The Sugar Mill Caribbean Cookbook

BOOK: The Sugar Mill Caribbean Cookbook
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Table of Contents

Title Page

Table of Contents

Copyright

Dedication

Acknowledgments

Introduction: A Caribbean Cooking Adventure

SUNRISE SPECIALS

Beach Breakfast

Surf Sider Eggs

Lobster or Crab Eggs Benedict

Salt Fish Scramble

Sultry Chile Soufflé Roll

Rum French Toast

Banana-Stuffed French Toast

Piña Colada Pancakes

Gingerbread Pancakes

Tropical Fruit Waffles with Pecans and Toasted Coconut

Sweet-Potato Waffles with Orange Butter

Coconut Bread

Pineapple Bran Muffins

Tropical Fruit Platter with Mango Silk Sauce

Gingered Fruit Compote

Pineapple in Rum Cream

Sunrise Smoothie

Kiwi Yogurt Cooler

Papaya Yogurt Smoothie

SNACKS, NIBBLES, AND ISLAND APPETIZERS

Conch Fritters

Caribbean Coconut Chicken Bites

Vegetable Fritters

Fire Coral Hot Sauce

Mussels with Creamed Dill Sauce

Papaya and Tamarind–Glazed Baby Ribs

Flying Fish with Lime and Caper Aïoli

Plantains with Caviar

Lobster Cornucopia with Banana Chutney

Stamp and Go

Curried Vegetable and Cashew Nut-Patties

Curried Lobster Patties

Prosciutto and Mango with Pepper–Mango Coulis

Oysters Caribe

Allison's Marinated Conch

Crab Cares with Shrimp Sauce

Garden Vegetable Strudel

Sweetbreads Sofrito in Puff Pastry

Escargots Calypso

Spinach Crepes with Sunset Cream and Caribbean Black Beans

Caribbean Spicy Sausage with Creole Sauce

Smoked Scallops with Salsa and Dijon Cream

Rum-Glazed Chicken Wings

Smoked Salmon-Wrapped Salmon Mousseline

Green Herb Sauce

Conch Ceviche

Caribbean Guacamole

Tannia Chips

Plantain Chips

Stone Crab Claws with Key Lime Mayonnaise

Deep-sea Avocado and Shrimp Spread

Bambooshay Nuts

A CARNIVAL OF SOUPS

Caribbean Bouillabaisse

Mango Soup with Raspberry Purée

Peanut Pumpkin Soup

Curried Zucchini Soup

Chilled Spinach and Oyster Bisque

Gingered Carrot and Pear Bisque

Crab or Lobster Chowder

Chilled Melon and Champagne Soup

Guadeloupe Seaside Chowder

Grouper Quenelles in Seafood Broth

Roasted Corn Soup

Tropical Gazpacho with Cilantro Croutons

Wild Mushroom Bisque

Caribbean Black Bean Soup

Sugar Mill Curried Banana Soup

Tomato and Ginger Wine Soup

Callaloo

Breadfruit Vichyssoise

Scallop Soup

Chilled Cucumber Soup

Conch Chowder

Creole Peanut Soup

CALYPSO SALADS AND SIDE DISHES

Sweet and Sour Peppers

Hearts of Palm Carnival

Leek and Pepper Salad with Tapenade

Papaya and Prosciutto with Ginger Vinaigrette

Curried Tomato Salad

Green Papaya Salad

Green Bananas in Olive Vinaigrette

Carrot Salad Vinaigrette

Tuna Salad with Tangerine Vinaigrette

Caribbean Black Bean and Seafood Salad

Island Shrimp Salad

Dressing for Success

Chicken Salad with Mango Mayonnaise

Red Bean and Rice Salad

Spinach Timbales

Corn Timbales with Basil Cream

Curried Citrus Rice

Black Beans and Rice with Rum

Pete's Hot Sauce

Major Morgan's Mango Chutney

Tomato Chutney

PASTAS UNDER THE PALMS

Pasta with Conch in Parsley Cream

Avocado Pasta Sauce

Garden Patch Pasta

Plenty of Pestos

Linguine with Smoked Tuna and Red Caviar

Lime Cream Pasta

