Seismic
sounds, fiery flavors, an array of vibrant colors, exotic fruits and vegetables
– these trademarks of Caribbean culture are as diverse as the islands that make
up the Caribbean.
From
Jamaica and Haiti to Cuba and Puerto Rico, the Caribbean culture is a fusion of
high energy, colorful music, customs, and foods. In acknowledgement of this
rich culture, Lawry’s yearlong Cooking Up Culture program proudly celebrates
the influence of Caribbean cuisine on American dishes.
“Caribbean
cuisine is one of the most flavorful and festive cuisines that we love here in
America,” spokesperson for Lawry’s B. Smith. “With a mélange of cultural
influences from Spain, France, India and Africa, and even Mexico, Caribbean
foods marry tropical flavors with delicious spices to create unique and
exciting dishes. That’s why America has been known to celebrate Caribbean
cuisine, whether through take-out jerk chicken restaurants or more upscale,
sit-down establishments who offer Caribbean fare. Lawry’s marinades are an easy, convenient way to bring the
exotic flavors from the Caribbean to your own home-cooked meals. Try marinade
flavors such as Lawry’s Caribbean Jerk, Havana Garlic & Lime or Mexican
Chile & Lime to infuse the tastes of the Caribbean into your meals.”
The
foods of the Caribbean are marked by a wide variety of fruits, vegetables,
meats, grains, and spices, all of which contribute to the area's unique
cuisine. European colonists,
including the Portuguese, Dutch, Danish, British, French and the Swedes,
brought oranges, limes, mangoes, rice and coffee to the Caribbean. They also
introduced sugarcane, which was later fermented to make rum, a drink that
remains the ultimate tropical Caribbean beverage. Spaniards introduced other
foods, notably coconut, chick-peas, cilantro, eggplant, onions, and garlic.
West Africans introduced okra, pigeon peas, plantains, callaloo, taro,
breadfruit and ackee. Mexico’s donations include papaya, avocado, chayote, and
cocoa. In addition, laborers from
India and China came to work in the fields and plantations of the Caribbean,
adding two very different culinary influences to the already robust melting pot
of Caribbean flavors.
Since
many of the Caribbean islands had wild pigs and cattle, spiced and smoked meats
became an integral part of the people’s diet, the most popular being jerk
meat. Many of the foods and
spices from the Caribbean’s island cooking have been exported to other
continents around the world, becoming a familiar mainstay in many kitchens.
Try
these easy-to-make, Caribbean-inspired recipes during this Juneteenth season.
These,
and other Caribbean recipes, are available on www.lawrys.com
CHILE
LIME STEAK WITH BLACK BEAN & MANGO SALSA
4
servings
Prep
Time: 15 minutes
Marinate
Time: 30 minutes
Cook
Time: 15 minutes
3/4
cup Lawry's® Mexican Chile & Lime Marinade with Lime Juice
1/4
cup chopped fresh cilantro
1-
lb. boneless sirloin steak, about 1 inch thick
1
medium ripe mango, peeled, seeded and chopped
1
can (15 oz.) black beans, rinsed and drained
1
medium tomato, chopped
1/2
cup chopped red onion
1
tsp. Lawry's® Garlic Salt
·
In small bowl, combine
Lawry's® Mexican Chile & Lime Marinade with Lime Juice with cilantro; set
aside.
·
In large resealable
plastic bag, pour 1/2 cup marinade mixture over steak; turn to coat. Close bag and
marinate in refrigerator 30 minutes. Reserve remaining marinade mixture.
·
Remove steak from
marinade, discarding marinade. Grill or broil steak, turning once and brushing
with 2 tablespoons reserved marinade mixture, 10 minutes or until desired
doneness.
·
Meanwhile, in large
bowl, toss remaining reserved marinade mixture with remaining ingredients.
Chill, if desired. To serve, top steak with salsa.
SPICY
CARIBBEAN FISH STEW
10
cups
Prep
Time: 10 minutes
Cook
Time: 30 minutes
2
Tbsp. Bertolli® Classico™ Olive Oil
2
large boniatos or sweet potatoes, peeled and cut into small cubes (about 1 pound)
1
large red bell pepper, finely chopped
1
medium white onion, finely chopped
2
Tbsp. tomato paste
4
cups seafood or vegetable broth
1/2
cup Lawry's® Caribbean Jerk Marinade with Papaya Juice
1
dozen clams, well scrubbed
1
lb. Grouper fillets, skinned and cut into large chunks
1/2
lb. uncooked large shrimp, peeled and deveined
·
In large stock pot,
heat Olive Oil over medium heat and cook boniato, bell pepper and onion,
stirring occasionally, 5 minutes or until vegetables are tender and boniato is
starting to stick to pan.
·
Add tomato paste and
cook, stirring frequently, 2 minutes, then add seafood broth and Lawry's®
Caribbean Jerk Marinade with Papaya Juice.
·
Bring to a boil over
high heat. Reduce heat and simmer, covered, 25 minutes or until boniatos are
tender. Add remaining ingredients and simmer, covered, an additional 5 minutes
or until fish is done and clams open. Garnish, if desired, with chopped fresh
cilantro.
CHILE
LIME FISH TACOS
4
servings
Prep
Time: 10 minutes
Marinate
Time: 15 minutes
Cook
Time: 8 minutes
3/4
cup Lawry's® Mexican Chile & Lime Marinade with Lime Juice
1
lb. tilapia fillets
1/2
cup sour cream
1
medium ripe avocado
1/2
tsp. Lawry's® Garlic Salt
8
corn or flour tortillas, heated according to package directions
·
In large resealable
plastic bag, pour 1/2 cup Lawry's® Mexican Chile & Lime Marinade with Lime
Juice over fillets; turn to coat. Close bag and marinate in refrigerator 15
minutes.
·
Meanwhile, in small
bowl, combine sour cream with 2 tablespoons Marinade. In another bowl, mash
avocado with Garlic Salt; cover and chill until ready to serve.
·
Remove fillets from
Marinade, discarding Marinade. Grill or broil fillets, turning once and
brushing with remaining 2 tablespoons Marinade, 6 minutes or until fillets
flake with a fork.
·
To serve, evenly spread
avocado mixture on tortillas, then top with fillets and sour cream mixture.
Garnish, if desired, with salsa, shredded Mexican blend cheese and/or shredded
cabbage.
Editor’s
note: Contact Ronald E. Childs or Thelma Walker, Flowers Communications Group
at 312-228-8807 or 312-228-8808 or e-mail rchilds@flowerscomm.com or
twalker@flowerscomm.com.
