The Sugar Mill Caribbean Cookbook (17 page)

 

Cook the papaya in a covered pan with as little water as necessary, so all the moisture will be absorbed when the papaya is done. Simmer the papaya until it is tender, about 15 minutes. Let the papaya cool, then chill it.

In a bowl, toss the capers, celery seed, peppers, and onions with the chilled papaya.

In another bowl, whisk together all the dressing ingredients. Add just enough dressing to the salad to moisten it, and toss the salad. (Refrigerate any remaining dressing to use later on tossed green salads.) Spoon the papaya into a bowl lined with lettuce or spinach leaves, and serve.

 

Makes 6 to 8 servings

Cooking unripe bananas and then serving them cold in a vinaigrette may be a new idea to you, but we think you'll like the result.

 

Trim the ends off each banana, and make two lengthwise slits in the peel, on opposite sides. Do not remove the peel or cut into the banana flesh. Put the water into a large pot, and add the milk and salt. Bring the liquid to a boil, and add the bananas. Reduce the heat, and simmer the bananas until they appear cooked through but are still firm, about 15 to 20 minutes. Drain the bananas, peel them, and cut them diagonally into 1-inch pieces.

To make the dressing, combine the vinegar, salt, and pepper in a glass bowl. Slowly whisk in the oil. Stir in the olives, bay leaves, and banana slices. Allow the salad to stand at room temperature at least 1 hour. Before serving, remove the bay leaves and stir in the minced parsley.

 

Makes 6 servings

This glorious golden salad, made with ingredients you're likely to have on hand, adds a bright note to any menu.

 

Cook the carrots in a covered saucepan, in about 1 inch of boiling water, until they are barely tender (about 5 minutes). Drain them, and plunge them into cold water. Drain them again, and turn them into a serving bowl. Add the onions, parsley, and lemon zest, and mix. In a small bowl, whisk together the olive oil, lemon juice, mustard, and salt and pepper. Pour the dressing over the carrots, and toss until the carrots are coated with the dressing. Serve them at room temperature.

 

Makes 6 servings

Although tangerines are not native to the Caribbean, we've planted a small tree in our home garden in Brewer's Bay. It has yet to bear fruit, but when it does, you can be sure we'll use some of it in this refreshing salad.

 

Combine the marinade ingredients in a glass or ceramic bowl. Place the tuna in the marinade, and allow it to marinate in the refrigerator for about 30 minutes. Prepare a charcoal fire for grilling, or preheat the broiler.

Peel four of the tangerines, and pull them apart into sections. Put them into a bowl. Cut and squeeze the remaining two tangerines, and pour their juice over the sectioned tangerines.

Grill or broil the marinated fish until it is done to your liking (it should be cooked through and springy to the touch). Cut each piece of tuna across the grain into 3 to 4 slices. Drain the tangerine sections, reserving the juice. Arrange the lettuce on individual plates, top with the tuna slices and tangerine sections, and cover and chill the plates.

In a small saucepan, reduce the tangerine juice by one-fourth. Let the juice cool.

To make the vinaigrette, combine the vinegars, tangerine juice, and mustard in a bowl. Whisk in the oil, and season with the tangerine zest, fennel seeds, and salt and pepper. Just before serving, drizzle the dressing over the salad plates, and sprinkle with minced cilantro.

 

Makes 6 servings

We've become devotees of Caribbean black beans, which we use often and in various preparations. This salad is a kaleidoscope of flavors and colors.

 

Combine the beans, peppers, celery, onions, corn, and basil in a bowl. In another bowl, whisk together the dressing ingredients. Add just enough dressing to the bean mixture to coat the ingredients, and toss. Put the broccoli into another bowl, add enough dressing to coat it lightly, and toss.

Place lettuce leaves on a plate, and mound the bean mixture in the center. Surround the bean mixture with cooked seafood and broccoli, and drizzle the fish with the remaining dressing.

 

Makes 6 servings

Imagine sitting at a table where your feet are touching sand and the view is of pelicans diving into the bluest sea you've ever seen. That's the ideal setting for this fresh-flavored salad of tropical fruits and seafood. The lime, coconut, and ginger dressing is almost as good as a trip to the islands.