Caribbean Pork and Plantain Hash Recipe – Plantains (use semi-ripe plantains) are sautéed with onions, bell pepper, and garlic before being tossed with chunks of pork tenderloin. The final dish is mouth watering, exciting, and delicious.

Ingredients:

• 1 tablespoon soy sauce
• 3/4 teaspoon salt, divided
• 3/4 teaspoon dried thyme
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon ground allspice
• 1 lb pork tenderloin, trimmed & cut into 1/2-inch pieces
• 1 1/2 tablespoons vegetable oil, divided
• 1 tablespoon butter
• 1 1/2 cups coarsely chopped onion
• 1 cup chopped green bell pepper
• 2 large yellow plantains, chopped (about 3 cups)
• 1/2 teaspoon black pepper
• 4 garlic cloves, minced
• 1 teaspoon hot pepper sauce
• 2 tablespoons chopped fresh cilantro

Cooking Instructions:

Combine soy sauce, 1/4 teaspoon salt, thyme, and next 4 ingredients (thyme through pork); toss well to coat. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 4 minutes or until done. Remove from pan; keep warm. Add the remaining 1 tablespoon oil and butter to pan. Add onion, bell pepper, plantains, 1/2 teaspoon salt, and black pepper; cook 6 minutes, stirring occasionally. Stir in garlic; sauté 2 minutes or until plantains are tender. Drizzle with hot sauce, and stir well. Sprinkle with cilantro ~ Serves 4

Cooking Light, November 2003.

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Try this is a classic Caribbean Banana Bread Recipe that makes your loaf of banana bread very moist and very tasty. It is a great way of using those over ripe bananas.

Ingredients:

• 1/3 cup margarine
• 1 egg
• 3/4 cup brown sugar
• 1 pinch salt
• 1 1/3 cups flour
• 3/4 cup mashed ripe banana
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 cup milk

Cooking Instructions:

Cream butter, sugar and egg in a bowl until smooth. Add milk, banana and vanilla. Combine baking powder, baking soda, salt and flour and add to butter mixture. Blend well and pour into greased loaf pan and bake in pre-heated oven at 350F for about 1 hour ~ Serves 4

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Caribbean Shrimp Salad with Lime Vinaigrette Recipe – An amazing recipe with fresh and tasty ingredients.

Ingredients:

• 4 cups chopped cooked shrimp (about 1 1/2 pounds)
• 5 tablespoons seasoned rice vinegar, divided
• 2 tablespoons chili garlic sauce (such as Lee Kum Kee)
• 1 1/2 tablespoons olive oil
• 1 tablespoon grated lime rind
• 1/4 cup fresh lime juice (about 3 large limes)
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 2 garlic cloves, minced
• Dash of salt
• 8 cups fresh baby spinach
• 1 cup chopped peeled mango (about 1 large)
• 1 cup julienne-cut radishes
• 1/4 cup diced peeled avocado
• 1/2 cup thinly sliced green onions
• 2 tablespoons unsalted pumpkin-seed kernels

Cooking Instructions:

Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill for 1 hour.

Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.

Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 tablespoon avocado around shrimp on each plate. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkinseed kernels. Drizzle each of the salad with 2 tablespoons vinaigrette ~ Serves 4

Recipe by Katherine Hinrichs – Cooking Light, January 2008.

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