Caribbean Cooks – Resort Menu

Caribbean Cooks Menu

Signature Caribbean flavors presented in a refined, resort-style format. Explore the English menu, the German translation, and our National Dish selection.

Jerk Pork Loin

Serves 6

Ingredients

  • 2 lbs pork loin
  • Jerk seasoning:
  • 1/4 cup ground allspice
  • 1/2 cup brown sugar
  • 8 cloves garlic
  • 4 hot peppers
  • 2 bunch island herbs (garlic chives/green onions)
  • 1 tsp cinnamon powder
  • Grated nutmeg to taste
  • Lime juice

Blend the jerk seasoning ingredients in a processor or blender.

Method

1) Heat a non-stick pan on medium flame for 15 minutes.

2) Season pork loin with jerk seasoning.

3) Sear pork loin for 2 minutes per pound per side, until nicely browned and cooked through to your preference.

West Indian Steamed Fish

Serves 6

Ingredients

  • 3 fish fillets of your choice
  • 1/2 cup fresh diced tomatoes
  • 1/2 cup diced green bell peppers
  • 1/2 cup chopped onions
  • 1/2 clove garlic
  • Tomato paste (optional)
  • 1 sprig thyme
  • 1 sprig parsley
  • 1/4 cup grated carrot
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tbsp lime juice
  • 1 cup water or stock
  • 1 tbsp vegetable oil

Method

1) In a hot pan add olive oil/vegetable oil. Sauté onions, garlic, and green bell peppers until golden brown.

2) Add grated carrots, water, and lime juice. Bring to a boil, then simmer.

3) Submerge fish fillets and reduce liquid by half to intensify flavor (about 6–7 minutes).

4) Finish with butter; adjust seasoning to taste.

Vegetable Escovitch

Serves 6

Ingredients

  • 2 cups cooked vegetables of your choice (cut in julienne)
  • Suggestions: green banana, pumpkin, breadfruit, christophene (chayote)
  • 1 oz olive oil
  • 1 oz vegetable oil
  • 1 onion, sliced
  • 1/2 each green & red pepper (sliced)
  • 1 clove garlic
  • Zest & juice of 2 limes
  • 1/2 cup white wine
  • 1/2 cucumber, diced or sliced
  • Salt, pepper, thyme & pepper flakes to taste

Method

1) Sauté onions, peppers, garlic, and thyme until lightly browned.

2) Add lime juice, cucumbers, wine, and pepper flakes; season to taste.

3) Add the vegetables and toss to combine.

Red Beans & Rice

Ingredients

  • 2 cups cooked white rice
  • 1/2 cup red beans (boiled) or beans of your choice
  • 1 medium onion, diced
  • 1 stalk celery
  • 4 seasoning peppers
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 tbsp vegetable oil
  • Salt and pepper to taste

Method

1) Sauté onion, peppers, and celery in olive oil until lightly browned.

2) Add butter, salt, and pepper; fold in rice and beans on low heat and stir to combine.

Coconut Bread & Butter Pudding

Ingredients

  • 1 loaf white bread, cubed
  • 1/2 cup grated sweetened coconut (or to taste)
  • 1/2 cup raisins, soaked in rum
  • Custard: 6 eggs, 14 oz coconut milk, 14 oz cream
  • Rum Sauce: 1/2 cup brown sugar, 1/4 cup melted unsalted butter, 1/4 cup gold rum, water

Method

1) Place bread in a baking pan and allow to dry slightly.

2) Whisk custard; add raisins and combine with bread. Sprinkle coconut on top.

3) Bake at 325°F (163°C) for 35–45 minutes or until set. Cool.

Rum Sauce: Combine brown sugar, melted butter, rum, and a splash of water; warm gently and serve over pudding.

Marinierte Schweineschulter oder Hühnchen

Zutaten

  • Marinade: 1/2 Cup (120 g) Pimentkörner, 1/2 Cup (120 g) brauner Rohrzucker, 8 Knoblauchzehen, 4 Peperoni, 2 Bund Inselkräuter (Schnittknoblauch), 1 TL Zimtpulver, 2 EL Sojasauce, Muskatnuss nach Geschmack

Alle Zutaten im Mixer fein zerkleinern. Fleisch in der Marinade einlegen.

