Caribbean Recipes » Meat & Poultry Recipes

Caribbean: Salted Pig’s Ears

admin — Fri, 05 Mar 2010 20:36:32 +0000

1 lbs. salted pig’s ears 2 cups water ±1 cup distilled vinegar ½ cup water in which the salted ears were boiled 2 onions, finely sliced 3 cloves garlic, finely sliced 5-6 whole all spice 10 cloves, whole 1 bay leaf hot pepper (to taste) Method: Clean the ears and wash them thoroughly. Let Continue Reading...

Caribbean: Shark-and-Bake

admin — Fri, 05 Mar 2010 17:37:02 +0000

Juice from 1 lime 1 pound shark meat, cut into pieces about 3 or 4 inches long and 1 inch wide 1 teaspoon minced garlic 2 tablespoons minced chives or green onion tops 1 teaspoon minced fresh thyme 1 teaspoon salt 2 cups flour seasoned with salt and pepper Vegetable oil for Continue Reading...

Caribbean: Steamed Flying Fish

admin — Fri, 05 Mar 2010 16:51:28 +0000

8 flying fish fillets 3 limes 1 tbs salt 3 tbs Barbadian Seasoning 1 large onion sliced 6 cloves garlic minced 1 green bell pepper cut in julienne strips ½ oz fresh thyme ½ oz fresh marjoram 1 tsp parsley chopped 1 large tomato chopped 1 tsp limejuice 2 cups water ½ tsp hot pepper sauce ½ tsp Continue Reading...

Caribbean: Roasted Leg of Jerked Lamb

admin — Fri, 05 Mar 2010 16:48:09 +0000

½ leg of lamb with bone in (7 to 8 pounds) 4 to 6 garlic cloves 1 tablespoon olive oil 5 tablespoons Dry Jerk Seasoning 1 cup hot beef broth ¼ cup red wine Salt and pepper Honey-Ginger Dipping Sauce optional Method: Preheat the oven to 450 degrees F. Cut small slits in the surface of the leg of Continue Reading...

Caribbean: Jerked Lobster with Coconut

admin — Fri, 05 Mar 2010 16:43:58 +0000

½ cup milk 1 cup unsweetened cream of coconut 2 tablespoons Dry Jerk Seasoning meat of 4 medium-sized lobsters, shelled and cut into chunks salt and pepper to taste ¼ cup freshly grated Parmesan cheese 8 toast points Method: Preheat the oven to 400º F. Mix together the milk and cream of Continue Reading...

Caribbean: Jerked Oriental Grilled Red Snapper

admin — Fri, 05 Mar 2010 16:39:48 +0000

4 scallions, diced 3 garlic cloves, diced 2 tablespoons Jerk Rub Zest of 2 lemons 2 red snappers (about 2 pounds each) gutted with heads left on ¼ cup lemon juice 2 tablespoons soy sauce 2 tablespoons olive oil Method: Prepare a fire in the grill, and be sure to grease the grid itself. Mix the Continue Reading...

Caribbean: Jamaica: Jerk Barbecued Ribs

admin — Fri, 05 Mar 2010 16:22:49 +0000

1 cup Jerk Marinade 1 tablespoon sugar 2 tablespoons re wine vinegar 4 pounds pork spareribs about 1½ cups barbecue sauce Method: Combine the Jerk Marinade, sugar and vinegar. Add the ribs and turn to coat thoroughly. Marinate in the refrigerator for at least 4 hours. Prepare a fire in the Continue Reading...

Caribbean: Marinated Beef Island Tenderloin

admin — Fri, 05 Mar 2010 16:15:53 +0000

4½ to 5 lb. beef tenderloin Pepper, to taste ¼ cup Kitchen Bouquet ¾ cup soy sauce 2 tablespoons Worcestershire sauce Method: The day before, sprinkle the meat with pepper. Combine remaining ingredients, and pour over the meat. Cover and marinate in the refrigerator for 24 hours. Remove the Continue Reading...

Caribbean: Wood-Grilled Shark Steaks

admin — Fri, 05 Mar 2010 16:05:17 +0000

4 shark steaks 1 cup freshly squeezed lime juice ½ teaspoon crushed black pepper 1 teaspoon sherry from Bird Peppers in Sherry, or substitute sherry with a pinch of chile powder ¼ cup olive oil 1 teaspoon salt Method: Combine the shark steaks, lime juice, black pepper, and sherry and marinate Continue Reading...

Caribbean: Crab Backs

admin — Fri, 05 Mar 2010 08:15:50 +0000

1 lb cooked flaked crabmeat 2 oz butter 2 green onions chopped 1 large onion chopped 7 cloves garlic minced salt to taste 1 tsp hot pepper sauce 4 Tbsp Worcestershire sauce juice of 1 fresh lime 1 cup breadcrumbs 12 crab backs scrubbed clean or 12 foil potato shells parsley and red bell peppers Continue Reading...