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In pressure cooker, sauté the bacon until browned. Add the onions and then the garlic. Remove as much of the excess grease as possible, add beans, bouquet and stock. Lock the lid and bring to pressure. Reduce heat and maintain pressure for 20 minutes. Reduce pressure and remove lid.

Remove bouquet. Remove 1/2 of the beans and puree, return to pot with tomato purée and 1/2 of the sherry

Adjust seasoning and serve. Serve in bowls with diced egg garnish and sherry

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Callalou

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Caribbean Soup/stock

Amount Measure Ingredient -- Preparation Method

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1/3 cup Salt Pork -- or bacon

1/4 cup Onion -- chopped

1 1/3 cloves Garlic -- chopped

1/3 teaspoon Thyme

6 ounces Greens -- shredded

1/3 pound Okra -- slice thick

6 cups Chicken Stock -- or fish or shrimp stock

1/3 pound Grouper

1/2 pound Crab Meat

1/2 pound Shrimp -- shelled

In a heavy pot, brown the salt pork or bacon

Add the onions and the garlic, cook for 3 minutes

Add the thyme and greens, cook for 3 minutes

Add the okra and then the stock, simmer for 10 minutes

Add the fish and simmer for 5 minutes

Add crab and shrimp and cook for 5 minutes.

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Caribbean Lime Pie

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Caribbean Desserts

Amount Measure Ingredient -- Preparation Method

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1 Ea Graham Cracker Pie Crust, 9 Inch

6 Ea Eggs

14 Oz Sugar

6 Oz Fresh Lime Juice

2 Oz Butter -- melted

5 Oz Heavy Cream

Prepare pie crust from scratch or purchase pre-made

Beat eggs lightly, add sugar, lime and butter, blend well

Pour into crusts and bake for 30 minutes at 325 or until filling is set

Cool and refrigerate of several hours. Garnish with lime slice and whipped cream

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Chili lime glazed chicken

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Caribbean Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1/2 cup brown sugar karo syrup

2 tablespoons lime juice

1 tablespoon chili powder

1/4 cup soy sauce

1 clove garlic -- minced

2 tablespoons olive oil

4 each chicken breast, no skin, no bone, R-T-C

In a large bowl, mix together the brown syrup, lime juice, chili powder soy, garlic and oil. Pour 1/2 of this mixture into a sauce pan and bring to simmer. Place the chicken in the large bowl with 1/2 of the glaze/marinade, turn to coat, cover and let sit at room temperature for 1 hour.

Preheat the grill. Remove the chicken from glaze/marinade and discard glaze/marinade. Grill the chicken to 165° internal temperature

Drizzle the warmed glaze over the cooked chicken

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Cinnamon Rum Whipped Cream

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- Caribbean Ice Cream, sorbet

Amount Measure Ingredient -- Preparation Method

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1 Cup Heavy Cream

2 Tablespoons Brown Sugar

2 Teaspoons Rum

1/2 Teaspoon Vanilla

1/4 Teaspoon Ground Cinnamon

Whip the heavy cream to soft peaks, add all other ingredients and continue whipping to firm peaks

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Cuban - Croquetas de Pollo

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Caribbean Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1 cup chicken stock

1/2 medium yellow onions

1/2 pound chicken breast -- can use white, dark or both meat

s/p

1/2 medium yellow onions

1/2 cup butter

1/2 cup flour, all-purpose

1/3 cup milk -- hot

1/4 cup flour

1 each eggs

1 1/4 cups bread crumbs

vegetable oil for frying

1 each lime -- cut into wedges

Put stock and onion in pot and bring to boil. Add the chicken and cook until done - about 15 minutes. Remove the chicken, reserve cooking liquid.

Grind the chicken meat medium fine.

Dice the remaining onion. Melt butter in skillet and cook onions until just tender and translucent. Add largest measure of flour and cook to create a white roux. Whisk in milk and stock and cook for 10 minutes.

Stir the ground chicken into the sauce, transfer the mixture to a baking dish spread and chill for 2 hours or until firmed.

