- Banana Rum Coconut Smoothies
- Caribbean Coconut Crusted Salmon
- Caribbean Salad
- Caribbean Salsa
- Fresh Grated Coconut
- Mango Fool
- Reggae Rice
Banana Rum Coconut Smoothies
Yield: 2A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
Banana Rum Coconut Smoothies
- 4 x bananas
- 2 cups of pineapple juice
- 1 can of coconut milk
- pinch of ground allspice
- 1 tsp of vanilla extract
- 4 oz of vanilla extract
- Juice of 1 lime
Directions:
Banana Rum Coconut Smoothies
- Place all ingredients into a large pitcher and puree with an immersion blender or alternately, puree in a blender.
Caribbean Coconut Crusted Salmon
Yield: 4A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
Caribbean Coconut Crusted Salmon
- 1 1/4 cups of shredded, unsweetened coconut
- 4 x 6 oz salmon filets, skin removed
- Salt and pepper
Directions:
Caribbean Coconut Crusted Salmon
- Preheat oven to 375 degrees.
- Put coconut into a freezer bag. Drop in the salmon filets one at a time and toss to coat. Place on a lightly oiled baking sheet and season with salt and pepper. Bake for 15 minutes.
- Serve with Caribbean Salsa.
Caribbean Salad 2
Yield: 4A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
For the Salad Base:
- 6 cups of mixed salad greens
- 3 x green onions, sliced
- 1/2 cup of fresh cilantro leaves
- 1 cup shredded coconut, toasted
- 1 x mango, peeled, pitted and sliced
For the Coconut Lime dressing:
- Zest and juice of 2 limes
- 1/2 cups of coconut milk
- 1 tbsp of fresh ginger, grated
- Salt and pepper
Directions:
For the Salad Base:
- Put dressing ingredients into a jar with a tight fitting lid and shake well. Add salt and pepper to taste. Toss with the greens.
Caribbean Salsa
Yield: 6A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
Caribbean Salsa
- 2 cups of fresh pineapple, cut into small chunks
- 1 x small red onion, diced
- 1 cup of fresh cilantro, minced
- 1/4 cup of extra virgin olive oil
- Zest and juice of 1 lime
- Several dashes of your favourite hot sauce
Directions:
Caribbean Salsa
- Put pineapple, red onion and cilantro into a medium-sized bowl. Add lime zest and juice, oil and hot sauce. Toss well and let flavours mingle for at least one half hour before serving.
Fresh Grated Coconut
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
Fresh Grated Coconut
- 1 x whole coconut
Directions:
Fresh Grated Coconut
- Preheat oven to 400 degrees.
- Pierce the eyes of the coconut using a hammer and large nail. Drain coconut milk and reserve for another use.
- Bake coconut in oven until it cracks, about 20 minutes. Let cool and then crack it in half with the blow of a hammer. Peel coconut flesh from the outer shell and shred using a box grater. Refrigerate in a re-sealable plastic bag.
Mango Fool 2
Yield: 4A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
Mango Fool
- 2 x mangos, peeled, pitted and cubed
- 2 cups of cream, whipped
- 1 tbsp of sugar
Directions:
Mango Fool
- Puree mangos with the sugar and fold into the whipped cream.
- Pour into 4 glasses or serving bowls and refrigerate until serving time.
Reggae Rice
Yield: 4A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
Reggae Rice
- 1 cup of basmati or 1 cup of white rice
- 1 x 28 oz can of whole tomatoes
- 1 x can of black beans, rinsed
- 1 tsp of ground allspice
- 1 x cubanella or 1 x chili pepper, minced
- 2 x green onions, sliced thinly
- 1/4 cup of fresh cilantro, minced
- 1 tsp of salt
- pinch of pepper
Directions:
Reggae Rice
- Put rice, tomatoes, black beans, allspice and salt and pepper into a medium-sized saucepan. Place over medium-high heat and bring to a boil. Turn heat down and let simmer until liquid has absorbed and rice is tender, about 20 minutes. Fluff with a fork and add green onions and cilantro just before serving.
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