From Food and Wine magazine. Never made it but it was tucked into my files. Hope to make it soon. You make a rub and broil the chicken. There is a tomato and scallion salad along with it. Goes well with Jasmine rice.
This is from the Wall Street Journal from July 15, 2006 and it is Michael Schlow's recipe. He owns 3 Boston area restaurants: Radius, Via Matta and Great Bay. The chef is from Brooklyn originally. Note-There is a 24-36 hour marination not in the cooking time.
From the Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean Naparima Girls' High School Cookbook. This is dairy free and has lemon juice and lime rind...Mmmm. Recipe doesn't say how long to bake so I guessed the time. Also, not sure what "cut with a knife to remove air bubbles" means!
From The Multi-Cultural of Trinidad & Tobago & the Caribbean from the Naparima Girls' High School Cookbook. This sounds great and I don't want to lose it. This has at least a 4 hour marinade. *I'm a bit skeptical about using food coloring for somthing like this so when I make it I will leave it out.
From The Multi-Cultural Cuisine of Trinidad & Tobago and the Caribbean, Naparima Girls' High School Cookbook which I borrowed. The recipe doesn't say what kind of cheese so you choose your favorite. For a variation, you can add grated onions or carrots, chopped herbs and tomato.
From The Multi-Cultural Cuisine of Trinidad and Tobago and the Caribbean, the Naparima Girls' High School Cookbook. I borrowed the book and want to input the recipes that interest me! You can vary this recipe by substituting lemon or lime juice with 1 tbsp., prepared mustard or or 2 tsp. dry mustard.
From The New York Times and Craig Clairborne's cookbook. She is the mother of Eric Segal who is most famous for being the author of Love Story. The cookbook said "One of the most popular Passover menu articles to appear in the New York Times over the last couple of decades was this one. Mrs. Zeger's chocolate cake is indeed exceptional".
This was found on the Food Network courtesy of Captain Ted Stathis from Giada in Paradise in Santorini. I probably will not use the shrimp with the heads on when I make it! *Cooks Note: Ouzo is traditional Greek liqueur that is flavored by anise. It is available at any well stocked liquor store.
From Born to Grill. "We're nuts for coconut, even more so in savory dishes like these crispy and gooey baby back than in desserts." I haven't tried this yet. At least 6 hours before you plan to grill, BAKE the ribs for 1 hour and allow to cool and then marinate for at least 4 1/2 hours so plan ahead.