Johnny Cake Country(ies): Bahamas Submitted by: Scott INGREDIENTS 1 Cup flour 3/4 cup cornmeal 3/4 tsp. salt 1 egg, beaten 5 tsp. baking powder 1/3 cup sugar 2 Tblsp. vegetable oil 1 cup milk METHOD Preheat oven to 350F. Mix all dry ingredients together. Add egg, milk and oil to dry mixture and blend well. Pour into 8 inch square pan. Bake 30-35 minutes until slightly brown on top. Serve hot or cold with butter, honey or preserves. wash it down with one of these.... Orange Colada Country(ies): United States Virgin Islands Submitted by: Scott INGREDIENTS 6 oz. Cruzan Orange Rum 1 15 oz. Can of Pina Colada Mix 4 oz. Pineapple Juice 4 oz. Orange Juice 4 cups of Ice METHOD Blend with 4 cups of ice
Pineapple Chicken Rundown Serves: 2 Country(ies): Guadeloupe Submitted by: Scott INGREDIENTS 2 chicken or turkey breasts (boneless) seasoned with salt, pepper & thyme. 90 g (3 oz.) pineapple chunks (preferably fresh) 3/4 cup Walkerswood Coconut Rundown Sauce 2 tbsp double cream 1 fresh pineapple, halved & scooped out METHOD Grill chicken breasts for 8-10 minutes. Dice and heat together with rundown sauce, pineapple chunks & cream. Serve in the pineapple halves. This dish can be garnished with papaya chunks and warmed in the oven if desired. Serve with mashed potatoes. Shrimp, Tuna & Macaroni Salad Serves: 8 Country(ies): Aruba Submitted by: Scott INGREDIENTS 1 1/2 cups uncooked macaroni 1 tablespoon lemon juice 1-4 ounce can small shrimp, drained 1-7 ounce can tuna fish, drained 3 large hard boiled eggs, chopped 3/4 cup diced celery 2 medium kosher-style dill pickles, chopped 1/4 cup green an/or red bell pepper, diced 2 medium carrots, grated 1 small onion, minced 3/4 cup mayonnaise 1 tablespoon sour cream 1/2 teaspoon Coleman's English Dry Mustard METHOD At least 4 hours before serving cook macaroni according to directions. Drain. Place in large bowl and sprinkle with lemon juice. Add shrimp, tuna fish, eggs, celery, pickles, bell pepper, carrots and onion. Mix well. Stir mayonnaise, sour cream and mustard in small bowl and pour over salad. Mix thoroughly. Chill. Note: Third egg may be sliced and used for garnish, if desired. Rum Swizzle Country(ies): Bermuda Submitted by: Scott INGREDIENTS 6 ounces cockspur rum 3 ounces Black Seal rum 9 ounces orange juice 12 ounces pineapple juice Juice of one large lemon Lots of ice - preferably crushed. METHOD Combine juices and stir. Add rum slowly to taste. Now Swizzle! (That means stir so it's frothy and well juiced!) Before serving to guests, test the swizzle (to ensure sufficient rum) Shredded Beef Country(ies): Cuba Submitted by: Scott INGREDIENTS 2.5 lbs. flank steak 2 Tbs. olive oil 3 mild chilies, chopped 1 carrot, peeled 1 big onion, diced 4 big tomatoes, chopped 1 onion, peeled 2 garlic cloves, minced 2 Tbs. tomato paste 1 celery stalk 1 bell pepper, chopped Dash cayenne to taste METHOD Put the meat in a pot and cover with water. Add the carrot, the peeled onion, and the celery stalk. Boil, then simmer 1-2 hours or until the meat is tender. Remove from heat and cool in the liquid. Remove and shred the beef when cool. Reserve stock. Heat the oil in a frying pan. Cook the diced onion, garlic, and green pepper about 5 minutes. Add the chilies, tomatoes, and tomato paste, plus 2 cups of the stock. Add cayenne. Cover and simmer 20 minutes. Raise the heat and uncover until sauce thickens some. Pour sauce over beef. Serve hot.
