Recipezaar: Caribbean,Outdoor Cooking recipes

Caribbean/Island Jerk Chicken

Mon, 05 Aug 2002 19:45:48 -0400

Incredible recipe if you like your chicken hot and spicy! -- posted by sharonakz

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

Jamaican Pork Tenderloin

Mon, 26 Aug 2002 19:12:03 -0400

This can be Broiled if BBq not available. from Cooking Light mag. -- posted by Derf

Roasted Garlic Stuffed Steak with Garlic Mashers and Balsamic Cream Sauce(VERY EASY)

Mon, 26 Aug 2002 19:15:55 -0400

This is for all those Garlic Lovers out there like myself, easy to make, a awesome meal. -- posted by LeeLee Hansen

Island Ribs

Mon, 09 Sep 2002 19:27:01 -0400

This combination of flavors accents the subtle taste of pork. -- posted by Chuck in Killbuck

Steve's Grilled Zucchini

Thu, 03 Oct 2002 22:02:12 -0400

Here's a recipe my next door neighbors and I have been making off and on all summer long when we grille out together. Even the little ones love it when we use Pepperoni and call it a ZucchiniPizza. If you like Zucchini's I promise you'll love this. The key is to cook it long enough that the Zucchini is extremely soft when you squeeze it. -- posted by Chuck in Killbuck

Jamaican Orange Sea Bass

Sun, 17 Nov 2002 20:15:33 -0500

You can also use snapper, rockfish, halibut or haddock. -- posted by Dancer^

Jerk Chicken (Bbq'd) With Mango Salsa

Fri, 10 Jan 2003 20:08:55 -0500

This is so good! This recipe was originally from a Canadian Living magazine several years back. It has become a family favourite at the cottage and is great for company because it is made ahead of time. All you need to do is throw the chicken on the Q when the company arrives. Always gets rave reviews. Prep time includes marinating time. -- posted by Just Call Me Martha

Caribbean Jerk Chicken

Wed, 23 Apr 2003 20:06:56 -0400

summertime and the grillin is easy -- posted by chia

Sate'

Sat, 26 Jul 2003 20:08:27 -0400

This is an Indonesian dish that I actually had in the Caribbean. It's marinated meat on skewers and is delicious cooked on the grill! I always serve it with peanut sauce and rice...It's a family favorite! For a taste of the islands...give it a try! (Prep time includes marinating time for several hours or overnight) -- posted by SilentCricket

Caribbean Flank Steak

Mon, 04 Aug 2003 20:00:09 -0400

a taste of the tropics on a good flavorful flank steak. This can be grilled or broiled. It tastes great with a fruit salad. Steak need to marinate for 2 hours. -- posted by Dawn

Jamaican Pineapple for the BBQ

Fri, 08 Aug 2003 20:15:30 -0400

Another wonderful BBQ fruit recipe. YUM! From No Reservations Required. -- posted by ~Bekah~

Homer's Jerk Rub

Thu, 30 Oct 2003 20:01:55 -0500

Good stuff Maynard! -- posted by Iowahorse

Bahama Mama Chicken Marinade

Mon, 15 Dec 2003 20:00:22 -0500

This chicken has the wonderful flavors of lime juice, rum, onions, garlic, and island spices - plus a little bite of hot peppers. Adjust the heat to your liking, and either grill or oven-bake the chicken - it's delicious either way. Prep time includes marinating. Cook time is approximate for marinade only, not chicken itself. -- posted by EdsGirlAngie

Jamaican Jerk Chicken

Tue, 27 Jan 2004 20:00:31 -0500

This is inspired by jerk recipes from Matt Eager's catering and Di Neal. Great with green salad. Can hardy wait for it to warm up to try this chicken on a grill! -- posted by Aroostook

Jamaican Jerk Chicken

Fri, 06 Feb 2004 20:00:00 -0500

Very flavourful recipe. I've served this to more than 20 people and only 1 didn't like it. The scotch bonnet peppers are very hot, hotter if you leave the seeds in. You can use jalapeños if you don't like their taste. -- posted by Iowa Girl

Chicken Legs Caribbean

Tue, 10 Feb 2004 19:59:56 -0500

I'm dreaming of summer and of making these wonderful chicken legs again. Adapted from an old Betty Crocker cookbook. -- posted by Hey Jude

