Recipezaar: Central American,Dinner Party recipes

V's Tri-Tip Marinade

Wed, 18 Jun 2008 20:12:10 -0400

This is IT! Family favorite... :) In my family we eat this at least once a week. Makes a nice Sunday dinner. I prepare the marinade on Saturday and let it sit until we're ready to BBQ on Sunday. Easy....Delicious and the most tender flavor you'll never expect Prep time does not include time to marinade. The longer .... the better If you like a melt in your mouth Tri-tip this is how I make it. -- posted by Vseward (Chef~V)

Rum Rebellion Cocktail

Mon, 23 Jun 2008 22:20:07 -0400

I'd run out of vodka and it seemed every drink I looked up used it, I found this in an Aussie cocktail book, I really enjoyed this one! -- posted by **Mandy**

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

Elegant Potato Gratin

Fri, 04 Jul 2008 04:22:12 -0400

A good siding for steaks or turkey. People usually ask me for this recipe every time i bring this to a potluck. Its always a sure hit! -- posted by shygirl

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

Spicy Cuban Mojo Chicken With Mango-Avocado Salsa

Wed, 09 Jul 2008 02:40:40 -0400

Every time I make it someone asks for the recipe. -- posted by Chef #885150

Jerk Chicken - Fast, Easy and Delicious

Wed, 09 Jul 2008 18:48:49 -0400

We love spicy foods and tender juicy chicken. This recipe is great combination of both. If you have children, simply omit the Jerk Sauce from their portion. Keep in mind that you can make this recipe as spicy or as mild as you wish by simply adjusting the marination time or adding dry Jerk Seasoning to the marinade to kick it up. I love to serve my Garlic Fry recipe with this dish and a nice salad. Note that this recipe works great for boneless, skinless chicken breast and I have also used it on pork cuts. Prep time does not include overnight marination. -- posted by Humble Bee

Cubanito - Cuban Bloody Mary

Fri, 11 Jul 2008 16:54:45 -0400

You can enjoy this version of Bloody Mary while seated on the veranda of Hotel Presidente in Havana or even easier, make it at home. This recipe is a tropical twist to the traditional Bloody Mary. From Eating Cuban: 120 Authentic Recipes from the Streets of Havanah to the American Shores. -- posted by cookiedog

Coconut Mojito

Tue, 15 Jul 2008 02:54:58 -0400

Found this one on the lookout for more interesting mojito recipes. Comes from StarChefffs.com. -- posted by Kitchen Witch Steph

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

Puerto Rican Sofrito

Thu, 24 Jul 2008 16:04:10 -0400

This recipe is used in conjunction with my Recipe #315833. This mixture is used in almost every savory dish that leaves a Pueto Rican kitchen. It is similar to the 'Holy Trinity' mix used in New Orleans. Store extra Sofrito in an airtight container in the fridge. Sofrito also freezes very well. -- posted by Humble Bee

Alcaparrado - Puerto Rican Olive & Pepper Mix

Thu, 24 Jul 2008 16:08:18 -0400

This recipe is used in conjunction with my Recipe #315833. This mixture is used to add robust flavor to the dish with a true Puerto Rican flair. This mixture is also fabulous when used on Muffaletta Sandwiches or on Bruschetta that has been toasted and rubbed with a raw garlic clove. -- posted by Humble Bee

Puerto Rican Adobo Marinade

Thu, 24 Jul 2008 16:09:06 -0400

This recipe is used in conjunction with my Recipe #315833. The Adobo Marinade is used to marinate the chicken overnight to impart a true Puerto Rican flavor and make the chicken very tender and juicy. -- posted by Humble Bee

Grilled Tuna With Chipotle Ponzu and Avocado Salsa

Fri, 25 Jul 2008 18:27:10 -0400

My daughter made this last night and had a taste and was pleasantly surprised! This is a great example of how bold Asian and Latin flavors can work well together. The orange and lime juice are in place of the rice vinegar = the acidic ingredient used in a Japanese ponzu dipping sauce. The hot, smoky chipotle chiles give it that extra kick! The avocado salsa gives it that cooling feeling. Cooking Light Magazine, November 2005. You can also use the ponzu with chicken! -- posted by Manami

Puerto Rican Arroz Con Pollo (Rice and Chicken)

