Carribean Soul...Menu for a Friend's Birthday Party

Arborealus · Post by **Arborealus** » June 2, 2004, 7:27 pm

A recent menu for a friend's birthday party. Savory Dips were presented with Fried Plantain Chips as well as Tostada's and regular Potato chips.

Also batter fried a bunch of Conch strips...

Served with plenty of very cold Red Stripe and Margaritas...And mixed CD's of Buffett and Marley...

Black Bean and Macadamia Crostini with Mango Chutney

2/3 cup Macadamia Nuts (Roasted and Coarsely Chopped)
2 16 oz Can Black Beans
2 heads Roasted garlic (fork mashed)
1/4 cup cilantro finely chopped
1 1/2 tsp Lime Juice
1/2 cup Red Onion (minced finely)
1/2 cup Extra Virgin Olive Oil
2 cloves of garlic
1 Jalapeno (minced finely)
Mango Chutney
2, 3-4 inch diameter loaves of italian or french bread

Process Black Beans, Onion, Cilantro, Jalapeno and Roasted Garlic with Lime Juice add oil as needed to smooth. Fold in chopped macadamia nuts.

Slice bread into 1/4 inch thick slices. Drizzle with olive oil rub with garlic cloves and toast to golden brown.

Top hot crostini with the Black Bean Mixture add a dollop of Mango Chutney serve immediately.

The bean mixture is also excellent as a cold dip.

Arborealus · Post by **Arborealus** » June 2, 2004, 7:38 pm

Black Bean and Yellow Rice Dip

4 tsp butter
1/2 cup onion chopped finely
1 tbsp garlic (pressed if ya like)
1 shot espresso (or espresso liqueur)
1 tsp ground cumin
1/2 cup brown sugar
1 tsp chile powder (or the flesh of 1 roasted chile)
1/2 tsp cocoa powder
4 cans black beans drained
1 can beef broth
1/2 pound chorizo removed from casing (if you like)
4 cups cooked Yellow (Saffron) Rice
cilantro

Over medium high heat in a medium saucepan sautee onion in butter until clarified. Add garlic and chorizo cook until chorizo is completely browned. Drain excess fat.

Return to heat add liqueur and let flame (not necessary to flame if using espresso). Reduce heat to low and add remaining ingredients except rice and cilantro. Cook slowly over low heat stirring occasionally about 1 hour.

Add Saffron Rice and 2 tbsp fresh minced cilantro just prior to serving. Serve warm.

Arborealus · Post by **Arborealus** » June 2, 2004, 7:51 pm

Jerk Kabobs

Marinade:

12 green onions, chopped
2 onion, chopped
2 jalapeno pepper, seeded and minced
1 1/2 cup soy sauce
1 cup distilled white vinegar
1/2 cup peanut oil
1/4 cup ginger root, chopped
4 tbsp brown sugar
2 tbsp chopped fresh thyme
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground allspice
juice of 1 lime

Meat (Preferably Goat, Chicken or Pork) in Kabob sized pieces
Veggies/Fruit in Kabob sized pieces (Red and White Onion, Jalapenos, Bell Pepper, Golden Pineapple, Mango and Lime)
Skewers

Process all marinade ingredients brifely. Marinate Meat for 24 - 72 hours in fridge. Skewer Meat and Veggies and grill.

Arborealus · Post by **Arborealus** » June 2, 2004, 7:57 pm

Key Lime Tartlets

5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice

Preheat oven to 375 degrees F (190 degrees C).

Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into 9 inch Pie Crust (prebaked), 9 inch Unbaked Graham Cracker Crust, or about 30, 1.5 inch Tartlet Crusts.

Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime zest if desired.

Do Not add Food Colouring!!!

Arborealus · Post by **Arborealus** » June 2, 2004, 7:59 pm

Lime Fruit Dip

8 oz cream cheese, softened
8 oz sour cream
1/2 cup confectioners sugar
1/3 cup lime juice
8 oz Cool Whip, thawed

Blend cream cheese, sour cream, sugar, and lime juice until smooth. Fold in Cool Whip. Chill until service.

Serve as a dip for chilled fruit...

Arborealus · Post by **Arborealus** » June 2, 2004, 8:03 pm

Lime Shrimp Dip

3 heads garlic, roasted
1 tbsp cumin seeds, roasted and crushed
1 1/2 pounds uncooked medium shrimp, peeled, deveined
4 tsp lime zest
6 tbsp fresh lime juice
32 oz mayonnaise
6 tbsp fresh cilantro
2 tsp minced seeded chili (serrano, jalapeño, habanero)

Bring large pot of water to boil. Add shrimp and lime peel and cook until shrimp are opaque, about 3 minutes. Drain shrimp and lime peel in fine strainer. Cool. Coarsely chop shrimp. Transfer shrimp and lime peel to bowl. Chill 6 hours minimum (overnight).

Peel garlic; mash in small bowl. Add Roasted crushed cumin seed to garlic. Chill seperately 6 hours minimum (overnight).

Add lime juice, mayonnaise, chopped cilantro, chili and add garlic mixture to shrimp. Season with salt and pepper to taste.

Arborealus · Post by **Arborealus** » June 2, 2004, 8:06 pm

Onion Crab Dip

2 cups finely chopped white onion
2 heads roasted garlic
1/2 cup shredded parmesan
4 tbsp Worcestershire sauce
1 pint sour cream
1 pint mayonnaise
2 6 oz cans Crab Meat
salt and pepper to taste
butter

Sautee Onions in butter until lightly browned. Stir in Worchestershire Sauce allow to cool completely.

Once onion mixture has cooled combine all ingredients, mix thoroughly, salt and pepper to taste. Chill overnight.

Arborealus · Post by **Arborealus** » June 2, 2004, 8:09 pm

Mango/Pineapple Custard Pie/Tartlets

1 cup diced Mango
1 cup diced Pineapple
1/3 cup dark rum
1/2 stick butter
1 tsp lime juice
1 cup whole milk
1/4 cup cornstarch
3 tbsp firmly packed brown sugar

Sautee Mango and Pineapple in butter until it begins to caramelize. Add Rum and continue over heat until alcohol evaporates.

Place fruit mixture in blender container with lime juice and puree.

In small saucepan combine milk, brown sugar and cornstarch. Heat until solids dissolve. Stir in fruit puree. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 2 full minutes. Spoon into 1-qt. shallow bowl. Chill thoroughly.

Fills 1, 9 inch Pie or 30 1.5 Inch Tartlets.

Tenuvil · Post by **Tenuvil** » June 2, 2004, 10:12 pm

holy shit that menu sounds awesome...I especially liked the jerk kabobs recipe!