Caribbean Game Hens

Fri, 14 May 2004 20:00:15 -0400

This poultry dish, marinated with lime and white rum, sounds like a taste of the Caribbean! I'm sure the marinade would be great on chicken breasts, too. I found this recipe in a Mix-and-Match Menu cookbook. I haven't tried it yet, but it's posted in response to a request. Prep time includes marinating time. -- posted by Kree

Spicy Caribbean Chicken

Mon, 14 Jun 2004 20:00:06 -0400

This is an easy recipe to grill chicken. My family loves when I fix these on the grill. This is another recipe I got from the meat department at Walmart. Hope you enjoy! -- posted by kandee_roses

Jamaican Grilled Sweet Potatoes

Mon, 21 Jun 2004 19:59:07 -0400

This recipe is in the Favorite Brand Name Recipes book for the George Foreman Grill. This is a great way to fix sweet potatoes, spicy and sweet. These can also be cooked outside on a gas or charcoal grill. -- posted by PaulaG

Grilled Cornish Game Hens With Jamaican Basting Sauce

Tue, 03 Aug 2004 19:58:15 -0400

Another delicious way to prepare Cornish game hens. Cooking on the grill varies due to distance of the food from the heat, grill style, and source of heat. Chicken skin burns easily, so frequent turning is necessary. Recipe comes from Foster Farms. -- posted by Barb Gertz

Caribbean Chicken Breast

Tue, 17 Aug 2004 19:59:23 -0400

This recipe comes from Diabetic recipes. com. Marinade 5 hours or over night. -- posted by Barb Gertz

Jerk Chicken Breasts

Thu, 19 Aug 2004 19:59:10 -0400

This is an easy version that can be grilled or broiled. Adjust the heat to your liking with the number of peppers you use. From Eating Well magazine. -- posted by lucy k.

Sofrito-Marinated Steak

Tue, 21 Dec 2004 20:00:01 -0500

I found this delicious recipe in the 'Dinner Tonight!' column in the Chicago Tribune. You can marinate this for as little as 30 minutes but 2-3 hours is best. I've included the 30 minute marinading time in the prep time. If you don't have a food processor just chop the vegetables as small as possible and place in a blender with the olive oil and puree. -- posted by Hey Jude

Cuban Sangria

Tue, 21 Dec 2004 20:00:12 -0500

This is a recipe for Cuban Sangria that I first had at a pool party in the Little Havana area of Miami. It was made by the host in a large cooler and dipped out during a BBQ and party. It was the best Sangria I have ever had and my wife and I have made it several times since to serve with rave reviews. BEWARE! It is a strong drink and in the summer sun it will creep up on you as it goes down so refreshing. -- posted by Kenneth Davidson

Marinated Jamaican Chicken

Sat, 15 Jan 2005 19:59:51 -0500

Although this is time consuming, this chicken is delicious. The marinade and glaze can be made ahead. Although this makes a lot of marinade and glaze any leftover (before adding the chicken) can be refrigerated in an airtight container for a later use. Recipe source: The Turtle Bay Cookbook. -- posted by ellie_

Jamaican Jerk Rub

Sat, 16 Apr 2005 17:35:25 -0400

This can be used for chicken, beef or pork, increase the heat by adding in more cayenne pepper, or add in some red pepper flakes. For best flavor, meat should be left to marinade for 24 hours in the fridge. Spice amounts may be doubled or tripled if desired. -- posted by KITTENCAL

Lemon Grilled Fish in Banana Leaves

Sun, 08 May 2005 16:30:53 -0400

Adapted from the Queer Eye TV show; stored here for me to try later. You can substitute scallions for the onion if you prefer. -- posted by echo echo

Jamaican Jerk Burgers for Grill

Fri, 13 May 2005 09:37:06 -0400

For the BBQer in the family. I will also post the Orange-Chipotle Mayonnaise. Original was from Automatic Slim's Tonga Club-Memphis, Tenn. posted in Bon Appetit. Note to those who are going to try this: Please make sure you read the reviewers comments. I don't plan on jiggling the recipe because it is a restaurant recipe posted by Amysauntjo. However, looks around and whispers, A bit of Jerk seasoning like the one I get from one of the major companies might not be amiss mixed in with the meat. But don't tell the restaurant that either... and you might really want to include the mayo suggested on this. -- posted by DR. House

Jamaican Rubbed Chops

Mon, 20 Jun 2005 23:15:44 -0400

Have not tried this yet. I looked so good I had to post it. -- posted by Charlotte J

