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Caribbean Cooking: Paradise on a Boat

Anchored in crystalline waters in a beautiful bay with white sand beaches, swaying palm trees, and clear blue skies. All you need is a cooler full of great things to eat and drink! Even when your boat is on the hard, you can prepare these recipes to bring home the flavors of those Caribbean days and nights on the water. So why not invite some friends over for a meal to remember?

Please send me your suggestions of what you would like me to write about and any special, easy recipes that you may like to share Jan@allatsea.net. Happy cooking!

PINEAPPLE SLUSH

Preparation time: 5 minutes
Freezer time: overnight
Serves: Many

1 large (42 oz) can pineapple
1 (12 oz) frozen orange juice
1 (2 litre) bottle of sprite
1 litre bottle of vodka

Stir together all ingredients in a container that can go in the freezer (not metal.)  Leave overnight, stir occasionally. Next day stir so it is all “slushy.” Spoon into glasses. Tip:  I like to use martini glasses, so you can eat it until it thaws a little. Delicious!

COCONUT AND CRAB DIP

Preparation time: 10 minutes
Chilling time: 30 minutes
Serves: 8

1/2 cup unsweetened canned coconut milk (well stirred)
1 tsp finely chopped fresh jalapeno chili pepper
4 scallions, chopped
1/2 cup mayonnaise
1/4 cup fresh lime juice
1 lb jumbo lump crab meat, coarsely shredded
Salt to taste

In a blender add coconut milk, jalapeno, and scallions. Blend together until smooth and pour into a bowl. Whisk in mayonnaise, juice, and cilantro until just combined. Stir in crab and salt. Chill covered. Stir before serving. Serve with plantain chips (recipe below). Note: May be made several hours ahead—keep chilled.

PLANTAIN CHIPS

Preparation time: 15 minutes
Grilling time: 45 minutes
Serves: 8

2 Tbsp olive oil
4 medium plantains, moderately ripe (mottled-looking) peeled and cut into 1/4 inch diagonal slices (about 4 cups)
1/2 tsp salt
1/4 tsp ground cayenne

Heat oil in a large nonstick skillet over medium heat. Place plantains in bottom of skillet and fry plantain slices for about three minutes on each side or until browned. Transfer with tongs to paper towels and sprinkle with salt and cayenne. Repeat process until all plantains are cooked. Note: Chips may be made a couple of days in advance and kept in an airtight container at room temperature.

SPICED PORK TENDERLOINS AND SALSA

Preparation time: 10 minutes
Cooking time:  40 minutes
Serves: 8

2-1/2 Tbsp kosher salt
1 Tbsp ground allspice
1 Tbsp cayenne
2 large garlic cloves, mashed
1 tsp ground cumin
2 lbs of pork tenderloins

Preheat oven to 500ºF. Blend first five ingredients in small bowl. Sprinkle pork with spice mixture. Place in large roasting pan. Roast for five minutes and turn down to 400ºF and roast 20 minutes more or until thermometer inserted into center of pork registers 150°F. Transfer pork to plate and let sit 10 minutes before slicing. Serve with Salsa (recipe below), green beans, and wild rice.

MANGO SALSA

Preparation time: 2 minutes
Chilling time: 1 hour
Serves: 8

2 ripe mangoes, peeled, seeded and chopped
2 red bell peppers, seeded and chopped
1/2 cup thinly sliced green onion
1//3 cup olive oil
1/4 cup fresh lime juice
2 Tbsp white vinegar
Salt and pepper to taste

In a glass bowl mix together all ingredients. Chill in refrigerator for at least one hour to blend flavors. Serve over Spiced Pork Tenderloins.

PISTACHIO PINEAPPLE DESSERT

Preparation time: 5 minutes
Chilling time: 2 or more hours
Serves: 8

8 oz tub Cool Whip
1 pkg pistachio pudding mix
1 can crushed pineapple
Coconut as desired
1/2 cup small marshmallows

Mix and chill. Serve in decorative stemmed glasses.

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