Jamaican Jerk Sauce
Jamaican Jerk Sauce
1 bunch green onions, chopped
3 tablespoons dried thyme
1 cup peanut oil
1 cup soy sauce
1 (3-inch) piece fresh ginger root , peeled and minced
10 cloves garlic , minced
8 haba
Sofrito
Sofrito
Sofrito is not only a common seasoning in many Puerto Rican dishes, but it is also frequently served at the table as a condiment. It will keep refrigerated for several days, and can be frozen in small batches for future use.
3 tablespoons vegetable oil
2 ounces lean cured ham, finely chopped
1 medium onion, peeled and finely chopped
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
2 cloves garlic, peeled and finely chopped
1/4 cup chopped fresh coriander leaves
1/2 teaspoon dried oregano
Salt and freshly-ground pepper, to taste
Heat the vegetable oil in a skillet over low heat. Add the remaining ingredients and saut
Maduro En Gloria
Maduro en Gloria (Heavenly Bananas)
Posted by Olga at recipegoldmine.com March 20, 2002 15:43:15
From Willemsted, Curacao, West Indies.
Named after the famous shipping banking family, Maduro, this is a dish served on festive occasions.
4 tablespoons butter
6 firm bananas, peeled and sliced lengthwise
1 cup heavy cream
1/4 pound cream cheese
4 tablespoons granulated sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup Curacao liqueur
Melt the butter in a skillet and brown the bananas very quickly over high heat.
Place half the banana slices on the bottom of a buttered pie plate. Blend heavy cream and cream cheese until very soft. Add sugar, cinnamon, vanilla, and liqueur, beating until light and smooth. Spread half of the mixture over the bananas. Place remaining banana slices on top, and spread the rest of the cream-cheese mixture over the dish. Bake in a 375 degrees F. oven for 20 minutes or until almost all the cream is absorbed and the top is lightly browned. Do not allow all the cream to be absorbed, or the bananas will become too dry.
Serve hot. If desired, top with whipped cream.
Serves 6.