Caribbean Sweet Potato Salad
Ingredients: 2 sweet potatoes off, peeled, cubed; 3 small Russet potatoes, peeled or scrubbed, and cubed; 1 medium sweet red onion, cut in half, and thinly sliced in half-rings; 1 large cucumber, peeled if desired, de-seeded, and diced small; 2 cups fresh raw corn cut off the cob (I freeze raw corn in the late summer for this), or frozen corn; 4 tbsp lime juice; 2 tablespoons prepared Dijon mustard; 2-3 cloves garlic, minced; 4-6 tbsp peanut oil (olive gold, vegetable gold, etc.), depending on your taste; 1 tbsp honey (optional); 1/4 cup chopped fresh cilantro; 1/2 cup finely chopped peanuts; salt and pepper to taste.
Combine garlic, coriander, turmeric, dried mustard, ground cloves, chili powder and aniseed in small bowl. Place chicken in 1 glass baking dish and vegetables in another. Sprinkle each with half of spice mixture. Add half of olive oil and half of fresh lime juice to each and mix to coat well. Cover and refrigerate 6 to 8 hours.
Soak skewers in water 30 minutes. Drain. Alternate chicken and vegetables on skewers. (Can be prepared 2 hours ahead. Cover and refrigerate). Prepare barbecue (medium heat) or preheat broiler. Season kebabs with salt and pepper. Grill until chicken is cooked through, about 5 minutes per side. Transfer to platter.
Ingredients for the salad: 1 lb. boneless chicken breast, diced; 3 tbsp. olive oil; 1 head romaine lettuce, washed; 20 arugula leaves; 1 cup croutons;. 1 cup pitted black olives; 2 hard boiled eggs (optional), 1 sachet of 6 g., or a tablespoon, of seasoning.
For the sauce: 1 egg; ½ liter of olive oil; 2 tbsp. wine vinegar; 1 tbsp. juice; 3 anchovies; 3 tbsp. Worcestershire sauce; 1 tbsp. garlic paste; and salt and pepper to taste.
Preparation: Roast the chicken, previously marinated with the seasoning sauce for 4 minutes, in a pan, and reserve. As to the sauce, whisk the egg with a fork and add the olive oil in a trickle. At the same time add the vinegar, lemon juice, anchovies, Worcestershire sauce, garlic paste and pepper. Blend to get a creamy sauce and set aside. Chop lettuce and arugula with your hands and put them in a bowl. Then add the chicken, olives, bread croutons and sauce. Mix well and serve.
Caribbean Chicken Caesar Salad Recipe
Ingredients: 1 pound boneless skinless chicken breasts, cut into; 1-inch parts 1/2 cup thawed non-alcoholic pina colada mix, divided; 1 cup tangerine or mandarin orange segments; 1 rib celery, chopped; 2 tbsp crushed pineapple; 1 green onion, chopped; 4 pitted ripe olives, sliced; 2 tbsp plus 2 tsp lemon juice; 4 tsp mayonnaise; 2 tsp grated Parmesan cheese; 1 to 2 garlic cloves, minced; 1/8 tsp salt; 1/8 tsp pepper; 4 cups torn romaine lettuce or iceberg.
Combine chicken and 1/4 cup pina colada mix. In a large skillet coated with cooking spray, cook and stir chicken mixture over medium heat until chicken is no longer pink. Remove from the heat; set aside.
Combine the tangerines, celery, pineapple, onion and olives in a large bowl. In a small bowl, combine the lemon juice, mayonnaise, cheese, garlic, salt, pepper and the remaining pina colada mix. Add chicken and romaine to the tangerine mixture; drizzle with dressing and toss to coat.
Ingredients: 1 pound cleaned fresh conch, diced 1/4 cup fresh orange juice 2 tbsp fresh lime juice 2 tbsp fresh lemon juice 1 jalapeño pepper, stemmed, seeded and minced 2 tablespoons extra-virgin olive oil 1 tbsp salt 1 tbsp chopped fresh cilantro leaves 1/2 cucumber, peeled and minced 1/2 yellow bell pepper, minced 1/2 red bell pepper, minced 1/4 red onion, minced 1/2 cup diced fresh tomato 1/4 ripe Florida avocado, diced, or 1/2 ripe Haas avocado (optional)
Mix all of the ingredients except the tomato and avocado in a large bowl. Stir and refrigerate for at least 2 hours to allow the flavors to combine. To serve, fold in the tomato and avocado and place into 4 chilled glasses or serving bowls.
