Coastal Living Recipes – b.y.o.b (Bring Your Own Bicycle)
Smoked Fish–Horseradish Dip
Serve with stone-ground wheat crackers.
1 pound boneless smoked fish
1⁄2 cup seeded, finely chopped tomato (about 1 medium)
1⁄3 cup finely sliced green onions
1⁄3 cup peeled, finely grated fresh horseradish
1⁄4 cup reduced-fat sour cream
1⁄4 cup reduced-fat mayonnaise
1⁄4 cup fresh lime juice
Remove any skin from fish; crumble into small pieces. Add tomato and remaining ingredients, stirring until well blended. Makes 3 cups.
1 (8- to 10-pound) bone-in Boston
butt pork roast, trimmed
4 garlic cloves, thinly sliced
1⁄4 cup sliced green olives
1 (24-ounce) bottle mojo marinade Spice Blend
1 tablespoon olive oil
1 onion, sliced
Cut small slits all over meat, and insert garlic and olives. Place meat in a large bowl, and add mojo marinade. Cover and chill 1 to 2 days. Remove meat from marinade; discard marinade. Pat pork dry, and rub Spice Blend all over pork.
Heat oil in a large ovenproof skillet or pan over medium-high heat until hot. Brown roast on all sides. Scatter sliced onion around meat in bottom of pan. Cover and bake at 325° for 5 hours or until pork is tender and meat falls off the bone. Serve with pan juices and onion,
if desired. Makes 12 servings.
1⁄2 cup light brown sugar
1 tablespoon salt
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon ground cumin
11⁄2 teaspoons ground cloves
11⁄2 teaspoons achiote or paprika
1⁄2 teaspoon ground red pepper
1⁄2 teaspoon ground chipotle pepper
Combine all ingredients in a small bowl. Makes 3⁄4 cup.
2 cups tangerine juice
1⁄4 cup dried cherries
1⁄4 cup dried cranberries
11⁄2 cups chicken broth
1 tablespoon cornstarch
Freshly ground black pepper
Combine first 3 ingredients in a saucepan over medium-high heat; cook 30 minutes or until reduced to 1 cup. Grate tangerine rind. Peel and segment tangerine.
Combine broth and cornstarch; stir into juice. Bring to a boil; boil 1 minute or until sauce thickens. Remove from heat. Stir in rind and tangerine. Season with salt and pepper. Makes 2 cups.
Sweet Potato–Jalapeño Casserole
5 pounds sweet potatoes
1⁄4 cup butter
3 large fresh jalapeños, finely chopped
2 cups (8 ounces) shredded Monterey Jack cheese, divided
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
Bake potatoes at 400° on oven rack 1 hour or until soft. Cool; remove skins.
Place potatoes in a large bowl; add butter. Beat potatoes at medium speed with an electric mixer until mashed. Stir in jalapeños, 1 cup cheese, salt, and pepper.
Spoon mixture into a lightly greased 9- x 13-inch or 3-quart shallow baking dish; sprinkle remaining 1 cup cheese over top. Bake at 400° for 30 minutes or until the edges are bubbly and the cheese is melted.
Heat broiler. Broil casserole 3 minutes or until cheese is golden and crispy. Makes 12 servings.
1 cup orange juice
1⁄2 cup plus 2 tablespoons honey, divided
1 (12-ounce) package fresh or frozen cranberries
1⁄2 cup finely chopped dried apricots
1⁄3 cup finely chopped green onion
1⁄4 cup finely chopped crystallized ginger
Combine orange juice and ½ cup honey in a saucepan; bring to a boil. Add cranberries, bring to a boil, and remove from heat. Drain and let cool.
Combine cranberries, 2 tablespoons honey, and remaining ingredients in a medium bowl. Makes 3 cups.
Rum Old Fashioned
1 (1-inch-thick) piece fresh pineapple
1 maraschino cherry
1 teaspoon dark brown sugar
1 dash angostura bitters Ice cubes
11⁄2 ounces (3 tablespoons) light rum
1⁄4 cup club soda
Place first 4 ingredients in an old fashioned glass. Muddle with a pestle or the back of a wooden spoon into a chunky pulp. Fill glass with ice cubes; add rum and club soda. Stir until combined. Makes 1 serving.
Float Away Layer Cake
2 teaspoons baking powder
1 (18.5-ounce) package butter-flavor cake mix
1 (4.5-ounce) package instant vanilla pudding
1⁄2 cup butter, softened
4 large eggs
1 cup water
3 cups sweetened flaked coconut
11⁄2 cups diced fresh pineapple
1 (24-ounce) jar mango slices, drained and diced
2 cups whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
Lightly grease and flour 2 (9-inch) round cake pans.
Combine first 3 ingredients in a large mixing bowl. Beat on low speed with an electric mixer until blended; add butter, eggs, and water. Beat on low speed 30 seconds. Increase speed to medium, and beat 2 minutes. Pour batter into prepared pans.
Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes.
Place coconut on a jellyroll pan. Bake at 350° for 8 minutes or until golden, stirring every 3 minutes. Cool completely.
Remove cakes from pans; cool on wire racks. Slice each layer in half horizontally, creating 4 layers.
Blot moisture from pineapple and mango with paper towels. Gently toss fruit together in a medium bowl. Beat cream, sugar, and vanilla in a medium bowl until stiff peaks form. Spread 1⁄3 cup whipped cream, 1 cup fruit mixture, and 1⁄3 cup toasted coconut between layers. Frost cake with remaining whipped cream, and sprinkle with toasted coconut. Chill until ready to serve. Makes 12 servings.
The food of the islands has its own special charm and aiming to take the fear out of the feasting, dietician and culinary instructor Donna Shields has penned Caribbean Light, a healthy romp through the kitchens of our West Indian neighbors. This and many other down island delicacies are available through Caribbean Light.
To order a signed copy of Caribbean Light click here.
About Donna Shields
Donna Shields, our new culinary contributor, is an expert on many food topics but especially on the flavors of the islands. Not only is she a long time Key West resident with lots of good stories to tell, but the girl is qualified to talk food. She’s a former instructor from the Culinary Institute of America, a recipe developer and nutrition spokesperson for major food companies, food writer and cookbook author of Caribbean Light, 2008.