Caribbean Cooking

Banana Rum Puffs

Ingredients
For dough
4 sticks (2 cups) cold unsalted butter
4 cups all-purpose flour
1/4 teaspoon salt
1 cup sour cream
For filling
2 large firm-ripe bananas
12 ounces cream cheese, softened
1/2 cup granulated sugar
2 large egg yolks
2 tablespoons rum
2 teaspoons fresh lemon juice
1/2 cup confectioners' sugar
Instructions
Make dough: Cut butter into 1/4-inch slices. In a large bowl with your fingertips or a pastry blender blend together flour, salt, and butter until mixture resembles coarse meal with some pea-size lumps of butter. Stir in sour cream with a fork until incorporated and form dough into a ball.

Divide dough into 6 portions and form each piece into a 5-inch square. Chill dough, wrapped separately in plastic wrap, until firm, at least 2 hours, and up to 3 days, or freeze, wrapped well, up to 1 month.

Make filling: Mash enough of bananas to measure 1 cup and in a bowl stir together with remaining filling ingredients until smooth.

On a lightly floured surface roll out 1 dough square (keep remaining dough chilled or frozen) into a 15- by 6-inch rectangle (about 1/8 inch thick). With a sharp knife and a ruler cut rectangle into ten 3-inch squares. Lay squares over ungreased mini-muffin cups (2 cups will remain empty) and drop 1 heaping teaspoon filling onto center of squares. Bring all four corners of squares together and press gently to seal (filling will not be completely enclosed; this process will ease filled pastries into muffin cups). Chill filled pastries 30 minutes. Make more pastries in same manner.

Preheat oven to 375 degrees F.

Bake pastries in batches in lower third of oven until pale golden, 20 to 25 minutes. Cool pastries in pans on racks 10 minutes and transfer to racks to cool completely. Pastries keep, layered between sheets of wax paper in airtight containers, and frozen, 2 weeks. Before serving, thaw puffs and reheat in one layer on a baking sheet in a 325°F oven 7 to 10 minutes. Cool puffs on a rack. Dust puffs with confectioners' sugar before serving. Yield: about 60 puffs

Banana Ketchup

Ingredients
1/2 cup golden raisins
1/3 cup coarsely chopped onions
2 large garlic cloves
1/3 cup tomato paste
1 1/3 cup cider vinegar
4 large very ripe bananas, peeled and cut into chunks
3 to 4 cups water
1/2 cup (packed) dark brown sugar
1-1/2 tsp salt
1/2 tsp cayenne pepper
1/4 cup light corn syrup
2 tsp ground allspice
3/4 tsp ground cinnamon
3/4 tsp freshly grated nutmeg
1/2 tsp freshly ground black pepper
1/4 tsp ground cloves
2 tbsp dark rum
 

Instructions
Combine the raisins, onions , garlic, tomato paste and 1/3 cup vinegar in the container of a food processor., Process the mixture until smooth. Transfer the mixture to a large, heavy saucepan.

Add the banana chunks and another 1/3 cup vinegar to the food processor container. Process the mixture until smooth. Transfer the banana mixture to the saucepan. Add the remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt and cayenne pepper.

Bring the mixture in the saucepan to a boil over medium-high heat, stirring frequently. Reduce the heat to low and cook the ketchup, uncovered, stirring occasionally, for 1 1/4 hours. If the ketchup threatens to stick to the bottom of the pan at any point, add some of the remaining water, up to 1 cup.

Add the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to the ketchup. Cook the ketchup over medium-low heat, stirring frequently, for 15 minutes longer, or until it is thick enough to coat a metal spoon. Stir in the rum. Remove the ketchup from the heat and let it cool a few minutes.

Force the ketchup through a fine sieve to strain it, pressing down hard on the solids. Remove the ketchup from the heat and let it cool to room temperature. Store the banana ketchup, covered in the refrigerator for up to 1 month.

Yield: about 3-1/2 cups.

