The Caribbean Pantry Cookbook: Condiments and Seasonings from the Land of Spice and Sun

The Caribbean Pantry Cookbook: Condiments and Seasonings from the Land of Spice and Sun

by Steven Raichlen, Martin Jacobs
     
 

Mouth-searing hot sauces, fragrant marinades and fiery spice rubs, tropical fruit preserves, jams, and cooling rum drinks: The Caribbean Pantry Cookbook: Condiments, Seasonings, and Preserves from the Land of Spice and Sun captures the vibrant flavors and tropical abundance of this diverse region. Its 70 recipes and 20 full-color photographs will

Overview


Mouth-searing hot sauces, fragrant marinades and fiery spice rubs, tropical fruit preserves, jams, and cooling rum drinks: The Caribbean Pantry Cookbook: Condiments, Seasonings, and Preserves from the Land of Spice and Sun captures the vibrant flavors and tropical abundance of this diverse region. Its 70 recipes and 20 full-color photographs will help add island excitement to everyday meals. Steven Raichlen, author of Miami Spice, has traveled widely throughout the region and collected his favorite recipes for condiments and seasoning mixes.

There are few places in the world where you can find such eclectic assortment of condiments and seasonings as in the Caribbean, where the bold flavors match the intensity of the tropical sun. Many ethnic groups have contributed to the region's culinary melting pot, combining elements of European, North African, and even Asian cuisines with the region's characteristic fruits, vegetables, and spices.

The Caribbean Pantry includes recipes for pantry items as well as for dishes in which to use them. With a well-stocked pantry, it's easy to chase away the mid-winter blues by putting Orange Pepper Jelly on an English muffin, sipping Passion Fruit Punch by the fire, enlivening chicken breasts with St. Barts Creole Sauce, or a filet of grouper with Chili Lime Sauce. Use Mojo (Cuban Garlic-Cumin Sauce) to marinate shell steak, or create Bajan Roast Game Hens with Seasoning, the classic seasoning mix of Barbados. The recipes in The Caribbean Pantry are simple to make and most ingredients are widely available (mail-order sources are included for hard-to-find items).

Editorial Reviews

Library Journal
This second title in this series follows Aglasia Kremezi's The Mediterranean Pantry Cookbook (LJ 11/15/94). The recipes in Raichlen's collection of hot sauces, marinades, and rubs, chutneys, and pickles don't seem quite so exotic as those in the Mediterranean book, perhaps because other good Caribbean cookbooks have been around for a while. And they are not always particularly authentic renditions; Raichlen, a cooking teacher and author of many cookbooks, including Miami Spice (LJ 11/15/93), often puts his own particular spin on these Latin American condiments and dishes. Beautiful photographs and lots of appealing recipes, but not an essential purchase.

Product Details

ISBN-13:
9781885183101
Publisher:
Artisan
Publication date:
09/01/1995
Pages:
140
Product dimensions:
8.26(w) x 9.32(h) x 0.68(d)

Read an Excerpt


Dry Jerk Seasoning

Montego Bay meets Memphis in this recipe, a spice rub based on Jamaica's traditional jerk seasoning. Sprinkle this rub on ribs, pork chops, chicken breasts, and seafood prior to grilling. Or substitute it for Cajon spice in your favorite pan-blackening recipe. You can also stir a few tablespoons into sour cream to make an unusual dip.

The traditional chili pepper for jerk is, of course the Jamaican hot or Scotch bonnet. This recipe calls for the closely realted habanero chili, which is more readily available dried or powdered.

When grinding whole dried habaneros, drape a dish towel over the grinder or blender and take care not to inhale the dust. Several companies sell habanero chili poweder. I've suggested a range for the chili powder: the tender of tongue should start with 1 tablespoon; the pyromaniac will want to use the full 2.

1 to 2 tablespoons habanero chili powder, or to taste

1/4 cup freeze-dried chives

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons kosher salt

4 teaspoons ground coriander

4 teaspoons ground ginger

2 teaspoons freshly ground black pepper

2 teaspoons dried thyme

2 teaspoons ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon freshly grated nutmeg

Combine the chili powder, chives, onion powder, garlic powder, salt, coriander, ginger, pepper, thyme, allspice, cinnamon, cloves, and nutmeg in a spice mill or blender and grind to a fine powder.

Store the rub in a jar or airtight box away from heat and light. It will keep for several months.

Makes about 1 cup.

