|
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.
|
