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Caribbean—Mojito

 

Caribbean Beveragemojito

Mojito
(Serves 6)

This delicious rum and lime drink will make a pirate out of you yet. Yo-ho-ho and all that....


4 T sugar
1 C fresh lime juice
8 oz. light rum
18 fresh mint sprigs
club soda
fresh lime (thinly sliced)

In a small pitcher, stir to combine sugar and lime juice. Add the rum.

Use tall thin glasses. Divide mint sprigs—3 per glass: crush 2 sprigs and rub the inside of one glass. Fill the glass with ice, poor the lime-rum mixture over the cubes, then top with club soda. Garnish with remaining sprig of mint and a sliced lime. Repeat with each glass.

| See more Caribbean recipes |

Tips & Glossary

Caribbean cuisine is an exquisite blend of African, Asian, European, and Carib Indian (the area's original inhabitants) foods. Dishes are highly seasoned, either with a dry rub or marinade —or both. Below are some typical ingredients found in Caribbean food.

Callaloo: young leaves of either the taro root plant or amaranth; used widely in Caribbean cooking. Spinach can be used as a substitute.

Spices: Allspice, bay leaves, black pepper, chives, chili peppers, cilantro, cinnamon, coconut, curry powder, escallion, garlic, ginger, lime, mace, nutmeg, onion, oregano, sugar, thyme, orange, tomato paste, vanilla, cayenne (red) pepper.

Jerk: Jamaican cooking method in which meat is rubbed, prior to grilling, with a blend of seasonings, often firey hot.

Jerk is also the name of the seasoning (from Spanish charqui, or dried meat). You can buy jerk in most grocery stores (even McCormick makes it), or can make and store your own.

• 1 T each—onion powder, garlic powder, dried chives, brown sugar; 2 tsp. each— (ground) allspice, nutmeg, cinnamon; 1 tsp. each—sage. thyme, salt, black pepper, cayenne (or more to taste). Mix thoroughly and store in a tightly covered jar.

There are thousands of versions; figure out what flavors you like most and add or subtract accordingly.

Typical meats: goat, pork, chicken, and some beef (though beef has tended to be expensive).

Fish: varieties that abound in surrounding waters, some familiar to us—grouper, cod, tilapia, blue marlin; others not so—200 species of jack, chip-chips (tiny clams), casadura (primitive armored catfish).

Native plant foods:
• ackee—peach-looking fruit with pulp like scrambled eggs
• annatto (achiote) seed
red coloring or flavoring agent w/ slightly sweet peppery taste.
• cassava root (taro root)
• malanaga root
• scotch bonnet peppers
• breadfruit—fruit used like a potato in salads, stews, even whipped.
• passion fruit

More familiar foods:
bananas and plantains, okra, yams, papaya, mangoes, coconut, yams, sweet potatoes, rice, beans, corn and cornmeal.

 

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