Caribbean Recipes

Avocado and pineapple salad is simple but perfectly highlights the subtle creaminess of the avocados and the more assertive pineapple – says my fiancée. I particularly find pineapple and avocado to be strange mixture for a salad - don’t get me wrong I enjoy both pineapple and avocado by themselves or in other recipes, but just not together. Well what I can say my fiancée likes it, maybe you will like it too. Try it!

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Ingredients:

• 8 cups iceberg or other crisp lettuce
• 2 cups fresh pineapple chunks
• 1 medium red onion, thinly sliced
• 1/3 cup extra-virgin olive oil
• 1/3 cup white vinegar
• 1/3 cup fresh orange juice
• 1/4 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 medium avocados, sliced
• Fresh lime wedges

I can remember going to this friend’s house, and every week his grandmother will put a fresh bottle of Hot Pickles on the table at every meal (including breakfast). Until one day I tried one…and let me tell you - damn that’s hot and spicy!

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Ingredients:

• 1 doz. hot peppers (red and yellow)
• 1 doz. pickling onions or shallots
• 1 teaspoon salt
• 1 cove
• 6 2” strips raw carrots
• 6 2” strips string beans
• Vinegar

Ajiaco is a very old-fashioned stew-like dish, incredibly tasty and nutritious, which features several of the most typical root vegetables used in traditional Hispanic Caribbean cuisine. This dish is so hearty that it can be served as the only dish in a meal, especially if it is served for lunch. It is so simple and easy to make, you must try it!

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Ingredients:

• 4 large potatoes, cut into fourths
  
• 1 large ñame, cut into medium pieces
• 4 corn on the cob, cut in halfs
• 1 small calabaza, cut into medium pieces
• 4 malangas, cut into fourths lengthwise
• 4 medium boniatos, cut into medium pieces
• 2 medium yucas, cut into 1″ chunks
• 1 lb beef (flank or round beef for stewing, cut in 1″ chunks)
• 2 Tbs vegetable oil for braising the beef
• 2 garlic cloves, peeled and crushed
• ½ tsp salt or to your taste
• 2 to 4 cups of water