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Humboldt Hot Sauce Marinated Prawns

These can be prepared on the grill or sauteed on the burner although can't beat the BBQ!

16 16/20 size tiger prawns,
shelled and deveined
1/2 Large red onion
1/4 Cup garlic clove, finely chopped
2 Tbs fresh ginger, finely chopped
Juice of 2 limes
1/2 cup cilantro, finely chopped
1 Tbs honey

4 Tbs Humboldt Hotsauce
2 Tbs low sodium soy sauce

In large bowl combine all ingredients and let marinate for 1/2 hour. Either BBQ for 3 min each side or saute over high heat until desired firmness, about 4 minutes. Garnish with sprigs of cilantro, and lemon wedges.

Jamaican Patties

On almost every corner in Ja. there are stores that offer fresh hot patties daily. Great for parties or an appetizer.
For the Pastry you can use frozen pastry dough found in most markets or you can make it from scratch.

4 cups plain flour
2 tsp turmeric
1 tsp salt
1 cup softened butter
3 Tbs cold water

Sift the flour, turmeric, salt into a bowl. Add the butter mix well with fingers until the mixture resembles bread crumbs. Mix in enough water to form a dough. Wrap in plastic and refrigerate for 2 hours.

For filling:
2 Tbs vegetable oil
1 Lrg onion, finely chopped
2 Cloves of garlic, finely chopped
2 Tbs Humboldt Hot sauce
1 Sprig of fresh thyme, finely chopped
4 Sprigs of fresh chives, finely chopped
2 Sprigs of parsley, finely chopped
4 Lrg tomatoes, peeled and chopped
3/4 pound favorite veggies or tofu or ground beef or chicken or fish
1/4 tsp turmeric
1/4 tsp fresh ginger, finely chopped
1/4 tsp ground cumin
1 tsp all spice
1/2 tsp cardamom
1/2 cup stock
1 Tbs Jamaican brown rum

Heat oil in large saucepan. Fry the onion, garlic,thyme, chives, parsley and tomato until soft. Add the veg/tofu/meat and all other spices. Season to taste with salt and pepper. Add stock and cook over medium heat for about 25 minutes until all liquid has evaporated and the meat is nice and thick. Add rum just before removing from stove. Let cool.

For glaze and making of patties:
2 egg yolks well beaten

Preheat oven to 400 degrees F. Roll out pastry and cut into circles 7 to 12 inches in diameter
Put two Tbs of cooled veg/meat mixture on one side of circle, fold the other half over so edges meet and crimp with fork until well sealed. Place the patties on a baking sheet well greased and floured, brush tops with the beaten egg yolks. Bake in center of oven approximately 30 minutes until golden brown Serve piping hot. Makes 12 to 18 patties.

Caribbean Curried Chicken:

1 Pound Chicken meat diced
Juice of two limes
1 1/2  onions, finely chopped
2 Sprigs of fresh thyme, finely chopped
2 Sprigs fresh chives, finely chopped
2 Sprigs parsley finely chopped
1 bay leaf
1 large red bell pepper, finely chopped
3 to 4 Tbs Humboldt Hot sauce
1 tsp allspice
2 Tbs veg oil
1 tsp cumin seed
5 cloves garlic, finely chopped
2 Tbs madras curry powder
2 Tbs tomato paste
2 cans coconut milk
1 Tbs Jamaican brown rum (optional)
1 Tbs Butter (optional)

Wash Chicken meat thoroughly. Cover with lime juice. Set aside for 15-20 minutes Add all the seasonings and spices except for the cumin seed, garlic and curry powder. Heat oil in stock pot and heat until the oil starts to smoke Add cumin seed, garlic and fry until toasted. Add curry powder and stir. Add tomato paste, stirring constantly. Add coconut milk and simmer until mixture starts to boil. Add pieces of chicken and all the seasonings and spices. Let simmer for 20 minutes making sure that liquid does not evaporate. If needed a little water can be added. After cooking time is finished add rum and a pat of butter let it melt slowly. Serve with Jasmine boiled rice.

* This dish can be done with all kind of meats or vegetables as well. If using vegetables less cooking time for the vegetables would be most desirable.

