Recipezaar: Caribbean,Historical/Traditional recipes

Sancocho

Sun, 27 Feb 2000 10:41:00 -0500

The national dish of the Dominican Republic -- posted by Troy A. Hakala

Stifado

Wed, 08 Aug 2001 18:32:17 -0400

-- posted by Queen Dragon Mom

Roast Lamb with Potatoes

Wed, 08 Aug 2001 18:32:31 -0400

-- posted by glitter

Magaritsa

Wed, 08 Aug 2001 18:32:37 -0400

Greek Easter soup. -- posted by Recipezaar *

Souvlaki

Wed, 08 Aug 2001 18:32:55 -0400

-- posted by Queen Dragon Mom

Fassolia Gigantes Plaki (Giant Beans Baked in the Oven)

Wed, 08 Aug 2001 18:33:15 -0400

-- posted by *Pixie*

Kalamarakia Tiganita (Fried Squid)

Wed, 08 Aug 2001 18:33:29 -0400

-- posted by Liara

Greek Salad

Wed, 08 Aug 2001 18:33:40 -0400

A refreshing cool salad! -- posted by Julesong

Chicken with Lemon

Wed, 08 Aug 2001 18:33:58 -0400

-- posted by V'nut-Beyond Redemption

Saganaki - (Fried Cheese With Egg)

Wed, 08 Aug 2001 18:34:04 -0400

This recipe was adopted during the Great Adoption Feb 2005. It was picked by the Greek Cooking forum as a recipe to try out. Below you will find their comments. Thank you, ladies! -- posted by V'nut-Beyond Redemption

Avgolemono Soup (Chicken Soup)

Sat, 11 Aug 2001 13:42:07 -0400

-- posted by Queen Dragon Mom

Kremithosoupa (Onion Soup)

Sun, 12 Aug 2001 09:25:55 -0400

-- posted by Nat Da Brat

Fasolatha (Greek Bean Soup)

Sun, 12 Aug 2001 09:25:57 -0400

The Fasolatha (bean soup) Festival, originated in Florina, Macedonia, Greece, and is now a major cultural event in many Greek communities across the world. In the Northern hemisphere, the religious festival is traditionally observed near the start of winter - on St. Nicholas Day (during his lifetime he was known for giving sustenance to the poor). Food is a major part of the festival. Apart from Fasolatha (bean soup), Olives, Renga (smoked herring) freshly baked Florinian Bread (Pogatsa) Gyros, Souvlaki, Kebabs, and Loukoumathes (honey cinnamon - soaked donuts) are also served. Fasolatha is one of the heartiest dishes on the Greek vegetarian table, and a Lenten mainstay. -- posted by Molly53

Avgolemono Sauce

Sun, 12 Aug 2001 09:26:01 -0400

Adopted! Goes with the already posted "Avgolemono Soup (Chicken Soup)" recipe. As Cookgirl says, an onion? I don't know what the intent of the original poster was, but I don't use any onion. Thanks, CG, for bringing it to my attention! -- posted by Queen Dragon Mom

Loutzoukaxia (Different Lentil Recipe)

Sun, 12 Aug 2001 09:26:05 -0400

-- posted by Queen Dragon Mom

Soupa Nisiotiki (Island Soup)

Sun, 12 Aug 2001 09:26:15 -0400

-- posted by Queen Dragon Mom

Pita Bread

Sun, 12 Aug 2001 17:46:46 -0400

Note: This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it. -- posted by UnknownChef86

Marinated Octopus

Sun, 12 Aug 2001 17:46:48 -0400

This is an adopted recipe and should be made with larger, older, not itty bitty baby octopus. The flavour of vinegar and lemon here are strong and not to everyone's taste. If you are fond of tako sashimi, this is not for you. But if Mediterranean fish salads are your thing, this is authentic. -- posted by rangapeach

Dolmathes (Stuffed grape leaves)

Sun, 12 Aug 2001 17:46:51 -0400

-- posted by Queen Dragon Mom

Bifteki

Sun, 12 Aug 2001 17:46:53 -0400

-- posted by Queen Dragon Mom

Giavourlakia Avgolemono (Lamb and Rice Meatballs)

Sat, 18 Aug 2001 10:28:53 -0400

-- posted by truebrit

Moustalevria (Grape Wine Pudding)

Sat, 18 Aug 2001 10:28:59 -0400

This is not my recipe - I just changed the words 'wine sludge' to the more appetizing (and correct) 'wine must'. But it tells me this recipe needs a description for it to take the correction, so this is it. - evelyn/athens -- posted by MirandaLee

