I love to surprize our dinner guests with this spicy steak BBQ. Be sure to have plenty of beer on hand for this one!
6 porterhouse or t-bone steaks 2 Tbs. Fiery Scotch Bonnet Sauce (page 7) 3 cloves garlic, chopped juice of 2 limes 2 scallions, chopped 2 green papayas, peeled and cubed (including seeds)
Place the steaks in a deep glass baking dish. Combine all the remaining ingredients, including the papaya seeds, for the marinade. Pour marinade over steaks and rub into both sides of steaks well. Cover and refrigerate for 4 to 6 hours before cooking. Remove the steaks from the grill and place on medium heated grill. Brush with marinade and cook until brown. Turn and cook other side.
Ginger Guava Sauce
This recipe goes well with fish or poulty as a dipping sauce.
1 pound can guava shells in syrup 1/4 cup vegetable oil 2 large onions, chopped 2 clovers garlic, chopped juice of 2 lemons 1 inch long piece of fresh ginger root 1 Scotch Bonnet chiki, seeded and minced 1/2 tsp. ground nutmeg
Drain the guava shells and reserve 1/2 cup of the syrup. Place the guava shells in a blender and blend until smooth. Heat the oil. Add the onion and garlic and saute until soft. Add the lemon juice, ginger, pepper, guava puree, and the reserved syrup. Simmer slowly over low heat for about 20-25 minutes, until the mixture is thick. Stir in the nutmeg and serve as a condiment for fish or poultry.
Paella is a meal that mixes the flavors of the sea with those of the land.
1/4 cup flour 1/2 tsp. salt 1/2 tsp. pepper 3 lbs. boneless chicken breast, cubed 3 lbs boneless pork chops, cubed 1/4 cup olive oil
Coat chunks of chicken and pork in flour seasonings and fry in olive oil.
4 cans chicken broth (5 Cups) 2 medium onions, quartered 2 tsp. parsley 1 chopped carrot 1/4 cup pimento. diced 2 tomatos, dipped in boiling water and peeled 1/2 tsp. salt 1/2 tsp. paprika 1 bay leaf 1/4 tsp. oregano 1/4 tsp. saffron or turmric 1 cup long grain white rice 2 packages frozen peas and carrots 1 (9 0z.) canned artichoke 3 lbs. shrimp, raw and shelled 1 dozen clams 1 cup white wine
Transfer browned chicken and pork to a large roaster and add broth, onions, parsley, carrot, pimento, tomatoes, salt, pepper, paprika, oregano and saffron or turmeric and rice. Simmer for 30 minutes. Add vegetables, shrimp, clams and white wine. Simmer 20 minutes more. All juices should be absorbed into the rice when done. This recipe serves 8 or more!
Frijoles Con Dulce
Beans for dessert? Yes, beans for dessert! This recipe is sure to suprise your guests.
1 1/2 cups red (or kidney) beans 5 large sweet potatos, peeled and sliced 1 1/2 cups raisins 1 cup plus 2 Tbs. brown sugar 1/2 tsp. ground cloves 8 cups milk 2 cans (14 1/2 oz. size) evaporated milk
Wash and soak the beans overnight in enough water to cover. The next day, drain and add all the other ingredients to the beans. Bring to a boil. Reduce heat and simmer for 2 to 3 hours until the beans are tender. Stir frequently during the last hour of cooking to be sure the beans do not stick to the bottom of the pan. Remove the pan from the heat and cool. Serve with vanilla wafers. This is about 12 servings.
This is my favorite milk shake! I love to drink these while I'm BBQing the Jamaican Jerk chicken.
2 scoops Vanilla ice cream 1 1/2 oz. spiced rum 1/2 oz. banana liqueur 1 medium banana Kalua to float on top
Combine ingredients in blender and blend until smooth. Pour into large brandy snifter and float 1/2 oz Kalua on top.