The Sugar Mill Caribbean Cookbook

The Sugar Mill Caribbean Cookbook by Jinx Morgan Read Free Book Online

Book: The Sugar Mill Caribbean Cookbook by Jinx Morgan Read Free Book Online
Authors: Jinx Morgan
particularly lively critters from their crates.
    The Caribbean's spiny lobster is a tasty relative of the northern variety. Although the spiny lobster lacks meaty claws, its tail meat is especially delicious.
    In many areas of the Caribbean, lobster is growing scarce because of overfishing. Thankfully, steps are being taken to limit the numbers taken and to enforce lobster seasons. So if you don't find lobster on island menus during your visit, it's only because we're trying to protect this delectable crustacean.
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Prosciutto and Mango with Pepper–Mango Coulis
    The luscious perfumed fruit of the mango makes a dazzling partnership with tissue-thin slices of delicately salty prosciutto.
    Â 
¼
medium onion, sliced thin
1
tablespoon butter
1
large mango, peeled and diced
½
cup dry white wine
About 1 tablespoon hot pepper sauce
16
very thin prosciutto slices
2
large ripe mangoes, peeled and sliced into 8 strips each
    Sauté the onion in the butter until the onion is limp. Add the diced mango and white wine. Simmer the sauce for 5 minutes over moderate heat, then purée it in a blender or food processor. Add hot pepper sauce to taste. Let the pepper–mango sauce cool, then chill it.
    Wrap the prosciutto around the mango slices. Spoon the sauce onto plates, and place the prosciutto-wrapped mango slices on top, or serve the sauce separately.
    Â 
    Makes 4 servings

Oysters Caribe
    If we lived near the Caroni Swamp in Trinidad, we'd be able to take a boat into the swamp and find tree oysters amid the tropical vegetation. On other islands the mangrove oyster is still available, though it is growing scarcer as the mangroves disappear under the pressure of development. Whatever fresh oysters are available to you will be delicious in this dish.
    To clarify butter, melt it slowly in a pan over very low heat. Remove the pan from the heat, and let the butter stand for a few minutes. Carefully skim off the foam of butterfat on the top, and gently pour off the clear yellow liquid, leaving behind the milk solids at the bottom.
    Â 
4
ounces sliced bacon, diced
1
garlic clove, minced
½
cup chopped onion
1
large red hell pepper, peeled, seeded, and diced small
1
mango, peeled and diced small
2
cups fine dry bread crumbs
1
cup crushed buttery crackers (such as Ritz)
Salt and pepper to taste
2
tablespoons lime juice
Hot pepper sauce and Worcestershire sauce to taste
12
large fresh oysters, scrubbed
¼
cup clarified butter
    In a skillet, fry the bacon until it is brown. Remove all but about 1 tablespoon of the fat from the pan. Add the garlic, and cook briefly over medium heat. Add the chopped onion, and cook until it begins to turn a light caramel color. Add the roasted pepper and mango. Stir to combine the ingredients.
    Put the bread crumbs and cracker crumbs into a bowl, add the mango mixture, and stir. Season with salt, pepper, lime juice, hot sauce, and Worcestershire sauce. Preheat the oven to 500°.
    Open the oyster shells, reserving as much liquid as you can. Discard each top shell, and loosen each oyster from the bottom shell. Place some of the stuffing on each oyster. Brush the oysters with clarified butter, and bake them for 8 to 10 minutes, until the stuffing is golden brown.
    Serve the oysters with lemon wedges and chopped parsley or cilantro.
    Â 
    Makes 4 servings

Allison's Marinated Conch
    Allison Piotrowski, a fabulous caterer on Tortola, gave us this recipe. Her conch is wonderful to munch with drinks, or you can lay it on a bed of lettuce with some stuffed eggs, olives, and quartered tomatoes for a great salad. If you can't get conch, you can substitute lightly cooked scallops or cubes of cooked firm fish.
    Â 
2
pounds cleaned and peeled conch, cooked for 30
minutes in a pressure cooker
1
onion, sliced thin
2
garlic cloves, mashed
1
teaspoon salt
½
teaspoon freshly ground black pepper
1
teaspoon sugar
¾
cup vegetable oil
3

to

4
tablespoons white wine vinegar
1
tablespoon hot pepper

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