contest BEGIN! P. Dreadie's Memorial Caribbean Throwdown

[JayT]

I got a belly ache ate too many of the "testers" lol. I like the mango glazed women like the cinnamon sugar ones. 

Just waiting on this guy..
 

 
I'm not doing panelas or the curried chickpeas. I only got a few hours sleep and I've had the worst dehydration headache all day. Like a nasty hangover minus the booze. 

Heh heh, I got a kick out of this one, its funny how punctuation changes a sentence.  I know you meant "I like the mango glazed ones, and the women like the cinnamon sugar ones", but as it reads I saw "I like mango glazed women as well as cinnamon sugar ones."

 

[hot stuff]

Cuban Steak with Cuban Black Beans and Rice

 

 

 
Adobe seasoning
INGREDIENTS

• 
  2 tablespoons salt
  
• 
  1 tablespoon paprika
  
• 
  2 teaspoons ground black pepper
  
• 
  1 1/2 teaspoons onion powder
  
• 
  1 1/2 teaspoons dried oregano
  
• 
  1 1/2 teaspoons ground cumin
  
• 
  1 teaspoon garlic powder
  
• 
  1 teaspoon chili powder
  

 
Rice Ingredients:
 
1 cup long grain rice
2 cups water
1 teaspoon salt
2 tablespoons olive oil
2 cloves garlic (optional)
 
Sofrito Ingredients:
 
20 cherry tomatoes chopped
2 bell peppers, chopped
2 medium onions, peeled chopped
8 to 10 garlic cloves, diced or minced
2 teaspoons ground cumin
2 teaspoons dried oregano leaves
1 teaspoon paprika (optional)
4 tablespoons olive oil
 
For the Beans:
1 pound dried black beans
1 pound smoked ham hocks (or ham shanks)
2 bay leaves
1 teaspoon salt
1/8 tsp of ground allspice
1/8 tsp of ground cloves
 
Mojo sauce marinade:
Ingredients:
1/3 cup olive oil
6 to 8 cloves garlic, thinly sliced or minced
2/3 cup sour orange juice* or lime juice
(or equal portions orange juice and lime juice)
1/2 tsp ground cumin
Salt and freshly ground black pepper, to taste
Tropical fruit punch
2 16 oz cans of crushed pineapple
2 16 oz can of mango in juice
1 32 oz box of guava juice
1 cup powdered sugar
2 mint leaves
juice of a lime
 
Fill blender with ingredients and blend. Remove from blender. Fill blender with ice and then refill with juice mix and pulse to desired texture.
 
Add a shot of Bacardi Gold and pour mixture over it.

Cuban steak:
Marinate steak in Mojo Sauce for several hours. Rinse off steak, dry and rub in adobe seasonings and let sit for half and hour. Cook till 1/4” is cooked or so.

 

[grantmichaels]

Nice cook on that steak!

 

[D3monic]

Looks good!
 
what time do these end? (10:59 cst) My meats done just waiting on my bake to rise

 

[Ozzy2001]

Pernil Relleno con Moros y Christianos served with a Puerto Rican Pork Mofongo
 

 
This was a fun TD and interesting with the power loss I partly cooked through.  All in all, I was really happy with the results.
 
Pernil Relleno con Moros y Christianos
 
Ingredients: 1 cup Olive oil, 1/2 cup sour orange juice, 10 cloves garlic, chopped, 1/2 tsp oregano, salt and pepper, and a 6lb pork shoulder.
 
Start by cutting the bone out of the shoulder and trimming the meat to a rectangular shape.  Save the trimmings for later .  Mix all of the listed ingredients together and marinade the meat in the mixture for at least 2 hours.

 
Place the black beans and rice (Moros y Christianos) on the pork and then tie it up.

 

 
Place in a preheated oven @375F and cook until the internal temperature is at 155F.  Slice and serve with sauce of your choice.  I used mojo sauce here.

 
Black beans and rice:
1 cup long grain rice, 3 tsp of olive oil, 1 small onion, 1/2 a green pepper, 1 serano pepper, 4 cloves of garlic, 1 bay leaf, 1 tsp of Adobo seasoning, 1 tsp sugar, 1 can of black beans.
 