Baby Back, Back, Back Ribs Recipe

Ingredients
6 pounds baby back pork ribs
2 cups water

SAUCE
4 cups (32-ounce bottle) tomato ketchup
1/3 cup finely chopped onion
1/4 cup brown sugar
3 tablespoons lemon juice
3 tablespoons rum
3 tablespoons Worcestershire sauce
2 tablespoons liquid hickory flavoring
2 teaspoons Louisiana pepper sauce
 

Instructions
Preheat oven to 350 degrees F. Cut the rib slabs in half, leaving 6 to 8 ribs per section. In a large roasting pan, arrange the ribs evenly, then add the water. Cover pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours. About 2 hours into the baking time, make the sauce. In a large saucepan, combine all the sauce ingredients. Simmer over low heat for 1 hour, stirring occasionally. Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard the water. Cover the ribs with sauce, saving about 1-1/2 cups of the sauce for later use at the table. Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred. Serve with the reserved sauce. Yield: 6 to 8 servings

Rum is made from sugarcane

Yo, ho, ho, and a bottle of rum! No doubt you are familiar with exotic cocktails made with rum. Rum is not only a potent libation, it also lends incredible flavor to many recipes from main dishes to desserts. Learn more about cooking with rum and try some interesting old and new

rum recipes.

Ahi, Baby Shrimp and Hamachi Ceviche Recipe

Ingredients
4 ounces baby shrimp, peeled, deveined, diced
4 ounces tuna, diced
4 ounces hamachi (amberjack), diced
3 sprigs mint leaves, coarsely chopped
6 sprigs cilantro leaves, finely chopped, divided use
1 or 2 Scotch bonnet chile, seeded
1/2 cup plus 3 Tbsp extra-virgin olive oil, divided use
6 limes, juiced
2 lemons, juiced
5 Tbsp sugar, divided use
3 tsp sea salt , divided use
1 whole coconut, cracked into 4 pieces
2 Tbsp lemon juice
1/4 cup fresh coconut milk
3 Tbsp dark rum
Papaya salad (see below)
Mint, for garnish

Instructions
Mix seafood with chopped mint, half the cilantro, chile, 3 Tablespoons olive oil, lime juice, juice of 2 lemons, 2 Tablespoons sugar and 1 teaspoon salt; allow to marinate 1 hour. Drain; refrigerate. Place coconut pieces in heated 350-degree F oven 10 minutes or until tender. Whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk and rum; toss with seafood. Place papaya salad on shell and top with ceviche; garnish with mint. Yield: 4 servings

Papaya Salad

Ingredients
4 tablespoons sunflower oil
2 tablespoons white wine vinegar
1 tablespoon mayonnaise
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon pepper
4 cups peeled, seeded, and grated green papayas
2 tablespoons chopped parsley
2 tablespoons freshly squeezed lime juice

Instructions
Prepare the vinaigrette in a small bowl by combining the oil, vinegar, mayonnaise, garlic, salt, and pepper. Combine the papaya and vinaigrette in a large salad bowl. Sprinkle with parsley and lime juice. Yield: 6 servings

Apricot Fritters Recipe

Ingredients
12 small apricots OR 6 large apricots, halved
12 whole almonds
2 Tbsp white rum
1/2 cup unbleached all-purpose flour
1/2 cup cornstarch
3 Tbsp sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 cup water plus 1 Tbsp water
3 Tbsp melted butter
1-1/2 quarts vegetable oil for frying
Confectioners' sugar

Instructions
Rinse the apricots, slit the sides and remove the pits with a small spoon, leaving the apricots intact. Replace each pit with an almond. Place the apricots in a bowl and sprinkle the slit sides with the rum. For the batter, combine the dry ingredients in a bowl and whisk in the water, then the melted butter. Pour the oil into a 4-quart pan and heat it to 350 degrees F.

With a fork, dip the apricots into the batter and add to the hot oil 3 or 4 at a time, frying them about 6 or 7 minutes, until the batter is a deep golden and the apricots are cooked, but still firm. Drain the fritters on absorbent paper as they are fried and keep them warm in a 300-degree F oven. To serve, sprinkle the fritters generously with confectioners' sugar. Yield: 8 servings

Banana Flambé Recipe

Ingredients
2 bananas
2 tablespoons sunflower oil
4 tablespoons sugar
1/2 cup white rum
1 lime, squeezedInstructions
Peel and halve the bananas lengthwise. Heat the oil in a frying pan over medium heat. Brown the bananas 5 minutes on each side. Add the sugar and pour in the rum. Cook for 2 minutes. Flambé. Sprinkle with lime juice and serve at once. Yield: 4 servings

Avocado Ice Cream

Ingredients
2 large avocados, peeled, seeded, and sliced
4 cups medium or whipping cream
3 tablespoons tequila or light rum
3 large egg yolks
2 tablespoons all-purpose flour
1/4 cup sugar
Pinch of salt
1-1/2 teaspoons vanilla

