Jamaican Chicken by John Spottiswood

Jerk chicken (and pork) is so famous in Jamaica, it's easy to forget that the island has other barbecued dishes. Among them is this incredibly flavorful, fall-off-the-bone-tender chicken. It's probably best cooked with a whole chicken, but I've only done it with chicken pieces. Also, if you're in a rush you can skip the marinade…

Cuban-style Steaks in Garlic-Lime Marinade by John Spottiswood

These steaks are a treat and a great way to make an inexpensive cut of meat memorable. You can use bottom round (best), top round, or a thin cut sirloin for this dish. The steaks should be cut about a 1/2 thick. Mine were a little thicker, so I pounded them with a mallet to thin them. In Cuban restaurants, this recipe is called…

Simple Cuban Black Beans & Rice in a Rice Cooker by John Spottiswood

I've loved cuban black beans and rice ever since I lived in Weehawken, New Jersey and ate at the Unica Cafe. This recipe takes some short cuts and uses a rice cooker, but I still think the results are delicious. Try this under any caribbean grilled meat, fish or stew and you won't be disappointed!

Dutch West Indies Chicken Kebabs - Boka Dushi by John Spottiswood

This dish offers an amazing collage of flavors blending Indonesian, Portuguese, Spanish and West African flavors. Personally, I prefer the marinade and dipping sauce on these kebabs to traditional Indonesian satay. The heavy sweetness of the Indonesian peanut sauce is replaced by a tangy, spicy and slightly sweet mixture of peanuts,…

Black Beans and Rice by John Spottiswood

A Cuban classic, this goes perfectly with all pork dishes, and also with poultry and fish.

Caribbean Turkey Wings by Bob Towlson

Banana Glazed Butterflied Pork Tenderloin by Bob Vincent

This is a recipe adapted from Cheryl & Bill Jamison's book "Born To Grill." The original used pork chops but I had a tenderloin on hand that worked nicely. I added some ingredients in the form of rum, honey and garlic to the glaze. I used red onion instead of shallots as well. The dish is easy to make. Butterflying the pork…

Cremitas de Leche / Light Caramel Milk Cookies by Gloria Rodriguez

Originally from: http://www.mundorecetas.com/recetas-de-cocina/recetas-postt21091.html I did everything right, except, I took them out just a bit too soon. If it's still too gooey, do not lower the flame, get it so that you can see more of the pan when you stir (not just the edges) and that the texture is thick and sticky.

Caribbean Banana Cake by Gabriel Denison Chandler

I enjoy making this far more than the pedestrian versions of banana bread. You may add a shot of rum with the vanilla if you like: this version doesn't have it. You can also substitute Splenda for the white sugar. This cake is not sweet,and can be split and iced with Cream Cheese/Honey frosting to dress it up or just enjoyed plain…

Pineapple Mango Salsa by Chef Smith

Serve with Caribbean Grilled Chicken and Cilantro Rice

Cilantro Rice by Chef Smith

Serve with Caribbean Grilled Chicken and Pineapple Mango Salsa

Grilled Jerk Chicken by Monet

Caribbean Citrus Pork Roast by Robyn Savoie

Take a vacation from the ordinary marinated pork loin. This exciting blend of island flavors makes an extraordinary roast. This recipe used a rolled roast, composed of 2 boneless loins tied together. If a single loin roast is used, the cooking time will be about 25 minutes per pound. Heavy, resealable, plastic…

No-Bake Mango Pie by RecipeKing

No-Bake Mango Pie is an easy recipe for a takeoff on the popular Cuban Mojito drink. It combines the flavors of lime and rum, using fresh squeezed lime juice and rum extract. A delicious, creamy pie with vibrant flavor. A possible Cinco De Mayo dessert option. It is also a healthy, low calories, low fat, low cholesterol, low sodium,…

Kid friendly Picadillo by Healthy Mamma

Picadillo is a classic Cuban dish of gound beef, onions, peppers and green olives. You can make it kid friendly and a little healthier by adding kid favored veggies and brown rice.