Zubereitung

1) Zwiebeln in Olivenöl goldgelb dünsten.

2) Das Fleisch mit den Zwiebeln in einer Pfanne von beiden Seiten jeweils ca. 4 Minuten scharf anbraten.

Kreolischer Fisch in Tomatensoße

Zutaten

  • 1 Fischfilet nach Wahl
  • 1/2 Cup (120 g) Tomatenwürfel
  • 1/2 Cup (120 g) grüne Paprikawürfel
  • 1/2 Cup (120 g) kleingehackte Zwiebeln
  • 1/2 Knoblauchzehe
  • 1 Bund Thymian, 1 Bund Petersilie
  • 1 Cup (235 ml) Tomatensaft
  • 1 EL Olivenöl, 1 EL Butter
  • 1 TL brauner Rohrzucker
  • 1 TL Zitronensaft
  • 1 Cup (235 ml) Wasser
  • Cajun-Gewürz (Paprika, Salz, Pfeffer, Knoblauch etc.)

Zubereitung

1) Olivenöl und Butter erhitzen. Zwiebeln, Knoblauch und Paprika darin dünsten.

2) Zucker, Cajun, Tomatensaft, Wasser und Zitronensaft zugeben. Aufkochen, dann köcheln lassen.

3) Fisch zufügen und die Flüssigkeit zur Hälfte einkochen (ca. 10–15 Min.).

Inselreis und Erbsen

Zutaten

  • 1 Cup (235 g) Reis
  • 1/2 Cup (120 g) Kichererbsen (oder andere Erbsen)
  • 1 mittelgroße Zwiebel, gehackt
  • 1 Stange Sellerie
  • 4 Gewürzpaprika
  • 2 EL Butter
  • 4 Cups (940 ml) Wasser
  • 2 EL Olivenöl
  • Salz und Pfeffer

Zubereitung

1) Zwiebeln und Sellerie in Olivenöl goldgelb dünsten.

2) Wasser und Butter zugeben, würzen; aufkochen.

3) Reis und Erbsen hinzufügen; bei mittlerer Hitze köcheln, bis der Reis gar ist. Bei Bedarf mehr Flüssigkeit zugeben.

Marinierte Kochbanane (Escovitch)

Zutaten

  • 30 ml Olivenöl
  • 6 gekochte Bananen, in Scheiben
  • 1 Zwiebel, gehackt
  • Je 1/2 rote & grüne Paprika, gewürfelt
  • 1 Knoblauchzehe
  • Saft & Schale von 2 Zitronen
  • 1/2 Cup (120 ml) Weißwein
  • 1/2 Gurke, gewürfelt
  • Salz, Pfeffer, Thymian, Paprikaflocken

Zutaten mind. 24 Std. beizen. Bananen können durch Kürbis o.ä. ersetzt werden.

Zubereitung

Alles vermengen und ziehen lassen; nach Belieben servieren.

Kokos-Brotpudding & Rum-Soße

Zutaten

  • 3 Cups (705 g) Weißbrot, gewürfelt
  • 1/2 Cup (120 ml) Kokosmilch
  • 1/2 Cup (120 g) Kokosraspel
  • 1/2 Cup (120 g) Kristallzucker
  • 3 Eier
  • 1 Cup (235 ml) Milch
  • 1 TL Vanillemark, 1 TL Zimt
  • 1/4 Cup (60 g) brauner Zucker, 1/4 Cup (60 g) weiche Butter
  • 1/2 Cup (120 g) Rosinen
  • Rum-Soße: 1/2 Cup (120 g) Zucker, 1/4 Cup (60 g) geschmolzene Butter, 1 Ei, 2 TL Vanille, 1/4 Cup (60 ml) Rum

Zubereitung

1) Milch aufkochen, vom Herd nehmen, Kokosmilch zugeben (10 Min. ziehen lassen).

2) Zucker, Eier, Vanille und Milchmischung verrühren. Brot einweichen (ca. 10 Min.).

