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Caribbean Recipes

Traditional Caribbean Cooking

Archive for December, 2007

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31 Dec 2007

Crab Cake - Caribbean Style

Written by Chris in Appetizer

garnished_crabcake.jpgA crab cake is more less an American dish comprised of a crab meat patty and various other ingredients such as breadcrumbs, milk, eggs, onions, and seasonings. But in the Caribbean we use other ingredients such as red or green peppers are added, at which point the cake is then sautéed, baked, or grilled, whichever you prefer. I prefer my crab cake baked! Crab cakes are usually accompanied with a Lime Butter Sauce, which gives that Caribbean favor. Enjoy!

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Ingredients:

  • 1/4 lb.(125 grams)all pupose flour
  • 1/4tsp.salt
  • 1/4tsp.black pepper
  • 1tsp.fish seasoning
  • 6 cloves, garlic, finely chopped
  • 1large onion, finely chopped
  • 2 small green sweet peppers, chopped
  • 1 lb.(450 grams)crab meat
  • 2 medium eggs
  • 2 Tbsps.fish and meat sauce(your choice)
  • 1 cup breadcrumbs
  • 1/4 cup vegetable oil
Method:

1. Combine flour and dry ingredients, add chopped onion, garlic, sweet pepper, crab meat, eggs and Grace Fish and Meat Sauce, combine. Shape into small flat cakes and coat with breadcrumbs.
2. Slow fry in vegetable oil until golden brown.

Serving Suggestions:
Serve with Lime Butter Sauce.



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27 Dec 2007

Stew Chicken (Caribbean Chicken)

Written by Chris in Meat/Poultry Recipes

stew caribbean chicken.jpgThis recipe is roughly based on a dish called “stewed chicken” or “stew-fried chicken” which is popular in most of the Caribbean Island. Every island has its own special recipe for cooking stewed chicken, for example people Trinidad and Tobago have their own special recipe, as well folks in Barbados. It’s a great recipe to try-out. Spicy! Photo credit:*coconut&lime*

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Ingredients:

  • 1 whole 6 lb chicken, halved or cut into pieces
  • 14 garlic cloves
  • 13 habaneros, seeded*
  • 11 medium onion, quartered
  • 11/2 cup dark rum
  • 11/2 cup soy sauce
  • 11/4 cup vegetable oil
  • 11/4 cup fresh thyme
  • 11/4 cup lime juice
  • 14 tablespoons fresh parsley
  • 12 tablespoons fresh ginger, chopped
  • 11 teaspoon dried mustard
Method:

In the food processor or pot, combine garlic, habaneros, onion, rum, soy sauce, vegetable oil, thyme, lime juice, parsley, ginger and mustard. Pulse to form a thick paste like sauce . Place the chicken pieces in a large ziploc bag and pour the sauce over the chicken. Seal and give it a shake to coat. Refrigerate two hours. Preheat the oven to 350. Remove the chicken from the bag, reserving the sauce. Arrange chicken on a baking dishes so they don’t overlap. Bake 1 hour or until cooked through. In a small saucepan, heat the remaining sauce. Take care to thoroughly cook the sauce as it has been in contact with raw chicken. Serve the chicken with sauce on the side.



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24 Dec 2007

Pinwheel Chocolate-Vanilla Cookies

Written by Chris in Dessert

pinwheel-cookies.jpgMy mom came up with this recipe for her Christmas party she is hosting. Pinwheel Cookies are pretty easy to make but the dough is really soft. My mom ended up having to refrigerate it in between each step and it was still tricky to roll the two dough’s together without ripping. It wasn’t a difficult cookie to make but we were left with a lot of “down time” waiting for the dough to cool down between each step. All in all, they turned out very well, not too difficult and very chocolatey. :smile: Photo by: *Coconut & Lime*

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Ingredients:

  • 4 1/2 teaspoons butter , melted
  • 3/4 cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cocoa
  • 1/2 cup butter, at room temperature
Method:

WARNING: this needs to be done the day before you want to bake the cookies.

In a large bowl, cream together the 1/2 cup butter and sugar. Add egg and vanilla. Beat until fluffy. In a medium sized bowl, combine flour, baking powder and salt. Add the flour mixture to the butter mixture, combine thoroughly. Remove half the dough to medium bowl. Add cocoa and melted butter to remaining dough. Mix thoroughly. Divide the dough in half. Divide the vanilla dough in half as well. You should now have 4 sets of dough, two vanilla and two chocolate. Dough should be firm. If not, refrigerate 1/2- 1 hour until firm. Sandwiched between 2 pieces of wax paper, roll one portion vanilla dough into 8-inch square. Repeat procedure with one portion chocolate dough. If the dough is warm and soft, you may need to chill it again at this point. Remove top sheets of wax paper; invert vanilla dough onto chocolate dough. Remove the top sheet of wax paper. Roll carefully. Wrap in wax paper. Repeat procedure with remaining dough. Refrigerate over night.

Preheat oven to 350°F. Cut rolls into 1/4-inch slices; place 2 inches apart on an ungreased cookie sheet. Bake 6-7 minutes or until just set. Careful, the cookies do not brown on top and it is difficult to visually tell if they are done. Remove from cookie sheet to wire rack. Cool completely.

Serves: Small Gathering




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