Lamb Exohiko

Sat, 18 Aug 2001 10:29:11 -0400

Greek lamb, rolled and roasted "country" style. This is an adopted recipe but I am unsure of the original chef. I have not yet tried this particular version but will do so soon and update with more information. -- posted by winkki

Theepless (Almost Funnel Cake)

Sat, 18 Aug 2001 10:29:19 -0400

-- posted by MirandaLee

Choban Salatasi (Turkish "Shepherd's" Salad)

Sat, 18 Aug 2001 10:29:25 -0400

-- posted by BonnieZ

Chicken Okra

Sat, 18 Aug 2001 10:29:31 -0400

-- posted by Liara

Salata Marouli (Romaine Lettuce Salad)

Sat, 18 Aug 2001 10:29:34 -0400

-- posted by Jellyqueen

Greek Chicken

Sat, 18 Aug 2001 10:29:51 -0400

Adopted recipe! I'll add a better note when I've had a chance to make this recipe. -- posted by Barefoot Beachcomber

Briam New and Improved ! ! Melt in Your Mouth Good!

Sat, 18 Aug 2001 10:29:53 -0400

As of march 21,2005 I adopted this recipe and did some tweeking.I hope you give it a try. The 2 reviews are before the tweeking. Briam is a summer favorite Greek vegetable casserole which is served as a main course dish when lighter, cooked food is desired. Briam is often varied by the addition artichoke hearts, in fact any vegetables you have on hand will likely go well in briam. UMMM I think I'd even like some olives and or capers in it. -- posted by ~Rita~

Patzaria Salata (Beet Salad)

Sat, 18 Aug 2001 10:29:55 -0400

-- posted by glitter

Melomakarona

Sat, 18 Aug 2001 10:29:58 -0400

Melomakarona are made by all Greek families in the week preceding Christmas. -- posted by V'nut-Beyond Redemption

Halva

Sat, 18 Aug 2001 10:30:02 -0400

-- posted by truebrit

Pilafi (Greek Style Rice)

Sat, 18 Aug 2001 10:30:18 -0400

Easy side dish. -- posted by Queen Dragon Mom

Rice Pudding

Tue, 16 Oct 2001 18:40:39 -0400

Nice served cold and sprinkled with toasted coconut -- posted by Derf

Abaco Conch Fritters

Wed, 19 Dec 2001 12:38:41 -0500

I just returned from Abaco in the Bahamas; conch is the island specialty! -- posted by s'kat

West Indies Meat Rub

Thu, 21 Feb 2002 17:24:04 -0500

A superior rub, suitable for all meats. Don't fire up the BBQ grill without it! -- posted by Mille®

Coconut Banana Fritters

Fri, 22 Feb 2002 09:44:44 -0500

A traditional Caribbean dessert with a nice tropical flavor. -- posted by 1Steve

Puerto Rican Shrimp with Crispy Onions & Avocado Salad

Mon, 25 Feb 2002 10:55:43 -0500

-- posted by Mille®

Bahamian Peas & Rice

Tue, 05 Mar 2002 10:44:13 -0500

I do not like beans in any way, shape or form. That said, my fiancee found it very amusing when I ate this dish every day for lunch during our vacation in the Bahamas. It wasn't until we returned that he let me know these 'peas' were actually beans!! -- posted by s'kat

Chow Mein Hotdish

Sun, 31 Mar 2002 16:51:04 -0500

My brother and I love this hotdish. Actually, our whole family does, but we do the most! This is a filling meal that you can't get sick of! (So it is great for leftovers!) Plus, it is really easy to make, and all of the ingredients are on hand! -- posted by Bec

Caribbean Banana Dessert

Wed, 17 Apr 2002 10:26:15 -0400

-- posted by Mille®

Dulce Argentino (Aka Really Yummy Caramel Roll Cake)

Sat, 04 May 2002 16:38:24 -0400

Passed on to me from my best friend's dad who is Cuban. An authentic dessert that's light but decadent. -- posted by LaLa

Rabo Encendido(Cuban Oxtail Stew)

Mon, 06 May 2002 16:34:08 -0400

Cuban style Oxtail Stew. Recipe courtesy Chef Alex Garcia Food Network -- posted by 1Steve

Carne Asada

Mon, 13 May 2002 18:12:28 -0400

A Cuban version of the Spanish/Mexican classic. Prep time does not include marinating time. -- posted by Sue L

Jamaican Jerk Marinade

Thu, 23 May 2002 21:51:23 -0400

A nice marinade for summertime grilling! Be sure to give yourself ample marinating time to allow the flavor to develop properly. :) -- posted by Sue L