3) In die Form geben; braunen Zucker, Butter, Rosinen und Kokos darüber. Bei 160°C 35–45 Min. backen, auskühlen lassen.

Rum-Soße: Zutaten verrühren, sanft erhitzen und zum Pudding servieren.

Stewed Saltfish

Serves 6

Ingredients

  • 1 1/2 lbs salt fish
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1 1/2 lbs tomatoes, chopped
  • 7 cloves garlic, chopped
  • 1/3 cup vegetable oil
  • 3 tbsp butter
  • 9 spring onions, finely chopped
  • 1 1/2 small onions, chopped
  • Salt & pepper to taste

Method

1) Soak salt fish in water overnight. Boil in fresh water until tender (about 20 min). Drain; remove bones and scales.

2) Heat oil; add peppers, spring onions, onion, and garlic. Cover and cook over low heat 5 minutes, stirring occasionally.

3) Add tomatoes; simmer 2–3 minutes. Add salt fish, butter, salt & pepper. Cover and simmer 5 minutes.

Jerk Chicken

Serves 6

Ingredients

  • 2 lbs chicken breast
  • Jerk seasoning: 1/4 cup ground allspice, 1/2 cup brown sugar, 8 cloves garlic, 4 hot peppers, 2 bunch island herbs (garlic chives/green onions), 1 tsp cinnamon powder, grated nutmeg to taste, lime juice

Blend jerk seasoning ingredients in a processor or blender.

Method

1) Heat a non-stick pan on medium flame for 15 minutes.

2) Season chicken with jerk seasoning.

3) Sear for 2 minutes per pound per side, until cooked through.

Spicy Plantains

Serves 6

Ingredients

  • 5 plantains, halved
  • 3 tbsp grated ginger
  • 1 small onion, grated
  • 1/3 tsp salt
  • 1/2 tsp chili pepper, finely chopped
  • Vegetable oil (for frying)

Method

1) Combine plantains with ginger, onion, salt, and chili; toss to coat.

2) Fry in batches in hot oil until golden. Drain on paper towels.

Coconut Dumplings

Serves 6

Ingredients

  • 3/4 cup coconut flakes
  • 2 1/4 cups flour
  • 1/3 tsp salt
  • 1 1/2 tbsp vegetable oil
  • 1 1/2 tbsp butter
  • 3/4 cup water

Method

1) Combine flour, coconut, salt, butter, and oil in a bowl.

2) Gradually stir in water to form a stiff dough; knead 2 minutes.

3) Shape dumplings; slide into boiling water. Cover and cook 15–20 minutes.

Seasoned Breadfruit

Serves 6

Ingredients

  • 4 1/2 cups breadfruit, cut in 1-inch pieces and boiled
  • 3 tbsp vegetable oil
  • 1 1/2 tbsp butter
  • 1/2 red, 1/2 green, 1/2 yellow bell pepper, diced
  • 1 1/2 onions, chopped
  • 6 cloves garlic, crushed
  • 1 tbsp thyme
  • 3/4 cup chicken broth
  • Salt & black pepper

Method

1) Melt butter with oil over medium heat. Cook onions 5–8 minutes until golden, stirring often.

2) Add garlic, thyme, and peppers; sauté 30 seconds.

3) Remove from heat; add breadfruit and broth. Toss gently to heat through; season.

Coconut Bread & Butter Pudding (with Rum Sauce)

Ingredients

  • 1 loaf white bread, cubed
  • 1/2 cup grated sweetened coconut (or to taste)
  • 1/2 cup raisins, soaked in rum
  • To combine: 6 eggs, 14 oz coconut milk, 14 oz cream
  • Rum Sauce: 1/2 cup brown sugar, 1/4 cup melted unsalted butter, 1/4 cup gold rum, water

Method

1) Place bread in a baking pan and allow to dry slightly.

2) Whisk eggs, coconut milk, and cream; stir in raisins; mix with bread. Sprinkle coconut on top.

3) Bake at 325°F (163°C) for 35–45 minutes until set. Cool.

Rum Sauce: Warm brown sugar, melted butter, rum, and a splash of water; serve over the pudding.