What are some good Caribbean recipes?!

Caribbean Jerk Ground Chicken with Rice

1 packet of ground chicken
1 12 fluid ounces of Lawry’s Caribbean Jerk Marinade
1 medium – large onion
1 – 2 cans of corn
2 cloves of garlic
3 cups of long grain jasmine rice

Caribbean Jerk Ground Chicken

Finely dice the garlic & onion & sauté it until lightly brown. Add the ground chicken & 1/3 of the bottle of the marinade. Mix until cooked. Add the can(s) of corn. Add a little more marinade & let it simmer at low heat for 10 minutes.

Jasmine Rice

Cook in rice cooker or in pot.

1 cup of water per cup of rice.

When the chicken is done, pour over the rice & mix. Voila!

This dish is a tradition/specialty in my house because it is quick, easy, & tasty!

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Jerk Chicken

A great Jamaican style dish. A spicy blend of herbs, vinegar, & a habanero pepper make this chicken dish unforgettable. Serve with rice, yum!

1 teaspoon onion, finely chopped
3 tablespoons brown sugar
4 tablespoons soy sauce
4 tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
1 teaspoon sesame oil
3 cloves garlic, chopped
1/2 teaspoon ground allspice
1 habanero pepper, sliced
4 skinless, boneless chicken breast halves - cut into 1 inch strips

Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice & habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, & pour in 3/4 of the sauce. Squeeze out excess air, & seal. Marinate in the refrigerator for at least one hour.

Preheat your oven's broiler.

Remove chicken from bag, & discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, & pour over chicken when serving.

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Mojito Chicken
Yields: 4 – 6 servings

1 (2 1/2 to 3-pound) chicken
2 tablespoons garlic powder
1 tablespoon onion powder
1/4 teaspoon ground cumin
1 tablespoon dried oregano
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon paprika
Marinade, recipe follows
4 tablespoons extra-virgin olive oil
Mojito Glaze, recipe follows

Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.

Preheat oven to 300 degrees F.

Combine all the dry spices & rub chicken with spice mixture, especially under the skin.

Put into a resealable plastic bag & refrigerate for 30 minutes.

In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade & refrigerate for at least 1 hour.

Remove chicken from marinade & shake off excess marinade. In a large sauté pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down & sear.

When skin is golden brown flip chicken & add 1/2 cup of marinade into pan; place pan in oven & cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.

Remove the chicken from oven & brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut & serve immediately with more glaze on the side.

Marinade:

1 cup orange juice
2 limes, juiced
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
1/4 cup dark rum
Combine all ingredients in mixing bowl.

Mojito Glaze:

1/2 cup dark rum
1/2 cup chicken broth
1 tablespoon brown sugar
3 tablespoons cold water
1 tablespoon cornstarch
1/4 cup chopped mint leaves
Salt & freshly ground black pepper

In medium sauce pot, place rum, chicken broth & brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water & cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid & whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it.

When glaze is at desired thickness, add mint leaves & transfer to small bowl. Season with salt & pepper, to taste.

Peace.

Braised Halibut Fillets in Coconut and Lemongrass with Smoked Eggplant and Tomato Ginger Chutney
Bon Appétit | January 2011

From Sugar Mill Restaurant at Rosewood Little Dix Bay

Braised Halibut Fillets in Coconut and Lemongrass with Smoked Eggplant and Tomato Ginger Chutney
main ingredients
Seafood, Halibut, Fish, Lemongrass, Eggplant, Ginger, Coconut, Herb

yield: 4 servings

active time: 50 minutes
total time: 1 hour 5 minutes
A little coconut milk adds richness to this sophisticated dish from the Sugar Mill restaurant at Rosewood Little Dix Bay.
Ingredients1 large eggplant (about 1 1/4 pounds)
1 1/2 teaspoons fresh lemon juice
1 teaspoon Tandoori Spice Blend
1/2 teaspoon vegetable oil
1 8-ounce tomato, peeled, seeded, diced
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh cilantro
1 teaspoon grated peeled fresh ginger
1 cup canned unsweetened coconut milk
1/2 cup bottled clam juice
1 lemongrass stalk, bottom 3 inches only, thinly sliced
4 6-ounce halibut fillets
4 red radishes, trimmed, scrubbed, cut into matchstick-size pieces (for garnish)

PreparationChar eggplant directly over gas flame or in broiler until blackened all over and eggplant begins to collapse, turning occasionally, about 15 minutes. Place eggplant in large bowl; cool 10 minutes. Peel off skin; place eggplant flesh in strainer set over large bowl. Press on eggplant to release juices; let drain 15 minutes. Transfer eggplant to medium bowl; add lemon juice. Mix Tandoori Spice Blend and vegetable oil in small bowl; add to eggplant and mash with fork to coarse puree. Season smoked eggplant to taste with salt and pepper. DO AHEAD: Smoked eggplant can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Mix diced tomato, olive oil, chopped fresh cilantro, and grated fresh ginger in small bowl; season chutney to taste with salt and pepper. DO AHEAD: Chutney can be made 4 hours ahead. Let stand at room temperature.

Bring unsweetened coconut milk, clam juice, and lemongrass to simmer in large skillet. Sprinkle halibut with salt and pepper; add to skillet. Simmer until halibut is just opaque in center, 3 to 4 minutes per side.

Spoon dollop of smoked eggplant into center of each of 4 shallow bowls. Using slotted spatula, transfer halibut fillets to bowls; place atop eggplant. Spoon dollop of tomato-ginger chutney alongside. Garnish with radishes, sprouts, and microgreens, if desired.

Ingredient Info:
Unsweetened coconut milk can be found at many supermarkets and at Indian, Southeast Asian, and Latin markets. Lemongrass and daikon radish sprouts can be found in the produce section of some supermarkets and at Asian markets. Microgreens are sold at some supermarkets, farmers' markets, and specialty foods stores.



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I made this for my family and they loved it, hope it helps!