Recipezaar: Caribbean,Holiday/Event recipes

Jamaican Sorrel Drink

Mon, 19 Feb 2007 22:06:25 -0500

Sorrel is a typical drink served at Christmas in Jamaica which is also know for its health benefits. This dried Hibiscus flower can be purchased at any caribbean or west indies store. This recipe is really made to taste, and everyone makes it different. Steep as long as you like, sweeten to taste (I like mine a little tart), some add orange peel, some add wine, rum....make it your own. Cooktime includes steep time. -- posted by Nat Da Brat

Aqua Verde

Mon, 19 Feb 2007 22:15:18 -0500

Another great but potent, Cuban drink. It's green so it would go over well for St Patrick's day too. -- posted by Nat Da Brat

Jamaican Jerk Chicken Wings

Sun, 08 Apr 2007 20:36:49 -0400

You can adjust the heat in this recipe by the type of pepper you use. I used serrano peppers and thought it was just right, but I like food pretty spicy so if that's not for you, use a milder pepper, such as jalapeno. I found this in the Chicago Tribune 'Good Eating' section. I added the 2 hour chill time to the prep time. -- posted by Hey Jude

Jerk Chicken Family Style

Thu, 26 Apr 2007 13:30:07 -0400

This rub is less fiery then traditional Jamaican Jerk seasoning... but although it lacks the heat, it does not compromise the flavor, so the whole family can enjoy this one. If you'd like to kick the heat up a notch, just add more cayenne pepper to the rub. Corn bread, rice and beans (or just plain rice), or corn on the cob would all taste great with this highly spiced chicken. Fried plantains are another appropriate accompaniment. The longer you can marinate the chicken legs, the more the flavor will penetrate the meat. I suggested forty minutes, but you can marinate the chicken for up to twenty-four hours. BEVERAGE: The strong flavors in this recipe pair best with a refreshing wine such as a slightly chilled French Beaujolais. Or crack open a cold Red Stripe! -- posted by NcMysteryShopper

Black Bean & Yellow Rice Salad

Thu, 26 Apr 2007 13:30:49 -0400

Refreshing Caribbean Dish that is quick and easy! Great for lunch or as a side dish to accompany Jerk Chicken. Pair with a fruity and berry filled Australian Shiraz! Enjoy! -- posted by NcMysteryShopper

Plantain Fritters (Andre' Style)

Mon, 07 May 2007 16:31:37 -0400

The best breakfast dish you'll ever get your hands on. It's simple to make and tastes real good. It's one of those meals you can grab on the go or even use for lunch or a snack. You can even jazz up the dish by adding your best topping like pancake syrup. -- posted by Andre'

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

Fried Pizza (Andre' Style)

Tue, 08 May 2007 23:16:13 -0400

The best pizza ever tasted. Toppings can be changed if you like, but when this goes in your mouth you'll never go to another deli. This is perfect for breakfast, lunch and even dinner. -- posted by Andre'

Banana Tres Leches Cake

Thu, 10 May 2007 21:38:23 -0400

This is a nice cake that is not overly sweet.With a hint of banana and coconut flavors that compliment one another. For the best flavor and texture make this the night before. -- posted by chef FIFI

Sunday De Liam

Sun, 13 May 2007 18:01:45 -0400

The best drink recipe. You'll love serving this at a party, dinner or even at your own bar. Simple smooth cocktail. -- posted by Andre'

Curried Summer Pasta Salad

Thu, 17 May 2007 23:42:43 -0400

From a compilation cookbook called "Traditions" published by Oak Knoll School of the Holy Child. I haven't made it yet but if I put it here, I may get to make it! -- posted by Oolala

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

Caribbean Lime Coolers (Cookie Mix)

Sat, 26 May 2007 14:21:52 -0400

From Betty Crocker, Prize-Winning Recipe 2007 -- posted by lemoncurd

Caribbean Romance

Tue, 29 May 2007 10:04:57 -0400

Delicious and refreshing summer drink. -- posted by evelyn/athens

Bob Marley's Jamaican Jerk Chicken Skewers

Fri, 01 Jun 2007 15:30:02 -0400

From Emeril Lagasse Emeril Live show, this has gotten great reviews! This is served at the Marley Cafe in Orlando, Florida. This is traditionally served with cucumber sauce and yucca fries(you can sub french fries). I have given the recipe for the sauce. Prep time includes marinating overnight. This is also popular in Florida. -- posted by Sharon123

Hemingway Special- a Caribbean Inspired Cocktail

Mon, 04 Jun 2007 20:45:08 -0400

A spin off of the "Hemingway Special" Serve in a frosty glass over ice and you are set to sample a taste of the Caribbean! -- posted by Brenda.

