2 pounds Raw Skinless Chicken
1-2 Teaspoon Sea Salt
1 Teaspoon Ground White Pepper
1 Tablespoon Garlic Powder or 3 Crushed Garlic Cloves
3 Tablespoons Lime Juice
1 Tablespoon Chives, chopped
1 Tablespoon Parsley, chopped
2 Tablespoons Thyme, chopped or ground
2 Tablespoons White Vinegar
1 Tablespoon Adobo Seasoning
4 Tablespoons Virgin Olive Oil
Clean chicken with vinegar, remove all fatty parts. Rinse with hot water. Mix spices and herbs in lime juice and oil and let sit ten minutes then place chicken in glass bowl and dribble all spices over chicken, using additional herbs and spices to saturate chicken if needed. Refrigerate/marinate overnight.
Place marinade and chicken into pan and add 1/4 - 1/2 cup water. Steam chicken for 15-20 minutes, adding water as necessary. Prepare sauce as below, set aside. Brown chicken in pan with oil then simmer chicken in sauce for ten minutes, Serve over white rice.
2 Cups water, 3 tablespoons Tomato Paste, 1 White Onion sliced, 1 clove Garlic
1 cup Red Bell Peppers, sliced, 1 Teaspoon Sea Salt, 1 Teaspoon Ground White Pepper, Dashes Tabasco Sauce to taste, 2 Teaspoons Virgin Olive Oil
Sauté onions and peppers then boil water and add remaining ingredients, stir and simmer on low.
Sweet Green Banana Breakfast Porridge a la Saint Jago
6 Cups water
8 Large Green Bananas
Dashes Sea Salt to taste
1/2 Cup Honey or 1/4 Cup Brown Sugar
Boil water while peeling green bananas. Chop bananas or use blender then place in water with salt. Consistency should be fairly thick. Boil about ten minutes then add sugar or honey and simmer another five to ten minutes, until bananas are soft. Serves 4-6 bowls.
As you have figured out, dining at Marble's is an international and spicy affair, at least 90% of the time. I do a roast, a homemade soup, or chili on occasion, but the majority of the time we eat "foreign." Below is a variation on fried rice that is quick and easy for an after-work week-night preparation. Hope you like it!
2 medium White Onions, chopped
3 Tablespoons Virgin Olive Oil
4 Cups pre-cooked White or Brown rice
1 Cup Smoked Turkey, finely chopped
2-3 Teaspoons Curry Powder
1/4 Teaspoon Ground Coriander
1/4 Teaspoon Ground Cumin
1/4 Teaspoon Sea Salt
1/2 Pound Small, Cleaned/Deveined Shrimp
2 Tablespoons Snipped Parsley
1 Tablespoon Thyme
Cook onions in oil until tender. Add rice, turkey, curry, coriander, cumin, thyme, and salt. Cook and stir until rice is golden brown, 15 minutes, approximately. Stir in shrimp and parsley. Cover and cook 1 minute then serve with fruit and homemade lemonade (my choice). Serves 4.
1/4 Cup Snipped fresh Cilantro
1 Tablespoon Paprika
2 Teaspoons Ground Cumin
1/2 Teaspoon Sea Salt
1/2 Teaspoon Ground Turmeric
1/2 Teaspoon Ground Ginger
2 Cloves Garlic, finely chopped
1/3 Cup Flour (all-purpose)
1/2 Cup Water
1/3 Cup Lemon Juice
1 Teaspoon instant Chicken Bouillon powder
1/2 Cup Greek Olives (or Kalamata)
1 Sliced Lemon
4 Pounds cut up Chicken, skinless
Mix cilantro, paprika, cumin, salt, turmeric, ginger, and garlic. Rub mixture on all sides of chicken then coat with flour. Place chicken in ungreased oblong baking dish. Mix water, lemon juice, and bouillon then sprinkle chicken until saturated. Add olives and lemon slices , then cook loosely and partially (1/2) covered with foil, spooning juices over chicken occasionally, about 1 hour.
Serve over Couscous with a salad and fruit. Serves 6.
Groundnut is an African word for peanut. Groundnut Stew is enjoyed all over Southern Africa, with many versions. The West African version is the most elaborate.
Peanut Oil
1 Large finely chopped White Onion
1 Clove Garlic
1 Cup Natural Unsweetened Peanut Butter
1 Chopped Green Bell Pepper
Salt and Black Pepper to taste
Pinch of Thyme
3 Tomatoes, chopped
1 Chopped Yellow Squash (peeled)
2 Sweet Potatoes or Yams, peeled and cubed
1 Large Chicken cut into bite-size pieces or 2 pounds Stew Beef
2 Cups Chicken or Beef Broth
3/4 Teaspoon Ground Coriander
2 Hot Chili Peppers, finely chopped
1 Small Eggplant, peeled and sliced
6 Ounces Canned Yellow Corn
Steam yams until tender, then fry meat in peanut oil until browned. Add salt and pepper to meat, and 2 cups broth (chicken for chicken, beef for beef). In another pan saute tomatoes, onions, garlic, chili peppers, bell peppers and spices. Add squash and yams, brown, then add a bit of water and the peanut (groundnut) butter. Stir until smooth on low heat.