Cook the onion and green pepper and serano in the oil until they are softened up.  Then add the garlic and seasoning and cook for about 10mins.  take the liquid from the beans and add water until its 2 cups.  Add the water, rice, beans, and the bay leaf and bring to a boil and then simmer for about 20mins or until the water is absorbed.  Remove from the heat and let sit until the rice is tender.
 
Cooking the beans outside while the power was out lol

 
Mojo sauce

 
2 Red bell peppers, 4 cloves of garlic, 1 bunch of cilatro, 1 tsp of salt, 1 tbs of cumin, 1 tbs of paprika, 2 habanero heat level peppers, 1 cup olive oil.
 
Mix all of the ingredients in a blender until desired texture.
 
Puerto Rican Pork Mofongo
 
3 green plantains, 2 tbs pork fat, 1/2 lb of finely chopped fried pork and pork rinds, 3 cloves of garlic, salt and pepper 1 tsp olive oil.
 
Peel the plaintains and cut into 1" rounds.  Soak them in salt water for about 20 mins.  Fill a sauce pan 1/2 full with oil and fry the plantains for about 15 mins to get them slightly tender.

 
In a separte skillet cook the pork trimmings from the shoulder and some of the skin and fat.

 
Finely chop the pork and rinds up that you don't burn .  In a bowl crush the garlic cloves with some salt.  Add the olive oil and 1/2 of the plantains and smash them up.  Then add the pork, rendered fat, and the rest of the plantains to the bowl and smash them up.  Roll them into about 2" balls and serve some Caribbean style sofrito on them.
 

 
Sofrito
 
1 Green bell pepper, 1 Red bell pepper, 1/2 orange bell, 1/2 yellow bell, 5 tomatoes cored, 1/2 bunch of green onions, 1 bunch of cilantro, 4 tomatillos, and 1/2 cup of garlic chopped.

 
The Caribeno Cocktail
.25 oz Lime juice
.25 oz simple syrup
4 oz of coconut water
2 oz of DonQ silver rum (Puerto Rican)
 
I really enjoyed eating this one.  I was fairly lit up by the time I got to eat due to the power outage and having nothing to do but drink.  The pork was absolutely amazing.  The flavor of it along with the beans and rice inside was killer.  I had never had mofongo, but after seeing it researching I had to try it out.  It is very similar to a stuffing you would have during Thanksgiving.  Probably, not the healthiest side, but great flavor with the pork fat and chopped pork and rinds in there.  The sofrito topping it really went well to add some moisture to a starchy side.  
 

 

[hot stuff]

Well that's two of us for the mojo and black beans and rice. Different meats and cooking though. Looks good.

My wife really enjoyed hers for mother's day. All weekend long, all I heard was I want steak!

 

[Thegreenchilemonster]

Trinidad Doubles with Stewed Oxtail and Fried Plantains

Doubles

Bara (bread)

3 cups of flour
1/2 teaspoon turmeric
1/2 teaspoon salt
1 tablespoon of yeast
water

Mix all of the dry ingredients together, then begin adding water to knead the dough. Once the dough has been kneaded thoroughly, cover the mixing bowl, and leave it sitting out over night. The next day, punch the dough down, then begin making small balls of dough. Stretch the dough out to form circles. I made mine thick, so I ended up with 13 total pieces of Bara. Deep fry the bara until cooked through, then put them into a container, and wrap them up. I used a cereal box, lined the inside with wax paper, and aluminum foil, then folded it over the cooked bara.

Channa

One bag of dry Channa
3 tablespoons of curry powder
3 cloves of minced carlic
6 big leaves of minced Shado Beni

Soak your dry channa overnight. The next day rinse the channa well, strain it, then add it to a pot with enough water to cover all of the channa. Start it boiling, keep an eye on the water level, if it gets to where the channa is exposed add more. Once the channa begins to soften, add the garlic, curry powder, and shado beni. When the channa is almost soft enough to be done, use the end of your ladel to smash the individual chick peas. You don't have to smash all of them, but about half is good. I made a huge amount of channa, because I love chick peas, and I will be eating the channa by itself as snacks throughout the week. You can get enough channa for just the doubles by cutting this recipe in half.

When I plated the doubles, I scooped on a bunch of channa onto the bara, then added a layer of cucumber chutney, then a layer of shado beni sauce, then covered it with another bara to complete the doubles.