Blue Light Special

Mon, 04 Jun 2007 20:58:49 -0400

A wonderful blend of flavors. This may become a Summer favorite! -- posted by Brenda.

Cuban Black Beans

Thu, 07 Jun 2007 22:42:39 -0400

This is my Mother's favorite black bean recipe. I think she got it from an old Cuban cookbook. Her note is: "flavorful!" Cooking time doesn't include soaking time. -- posted by Engrossed

Mango Creme Brulee

Thu, 07 Jun 2007 23:10:55 -0400

From Gourmet Magazine May 200, for ZWT 3. You will need 6 (4oz) flameproof ramekins for this dessert. -- posted by LoriInIndiana

Virgin Berry Mojito!

Sat, 09 Jun 2007 23:08:11 -0400

The mojito is a cooling effervescent coctail inspired by Havanas's blithe lifestyle in the 1920's. While Hemingway's Cuba is long gone, it's spirit lives on in the sparkling blend of sugar, mint and lime. Adapted from the Seattle Post Intelligencer. Caribbean, Mexican, Southern, and Western. -- posted by Sharon123

The Floozified Jerked Vegetable Sandwich!

Tue, 12 Jun 2007 18:08:34 -0400

We are not jerks (no matter what people say!)--we're just Fantabulously Friendly Foodie Floozies! We FlooZaarinas threw this together for the Island Jerk Challenge in Zaar World Tour 3! Feel free to use whichever vegetables you'd like and place on a platter or layer on as a sandwich. This easy recipe goes great with meat; keep things simple and cook it all together on the grill! Remembering Amy takes the sugar-she's just so sweet! Auntie Jan Christo is our onion person while Chef at Heart is our allspicey chef. Kim D. has a garden full of cherry tomatoes. Then there's Sharon123----the corny one in our little kitchen! Dienia B. claims that she's a little acid/lime sometimes, and Mulligan needs the garlic for her vampire-movie-loving hubby. Heydarl chose soy sauce since she loves Asian cooking & uses it a lot. Meanwhile (like most of us) Debber needs more thyme! -- posted by Sharon123

Love Boat

Mon, 25 Jun 2007 23:23:23 -0400

Tropical delight! -- posted by Manami

Lemon-Ginger Ice in Lemon Cups

Tue, 26 Jun 2007 21:20:34 -0400

So pretty and so good you'll be making more! This nice recipe courtesy of Tyler Florence from the show Food 911 Episode: Not Too Sweet to Eat This can be made using oranges too, adding a hint of cinnamon. -- posted by Sharon123

Coquito (Puertorican Rum Eggnog)

Wed, 04 Jul 2007 22:16:52 -0400

Coquito is a traditional punch served at Christmas and New Years celebrations. The drink is similar to eggnog with rum. The blend of rum and coconut gives this drink a peculiar flavor and texture. Enjoy! -- posted by l0ve2c00k

Seared Sea Scallops With Tropical Salsa

Tue, 10 Jul 2007 23:50:35 -0400

I haven't tried it yet but it sounds so good. Simple prep with pineapple, mango, cucumber, red bell pepper, cilantro, lime juice and jalapeno. Sounds refreshing for a summer dinner or nice lunch. I would consider it for a first course too. -- posted by Oolala

Spicy Beef Tenderloin

Sun, 15 Jul 2007 22:30:28 -0400

Moist and flavorful. Goes great with rice and a green vegetable. Prep time doesn't include marinating overnight. -- posted by littleturtle

