Tag Archives: mango

Jamaica…

Saturday, June 15 –

Looks like I fell behind on posting again. Sorry guys! I will try to catch back up again. The summer has just stolen my attention away from sitting and writing at a computer.

I took the slow cooked jerk chicken recipe and instead of the taco recipe, hoping that the chicken would be tender and juicy. I slow cooked the chicken, using the exact amounts listed below, and let it cook in the crock pot for about 6 hours. Then I took it out, shredded it, and put it in a serving bowl. I put the reserved sauce in a bowl on the side so that people could control how spicy their tacos were. Then I used the mango salsa recipe as it is below and set that out along with the taco shells.

We had a bunch of people over for this dinner, but because I waited so long to write it, I forget who all brought what. MyBuddy and ChinUp brought an orange rum cake and a hibiscus punch. Mr. Hero brought booze. And I believe that LightsOn brought coleslaw and a bunch of meat that we grilled. I think we also had BabyBear, GrandpaBear, Missing Man, Texan Boy, and CannonBall. If I missed anyone, I sincerely apologize!

Jamaica
(recipes borrowed from the cooks at: www.jamaicans.com and www.bakersroyale.com)

Jerk Chicken Tacos with Mango Salsa

  • 4 skinless, boneless chicken breast halves
  • 4  tablespoons Jerk Seasoning/Sauce/Paste (We recommend Jamaican brands Jerk Seasoning, Sauces/paste – Walkerwood, Jamaica Country Style etc)
  • 3 shredded cups cheddar cheese,
  • 12 taco shells
  • 1 cup diced mango
  • 1 small red bell peppers (diced)
  • 1 small red onion diced red onion (diced)
  • 1 jalapeno pepper (de-seeded and  minced)
  • 3 tablespoons fresh cilantro leaves (chopped)
  • 1 tablespoon lime juice

METHOD:    Rub each breast half with jerk sauce/paste, and place in a shallow dish.    Cover, and refrigerate at least 1 hour.    Cook chicken on a low fire on the barbeque grill.    Mango Salsa Sauce: Combine mango, red bell peppers, onion, jalapeno pepper, cilantro leaves and lime juice. Put in the refrigerator and chill.    Warm up the shells.    Once the chicken is cooked dice them into thin slices.     Layer the 12 tacos in this order: cheese, Jerk chicken (Optional: Add more Jerk Sauce), Mango Salsa.    Optional: Garnish with shredded lettuce. Serving size 6-8

Slow Cooker Jerk Chicken

  •     8 scallions, chopped coarse
  •     1/4 cup vegetable oil
  •     2 habanero chilies, stemmed and seeded
  •     1 (1-inch) fresh ginger, peeled and sliced 1/4 inch thick
  •     2 tablespoons molasses
  •     3 garlic cloves, peeled
  •     1 tablespoon thyme
  •     2 teaspoons allspice
  •     1/4 teaspoon cardamom
  •     1 teaspoon coarse salt
  •     4 pounds bone-in, skin-on chicken pieces (split breasts, thighs)
  •     lime wedges for serving

Directions:
Place scallion, oil, habaneros, ginger, molasses, garlic, thyme, all spice, cardamom, and salt in a food processor or blender and puree. Transfer 1/2 cup mixture to slow cooker; reserve remaining mixture.
Add chicken to slow cooker and coat evenly with scallion mixture. cover and cook until chick is tender, about 4- 6 hours on low.
Position oven rack 10 inches from broiler element and start broiler. Place a wire rack in a foil lined bake sheet and coat with vegetable spray. Transfer chicken, skin side down onto rack. Brush chicken with half of reserved scallion mixture and broil until lightly charge and and crisp, about 10-15 minutes. Flip chicken over, brush with remaining scallion mixture and continue to broil until lightly charred and crisp on second side, about 5-10 minutes. Serve with lime wedges.


