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Published: November 18, 2008 09:45 pm
Caribbean cuisine
Variety of flavors combine in this unique style of cooking
By Bev Davis
Register-Herald Senior Editor
There’s no better way to offset cold, gray days than with a taste of foods that remind us of warm breezes, lots of sunshine and relaxing days on a beach somewhere in the Caribbean.
“Caribbean food combines the flavors of lots of different places,” said Chef Michele Stalnaker, a consultant for Pasquale’s Restaurant and The Char. “The cuisine is a fusion of different cultures — African, British, Spanish, French, Dutch, even Indian. Many of the ingredients are similar, but they reflect subtle differences in the styles of cooking.”
Jerk, with a spicy flavor resembling that of Louisiana Creole cooking, adds a distinct flavor to Stalnaker’s fried plantains with jerk pork sausage.
“Curry goat and chicken are popular meats in Caribbean cooking, but pork is really good in this dish,” Stalnaker said.
Lush fruits such as mango provide ingredients that add a fresh sweetness to many of the dishes.
“Citrus flavors, especially lime, are often used in Caribbean cuisine, but mangos add a different texture and have a flavor that blends well with so many different ingredients,” she said.
Rice is a staple of the Caribbean diet and can be served as a salad, side dish or part of a pain course.
“Caribbean flavors will differ according to which island the recipes came from,” Stalnaker said. “There are also different varieties of rice, and depending on which ones you use, you will get a little bit different taste and texture.”
Here are a few recipes she has served recently.
Rice salad
2 teaspoons curry powder
1/4 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons water
2/3 cup plain yogurt
3 tablespoons raisins
1 tablespoon onion, minced
1/4 cup cider vinegar
2 cups cooked rice
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
In a medium mixing bowl, combine the curry, turmeric, salt and pepper. Mix well. Add the water, yogurt, raisins, and onion. Stir until well blended. Mix in the cider vinegar, rice, and diced peppers.
Stir until combined, cover and refrigerate for 24 hours. Makes eight 4-ounce servings.
Shrimp, mango and bean salad
2 tablespoons butter
1 medium onion, minced
4 cloves garlic, minced
2 tablespoons fresh ginger, minced
1 habanero pepper, seeded and minced
3 tablespoons curry powder
3/4 teaspoon salt
2 large sweet potatoes, large diced
3 cups water
2 pounds raw shrimp, cleaned and deveined
2 ripe mangoes, peeled, seeded and diced
1 cup cooked chick peas
1 cup cooked red kidney beans
1 cup cooked black beans
In a medium stock pot, on medium heat, melt the butter. Add the onion, garlic, ginger and habanero pepper and cook until soft. Add the curry and salt and stir.
Add the sweet potatoes and water and cook until the potatoes are almost tender. Add the shrimp and mango and cook until the shrimp turn pink. Stir in all the beans. Cool and serve at room temperature. Makes four 8-ounce servings.
Fried plantains with jerk pork sausage
Pinch of salt
2/3 pound ground pork
1/4 cup of Caribbean jerk spice
2 tablespoons green bell pepper, medium diced
3 tablespoons tomato sauce
2 teaspoons garlic, minced
1 teaspoon fresh cilantro, chopped
1/2 teaspoon dried oregano
1 bay leaf
4 yellow plantains, cut on a bias a half inch thick
Cooking spray
1 teaspoon olive oil
1/4 teaspoon salt
1/18 teaspoon ground red pepper
1/2 cup shredded cheddar cheese
In a large skillet, over medium heat, combine salt, Caribbean jerk spice and pork. Cook until pork begins to crumble. Add green bell pepper, tomato sauce, garlic, cilantro, oregano and bay leaf. Cook until bell pepper becomes tender. Discard the bay leaf. Drain off grease and let cool.
In another large skillet, over medium heat, spray the pan and then add the olive oil. Let get hot. Add the plantains and let brown on both sides.
Remove and let cool. Place a tablespoon size of pork mixture on top of each plantain and place in a greased baking dish. Sprinkle with cheese and ground red pepper. Place in a preheat 350 degree oven and let cook for 5 to 10 minutes or until the cheese is melted. Makes 8 servings.
— E-mail: bdavis@register-herald.com €
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