Add the meat mixture to the peanut butter mixture and any remaining ingrdients (including broth). Simmer, stirring, until the meat is cooked and all veggies are tender. Serve over Couscous or Rice with as many garnishes as desired. Typical African garnishes are chopped nuts, coconut, sliced bananas or mangoes, chutney, boiled eggs, or sliced raw onions. I hate raw onions but if you have the stomach for it, you can have my share. Serves 6-8.
The Africans I hung with would place this stew over a bed of couscous on a huge platter and place it on the floor. (Newspaper would be spread first) Then we would sit around it and eat with our hands, and play drinking games afterward. They were from Senegal and Gambia and we all went to the University of Arizona at Tucson. Here's to ya, Waly N'Daye!
You’ll all know I’ve lost my marbles for sure when you see this summer favorite added to the site in October! But since this spicy treat can be broiled, not only barbecued, it makes a wonderful way to bring the warmth of the summer sun indoors when there’s a foot of snow outside!
1 Large Yellow Onion, 2/3 chopped,
1/3 large outer slices for kabobs
1.5 Cloves Garlic, finely chopped
2 Tablespoons Coconut Oil
I Large Red or Green Bell Pepper, thickly sliced
3 Tablespoons Brown Sugar
1 Tablespoon Curry Powder
2 Tablespoons White Vinegar
½ Teaspoon Sea Salt
6-10 Drops Tabasco to taste
1.5-2 #s Boneless Sirloin, cubed 1.5 inches
3 Large Firm Bananas
12 cubes 1.5 inches Fresh Pineapple
¼ Cup Shredded Coconut
Cook onion and garlic in coconut oil until onion tender. Mix onion and garlic into mango, add brown sugar, curry, vinegar, sea salt and a dash of pepper. Stir in beef and marinate, refrigerated, for 24 hours.
Remove beef from marinade, preserving marinade. Skewer beef, pineapple, onion slices, bell pepper slices, banana cubes and mango cubes alternately on metal of wood kabob skewers. If cooking indoors place on metal baking sheet and sprinkle with mango marinade and shredded coconut. Bake or broil, your choice, not too quickly, until meat thoroughly cooked and fruits/veggies browned/crispy. If barbecuing, baste periodically with mango marinade and sprinkle coconut on just before removing from grille.
I usually serve with a frosty frozen concoction and some yogurt fruit salad, but in the frozen North I’d recommend a hot spiced rum and extra spicy rice & peas to heat you from the inside out. Serves 6, or 4 plus Big Red.
(chopped or ground)
2 Eggs beaten
1 cup Flour
1 teaspoon Baking Powder
2 cloves Garlic
1/4 cup finely chopped Green Bell Pepper
1/4 cup finely chopped Red Bell Pepper
1/4 cup minced Celery
1/4 cup chopped Onion
1 chopped Jalapeno or scoth bonnet pepper
1 sprig of fresh Thyme chopped
Salt & Pepper to taste
1/4 Cup Milk (I use beer)
Oil for deep frying
Preheat oil to 350 degrees. Don't make fritters too big or they will not be thoroughly cooked on the inside. I use a small ice cream scoop. Medium melon ball size!
Serve with lime wedges and a red cocktail sauce or your favorite hot sauce.
ENJOY, BIG RED !!!
2 Roasting Chickens, 1.25-1.5 lb. each
1/2 Teaspoon Saffron
1 Tablespoon Boiling Water
4 Cloves Garlic, peeled
1 Tablespoon Ginger, finely chopped (fresh)
2 Tablespoons Lime or Lemon Juice
1 Teaspoon Chili Powder
1 Teaspoon Paprika
1 Teaspoon Curry Powder
3 Teaspoons Sea Salt
2 Tablespoons Margarine
Skin the chicken & make slits in the flesh of the thighs, drumsticks, & breast, to allow spices to penetrate. Soak saffron in boiling water for 8 minutes and put in small blender jar with garlic, ginger and lemon juice. Blend until smooth. Scrape out blender jar and mix all other ingredients except margarine with the blended mixture.
Dry the chicken inside and out then rub the spice mixture all over the chicken especially in the slits made in the flesh. Cover and leave to marinate for 2 hours (at least) or preferably refrigerate overnight.
Preheat oven to 400 (Fahrenheit). Put margarine in a roasting pan and heat in the oven for a minute to melt the margarine, then spread margarine over the base of the pan. Put chicken in the roasting pan, side by side but not touching with the breasts downwards. Spoon the melted margarine over the chicken.