Indonesia…

Wednesday, April 11 –

Did I mention that I am not very good at measuring spices and sauces and stuff? This dinner was a prime example of that, in the best way possible. I took the recipes below and made them me-ified. I will try to photo(9)recreate for you what we did. Thank you to WingWoman and LightsOn for hosting and grilling this amazing dinner!

Chicken – I cut two breasts into thin strips so that they cook evenly and quickly (no one likes raw chicken). The marinade was coconut milk (about a tablespoon), water (about 1/8 of a cup), red curry paste (about two tablespoons), and brown sugar (about 1-1/2 tablespoons).

Shrimp – WingWoman thawed them and put them in the marinade. Fortunately they were already shelled and cleaned. The marinade was tamari, honey, sriracha, garlic, and sweet WingWoman love.

Lamb – I used cubed stewing lamb meat. The marinade was Ketjap Mani (Indonesian sweet soy sauce, about half a cup), garlic (two chopped cloves), ginger (grated root, length of about an inch), brown sugar (about a tablespoon), and lemon juice (half a lemon).

Veggies – I used bell pepper, onion, zucchini, and mushrooms. The marinade was tamari (I just poured and stirred the veggies until it looked right), hot chili paste (about three tablespoons), lemon grass (one fresh stalk, chopped), and garlic (three chopped cloves).

Rice – WingWoman put rice, water, coconut milk, red curry paste, and peas in the rice cooker.

Dessert – Fresh mango!

As you can see, it wasn’t very well measured. But goodness, was it good! LightsOn did all of the barbequing and they turned out fabulously. We ate like blog-kings! I think I need this dinner on the menu once a month. Mmmhmm!

Indonesia
(recipe borrowed from the cooks at: www.indochef.com)photo(10)

Indonesian Sate’s

  • 500 gr. of Beef, Pork or Chicken

Marinade:

  • 1 Onion
  • 1 Garlic clove
  • 30 ml Dark Soya sauce
  • 1 teaspoon Coriander powder
  • 1 teaspoon Lemon Grass
  • 1 teaspoon Hot Chilli paste
  • 1 glass red wine (optional)
  • 30 ml water

Preparation:  Dice the meat in to 2 cm square cubes and put onto bamboo skewers (about 4 per stick). Combine all the marinade ingredients into a food processor and make into a smooth paste. Poor this over the prepared sate’s and leave to marinade for at least 2 hours. Cook the sate’s on the barbecue or under the grill for 5 -10 min. until done and serve with hot Peanut Sauce.

Babi Kecap

  • 500 gr Tender Pork
  • 1 large Onion
  • 2 Garlic cloves
  • 3 cm fresh Ginger
  • 30 gr dark sugar
  • ½ cup Ketjap Manis
  • 2 cups Water
  • Lemon juice
  • 1 stock cube
  • Pepper & Salt

Preparation:  Finely dice Onion, Garlic and Ginger. Cut Pork into strips. Add Sugar, Pepper and Salt. Fry in small saucepan until Onion is soft and the pork is dark. Add the Ketjap Manis (sweet Indonesian soya sauce) and water, Lemon juice and stock cube and leave to simmer on a low flame for about 30 min.


India… {Potluck!}

Saturday, April 6 –

There was SO MUCH FOOD. Oh my gosh. We had lamb korma, two types of chicken tikka, matar paneer, raita, gluten-free naan, gluten-free onion fritters, mango lassi, rice, gulab jamun, chutney, samosas, and a potato dish photo(8)that I missed the name of. There was a ton of people and we all ate so well there was much groaning and belly patting. I can’t even tell you how much fun it was to have so many cooks participate. Thank you, again, to everyone that cooked, ate, drank, and participated in the India potluck. Thank you to RubsWithLove and SirVJ for hosting this dinner!

Let me admit that this dinner was hard for me because I was having an allergy attack so bad that I couldn’t smell or taste anything. Ugh. I don’t recommend it. Four allergy pills and an air purifier later, I finally enjoyed the dinner.

