Food 2: Caribbean

Showing posts with label Caribbean. Show all posts

Monday, December 9, 2013

Grilled Chicken with Curried Couscous, Spinach, and Mango

It’s amazing how just a teaspoon of curry powder can make a dish so aromatic. Dressing both the couscous and the spinach with curry vinaigrette disperses its flavor throughout. Serve the chicken breasts whole or slice them thinly for a pretty presentation.

5 Tbs. plus 1 tsp. extra-virgin olive oil

1 Tbs. thinly sliced shallot

1 tsp. curry powder

3 Tbs. white balsamic vinegar

Kosher salt and freshly ground black pepper

4 boneless, skinless chicken breast halves (6 to 7 oz. each)

1 cup whole-wheat couscous

1 small firm-ripe mango, cut into 1/2-inch dice

1/4 cup slivered almonds, toasted

1 Tbs. finely chopped fresh flat-leaf parsley

2 oz. baby spinach (2 lightly packed cups)

Prepare a medium (375°F) gas or charcoal grill fire.

Heat 1 Tbs. of the olive oil in an 8-inch skillet over low heat. Add the shallot and cook, stirring, until translucent, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 15 seconds. Stir in the vinegar and 3 Tbs. of the olive oil. Remove from the heat and season to taste with salt and pepper.

Coat the chicken with 1 Tbs. of the olive oil and season with 1/4 tsp. salt and a few grinds of pepper. Grill the chicken, flipping once, until well marked and cooked through (165°F), 10 to 12 minutes. Transfer to a plate and let rest.

Meanwhile, bring 1 cup water with 1/2 tsp. salt to a boil in a small saucepan. Put the couscous in a medium heatproof bowl. Add the remaining 1 tsp. olive oil and toss with your hands to coat the couscous. Pour the boiling water over the couscous, stir, and cover. Let stand 5 minutes and then fluff with a fork. Toss with 3 Tbs. of the vinaigrette, the mango, almonds, and parsley. Season to taste with salt and pepper.

Toss the spinach with just enough of the vinaigrette to coat lightly. Divide the couscous among 4 plates. Top with the spinach, the chicken, and a drizzle of the remaining vinaigrette.

Beef Picadillo

A Latin American and Caribbean favorite, picadillo is a savory-sweet ground beef filling that’s delicious wrapped in lettuce leaves. It’s also good in tacos, quesadillas, and omelets.

3 Tbs. extra-virgin olive oil

1-1/2 lb. lean ground beef

1/3 cup dry red wine

1 small yellow onion, minced

3 cloves garlic, minced

1 cup canned crushed tomatoes

1/2 cup golden raisins

Kosher salt and freshly ground black pepper

2 large hard-cooked eggs, finely chopped

6 Tbs. chopped pimiento-stuffed green olives

1/4 cup minced fresh cilantro

1 small head Boston lettuce, cored and leaves separated

Heat the oil in a large skillet over medium heat. Add the ground beef and cook, stirring occasionally and breaking up the meat with the edge of a spoon, until done, about 5 minutes. Add the wine, onion, and garlic and cook, stirring occasionally, until the wine is almost evaporated, about 5 minutes.

Add the tomatoes and raisins and simmer, stirring occasionally, until the liquid has almost evaporated, 2 to 3 minutes. Season with 1-1/2 tsp. salt and a few grinds of pepper.

Remove the skillet from the heat and stir in the chopped eggs, olives, and cilantro. Serve hot with the lettuce leaves for wrapping.

Pernil-Style Pork Tenderloin

Pernil is a brightly flavored roast pork dish from the Caribbean. This version uses quick-cooking tenderloin in place of the more traditional pork shoulder, but it has the same robust flavorings, including garlic, cumin, oregano, vinegar, and lime.

3 large cloves garlic, coarsely chopped

2 small shallots, coarsely chopped

4 Tbs. extra-virgin olive oil

1 Tbs. distilled white vinegar

1 tsp. chili powder

3/4 tsp. ground cumin

3/4 tsp. dried oregano

1/2 tsp. granulated sugar

Kosher salt and freshly ground black pepper

1 1-1/4-lb. pork tenderloin

4 lime wedges

Position a rack in the center of the oven and heat the oven to 400°F.

