Suban-Ick sauce

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‘This dish is wrapped in banana leaves, which give it a subtle, earthy flavor. Serve the dish with plain corn tamales, fresh corn tortillas or rice. ‘

Ingredients

•    3/4 cup water
•    30 plum tomatoes, halved
•    1 medium onion
•    1 large potato, peeled and quartered
•    1 large chayote squash, peeled and quartered
•    4 medium tomatillos, husked and chopped
•    6 red bell peppers, stemmed and seeded
•    2 cayenne chiles, seeds and stems removed
•    1 pasilla chile, seeds and stem removed
•    1 chile piquin, seeds and stem removed
•    1 guajillo chile, seeds and stem removed
•    3 chiltepin chiles (add more for extra heat)
•    3 bay leaves
•    2 sprigs fresh thyme
•    1/3 teaspoon powdered annatto seeds (achiote)
•    Salt and pepper to taste

Instructions

To make the sauce, in a large pot over medium high heat, combine all of the ingredients except the annatto. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are cooked, about 30 minutes. Remove the pot from the heat and allow it to cool. In a separate bowl, add just enough water to make a thick paste of the annatto powder then add that to the rest of the mix. Working in batches, blend in a food-processor and reserve.

Tapado (Garifuna Seafood Stew)

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Tapado often contains a wide variety of seafood: squid, crab, shrimp, red snapper, sea bass, or even shark. If you have access to fresh, reasonably priced crab meat, add 1/2 pound of it to this dish!

Ingredients

•    1 tablespoon vegetable oil
•    1 small onion, peeled and thinly sliced
•    2 cups coconut milk
•    1 teaspoon dried Mexican oregano
•    1/4 teaspoon ground achiote (annatto)
•    1 medium red bell pepper, cut into 1/4 inch strips
•    1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2-inch pieces
•    1 pound medium shrimp, shelled and deveined
•    1/2 teaspoon salt
•    1/4 teaspoon fresh ground black pepper
•    1 medium plantain, peeled and chopped
•    1 medium tomato, diced
•    Salt and freshly ground black pepper
•    3 tablespoons minced cilantro leaves
•    Freshly grated coconut

Instructions

Pour the vegetable oil into a large skillet over medium heat. Add the onion and red pepper and saute until softened, about 1 minute.

Add the coconut milk, oregano and achiote and bring the mixture to a boil. Reduce the heat and simmer about 5 minutes, until it starts to thicken. Add the plantain, tomato and seafood and simmer just until the seafood is cooked, about 10 minutes.

Season to taste with salt and freshly ground black pepper. Garnish with minced cilantro and freshly grated coconut and serve.

Lobster (or Shrimp) Corndogs with Chipolte Ketchup and Wasabi Mustard

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Lobster (or Shrimp) Corndogs with Chipolte Ketchup and Wasabi Mustard

Ingredients

For the Lobster:

  • 4 warm water lobster tails(or 10 shrimp)

  • 30 skewers

  • Corndog batter (recipe follows)

  • 1 gallon frying oil

For the Batter:

  • 2 cups flour

  • 2 cups cornmeal

  • 1 tbsp baking powder

  • 1 tsp sugar

  • 5 eggs

  • 3 egg yolks

  • 2 roasted and diced green chilis

  • 1 cup buttermilk

  • one cup milk

For the Ketchup:

  • 1 yellow onion

  • 8 cloves chopped garlic

  • 1 #10 can ketchup

  • 1/4 cup Worcestershire sauce

  • 1 tbsp soy sauce

  • 1 can chipotle in adobo

For the Mustard:

  • 1 cup whole grain mustard

  • 1/2 cup sour cream

  • 2 tbsp wasabi powder

  • 1 tbsp siracha chili sauce

  • 2 tbsp rice wine vinegar

  • salt and pepper

Instructions

For the Lobster:

Remove lobster tails from shells and cut into thirds long ways. Thread lobster tails long ways one on each skewer. Preheat oil in fryer or large pot to 325 degrees. One at a time dip lobster tails into batter and place in hot oil. Fry until golden brown, turning the tails several times with tongs to get even cooking. Skewers should fry about 4-5 minutes each. Fry about 5-6 skewers at one time. Drain on paper towels. Serve with chipolte ketchup.

For the Batter:

Combine flour, cornmeal, baking powder, sugar in a bowl. In a separate bowl combine eggs, egg yolks, milks, and green chili. Stir each bowl until well combined. Add liquid to dry ingredients. Whisk until smooth.

For the Ketchup:

Sauté onions until soft, add garlic and sauté for 10 seconds, add remaining ingredients and cook for 15 minutes on medium heat. Puree, strain, cool.

For the Mustard:

 

Dissolve wasabi powder in vinegar until smooth, add in mustard and sour cream, salt and pepper to taste.

 

Ceviche de Ostras [Oyster Ceviche]

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This dish gets its heat from habanero chiles and a delicious twist from fresh mint. Make it when you have access to plenty of fresh oysters. If you don’t have a habanero, you can substitute jalapenos.

Ingredients

  • 48 oysters, shucked
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh lemon juice
  • 3 tomatoes, peeled, seeded and chopped
  • 1 cup chopped onion
  • 1 habanero chile, stemmed, seeded and minced
  • 3 tablespoons finely chopped fresh mint
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

For the Garnish:

  • Lettuce leaves
  • Fresh mint sprigs
  • Tomato wedges

Instructions

Place the oysters in a large ceramic bowl and cover them with the lime and lemon juices. Cover the bowl tightly and refrigerate overnight.

Drain the oysters and reserve 1/4 cup of the juice. Add the remaining ingredients to the oysters, along with the reserved juice, and toss the mixture gently.

Line 6 plates with the lettuce leaves, arrange 8 oysters on top of the lettuce and garnish with fresh mint and tomato wedges.

Chipotle Ketchup

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Chipolte Ketchup

Ingredients

  • 1 yellow onion

  • 8 cloves chopped garlic

  • 1 #10 can ketchup

  • 1/4 cup Worcestershire sauce

  • 1 tbsp soy sauce

  • 1 can chipotle in adobo

Instructions

Sauté onions until soft, add garlic and sauté for 10 seconds, add remaining ingredients and cook for 15 minutes on medium heat. Puree, strain, cool.