1 medium onion, sliced
1 clove garlic, minced
1 dry coconut or one pack
frozen coconut milk
2 medium sized ripe tomatoes
1/4 teaspoon salt
1/8 tsp. black pepper
or fresh hot pepper
Thyme
Escallion
METHOD
1. Grate or blend coconut and extract milk or defrost frozen coconut milk and boil until oil begins to form.
2. Add garlic, onions, tomatoes, green peppers, thyme, escallion. Salt and pepper to taste.
3. Cut shrimp in bite size pieces and add to mixture.
4. Simmer for 5 minutes stirring occasionally.
Serve with fluffy white rice. Serves 4.
Submitted by K.P. Francis
Lobster Rundown
4 8 oz Lobster tails
2 ozs. butter
5 cups coconut milk
2 cloves garlic, crushed
1 large onion chopped
3 green onions, finely chopped
3 tomatoes, chopped
2 sprigs fresh thyme, finely
chopped, or 1/4 teaspoon dried
1-2 scotch bonnet peppers
1/8 teaspoon ground
allspice, optional
Salt and freshly
ground black pepper
METHOD
Remove shell from lobster and cut into bite size pieces.
Bring coconut milk to a simmer in a sauce pan. Add garlic, onions, tomatoes, thyme, peppers, and all spice. Simmer until coconut milk starts to thicken.
Mean while sauté lobster in hot butter until it starts to change colour. Add coconut sauce and simmer until lobster is cooked.
Serve with bananas and steamed rice.
Courtesy Hugo Hirn, Beaches Royal Plantation Golf Resort & Spa
in Ocho Rios
Grilled Fish With Cilantro Butter
Choose fillets with uniform thickness so that they're all done at the same time.
4 centre-cut fillets fresh
swordfish (8 ozs. each)
2 tbsps. olive oil
Oil, for grill
Cilantro Butter (recipe below)
METHOD
1. Prepare fire for direct-heat method of cooking. Wash fish and pat dry. Lightly coat fillets with olive oil.
2. When fire is ready, place fish on oiled grill; cook until done to the touch (about 4 minutes per side for thick fillets, less time for thinner fillets).
Serve hot with Cilantro Butter.
Serves 4.
Cilantro Butter
1 bunch cilantro
1/2 cup unsalted butter
Juice of 1 lemon (or 1/2 lime)
Salt and pepper, to taste
METHOD
1. Wash and dry cilantro thoroughly; discard thick stems.
2. Combine with butter in food processor or blender; process for several seconds with metal blade to blend well.
3. Add lemon juice and salt and pepper to taste; pulse to blend. Spoon `mixture onto aluminium foil, forming a log. Wrap tightly and refrigerate until firm.
4. Slice and serve with grilled fish. Makes 2/3 cup.
PASTA
Macaroni and Cheese
3 cups macaroni
2 tbsps. butter of margarine
1 onion, chopped
3 tbsps. all-purpose flour
1 tsp. dry mustard
Pinch cayenne pepper
2 1/4 cups milk
2 cups shredded Cheddar
cheese (or 1 cup shredded
Cheddar and one cup of
another variety)
1 cup cottage cheese
Salt and pepper
TOPPING
1/2 cup fresh bread crumbs
2 tbsps. Parmesan cheese
1 tbsp. butter, melted
METHOD
1. In a large pot of boiling salted water, cook macaroni for 8 to 10 minutes or until tender but firm. Drain and return to the pot.
2. In another pot, melt butter over medium heat; cook onion for 3 to 5 minutes or until softened. Stir in flour, mustard and cayenne.
3. Gradually whisk in milk and bring to boil, whisking constantly until slightly thickened.
4. Remove from heat. Stir in cottage cheese.
5. Season with salt and pepper to taste and pour over macaroni. Stir and transfer to a baking dish.
Topping: Combine bread crumbs, Parmesan cheese and butter. Sprinkle over macaroni and bake in 350ºF oven. Bake for 15 minutes or until heated through. Serves 6.
Cheese & Vegetable Pasta
1 1/2 cups rotini or
other medium-sized pasta
1 kg package frozen mixed
vegetables
3 cups grated cheddar cheese
1 1/2 cups cubed cooked ham
or cooked sausage optional
SAUCE
1/4 cup butter
2 cloves garlic, finely chopped
1/3 cup all-purpose flour
4 cups hot milk
1 1/2 tsps. salt or to taste
1/2 tsp. each of pepper,
cayenne and nutmeg
TOPPING:
1/2 cup dry breadcrumbs
1/2 cup grated Parmesan
cheese
1/4 cup butter, melted
METHOD
1. Bring to a large pot of salted water to boil. Add pasta. Cook 5 mins. Add frozen vegetables. Cook 5 mins. longer. Drain very well.
2. Combine with Cheddar cheese. Add cooked ham or sausage. Reserve.
3. Prepare sauce by melting butter in a medium sized saucepan. Add garlic. Cook until fragrant but not brown, about one min.