In a food processor, combine the garlic, shallots, 3 Tbs. of the oil, the vinegar, chili powder, cumin, oregano, sugar, 3/4 tsp. salt, and 1/4 tsp. pepper. Pulse for several seconds to make a paste.

Cut the tenderloin in half crosswise and then butterfly both halves by holding a knife parallel to the cutting board and cutting a lengthwise slit to within 1/2 inch of the other side of the tenderloin. Spread 1 Tbs. of the paste inside each slit. Tie with kitchen string or secure with toothpicks and season with salt and pepper.

Heat a heavy-duty, ovenproof, 10-inch skillet over high heat until hot and add the remaining 1 Tbs. oil, swirling the pan to coat the bottom. Add the tenderloins and sear on all sides until golden-brown, 3 to 4 minutes total. Transfer the skillet to the oven and roast for 8 minutes. Turn the tenderloins over and spread the remaining paste on top. Roast until an instant-read thermometer inserted in the thickest part of each registers 145°F, about 6 minutes more. Transfer to a cutting board, remove the string or toothpicks, and let rest for 5 minutes. Slice 1/2 inch thick and serve with the lime wedges.

Avocado, Mango, and Pineapple Salad with Pistachios and Pickled Shallots

A shower of peppery greens balances the sweetness of the mango in this salad, and lets the avocado shine through.

1 medium shallot (1 to 2 oz.), sliced into very thin rings

2 Tbs. Champagne or rice vinegar

Kosher salt

3 Tbs. extra-virgin olive oil

1 tsp. red wine vinegar

2 cups baby arugula or watercress

1/4 cup roasted, salted pistachios, coarsely chopped

1 Tbs. thinly sliced fresh mint

1 Tbs. thinly sliced fresh basil

Freshly ground black pepper

3 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and sliced lengthwise 1/4-inch thick

2 kiwis, peeled, halved, and sliced 1/4 inch thick

1 medium mango seeded, peeled, and sliced lengthwise 1/4 inch thick

1/2 medium pineapple, peeled, cored, and cut into 1/2-inch dice (about 2 cups)

In a medium bowl, toss the shallot with the Champagne vinegar and a pinch of salt and set aside for 10 minutes, stirring once. Drain the shallot into a small bowl and reserve the vinegar. Whisk the olive oil and red wine vinegar into the shallot vinegar.

In a medium bowl, toss 1 Tbs. of the vinaigrette with the pickled shallots, arugula or watercress, pistachios, mint, basil, 1/4 tsp. salt, and a few grinds of pepper. Arrange the avocado, kiwi, mango, and pineapple on a platter. Drizzle with the remaining vinaigrette and season to taste with salt and pepper. Top with the arugula mixture and serve immediately.

Spicy Mango Salsa

This tangy salsa’s heat comes from fiery habaneros, available in most supermarkets; if you can’t find them, go with jalapeños instead. When working with the chiles, it is a good idea to wear gloves, or wash your hands and knife thoroughly after touching them. The bright color and sweetness of the mango in the salsa isn’t overpowered by the onion and red pepper, which are quickly seared over high heat to mellow their flavor and texture. The salsa goes great with grilled chicken, steaks, or a full-flavored fish like salmon or tuna.

1/4 cup canola oil

1/2 medium red onion, finely diced (about 1/2 cup)

1 medium red bell pepper, cut into 1/4-inch dice (about 1-1/4 cups)

Kosher salt

2 mangos (about 1-1/2 lbs.), pitted and cut into 1/2-inch dice (about 2 cups)

1/4 cup chopped fresh cilantro

1 habanero (or 1 to 2 jalapeños), stemmed, seeded, and very finely diced (about 1 Tbs.)