Spaghetti alla Matriciana Country(ies): Cayman Islands Submitted by: Scott INGREDIENTS 5 oz lean Bacon 3 oz. sliced onion 8 oz red wine Pinch of black pepper 1/4 pt. Marinara sauce METHOD Heat up the pan for 2 minutes then place in the bacon and sliced onion. Cook for 2-3 min. Drain off the oil, then add parsley, basil and red wine and reduce. Finish off with marinara sauce and black pepper. snort's note: don't forget to cook the spaghetti to put this stuff over top. Sweet Plantain and Pepper Stuffed Chicken Matinade Country(ies): Belize Submitted by: Scott INGREDIENTS 2 fresh lemons, juiced 4 garlic cloves, minced 1 tablespoon dried Mexican oregano, crushed 2 tablespoons olive oil Salt and freshly ground pepper 1 whole 3 to 31/2 pound chicken METHOD In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours. Sweet Plantain and Pepper Stuffing Country(ies): Belize Submitted by: Scott INGREDIENTS 4 slices bacon, diced 1 large ripe plantain, peeled and cut into 1/2inch cubes 2 garlic cloves, peeled and chopped 1 small red pepper, seeded and chopped 1 Anaheim chili, seeded and chopped 1/2 bunch oregano, chopped 1/2 cup chicken stock 2 slices country bread, diced and dried 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 cup chicken stock METHOD Over medium high heat, sauté the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.
Sweet Potato Casserole Country(ies): Bermuda Submitted by: Scott INGREDIENTS 1 cup packed brown sugar 1 cup chopped pecans 1/2 cup self-rising flour 1/2 cup (1 stick) melted butter 3 cups mashed cooked sweet potatoes 1 cup granulated sugar 1-cup coconut flakes 1/2 cup raisins 2 eggs, lightly beaten 1 teaspoon vanilla extract 1/4 cup heavy cream (optional) METHOD For the topping, in a bowl combine the brown sugar, nuts, flour and 1/4 cup of the melted butter and stir together with a fork; set aside. In a large bowl, stir together the sweet potatoes, sugar, coconut, raisins, eggs and vanilla. If the mixture seems too thick, stir in up to 1/4 cup heavy cream. Spoon into a large greased casserole. Spread the topping over the sweet potatoes and bake at 350 degrees for 20 to 30 minutes, or until the topping is golden brown. Makes 6 to 8 servings. Tuna Steaks and Salsa Country(ies): Bahamas Submitted by: Scott INGREDIENTS 4 Tuna Steaks Olive Oil mixed with 1/4-teaspoon soy sauce 1 lime quartered 4 ounces finely grated cheddar cheese To mix for salsa: 1 Small Onion, diced 1 Tomato, diced 1/2 small green pepper, diced 1/4 teaspoon each salt and pepper METHOD Brush steaks with oil mixture and broil 2-4 minutes for the first side and 1-2 minutes for the other side. Sprinkle cheese and salsa on top of steaks and complete cooking. Serve with lime wedges. Turtle Cordon Bleu Country(ies): Cayman Islands Submitted by: Scott INGREDIENTS 8 ozs. Tenderized turtle (you could use crawfish or crab) Cheese Ham 2 eggs Cracker meal Salt, pepper, and garlic powder METHOD Sprinkle turtle with salt, pepper and garlic powder. Place two slices of ham and one slice of cheese on turtle and fold. Place one slice of cheese on top. Dip in beaten egg and roll in cracker meal. Deep fry for 2 minutes or until brown. Warm Chocolate Pie Country(ies): Anguilla Submitted by: Scott INGREDIENTS 2 oz butter 2 oz. sugar 1 egg-yolk 1 roll of Whitebread (broken into crumbs) 2 oz. melted dark chocolate 1 whipped egg white 2 oz. mixed nuts METHOD Whip butter, Sugar and egg-yolk till nice and creamy; add the white bread crumbs and the melted chocolate. Mix very well then add the whipped egg white and then the nuts. Pour in pan and bake in about 350 degrees oven till baked. Suggested to be served with warm vanilla sauce and berries.