Fri, 25 Jul 2008 18:56:58 -0400

Please read the entire recipe before attempting to make this dish. You will need the Olive and Pepper Mix that I am unable to list in the ingredients, but is listed in the instructions. I've been working on an Arroz Con Pollo based on Throwdown with Bobby Flay. This is my rendition of the Al Fonda Boriqua version, who was the winner of the Throwdown. I jotted down all the info from the TV program. I have compiled techniques and recipes from authentic sources and this is what I have come up with. The prep time does not include the 24 hour chicken marination time. NOTES: Ingredients list includes links to Adobo Seasoning, Adobo Marinade, Sofrito and Olive and Pepper Mix. I hope that you enjoy my efforts as much as we have! -- posted by Humble Bee

Banoffee Pie

Tue, 12 Aug 2008 13:12:34 -0400

This is delicious and my mom makes it for every occasion and it is the first thing to completely go, i hope you enjoy this as much as my family does xx -- posted by Madame_wilko

Saoco - Refreshing Rum Drink

Tue, 12 Aug 2008 14:10:42 -0400

From "Miami Spice: The New Florida Cuisine." Traditionally, saoco (sa-OH-ko) is made with the water (clear liquid) of a green coconut. Here in Orlando, coconut water is available in cans like soda. -- posted by ~Jen~

Authentic Cuban Rolls

Thu, 21 Aug 2008 14:29:37 -0400

I can never find Cubano Bread like you get in Miami with the famous Cuban Sandwich. It's virtually impossible to find outside of Southern Florida. You have not lived until you've had one of those babies! I have included three methods below- Manual, Mixer, and Bread Machine methods. Please enjoy my research efforts for this recipe and don't forget to check out how to make the sandwich here: Recipe #320914 -- posted by Humble Bee

Hibiscus Tea

Fri, 22 Aug 2008 23:36:53 -0400

I found Flor de Jamaica or Hibiscus Flower (dried) at Walmart! This drink is awesome. These are served at Sunday brunch at a favorite restaurant of mine. I was thrilled when I found the recipe at chow.com! They can be served virgin or with a spike of high quality vodka. Look for Jamaica flowers (also known as hibiscus or flor de jamaica) in most Latin grocery stores; theyre often found in the bulk bins or in the dried herbs section. You can also find them online at MexGrocer.com. If youre making this for a crowd youll want to make a double or triple recipe and make it in a big stockpot. Sometimes theres a little gritty sediment that settles at the bottom of the brewing pot. To prevent any grit from getting into your agua fresca, dont pour the very last bit of the brew through the sieve while straining. Do not confuse this with the hibiscus flowers you might grow in your flower beds. Read on for more info. Also known as: roselle, rosella or rosella fruit in Australia, meśta/meshta on the Indian subcontinent, chin baung in Myanmar, krajeab in Thailand, bissap in Senegal, Mali, and Niger, the Congo and France, dah or dah bleni in other parts of Mali, wonjo in the Gambia, zobo in Nigeria (the Yorubas in Nigeria call the white variety Isapa (pronounced Ishapa)), karkade (كركديه; IPA: ['karkade]) in Egypt, Saudi Arabia, and Sudan, omutete in Namibia, sorrel in the Caribbean and Jamaica in Latin America, Saril in Panama, rosela in Indonesia, asam paya or asam susur in Malaysia. In Chinese it is (Luo Shen Hua) . The plant is considered to have anti-hypertensive properties and has been used in folk medicine as a diuretic, mild laxative, and treatment for cardiac and nerve diseases and cancer. It can also be found in markets (as flowers or syrup) in some places such as France, where there are Senegalese immigrant communities. In East Africa, the calyx infusion, called "Sudan tea", is taken to relieve coughs. In Africa, especially the Sahel, roselle is commonly used to make a sugary herbal tea that is commonly sold on the street. The dried flowers can be found in every market. In the Caribbean the drink is made from the fresh fruit, and it is considered an integral part of Christmas celebrations. The Carib Brewery Trinidad Limited, a Trinidad and Tobago brewery, produces a Shandy Sorrel in which the tea is combined with beer. In Thailand, Roselle is drunk as a tea, believed to also reduce cholesterol. In Malaysia, they consider this a pro-health drink due to high contents of vitamin C and anthocyanins. In Mexico, 'agua de Jamaica' is most often homemade as it is in this recipe and is often served chilled. However, one of the most popular brands of Mexican soft drinks,"Jarritos", is made from the flowers. -- posted by mama's kitchen