2 Tbs. fresh lime juice

Heat the oil in a medium (10-inch) skillet over medium-high heat until shimmering. Add the onion and red pepper; sprinkle with 1 tsp. salt, and cook, stirring, until the vegetables just start to brown and soften a bit, 2 to 3 minutes. Transfer to a large plate to cool. Once cool, transfer to a medium bowl and toss with the mangos, cilantro, habanero, and 1 Tbs. lime juice. Season the salsa with the remaining Tbs. of lime juice and salt if needed, and serve.

Plátanos Maduros Fritos (Fried Plantains)

Sliced ripe plantains retain a sweet, creamy center and become caramelized around the edges when fried. This tasty side dish makes a good accompaniment to rice and beans, roasted pork, or both.

Vegetable or canola oil

4 very ripe, dark-brown plantains (2 lb.), ends removed, peeled, and sliced 1/2 inch thick on a sharp diagonal

Fill a 12-inch heavy-duty skillet with 1/4 inch of oil (about 1-1/2 cups) and heat over medium heat until the tip of a plantain slice dipped in the oil sizzles vigorously.

Working in batches of about 12, slide the plantain slices in one at a time, making sure they’re not touching. Fry, flipping once with tongs or a fork, until golden-brown on both sides, 4 to 6 minutes total. Transfer to a paper-towel–lined plate. Repeat with the remaining plantains, reheating the oil as needed between batches. Serve hot.

Grilled Chicken with Curried Couscous, Spinach, and Mango

5 Tbs. plus 1 tsp. extra-virgin olive oil

1 Tbs. thinly sliced shallot

1 tsp. curry powder

3 Tbs. white balsamic vinegar

Kosher salt and freshly ground black pepper

4 boneless, skinless chicken breast halves (6 to 7 oz. each)

1 cup whole-wheat couscous

1 small firm-ripe mango, cut into 1/2-inch dice

1/4 cup slivered almonds, toasted

1 Tbs. finely chopped fresh flat-leaf parsley

2 oz. baby spinach (2 lightly packed cups)

Prepare a medium (375°F) gas or charcoal grill fire.

Toss the spinach with just enough of the vinaigrette to coat lightly. Divide the couscous among 4 plates. Top with the spinach, the chicken, and a drizzle of the remaining vinaigrette.

Cube Steak with Lime Mojo

Mojo is a garlicky citrus sauce that’s popular throughout Latin America and the Caribbean. This lime-heavy version (most mojo is made with sour oranges, a tropical fruit) is a perfect marinade for cube steak, a quick-cooking cut of beef round.

8 medium cloves garlic, peeled

Kosher salt

1-1/2 tsp. finely chopped fresh oregano

1 tsp. ground cumin

Freshly ground black pepper

3/4 cup fresh lime juice (from about 4 medium limes)

1/2 cup fresh orange juice (from about 1 large orange)

1 tsp. granulated sugar

4 beef cube steaks (1-1/4 to 1-1/2 lb. total)

1 Tbs. canola oil

1/2 large white onion, thinly sliced

1/2 large red bell pepper, cored and thinly sliced

In a mortar, lightly crush the garlic with a pestle. Sprinkle with 2 tsp. salt and let sit for 5 minutes. Add the oregano, cumin, and 1/2 tsp. black pepper and mash until a paste forms. Transfer to a medium bowl and add the lime juice, orange juice, and sugar; whisk until well combined.

Lay the steaks in a 9x13-inch glass or ceramic dish and pour the garlic mixture (the mojo) over them. Let the steaks marinate for no more than 10 minutes.

Meanwhile, heat the oil in a 12-inch skillet over high heat. Add the onions and peppers and cook, stirring constantly until they begin to soften, about 2 minutes. Transfer to a bowl.

Add the steaks to the pan along with 2 Tbs. of the mojo (discard the rest). Cook for 2 minutes, flip, add the onions and peppers, cover, and cook for 1 minute more. Uncover and continue cooking until the meat is just cooked through, about 2 minutes more.

Serve the steaks topped with the onions, peppers, and a drizzle of the cooked mojo.

