Pollo con Piña a la Antigua( Cuban style Chicken with Pineapple)

Ingredients:


1 lime

1 4-pound chicken (cut into 8 pieces)

Kosher Salt for seasoning

fresh ground black pepper for seasoning

1/4 cup olive oil

1 medium onion, diced

1 Clove Garlic, Minced

2 ripe tomatoes, peeled and chopped

1 jalapeno pepper, seeded and diced

1/4 teaspoon dried oregano

1 bay leaf

1 cup chicken stock

2 cups fresh pineapple, chopped

4 tablespoons rum

Steps:

1. Place cut chicken into a non-reactive dish, add grated lime rind and squeeze the juice from the lime on the chicken.

2. Rub the juice and rind into the chicken, then season the chicken with salt and pepper.

3. Let marinate for thirty minutes.

4. Heat the olive oil in a frying pan and brown the chicken pieces on all sides.

5. Transfer the chicken to a heavy stock pot.

6. In the remaining oil still in the frying pan, sauté the onion and garlic until softened, but not browned.

7. Add tomatoes, hot pepper, oregano, and bay leaf.

8. Cook for about five minutes, stirring occasionally to prevent sticking and blend the flavors.

9. Pour the mixture over the chicken and add enough chicken stock to just cover the chicken pieces.

10. Partially cover the pot and cook over low heat until the chicken is tender. About forty-five minutes.

11. While the chicken is cooking, put the cut pineapple and juice in a small sauce pan and cook over medium heat until it is reduced by half.

12. Add the rum and continue to cook for two more minutes.

SWEET POTATO PONE (PUDDING)

Yield 10 Servings.


Ingredients:

3 Pounds Sweet Potatoes, peeled

1/4 cup Unsalted Butter, Melted

2 lb Granulated Sugar

2 Cups Coconut Milk

1 Cup Evaporated Milk

1 Tablespoon Vanilla Extract

1/4 Cup Golden Raisins

1/2 teaspoon Ground Cinnamon

1 Tablespoon Fresh Ginger, Grated



Steps:

1. Grate sweet potatoes, and mix with grated ginger, and cinnamon.

2. Mix sugar and coconut milk and allow to rest 5 minutes.

3. Stir coconut milk until sugar dissolves, then add evaporated milk, melted butter,

vanilla and raisins.

4. Stir until properly mixed and pour into a

9 x 11 inch baking pan .

5. Bake at 350 degrees for 45 - 60 minutes.

Pastelón de plátanos amarillos ( Ripe Plantain Casserole)

The first time we saw this dish being served we thought it to be the Caribbean equivalent of shepherd's pie, and in a lot of ways the two dishes are very similar. Additional vegetables may be added to the filling, however in the Dominican Republic the dishes served as the recipe has been written.




Ingredients:

6 plantains, very ripe

1 cup shredded cheddar cheese

1/4 cup unsalted butter, room temperature

4 jalapeno chilies, seeds, stems removed, diced

1 pound lean ground beef

2 tablespoons canola oil

1 tablespoon tomato paste

1 teaspoon sea salt

1/2 cup red onion, diced

1 green bell pepper, seeds, stems, ribs removed, diced

1 teaspoon garlic, minced

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground oregano

2 avocados, seeds removed, peeled, sliced (wait until dish is completed)

Steps:

preheat oven to 350°

1. In a large skillet, brown the beef in the oil.

2. Add the onion, garlic, chilies, bell pepper, black pepper, cinnamon, clove, allspice, and oregano and sauté for two minutes.

3. Add tomato paste and 1/4 cup cold water to the beef mixture. Stir to incorporate. Allow to simmer over medium heat, stirring occasionally, until the water has evaporated. Remove from heat and reserve.

4. Peel the plantains and boil in salted water. When the plantains are very tender remove from the heat. Carefully remove the plantains from the hot water, drain. Add butter and mash with a fork until very smooth.

5. Place one half of the mashed plantains into a 9x9x3 baking dish, and spread to cover the bottom.

6. Add ground beef mixture into the baking dish on top of the plantains and spread evenly, sprinkle with one half of the shredded cheese.

