Buljol
Flaked Saltfish (Trinidad)
serves 4
The name is from the French brule gueule, meaning “to burn your mouth.”
PROCEDURE
Flaked Saltfish (Trinidad)
serves 4
The name is from the French brule gueule, meaning “to burn your mouth.”
PROCEDURE
- 1 Desalt the salt fish: cover with boiling water and allow to cool in the water. Drain. Remove any skin and bones. Shred the fish and cover again with boiling water, let cool. Drain and press out all the water.
- 2 Combine all the other ingredients except the avocado and mix well.
- 3 Add fish and toss well, refrigerate for at least two hours.
- 4 Serve with sliced avocado.
Yuca Mufongo with Cilantro Aioli Sauce (Puerto Rico)
serves 4
Yuca is also known as manioc or cassava.
PROCEDURE
serves 4
Yuca is also known as manioc or cassava.
PROCEDURE
- 1 Trim ends from fresh yuca and peel remainder, removing all waxy brown skin and pinkish layer underneath. Cut yuca into 3 inch thick pieces. Cover with salted water by 2 inches and boil until soft, but firm and almost translucent. Drain. Carefully halve hot yuca pieces lengthwise and remove thin woody cores. Mash until smooth.
- 2 Over medium heat, render the bacon until crisp.
- 3 Add the onions and garlic to bacon and cook 2 to 3 minutes or until soft.
- 4 Add mashed yuca, oregano, cilantro, and eggs; mix well.
- 5 Season with adobo, salt and pepper to taste.
- 6 Chill for 1 hour or until firm.
- 7 Preheat deep fat fryer to 350°F (175°C).
- 8 Shape two tablespoons of the mixture into balls. Roll in flour, shake off excess, and fry until golden brown. Drain on paper towels.
- 9 Serve hot or warm with Cilantro Aioli Sauce.
Adobo Spice Mix 1 yield: 2 ounces
PROCEDURE
PROCEDURE
- 1 Mix all ingredients together.
Cilantro Aioli Sauce serves 4
PROCEDURE
PROCEDURE
- 1 Combine garlic and ¼ teaspoon salt; mash to a paste.
- 2 Combine garlic, mayonnaise, lime juice, and cilantro. Adjust seasoning.
- 3 Chill for 1 hour to blend flavors.
Jamaican Jerk Beef Steak serves 4
PROCEDURE
PROCEDURE
- 1 Season the meat with salt and pepper to taste.
- 2 Combine the adobo spice, thyme, vinegar and oil; whisk to combine well. Add meat and marinate 1 hour at room temperate or 2 to 3 hours under refrigeration.
- 3 Grill over high heat to desired temperature.
- 4 Slice and serve hot with arroz mamposteao and mojo de amarilos.
Jamaican Jerk Chicken serves 4
PROCEDURE
PROCEDURE
- 1 Preheat grill.
- 2 Combine lime juice and water and use to rinse chicken. Pat dry and rub with garlic.
- 3 Combine remaining ingredients in a blender, mortar, or food processor. Process ingredients to almost smooth and pour over chicken; marinate in refrigerator for at least 2 hours.
- 4 Remove chicken from marinade.
- 5 Grill, turning often, until fully cooked. Cut chicken into 8 to 12 pieces.
Arroz Mamposteao Rice and Beans (Puerto Rico)
serves 4
PROCEDURE
serves 4
PROCEDURE
- 1 Using a food processor, blender, or mortar and pestle, process all ingredients into a loose puree paste. Add additional water if necessary.
PROCEDURE
- 1 Soak the beans overnight in water. Drain.
- 2 Combine beans, pork, and water; bring to a boil, cover, and simmer gently until the beans are just tender, about 1 hour.
- 3 Drain, retaining beans and pork.
PROCEDURE
- 1 Heat the oil over medium heat, sauté onion and garlic until soft but not brown, 2 to 3 minutes.
- 2 Add pepper and sofrito; cook 2 minutes.
- 3 Add tomato sauce; cook 2 minutes.
- 4 Add cooked beans and pork mixture, water, squash, and adobo spice mix. Cook, uncovered, 15 to 20 minutes or until squash is cooked and sauce has thickened. Remove from heat and reserve.
PROCEDURE
- 1 Heat oil over medium heat; sauté chorizo and bacon for 2 to 3 minutes, until cooked.
- 2 Add onion and garlic; sauté for 3 minute or until soft.
- 3 Add cilantro and peppers; sauté for 3 minutes or until soft.
- 4 Add bean stew; cook 2 minutes.
- 5 Add rice, stirring constantly; cook 4 minutes until the consistency of a wet risotto.
Mojo de Amarilos
Ripe Plantain Chutney (Puerto Rico)
serves 4
Chef Tip When peeling plantains (plátanos), moisten your hands and rub with salt to prevent the juices from sticking to your hands.
PROCEDURE
Ripe Plantain Chutney (Puerto Rico)
serves 4
Chef Tip When peeling plantains (plátanos), moisten your hands and rub with salt to prevent the juices from sticking to your hands.
PROCEDURE
- 1 Heat oil over medium heat and sauté plantain until tender and brown.
- 2 Combine remaining ingredients except cilantro, salt, and pepper; simmer together for 5 to 6 minutes.
- 3 Add cilantro and correct seasoning. Serve warm to hot about 160°F(71°C).