Cuisine - Caribbean
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.
This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
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.
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