Extreme Cuisine

Jamaican Chicken with Sweet Potatoes

8 skinless chicken thighs
2 large sweet potatoes (about 2 pounds)
1 cup orange juice
1/2 cup unbleached all-purpose flour
1/2 cup pineapple juice
1 cup canned, unsweetened pineapple chunks
(reserve the liquid)
2 bananas, cut into chunks
1/2 cup chopped unsalted peanuts
2 tablespoons or more vegetable oil
1 bay leaf
Salt and pepper, to taste

Heat the oil in a frying pan.
Coat the chicken pieces with the flour.
Brown the chicken pieces on both sides over medium-high heat, adding more oil if necessary.
Salt and pepper the chicken pieces to taste.

Cut the potatoes into quarters.
Add the potatoes, the orange and pineapple juices, and the bay leaf to the skillet.
Bring the mixture to a simmer and cook for 15 minutes, partially covered, turning the chicken once.
The potatoes should be tender and the chicken pieces cooked through.

Remove the chicken and potatoes and keep them warm.
Discard the bay leaf.
The pan juices should be thick and syrupy.
If not, cook over high heat until they’re reduced to a sauce consistency.
Add pineapple chunks and bananas.
Heat through.
Pour the fruit mixture over the chicken.
Sprinkle the peanuts over the top.

Jamaican Buns

Yields 24 buns

3 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons lemon rind
1 cup butter
3 eggs
3/4 cup milk
1 cup raisins
1 1/4 cups shredded coconut
2 egg whites, lightly beaten

Preheat oven to 350 degrees F.

In a large mixing bowl, combine flour, sugar, baking powder, salt, and lemon rind.
Cut in butter until mixture is crumbly in texture.
Beat eggs with milk and add to flour mixture.
Blend until just moistened.
Do not overmix.
Add raisins and coconut and mix again - just enough to incorporate.
Using an ice cream scoop or tablespoon, portion dough onto a greased cookie sheet.
Brush the tops of each bun with beaten egg whites and sprinkle with sugar.

Bake for about 25 minutes.
Buns should be golden brown and firm to touch.

Marinated Shrimp Salad

4 cup water
1 tablespoon salt
1 pound raw shrimp, shelled, de-veined
1 cup vegetable oil
1/3 cup lime juice
2 tablespoons minced parsley
1/2 teaspoon salt
4 scallions (with tops), thinly sliced
2 medium tomatoes, seeded and chopped
2 cloves garlic, chopped
8 to 10 drops aromatic bitters
Dash of crushed red pepper
1 avocado, peeled and chopped
Lettuce leaves
Lime wedges

Heat water to boiling in 3-quart saucepan.
Add 1 tablespoon salt and the shrimp.
Cover and heat to boiling; reduce heat.
Simmer until shrimp is pink, about 3 minutes; drain.

Mix oil, lime juice, parsley, 1/2 teaspoon salt, scallions, tomatoes, garlic, bitters and red pepper in large bowl; stir in shrimp.
Cover and refrigerate at least 6 hours.

Just before serving, gently stir in avocado.
Spoon shrimp mixture onto lettuce-lined plates with slotted spoon.
Garnish with lime wedges.
Serve with remaining marinade if desired.

Yields 4 servings.

Baked Kidney Beans and Rice (Riz et Pois Rouges)

1 medium onion, chopped
2 to 4 cloves garlic, minced
1 medium green bell pepper, chopped
2 tablespoons vegetable oil
1 cup uncooked regular rice
2 (15 ounce) cans kidney beans, drained
4 ounces fully cooked smoked ham, diced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/8 to 1/4 teaspoon crushed red pepper
2 1/2 cups boiling water

Cook and stir onion, garlic and green pepper in oil until tender.
Mix onion mixture and remaining ingredients in ungreased 2-quart casserole.
Cover and bake at 350 degrees F until liquid is absorbed and rice is tender, about 55 minutes.
Stir before serving.

Yields 5 to 6 servings.