Rasta Rings

These aren't your run-of-the-mill onion rings, not with their fiery seasoning of Volcanic Hot Sauce and Jamaican Dry Jerk Seasoning. The buttermilk makes the onion rings exceptionally tender. Rasta Rings would make a good accompaniment to the Palomilla on page 46.

2 large white onions (about 1 pound)

2 1/2 cups buttermilk

1 to 2 tablespoons Volcanic Hot Sauce (page 58), or your favorite hot sauce

1 cup all-purpose flour

1 cup fine white cornmeal

2 tablespoons cornstarch

1/3 cup Dry Jerk Seasoning

1 tablespoon salt, plus salt for sprinkling

2 to 3 cups canola oil

Peel the onions and cut crosswise into thin (1/8-inch to 1/4-inch) slices. Break the slices into rings with your fingers and place them in a shallow bowl with the buttermilk an hot sauce. Gently toss to mix and place in the refrigerator. Marinate the onion rings in this mixture for 1 to 2 hours, mixing as necessary.

Combine the flour, cornmeal, cornstarch, 1/4 cup jerk seasoning, and 1 tablespoon salt in another mixing bowl and whisk to mix.

Just before serving, heat 1 1/2 to 2 inches of oil to 375 F in a skillet or electric frying pan.

Remove the onion rings from the buttermilk and drain. Toss the rings in the seasoned flour. Remove the rings from the flour, shaking off the excess, and lower them into the oil. Fry the onion rings until golden brown, 1 to 2 minutes, working in several batches. Transfer the onion rings to paper towel to drain. Sprinkle the Rasta Rings with the remaining jerk seasoning, salt to taste, and serve at once.

Serves 4.

Coconut Flan

The smooth molded custard known as flan was brought to the Caribbean by the Spanish. Today it's popular throughout the West Indies, where it often takes on a distinctly tropical character, thank to the addition of coconut and local spices.

The following recipe yields individual flans, but you could also make one big one, using an 8-inch cake pan.

For the caramel:

1 cup sugar

For the custard:

1 1/2 cups Coconut Milk (page 129, or canned)

1 (14-ounce) can sweetened condensed milk

5 eggs, lightly beaten

2 tablespoons dark rum

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

Prepare the caramel. Combine the sugar and 1/4 cup water in a saucepan. Cover theh pan and cook over high heat for 2 minutes. Uncover the pan and continue cooking until the sugar mixture caramelizes (turns a deep golden brown), 3 to 4 minutes. Pour a little caramel into each of eight 1/2-cup ramekins or one 8-inch cake pan and tilt to coat the bottom and sides with carmel. Warning: take care not to drip any caramel on your fingers--it's excruciatingly hot; you may wish to wear gloves to protect your hands. Bring 1 quart of water to a boil. Preheat the oven to 350 F.

Prepare th custard. Combine the coconut milk, sweetened condensed milk, eggs, rum, vanilla, cinnamon, and nutmeg in a mixing bowl and whisk until smooth. Strain this mixture into the ramekins or cake pan. Place the ramekins or pan in a roasting pan with 1/2 inch boiling water. Place the pan in the oven.

Bake the flans until set, about 30 minutes. When cooked, an inserted toothpick or skewer will come out clean. Transfer to a cake rack and cool to room temperature. Refrigerate the flans for at least 6 hours, preferably overnight.

Just before serving, run the tip of a paring knife around the inside edge of each ramekin or cake pan. Place a dessert plate over each and invert the flan onto the plate. (You may need to give the flans a little shake.) Spoon any caramel that remains in the ramekin over and around the flan.

Excerpted from The Caribbean Pantry Cookbook. Copyright (c) by Steven Raichlen. Reprinted with permission by Artisan.

Meet the Author


Steven Raichlen is America’s “master griller” (Esquire). His books have won James Beard and IACP awards and his last, Planet Barbecue!, was a New York Times bestseller. Articles by him appear regularly in The New York Times, Food & Wine, and Bon Appétit, and for the past dozen years he teaches the sold-out Barbecue University, first at the Greenbrier and currently at the Broadmoor in Colorado Springs. He and his wife live in Miami and on Martha’s Vineyard, Massachusetts.

Martin Jacobs, an award-winning photographer who specializes in food photography, has photographed many cookbooks. He co-authored Spirit of the Harvest: North American Indian Cooking, which won IACP and James Beard Awards in 1991.

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