Black Bean Soup
4 Servings
Procedure
Procedure
- 1 Pick over the beans and soak overnight in cold water to cover. Drain.
- 2 Render the bacon over medium heat, add the onions and garlic, and cook 3 minutes or until soft.
- 3 Add the beans, cumin, oregano, chicken stock, and ham hock; bring to a simmer, turn down the heat, and simmer for approximately 1 to 1½ hours or until beans are tender.
- 4 Remove ham hock; cool, remove the meat, dice, and reserve.
- 5 Puree the soup and bring back to a simmer.
- 6 Add ham hock, meat, and sherry, and season with salt and pepper. Be sure to check the consistency of the soup; adjust with more chicken stock if too thick.
- 7 For garnish, marinate onion in olive oil and vinegar for at least 30 minutes.
- 8 Garnish the soup with rice, marinated onion, sour cream, and sliced green onions.
Ceviche of Gulf Shrimp
4 Servings
Procedure
Procedure
- 1 Roast the peppers over an open flame and turn as needed to char surface of each pepper. Remove from the fire and wrap each pepper in plastic; steam for 10 minutes. Remove the charred skin, stem, seeds, and dice. (Do not wash or you lose the roasted flavor.)
- 2 Peel, devein, and cut the shrimp in half lengthwise; place in a stainless steel bowl.
- 3 Combine the peppers, and juices with shrimp; add the seasoning and toss the shrimp in the marinade. Marinate for approximately 2 hours. The shrimp will turn pinkish and become firm.
- 4 Add the olive oil and cilantro; combine thoroughly. Cover and store in refrigerator until needed.
Chicken with Tamarind Ginger Sauce
4 Servings
Procedure
Procedure
- 1 Rub the chicken breasts with lemon and lime juices; let marinate for at least 15 minutes.
- 2 Heat the vegetable oil over medium heat.
- 3 Season and dust the chicken breasts with flour, shake off excess flour and sauté until lightly browned, 2 to 3 minutes per side.
- 4 Remove browned chicken and pour off excess oil.
- 5 Reduce the heat to low, add the garlic and onions, and cook until onions are lightly colored, 3 to 5 minutes.
- 6 Add the ginger, tamarind, and stock. Return the chicken to the pan and bring to a simmer. Cover the pan and reduce the heat. Simmer until the chicken is cooked.
- 7 In a separate bowl, toss the peppers in the olive oil and season with salt and pepper.
- 8 Serve the chicken breast coated with the sauce and topped with the pepper julienne.
Stewed Pink Beans 4 Servings
Procedure
- 1 Rinse the beans under cold running water. Place them in a container, cover with cold water, and soak overnight. Drain and discard any beans that did not swell.
- 2 Place the beans in a large saucepot and cover with the cold water. Bring to a boil and turn the heat down to a simmer. Simmer for 30 minutes.
- 3 Add the diced pumpkin and potato and simmer an additional 30 minutes or until the beans are almost tender.
- 4 Heat the oil for the sofrito, add the salt pork and ham, and cook until browned.
- 5 Add the oregano, stir, and continue to cook for 30 seconds.
- 6 Add the onion, garlic, and cilantro; reduce the heat to low and cook, stirring frequently, until the onion is soft.
- 7 Mash some of the pumpkin and potato against the side of the pan. Add the sofrito mixture, the tomato, and the jalapeño. Simmer for 30 more minutes or until the liquid thickens.
- 8 Add the vinegar and season with salt and pepper.
Chayote with Tomatoes, Mushrooms, and Cheese 4 Servings
Procedure
Procedure
- 1 Preheat the oven to 350°F (175°C).
- 2 Put the chayote in a heavy-bottomed pot and add about 1 inch (2.5 cm) of boiling salted water. Cover tightly, reduce the heat, and boil for 10 to 15 minutes or until slightly tender. Remove the chayote and reserve.
- 3 Heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute. Add the onion, mushrooms, and green pepper; continue to cook until the moisture is evaporated.
- 4 Turn the heat to low and add the tomato and parsley. Season the stuffing with Tabasco, salt, and black pepper, then let cool slightly.
- 5 Spoon the stuffing into the chayote halves and top with the grated cheese.
- 6 Bake until the chayote is tender and thoroughly heated.
Key West Conch Chowder 4 Servings
Procedure
- 1 Thoroughly wash the conch in lemon juice.
- 2 Grind the conch meat through a medium die in a grinder.
- 3 Combine the conch meat with the clam juice, thyme, and bay leaf; bring to a simmer and cook over low heat for 30 minutes.
- 4 Render the bacon in a sauté pan; add the garlic, onion, celery, carrots, and green pepper; cook 5 minutes or until vegetables are soft.
- 5 Combine the vegetables, conch, potatoes, and tomato. Return to a simmer and cook until the potatoes are tender.
- 6 Season with salt, pepper, and a dash of Tabasco.
Hearts-of-Palm Salad 4 Servings
Procedure
- 1 Combine the lemon and orange juices with the diced hearts of palm.
- 2 Add the peppers, tarragon, mayonnaise, and honey; season with salt and pepper.
- 3 Place a lettuce leaf on each chilled plate, add some hearts-of-palm salad, and garnish with the orange sections and chopped walnuts.
Pan-Seared Grouper
4 Servings
Procedure
Procedure
- 1 Combine marinade ingredients in a food processor or blender and process to a paste.
- 2 Spread over the grouper fillets and let rest for at least 1 hour.
- 3 Heat a pan with the oil until it begins to smoke.
- 4 Add the fish skin side down; sauté until it browns, 2 to 3 minutes, then turn over and brown other side for 1 minute. Finish in oven if necessary.
- 5 Serve with lime wedge, cilantro sprig, and Black Bean, Jícama, and Corn Relish (page 160) or Tropical Fruit Salsa (page 161).
Black Bean, Jícama, and Corn Relish
4 Servings
Procedure
Procedure
- Combine all ingredients and let flavors develop 1 hour.
Corn Custard 4 Servings
Procedure
- 1 Preheat the oven to 350°F (175°C).
- 2 Roast the ears of corn in hot oven for 30 minutes; remove kernels. Keep oven on.
- 3 Heat the butter over medium heat; add the carrot, celery, leek, and garlic; cook 5 minutes or until very soft. Cool.
- 4 Combine the vegetables with the corn, eggs, egg whites, cream, and parsley. Correct seasoning.
- 5 Spray 4-ounce molds with food release. Fill molds with custard three-quarters full and place in water bath.
- 6 Place parchment paper on top of molds so the custard does not brown, and bake for approximately 30 to 40 minutes or until a toothpick inserted in center comes out clean.
- 7 Take the molds out of the water bath. Let rest 5 minutes and unmold.
Key Lime Pie 8 Servings
Procedure
- 1 Preheat the oven to 350°F (175°C).
- 2 Combine the graham cracker crumbs and sugar.
- 3 Add the melted butter and combine until the mixture resembles wet sand; press the mixture into a 9-inch (22.5 cm) pie pan.
- 4 Whisk the condensed milk with the egg yolks and blend in the lime juice and zest. Pour the mixture into the pan with the piecrust.
- 5 Bake for approximately 15 minutes or until the filling is set; let the pie cool at room temperature for 1 hour. Be careful not to overbake the pie.
- 6 Prepare the topping by whipping the cream with the sugar, be careful not to overmix the cream.
- 7 Garnish pie with whipped cream.