Latin Caribbean Food

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).

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This weekend show your mother appreciation with a Caribbean style breakfast, lunch, or luscious dessert. For breakfast try Flamenco Style Baked eggs in individual serving cups layered with vegetables, shrimp, crab, and eggs. If lunch is more your style, Crab Claws St. Thomas is an appetizing dish made with homemade passion fruit butter melted over blue crab claws and toasted French baguette or slice of Cuban bread. Show your mom love with a sweet chocolate mousse recipe inspired by Trinidad's Pitch Lake.

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In the Caribbean, plantains are very versatile and consumed in just about every state of ripeness. Cynthia's recipe for green plantain fries is a great example of this. In the green (unripe) stage of ripeness, plantains are cooked and eaten like a vegetable. This particular recipe is an excellent substitute for an old standard - french fries. Serve your plantain fries hot and with your favorite condiment.

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Plantains are a staple food in the Caribbean and in Latin cooking. If you've never eaten or prepared plantains, you may not know when they are ready to eat, how to peel them, or how to cook them. Fear not! I've put together a handy plantain guide that will tell you everything you need to know from recognizing stages of ripeness to how to peel one. Of course, recipes are included.

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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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It's salad season. Spring is here and summer is soon to follow. Why not change up your salad repertoire this year? The Caribbean has some really delicious salad recipes for you to put on your table. They're easy to make, can be made ahead, and are usually light fare for hot humid climates.

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Photo © Hector Rodriguez. Licensed to About.com

Salads are a mainstay on Caribbean tables because they're easy to prepare and can be made ahead. Here is a twist on two American classics: potato salad and Waldorf salad. I've heard it referred to as "white salad" as well and it's served on several islands. I can only imagine the recipe itself is an American influence, as none of the ingredients are native to the Caribbean. Nevertheless, it's delicious. Serve it as a light lunch or as a side dish to meat, game, or fish.

Photo © Hector Rodriguez. Licensed to About.com

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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.

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Photo © Marek Kosmal Image from BigStockPhoto.com

Red Snapper with Island Sauce, or Pescado con Mojo Isleño, can be found in many variations throughout the islands. It's a classic fish recipe traditionally made with red snapper, but other flaky white fish will work in this recipe, too. My recipe is scaled down to make an entrée for two, but can easily be doubled if needed.

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In the Caribbean, Easter usually falls during the height of the dry season, with beautiful weather and Christian traditions working together to make it a somber but happy time. Celebrate tradition with my Latin Caribbean Easter Menu, which includes an appetizer, salad, vegetables, lamb stew, potatoes and rice pudding. I've planned the menu for you; all you have to do is cook it!

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Photo © Ingrid Balabanova | BigStockPhoto.com