Caribbean Cooking: Stay Home and Entertain!

What can I say – I love to eat, cook, entertain, take photos, and exercise; especially now, with all this ‘staying home’! 

HERB CRACKERS
Prep time: 20 minutes. Cooking time: 12 minutes
Cooling time: 30 minutes or longer
1-1/2 cups blanched almond flour
¼ cup coconut flour
½ tsp. salt
¼ tsp. ground black pepper
2 Tbsp. fresh rosemary and basil, chopped
4 Tbsp. avocado oil
2 large eggs

Preheat oven to 400ºF. In a large bowl, combine flours, salt, pepper, and herbs. In a small bowl, combine oil and eggs. Add wet ingredients into dry ingredients and combine. Roll dough into a ball. Press between 2 sheets of parchment paper. Roll out dough to about 1/8 inch thick. Cut into cracker size squares. Poke holes in each cracker to prevent them from puffing. Place on baking sheet. Bake about 12 minutes or until lightly golden. Remove from oven and cool. Hint: Add a little more flour or oil as needed to get the correct consistency.

Note: To make vegan you can substitute the 2 eggs for 8 Tbsp warm water.

Serving ideas: Place an arugula leaf on cracker, spread with a little goat cheese on each, add small piece of smoked salmon, another dab of goat cheese and top with a few capers. Or, use with a shrimp topping, as photo by Martha Watkins Gilkes. 

 

LEMON MARINATED VEGETABLES
Prep time: 15 minutes. Cooking time: 15 minutes
Marinating time: 4 to 24 hours. Serves: 8 – 10
1/3 cup extra virgin olive Oil
1/3 cup fresh lemon juice
¼ cup fresh basil leaves, snipped (about 2 Tbsp)
2 cloves garlic, minced
1 Tbsp Dijon-style mustard
¼ tsp each of fresh ground sea salt and black pepper
1/2 lb. fresh green beans, trimmed
¾ lb. baby carrots with tops, washed and trimmed
1 red and 1 yellow sweet bell peppers, sliced
½ lb. small mushrooms
1 cup cherry tomatoes

Vinaigrette: Combine oil, lemon juice, basil, garlic, mustard, salt, and pepper in a screw-top jar. Cover and shake well. Set aside.

In a large saucepan, with a small amount of boiling water cook carrots, covered for 4 minutes. Add green beans and cook, covered for 8 minutes more or until vegetables are crisp-tender. Drain and rinse with ice cold water.

Place the green beans, carrots, sweet peppers, mushrooms, and tomatoes in a large bowl, not plastic. Pour vinaigrette over vegetables. Cover and refrigerate for 4 to 24 hours stir occasionally to distribute vinaigrette.

To serve: bring vegetables to room temperature. Drain and arrange decoratively on a platter.

 

PAN SEARED SWORDFISH WITH PEACHES
Prep time: 10 minutes. Cooking time: 6 minutes. Serves: 2 or 4
2 (8 ounce) swordfish steaks, about 1 inch thick
Fresh ground pepper
2 Tbsp olive oil
2 large peaches, stones removed and cut into slices
2 Tbsp low sodium soy sauce
1 Tbsp honey
2 tsp fresh grated ginger
Pinch of kosher salt
Fresh ground pepper
1 green onion, chopped
¼ cup chopped parsley

Rub ground pepper into swordfish and let sit 5 minutes.

In a bowl, combine soy sauce, honey, salt, pepper and ginger; mix well. Add peaches, stirring to coat. Heat frying pan or saucepan over medium-high heat and pour in peaches. Sauté until peaches are heated through. 

Heat heavy skillet over medium high heat and add oil. Add swordfish steaks and cook 3 minutes, turn on other side, cook another 3 minutes. Remove from pan, place on heated serving plate, spoon peaches over fish. Sprinkle with green onion and parsley. Serve with rice and vegetables.

Capt. Jan Robinson
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email [email protected] Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK