Fried Sweet Plantains (platanos maduros fritos)

From http://www.recipezaar.com/79727

This is a terrific Cuban side dish or, as we have them, just a snack. You can serve these with rice and beans and entrees of meat or fish. Plantains are becoming more available in grocery stores and they're really tasty!

1/4 cup butter
1 tablespoon olive oil
3 ripe plantains, peeled and cut diagonally into 1 inch slices
1/2 lemons, juice of
salt

1.In a large skillet, melt the butter with the olive oil over medium heat
2.Add the plantain slices and fry for about 4 minutes on each side, moving the slices with a spatula occasionally to prevent sticking.
3.Remove the plantains from the skillet with a slotted spoon and let drain on paper towels.
4.Transfer to a large, warm serving platter, sprinkle with lemon juice and salt and serve warm.
*unripeplantains are green and hard, as they ripen they turn yellow and then get mottled with dark spots
5. Ripe plantains are sweet and soft and are brownish-black in color and resemble overripe bananas
6.To ripen a plantain, keep them in a warm place until they turn yellow, then brownish-black.

Skillet Cajun Shrimp

From http://chachacha.citysearch.com/
Serves 4-5

This is by far one of our most popular dishes and another of Jimmy Harris' inspired creations. We serve it in individual cast-iron skillet (you can use a shallow bowl) to allow plenty of room for soaking up the spice-infused cream sauce.

1/2 cup Cajun spice mix
1 1/2 cups (12 ounces) dark beer
2 cups heavy cream
1 pound medium shrimp, peeled and deveined
1/2 teaspoon red pepper flakes

1.In a large, heavy saucepan, mix the Cajun spice mix and beer.
2.Cook over medium heat, stirring constantly with a wire whisk to make a thick paste.
3.Do not allow the mixture to burn.
4.Gradually stir in the cream to make a smooth sauce.
5.Cook over medium heat, stirring occasionally, for 8 to 10 minutes, or until the sauce thickens 6.slightly and turns a rich, rust color.
7.Add the shrimp and red pepper flakes.
8.Reduce the heat and cook shrimp over low heat for 2 to 3 minutes, or until the shrimp are pink and opaque.
9.Taste and adjust the seasoning.
10.Serve in individual skillets or bowls with your favorite bread.

"Cook, Eat, Cha Cha Cha," coming soon from Chronicle Books

Jamaican Jerk Chicken

From http://www.recipezaar.com/83215

2 tablespoons ground allspice
2 tablespoons dried thyme
3 teaspoons chili flakes
3 teaspoons ground pepper
3 teaspoons ground sage
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cinnamon
2 tablespoons salt
3 tablespoons garlic powder
2 tablespoons sugar
1/2 cup olive oil
1/2 cup soy sauce
1 cup vinegar
1/4 cup lime juice
1 cup orange juice
1 1/2 cups chopped onions
1-2 scotch bonnet peppers
12 single boneless skinless chicken breasts

servings 12 breasts, no skin Change size or US/metric
Change to: breasts, no skin US Metric

1 hour 45 mins prep


1.Combine dry ingredients and Slowly wisk in oil, soy sauce, orange and lime juices
2.Stir in onions and peppers - Add chicken and marinade for 12 to 24 hours
3.Boil remaining sauce on stovetop and use as basting sauce on BBQ Sauce can also be used over rice and lintel mix.
4.We like to grill the chicken breasts on a charcoal BBQ for extra flavor, but you can also bake them

Bistec Emebellado (Steak with onions)

From http://www.recipezaar.com/14394

2 cloves garlic, minced
1 teaspoon coarse ground black pepper
1 teaspoon adobo seasoning
1/4 teaspoon oregano
1/4 cup vinegar (or lemon juice)
2 lbs trimmed boneless beef top loin steaks or filet of beef (, 1/4 inch thick slices)
2 tablespoons oil
4 large onions, sliced very thin

4 servings

Change size or US/metric
Change to: servings US Metric

25 minutes 5 mins prep


1.Mix garlic, black pepper, adobo, oregano and vinegar together and rub into steak.
2.Heat oil in skillet on low, cook onions until barely cooked (keep crisp and white).
3.Remove onions and drain on paper towels.
4.On high fry steaks rapidly on each side until brown.
5.Serve with onions.