Ingredients for the salad: 1 large broccoli, well washed; 1 liter water; 1 green lettuce, washed; ½ cup pitted green olives; ½ cup pitted black olives; 1 can baby corn cobs; 1 lb cherry tomatoes; cut in half; 1 sachet of 6 g, or 1 tbsp., seasoning.
For the vinaigrette: ½ cup lemon juice; 6 tbsp. olive oil; 1 tbsp. balsamic vinegar; ¼ tsp. sugar; 1 tbsp. Worcestershire sauce; salt and pepper to taste.
Cut the broccoli sprigs off and put them to cook over high heat in a liter of water and 3 tbsp. of salt for 10 minutes. Remove from heat, drain and cool under running water to stop the cooking, drain and set aside. Mix all salad ingredients and set aside. In a separate bowl put all vinaigrette ingredients, stir well until well mixed. Dress the salad with the vinaigrette, mix well and serve.
Caribbean Grilled Scallop Salad
Ingredients: 12 large sea scallops (about 1 1/2 pounds); 2 tsp fish rub, divided (such as Emeril’s); 5 (1/2-inch) slices fresh pineapple; 4 cups gourmet salad greens or mixed salad greens; 4 cups torn Boston lettuce (about 2 small heads); 1/3 cup diced peeled avocado; 2 tbsp mango chutney; 2 tbsp fresh lime juice; 2 tsp olive oil.
Prepare grill to high heat. Pat scallops dry with a paper towel. Sprinkle 1 1/2 tsp fish rub evenly over scallops. Coat scallops with cooking spray. Place scallops on grill rack; grill 3 minutes on each side or until done. Remove scallops. Add pineapple to grill rack; grill 2 minutes on each side. Remove pineapple from grill; chop pineapple.
Combine salad greens, lettuce, pineapple, and avocado in a large bowl. Chop large pieces of chutney. Combine chutney, lime juice, olive oil, and remaining 1/2 tsp fish rub in a small bowl. Add dressing to salad, and toss well. Place 1 1/2 cups salad into each of 4 bowls. Arrange 3 scallops over each salad.
Ingredients: 4 cans of tuna loins; 1 green curly lettuce, cut into medium pieces; 1 green romaine lettuce, cut into medium pieces; 1 cup pitted black olives; 1 lb cherry tomatoes, cut into quarters; 1 can of baby corn cobs; ½ lb sliced mushrooms..
For the vinaigrette: ½ cup lemon juice; 6 tbsp. olive oil; 1 tbsp. balsamic vinegar; ¼ tsp. sugar: 1 tbsp. Worcestershire sauce; salt and pepper to taste.
Preparation: Add all salad ingredients in a bowl, and reserve. In a bowl, combine all vinaigrette ingredients and stir until well blended. Dresse the salad with the vinaigrette preparation and serve.
Layered Caribbean Chicken Salad
Ingredients for the dressing: 1 yougourt (fat-free piña colada, or similar); 1 1/2 to 2 tbsp lime juice; 1tsp Caribbean jerk seasoning (dry).
Ingredients for the salad: 3 cups shredded romaine lettuce; 2 cups cubed cooked chicken; 1 cup shredded Monterey Jack cheese (4 oz); 1 can (15 oz) black beans, drained, rinsed; 1 1/2 cups diced peeled ripe fresh mango; 1/2 cup chopped seeded plum Roma tomatoes; (1 to 2 medium); 1 cup shredded Cheddar cheese (4 oz); 1/2 cup thinly sliced green onions (8 medium); 1/2 cup cashews.
In small bowl, mix dressing ingredients until well blended. In 3- or 4-quart clear glass serving bowl, layer salad ingredients in order listed, except cashews. Spoon dressing evenly over salad; sprinkle cashews over top.
Caribbean Potato salad
Ingredients:3 lbs cubed potatoes; 1 cup diced fresh pineapple; 1/2 cup diced mango; 1/2 cup diced green apple; 1 cup mayonnaise; 3 tablespoons half cream (optional); 1 tsp agave sirup or honey (optional); Salt and pepper to taste.
