The Sugar Mill Caribbean Cookbook (18 page)

Arrange the shrimp and fruit attractively over lettuce on a large platter or individual salad plates.

Combine all the dressing ingredients except the mayonnaise in a food processor or blender, and whirl until the mixture is fluffy. Fold the mixture into the mayonnaise. Place a dollop of dressing on each individual salad, or, if you're serving the salad on a platter, put the dressing into a small bowl to be served on the side. Garnish the salad with toasted coconut, nuts, and mint, and serve immediately.

 

Makes 4 to 6 servings

Here are a few of our favorite dressings for tossed green salads. Although a simple vinaigrette is always a good choice, something different is often nice for a change.

Stir all the ingredients together, and chill the dressing before using it.

In a bowl, whisk all the ingredients until they are well blended. Refrigerate the dressing until you are ready to use it.

In a bowl, whisk all the ingredients together. This dressing is not only great on any salad greens, but also delicious as a dip for raw vegetables.

Put all the ingredients into a food processor or blender, and whirl until they are well combined.

Almost everyone loves chicken salad in any form. We like the tropical twist of mango-flavored mayonnaise in this version. Separating the mango flesh from the pit can be difficult and messy unless you know the following trick. Cut through the mango on either side of the large pit, then score the flesh of each half in 1-inch crosshatched cuts. Turn each mango half inside out, and cut the flesh away from the skin. As we say in the islands, "No problem!"

 

Poach the chicken breasts for about 10 minutes in enough simmering salted water to cover them. Set the pan aside, and let the breasts cool to room temperature in the liquid.

Remove the cooled meat from the bones, and cut it into strips about ½ inch wide.

In a food processor or blender, purée the mango, egg yolks, salt, and pepper. Add the lemon juice, and, with the machine running, pour in the oils in a thin stream to make a mayonnaise. Shred the lettuce, and put it on a platter. Place the chicken on top, and spoon the dressing over all. Sprinkle with parsley, and serve.

 

Makes 6 to 8 servings

Great with barbecues and a hit in the picnic basket, this salad offers a cool interpretation of the Caribbean's classic bean-and-rice combination.

 

In a heavy saucepan, combine the beans with ½ teaspoon salt, a little pepper, and the water. Bring the beans to a boil, reduce the heat, and simmer them, partially covered, for 1½ to 2 hours, until the beans are tender.

Drain the beans, reserving the cooking liquid. Add enough water to the liquid to make 4 cups. Let the beans cool.

Heat the oil in a large saucepan. Add the onion and garlic, and sauté them just until the onion is limp and translucent. Add the rice, and stir it over medium heat just until the grains turn milky and opaque. Add the bay leaf, the reserved bean liquid and water, 1 teaspoon salt, and some pepper. Cover the pan, reduce the heat to very low, and simmer the rice undisturbed for 20 minutes or until it is tender and has absorbed all the liquid. Let the rice cool.

When you are ready to serve, combine the rice and beans in a serving bowl, and add the green pepper, tomatoes, and parsley. In a small bowl, whisk together the olive oil, vinegar, and lemon juice. Add salt and pepper. Pour the dressing over the salad, toss lightly with a wooden spoon until the ingredients are well combined, and serve.

 

Makes 6 servings

This is another way we like our locally grown vine spinach. Although simple to prepare, the timbales look very impressive. We like the color contrast of the red pepper cut-out, which is placed in the bottom of the mold so that it tops the timbale when the timbale is turned out. For each timbale we cut a square of red bell pepper, trim about ¼ inch from the fleshy side so the pepper isn't too thick, and cut a flower-like shape with a small fancy cutter (if you don't have a small cutter, you can use a sharp paring knife to cut a small circle or strips). We place the cut pepper skin side down in the mold before adding the timbale mixture.

 

Oil six small timbale molds (also called dariole molds) or custard cups.Place a pimiento flower in the bottom of each mold. Preheat the oven to 325°.

In a small skillet, cook the onions in the butter until they are limp. Put them into a mixing bowl. Stir in the cheese, bread crumbs, and eggs. Heat the milk and cream together, and slowly beat the hot milk and cream into the egg mixture. Stir in the spinach, and season with salt and pepper.

Spoon the spinach mixture into the prepared molds. Place cake racks in a baking pan and put the molds on top. Pour boiling water into the baking pan until it comes halfway up the molds. Bake the timbales for about 20 to 30 minutes, or until a knife inserted in the timbales comes out clean. Allow the timbales to settle for 5 minutes, then turn them out onto plates, and serve.

 

Makes 6 servings

Our locally grown basil has a smaller leaf than the Italian variety, but it is just as flavorful. Basil of any sort gives vitality to the sauce for these delicate timbales.

 

Preheat the oven to 325°. Stir together all the timbale ingredients. Oil or butter six small timbale molds or custard cups. Pour the mixture into molds. Place cake racks in a baking pan, and put the molds on top. Pour boiling water into the bottom of baking pan until it comes halfway up the molds. Bake the timbales for about 20 to 30 minutes or until a knife in serted in the timbales comes out clean.

While the timbales are baking, boil the cream until it is reduced by half. Stir the fresh basil (or parsley-and-dried-basil mixture) into the hot cream.

Remove the timbales from the oven, and allow them to settle for 5 minutes. Turn them out onto plates, and spoon on the Basil Cream.