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

West Indies Banana Bread

Ingredients:


1 pound very ripe bananas, (3 to 4 medium size bananas)

1 teaspoon dark rum

2/3 cup golden raisins

2 cups all purpose flour

8 tablespoons unsalted butter, softened

1/2 cup granulated sugar

1 large egg, room temperature

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 tablespoon orange zest, grated

1/2 cup finely chopped pecans

Steps:

1. Heat the oven to 350 degrees.

2. Lightly butter a 9 by 5 inch loaf pan

3. Mash the bananas in a bowl with a fork and add the rum.

4. In another bowl toss the raisins with 2 tablespoons of the flour.

5. Cream the butter with the sugar until fluffy and light.

6. Add the egg and beat until smooth.

7. In another bowl sift the remaining flour with the baking powder, salt and nutmeg.

8. Add the grated orange rind.

9. Make a well in the center of the flour mixture and add half the banana mixture, blending

10. well, and then half the butter mixture.

11. Repeat the process with the rest of the bananas and the remaining butter mixture.

12. Stir in the raisins and nuts.

13. Scrape the batter into the prepared pan.

14. Bake for 1 hour until the loaf is golden brown or a toothpick inserted in the center comes out clean.

15. Remove the pan to a wire rack.

16. Cool for 10 minutes before removing the bread from the pan.

17. Remove bread from the pan and allow to cool completely on wire rack.

Pineapple Upside Down Cake

Ingredients:


1/2 cup unsalted butter, melted

1 pound sliced pineapple rings

2 cups cake flour, Sifted

2 teaspoons baking powder

2 cups granulated sugar

3/4 cup warm milk

1 tablespoon spiced rum

1 1/2 cup light brown sugar

1 dozen maraschino cherries, halved

5 eggs

1 tablespoon of lemon juice



Steps:

1. Preheat oven at 350°F

2. Brush a 8 X 12 rectangle pan or round equivalent with the melted butter making sure to get the entire surface.

3. Sprinkle the bottom of the pan with the brown sugar.

4. Line the bottom of the pan with pineapple slices in a uniformed manner as not to overlap, but cover the bottom.

5. Now place the cherry halves into the center of each pineapple ring. If you prefer, the cherries can be omitted all together.

6. Sift the flour and baking powder together several times, set aside.

7. Beat the eggs at medium speed until they appear thick and fluffy.

8. Gradually add the sugar, in several additions, into the eggs while the mixer is on a low speed. Then add in the lemon juice, and rum.

9. Fold in the flour and baking soda mixture while gradually adding the warm milk.

10. Once the cake batter is blended smooth, pour it over the fruit inside the pan.

11. Bake at 350°F for about 45 minutes, or until a toothpick inserted in the center is removed clean.

12. Turn over onto a dish while still warm, and reserve for service.

Caribbean Spicy Fried Chicken

Many people vacationing in the tropics for the first time more often than not have arrived by cruise ship or booked an all-inclusive vacation that includes recreational activities, and meals that have been planned with the assistance of an event coordinator. You will find that these meal periods often include the availability of American favorites like, Hamburgers, Hot Dogs, and even Fried Chicken. The reason for this is that the tourism industry is what drives the economy in most of these islands, and it takes a little time before the tourists relax. Comfort foods are a safe harbor for those afraid of Goat Curries, and Callaloo. I happen to enjoy the fact that a active evening filled with Rum Punch, and Steel Drums can be followed by a restful day in the hammock with fried chicken serving as the Concierge that welcomes you back to planet Earth. The Fried Chicken that has developed from this accommodation is actually very tasty, and upon your return to the mainland you may just find that you miss having it around.