Jamaican Jerk Rub

Sat, 25 May 2002 09:15:50 -0400

Nice and spicy, just the way I like it. How about you? -- posted by Sue L

Jamaican Beans and Rice Dish

Wed, 12 Jun 2002 23:29:33 -0400

Adopted recipe, untried by me. -- posted by spatchcock

Mackerel Run-Dung

Fri, 02 Aug 2002 17:31:46 -0400

This is a typical Jamaican dish enjoyed all year round. You will enjoy it!! A part of the the recipe is written in patois. -- posted by Superwomenblack

Sweet Potato Pudding 1

Fri, 02 Aug 2002 17:35:08 -0400

This recipe was also given to me by my grandma and comes from Jamaica and African background. It is delicious and should be served warm with your favourite syrup and a tall glass of milk. Makes 12 slices (5 cm each) -- posted by Superwomenblack

Rice and Peas

Fri, 02 Aug 2002 17:36:23 -0400

-- posted by Superwomenblack

Stew Peas and Rice

Fri, 02 Aug 2002 17:38:01 -0400

This a finger licking recipe from the wonderful island of Jamaica. Learnt it from my mom and grandma and the taste is exceptional and will leave you wanting more. The scotch bonnet pepper adds a wonderful taste to this recipe so it may not be as inviting to children. However, if you wish you don't have to include the the hot pepper. -- posted by Superwomenblack

Jamaican Jerk Chicken for Two

Mon, 19 Aug 2002 18:17:57 -0400

Don't close your eyes while listening to the steel drum, or someone might steal your chicken. -- posted by Sue L

Sweet and Hot Pork Stew

Mon, 14 Oct 2002 22:18:07 -0400

A friend from work, who moved here to Florida from Cuba, brought this in and let me sample it one night. I never had anything like it! I know you will enjoy it too! -- posted by TiaGem

Cuban Boliche Roast

Tue, 22 Oct 2002 22:17:06 -0400

I had a live in housekeeper who prepared this roast. We called it Chela's Roast, but later learned it was Boliche roast. This recipe is a combination of a half English, half Spanish recipe I wrote down as she cooked the roast and a Cuban Boliche Recipe I found. The roast goes well with any Hispanic rice dish. -- posted by Dawn

Delicious Rum Cake

Tue, 22 Oct 2002 22:18:34 -0400

While in the Keys, we sampled some rum cake. Delicious! Luckily, I found a cookbook with some famous Key West Recipes in it and here was the Rum Cake recipe. -- posted by Dawn

Classic Black Beans and Rice

Sat, 16 Nov 2002 20:00:08 -0500

This is a typical dish served in Cuba or Puerto Rico, each country has their own method of preparation. You can flavor this dish with meat, but I left it out as I serve it as a side dish with my meats. It is an easy and healthy short cut and takes about 30 minutes to cook. -- posted by Dawn

Splendid Chicken and Corn

Wed, 29 Jan 2003 20:12:52 -0500

I tried a recipe very similar to this and loved it, but when I made it I had to omit some things. Since it turned out great, I decided to post it! You can use other peppers/spices to change the flavor too! Enjoy! -- posted by Bec

Mango Margarita

Tue, 13 May 2003 20:04:13 -0400

This is a tropical twist to an old favorite of ours. Don't forget the umbrellas! -- posted by Normaone

Majarete - corn pudding dessert

Tue, 24 Jun 2003 20:00:21 -0400

This was a very old recipe request that just came back to light again. It looks great. The recipe comes from the Dominican Republic and was originally published at http://www.dominicancooking.com . Cook time & chill time are combined. -- posted by Aunt Clara

Cuban Beef Stew or Ropa Vieja

Mon, 14 Jul 2003 20:05:56 -0400

This classic Cuban stew is best served with plain white rice, black beans and fried plantains. Beer or a full-bodied red wine are excellent beverage choices. -- posted by DiB's

Cuban Pork Roast

Sat, 10 Jan 2004 20:00:06 -0500

Sensationally good with chunky mashed potatoes. Needs to marinate for 1 day for best flavour. -- posted by evelyn/athens

Island Pina Colada

Thu, 04 May 2006 20:15:29 -0400

Ever wonder why the Piña Coladas you make at home taste nothing like the ones served at your favorite tropical destination? Most recipes simplify the colada into a mixture of rum, pineapples & ice with a splash of coconut milk. A flavorful Piña Colada has two kinds of rum (light and dark), cream and even bitters added which make the concoction a true tropical delight. Use high quality Puerto Rican rum in this recipe for the best result. Enjoy! -- posted by NcMysteryShopper