Great on your favorite omlette too!

Red Sofrito

Sofrito is the cornerstone of Spanish Caribbean cooking. Use Sofrito as a staring point for soups, stews, rice dishes and spread on crostini for an appetizer.

2 Tbs olive oil
1 Medium onion, finely chopped ( about a cup )
1 red bell pepper, cored, seeded, and finely chopped
4 garlic cloves, minced
1 tsp cumin
1 tsp fresh oregano
1Tbs cilantro
1 bay leaf
1 ripe tomato, finely chopped

2 Tbs Humboldt Hot sauce
Freshly ground black pepper to taste

Heat olive oil in nonstick saute pan. Add onion,pepper,garlic, cumin, oregano, cilantro, and bay leaf. Cook over medium heat until soft and translucent but not brown, about five minutes, stirring with wooden spoon. Add tomato, salt, and pepper. Continue cooking the sofrito until the tomato juiced have evaporated and the mixture is intensely aromatic, about five minutes. Correct the seasoning adding salt or cumin to taste. Transfer into glass jar and refrigerate. Lasts up to a week.

Makes 1 1/2 cups

Red Beans and Rice

Mondays wouldn't be the same in Louisiana without red beans and rice!

2 Tbs veg oil
1 Cup chopped onion
1 Cup chopped bell peppers
1/2 Cup celery
1 tsp salt
1/4 Freshly ground black pepper
1 tsp Fresh thyme finely chopped
4 Bay leafs
1 Pound boiled ham cut into 1/2 inch cubes
6 Ounces smoked  andouille sausage cut crosswise into 1/4 inch slices
1 Pound dried red beans, rinsed and soaked overnight and drained
5 Tbs garlic, finely chopped
8 to 10 cups chicken stock
3-4 Tbs Humboldt hot sauce

1. Heat oil in large heavy saucepan over medium high heat. Saute the onions, bell peppers, celery, salt, black pepper and thyme for five minutes. Add bay leafs, ham, and sausage and saute for 6 minutes. Add beans, garlic, and enough stock to cover the contents in pot. Bring to a boil. Reduce the heat to medium and simmer, uncovered, stirring occasionally for about two hours. Add more stock if mixture becomes dry and thick.
2. Use a wooden spoon to mash mixture against the side of pot. Continue to cook, stirring occasionally, for another 1 1/2 hours until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy, but not watery.Add 3-4 Tbs Humboldt Hot sauce.
3. Remove bay leafs and serve over steamed rice

* 1 Smoked Ham Hock can be added for more smoky flavor

Tamales

Tamale Filling:
 1 1/4 Pounds pork shoulder
 1 1/2 large yellow onions halved
 1 Large tomato, chopped
 4 Garlic cloves, finely chopped
 2 California chili pods, seeded and stemmed
 2 cups water
 1 1/2 tsp salt
 1 Tbs ground cumin
 1/2 Cup cilantro

Place pork, onion, tomato, garlic, chili pods, salt, cumin, and cilantro into stock pot. Add water to cover and slowly boil for 2 hours. Add more water if needed. After 2 hours strain liquid and save for tamale dough. pull out chili pods and remove stems. Finely chop chili pods and add back to pork mixture and cool. When cool mince apart pork mixture  with hands until all ingredients well mashed together. Set aside.
Tamale Dough:

2 Cups Masa Harina
10.5 ounces  left over pork stock
1 tsp baking powder
1/2 tsp salt
2/3 cup lard or veg shortening
1 package dried corn husks
1 cup sour cream

Soak corn husks in a bowl of warm water.
In Large bowl beat lard/veg shortening with Tbs of stock till fluffy. Combine masa harina, baking powder, and stir into lard mixture adding more broth as necessary to form spongy dough. set aside.

Spread dough out over corn husks into 1/2 inch thickness. Place 1 Tbs pork mixture into one side of dough and roll over till sides meet. Fold sides into center and steam for an hour. Add some left over stock and sour cream together with 3 Tbs Humboldt hot sauce for dipping sauce.

* Humboldt Hot sauce can also be added to stock for more fiery Tamales!!!