Cucumber chutney

2 cucumbers
1/2 habanero
6 leaves of shado beni
1 clove of garlic very finely minced
10 key limes

Grate your cucumbers with a cheese grater. Add about 1-2 tablespoons of salt to the cucumbers and let them sit for about half an hour. Squeeze all of the water out of the cucumbers, discard the water. In a bowl, mix your grated cucumbers, minced garlic, minced shado beni, juice from the limes, and minced habanero. Give it a taste to adjust for personal salt an heat preferences. Obviously to spice it up, just add more peppers.

Shado Beni Sauce

30 leaves of shado beni
one whole head of garlic
1/2 cup vinegar
1/2 cup EVOO
2 tsp. of sugar
2 tsp. of honey
1 whole habanero
5 key limes

Rough chop the shado beni and the garlic. Add this to a blender, then add the habanero, vinegar, sugar, honey, and key limes. Liquify all of these ingredients. Add the honey, then blitz the sauce again. Taste it, adjust to personal salt and heat preference.



Stewed Oxtail

2-3 lbs of oxtail
1/2 of a habanero
2 tomatoes
3 stalks of celery
one bunch of green onions
1 lime
half a head of garlic
one whole white onion
8 leaves of shado beni
1/2 tsp. mustard
1/2 tsp. ketchup
1/2 tsp. dry ginger
2 Tbs. of EVOO
1 teaspoon Worcestershire sauce
1.5 Tbs. of brown sugar

Mix the sliced half habanero, mustard, ketchup, ginger, worcestershire sause, and ginger in a large bowl. Place your oxtail in the bowl and coat it well with the mixture. Cover this and put it in the fridge over night. The next day, heat up some oil in a pot, then add the brow sugar til it gets to the point of caramelization. Add in the oxtail, and sear it in the brown sugar oil on all sides. Add in the minced garlic once the sear is complete. At this point add in all of the remaining chopped vegetables, and add about 5 cups of water to the pot. Simmer the stew for 2-3 hours, stirring occasionally. Once the stock has reduced, and the meat is nice and tender it's done.

Fried Plantains

Chop up the plantains to personal size preference. Deep fry them in oil.


Guava Punch

3 oz. of Rum
1 whole guava
1 12 oz. can of guava nectar
7 key limes

Peel the skin off of the guava, then slice all of the flesh of the fruit away from the core. Put all of the guava meat into a blender. Juice the limes, and add them to the blender with the guava nectar, and the guava fruit. Completely liquify all of the ingredients, then pour into a glass with the rum, mix well. Garnish with a key lime

 

[D3monic]

Realized I was technically missing my POL for the bunuelas. I posted it with the mass ingredients but need two I assume? Just in case
 

 
Only thing missing is the mango that was in original pol as I used it already

 

[grantmichaels]

Nice, Ozzy ...

Nice, TGCM ...

Looking forward to perusing everything tomorrow night ...

 

[The Hot Pepper]

Holy sheeeeeeeeeeet!

 

[Lucky Dog Hot Sauce]

Daaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaamn frydad4. Just....daaaaaaaaaaaaaaaaaaaaaaaaaamn. 
 
Fiddy gonna be tough to beat here - high bar to set. 

 "I like mango glazed women as well as cinnamon sugar ones."

 
Agree with this sentiment.  

 

[The Hot Pepper]

What was "mango glazed women" supposed to be????

 

[Student of Spice]

What was "mango glazed women" supposed to be????

 
Delicious.......that is all 

 

[JoynersHotPeppers]

Well guess I'll drop this off here, truth be told I had this meal planned 2 months ago for Mother's Day since my wife and I were married in Barbados and have traveled all over the Caribbean together. 
 
