To help get you in the mood for a Caribbean recipe, I decided to post a picture I took last year while traveling:
Yes, the sand is really that white! Right after I snapped this picture, I swam to the shore and went shell and beach glass hunting. Oops, I’m supposed to give you Carl’s recipe, not lose myself in a vacation photo. Here it is:
Carl’s Caribbean Marinade:
Throw into a food processor or a blender:
1 onion, chopped
2 stalks celery, chopped
1/2 jalapeno cut up (minus the seeds)
handful of cilantro, basil, cut up and thrown into the blender/processor
sm. ginger, skin removed and chopped up
1/2 garlic, chopped
4 limes (first heated in microwave for 1 minute to extract the juice)
Add the above ingredients into your food processor or blender. Turn the appliance on to your favorite setting until it blends like a lovely green smoothie. It is now ready to add to your meat of choice- I’ve enjoyed it with both chicken and pork. Marinade for 12-24 hours before grilling. Yum!
Carl, born and raised on the Caribbean Island of St. Vincent, is the one who taught me the the lime trick: To effectively extract the lime juice, simply throw the lime into the microwave for 1 minute. Pull out the lime, cut in half, then squeeze. You, too, will be amazed by how well it works.
Carl also uses the squeezed lime half to rub the meat with. He will also save one or two limes to naturally cleanse and disinfection the sink and workspace before disposing of them down the drain to make that fresh smelling, too.
I have served this for both family and guests. They loved it. I served it with curry rice, salad and a vegetable. Nice well rounded meal that you can make ahead for feeding guests.