tablespoons rub for the Caribbean Sauce.
Prepare the smoker
br>Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions
roiler-pan rack with nonstick vegetable-oil cooking spray.
Mix
Pat chicken dry.
In small bowl, combine mustard, sesame oil and 1 tbsp. curry powder.
Preheat barbecue or broiler and grill chicken for 5 minutes per side (chicken will not be completely cooked). Cut into 2-inch chunks.
Reserve. Heat oil in large, deep skillet or Dutch oven.
Add garlic, ginger and hot chile pepper.
Cook for 30 seconds.
Add remaining 2 tbsp. curry powder, allspice, cinnamon and nutmeg.
Cook for 30 seconds longer.
Add onion, leek and stock.
Cook until liquid evaporates.
Add pureed tomatoes and ...
hrimp.
Sprinkle on the Caribbean Jerk Seasoning to taste. It
ave always used Wild Oats Caribbean Seasoning.
If you have
Bring water and black beans to a boil, simmer 5 minutes.
Cover tightly and let stand for 2 hours.
Simmer 90 minutes until beans are cooked. Dump into a colander to drain.
Saute carrot, celery, onion, garlic, coriander, cumin and vegetable oil.
Add beans, vegetable stock, and uncooked rice.
Simmer gently 1 hour.
Add remaining ingredients and pepper to taste.
Heat through and serve.
Heat a little vegetable oil in a large pan
ixing bowl. Mix in the vegetable shortening until the mixture resembles
small portion of the vegetable stock if liquid is needed
eat and stir 1 can vegetable broth into the onion mixture
until soft.
Add the vegetable broth to the skillet and
Place vegetable oil, bacon, and onion in a medium skillet over medium high heat. Cook until bacon is evenly brown and onion is tender.
Stir tomato sauce and rum into the skillet with bacon and onion, and reduce heat. Simmer about 2 minutes. Mix in lemon juice, brown sugar, and chili sauce. Continue to simmer about 8 minutes.
nch pan. Spray pan with vegetable cooking spray.
Bake at
Place the water in a large pot. Add onion and bell pepper. Cook, stirring occasionally, for 5 minutes.
Add sweet potatoes, tomato sauce, tomatoes, pineapple, apples, chilies and vegetable broth.
Bring to a boil, reduce heat, cover and cook over low heat for 45 minutes, stirring occasionally.
Add beans and seasonings, mix well and continue to cook over low heat for another 10 minutes, stirring occasionally.
Serve over rice.
In a large pot, heat oil over medium-high heat. Saute onion, garlic, carrots, celery, jalapeno, bell pepper, zucchini and potato until softened, about 10 minutes.
Stir in cabbage and cook a few minutes. When cabbage starts to wilt, stir in thyme, allspice and vegetable stock. Reduce heat to medium, cover and cook 15 to 20 minutes, until vegetables are tender.
Before serving, stir in the coconut milk and season to taste. Serve with brown rice, quinoa, millet or roti.
Heat the vegetable oil in a pot large enough to accommodate the cooked rice (3 quarts). Over medium heat, saute the onions until softened, about 10 minutes.
Add the rice and stir to coat with oil for 2 minutes. Pour in the hot chicken stock, then the remaining ingredients. Bring to a boil, cover tightly, and lower heat to a simmer.
Simmer for 20 minutes, or until the liquid is absorbed. Allow the rice to rest, covered, for 5 to 10 minutes. Uncover, fluff with a fork, and serve.
nion pieces and 1 tablespoon vegetable oil.
Bake, uncovered 15
In a stock pot or soup pot, heat oil over medium heat; saute onions for 4-5 minutes.
Add the cabbage and chile or cayenne; saute, stirring often, for about 8 minutes or until the onion is transparent.
Add the grated ginger and water; cover, and bring to a boil.
Uncover and add the sweet potatoes and salt to taste; simmer for 5-6 minutes or until the potatoes are barely tender.
Add the tomatoes, okra, and lime juice.
Continue to simmer for about 15 minutes or until all the vegetables are tender.
Add in the cilantro and more ...
Heat the vegetable oil in a pot large enough to accomodate the cooked rice (3 quarts). Over medium heat, saute the onions until soft, about 10 minutes.
Add the rice and stir to coat with for 2 minutes. Pour in the hot chicken stock, then the remaining ingredients. Bring to a boil, cover tightly, and lower heat to simmer.
Simmer for 20 minutes, or until the liquid is absorbed. Allow the rice tp rest, covered, for 5 - 10 minutes. Uncover, fluff with a fork, and serve.