Emeril's Jamaican Jerk Pork Tenderloins

Thu, 28 Aug 2008 15:20:17 -0400

A grand slam by Emeril. I used 4 tenderloins and marinated them for 36 hours, and the taste was out of this world -- posted by Gianni #23

Caribbean Chicken Curry With Rice and Peas

Tue, 09 Sep 2008 16:48:31 -0400

A traditional Caribbean recipe gives an exotic twist to the dinner table. -- posted by English_Rose

Shrimp & Avocado Salad With Mango Dressing

Wed, 10 Sep 2008 00:03:30 -0400

In Middle Quarters, a village on the southern coast of Jamaica, roadside stands serve sweet shrimp simmered in peppery broth. Inspired by this, Bradford Thompson simmers shrimp in a fragrant broth made with lager, chile and fresh ginger, then serves them with avocado and a light mango dressing for a great salad. F&W Magazine, Recipe by Bradford Thompson, from: "Real Flavor of Jamaica: A Fast & Fabulous Road Trip, Pairing of the Day: June 2008. Didn't allow for chilling time. -- posted by Manami

Yellow Rice & Seafood Salad

Fri, 19 Sep 2008 22:06:49 -0400

Similar to paella, but served chilled, this colorful summertime dish is the perfect centerpiece at summer outing! Summer is the best season for fresh cilantro and this recipe takes advantage of the herb's refreshing flavor. If you know my plight - I either have to join them (the residents' who always want rice twice a day) and this is the way I am doing it - I'm joining them sort of!! :) BTW - found this on Goya web site. -- posted by Manami

Grandpa's Chocolate Rum Cake

Mon, 29 Sep 2008 23:34:59 -0400

2003 Southern Living Cookoff Cookbook. Cooking (passive) time includes 8 hrs to chill. -- posted by Debbie R.

Caribbean Chicken Casserole

Thu, 09 Oct 2008 18:50:01 -0400

This tropically inspired dish is gently spiced to give a rich, warm flavour. -- posted by English_Rose

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

Ina Garten's Baked Sweet Potato Fries

Tue, 28 Oct 2008 18:13:29 -0400

These potatoes are not quite as crispy like fries but they're better for you because they're baked. The serving size says 4, but I eat all of them at one sitting! Adapted from Ina Garten's book,"Back to Basics"(Barefoot Contessa). Ina likes to cut them into fairly large wedges, but I like them smaller(like french fries) because I love the crispiness and get more of it with smaller wedges! Sweet potatoes are available year-round, but their prime season is really autumn and winter. Choose potatoes that are smooth and unblemished, and use them fairly soon because they don't keep as well as other potatoes. -- posted by Sharon123

Island Delight (Carnival Cocktail #1)

Thu, 06 Nov 2008 22:02:12 -0500

I got a bar menu on-board ship during our recent cruise & had the names of some specialty drinks, but no recipes for them. Most were tasted, touted by another (there were 6 of us) or just sounded good to me. So I did the Zaar searches & found most of the recipes at the Carnival Connections site. I have only 1 question about this drink -- How could it not be good? -- posted by twissis

Havana Delight (Carnival Cocktail #4)

Thu, 06 Nov 2008 23:31:11 -0500

I got a bar menu on-board ship during our recent cruise & had the names of some specialty drinks, but no recipes for them. Most were tasted, touted by another (there were 6 of us) or just sounded good to me. I did the Zaar searches & most had already been posted to Zaar, but I found a few of the others at the Carnival Connections site. -- posted by twissis

Quick Chicken-And-Cheese Tamales

Mon, 17 Nov 2008 01:26:25 -0500

Inspiring Idea To make his tamales, Guillermo Pernot of Cuba Libre in Philadelphia mashes masa dough and a slow-braised pork filling together in a saucepan instead of assembling the tamales one by one. He also steams the tamales in aluminum foil instead of the traditional corn husks Quick Take Grace Parisi mixes store-bought rotisserie chicken and cheddar cheese into a quick dough, then she wraps the tamales in plastic before steaming them. F&W Magazine, July 2008 edition. From "Chef Tips For Speedy Dishes, Delicious Summer Recipes on the Cheap. Pairing of the day: July 2008" -- posted by Manami

Best Chocolate Cake With Creamy Chocolate Frosting

Sun, 14 Dec 2008 00:32:14 -0500

Delicious Creamy Chocolate Devil's Food Cake -- posted by Gorgeous054

Grape Ginger Ale Party Punch

Wed, 17 Dec 2008 21:01:46 -0500

The grape juice is now heading to the town of Ginger Ale. What will it taste if you mix it together? GREAT for the party and for the whole family. -- posted by Chef #1082505

