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Recipes
JERK SHRIMP WITH NASSAU GRITS
By TPMay
For the Jerk Shrimp: In a large bowl, add shrimp, Jerk seasoning and olive oil and toss to evenly coat
- 2 pounds large shrimp (cleaned & deveined, tails-on)
- 3 tablespoons Jerk Rub (see below)
- 4 tablespoons olive oil
- MANGO GREEN TOMATO SALAD
- 1 red pepper (seeded and diced)
- 1 green pepper (seeded and diced)
- 1 red onion (chopped)
- 1 celery stick (diced)
- 1 green tomato (diced)
- 1 firm mango (diced)
- 2 tablespoons white wine vinegar
- 1/4 cup olive oil
- salt and freshly ground black pepper (to taste)
- SOUR CREAM GREEN ONION SAUCE
- 4 tablespoons sour cream
- 4 tablespoons mayonnaise
- 1 tablespoon creamed horseradish
- 1/4 cup green onion (minced)
- 1 teaspoon lemon juice
- NASSAU GRITS
- 1/4 pound country ham (or prosciutto, thinly sliced)
- 1 medium yellow onion (finely chopped)
- 1 green bell pepper (cored, seeded, and finely chopped)
- 1 stalk celery (chopped)
- 2 large green tomatoes (chopped with their juices)
- 1 clove garlic (finely chopped)
- 1 jalapeno or Scotch bonnet pepper (seeded and chopped)
- 1 cup milk
- 3/4 cup old-fashioned stone-ground white grits
- 1 cup white cheddar cheese (grated, plus more to serve)
- salt and freshly ground black pepper (to taste)
- JERK RUB
- 6 bay leaves
- 8 minced Scotch Bonnet peppers, Caribbean Store
- 30 scallions
- 2 teaspoons freshly ground nutmeg
- 1/4 cup garlic cloves
- 1 5- inch piece peeled fresh ginger
- 2 teaspoons freshly ground cinnamon
- 1 tablespoon freshly ground allspice
- 1/4 teaspoon ground clove
- 2 tablespoons freshly ground coriander seeds
- 2 tablespoons freshly ground black peppercorns
- 1/2 tablespoon coarse Himalayan salt
- 1 cup thyme leaves finely chopped
- 1 tablespoon tamarind pulp
ISLAND COCONUT RICE PUDDING WITH TROPICAL FRUITS
By TPMay
In a medium saucepan add whole milk, sugar and salt
- 3 cups whole milk
- 1/4 cup sugar
- 1/2 teaspoon Kosher salt
- 1/2 cup Arborio rice
- 1 cinnamon stick
- 2 2- inch strips orange zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon shredded coconut (toasted)
- TO GARNISH
- 1 altufo (champagne) mango (skin removed, diced)
- 1 pineapple (skin and core removed, diced)
- 1 papaya (skin removed, seeded and diced)
- fresh lychees (peeled and pitted)
Crab and Spinach Quiche
By TPMay
Line each unpricked pastry shell with a double thickness of heavy-duty foil
- 2 unbaked pastry shells (9 inches each)
- 5 eggs
- 1-1/2 cups milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1-1/2 cups grated Parmesan cheese
- 1 cup (4 ounces) shredded Swiss Cheese
- 3 tablespoons all-purpose flour
- 6 to 8 ounces canned or frozen crab meat, thawed, drained, flaked and cartilage removed
- 1 package (10 ounces) frozen chopped spinach, thawed and well-drained
Cilantro Coleslaw
By TPMay
Quarter the cabbage through the core; cut out the core
- 1 medium green cabbage, about 3 pounds
- 1 1/2 teaspoons sea salt
- 1/2 small red onion, cut in half through stem and thinly sliced
- 1 cup loosely packed cilantro leaves, chopped
- 1 large jalapeno pepper, seeded and finely chopped
- 1/4-1/3 cup olive oil
- 3-4 tablespoons fresh lime juice
- 3-4 tablespoons red wine vinegar
- 1 1/2 teaspoons sea salt
- Freshly ground black pepper
- large pinch of sugar
Lemon Thyme Palmiers
By TPMay
Combine the sugar, lemon zest and thyme leaves in a food processor
- 1 package store-bought puff pastry, or 2 pieces, thawed
- 1/4-cup granulated sugar 2 tablespoons lemon zest
- 1 tablespoon fresh thyme leaves 1/4- cup butter, melted
- egg wash turbinado sugar
- 8 ounces store bought lemon marmalade zest of 1/2- an orange
Pasta with Chickpeas and Garlic Sauce
By TPMay
Directions: Heat oil in a medium saucepan over medium heat
- 2 teaspoons olive oil
- 2 garlic cloves, peeled and crushed
- 3/4-teaspoon kosher salt
- 1/4-teaspoon crushed red pepper
- 1 (15.5-ounce) can chickpeas (garbanzo beans), drained
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 1/2-cups uncooked medium seashell pasta (about 6 ounces)
- 1/2-cup grape tomatoes, halved
- 2 garlic cloves, minced
- 1 tablespoon minced fresh parsley
- 1 tablespoon fresh lemon juice
- 3 tablespoons shredded Parmigiano-Reggiano cheese
Peach Cobbler
By TPMay
Serves 10-12
- PEACH COBBLER
- 5 to 6 medium ripe peaches (peeled)
- 1/2 lemon (juiced)
- 1/3 cup sugar (plus 3/4 cup)
- 3 tablespoons butter (melted)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 cup sifted all purpose flour
- FOR THE TOPPING
- 1 tablespoon cornstarch
- 1 cup sugar
- 1/4 teaspoon cinnamon
- 2/3 cup boiling water
- vanilla ice cream (to serve)
Steamed Salmon Teriyaki
By TPMay
Serves 4
- 3 tablespoons Japa into the steamernese soy sauce
Rice Pudding
By TPMay
Combine all ingredients except rice and mix well; add rice
- 1 1/2-cups cooked rice
- 3/4-cups sugar
- 2 cups whipping cream
- 2 eggs
- 1/2-cup raisins 1 1/2 teaspoon vanilla
- 1/2-teaspoon cinnamon
Lemon Poppy Seed Muffins
By TPMay
Preheat the oven to 375 degrees F
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4-teaspoon fine salt
- 1/2-cup unsalted butter, at room temperature, plus more for greasing the pan
- 1 teaspoon finely grated lemon zest
- 2/3-cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
- 2 large eggs, at room temperature
- 4 teaspoons poppy seeds
- 1/2-cup milk