Caribbean Chat News Letter
Sun, 16 May 2004, at 10:14 p.m.

This news letter is from an AOL food chat and is printed here at Recipes From Friends with permission of host Judee.

Tonight was a continuation of our Caribbean Chat. We will continue with this theme over the next few weeks. These are wonderful recipes and will be perfect for warm summer entertaining.

Judee

Welcome to the Cooking Around the World Chat. Tonight we will continue our series on Cuisine of the Caribbean Islands. We are going to have some fantastic seafood recipes for you tonight. Seafood plays an important role in Caribbean cooking. Sea life in the Island waters is plentiful, yet many varieties of fish are still imported. Most ingredients for these recipes are available in your local grocery stores.

Caribbean cuisine is a hodgepodge of culinary influences, including African, French, Spanish, Indian and Dutch. The Caribbean is a blend of people. They are of every nationality and this influences the cuisine throughtout the islands. In Aruba you can feast on Indonesian-style rijstaffel, a popular Dutch meal consisting of numerous small dishes; Puerto Rico boasts Spanish-influenced asopao, meat- or seafood-and-rice stew similar to paella; and you can sample traditional French creole boudin--blood sausage--in Martinique.

Our first recipe is a an example of the influence on the cuisine.

CARIBBEAN Curried Coconut Shrimp with Sweet Potato Fries - JAMAICA

The curry represents the Indian influence, the sweet potato the African influence, and the coconut milk the local Amerindian influence. You can double the quantities of the ingredients for this dish, and serve it as a main course with boiled rice molded into pretty shapes.

2 sweet potatoes, peeled and
cut into long flat ribbons
Oil for deep-frying
Salt and freshly ground pepper for seasoning
1/4 cup (59 mL) olive oil
2 pounds (907 g) large shrimp (green prawns),
cleaned, peeled, and deveined
2 cloves garlic, finely chopped
1 red bell pepper (capsicum),
seeded and finely chopped
1 Scotch bonnet chile (chilli),
seeded and finely chopped
1 tablespoon mild curry powder
2 cups (473 mL) coconut milk
1 small bunch cilantro (fresh coriander),
leaves only, finely chopped, plus
additional leaves for garnish

To make the sweet potato fries, pour oil for deep-frying into a large saucepan and heat it over a medium heat until it is hot but not smoking. Season the sweet potato planks with salt and pepper and deep-fry them in batches until cooked and crisp, about 1 or 2 minutes. Remove from oil with a slotted spoon and drain on paper towels. Keep hot to serve with the shrimp when ready.

To make the shrimp, pour the 1/4 cup oil into a heavy-based saucepan or skillet over a medium heat. Toss in the shrimp, garlic, bell pepper, and chile and cook for about 3 or 4 minutes. Add the curry powder. Stir well and cook for a further minute, then add the coconut milk. Season with salt to taste, turn the heat up to high, and continue cooking, stirring constantly, until the sauce is much reduced and thick, about 10 minutes. Stir in the cilantro and remove from heat. Serve immediately with the sweet potato fries, generously garnished with cilantro leaves.

Serves 4 as an appetizer
***End of Recipe***

Antillean Crab Pilaf - Matete - French Antilles

Matete is a tasty, aromatic crab risotto unique to the French Antilles.The dish is so delicious it is now popularly served all over the French Antilles.

3 land crabs or other fresh crabs, about 8 ounces each
1 lime, quartered
1/3 cup cooking oil
2 tablespoons roucou oil, or 1 level teaspoon each saffron powder and paprika in 2 tablespoons cooking oil
1 pound salted, smoked ham hock, chopped into bite-sized pieces (optional)
2 scallions (spring onions), cleaned and finely chopped
3 cloves garlic, finely chopped
2 sprigs parsley, finely chopped
3 cups celery leaves, finely chopped
3 cups water, or fish or vegetable stock
4 sprigs thyme
1 whole fresh Scotch bonnet chile (chilli)
2 bay leaves
Salt and freshly ground
pepper to taste
1-1/2 pounds rice

Kill the crabs by stabbing them just behind the eyes with the point of a sharp kitchen knife. Rub the cut lime over the crabs to thoroughly clean them. Rinse the crabs under cold running water. Remove the claws and set aside. Now remove the shells from the body of the crabs and set them aside. Cut each of the bodies in half so that each half has legs attached. Set body parts aside. Using your fingers separate and discard the digestive bags from each crab shell, and set aside the crab shells with any of their remaining juices.