Instructions
Combine the avocados and 1 cup of the cream in the container of a blender or processor. Add the liquor and whirl until smooth. Refrigerate for 2 hours. Beat the egg yolks with another cup of the cream. In a saucepan, combine the flour, sugar, and salt and whisk to blend thoroughly. Slowly whisk in the remaining 2 cups of cream and stir over medium heat until slightly thickened. Whisk half the hot mixture into the egg yolks. Pour the mixture back into the pan and stir over medium heat for 1 minute. Remove from the heat, stir in the vanilla, and chill for 2 hours. Combine the avocado mixture and the egg yolk mixture in the container of an ice cream machine and process according to the manufacturer's instructions. Yield: 8 servings.

Jamaican Me Crazy Shrimp

This recipe is sure to satisfy the spicy seafood lovers everywhere. INGREDIENTS 1 tsp. dried marjoram 1 medium onion, chopped 1 Tbs. butter 1 pound cooked shrimp 1/2 cup tomato sauce 1 Tbs. prepared mustard 1 Tbs. rum 1 tsp. Fiery Scotch Bonnet Sauce 1/4 cup water 1 1-pound can ackee, drained Brown the marjoram and onion in the butter. Add the shrimp and cook for three minutes. Stir in the tomato sauce, mustard, rum, hot sauce, and water and simmer for ten minutes. Add the ackee and cook for five minutes more. This dish is great with Jamaican rice and peas! ___

Conch and Avocado Salad

This recipe is great on a hot, humid, tropical evening.

 INGREDIENTS 2 conch, ground 1 medium onion, finely chopped 1/2 green pepper, finely chopped 1/2 cup olive oil juice of 3 Key limes, 1 regular 1 Tbs. vinegar 1 clove garlic, minced 1 tsp. chopped parsley 1/2 tsp.oregano 1 tsp. salt 1/2 tsp. curry powder Freshly ground pepper to taste Old sour to taste (recipe on next page) 2 ripe avocados, seeded and sprinkled with lime juice

Place the conch, onion and bell pepper in a bowl. Add the oil, lime juice, vinegar, garlic, parsley, oregano, salt, curry powder, pepper and old sour. Mix well and chill overnight. When ready to serve, heap into halved avocados and serve very cold. This is 4 servings.

Ginger Mango Conch

4 whole conch peeled and tenderized
2 key limes juiced
1 qt water

Dressing
1 ripe mango peeled and seeded
1 tsp fresh ginger root chopped
1 tsp sesame oil
1 tsp rice wine vinegar
1 tsp soy sauce
2 green onions chopped
1 key lime, cut in wedges

For the dressing, process mango and ginger in a blender until smooth, then in the sesame oil vinegar and soy sauce.

Bring the water and the lime juice to a boil in a medium sauce pan and add the conch for 7-10 SECONDS ONLY. Remove the conch and slice very thin (julienne). Quickly toss with the mango dressing and serve over fresh greens garnished with the chopped onion and lime.

Caribbean Spice Blend

This is truely an all-purpose seasoning that can be used as a rub on meat, fish, or poultry, and sprinkled on potatos and vegetables. This blend of spices will add a taste of the Caribbean to any dish you prepare.

1 Tablespoon ground ginger
1 tablespoon onion powder
1 teaspoon powdered mustard
1 1/2 teaspoon ground allspice
1 1/2 teaspoons ground thyme
1 teaspoon ground habanero
1 teaspoon garlic powder
1 teaspoon ground cloves
1/2 teaspoon coarsely ground pepper

Combine all ingredients and let sit for an hour before using.
Store in a tightly closed jar in a cool place.

Jamaican Jerk Marinade

There are very many versions of Jamaican Jerk Marinades. Every one is "secret, authentic, and the most flavorful"-- as is this one I offer. Traditionally, the marinade ahould be very thick, and may be used on pork, chicken or fish.