I made the matar paneer recipe as it was written (however, I did not really measure the spices very well at all) but when I was all done it just didn’t look like the matar paneer that I was used to at restaurants. So I added coconut milk to it. But that watered down the flavor so much that it didn’t taste like anything other than coconut milk and a spicy-heat punch to the tongue. Not so good. So I kept adding the spices that the recipe called for trying to fix it. That worked… a little bit. I ended up dumping in curry powder and it fixed it just fine. I know I probably shouldn’t have messed with it, but it did not look like the photo – not one bit! In the end it turned out ok. Not my favorite, but ok.

The raita was easy to make and pretty much vanished because of how many spicy dishes we had. I am super glad that I made a double batch. Everything else was so good that I wanted to eat seconds (I didn’t, but I wanted to!). I definitely recommend Indian food as a great potluck idea for parties! Just make sure to have mints on hand after everyone is done eating.

India
(recipes borrowed from the cooks at:  www.sailusfood.com and www.epicurious.com)

Matar Paneer Recipe

  • 1/4 kg paneer – cube and saute in a tsp of ghee till lightly browned
  • small cup fresh green peas
  • 1 large onion, finely chop
  • ginger-green chilli paste (1″ ginger piece+3 green chillis)
  • 2 tomatoes, finely chopped
  • 3/4 tsp red chilli pwd
  • pinch of turmeric pwd
  • 1 1/4 tsps coriander pwd
  • 1/2 tsp kasuri methi (dry fenugreek leaves)
  • pinch of garam masala pwd
  • 1 tsp Kitchen King masala pwd
  • 1 tsp malai, top of milk
  • salt to taste
  • 1 tbsp oil

1 Heat oil in a cooking vessel, add the onions and sauté, approx 4-5 mts. Add ginger-green chilli paste, coriander pwd, turmeric pwd, red chilli pwd and combine. Add few tbsps water and saute for a mt.
2 Add tomatoes and cook for 4-5 mts. Turn off heat and cool. Make a coarse paste.
3 Return this paste to the vessel, add a cup of water and bring to a boil. Reduce flame, add the green peas and cook for 6 mts. Add the paneer and malai and simmer for 7-8 mts. Add salt. Simmer for a few more mts.
4 Stir in malai, garam masala pwd, Kitchen King masala and kasuri methi and combine, cook for a mt. Turn off flame.
5 Let it sit for a while before serving. The gravy thickens, so at the time of serving, add a little milk and combine. Serve hot with rotis or naan.

Traditional Indian Raita

  •     1/2 cup plain yogurt
  •     1/2 cup chopped seeded English hothouse cucumber
  •     2 tablespoons chopped fresh cilantro
  •     2 teaspoons chopped green onions
  •     1/4 teaspoon ground coriander
  •     1/4 teaspoon ground cumin

Preparation: Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.


Honduras…

Saturday, March 16 –

For this dinner we had: BestestFianceEver, Bestie Extraordinaire (wine), Mistress Whiskey (wine), Hot Momma (wine), Mr. Hero (baleadas), BabyBear, GrandpaBear, LittleBigBrother, ChinUp (mango, avocado photosalsa and chips), and MyBuddy (banana milkshakes). Later in the evening we also had LightsOn and WingWoman show up to hang out and drink some wine.

I started by adding oil to a pan and cooking the onion and bell pepper until they were just starting to brown. Then I added the garlic and let that heat up. While the veggies were cooking on the stove I added the rest of the ingredients to the crockpot. Once the veggies were done I added them in, stirred to mix, and let it simmer for a couple of hours. I did not use the sherry and I substituted a seeded habanero for the yellow pepper, which made it really, really spicy. Almost too spicy, really (which is really weird for me to say). After a few hours I blended the soup with an immersion blender and let it continue to simmer until everyone was ready to eat.

The sweet potato I substituted for a yam because I like their flavor better. Steamed, drained, crisped in hot oil, then drained. Put on a bed of baby arugula (which is what I had in the fridge) and feta, then tossed. I added the dressing in on top, made exactly as the recipe says, and gave that a good toss too.

