What are some good Caribbean appetizer recipes?!
What are some good Caribbean appetizer recipes?
My sister is having Caribbean as her theme for her graduation open house and I'm in charge of appetizers. Any suggestions besides fruit? Our family likes to try new different ideas.
Answers:
Caribbean Fruity Salsa
INGREDIENTS
1 cup diced fresh mango
1/2 cup diced fresh pineapple
1/2 cup diced papaya
1 fresh jalapeno pepper, seeded and minced
1/2 medium red onion, finely diced
3 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon salt, or to taste
1 tablespoon chopped fresh mint
DIRECTIONS
Toss together the mango, pineapple, papaya, jalapeno pepper, and red onion in a bowl. Pour in the lime juice and olive oil. Season to taste with salt, and stir to combine. Sprinkle with chopped mint leaves before serving.
Spicy Shrimp Skewers
INGREDIENTS
1/3 cup lime juice
1/3 cup honey
1 teaspoon soy sauce
1 teaspoon vegetable oil
2 tablespoons Jamaican jerk seasoning
3 dashes hot pepper sauce
salt and pepper to taste
2 pounds large shrimp, peeled and deveined
12 wooden skewers, soaked in water for 1 hour
DIRECTIONS
Stir together the lime juice, honey, soy sauce, and oil in a large bowl. Season with jerk seasoning, hot pepper sauce, salt, and pepper. Add the shrimp and toss well to coat. Cover, and refrigerate for one hour to marinate. Place wooden skewers to soak in warm water.
Preheat an outdoor grill for medium-high heat.
Remove skewers from the water, pat dry, and spray with nonstick cooking spray. Skewer the shrimp. Grill the shrimp on the grill on both sides until pink and opaque, about 5 minutes per side.
Try this website for lots of Carribean recipes.
Islandflave.com click the recipes on the left hand side.
There are different islands you can choose from, ive tried several of the recipes and most of them are good.
Guava duff is an exelent desert, and fried plantains are about as authenic as you can get.
oh Yeah.. the patties are terrific.
Aranitas Pancakes with Fruit Toppings
Ingredients for Pancakes:
Vegetable oil for frying
3 green plantains, peeled and grated
1 minced garlic clove
1/2 tsp. each salt and pepper
Ingredients for toppings:
1/2 cup sour cream
1/2 cup minced cilantro
1/4 cup minced mango
1/4 cup minced pineapple
1/4 cup minced tomato
Preparation:
Heat 2 tablespoons oil in a large skillet over medium high heat.
Cut the plantains in half and grate (or process) them into thin strips. In a large bowl mix grated plantains with garlic, salt and pepper. Using 2 tablespoons grated plantain mixture for each pancake -- squeeze water or liquid out of mixture and form a small patty.
Carefully set patties in hot oil and cook for about 2 minutes on each side until they are golden brown. Remove from oil and place on a paper towels to dry.
Top with a small dollop of sour cream, cilantro, and your choice of minced fruit. Serve warm.
Serves: About 30
Coconut Shrimp with Mango Chutney Dipping Sauce
Ingredients:
1 cup all-purpose flour
1 Tbs. chili powder
1 tsp. salt
One 8-oz. package sweetened, flaked coconut
One 16-oz. package tempura batter
Water
1 lb. (50-count) medium raw shrimp, peeled, deveined
Vegetable or canola oil
1-1/2 cups commercially prepared fruit chutney
1/2 cup finely diced mango
Preparation:
Toss together flour, chili powder, and salt in a medium bowl until combined. Place coconut on a dinner plate and set aside. Prepare tempura batter according to instructions on box. Batter should be the consistency of pancake batter and ice cold.
Pour oil 3 inches deep into a medium saucepan and heat over medium-low heat. Toss shrimp in flour until coated. Then, coat shrimp with tempura batter and roll in coconut. Drop 3-5 shrimp at a time in hot oil and cook for 1-2 minutes until golden brown. Remove with slotted spoon or wok basket and drain on paper towels.