7. Add remaining plantains to cover the beef mixture, spread evenly, cover with remaining cheddar cheese.

8. Bake in 350° oven for 30 minutes, or until top is golden brown.

9. Serve with sliced fresh avocado

PINA COLADA CAKE

Ingredients:


2 Cups Granulated Sugar
1 Cup Unsalted Butter, softened
4 Large Eggs
1 Cup Pineapple Juice, Unsweetened
1/2 Cup Cream of Coconut
1 teaspoon Coconut extract
1 Tablespoon Dark Spiced Rum
3 Cups Cake Flour
3 teaspoons Baking Powder
1 teaspoon Salt

Steps:

In a mixing bowl, cream sugar and butter together. Add eggs, one at a time, mixing well after each addition.

In separate bowl, combine pineapple juice, cream of coconut, coconut extract and rum. Combine flour, baking powder and salt together. Add pineapple juice mixture to sugar and egg mixture alternating with dry ingredients. Mix well and pour into 2 greased and floured 9-inch pans. Bake at 350 degrees for 35 minutes. Cool 15 minutes. Remove from pan and chill on rack.

PINA COLADA CAKE FILLING AND ICING:

Ingredients:

1/2 Cup Pineapple Juice
1 Tablespoon Gelatin powder
1 Cup Crushed Pineapple
1 1/2 Cup Whipped Cream
1/2 Cup Confectioners' Sugar
1 teaspoon Coconut Extract
Toasted Shredded Coconut for garnish

Steps:

In a small pan, combine pineapple juice and gelatin. Let stand for 5 minutes. Heat to dissolve gelatin( Do Not Boil). Pour into blender, puree with crushed pineapple until smooth. Pour into bowl and chill until half set.

In another bowl, add whipped cream, confectioners' sugar and coconut extract. Whip until it forms a stiff peak. Then fold half of mixture into chilled pineapple mixture and spread half of filling on top of one layer. Place other layer on top and spread the remaining filler. Frost the side with the other half of whipped cream and sprinkle with toasted coconut and chill!

Jamaican Lobster Fritters

One of my favorite ways to relax is over a basket of fritters, and a couple frosties at a little waterside place in Key Largo, Florida. I've been going there for years to check out the Tarpon after a day of diving the reef.....Here's how to make them!







1 Cup diced Red Bell Pepper
2 Onions, Minced
6 Green Onions, Minced
1/4 teaspoon Fresh Thyme
4 Cloves Garlic, Minced
2, Habañero Peppers, seeds and stems removed, minced
2 Tablespoons Unsalted Butter
1 1/2 Pounds Cooked Lobster Meat, Diced
2 Cups Mayonnaise
1 1/2 Pounds Sweet Potatoes, peeled, cooked, and coarsely mashed
3 Egg Yolks, lightly beaten
1 Teaspoon Ground Allspice
Vegetable oil, for frying

Steps:

1. Heat skillet, and sauté the bell pepper, onions, thyme, garlic, and chilies in the butter for 10 minutes. Remove from the heat.

2. Place approximately 1/2 pound of the lobster in a food processor with the mayonnaise and purée until smooth. Transfer the purée to a bowl and stir in the remaining lobster, sautéed mixture, sweet potatoes, egg yolks, and allspice. Mix well and form into patties.

3. Deep fry until golden brown. Remove and drain on paper towels.

Bombay Chiwda- Snack Mix

Bombay Chiwda is a traditional side dish that originates from the city of Mumbai (formerly known as Bombay), India. This dish is often served as a snack, and can be found all over the world. Bombay Chiwda made its way to the Caribbean islands by way of the laborers brought to the region by the Europeans. Many from India and China came to the Caribbean to work the various plantations and brought their traditional style of cuisine with them. Much of the Indian influence remains alive and well in the Caribbean of today with the introduction of curried meats and curry powder. Indians call it kari podi, and we have come to know this pungent flavor as curry.




Ingredients:

3 Cups Canola oil or Ghee( Clarified Butter) for frying
1/3 Cup salted Peanuts
1/3Cup saltedCashew
1/4 Cup whole Almond
1/4 Cup blanched Pistachio
1/4 Cup Pumpkin seeds
1/4 Cup Pine Nuts
2-3 thin sliced hot Green chilies
1 Tablespoon Fennel seeds
5 Curry Leaves
3 Tablespoon fresh Coriander Leaves
2/3 Cup thick pounded Flat Rice( Rice flakes available at your Asian Market)
1/4 Cup Raisins
1/4 Cup dried Currants( substitute with additional Raisins if Currants are not available)
1/4 Cup chopped Dates
1/2 teaspoon Kosher Salt
1/4 teaspoon Madras Curry Powder
2 Tablespoon Maple or Date Sugar
1/3 Cup green lentils
1Cup deep fried Sev Noodles ( Chickpea Flour Noodles)*

Steps:
1. Heat oil or ghee in a deep-frying pan over a moderate heat.

