Black-Eyed Pea Patties with Garlic Pepper Salsa

RECIPE

Black-eyed peas were introduced in the Caribbean by African slaves. Somewhat drier than other legumes, they are ivory-gray in color with a black "eye" at the inner curve. They go by many names, including gungo and pigeon peas. These patties can be shaped an hour in advance; cover and refrigerate.

Yield
6 servings (serving size: 2 patties and 1/3 cup salsa)

Ingredients
3 garlic cloves, minced
2 serrano chiles, seeded and finely chopped
2 (16-ounce) cans black-eyed peas, rinsed and well drained
1/3 cup finely chopped red bell pepper
6 tablespoons chopped fresh cilantro, divided
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt, divided
1 large egg
1 tablespoon olive oil, divided
2 cups chopped tomato
2 teaspoons fresh lime juice

Preparation
Combine minced garlic and chiles in a large bowl. Place 1 teaspoon garlic mixture in a small bowl; set aside. Add peas to remaining garlic mixture in large bowl; mash mixture with a potato masher. Stir in bell pepper, 1/4 cup chopped fresh cilantro, cumin, 1/4 teaspoon salt, and egg, stirring until well blended. Divide mixture into 12 equal portions (about 1/4 cup each), shaping each into a 1/2-inch-thick patty.

Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 6 patties; cook 4 minutes on each side or until browned. Repeat procedure with the remaining 1 1/2 teaspoons olive oil and 6 patties.

Add remaining 2 tablespoons chopped fresh cilantro, remaining 1/4 teaspoon salt, chopped tomato, and fresh lime juice to the reserved garlic mixture in bowl; stir well. Serve with patties.

Beer note: Sometimes it's fun to conjure a little sunshine with your autumn meals. And these salsa-laced patties mark the perfect occasion to enjoy a refreshing Caribbean beer like Red Stripe Lager ($7.50/six-pack) from Jamaica. Beers that are developed alongside spicy cuisine tend to be light-bodied, balanced, neutral, and incredibly quaffable, making this beer a good choice with the patties' serrano peppers and cumin. --Jeffery Lindenmuth

Nutritional Information
Calories:119 (29% from fat)
Fat:3.9g (sat 0.7g,mono 2g,poly 0.7g)
Protein:6.1g
Carbohydrate:16g
Fiber:4.1g
Cholesterol:35mg
Iron:1.5mg
Sodium:435mg
Calcium:37mg

Caribbean cooking@home
by cooking mania

Caribbean Shrimp Salad with Lime Vinaigrette

RECIPE

Yield
4 servings

Ingredients
4 cups chopped cooked shrimp (about 1 1/2 pounds)
5 tablespoons seasoned rice vinegar, divided
2 tablespoons chili garlic sauce (such as Lee Kum Kee)
1 1/2 tablespoons olive oil
1 tablespoon grated lime rind
1/4 cup fresh lime juice (about 3 large limes)
1/2 teaspoon paprika
1/2 teaspoon ground cumin
2 garlic cloves, minced
Dash of salt
8 cups fresh baby spinach
1 cup chopped peeled mango (about 1 large)
1 cup julienne-cut radishes
1/4 cup diced peeled avocado
1/2 cup thinly sliced green onions
2 tablespoons unsalted pumpkinseed kernels

Preparation
Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.

Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.

Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 tablespoon avocado around shrimp on each plate. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkinseed kernels. Drizzle each salad with 2 tablespoons vinaigrette.

Nutritional Information
Calories:281 (32% from fat)
Fat:10g (sat 1.7g,mono 5.7g,poly 2.2g)
Protein:30.3g
Carbohydrate:18.4g
Fiber:3.6g
Cholesterol:252mg
Iron:6.3mg
Sodium:879mg
Calcium:126mg

Caribbean cooking@home
by cooking mania

Caribbean Chicken Breasts

RECIPE

Yield
4 Servings

Ingredients
4 (6 oz.) boneless, skinless chicken breast halves
Salt and pepper
1/2 cup canned crushed pineapple, drained
4 teaspoons apricot jam
1/4 cup heavy cream
1 teaspoon mild curry powder
2 tablespoons unsalted butter

Preparation
Preheat oven to 400°F. Tear out 4 large foil squares. Place a chicken breast in center of each; season with salt and pepper. In a small bowl, combine pineapple, jam, heavy cream and curry powder; spread over chicken. Top each with 1/2 Tbsp. butter.

Fold top of foil over chicken and crimp edges to seal. There should not be any gaps where liquid could seep out. Place packets on a rimmed baking sheet; bake for 20 minutes. Packets will puff with steam as they heat up if they have been sealed correctly.

Carefully open packets by cutting an X in center of each and peeling foil back; keep hands and face away from steam as it escapes from packets. Use a large spoon or tongs to transfer chicken to plates or a platter. Ladle sauce from inside packets onto chicken and serve hot, with rice and carrots, if desired.