Cuban Spiced Pork Chops

Thu, 25 Aug 2005 13:27:37 -0400

This is the perfect recipe for those who love the flavors of a classic Cuban pork roast but are cooking in small quantities. Typical of Cuban fare, these are full of tropical flavors but not spicy. The garlic and lime pair beautifully in a fragrant marinade. Though you can marinade as briefly as an hour, for best results let the pork soak up to 6-8 hours. (Don't marinade overnight as the citrus cooks the pork over longer periods). Serve these with my Almost Fried Plantains #134349 for a delightful healthy meal. -- posted by justcallmetoni

Cuban Pork Sandwiches

Mon, 03 Oct 2005 16:54:39 -0400

From a griling web site these are awesome! I love the fact that they are done on the grilland that a pork loin is something I aways have in the freezer. Cuban sandwiches feature a distinctive combination of marinated pork, ham, Swiss cheese, and dill pickles. Slice them in halves or quarters and arrange on a platter for great party fare. Char the buns on both sides for a "Media Noche" (midnight) version of this Cuban classic. We dont care for the charred buns but to each his own......prep time includes marinating time. -- posted by LAURIE

Grilled Fish Havana Style - Pescado De Habana

Sun, 18 Dec 2005 18:09:09 -0500

This recipe works well with just about any type of fish filet. Leave skin on, it helps keep the filets from shrinking and will help keep the fish from sticking to the grill. The skin can easily be removed before serving or leave it on, either way it is good! Found this in "Three Men from Miami Cook Cuban" by Glenn Lindgren, Raul Musibay and Jorge Castillo. Refrigerate from 2-4 hours before grilling. -- posted by Manami

Grilled Jamaican Pork Tenderloin Salad

Mon, 06 Feb 2006 22:27:51 -0500

Butterflying the pork helps it cook faster. If you can't find papaya, use an extra cup of chopped pineapple. -- posted by LMillerRN

"cuban" Burgers

Thu, 16 Feb 2006 16:46:39 -0500

A fun twist on grilled hamburgers loosely based on a episode of Boy Meets Grill with Bobby Flay. I press the sandwiches underneath foil covered bricks (two sandwiches under each brick) that have been preheated on the grill. -- posted by sdyankee

Jerk Seasoned Steak

Fri, 17 Feb 2006 12:14:59 -0500

Bring the Caribbean to your back yard! Use my Jamaican Jerk Seasoning Recipe #156341 mixture or store bought prepared jerk seasoning. Kicked up steak! -- posted by ~Rita~

Caribbean Jerk Chicken With Fresh Fruit Salsa

Thu, 23 Feb 2006 13:54:49 -0500

Can't be in the tropics but you'll feel like you are when you're enjoying this salsa made with tropical fresh sweet mangoes, papaya, crisp red peppers and ginger mixed with aromatic spices and herbs topping the grilled jerk chicken that is well seasoned with the same mixture of herbs and spices. -- posted by ~Rita~

Spicy Caribbean Pork Tenderloin

Sat, 25 Feb 2006 19:22:38 -0500

Caribbean seasoning adds a touch of sweet heat to these grilled tenderloins. If you're in search of an easy entrée that can go from everyday to gourmet, this is it. -- posted by LMillerRN

Island Chicken Appetizer Platter

Fri, 24 Mar 2006 15:09:50 -0500

Delicious with rum punch or frozen margaritas while you are waiting for the main course to cook on the barbeque grill! You can also use this as a main dish for 2 if you like. I created this recipe with this contest in mind, because I love mangoes and thought they would liven up the chicken breasts, which I don't much care for (I strongly prefer thighs and furthermore consider them more characteristic of island cuisine than the breasts). Time listed does not include the overnight marinating; keep it in mind. -- posted by Dorine Houston

Ragged Island Fried Rice With Blackened Chicken

Fri, 24 Mar 2006 15:20:53 -0500

Ragged Island, Bahamas.....tranquility and great food come to mind. Try this spicy rice served with blackened grilled chicken, and experience a taste of the Caribbean. Submitted for RSC #8. NOTE:Changes have been made to this recipe March 29/06...edited to add forgotten ingredients! -- posted by ~Leslie~

