Quoting Dave Drum to Jim Weller <=-

80+% of the population of Detroit is non-caucasian.

I've been there, although not recently.

Title: Barbadian Chicken Skewers
1 tb Dried thyme
4 Limes; zested & juiced

Thyme and lime are the cornerstone of the cusine (with or without
the habaneros and allspice). Roslind learned it from Waveney back in
college and still uses the combination a lot today.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buccaneer Fish
Categories: Caribbean, Fish, Condiments, Sauces
Yield: 4 Servings

2 lb Fish fillets
Salt
Freshly ground black pepper
1/3 c Olive oil
1/4 c Fresh lime juice
2 Thyme sprigs or
1/2 ts Dried thyme
1/8 ts Dry mustard
Sauce Ti-Malice

Use snapper, grouper or other firm white fish fillets, with skin
intact.

Season the fish fillets with salt and pepper. Place in a large
dish. Combine the oil, lime juice, thyme, and dry mustard; pour
over the fish. Cover and refrigerate for 1 hour, turning once.

Prepare a charcoal grill. When the coals burn with a dusty glow,
lightly oil the grill. Arrange the fillets, skin side down, on
the grill and cook for 2 to 3 minutes. Turn and cook for 2 to 3
minutes on the second side, or until just cooked through. Serve
with Sauce Ti-Malice.

COOKING CARIBE by Christopher Idone with Helen McEachrane

Formatted by: Joe Comiskey

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sauce Ti-Malice
Categories: Caribbean, Salsa, Sauces, Chilies
Yield: 3 pints

10 lg Ripe Tomatoes, Peeled and
-Quartered
3 White Onions, Quartered
4 Scotch Bonnet Peppers,
-Seeded
3 tb Brown Sugar
1 tb Salt
2 c Malt Vinegar

Puree the tomatoes, onions and Scotch Bonnet peppers in a food
processor. Transfer to a large saucepan and add the brown sugar,
salt and vinegar; stir well to combine. Cook the sauce over medium
heat, stirring occasionally, until it begins to boil. Lower the
heat and simmer the sauce for 20 minutes, continuing to stir
occasionally. Bottle the sauce in hot sterilized jars.

The Sugar Reef Caribbean Cookbook
Typed by Syd Bigger

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Cheers

Jim


... If you order a shot, it should have exactly one hard liquor. One.

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JIM WELLER wrote to DAVE DRUM <=-

80+% of the population of Detroit is non-caucasian.

I've been there, although not recently.

It's a rough old town. I've not been there for thirty or more years. But, I used to be there quite regularly hauling bottles to Hiram Walker and car parts to St. Louis.

Title: Barbadian Chicken Skewers
1 tb Dried thyme
4 Limes; zested & juiced

Thyme and lime are the cornerstone of the cusine (with or without
the habaneros and allspice). Roslind learned it from Waveney back in college and still uses the combination a lot today.

Lime is big throughout the Carribeano and Latin America.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buccaneer Fish
Categories: Caribbean, Fish, Condiments, Sauces
Yield: 4 Servings

2 lb Fish fillets
Salt
Freshly ground black pepper
1/3 c Olive oil
1/4 c Fresh lime juice
2 Thyme sprigs or
1/2 ts Dried thyme
1/8 ts Dry mustard
Sauce Ti-Malice

That name just sounds evil. So, I had to research it. OY! light up your life, it will.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sauce Ti-Malice
Categories: Vegetables, Chilies, Citrus
Yield: 2 cups

2 tb Oil
1 lg Onion; chopped
2 cl Garlic; crushed, minced
2 Shallots; fine chopped
1/4 Bell pepper; sliced thin
2 Habanero chilies
2 tb Tomato paste
Salt & black pepper
1 tb Vinegar
Juice of 1/2 lime
2 c Water

This sauce is served warm, for spooning over meat, fish
or rice dishes. It is also used as a condiment when
cooking meat or fish dishes.

Heat oil in a large saucepan on medium heat. Add onion,
garlic, and shallots and cook stirring for 2 minutes.
Add peppers, tomato paste, salt, black pepper, vinegar,
and lime juice. Cook and stir for 3 minutes.

Add the 2 cups water and bring to a boil. Reduce heat
and simmer for 15 minutes on low-medium heat.

Serve hot.

RECIPE FROM: http://en.kreyolcuisine.com

Uncle Dirty Dave's Archives

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... A passionate kiss, like a spider web, can lead to the undoing of a fly

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