one piece of corn cob with each serving.
ost important thing to remember with this recipe is to completely
Prepare Rice-a-Roni as directed on box.
Add meat mixture during last 5 minutes.
Serve with generous spoonful of pico de gallo and hot sauce, if desired.
Make Caribbean dipping sauce. In a medium
br>Add chicken and sprinkle with salt and pepper, cook, stirring
he stems. Tear leaves apart with hands into smaller pieces. Chop
he middle of each square with about 1/2 cup of
ogether the pork cubes and Caribbean rub to evenly coat the
br>Spray a loaf pan with olive oil and add the
br>Combine reserved pineapple juice with the lime juice, 2 T
nd allspice.
Preheat broiler with rack 4 inches from heat
Coat a large nonstick skillet with nonstick spray; heat over medium
Heat the oil in a large skillet over medium-high heat. Cook and stir the bell pepper and onion in the oil until slightly tender, 5 to 7 minutes. Remove pepper and onion from the skillet and set aside. Add the chicken to the skillet; season with jerk seasoning; cook and stir chicken until no longer pink inside. Pour the plum sauce in with the chicken; add the bell peppers and onions; toss to combine. Cook until the peppers and onions are heated completely, 3 to 5 minutes. Sprinkle with soy sauce and chopped peanuts to serve.
Place the boniato in a large pot with cold salted water to cover and slowly bring t a boil over medium-high heat. Reduce the heat to medium and gently simmer the boniato until very tender, about 10 minutes.
Drain the boniato well and return to the pot. Mash with a potato masher or put through a ricer. Do not use a food processor to mash the boniato or it will taste gummy.
Add the butter and cream and continue mashing to form a creamy puree. Season with nutmeg, salt and pepper to taste.
auce, garlic, salt, pepper, and Caribbean jerk seasoning in large bowl
old water and pat dry with paper towels.
Brush both
f tortillas, making rectangles; secure with wooden picks.
On greased
at. Brush tenderloins with oil, and rub with seasoning and salt.
ablespoon of the seasoning paste with the lime juice, sugar, celery
Toss shrimp, oil, half the lime juice, and jerk seasoning in a bowl. Let marinate 10 minutes while grill heats up.
Meanwhile, toss canteloupe, honeydew, cilantro, red onion, and remaining lime juice in a bowl. Season to taste with salt and pepper.
Thread four shrimp on each skewer and grill, brushing with the marinade, until opaque, about 5 minutes.
Place shrimp on top of greens, with some salsa alongside, and a wedge of lime for garnish.