Ingredients: 1 tablespoon oil 2 onions, finely chopped 2 fresh red chiles, deseeded and finely chopped 1 garlic clove, crushed 1 in. piece fresh root ginger, grated 1 teaspoon dried thyme 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon hot pepper sauce Juice of 1 large orange Grated rind and juice of 1 lime 2 teaspoons brown sugar Salt and freshly ground black pepper 4 pork steaks or chops Procedure: In a skillet, heat oil. Add onions and cook for 10 minutes until soft. Add chiles, garlic, ginger, thyme, allspice, and cinnamon, and fry for 2 minutes. Stir in hot pepper sauce, orange juice, lime rind and juice, and sugar. Simmer until mixture forms a dark paste. Season and leave to cool. Rub paste over pork. Cover and chill overnight. Preheat oven to 375F. Place pork on a rack in a roasting pan and roast for 30 minutes until cooked through. Serves 4. | Ingredients: 3 tablespoon oil 1 onion, finely chopped 1 pound lean ground beef 1 cup fresh bread crumbs 1 egg beaten ¼-1/2 teaspoon chili powder 1 teaspoon ground coriander Salt and freshly ground black pepper Tomato Sauce: 2 tablespoon oil 1 onion, finely chopped 1 clove garlic, crushed 3 celery sticks, chopped 14oz can chopped tomatoes 1 teaspoon molasses Chopped fresh cilantro, to garnish Procedure: In a suacepan, heat half the oil. Add onion and cook for 10 minutes until soft. Set aside to cool. In a bowl, mix together onion, beef, bread crumbs, egg, chili powder, coriander and seasoning until thoroughly combined. Divide mixture into 24 and form into balls. Set aside. To make sauce, in a saucepan heat oil. Add onion, garlic, and celery, and cook for 10 minutes until soft. Add tomatoes, molasses, and seasoning. Bring to a boil, cover and simmer for 15 minutes. Meanwhile in a skillet, heat remaining oil. Fry meatballs in batches if necessary, until brown on all sides. With a slotted spoon, transfer meatballs to the sauce. Simmer gently for 20 minutes. Serve garnished with chooped cilantro. Serves 4-6. | Ingredients: 5 pounds beef spare ribs Meat Marinade, see below Fruit Marinade, see below 4 to 5 cups tropical fruit, cut in bite-size pieces Meat Marinade: ½ cup soy sauce ¼ cup vinegar 2 tablespoon molasses or honey 1 cup beef stock 1 teaspoon dry mustard 1 garlic clove, minced ½ cup rum Fruit Marinade: ½ cup orange juice ½ cup rum 1 tablespoon sugar 1/8 teaspoon ground ginger Cut apart spareribs and parboil in water to cover about 1 hour. Prepare Meat Marinade. Remove spareribs from water, drain and add them to bowl of marinade, turning to coat on all sides. Cover and refrigerate 4 hours or overnight. Prepare Fruit Marinade. Add fruit; marinate 2 hours. When the ribs and fruit have marinated, preheat oven to 350F. Arrange ribs in a baking pan. Bake ribs about 30 minutes, turning and basting often with their marinade until glazed and golden brown. While they are baking, arrange the fruit with alternating colors and shapes on 6 short skewers. The fruit can be served cold or placed under broiler until sizzling hot. Arrange spareribs and fruit kabobs in a serving dish. Makes 6 servings. Meat Marinade: Combine all ingredients in a large bowl or plastic bag. Fruit Marinade: Combine all ingredients in a large bowl or plastic bag. | Ingredients: 2 pounds fresh pig knuckles 2 oz. lean cured ham or 1 oz. Salt pork, washed and diced 1 small onion, peeled and chopped 1 small green pepper, cored, seeded and chopped 1 clove garlic, peeled and finely minced 3 sweet chili peppers, seeded and chopped 1 8oz. can tomato sauce 1 tablespoon olive oil 2 16oz cans pigeon peas or lima beans ½ pound pumpkin or potato (optional), peeled and cut into bite size pieces Procedure: Wash pigs knuckles under cold running water. Remove the outer skin from each knuckle. This will decidedly reduce the fat content. Place knuckles in a heavy kettle or Dutch oven with about 2 quarts water. Cover and boil over moderate heat for 1 hour or until tender. Note that some water may evaporate during this process. In a skillet or frying pan, brown ham on high heat. Lower heat to moderate and add onion, green pepper, garlic, sweet pepper, tomato paste and olive oil. Sauté for 5 minutes. Add pigeon peas or lima beans (with their liquid) to pigs knuckles. There should be about 2cups liquid in the pot. Otherwise add water. Add pumpkin/potato. Stir to combine and add water to cover ingredients, if necessary. Cover kettle and cook over moderate heat for another ½ hour. The knuckles should be steaming in a thick stew. If not, continue cooking until thickened. Serve with rice, if desire. Serves 4 to 6. |