Wayne's Famous Beef Ribs

Fri, 24 Mar 2006 15:21:19 -0500

Delicious, fall off the bone Beef Ribs with a tangy, sweet sauce, smoked on the barbecue, this is my Husband's much sought after recipe for Beef Ribs. -- posted by ~Leslie~

Grilled Chicken With Mango Habanero Glaze

Fri, 24 Mar 2006 15:55:24 -0500

This recipe was created for the Ready Set Cook #8 contest. It's best to make this delicious sweet and spicy glaze ahead of time, and keep it refrigerated until needed. It will make about 1/2 cup. Because it's very hot and spicy, it doesn't take much to glaze the chicken breast. If you have some left over, it can be used like pepper jelly for other uses too. (I doubled the glaze recipe to keep on hand in the fridge.) Habaneros are delicious but extremely spicy. If you want to tone down the heat, use less habanero, or use a milder pepper. Also, use extreme care when mincing the habanero. I use a paper towel wrapped around my fingers, to prevent my fingers from coming in contact with it. If you get it on your fingers, and touch your eye - YOWSA! -- posted by PanNan

Grilled Chicken With Mango Salsa

Fri, 24 Mar 2006 15:59:28 -0500

Submitted for RSC#8: When I think of the Caribbean, the song Hot, Hot, Hot by Buster Poindexter comes to mind ........ but the food doesn't have to be hot. The chicken could also be cooked in the oven or on an indoor grill.The timing doesn't include marinading. Ole, Ole - Ole, Ole!! -- posted by CountryLady

Cuban Style Marinated Steak

Tue, 04 Apr 2006 15:36:53 -0400

This recipe is from www.mccormick.com -- posted by SouthernBell2627

Grilled Caribbean Chicken Breasts

Sat, 20 May 2006 14:48:00 -0400

Another gem adapted from the National Chicken Council, this recipe uses spices and flavors of the topical Caribbean to liven up the humble (and often bland) chicken breasts. As warm weather approaches in the northern hemisphere, this will be a hit at the family BBQ. -- posted by justcallmetoni

Grilled Chipotle Lime Chicken Breasts - or Thighs

Fri, 09 Jun 2006 18:44:21 -0400

Spicy and slightly sweet grilled chicken. This will make your taste bugs WAKE UP and SING! Can even be OAMC- Thanks Tish! If freezing ahead: Put ingredients in a ziploc bag and place in freezer, flattened. To cook from frozen: Thaw in refrigerator. Cook as directed. -- posted by mama's kitchen

Jamaican Baby Back Ribs

Thu, 15 Jun 2006 20:43:40 -0400

Can be barbecued or made in the oven. -- posted by looneytunesfan

Amazing Jerk Pork Tenderloin

Wed, 12 Jul 2006 14:42:02 -0400

This is one of the very best recipes for jerk pork tenderloin, and will work just as well using a pork loin roast. If you are afraid of the extreme heat just use 1 jalapeño pepper seeded and finely chopped in place of the habanero pepper, or use the Scotch Bonnet peppers, my family loves extreme heat so I use 5 habaneros lol, please adjust the heat to suit your taste! Plan ahead the pork needs to marinate for 24 hours. This recipe is for one 1-1/2-pound pork tenderloin, you can double the recipe, but make two separate bowls of marinade and marinade each tenderloin in a separate bag. Scotch bonnet peppers can be used also in place of the habanero peppers. For the habanero pepper use 1 for a mildly spicy flavor and 4 for very spicy, if you are using the Scotch Bonnet peppers you would use 10-12 to give you the proper heat of an authentic Jerk marinade, although it is not necessary to "butterfly" the pork, but it will increase the marinade to penetrate the flavors better. Try to use only kosher salt for this. If you love Jerk, you will LOVE this! -- posted by KITTENCAL

Mama's Mojito Chicken

Wed, 29 Nov 2006 20:54:21 -0500

We have come to adore this chicken. Part of a meal I created for RSC 8 recipe#161348. Here is just the chicken for those who want a simpler recipe. We use boneless skinless chicken breasts but use whatever you like. This marinade is enough for one whole chicken cut up or 8 pieces. I have included the weight just to give you an idea. Of course, it will weigh more if the pieces have bones. -- posted by mama's kitchen

