All the recipes published in issue #142.
Grilled Spot Prawns with Finger Lime and Basil
Spot prawns are so sweet and tasty on their own that they only need a simple sauce, making this finger lime dressing a delightful accompaniment. Guests will be licking the shells and their fingers to get more citrusy crunch and pop from the “lime caviar,” and that’s what you want.
Finger limes, sometimes called “the caviar of citrus,” add tartness and balanced sweetness to this rich dish of seared scallops in decadent beurre blanc sauce.
In this recipe trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions.
Ackee and Saltfish
Ackee, Jamaica’s national fruit, is the highlight of this hearty sauté.
Tart, spicy escovitch sauce is the perfect foil for mild, flaky whole fish, either baked or fried, as in the popular Jamaican hawker breakfast.
Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green.
Sweet conch meat meets fiery chiles in this aromatic stew. Long simmering tenderizes the shellfish and results in a sumptuous dish.
Dried hominy takes hours of cooking, but it yields a luscious porridge. This recipe comes from Kingston-based caterer Dian Watson.
These fluffy fried dumplings, served at the Wyndham Kingston Jamaica, are great alongside ackee and saltfish.
Stamp and Go
These road snacks are possibly named for the way travelers would stamp their feet at food stands to hail vendors. This recipe, adapted from one given to us by Jamaican food columnist Jacqui Sinclair, pairs the fritters with a sauce made with culantro, an herb with a cilantro-like flavor.
This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew.
Winter Squash and Apple Soup
A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to a simple pureed vegetable soup.
German Barley Soup (Graupensuppe)
Klaus Weiler, the chef at Weinhaus Weiler in Oberwesel, Germany, shared the recipe for this classic barley soup. Garnished with sausage, it’s substantial enough to make a meal in itself.
Lamb Soup With Sour Cream (Palócleves)
Hungarian chef Andrea Németh mixes sour cream with flour before adding it to this paprika-spiced lamb and vegetable soup. It thickens the soup and prevents the cream from curdling.
Sweet Potato Cake
Layers of spiced sweet potato cake alternate with marshmallowy meringue icing in a rich dessert that’s a riff on the classic Thanksgiving side.
This recipe was developed by Border Grill chef Mary Sue Milliken, who says, “At my restaurant, I use pastry flour for pie crusts, but I commonly find myself without at home, so here I’ve substituted all-purpose flour and cornstarch to achieve the same crispy tenderness. I love freezing fruit at its peak–sliced, sugared, and juicy, with tapioca added–so that a blast of summer is at my fingertips in the dead of winter.” See the recipe for Stone Fruit Pie »
Green Beans and Tomatoes
In so many green bean casseroles, the beans are cooked well past the point of mushy. In this recipe they keep some snap.