Cut or form chicken mixture into logs. Prepare breading station. The breading process is always the same. You will have three bowls or two bowls and a large plastic bag. In the first bowl, place the flour. In the second bowl place the beaten eggs or egg and water mixture. In the third bowl place the breading mixture. I like to use a bag of flour instead of a bowl of flour.. Simply place the food to be breaded into the bag of flour and toss to coat evenly. The coating is a series of layers. Be sure to coat the food completely at each step of the process. The dry flour sticks to the moist food; the moist eggs stick to the dry flour and the dry breading sticks to the moist eggs. Allow the food to sit a room temperature for about 30 minutes to allow the coating to develop.

Heat 2" of oil in deep pot to 350°. Fry croquetas for about 2 minutes turning as needed, drain on paper.

Serve with lime wedges.

Description:

"Chicken Croquettes"

Yield:

"16 each"

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Cuban bread

Recipe By: Chris Koch

Serving Size : 0

Categories : Baked Goods C -- Caribbean

Amount Measure Ingredient -- Preparation Method

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1 package yeast

2 cups warm water

1 1/4 tablespoons salt

1 tablespoon sugar

6 cups flour -- may need a cup or more over

Dissolve yeast in water, add salt, sugar and stir.

Add flour, one cup at a time beating with wooden spoon, until all the flour has been added and knead to make smooth dough.

Form ball and grease a bowl, add the ball of dough, cover and rise to double.

Divide into 2 pieces and form into boulles

Sprinkle baking sheet with cornmeal and place boulles on top, slash tops, let rise for 5 minutes, brush top with water.

Place in COLD oven with a pan of boiling water, set to 400° and bake for 40-45 minutes.

(can divide dough in 4 pieces and bake for only 25-30 minutes

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Cuban Mojo

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Caribbean Condiments

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 Cloves Garlic -- Minced

1/4 Cup Fresh lime juice

1 1/2 Teaspoons Ground cumin

1/2 Cup Extra virgin olive oil

Salt and pepper to taste

Place the garlic, lime juice and a generous pinch of salt in a food processor, pulse the unit until garlic is finely minced

Add the ground cumin, with the unit running, drizzle in the extra virgin olive oil. adjust the seasonings

Yield:

"1 Cup"

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Cuban Mojo Sauce

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- Caribbean Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup extra virgin olive oil

6 cloves garlic -- minced or pressed

2/3 cup blood orange juice or lime juice

1/2 teaspoon ground cumin

salt and pepper to taste

Heat the oil in a small sauce pan. Add the garlic and cook without broening for 30 seconds.

Add the juice and cumin. Bring to boil, remove from heat. Adjust seasoning.

Description:

"to be used with fried plantain, cuban sandwiches, grilled seafood"

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Dabi Arvi la Salan

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Caribbean C -- Indian Eastern

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds taro

2 cups ghee

1/2 each red onion -- cut into thick slices

7 cloves garlic -- chopped

1 5" piece ginger -- grated

1 teaspoon red chili pepper

2 cups water

1/2 cup yogurt

1/2 teaspoon garam masala

Peel taro and cut into slices about 1/2 inch thick. Put taro in large pot, cover with cold water, bring to boil and cook for about 15 minute or until softened. Drain and pat dry.

Heat the ghee in a heavy pot, add onions and fry until browned, transfer to cutting board and chop

In the same pot, working in batches, fry taro, turning once, about 6 minutes per side, set aside

Add the garlic, ginger and chili, stir, add the water, then yogurt, bring to simmer for 20 minutes.

Add the garam masala and season with salt.

Return the taro to the sauce, stir and let simmer for 10 minutes.

Description:

"Taro in onion sauce"

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Down Island Coconut Shrimp

Recipe By: Chris Koch Chris Koch, www.chef-chris.com

Serving Size : 4

Categories : 1st Course C -- Caribbean

Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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1 Lb Shrimp -- 16-20

1 C Flour

3/4 Tsp Baking Powder

1/2 Tsp Curry Powder

1/4 Tsp Salt

1 1/2 C Milk

2 Cups shredded fresh coconut meat -- not baking coconut

1 quart vegetable oil for frying

Ginger Lime Dip

Clean shrimp, leave tails on. Down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Rinse under water to remove the vein.