Plain Cheesecake

Wed, 01 Aug 2007 19:44:46 -0400

This one of the best recipe I've ever done.the taste is simply the best. I've been featured on national tv creating this wonderful cheese cake. -- posted by Andre'

Jamaican Meat Patties

Thu, 02 Aug 2007 11:52:46 -0400

These meat pies are so good, easy to make, and travel well. Be careful with the hot peppers; Scotch bonnets are super spicy. To make these kid friendly, we usually don't add the peppers until just before filling, setting aside some plain filling for the sensitive mouths. These are really good with pineapple coleslaw. I got this recipe from the September 2006 issue from Womans Day magazine. -- posted by Mariah

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

Coquito - Puerto Rican Eggnog

Fri, 03 Aug 2007 16:50:56 -0400

Who says eggnog is only served at Christmas? This creamy, smooth concoction is good all year long and is as complicated as grabbing a can opener and turning on your blender. -- posted by SusieQusie

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

Trinidad Tipsy Pudding

Mon, 13 Aug 2007 21:56:44 -0400

A decadent twist to the ever popular trifle..........very popular in the west indies. -- posted by jenny butt

Tembleque

Fri, 17 Aug 2007 20:04:31 -0400

This desert is typically served during Christmas time. Personally, I never wait that long to have this yummy coco-nutty desert. -- posted by l0ve2c00k

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

Cuban Panini

Thu, 20 Sep 2007 15:46:22 -0400

No, this is not the authentic Miami Cuban sandwich, but it is a fairly reasonable substitute for those of us who don't have quick access to real McCoy. Deli sliced meats make this a fast and filling sandwich. -- posted by SusieQusie

Caribbean Chicken

Mon, 24 Sep 2007 20:11:48 -0400

Here's an absolutely delicious recipe from a 1967 edition of Margo Oliver's Weekend Cookbook. This is a great dish for entertaining. -- posted by Dreamer in Ontario

Caribbean Meatballs With Tropical Sauce

Mon, 24 Sep 2007 23:20:10 -0400

Adapted from Cooking Light Cookbook, 1989. Sounds very different. Hope to make it someday. Makes 24 appetizer meatballs. Each one, served with 1 tbsp. sauce is 40 calories. -- posted by Oolala

Crabmeat Canapes

Thu, 11 Oct 2007 01:56:22 -0400

A party food to be served up on toast points or water crackers...originated in the Bahamas -- posted by John DOH

Smoked Oyster Pate

Fri, 12 Oct 2007 01:56:27 -0400

A Bahamian recipe for party snacking -- posted by John DOH

Salmon Pate

Fri, 12 Oct 2007 01:59:54 -0400

A do-ahead recipe from the Bahamas for an "easy entertaining" treat! -- posted by John DOH

St Vincent Rum Punch

Wed, 17 Oct 2007 01:32:31 -0400

This is a classic rum punch recipe that follows the 1 of sour, 2 of sweet, 3 of strong and 4 of weak formula. The way it is served makes it uniquely St Vincent, or maybe it's just that my parents had a fridge that made crushed ice! For whatever reason, this punch makes me think of St Vincent. I told my Caribbean friends that I made a mean rum punch and I don't think they believed me. After tasting it they all decided that we had to use this recipe at our next steelpan performance. (check out my website link for band news.) This makes a very strong drink that gets progressively weaker. See the note at the bottom of the recipe. -- posted by RonaNZ

Ginger Beer Coconut Float

Sun, 21 Oct 2007 00:35:12 -0400

The flavors in this float pair together beautifully! I just love ginger beer! Adapted from the Victorville Daily Press, San Bernadino, California. -- posted by Sharon123

Ginger Berry Brew

Thu, 25 Oct 2007 14:11:20 -0400

I'm having fun making new drinks with ginger brew! This mixes raspberry syrup with a touch of lemon juice. I use Reed's ginger brew. Enjoy! -- posted by Sharon123

Ginger Brew Float

Tue, 27 Nov 2007 16:29:19 -0500

Ginger beer, cardamom, crystallized ginger, and vanilla ice cream-YUM! Cooking time is freezing time. I adapted this from the ginger people. -- posted by Sharon123

