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    You are in: Home / Cookbooks / GG Round 2 Carribbean Cookbook
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    87 recipes in

    GG Round 2 Carribbean Cookbook

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    From Gourmet, January 1995.

    Recipe #232623

    Recipe #232615

    Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade. From Gourmet Magazine.

    Recipe #232428

    From La Comida del Barrio, May 2003, by Aarón Sanchez and found at This milk shake is a Puerto Rican and Cuban favorite; Palacio de Los Jugos on Flagler Street in Miami specializes in jugos and makes great tropical-fruit batidos. The fruit combinations are endless — try a mixture of strawberry and kiwi or guava and pineapple — and you can even use coconut milk instead of whole and spike with a shot of rum.

    Recipe #232586

    At The Great House at Villa Madeleine in St. Croix, they often use a native fish called wahoo for this interesting dish, but swordfish is another nice choice. They also make the chutney with the very hot Scotch bonnet pepper. A serrano chili produces a slightly milder version. Found at

    Recipe #232613

    A Bon Appetit recipe. Serve with a leafy-green salad.

    Recipe #232587

    These would be great with a Latin-themed menu.

    Recipe #104220

    This delicious chicken-rice recipe is typical of Trinidad-Tobago.

    Recipe #231030

    A cored pineapple is used to serve this dessert so be sure and pick a pretty one with bright green leaves.

    Recipe #95180

    Completely decadent. This sinfully-delicious treat has to be frozen overnight...can you wait that long?

    Recipe #88671

    Sensationally good with chunky mashed potatoes. Needs to marinate for 1 day for best flavour.

    Recipe #80677

    These are terrific and not difficult at all to make. A great comfort dessert, but also elegant enough for company.

    Recipe #96898

    From Gourmet, May, 2003. This gives the bbq, gas grill and roast method. The chicken is delicious.

    Recipe #80662

    Native to the Dominican Republic, Trinidad and Tobago, this salad can be served hot or cold. In some areas it is even served for breakfast! Prep time does not include soaking time.

    Recipe #504520

    From Sarah Ainley’s book, The World’s Best Recipes, Caribbean section.

    Recipe #504644

    From Sarah Ainley’s book, The World’s Best Recipes, Caribbean section. “This dessert is a delicious family favorite. A richer version can be made with fresh cream instead of evaporated milk. It can also be made using other dried fruit – mango is particularly good.” Cook time does not include the 30 minutes standing time.

    Recipe #504640

    I received this recipe from a friend in Barbados. Its easy, and tastes great. Not very healthy though... I found that a hand (immersion) blender fits perfectly into a can of regular corn to cream it, if you need to.

    Recipe #236595

    Light coconut mousse, from Marta Benica

    Recipe #483592

    From Sarah Ainley’s book, The World’s Best Recipes, Caribbean section. “When plantains are yellow, they are ripe and ready to enhance most meat, fish or vegetarian dishes. The riper the plantain, the darker and sweeter they are.” The amount of oil is just approximate; use just what you need to get the plantains fried.

    Recipe #504639

    A sweet coconut bread with a light almond flavor and little bits of dried fruit. Eat a slice as a snack, dessert, or as toast for breakfast. The bread is a little crumbly (like banana bread,) and absolutely delicious! from

    Recipe #502791

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