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gourmet magazine

Spicy Caribbee is recommended in the March 1999 issue of Gourmet magazine.

"Un memento : Follow your nose to Spicy Caribbee for herbs, spices, and fragrant soaps and oils. 
Calle del Cristo 154, 725-4690."



 

Mixed Grilled Vegetables 

1/2 cup extra virgin olive oil

2 tsp. sunsational garlic

2 tsp. fresh thyme

2 md. onions sliced 1/4 inch

2 small egg plants, halved lengthwise1 chayote halved lengthwise and cored

12 Shiitate mushroom caps, halved

2 red, yellow bell peppers seeded and cut in quarters

6 russet potoatoes w/skin sliced 1/2 inch thick

Herbed Sea Salt to taste (Garlic & Herbs for salt free)

Procedure: Combine garlic thyme and oil in small bowl. Place vegetables in a dish and pour over oil mixture with Herbed Sea Salt or Garlic and Herbs. Thread skewers alternating vegetables. Grill over med. heat for 10 minutes, turning. Remove from skewers, chop eggplant and chayote into pieces and transfer to a serving dish.

 

Coffee Rum Beverage

Spicy Caribbee Puerto Rican Coffee black drip or expresso.

2/3 cup sweetened condensed mik

1/2 cup Puerto Rican Gold Rum

Shaved Ice

Procedure: Mix coffee and add rum, condensed milk. Stir well and pour over shaved ice in tall glasses.

 

 

"Jerked Cornish Hens "

3 1 lb cornish hens

1/4 cup freshly squeezed lime juice

4 tbs of Spicy Jerk rub

Procedure: Split Cornish Hens in half. Rub with lime juice. Rub 1 tbs. Jerk rub all over each of the hens and coat well. Put in ziploc bags and marinate for five hours, you may marinate overnight in fridge. Remove from the fridge at least 30 minutes before cooking. Grill hens, skin side down covered for 10 minutes. turn and baste with Jerk run and grill for 15 more minutes. Turn again for about 5 more minutes until fully cooked.