1 1/2 pints sweet yellow or orange cherry tomatoes
1 red onion, quartered
kernels from 1 ear sweet corn
1 clove garlic, crushed and minced
sea salt to taste
1 tablespoon apple cider vinegar
1 tablespoon lime juice
1/4 cup parsley or cilantro, chopped
black pepper and ground cayenne to taste
Heat a large stainless steel skillet over high heat. Dry roast the corn, onion, and jalapeño until the kernels, onion, and pepper have a nice char. Next dry roast the tomatoes until they are browned all over and the skins have burst. Watch everything very, very closely, and remove the tomatoes as they burst.
Seed and core the jalapeño. Set aside 1/2 cup of roasted corn kernels. Then combine the tomatoes, jalapeño, onion, remaining corn, garlic, and parsley or cilantro in a food processor. Pulse 3 or 4 times–you’re looking for a smooth salsa that also has a bit of texture. Pour salsa into a bowl, add the reserved corn, salt, vinegar, lime juice, pepper, and cayenne. Check salt and acid levels and adjust according to your tastes.
Serve with corn chips, or over your favorite salsa-loving food.
1 mango, peeled and cubed
1 (6 ounce) can crushed pineapple, drained
2⁄3 cup Hellmann’s mayonnaise
2 tablespoons Heinz cider vinegar
2 tablespoons cilantro leaves, chopped
2 tablespoons red peppers, chopped
1 small scotch bonnet peppers (wear gloves) or 1 small jalapeno pepper, seeded and minced (wear gloves)
4 cups dole coleslaw mix, with carrots
1 tablespoon Jamaican jerk spice
Toss all the ingredients in a bowl, chill, and serve.
1 cup brown sugar
1/2 cup honey
1/4 teaspoon liquid smoke
1/2 cup distilled vinegar
1 (10 pound) salmon
Preheat a barbecue for a high heat.
In a small mixing bowl, combine brown sugar, honey, liquid smoke and vinegar. Mix well.
Brush one side of the salmon with the basting sauce, then place the salmon (basted side down) on the grill. When the salmon is half finished cooking, baste the top portion of the salmon and flip the filet so the fresh basting sauce is on the grill. When the fish is almost finished cooking, apply the basting sauce and flip the salmon again. Baste and flip the salmon once more and serve. Be careful not to overcook the salmon as it will loose its juices and flavor if cooked too long.
1 lb. monk fish fillets
2 qts. water
1/4 cup cider vinegar
3 bay leaves
1/2 cup butter OR margarine – melted
1/4 tsp. dried thyme
Boil fish in water with vinegar and bay leaves until fish turns opaque and is flaky.
Combine melted butter and thyme.
Place fish on a serving platter and pour butter mixture over.