The Sugar Mill Caribbean Cookbook (10 page)

Place a rack wrapped with aluminum foil on top of the bricks. Place the scallops on the rack, and cover the pan with a lid or tightly sealed foil. Put the pan in the oven until the scallops are a pale golden brown, about 30 to 40 minutes.

While the scallops are smoking, combine all the salsa ingredients in a bowl. Combine the sour cream and mustard in a small bowl, and thin the mixture, if necessary, with a little water. Put the Dijon cream into a pastry bag with a small tip.

Remove the scallops from the oven, and keep them warm. Raise the oven temperature to 400°.

To make the croutons, melt the butter, and combine it with the seasonings. Brush the bread rounds with the seasoned melted butter, and toast them in the oven until they are crisp and golden.

Place a warm crouton in the center of each plate, and spread some of the salsa across the crouton. Lay some of the scallops on top, and pipe some Dijon cream over the scallops. Sprinkle with minced parsley and chives, and serve immediately.

 

Makes 6 servings

Chicken wings are a favorite snack with sundown cocktails in the islands. We like the glossy mahogany glaze that the soy-and-rum marinade gives the wings.

 

In a large bowl, stir together the soy sauce, rum, onion, ginger, and garlic. Add the chicken pieces, turn them to coat them well, and cover the bowl. Chill the chicken for 6 hours, turning the pieces occasionally.

Preheat the oven to 325°. Butter a shallow pan. Drain the chicken, and arrange the pieces in a single layer in the pan. In a small bowl, stir together the remaining ingredients, and brush the mixture over the chicken. Bake the wings, turning them once, for 45 to 60 minutes, until they are tender. Serve them hot.

 

Makes 15 to 20 appetizer servings

Even though we are surrounded by a sea teeming with fish, occasionally we get a taste for something that doesn't swim through the Caribbean. When smoked salmon is available from one of our purveyors, we jump at the chance to serve our guests this special dish.

 

Line each of six metal timbale molds with smoked salmon, using about half the fish.

Put the water into the top of a double boiler. Sprinkle the gelatin over the water, then set the pan over boiling water. When the gelatin has dissolved, remove the top of the double boiler from the heat, and let the mixture cool a bit.

Beat 1½ cups of the cream until soft peaks form, and refrigerate the whipped cream. Purée the remaining smoked salmon in a food processor with the lime juice and dill for about 10 seconds. Add the remaining ½ cup cream, and purée for 10 seconds longer. Add the dissolved warm gelatin, and whirl for 5 seconds. Remove the purée to a mixing bowl. Fold in the whipped cream. Fill the molds ¾ full with salmon mousseline, and refrigerate them for at least 1 hour.

When you are ready to serve, unmold the mousselines onto serving plates. Garnish them with Green Herb Sauce, cucumber slices, and caviar.

 

Makes 6 servings

This is an extremely versatile sauce. It's great with almost any fish, and we often use it as a dip for crudités. Spread it on sandwiches to pep them up, or toss it with vegetables and cooked pasta for a great salad.

 

Purée all of the ingredients except the oil in a blender or food processor. With the motor running, add the oil. Pour it in a slow, thin stream until the mixture has thickened, then faster until all the oil is incorporated.

 

Makes about 2 cups

The Hawaiians have their
lomi lomi
, the Tahitians their
poisson cru,
and the Mexicans their
ceviche
. We have borrowed the idea of "cooking" seafood in lime juice from our Caribbean neighbors in Cancun to create this dish using our local conch. Tenderize the conch by pounding it with a mallet until its tissue has broken down.

 

Chill the conch or fish briefly in the freezer to firm it.

Cut the conch or fish into bite-size pieces. Mix together the lime juice, onion, and salt in a large bowl. Add the conch or fish, and turn it to cover it with the lime mixture. Cover the bowl with plastic wrap, and marinate the conch or fish at room temperature for about 2 hours, or in the refrigerator for 3 to 4 hours, stirring occasionally.

When ready, the conch or fish will be opaque and firm. Taste it to judge its texture. If it seems too soft, marinate it for an hour or so longer.

Drain the conch or fish, squeezing it slightly to remove excess moisture. Put it in a serving bowl, and add the tomatoes, green onions, peppers, and coconut cream. Toss the mixture together, and garnish with watercress or parsley. Serve the ceviche at once.

 

Makes 6 servings