Carribean recipes...?

Question

Im looking for some exotic recipes from the carribean...can you help please?

Answer 1

http://www.epicurious.com/recipes/find/browse/results?type=browse&att=5

Answer 2

Go to Culinary Chef at http://www.culinarychef.com for recipes.

Answer 3

Carribean Lobster Stew with Spicy Fritters


1 tablespoon olive oil
1 pound chorizo sausage, sliced 1/2-inch thick
2 cups onions, julienned
8 cups lobster, shrimp or fish stock
12 whole cloves of garlic, peeled
2 green chiles, sliced into thin rings
3 cups roughly chopped assorted greens, such as collards, mustards, turnip, chard, dandelion, beet greens or spinach
2 cups chopped tomatoes
3 oranges, juiced
2 spiny or maine lobsters, cut in half
Salt
Crushed red pepper flakes
1/2 cup coconut milk
2 tablespoons finely chopped fresh cilantro leaves
1 recipe of spicy fritters
1 recipe red pepper mayonnaise

In a large pot, with a lid, over medium heat, add the 1 tablespoon of olive oil. When the oil is hot, add the sausage and onions. Saute for 2 minutes. Stir in the stock, garlic, and chiles, bring to a boil. Reduce the heat and simmer for 60 minutes.
Add the greens, tomatoes, orange juice and lobster halves. Season with salt and crushed red pepper. Simmer for 30 minutes. Stir in the coconut milk and cilantro. To serve, place the lobster halves in the center of each shallow bowl. Spoon the broth over each lobster. Garnish with fritters and a drizzle of the mayonnaise.

Spicy Fritters:
2 tablespoons olive oil
1/2 cup chopped onions
Salt
Crushed red pepper
1 teaspoon chopped garlic
3 eggs
1 1/2 cups milk
2 teaspoons baking powder
3 1/4 cups flour
1 tablespoon chopped parsley
Crystal hot sauce, to taste
Worcestershire sauce, to taste
Solid vegetable shortening for deep frying
Creole seasoning

Heat the oil in a saute pan over medium heat.
Add the onions and season with salt and crushed red pepper. Saute for about 3 minutes, or until slightly wilted. Add the garlic, and continue to saute for 1 minute. Remove and set aside to cool.
Make a batter by combining the 3 eggs, milk, and baking powder. Add the flour, 1/4 cup at a time, beating until all is used and the batter is smooth. Season with salt. Stir in the parsley. Season with hot sauce and Worcestershire sauce to taste. Mix well.
Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Season with Creole seasoning.

Red Pepper Mayonnaise:
1 egg*
1 red pepper, roasted, peeled and diced
1 tablespoon chopped garlic
1 tablespoon chopped fresh cilantro
Salt
Cayenne
1 cup olive oil

In a food processor, combine the roasted pepper, garlic, cilantro and egg. Pulse until smooth. Season with salt and pepper. With the machine running, slowly add the olive oil and continue to process until the mixture forms a thick emulsion.
Yield: about 1 cup

Answer 4

No, but i bet www.recipezaar.com and www.allrecipes.com will be all the help you need, and theyr'e FREE too.

Answer 5

These are fabulous Caribbean and Bahamian recipes I have gotten from the locals. I live on a sail boat and spend every winter down in the Islands ( in St Croix right now). Most of these are super simple to make and really do bring home the Island feel....


Curry Mango Chicken (6 servings)

If you like Caribbean flavor, you're in for a treat. It's a lot of flavor for a cheap and easy dish. Enjoy!


INGREDIENTS
Chicken:
3 1/2 tablespoons curry powder
2 teaspoons minced ginger
2 cloves garlic, minced
1 pinch crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon thyme
10 skinless chicken thighs
Rice:
2 cups converted long-grain white rice, rinsed
2 cups mango - peeled, seeded and chopped
1 onion, chopped
2 cloves crushed garlic
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 pinch red pepper flakes
1 teaspoon salt
1/4 teaspoon thyme
10 whole allspice berries
3 tablespoons brown sugar
1 cup water
2 cups chicken broth
2 tablespoons lime juice
1/2 (14 ounce) can coconut milk

DIRECTIONS
In a large bowl, stir together the curry, ginger, garlic, red pepper flakes, salt, pepper, and thyme. Place the chicken in the bowl, and coat evenly with seasoning. Cover, and marinate for 2 hours or more.

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, stir together rice, mango, onion, garlic, and ginger. Season with curry, red pepper flakes, salt, thyme, allspice berries, and brown sugar. Stir in water, broth, and lime juice. Pour into a casserole dish, and arrange the marinated chicken on top. Then pour coconut milk over the top. Cover with aluminum foil.

Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.