To assemble the matete, in a large Dutch oven or heavy-bottomed saucepan, heat the oil over a medium heat, and add the roucou oil. Lightly fry the smoked ham hock for about 5 minutes, just to quickly seal and color the outside. Remove the meat and set aside.

To the remaining hot oil, add the scallions, garlic, the claws, and the crab bodies. Scoop the contents of each shell, including crab juices, into the saucepan (this is what permeates the dish with that wonderful crab taste).Discard the crab shells and add the parsley, celery leaves, water, thyme, chile, bay leaves, and the fried smoked ham hock. Stir the mixture, taking care not to crush the chile. Taste and adjust the seasoning with salt and pepper. Bring to a boil and add the rice. Stir again to mix. Lower the heat and cover. Simmer slowly until the rice is soft and cooked and all the liquid is absorbed, about 20 minutes. Remove the chile.

To serve, arrange the matete on a large serving platter, taking care to display some crab throughout. Serve hot...the aroma alone will drive you nuts!Serves 4 to 6 as a Main Dish
***End of Recipe***

Charlito's Creole Calamari - Aruba
Serves 4.

2 pounds fresh calamari (baby squid), cleaned and cut into rings
1/2 head garlic, cloves peeled and thinly sliced
3/4 cup chopped onion
1/2 cup carrots, peeled, finely cubed
1/2 cup fresh or frozen peas
3 bay leaves
1/2 cup Martell Cognac
salt and freshly ground black pepper, to taste

Blanch cleaned calamari in boiling water for about 2 minute or until tender. Drain. To skillet, preferably non-stick, add calamari and all remaining ingredients. Stir well and cook over medium heat for about 5 minutes Remove bay leaves and serve with rice or vermicelli.
***End of Recipe***

Scotch Bonnet Grilled Fish - West Indies

1 tsp. dried leaf tarragon
1 tsp. dried leaf basil
1 tsp. leaf thyme
1 tsp. dried leaf of oregano
1 tsp. paprika
1 tsp. fennel seed
1 tsp. anise seed
2 cups of vegetable oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
2 tablespoons Worcestershire sauce
1 tablespoon dry white wine
1 Scotch bonnet or jalapeno pepper, seeded and finely chopped
6 small, whole white-fleshed fish (like snapper)

Preheat the grill. In a shallow bowl, combine all of the ingredients except the fish and mix well. Coat each fillet in the spice mix, turning to cover evenly. Cook on grill over medium coals, turning once, until the fish flakes easily when tested with a fork, about 15 minutes. Serves 6.Note: Brushing a little vegetable oil on the grill before cooking could help stop the fish from sticking to the grill.
***End of Recipe***

Flying Fish ~ Barbados Style

8 flying fish fillets
1 small onion
1 small green pepper choppped
1 blade chives chopped
thyme and parsley
salt and pepper
few drops of lime juice
1 egg beaten
breadcrumbs
oil for frying
2 limes wedged

Mix the seasoning ingredients and spread over the meaty side of the fish. Leave for about 1 hour. Dip the fish into the beaten egg and then into the breadcrumbs. Fry gently in a little oil for about 10 minutes. Serve with wedged of lime. Serves 4-6.
***End of Recipe***

Fish Cakes or Rissoles

1 1/2 cups steamed or left - over fish
1 cup of mashed potato or provision
1/2 teaspoon lime juice
1 tablespoon parsley
bread crumbs and flour
1 tablespoon onion (chopped)
1 egg
Salt and Pepper to taste
Oil for frying

Flake and mash the fish. Add the potato, seasoning and lime juice. Beat egg and put half of it in the mixture. Shape the mixture into cakes with a spoon. Dip the cakes in the rest of the egg. Roll in bread crumbs and flour, and fry in deep or shallow fat.
***End of Recipe***