Cook potatoes in salted water to taste, for 15-18 minutes. Do not overcook them so that they do not break when they are mixed. Drain and place them in a container with cold water to let them cool completely. Then drain again and transfer them to a mold or serving tray. Prepare the dressing by mixing mayonnaise, half cream, agave and a pinch of salt and pepper. Pour over the cooked potatoes and mix with the other ingredients.
Caribbean Chicken Salad
Ingredients for 4 servings: 2 skinless, boneless chicken breast halves; 1/2 cup teriyaki marinade sauce; 2 tomatoes, seeded and chopped; 1/2 cup chopped onion; 2 tsp minced jalapeno pepper; 2 tsp chopped fresh cilantro; 1/4 cup Dijon mustard; 1/4 cup honey; 1 1/2 tbsp white sugar; 1 tbsp vegetable oil; 1 1/2 tbsp cider vinegar; 1 1/2 tsp lime juice; 3/4 pound mixed salad greens; 1 (8 ounce) can pineapple chunks, drained.
Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator. In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate. Preheat the grill for high heat. Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.
Caribbean-Style Waldorf Salad
Ingredients: 1/2 cup mayonnaise or salad dressing; 1/4 cup whipping cream; 1 tablespoon fresh lemon juice; 1 tablespoon milk; 2 red apples unpeeled and chopped (2 cups); 1 cup chopped fresh pineapple; 2 stalks celery, chopped (1 cup); 1/2 cup pecans or walnuts, chopped; 1/3 cup raisins; 3 tbsp coconut; 1/4 cup sweetened dried cranberries (dried cranberries); Bibb lettuce leaves or salad greens.
In medium bowl, mix mayonnaise, whipping cream, lemon juice and milk until well blended. Stir in apples, pineapple, celery, nuts, raisins, coconut and cranberries. Serve salad on lettuce leaves. Cover; refrigerate any remaining salad.
Caribbean salad dressing
Ingredients: 1 1/2 oz can pineapple juice; 4 tbsp sesame seed oil; 2 tbsp apple cider vinegar; 2 tbsp fresh parsley (or 1 tbsp dried); 1/2 tbsp rosemary; 1/2 tbsp lemon; some pepper; 1/8 tbsp salt; a small onion finely chopped.
Mix all ingredients in an airtight container with lid. Shake vigorously for 30 seconds. No refrigeration necessary. Must be mixed well each time served, as the ingredients separate with the oils.
Tangy Jamaican Coleslaw Recipe
Ingredients: 2 tbsp (30 ml) vegetable oil; 2 tbsp (30 ml) cider vinegar or white wine vinegar; 2 tsp (10 ml) Dijon mustard; 2 tsp (10 ml) granulated sugar; ½ tsp (1 ml) salt; ¼ tsp (1 ml) pepper; 1 garlic clove, minced; 6 cups shredded green cabbage; 1 carrot, shredded; 2 green onions, chopped.
In large bowl, whisk together oil, vinegar, Dijon mustard, sugar, salt, black pepper and garlic:
Add cabbage, carrot and green onions; toss to coat. Let stand for 15 minutes before serving.
Another Caribbean Salad
Ingredients: 1/4 cup lime juice; 1/4 cup olive oil; 2 tbsp rice wine vinegar; tbsp sugar; 1 tsp chili powder; 1/4 tsp salt; 1 / 4 tsp ground pepper; 1 garlic clove, crushed; 2 tbsp chopped fresh cilantro; 1 Italian lettuce cut into pieces; 1 radicchio lettuce, cut into chunks; 2 cups of chicken breast, cooked and cut into chunks; 1 cup jicama, peeled and cut into cubes; 1 can (250 g) black beans, rinsed and drained.
Mix the lime juice, oil, vinegar, sugar, chili powder, pepper, salt and garlic. Stir all, add the cilantro and mix perfectly fine. Mix the Italian lettuce and radicchio in a salad bowl. Add 3 tbsp of lime preparation. Stir and divide among 4 individual salad plates. In the same bowl, add the chicken chunks together with the jicama, mango, beans and the rest of lime. Stir well and divide among the dishes where the lettuce was served.
Salad ingredients: 3 bananas, cut into thin slices, 2 tommy mangos, not too ripe, cut into medium dice; 1 ripe papaya; cut into medium dice; 1 lb strawberries, cut into quarters; 6 kiwis; cut into thin slices.