Jerk Chicken and Pasta
Jamaican-style dish (4 servings)


INGREDIENTS
4 skinless, boneless chicken breast halves
2 teaspoons jerk paste
1 (12 ounce) package uncooked egg noodles
1 tablespoon olive oil
1 clove garlic, minced
1 cup chicken stock
1 tablespoon jerk paste
1/2 cup dry white wine
1/4 cup chopped fresh cilantro
2 limes, quartered
salt and pepper to taste
1/2 cup heavy whipping cream
4 sprigs fresh cilantro, for garnish

DIRECTIONS
Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.

Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear.

Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped cilantro, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.

Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime.




Caribbean-Marinated Shrimp and Scallops (8 servings)
INGREDIENTS
1 tablespoon vegetable oil
1 pound sea scallops
1 pound large shrimp, peeled and deveined
1 cup diced bell pepper (red or yellow, or combination of both)
3/4 cup minced red onion
3 tablespoons thinly sliced green onions
Marinade:
1/3 cup orange juice
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
1 tablespoon McCormick® Caribbean Jerk Seasoning
1 teaspoon McCormick® Basil Leaves

DIRECTIONS
Heat vegetable oil in a large skillet over high heat; add scallops to hot pan and sear 1 1/2 to 2 minutes per side. Transfer scallops to medium bowl and chill. Saute shrimp in same pan 4 minutes or until shrimp turn pink. Transfer shrimp to another bowl and chill.

Combine marinade ingredients in a large bowl. Add chilled shrimp, bell pepper, red onion, and green onions. Cut chilled scallops into quarters; add to bowl; toss well. Cover and refrigerate for at least 1 hour.




Bahamian Peas and Rice ( 8 servings)

INGREDIENTS
1 tablespoon vegetable oil
1 onion, chopped
1/2 green bell pepper, chopped
8 ounces cubed cooked ham
1 tablespoon tomato paste
1 tomato, chopped
2 slices bacon - cooked and crumbled (optional)
8 ounces corned beef, chopped
1 (15 ounce) can pigeon peas, drained
2 sprigs fresh thyme
salt and pepper to taste
1 (10 ounce) can coconut milk
6 cups water
1 teaspoon browning sauce
3 cups uncooked brown rice

DIRECTIONS
Heat oil in a large pot over medium heat. Add the onion, and fry until transparent. Stir in the green pepper, ham, tomato paste, tomato, bacon, corned beef, and pigeon peas. Season with thyme, salt, and pepper. Bring to a simmer.

Stir in the coconut milk, water and browning sauce, and bring to a boil. Stir in the rice. Return to a boil, then stir, cover, and reduce the heat to low. Simmer for about 45 minutes, until rice is tender. Stir occasionally



Jamaican Spiked Chicken and Rice (6 servings)

INGREDIENTS
1 cup uncooked long-grain white rice
2 cups water
1/4 cup and 2 tablespoons vegetable oil
1/2 cup butter
6 skinless, boneless chicken breast halves
3/4 cup dark rum
2 (6 ounce) cans broiled-in-butter-style sliced mushrooms
1/4 cup and 1 tablespoon chicken bouillon granules
1 tablespoon and 1 teaspoon garlic powder
1 tablespoon and 1 teaspoon ground black pepper
2 (14 ounce) cans coconut milk
2 small banana, sliced

DIRECTIONS
In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Heat the oil and melt the butter in a skillet over medium-high heat. Place chicken in skillet, and cook 6 to 8 minutes per side, or until juices run clear.

Pour rum over chicken. With a long match, carefully light the rum on fire. When flames subside, mix the mushrooms, bouillon granules, garlic powder, pepper, and coconut milk into the skillet. Reduce heat to low, and simmer 10 minutes, until heated through.

Serve chicken and mushroom mixture over cooked rice. Top with banana slices.




Caribbean Pasta with Shrimp (8 servings)


INGREDIENTS
8 cloves garlic, minced
1/2 cup minced shallots
2 tablespoons minced fresh ginger root
1/4 cup and 2 tablespoons olive oil
2 green bell pepper, seeded and chopped
3 cups tomato - peeled, seeded and chopped
1 tablespoon and 1 teaspoon curry powder
1 teaspoon whole allspice berries
1 cup chicken stock
1/2 cup brandy-based orange liqueur (Grand Marnier®)
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon and 1 teaspoon cornstarch
1/4 cup chile paste
1 pound rotini pasta
3 pounds medium shrimp - peeled and deveined
1 cup fresh cilantro, chopped
DIRECTIONS
In a small bowl, combine garlic, shallots, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Cover and refrigerate both until ready to use.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat a large saute pan over high. When hot, add garlic-oil mixture. Saute until garlic begins to sizzle but has not browned.
Stir the tomato mixture, then pour into the saute pan. Bring to a rapid boil and cook until it begins to thicken, about 3 minutes.

Stir in the shrimp, and toss until they become pink, about 2 minutes. Immediately add the pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt.

Transfer to a heated platter and sprinkle on the cilantro. Serve at once.