Chef Larry's Tostones (Twice Fried Plantains)
Yield: 4 servings
Ingredients:
2 Plaintains, unripe, peeled and cut into 1" slices
1/2 cup Cooking oil
to season Salt
1 Garlic clove, minced
1 tbsp. Water
Method:
Heat oil in a heavy saucepan or skillet. When oil is hot, carefully fry plantain slices until golden brown. Remove and cool. Flatten plantains to 1/4 inch thickness using the bottom of a sturdy glass or between wax paper sheets. Return flattened plantain slices to hot oil and fry for 30 seconds on each side. Combine garlic and water, season with salt. Pour over tostones and serve as a side dish.
Chef Larry's Calypso Salad
Yield: 4 servings
Ingredients:
1 cup Shrimp, cooked, cut into small dice
1 cup Scallops, cooked, cut into small dice
1 cup Crabmeat, cooked and drained
1 cup Celery, finely diced
¼ cup Red and green bell peppers, finely diced
¼ cup Bermuda onion, finely diced
2 Scallions, minced
1 tsp. Parsley, minced
to season Salt
to season Fresh ground black pepper
2 Papayas, medium size, cut in half, seeds removed
4 Red or green leaf lettuce leaves
4 Lime wedges
to garnish Toasted coconut
For the dressing:
1/2 cup Mayonnaise
1 1/2 tsp. Dijon white wine mustard
1/4 tsp. Curry powder
1/3 tsp. Orange zest
1 tbsp. Orange juice
1 tsp. Cilantro, minced
1/2 tsp. Worcestershire Sauce
2 – 3 dashes Tabasco Sauce
squeeze Fresh lime juice
Method:
Prepare dressing by combining ingredients and mixing well. Season with salt and pepper. Place shrimp, scallops, crab, celery, Bermuda onion, scallions and parsley in a large bowl. Add dressing and toss gently. Season to taste with salt and pepper. Place lettuce leaves on chilled serving plates. Place papaya halves on lettuce leaves and top with salad mixture. Garnish with lime wedges and toasted coconut.
Chef Larry's Mango Papaya Relish
Yield: 4-6 servings
Ingredients:
2/3 cup Mango, peeled, seeded, small dice
2/3 cup Papaya, peeled, seeded, small dice
1/3 cup Red onion, finely diced
1/4 cup Red and green bell pepper, finely diced
1/2 tsp. Jalapeno pepper, seeded, finely diced
1/2 cup Orange juice
1 1/2 tsp. Red wine vinegar
1 tsp. Olive oil
1 1/2 tsp. Sugar
2 tsp. Cilantro, chopped
1 tsp. Fresh mint, chopped
to taste Salt
to taste Fresh ground black pepper
Method:
Place ingredients in a large bowl and mix well. Season with salt and pepper. Refrigerate for 2 - 3 hours to allow flavors to develop. Use as an accompaniment for grilled chicken, fish and seafood.
Chef Larry's Grilled Jerk Chicken with Papaya Relish
Yield: 4 servings
Ingredients:
4 Chicken breasts, 6 - 7 oz., boneless
for service Chef Larry's Mango Papaya Relish (recipe above)
for service Chef Larry's Tostones (recipe above)
to garnish Scallions, minced
to garnish Fresh cilantro sprigs
For the jerk seasoning:
1 tbsp. Allspice
1/4 tsp. Nutmeg
1/4 tsp. Ground clove
1 tsp. Cinnamon
10 Scallions, trimmed and chopped
5 Garlic cloves, peeled
8 Jalapeno peppers, seeded
1/3 cup Red wine vinegar
2 tbsp. Brown sugar
2 tbsp. Vegetable oil
1 tsp. Salt
1 tsp. Black pepper
2 tbsp. Soy sauce
1 tbsp. Fresh lime juice
Method:
Prepare Jerk Seasoning by placing ingredients in a food processor or blender. Puree until smooth. Adjust seasoning if necessary. Place chicken breasts in a non-reactive dish or heavy-duty zip lock bag. Pour 2/3 of the Jerk Seasoning over chicken and refrigerate for at least 3 hours. Reserve remaining Jerk Seasoning for use as a basting sauce, storing under refrigeration until use.
Prepare Chef Larry's Mango Papaya Relish and Chef Larry's Tostones per recipes. Preheat grill. Drain marinated chicken breasts and place on hot grill. Cook for 6 - 7 minutes on each side or until done, basting with reserved Jerk Seasoning for the last 3 minutes of grilling. Place grilled Jerk chicken and Tostones on a platter. Top grilled Jerk chicken with Chef Larry's Mango Papaya Relish. Garnish with fresh cilantro sprigs and minced scallions.
