The Sugar Mill Caribbean Cookbook (21 page)

 

 

In a saucepan, bring the half-and-half to a simmer with the cucumber and dill. Cook 3 minutes over medium-high heat. Drizzle and stir in the cornstarch mixture, and heat the sauce for another 2 minutes to cook out any starchy flavor. Add the tuna to the cream mixture, and spoon the tuna sauce over the hot pasta. Garnish with the caviar, green onions, and parsley, and serve.

 

Makes 4 servings

Communications in the Sugar Mill kitchen can be amusing, since the workers come from all over the island chain, and their English, Spanish, or French is often frosted with a Creole patois. This recipe is a happy accident that occurred when one of our cooks, a wonderful woman from Santo Domingo, misread the recipe for lemon pasta and used lime instead. We loved the result and never looked back at lemons again.

 

 

Pour the cream into a large skillet, and cook it over medium-high heat until til it thickens slightly and big, shiny bubbles form. Add the chopped parsley, grated lime zest, and salt and pepper.

Toss the hot pasta with the butter, cheese, and lime-cream sauce. Garnish with red caviar, and serve.

 

Makes 6 servings

Whelks, known elsewhere as sea snails, are fun to catch, difficulty to clean, and delicious to eat. They live in tidal pools or on rocks or ledges. The two rock jetties that protect the Sugar Mill beach are usually covered with whelks. To prepare whelks, boil them for 30 to 45 minutes in salted water, and then extract the meat from the shells using a needle or safety pin. Remove the operculum, or the "door," and all the innards, leaving only the small bit of tasty white meat. Clams are a tasty substitute.

 

Heat the oil and 2 tablespoons of the butter in a skillet. Add the onion and garlic, and sauté them over low heat until the onion is translucent. Stir in the spinach. Cover the skillet, and cook the mixture 15 minutes over low heat.

Toss the hot pasta with the remaining butter. Add the whelks or clams and salt and pepper to the spinach mixture, and spoon the sauce over the pasta. Sprinkle with parmesan cheese, and serve.

 

Makes 6 servings

 

The Rastafarians on Tortola are gentle folk who are gifted farmers. This red, yellow, and green pasta honors their vegetarian tradition.

 

Heat 3 tablespoons of the oil in a large skillet, and sauté the garlic, onion, and peppers just until they are limp. Stir in the black beans, and season the mixture with salt and pepper.

Cook the broccoli in rapidly boiling salted water for about 7 minutes, or until it is just tender. Drain it.

Toss the hot fettuccine with the remaining 1 tablespoon olive oil. Add the bean-and-pepper mixture, the broccoli, and the herbs, and toss again. Sprinkle generously with parmesan cheese. Serve the pasta at room temperature as a salad or main dish.

 

Makes 4 to 6 servings

Alas, neither sugar snap peas nor asparagus grows in the Caribbean, but they are available from time to time for about the price you might expect to pay for one of the crown jewels. Budget considerations aside, we love both vegetables and indulge ourselves and our guests occasionally. One of our favorite treats is this delicious pasta, which is great in small portions as a first course and steps in with equal aplomb as a quick, easy, healthful, and elegant main course. Who could ask for anything more?

 

Cook the asparagus in boiling water until it is tender but still crisp. Drain it, and put it into a bowl of ice water. Cook the peas in boiling water for about 2 minutes. Drain them, and put them in cold water, too.

In a skillet, heat 2 tablespoons olive oil. Briefly heat the garlic in it, then drain and add the cooked asparagus and peas, and toss the mixture. Season it with salt and pepper.

Toss the hot pasta with the remaining 1 tablespoon oil. Add the vegetable mixture, and toss again. Garnish with parmesan cheese, and serve.

 

Makes 6 servings

This is one of those recipes that require flaming to burn off the alcohol. No need to be frightened, but do take reasonable precautions. Roll up your sleeves, and use a long match. Do not shake the pan—that could intensify the flames. If you need to quench the flames in a hurry, just put the lid on the pan.

 

Heat the butter in a large skillet, and sauté the onion until it is limp and translucent. Warm the vodka in a small saucepan. Add the hot pepper and ham to the onion, pour on the heated vodka, and ignite the vodka. When the flame burns out, add the cream, and simmer the sauce until it is thickened. Add the cheese, and stir until the ingredients are well combined. Season the sauce with salt and pepper. Toss the hot pasta with the sauce, and serve.

 

Makes 6 servings