ChinUp and MyBuddy had the salsa and chips out. Mr. Hero made the baleadas with all the toppings (basically tacos on soft corn tortillas), including beef, beans, onion, cheese, sour cream, and avocado. The wine was flowing freely, and dinner was served!

The soup was ok. I think I would have liked it better unblended. It was spicy but not terribly flavorful. Maybe it needed some ham or something to go with it? I’m not sure. The salad was good, the dressing was tangy and delightful. The beleadas were good and a great compliment to the other dishes. And the mango, avocado salsa was a perfect topping to chips and to all the rest of the food. Last we get to the milkshakes. They were good… and then they added rum. Banana rum milkshakes are pretty darn delicious. And dangerous, because you don’t really notice the rum!

Honduras
(recipes borrowed from the cooks at: http://sidewalkmystic.com)

Bahia Black Bean Soup

  • 1 Onion
  • 1 red or yellow bell pepper, finely diced
  • 2 garlic minced garlic cloves
  • 1 T olive oil
  • 3 15-oz cans black beans, drained
  • 2 C stock
  • 1 1/2 t. oregano
  • 1 yellow chili, seeded and chopped
  • 1 jalapeno, seeded and chopped (brave souls leave the seeds)
  • 1 15-oz can whole tomatoes with liquid or 18-oz can sauce
  • 1/2 lime, squeezed for juice (critical)
  • 1/4 c. sherry (I use red wine)
  • fresh cilantro (1 1/2 t. if fresh isn’t available)

Directions:  [The website author says: my adjustments to the recipe include adding a smoked ham hock for flavor.  As well, if you find the soup too heavily favored by the tomatoes, merely back down on the amount of tomato and increase the stock proportionately]. Saute onion; bell pepper and garlic in oil until onion is translucent. Add beans, stock and oregano. Heat thoroughly. Seed and chop yellow and jalapeno chilies and put into blender. Add lime juice and tomato. Puree to finely mince the chilies. Add black bean mixture to blender (in batches) and puree. When everything is pureed, return it to the soup pot. Simmer at least 1.5 hours. Add wine and fresh cilantro to taste.

Garnishes: Rice, grated cheeses, diced onion, salsa, sour cream, plain yogurt, grilled sausages.

Mixed Greens with Sweet Potatoes and Feta Cheese

  • ¾ lb sweet potatoes, peeled and cut into ¼ to ½ inch dice
  • 1 T olive oil
  • 1 T fresh lime juice
  • 1 T balsamic vinegar (don’t pinch; buy the top shelf stuff)
  • 3 cloves of garlic
  • ½ t of Dijon mustard
  • ¼ C of buttermilk (you can use regular milk; just let it stand with a T of regular vinegar in it)
  • 8-10 oz of fresh greens (we use spinach and escarole – small slices of red cabbage add to the esthetic appeal)
  • 4 oz fresh feta cheese (I have used blue cheese when I make a fresh blue cheese dressing to accompany the salad)

Directions:  Steam the sweet potato for 5-8 minutes.  Just tender.  Remove and drain on paper towels.  Get the steamed potatoes very dry. Heat 2 t of olive oil in medium skillet over medium heat.  Add potatoes, shaking pan often for 15 minutes.  Remove when crisp and drain again on paper towels.  Mix together the lime juice, balsamic vinegar, garlic, mustard, salt pepper, and remaining olive oil and buttermilk.  Whisk in a blender (start to drool). Place greens and cheese in a salad bowl and toss with the dressing.  Top the salad with the sweet potatoes, serve, and call me.  Serve with tortillas.


French Guiana…

Thursday, October 25 –

There was a point in time in this project that it was quite often just BestestFianceEver and BestieExtraordinaire and me. I missed it… a lot. Last night it was finally just the three of us over hot food, red wine, and juicy gossip. Could I have asked for more? Nope, I don’t think so.

