Left to my own devices............

    Most people would agree, that being left to their own devices, will inexorably lead to trouble. Yeah, I can see that. I try to put a positive spin on it, not always succeeding, but having a hell of a good time trying.What's it all about, you wonder? There are times,when we find ourselves on our own. Our partners go off on business or events without us, for varying reasons We have time on our hands outside of our everyday plans. These can present unique opportunities to play or experiment. I say use them. No, I'm not suggesting we all run out to bars and get wasted and come home with something we'll regret the next day, although, for some, that's a tempting thought. Rather, explore the realm of creativity and resources never before thought of. Also, to revisit something that may not have gone well before.
  Stay with me now.....Seriously, when was the last time you took that cook book of the shelf, dusted it and simply randomly opened to a page, copied the ingredients, shopped and then made something? Or rifled thru Granny's old box of antique recipes and said, hmmmmmmmmm? It worked once, how's 'bout now?
  Better yet,try something totally off the wall for a future date.
These are the times, when we get to choose something that quells the longing for the loved one, shuts out the worries for their well being, stops us from wishing we were there, and gives us a sense of peace, and even accomplishment. It'll take up time,and produce something. So after the gym, the house, the pool, the dog, the reruns, the computer, et al, get up off your ass and do it.  Even just looking at all the pretty pictures can be inspiring. It can be likea trip around the world, without all the packing. It struck me, while working with my Culinary students, that our understanding of cuisine from other lands is severely limited and/or misunderstood. Mexican dishes, for example are NOT Spanish dishes. French is not Basque, or even one area in France. Moroccan.... definitely not African. So, while the man or woman is away, why not go somewhere yourself? The beautiful thing is, that instead of having pictures, you can have a dish ready for them to try when they get back.
  The Caribbean Islands offer a lovely microcosm of several different cultures and some wonderful tastes.

Cuban Black Bean Soup
Sofrito
1/2 c--green bell peppers, seeded and chopped
1/2 c-- tomatoes, peeled, seeded and chopped
1/2 c--yellow onion, chopped
2 cloves-- garlic, chopped
2 Tbsp--fresh cilantro, chopped
1 Tbsp-- fresh parsley, chopped
   Process the ingredients into a paste. If you need to let some aggression out, pound it by hand.

Soup
1 1/2 Tsp--Annatto oil ( if you can't find this, steep some Annatto seeds in 1/2 c of oil overnite)
2 oz-- salted pork
2 oz--lean ham, trimmed and diced
1 tsp--dried oregano
1 1/2 c.--dried black beans, cleaned and soaked
1 tsp--ground cumin
3 1/2 c--chicken stock
s & p
1/4 c-- minced white onion for garnish

   Heat oil and cook pork until crisp. Drain  and reserve oil and pork
   Put oil into a pan over a medium high heat, add the paste and saute of a few minutes.You want the vegetables soft and cooked but not brown. Add the ham and cook another minute.
   Drain and rinse the beans and add to the sofrito .Add stock,oregano,cumin. You want the stock to cover the beans by about an inch or two.
  Bring this to a boil, lower the heat and simmer for 1 1/2 to 2 hours, until the beans are tender. You may need to add more stock.
  Remove half the soup and puree, return to pot and simmer 5 or so minutes.
  Adjust the seasonings to taste
Back on the boat and cruise down to Jamaica

Jerk Chicken
1/4 c-- lime juice
1/4 c--water
3 1/2 pounds-whole chicken, cut in half
2 cloves--garlic, minced
  If using a grill preheat it. This can be on on a stove top in a heavy pan, or under the broiler.
Combine lime juice and water and rinse the chicken, rub it down with the garlic.

Jerk Marinade
2 tsp--pimento, ground
1/2 tsp--grated nutmeg
1/2 tsp--ground mace
1 tsp-- salt
1 tsp--sugar
2 tsp--dried thyme
1 tsp--pepper
1 c--green onions, chopped
1 c--yellow onion, chopped
1 whole-- Scotch bonnet or Jalapeño pepper
2 Tbsp--veg oil
  Blend or process all the ingredients till smooth. Again,Or..use a mortar and pestle like the natives do.It's a great work out.Pour this over the chicken and allow to marinate for 2 hours.
  Remove the chicken and cook by desired method. Grilling is the top choice, but the others will work. Cook till done.Cut the chicken into 8 or so pieces.
 *** You can cut the chicken up before marinating or buy pieces pre-cut for ease of handling.***

Fried Ripe Plantains
2--ripe plantains
Butter or oil.as needed

Cut the ends off the plantains, peel and slice lengthwise in half
Cut halves across diagonally in slices
heat butter or oil over medium heat
Add slices and brown on both sides
place on paper towels and serve hot.

Hearts of Palm Salad
Vinaigrette
1 Tbsp--passion fruit puree
2 oz--red wine vinegar
1/8 tsp--dijon mustard
4 oz--OO
salt and pepper to taste
  Whisk together and season to taste

Salad
dozen --Tomato wedges
1 can--hearts of palm, cut into 1/2 inch dice
1/2-- green bell pepper, 1/4 inch dice
1 -2 head--Boston lettuce,torn into med.pieces
1/2-- red onion, sliced thin...soaked in water for 30 minutes and dried
2 oz-- queso fesco
  Toss tomatoes w/ 2 Tbsp of vinaigrette
  Combine all ingredients and toss with with vinaigrette
  Arrange on individual plates

Coconut Rice pudding
1 can-- coconut milk
Equal amount of milk----use can to measure
1 measured can again--rice
3 eggs-beaten
1 tsp-ground cinnamon
6 tbsp-dry sherry
   Bring liquids to a low boil
Add rice and reduce heat, stirring
Simmer till liquid is almost absorbed
Stir in eggs, cinnamon, sherry and stir constantly over low heat till thickened
Pour into bowls and brown under broiler or use a torch
Can be served warm or chilled

This is a great way to enjoy the islands without leaving home. And when your partner comes home, you'll have some interesting tales to tell, as well as some good food to sample.

Bon Voyage,
 Cheffy

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