Absolute Best Chicken Soup

Fri, 19 Dec 2008 20:20:17 -0500

This is a family recipe I stumbled upon through marriage. It is a Latin-style chicken soup and it is the best I have tasted. Basically, my mother-in-law makes this soup with a few founding ingredients and then throws in whatevers available. Its always good, but I've narrowed it down for myself and you to the best ingredients to use. This recipe is great for serving to a large amount of people. *Note: You use a whole (8-piece cut) chicken if you want to serve 6-8, but if you are serving more than 6, for the purposes of the stock, use only split leg quarters. The recipe is best when fresh ingredients are used, especially cilantro. Don't even bother with the recipe if you don't have fresh cilantro. After the chicken is fully cooked, you can try to fish it out and separate the meat from the bones, but I don't usually bother with it. -- posted by Tabasco Saucy

Golden Grouper

Thu, 08 Jan 2009 18:44:13 -0500

From the cookbook, Sea to Shore. Haven't tried this but posting for safe keeping. -- posted by Vicki in CT

Columbia's Original "1905" Salad

Sun, 11 Jan 2009 12:24:34 -0500

1905 is the year that the Columbia Restaurant was founded in the Ybor City section of Tampa, Florida. At this legendary restaurant, this wonderful salad is tossed at your table. Don't forget to have some warm Cuban bread and sweet cream butter to serve along with this delicious salad. -- posted by Alan in SW Florida

Calypso Fish

Sun, 11 Jan 2009 13:41:54 -0500

An interesting blend of spices give this fish dish a caribbean feel. Serve with rice and/or steamed veggies. -- posted by English_Rose

Coronado Rice Casserole

Sun, 11 Jan 2009 21:39:22 -0500

From Simply Simpatico Junior League of Albuquerque Cookbook. Haven't tried this yet but posting for safekeeping. -- posted by Vicki in CT

Scallops With Lemon Sauce

Thu, 22 Jan 2009 16:57:10 -0500

This is a great dish if you want to impress people because it tastes fantastic and it looks very impressive. It is very strong with lemon but then you have the subtle heat from the chili. With this you only need one so on one plate serve three or four scallops. -- posted by Chef #1139532

Blood Orange and Mango Sorbet

Mon, 09 Feb 2009 00:28:26 -0500

From cookbook author, Joanne Weir. -- posted by KathyP53

Lime Chicken Linguine W/Cilantro Cream Sauce & Roasted Zucch

Thu, 19 Feb 2009 15:11:34 -0500

My husband made this for dinner last night, I don't know where he got the recipe, but man....it was like eating in a 5 star restaurant! Don't let all the steps and ingredients scare you off, this recipe is for the entire meal! The flavour reminded me of being in Costa Rica :) Prep time is marinating time -- posted by ~Leslie~

Chicken Chili

Thu, 12 Mar 2009 14:32:18 -0400

So simple, but so tasty this one-pot chicken and bean chili is packed with cilantro and flavoured with lime. To freeze: Put in a freezerproof container, cool and freeze for up to three months. Thaw overnight at cool room temperature. Preheat the oven to 350F. Bring the chili to the boil on the hob, then cover and reheat in the oven for 20min or until piping hot. This is great served in warm tortillas, with some grated mature Cheddar, guacamole, green chilis and soured cream. Put it all on the table and let everyone help themselves. Freeze a packet of tortillas alongside the chili, so you'll have them to hand, too. -- posted by English_Rose

Strawberry-Lemon Mojitos

Mon, 06 Apr 2009 22:05:37 -0400

Yummmm! -- posted by KathyP53

Jerk Coleslaw

Wed, 08 Apr 2009 15:16:52 -0400

Found on another web site. I needed a recipe to go with my Jerk Chicken for an ethnic dinner I was hosting. I like trying new recipes and as it turned out everybody ended up enjoying this dish so decided to share with other Zaar members. -- posted by Mustang Sally 54269

Banana Curry (Bermuda, Caribbean)

Thu, 16 Apr 2009 01:44:33 -0400

From *The Essential Caribbean Cookbook* edited by Heather Thomas, I found this unique recipe intriguing but admit its combo of sweet & savory flavors gave it a bit of an "identity crisis" for me. Since it was in the *Vegetables* section of the cookbook, I decided its intent was to be a side-dish to a meat main-course of choice. I am not at all familiar w/vegetarian cooking & uncertain if it qualifies for it, but it also seems hearty enough to also be considered a vegetarian main-course as well. *Enjoy* ! -- posted by twissis