Havana Pork Tenderloin

Posted by FootsieBear April 29, 2001

1 pound pork tenderloin
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon chili powder
3 limes or 1/2 cup lime juice
2 tablespoons granulated sugar
1/4 cup chopped cilantro
1 teaspoon soy sauce
1 bunch spinach
4 oranges

Slice tenderloin into medallions 12-inch thick.
Heat olive oil in large, heavy skillet over medium-high heat.
Add meat, garlic, oregano and chili powder.

Flip meat over after it is well browned on first side, and allow to brown on the other, about 2 minutes per pound.
Reduce heat to low.

In a small bowl, stir together juice of three limes, sugar, cilantro and soy sauce.
Add to meat in skillet and stir well. Remove from heat.

On four plates, arrange spinach leaves.
Peel the oranges and remove as much of the white pulp as possible.

Slice oranges crosswise and arrange on top of the spinach.
Spoon meat on top of greens and oranges.
Drizzle remaining pan juices over all.

Serves 4

Jamaican Chicken with Sweet Potatoes

8 skinless chicken thighs
2 large sweet potatoes (about 2 pounds)
1 cup orange juice
1/2 cup unbleached all-purpose flour
1/2 cup pineapple juice
1 cup canned, unsweetened pineapple chunks
(reserve the liquid)
2 bananas, cut into chunks
1/2 cup chopped unsalted peanuts
2 tablespoons or more vegetable oil
1 bay leaf
Salt and pepper, to taste

Heat the oil in a frying pan.
Coat the chicken pieces with the flour.
Brown the chicken pieces on both sides over medium-high heat, adding more oil if necessary.
Salt and pepper the chicken pieces to taste.

Cut the potatoes into quarters.
Add the potatoes, the orange and pineapple juices, and the bay leaf to the skillet.
Bring the mixture to a simmer and cook for 15 minutes, partially covered, turning the chicken once.
The potatoes should be tender and the chicken pieces cooked through.

Remove the chicken and potatoes and keep them warm.
Discard the bay leaf.
The pan juices should be thick and syrupy.
If not, cook over high heat until they’re reduced to a sauce consistency.
Add pineapple chunks and bananas.
Heat through.
Pour the fruit mixture over the chicken.
Sprinkle the peanuts over the top.

Maduro en Gloria (Heavenly Bananas)

Posted by The Eternal Chef March 20, 2002 15:43:15

From Willemsted, Curacao, West Indies.

Named after the famous shipping banking family, Maduro, this is a dish served on festive occasions.

4 tablespoons butter
6 firm bananas, peeled and sliced lengthwise
1 cup heavy cream
1/4 pound cream cheese
4 tablespoons granulated sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup Curacao liqueur

Melt the butter in a skillet and brown the bananas very quickly over high heat.

Place half the banana slices on the bottom of a buttered pie plate.
Blend heavy cream and cream cheese until very soft.
Add sugar, cinnamon, vanilla, and liqueur, beating until light and smooth.
Spread half of the mixture over the bananas.
Place remaining banana slices on top, and spread the rest of the cream-cheese mixture over the dish.
Bake in a 375 degrees F.
oven for 20 minutes or until almost all the cream is absorbed and the top is lightly browned.
Do not allow all the cream to be absorbed, or the bananas will become too dry.

Serve hot.
If desired, top with whipped cream.

Serves 6.

Mojito (Cuba)

This is a favorite in Cuba.
Ernest Hemingway was particularly fond of it.

Juice of 1/2 lime
1 teaspoon granulated sugar
2 or 3 fresh mint leaves and 1 sprig mint, for garnish
Crushed ice
1 1/2 ounces white rum
Club soda

Stir lime juice and sugar in a tall drink glass until the sugar dissolves.
Add the mint leaves, crushed ice and rum, then stir.
Top off the drink with club soda.
Stir again, then garnish with the sprig of mint and serve.

Serves 1.

Fried Plantains

Serve as a side dish or as a dessert.

Allow at least half a plantain per person.
Leaving the skin on, cut them in half, and put them into a pan of cold water.
Bring them to a boil.
It should take about 15 minutes of boiling to get them to the proper degree of softness.
Drain them, cool them, and cut the two halves of each in two again.
Gently press them flat and sautÃ&copy them in hot butter.
Drain on paper towel and serve.
If you want, you can sprinkle them with powdered sugar or drizzle them with honey.

