Grenada (Grenada Recipes)
|Grenada is known as the island of spice. Consequently it is said that the most flavorful Caribbean dishes are Grenadian dishes. The country that produces food with literally a thousand different flavors. Spices like cinnamon cloves, nutmeg, mace (outer coating of the nutmeg) Lemongrass and Tankobean. Some of the most delicious herbal teas in the Caribbean are made from the spice. There are those who swear or believe that these "posses the secret to youthfulness"! The leaves from the cinnamon tree are very versatile it is used to give the perfect flavor or smell to candies, cakes, cookies and pies. The famous Grenadian Run-down is made with grated coconut, fresh grated saffron, pigtails, homemade local salted pork or beef or homemade dried fish. Fresh squeezed juices from guava, June plum, limes, oranges and grape fruit.|
Baked Stuffed Breadfruit
1 whole breadfruit
Salt and pepper
1/2 lb. minced meat
1/4 lb. minced ham
1 onion, chopped
1 tomato, chopped
1 oz butter
1 clove garlic
Parboil breadfruit in salted water. Sauté onion, garlic and chives in oil, add meats and lightly fry, add tomato, salt and pepper. Peel and core the breadfruit, fill with mixture, brush with butter and bake in greased dish in moderate oven for about 30 minutes, basting from time to time. Serve hot.
Jerk Chicken Wings
For the marinade
1 onion, chopped
2/3 cup finely chopped scallion
2 garlic cloves
1/2 teaspoon dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons ground allspice
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 cup minced pickled jalapeño pepper, or to taste (wear rubber gloves)
1 teaspoon black pepper
6 drops of peppers sauce, or to taste
2 tablespoons soy sauce
1/4 cup vegetable oil
18 chicken wings (about 3 1/4 pounds), the wing tips cut off and reserved for another use
Make the marinade: In a food processor or blender purée the onion, the scallion, the garlic, the thyme, the salt, the allspice, the nutmeg, the cinnamon, the jalapeño, the black pepper, the Tabasco, the soy sauce and the oil.
In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (wear rubber gloves). Let the wings marinate, covered and chilled, turning them once, for at least 1 hour or, preferably, overnight.
Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them, and bake the wings in the upper third of a preheated 450°F. oven for 30 to 35 minutes, or until they are cooked through.
Nutmeg Ice Cream
1 1/2 cups milk
1 1/2 cups heavy cream
3 large eggs
3/4 cup sugar
1 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/4 teaspoon vanilla
In a saucepan bring the milk and the cream just to a boil. In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla, whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture. Cook the custard over moderate heat, stirring constantly with a wooden spatula, until it registers 175°F. on a candy thermometer. Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions.
Fresh spinach leaves
2 avocados, peeled, pitted, sliced crosswise
Minced fresh parsley
Black Bean, Heart of Palm and Corn Salad:
1 16-ounce can black beans, rinsed, drained
1 10-ounce package frozen corn, thawed, drained
1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds
2 large tomatoes, seeded, diced
1/2 red onion, minced
1/2 cup chopped fresh cilantro
1/4 cup olive oil
3 tablespoons fresh lime juice
1 teaspoon ground coriander
3 shallots, chopped
2 bay leaves, crumbled
1 1/2 teaspoons salt
3/4 teaspoon ground allspice
3/4 teaspoon ground ginger
2 3/4-pound pork tenderloins
1 1/2 cups fresh orange juice
1/4 cup minced shallots
3 tablespoons brown sugar
2 tablespoons minced peeled fresh ginger
2 bay leaves
3/8 teaspoon ground allspice
For Roast Pork: Preheat oven to 450°F. Combine shallots, bay leaves, salt, allspice and ginger in small bowl. Add generous amount of pepper. Rub mixture into pork. Set on rack in roasting pan, Roast pork until thermometer inserted into centers registers 150°F., about 25 minutes. Cool slightly. (Can be prepared 1 day ahead. Bring pork to room temperature before serving).
For Sauce: Combine first 6 ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate).
For Salad: Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate).
Line platter with spinach. Mound black bean salad in center. Slice pork. Alternate pork and avocado slices around salad. Discard bay leaves from sauce and drizzle sauce over pork and avocado. Sprinkle with parsley.
1 cup lemon juice
3/4 cup superfine sugar
5 cup water
1 tsp grenadine
Combine all ingredients in a pitcher, and serve over ice. This recipe yields 6 cups. Comments: Grenadine is a sweet, thick pomegranate-flavored syrup, grenadine is used as a coloring and flavoring agent in numerous drinks and desserts. So named because, at one time, only pomegranates from Grenada were used to make the syrup, grenadine can easily be found at most grocery stores. Remember, however, that some grenadines contain alcohol, so be sure to check the label before adding it to the mix.