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Archive for May, 2011


Grilled Swordfish with Tomato-Molasses DressingIngredients

  • 1 medium ripe plantain, peeled and sliced diagonally into 1/2-inch-thick pieces
  • 1 lime, halved
  • 3 tablespoons coconut oil, divided
  • 2 (6-ounce) swordfish fillets, halved horizontally
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups mixed baby greens

Tomato-Molasses Dressing Recipe

How To Make Grilled Swordfish with Tomato-Molasses Dressing:

  1. Brush plantain slices and lime halves evenly with 1 tablespoon coconut oil. Place plantains and lime halves, flesh-side down, on a greased grill rack. Grill, covered with grill lid, over medium-high heat (350° to 400°) about 4 minutes or until golden brown; set aside.
  2. Sprinkle swordfish with salt and pepper; brush fillets with remaining 2 tablespoons coconut oil. Place fish on a greased grill rack. Grill, covered, over medium-high heat 1 to 2 minutes on each side or until fish flakes with a fork.
  3. Arrange greens on 2 serving plates. Top evenly with fish, plantains, and grilled lime; drizzle with Tomato-Molasses Dressing.

Mark Banthorpe, Spice Island Beach Resort, Grenada, West Indies, Coastal Living JAN 2009…Photo: Becky Luigart-Stayner; Styling: Mindi Shapiro Levine

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Baked Lobster Tails Recipe – A universal favourite!
Baked Lobster Tails Ingredients

  • 4 lobster tails
  • 2 tbsp lemon juice
  • 1/4 tsp minced garlic or garlic powder
  • 1/4 tsp thyme
  • 1/2 cup white wine
  • 4 tbsp butter
  • salt and pepper to taste

How To Make Baked Lobster Tails:

  1. Soak lobster tails with 1 tbsp of lemon juice in cold water for about 1 hour.
  2. To prepare tails, make a slit down the upper surface of shell, pull tail out, place on top of shell with end still attached.
  3. Mix the seasonings with white wine and pour over lobster tails. Dot with butter and bake at 375F (190C) for 25-30 minutes. Serve with hot butter and lemon juice.

Recipe by Dr Betty and Published in Caribbean Cuisine Cookbook.

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chicken chop suey

Chicken Chop Suey Recipe – This exotic dish is from our Oriental heritage. There are large communities of Chinese in Jamaica, Trinidad and Guyana.

Ingredients

  • 2 Garlic cloves, finely minced
  • 1 tsp sugar
  • 1 tbsp shee-yow
  • 1 tbsp oyster sauce
  • 2 tbsp cooking wine
  • 3 tbsp of vegetable oil
  • 2 chicken, cut into small pieces
  • 1/4 foo-chuk*
  • 8oz can bamboo shoots,drained
  • 2oz dried chines mushrooms
  • 1/2cup water
  • 1/4cup chopped green onions
  • 1/4cup grated carrots
  • piece of green (fresh) ginger, finely chopped
  • salt to taste

How To Make Chicken Chop Suey:

  1. Combine green ginger, garlic, salt, sugar, pepper, shee-yow, oyster sauce and cooking wine. Pour chicken and marinate for 30 minutes.
  2. Fry chicken, with marinade, in oil for 5 minutes; add foo-chuk, bamboo shoots and Chinese mushrooms. Add 1/2 cup water. Simmer on low heat 15-20 minutes. When completed, add green onions and grated carrots.

*Foo-chuk is a bean curd available at chineese groceries.
Recipe by Dr Betty and Published in Caribbean Cuisine Cookbook.

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