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    You are in: Home / Cookbooks / Caribbean
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    1 Reviews |  By lazyme

    Simple and direct—two words that say so much about the method of Caribbean cooking as well as its special character on the plate. When tomatoes are fresh and flavorful, who could ask for anything more? From "Caribbean Cooking" by John DeMers.

    Recipe #503383

    From "Caribbean Cooking" by John DeMers.

    Recipe #503399

    Asopao is a chicken and rice stew that is related to the famous Spanish dish called paella. The word asopao means "soupy "in Spanish. From "Cooking the Caribbean Way".

    Recipe #503400

    Natives of Barbados (who call themselves Bajans) love this fried chicken with fiery spices. It is a version of "seasoning up" as it's called on many islands. You might even prefer to refrigerate the chicken with the spices for an hour or two, to let the flavors really take hold. From "Caribbean Cooking" by John DeMers.

    Recipe #503402

    This mousse tastes dramatically of coffee, a tribute not only to the Blue Mountains but to the importance of the bean in Caribbean history and economics. From "Caribbean Cooking" by John DeMers.

    Recipe #503405

    This recipe from chef Gerard Messerli at the Hyatt Regency Cerromar Beach in Puerto Rico makes 12 extra-large muffins with a crunchy cinnamon sugar topping. For rich banana flavor, use very ripe bananas. From "Caribbean Cooking" by John DeMers.

    Recipe #503404

    Callaloo is a thick spicy soup made with dasheen (taro) leaves, which are available from Caribbean or other specialty stores. If you can’t find them, use fresh spinach instead. From "The Best of Cajun & Creole Cooking by Alex Barker".

    Recipe #491714

    From Caribbean Cooking by John DeMers.

    Recipe #491713

    6 Reviews |  By lazyme

    Refreshing summer drink.

    Recipe #185216

    1 Reviews |  By lazyme

    Tilapia (teh-LAH-pee-uh), sometimes referred to as St. Peter's fish or Hawaiian sunfish, is a farm-raised white fish with a delicate texture and sweet flavor.

    Recipe #501541

    From Simply Seafood. You can also substitute swordfish, halibut, or mahi mahi.

    Recipe #491274

    From Land o Lakes Favorite Appetizers # 41.

    Recipe #491722

    For a dramatic, festive finale, try this flaming tropical dessert.

    Recipe #493276

    1 Reviews |  By lazyme

    From "Caribbean Cooking" by John DeMers. Sounds easy and good.

    Recipe #493302

    From "Caribbean Cooking" by John DeMers.

    Recipe #493285

    From "Caribbean Cooking" by John DeMars. Nothing could be more Jamaican than Tia Maria, perhaps the island's single best-known export.

    Recipe #493306

    Recipe #493321

    This recipe makes enough butter to accompany several batches of Caribbean Spiced Mahi Mahi with Habanero-Peach Butter. The butter will keep well refrigerated - just slice off the appropriate amount as you need it. Try it on other dishes; it adds a light spicy and fruity flavor to chicken, pork, and seafood dishes. You can roll any compound butter in plastic wrap and shape it into a tube. After it has been refrigerated, the butter will be hard, and you can then just slice off the amount you need. Better yet, freeze the butter, and it will keep for months. From El Cocodrilo's Cookbook.

    Recipe #501490

    This dish is a tasty way to prepare saltwater fish; try it with halibut or thresher shark. The Habanero-Peach Butter (recipe #501490) adds a lightly spicy, fruity accent that complements the flavor of the fish. Grill the fish to make this dish extra-special. From El Cocodrilo's Cookbook.

    Recipe #501491

    3 Reviews |  By lazyme

    Orange peel and aromatic bitters give a distinctly exotic flavor to this popular island coffee. From "Caribbean Cooking".

    Recipe #501493

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