Cook oxtail in pressure cooker for about 25 minutes, in about 3 cups water, 1 clove garlic crushed and vinegar. Remove from heat and save stock for soup. Using a little fat skimmed off stock, saute onions, celery and 1 clove garlic crushed in skillet. Add whole tomatoes, salt, pepper and bring to a boil. Add cooked ox-tail and allow to simmer for about 10 minutes. Thicken with mixture of 1 tablespoon flour and 1 tablespoon warm water. Allow to simmer for another 3 minutes, after adding sherry.

Recipe by: Chef Yolande Cools-Lartigue; Author of The Art of Caribbean Cooking.

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Scrape, clean and wash suckling pig. Pat dry with clean cloth. Using half quantity of garlic, crush finely and mix with (1 tablespoon salt), black pepper, thyme and 1 tablespoon oil rub pig in and out well with seasonings. Allow 2-3 hours covered. Chop onions and fresh pepper finely. Add I teaspooon salt and balance of garlic, finely crushed. Heat oil in skillet, add onion mixture and saute for a few minutes, then add wine and stir for a couple more minutes.

Then add blood, stirring all the time. When mixture is fairly firm, remove from fire and cool. Stuff pig with this mixture, sew and truss with forelegs skewered back and hind legs forward-Put a small potato in pig’s mouth. Place on rack in dripping pan with 2 pints water in pan. Bake at 325F for about 4-5 hours or until cooked.

Recipe by: Chef Yolande Cools-Lartigue; Author of The Art of Caribbean Cooking.

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Make the marinade. Chop the onions and garlic in a blender or food processor, add the remaining marinade ingredients and process for 10 seconds. Refrigerate 1 cup of marinade for the sauce. Season the chicken halves with salt and pepper and pour the remainder of the marinade over the chicken. Marinate for 8 hours or overnight in the refrigerator, turning several times. Preheat the oven to 400°F.

Line a baking pan with foil; drain the chicken, reserving the marinade. Place the chicken on the foil, skin side up, and bake for 40 minutes, basting frequently. Prepare the sauce. Boil the reserved refrigerated marinade with the cream until the sauce is reduced by half, about 10 minutes. Remove from the heat and whisk in the butter, a few pieces at a time. Preheat the grill or broiler. Broil the chicken, skin side up, until brown. Reheat the sauce, pour some over the chicken and serve the remainder separately. Serves 6

Recipe by: Chef Laurel – Ann Morley; Author of Cooking with Caribbean Rum.

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