Calypso Recipes

CALYPSO RICE

Steps:

• In a medium saucepan, bring broth and pineapple juice to a boil over high heat.
• Add remaining ingredients except parsley.
• Reduce heat to low and cook, covered, for 20 minutes.
• Remove from heat and let stand, covered for 5 minutes or until all liquid is absorbed.
• Fluff rice with a fork and serve with fresh parsley prinkled on top, if desired.

CARIBBEAN CALYPSO HOT SAUCE

Steps:

• Stem and seed habanero peppers, wearing gloves.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
• Combine habanero peppers, onion, garlic, lime juice, brown sugar, apple cider vinegar, tequila, salt, mustard powder, and allspice in a blender; puree until smooth.

CHICKEN CALYPSO

Steps:

• In a large container, combine the chicken breasts, thyme, vinegar and a 1 crushed garlic clove. Season with salt and pepper. Mix well, cover and marinate in a cool place for 5 hours.
• Drain the chicken breasts thoroughly.
• Heat 3 tablespoons of oil in a non-stick cooking pot over medium heat. Melt the brown sugar in this oil, then brown the chicken breasts on high heat, turning them regularly. Remove the chicken breasts and set aside.
• Deglaze the juices of the saucepan with the wine and half a glass of water on medium / high heat. As soon as bubbles first appear, lower the heat to maintain a small boil.
• Add the chicken breasts, and cook for about 20 to 25 minutes until the chicken is tender.
• Pour 2 tablespoons of oil into a frying pan and, without waiting for the oil to warm, add the cashew nuts. Fry them for one to two minutes or until they get some color.
• Remove the cashew nuts with a skimmer and place on a plate lined with paper towel. In the same pan, add 2 tablespoons of oil and cook the onion, the remaining garlic clove, the fresh ginger and the mushrooms over medium heat for 10 to 15 minutes. Add salt and pepper. Add the chicken breasts and their cooking juices.
• Whisk the flour in 3 tablespoons of cold water and pour over the chicken. Mix well. Simmer over low heat for 20 minutes.
• Serve with rice.

JAMAICAN CALYPSO CHICKEN

Steps:

• Drain the juice from the pineapple chunks into a zip-lock bag big enough to hold the chicken. Reserve the pineapple to add later. To the juice add rum, lime juice, soy sauce, brown sugar, curry powder, garlic, ginger, cloves and red pepper flakes. Stir or mush up the bag to blend.
• Add the chicken, turning to coat well. Place in refrigerator skin side down to marinade for 3-6 hours.
• Preheat oven to 375*. Saving the marinade, remove the chicken and place skin side up in a shallow baking dish.
• Bake, uncovered, basting often with the pan juices and leftover marinade for 30-35 minutes.
• Add the reserved pineapple chunks and mandarin oranges to the pan and bake 5-10 minutes more - until the chicken is no longer pink near the bone.
• Serve the chicken with pan juices basted over, along with the fruit. I like to serve this over rice (especially coconut rice). You can garnish with sliced lime for presentation.

CALYPSO BEANS, TOMATO AND POBLANO STEW

Steps:

• In a large pot over medium-high heat add olive oil. When the oil is hot add the onion, garlic, bay leaf, and ham hock; cook for 5 minutes. Add the beans and stir in the cumin, chipotles, chiles, tomatoes, and cilantro; season with salt and pepper. Pour in enough water to cover the beans by 1-inch and bring it to a boil. Cover and cook over medium-low heat until the beans are tender, about 1 hour. Remove the bay leaf and discard; pick the meat from the ham hock, discard the bone, and return the meat to the pot. Taste it and adjust the seasoning. Serve with lime wedges for garnish.