Warm Pineapple Tart with Pineapple-Coconut Sauce country: uh oh we got a tart without a country.... Serves: 5 Servings Submitted by: Scott INGREDIENTS Tart: 1 pound frozen puff pastry, thawed 2 tablespoons confectioners' sugar 1 egg yolk 1 large pineapple, peeled, quartered, cored and cut into 11/2-inch-long, 1/4-inch-thick wedges 4 tablespoon sugar Fresh mint leaves, for garnish Sauce: 1/3 cup sugar 5 egg yolks 3/4 cup canned unsweetened coconut milk 3/4 cup pureed pineapple 2 tablespoons dark rum METHOD Make sauce: In a bowl whisk sugar and yolks to blend. Add coconut milk and pineapple puree and continue to whisk. Pour into a heavy saucepan and heat, stirring constantly for about 6 minutes, until custard thickens and coats back of a spoon. Make sure you don't bring it to a boil. Strain custard through a sieve into a bowl and stir in Jamaican rum. Cool, cover and refrigerate, overnight, if desired. Make tart: Preheat oven to 325 degrees F. Roll out puff pastry dough, cut out 5 6-inch rounds and transfer to baking sheets. Using a fork, prick dough all over. In a small bowl whisk confectioners' sugar and egg yolk to blend and brush over dough rounds. Bake 15 minutes until golden brown. Cool. Preheat broiler. Heat a heavy, large non-stick skillet over high heat, add pineapple and cook until golden brown, about 1 minute per side. Arrange pineapple wedges on each pastry round, covering them completely. Sprinkle each tart with 1 tablespoon sugar. Watching carefully, broil until edges of pineapple begin to brown, for about 5 minutes. To serve, transfer tarts to large plates, spoon sauce around and garnish with mint sprigs.
lobster, scallops, fish, shrimps......i'm in heaven..... Zuppa di Pesce Serves: 1 Country(ies): Cayman Islands Submitted by: Scott INGREDIENTS 4 oz Snapper 1/2 Lobster tail 6 Sea Scallops 1 large jumbo Shrimp 8 Small Shrimps 1 oz. oregano 1/2 oz. parsley/pinch of red pepper 1/2 oz. basil 2 oz. diced Plum tomato METHOD Heat up the pan with 1 oz. oil with lobster tail and fish - sauté for about 2 minutes then add the fresh herbs and plum tomato. Finish off by adding 1/ 4 of pint of fish stock and lease to cook for about 5 minutes. snort's note: you better also add in the shrimp and scallops when you add in the fish stock or even with the lobster and the fish.
here is a little bit of caribbean food history on how various flavors and foods were introduced and blended into the food style: THE CARIBBEAN - OUR HERITAGE IN FOODS The appeal of Caribbean cuisine might be explained by the melting pot that it truly represents of several cultures which came together in the making of the West Indian nations. The story of the English Speaking Caribbean begins with the Tainos and Caribs, the two groups of Amerindians who settled the islands long before Columbus. The peaceful Taino Indians were descendants of the Arawaks who migrated to the north-eastern portion of South America about 4000 years ago. They settled in Jamaica, Cuba and Haiti and subsisted on a diet of fish and meat, smoked slowly over a fire or in large clay pots, as well as indigenous crops. To the south, in the Lesser Antilles, lived the more 'assertive' Carib hunters who ate pretty much the same foods as the Tainos but spiced things up a bit with hot pepper sauces and lemon juice. These Amerindians have not been the only influence on Caribbean cuisine. The culinary preferences of the other settlers - the Spaniards, the English, the Africans, the Indians, Jews, Chinese and other Caribbean islanders have all contributed to the enrichment of our unique Caribbean taste. The Spaniards who settled much of the region in the 1490s brought their staple, rice and, along with the Portuguese, were responsible for the introduction of codfish. They also brought cattle, goats, pigs and lard from animal fat and introduced trees and fruits from Spain such as the Seville and Valencia oranges. The popular 'Escoveitched fish' and empanadas and many pea and bean dishes originated in Spain. The British buccaneers used to lay strips of meat on green wood to dry over a slow fire. The popular Jamaican 'jerk' is prepared in a similar fashion. Later, more refined British settlers, would retain their traditional dishes of roasted meat, Yorkshire pudding and Christmas puddings. The Africans, brought mainly to the islands as slaves, created dishes which blended their traditional African foods with what was made available to them by their masters. The plantation owner, by law had to supply their slaves with salted meats at least once per year. The slaves, in turn supplemented these rations with food which they grew themselves. Some present day combinations such as Bammy and fried fish, Ackee and salt fish and mackerel and banana are the creations of our African ancestors. After slavery was abolished in the 1830s, labourers were imported from China and India to work in the sugarcane fields. They brought with them their own culinary traditions many of which have survived. These include curried goat (Indian) rice, pak choi, and mustard (Chinese). The Hindu influence is stronger in Trinidad, Martinique and Guadeloupe where the introduction of curry powder added verve to the local culinary repertoire.