For the sauce: ½ cup orange juice; ½ cup tangerine juice; ¼ cup sugar; 1 tbsp. ground pepper; 1 cinnamon stick.
Preparation: Simmer the sauce ingredients for about 15 minutes until slightly thickened, remove from heat, strain and set aside. Mix all the fruit in a bowl, dress all with the sauce and serve.
Croquettes with Parmesan Cheese and chayote
Ingredients: 2 medium chayotes; ¼ pound grated Parmesan cheese; bread flour; fine dried herbs; 1 tablespoon butter; salt and pepper to taste; plenty of oil for frying.
Peel the chayotes, remove the core and cut into small pieces. Cook the chayotes by steaming to avoid they absorb water. When they are hot, remove from heat a mash, adding butter, cheese, salt and pepper. Let them stand in the refrigerator for 10 minutes or until the mixture is compact. Mix the bread flour and herbs in a glass bowl. Make the croquettes with the paste, flour them, and fry in oil until they take a lightly golden brown color: Serve with any sauce of your choice. ______________________________________________
Warm salad of grapes and goat cheese
Ingredients for 2 people: Varied lettuce leaves, with some green parts; black grapes, seeded and cut in half (at room temperature); 100g goat cheese; a handful of pine nuts; 1 tbsp sour sauce; 1 tbsp apple cider vinegar; 3 tbsp olive oil; pinch of salt
Preparation: First, mix the vinegar and salt; whisk it all well and add in the oil and sour sauce; whisk again, put a lid on the pot and shake the pot to get a perfect combination. Separately, lightly roast the pine nuts in a pan without fat, and set aside. Het the cheese in a lightly hot plate, or a skillet with no oil. Some cheeses take on a light brown color, but not all. Arrange a bed of lettuce on a platter, putting the cheese in the center of the bed and the grapes and pine nuts sprinkled all over. Use some of the sauce to finish the dish and keep the rest to be put on the salad when served.
Ingredients (6 servings): 300g cod; 900g potatoes; 2 eggs; 40g pine nuts; Olive oil for frying; 3 l. of water; 3 cloves garlic; 3 sprigs parsley.
Preparation: Desalt the cod during the previous day, place it in a pot with some hot water and cook it for 5 minutes over medium heat. Then remove it from the pot and set aside to cool down. Peel and chop the potatoes, and cook them in some water for 20 minutes. Remove the skin and bones of the cod and smash it together with the potatoes, using a fork, so as to get a homogeneous puree.
Peel the garlic and finely chop it with the parsley. Brown the pine nuts in a little hot oil and, once they’re cold, add them to the potato-cod mass together with the garlic and parsley. Next, add the egg yolks and form a homogeneous mass from which to make the cod balls with two tablespoons. This done, roll the cod balls in egg whites and start frying them in very hot and abundant oil. _____________________________________________
Pineapple and shrimp cocktail
Ingredients: a fresh pineapple; 1/2 kg. cooked shrimp; 150g. shelled walnuts. For the pink sauce: 1/4 l. oil; 1 egg; some ketchup; some whiskey.
Preparation: Peel the pineapple and cut into cubes, discarding the hard core section. Peel the prawns and put them together with the pineapple Add the chopped walnuts Mix everything with the pink rose sauce and serve in a tray adorned with slices of lemon and orange. It can also be served in individual bowls or in the shell of the pineapple previously cut for that purpose.
Pink sauce: Make a mayonnaise (commercial ones are OK, too) and add 2 tablespoons of ketchup and a teaspoon of whiskey.
Pickled green bananas
Ingredients:12-14 green bananas; Water with salt to taste; 1/4 milk
Ingredients for the marinade: 1/2 cup olive oil; 1/4 cup vinegar; 5 picaditos (a type of thick maize tortilla); 1 large onion, cut into thin rounds; 10 grains black pepper; Salt to taste; 2 bay leaves; some green olives.
Preparation: Peel the bananas Heat the water with salt and milk to a boil. Add the bananas in and leave them boil on a low heat for about 10 minutes until cooked. Once cooked, check if they’re firm, and chop them into 1/2-inch slices.
Mix all sauce ingredients. Also, 6 pitted loves, chopped, and chopped pimento (canned red bell pepper) can be added. Put the chopped bananas in a bowl (covered with plastic film) to marinate for several hours. __________________________________________________
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