Combine the flour, baking powder, curry, salt, and whisk to blend well. Whisk in the milk to form a thick batter. Dry the shrimp well on a towel and dip the shrimp in the batter, drain off excess and dip into the coconut turning to coat completely. Place on cookies tray until all shrimp are coated

In a deep, heavy pot, place the vegetable oil. The level of the oil should not exceed 2" in depth. For safety reason, there should be about 6 inches from the surface of the oil to the rim of the pot. You need a lot of room because the oil may bubble (due to moisture) over a short pot and cause a fire.

Using a deep-frying, candy or probe thermometer, bring the oil to 350°

If you don't have a thermometer, heat the oil until a wooden spoon dipped into the oil bubbles

Deep fry to golden, drain on paper towels and serve with Ginger Lime sauce

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Green beans Martinique

Recipe By: Chris Koch Chris Koch

Serving Size : 8

Categories : C -- Caribbean Sides

Amount Measure Ingredient -- Preparation Method

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1 pound Green Beans -- fresh

2 fluid ounces Olive Oil

4 ounces Slivered Almonds

2 cloves Garlic -- minced

8 fluid ounces Chicken Stock

2 each tomatoes -- seeded and diced

Trim the ends from the beans. Leave whole or cut into bite sized pieces

Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the beans in boiling water for 5 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

In a sauté pan or skillet, cook the almonds in oil until light brown. Add the garlic and stir to blend

Add the tomatoes and stock, stir to combine. Add the seasoning and the beans. Stir to heat through

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Grilled shrimp with mango salsa

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Caribbean Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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3 cloves garlic -- minced or pressed

1 medium yellow onion -- diced

1/4 cup fresh flat-leaf parsley -- minced

1/4 cup fresh basil -- minced

1 teaspoon dry mustard

2 teaspoons Dijon mustard

2 teaspoons kosher salt

1/4 teaspoon fresh ground black pepper

1/4 cup olive oil

1 each lemon -- juiced

2 pounds shrimp -- jumbo - 16-20 count per pound

For mango salsa

2 tablespoons olive oil

1 large yellow onion -- diced

2 teaspoons fresh ginger root -- grated

1 clove garlic -- minced or pressed

2 each mangos -- peeled, 1/4" dice

1 each naval orange -- juiced

2 teaspoons light brown sugar

1 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

1 each jalapeno chile pepper -- minced

2 teaspoons fresh mint leaves -- minced

In a large bowl, combine the first 10 ingredients and stir to combine well. Clean and de-vein the shrimp leaving the tails on. Running down the back of the shrimp is the digestive track known as the 'vein'. It is preferred that this vein is removed. Begin by removing the shell. After the shell is removed, with a very sharp paring knife, carefully make a shallow slice down the length of the back to reveal the vein. Use the tip of the knife to remove the vein and/or rinse under cold running water. Add the shrimp to the bowl and toss to coat. Let sit a room temp for no more than 1 hour.

After the shrimp have been cleaned and seasoned, the shrimp must be skewered. Use metal skewers or bamboo skewers. If bamboo skewers are to be used they should be soaked in water for 12 hours to help reduce the burning over open flame. The shrimp can be placed on the skewers in one of two ways. The first and easiest is to pick a point in the thick part of the shrimp and thread each one onto the skewer. Add additional shrimp a press together like spoons in a drawer. The second method is to bend or curl the shrimp tail to head and thread onto the skewers. Place the skewers of shrimp over medium high heat and cook about 2 minutes each side or until pink all the way through.

Meanwhile, prepare the salsa.

Heat the oil in a sauté pan over medium heat. Add the onions and ginger and cook until tender but not browned until the onions are tender, about 5 minutes.

Add the garlic and cook for 1 minute longer.

Add the mangos, reduce the heat to low and cook for 10 minutes. Increase the heat to high

Add the orange juice, sugar, salt and pepper, and jalapeno. Cook for about 5 minutes or until the juice is reduced by 1/2 and thickened.

Remove from heat and stir in mint. Serve warm, room temp or chilled.

