Tag: Caribbean
Avocado and Onion Salad
Avocado and Onion Salad
This looks like it is going to be a lame recipe. Avocado and onions. I must say that I was underwhelmed just hearing about the salad without even trying it. And this is the lesson to be learned…Within it’s simplicity a complexity of flavors so damn good, you’ll question yourself why were you questioning the recipe in the first place. The white onion gives a slight bite to the avocado while the acidity of the red wine vinegar cuts through the richness.The key is to use a ripe, but still firm avocado. If it’s too ripe, the salad will be mushy. Slice the avocado. Top with the thinly sliced white onion. Drizzle with the olive oil and red wine vinegar. A pinch of salt. Cracked black pepper. Barely 5 minutes of work. When eating the salad, make sure that there is a piece of onion with every bite of avocado.
Servings: 2
Ingredients
- 1 large avocado ripe, but still firm
- 1/8 cup white onion thinly sliced
- 1 tsp olive oil
- 1 tsp red wine vinegar
- pinch sea salt
- cracked black pepper
Instructions
- Thinly slice the avocado.
- Top with the white onion. Drizzle the olive oil and red wine vinegar over. Give it a pinch of salt and fresh cracked black pepper.
Pain de Mais (Haitian Cornbread)
Pain de Mais (Haitian Cornbread)
While it’s called cornbread, it really isn’t eaten as a side with your meal like most other cornbread. This Haitian cornbread is really more of a cake that is eaten as a dessert. There are many varieties of flavors and textures within this cake. 2-1 ratio of cornmeal to flour. There is mashed bananas, shredded coconut, evaporated milk, coconut milk, cinnamon, nutmeg, ginger, rum…just to name a few of the 17 ingredients to make up this moist deliciousness. Did I mention 2 sticks of butter?!
Servings: 12
Ingredients
Dry Ingredients
- 2 cups cornmeal
- 1 cup flour
- 1 tbsp cinnamon
- 1 tbsp ginger powder
- 1 tsp nutmeg
- 1 tsp baking powder
Wet Ingredients
- 2 sticks butter 16 tbsp
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 12 oz evaporated milk
- 12 oz coconut milk
- 1 cup shredded coconut
- 2 bananas mashed
- 1 lemon zested
- 2 tsp vanilla extract
- 2 tsp rum extract or 1 tbsp of rum
Instructions
- Mix together all of the dry ingredients.
- Mix together all of the wet ingredients.
- Slowly mix in all of the dry ingredients into the wet.
- Preheat the oven to 325 degrees. Grease a 9×13 cake pan. Pour in the cake batter.
- Bake the cake for 50 minutes, up to an hour. Let completely cool before serving.
Pinchos de Pollo
Pinchos de Pollo
A few weeks ago I made Pinchos de Cerdo: Puerto Rican pork skewers. This is the same recipe, but with chicken. You can use either breast or thigh. That is your call. The skewers can be grilled or broiled. They will take 3 minutes a side before basting them with bbq sauce, then cooking for another 2 minutes per side.
Servings: 4
Equipment
- metal kabob skewers
Ingredients
- 2 lbs boneless skinless chicken breast or thighs cut into 1 1/2” cubes
- 2 tbsp olive oil
- 1 tbsp vinegar
- 1 packet sazon with achiote
- 1 tsp adobo seasoning
- 1 tbsp oregano
- 1/2 tsp salt
- bbq sauce for basting
Instructions
- Marinate the chicken with all of the ingredients for 8 hours.
- Turn on you oven’s broiler. Skewer up the chicken. Place the skewers on a rack on a baking sheet lined in foil.
- Broil for 3 minutes a side.
- Brush the top side with bbq sauce. Broil for 2 minutes.
- Flip the skewers over. Brush the top side and broil for 2 more minutes.