Chicken in Coconut Milk (Martinique, Caribbean)

Thu, 16 Apr 2009 01:46:05 -0400

This is my final recipe to enter from *The Essential Caribbean Cookbook* edited by Heather Thomas & I feel like I'm ending a cruise thru the islands of the Caribbean. Ck out the 2 desserts I entered from this cookbook as either would be great as the finale of this meal. *Enjoy* ! -- posted by twissis

Clafoutis Aux Fruits Exotiques (Guadeloupe, Caribbean)

Thu, 16 Apr 2009 01:48:42 -0400

From *The Essential Caribbean Cookbook* edited by Heather Thomas, this untried dessert was found among her 50 recipe selections designed to reflect the abundance of exotic fruits, tropical vegetables, spices & seafood & show how they contribute to the unique cuisine of the islands. I hope you find it as appealing as I did. *Enjoy* ! -- posted by twissis

Stuffed Bananas (Haiti, Caribbean)

Thu, 16 Apr 2009 01:49:03 -0400

From *The Essential Caribbean Cookbook* edited by Heather Thomas, this dessert is untried but I found it esp appealing as it is an ingredient-friendly + make-ahead & no-cook quick-fix that takes only minutes to serve. I saw this as ideal for a light dessert finale to an otherwise heavy meal when served w/a scoop of frozen vanilla jogurt & made that a part of the recipe as a pers pref. (Time does not include chill time) *Enjoy* ! -- posted by twissis

Mango Fool (Jamaica, Caribbean)

Thu, 16 Apr 2009 01:51:55 -0400

I was about to leave *The Essential Caribbean Cookbook* edited by Heather Thomas after entering several recipes from it when I noticed this final recipe in the cookbook. There are several mango fool variations already entered on RZ, but none resemble this one & the pic was stunning to say the least. (Time does not include chill time) *Enjoy* ! -- posted by twissis

Karen's Macaroni and Cheese Casserole

Tue, 28 Apr 2009 01:28:57 -0400

This was a meal that was thrown together and turned out fantastic. It really has that good homemade taste and can be used as a meal or a side dish. ***Please make sure you add or subtract anything you do not like in this reciepe. I use handfuls of shredded cheddar cheese rather than exact measurements because some people prefer to add more or less cheese.*** -- posted by Chef #1189822

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

Blueberry Mint Madness Mojito

Mon, 04 May 2009 14:41:49 -0400

SO tasty and easy too; they turn out so pretty an pink. Recipe from Sugar Creek Gardens in Kirkwood, MO. -- posted by JanuaryBride

Spicy Lobster-Noodle Salad

Wed, 13 May 2009 01:04:03 -0400

Recipe by Jean-Georges Vongerichten for Food & Wine Magazine." Pairing of the Day, Jean-Georges Vongerichten's Easy Island Cooking" published January 2009.This cellophane-noodle salad, with creamy avocados, crunchy peanuts and a chile-honey dressing, is an excellent showcase for Caribbean spiny lobsters. Also known as rock lobsters, they are sweet but can be slightly dense. This recipe uses Maine lobsters; theyre more tender than spiny lobstersand just as delicious. :) -- posted by Manami

Ginger Lemonade

Mon, 18 May 2009 15:27:32 -0400

Recipe typical of Trinidad and Tobago, found on Islandfave.com. Posted for ZWT5. Super simple and sounds delicious. -- posted by JanuaryBride

Cream Cheese Crab Dip (Caribbean)

Mon, 18 May 2009 17:26:27 -0400

Yummmm...posted for ZWT! -- posted by lazy gourmet

Pierna Asada a La Criolla--Cuban Pork Roast

Tue, 19 May 2009 01:39:24 -0400

A Cuban recipe for pork roast featuring orange juice and garlic.Prep time is marinating time. Found online for ZWT 5. -- posted by Mami Janine

Pineapple Pop 'em Balls

Tue, 19 May 2009 01:54:48 -0400

Here's a quick and healthy dessert or snack with flavours from the Caribbean. I'm adding this recipe for ZWT5 and haven't prepared it myself yet so I'm not sure how many balls it makes. This recipe comes from the Vegetarian Passport Cookbook by Linda Woolven. -- posted by Dreamer in Ontario

