Caribbean Recipes - Recipe Island

Jamaican jerk rub

Ingredients:

2 limes, juice only
2 tablespoon of dried basil
2 tablespoon of dried thyme
3 scallions, finely chopped
2 tablespoon of orange juice
2 tablespoon of white vinegar
2 tablespoon of mustard seeds
2 tablespoon of dried rosemary
2 tablespoon of chopped parsley
1/4 cup of cheap yellow mustard
1 teaspoon each salt and black pepper
1/4 cup inner beauty or other caribbean
-hot sauce or 10 pureed Habaneros or 15
-chile peppers, pureed

Directions:

First in food processor or a blender combine
all ingredients, blend them in a paste making
sure all the ingredients are fully integrated.

Note: The paste should be the consistency of a
thick tomato sauce. If it's too thick, thin it
out with a little more white vinegar.

Next cover the paste and let it sit into the
frige for at least 2 hours for the flavors to
blend together.

Overnight is the right amount of time to give
the paste time to really blend together for a
fuller and tasty flavor.

Note: If you want to avoid making fresh batch
everytime you make this dish, you can multiply
the amount of paste easily. Finally, rub paste
on the meat and grill.

Yield: 1 batch

Trinidad curry paste

Ingredients:

1 teaspoon of cloves
1 teaspoon of turmeric
1 large onion, chopped
1 teaspoon of anise seeds
1 teaspoon of cumin seeds
1 teaspoon of fenugreek seeds
6 tablespoon of coriander seeds
1 teaspoon of black peppercorns
2 garlic cloves peeled, chopped
1 teaspoon of black mustard seeds
1/2 fresh habenero chili or 1 Red
-jalapeno pepper seeds and stem
-removed chopped
-water as needed

Directions:

First roast separately all of the seeds
with the cloves including peppercorns.

Grind all of the ingredients into a fine
paste with a mortar and pestle, or use a
food processor and puree.

Make 1 1/2 cups

Puerto Rican Adobo Powder

Ingredients:

6 tablespoon of kosher salt
2 tablespoon of cumin seeds
2 tablespoon of white pepper
2 tablespoon of garlic powder

Directions:

Note: The supermarkets sell the prepared
blends that are loaded with MSG. Here is
a homemade version that lends unexpected
excitement to any dish.

Combine salt, peppercorns and cumin seeds
right into a dry skillet and cook it over
medium heat until the spices are lightly
toasted and fragrant for about 3 minutes.

Transfer the mixture to a bowl to cool off.
Combine the roasted spice mixture with the
garlic powder in a spice mill and grind to
a very fine powder.

Now store the adobo powder in an airtight
container. Note: the powder will last for
several months.

Pan-roasting the spices is not traditional,
but it will enhance the flavor very well.

Yield: 1 cup

Haitian hot pepper sauce

Ingredients:

1/2 cup of raisins
1/4 cup of malt vinegar
1/2 teaspoon of turmeric
1/2 cup of papaya, chopped
1 cup of finely, chopped onions
3 each cloves of garlic, minced
3 each habanero or 6 serrano chiles,
-stems removed, chopped

Directions:

In a saucepan combine all of the ingredients
and bring it to a boil, constantly stirring.

Now reduce the heat and cook for 5 minutes.
Place the mixture into a blender then blend
until smooth.

Yield: 1 servings

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