Ingredients:

11/2 Cups Buttermilk

3/4 Cup Red Stripe Lager Beer

1 Whole Chicken, Cut 8 way

1/2 Cup Yellow Cornmeal

1 1/2 Cup All-Purpose Flour

1/2 Cup Cornstarch

1/2 Cup Boston Beach Jerk Seasoning

1 Tablespoon Paprika

2 Tablespoons Kosher Salt

2 Tablespoons Ground Black Pepper

Vegetable or Peanut Oil for Frying



Steps:

1. Preheat Deep Fryer, or Large stock pot filled with oil to 350°F.

2. Combine the Chicken, Red Strip Beer, Buttermilk, and mix well. Allow to chill in the refrigerator at least 2 hours.

3. Mix the Flour, Cornstarch, Cornmeal, Jerk Seasoning, Paprika, Salt, Pepper in a large bowl, and mix well.

4. Drain the Chicken, and discard the liquid.

5. Toss Chicken pieces, one at a time, in the flour mixture to coat. When all has been coated place all the Chicken pieces into the bowl, toss well, and refrigerate 1 hour.

6. Remove Chicken from Flour, and shake to remove any excess flour from chicken.

7. Deep Fry Chicken, 2 -3 pieces at a time, approximately 8 minutes( 4 minutes each side), or until Golden Brown. Check chicken with internal thermometer to make sure it has reached 180°F internal temperature.

8. Remove from oil, and place on a towel to drain. Reserve Chicken on a sheet pan, or oven safe dish placed in a warming drawer, or 200°F oven until ready to serve.

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!

Red Beans & Rice

Generally speaking when asking a chef what their favorite meal to prepare is you're going to be told a dish comprised of exotic ingredients, and preparation methods that leave most scratching their head. After some serious thought on the subject I have concluded that my favorite dish to prepare is red beans and rice. That's not to say I don't enjoy cooking with some of the more exotic ingredients out there, but there's no other dish that puts a smile on my face in the kitchen like this one......



Ingredients


1 pound dried red beans, rinsed and sorted
1/4 cup smoked bacon, chopped
1/2 pound andouille sausage, split in half lengthwise and cut into 1-inch pieces
1/2 pound beef smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 ham hock
1 1/2 cups diced yellow onions
3/4 cup diced celery
3/4 cup diced green bell peppers
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
pinch of cayenne pepper
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
3 tablespoons chopped garlic
10 cups chicken stock, or water
1 tablespoon Louisiana hot sauce
4 cups cooked white rice
1/4 cup chopped green onions, optional

Directions

Place the beans in a large bowl or pot and cover with 3 inches of water. Let soak for 8 hours or overnight. Drain, rinse and set aside.

1. In a large pot, heat the bacon over medium-high heat, stirring occasionally until it just starts to crisp. Do not remove grease when done. Add ham hock and brown.

2. Add the onions, celery and bell peppers to the bacon pieces in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes.

3. Add the bay leaves, parsley, thyme, sausage, and cook, stirring, to brown the sausage, about 4 minutes. Add the garlic and cook for 1 minute.

4. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

5. Continue to cook until the beans are tender and starting to break down. Remove from the heat and remove the bay leaves.

6. Serve over rice and garnish with green onions, or chopped parsley

How to make a Roux..

Peanut Butter Roux

Blonde Roux

All roux starts with two basic ingredients, one being flour, and the other, a fat of some type, generally it's butter, but many will use some type of oil. I cook my roux over low heat in a cast-iron skillet until it reaches the desired degree of doneness. When it comes to Cajun food you'll need a roux known throughout the Gulf Coast region as a "peanut butter" roux. This roux is cooked until it looks the same color as peanut butter, or in the case of a "Dark Gumbo" the color of a melted chocolate bar. When I'm cooking Cajun food my roux will always start with bacon grease as the fat. I know many out there will frown upon the health implications of cooking with bacon grease, but I'm a firm believer that bacon grease as a part of my diet will do less harm than the stress of rush-hour traffic. You'll need to stir the roux continuously while cooking to prevent burning. My Rule number one in cooking-when it's black, it's done! There is no saving it, please don't serve it, just throw it away, and start over! The consistency of your roux should be that of wet sand as the tide just starts to roll away. Blonde roux, a roux that has been cooked until just starting to turn golden in color, is used for cream sauces, and a darker roux for deeper sauces. It takes some practice, but a properly cooked roux with liquid slowly added will not result in a lumpy sauce.