Nutritional Information
Calories:327
Fat:14g (sat 8g)
Protein:40g
Carbohydrate:9g
Fiber:0g
Cholesterol:135mg
Sodium:120mg

Caribbean cooking@home
by cooking mania

Caribbean Vegetables

RECIPE

Yield
4 servings (serving size: about 1 cup)

Ingredients
2 teaspoons olive oil
3 cups chopped peeled sweet potato (about 1 pound)
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon chopped fresh cilantro
1 tablespoon grated peeled fresh ginger
1/2 teaspoon chopped fresh parsley
1/2 teaspoon ground coriander seeds
1/8 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon black pepper
2 1/4 cups chopped zucchini

Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add sweet potato; saute 5 minutes. Add chicken broth and next 7 ingredients (chicken broth through pepper); cook 15 minutes or until potato is tender. Add zucchini; cook 2 minutes.

Nutritional Information
Calories:187 (14% from fat)
Fat:2.9g (sat 0.4g,mono 1.7g,poly 0.4g)
Protein:3.6g
Carbohydrate:37.8g
Fiber:5.7g
Cholesterol:0.0mg
Iron:1.2mg
Sodium:150mg
Calcium:47mg

Caribbean cooking@home
by cooking mania

Caribbean Crabmeat Salad With Creamy Gingered Dressing

RECIPE

Yield
8 servings

Ingredients
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon dry white wine
1 teaspoon ground ginger
1/4 teaspoon salt
Pinch of sugar
1 pound fresh lump crabmeat
8 plum tomatoes, diced
1 cup diced seedless cucumber
1/2 teaspoon Old Bay seasoning
1/4 teaspoon ground white pepper
Mixed gourmet greens
Garnishes: avocado slices, purple onion rings, mango slices

Preparation
Whisk together first 6 ingredients, and chill.

Combine crabmeat and next 4 ingredients in a large bowl. Toss with mayonnaise mixture. Serve with greens on serving plates. Garnish, if desired.

Caribbean cooking@home
by cooking mania

Caribbean Jerk Chicken

RECIPE

Yield
4 Servings

Ingredients
Salt
2 teaspoons Caribbean jerk seasoning
4 (6 oz.) boneless, skinless chicken breasts
1/4 cup canola oil
1 jalapeño chili, seeded and finely chopped
3 scallions, finely chopped
1/4 cup fresh lime juice (from 3 limes)
1 (10 oz.) bag shredded slaw mix (any variety)

Preparation
Sprinkle salt and 1 tsp. jerk seasoning all over chicken; set aside. Warm 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Cook chicken until browned on both sides and cooked through, 5 minutes per side.

In a large bowl, toss together remaining 1 tsp. jerk seasoning, jalapeño, scallions, lime juice, 2 Tbsp. canola oil and slaw mix. Season mixture lightly with salt. Place vegetable mixture on a large platter and top with cooked chicken breasts. Serve warm or at room temperature.

Nutritional Information
Calories:337
Fat:16g (sat 2g)
Protein:40g
Carbohydrate:7g
Fiber:2g
Cholesterol:99mg
Sodium:524mg

Caribbean cooking@home
by cooking lover

Pork Medallions in Caribbean Nut Sauce

RECIPE

Yield
4 servings (serving size: 3 ounces pork, 1/2 cup sauce, and 1 cup rice)

Ingredients
6 garlic cloves, peeled
4 teaspoons chopped peeled fresh ginger
2 teaspoons cumin seeds
1/4 teaspoon curry powder
1/4 teaspoon crushed red pepper
1/4 cup unsalted, dry-roasted peanuts
1 tablespoon hot water
1 (1-pound) pork tenderloin, trimmed
Cooking spray
2 tablespoons low-sodium soy sauce
6 tablespoons water, divided
2 cups thinly sliced red onion
3 tablespoons light coconut milk
1 tablespoon brown sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
4 cups hot cooked long-grain rice

Preparation
Place garlic cloves in a food processor, and process until minced. Add ginger, cumin, curry, and red pepper, and process until blended. Add peanuts and hot water, and pulse until well-blended, scraping sides of bowl occasionally.

Cut pork crosswise into 1-inch slices. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/2-inch thickness using a meat mallet or rolling pin. Coat pork with cooking spray. Heat a large nonstick skillet over medium-high heat. Add pork; sauté 2 minutes on each side or until browned. Place pork in a shallow bowl. Add soy sauce and 2 tablespoons water to pan, scraping pan to loosen browned bits. Add soy sauce mixture to pork; keep warm.

Add onion to pan; sauté 3 minutes. Add 1/4 cup peanut mixture; cook 4 minutes. Stir in 1/4 cup water, coconut milk, sugar, salt, and black pepper. Return pork mixture to pan; bring to a boil. Reduce heat; simmer 1 minute. Combine remaining peanut mixture with rice. Serve pork and sauce with rice.

Nutritional Information
Calories:460 (16% from fat)
Fat:8.9g (sat 2.1g,mono 3.9g,poly 2.1g)
Protein:31.5g
Carbohydrate:61.2g
Fiber:3.1g
Cholesterol:74mg
Iron:4.5mg
Sodium:554mg
Calcium:69mg

Caribbean cooking@home
by cooking mania