They work as a dessert or a side dish.

Cuban Sandwich

1 loaf Cuban Bread
Mayonnaise
Yellow mustard
1/2 pound deli ham, thinly sliced
1/2 pound roast pork, thinly sliced
8 thin slices dill pickle
1/2 pound Swiss cheese, thinly sliced

Cut bread into 6 x 3-inch pieces with a serrated knife.
Slice bread horizontally to open.
Spread a thin layer of mayonnaise on the 4 top halves and a thin layer of mustard on the 4 bottom halves.
Arrange one-fourth of the ham evenly on each of the bottom halves, then stack a fourth of the pork, 2 pickle slices and a fourth of the cheese on each.
Cover sandwiches with the top halves of the bread.

Grill sandwiches in a buttered sandwich press until they are flat, the bread is browned, and the cheese has melted.
If you do not have a sandwich press, substitute a waffle iron.
Cut each sandwich in half and serve at once.

Serves 4.

Caribbean Smuggler’s Haitian Bungle Rum Cake

Posted by Rudy2 10/7/2001 7:05 am

1 1/2 cups butter, softened
1 (16 ounce) package brown sugar
1 cup granulated sugar
5 large eggs
3/4 cups milk
1/4 cups dark Meyer’s rum
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans

Preheat oven to 325 degrees F.

Beat butter at medium speed with an electric mixer about 2 minutes or until creamy.
Gradually add sugars, beating 5 to 7 minutes.
Add eggs, one at a time, beating just until yellow disappears.

Combine milk, rum and vanilla extract.

Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
Beat at low speed just until blended after each addition. Fold in pecans.
Next, pour batter into a greased and floured 13 cup Bundt pan and bake for one hour and 20 minutes or until a wooden pick inserted in center of cake comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove cake from pan and let cool completely on wire rack.
May drizzle with over lightly with a confectioner’s sugar icing, if desired.

Rum-Raisin Pound Cake

1 1/2 cups brown raisins
2 1/4 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter
(at room temperature)
1 2/3 cups granulated sugar
5 large eggs
7 tablespoons dark rum
2 teaspoons vanilla extract
1/2 cup confectioners’ sugar
2 teaspoon whipping cream

Preheat oven to 350 degrees F.
Butter and flour a 12-cup Bundt pan.

Toss raisins with 2 tablespoons flour in small bowl.
Combine remaining flour, baking powder and salt in medium bowl.

Using electric mixer, beat butter in large bowl until light.
Add 1 2/3 cups sugar and beat until fluffy.
Adding eggs 2 at a time, beat after each addition until well blended.
Beat in 6 tablespoons rum and vanilla extract.
Mix in flour mixture, fold in raisin mixture and spoon batter into prepared pan.
Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour.

Cool in pan on rack 10 minutes.
Turn out cake onto rack and cool completely.

Stir confectioners’ sugar and 1 tablespoon rum in bowl until smooth; mix in cream and spoon over cake.
Let stand until glaze is set, about 30 minutes.

Makes 12 servings.

Marinated Shrimp Salad

4 cup water
1 tablespoon salt
1 pound raw shrimp, shelled, de-veined
1 cup vegetable oil
1/3 cup lime juice
2 tablespoons minced parsley
1/2 teaspoon salt
4 scallions (with tops), thinly sliced
2 medium tomatoes, seeded and chopped
2 cloves garlic, chopped
8 to 10 drops aromatic bitters
Dash of crushed red pepper
1 avocado, peeled and chopped
Lettuce leaves
Lime wedges

Heat water to boiling in 3-quart saucepan.
Add 1 tablespoon salt and the shrimp.
Cover and heat to boiling; reduce heat.
Simmer until shrimp is pink, about 3 minutes drain.

Mix oil, lime juice, parsley, 1/2 teaspoon salt, scallions, tomatoes, garlic, bitters and red pepper in large bowl; stir in shrimp.
Cover and refrigerate at least 6 hours.

Just before serving, gently stir in avocado.
Spoon shrimp mixture onto lettuce-lined plates with slotted spoon.
Garnish with lime wedges.
Serve with remaining marinade if desired.

Yields 4 servings.