4. Whisk in flour. Cook 3 mins.
5. Whisk in Milk. Bring to a boil. Reduce heat. Add seasonings. Cook 5 mins.
6. Combine sauce with pasta and vegetable mixture. Taste and adjust seasoning if necessary.
7. Transfer pasta mixture to a buttered 9" x 13" (3.5 L) baking dish or 3 qts. (3 L) shallow casserole.
8. Combine breadcrumbs with cheese and butter. Sprinkle over the pasta mixture.
9. Bake, uncovered, in a preheated 350 F (180 C) oven for 30 mins. Serves 6.
Mexican Supper
3 cups macaroni or pasta shells
1/4 cup vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
1 lb. lean beef
1/2 lb. pumpkin, cut into
thin slices
1 sweet red or green pepper,
cut into thin strips
1 can 12 oz (341 mL) corn
1 can 24 oz (680 mL) spaghetti
sauce
1 1/2 tsp. chilli powder
1/2 tsp dried oregano leaves
1/4 tsp cayenne pepper
Salt and pepper to taste
1 cup grated Cheddar cheese
METHOD
1. Cook pasta according to package directions.
2. Meanwhile, heat oil and sauté onion, garlic and ground beef until beef is browned. Stir in pumpkin and peppers and sauté until softened.
Stir in remaining ingredients including cooked pasta, but not cheese. Spoon into shallow baking dish.
3. Sprinkle with cheese and bake at 350ºF for 20 to 25
minutes or until bubbly.
Serves 4-6.
Pork Stir fry
12 oz spaghettini
1 tbsp. vegetable oil
1 lb. pork tenderloin
or loin cut into thin slices
2 cloves garlic, minced
4 cups fresh vegetables,
cut into small pieces
1 tsp. each dried basil and
dried oregano
1 cup chicken stock
1 tbsp. cornstarch combined
with 2 tbsps. water
Salt and freshly ground pepper
1/4 cup grated Parmesan cheese
METHOD
1. Cook spaghettini according to package instructions.
2. In a large frying pan or wok, heat oil over medium-high heat. Sauté pork slices until lightly browned on both sides. Add garlic, prepared vegetables, herbs and stock.
3. Cover and simmer for about 5 to 7 minutes or until vegetables are tender-crisp. Add cornstarch mixture to pan, stirring constantly until mixture comes to a boil and is thickened. Season with salt and pepper to taste.
4. Toss with spaghettini and cheese. Serve immediately. Serves 4 to 6.
Pasta Salad
3 cups spiral shaped pasta
6 hard cooked eggs,
coarsely chopped
1 1/2 cups broccoli (florets)
1 1/2 cups chopped tomatoes
1/2 cup diced green peppers
1/4 cup finely
chopped escallion
DRESSING
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp paprika
1/4 cup red wine vinegar
1/2 cup vegetable oil
METHOD
1. Cook pasta according to package directions. Rinse well.
2. Cook broccoli in boiling salted water until tender-crisp; drain. Mix with remaining vegetables and toss with pasta.
3. Dressing. Measure mustard, salt, paprika into measuring cup. Add vinegar; stir well. Whisk in oil and pour over salad. Toss well. Chill for at least 1 hour before serving.
3. Sprinkle with chopped eggs. Season with freshly ground black pepper. Garnish with parsley.
Serves 6.
Tomato Sauce with Rigatoni
2 tbsps. olive oil
2 medium onions,
finely chopped
1/2 cup each finely
chopped celery, carrots
2 cloves garlic, crushed
1 can 28 oz (796 mL)
diced omatoes, undrained
1 tsp each salt, dried
basil,oregano, marjoram
1/2 tsp each dried rosemary,
thyme, pepper
4 cups Rigatoni (or thick
cut pasta)
Grated Parmesan cheese
METHOD
Heat oil in medium saucepan. Add onions, celery, carrot and garlic; cook until soft but not browned. Add tomatoes, salt and pepper and herbs. Simmer uncovered for about 30 minutes. Meanwhile, cook pasta according to package instructions. Serve over pasta.
Serves 4 to 6.
Spaghetti with Meatballs and Mushrooms
3/4 lb. ground beef
1/2 cup breadcrumbs
1 egg
1/2 cup milk
1 tsp. salt
1/4 tsp. pepper
2 tbsp. vegetable oil
1 onion, chopped
3 cloves garlic, finely chopped
Pinch hot red chilli flakes
3/4 lb. mushrooms, sliced
(or 3 cups canned)
2 tbsp. all-purpose flour
1 cup milk
1 can (28 oz) tomatoes
with juice
1 tin (5 1/2 oz) tomato paste
Salt and Pepper to taste
3/4 lb. spaghetti
2 tbsp. chopped fresh parsley
1/2 cup grated Parmesan cheese
METHOD
1. For meatballs combine ground beef with breadcrumbs, egg, milk, salt and pepper. Shape into mini meatballs. Reserve.
2. For the sauce heat oil in a Dutch oven or large saucepan. Add onions, garlic and hot chilli flakes. Cook a few mins. or until lightly browned.
