-mince fresh garlic (always a must when camping) into pan, dice 3 tablespoons of onion.
Add couple teaspoons of olive oil and sauté on low heat until caramelized.
-Add dashes of chile paste and rum, a sprinkle of chicken bullion.
-Mix in cooked pasta, a few tablespoons of milk powder and a little water and stir over
When camping in the Caribbean, an easy and excellent
accompaniment to grilled fish.
*Caution: you have to climb the tree to get the coconut
**Flesh from coconut can be smoothed onto abrasions and cuts sustained while climbing.
Essential Ingredients: fresh coconut juice, fresh garlic, chile paste (chipotle adobado
Before boiling rice, sauté garlic and chile in 2 tsp. olive oil. Instead of water,
boil rice in proper proportions in coconut juice. Add chicken bullion to rice during
cooking for saltiness/or substitute a little sea water for coconut juice.
Coco-Chile-Ginger-Lime Chutney on Grilled Grouper
Jean-Philippe called this one truly inspired and it was one of
the best camp dishes Ive ever prepared. Its hard to claim much credit however,
considering the amazing ingredients. Cuisine is only as good as the raw materials.
This day JP speared a 12
inch grouper and "to keep up with the Joneses" so to
speak, I was under pressure to concoct something to match its glory.
I sautéed the ingredients and spooned the caramelized sauce over the
fish that had been grilled over coals from coconut palm fronds and
old husks. The smoke imparted a musky sweetness to the flesh and the
sauce was spicy, tangy, sweet and salty all
in one package.
Sauté the diced flesh of a young coconut with two large cloves of garlic, ¾ tsp. of
fresh minced ginger, zest from half a lime, 1 tsp. of chile paste and a tsp. of chicken
bullion. Low heat is the key, sauté until caramelized. Add a dash of rum and lime juice
and sprinkle of sugar and spoon over freshly grilled grouper.
Wrap it up in tortillas and stuff your face.
*Juices running down your chin may find their way into cuts and abrasions sustained
when climbing the coconut tree. NO WORRIES! It stings but the fat and chiles (natural
disinfectant and blood clotter) help with healing.
Ultimate "Out on the Cayes" Conch Ceviche
I know that I promised you the best Ceviche in Baja recipe ages
ago, but honestly, in Baja I just didnt find anything that was worth raving about.
Not to toot my own horn, but the stuff that I made occasionally was better than most that
I ate. I think that the secret is making it fresh to order. Few establishments in Mexico
do that, rather they make up a bucket of it the night before and ladle it out the next
day. You lose all the crispness from the veggies and it just doesnt give you that
tantalizing variety of textures that it should have. However. . .
I found it in Belize! Just over the border from the Yucatan city of Chetumal into
Belize, lies the town of Corozal. Its a very slow town with not much happening these
days, and is nothing if not rustic. But there are some nice folks who know how to cook.
And for the BEST CONCH CEVICHE in Belize go to Nestors.
Most restaurants all over the country claim to have the best ceviche, its far
from the truth. When they bring you out a platter with a mix mash of whatever veggies fell
off the cart that morning (sometimes carrots, jicama. . .in ceviche?) I dont know
how they can even say that with a straight face. Its all about the right ingredients
and making it fresh.
The Nestors recipe comes to fruition just after you order it. It is young tender
conch cut into cubes, mixed with chunks of tomato and cucumber with diced green pepper and
onions, a pinch of fresh minced garlic, a heaping handful of chopped fresh cilantro, lime
juice, salt and pepper. Served with tortilla chips just out of the fryer and habanero
salsa, you need nothing but a local Belikin beer and a nice view to have it all.
Ceviche for Two
- 1-1/2 cups cubed conch steak (substitute fresh scallops)
- 1 large ripe tomato
- 1/2 of a large cucumber
- 1/2 of a green pepper
- 1/3 of a large yellow or white onion
- 1 small clove of garlic
- large handful of fresh cilantro
- juice of 1-2 limes depending on size
- salt and pepper
*optional: a tablespoon or two of minced fresh chile (jalapeno, cerrano, etc.)
The conch should be done first. Cube it into quarter inch or smaller chunks place in a
bowl and squeeze the lime juice over it. Its the acidity of the juice that cures the
meat, so it needs a little time to work.
The veggies: Im sure youve noticed by now that exact ratios and
measurements have no place in my kitchen. Dont worry about the size of the tomato or
the other veggies, use your judgement and make it to your taste. Texture is important, so
the operative word here is "chop", not mince or dice. Chop the tomato and
cucumber into quarter inch chunks. The onion and green pepper are firmer vegetables and
should be cut significantly smaller, dice them. Mince the garlic, and roughly chop the
cilantro. Mix all into a bowl with the conch and lime, salt and pepper to taste and serve
with warm tortilla chips (out of the bag if you dont want to fry your own) and
tabasco or habanero sauce.