Jamaican Jerk Chicken and Seasoning

Thu, 08 Feb 2007 21:54:25 -0500

I was fortunate to receive an old family recipe from a business associate who is from Jamaica for jerk seasoning. We like it so much that I make 2# batches at a time. For those of you not familiar with Jerk, it is a spicy, sweet, tangy and HOT seasoning for grilled meat, pork and chicken particularly. This spice blend recipe will make enough for several batches, but remember, the idea is to put as much on the meat as you can get to stick. -- posted by Smoky Okie

Grilled Mojito Chicken Sandwiches

Fri, 16 Mar 2007 14:40:01 -0400

We made these last summer and idiot me didnt post the recipe--I found it yesterday during my big recipe clean. It's originaly from Cooking Light, and it's reeeeally good! Add a second serrano pepper if you like "bite". -- posted by DiB's

Cuban Lobster Tails

Wed, 21 Mar 2007 22:24:04 -0400

I love grilled lobster, and I love chipotle's. This recipe combines both quite nicely! -- posted by DiB's

Jamaican Me Crazy Burgers

Fri, 06 Apr 2007 14:52:44 -0400

Build a Better Burger Contest, 1st prize winner, 1997, Mary Lou Newhouse, South Burlington, Vermont. -- posted by ratherbeswimmin'

Grilled Chicken With Corn and Sweet Pepper Relish

Wed, 11 Apr 2007 22:57:49 -0400

Sizzling Summer recipe! Fresh and yummy! Plan ahead- Needs to marinate for at least 2 hours! Source: National Chicken Council/U.S. Poultry & Egg Association -- posted by mama's kitchen

Jamaican Jerk Beef Kebabs

Thu, 19 Apr 2007 17:04:54 -0400

From Cooking Light. Serve with diagonally cut green onions and lime wedges. Cooking time does not include chilling time. -- posted by Ppaperdoll

Grilled Corn on the Cob With a Cuban Twist

Thu, 10 May 2007 15:16:22 -0400

Another Bobby Flay recipe - a nice,flavorful side for the BBQ!!! ***recipe assumes two ears per person - so bring 'em hungry!! -- posted by Mommy Diva

Caribbean Pork Kabobs

Sun, 20 May 2007 22:51:34 -0400

The nutmeg and cloves are an interesting combination. Marinating time not included in prep time. -- posted by Vicki in CT

Jerk Drums With Yoghurt

Wed, 23 May 2007 09:36:13 -0400

I posted this recipe for ZWT3. Looks yummy, I can't wait to try it. Times do not include time to marinate overnight. -- posted by Alskann

Spicy Grilled Caribbean Tuna

Wed, 23 May 2007 09:38:44 -0400

A quick weeknight grill recipe with a taste of the islands. -- posted by Brenda.

Island Girl Orange Grilled Chicken Paillards/Cutlets

Wed, 23 May 2007 21:12:17 -0400

Flattened chicken breasts cook very quickly--so don't leave them on the grill too long or they'll dry out (ewww!). Original recipe comes from *Living* -- posted by Debber

Spicy Shrimp (Prawn) Skewers

Sat, 02 Jun 2007 17:18:05 -0400

A Caribbean recipe. I haven't tried these but they sounded great. Shrimp are called prawns in Australia. Don't forget to soak your skewers. Prep time does not include time to marinate. -- posted by Jewelies

Citrus Grilled Tuna

Mon, 11 Jun 2007 17:15:28 -0400

A simple, easy marinade for fresh tuna steaks. Prep time includes the time to marinate. -- posted by *Parsley*

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

Devilishly Divine Tropical Kabobs With a Devious Twist

Tue, 12 Jun 2007 22:16:54 -0400

This recipe is a result of the Zaar World Tour 2007 for the Caribbean Grilling/Jerk Challenge. Our team - The Devilishly Devious Diners - created this recipe with help and ingredients from all the members. We've included beef, chicken and shrimp but feel free to add or delete any of the different meats. We used our very own ellie_'s Recipe #108351 for the jerk seasoning. It was very good accompanied by a long grain and wild rice mixture as well as mama's kitchen Recipe #139883 The rum soaked fruit is our devious contribution to this great recipe! -- posted by Kim127

Caribbean Baked Bananas

Wed, 13 Jun 2007 16:30:56 -0400

This fruity, boozy dessert can easily be made on the BBQ once the bananas are wrapped in foil. -- posted by English_Rose