Hearts of Palm in Tomato Sauce (Palmito Guisado)

1 medium onion, chopped
2 cloves garlic, minced
1 jalapeño pepper, seeded and chopped
4 ounces fully cooked smoked ham, coarsely chopped (2/3 cup)
2 tablespoons vegetable oil
1 (16 ounce) can whole tomatoes with liquid
2 tablespoons minced parsley
1 teaspoon vinegar
1/8 teaspoon pepper
2 (14 ounce) cans hearts of palm, rinsed drained and sliced 1/2 inch thick
Grated Parmesan cheese

Cook and stir onion, garlic, jalapeño peppers and ham in oil in skillet over medium heat until onion is tender.
Add tomatoes, parsley, vinegar and pepper; break up tomatoes with fork. Heat to boiling; reduce heat.
Simmer uncovered, stirring occasionally, until mixture is thickened, about 15 minutes.
Stir in hearts of palm.
Cover and simmer, stirring occasionally, until hearts of palm are hot, about 5 minutes.
Sprinkle with cheese.

Yields 6 servings.

Roast Pork a la Criolla (Puerto Rico)

Criolla (also known as Creole throughout Latin America) refers to the first generation born in a new country.
This dish was probably fixed by the first generation of Spanish born in Puerto Rico, using oregano which was brought to the islands from the Mediterranean.
This pork roast is traditionally made with fresh ham.

1 (3 pound) boneless pork single loin
roast or boneless fresh ham roast
(inside round), netted or tied
1 tablespoon freshly ground black pepper
6 garlic cloves, crushed
1 teaspoon oregano
1 1/2 tablespoons olive oil
1 1/2 tablespoons vinegar
1 tablespoon salt

In a small bowl, mix together all seasonings, then rub this mixture on all surfaces of the pork roast.
Place roast in shallow pan and roast at 350 degrees F for 1 to 1 1/2 hours or until meat thermometer inserted reads 160 degrees F.
Remove roast from oven let rest 5 to 10 minutes before slicing to serve.

Serves 8.

NOTE: Use leftovers for Cuban Sandwiches.

Puerto Rican Beef Stew

1 tablespoon vegetable oil
2 pounds beef top round, cut into 1-inch cubes
2 green bell peppers, seeded and chopped
2 onions, chopped
4 cloves garlic, finely chopped
1/4 cup chopped cilantro leaves
2 tablespoons vinegar
1 teaspoon dried oregano
1 cup tomato sauce
3 bay leaves
Salt and freshly-ground pepper, to taste
1/2 pound carrots, cut into 1-inch pieces
1/2 pound potatoes, peeled and cut into 1-inch cubes
1 cup frozen peas
1/2 cup pimento stuffed olives
1/4 cup (60 ml) raisins

Heat the vegetable oil in a large, heavy pot over moderate heat and brown the meat.
Add the peppers, onions, garlic, cilantro, vinegar, oregano, tomato sauce, bay leaves, salt and pepper and simmer covered for 1 hour.

Add the carrots and potatoes and simmer 1 hour, or until the meat is tender.
Add the remaining ingredients and simmer an additional 15 minutes.

Serves 6 to 8.

Tail on Fire Oxtail Stew (Rabo Encendido — Cuba)

4 pounds oxtails, trimmed of fat and cut into 2-inch pieces
3/4 cup unbleached all-purpose flour
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly-ground black pepper, or to taste
1/4 cup olive oil
3 cups homemade or canned beef broth
1 cup dry red wine
1 large green bell pepper, seeded, de-ribbed and chopped
1 medium yellow onion, peeled and minced
3 large cloves garlic, peeled and minced
3 tablespoons tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
Few sprigs of parsley (for garnish)

Rinse oxtail pieces under cold running water and pat dry with paper towels.
Mix together the flour and salt and pepper in a shallow dish.
Dredge the oxtails in the seasoned flour.
Heat the olive oil in a large pot over medium-high heat.
Brown the oxtails in 3 batches in the oil, turning once, about 3 minutes per side. When they have browned, remove them to a large plate.