2. Place the peanuts in a wire-mesh sieve and lower it into the oil.

3. Fry until golden brown, lift out the sieve, and transfer the nuts to paper towels to drain.

4. In separate batches, fry the cashews, almonds, pistachios, pumpkin seeds and pine nuts until golden brown, and drain on paper towels.

5. Pat the nuts dry with more paper towels, blot off any excess oil.

6. Transfer all the nuts to a bowl.

7. Increase the heat of the oil and place the green chilies in the sieve and lower them into the oil and fry until crisp.

8. Lift out the sieve and transfer the chilies to the paper towels to drain.

9. Add the fennel seeds, curry leaves and fresh coriander to the sieve and fry in the same way until the leaves are dark green and crisp.

10. Drain on paper towels.

11. Now add half of flat rice to the sieve, lower it into the oil and fry for 1 minute or until the frothing oil subsides and rice floats (It should not brown only turn golden).

12. Fry the remaining flat rice and dry on paper towel. Blot all the excess oil while still hot.

13. Add the flat rice to the bowl of nuts and toss to mix.

14. Add the salt , sugar & spices in a small bowl, and mix to incorporate.

15. Combine the raisins, currants and dates in a bowl.

16. Sprinkle 1/2 of the spice mixture into the dried fruit and the remaining into the nuts, toss well.

17. Finally, combine all the ingredients and toss gently to mix.

18. Cool to room temperature and store in an air tight container.


* Should you not be able to locate Sev noodles at your local Asian Market, purchase Rice Flour noodles as a substitute

JAMAICAN JERK CHICKEN SANDWICH WITH ALLIGATOR PEAR SALSA

Today I share with you a favorite fruit that was once thought to be bad for you but actually turns out to be good. A fruit that once had a reputation for being an aphrodisiac and because of this it wasn’t purchased by anyone wishing to protect their reputation. A fruit, that in Brazil is wrapped up and given as a wedding present. A creamy, and delicate fruit that can never ripen on a tree called the alligator pear.

The Dutch call it avocaat; Spain abogado; France avocatier; Trinidad and Tobago zaboca.... The alligator pear has many aliases, but some of us that just call them avocados without knowing that more creative names exist. I like the Alligator Pear name the most, and the wonderful reptiles laying beside the waterways of South Florida do appear to have the same skin appearance!

 Like so many other culinary ingredients I love, the Hass Avocado was a complete accidental discovery that has become the most popular variety of this wonderful fruit served in America today! Today is all about burning out leftovers from a weekend of grilling. I'm think of a sandwich served on grilled Naan bread that has been brushed generously with melted butter, and topped with shredded jerk chicken, and fruit salsa.

Jerk Chicken

JAMAICAN JERK CHICKEN

Ingredients:

2 large,8 piece chickens

3 tablespoons spiced rum

2 tablespoons coconut water

1/2 cup cider vinegar

1 cup scallions, chopped

4 cloves garlic, minced

1 tablespoons fresh thyme

2 Habañero chilies, chopped

2 tablespoons extra virgin olive oil

4 teaspoons ground allspice

4 teaspoons ground ginger

3 teaspoons ground cinnamon

1 teaspoon ground cardamom

2 teaspoons ground nutmeg

2 teaspoons kosher salt

2 teaspoons ground black pepper

2 teaspoons dark brown sugar

1/2 cup mango ketchup- you can sub regular if mango can't be found

3 tablespoons soy sauce

1/2 cup fresh lime juice

Steps:

1.Make Jerk Seasoning: Boil rum and coconut water in small saucepan until bubbles just appear. Transfer rum mixture to blender; add cider vinegar, scallions, garlic, fresh thyme, Habañero chilies, extra virgin olive oil, allspice, ginger, cinnamon, cardamom, nutmeg, kosher salt, and blend until almost smooth. Reserve.

2.Add 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce.

3.Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally.

Prepare barbecue grill to medium-heat heat. Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly. Cook until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 1 hour for breasts.