Piccadillo

Wed, 05 Dec 2007 03:31:17 -0500

Serve Piccadillo over yellow or white rice, or carry it to a tailgate party before the football game and stuff into pita bread pockets. Serve with an avocado salad and black beans for a full meal. -- posted by Alan in SW Florida

Citrus Spice Syrup

Thu, 13 Dec 2007 13:19:11 -0500

A delicious base for all kinds of drinks! Place chopped pineapple or lemon along with some mint in a glass. Muddle (mash), add citrus spice syrup, top with club soda or/and drink of choice. For a party, put out bowls of blueberries, chopped kiwi and mangoes, strawberries, etc. Have fun! Adapted from Bon Appetit magazine( May 2006) -- posted by Sharon123

Pasteles En Hoja (Dominican Republic Version)

Thu, 20 Dec 2007 16:23:55 -0500

If you are familiar with Caribbean food, then you should know almost everything is made or is accompanied by plantains (unripe bananas). This looks like the Mexican tamale, and is made almost the same way, but with different ingredients. And of course instead of a corn outside layer it is made with plantains. This is a holiday staple. You can find the plantain leaves in any Hispanic market, in the frozen foods section. If you can't find it replace with parchment paper. -- posted by Kitty Kat Cook

Coquito

Fri, 21 Dec 2007 17:03:21 -0500

I would rather drink Coquitos instead of eggnog during the holidays. I did not see my favorite version posted so I am sharing it with my Beverage Forum buddies for the holidays. Time to make does not include chill time so plan accordingly. Happy Holidays! -- posted by NcMysteryShopper

Whole Baked Fish Cuban-Style

Wed, 02 Jan 2008 00:31:04 -0500

Courtesy Emeril Lagasse, 2007 - Emeril Live. Episode: Cookin Up Cuban. We served this the other day & the residents enjoyed it immensely. We also added pimento stuffed olives to the tomato sauce - that made it taste just right! -- posted by Manami

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

Cuban Black Bean Soup

Sat, 12 Jan 2008 02:13:41 -0500

Chef Douglas Rodriguez of DeLaCosta restaurant in Chicago was born in America, but this recipe is inspired by his mother's black bean soup, which offered robust flavor for people who didn't have money to spend on meat for stock. Here we use both fresh and dried oregano because each imparts a different flavor to the final dish. The ham is listed in the ingredients but since I have always made my black bean without "meat" I made it that way again. This was in Cooking Light, 01/01/2008! Just another take on black beans that I think are great!! Cuban cooking reflects the influence of Spain and Africa as well as other Caribbean countries. Spicy heat is not as pronounced in Cuban cuisine as in other Latin fare. -- posted by Manami

Tostones With Smoked Salmon

Sun, 13 Jan 2008 00:47:49 -0500

We served these and what a hit they were! The mixing of two ethnic ingredients was a great success! We enjoyed them immensley! F&W Magazine, In The Pursuit of Latin Flavors, recipe by Eric Ripert, 11/2002. As I stated below - the way to prepare the plantains(before cooking)is not the way we do it but I wanted to keep the recipe as it was published! -- posted by Manami

Cafe Foster

Tue, 22 Jan 2008 23:55:02 -0500

Yo Ho Matey, here be some of Capt'n Jack Sparrow's rum! -- posted by Annacia

Flan Cubana

Tue, 29 Jan 2008 02:02:59 -0500

From a community cookbook submitted by Bella Martinez. This has evaporated milk, sweetened condensed milk and cream of coconut which make is sound different. -- posted by Oolala

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

Coquito - Traditional Recipe (Made With Egg Yolks)

Thu, 20 Mar 2008 01:31:01 -0400

A delicious rum-infused Latino beverage enjoyed any time of year, but in particular, around the Holidays... Similar in type to egg nog, but way more delicious! This recipe comes from my husband's friend's wife, Linda. The recipe is for larger servings (party-size) so you will have to adjust for portions desired. Also, some tolerance is required as you must stir constantly over low flame as to not cook the egg yolks -- also, allow time for prep. & cooling when factoring your time, other than that, the recipe is pretty easy... those are just a few cook's notes FYI. -- posted by BlondieItaliana