This meal was just one pot and the rice cooker, with a bunch of dishes to hold the mise-en-place (mise-en-place being all of the little dishes that hold your cut-up veggies and meats before you’re ready to cook) as I set it all up. One eggplant, three small potatoes, one zucchini, six garlic cloves, one habanero, one lemon, four chicken breasts, one onion, and one shallot – that’s what I had chopped up. Yes, it’s a different ratio than what is below, but there were only three of us and there was still too much food left over.

Marinade first, with the shallot, garlic, coriander, vinegar, water, and spices. I couldn’t find “colombo spices” so I just added one teaspoon of each of the spices it says is in the combination, with the exception of ground rice. I used the full amount of garlic, coriander, and vinegar even though I cut the water and most of the veggies in half. Set that aside.

Onions, garlic, habanero, and oil were hot in the pan, cooking until they were softened. I left the seeds in because we are suckers for spicy food, especially on cold, fall days. In next went the chicken, but because I left the onion mixture in the pan the chicken cooked but didn’t get browned. Added next were the eggplant, zucchini, potatoes, lemon juice, the left-over marinade, and sprinkles of the herbs that make up herbes de provence. Then I added the coconut milk, and covered and cooked until the chicken was done, but the potatoes weren’t soft yet! So I had to continue to cook it, which dried the chicken out a little. It was still good to eat, it just wasn’t tender and juicy.

The sauce was spicy, but I felt like it needed more salt and pepper than I originally put in it. We drizzled a little of the remaining coconut milk on top to cool it down a little. Overall I’d give the dish a couple of stars, but it wasn’t terribly amazing.

BestieExtraordinaire brought wine and French Guiana’s typical dessert, mango sorbet. It was a perfect cap to a wonderful evening.

 

French Guiana
(recipe borrowed from the cooks at: www.easy-french-food.com/french-guiana-recipes.html)

Poulet Colombo

  • 1 chicken cut up, or 8 pieces of chicken
  • 1 shallot, peeled and chopped finely
  • 6 cloves garlic, peeled and crushed – divided
  • 1 teaspoon ground coriander
  • 1 tablespoon white wine vinegar
  • 1 cup water
  • 3 tablespoons colombo spices – divided (colombo contains coriander, turmeric, cumin, mustard, fenugreek, pepper, cloves, and rice)
  • 3 tablespoons oil
  • 2 onions, peeled and chopped
  • 1 hot pepper, minced finely (more or less to your taste)
  • 1 medium eggplant, cut in 1/2 inch cubes
  • 1 medium zucchini, cut in 1/2 inch cubes
  • 3 potatoes, cut in 1/2 inch cubes
  • juice of 1 lemon
  • 1 tablespoon herbes de Provence (or 1 teaspoon each dried thyme, rosemary, and basil)
  • 1 cup coconut milk
  • salt and pepper
  • rice to serve
  • (mango sorbet for dessert)

Make a marinade by mixing the chopped shallot, 4 cloves of crushed garlic, ground coriander, vinegar, water, and 1 tablespoon of the colombo spices in a shallow dish. Salt and pepper the chicken pieces and place in marinade, turning to coat thoroughly. Place in the refrigerator for several hours or overnight.
After the chicken has marinated (save the marinade), heat the oil in a large and sturdy pot on medium heat. Add the chopped onions, minced hot pepper, and 2 more cloves of crushed garlic. Cook until the onion starts to soften – about 5 minutes.

Add the chicken and cook, turning occasionally, until the chicken is browned a bit on all sides – about 10 minutes. Add the cubed eggplant, zucchini, and potatoes, the lemon juice, the herbes de Provence (or substitute herbs), and the leftover marinade. Stir to combine well, cover and cook on low medium heat for 15 minutes.

After 15 minutes stir in the remaining 2 tablespoons of colombo and stir to combine well. Cover and cook another 15 to 25 minutes, or until the chicken is done as you like.

Stir in the coconut milk and season to taste with salt and pepper. Serve hot with rice.