[SIZE=16pt]Mother’s Day – Caribbean Smoked Chicken with Habanero Marinade and Peas and Rice[/SIZE]
 
Smoked Chicken
 

 
[SIZE=12pt]Ingredients:[/SIZE]
 
[SIZE=12pt]·         [/SIZE][SIZE=12pt]½ cup Orange Juice[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1/3 cup rum[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]½ cup chopped red onion[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]½ cup green onions, all parts included[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]3 habanero chilies, stemmed and chopped[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 large garlic cloves, peeled and chopped[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 shallots, peeled and chopped[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 tablespoon fresh lime thyme[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 bay leaves, crumbled[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 teaspoon kosher salt[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1/3 cup vegetable oil[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]3 ½ to 5-pound whole chicken[/SIZE]
 
[SIZE=12pt]Directions:[/SIZE]
 
[SIZE=12pt]In a blender or food processor, combines all ingredients except the chicken and oil and puree until smooth. While the machine is running pour in the oil.[/SIZE]
 
[SIZE=12pt]Place the chicken in a nonreactive bowl or gallon Ziploc. Loosen the skin and push the marinade under the skin and into all cavities. Pour the remain over the chicken and put into the refrigerator for up to 24 hours. Remove the chicken and place all marinade in a sauce pan and heat on low for 20 minutes[/SIZE]
 
[SIZE=12pt]Place the chicken in a smoker at 225 for roughly 4 hours or until it has reached 165. Every 20 minutes use the warmed leftover marinade to sauce the chicken. Remove chicken once at temperature and allow to rest 20 minutes prior to slicing. [/SIZE]
 
[SIZE=14pt]Peas and Rice[/SIZE]
 
[SIZE=12pt]Ingredients:[/SIZE]
 
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 can of pigeon peas[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 tablespoon peanut oil[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 opinion, peeled and finely chopped[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 garlic cloves, peeled and finely chopped[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 cup of long grain rice[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 14oz can of coconut milk[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 ½ cups of chicken broth[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]1 teaspoon fresh chopped lime thyme leaves[/SIZE]
 
[SIZE=12pt]Directions:[/SIZE]
 
[SIZE=12pt]Drain and rinse the pigeon peas, and heat the oil in a heavy based saucepan that has a lid. Add the onion and stir until the onion becomes translucent and tender (5 minutes)[/SIZE]
 
[SIZE=12pt]Add the garlic and stir, then add the rice and stir until all rice appears coated by oil, add the coconut milk and chicken broth[/SIZE]
 
[SIZE=12pt]Stir in the pigeon peas and bring to a a low boil, cover and set to low for roughly 15 minutes or until rice is cooked. [/SIZE]
 
 
[SIZE=14pt]Callwood Cocktail[/SIZE]
 
Ingredients:
 
[SIZE=12pt]·         [/SIZE][SIZE=12pt]2 oz. Callwood Spiced Rum[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]4 oz. Fruit Punch[/SIZE]
[SIZE=12pt]·         [/SIZE][SIZE=12pt]¾ oz. Grenadine Syrup[/SIZE]
 
[SIZE=12pt]Stir and serve on rocks[/SIZE]
 
[SIZE=12pt]

[/SIZE]
 
 

 

 

 

 

 

 
The smell of the chicken while cooking transported my wife back to some of the street food we have had in the islands. That was all that was needed for this to be a success! 

 

[Ozzy2001]

Wow folks are bringing it. I was going to enter a dessert but I'm not sure it's going to turn out lol. I had some problems along the way.

 

[salsalady]

STUDENT OF SPICE!  It looks like you served a bottled beverage.  Rules say it must be a home-made caribbean style beverage.  Hope I'm wrong or you can add some sparking water to the soda over ice and re-post it.  Dangit!  That meal is top notch, needs to be in it.
 
 
I was also laughing over the "mango glazed women"~~~    Hey, whatever floats yer boat!      

 

[D3monic]

 

[JayT]

The only mango I've got is a Burns & McCoy mango habanero sauce.  The missus is not amused...

 

[hogleg]

STUDENT OF SPICE!  It looks like you served a bottled beverage.  Rules say it must be a home-made caribbean style beverage.  Hope I'm wrong or you can add some sparking water to the soda over ice and re-post it.  Dangit!  That meal is top notch, needs to be in it.
 
 
I was also laughing over the "mango glazed women"~~~    Hey, whatever floats yer boat!    

 
yea but, dat batel say Jamaica right on it, womon. Haffi you not hear da song? " Nuh Womon Nuh cry.. Bout dem Bottle goods??"   (grabs banana leaf for shield from correcta)

 

[grantmichaels]

Nice plate, JHP ...