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Archive for December, 2010


Aromatic Swordfish SteaksIngredients:

  • 3/4 cup plain yogurt
  • 1 tablespoon Jamaican jerk seasoning (such as Spice Islands)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 4 (6-ounce) swordfish steaks (about 3/4 inch thick)
  • Cooking spray

How to Make Grilled Pineapple and Avocado Salad :

Combine the first 8 ingredients in a large bowl. Add fish, turning to coat. Cover and refrigerate for 1 hour, turning the bag occasionally. Then Prepare grill.

Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Recipe by Karen Harris, Cooking Light, MAY 2006 – Photo by Randy Mayor

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Ponche De Crème DrinkPonche De Crème Drink Recipe: This Trinidadian version of eggnog is made with sweetened condensed milk instead of the heavy cream used in traditional eggnog recipes, and it always features lashings of dark rum and a splash of Angostura bitters, spiked with gratings of locally grown nutmeg.
Ingredient:

  • 6 eggs?
  • 2 tsp. lime or lemon zest?
  • 4 cups evaporated milk?
  • 1 1/2 cups sweetened condensed milk (use more or less to taste)?
  • 3/4 cup dark rum or spiced dark rum?
  • 2 tsp. Angostura bitters
  • 1/4 tsp. grated nutmeg?
  • Cinnamon sticks for garnish

How to Make Ponche De Crème Drink:

Beat eggs and lime or lemon zest together for about a minute. Add evaporated milk and sweetened condensed milk and beat for 30 seconds. Add the rum, bitters and nutmeg and beat for one minute. Chill before serving over crushed ice. Garnish with cinnamon sticks. ~ Serves 4 – 6

Recipe adapted from caribbeantravelmag.com – Photo by: Courtesy of Lightbox

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Photo of Sorrel Punch

Sorrel Punch Recipe – The tangy taste of sorrel (spiked with a shot of rum, if you like) is the perfect Caribbean drink during the holidays.

Ingredient:

  • 1 cup sorrel petals (available in Caribbean markets)
  • 2 whole cloves
  • 1 2 inch cinnamon stick
  • 1/2 slice ginger, peeled
  • 1/2 cup light brown sugar
  • 1 tablespoon fresh lime juice

How to Make Sorrel Punch:

In a large saucepan, combine sorrel flowers, cloves, cinnamon stick, ginger and sugar with 4 cups water. Bring to a boil and reduce to a simmer, stirring constantly until sugar is entirely dissolved (approximately 2 to 3 minutes). Cover, remove from heat and allow to cool completely. Remove and discard tea bags, cinnamon and cloves.

Fill a large pitcher half-full with ice and add 4 cups of cold water. Pour sorrel mixture into the pitcher, add rum if desired, and mix well. ~ Makes 1 Quart

Recipe adapted from caribbeantravelmag.com – Photo by: Courtesy of 365 Antigua

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