Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish. We prefer to grill over hardwood rather than charcoal briquets, and two of the best woods to use are pecan and hickory. Mesquite can be substituted, but it imparts a strong flavor to the fish. Dave collected this recipe in Trinidad, where a dish called Shark and Bake is a specialty. Serve with conch chowder, curried cauliflower, potatoes, peas, and a fruit chutney.
This recipe, which I found in a 1940s Trinidadian cookbook, is probably one of the earliest methods of preserving peppers in the tropics. It is also called “pepper wine.” The sherry, which gradually picks up heat from the bird peppers, is sprinkled into soups and stews and makes them quite exotic. The peppers can be either fresh or dried. It is used as a condiment and is sprinkled over soups, main dishes, and side dishes. Note: This recipe requires advance preparation.
Rum is the favorite liquor of the Caribbean, where Dave and Mary Jane travel all the time. We prefer dark rum, but any variety will work in this cooler, which is enough for a party. Note: This recipe requires advance preparation.
This sauce is thought to be of Tunisian origin, but is found throughout all of North Africa and the Middle East under various names and spellings. It is used to flavor couscous and grilled dishes such as brochettes, and also as a relish with salads. Cover this sauce with a thin film of olive oil and it will keep up to a couple of months in the refrigerator.