Easy Rice With Pigeon Peas/Arroz Con Gandules

Wed, 02 Jul 2008 03:05:35 -0400

We usually dont measure our stuff out. Most puerto rican chef's cook from memory, adding ingredients until we get the taste we prefer. I tried to get this as close as I possibly could. Enjoy! Por lo general dont medida de nuestras cosas. La mayor parte de Puerto Rico del chef cocción de la memoria, añadiendo ingredientes hasta obtener el sabor que prefiera. Traté de hacer esta tan cerca como yo podía. Disfrutar! -- posted by CarribeQueen

Frozen Mojito Cake-Tails (No Bake Dessert)

Wed, 09 Jul 2008 02:20:29 -0400

Source: Rachael Ray Magazine (August 2008) Note: you can leave out the rum to make this kid-friendly! Prep time doesn't include freezing time. -- posted by Mom2Rose

St. Vincent Rum Punch

Wed, 09 Jul 2008 19:10:25 -0400

I spent quite a bit of time living on the island of St. Vincent in the West Indies and picked up this Rum Punch recipe from the Grand View Hotel there. I cut the ingredients in half as the original recipe was for a huge quantity. Also, the amount of rum and water was unclear. I interpreted the rum to water ratio as 1 part rum to 2 parts water since the original recipe does not quantify an actual amount of either. If you use a normal size bottle of rum and double the amount for the water, you should be fine. It takes a few days to make, but is definitely worth the effort. -- posted by Green Cuisine

Green Tea Mojito

Tue, 15 Jul 2008 19:05:27 -0400

We've all heard of the health benefits of green tea these day, haven't we? Yes we have...thus I will dare to rationalize my little cocktail as being healthy in my mind! LOL. The flavor of the green tea is apt to get lost with the strong flavors of the rum and lime so resist the urge to add more of these ingredients. I recommend Tazo Zen Green tea blend as I think it has enough umph to stand on its own here. Original idea came from the Mellow Monk. Adapted to suit my tastes. -- posted by Kitchen Witch Steph

Roast Pork (Pernil) Puerto Rican Style

Thu, 31 Jul 2008 02:12:14 -0400

tasty roast pork, Puerto Rican style, Marine overnight. This is every Puerto Rican party dish. If there is no pernil in the party there is no party, especially the hard skin!! That is to die for. When I was a little girl and woke up to the smell of the pernil, I knew something special was happening that day. -- posted by Elizabeth Silva

Ropa Vieja Pot Pies With Pepper Jack Biscuits

Wed, 10 Sep 2008 01:32:43 -0400

This is a really a different take on the Cuban dish ropa vieja - a stew of shredded beef. Here we have taken poetic license - added hot chiles, black beans, & Pepper Jack Biscuits, to name a few. I hope I can do this dish, usually made from leftover beef, justice by taking it yet another step! BTW for those of you who don't know, ropa vieja means old clothes. When they used to make it - they put the beef in soup and when they were finished with the soup - they took the beef and with two forks pulled it apart and then made this dish. Loosely based on CuisineAtHome, Issue 71 - October 2008 edition. -- posted by Manami

Taxi Stand Jerk Chicken With Pineapple Mango Salsa

Mon, 20 Oct 2008 20:09:43 -0400

This recipe for jerk sauce is courtesy of Ray's Hideaway Restaurant and Taxi Stand, Montego Bay, Jamaica. It's fiery, but not incendiary, full of flavor, and worth the effort to make it. I got the recipe from The Early Show on CBS. The chicken needs to marinate 4-8 hours so start early. :D -- posted by Sharon123

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

South Pacific Chicken Strips With Guava Dipping Sauce

Thu, 27 Nov 2008 00:38:18 -0500

This hot appetizer is made of chicken strips marinated in soy sauce, pineapple juice, passion fruit juice and ginger. I made this for the Tapas party my friend was going to have. Just a different twist on things! -- posted by Manami

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

Black Friday Jerk Turkey Soup

Mon, 08 Dec 2008 18:32:26 -0500

An "everything but the kitchen sink" concoction I made from leftover Jerk Turkey we bought from a Caribbean restaurant and other Thanksgiving leftovers (thus the name Black Friday). I wanted to make a soup with a Caribbean flair. I used homemade stock I made with the turkey bones but storebought will work just as well. -- posted by Chelley-Chelle