Ecuador…

Friday, August 10 –

One more for today…

This dinner was a little smaller, but had a whole lot more flavor. Holy wow, one of the recipes from this dinner rocked my world. We were only five for this dinner: Bestie Extraordinaire, BestestEverFiance, Sir VJ, and RubsWithLove. Sir VJ and RubsWithLove brought marinaded shrimp, rice, sauce, and avocado puree. I made slow cooked lamb shanks and mango, avocado, and arugula salad. BestestEverFiance helped to make the magic happen and helped do all of the dishes, like always.

I made the recipes below exactly as they are written. I chose to bake the shanks in the oven in a baking dish covered with foil. It only took about two hours total for them to be fall-off-the-bone done.

The lamb was tender but a little bit oily for my tastes. The sauce that went with it was a perfect level of flavor. The salad was really good, and I will definitely be making it again. The shrimp with the sauce and the rice and the avocado was so good that thinking about it makes me want more for dinner tonight. And then I tasted the shrimp by itself and realized that it was possibly one of the best shrimp flavors I have EVER had. If you like shrimp, steal this recipe and go home and make it. You will not be disappointed!

Ecuador
(Recipes borrowed from the cooks at: www.food.com)

Slow Cooked Lamb Shanks (Seco De Chivo)

  • 4 lamb shanks
  • 1 tablespoon olive oil
  • 24 ounces beer (or 12 ounces beer & 12 ounces water)
  • 1 bunch fresh cilantro leaves , washed well
  • 1 1/2 teaspoons brown sugar (I use brown sugar Splenda)
  • 1 large onion , chopped
  • 3 medium tomatoes
  • 2 tablespoons ketchup
  • 1 carrot
  • 1/2 stalk celery
  • 1 garlic clove
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cumin powder

Directions:

1    Brown meat and onion in olive oil. Remove meat to slow cooker or heavy dutch oven.

2    Place onion, tomatoes, cilantro, carrot, celery, garlic, brown sugar, ketchup, seasonings & beer in food processor. Process until everything is thick puree consistency.

3    Pour beer mixture over the lamb and cook at low heat for 2-3 hours if stove-top. If you are using the oven, 325 degrees for 2-3 hours. If using a crockpot, cook on low for 4-6 hours, depending on size of the shanks.

Mango, Avocado and Arugula Salad

Spicy orange vinaigrette

  • 1 tablespoon champagne vinegar
  • 4 tablespoons orange juice , about 1/2 orange
  • 2 tablespoons lime juice , about 1/2 lime
  • 4 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 2 tablespoons finely chopped cilantro
  • 1 red chili peppers or 1 hot pepper , sliced
  • salt and pepper

Salad

  • 1/2 red onion , sliced
  • 6 cups arugula leaves
  • 1 mango , peeled and cut into long slices
  • 1 avocado , peeled and sliced
  • 1 tablespoon lime juice

Directions:

1    Combine all the ingredients for the salad dressing in a jar, close it tight and shake until the ingredients are well mixed.

2    Soak the onion slices in warm water with a dash of salt and 1 tbs lime juice for about 10 minutes.

3    Rinse and drain the onions slices.

4    Toss the arugula leaves with half of the vinaigrette.

5    Add the avocado slices, mango slices and onion slices to the arugula mix, drizzle the remaining vinaigrette on top.

6    Serve immediately.

More Ecuador Recipes

Camarones Guayaquil:

  • 1/2 cup rum
  • 1 lb large shrimp, shelled and deveined
  • 1/4 cup honey
  • 1 tablespoon fresh ginger, grated

Directions: 1 Mix the rum, honey and ginger together and pour over the shrimp. 2 Marinate for two hours. 3 Thread shrimps onto skewers so they remain flat and grill over hot coals turning and brushing with the remaining marinade until just done (about three minutes). 4 You can also saute the shrimps in a saute pan over medium high heat, pouring some of the marinade over the cooking shrimp.

