Caribbean Recipes - Main Dishes

JERK CROSTINI (serves 3-6)
  • 1 loaf Italian bread cut into 3 sections, then halved lengthwise to make 6 pieces
  • 3 oz. smoked ham, fried bacon or sausage cut into small pieces (optional)
  • 6 oz Mozarella cheese, thinly sliced
  • 2 tomatoes, sliced
  • 1-2 cloves garlic, minced
  • 1 Tbsp Walker's Wood Jerk Seasoning
  • 2 tsp virgin olive oil
  • black olives, halved
  • fresh coriander, chopped
Mix Jerk Seasoning and olive oil, then spread a thin layer on each portion of bread. Sprinkle each with garlic. Top with tomato, 1/2 of the ham, then the cheese, then remaining ham, in layers. Broil under a preheated grill (lowest level) for 4-6 minutes until golden. Garnish with black olives and coriander. Serve hot with a mixed salad.
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SPICY NUTMEG CHICKEN (serves 6)
  • 6 chicken breasts
  • 1/2 tsp Baron West Indian Hot Sauce
  • 1/4 tsp Baron Ground Ginger
  • 1/2 cup Morne Delice Nutmeg Syrup
  • 1/4 cup soy sauce
  • 2 cloves garlic, minced
  • 1/4 cup onion, grated
  • 1 tsp salt
Season chicken with salt, pepper, crushed garlic and onions. Bake for 15 min. at 400 F. Mix soy sauce, nutmeg syrup, and ground ginger. Remove from oven, baste with nutmeg syrup mixture. Lower oven to 350 F. and continue baking for one hour, basting frequently. Serve very hot.
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BAKED WRAPPED FISH (serves 4)
  • 4 6-oz fish fillets
  • 4 tsp butter
  • 1 large onion, thinly sliced
  • 4 banana leaves or 6"x8" foil sheets

Marinade:
  • 1/4 cup Baron Green Seasoning
  • 1/4 cup dry white wine
  • 2 Tbsp olive oil
  • 1 Tbsp lime juice
  • 1 tsp black pepper
In a large bowl, combine all the ingredients for the marinade and mix well. Add the fish fillets, cover, and marinate in the refrigerator for at least an hour. Preheat the oven to 350 F. and remove the fish from the marinade. Spread 1 tsp. of butter on each banana leaf or foil section. Lay a fillet on each leaf, top with onion slices and marinade. Wrap the fillets, using string to tie the banana leaves, and bake for 30 minutes or until the fish flakes.
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CREOLE SAUCE (fat free)
  • 1 tsp Baron West Indian Hot Sauce
  • 1/2 cup water
  • 1/2 cup onion, chopped
  • 1/4 cup celery, chopped
  • 2 cloves garlic, minced
  • 1 cup tomato puree
  • 1/2 cup white wine
  • 1/4 cup green pepper, chopped
  • 4 Tbsp ketchup
  • 1/2 tsp salt
  • 1/2 tsp black pepper
This is a very versatile sauce that will enhance almost any dish. French West Indian Creole sauce is especially good served on grilled fish, chicken, shrimp, or rice.
Simmer onions, peppers, celery, and garlic in the water until softened, but still crisp. Add the remaining ingredients and simmer, covered, for 10 minutes. Makes about 2-1/2 cups.
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JERK LAMB with GUAVA GLAZE (serves 6)
Lamb:
  • 1 leg of lamb or 5 lb lamb chops
  • 2 Tbsp Walker's Wood Jerk Seasoning
  • 1/2 tsp salt

