Cooking the Caribbean Way by Cheryl Davidson Kaufman

Author:Cheryl Davidson Kaufman
Language: eng
Format: mobi, epub, pdf
Tags: Caribbean islands
ISBN: 9780822541035
Publisher: IB Dave's Library
Published: 2010-05-10T07:00:00+00:00

M a i n D i s h e s

Caribbean cuisine features a wide selection of main dishes. These might be enjoyed alone for a light meal or with other entrees and any number of side dishes for a buffet or a big supper. While many of these dishes contain some sort of seafood, meat, or poultry, they also use a variety of local vegetables and spices and are usually easy to adapt to vegetarian tastes. Caribbean cooks are experts at taking simple ingredients and turning them into some

thing special. The secret is skillful seasoning and cooking methods that bring out the flavor in food.

Fish are an abundant source of food in the Caribbean islands. Stamp and go (back) makes a tasty breakfast, and escovitch fish (front) is perfect for a midday meal. (Recipes on pages 40 and 41.)

39

Stamp and Go* (Jamaica)

These crisp fritters make a special breakfast treat in the Caribbean.

Y= lb. saltfish

1. Place saltfish in a medium bowl and

1 medium onion, peeled and

cover with water. Soak for about 30

chopped

minutes.

2.

2 green onions, chopped

Drain in a colander. Remove bones

if necessary. Place fish in a medium

1 small clove garlic, chopped

bowl and break apart with a fork

4 cherry tomatoes, chopped

into flakes.

3.

1 chili pepper, seeded and chopped

Add onion, green onions, garlic,

tomatoes, and chili pepper and stir

4 c. all-purpose flour

well.

2 tsp. baking powder

4. Stir in flour, baking powder, water,

Y= c. water

butter, and paprika.

5.

2 tbsp. butter or margarine, melted

Pour oil into a large frying pan to a

depth of one inch and heat over

Y= tsp. paprika

medium-high heat for 4 or 5

vegetable oil for frying

minutes. Carefully drop tablespoons

of batter into oil. Fry until golden

brown and crisp on both sides.

6. Remove from oil with slotted spoon

and drain on paper towels. Keep

warm in a 200degF oven until ready to

serve. Serve hot.

Preparation time: 30 minutes

Soaking time: 30 minutes

Cooking time: 30 minutes

Serves 6

*T

"

he exact origin of the name Stamp and Go" isn't

known, but one story goes that islanders with a craving for

these tasty fritters can hop off a bus, buy a few at a

roadside stand, get back on, and go!

40

Escovitch Fish (Jamaica)

This dish is named for its sharp lemon and vinegar flavor--"escovitch" comes from the Spanish word escabeche, w

"

hich means pic

"

kled.

3 lb. firm whitefish, cut into

1. Place fish in a medium bowl.

4 Y=-inch-thick slices*

Squeeze lemons over fish and add

2 c. water. Cover with plastic wrap

2 large lemons or 6 tbsp.

and refrigerate for 1 hour. Drain fish

lemon juice

in a colander and dry thoroughly

2 c. water

with paper towels.

4 tsp. salt

2. In a wide, shallow dish, combine

salt and black pepper. Coat fish on

4 tsp. black pepper

both sides with mixture.

Y= c. vegetable oil for frying

3. In a large frying pan, heat oil over

2 c. white or malt vinegar

medium-high heat for 4 or 5

2 large onions, peeled and sliced

minutes. Use tongs to place fish in

oil and fry 5 minutes per side, or

1 tsp. whole black peppercorns

until crisp and flaky. Do not over

1 chili pepper, seeded and cut in

cook. Remove, drain on paper towels,

strips

and place in a deep glass dish.

4.

1 tsp. whole allspice

Add vinegar, onions, peppercorns,

chili, and allspice to oil in frying

pan.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.