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Jamaican Banana Bread Pudding

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Caribbean Desserts

Amount Measure Ingredient -- Preparation Method

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1 1/2 ounces butter

5 ounces French bread

3 ounces Sugar

10 ounces Bananas

3/4 fluid ounce Dark rum

1 ounce Cream of coconut

1/2 tablespoon Apricot preserves

2 fluid ounces Condensed milk, sweetened

5 each Egg yolks

4 each Eggs

12 1/2 fluid ounces Milk

1/3 teaspoon Salt

1/3 teaspoon Ground cinnamon

1/8 teaspoon Nutmeg

Butter the bottom and sides of the baking pan. Melt the remaining butter and set aside

Tear the bread into small pieces and place in large stainless steel mixing bowl. Drizzle with melted butter and toss to combine

Sprinkle with 1/3 of the sugar and toss to combine, pack into baking dish

Peel and slice bananas lengthwise. Place on top of the bread mixture. Sprinkle with rum

Whisk together the rum and cream of coconut, drizzle over bread

Melt the preserves and pour evenly over the bread

Pour the condensed milk over the bread

In a stainless steel bowl whisk the eggs and the egg yolks together. Heat the milk and remaining sugar to a simmer and temper into egg mixture in thirds. Pour this over the bread

Sprinkle the top with cinnamon and nutmeg, cover with parchment paper, and weigh down for fifteen minutes

Bake in a water bath at 350 ° for 60 minutes or until knife comes out clean.

Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

Yield:

"1 8x8 pan"

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Jerk Chicken

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Caribbean Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1/2 cup scallion -- chopped

1/2 each scotch bonnet peppers

1/3 fluid ounce soy sauce

1/3 fluid ounce lime juice

1/2 tablespoon ground allspice

1/3 tablespoon dry mustard

1 each bay leaf -- remove center stem

1 each clove -- chopped

1/3 tablespoon salt

1/4 tablespoon sugar

1/8 tablespoon dried thyme

1/8 tablespoon cinnamon

1 each Chickens, Whole -- cut into pieces

Add all the ingredients except the chicken together in a food processor and purée until smooth

To break-down (cut-up) a whole chicken into pieces, begin by removing any package of inside parts from the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. With a very sharp chef knife, remove the tip and first joint of the wings. Save these for stock. Next, turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Pop the thighbone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Place the chicken pieces in a large mixing bowl. Add the purée to the chicken and marinate for 24 hours

Traditionally, the chicken is cooked on a grill indirectly. This will take about 1 1/2 hours

You can also grill over direct heat, but the chicken needs to be turned often to keep it from burning. With bone-in chicken this will take about 45 minutes

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Jerk Pork With Mango Salsa

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Caribbean Entree, Pork

Amount Measure Ingredient -- Preparation Method

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1 Tbsp Mustard Seed

2 Ea Whole Allspice

1 Tbsp Black Pepper

1 Ea Mango -- peel, seed, chop

1 C Soy Sauce

1/2 Bunch Fresh Cilantro -- minced

1/4 C Brown Sugar

1/4 C Cider Vinegar

1/4 C Lime Juice

2 Ea Jalapeno -- minced

1 Tbsp Hot Pepper Sauce

1 Tbsp Dried Oregano

32 Oz Pork tenderloin -- butterflied

2 Ea Mangos -- peel, seed, dice

1 Ea Red Onion -- diced

1 C Fresh Cilantro -- minced

1/4 C Lime Juice

Grind mustard seed, allspice and black pepper in a spice grinder until a fine powder

Add all the ingredients from the mango through the dried oregano in a food processor until purée until smooth.

Pieces of poultry and meat are sometimes too big or sized vastly differently end to end to cook properly and they are "butterflied" to make them more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a pork tenderloin, place the edge of a chef's knife or a slicing knife against the tenderloin 1/2 way up the side. Using as few strokes as necessary, slice the tenderloin almost to the other side and open up. This is said to resemble the wings of a butterfly or almost a long Valentine heart shaped.