Tortellini with Spinach and Whelks or Clams

Rasta Pasta

Pasta with Sugar Snap Peas and Asparagus

Penne with Hot Pepper-Vodka Sauce

Seafood Lasagna

Scallop-Filled Pasta Flowers

Pumpkin, Black Bean, and Parmesan Lasagna

Key Lime Pasta with Crab and Mustard Sauce

Fast Pasta Sauces for Two

FROM THE FISH POT

Spiced Fish with Mint-Lime Butter

Fish with Mangoes and Green Peppercorns

Grilled Marinated Swordfish

Fish in Phyllo Wrap

Fish with Coral Sunset Sauce

Fish with Sun-Dried Tomato Vinaigrette

Grilled Fish with Vegetable Jump-Up

Quick Toppings for Fish

Fish Carnival

Fish with Tomato and Banana

Fish Escabeche

Grilled or Baked Fish with West Indian Creole Sauce

Fish Baked in Banana Leaves

Coconut Shrimp with Vegetables

Caribbean Cajun Shrimp

Pirate's Shrimp in Puff Pastry

Ginger-Lime Scallops with Toasted Walnuts

Shrimp and Scallop Timbales with Dill Sabayon

Pan-Seared Scallops with Tomato-Mango Salsa

Scallops in Puff Pastry with Roasted Red Pepper Sauce

Shrimp Etouffée with Cajun Oysters

Lobster Creole

Lobster and Christophene Curry

BIRDS OF PARADISE

Trade Winds Chicken with Pineapple Salsa

Island Chicken

Chicken Breasts Ensalada

Carambola-Glazed Barbecued Chicken

Grilled Chicken Breasts with Papaya-Cilantro Vinaigrette

Chicken Breasts with Spinach Mousse and Pinot Noir Sauce

Grilled Chicken Breasts with Gazpacho Salsa

Chicken and Papaya Stir-Fry

Chicharrone de Pollo

Roast Chicken with Poached Garlic

Chicken Curry

Garden Roasted Chicken

Rum-Glazed Roast Turkey Breast with Plantain and Mango Stuffing

Cornish Game Hens with Mango-Curry Butter

Tropical Citrus Game Hens

Honey-Lime Duck

Mahogany-Glazed Duck Breast with Sesame-Peanut Noodles

Roasted Ginger Duck with Pork-and-Almond Stuffing

Grilled Quail with Mango-Papaya Sauce

TROPICAL MEAT WAVES

Filet of Beef with Walnut and Port Stuffing

Roast Prime Rib with Pepper Crust

Creole Horseradish Cream with Pecans

Christophene and Sausage-Filled Flank Steak

Beef in Coconut Cream

Her Majesty's West Indian Regimental Beef Curry

Tamarind and Orange Braised Brisket

Caribbean Kebobs

Steak Butters

Tournedos with Roasted Pepper Sauce and Avocado Butter

Orange Veal Scaloppine

Veal Scaloppine with Julienne of Vegetables

Basil and Parmesan-Crusted Veal Chops

Veal Apple Bay

Veal Ragout in Emerald Spinach or Callaloo Sauce

Veal Ragout with Wild Mushrooms and Fresh Basil

Olive and Orange Roasted Veal

Pork Chops Martinique

Pecan-Crusted Pork Cutlets with Ginger Aïoli

Pork Medallions with Peanut Sate Sauce

Pork Roast Calypso

Sugar Mill Plantation Pork Roast

Citrus Marinated Pork

Barbecued Pork in Banana Leaves with Sultry Salsa

Rum-Glazed Ribs Calypso

Jerked Ribs

Pork Picadillo

Grilled Lamb Chops with Creole Sauce

Roast Lamb with Guava and Rosemary

Leg of Lamb with Callaloo or Spinach and Feta Cheese

Herb-Crusted Rack of Lamb

SUGAR ISLAND SWEETS

Chocolate Decadence

Chocolate Crepes

Creole Banana Crepes

Cold Rum Soufflé

Key Limi Mousse

Lemon Mousse

Kiwi Mousse

Cappuccino Mousse with Creme de Kahlùa

Coconut Cloud Tart

Chocolate Truffle Tart

Rum-Chocolate Cheesecake

Tipsy Tart

Tipsy Tart Flavoring Suggestions

