Friday, July 19, 2024
HomeEatCool Dishes for Hot Days

Cool Dishes for Hot Days

You know you want it...

Mocka Jumbies and Rum...

- Advertisement -

Some like it hot, others do not, so turn off the stove and prepare some fresh delicious dishes.

Preparation time: 10 minutes. Marinating time: 30 minutes or longer. Serves: 4
2 large ripe tomatoes, sliced
1 sweet white onion, thinly sliced
Fresh chopped herbs, oregano, basil
Apple Cider Vinegar
Olive oil
Salt and pepper

Layer onions and tomatoes in flat shallow dish. Add herbs. Pour over a little vinegar and oil, sprinkle with salt and pepper.

Caribbean Cooking: If you want Less Heat Spend Less Time in the Galley

- Advertisement -

Preparation time: 20 minutes. Serves: 6
6 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1 cup shredded carrots

½ cup plain yogurt
¼ cup extra virgin olive oil
2 Tbsp. apple cider vinegar
1 Tbsp. maple syrup
1 tsp. minced garlic clove
½ tsp. salt
¼ tsp. black pepper

In a small bowl, mix the ingredients of the dressing. Place shredded cabbages and carrots in a large bowl. Pour dressing over and toss to combine well. Serve immediately or cover and refrigerate for up to 4 hours

Caribbean Cooking: Cooking as Entertainment for your Guests

Preparation time: 30 minutes. Serves: 4
4 oranges
2 ripe avocados
1/2 chop finely chopped red onion
3 cups Romaine, arugula and watercress
1 Tbsp lemon juice

Grate zest from one orange and set aside. Cut peel from oranges (over a bowl to catch juice). Slice into rounds. Save juice for dressing. Combine vinaigrette ingredients in a jar and shake well. Cut avocado into sections and sprinkle with lemon juice. Arrange greens on plates and top with avocado slices, orange rounds and red onion. Drizzle with vinaigrette.

Caribbean Cooking: Fun in the Summer Sun

Preparation time: 10 minutes. Serves: 4
6 medium size carrots (about 1 lb)
1/4 cup extra virgin olive oil
3 Tbsp fresh lime juice
Sea salt and freshly ground pepper
1/2 cup coarsely chopped fresh cilantro

Peel then grate the carrots. Use either the large holes on a box grater or a medium fitting on a food process. Put the grated carrots in a large bowl. In a small bowl, whisk the oil and lime juice and season to taste with salt and pepper. Add the dressing and chopped cilantro to the carrots and toss.

Caribbean Cooking: What’s in your Hurricane Pantry

Preparation time: 30 minutes. Chilling tine: 1 – 2 hours. Serves: 4
1-1/2 cups sliced radishes
1/4 cup pitted Calamata black olives, cut in strips
2 Tbsp chopped scallions with tops
4 to 8 Boston lettuce leaves

Combine all, cover, and refrigerate. Make dressing.

Mustard Vinaigrette Dressing:
3 Tbsp olive oil
1 Tbsp white wine vinegar
1/2 tsp Dijon-style mustard
1/4 tsp salt
Freshly ground pepper

Whisk all ingredients together and pour over radish mixture. Serve on top of lettuce leaves.

Preparation time: 10 minutes. Sitting time: 30 minutes
Chilling time: 30 minutes. Serves: 4
3/4 cup red wine vinegar
Sea salt
1 small red onion (or 1/2 of a big onion)
2 Tbsp. extra virgin olive oil
1 Tbsp. balsamic vinegar
1/4 cup chopped chives
Freshly ground pepper
1 ripe medium size red tomato
1 ripe medium size yellow tomato
1/2 cup chopped pitted Calamata olives
1/2 cup crumbled blue cheese

Mix together in a medium size bowl the red wine vinegar with 1 tsp salt until dissolved. Peel, halve and thinly slice onion crosswise. Add to vinegar mixture. Add water if the onions are not completely covered. Let sit about 15 minutes.

In another bowl, whisk the olive oil, balsamic vinegar and chives. Season with salt and pepper. Core and cut the tomatoes in half lengthwise and then cut each half into slices. Put the tomatoes in a wide serving bowl. Pour the vinaigrette over and marinate for at least 15 minutes.

Drain onion and pat or squeeze out excess vinegar. Add the onions and olives to the tomatoes and toss. Add more pepper to taste, top with blue cheese and serve.

Some Like It Hot, Others Do Not: Fresh and Delicious Dishes for an Awesome August

Jan Robinson, Health Coach, Charter Yacht Consultant, 2019 CYBA Hall of Fame, Chef Competition Coordinator/Judge, and author of the Ship to Shore Cookbook collection; available on Amazon and www.shiptoshoreinc.com CaptJan2@gmail.com


- Advertisement -

Don't Miss a Beat!

Stay in the loop with the Caribbean


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

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

So Caribbean you can almost taste the rum...

- Advertisment -
- Advertisment -spot_img

Recent Posts

Recent Comments