The Sugar Mill Caribbean Cookbook
Read The Sugar Mill Caribbean Cookbook Online
Authors: Jinx Morgan
 
Introduction: A Caribbean Cooking Adventure
Tropical Fruit Waffles with Pecans and Toasted Coconut
Sweet-Potato Waffles with Orange Butter
Tropical Fruit Platter with Mango Silk Sauce
SNACKS, NIBBLES, AND ISLAND APPETIZERS
Caribbean Coconut Chicken Bites
Mussels with Creamed Dill Sauce
Papaya and TamarindâGlazed Baby Ribs
Flying Fish with Lime and Caper Aïoli
Lobster Cornucopia with Banana Chutney
Curried Vegetable and Cashew Nut-Patties
Prosciutto and Mango with PepperâMango Coulis
Sweetbreads Sofrito in Puff Pastry
Spinach Crepes with Sunset Cream and Caribbean Black Beans
Caribbean Spicy Sausage with Creole Sauce
Smoked Scallops with Salsa and Dijon Cream
Smoked Salmon-Wrapped Salmon Mousseline
Stone Crab Claws with Key Lime Mayonnaise
Deep-sea Avocado and Shrimp Spread
Mango Soup with Raspberry Purée
Chilled Spinach and Oyster Bisque
Gingered Carrot and Pear Bisque
Chilled Melon and Champagne Soup
Grouper Quenelles in Seafood Broth
Tropical Gazpacho with Cilantro Croutons
Sugar Mill Curried Banana Soup
CALYPSO SALADS AND SIDE DISHES
Leek and Pepper Salad with Tapenade
Papaya and Prosciutto with Ginger Vinaigrette
Green Bananas in Olive Vinaigrette
Tuna Salad with Tangerine Vinaigrette
Caribbean Black Bean and Seafood Salad
Chicken Salad with Mango Mayonnaise
Corn Timbales with Basil Cream
Pasta with Conch in Parsley Cream
Linguine with Smoked Tuna and Red Caviar
Tortellini with Spinach and Whelks or Clams
Pasta with Sugar Snap Peas and Asparagus
Penne with Hot Pepper-Vodka Sauce
Pumpkin, Black Bean, and Parmesan Lasagna
Key Lime Pasta with Crab and Mustard Sauce
Spiced Fish with Mint-Lime Butter
Fish with Mangoes and Green Peppercorns
Fish with Sun-Dried Tomato Vinaigrette
Grilled Fish with Vegetable Jump-Up
Grilled or Baked Fish with West Indian Creole Sauce
Coconut Shrimp with Vegetables
Pirate's Shrimp in Puff Pastry
Ginger-Lime Scallops with Toasted Walnuts
Shrimp and Scallop Timbales with Dill Sabayon
Pan-Seared Scallops with Tomato-Mango Salsa
Scallops in Puff Pastry with Roasted Red Pepper Sauce
Shrimp Etouffée with Cajun Oysters
Lobster and Christophene Curry
Trade Winds Chicken with Pineapple Salsa
Carambola-Glazed Barbecued Chicken
Grilled Chicken Breasts with Papaya-Cilantro Vinaigrette
Chicken Breasts with Spinach Mousse and Pinot Noir Sauce
Grilled Chicken Breasts with Gazpacho Salsa
Roast Chicken with Poached Garlic
Rum-Glazed Roast Turkey Breast with Plantain and Mango Stuffing
Cornish Game Hens with Mango-Curry Butter
Mahogany-Glazed Duck Breast with Sesame-Peanut Noodles
Roasted Ginger Duck with Pork-and-Almond Stuffing
Grilled Quail with Mango-Papaya Sauce
Filet of Beef with Walnut and Port Stuffing
Roast Prime Rib with Pepper Crust
Creole Horseradish Cream with Pecans
Christophene and Sausage-Filled Flank Steak
Her Majesty's West Indian Regimental Beef Curry
Tamarind and Orange Braised Brisket
Tournedos with Roasted Pepper Sauce and Avocado Butter
Veal Scaloppine with Julienne of Vegetables
Basil and Parmesan-Crusted Veal Chops
Veal Ragout in Emerald Spinach or Callaloo Sauce
Veal Ragout with Wild Mushrooms and Fresh Basil
Pecan-Crusted Pork Cutlets with Ginger Aïoli
Pork Medallions with Peanut Sate Sauce
Sugar Mill Plantation Pork Roast
Barbecued Pork in Banana Leaves with Sultry Salsa
Grilled Lamb Chops with Creole Sauce
Roast Lamb with Guava and Rosemary
Leg of Lamb with Callaloo or Spinach and Feta Cheese
Cappuccino Mousse with Creme de Kahlùa
Tipsy Tart Flavoring Suggestions
Meringue Seashells with Banana Cream
Banana Beignets with Apricot Sauce
Banana Bread Pudding with Rum Sauce
Gingerbread Roll with Crystallized-Ginger Cream
Rum Pecan Torte with Brown Sugar-Butter Cream
Chocolate-Mango or Strawberry Shortcakes
Chocolate Pecan Soufflé with Rum Sauce
Ginger-Poached Spice Islands Pears
White Chocolate and Toasted Almond Cheesecake
T
HE
H
ARVARD
C
OMMON
P
RESS
535 Albany Street
Boston, Massachusetts 02118
Copyright © 1996 by The Morgan Corporation, Ltd.
Illustrations copyright © 1996 by Dorothy Reinhardt
All rights reserved.
No part of this publication may be reproduced or transmitted
in any form or by any means, electronic or mechanical,
including photocopy, recording, or any information storage or retrieval system,
without permission in writing from the publisher.
Printed in the United States of America
Library of Congress Cataloging-in-Publication Data
Morgan, Jinx.
The Sugar Mill Caribbean cookbook : casual and elegant recipes
inspired by the Islands / Jinx and Jefferson Morgan,
p. cm.
Includes index.
ISBN 1-55832-120-9.âISBN 1-55832-121-7 (pbk.)
1. Cookery, Caribbean. 2. Sugar Mill Hotel (Road Town, V.I.)
1. Morgan, Jefferson. II. Title.
TX716.A1M6697 1996
641.59'1729âdc20 96-9929
Cover and text design by Kathleen Herlihy-Paoli, Inkstone Design
Cover photographs by Roberto Santos/Southern Stock (border) and
Peter Johansky/Envision (center)
Illustrations by Dorothy Reinhardt
Special bulk-order discounts are available on this and other Harvard Common Press books.
Companies and organizations may purchase books for premiums or for resale,
or may arrange a custom edition, by contacting the Marketing Director at the address above.
10 9 8 7 6
AcknowledgmentsThis book is dedicated
to the people of the British Virgin Islands,
who welcomed two strangers from far away
and made us feel right at home.
In the fifteen years we've lived in the British Virgin Islands dozens of people have befriended us, offered us wise advice, shared their picnics, fed our cats, helped us clean up after storms, sailed us to their secret harbors, let; taught us how to clean a conch, and generously passed along their knowledge of Caribbean ingredients and cooking techniques. In the process they also set a standard for friendship that would be hard to duplicate. They all know who they are and we give them our deepest thanks.