Cangrejo con Coco (Crabs with coconut cream) - Dominican

This is a simple and exotic recipe, perfect for a summer lunch. Serves 4

1/2 lbs of crab meat
2 cups of coconut milk
1 teaspoon of mashed garlic
1 green bell pepper
1/2 teaspoon of chopped coriander/cilantro
1 onion finely diced
1 tablespoon of tomato
1 pinch of oregano
1 pinch of ground black pepper
Salt

Mix in the crab meat with the garlic and herbs, marinate in the refrigerator for about 1/2hr. Add the remaining ingredients, cover and cook over low heat until half the liquid evaporates. Adjust salt to taste.. Serve with white rice.
***End of Recipe***

Deviled Crab Rolls - Cuba

CROQUETTE DOUGH
3 loaves stale American Bread- no crusts
1 loaf stale Cuban bread - ground very fine and sifted
1 level tbsp paprika
1 tsp salt

Soak American bread in water 15 minutes. Remove, squeeze until almost dry. Add Cuban bread gradually until dough is formed. Add paprika, salt. Mix well. Make ball from dough. Place in fridge about 3 hours

CRABMEAT FILLING
5 tbsp oil
3 onions finely chopped
½ red or green pepper finely chopped (or both)
4 garlic cloves mashed
1 level tsp crushed red hot pepper
2 bay leaves
½ tsp sugar
1 level tsp salt
1 6 oz can tomato paste
1 lb can fresh crab meat - claws - picked over and shredded

Fry onion, pepper(s), garlic, hot pepper in oil for 15 mins. (Very slowly) add bay leaves, sugar, salt, tomato paste. Stir. Cover and cook 15 minutes on low heat. Add crabmeat. Cook 10 minutes and then uncover. Keep in fridge 2 hours.

Take about 3 tablespoons dough. Press in the palm of your hand. Add 1 tbsp crab mix. Seal like croquette with 2 pointed ends. Dip into following mixture:

2 eggs well beaten with ½ cup milk, salt, dash black pepper.

Mix 1cup cracker meal and ½ cup flour. Roll croquettes first in cracker/flour, then in egg mix, then in cracker/flour again. Refrigerate 2 hours (Never get the idea this is not something you dash off at the last minute!). Fry in deep fat until brown.
***End of Recipe***

The following recipe received an honorable mention from World Famous Award Winning Recipes.

Spanish Oysters recipe from All About Cuban Cooking, courtesy of Josefina Alvarez

20 Maryland Oysters, with oyster liquor
3 tablespoons butter or margarine
1 medium onion
2 tablespoons chopped green bell pepper
2 cloves garlic
1/2 teaspoon oregano
1 bay leaf
4 ounces clam juice
2 tablespoons lemon juice
4 ounces tomato sauce
1/4 cup cherry wine
10 green pimento stuffed olives for garnish
1 teaspoon capers, optional

In a frying pan, place butter, onion, bell pepper, garlic, black pepper, oregano and bay leaf, cook until soft for about 5 minutes .Add clam juice, lemon juice and tomato sauce, cook for 3 minutes more until they become firm and curled edges. Garnish with olives and capers. Serve with soda crackers or toasted bread. Serves 4
***End of Recipe***

Chillo al Ajillo - Puerto Rico

Red Snapper filets (fresh or thawed in the refrigerator). If necessary, wipe the filets with a moist towel. Avoid rinsing in water to prevent spatters while they cook. Thirty minutes before cooking, baste in a mixture of salt, pepper and lemon juice and keep in the refrigerator.

1 teaspoonful of ground garlic for every 4 filets
olive oil or any frying oil
green peppers and onions, sliced
lemon or lime slices

Add just enough oil to lightly cover the bottom of a shallow frying pan. Keep the oil handy to add more as needed. Warm the oil over medium-high heat. Add the ground garlic and stir-fry for around a minute.

Add the fish filets. Place the slices of onion and peppers on top of the fish filets. Let the filets cook no more than four minutes. Lower the heat to medium. Cover the frying pan and allow to cook another two or three minutes.

