Oven Roasted Potatoes

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Ingredients:

1 pound fingerling, or Red B

tablespoons olive oil

2 teaspoons coarse sea salt

freshly milled black pepper to taste

1 tablespoon chopped parsley, flat leaf

Steps:

Cut the potatoes into approximately 1″ inch pieces if using
fingerling or if using red potatoes cut them in half.

In a large stock pot Place the potatoes, and 3 quarts cold water over
medium-high heat. Add 3 tablespoons sea salt, and bring to a boil. Reduce the
heat until the water is at a simmer.

Simmer the potatoes in salted water until they just become tender.
Drain in a colander and allow the potatoes to rest five minutes.

Place in oven rack into the
center of the oven, and preheat to 475°.

Toss the potatoes with the oil, and salt and spread evenly on a
roasting pan.

Bake the potatoes until puffed and golden, about 20 minutes.

Remove the potatoes from the oven and adjust seasoning with salt
and black pepper.

Transfer the potatoes into a large bowl, and gently toss with the
parsley. Serve immediately.

Variations: Add 1/4 cup grated parmesan cheese to the potatoes
while tossing with the parsley.

Ojalda-Panamanian Fried Bread

Ingredients:

1¾ cups All Purpose Flour
2 tsp Baking Powder
1 tsp Salt
2 Tbsp Lard or Shortening
½  Cup Water, additional  as necessary
Oil for deep fat frying

Steps:

1. 1.       In a heavy Stock Pot or Deep Fryer heat the cooking oil to 375°F. 
2. 2.       Sift the flour, baking powder, and salt together into a bowl. Cut the lard into the flour with a pastry cutter or forks. Slowly add water until a firm adhesive dough is   formed. Knead the dough briefly, cover, and let rest for 5 minutes.
3. 3.       Pinch the dough off in golf ball sized pieces and form irregularly shaped patties about ¼” thick between the hands. 
4. 4.       Fry the patties in the hot oil about 2 minutes per side or until golden brown.  Drain on paper towels.
5. 5.       Serve hot sprinkled with cinnamon sugar or with honey or syrup.

Spicy Caribbean Shrimp Skewers

Serves 4

Ingredients:

• 48 Medium Shrimp (about 1.5 pounds), peeled and deveined
• 1 large Red Bell Pepper, ribs and seeds removed, cut into 16 pieces (about 11/2 inches each)
• 1 large Green Bell Pepper, ribs and seeds removed, cut into 16 pieces (about 11/2 inches each)
• 16 each Pineapple Chunks
• 1 Large Red Onion, Cut into 1″ Pieces
• 2 Tablespoons Dark Spiced Rum
• 1 tablespoon Olive Oil, plus more for grill
• 1 1/2 teaspoons Alice Shoals Jamaican Curry Powder
• Sea  Salt
• Cayo Hueso Caribbean Style Wing Sauce

Steps:

• Heat grill to high. Assemble 8 kebabs (using 2 short skewers for each), alternating 6 shrimp with 3 pieces of bell  pepper, pineapple, and red onion on each. Arrange skewers in a nonreactive dish.
• In a small bowl, whisk together rum, oil, curry powder, . Pour marinade over skewers, and turn to coat. Let stand no more than 5 minutes. Season with salt.
• Lightly oil grates. Place skewers on grill, and cook until grill marks are visible and shrimp are opaque throughout, 2 to 3 minutes per side. Brush with Cayo Hueso, turn and brush again.

 Serve with additional sauce on the side.

Cayman Islands Style Mango Chutney

Ingredients:

3 ripe mangoes, peeled, diced
1 tbsp extra virgin olive oil
1/2 green bell pepper, diced

1/2 red bell pepper, diced
1/2 red onion, finely diced
2 tbsp brown sugar
1 tbsp dark rum
1/4 tsp ground cinnamon
2 tbsp malt vinegar
1 tbsp Caribbean style hot sauce

1 tbsp cilantro, chopped
salt and black pepper, to taste
1/4 cup golden raisins

Steps:

1. Combine the mangoes, oil, onion and  bell pepper in a small pan and sauté, stirring frequently for about 10 minutes, or until the onions are soft and translucent.
2. Add all the remaining ingredients (except the raisins) and bring to a simmer. Cook on low heat for 15 minutes then add the raisins and continue cooking for a further 30 minutes.
3. Take off the heat, add cilantro and set aside to cool.
4. Transfer to a non reactive container, and refrigerate.