Banana Coconut Tarts

For the crust:

1-1/3 cups all-purpose flour

1 tsp. granulated sugar

1/4 tsp. table salt

1/2 cup chilled vegetable shortening

3 Tbs. ice-cold heavy cream or evaporated milk, more or less as needed

For the filling:

1/4 cup (1/2 stick) unsalted butter, softened

1 cup sugar

1 large egg, slightly beaten

1/2 cup milk

1 ripe banana, peeled and mashed

1-1/2 cups sweetened shredded coconut

Make the dough:

Sift the flour, sugar, and salt together in a medium-size to large bowl. Using a pastry blender, a big serving fork, or the tips of your fingers, cut in or pinch or squeeze the shortening until the mixture resembles a bowl of sweet peas. Tossing the mixture quickly and lightly with a fork, sprinkle in the cream or milk 1 tablespoon at a time. (It's better to err on the side of not having enough liquid than to have too much; you don't want a soupy crust.) Continue tossing until the dough holds together when lightly pressed.

With lightly floured hands, loosely gather up the dough into a flat ball, place it in a bowl, and cover with plastic wrap. Refrigerate until you are ready to roll out the crust. I try to chill at least 30 minutes but not too much longer than overnight.

Fill and bake the tarts:

Preheat the oven to 350°F.

In a medium-size bowl, beat the butter and sugar together until light and creamy. Beat in the egg, milk, and banana until smooth. Stir in 1 cup of the coconut.

On a lightly floured work surface, roll out the dough until 1/8 inch thick. Cut the dough into 12 circles about 1 inch larger than the mini tart pans you will be using (or you can use a muffin tin). Line the pans or tins with the circles of dough and trim the edges even with the top of the pan.

Spoon the filling into the shells and bake until the tarts are a light toasty brown, about 20 minutes. Start checking for doneness after 10 minutes. During the last 5 minutes of baking time, sprinkle the remaining 1/2 cup coconut on a cookie sheet, put it in the oven with the tarts, and let brown, watching so it doesn’t burn. When the coconut is toasted, about 5 minutes, take it out of the oven. Take the tarts out of the oven and sprinkle the coconut on top of each one. Let cool completely on a wire rack before serving.

Tropical Mango Sorbet

Papaya and pineapple juice build on the clean, sweet flavor of mango in this sorbet, while a splash of coconut milk smoothes its texture. If papayas aren’t readily available or in season, just add another mango.

4 mangos (about 3 lb.), pitted and cut into 1/2-inch dice (about 4 cups)

1 medium papaya (about 3/4 lb.), cut into 1/2-inch dice (about 1-1/2 cups)

1 cup pineapple juice

1/2 cup granulated sugar

1/4 cup coconut milk

Finely grated zest and juice of 1 lime

Working in batches if necessary, purée all of the ingredients in a blender until smooth. Transfer the mixture to a bowl, cover, and refrigerate until cold (about 2 hours). Freeze in an ice-cream machine according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze overnight to finish setting. Take the sorbet out of the freezer and let it soften for about 5 minutes before serving. It will keep in the freezer for about two weeks.

Spicy Papaya Salad

This savory fruit salad is great with chicken, fish, or roast pork. The optional allspice is a nod to its Jamaican inspiration.

1 medium (3- to 4-lb.) ripe papaya

1/2 small red onion, very thinly sliced (3/4 cup)

1/4 cup coarsely chopped fresh cilantro

2 Tbs. fresh lime juice

1 Tbs. extra-virgin olive oil

1 tsp. freshly grated ginger

1/2 to 1 tsp. minced fresh Thai bird or habanero chile

1/8 tsp. ground allspice (optional)

1/2 tsp. kosher salt

Cut the papaya in half lengthwise. Using a spoon, scoop out and discard the seeds. Cut each half lengthwise into 3/4-inch strips. Using a sharp paring knife, peel the strips, removing the skin as well as all the firm, lighter-colored flesh next to it. Cut the fruit crosswise into 3/4-inch chunks and put in a large bowl.

Add the remaining ingredients and toss to combine. Let sit for 10 minutes at room temperature to meld the flavors, and serve.