RECIPES

***CHINESE CHICKEN SALAD***

Ingredients

• 4 tablespoons low-sodium soy sauce,
• 2 teaspoons toasted sesame oil,
• 1 pound skinless, boneless chicken breasts
• 1/2 head napa cabbage, thinly shredded (about 6 cups)
• 1 red bell pepper
• 1 large carrot, shredded (about 2 cups)
• 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
• 1 (8-ounce) can sliced water chestnuts
• Oriental Mandarin Orange Dressing
• 1/2 teaspoons chili-garlic sauce or chili sauce
• Fried Wonton chips

Directions

Preheat oven to 350 degrees F.

Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil to season chicken breasts. Grill a finish in oven 10-12 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.

In a large bowl, combine Napa cabbage, red bell peppers, carrot, scallions, water chestnuts, Dressing, sliced chicken & chili sauce.  Arrange in Bowls garnish w/ wonton chips

***STEWED CONCH***

Recipe Ingredients:

• 4-Lbs Conch, tenderized
• 2 Tbsp butter
• 1 oz- bacon
• ½ cup flour
• 1 sm. Onion chopped
• 1- Scotch bonnet pepper
• 2 Tbsp tomato paste
• 1- Bunch fresh thyme
• 2 -sweet potatoes, peeled & cut up
• 3 Irish Potato, peeled & cut in 1/8’s
• Salt/ pepper to taste

Cooking Instructions:

Place conch in saucepan & just cover with water (approx 5 cups), and parboil uncovered 40-45 minutes or until tender.  Watch closely so water does not boil over; using a slotted cooking spoon, skim off froth as it forms.  If unable to watch constantly, add 1 Tbsp. butter or ;margarine to prevent frothing and boiling over.  Most of the water will be boiled away.  Chop bacon in small pieces and fry out in heavy skillet.  Add flour & cook & stir until golden brown.  Add onion, scotch Bonnet Pepper, tomato paste and thyme; mix well.  Stir in 3 cups water (more if desired) to flour mixture, stirring with a  whip to prevent lumps; simmer 15 minutes, stirring occasionally.  Add conch, vegetables & seasoning; bring to a boil, cover & cook for 15-20 minutes without lifting cover.

***ISLAND COCONUT SHRIMP***

Ingredients

* 2 lbs of cleaned shrimp
* 2 tbsp seasoning salt
* 2 eggs
* 1 cup of unseasoned bread crumbs
* 1 cup evaporated milk
* 1/2 cup grated coconut oil

Directions

1. Season the shrimp with the seasoning salt and set aside for about 2 hours.
2. Beat eggs well and in a small bowl.
3. In a separate bowl combine bread crumbs and coconut.

Drop shrimp in evaporated milk, then eggs, and coat with breadcrumb and coconut mixture. Fry until golden brown.

***Sausage Shrimp Jambalaya***

INGREDIENTS:

• 1 lb. smoked sausage, thinly sliced
• 3 tbsp. olive oil
• 2/3 c. chopped green pepper
• 2 cloves garlic, minced
• 3/4 c. chopped fresh parsley
• 1 c. chopped celery
• 2 (16 oz.) cans tomatoes
• 2 c. chicken broth
• 1 c. chopped green onion
• 1 1/2 tsp. thyme
• 2 bay leaves
• 2 tsp. oregano
• 1 tbsp. Creole seasoning
• 1/4 tsp. cayenne pepper
• 1/4 tsp. freshly ground pepper
• 2 c. raw long grain converted rice, washed
• 3 lb. med. raw shrimp, peeled and washed
• A mixture of salt, red pepper, black pepper, chili powder and garlic powder.

METHOD / DIRECTIONS:

In a 4-quart heavy pot, saute sausage until firm and remove with slotted spoon. Add olive oil to drippings and saute green pepper, garlic, parsley and celery for 5 minutes. Chop tomatoes and reserve the liquid. Add tomatoes, tomato liquid, chicken broth and green onion to the pot. Stir in all the spices.

Add the rice which has been washed and rinsed 3 times. Add the sausage and cook for 30 minutes, covered, over low heat. Stir occasionally so that rice does not stick. After most of the liquid has been absorbed by the rice, add the shrimp and cook until they turn pink. Transfer mixture to an oblong casserole dish, and bake at 350 degrees for approximately 25 minutes. Serves 10