Roast in hot oven for 20 minutes, basting with margarine, turning them on each side for 15 minutes. At 30 minutes, face breasts up and baste well with margarine and pan juices. Roast for another 10-15 minutes, basting every 5 minutes.
Serve hot with parathas or naan roti and an onion salad. Note: If oven has a rotisserie, it is ideal for cooking tandoori chicken, but it will still be necessary to baste the birds because the skin has been removed.
Mulligatawny Soup
2 Cups Chopped cooked chicken
16 Ounce Can Tomatoes, cut up, undrained
1 Medium-Sized Cooking Apple, peeled and chopped (1 cup)
1/4 Cup Finely chopped Onion
1/4 Cup Chopped Carrot
1/4 Cup Chopped Celery
1/4 Cup Chopped Green Pepper
1 Tablespoon Snipped Parsley
2 Teaspoons Lemon juice
1 Teaspoon Sugar
1/2 To 1 Teaspoon Curry Powder
1/8 Teaspoon Ground Cloves
3/4 Teaspoon Salt
1 Tablespoon Pepper
1 hot Pepper diced
In a large saucepan combine broth, chicken, undrained tomatoes, apple, onion, carrot, celery, green pepper, parsley, lemon juice, sugar, curry, ground cloves, hot pepper, salt and pepper. Bring to boiling; reduce heat. Cover; simmmer for 20 minutes, stirring occasionally. Makes 6 to 8 servings.
An afterthought...when i make this i throw everything and anything in....recipe just an idea to follow ...enjoy...Aja.
2 Beef Bullion Cubes
2 Pounds of Spinach
1 Pound Stew Beef Meat
2 Carrots diced
2 Potatoes chopped
1 Onion chopped
1 Country Pepper (scotch bonnet) deseeded and chopped
Fresh Thyme
Salt and Pepper to taste
Brown the meat then bring water to boil. Add the meat beef stock cubes to water and carrots, potatoes, onion, pepper, and spinach. Cook until meat is tender on a low heat. Add spices towards the end of the cooking time. It is also good if you decide to throw in some dumplings to the pot. Enjoy!
(Dumplings- a little flour, water, and salt. Mix up to a nice dough, then roll into little sausage shapes and throw into pot for last 20 minutes of cooking time.)
As usual you can really add what you want to this recipe...its a matter of taste.
5 lg. egg yokes
14 oz can sweetened condensed milk
½ cup key lime juice (Marble's note-yesterday in Key Largo I noticed many of the places
that sell genuine Key Lime juice made in the keys have online order
capabilities)
2 tsp packed green lime zest, real fine grate (~ 2 limes)
Drops green food color (optional - if green colored pie desired)
Crust:
16 graham crackers, crushed
2 TBS sugar
1 TBS dark brown sugar
1 stick (1/4 pound) butter, softened
Method:
Cut butter into dry ingredients and press into 9" pie plate. Bake at 350 F for 10-12 minutes until lightly browned.
Beat egg yokes until thick and light yellow, do not over mix. Add the sweetened condensed milk, half the key lime juice, lime zest, and if desired green food color, and mix on low. Add the remainder of the juice and mix until just blended. Pour into pie shell and bake at 375 F 15 minutes to set the yokes. Cool and serve chilled.
1 doz. Scotch Bonnet Pepper or.........
2 bots. Hot Pepper Sauce
1 lb. Escallion
2-3 pkgs. Shrimp
Garlic
Thyme
Oil
Place shrimp in bowl, and add scotch bonnet pepper or bottled pepper sauce, chopped scallion, thyme and garlic. Mix all seasonings into shrimp and allow to marinate in refrigerator over night or 6 - 8 hours.
To cook place oil in frying pan and allow oil to get hot. Add shrimp and cook just until tender.
Remove from heat and peel the shrimp. Ready to serve.
3 Cups all purpose Flour
3 Cups whole wheat Flour
2 Packages. (1 ounce total) active dry Yeast
2 Tablespoons Melted Butter
1 1/2 Cups lukewarm Water
2 Teaspoons Sea Salt
In a small mixing bowl dissolve the yeast in the water (about 100 degrees fahrenheit. Let stand 5 minutes.
Place both flours and sea salt in a food processor or in bowl with beater. Turn on machine or beater and slowly add yeast and warm water mixture. Keep the beather running until the dough just forms a large ball.
Place the ball in a greased bowl. Cover with a cloth and let rise 1-1:15 in a warm place, such as near the stove.
Punch down the dough and turn out on a lightly floured surface. Roll out dough into a log about 1 1/2 inch thick. Cut the log vertically into 24 equal pieces. Roll each piece into a 5-6 inch circle. In a large skillet over high heat, cook chapatis one at a time, 1-2 minutes each or until they begin to bubble up. With tongs turn onto other side and
cook 2 minutes until golden brown. Brush with melted butter.
Serve with chicken, fish, or beef. Go particularly well with curries.