Black-Bottom Banana Cream Pie

Key Lime Pie

Papaya Pie

Meringue Seashells with Banana Cream

Banana Beignets with Apricot Sauce

Banana Bread Pudding with Rum Sauce

Gingerbread Roll with Crystallized-Ginger Cream

Lemon Shortbread Tart

Rum Pecan Torte with Brown Sugar-Butter Cream

Kiwi and Lime Napoleons

Chocolate-Mango or Strawberry Shortcakes

Tropical Trifle

Chocolate Pecan Soufflé with Rum Sauce

Ginger-Poached Spice Islands Pears

Amaretto Oranges with Sorbet

Banana Cheesecake

Coconut Rum Flan

Coffee Caramel Parfaits

Soursop Ice Cream

Peanut Butter-Fidge Tart

Banana Beach Shortcake

Brandy Alexander Tart

Piña Colada Cake

White Chocolate and Toasted Almond Cheesecake

Icy Island Torte

Chilled Irish Coffee Torte

Cold Amaretto Soufflé

TRADE WIND COCKTAILS

Sugar Syrup

Piña Colada

Painkiller

The Volcano

Coco Tequila

Coffee Rumba

Mango Moon

Banana Daiquiri

Yellow Bird

Gulf Stream Cooler

Rum Punch

Hibiscus Cocktail

Caribbean Champagne

Ginger Limeade

Reggae Revenge

The Reef Basher

Index

T
HE
H
ARVARD
C
OMMON
P
RESS
535 Albany Street
Boston, Massachusetts 02118

Copyright © 1996 by The Morgan Corporation, Ltd.
Illustrations copyright © 1996 by Dorothy Reinhardt

All rights reserved.
No part of this publication may be reproduced or transmitted
in any form or by any means, electronic or mechanical,
including photocopy, recording, or any information storage or retrieval system,
without permission in writing from the publisher.

Printed in the United States of America

Library of Congress Cataloging-in-Publication Data

Morgan, Jinx.
The Sugar Mill Caribbean cookbook : casual and elegant recipes
inspired by the Islands / Jinx and Jefferson Morgan,
p. cm.
Includes index.
ISBN 1-55832-120-9.—ISBN 1-55832-121-7 (pbk.)
1. Cookery, Caribbean. 2. Sugar Mill Hotel (Road Town, V.I.)
1. Morgan, Jefferson. II. Title.
TX716.A1M6697 1996
641.59'1729—dc20 96-9929

Cover and text design by Kathleen Herlihy-Paoli, Inkstone Design
Cover photographs by Roberto Santos/Southern Stock (border) and
Peter Johansky/Envision (center)
Illustrations by Dorothy Reinhardt

Special bulk-order discounts are available on this and other Harvard Common Press books.
Companies and organizations may purchase books for premiums or for resale,
or may arrange a custom edition, by contacting the Marketing Director at the address above.

10 9 8 7 6

This book is dedicated
to the people of the British Virgin Islands,
who welcomed two strangers from far away
and made us feel right at home.

Acknowledgments

In the fifteen years we've lived in the British Virgin Islands dozens of people have befriended us, offered us wise advice, shared their picnics, fed our cats, helped us clean up after storms, sailed us to their secret harbors, let; taught us how to clean a conch, and generously passed along their knowledge of Caribbean ingredients and cooking techniques. In the process they also set a standard for friendship that would be hard to duplicate. They all know who they are and we give them our deepest thanks.

BOOK: The Sugar Mill Caribbean Cookbook
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