6 scallions, greens only, thinly sliced
2 large shallots, finely minced
2 large cloves of garlic, finely minced
1 tablespoon finely minced fresh ginger
1 tablespoon seeded, ribbed and finely minced Scotch Bonnet pepper
1 tablespoon ground allspice
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1 tablespoon dark-brown sugar
1/2 cup fresh orange juice
1/2 cup rice vinegar
1/4 cup red-wine vinegar
1/4 cup soy sauce
1/4 cup olive oil

In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper.
In another bowl, combine allspice, black pepper, cayanne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper. Mix thoroughly. Whisk in orange juice, vinegars, and soy sauce. Slowly drizzle in oil, whisking constantly. Add the reserved scallion mixture; stir to combine. Let rest at least one hour.
Wash chicken well, pat dry and place in a bowl. Add sauce; rub in well. Cover and refigerate overnight.
Preheat oven to 350. Remove marinated chicken to a shallow roasting pan. Prebake for 45 minutes, turning and basting occaisionally.
Prepare hot coals for grilling.
Grill chicken over medium heat for 25 to 30 minutes, turning 4 or 5 times, and dabbing with remaining marinade.

Hot Papaya Chutney

East Indians introduced chutneys to the West Indies. The sweet heat of this chutney compliments just about any dish.

2 tomatoes, pealed and chopped
3 cups diced papaya
1/4 cup chopped white onion
2 Tbs golden raisins
1 habanero chili, stem and seads removed, minced

Combine all the ingredients and gently simmer for 20 to 30 minutes, or until the tomatoes have broken down and the sauce has thickened.
Serve as a condiment with meat or fish.

Mango Tomatillo Salsa

This salsa goes great with chicken or fish, as well as a topping over yogurt for a hot and cool tasty summer desert.

1 habanero chili, stem and seeds removed, minced
1 mango, finely diced
6 tomatillos, husks removed, finely diced
3 Tbs finely chopped green onions, including the green tops
1 clove garlic, minced
1/4 cup chopped fresh cilantro
2 Tbs olive oil
Juice of 1 lime

Combine all the ingredients in a nonreactive bowl and allow to sit for an hour before serving.

KEY WEST COCONUT DROPS

3 egg whites, room temperature
1 cup sugar
1 Tbs. all-purpose flour
1/8 tsp. salt
2 cups shreded coconut

Preheat oven to 300 degrees; grease and flour baking sheets.
Beat egg whites until stiff but not dry. Combine sugar, flour, salt and coconut and gently fold into whites, mixing well. Mold into 1 1/2-inch balls, place on baking sheet and flatten slightly. Cover with greased parchment paper and bake for 30 minutes. Makes about 4 dozen 1 1/2-inch cookies.

Pineapple Fool

Pineapple is a favorate treat in the tropics, and this is a popular dessert throughout the Islands.

INGREDIENTS

2 cups pineapple, finely chopped
1 1/4 cups heavy cream
1 1/2 tsp. vanilla essence
3 Tbs powdered sugar
chocolate, slivered for garnish

Drain the pineapple in colander until it stops dripping.
Whip the cream together with the vanilla essence and 1 Tbs. of the powdered sugar until peaks form.
Chill the fruit and cream seporately for 1 hour.
Just before serving, fold the cream into the fruit, sprinkle with the remaining powdered sugar, and serve in four dessert dishes at once.
Garnish with a few chocolate slivers for contrast , if desired.

Key West Lime Lush

INGREDIENTS

1 graham cracker crust
1 medium papaya, seeded and sliced
1 can sweetened condensed milk
1 tsp. grated lime rind
1/3 cup key lime juice
8 oz. whipping cream
1/4 cup chopped nuts (I like cashews)

Distribute sliced papaya in graham pie crust. In seporate bowl, mix the condensed milk, grated lime rind, and key lime juice. Carefully fold whipped topping in mixture and spoon onto the papaya. Sprinkle chopped nuts on top.
Refrigerate. (Mango or banana may be substituted or mixed and matched)

Cayobo's Cayo Hueso Fish Spread

This recipe must be prepared a day before it is served.

MARINADE

8 to 10 oz. fresh fish filets (I use snapper)
4 cloves garlic,finely minced
1 cup sour cream
4 Tbs. Key Lime Juice to marinate (2 juicy limes would do)
1 Tbs. chili catsup

Marinate fish 3 hours with Key Lime Juice and garlic. Remove fish and place in shallow pan and smother with sour cream. Smear filets with chili catsup, and bake in oven for 20 minutes at 350 degrees. Remove fish, let cool,cover with foil and refrigerate overnight.
DO NOT EAT THE FISH!!!

FISH SPREAD

8 oz. cream cheese at room temp.
2 Tbs. minced garlic
1 tsp. ground pepper
1 tsp. mustard
1 tsp. minced garlic
1 Tbs. caraway seed
1 tsp curry powder
1 tsp. Worcestershire sauce
The complete contents of chilled fish pan.