Christmas Shrub -A Rum Spice Liqueur

Tue, 09 Dec 2008 22:28:27 -0500

I've had this recipe for years and it comes from "The Caribbean Pantry Cookbook" by Steven Raichlen. It is best if made and stored a few weeks to a month, but can be drank right away. But be patient and let it age. My husband calls it 'nectar of the Gods'. It takes a little time to prep but worth it I assure you. Do not substitute ground spices, it will not turn out the same at all. -- posted by Sherri at the Beach

Puerto Rican Eggnog "coquito"

Mon, 29 Dec 2008 23:15:32 -0500

Traditional holiday beverage containing coconut, eggs, milk and rum -- posted by Chef #742808

Cuban Style Pork Roast (Crock Pot)

Tue, 13 Jan 2009 02:05:36 -0500

I adapted a few other recipes, which called for marinating a roast overnight in mojo... and this turned out fantastic (If I do say so myself) We used this to make tacos with corn tortillas, along with home made salsa verde, queso fresco, lettuce and pico de gallo. (a Mexican style dish, but the flavors go very well together) I am also posting my recipe for an authentic salsa verde, given to my step-son by one of his co-workers. -- posted by CHRISSYG

Rummilicious

Mon, 16 Feb 2009 02:09:22 -0500

Accidental find that is refreshing and crisp. Low calorie since Fresca has zero calories. -- posted by Vicki in CT

Jerk Chicken Wings

Fri, 20 Feb 2009 17:57:02 -0500

From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to marinate. I believe the traditional hot chile pepper to use is Scotch bonnet, but you can use your preference. -- posted by JackieOhNo!

Marinated Red Snapper

Fri, 20 Feb 2009 17:57:13 -0500

From "Caribbean Carnival", Good Food Magazine, February 1987. Prep time does not include 1-1/2 hours to marinate. -- posted by JackieOhNo!

Caribbean-Style Rice Pilaf

Fri, 20 Feb 2009 17:57:19 -0500

From "Caribbean Carnival", Good Food Magazine, February 1987. -- posted by JackieOhNo!

Hot Lime and Mango Chutney

Fri, 20 Feb 2009 17:57:33 -0500

From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to cool and chill. -- posted by JackieOhNo!

Fresh Pineapple With Rum Sauce

Fri, 20 Feb 2009 17:57:42 -0500

From "Caribbean Carnival", Good Food Magazine, February 1987. -- posted by JackieOhNo!

Coconut Tres Leches Cake

Thu, 05 Mar 2009 16:25:03 -0500

My other half and I were holding a pozole party for our friends and as making something as authentically Mexican as pozole is his domain, he asked me to make dessert. I got hung up deciding between whether to make a coconut pound cake or a tres leches cake. In the end, I combined the two ideas and came out with a coconut tres leches laced with dark rum. This cake *is* as good as it sounds. It's very rich with just the right amount of coconut that even our guests who didn't like coconut loved this cake. -- posted by Tzitzimitl

King of Kingston Cocktail

Fri, 24 Apr 2009 10:18:15 -0400

A tasty sounding cocktail inspired by Jamaica. -- posted by Sarah_Jayne

Tropical Pineapple Salad

Fri, 24 Apr 2009 10:30:11 -0400

A Caribbean inspired fruit salad from British tv chef Gary Rhodes. Cooking time is actually the chilling time. -- posted by Sarah_Jayne

Bahama Mama Sunrise Cocktail

Fri, 24 Apr 2009 17:02:03 -0400

A yummy sounding Caribbean inspired cocktail. Sounds perfect for a summer's evening. -- posted by Sarah_Jayne

Tropical Chicken Couscous W/ Rum Vinaigrette

Mon, 27 Apr 2009 00:25:52 -0400

I bought some dried mango from a food market today and wanted to see if I could do something different with it. My idea was to do something with a Caribbean theme to its flavors but it certainly isn't authentic. I used chicken from a store bought rotisserie chicken to make this extra easy. The recipe could easily be scaled up to feed more. -- posted by Sarah_Jayne

