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Caribbean: Salted Pig’s Ears

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 and wash them thoroughly. Let them […]

Caribbean: Shark-and-Bake

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 Vegetable oil for frying

Method: Sprinkle […]

Caribbean: Steamed Flying Fish

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 cups water ½ tsp hot pepper […]

Caribbean: Roasted Leg of Jerked Lamb

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.

Cut small slits in the surface […]

Caribbean: Jerked Lobster with Coconut

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 and cream of coconut. Heat in […]

Caribbean: Jerked Oriental Grilled Red Snapper

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 to grease the grid itself. Mix […]

Caribbean: Jamaica: Jerk Barbecued Ribs

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 in the grill. When the coals […]

Caribbean: Marinated Beef Island Tenderloin

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 meat from the refrigerator, 2 to […]

Caribbean: Wood-Grilled Shark Steaks

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 and marinate overnight in the refrigerator. […]

Caribbean: Crab Backs

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 shells parsley and red bell peppers […]