Reserve some of the liquid, then combine all of the ingredients together in a medium bowl, thin if necessary with reserved liquid, and refrigerate 4 hours before serving.
This recipe goes well as an opening to any party.
I hope you and your guests enjoy!

Key West Tropical Fruit Kabobs

Living in the sub-tropics I have access to an abundance of fresh tropial fruits, but on the mainland the supermarkets and the produce stores in our country supply a fair amount of seasonal tropical fruits from around the world. It is well worth the effort to seek out the fruits needed in this recipe.

INGREDIENTS

1 ripe mango, peeled and seeded
2 cloves garlic
3 scallions, peeled, reserving whites
2 TBS. brown sugar
2 Scotch Bonnet chiles, stemmed and seeded
2 Tbs. lemon juice
2 Tbs. lime juice
1/4 cup dry white wine
1/4 passion flower juice (goya brand)
3 TBS. vegetable oil
3 lbs. beef, cubed for kabobs, fat trimmed
1 large pineapple, peeled, cored, and cut into 1 1/2 inch cubes
3 small almost ripe papayas peeled, seeded, and cut into 1 1/2 inch cubes
3 sweet onions, quartered and separated

In a blender or food processor,puree the mango, garlic, scallions, brown sugar, chiles, lemon juice, lime juice, white wine, passion flower juice, and oil to make the marinade. Peirce meat with a fork and arrange evenly in a large shallow Pyrex baking dish. Pour marinade onto meat, making sure all sides of cubes are covered with marinade, turning once or twice. Cover and refrigerate 4 hours.

Remove meat and marinade from refrigerator and let set to room temp. Arrange meat, pineapple, papaya, and onion pieces on skewers and heat to doneness,(8 to 10 mins), turning as needed, on medium heat coals.

Avocado Pie

Having a very large avocado tree in our yard, we had to come up with some inventive ways to deal with avocados. This recipe is differant than most, and adds a sweet end to a spicy Caribbean dinner.

INGREDIENTS

1 package (3 oz) lime Jell-o
1/4 tsp. salt
1 cup boiling water
1 can (8 3/4 oz.) crushed pineapple
2 Tbs. lime juice
1 medium avocado, peeled and diced
1 package (3 oz.) cream cheese
1 cup whipped cream
1 9 inch crumb pie crust

Dissolve gelatin and salt in boiling water. Drain pineapple, combining the syrup with the lime juice. Add cold water to make 3/4 cup. Add to gelatin. Chill until very thick.
As gelatin sets, dice half of the avocado. Mash the remaining half until smooth. Blend cheese into mashed avocado until creamy. Then fold cheese mixture, diced avocado, and whipped cream into thickened gelatin. Spoon into pie crust. Chill until firm. Garnish with paper thin lime slices, and enjoy!

Marinated Zucchini Salad With Chipotles

Ingredients:
2 medium zucchini
1/2 tsp. salt
5 Tbsp white vinegar
1 clove garlic, minced
1/4 tsp. oregano
1/2 c. olive oil
1 cup garbanzo beans, drained
3 green onions, sliced
1/2 cup sliced ripe olives
1 ripe avocado, cut into 1/2" cubes
1 chipotle in adobo sauce, minced
3 Tbsp grated Romano cheese or 1/2 cup freshly grated Parmesan cheese
1 head Boston lettuce, cored, separated into leaves

Preparation:
Cut zucchini in half lengthwise, and slice 1/4" thick, crosswise.
Place slices in bowl and toss with salt.
Spread out on several thicknesses of paper towels to drain for 30 min.
Pat dry.

Combine vinegar, garlic, and oregano.
Gradually whisk in oil. Add zucchini, onions, beans, and olives.
Refrigerate, covered, at least 30 min. and up to 4 hrs.
Just before serving, add avocado, chipotle and cheese; toss to mix.
Serve over bed of lettuce.

Refrigerate several hours or overnight before serving. Serve with tortilla chips.

SANGRIA

Ingredients:
6 oranges, sliced
3 lemons, sliced
1 lime, sliced
1 cup sugar
1/2 pt. brandy
1 gal. dry red wine

Preparation:
Arrange lemons, limes and oranges in the bottom of a large punch bowl.
Sprinkle sugar over fruit
More sugar may be added if oranges are sour.
Add the brandy and allow to sit at least 1 hour.
Add wine, stir well and allow to sit 30 minutes or more.
Serve over ice in stemmed glasses.