Glaze:
  • 1/2 bottle (3 oz) Walker's Wood Guava Jelly
  • 3 heads roasted garlic
  • 2 oz white vinegar
  • 1 tsp parsley, chopped
  • 1 tsp cilantro, chopped
Season lamb with salt and rub Walker's Wood Jerk Seasoning into meat. Cover and refrigerate overnight or 12 hours. Pre-heat oven and roast at 350 degrees for 45 minutes. Grill 8-10 minutes on both sides. To prepare the Glaze, combine and simmer all ingedients on stove top for 3 minutes. Slice lamb and glaze with warm sauce. Serve with mashed potatoes and your favorite vegetables.
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WALKER'S WOOD FAMOUS JERK BBQ CHICKEN
  • 2 lbs chicken parts
  • 1 cup Walker's Wood Jerk Bar-B-Que Sauce
Clean and wash chicken. Marinated in Walker's Wood Jerk Bar-B-Que Sauce for at least one hour. Pre-heat oven to 350 degree. Bake in oven and baste with remaining sauce occasionally, until done. Can also be grilled: keep turning and basting until done. This dish is mild enough for the whole family. (serves 4)
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JERK KABOBS (serves 4-6)
  • 1 lb lean steak, pork or lamb, cubed
  • 1/4 Walker's Wood Jerk Marinade
  • 2 Tbsp cooking oil
  • 1/4 lb mushrooms
  • 1 onion, halved then quartered
  • 2 oranges, cut in wedges
Mix Marinade and oil then marinate meat in mixture for at least 4 hours or overnight. Thread cubes of meat onto kabob (or kebab, if you prefer) skewers alternating with orange wedges, mushrooms and chunks of onion. Grill or barbeque, turning and basting with marinade until cooked through. Serve on a bed of basmati rice with salad.
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SOLOMON GUNDY with PASTA and FRESH TOMATOES
  • 1 packet penne, rigatoni or elbow macaroni (1lb)
  • 3 tsp salt (for water)
  • 2 Tbsp Walker's Wood Solomon Gundy
  • dash Walker's Wood Scotch Bonnet Pepper Sauce
  • 3 Tbsp olive oil
  • 6 large plum tomatoes, skinned and chopped
  • 2 Tbsp fresh parsley or basil, chopped
  • 2 cloves pressed garlic
  • 1/2 cup freshly grated Parmesan cheese
  • salt and pepper to taste
In a large bowl combine chopped tomatoes, Walker's Wood Solomon Gundy, olive oil, garlic and parsley, a dash of Walker's Wood Scotch Bonnet Pepper Sauce and salt and pepper to taste. Add pasta to a large pot of salted boiling water. Cook until al dente. Drain and toss in bowl with other ingredients. Sprinkle with Parmesan cheese and serve. (serves 6)
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STIR FRY JERK TOFU and VEGETABLES
  • 1 lb tofu (firm)
  • 4 cups (total) chopped carrots, broccoli, cauliflower, zucchini and tomatoes
  • 2 tsp Walker's Wood Jerk Seasoning (to taste)
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 Tbsp olive oil
Cut tofu into 1/2 inch squares and marinate in Jerk Seasoning for at least 1 hour. Stir fry onions and garlic in a large skillet then add hardest vegetables first. Cook slightly, then add tofu and the rest, stirring gently. Cover and let steam for 8-10 minutes. Serve with brown rice. (serves 4)
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CARIBBEAN 'COOK-UP' (serves 2)
  • 8 oz ground beef, lamb or pork
  • 1 medium onion, chopped
  • 1 clove garlic, crushed
  • 2 sticks celery, chopped
  • 1 green pepper, seeded and chopped
  • 1 can (8 oz) pineapple chunks, drained
  • 1 Tbsp Walker's Wood Jerk Bar-B-Que Sauce
  • 1-2 tsp Walker's Wood Jerk Seasoning
  • 4 oz instant white rice
  • 1/2 pint stock
  • salt and pepper to taste
  • 2 spring onions or scallion chopped
In a large saucepan, dry fry the minced onion, garlic, celery, and pepper until browned. Add Bar-B-Que Sauce and Jerk Seasoning and cook for 2 minutes. Add all remaining ingredients and bring to a boil. Cover and simmer for 20 minutes stirring occasionally. Garnish with spring onions and serve immediately with avocado salad.
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JERKED THANKSGIVING TURKEY
  • 1 large, succulent turkey
  • Walker's Wood Jerk Seasoning
Pre-heat oven to 325 F. Place Turkey, breast side up, on a rack in a shallow roasting pan. Rub Walkers Wood Jerk Seasoning over the entire turkey. Insert a meat thermometer in the center of the inside thigh muscle, making sure the bulb does not touch bone. Cover the turkey loosely with foil. Press lightly at the end of the drumsticks and neck, leaving an air space between bird and foil. Remove foil the last 45 minutes of roasting. The turkey will be done when the meat thermometer registers 185 F. Remove bird from oven; cover loosely with foil to keep warm. Let stand 15 minutes before carving. The Jerk Seasoning seals in the juices of the turkey as well as adding that wonderful jerk flavor.
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WEST INDIAN CHICKEN ROTI
Roti (shell):
  • 2-1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1 Tbsp. butter
  • 3/4 to 1 cup of water
  • 1 cup oil

Chicken Curry (stuffing):
  • 3 lbs chicken
  • 2 Tbsp vegetable oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 Tbsp Baron curry powder
  • 1 tsp Baron chili powder
  • 1 tsp Baron paprika
  • 2 cups water
  • salt and pepper to taste
ROTI (SHELL): Sift 2 cups of flour, add baking powder and butter, mix well. Add water, knead, make a soft elastic but not sticky dough. Cut into 6 pieces. Roll each piece of dough thinly on a floured board, apply oil to dough surface, sprinkle lightly with a pinch of flour. Fold in half, then quarter, roll up into a ball. Let stand for 10 minutes. Roll out each piece thinly again, place on a hot griddle. brush each side of dough with oil to prevent sticking, turn frequently. Remove roti and clap with both hands until pliable. Fold and place on waxed paper. Serve hot stuffed with Chicken Curry.
CHICKEN CURRY (STUFFING): Cut chicken into bite-sized pieces. In hot oil, saute onions and garlic until tender, add curry powder. Add chicken pieces, salt, pepper, chili powder and paprika: fry on medium heat for 10-15 minutes. Add 2 cups of water, bring to a boil, then simmer, covered, for about 20 minutes or until chicken is tender. Serve wrapped in a warm Roti.
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