Monday, August 18, 2008

Heat Things up this Summer Host a Caribbean Barbecue











Heat things up this summer host a Caribbean summer barbecue check out our new recipe link for mouth- watering Caribbean Summer recipes from chef Freda's delicious jerk chicken with papaya, avocado,key lime salsa to her to die for baked pineapple Martinique
Try our mouth watering Recipes for Jerk chicken with Papaya, Avocado Key lime salsa, Grilled sweet potatoes & plantain kebabs, Our Shrimp, watermelon, and grapefruit salad is a sure treat for the entire familyChef Freda did not forget dessert her Baked Pineapple Martinique is to die for and is a fresh take on the traditional baked Alaska whole pineapples are cut in half forming two boats, most of the flesh is removed from the skins which are kept intact. shells are refilled with rum soaked Angel food cake, ice Cream, Pineapple chunks, covered with whipped meringue and sprinkled with coconut flakes and toasted what a way to end a meal.all washed down with a tropical refreshing mango iced tea

Jerk Chicken with Papaya, Avocado and Key lime Salsa

2 whole Chicken cut into quarters Jerk Marinade ( you can also purchase a variety of jerk marinade in most supermarkets)
Toast and grind the following in a dry skillet 1/2 of 1 nutmeg 2 cinnamon stick 2 tablespoon coriander seeds 2 teaspoon cloves, whole 12 pimento seeds (allspice) 2 teaspoon black peppercorns
In a blender or food processor puree: 2 bunches scallions or chives, chopped 2 large onion, roughly chop 4 to 6 Scotch Bonnet peppers 1 bunch of thyme, leaves picked 15 garlic cloves 1/4 cup dark rum
Combine all of the above in a bowl and stir in the following: 1/2 cup fresh lime or lemon juice 1 1/2 cup soy sauce 1 cup bark brown sugar
Preheat the oven to 350 degrees. Score chicken and season with salt. Pour desired of jerk marinade over chicken and rub into scores. Marinade for 2 hours to overnight covered in a refrigerator. Bake for 35- 50 minutes in the oven. Remove Chicken from the oven and finish on the grill.Serves 8Papaya, Avocado, Key Lime SalsaMakes 4 Cups1 small red onion, peeled and finely chopped1 jalapeno, stemmed, seeded and finely chopped1/2 cup roughly chopped cilantro leaves1 teaspoon salt1/2 tablespoon virgin olive oil3 tablespoon key lime juice2 cups peeled, seeded papaya diced (about 1 medium ripe papaya)2 cups peeled, seed removed avocados dices ( about 4 hass or 2 large Caribbean avocados)1. Mix together all of the ingredients except papaya and avocados in a bowl2 Now slowly add the papaya and avocados, being careful not to over mix them which will cause them to be soft and mushy3. Cover with plastic wrap and chill until ready to serve


Sweet Potato, plantain, pepper kebabs

4 Medium Sweet Potatoes4 Medium ripe ( Not black) Plantains1 large Red Bell Peppers1.large green Peppers1 1/2 teaspoon salt1/3 cup vegetable oil1/2 cup balsamic vinegar2 tablespoon minced garlic1 doz large bamboo skewers soaked in water1. Place the potato and plantins with skin on in a medium saucepan. bring to a boil and cook for 10 mins until bearly tender when tested with a fork. do not over cook.2. Remove from the water and let cool, cut potatoes into quaters with skin on. Remove skin from plantins and cut into quaters place in a medium bowl.3. Cut peppers in half remove seeds cut in quaters4. In a small bowl mix together salt, vinegar, garlic and oil5. Thread vegetable alternatley on skewers,( potatoes,pepers, plantins, peppers,)6.Drizle with oil mixture and marinade for 2 hours7. Grill skewers on a grill for 20 mins turning and basting with oil mixtureserve hot

serves 8
Shrimp, watermelon, and grapefruit Salad

4 pink grapefruit peeled and segmented2 teaspoon grated ginger1 teaspoon olive oil1/2 pink cup grapefruit juice1/4 cup passion fruit puree2 tablespoon honey1/4 cup fresh mint16 jumbo shrimp unpeeled1.Mix ginger, oil, grapefruit juice, passion fruit puree, honey together in a bowl 2.Pour 1/4 cup in a bowl and drizzle shrimp,marinade for 2 hours or overnight covered in plastic reserve remaining dressing 3 Grill shrimp until pink and done 4 Arrange lettuce and watercress on 4 service plates 5.Top evenly with grapefruit segments, watermelon and grilled shrimp 6. Drizzle with reserved grapefruit, passion fruit dressing
serves 8
Baked Pineapple Martinique

4 Whole pineapples cut in half heads intact, remove core and cut flesh in small chunks set aside1 whole angel food cake2 tablespoon dark rum1/4 cup pineapple juice1 gal rum and raisin ice-cream12 large egg whites1 cup granulated sugar2 teaspoon cream of tartar2 cups coconut flakes1. Scoop ice-cream and form into 16 balls with an ice-cream scoop place on a plastic lined cookie sheet cover with plastic and freeze over night2. Place Angel food cake in freezer to firm for a few minutes3. Place pineapple shells on a cookie sheets cut angel food cake into thin slices and line the insides of pineapple shells4. Mix rum and pineapple juice together and drizzle the insides of pineapples with the mixture set aside5. Make meringue with an electric mixer beat egg whites and cream of tartar until soft peaks form. gradually beat in sugar until stiff6. Transfer the meringue into a large piping bag fitted with a large star tip, cover entire top of pineapple halves leaving the tops out.7. Sprinkle with coconut flakes, toast in the oven for 10- 15 minutes or until golden this can also be done with a blow torch
serves 8

Tropical Beverages
Its's that time of the year when the heat is on and some of my favorite fruits are in season .It is summer time and there are mangoes every where. If you love mangoes like I do, you might have tried them in a lot of ways. I have made mango bread, mango pie, mango cheesecake, mango salad, mango butter, mango chutney, mango jam. How about mango ice-cream the best. This is my latest mango creation " cooking in paradise mango ice tea". Here is the recipe try it and see what you think.
Freda's cooking in paradise mango ice tea

8 ripe mangoes or 1. (19 oz) can mango nectar8 cups water6 large ice tea bags2 cups fine granulated sugar1/4 cup freshly squeezed lime or lemon juicelemon or lime wedges and cinnamon sticks for garnish1 Wash and peel the mangoes, remove the pulp from the seeds, puree mango pulp in a blender or food processor chill2. Bring water to a boil in a large saucepan add tea bags turn off heat, cover saucepan and let tea stand for 30 minutes to steep, 3. Remove tea bags, add sugar, lime juice, mango puree mix well, strain through a fine strainer,4. Serve Chilled over ice cubes with lemon or lime wedges and cinnamon sticks enjoyserves 8- 12
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