The Houdini's Magical Tuna Kabobs With Pineapple Glaze

Wed, 13 Jun 2007 23:06:06 -0400

Step away from the Hot Plate and Head to the Grill! The Hot Plate Houdini's would like to introduce you to The Houdini's Magical Jerk Tuna Kabobs with Pineapple Glaze, created especially for ZWT3. Make plenty, they'll "Disappear Fast!" -- posted by Geema

Exotic Ya' Make a Jamaica Jerk Shrimp With Mango Papaya Salsa

Thu, 14 Jun 2007 13:06:01 -0400

A simple and delicious jerk recipe created by the Exotic Epicureans for a ZWT3 challenge. This easy, versatile dish can also be made with pork or chicken. And it makes a wonderful vegetarian version. The spicy jerk seasoning is complimented by the sweetness of the mango papaya salsa. Times indicated are for shrimp, allow more time if using chicken or pork. -- posted by Alskann

Ginger Marmalade Grilled Chicken Salad

Fri, 15 Jun 2007 12:12:44 -0400

Credit for the original recipe goes to Jorge Navarro, the chef-owner of Café Navarro, a cozy, Caribbean-style spot in Eugene, Oregon. This particular rendition includes my improvisations based on taste and ingredient availability. -- posted by justcallmetoni

Guava-Glazed Pork Tenderloin With Cilantro-Jalapeño Salsa

Tue, 26 Jun 2007 15:08:21 -0400

Looking for recipes to use up some leftover guava paste when I found this. The original recipe first appeared in the June '02 issue of "Food and Wine" Magazine. Though I have not tried it yet, I will be trying the indoor version. Rather than testing it first, I am posting it now for my fellow ZWT3 travellers. -- posted by justcallmetoni

Barbecue Mango With Maple and Lime Sauce

Wed, 27 Jun 2007 15:31:40 -0400

For a glorious dessert serve up these mango kebabs, flavoured with maple syrup and lime sauce. -- posted by English_Rose

Grilled Caribbean Jerk Chicken W/ Pineapple Reduction

Tue, 10 Jul 2007 23:36:11 -0400

This dish goes great with a salad in the summer. It sounds complicated and the flavors are complicated, but it is SO EASY! -- posted by Kate DeMello

Grilled Jerk Chicken Ala Bobby Flay

Thu, 23 Aug 2007 17:36:51 -0400

I saw Bobby Flay make this recipe on a Food Network show with the Kitchen Diva, and I was thrilled to find it posted online. I cannot wait to give this one a try! Posting it here for easy reference -- posted by Sylvie Fortin

Caribbean Spice Rub

Mon, 03 Sep 2007 10:50:52 -0400

A great dry rub for pork chops, steak, or chicken. -- posted by LARavenscroft

Caribbean Jerk Meatloaf

Tue, 16 Oct 2007 21:41:39 -0400

This is a recipe that I went out on a limb and tried for the first time with some friends over. It was a huge hit. My kids even enjoyed it. This is definitely not the crunchy meatloaf you remember from bad potluck dinners as a kid! The jerk spice was a little hard to find, but our local Whole Foods had a great Hot Jerk Spice paste that worked perfectly. -- posted by Smokehouse Specialties

Pineapple Pork Chops (Grilled)

Tue, 11 Dec 2007 16:38:11 -0500

Different from the others posted here-this one has cumin and cilantro. From First magazine, 7/30/07. -- posted by Oolala

Chicken Calypso

Fri, 28 Mar 2008 00:32:15 -0400

This recipe came from a local grocer. Serve it with Recipe #294718 - Island Peas and Rice. -- posted by Chris Reynolds

Caribbean Chicken Kabobs

Sun, 20 Apr 2008 19:48:13 -0400

Great for something different at your next barbecue. Boneless, skinless turkey thighs cut into cubes can be used in place of the chicken. This can also be used for OAMC by combining chicken and marinade in a ziplock bag and freezing. Place frozen bag in refrigerator the night before to begin defrosting. -- posted by Lvs2Cook

Jamaican Pork Tenderloin

Thu, 24 Apr 2008 01:28:08 -0400

This tenderloin is absolutely fantastic! Everyone I've served it to has loved it. It's a little different than the other Jamaican Pork Tenderloin recipes so I wanted to post it here so I don't have to drag out the big recipe book. You might be thinking..."two tenderloins sounds like a lot, maybe I'll halve the recipe..." Trust me, you want to make the full recipe! I have always served it with Zatarains Caribbean Rice, but next time I'll try one of the rice recipes on Zaar. Time listed does NOT include marinade time so plan ahead! -- posted by HeatherN

