweetened cream of coconut 2 tablespoons Dry Jerk Seasoning meat of 4 medium-sized lobsters, shelled and cut into chunks salt and pepper to taste ¼ cup freshly grated Parmesan cheese 8 toast points

Method: Preheat the oven to 400º F.

Mix together the milk […]

Caribbean: Jerked Oriental Grilled Red Snapper

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4 scallions, diced 3 garlic cloves, diced 2 tablespoons Jerk Rub Zest of 2 lemons 2 red snappers (about 2 pounds each) gutted with heads left on ¼ cup lemon juice 2 tablespoons soy sauce 2 tablespoons olive oil

Method: Prepare a fire in the grill, and be sure […]

Caribbean: Jamaica: Jerk Barbecued Ribs

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1 cup Jerk Marinade 1 tablespoon sugar 2 tablespoons re wine vinegar 4 pounds pork spareribs about 1½ cups barbecue sauce

Method: Combine the Jerk Marinade, sugar and vinegar. Add the ribs and turn to coat thoroughly. Marinate in the refrigerator for at least 4 hours. Prepare a fire […]

Caribbean: Marinated Beef Island Tenderloin

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4½ to 5 lb. beef tenderloin Pepper, to taste ¼ cup Kitchen Bouquet ¾ cup soy sauce 2 tablespoons Worcestershire sauce

Method: The day before, sprinkle the meat with pepper. Combine remaining ingredients, and pour over the meat. Cover and marinate in the refrigerator for 24 hours. Remove the […]

Caribbean: Wood-Grilled Shark Steaks

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4 shark steaks 1 cup freshly squeezed lime juice ½ teaspoon crushed black pepper 1 teaspoon sherry from Bird Peppers in Sherry, or substitute sherry with a pinch of chile powder ¼ cup olive oil 1 teaspoon salt

Method: Combine the shark steaks, lime juice, black pepper, and sherry […]

Caribbean: Crab Backs

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1 lb cooked flaked crabmeat 2 oz butter 2 green onions chopped 1 large onion chopped 7 cloves garlic minced salt to taste 1 tsp hot pepper sauce 4 Tbsp Worcestershire sauce juice of 1 fresh lime 1 cup breadcrumbs 12 crab backs scrubbed clean or 12 foil potato […]