Mango Lobster Ceviche

Ingredients

1 pound lobster tails, boiled, cubed
2 cups ripe mangos, diced
1/2 cup red onion, diced, rinsed with cold water
1/2 cup cilantro, minced
1 habanero pepper, deseeded, minced
8 limes, juiced
Salt and freshly ground pepper to taste

Directions

Combine all ingredients in mixing bowl and season to taste. Let stand in refrigerator for 1 hour before serving.

Best served with tortilla chips.

Jerk Chicken

Ingredients

8 pieces of chicken
1/2 teaspoon Season All
1/2 teaspoon freshly ground black pepper
4 tablespoons jerk seasoning
2 teaspoon dijon mustard
4 tablespoons olive oil
4 tablespoons unsalted butter, melted
2/3 cup chicken stock
1/3 cup mango mojo salsa (see below)

Directions

Heat oven to 350°F. Combine Season All, black pepper, jerk seasoning, and dijon mustard and coat chicken. Heat olive oil in a saucepan and sear chicken for 3 minutes on all sides. Remove from heat. Add butter and chicken stock to a baking dish along with chicken and bake for 20 minutes. Remove chicken. Simmer remaining juices over medium-low heat until reduced by half. Drizzle reduction over chicken and top with mango mojo salsa.

Mango Mojo Salsa

Ingredients

2 cups mango puree
1/2 cup fresh lime juice
1/2 cup fresh orange juice
1 cup red onion, minced
1/4 cup ginger minced
1 tablespoon sugar
1/4 cup garlic, minced
2 cups olive oil
1/2 cup cilantro, minced
Salt and freshly ground pepper, to taste

Directions

Combine puree, juices, red onion, ginger, and sugar. Saute garlic in olive oil for 5-6 minutes. Add mango mixture and blend well. Simmer for 3 minutes. Add cilantro and season to taste.

Serve over jerk chicken, pork chops, or fish.

Baked Plantain (One of my favorites)

Ingredients

3 large very ripe plantains, peeled
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon honey
1/4 teaspoon cinnamon powder

Directions

Preheat oven to 350 F. Coat a nonstick baking pan with cooking spray. Cut plantains into 2-inch thick slices. Arrange in baking pan and drizzle with olive oil. Sprinkle with brown sugar, cinnamon powder and then honey. Bake for 1 hour or until plantains are golden brown and very tender, turning occasionally.

Escabeche (One of Kelley’s favorite)

Ingredients

4 lbs. chicken, cut into serving sizes
6 to 8 cups water
6 cloves garlic, crushed
8 dried oregano leaves
2 teaspoons salt
3 canned jalapeño peppers, pickled
1 teaspoon red recado (achiote)
2 pounds onions, sliced
1/2 cup vinegar
1/4 cup olive oil
2 teaspoons freshly ground pepper

Directions

Place chicken in a stockpot with water, garlic, oregano, salt, and jalapeño peppers. Bring to a boil. Lower heat and cook chicken. Remove chicken and drain, reserving broth and jalapeño peppers. Dissolve recado in a little vinegar, enough to make a paste and rub on the chicken. Arrange chicken on a broiler tray and broil until golden brown, set aside. Bring reserved broth to a boil, add onions and cook on medium heat for 15 minutes. Add vinegar, stir and drizzle with olive oil. Sprinkle with black pepper. Plate chicken over onion soup and serve with fresh corn tortillas or rice.