Rice wasn't widely cultivated in the Caribbean until the 17th and 18th century. Never the less, rice became an essential staple item in Caribbean recipes. Rice is rich in calcium, iron, protein and B vitamins. Here are some of my favorite recipes.
Memorial Day weekend marks the beginning of summer and, for some, the start of grilling season. Why not celebrate your first cook out of the summer by grilling up a few Caribbean favorites such as these pork kabobs (pinchos) or pork chops (chuletas).
Photo © Leonid Nyshko Image from BigStockPhoto.com
Keeping up with Latin Caribbean Food:
Seems like summer has arrived early this year. When it's too hot outside and I don't feel like slaving over a hot stove, I make a tasty mild avocado salsa. This versatile dish pairs well with corn chips, quesadillas, grilled chicken, or simply serve it as a salad replacement. It's simple to make and requires no cooking.
Photo © Dennis Sabo. Image from BigStockPhoto.com.
Keeping up with Latin Caribbean Food:
There are many recipe variations of this classic Spanish dish, which is essentially poached eggs in tomato sauce. My recipe is a baked version of flamenco eggs with a Latin twist. Enjoy individual serving cups layered with vegetables, shrimp, crab, and eggs.
Photo © Marek Kosmal Image from BigStockPhoto.com
Keeping up with Latin Caribbean Food:
Jamaican escoveitched fish is similar to ceviche, except the fish is fried, not raw. Some schools of thought believe the recipe is Spanish in origin and came to the island sometime during the Spanish occupation (1509 - 1655). In fact, the word escoveitch is an altered form of the Spanish word escabeche, which is used to describe the pickling of food. Pickling helped keep food from spoiling in the days before refrigeration.
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Keeping up with Latin Caribbean Food:
New Recipe for April 2012: Pepperpot Soup
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