ALLIGATOR PEAR SALSA

Ingredients:

1/2 cup diced kiwi

1/2 cup diced pineapple

1/2 cup diced mango

1/2 cup diced papaya

2 Avocados, pitted, peeled, and diced

1/4 cup fresh cilantro, chopped

1/4 cup finely chopped red onion

1 fresh jalapeño, chopped

2 tablespoons fresh lime juice, or to taste

1/4 teaspoon ground cumin

1/4 teaspoon paprika

1/4 teaspoon chili powder

1/4 teaspoon kosher salt

black pepper to taste

Steps:

Gently toss all ingredients to incorporate evenly, and serve immediately.

Jamaican Jerk Chicken Wings

I came across this way to make Chicken Wings while working out what to have for lunch with the crew one day. I think my love of tropical flavors pairs nicely with my desire to feed, and one day the two merged over some raw wings, and a grill! History was made that day because this has now become one of the staple snacks consumed whenever we get together with friends. I tend to blend my own Jerk Seasoning when at home, but this is the way they get made when on the road!
Jamaican Jerk Chicken Wings
2 1/2 Pounds Fresh Chicken Wings
½ Cup Yellow Onion, Rough Chopped
¼ Cup Celery, Rough Chopped
¼ Cup Carrot, Rough Chop
2 Cloves Garlic
1 Tablespoon Jerk Seasoning
1 Each Cinnamon Stick
2 Quarts Water
The Sauce:
2 Cups Hot sauce (I prefer Frank’s Red Hot Brand, but it’s up to you)
¾ Cup Light Brown Sugar
½ Teaspoon Jerk Seasoning

Steps:
Place the Wings, Onion, Celery, Carrot, Garlic, Cinnamon Stick, and 1 Tablespoon of Jerk Seasoning in a large stock pot. Fill with water making sure that the wings are covered. Place Stock pot on stove over medium heat, and bring the wings to a simmer. Stir frequently so that your wings cook evenly. Skim any impurities from the surface of the water, and continue cooking until your wings are tender, and fully cooked. Remove from heat, strain, and reserve Chicken only as now the Mirepoix (Onion, Celery, and Carrots) can be discarded.
Fire Up the grill* and allow to heat to normal grilling temperature.
Start on the Sauce by adding Hot Sauce, Brown Sugar, and remaining jerk seasoning to a medium sauce pan. Place on stove over medium heat, and cook until volume is reduced by ½. Stir occasionally to prevent the sugar from burning to the bottom of your pan.
Place your wings in a large mixing bowl, and pour ½ cup of Wing Sauce over the wings. Toss to coat evenly, and mark your wings on the grill. Continue to turn wings every couple of minutes to prevent the wings from burning. Your wings will get a little bit of char on them, but in small amounts this just adds to the beauty. When wings are grilled and looking as though they have good markings remove from the grill, and return to the mixing bowl. Pour remaining sauce over wings and toss once more. Reserve the wings in sauce until ready for service. I like to Garnish my wings with a little Charred Mango Salsa, and Chopped Herbs….
***Charcoal works best for grilling your wings.

Scotch Bonnet Barbecue Sauce

Warning: Scotch Bonnets may look cute, but they pack some punch…..like if you placed a lit piece of Charcoal in your mouth!Do not rub your eyes when you handle these things. When eating these peppers if the taste is too much use Yogurt, or Sour Cream to cool your mouth down! Rumor has it beer helps, but that’s rubbish…Alcoholic Beverages just make it hotter!!!Scotch Bonnet Chillies

1/2 Cup Water
1/4 Cup Cider vinegar
1/2 Cup Malted vinegar
3 Tablespoons Light corn syrup
6 Ounces Tomato paste
1 1/2 Teaspoons Worcestershire sauce
1/4 Cup Dark brown sugar, Firmly packed
3 Cloves Garlic, Minced
1/2 Cup Onion, Minced
4 Each Scotch bonnet peppers, Seeded, minced
1 Each Bay leaf, Crushed
1 Teaspoon turmeric
1/2 Teaspoon Black pepper, Freshly ground
1 Teaspoon Kosher salt

1. Combine all of the ingredients in a stainless steel or enamelware saucepan.

2. Cook over medium heat, stir for 5 minutes to dissolve the sugar and blend the flavors. Do not cook longer, or the zest of the peppers lost.

3.Don’t go crazy with the sauce until you’ve tasted a little from a spoon....No reason to ruin a perfectly good meal!