Shrimp, Mango and Avocado Salad W/ Passion Fruit Vinaigrette

Wed, 29 Apr 2009 14:55:14 -0400

I have been on a big fruit and salad kick over the past couple days. I think am an trying to counteract that rainy London weather with eating things that remind me of places like the Caribbean or Mexico. This is what I threw together for lunch today and it ended up being pretty tasty. I used a lettuce that in the UK is called 'little gem lettuce' but romaine would work well too. -- posted by Sarah_Jayne

Magnificent Mango Mousse

Sun, 10 May 2009 19:16:27 -0400

This ultra-light, fluffy and refreshing recipe for Mango Mousse is sure to enliven your palette, while invigorating your senses. It's the perfect treat for a hot summer day. -- posted by G.A.B.

Molasses Spice Cookies With Dark Rum Glaze

Tue, 19 May 2009 18:22:11 -0400

From the America's Test Kitchen cookbook, same folks as cooks illustrated. They point out that if you dip your hands in water when rolling the dough into balls, it helps keep it from sticking to your hands. Also helps the sugar stick to the dough. Time does not include time to cool. -- posted by Debbie R.

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

Mango Lime Syrup

Wed, 03 Jun 2009 00:26:18 -0400

A yummy tropical syrup that can be poured over ice cream or cakes, or add club soda or your favorite mixer for a delightful drink! -- posted by Sharon123

Jerk Pork Cheeseburgers With Green Apple Slaw

Fri, 26 Jun 2009 03:49:41 -0400

Oh Rachel Ray you've done it again! If you want to convince a guy that you're a good cook, make or describe this. I have. :D Jamaican spiced pork burgers with applewood smoked bacon, smoked cheddar, and green apple slaw. Excuse me while i wipe the drool off my face... You could also do six burgers from this recipe. I would split it up... -- posted by College Girl

Rice With Pigeon Peas - Arroz Con Gandules

Mon, 06 Jul 2009 15:23:29 -0400

This is one of my favorite Puerto Rican rice recipe. I love pigeon peas. You can find sazon and pigeon peas in the hispanic section of the grocery store. Pigeon Peas are Puerto Rico's national dish. This recipe is from About.com. -- posted by 1PugMom2

Cuban-Style Oven-Roasted Pork

Tue, 01 Sep 2009 14:12:42 -0400

Letting the cooked roast rest for a full hour will yield noticeably more tender meat. This roast has a crispy skin that should be served along with the meat. Top the meat with Mojo Sauce (see related recipe). Traditional accompaniments include black beans, rice, and fried plantains. Cook's Illustrated Note: I have made this about 4 times and I have only used the shoulder once and it was amazing! I have never eaten cracklin before but it was so good on this. The other times I made it with pork loin and I learned to halve the recipe due to them being half the weight. IT was pretty intense at full strength esp. with the brine. My grandfather was Cuban and I'm sure he never made it this way, but now I will never make it any other way! -- posted by nsomniak6

Tortilla Towers

Fri, 04 Sep 2009 10:32:20 -0400

I borrowed this recipe from Ingrid Hoffman's show Simply Delicoso I make it every Cinco De Mayo -- posted by GingerlyJ

Gourmet Garlic Mojo Hot Dogs

Thu, 10 Sep 2009 01:43:29 -0400

Mojo is a cuban sauce made from the juice of sour oranges (or, in this case, a mix of orange juie and lime juice). It's atruly versatile- the sauce works as a marinade or salsa for beef, fish, pork, and poultry--so no wonder it tastes great with hot dogs, too. from Bon appetit. -- posted by College Girl

Coquito from Puerto Rico Via Myrtle Beach, Sc

Fri, 18 Dec 2009 02:39:54 -0500

A SC friend sent me this so I am passing it along to the 'zaar. She got recipe from Puerto Rican colleague of her husband, who got it from his mother. You can adapt seasonings to your personal taste. This is traditionally served during the holidays. As an aside I hate egg nog but since this contains no eggs, I would be willing to try. -- posted by Dan-Amer #1