Tropical Fruit

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Pineapple-Marinated Chicken

Posted Tue, 08/10/2021 - 20:54 by Audrey

This New York Times recipe uses a really interesting and tasty way to marinade chicken. The original also included a pineapple salsa recipe to accompany the chicken, but I think our pineapple chow recipe is better.

Also, the first time we made this we tripled the recipe. That created challenges in ensuring the chicken didn't marinate for more than 15 minutes, but I didn't think it was a problem.

Your rating: None Average: 3 (1 vote)

Pineapple Chow

Posted Mon, 06/14/2021 - 20:05 by Audrey

A cousin to our delicious mango chow, courtesy of Caribbean Pot.

1 Large Pineapple (peel, cored, diced into pieces)
1 teaspoon sea salt
1 jalapeno pepper (sliced thin)
1 scotch bonnet pepper (sliced thin)
3 large cloves garlic (crushed)
2 tablespoon cilantro (chopped fine)
5+ oranges (juice)
2 limes (juice)
1 small red onion (sliced thin)

Mix all ingredients together. Store in a glass jar - will keep for up to a week.

Your rating: None Average: 4 (1 vote)

Mango and Cucumber Chow

Posted Mon, 04/23/2018 - 19:47 by Audrey

Billed as Caribbean by Bon Appetit, this mango chow could go equally well with Indian, Thai, or other South/Southeast Asian cuisines. Sweet, spicy, salty, and sour -- delicious!

INGREDIENTS
1 small shallot, thinly sliced into rings
2 garlic cloves, finely grated
½ Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
2 Tbsp fresh lime juice
½ teaspoon kosher salt
1 ripe but firm mango, peeled, cut into ½-inch-thick spears
½ English hothouse cucumber

Your rating: None Average: 5 (1 vote)

Persimmon with Burrata

Posted Fri, 10/21/2016 - 18:41 by Jon

2 ripe Fuyu persimmons (wide, tomato/pumpkin shaped)
3 tablespoons Roughly Chopped Toasted Hazelnuts or walnuts
2 tablespoons pomegranate seeds
extra-virgin olive oil for drizzling
balsamic vinegar or pomegranate molasses, for drizzling, optional
Maldon sea salt or other flaky sea salt, for garnish
1 piece fresh burrata cheese

Thinly slice persimmon and distribute on a plate. Serve with burrata (or sliced fresh mozzarella), and nuts, pomegranite seeds sprinkled on top, lightly drizzle with olive oil.

Via http://saltandwind.com/recipes/417-persimmon-carpaccio-burrata-r...

Your rating: None Average: 3 (1 vote)

Coconut Sticky Rice with Mango

Posted Sun, 01/05/2014 - 11:30 by Audrey

While a perfectly ripe mango is delicious on its own, coconut sticky rice makes a marvelous pairing. The coconut sticky rice can also mask a less-than-perfect mango to make a delightful treat. Adapted from my favorite Thai food blog, She Simmers.

Serves 2-4

1/2 cup uncooked sticky rice, cooked
1/2 cup coconut milk, or whatever you have leftover in your can from whatever you made earlier
1/4 cup or less sugar, to taste

Your rating: None Average: 4 (2 votes)

Black Rice Salad with Mango and Peanuts

Posted Sat, 07/13/2013 - 20:18 by Audrey

This Bon Appetit rice salad was easy and delicious. It also could easily be made vegetarian (and is already gluten free) by omitting the fish sauce or replacing it with soy sauce. The fish sauce smell can be a bit off-putting on the first day, so if you're not a fan, just skip it.

Serves 2-4

1 orange
1/4 cup fresh lime juice
1 tablespoon vegetable oil
1/2 tablespoon fish sauce (optional)
1 cup black rice (preferably Lotus Foods Forbidden Rice)

Your rating: None Average: 3 (2 votes)

Indian Salad

Posted Tue, 03/26/2013 - 20:22 by Audrey

Every week, we include a "big salad night" on our menu. Depending on the cuisine we've selected, that can be easy or hard. For example, Asian week? That's easy - chinese chicken salad. Italian week? Try a caesar salad or (my personal favorite) panzanella salad.

Your rating: None Average: 4 (1 vote)

Empanadas

Posted Sun, 01/27/2013 - 10:08 by Audrey

So, not really a true recipe, but pretty good and pretty easy. Maybe next time we'll get fancy and make our own empanada dough, but for the first try this turned out pretty good.

Your rating: None Average: 3 (5 votes)

Three Indian Chutneys

Posted Thu, 10/25/2012 - 17:48 by Jon

These three sauces go great with naan, chana chat, and ragda patties.

Mint Chutney

Your rating: None Average: 4 (2 votes)

Jacques Bourguignon Chablis

Posted Tue, 03/06/2012 - 20:19 by Jon

Trader Joe's:

Yes

A light, crisp white made from chardonnay grapes, but in a less oaked style. Citrus notes, without the buttery overtones.

http://www.cheapwinefinder.com/2011/06/2009-jacques-bourguignon-...

Novella Synergy (06)

Posted Sun, 06/12/2011 - 18:44 by Jon

Trader Joe's:

Yes

Black cherry notes with hints of cedar and spices, fruit forward and sharp, opens up well. Pairs well with strong/game meats

Banana Ice Cream

Posted Sat, 07/24/2010 - 15:23 by Jon

A simple way to make a custard-like dish from frozen pieces of banana, plus optional nut-butter and honey: http://www.seriouseats.com/recipes/2010/02/frozen-banana-ice-cre...

Ingredients
1 large, slightly over-ripe banana
1 teaspoon peanut butter
1 teaspoon honey

Peel banana. Slice it into about ten chunks. Freeze the chunks. Once frozen, put them in a food processor with peanut butter and honey. Puree until creamy, like soft serve ice cream, stopping the processor to scrape the sides when necessary.

Your rating: None Average: 3.5 (2 votes)

Fresh Mango Salsa / Chutney

Posted Sat, 08/29/2009 - 11:17 by Audrey

This is a great fresh chutney that could go with most carribean or indian dishes. Vary the size of the mango chunks to taste.

Your rating: None Average: 4.5 (2 votes)

Shrimp Tikka

Posted Tue, 08/25/2009 - 20:22 by Audrey

Great on the first try. Serve with rice and mango salsa.

From http://www.epicurious.com/recipes/food/views/Shrimp-Tikka-with-F...

Your rating: None Average: 3.5 (2 votes)

Jamaican Coconut Soup

Posted Tue, 08/25/2009 - 12:08 by Jon

Inspired by a soup served at Hotel Mockingbird Hill, Jamaica, which is captured here and here.

Serves 4-6 as a side

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2 cups vegetable broth

2 cans (28oz) coconut milk (milk of two dried coconuts)

2 tbsp butter or coconut oil for frying

8 cloves garlic, sliced

1/2 medium white onion

1 sprig of thyme

1 tsp salt

Your rating: None Average: 4 (1 vote)

Mango Selassie

Posted Tue, 08/25/2009 - 11:09 by Jon

Take equal parts yogurt and fresh diced mango, and puree. Add honey to taste and a few cubes of ice (~2 per cup of yogurt), and blend until ice is mixed up and the mixture is a bit fluffy.

Pour 4/5 of the mixture into a separate container, add green food coloring to the remaining 1/5, blend until green.

Pour the green-color mango lassi into the bottoms of the cups. Pour half of the plain (yellow) mango lassi over the back of a spoon into the cups. Some will add to the height of the green, so it should end up roughly equal.

Your rating: None Average: 2 (1 vote)