Mix fruit chutney with mango until combined. Place chutney in small dipping bowl and set on serving tray or in kale lined basket. Arrange shrimp on tray or in basket and serve hot.
Serves: 50 shrimp
Note: Always test how hot the oil is before cooking. The shrimp in this recipe should not take more than 2 minutes to fry. Drop a prepared shrimp into the oil. If the coconut browns too quickly your oil will be too hot and the inside may not cook thoroughly, so turn down the heat. If it does not brown quickly, the oil is not hot enough and the product will soak up the oil and be soggy. Also, the oil is not ready if the product stays on the bottom of the pot instead of immediately floating to the top surface of the oil.
Zesty Crab Salad in Wonton Cups
Ingredients:
25 wonton skins
Five 6 oz. cans cooked crab meat, drained
1/3 cup minced red onion
1/2 cup finely chopped cilantro
1/2 cup olive oil
1/4 cup fresh lime juice
4 tsp. fresh orange juice
1 Tbs. seasoned rice wine vinegar
1 tsp. minced ginger root
1/2 tsp. salt
Ingredients for Garnish:
1 avocado
25 thin silvers red onion
25 cilantro leaves, rinsed
Preparation:
Use a round cookie cutter to size the wontons to fit into mini muffin pans. Spray pans with non-stick cooking spray. Set wonton skins in cups so that wonton forms a cup.
Bake cups at 350F (175C) for 8 minutes until crisp. Cool completely. (Store unfilled cups covered in plastic wrap at room temperature for up to 3 days.)
In a large bowl mix together crab, onion, and cilantro until thoroughly combined. In another bowl whisk together olive oil, lime juice, orange juice, seasoned rice wine vinegar, minced ginger root, and salt until combined. Pour over crab mixture and toss until thoroughly combined. (Crab mixture may be made one day in advance if covered in airtight container and stored in the refrigerator.)
Just before serving, prep avocado garnish by cutting avocado in half lengthwise and removing the pit. Gently peel away skin and place avocado half flat side down on cutting board. Slice lengthwise to 1/16-inch thickness. Cut slices into 1-inch long wedges.
Spoon 1 tablespoon crab filling in wonton cup. Garnish with avocado wedge, slivered red onion, and cilantro leaf. Serve immediately.
Serves: 25 appetizers
Note: Avocado pulp will brown very quickly when exposed to air. Cut avocado just before assembling hors d'oeuvres. Brush avocado with fresh lemon juice to keep from browning too quickly.
Jerk Chicken on Sugar Cane Skewers with a Blackberry Brandy Dipping Sauce
Ingredients for Jerk Chicken:
6 boneless, skinless, half chicken breasts, each cut into 6 nuggets
1 cup commercially prepared Jamaican jerk seasoning
36 sugar cane skewers
Canola oil for grill pan
Preparation for Jerk Chicken:
Place chicken nuggets into a large bowl and pour jerk seasoning over chicken. Cover with plastic wrap and marinate for 1 hour in the refrigerator.
Spear each chicken nugget with a sugar cane skewer. Heat a lightly oiled grill pan over medium-high heat. Add skewered chicken to skillet and cook, turning chicken over after 3 minutes, until done and chicken is no longer pink, about 6 minutes total. Remove from pan and repeat cooking process with remaining chicken. Arrange on serving platter and serve hot with Blackberry Brandy Dipping Sauce on side.
Ingredients for Blackberry Brandy Dipping Sauce:
2 cups seedless blackberry jam
2 tablespoons blackberry brandy or creme de casis
Preparation for Blackberry Brandy Dipping Sauce:
Add jam and brandy into a small microwave safe bowl or a small saucepan. Cook on low heat until jam melts. Stir mixture until blended. Bring to room temperature and pour into small dipping bowl.
Serves: 36 appetizer skewers and 2 cups sauce
Oranged Cranberry Sauce
INGREDIENTS
* 2 pounds cranberries
* 2 tablespoons orange zest
* 3 cinnamon sticks
* 1 pint orange juice
* 2 cups packed brown sugar
* 2 cups water
DIRECTIONS
1. Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about one hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container.