Caribbean Island Cuisine

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Welcome to Caribbean Island Cuisine

Caribbean Island Cuisine!

Let me first say Thank You for viewing my lens I know that there are thousands of other lens. My lens is a combination of two things that I love the Caribbean Islands and Cooking. I will try my best to post Authentic West Indian Recipes. Almost everything on this lens will be related in one way or another.

Costillitas (Cuban Style Baby Back Ribs)
Ginger Shrimp With Mango-Citrus Salsa
Caribbean Island Cuisine Blog Feed

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Recipe of The Month

Chicken Pilau

Ingredients

1 chicken, cut into 8 pieces
1 cup of washed rice
¼ pound margarine
1 pound chopped onion
1 pound tomatoes, mashed
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon thyme
¼ teaspoon hot pepper, chipped
2 cups of chicken broth

Method

Into a large pot, put the margarine, and when it is hot but not smoking, add the chopped onion. Simmer over low heat for 10 minutes.

Add the mashed tomatoes, salt, sugar, thyme and pepper. Simmer down until sauce is thick. Add the chicken to the sauce and stir well. Simmer for 20 minutes. Add chicken broth and rice.

Cover and simmer over the lowest heat. Stir once.

Jamaican Chicken Curry

Jamaican Chicken Curry

Ingredients

1/2 chicken (cleaned, with skin removed)
4 stems of fresh thyme
1 onion
5 tablespoons curry
2 cloves garlic
3 tablespoon all purpose seasoning
3 tablespoon black pepper
1 tablespoon chicken seasoning
3 white potatoes (peeled, cut in cubes)
1 lemon
1 tablespoon vegetable oil
2 tablespoon butter
2 cup water
1/2 Scotch bonnet pepper

Method

Wash chicken with lemon and cut into bite size pieces. Season with all dry ingredients.

Chop all herbs and add to chicken (use hands to rub in seasonings, and let sit in refrigerator for 1/2 hr.

Place chicken, water and oil in a pot, stir, and cook on high till it comes to a boil, stir, lower heat until chicken is almost cooked.

Add potatoes and butter. Cook until water is reduced and potatoes are tender.

Serve over steamed white rice Serves 4 people.

Costillitas (Cuban Style Baby Back Ribs)

Costillitas (Cuban Style Baby Back Ribs)

Ingredients

6-8 pound lean baby back pork ribs
8 cloves of garlic
Juice of 3 large lemons
1/4 teaspoon ground oregano
1 cup sour orange juice (Or 1 cup of Orange Juice with the juice of 1 large lime)
5 teaspoons of salt
2 teaspoons of olive oil

Method

Cut the ribs in 5 to 7 inches sections. Wash well under faucet and dry thoroughly with paper towel. Smash the garlic cloves in a mortar or garlic press.

Mix the sour orange juice, lime juice, oregano, garlic, olive oil and 1/2 teaspoon of salt. Set aside about 1/2 cup of this mix (the marinating sauce) to be used when serving.

Place ribs in a large non-metal container and pour the rest of mix over the ribs. Rub the remaining salt thoroughly on all surfaces of the ribs. Place in the refrigerator and let stand for 2 to 3 hours.

Set you gas or charcoal grill to low and place ribs so that they are not exposed to direct flame. Cook slowly for about 30 - 45 minutes. Time will depend on the temperature of the grill. Cook very slowly to ensure tenderness. Turn ribs once or twice while cooking.

Once they are cooked, increase the heat to high or in the case of a charcoal grill place ribs over direct high charcoal heat in order to brown. Turn as needed to brown both sides well.

Serve with black beans and rice.

Ginger Shrimp With Mango-Citrus Salsa

Ingredients

For the salsa:

1 green onion, chopped
2 tablespoon red bell pepper, diced
½ lime, diced
½ orange, diced
¼ teaspoon scotch bonnet pepper
½ cup ripe mango, peeled and diced
2 tablespoon parsley, chopped
1 teaspoon sugar
Salt to taste

24 large shrimps
2 tablespoon canola oil

Combine the following ingredients in a bowl and set aside:

1 large garlic clove, minced
2 tablespoon fresh ginger, peeled and finely grated
1 tablespoon fresh lemongrass, finely minced
1 teaspoon lemon juice
3 tablespoon canned, unsweetened coconut milk
¼ cup shredded coconut, finely chopped
White pepper to taste

Method

Combine all ingredients of the salsa. Check for salt and hot pepper. You can get this part of the recipe out of the way up to 4 hours before the main event.

Prepare your shrimp: Peel, devein and remove the tails of 24 large shrimp. Heat 2 tablespoon canola oil in a large sauté pan and quickly sear prepared shrimp on each side, cooking about half way.

Add reserved coconut mixture, stir to combine and cook about 2 - 3 minutes. Serve with Mango-Citrus Salsa.

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Caribbean Island Cuisine TV

Jerk Chicken Video

Warning Do not watch these Videos on an empty stomach.I will not be held responsible for the sudden feeling of Hunger or salivating at the mouth which may occur. You may stop these video at anytime and make these recipes.

If you are unable to make these recipes at this time. Please make a sandwich or just get a glass of water(or 2 until the feeling pass LOL)

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Caribbean Island Cuisine Links

Caribbean Island Cuisine Blog: A Collection Of Great Tasting Caribbean Recipes.Right Here
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Reader Feedback

Lensmaster

mar_ker wrote...

I learned a lot from your lens. Thank you for sharing!

Posted September 07, 2009

Lensmaster

Juha from Suokkidesign wrote

Broke da mouth food from da Islands is cooked a bit in Finland.
It also belongs my favourites along with Cajun food. Da man in the first vid is really cool :)
So positve site, good for you.

Posted August 27, 2009

Lensmaster

rmyskd wrote...

I like your lens.

Posted June 25, 2009

Lensmaster

Mirza Sharz wrote

I like your website and I really want to make a similar website like this some day in the future.. Well done and keep focus on your golden goal

Posted April 15, 2009

Lensmaster

Thom wrote

You have a nice lens that I will be coming back to. Tried to brighten up your stars, but I am not a Squidoo member. Like your recipes...and the very best to you!

Thom
BBQing Tips From Deep In The Heart Of Oregon

Posted March 14, 2009

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