Island Style Papaya Seed Dressing
This dressing is great on both fruit salads and garden salads.
1 cup sugar
1 tsp. dry mustard
1 tsp. salt
1 cup tarragon vinegar
2 cups salad oil
1 small onion, chopped
3 Tbs. fresh papaya seed
Place all dry ingredients and vinegar in blender. Blend together on medium speed and slowly add salad oil and onion. When thoroughly blended, add papaya seeds. Blend only unlil seeds are the size of coarse ground pepper.
Cayo Hueso Curried Goat
This is another one of my favorites! This recipe is especially tasty when lamb is used.
3 pounds goat stew meat, cubed (I use lamb)
4 Tbs. butter
2 large onions, chopped
3 large tomatos, peeled and chopped
1/2 tsp. ground cumin
3/4 tsp. turmic
3/4 tsp. ground coriander
1/2 tsp. ground ginger
1/4 tsp. ground cayenne
1 Scotch Bonnet, seeded and minced
Saute the meat in the butter until brown. Add the onion and cook until the onion is golden. Stir in the remaining ingredients. Add enough water to cover. Bring to a boil and cover. Reduce the heat and simmer until the meat is tender, about 1 1/2 to 2 hours. Serve over yellow rice accompanied by fried plantains. Serves about 6 people.
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Cayobo's Papaya Hot Sauce
This hot sauce is great on anything you would like to spice up. We us it on eggs, soups, fish, meats, and just about everything else.
1 knuckle of ginger, peeled and chopped
1 bulb of garlic, peeled and chopped
1 large onion
2 Scotch Bonnets,chopped
1 medium ripe papaya peeled, seeded and chopped
(Reserve seeds for salad dressing)
1 bunch cilantro
2 limes, squeezed
1/2 cup malt vinegar
1/2 cup carrot juice
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. cloves
1/4 tsp. coriander
2 Tbs. brown sugar
Saute onion until semi soft, add ginger, garlic, and peppers. Saute 3 minutes more. Add the remaining ingredients and cook until soft. If too thick, add pineapple juice or water to thin slightly. Place in blender and blend until smooth. Chill, and enjoy on all your favorite foods. This recipe is great as a dipping sauce for BBQed meats!
Here in Key West, during the last week of October we have a Fantasy Fest. Its a week long celebration combining the Caribbean festival of Goombay and the North American tradition of Halloween. We start the week off with Goombay and have a week long Island party like no other. This drink gets us all in the mood for dancing in the streets to the sounds of live Island music.
1 oz. white rum
1 oz. coconut rum
1 oz. apricot brandy
1 Tbs. grenadine
1 cup pineapple juice
Fresh pineapple slice for garnish
Put all ingredients in blender and blend until frothy. Serve in tall glass over ice and garnish with pineapple slice. This serves one.
Conch and Avocado Salad
This recipe is great on a hot, humid, tropical evening.
2 conch, ground
1 medium onion, finely chopped
1/2 green pepper, finely chopped
1/2 cup olive oil
juice of 3 Key limes, 1 regular
1 Tbs. vinegar
1 clove garlic, minced
1 tsp. chopped parsley
1 tsp. salt
1/2 tsp. curry powder
Freshly ground pepper to taste
Old sour to taste (recipe on next page)
2 ripe avocados, seeded and sprinkled with lime juice
Place the conch, onion and bell pepper in a bowl. Add the oil, lime juice, vinegar, garlic, parsley, oregano, salt, curry powder, pepper and old sour. Mix well and chill overnight. When ready to serve, heap into halved avocados and serve very cold.
This is 4 servings.