Turkey with Poblano Mole Sauce- Mole Poblano De Guajolote

Until recently, most cooks thought of Mexican cooking in terms of tacos, tamales, and salsa. Many are still unaware of the exquisite flavors found in moles, ceviche’s, or how the Caribbean has impacted the cuisine of South America. Those that have tried our Chicken Mole recipe using our Santa Isabel Mole Seasoning will appreciate the flavors this recipe has to offer. Mexican cuisine is a lot more complicated than what is found in the Tex-Mex fajitas, quesadillas, and nachos served and casual eateries across America. We hope that you’ll try a few of these recipes out with your family, and discover some new flavor profiles together. Over the next few months we’re going to introduce you to the authentic flavors create by the fusion of old world fruits and vegetables, meats, grains and spices paired with indigenous tropical ingredients such as achiote, bitter orange, pumpkin seeds, and chocolate.

This recipe takes a great deal of time to prepare, and intended for large gatherings!!!

 Serves:10- 12

Ingredients:

1 young turkey, about 8 pounds, cut into serving pieces

4 quarts water

4 cloves garlic

1 medium onion

1 tablespoon sea salt

For the sauce:

1 1/2 Cups canola oil

1/2 pound Ancho chilies, seeds and membranes removed

3 ounces Pasilla chilies, seeds and membranes removed

1/2 pound Mulato chilies, seeds and membranes removed

4 chipotle peppers

1 1/2 pounds beef steak tomatoes, whole

1 large onion, chopped

10 cloves garlic, minced

5 ounces almond’s, blanched

4 ounces unsalted peanuts, shelled

1/4 teaspoon whole cloves

1/4 teaspoon black peppercorns

1 small cinnamon stick, about 1 1/2 inches

1/2 teaspoon anise seed

4 ounces golden raisins

3 ounces unsweetened chocolate

1 tablespoon granulated sugar

2 tablespoons kosher salt

1/2 cup white sesame seeds

Steps:

1. Place the turkey, water, garlic, onion and salt in a large pot, bring to a boil, cover and simmer over medium heat for one hour or until the turkey is tender. Drain, reserving the stock, and set aside.
2. To make the sauce, heat 2 tablespoons oil in a skillet, add the Ancho, Pasilla, Mulato chiles and sauté for 1 1/2 to 2 minutes. Transfer to a bowl, cover with hot water and soak for 30 minutes. Drain, transfer to a blender and purée. Set aside.
3. Add the chipotle chiles to a hot skillet, and sauté, turning often, until they begin to change color. Remove from heat, and reserve. Add the onion, and garlic to the same pan with the oil you sautéed the chipotle peppers in and sauté over medium-high heat until just golden brown. Transfer to a blender.
4. Blanche the tomatoes in boiling water until the skin just begins to split. Immediately shock the tomatoes in ice water. When cool peel the tomatoes, and transfer to the blender with the chipotle peppers, onions, garlic and purée. Set aside.
5. In the same oil, sauté the almond’s for five minutes. Add the peanuts, cloves, peppercorns, cinnamon and anise seed and sauté for 3 to 4 minutes. Transfer to the blender, add the raisins and purée.
6. Heat a couple oil in a large stock pot. Add the race from the blender to the pot and boil for five minutes, stirring constantly. Add the chocolate and sugar, stirring constantly. When the mixture comes to a boil, add 4 cups of the turkey stock. Cover and cook over low heat for 20 minutes. Add the salt and season to taste. If the sauce is too thick add more stock.
7. Add the turkey, cover and cook over medium heat for 10 minutes. Meanwhile, toast the sesame seeds in a small skillet over medium heat until they are golden. Serve the turkey mole hot, garnished with sesame seeds.

Pastelón de plátanos amarillos ( Ripe Plantain Casserole)

The first time we saw this dish being served we thought it to be  the Caribbean equivalent of shepherd’s pie, and in many ways the two dishes are very similar. Additional vegetables may be added to the filling, however in the Dominican Republic the dish is served as the recipe has been written.

 

Ingredients:

6 plantains, very ripe

1 cup shredded cheddar cheese

1/4 cup unsalted butter, room temperature

1 pound lean ground beef

2 jalapeño, chilies, seeds, stems removed, and chopped

2 tablespoons canola oil

1 tablespoon tomato paste

1 teaspoon sea salt

1/2 cup red onion, diced

1 green bell pepper, seeds, stems, ribs removed, diced

1 teaspoon garlic, minced

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground oregano

2 avocados, seeds removed, peeled, sliced (wait until dish is baking to complete this step as the avocado will brown quickly)

Steps:

preheat oven to 350°

1. In a large skillet, brown the beef in the oil.

2. Add the onion, garlic, chilies, bell pepper, black pepper, cinnamon, clove, allspice, and oregano and sauté for two minutes.

