ISO: ISO Menu help for a Caribbean-themed lunch. This is a high school graduation party so it doesn't

In Search Of:
J

joe

Well-known member
have to be TOO authentic, and it's a pool party so everything has to be easy to eat--just paper plates and forks.

Here's what I have so far:

Coconut-fried Shrimp with Tamarind Ginger Sauce

Black Bean cakes with salsa

Grilled Assorted Sausages

Chicken, Mango and Avocado Salad with Spicy Rum Dressing

Cathy Z's Coconut-Cilantro Rice

Tropical Fruit Platter

I'm thinking I need a meat or fish dish to put on top of the rice. Maybe some jerked or teriyaki beef, or the pork with poblano cream sauce posted earlier. Any ideas?

These are the same kids for whose school's international fair I made French crepes a couple years ago, so of course they want a crepe station too. (not very Caribbean, but non-negotiable) so I need the main buffet to be pretty easy.

Thanks in advance!

 
There is a very authentic down-home way of making fish that I learned there many

years ago. Not sure that it would be enjoyed though. I learned it from a local fisher friend and have made it many times there for company, all of whom liked it a lot. It also appears on many menus in restaurants.

It involves pieces of a white fish (we used barracuda, parrot, yellow-tail snapper, red snapper) that is baked in foil with slices of green pepper, tomato, onion and ketchup. Pretty complicated isn't it? Easy to eat though.

 
Joe - there is a flatbread we made in class - very easy & quick

will try to get for you tonight and post. We also made a wonderful caribbean breeze chicken with a mango salsa. I'm trying to remember what else was on the menu that night - will pull those notes and recipes tonight and post.

 
Oooh. What about a stew conch? It's easy to do, very very authentic, would probably be loved

by all...but you have to be able to find the conch. Frozen is okay.

Great with fried plantain. (pronounced: plant'n)

 
Great Menu! Not really on the Carribean theme, but for small bite sized portions, what about

some meatballs with a tropical dressing? Also, you could make one of those fancy fruit centerpieces that have skewered fruit in a basket or inserted into a pineapple. Sounds like a wonderful menu!
Best,
Barb

 
I hae to laugh at your signature---on smittenkitchen she writes about pie crust knowing we fear it.

 
No Caribbean meal is complete without jerk and rice and peas.

JAMAICAN JERKED CHICKEN (PORK)

1/2 cup minced green onions
1/4 cup orange juice
1 tbsp. minced gingerroot
OR 1 tsp. powdered ginger
1 tbsp. hot pepper
1 tbsp. lime or lemon juice
1 tbsp. soy sauce
1 clove garlic, minced
1 tsp. allspice
1/4 tsp. cinnamon
Pinch of cloves
2 lbs. chicken thighs (legs)

In shallow glass dish, combine onions, orange juice, ginger, hot pepper, lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add chicken; cover and marinate in refrigerator, turning occasionally, for at least 2 or up to 8 hours. (I marinate in a large ziplock bag & turn it every half hour or so.)

Remove chicken from marinade, brush any hot pepper off chicken into the marinade and reserve.

Place chicken on greased grill over med-hot coals or at medium setting, turning occasionally, for 15 min. Drizzle with marinade; cook, drizzling with remaining marinade, for 15 to 25 min. longer or until juices run clear when chicken is pierced. Makes 4 servings. (I’ve been known to bake the chicken in a regular oven. Works well too.)

RICE AND PEAS

1 19 oz can of pigeon peas or red kidney beans (well drained and rinsed)
2 cups boiling salted water
1/3 of a block creamed coconut
1 cup rice
1 small onion, chopped
1 clove garlic, minced
1 rasher of bacon or 1 tbsp. butter
1/4 tsp. dried thyme
1/2 tsp. salt
Pinch freshly ground pepper

* In a pot cook rasher of bacon or melt the butter.
* Saute the onion and garlic.
* Add uncooked rice, thyme, salt and pepper; cook for 1 minute.
* Add drained beans.
* Add 2 cups boiling salted water.
* Add block of creamed coconut.
* Simmer covered for 30 minutes or until rice is tender (about 30 minutes).
* Remove from heat take cover off the pot. Let the rice dry out a little.

I prefer to cook the rice and peas ahead of time, allow it to dry out a bit and then reheat in the microwave just before serving.

GINGER GREEN BEANS

1 lb Green or yellow beans, trimmed
1 tbsp. Sesame oil
1 tsp. Grated gingerroot
1 Clove garlic, minced
1/3 cup Chicken stock
1/4 tsp. Each salt & pepper
1/4 cup Toasted slivered almonds

Remove stem ends from beans; cut in half. In deep skillet, heat oil, ginger and garlic over medium heat for 1 minute or until
fragrant. Add chicken stock, salt and pepper; bring to boil.

Add beans; cover and cook, stirring occasionally, for about 5 minutes or until bright green and tender-crisp. Sprinkle with
almonds. Makes 4 servings.

 
Yum, but I'd love to see California teenagers presented with conch, LOL. Like the fish in foil!

 
My boss is from Jamaica and she always brings back those meat pies, like empanadas.

I think the teens would love those. You could probably find them frozen, or make a favorite empanada recipe. smittenkitchen has a nice recipe with a good crust.

 
How about Moyn's REC: Polyn-Asian Turkey (or Chicken)...

Polyn- Asian Turkey or Chicken

2 1-pound turkey thighs or 1 pound of chicken thighs
5 garlic cloves -- (5 to 6) minced
1 2-inch piece ginger -- minced
1/4 cup soy sauce
dark sesame oil -- a few drops
1 tablespoon black vinegar -- (to taste)
1 packet Goya ham bouillon
1 teaspoon chili garlic sauce -- or to taste
5 scallions -- (5 to 6) sliced, reserve some for garnish
five-spice powder -- a sprinkle
cinnamon -- a sprinkle
ground cardamom -- a sprinkle
1/4 pineapple -- sectioned into tidbits
1 orange -- quartered & sliced
cilantro -- for garnish

Preheat oven to 475. Place turkey, skin side down in roasting pan. Season with next 11 ingredients.
Scatter the pineapple & orange atop the turkey.
Roast for about 30 minutes. Turn turkey to skin side up & baste with pan juices & rescatter all the fruit & veggies atop.
Finish roasting for about 15 minutes, or until done (adjust time is using chicken thighs).
Correct seasonings & add some water (or orange juice), if necessary, to dilute the soy.
Garnish with cilantro & scallions & serve with a rice of your choice.

 
The frozen kind I tried about a month ago

for the first time were awful.

I've always wanted to try them since I spotted them in my local supermarket's freezer section a few years ago since moving from Jersey. I've been to Jamaica before but have never tried them there and can't compare.

I bit into a couple of bits of gristle and the crust was hard and thick and I was just so turned off.

Yes, making them from scratch might be the way to go. A coworker told me he enjoyed them in an ethnic downtown Philly restaurant and enjoyed them.

 
Joe/Marg, I just love conch fritters! My first exposure to them was in St. Thomas

and there was a lovely thick and spicy white dipping sauce served as an accompaniment. When I go to Florida I seek them out but have not been as satisfied.

I don't know where I could get frozen conch but I'll look.

Joe, teens love anything fried! If you can find the conch, it would be an easy to make recipe I'm sure.

 
You must log in or register to reply here.
Back
Top