Groovy Delight

Tue, 19 May 2009 17:29:23 -0400

Doctor's Cave Bathing Club in Montego Bay is renowned both for a beach considered one of the best on Jamaica's North Coast and for waters fed by a network of underground rivers that reputedly have healing powers. Since 2001, the club's claims to fame have been bolstered by the Groovy Grouper, a spirited bar and restaurant located smack on its sands. Posted for ZWT 5. -- posted by alligirl

The Original Piña Colada

Tue, 19 May 2009 17:29:32 -0400

My Husband and I had a Piña Colada at the place of its origin in Old San Juan, Puerto Rico - Barrachina Restaurant. This is actually the exact recipe that I got from the restaurant for the original Pina Colada. It is recommended that you use Bacardi rum as it is from Puerto Rico as well (we visited the distilllery that same day). I did not include the freezing time. Enjoy! -- posted by Nif

Caribbean Sunset

Tue, 19 May 2009 17:30:48 -0400

Luscious sounding! Taken from 1001cocktails.com; posted for ZWT 5. -- posted by alligirl

Caribbean Delight

Tue, 19 May 2009 17:57:06 -0400

From divinerecipes.com;posted for ZWT 5. -- posted by alligirl

Emeril's Caribbean Cocktail

Tue, 19 May 2009 18:04:43 -0400

Taken from Emeril's.com; posted for ZWT 5. -- posted by alligirl

Caribbean Kiss

Tue, 19 May 2009 18:21:35 -0400

Lovely drink recipe....posted for ZWT 5. -- posted by alligirl

Grilled Caribbean Coconut Shrimp With Rum Marinade

Wed, 20 May 2009 02:10:57 -0400

Taken from chilicheesefries.net; posted for ZWT 5. "This recipe is fantastic for any time you want to cook out with Caribbean inspired flavors such as rum, allspice, citrus, cinnamon, Scotch bonnet peppers and cilantro. While not quite jerk, the influence is definitely there. I love to serve these freakishly good tasting grilled shrimp over a bed of mashed sweet potatoes topped with fresh grilled pineapple slices that have been marinated in dark brown sugar. Serve all this up with a few pitchers of mojitos and you may think you are on vacation or at least just wished you were. Pass the rum please." -- posted by alligirl

Caribbean Grilled Burger With Pineapple Sauce

Wed, 20 May 2009 02:18:15 -0400

From Wegman's website; posted for ZWT 5. -- posted by alligirl

New World Spaghetti Squash

Wed, 20 May 2009 02:24:01 -0400

I concocted this on getting acquainted with the taste and texture of a roasted spaghetti squash (also known as a calabash squash). It's an alternative to the idea of treating the squash as a substitute for spaghetti noodles. The roasted squash really has slaw-like texture--soft yet crunchy. Spaghetti squash is an ancient New World food source in Central and South America, so I decided to try making something that combined an ancient native trio of ingredients: corn, beans, and squash. On sampling the roasted squash by itself, my first thought was "black beans," and my second was "spicy." Here's what I did, based on what I had in my kitchen this evening. I'm sure others can improve on it! -- posted by Epyllion

Caribbean BBQ Chicken

Wed, 20 May 2009 02:27:17 -0400

From Kraft Food and Family booklet; posted for ZWT 5. -- posted by alligirl

Pineapple-Glazed Shrimp Skewers

Wed, 20 May 2009 14:12:46 -0400

From chow.com; posted for ZWT 5. "With a flavor thats somewhere between Asian and Caribbean, these skewers are hard to label but easy to make and tasty enough that theyll be a hit with the whole family. **NOTE: If youre using wooden skewers, soak them in warm water for 30 minutes beforehand, so they dont burn on the grill. **Note: Theres just a touch of heat in the glaze from cayenne pepper. If youre up for it, you can get the party started by adding a little extra." -- This could also be made with chicken, or for something special, use sugarcane skewers. -- posted by alligirl

Jamaican Mule

Wed, 20 May 2009 14:35:54 -0400

Take from Appleton rums website; posted for ZWT 5. (Note - will not recognize Appleton Estate V/Z; that is the rum recommended) -- posted by alligirl

Martha's Pawpaw Drink

Wed, 20 May 2009 14:38:24 -0400

Taken from Martha Stewart website; posted for ZWT 5. -- posted by alligirl

Rum-Infused Grilled Pineapple

Wed, 20 May 2009 14:38:34 -0400

This is beautiful as a dessert, or works well as a side dish. Modified from Caribbean Pot; posted for ZWT 5. -- posted by alligirl