Jerk Chicken and Linguine Ingredients Use 4 skinless, Boneless Chicken Breast 4tbsp Walkerswood Dried Jerk Seasoning (or any jerk seasoning) 1tbsp Olive Oil 2 stalks Escallion, chopped 3 clove Garlic, minced 1cup Chicken stock 1/2 cup Dry White Wine 1/4 cup Cilantro, chopped 2 Limes, juiced 1cup Chicken stock Salt and pepper to taste 1/2cup Heavy whipping cream 16oz Packet linguine noodles, cooked and drained 4sprigs Fresh cilantro for garnish Directions Rub each chicken breast half with 3tbsp of Walkerswood Dried Jerk Seasoning. Place in a bowl. Cover and refrigerate for 3hours or more (preferable overnight). Remove from refrigerator and grill chicken until pinkness is shown. Cut up jerk chicken into bite size pieces. Cooking Instructions In a large saucepan over medium heat, combine olive oil and garlic, sauté the garlic until translucent. Then turn to medium high and add 1tbsp Dried Jerk Seasoning, white wine, chopped cilantro, juice of 1lime, salt and pepper and chicken stock. Bring to a boil, reduce heat to low and stir in heavy whipping cream. Cook and stir until mixture is reduced and thick on low heat. Add the cooked linguine and toss all together over medium heat. here....you can even make your own jerk seasoning..... Dry Jerk Seasoning by Helen Willinsky This seasoning mix is excellent to have on hand to sprinkle on cooked or uncooked fish, vegetables, or snacks. It does not have quite as strong a flavor as the rub and the marinade. To increase the heat, add more cayenne. Yield: 3 tablespoons Ingredients: 1 tablespoon onion flakes 1 tablespoon onion powder 2 teaspoons ground thyme 2 teaspoons salt 1 teaspoon ground pimento (allspice) ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon 2 teaspoons sugar 1 teaspoon coarsely ground black pepper 1 teaspoon cayenne pepper 2 teaspoons dried chives or green onions Method: Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month. here's another one that has the "secret ingredient".... Eden House Bed and Breakfast Inn Key West, Florida Jerk Seasoning The "Jerk" method of cooking meat and poultry is a combination of slow grilling and smoking. You will find a lot of versions of jerk seasonings. However, there is always one common ingredient. That is the Scotch Bonnet pepper. Ingredients 12 large Scotch Bonnet chilies, finely chopped 1/4 cup fresh lime juice 1/4 cup brown mustard 2 Tablespoons orange juice 2 Tablespoons apple cider vinegar 3 green onions, finely chopped 2 Tablespoons chopped fresh rosemary 2 Tablespoons chopped fresh thyme 2 Tablespoons chopped fresh basil 2 Tablespoons fresh parsley 2 Tablespoons mustard seed 1 teaspoon seasoned salt 1 teaspoon freshly ground pepper Mix all ingredients together to make a paste. Rub the meat or poultry liberally with the paste. Let marinate at least 8 hours, preferably overnight.
