 Caribbean
people love to party, the only excuse needed is good food
and music. Some dishes are subtle in taste, subtle in flavor,
reflecting years of cross cultural influences. Recipes with
indigenous ingredients to tantalize the most sceptical of
palates. Spices and seasonings, rum-punch and rum-cakes,
jerk chicken, etc... Jarvelle Show gives you the opportunity
to share your favorite recipes. your favorite recipes of
mouth-watering main courses, delicious drinks, and scrumptious
deserts that are sure to make you an aficionado of Caribbean
cooking.
We would like this page to be a great community
resource for home cooks with places to share your recipes,
request recipes, and fill the requests of other home cooks.
• Pain
Patate (Sweet Potato Bread) - (Haiti)
A tasty desert, this "sweet potato bread" melts
in your mouth. Smoothly blended spices, cream, and fruits
combine to give your taste buds a delectable experience.
Serves 10 to 12
INGREDIENTS:
- 4 lbs Boniato (Patate)
- 4 Bananas (Well Ripened) Peeled and Mashed
- ½ cup Shortening - Crisco
- 1 can Cream of Coconut or Coco Lopez
- 1 can Coconut Milk (or 8oz of Evaporated Milk)
- 4 tbsp. Butter or Margarine
- ¾ cup Brown Sugar
- 2 tbsp. Finely Grated Ginger
- 2 ½ tbsp.
- Vanilla Extract
- 1 tbsp. Ground Cinnamon
- 1 tsp.Ground Nutmeg
- ½ tsp. Salt
- 1 cup Raisin
METHOD:
Preheat oven to 350 F (180 C).
Wash and peel Boniatos (patates) and cut in small pieces.
Finely grind boniatos (patates) with the coconut milk using
a food processor. Place in a heavy 8 to 10 Qt. Dutch oven.
Peel and finely blend bananas. Add banana mixture and mix
well. Then add all remaining ingredients (except for raisins)
and mix well .
Cook on medium heat, stirring constantly with wooden spoon
until brown (about 35 to 40 minutes). Simmer for about 5
minutes on low heat.
Remove from heat, add raisins, and mix well. Pour the mixture
into a 15 inch oven safe dish. Bake for 35 minutes or until
golden brown. Sprinkle with sugar and let sit for ½
hour before serving.
Serve with Cream and/or Strawberries or to your taste..
Bon Appetit!!!
Submitted by:
• Baked
Shrimp with Feta Cheese
1 teaspoon olive oil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 pound medium shrimp, peeled and deveined
3 garlic cloves, minced
Cooking spray
1/2 cup dry white wine
3 cups diced plum tomato (about 3/4 pound)
3/4 cup (3 ounces) finely crumbled feta cheese
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
1/4 cup minced fresh parsley
Preheat oven to 350°. Heat oil in a large nonstick
skillet over medium-high heat. Add the oregano and the next
4 ingredients (oregano through garlic); sauté for
3 minutes. Spoon the shrimp mixture into an 11 x 7-inch
baking dish coated with cooking spray.
Add wine to skillet; cook over low heat until reduced to
1/4 cup (about 3 minutes). Stir in tomato, and pour over
the shrimp mixture. Sprinkle with cheese, and bake at 350°
for 10 minutes. Serve mixture over pasta, and sprinkle with
parsley.
Yield: 4 servings (serving size: 1 cup
shrimp mixture, 1 cup pasta, and 1 tablespoon parsley)
NUTRITION PER SERVING
CALORIES 404(19% from fat);
FAT 8.7g(sat 3.8g,mono 2.3g,poly 1.5g); PROTEIN 29g; CHOLESTEROL
148mg; CALCIUM 182mg; SODIUM 677mg; FIBER 3.1g; IRON 5.5mg;
CARBOHYDRATE 51.8g
Submitted by:
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