Cream Cheese Baked Bananas

Wed, 20 May 2009 14:38:57 -0400

Modified from numkitchen.com; posted for ZWT 5. -- posted by alligirl

Caribbean Chicken Quesadillas

Wed, 20 May 2009 15:12:33 -0400

I found this recipe online and altered it slightly. I came across this while searching for Caribbean recipes for ZWT5. Edited to add: I made this a few days ago and found the mixture needed a little sweetness so I added a bit of honey. I think this may have been because my fruit was a little tart due to not being ripe enough. Just wanted to mention so that you can taste your mixture ahead of time and decide if you want a touch of sweet added before assembling. -- posted by Babzy

Baked Rum Bananas

Wed, 20 May 2009 15:42:19 -0400

The Spanish carried bananas with them to the New World in the 1500s, planting the root corms in Central America and the Caribbean islands, where they flourished. With its proximity to Cuba, the Florida Keys encountered the fruit long before the mainland did. Bananas weren't formally introduced to Americans until the 1878 Philadelphia Centennial Exhibition, where, wrapped in foil, they were sold for 10 cents each. From "The Florida Keys Cookbook" and posted for ZWT5. -- posted by FloridaNative

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

Swordfish With Papaya Salsa

Wed, 20 May 2009 20:18:03 -0400

This dish can also be prepared with shark steaks if you can not find swordfish. I haven't tried it with the shark.....but go ahead....be adventurous! The prep time does not include the marinating time. -- posted by luvcook'n

Bahamas Rum Punch (Cocktail)

Thu, 21 May 2009 10:08:56 -0400

This drink is served all over the Bahamas. Some say it is only authentic with certain brands... Whatever. If it tastes good it can go in my glass! Enjoy :) -- posted by *Bellinda*

Mango Banana Daiquiris

Fri, 22 May 2009 02:14:04 -0400

Take me back to the Caribbean! Ripe mangoes are important for that Caribbean flavor, buy them in advance and allow them to ripen. The mango flavor is balanced by banana, lime juice and dark rum. Yum! Credit goes to Ina Garten. -- posted by LifeIsGood

Caribbean Shrimp Salad

Fri, 22 May 2009 11:52:08 -0400

From Uncle Ben's Rice -- posted by Charlotte J

Mango Pomegranate Guacamole

Mon, 25 May 2009 11:30:16 -0400

I found this on line for ZWT, it gives Carribean twist to an old favorite, -- posted by momaphet

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

Cheesy Cabbage Heads

Tue, 16 Jun 2009 01:25:06 -0400

My dad made these when I was a kid and now it is a staple at every family barbecue. My DH has turned it into his 'pet recipe' and I must say, it is DElicious! The times are approximate because we always cook it on the grill although it can be done in the oven and they vary depending on the size of cabbage you use. Also you may not need all of the butter and probably only half of the cheese, but we always make at least two heads. -- posted by 2SpiceItUp

Baked Macaroni & Cheese

Thu, 18 Jun 2009 14:15:58 -0400

Here's a classic mac & cheese recipe given to me by my (would-have-been) mother-in-law many years ago. It has become a family favorite, and I get asked to make it nearly every Thanksgiving and Christmas. It makes enough to feed a small army! It's best to use block cheese and grate it yourself, to get the best cheese flavor. Leftovers can be easily cut into squares, wrapped with wax paper and frozen. Then just take one out and nuke it for a great side to go with a sandwich. -- posted by Chef #1299589

Walnut Taco Wraps With Cashew Cheese

Fri, 03 Jul 2009 02:45:52 -0400

Tacos filled with a delicious, rich "cheeze" made of cashews and cilantro, topped with crumbled nut "meat"! The cheeze keeps for 3-4 days in the fridge and the nut meat for up to a week. You may also scoop the cashew mixture on top of a salad, or serve as a dip with sliced carrots and cucumbers! The walnut mix is also good sprinkled over salad or soup! Great raw food! Adapted from Delicious Living magazine. -- posted by Sharon123

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

Jamaicanned Sweet Potatoes and Corn Bake

Sat, 25 Jul 2009 02:55:20 -0400

This is an easy Jamaican-inspired side dish made with canned veggies (hence the name). It goes well with any savory meat dish, but especially well with a sweet and spicy Jamaican meatloaf. -- posted by CookETC