Place the pork in a bowl, cover with the puréed marinade. Cover with plastic and refrigerate over night

Prepare the salsa with mangos, red onions, cilantro and lime juice

Heat grill. Remove excess marinade for the pork and grill for 12 minutes total. let rest for 10 minutes before slicing. Serve with salsa

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Jerk Shrimp

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Caribbean Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cups scallion -- chopped

1 each scotch bonnet peppers

1 tablespoons soy sauce

1 tablespoons lime juice

2 1/2 teaspoons ground allspice

1 1/2 teaspoons dry mustard

1 each bay leaf -- remove center stem

1 cloves Garlic -- chopped

1/2 tablespoon salt

1 teaspoons sugar

3/4 teaspoon dried thyme

1/2 teaspoon Cinnamon, Ground

72 each Shrimp, 16-20

Add all ingredients except the shrimp together in a food processor and purée until smooth

Place the shrimp into a bowl, add marinate and let sit for no more than 2 hours. The lime juice will 'cook' the shrimp if left in marinate for too long

Skewer the shrimp and grill for 4 minutes, turning often so as not to burn the marinade.

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Machuca de Plátano

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Caribbean Starch

Amount Measure Ingredient -- Preparation Method

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3 Each Yellow plantains -- Peeled, 1 in. chunks

1 1/2 Cups Water

3 Tablespoons Butter

3 Each Jalapeno peppers -- Stems and the seeds removed, minced

2 Cloves Garlic -- Minced

1 Each Onion -- Diced

In a saucepan, bring the water to a boil. Add the plantains, cover, reduce the heat and simmer until tender -- about ten minutes

Remove the cover, and continue to simmer over higher heat until most of the water has been absorbed and they are completely tender

In a food processor, purée the jalapeno peppers and garlic together to form a thick paste. Heat the butter in a small skillet. Sauté the pepper/garlic mixture until lightly browned.

Add the onion and continue to cook until tender.

Mash the plantains to a chunky consistency. If necessary, loosen with a small amount of water. Stir the pepper/garlic mixture. Adjust seasonings

Description:

"Mashed plantains"

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Mango Chutney

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- Caribbean Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each Mango

1/3 tablespoon Fresh Ginger Root -- grated

1/3 each Red Bell Pepper -- diced

1/3 each jalapeno chile pepper -- minced

1/3 each Onion -- diced

1/16 cup Olive Oil

1/16 pound golden raisins

1/3 cup Cider Vinegar

1/3 cup Sugar

1/3 teaspoon crushed red pepper

Peel and dice mango

In a non-reactive pan, cook the onions and peppers in oil until slightly tender but not browned.

Add the mango and all other ingredients.

Bring to boil, reduce to simmer for one hour

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Mango lime jam

Recipe By: Chris Koch

Serving Size : 80

Categories : C -- Caribbean Condiments

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Pounds Mango -- Ripe

2 Tablespoons Lime zest -- grated

1/4 Cup Fresh lime juice

1 Teaspoon Fresh lemon juice

2 1/2 Tablespoons Powdered fruit pectin

3 Cups Sugar

Peel the mango, remove the pit, and dice the flesh

In a large heavy saucepan, combine the mango, lime zest, lime juice, lemon juice and pectin

Bring the mixture to a boil while crashing the fruit with a spoon. Allowed a boil for 4 - 5 minutes, stirring constantly

Remove the mixture from the heat, and stir in the sugar stirring constantly.

Return to a high heat and bring back to boil and cook exactly two minutes stirring occasionally

Ladle into glass jars, cover cool and store

Yield:

"40 Ounces"

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Mango Vinaigrette

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Caribbean Dressings / Salad

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 Cup Mango -- brunoise

1/4 Cup Fresh Lime Juice

1 Tablespoon Sugar

1 Teaspoon Shallot -- minced

1/2 Teaspoon Lime Zest

1/4 Teaspoon Crushed Red Pepper

1/4 Cup Light Olive Oil

Combine everything except the oil in a food processor and puree.