3. Add mushrooms. Cook 3 to 4 mins.
4. Add flour. Cook 2 mins. longer.
5. Whisk in milk. Bring to a boil.
6. Add tomatoes and tomato paste, breaking tomatoes up with a spoon. Bring to a boil. Reduce heat. Simmer, uncovered, stirring occasionally, 10 mins.
7. Add meatballs to sauce. Continue to cook, gently, 20 mins. Season with salt and
pepper.
8. Just before serving, cook spaghetti in a large pot of boiling, salted water. Drain spaghetti well.
9. Top with sauce, parsley and cheese. Toss well and serve.`
Serves 4 to 5.
Lasagne
SAUCE
1 tbsp. butter
1 garlic clove, finely chopped
1/4 cup chopped onion
1 7 1/2 oz. can tomato sauce
2 cups canned tomatoes
1 tsp basil
1/2 tsp oregano
1/4 tsp salt
1 bay leaf
CASSEROLE
1/4 lb, about 6 lasagne noodles
1 cup cottage cheese
1 egg, slightly beaten
2 tbsp. chopped parsley
1/4 tsp each salt and pepper
1/4 cup grated Parmesan cheese
5 hard-cooked eggs, sliced
8 ozs Mozzarella cheese,
shredded
METHOD
Sauce: Melt butter in large saucepan. Sauté garlic and onion until tender, but not brown. Add remaining sauce ingredients and simmer slowly for 30 minutes, stirring occasionally. Remove bay leaf.
Casserole: Cook lasagne noodles according to package directions. Rinse with cold water and lay on paper towels to dry.
1. Combine cottage cheese, egg, parsley, salt, pepper and Parmesan cheese.
2. Spread 1/3 of sauce in shallow medium-size baking dish. Arrange in layers, 1/2 of the lasagne, 1/2 of the cottage cheese mixture, 1/2 of the eggs and 1/2 of the mozzarella cheese.
3. Repeat sauce and layers, ending with cheese.
4. Bake in preheated 400 F oven for 35 to 40 minutes.
Garnish with parsley. Let stand for 5 minutes before serving.
Serves 4.
CHICKEN
Thai Chicken With Curry Powder (Gai Pad Pong Kari)
2 tbsps. vegetable oil
2 garlic cloves, finely chopped
1 tsp. curry powder
2/3 cup chicken breast,
cut into small pieces
1 small onion, chopped
1 medium potato, cut into
small dice
About 1/2 cup stock or water
2 tbsps. fish sauce
A pinch of ginger
1/4 cup coconut milk
METHOD
1. In a wok or frying pan, heat the oil and fry the garlic until golden brown. Add the curry powder, stir to mix thoroughly, and cook for 1 minute. Add the chicken and stir well to coat the meat in the curry mixture. Add the onion, potato and a quarter-cup stock, and stir-fry over medium heat until the potato is just cooked. If the mixture becomes dry, add a little more stock.
2. Stir in the fish sauce, ginger and coconut milk, and simmer gently until the sauce thickens.
3. Turn into a bowl and serve.
4. Makes 2 servings as a light snack; serves 4 as a side dish to a larger meal.
Chicken Drumettes A L'Orange
24 chicken drumettes (single-
boned, meaty portion of wing)
1 tsp. salt (optional)
1 tsp. ground black pepper or
1/2 tsp. cayenne pepper
3 tbsps. packed brown sugar
1 tbsp. cornstarch
1 tsp. ground ginger
1/2 cup orange juice
1/4 cup orange marmalade
1 tbsp. lemon juice
Optional garnish: orange slices
METHOD
1. Remove and discard skin from drumettes; rinse wings with cold running water, pat dry with paper towels. Season with salt and pepper.
2. In medium-sized saucepan, combine remaining ingredients except garnishes. Simmer over medium heat until sugar dissolves and ingredients blend; remove from heat and allow to cool.
3. In large food-storage bag or large glass bowl, combine chicken and sauce; cover and marinate in refrigerator for at least 2 hours, turning occasionally.
4. Heat oven to 350ºF. Grease large baking pan; arrange drumettes in single layer.
5. Bake, basting with any leftover marinade, until cooked through and crisp,
about 45 minutes.
Transfer to serving platter; garnish with orange slices.
Makes 24 appetisers.
Serve with your choice of rice, vegetables, French fries, salad, bread, ground
provisions, dumplings.
Chicken Chilli
2 tbsps. olive oil
1 lb. ground chicken
1 cup coarse-chopped onion
2 garlic cloves, chopped fine
1 1/2 tbsps. chilli powder
1 tsp. ground cumin
1 tsp. dried oregano, crushed
1/4 tsp. salt
1 (398-mL) can kidney beans,
rinsed and drained
1/2 cup beef broth
1 cup mild picante sauce
