Marinades, Caribbean Recipes
When we're grilling seafood and chicken our favorite
flavors are those of the Caribbean. We enjoy reliving the great Caribbean food
experiences we've enjoyed on the islands right at home using these marinade recipes.
Not only do these marinades add wonderful flavor to your grilled chicken and seafood
they also help to keep the food moist during grilling.
Cuban
Lime Marinade - Adapted from Steven Raichlen's High Flavor-Low Fat Cooking
2
tablespoons minced garlic
3/4 teaspoon salt
2 teaspoons ground cumin
1
tablespoon chopped fresh oregano (or 1 teaspoon dried)
1/2 teaspoon ground
black pepper
1/2 cup fresh lime juice
Place the garlic in a mortar and
pestle with the salt and mash to a smooth paste (or mash in a shallow bowl with
a fork). Work in the cumin, oregano, pepper and lime juice. Add one pound of your
favorite seafood or chicken. Marinate for at least six hours, stirring occasionally.
Scilly
Cay Marinade - from an "Anguilla Regular"
1/3
cup orange juice
1 tablespoon orange marmalade
1 tablespoon honey
2 tablespoons
smooth peanut butter
1/2 teaspoon dried tarragon
2 teaspoons Dijon mustard
1
teaspoon curry powder
2 tablespoons olive oil
Dash paprika
Salt and pepper
to taste
Heat
ingredients over medium high heat to liquid consistency. Brush over food often
during the grilling process. This recipe makes 3/4 cup so we suggest doubling
it. Due to the sugar content take care to not let this burn.
Note: Scilly
Cay is a very small island located just off shore in Island Harbor, Anguilla.
On it is a very popular (and costly) restaurant of the same name that is known
for their lobster, crayfish and chicken bbq lunches (lunch for two, with drinks,
will run you at least $200). Park at the dock, wave, and they'll send a small
boat out to pick you up.
Jamaican
Jerk Seasoning Recipe - Jerk-Barbecue from Jamaica by Helen Willinsky
1
onion, diced
3 scallions, finely chopped (including the green)
3 tablespoons
soy sauce
1 tablespoon peanut oil
1 tablespoon cider vinegar
1 teaspoon
tomato paste
2 fresh chili peppers, preferably Scotch bonnets
2 teaspoons
fresh thyme leaves
2 teaspoons sugar
1 teaspoon ground allspice
1/2 teaspoon
ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon celery salt
1/4
teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon freshly ground white
pepper
1/2 teaspoon freshly ground black pepper
3
pounds chicken parts or pork loin.
In a food processor fitted with a metal
blade (a blender will do) mix all the ingredients with the exception of the meat
for about one minute, or until the marinade is the consistency of a thin paste.
The mixture can be kept in a tightly closed jar in the refrigerator for up to
one month. Place the chicken or pork in a large dish and pour the marinade over
the meat. Turn to coat well. Marinate, covered, for approximately four hours at
room temperature. Grill, keeping the meat as far away from the flame as possible,
turning frequently.
Note: If you want to keep the heat down, either cut
back to one chili pepper or carefully remove all the seeds. Remember when working
with hot chilies to use caution. Wear rubber gloves. If you cannot wear rubber
gloves, remember to not touch your face or eyes and wash your hands (knife and
cutting board) thoroughly after you are done.
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here to print these recipes
Check
out our Asian
and Indian inspired marinades
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