3. Add tomato paste and 1/4 cup cold water to the beef mixture. Stir to incorporate. Allow to simmer over medium heat, stirring occasionally, until the water has evaporated. Remove from heat and reserve.

4. Peel the plantains and boil in salted water. When the plantains are very tender remove from the heat. Carefully remove the plantains from the hot water, drain. Add butter and mash with a fork until very smooth.

5. Place one half of the mashed plantains into a 9x9x3 baking dish, and spread to cover the bottom.

6. Add ground beef mixture into the baking dish on top of the plantains and spread evenly, sprinkle with one half of the shredded cheese.

7. Add remaining plantains to cover the beef mixture, spread evenly, cover with remaining cheddar cheese.

8. Bake in 350° oven for 30 minutes, or until top is golden brown.

9. Serve with sliced fresh avocado

Caribbean Jerk Lobster with Spiced Rum Butter Sauce

 

 

Fresh Spiny Lobsters

3 Each  1-2 lb lobsters (or tails), halved and cleaned

1 Tablespoon Unsalted Butter, Melted

1/2 cup White Onion, Chopped

1 Tablespoon Boston Beach Jerk Seasoning

1/2 Cup Green Bell Pepper, Chopped

1/4 Cup Heavy Cream

1/4 Cup Spiced Rum

3 Tablespoons Unsalted Butter, Cold

1 Tablespoon Fresh Lime Juice

1/4 cup Fresh Chives, Chopped

1/2 cup Tomato Concasse

Steps:

1. Kill the lobsters by inserting the tip of a Chef’s knife about 1- 1 1/2 inches from the eyes cutting down to split the lobster between the eyes.
2. Remove the tail by holding the tail firmly in your hand, and twisting the lobster.
3. Bring 4 quarts of well salted water to boil in a stock pot and boil the tails for 6 minutes.
4. Remove the tails from the pot .With a large Chef or utility knife, slice into the tail to split lobster in half.  Remove the vein from the tail, and rinse.
5. Season the tails with Boston Beach Jerk Seasoning and brush them with melted butter.
6. Grill on both sides until tail is fully cooked, about 5 minutes on each side, brushing the exposed meat side with butter. Remove from heat, and reserve hot.
7. Sauté onion, jerk seasoning and bell pepper in remaining melted butter.
8. Add heavy cream, lime juice, and rum. cook until reduced by 1/2 and remove from heat
9. Add cold butter, stirring until it has melted evenly and created a creamy appearance. 
10.  Add tomato, and chives.
11.  Serve sauce over lobster.

Ingredients:

Coco Bread

Coco bread is a very popular bread served throughout the Caribbean, and its soft texture makes a wonderful Lobster Sandwich.

Ingredients:

1/4 Ounce Yeast
 1 teaspoon Granulated Sugar
 1/4 Cup Warm Water
 1 Medium Egg
 1 Cup Warm Milk
 1 teaspoon Salt
 3 1/2 Cups All-Purpose Flour
 1/2 Cup Unsalted Butter, Melted

Steps:

Preheat your oven to 425°F.

1. Mix the yeast, sugar and water together.
2. Beat the egg and stir in to the mixture.
3. Add in the warm milk and salt.
4. Stir in 2 cups of the flour.
5. Slowly add more flour  until  the mixture becomes stiff.
    Knead the dough until it is smooth( about 10 minutes).
6. Transfer the dough to a clean bowl and brush melted butter.
    Roll the dough until it is coated entirely in butter
7. Cover with a damp towel, and allow the mixture to rise.
8. Divide the dough in to 10 pieces and flatten each piece into a small disk.
9. Brush the dough with melted butter then fold in half.

10.  Preheat your oven to 425 degrees.

11.  Place folded pieces on a well-greased sheet and place.

12.  Bake for 15 minutes, or until golden brown on the bottom rack of the oven.

Caribbean Black Cake ( Dark Rum Cake)

An island cousin of the British Plum Pudding, Black Cake is served throughout the Caribbean for very special celebratory events such as Christmas, or even weddings. This is the time of year that you should decide if you will prepare black cake this year, as it takes several weeks for the fruit to soak. Please note the Rum in this cake is very strong, and will have the normal effects it achieves when served as a beverage. Please eat your Rum cake responsibly, and if you have dessert, please allow someone else to drive. 