Mango Raita

Tue, 04 Aug 2009 12:50:42 -0400

This interesting variation on Raita is from Barbados and is taken from a cookbook published by the Canadian Women's Club of Barbados. -- posted by Dan-Amer #1

Jerk-Spiced Shrimp

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

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

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

Earl Grey Rum Punch

Sun, 06 Sep 2009 09:13:17 -0400

A colonial twist on the ubiquitous -- and potent -- rum punch. Very strong and oh so good have been the comments, so far. Bon Appetit Magazine, May 2006 edition. ;) -- posted by Manami

Pan-Seared Chicken Breasts With Jamaican Curry

Wed, 23 Sep 2009 13:44:08 -0400

Recipe by Marcia Kiesel from F&W Magazine published October 2007. From Pairing of the Day: March 2008 - 7 Rules for Perfect Pairing. The Jamaican curry gets its heat from Scotch bonnet hot chiles, Marcia Kisel's stripped-down version relies on Scotch bonnet hot sauce and curry powder. :) Try 2006 Seven Hills Columbia Valley. Didn't include the overnight marinating process! -- posted by Manami

Red Chicken With Cuban Rice

Tue, 29 Sep 2009 13:46:08 -0400

Full of flavour, this recipe is so easy to make. The mix of herbs and spice is delicious. -- posted by English_Rose

Cuban Black Beans

Mon, 05 Oct 2009 16:42:41 -0400

A great recipe for Cuban-style black beans. To be served over white rice. -- posted by Chef #1403626

Cuban Black Beans

Mon, 05 Oct 2009 16:47:59 -0400

A great recipe for Cuban-style black beans. To be served over white rice. -- posted by Chef #1403626

High-Octane Olive Salsa

Sat, 31 Oct 2009 14:17:46 -0400

A salsa that tastes decidedly different because of the olives. The jalapeños add oomph. The rice vinegar can be replaced with white wine vinegar. -- posted by Michael Keizer

Pinon

Fri, 13 Nov 2009 12:53:27 -0500

sweet plantain pie -- posted by Chef #1445898

Sweet-N-Savory Watermelon Cup Fruit Salad

Tue, 17 Nov 2009 21:41:44 -0500

Great presentation and super healthy! -- posted by GoldsmithLissa

Creamy Pomegranate Chicken

Wed, 18 Nov 2009 17:03:46 -0500

absolutely delicious and so very quick to make! A dear friend gave me this recipe and my hubby and I both love it!! Gracias Elvira!! -- posted by Mrs. Sunshine

Spicy Orange Shrimp Ceviche

Wed, 09 Dec 2009 00:57:25 -0500

Makes a great appetizer, party snack, side dish or main course! Also try using assorted seafood such a tilapia, crab, scallops, etc. I included the ketchup, but you can use sweet Ecuadorian tomato sauce as traditional or skip it altogether as I prefer! Some also like it on the side and let the guests choose. You can also place a dollop on the side of the martini glass as some restaurants do. You can flash cook the shrimp if preferred by placing in boiling water for 2 minutes before peeling and deveining them. You can make this with only an hour or so of "cooking" in the citrus juices, as you prefer. Also...I use 2-3 jalapenos and occasionally habenero for extra pep! Serve with a crisp but fruity sauvignon blanc (rochioli or girard) -- posted by GoldsmithLissa

Cuban Sammy Stuffed Pork Loin & Mustard Vinaigrette

Wed, 30 Dec 2009 13:46:58 -0500

Ever had a Cuban Sandwich? The traditional cuban bread, ham, swiss and roast pork and of course mustard, all pressed and grilled. Well, this is my twist. Savory marinated pork tenderloin, good baked ham, swiss and provolone cheese, a fresh cuban bread stuffing and off course the dill pickles. Pan seared and then roasted in the oven to finish it off. The best part is the mustard vinaigrette is to drizzle over the slices to top it off. Serve with some yellow rice and a fresh cucumber, green olive, onion and tomato relish over fresh chopped salad. -- posted by SarasotaCook

Spicy Tomato Soup With Avocado Relish

Tue, 09 Feb 2010 18:57:50 -0500

The Neely's say this is their kind of soup-it has plenty of atitude! A little heat gives it a smoky undertone and a garnish of avocado relish balances the flavors! Serve with cornbread or a grilled cheese sandwich. From Down Home with the Neely's cookbook. -- posted by Sharon123