Curried Pork with Coconut Milk Ingredients

• 3 lbs pork stew
• 1 onion
• 2 ozs. curry powder
• 1 tbsp massala
• 1/2 tsp cumin (ground)
• 3 cloves garlic, crushed
• 1 tbsp salt
• 1 tbsp vinegar
• 1 coconut, grated
• 1/4 cup oil

How To Make Curried Pork with Coconut Milk:

1. Season pork in a bowl using 2 cloves garlic crushed., salt and vinegar. Allow to stand for about 2 hours. In the meantime, grate coconut and pour 1 cup boiling water over it in a bowl.
2. Allow to stand for 3 minutes and using clean towel squeeze coconut to extract milk. Discard coconut and save milk. Then in a skillet, heat oil and add garlic , allowing to get dark brown.
3. Add curry massala, cumin and chopped onion. Saute for 3 minutes and then add pork. Saute pork for another 5 minutes, stirring very often, then add coconut milk and enough water to cover pork. Bring to boil, then lower heat, cover pot and cook over medium heat until pork is tender. Then serve hot with steamed rice.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

Ingredients

• 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

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.