Mango Fool Ingredients Used 12oz/350g Flesh from ripe mango 300ml (10 oz) Double cream 1/2tsp Vanilla essence 1/4tsp Walkerswood Allspice 3tbsp Icing Sugar Fresh Sprigs of Mint-to garnish Directions Put mango chunks in a blender or liquidiser and blend. Whip together cream, Allspice,vanilla essence and 2tbsp icing sugar. Chill mango and cream separately for at least an hour. Just before serving fold the two together. Divide between four serving bowls or glasses. Sprinkle with remaining icing sugar and garnish with mint Cooking Instructions Prep time: 15minute + chilling Serves 4 Rum Punch Ingredients Used 1cup Fresh lime 2cups Brown Sugar 3cups Appleton Rum 4cups Water or tropical fruit juice (use less sugar if using fruit juice) Crushed ice To Serve Angostura bitters, Freshly grated nutmeg, slice of lime, orange or fresh pineapple, Maraschino cherries. Directions Mix all the punch ingredients in a bowl and chill. Serve in glasses and finish up each drink with a few dashes of bitters, nutmeg, lime slice, orange or pineapple and the traditional cherry on top. Cooking Instructions It gets better by the hour so make it ahead and keep refrigerated snort's note: or just take hawaiian punch plus grain alcohol and call it jungle juice..... Spice Bun & Butter Pudding Ingredients Used 250g/8oz Spice Bun (available in West Indian Shops) 350ml Milk (about 11-12 oz) 250ml Walkerswood Coconut Milk (about 8 oz) 1tsp Vanilla essence 1/4tsp Grated nutmeg 1/4cup Sugar 2 Eggs, beaten Butter at room temperature for spreading Directions Pre-heat oven to 180C/350F. Cut bun into thin slices. Butter each slice. Grease a loaf pan and layer slices of bun in it. In a bowl, mix milk, coconut milk, vanilla, nutmeg, sugar and eggs. Mix well. Pour this mixture over the bun and bake for about 45minutes. Cooking Instructions Cooking time 45 minutes Serves 2-4 Guinness Punch Ingredients Used 4bottles Guinness 1cup Milk 1tbsp Vanilla essence 1/2tsp Grated nutmeg 397g (13-14 oz) Sweetened condensed milk or to taste Directions Combine the first four ingredients. Add the sweetened condensed milk little by little, until it is to your desired sweetness. Cooking Instructions Prep time : 5minutes + Chilling Serves 6-8
Cream of Peanut Soup Ingredients Used 4tbsp Butter 1 Onion, grated 1stick Celery, chopped 1clove Garlic, crushed Leaves of 1sprig thyme, chopped 1tbsp Flour 900ml Chicken stock (about 4 cups) 1cup Crunchy peanut butter 2cups Milk Salt and Walkerswood Jonkanoo or Scotch Bonnet Pepper sauce to taste 1tbsp Cilantro/coriander, chopped to garnish Directions Melt butter in a large saucepan. Add onion, celery, garlic and thyme. Cook for 3minutes. Sprinkle in the flour, stirring constantly. Keep stirring while adding stock slowly. Increase the heat and add peanut butter. Reduce heat, add milk, salt and hot pepper and simmer for 15minutes. Garnish with cilantro/coriander. Cooking Instructions Prep time: 20minutes Cooking time: 15minutes Serves 4-6 no roux on this next one; but if they want to call it gumbo' what the heck.....everything else in it looks good...... CRAB GUMBO Ingredients Use 750g (about 25 oz) cooked crabmeat 1tbsp vegetable oil 25g/2tbsp butter 1 onion,chopped 4 tomatoes,chopped 1tbsp chopped thyme 2tbsp chopped parsley 2tsp Walkerswood West Indian Curry Paste/Powder 250g (8-9 oz) Okra, trimmed and sliced 1 Whole Scotch Bonnet Pepper 600ml (about 2 1/2 cups) Fish Stock 300ml (about 1 1/4 cups)Coconut Milk 1tsp Walkerswood Ground Allspice Salt & Pepper to taste Directions Prepare crab, if necessary. Heat oil and butter in a saucepan over moderate heat and saute the onion. Add the tomatoes, thyme, parsley, curry paste and okra and cook for 5 minutes. stirring constantly. Add the whole hot pepper, fish stock, coconut milk, allspice, salt and black pepper. Stir in the crab meat, reduce the heat and allow to simmer for 10-15minutes. Serves 6