Remove the cover carefully. There may be condensed water or steam in the underside of the cover. Brush the onions and peppers off the fish filets and into the sides of the frying pan. Carefully turn the filets over. Place the onion and pepper slices on top of the fish filets again. If necessary, add some more oil, again just barely enough to coat the bottom of the frying pan.

If your filets are very thick, they may need another four minutes, covered. For thinner filets, let them cook uncovered until any liquid evaporates. Remove the filets and serve them covered with the onions and peppers, garnished with a slice of lime or lemon.

A nice gravy for the filets is obtained by slowly mixing one teaspoonful of cornstarch and a pinch of salt into one-third cup of warm milk or cream, and then gradually adding the mixture to the frying pan which still contains the remnants of the cooking oil and garlic, stirring continuously to avoid lumping. If necessary, add oil, butter or margarine. As the mixture approaches its boiling point or becomes bubbly, it gradually turns golden. Cook until it meets your standards for consistency and color.
Serve with stewed vegetables.

A nice salad to accompany this dish, if the ingredients are available in your area, would consist of slices of ripe avocado, with oranges and grapefruit in chunks, on a bed of fresh lettuce, bathed in lime juice.
Enjoy!
***End of Recipe***

Creole Shrimp - Haiti
Serves 6

1/4 c. chopped green pepper
1/2 c. chopped onion
1 c. finely chopped celery
1 clove garlic, minced
3 Tbs. butter
2 c. canned tomatoes
1-8 oz. can tomato sauce
1/2 c. water
1 tsp. prepared mustard
1/2 tsp. sugar
dash Tabasco sauce
1 tsp. salt
1/8 tsp. pepper
1 bay leaf
1 lb. shrimp, cleaned, cooked
3 cups hot cooked rice

Sauté pepper, onion, celery, and garlic in butter. Add tomatoes, tomato sauce, water, prepared mustard, sugar, Tabasco, seasonings, and bay leaf. Simmer 20 to 25 minutes, stirring often. Add shrimp and simmer 10 minutes longer. Remove bay leaf. Serve over rice.
***End of Recipe***

Curry Crab - Trinidad

6 large crabs (cleaned)
juice of 2 limes
2 tbsp garlic
2 tbsp ginger
3 tbsp cooking oil
3 tbsp curry powder
1 1/2 cups coconut milk
1/2 cup water
1 tsp salt
chive; thyme
pepper to taste

1. Cut crabs into pieces and wash with lime juice
2. Season with minced chive, ginger, garlic, thyme
3. Preheat pot and add oil
4. Mix curry, salt and pepper to a paste with water and add to hot oil
5. When mixture thickens, add crabs and coconut milk
6. Cover and allow to simmer for 25 minutes
***End of Recipe***

Hot and Sour Shrimp - Trinidad

1 lb. shrimps, cleaned and de-veined
2 onions
Blend together to a smooth paste
1 small piece ginger
10 flakes garlic
3-4 black peppercorns
1 tsp cumin seeds
6 red chillies
½ tsp turmeric pwd
½ cup thick tamarind
juice or 2 tbsp vinegar
Salt to taste

1. Slice with a sharp knife and fry the onions in a pan till done. Add the ground masala and fry till the oil begins to separate.
2. Now add the shrimps and salt and some water and simmer for a while.
3. Bring to a boil.
4. Add more vinegar if required and boil till done
***End of Recipe***

Mahi Mahi - Bahamas

2 pounds Mahi Mahi filets
¼ cup rum
½ cup fresh lime juice
2 onion, sliced into thin rings
1 lemon, sliced
2 teaspoons dried oregano
4 tablespoons butter
1 tbsp old bay seasoning
black and hot pepper to taste Directions

1. Place the fish fillets in an oven proof baking dish
2. Season fish with rum, lime juice, onions, and spices
3. Cover and refrigerate overnight
4. Preheat oven to 325 degrees F
5. Bake, covered, at 350 degrees F for about 20 to 30 minutes or until fish flakes easily with a fork
***End of Recipe***