Hooch Party Punch (Fruity Rum Booze-Cruise Type Concoction)

Wed, 25 Jun 2008 12:56:33 -0400

This is a terrific recipe for "hooch" party punch. This drink is reminiscent of something you'd have on a booze-cruise in the Islands or something. It's fruity and contains rum and what could ever go wrong with that??? This recipe is great for large crowds or a summer party, picnic or BBQ as it makes a good amount. This recipe is compliments of my dear Sister-in-Law who serves it in one of those big orange Gatorade jugs with a spigot at every summer gathering - think they also whip up a batch to bring out on the boat too... It's good stuff, I'll say that! ** Note: you may see white flaky tiny specs in the punch from the Coco Lopez - that is normal ** Also, you MUST use Sailor Jerry's Spiced Navy Rum, it's what makes it. Sailor Jerry's is a 92-proof blend of Caribbean-style rum with hints of vanilla, lime, cherry, cloves, cinnamon and other spices." You must also use Goya brand nectars as listed below. Enjoy!! :-) -- posted by BlondieItaliana

Mojito Chicken

Mon, 21 Jul 2008 02:35:01 -0400

A great and tasty summer recipe that combines the tastes of a Mojito and grilled chicken. This comes from the WeightWatchers "Sizzle It' book. -- posted by hpitler

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

Baked Potatoes With Bacon from 3 Guys Cuban Recipes

Mon, 20 Apr 2009 01:11:23 -0400

Entered for safe-keeping for ZWT. From 3 Guys Cuban Recipes website. One reviewer was confused, so to clarify, do not precook the bacon. -- posted by KateL

Jamaican Jerk Chicken

Mon, 18 May 2009 15:28:47 -0400

In Jamaica this seasoning mixture is used to flavor chicken, pork, fish and shellfish, and is often added to soups and stews. If you like spicy food, You'll probably want to put it on just about everything too. Prep time includes marinating time. Adapted from WorldWide Recipes. Posted for ZWT5. -- posted by TxGriffLover

Bahamian Grilled Fish

Tue, 19 May 2009 17:52:42 -0400

From Steven Raichlen. Suggested fish include striped bass, sea bass, mahi mahi and bluefish, but others would certainly work. This method can also be used for whole fish. Prep time includes marinating time. Serve with lime wedges and hot sauce. -- posted by Chocolatl

Lynn's Favorite Jerk Chicken

Wed, 20 May 2009 02:13:22 -0400

This recipe came from my brother-in-law with a few variations from me. Wonderful and flavorful with very few carbs. If you like your jerk chicken spicey, add more crushed red pepper flakes and cayenne pepper. Cooking time does not reflect marinating time. -- posted by Lavender Lynn

Tuna Glazed With Ginger and Lime

Wed, 20 May 2009 02:26:15 -0400

This recipe requires a fish that can handle the grill. If you can't find good fresh tuna, choose mahi mahi or amberjack. Although the flavor will be different because of the oils in the fish, it is still yummy. Prep time does not include 1 hour marinating time or time to get coals ready in the grill. Cut the cooking time for mahi mahi or amberjack...it isn't as dense as tuna. -- posted by breezermom

Caribbean Jerk Chicken Wings

Wed, 20 May 2009 14:16:24 -0400

Really quick and easy, but delicious way to do your Chicken wings! Don't forget to wait until the wings are done before brushing with the sauce, or your wings will burn. Recipe originally by Russell Gwatney and Rick Dalton. Prep and Cook time does not include the time to get the grill ready. -- posted by breezermom

Jerk Rib Eye

Wed, 20 May 2009 14:30:09 -0400

This recipe is not overly spicey, and I've set the ingredients to serve 2. It is wonderful served with my Recipe #373109 and Recipe #373114. A wonderful Caribbean recipe! Prep time does not include 1 hour marinating time or grill prep time. This recipe originally came from Aaron McCargo. -- posted by breezermom

Caramelized Pineapple Sundaes With Coconut

Wed, 20 May 2009 15:23:57 -0400

This dessert treat uses fat-free vanilla frozen yogurt, but you could substitute vanilla ice cream if you prefer. The flavors of coconut and the carmelized pineapple create a delicious topping. This is best when fresh pineapple is used. Sometimes you can find already peeled and cored pineapple in the produce department. From Food & Wine. -- posted by LifeIsGood