Ingredients:

1 Cup dark raisins
1/2 Cup dried currants, chopped
1/2 Cup  pitted prunes, chopped
1 Cup dark rum
1-1/2  Pounds light brown sugar
1 Cup unsalted butter
6 eggs, beaten
1/2 Pound all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

1/4 teaspoon ground orange zest
1/2 Cup mixed candied fruits
1/2 Cup chopped nuts

Steps:

Soak raisins, currants and prunes in 3/4 cup (175 ml) of rum in a covered
container, refrigerated, for at least 3-6 weeks, stirring every few days.
To make cake:

1. Heat 1 pound light brown sugar in heavy bottomed sauce pan until
   melted. Simmer until it is a very dark brown. Allow to cool.
2. Cream butter and remaining brown sugar.
   Gradually add eggs.
3. Add soaked fruit with their liquid, and caramelized sugar.
4. Add dry ingredients, fruit peel and nuts.
5. Pour batter into a greased 9 or 10 inch springform pan, with the bottom
   lined with parchment or waxed paper.
6. Bake at 300° F. for about 2 to 2 1/2 hours.
7. Brush cake with the remaining 1/4 cup rum immediately after removing it from the oven. Repeat a few times until all rum is used.
8. Allow cake to stay in pan for 2-3 days to soak up rum.
9. Remove cake from pan  to serve.

Caribbean Style Coconut Shrimp

Ingredients:

1 Cup Cream of Coconut

2 Eggs, lightly beaten

1/2 Cup Beer, Caribbean Style Lager

1 Cup Sweet  Shredded Coconut

1 1/2 Cups All-Purpose Flour

Vegetable oil, for deep frying

1 Pound Medium Shrimp, peeled and deveined

2 Tablespoons Caribbean Hot Sauce

Steps:

1. Marinate the Shrimp in the cream of coconut up to 24 hours prior to cooking for best result, but a minimum of 2 hours.
2. In a bowl, whisk together hot sauce, beer, flour, and coconut. Allow to sit for approximately 20 minutes.
3. Heat deep fryer to approximately 370°F. When oil is hot, dredge the shrimp in the flour, shaking off any excess. Dip the shrimp in the batter and then deep fry until golden. Remove and drain.

Caribbean Black Bean Dip

 

yield: 2 1/2 cups

Ingredients: 

2 cups cooked and drained black beans

1/4 cup chopped red onion

1/4 cup chopped red bell pepper

1/4 cup shredded coconut

2 tablespoons orange juice

3 tablespoons red wine vinegar

2 cloves garlic, minced

2 habanero peppers, seeds and stems removed, minced

2 tablespoons chopped fresh cilantro

1/4 teaspoon ground cinnamon

2 tablespoons brown sugar

in a small bowl, stir together all the ingredients  and allow to sit one hour to blend the flavors.

Peach- Habanero Chutney

yield: 3 cups 

The word chutney  refers to relishes that are used to accent other dishes. They can be sweet, sour, hot, or mild. This is a hot and sweet version. Serve with poultry, fish, pork, or curries. This version is even good on toast!

Ingredients:

 1 teaspoon dried crushed habañeros

2 pounds peaches, peeled, pitted, and diced

2 cups white vinegar

1 1/4 cups light brown sugar

1/4 cup fresh lemon juice

1 onion, minced

1/2 cup raisins

2 teaspoons yellow mustard seeds

1 teaspoon grated fresh ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

 Steps:

In a saucepan, combine all the ingredients and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce is thick, 45 minutes to one hour. Skim off any foam that forms. Let cool and transfer to container to chill in refrigerator.

Hot Tomato Rundown Sauce

Sometimes when you’re in the Islands you’ll hear people talking about “Rundown”. This is a hot, almost curry, type of sauce often served on Snapper.The term “rundown” or boiled down, in Barbados and Trinidad, refers to cooking vegetables in Coconut milk until most of the milk is absorbed, so that only a light coating of oil remains.

Ingredients:
2 cups coconut milk
1 onion, chopped
3 cloves garlic
4 tomatoes, peeled, seeded, and chopped
2 Scotch bonnet’s, seeds and stems removed, chopped
6 each allspice berries
1 tablespoon chopped thyme
1 tablespoon malt vinegar
1/4 teaspoon ground white pepper
2 cups water

Steps:
in a saucepan, bring the coconut milk to a boil. Reduce the heat and add the onions and garlic. Simmer, uncovered, until the vegetables are soft. Add all the remaining ingredients and continue to simmer uncovered, until the sauce thick ends and is reduced by half, about 30 minutes. Place the sauce in a blender and purée until smooth. Strain the sauce was for serving. This sauce is served hot.

Habañero Pork

Ingredients:

1/2 cup pineapple juice
1/4 cup orange juice
3 tablespoons lime juice
1/4 cup chopped onion
one Scotch bonnet, seeds and stems removed, chopped
1 tablespoon chopped cilantro
2 teaspoons orange zest
6 tablespoons vegetable oil
4 each boneless pork chops

Steps:

1.Place all the ingredients except the chops and 2 tablespoons of the oil in a blender or food processor and purée until a loose paste is formed.
2. Place the chops in a non-reactive dish and coat them on both sides with the paste. Cover and marinate in refrigerator for 2 to 3 hours.
3. Pour the remaining 2 tablespoons of oil in a hot skillet. Add in the pork, and pan fry, turning once and coat with additional paste, cook until done.