Coquito (Puerto Rican Holiday Drink for Christmas and New Year's

Thu, 02 Nov 2006 17:25:25 -0500

This is a family tradition for Christmas and New Year's. Very creamy concoction made with coconut, rum and cinnamon! A delicious drink! Similiar to egg nog, but much better! -- posted by ChaseNNJ

Sorrel Drink (Trinidad)

Wed, 22 Nov 2006 20:58:54 -0500

Not to be confused with the vegetable of the same name from temperate countries, sorrel is a favourite West Indian drink for Christmas and New Year. Actually its more of a spiced, iced tea, as the juice is drawn from the red sepals of the Roselle plant (Hibiscus sabdariffa) which is commonly called sorrel in the Caribbean. This drink is a favourite with children to whom the task of picking sorrel (removing the red sepals from the prickly seed) is often given. The drink is usually prepared in two batches with one batch being spiked with rum for the adults. The drink needs a lot of sugar to temper the tartness of the fruit but to my mind it should not be made thick and sweet, for then it becomes sickly and cloying although some like it this way, so feel free to vary the ingredient amounts to suit your taste. Usually served chilled with ice but I had a German friend tell me that this drink reminded her of mulled wine so I imagine it could also be served warm. -- posted by WizzyTheStick

Ponche De Crème

Sun, 10 Dec 2006 12:28:30 -0500

This uses raw eggs but my brother (who uses an overproof rum in his ) swears that the alcohol has a sterilizing effect and kills off any harmful bacteria:-) Hmm...the jury is still out on that but what is certain is that Christmas in Trinidad would be unheard of with out this island version of eggnog. You may also pasteurize your own eggs by heating in a bowl over a pan of simmering water. Stir constantly so you do not cook the eggs, and heat to 160 degrees F -- posted by WizzyTheStick

Guavaberry Wine ( Virgin Islands/St. Martin)

Thu, 28 Dec 2006 13:47:38 -0500

A traditional Christmas liqueur that is popular in the Virgin Islands and St. Martin. The Virgin Islands own Cruzan Rum is used but you can substitute your favourite Caribbean Rum. This recipe is by Carol M. Bareuther who says that the secret of a good guavaberry wine is to use some of the previous years batch in the present one. Have not made this myself but tasted it while on holiday in Tortola, BVI. Will make this as soon as I find some guavaberries. I suspect that that they may go by a different name on my island, hence the reason I'm having trouble finding them. -- posted by WizzyTheStick

Traditional Bvi Dumb Bread

Tue, 08 May 2007 12:52:34 -0400

This quick bread is from the British Virgin Islands. The dough is put into a pot, which is set upon a stand made from an old, car-wheel rim welded into three steel legs. If you want to try this recipe at home, place a pot on an outdoor barbecue grill and use and aluminum cookie sheet to put the coals on. I have not tried this unsual bread myself but coppied the recipe out of a local Tortolan Magazine (whose name escapes me)while on holiday there. -- posted by WizzyTheStick

Trinidad Rum Punch

Sun, 20 May 2007 17:23:33 -0400

in Trini speak......."dis ent called punch for nuting ".........although seemingly mild, this can certainly pack a punch.......beware!!!........formular is 1 of sour 2 of sweet 3 of strong 4 of weak............ENJOY -- posted by jenny butt

Chacha's Arroz Con Leche: Cuban Rice Pudding

Fri, 03 Aug 2007 16:28:19 -0400

Growing up, my aunt ChaCha cooked 6 nights a week for 6-8 people. She used traditional Cuban recipes, made EVERYTHING from scratch and bought everything fresh. This is my all time favorite dish. -- posted by Chef Chessie

Natilla - Cuban Custard

Tue, 07 Aug 2007 22:56:09 -0400

Another of my grandmother's recipes. We would eat this plain, as creme brulée, with fresh fruit, or used it as a filler for cake. I have translated this from a Spanish recipe, so bear with me if the wording is strange. I am guesstimating on the time as I have not made this myself in 10 years--my grandma always made it for me! -- posted by Chef Chessie

Turron De Alicante / Almond Nougat

Mon, 17 Sep 2007 19:51:46 -0400

Turron is a product I grew up eating during Christmas time. It's a hard candy confection made out of caramel and almonds. There are other kinds out there, soft, chewy, etc. I used to be able to buy it at the store, but sometimes it's hard to find. The oblea might be hard to find, check in the international isle at your local store. This is mainly sold in Spain. You can also try my recipe for obleas if you have the time.(Convert to US measurements if needed) Enjoy -- posted by Kitty Kat Cook

Ponche Alexander (Alexander Eggnog)

Mon, 17 Sep 2007 20:01:20 -0400

Yummy eggnog!! Perfect for a cool winter night. This recipe is a traditional recipe from The Dominican Republic. Enjoy!! :) -- posted by Kitty Kat Cook