BBQ Melt-In-Your-Mouth Plantains

Fri, 22 May 2009 02:10:29 -0400

POSTED FOR ZWT5. 5 stars on http://www.bbcgoodfood.com. You may encounter this on a number of Islands in the Caribbean one of which would be Grenada where they are known for their spice and would garnish this with cinnamon for a delicious dish. -- posted by UmmBinat

Caribbean Jerk Chicken

Fri, 22 May 2009 12:13:59 -0400

If you like hot-n-spicy, this is the recipe for you. It uses Scotch bonnet chilies, which are very hot. If you'd like to lower the heat, you can use jalapeno peppers instead of Scotch bonnet. The longer you marinate, the more flavorful and spicy the chicken. This recipes serves a lot. Feel free to adjust amounts to suit the number you are serving. Time does not include marinating. From Food & Wine. *The jerk marinade can be made and refrigerated overnight.* A mango or pineapple salsa would be lovely atop this chicken. The Caribbean is only a grill away.... -- posted by LifeIsGood

Pork Tenderloin Cubano

Fri, 22 May 2009 12:14:02 -0400

I love Cuban cuisine for its blend of Spanish, African and Carribbean cooking styles and flavors. This is one of those recipes that requires simple preparation the night before and then goes on the grill or in the oven for a quick but delicious meal. From "Home Cooking with the Uncommon Gourmet" by Ellen Helman. -- posted by acerast

Char-Grilled Pineapple With Jerked Honey Rum Glaze

Mon, 25 May 2009 11:27:56 -0400

A taste of Caribbean courtesy of my friend, Aisha. Very easy! Check my recipes for the Jerked honey rum glaze. -- posted by Pneuma

Jerk Pork

Fri, 12 Jun 2009 12:32:24 -0400

Recipe source: Shopper's newsletter -- posted by ellie_

Chili's Grilled Caribbean Chicken Salad (Copycat)

Sun, 28 Jun 2009 13:23:08 -0400

This is a copycat recipe I got for one of my favorite salads at Chili's. I haven't tried it yet but plan to soon! -- posted by Krista Roes

Shrimp Bites Wrapped in Greens

Tue, 07 Jul 2009 11:07:02 -0400

Isabel Cruz's Spicy "Shoestring" Party Menu for a Sultry Late-Summer Night - CBS Morning Show, 09/01/2007. The San Diego-based chef likes to marry the tastes of Latin American cooking she grew up with to the Pacific Rim tastes she's come to know as a Californian. But most of all, Cruz likes to keep her cooking clean, fresh, flavorful and healthy - she likes to go for flavors that pop and offer contrast to one another. She has 5 restaurants on the West Coast, from Portland, Ore. down to San Diego, Ca:). She has also published a cookbook "Isabel's Cantina."Growing-up, Isabel's friends were Puerto Rican, Cuban, Peruvian, and she also spent time with her Asian friends learning Japanese, Chinese and Korean cuisine. Thus, was born her fusion of different flavors. "This is a Thai appetizer of shrimp wrapped with coconut, peanuts, and chiles in a leaf. She likes to use raw collard greens as wrappers for these spicy little snacks, which she drizzles with a little guava sauce to complete the hot-sweet Thai flavors while also bringing these bites further into the Latin realm. Prepare these ingredients in advance, and then assemble these at the last minute." She was given a $60 budget to create a dinner menu for 6 people - thus: Chef on a Shoesting. -- posted by Manami

Jerk Pork Loin

Thu, 09 Jul 2009 17:04:43 -0400

Prep time does not include marinating time (4-24hrs) Eating Well Magazine - May/June 2009 -- posted by TattooedMamaof2

Jerk-Spiced Shrimp

Sun, 09 Aug 2009 20:54:29 -0400

Hot & tasty! Wonderful! Cooking Light Magazine, August 2009 edition. -- posted by Manami

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

Grilled Jerk Pork Tenderloin

Mon, 28 Sep 2009 01:15:15 -0400

I feel that the apple cider makes this Jerk marinade unique, and a bit untraditional. Being from the apple country of Virginia the apple cider was a natural. For added flavor, add apple or hickory wood chips soaked in water on top of the hot coals. You can begin grilling when the chips start smoking. Grilled pineapple goes well with this as a side dish. -- posted by Chef #1298498