Cayobo's Grilled Seafood Soup


10 mediun sized shrimp, peeled and deveined
12 medium sea scallops
1 10 ounce mackeral or kingfish fillet
1 8 to 10 ounce spiny lobster tail, shelled
3 tablespoons vegetable oil
2 large yellow onions, diced small
3 stalks celery, diced small
2 tablespoons minced garlic
1 cup white wine
1 1/2 quarts bottled clam juice
1/2 teaspoon ground cummin
1/4 teaspoon allspice
2 large sweet potatos, cut into large cubes
1/2 pound fresh okra, thickly sliced
2 fresh tomatos, cut into large chunks
Salt and pepper to taste
Juice of 2 limes (4 Tbsp)
2 tablespoons minced fresh green or red chilis
3 tablespoons chopped cilantro


Over a hot fire, grill each kind of seafood seprarately.
As each portion is just about cooked through, remove from grill and set asside.
The seafood will finish cooking in the broth.

In a large soup pot, heat the oil till very hot but not smoking.
saute the onion and celery about 5 minutes or until clear.
Add the garlic and cook for one minute more.

Add the wine, clam juice, cumin, and allspice and bring to a simmer.

Add the sweet potato, okra, and tomato, and simmer 30 minutes longer or until tender.

Add seafood that hasn't finished cooking on the grill and simmer for 4 minutes longer.

Add remaining seafood and simmer one minute to warm through.
Remove pot from heat and add salt and pepper to taste.
Right before serving, add lime juice, chili peppers, and cilantro, and stir briefly.

Cayobo's Devil's Nightmare Pasta


2 Tablespoons olive oil
1 yellow onion, diced small
1 red pepper, diced small
2 bananas, sliced
1/4 cup pineapple juice
Juice of 3 oranges
4 tablespoons lime juice
1/4 cup chopped cilantro
3 or 4 Scotch Bonnet peppers, finely chopped
1/4 cup grated parmesan cheese
2 teaspoons unsalted butter
1 pound fettuccine
Salt and pepper to taste


In a large sauce pan, heat the oil and saute the onion and red pepper over a medium heat for about 4 minutes.
Add the bananas and pineapple and orange juice. Simmer over medium heat, until bananas are soft.
Remove from heat, add the lime juice, cilantro, Scotch bonnets, and 3 tablespoons of the parmesan cheese, mix well with cooked pasta and serve.