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Caribbean Cooking: Siestas, Sunsets and Celebrating

The summer skies are magnificent. The warm sun encourages beach naps and siestas on the boat. The sunsets recall all the beautiful vibrant colors of the day, and the starry night skies soothe and cool with tranquility. These special moments of summer should be savored, just as we savor the delights of a delicious meal.

Good times don’t always mean boisterous parties. They can be as simple as sharing a rich dessert while sipping champagne with someone special.

4 th July is the anniversary of the independence of the United States. Now that is something worth celebrating. A party on board with a dazzling display of lights and color would be a great way to make this a night to remember.

MENU
GRILLED CORN DISKS
BAKED BEANS
HAMBURGERS, MY WAY
CARIBBEAN CRAZY DOGS
PARTY POTATO SALAD
EASY ECSTASY

GRILLED CORN DISKS

Preparation time: 5 minutes
Cooking time: 4 minutes
Serves: 8

6 ears of corn
Olive oil
Salt and pepper

Preheat grill. Cut ears of corn into rounds about 1 inch thick, brush with olive oil and season with salt and pepper. Cook on a medium-hot grill, cut sides down, about 2 minutes each side.

Note: This is a great hors d’oeuvre

HAMBURGERS, MY WAY

Preparation time: 15 minutes
Cooking time: 10 -15 minutes
Serves: 8

3 lbs. lean hamburger meat
2 pkts, (or 1 box) Lipton’s Powered Onion Soup Mix
1 cup water
1/4 cup Worcestershire Sauce
Black pepper, to taste
10 Slices Swiss cheese
10 English Muffins
Sliced tomatoes
Lettuce
Avocado slices, optional

Preheat grill. Mix hamburger meat with Onion Soup Mix, add water, Worcestershire sauce, and black pepper. Divide into 10 hamburgers. When grill is hot, add hamburgers and cook on each side until cooked to your taste – rare, medium, or well done.

Meantime, toast English muffins, lay a slice of Swiss cheese on one side and put under broiler until cheese is slightly melted. Add hamburger, tomato and lettuce. Avocado is delicious, but optional.

BAKED BEANS

Preparation time: 10 minutes
Cooking time: 1 hour 10 minutes
Serves: 8

1/2 lb. chopped sliced bacon, smoked
1 (32 oz.) can baked beans, or pork and beans
1 onion, chopped
1/3 cup ketchup
1/4 cup prepared mustard
1/2 cup packed brown sugar, or more to taste

Saute bacon and onion until onion is transparent, about 10 minutes. Add beans, ketchup, mustard and sugar, and simmer for at least 1 hour. Serve hot.

Note: This may be made the day before and reheated.

CARIBBEAN CRAZY DOGS

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

16 good quality hot dogs
Chopped onions
Relish
Chopped tomatoes
Celery salt
Ketchup
Hot dog buns with poppy seeds

Steam, boil, grill, or broil hot dogs of your choice. Heat buns, add hot dog and other ingredients.

PARTY POTATO SALAD

Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 1 hour

2 lbs. new potatoes
1 small sweet red or green pepper, cored, seeded, and diced
1 medium-size stalk celery, diced
1 cup chopped red onion

Dressing:
1/4 cup white wine or tarragon vinegar
1/4 cup chicken stock
1 tsp. sugar
1/2 tsp. black pepper
Salt to taste
1/3 cup chopped parsley
3 Tblsp. chopped dill
3 fresh sage leaves, chopped
1 branch lemon balm, snipped*
2 Tblsp. chopped dill pickle
1/2 cup sour cream or creme fraiche

One day before serving, cook potatoes until just done. Peel and chop in 1/2 inch cubes, add red or green pepper, celery, and chopped onion. In a saucepan combine vinegar, stock, sugar pepper and salt. Bring to a boil. Pour, while hot, over potatoes. Potatoes should absorb the liquid. Let stand overnight.

Mix chopped parsley, dill, sage, and lemon balm with potatoes. Stir in dill pickle. Add sour cream or creme fraiche, reserving a little for garnish. Serve with dill sprigs and remaining cream.

* Lemon balm is available in the herb section of speciality food stores.

EASY ECSTASY

Preparation time: 10 minutes
Chilling time: 2 hours
Serves: 8

1 can sweetened condensed milk
1 large can crushed pineapple in juice
1 can strawberry, or cherry pie filling
1 (8 oz.) container whipped topping

Mix all ingredients thoroughly. Refrigerate until ready to serve. Serve in decorative glasses and top with a fresh strawberry.

Editor’s Note: Capt. Jan Robinson is author of the Ship to Shore Cookbook Collection. She holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu.

Available at your local marine or bookstore or website www.shiptoshoreINC.com or email CapJan@aol.com or call 1-800-338-6072. Mention All At Sea to receive your special discount.

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