Quick Recipes and Easy

Anguilla Cuisine

Anguilla is a British overseas territory in the Caribbean, the most northerly of the Leeward Islands in the Lesser Antilles. It consists of five islands, with the capital, The Valley situated on the main island of Anguilla. Anguilla is a silent place full of white sand beaches, fantastic dining and friendly people. There are a wide range of dining options and culinary styles from which to choose, including: French, West Indian, American, and Creole – all with a Caribbean flair.

Grilled Chicken Parts with Barbecue Sauce

Ingredients

1 tablespoon olive oil
1 clove garlic, chopped
1 medium onion, chopped
1 green or red bell pepper, chopped
3 medium tomatoes, peeled and chopped
1 cup water
2 tablespoons mango chutney
¼ cup pine nuts, dry roasted and ground
1 teaspoon thyme
¼ cup Scotch bonnet or hot sauce
1 medium chicken cut into 8 pieces (2 breast,2 thighs,2 legs,2 wings)

Method

In a large skillet over medium heat, sauté the garlic in the olive oil for about 2 minutes. Add the onion and sauté an additional 5 minutes. Add the pepper and sauté another 5 minutes. Add the tomatoes and sauté, covered for 20 minutes.

Uncover, add the remaining sauce ingredients and simmer for 5 minutes. Transfer to a blender and puree.

Smoke grills the chicken until half done, brush the parts with the sauce, and continue smoke-grilling until done.

Lobster Cakes with Tartar Sauce

Ingredients

For Lobster Cakes:

3 tablespoons unsalted butter
¾ cup all-purpose flour
2 cups milk
1 pound cooked lobster meat, coarsely chopped and patted dry
1 ½ cups red bell pepper, diced small and patted dry
¼ cup scallions (white and green parts) thinly sliced
½ teaspoon cayenne pepper
¾ teaspoon salt
½ freshly ground black pepper
1 ½ cups fresh bread crumbs
Equal amounts of butter and olive oil, for sautéing

For Tomato Tartar Sauce:

1 ½ cup Hellman’s mayonnaise
1 tablespoon freshly squeezed lemon juice
1 tablespoon tomato paste
2 tablespoon minced onion
1 tablespoon small capers, rinsed and drained
¼ minced dill pickles, patted dry
Salt and freshly ground black pepper

Method

Lobster Cakes: In a large, deep-sided saucepan, heat the butter over a low heat until it stops foaming.

Add the flour gradually and cook for 2 minutes, whisking continually. Add milk ½ cups at a time, whisking constantly to get rid of the lumps.

Simmer for 5 minutes, continuing to whisk until thick and smooth. Remove from heat and set aside.

In a large bowl, combine the lobster, peppers, scallions, cayenne, salt, and pepper. Add 1 cup of the bread crumbs and the milk mixture, and mix well.

Cool to room temperature. Shape into 1 ½ inch thick and flatten slightly. The lobster cakes should be about ½ inch thick. Coat the cakes with more bread crumbs.

Heat a layer of butter and oil in a sauté pan over a medium heat until hot, not smoking.

Cook the lobster cakes until golden brown on both sides. Drain on paper towels and serve hot with tartar sauce.

Tomato Tartar Sauce: Whisk together in a small bowl, the mayonnaise, lemon juice, and tomato paste. Add the onions, pickles, capers, and salt and pepper, and whisk until blended.

Edmund Jarvis writes on Cooking, Internet and Affiliate Marketing. Learn more by visiting my blog caribbeanislandcuisine.blogspot.com/ caribbeanislandcuisine.blogspot.com/



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