French Carribean dinner at John and Kyle's house, August 19, 2006

The party started at 6:30 pm and right away everyone was socializing while enjoying great appetizers and aperitifs






5 minute warning - tables are ready


at the tables - the food and drinks were fabulous and everyone seemed to have great time

and here is the menu:

pre-apperitif:

"Red Stripe" lager from Jamaica - provided by Catherine and George

aperitifs

.... - prepared Will and Mark

appetizers:

Spicy Carribbean Shrimp from Bon Apetit magazine - prepared by Catherine and George

Coconut-Curry Polenta Bread - prepared by Catherine and George

salad:

Carribean Salad from the foodtv.ca - prepared by Joanna and Jacek

yield: 10

Salad

• 1 x medium sized Jimica, peeled and sliced into thin matchsticks
• 1 can of Clementine segments
• 1 x red onion, thinly sliced
• 2 cups of mesclin mix (475ml)
• 1 bunch of mint, chopped
• 1 bunch of basil, chopped
• 1 x ripe mango, peeled, julienne
• 1 x papaya, peeled, cubed, julienne
• 1 x avocado, peeled, cubed
• 1 x small head of radicchio, washed, dried and torn
• 1 x small head of romaine, washed, dried and torn
• Persian cucumber, chopped
• 3 x green onions coarsely chopped
• 1 cup of unsalted cashew nuts (250ml)

Dressing

• 1/2 cup of extra virgin olive oil (125ml)
• 3 tbsp of sesame oil (45ml)
• 4 tbsp of soya sauce (60ml)
• 6 tbsp of fresh lime juice (90ml)
• 1 tbsp of fresh lemon zest (15ml)
• 1/4 cup of fish sauce (60ml)
• 3 tbsp of liquid honey (45ml)
• 1 tsp of chili sauce (5ml)
• Salt and pepper to taste

Combine all of the salad ingredients in a bowl and toss to mix. Whisk the dressing ingredients together and pour over salad when ready to serve. Toss gently.

side dish:

Sweet Banana Tostones with Caribbean Lobster and Hearts of Palm from the Foodnetwork.com - prepared by Brenda and Rudy

The lobsters:
1 onion, peeled and quartered
1 bay leaf
8 whole peppercorns
1/4 cup kosher salt
2 (1 1/4 pound) Caribbean (spiny) lobsters

The dressing:
1 mango, peeled and chopped
1 Scotch bonnet pepper, seeded and chopped
2 scallions, green parts only
1/2 bunch fresh cilantro leaves
1 cup unsweetened coconut milk
1/4 cup extra virgin olive oil
2 limes, juiced
Kosher salt and freshly ground black papper

The salad:
Vegetable oil, for frying
2 green plantains
1 can hearts of palm, rinsed and drained
1/2 red onion, sliced thin
Kosher salt and freshly ground black pepper
1/4 cup cilantro leaves, for garnish
Lime wedges, for garnish

In a large pot filled with water, add onion, bay leaf, peppercorns, and salt. Bring to a boil and cook the lobsters, and cook about 8 minutes. Remove the lobsters from the pot and allow them to cool.

Make the dressing: Put all the ingredients into a blender and puree until smooth. Taste and adjust seasoning with salt and pepper.

Pour 2 inches of vegetable oil into a deep pot and heat it to 375 degrees F.

Peel the plantains and slice them into 1/4-inch thick slices on the diagonal. Fry the plantains in batches until they are crispy, about 5 minutes. Drain on paper towels and season them with salt.

Remove the meat from the tails and slice into 1/4-inch slices. Slice hearts of palm into 1/4-inch disks. In a bowl, combine lobster meat, hearts of palm, and onion; add some of the dressing and toss gently to combine; taste and adjust seasoning. Place several plantain slices on a plate and generously pile on the salad. Garnish with cilantro leaves and lime wedges.

main dish:

Baked Mango-Ginger Swordfish - prepared by John and Kyle
“Succulent swordfish baked in a simple, delicate chutney marinade”

6 pounds swordfish
¼ cup and 2 tablespoons lemon juice
1 ½ cups dry sherry
3 tablespoons minced fresh ginger root
3 cups chutney

1. Place swordfish steaks in a large, shallow bowl, mix lemon juice, dry sherry, ginger and mango chutney. Pour the mixture over swordfish steaks, turning steaks to coat. Cover, and marinate in the refrigerator one hour.

2. Preheat oven to 350 ^oF.

3. Place swordfish steaks in a medium baking dish. Cover with marinade. Bake in the preheated oven 20 to 30 minutes, basting occasionally with marinade, until fish is flaked with a fork.

Caribbean-Spiced Roast Chicken - prepared by John and Kyle

“Tropical flavors of lime, ginger, thyme, clove, and rum”

1 ½ tablespoons fresh lime
2 fluid ounces rum
1 tablespoon brown sugar
¼ teaspoon ground clove
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon black pepper
½ teaspoon dried thyme leaves
1 (3 pound chicken) (We served three for dinner.)
1 tablespoon vegetable oil

1. Preheat oven to 325 ^oF.

2. In a small bowl, combine lime juice, rum, and brown sugar; set aside. Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with spice mixture.

3. Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in the thickest part of the thigh reaches 180 ^oF. Baste the chicken with the sauce every 20 minutes while it is cooking. Allow chicken to rest for 10 minutes before carving.

dessert:

coconut muss - prepared by Dena and Sam