Return all the oxtails to the pot with the beef broth, wine, bell pepper, minced onions, garlic, tomato paste, thyme and cayenne pepper.
Bring to a boil, then reduce the heat, cover and simmer, stirring occasionally, until the oxtails are very tender, about 3 hours.
Skim off the fat with a ladle.
Taste and correct seasonings.

Transfer oxtails with a slotted spoon to a large serving bowl and keep warm.
Bring the sauce to a boil over medium-high heat and reduce it until it is thick, about 10 to 15 minutes.
Pour the sauce over the oxtails, then garnish with parsley.

Serve at once with steamed white rice.

Cuban Tamales

24 dried corn husks (hojas)
2 cups corn kernels (may use frozen
sweet corn kernels, defrosted)
2 tablespoons milk
2 tablespoons butter (at room temperature)
2 teaspoons granulated sugar
Salt, to taste
1/3 to 1/2 cup cornmeal

Soak the corn husks in hot water for 1 hour.

Purée the corn kernels with the milk and butter in food processor; then add the sugar, salt and 1/3 cup cornmeal; blend quickly.
Add more cornmeal only if the batter seems too liquid.
Transfer to a bowl.
Wash and dry the processor bowl.

Chicken Sofrito Filling
1/2 to 1 habañero chile, stemmed, seeded
1 red or green jalapeno chile, stemmed, seeded
8 garlic cloves
2 teaspoons to 1 tablespoon olive oil
1/2 cup diced onion
10 ounces boneless, skinless chicken breast, diced
1/2 cup peeled, seeded, diced tomato
1 small cooked potato, diced
1/4 cup raisins (plumped in hot water)
1 tablespoon capers
1/2 teaspoon cumin
Salt and freshly ground pepper, to taste

With the food processor running, drop the chiles and garlic through the feed tube they should be finely minced.
Set aside.

Heat the olive oil in a nonstick sauté pan.
Add the onions and cook until softened push to one side and add the chicken.
SautÃ&copy until lightly browned.

Add the garlic-chile mixture saut&Atilde© 1 minute.
Add the tomato, potato, raisins and capers.
Season with the cumin, salt and pepper.
Remove from heat.

Combine the filling and the corn batter.
Place about 1/2 cup of the mixture in the middle of a corn husk.
Wrap the husk around the mixture and tie on both ends with string.
Continue with remaining tamale mixture and corn husks.

Steam the tamales over barely simmering water for 1 hour.
Check on the water level from time to time; add boiling water, if necessary.

Yields 10 tamales.

Guava Cake (Puerto Rico)

10 tablespoons butter
1 cup granulated sugar
2 cups flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
1 pound guava paste*, cut into 16 slices

* Available in finer supermarkets and Hispanic specialty shops.

Preheat oven to 350 degrees F.

Beat butter and sugar together until light and fluffy.
Sift together the flour, baking powder, spices, and salt and add the butter mixture, mixing until well combined.
Add the eggs one at a time and mix well. Spoon half the batter into a buttered 8-inch square baking pan.
Top with the sliced guava paste and cover with the remaining batter.
Bake for 35 to 40 minutes until golden brown.
Cool on a wire rack.

Serves 8 to 12.

Jamaican Rice and Peas

This is known in Jamaica as “Jamaican Coat of Arms.” It is used as a side dish or as an entrée.

1 cup dried small red beans
2 cups canned unsweetened coconut milk
2 cups long-grain rice
1 medium yellow onion, peeled and finely diced
1 large clove garlic, finely minced
1 whole Scotch bonnet chile, or a 1-inch long whole
habañero or any other very hot whole chile pepper
1/2 teaspoon dried thyme
Salt, to taste
Freshly ground black pepper, to taste

Pour beans into a colander; pick over them and discard any pebbles, debris or malformed beans.
Rinse beans thoroughly with cold running water.
Place beans in a large pot and soak them overnight in enough water to cover.

Drain beans, return them to the pot, and add 4 cups of water. Bring the beans to a boil, covered, over medium heat.
Lower the heat and simmer the beans until they are not quite tender, about 30 minutes.
Stir in the coconut milk, rice, diced onions, garlic, chile pepper, thyme, salt and pepper.
Simmer the rice and beans, covered, until the rice is tender, about 20 minutes.
Discard the chile pepper and serve at once.