Grilled Churrasco Beef with Chimichurri Sauce

3 Pounds Flank Steak

Marinade:

¼ Cup Chopped Parsley

½ Clove Garlic Minced

1 Tablespoon Lime Juice

½ Ounce Chili Powder

1/8 Teaspoon Ground Cumin

¾ Ounce Kosher Salt

½ Cup Canola Oil

¼ Teaspoon fresh Thyme, Chopped

¼ Teaspoon Fresh Rosemary, Chopped

½ Teaspoon Fresh Oregano, Chopped

¼ Bunch Cilantro, Stems Removed, Chopped

2 Fresh Jalapenos, Seeded, and Chopped

Chimichurri Sauce:

1 Cup Water

3 Tablespoons Kosher Salt

2 Tablespoons fresh Oregano

2 bunches Italian Parsley

6 Cloves Garlic

1 Cup Extra Virgin Olive oil

1 Tablespoon Crushed Red Pepper

2 Tablespoons Paprika

1/2 teaspoon Ground Cumin

1 teaspoon Freshly Ground Black Pepper

1/2 Cup Distilled White Vinegar

2 Tablespoons Red Wine Vinegar

2 Roasted Red Bell Peppers, diced

Steps:

1. Mix marinade, and allow Flank steak to marinade several hours in the refridgerator, or overnight. 
2. To make Chimichurri add water, kosher salt, oregano, parsley, garlic, and olive oil to food processor and pulse about 20 seconds. Add spices and distilled white vinegar and pulse again. Transfer to bowl. Stir in red wine vinegar and fold in roasted peppers.
3. Preheat grill, and grill flank steak to desired doneness. Allow to rest 10 minutes , and slice thin.
4. Serve with steamed white rice, and black beans.

Black Bean Picadillo

Picadillos are very popular throughout all of Latin America and there are many variations, including this one from Cuba. You can substitute almost any type of bean such as kidney or pinto beans in place of the black beans. With the omission of the beef, this dish makes a fabulous vegetarian main course.

Ingredients:

1 pound lean beef, diced (optional)

2 tablespoons vegetable oil

one large onion, chopped

1 tablespoon garlic, minced

5 jalapeno chiles, seeds and stems removed, minced

1 green bell pepper, seeds, roots, and stems removed, chopped

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 tomatoes,  chopped

3 cups beef stock

2 tablespoons red wine vinegar

1/2 cup golden raisins

1 Granny Smith apple, peeled, quartered, and diced

1 pound black beans, cooked, drained, rinsed

1 bunch cilantro( optional)

steps:

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 the tomatoes, each stock, vinegar, and raisins and simmer until the meat is very tender, approximately 45 minutes. (Add more stock if necessary)

4. Add the apple and beans and simmer for an additional 15 to 20 minutes.

5. Garnish with freshly chopped cilantro.

Belizean habañero hot sauce

In order to preserve the habañeros distinctive flavor, we do not cook the chilies with the other vegetables, but instead add them at the end. To reduce the heat of this very hot sauce, decrease the amount of chilies or increase the amount of carrots. The sauce will keep for several months in the refrigerator and is used for cooking as well as a table condiment served with seafood.

Ingredients:

1 small onion, chopped

2 cloves garlic, chopped

1 tablespoon vegetable oil

1 cup carrots, chopped

2 cups water

3 habañero peppers, seeds and stems removed, minced

3 tablespoons fresh lime juice

2 tablespoons distilled white vinegar

1 teaspoon sea salt

Steps:

In a skillet, sauté the onions and garlic in oil until soft. Add the carrot and water and bring to a boil. Reduce the heat and simmer until the carrots are soft.

Remove from the heat and transfer to a blender or food processor. Add the chilies, lime juice, vinegar, and salt and purée until smooth. Allow to cool to room temperature or chill prior to service.

Grilled Moroccan Style Lamb with Vegetable Rice Pilaf

Ingredients:

2 Pounds Lamb Tenderloin

2 Cups Long Grain White Rice

2 Tablespoons Unsalted Butter

2 Tablespoons Olive Oil

1 Onion, chopped

2 Cloves Garlic, finely minced

1/2 teaspoon Sea Salt, or to taste

1 Ounce Perejil Island Moroccan Style  Lamb Seasoning

1/4 Cup Fresh Cilantro, Chopped

1/4 Cup Green Peas

1 Red Bell Pepper, diced

1/4 Cup Carrot, finely minced

4 1/2 Cups Chicken Stock

1/4 teaspoon Saffron threads, crushed

Mint Yogurt Sauce Ingredients:

3/4 Cup Plain Yogurt

2 Tablespoons Red Onion, Minced

1 Tablespoon Fresh Dill, Chopped

1 Tablespoon Fresh Mint, Chopped

1 Tablespoon Fresh Lime Juice

1 Tablespoon Extra Virgin Olive Oil

1/2 Teaspoon Fresh Ground Black Pepper

1/4 Teaspoon Sea Salt

Garnish:

1 Cup Mint Yogurt Sauce

1 Cup Lettuce leaf

1/2 Cup Tomato, Diced

4 Each Warm Naan Bread or Pita

1/2 Cup Cucumber, Diced 

Steps:

1. Add all the Perejil Island Moroccan Style  Lamb Seasoning to a dry heavy sauce or sauté pan over medium heat.
2. Stir for approximately 1 minute or until fragrant; remove from heat source.
3. In a large mixing bowl, add the Lamb, 1 Tablespoon Perejil Island Moroccan Style  Lamb Seasoning , and 1 teaspoon cold water, and gently mix together with your hands until Lamb is coated.
4. Cover and chill in the refrigerator until you are ready to grill.
5. Add the Olive Oil, Carrot, Onion, Green Peas and Bell Pepper  to a large sauté pan, and cook over medium heat until the vegetables become soft.
6. Add Butter , Rice and 1 teaspoon Perejil Island Moroccan Style  Lamb Seasoning  to cooked vegetables and stir over medium heat until rice just begins to color.
7. Add the Stock, Garlic  and Saffron to the rice, stirring only once. Bring the stock to a simmer, and adjust the seasoning if desired.
8. Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 20-25 minutes, or until the liquid is absorbed and the rice is tender. Reserve until service.
9. Lighty brush the Lamb with olive oil.
10. Grill over medium direct heat for 7-9 minutes (medium-doneness), turn once half-way through gill time.
11. Allow Lamb to rest while you prepare the garnish.
12. Mix together the sauce ingredients in a bowl.
13. 13.  Slice Lamb thin and place platter
14. 14.  Fluff the rice with a fork, place in a bowl and serve.

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.

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.