Aji (Ecuadorean Hot Sauce):

  • 4 hot red peppers (aji peppers or similar small hot peppers)
  • 2 garlic cloves
  • 1/2 cup water
  • 2 tomatoes, peeled and chopped
  • 3 tablespoons scallions, chopped
  • 1 tablespoon fresh coriander, chopped
  • 1 tablespoon fresh flat leaf parsley, chopped
  • 1 lemon, juice of
  • 2 tablespoons olive oil
  • 1 tablespoon salt

Directions: 1 Combine the water, peppers and garlic in the blender and blend well. 2 Strain the liquid into a bowl and discard any solids. 3 Add the balance of the ingredients and mix well. {I added a smidgen of habenero too.}


Dominica…

Monday, July 23 –

I swear I’m trying to not fall behind on these posts… life keeps sweeping me away! This post was actually cooked last week. Thank you to RubsWithLove (strawberry cream pie), Mistress Whiskey (salad and wine), Bestie Extraordinaire (salad and wine), Wonderful Boyfriend, and NewOrleans (sinful mango dessert) for coming to this dinner and bringing wonderful dishes.

I decided to make this recipe by cooking the rice in a rice-cooker and cooking the seafood separately. This way I didn’t have to worry about over-cooking shrimp, which is gross. So into the pan went double the amounts of herbs and spices, double the amount of tomato paste, and triple the garlic. I let that warm up and then I put three pounds of shrimp in. I topped the mix off with veggie broth until it was sauce-like instead of paste-like. In next went the veggies, at about 1.5 times the amounts called for originally. I let that simmer until the shrimp were just barely done. I put the rice into a dish to serve, the shrimp mix into another dish, the olives into a dish, the avocados into a dish, and then I put lump crab meat into the final dish.

Onto our plates went the salad and dressing and then the rice and shrimp with whatever toppings sounded good to people. (How could you not want crab meat, after all?) The dinner was a perfect blend of spice, flavor, and texture. I likened it to etouffee at the time, and most everyone seemed to agree that was a close relation to this dish. I highly recommend it, and will look forward to making it again soon.

Our newest blog guest decided to take a trip to the store and buy something that inspired him. (Being a chef in real life has creativity perks that most people who love food envy.) He made a “coconut caramel cream mango flambe” and it was OUT OF CONTROL delicious. There is no photo of it, mostly because it disappeared so quickly into our bellies and also because it was one of those dishes that tasted amazing but didn’t look very pretty. I highly recommend finding a friend that likes to make food like this (unless you are trying to diet, in which case, run very, very far away!). Yum for all the dishes we ate this night!

Dominica
(recipe borrowed from the cooks at: www.caribbeanchoice.com)

Asopao de Mariscos (spiced shrimp with rice)

  •     2 lbs of shrimp, crab or lobster
  •     1 lemon (may be omitted)
  •     2 1/2 cups of rice
  •     3/4 gallon of water
  •     5 tablespoons oil
  •     4 tablespoons tomato paste
  •    1/4 cup chopped green peppers
  •     1 pinch oregano
  •     1 teaspoon mashed garlic
  •     1 pinch black pepper
  •     1/8 cup chopped seedless olives
  •     1/4 cup chopped celery
  •     1 spoon finely chopped parsley
  •     1 spoon finely chopped coriander
  •     1/2 spoon of thyme leaves
  •     1 cube of chicken stock
  •     Salt

METHOD / DIRECTIONS:

In an iron pot heat the oil (reserve 2 spoons of oil).  Add the herbs, olives, spices, tomato paste, peppers, garlic and salt. Add the shrimps and stir (be careful with hot oil splattering). Cover and wait two minutes, then stir again. Add the remaining water and bring to a boil. Add all remaining ingredients (including the rice). Stir regularly to avoid excessive sticking. Let 3/4 of the water evaporate, by then a grain of rice should be about 3 times its original size. Adjust salt to taste. Serve while hot.

RECIPE NOTES: Serve with a few slices of avocados or tostones.