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Cuisine - Caribbean

I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster. Don’t ask me their scientific name. Substitute large lobster tails for them if they don’t live in your neighborhood. The wet rub or marinate is from Dale Carty at Tasty’s and it’s quite unique. The yield is about 1 cup.

This recipe is the Caribbean answer to Buffalo wings. Although it calls for the chicken to be grilled, the drumsticks can also be broiled, baked, or even deep-fried before being dipped in the sauce.
Stuffed eggs are the most obvious (and delicious) ways to use up left-over Easter eggs. There are any number of variations of the old standard, but these are special enough for an hors d’oeuvres party table. Because older eggs are easier to peel, be sure to use them when you need a smooth, clean egg. Use a pastry bag and pipe in the filling for a fancy presentation. 
Use this "hot" fruit compote to accent any breakfast or brunch. Since this habanero syrup compliments a wide variety of fruits, vary the ones you use depending on what is in season.
'Rotis are traditional fare throughout the Caribbean and have been called a West Indian version of a burrito. The bread wrapper is East Indian in origin and always contains something curried. '
The combination of fresh fruit and chile produces a salsa that goes well with lighter fare such as grilled chicken or fish. This will keep for up to a week in the refrigerator.

If there were a typical eastern Caribbean hot sauce, this might be it. It has hints of Trinidad, Barbados, and even Grenada. To be perfectly authentic, you should buy or grow the red habaneros so popular in that part of the Caribbean, called Congo or bonney peppers. This will last up to eight weeks in the refrigerator.

Chiltepin Sauce

Jalapeno, habanero and Scotch bonnet are the most common types of fresh chiles found in Miami cuisine. Plenty of chipotles (smoked jalapenos sold both dry and canned) are used too, as well as the many other dried varieties available. Though most recipes call for some type of chile, the real source of heat in many Latin and Caribbean dishes is the hot sauce. Here, I have included two versions. The Chipotle-Habanero Sauce is a thinner, Latin-style sauce with a scorching finish, and the other is a chunky Caribbean-style version with a little sweetness to temper the heat.

Note: this recipe requires advance preparation.

 

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