1 1/2 cups Cointreau
3 cups Appleton amber rum
10 mint sprigs
1 cup simple syrup
Juice of two limes
Juice of 3 oranges
3T Agnostura bitters, more or less to taste
Crushed ice
Pour all the ingredients into a large pitcher filled with crushed ice.
Stir vigorously, season with simple syrup if you like it a tad sweeter.
Serve immediately
Salt Cod ‘Stamp and Go’ Fritters with Dipping Sauce
1# dried salt cod, rinsed in several changes of cool water over a few hours and soaked overnight in a cold water bath in the refrigerator.
1 and ? cups sifted flour
1 and ? t baking powder
3 eggs, lightly beaten
6-7 T ice water
2 medium onions, finely minced
3 garlic cloves, minced
1/2 cup celery leaves finely minced
1 scotch bonnet pepper, finely minced
1T fresh thyme leaves
1t salt
1t ground black pepper
Vegetable oil for frying
Clean, trim and shred the fish.
Mix the fish, baking powder, flour, beaten egg, and just enough water to create a batter consistency the texture of loose cement.
Stir in the onion, garlic, scotch bonnet pepper, thyme, black pepper and salt.
In a pot on the stove set up your frying station with oil heated to 375.
Drop the mixture by tablespoonfuls into the oil and cook until golden.
Drain on paper toweling and serve hot with the? sauce.
Sauce Chien
1 small onion, minced
6 scallions minced
1 fresh chili pepper cleaned and minced (scotch bonnet)
2 garlic cloves minced
1/2t dried thyme
1 roasted red bell pepper, pulsed in a food processor or ground in mortar with a pestle
2T minced parsley
One half? cup boiling water
juice of 1 lime
2T peanut oil
Combine all the ingredients except the water, lime and oil in a bowl and stir to combine.
Add the water. Cool, add remaining ingredients and serve
Asopao de Pollo y Mariscos…Chicken, Shrimp and Rice Stew
Serves 6
2T fresh oregano leaves
2T fresh thyme leaves
4 garlic cloves sliced thin
6 boneless chicken thighs, cubed in 1” pieces
2 slices fruit wood smoked thick cut bacon, cut in 1” pieces
5T olive oil
1 scotch bonnet pepper
1 large onion, minced
1 red pepper, chopped
1 yellow pepper, chopped
1 cup fresh tomatoes, chopped
? cup grated coconut, toasted….don’t use the sweetened kind
1 cup white wine
2 cups long grain white rice
4 cups rich homemade chicken stock
Freshly ground black pepper
1 cup fresh or frozen cooked green peas
1 # wild ocean caught shrimp, U-15 size work best, peeled and deveined
Juice of 1 lime
Mix the chicken, thyme, oregano and garlic.
Set aside.
In a large non reactive heavy skillet on medium heat, heat the oil and saute the chicken to brown on all sides.
Reserve.
Add the bacon and saute until browned.
Add the onions, peppers, hot pepper and stir for a few minutes to cook through.
Add the tomatoes.
Add the rice? and coconut and stir to coat with vegetables. Add the wine and cook for a few minutes to cook away half the liquid.
Add the chicken stock and freshly ground pepper? to taste. bring to a boil and cover and cook over low heat for 20 minutes
Remove the cover and stir in the shrimp, peas and lime juice.
Cover and cook for 6-8 minutes more.
Season to taste with sea salt, and serve immediately.
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