With the processor running, slowly drizzle the oil in until combined

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Orange Chicken with Sesame Ginger

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Caribbean Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Orange Juice

1/4 cup Lemon Juice

1/8 cup Mango Chutney

2 tablespoons Ginger Root -- chopped

1 1/2 tablespoons Orange Zest

1/2 tablespoon Sesame Oil

1/4 tablespoon Chili Paste -- more or less to taste

2 tablespoons Sesame Seeds

4 each Chicken Breast -- skinless and boneless

2 tablespoons peanut oil

Combine the orange juice. lemon juice, chutney. ginger root, zest sesame oil and chili paste in baking dish, add the chicken, turn to coat and marinate for 30 minutes.

Place the seeds on a plate. Remove the chicken from the dish and press into the seeds on the skin side only.

Heat a sauté pan over high heat. Add the peanut oil and then the chicken breasts skin side down. Sauté breasts for 2 minutes each side, then return to the baking dish.

Cover and bake for 20 minutes at 400°

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Passion fruit and ginger sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Caribbean Condiments

Sauces

Amount Measure Ingredient -- Preparation Method

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1 Cup Passion fruit juice -- sub pineapple juice

3 Tablespoons Sugar

3 Cloves Garlic -- Smashed

1 1/2 Teaspoons Fresh Ginger Root -- Grated

1 Each Jalapeno pepper -- Chopped

1 1/2 Tablespoons Fresh chives -- Diced

1 1/2 Tablespoons Red bell pepper -- Minced

1 1/2 Tablespoons Cider vinegar

1 Pinch Ground cumin

Salt and pepper

In a non reactive saucepan, combine the fruit juice and the sugar. Bring to a boil, reduce to a simmer until reduced by half.

In a blender add the reduced liquid, ginger, garlic, jalapeno, and blend until smooth

Transfer the sauce to a stainless steel bowl, stir in the chives, red bell pepper, vinegar and cumin. Cool completely and store

Yield:

"3/4 Cup"

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Peas and Rice

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - SE C -- Caribbean

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Lard

2 each Onion -- diced

2 each Green Pepper -- diced

2 cups Celery -- diced

28 ounces Cooked Kidney Beans

2 cups long grain rice

3 1/2 cups water

1 teaspoon salt

2 tablespoons butter

Melt the lard in a heavy skillet or dutch oven and cook the vegetables until tender, about 5 minutes. Add the beans with the liquid, simmer for 30 minutes

Cook rice. To cook long grain white rice, begin by measuring the rice. The rice has been milled and processed and is coated with a fine dust of starch. If you want the cooked rice to be fluffy, separate grains, begin by washing the rice. Place the rice into a mesh strainer and place the mesh strainer in a large bowl. Fill the bowl with cold water and swirl the rice to remove the starch. Drain the water and repeat until the water runs clear. If you have washed the rice, the ratio of liquid to rice is 1.75:1. If you did not wash the rice use 2 cups liquid to 1 cup unwashed rice. Use 1 3/4 cup of liquid for every cup of rice. I use the term liquid because you can use water, stock, broth or a combination to cook grains. Place liquid in pot with a lid. Bring the liquid to a boil, add the salt and butter. Add the rice and bring back to a boil. Place the lid on the pot, reduce the heat to the lowest setting and cook for exactly 15 minutes. Remove from heat, stir with a fork and cover for 5 minutes longer. Rice can also be cooked in a 350° oven for 20 minutes.

Serve beans over rice

Description:

"AKA rice and beans"

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Pineapple and banana fritters

Recipe By: Chris Koch

Serving Size : 22

Categories : C -- Caribbean Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/3 cups flour

1 1/2 teaspoons baking powder

3 tablespoons sugar

1 teaspoon ground ginger

3/4 cup fresh pineapple -- diced

3/4 cup banana -- diced

1/2 cup milk

1 each egg -- beaten

vegetable for frying

1 cup powdered sugar

Sift dry ingredients together in bowl.

In other bowl, combine pineapple, banana, milk and egg. Add to flour mixture and stir to combine

Heat oil to 375° in a deep fryer or deep pot. Drop tablespoons of the mixture into the oil and fry, turning for 1 1/2 to 2 minutes, drain on paper towels

Dust with powdered sugar

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Rainbow Daiquiri Sorbet

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Caribbean Ice Cream, sorbet

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 C Water

5 Oz Sugar

16 Oz Boysenberries -- sub frozen berries of choice

7 Tbsp Light Rum

1 1/4 C Water

5 Oz Sugar

16 Oz Mangos -- pit and peel

7 Tbsp Light Rum

You need two pans. Place the first 4 ingredients in one pan. Place the next 4 ingredients in the other pan. Bring both to a boil, remove from heat and cool. Purée each separately.

