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CaribLynk | 
Food/Resepies Your Resepies Notes & ViewsTastes of the Caribbean are becoming ever more popular for people all around the world.
Featured Jamaica
Garden salad with mango, papaya, beets and feta cheese.
Garden Salad
INGREDIENTS
1 bunch Arugula
1 bunch watercress
Red leaf lettuce
2 small papaya, de-seeded,
peeled and sliced in
Julienne strips
1 large mango, peeled and sliced Ribbons of beet
2 large tomatoes sliced
Cucumber, de-seeded and cut into thin slices
Vinaigrettel llzlzkj,
Chunks of feta cheese
METHOD
Wash all lettuce well in several changes of water (Arugula is particularly sandy). Pat the leaves dry. Tear into bite sized pieces and place in a large bowl. Add all the other ingredients except the vinaigrette and feta. Place in a refrigerator. Just before serving add vinaigrette and top with chunks of feta.
Shrimp with Cane Bundles
INGREDIENTS
20 large shrimp
2 logs cane (sugarcane)
1 tablespoon sugar
1 tablespoon water
1 cup dry white wine
1/2 tablespoon white wine vinegar
1/2 mango peeled and finely chopped
1 tablespoon fresh ginger
1/2 stalk lemon grass, chopped
1 tablespoon chopped garlic
1 shallots, smoked and sliced
1 cup chicken or vegetable stock
salt and pepper
2 tablespoons softened butter
METHOD
SAUCE
Cook sugar and water until caramelised. Add all other ingredients (except butter and shrimp) and let simmer for 1 hour. Blend and strain, then add butter. Serve over shrimp in cane bundles.
TO PREPARE SHRIMP
Peel and de-vein shrimp, leaving tips on tail. Place two shrimps between two cane logs and bin with escallion strips. In saucepan heat some of the sauce and cook shrimp for approximately 3-4 mins. (Do not overcook). Place shrimp on heated plates and spoon some of the heated sauce over the shrimp. Decorate with sprigs of cilantro.
Rack of lamb topped with sweet potato ribbons.
Rack of Lamb
INGREDIENTS
10-20 cloves of garlic (depending on size)
1 1/2 cups corn oil or olive oil
2 tablespoons freshly ground black pepper
3 teaspoons soy sauce
2 tablespoons fresh rosemary leaves
2 tablespoons fresh thyme leaves
1 medium onion
zest and juice of 1 lemon
3 lamb racks, trimmed and frenched
(1 cup corn oil, 6 ribs each)
METHOD
Combine all ingredients (except lamb and extra cup of oil) in a blender and purée. Coat the lamb racks with mixture, cover and refrigerate overnight.
Preheat oven to 375ºF. Heat the remaining corn oil in a large sauté pan over high heat until the oil begins to smoke. Lower the heat to medium and place the racks in the pan, meat side down. Sear the racks for 2-3 minutes on each side until golden brown.
Place the lamb on wire rack in lined sheet pans, meat side up. Roast for 20 mins. or until the meat registers 135ºF. Remove lamb from the oven. Let rest for 10 mins. then carve.
Place the chops on heated plates and decorate with rosemary sprigs. Blend the strained drippings from the lamb; check seasoning, add salt and pepper to taste. Re-heat and drizzle around lamb.
(3 lamb chops per person. Serves 6)
Grilled Swordfish in Orange Marinade
Grilled swordfish
INGREDIENTS
1/2 cup fresh orange juice
1/4 cup olive oil
1 Tbsp.thyme, chopped
2 Tbsp.parsley, chopped
2 Tbsp.finely chopped
orange zest
1 Tsp. cracked black pepper salt
Fish:
6 swordfish steak
_ cooking spray
_ olive oil for brushing
_ salt
METHOD
Combine all marinade ingredients well season swordfish on both sides with salt
Place swordfish in a zip-top plastic bag and marinate. Spray grill with cooking spray
Preheat grill to medium-high heat. Remove fish from marinade brush with
olive oil. Grill steak until well browned and cooked through.
serve immediatley. Serve 6
| Your Resepies, Notes & Views |
My husband is a Jamaican/American who loves his culture one day i wanted
to surprise him with homemade Jerk chicken, that was a recipe for disaster! so i gave
up, two weeks ago i came across your resepie for jerk chicken and i made the most
finger licking jerk chicken ever thank you. (ebony) Brooklyn NY