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.
Check
out our Asian
and Indian inspired marinades
Easy
BBQ & Cookout Recipes
Angel Hair Pasta with Sun Dried Tomatoes
Baked
Beans with Maple Syrup
Broccoli Salad
Cold Green Bean Salad, Feta & Pecans
Grilled Corn on the Cob
Grilled
Lamb Shoulder with Honey
Grilled
Lamb Shoulder Steaks, Moroccan BBQ Sauce
Grilled
Pork Chops (Brining Pork Chops)
Grilled Swordfish
Steaks with Soy Sauce
How to Season and Grill
the Perfect Hamburger
Lemon Green Bean & Celery
Salad
Marinades, Caribbean Recipes
Marinades,
Indian & Asian Recipes
Maryland Jumbo
Lump Crab Cakes
New Potatoes with Peas & Mint
Patriotic Potato Salad
Strawberry
Spinach Salad
Tasty & Easy Green Bean Recipes
Armenian
Green Beans with Ground Meat and Tomatoes
Blanched
Green Beans
Fried Green Beans
Ginger
Garlic Green Beans
Greek Green Beans
Greek Potatoes and Green Beans
Green
Beans a'la Waterman's
Green Beans Almondine
Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green
Bean Casserole (Campbell's)
Green Bean Casserole
(Cook's Illustrated)
Green Beans in Sour Cream
& Tomato Sauce
Green Bean
Salad, Dill, Parsley & Savory
Green
Bean Salad, Feta & Pecans
Green Bean Salad,
Provençal
Green
Bean Salad, Soy Glazed Almonds, Cilantro
Green
Beans with Coconut
Green Beans with Ginger
Butter
Green Beans with Onion Paste (Madhur
Jaffrey)
Green Beans with Shallots
Italian Green Beans (St. Anna Beans)
Oven
Roasted Green Beans
Pears with Green Beans
& Bacon
Persian Green Beans
& Rice
Sautéed
Green Beans with Hazelnut Crumbs
Sesame &
Portobello Green Beans
Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans
Another winning recipe from www.all-creatures.org. Keeping in the Greek tradition the green beans are cooked with tomatoe and potatoes. According to my Greek friend Karen this is the way her mother would present this dish, but she says that she would consider adding some garlic and oregano to jazz it up a bit.
Different varieties of green beans
I remember the first time I heard the Barefoot Contessa Ina Garten use the term haricot verts I couldn't think what it could be. Knowing how Ina loves French cooking I knew that it must be some fabulous French ingredient I'd never heard of. Well, imagine my surprise when I leared that haricot verts were green beans! True haricot verts are very thin, crisp and tender green beans.
Sweet & Sour Green Bean Recipe
This is a very tasty and very easy green bean recipe. When we make this dish we splurge and get thick sliced bacon from the deli counter. We also like the taste of red onions in this dish. Sweet and Sour Green Beans 1 pound trimmed green beans 4 pieces lean bacon 3 tablespoons chopped onion 1 tablespoon white wine vinegar 1 tablespoon sugar 1/2 teaspoon salt.
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