Carefully pour the two purees into a shallow dish and freeze.

Using an ice cream scoop, scrape across the surface of the frozen sorbet to create a rainbow effect

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Roast Loin Of Pork with Tropical Fruit salad

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- Caribbean Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Pork Loin roast

salt and pepper

4 tablespoons vegetable oil

Tropical Fruit Salad

Preheat oven to 325°

Season the roast with salt and pepper

In a heavy oven proof skillet large enough to hold the roast, heat the vegetable oil over high heat

Brown the roast on all sides approximately 2 minutes each side

Transfer pan to the oven and roast for approximately 40 minutes or until a meat thermometer reads 145°. Remove the roast and let rest for 10 minutes before slicing

While pork roasts, prepare the tropical fruit salad

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Tia Maria Cheesecake

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Caribbean Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter -- softened

1/3 cup graham cracker crumbs

2 1/2 pounds cream cheese

2 cups sugar

4 each eggs

3 ounces tia Maria

1/3 cup heavy cream

2 tablespoons vegetable oil

2 tablespoons cake flour

2 teaspoons vanilla extract

1 teaspoon grated lemon peel

1 teaspoon grated orange peel

Line the outside of a 10" spring form pan with foil, preheat oven to 400°

Butter inside of pan and add the cracker crumbs. Coat inside of pan with crumbs

In stand mixer, cream the cheese and sugar together until light and fluffy about 8 minutes at medium speed

Add the eggs, one at a time until incorporated

Beat in the Tia Maria, cream, oil, flour, vanilla and zest.

Pour batter into the pan, and place pan in large baking dish to roaster.

Bake the cake for 20 minutes, reduce the temperature to 200° for 1 hour longer.

Remove from oven and remove foil from the outside. Let cool on rack, and refrigerate for at least 4 hours or overnight.

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Tropical Fruit Salad

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- American - CA C -- Caribbean

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each Fresh Pineapple -- peel and dice

1 each Mangos -- peel and slice

2 each Oranges -- supreme

1 each Star fruit -- sliced

1 each Papaya -- peel and dice

1/2 cup Water

1/2 cup Sugar

1 teaspoon ground allspice

Clean and dice the fruit. Place in a strainer over a bowl

In a sauce pan, combine water, drained juices, sugar and allspice. Bring to boil, remove from the heat and cool

Blend the simple syrup and fruit. Chill

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Tropical Fruit Salsa

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Caribbean C -- Mexican

Dips Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each pineapple -- cleaned and diced

1 each mango -- cleaned and diced

1 each red onion -- cleaned and diced

1 each jalapeno pepper -- minced

1 each navel oranges -- supreme and dice

1 each red bell pepper -- diced

1 bunch fresh cilantro -- minced

2 tablespoons honey

1 each lime -- juiced

1 teaspoon kosher salt

Combine all and let rest for 30 min. Serve with chips or grilled meat and fish.

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Tropical Fruit Salsa with cinnamon sugar tortilla

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Caribbean C -- Mexican

Dips Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each pineapple -- cleaned and diced

1 each mango -- cleaned and diced

1 each red onion -- cleaned and diced

1 each jalapeno pepper -- minced

1 each navel oranges -- supreme and dice

1 each red bell pepper -- diced

1 bunch fresh cilantro -- minced

2 tablespoons honey

1 each lime -- juiced

1 teaspoon kosher salt

1 tablespoon cinnamon

5 tablespoons sugar

1 quart vegetable oil

16 each flour tortilla

Combine the fruit, honey, lime juice and salt in a bowl and mix well. Refrigerate for at least 1 hour

In a small bowl, combine the cinnamon and sugar

Heat the oil in a deep pot to 350°. Cut the tortillas into wedges and fry to golden

Transfer to paper towels and while still damp with oil, sprinkle with cinnamon/sugar mixture

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