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Thread: DOMINICA RECIPES>>>>

  1. #1
    Join Date
    Sep 2004
    Posts
    447

    Default Dominica Recipes

    Caribbean Reef Chicken

    Country(ies): Dominica
    INGREDIENTS


    2 broiler/fryer Chickens - halved
    tsp. Salt
    tsp. Pepper
    cup Dark Brown Sugar
    4 tbs. Dark Rum - divided
    1 tbs. Lime Juice
    2 tsp. Lemon Pepper
    1 tsp. Ginger
    tsp. Cloves - ground
    tsp. Cinnamon
    tsp. Garlic powder
    2 drops Hot pepper sauce
    10 oz Chutney - mango
    Lemon - sliced
    Lime - sliced
    Parsley

    METHOD


    Sprinkle salt and pepper over washed and dried chicken. Set aside.

    In a small bowl, make Caribbean paste by mixing together sugar, 2 tablespoons of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce; set aside.

    Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken. Bake in a 400F oven for 45 minutes or until the chicken is fork tender. In a blender, place chutney and remaining 2 tablespoons of rum; process to blend. Spoon chutney mixture over chicken and bake about 3 minutes more or until chutney is warm.

    Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.
    Last edited by Zoley!; September 6, 2004 at 08:49 PM.

  2. #2
    Join Date
    Sep 2004
    Posts
    447

    Default Re: DOMINICA RECIPES

    Caribbean-Style Crabs

    Country(ies): Dominica
    INGREDIENTS


    8 tbs. Butter
    4 Scallions chopped
    1-2 tsp. chopped garlic
    1 hot green chili - finely chopped and seeded
    1 tbs. Curry powder
    -1 LB crab meat - shredded
    2 tbs. Chopped fresh coriander leaves
    2 tbs. Finely chopped parsley
    Salt & freshly ground pepper
    6-8 tbs. crab liquid or clam broth
    2 cups Bread crumbs

    METHOD

    Melt butter in skillet; add scallions, garlic and chili peppers and cook until scallions are wilted. Add curry powder to this mixture and blend thoroughly. Add crab, coriander and parsley. Add salt, pepper and crab liquid (if more is needed, add melted butter). Blend in bread crumbs. Fill the mixture in 8 clam shells and bake at 400F about 10 minutes or until browned.
    Last edited by Zoley!; September 6, 2004 at 08:44 PM.

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