The original inhabitants of the Caribbean were the Arawak/Taino Indians. Their diet centered around meat or fish, with the latter being eaten either raw or only partially cooked. The coastal natives relied heavily on fish where the natives inland relied more on agriculture for their diet.
The Caribbean Islands bring together a unique collection of foods blended with herbs and spices. These recipes have evolved through the years and most of them are very simple.
Watch some of the recipes being prepared on TV.
http://www.wcnc.com/charlotte-today/Captain-Jan-Robinsons-terrific-tuna-129958278.html
COCONUT CHIPS
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4
1 whole coconut
1 oz unsalted butter
Freshly ground sea salt
Preheat oven to 375ºF. Using a corkscrew, bore holes in the eyes of the coconut and drain the liquid into a bowl. Place coconut in a small baking tray and bake about 12 minutes or until the coconut shell cracks. Remove coconut meat from the shell and peel off the outside brown skin, Using a vegetable slicer or peeler, shave coconut into thin slices. Butter a baking sheet and arrange the slices on it. Bake in oven until they are light brown, about 10 minutes. Remove from oven and sprinkle with salt.
Note: Chips can be served warm or at room temperature.
TERRIFIC TUNA
Preparation time: 5 minutes
Marinating time: 45 minutes
Cooking time: 4 minutes
Serves: 6
6 (6 oz) sushi-grade ahi tuna steaks
1/4 cup fresh grated ginger
1/3 cup minced jalapeños
1/2 cup extra virgin olive oil
1/2 cup low sodium soy sauce
1/4 cup dark rum
Place tuna steaks in shallow baking dish (not metal). Mix all other ingredients together, pour over steaks and marinate for at least 45 minutes in refrigerator, turning steaks 2 or 3 times. Remove tuna from dish and BBQ on hot grill 2 minutes each side, or heat (on high heat) a little canola or olive oil in a heavy bottom, preferably a cast iron skillet, and cook 2 minutes each side. Do not overcook.Â
Serving suggestions: MANGO SALSA, WILD NUTTED RICE and SAUTEED ASPARAGUS.
The reason I picked this recipe … I love it because it is simple and tasty! Cook a couple of extra steaks so you can make a wonderful tuna salad another day. You will never want to eat canned tuna again!
MANGO SALSA
Preparation time: 15 minutes
Chilling time: 30 minutes or overnight
Serves: 6
1 ripe mango (about 1-1/2 cups), seed removed and diced
1/2 cup red onion, finely chopped (or green onions)
2 limes, juiced
2 Tbsp chopped fresh mint or cilantro
1 Jalapeño chili, minced, optional
Salt and pepper to taste
In a bowl gently mix together diced mango, onion, lime juice, mint or cilantro, salt and pepper. Chill. Better if made ahead for flavors to mingle.
LAMB CUTLETS WITH MINT SAUCE
Preparation time: 15 minutes
Marinating time: 2 hours
Cooking time:Â 10 minutes
Serves:Â 4
8 – 12 lamb cutlets
3 Tbsp olive oil
1 Tbsp fresh rosemary
3 cloves garlic, minced
Salt and pepper to taste
Mint Sauce:
1/4 cup chopped fresh mint leaves
Boiling water
1 Tbsp sugar
1/2 cup malt vinegar or cider
Salt to taste
In a bowl combine the oil, rosemary, garlic, salt and pepper. Place cutlets in a shallow baking dish and pour over the oil mixture and let marinate for a couple of hours in a cool place. Heat a large skillet or use a broiler. The cutlets should cook for about two minutes on each side.
Mint Sauce: Put mint in a jug. Cover with boiling water, add sugar, vinegar and salt taste. Serve sauce (warm or cold) over cutlets.
WILD NUTTED RICE
Preparation time: 5 minutes
Cooking time: 45 minutes
Serves: 6
1 cup uncooked wild rice, washed
2/3 cup orange juice
2/3 cup chicken broth
1-1/2 cups water
1/2 tsp salt
1/3 cup pecan pieces
2 Tbsp orange zest
2 tsp olive oil or butter
Place wild rice in a saucepan with orange juice, chicken broth, water and salt; bring to a boil. Reduce heat. Simmer covered for about 45 minutes or until tender but not mushy. Uncover. Fluff with a fork. Add pecan pieces and simmer for an additional couple of minutes, then drain any excess liquid. Add orange zest and olive oil. Serve at room temperature.
Note: This rice dish goes well with fish, chicken or meat.
BAKED RICE PUDDING
Preparation time: 15 minutes
Cooking time: 1-1/2 hours
Serves: 6
1 cup cooked rice
2-1/2 cups milk
3 large eggs, lightly beaten
3/4 cup sugar
3/4 cup raisins
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Directions
Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.
In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1-1/2 hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top of pudding. Cool slightly and cut into squares to serve.
SKIPPERS SPECIAL
Preparation time: 2 minutes
Serves: 2
3 oz rum
1 oz. triple sec
Splash of fresh lime juice
4 oz tonic water
Ice
In a short glass mix together rum, triple sec, lime juice, and tonic water. Add ice.
Capt. Jan Robinson holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. Her Ship to Shore Cookbook Collection is available at your local marine or bookstore. Or visit www.shiptoshoreINC.com email CapJan@aol.com or call 1-800-338-6072 and mention All at Sea to receive a discount.