Traditional English Cumberland Rum Butter

Wed, 02 Jan 2008 00:46:51 -0500

A lightly spiced butter, laced with dark rum - this traditional old recipe originates from the county of Cumberland in the Lake District of Northern England. In Cumberland, rum butter served with oatcakes or buttermilk scones were given to friends who called at the house to see a new baby. In turn they would leave a silver coin, and on the day of the christening, when the butter bowl was empty, the coins were placed in it. A sticky bowl, with plenty of coins sticking to it, meant that the child would never be wanting. The saying goes...... Butter symbolizes the richness of life, sugar the sweetness of life and rum, the spirit of life. Cumberland rum butter is traditionally served with Christmas pudding and mince pies; it also makes a wonderful gift for any new parents or to give throughout the festive season. -- posted by French Tart

Easy Pastelillos

Sun, 10 Feb 2008 15:32:31 -0500

Simple Puerto Rican dish. Enjoy! -- posted by Erica 07

Sandwich Cubano

Tue, 12 Feb 2008 17:49:29 -0500

Recipe from a Little Havana loncheria owned by a college roommate. The traditional way is to use Cuban Bread but that is not easily available so you can use French or Italian bread. -- posted by Celticevergreen

Fish and Fungi Virgin Islands Style

Wed, 20 Feb 2008 01:10:12 -0500

Fish and Fungi (foon-ji) is considered to be the unofficial dish of the US Virgin Islands. This recipe dates back to the days of slavery. Danish Law (owners of the Virgin Islands) allowed each slave six quarts of Indian meal (cornmeal) and six salt herring per week. Occasionally, there were other foods thrown into the ration, like yam and other vegetables, but the mainstay of cornmeal and fish led the African women to the creative result of fish and fungi. I had this wonderful dish while working at Caneel Bay Resort, St. John, USVI several winters ago. -- posted by Celticevergreen

Kalaloo Virgin Islands Style

Mon, 25 Feb 2008 17:12:47 -0500

Recipe from a friend's mother and served while working in the US Virgin Islands. -- posted by Celticevergreen

Gundy Cruzan Style (Herring Balls)

Mon, 25 Feb 2008 17:13:20 -0500

Original recipe from Denmark but modified during Danish rule over the Virgin Islands by the slaves who worked the Islands. Typically a Holy Week dish which used salted fish rather than fresh fish since fishermen could not go out to sea during this time. -- posted by Celticevergreen

Stuffing for the Adventurous (Cuban-Style)

Fri, 21 Nov 2008 19:37:18 -0500

Found in the most recent email I received from Grandparents.com, this unique recipe is by Miami-based celebrity chef *Douglas Rodriguez* who (at 43 yrs of age) has been hailed as the *Godfather of Nuevo Latino Cuisine* . He is also a cookbook author & owner of award-winning restaurants in Miami, Philadelphia, Scottsdale & Chicago. This recipe shares his fondness for the Thanksgiving holiday, his memories of his apron-clad grandmother cooking in their Miami kitchen & his Cuban heritage. (Times have been estimated. 20 min was allowed for ingredient prep & the overall times reflect only the time spent getting the stuffing ready for the turkey or the oven.) *Enjoy* ! -- posted by twissis

Prohibition Mary Pickford Cocktail

Sun, 30 Nov 2008 02:36:02 -0500

Along with her husband, Douglas Fairbanks, the golden-haired Mary Pickford was at the pinnacle of the first generation of movie royalty. This 1920s Cuban concoction does her honor. http://www.prohibitionrepeal.com/history/cocktails.asp -- posted by Jess4Freedom

Groundnut Soup

Wed, 20 May 2009 20:04:28 -0400

From Twisted Tanya Restaurant in Copan Ruinas, Honduras Peanuts are offered referred to as groundnuts in the English-speaking islands -- posted by Charlotte J

Egg and Coriander Soup (Changua)

Wed, 20 May 2009 20:08:12 -0400

This Colombian soup is often eaten for breakfast but try it at any time of day. -- posted by Charlotte J

Cuban-Style Pork Shoulder

Wed, 20 May 2009 20:15:32 -0400

From the Los Angeles Times Note: Serve the pork with black beans and rice. This recipe requires a 5- to 6-quart slow cooker. -- posted by Charlotte J

Adobo

Wed, 20 May 2009 20:35:29 -0400

Adobo is a very popular marinade for pork and other meats in the Spanish-speaking Caribbean and Central America. The ingredients vary widely, but most have a base of oil, garlic and some type of acidic ingredient. -- posted by Charlotte J