Sugarcane Skewered Sea Scallops With Mango Hearts Of Palm Slaw And Scotch Bonnet Sugarcane Syrup Recipes

YUCA STUFFED CRISPY SHRIMP WITH NORMAN'S "MO J." SCOTCH BONNET TARTAR SALSA

Steps:

• Combine the mashed yuca with the Scotch Bonnet, garlic, salt and pepper and set aside. Leave the tail on the shrimp, peel and de-vein. Butterfly cut the shrimp. Take about 3/4 of a tablespoon of the yuca mash per shrimp and stuff the cavity of the butterfly cut, packing it firmly into place. Repeat with the remaining shrimp. Dust the stuffed shrimp first in the flour, then the egg wash, and then the panko. Repeat with remaining shrimp. Set them all aside on a plate. Heat a large heavy skillet with peanut oil until very hot (350 degrees). When the oil is hot lay the shrimp in it and cook until golden and cooked through. Remove them to a plate with an absorbent towel. Spoon a small dollop of the Scotch Bonnet Tartar Salsa to go under each shrimp on the plates. Lift some of the prepared Slaw onto the center of the plates. Spoon or ladle some of the "Mo. J." directly onto each shrimp. ;
• Put the egg yolks in an electric blender and beat until pale. Whisk in the vinegar and the pickling juice. Now add the olive and canola oil very slowly until it is all incorporated. Remove the mixture to a bowl and add the pickled bonnets, sweet butter pickles and red onion. Stir in the hard cooked egg. Season to taste. Reserve covered and refrigerated until desired. ;
• Mix the hearts of palm, jicama, bell peppers, chile, onion, and scallion together in a large bowl and set aside. In another bowl mix the olive oil, orange juice, coriander, sugar, black pepper, and salt together. Pour over the slaw and mix well. Norman's "Mo. J.": 6 cloves raw, peeled and minced garlic 1 to 2 Scotch Bonnet chilies, stem and seeds discarded, minced 1/2 teaspoon kosher salt 2 teaspoons, whole and freshly toasted cumin seeds 1 cup pure olive oil 1/3 cup sour orange juice 2 teaspoons Spanish sherry vinegar Kosher salt and pepper, to taste Mash the raw garlic, chiles, salt and cumin together in a mortar with the pestle until fairly smooth. Scrape this into a bowl and set aside a moment. Now heat the olive oil until fairly hot and pour it over the garlic/chile mixture and allow to stand 10 minutes. Now whisk in the sour orange juice and the vinegar. Season with the salt and pepper, to taste and set aside until ready to use. Pickled Scotch Bonnets: 8 ounces whole Scotch Bonnet chiles, stem on and seeds intact 6 cloves garlic, thinly sliced 1 tablespoon mustard seeds 1 tablespoon dill seeds 6 small bay leaves 1 cup apple cider vinegar 1 cup champagne vinegar 1 cup water Make a small, thin slit in each Scotch Bonnet to aid the pickling process. Place the chiles and garlic in a bowl and set aside. Place the remaining ingredients in a non-reactive saucepan and bring to a boil over medium heat. Pour the boiling mixture over the chiles and garlic, and weigh them down with a plate so they are completely submerged. Let cool. Transfer the chiles and the liquid to an airtight jar or container and keep refrigerated for up to a month.

SUGARCANE SKEWERED SEA SCALLOPS WITH MANGO HEARTS OF PALM SLAW AND SCOTCH BONNET SUGARCANE SYRUP

Steps:

• To make the skewers, place 2 scallops on each skewer and set aside.
• For the marinade: Mix all of the ingredients together in 1 bowl, and pour over the scallops. Let the scallops marinate in the refrigerator for at least 1 hour.
• To prepare the slaw, toss all of the ingredients together in 1 bowl and refrigerate.
• For the sugarcane syrup: In a saucepan, combine the sugarcane juice, ginger, hot pepper, and allspice berries. Heat the mixture and reduce until you have a syrup.
• To serve, use a hot pan or a grill and cook the scallops until desired doneness. Place the relish in the middle of the plate and rest the scallop skewers against the slaw. Drizzle the syrup around the plate.

WHOLE SPINY LOBSTERS SPLIT AND STUFFED WITH HEARTS OF PALM SLAW

Steps:

• Preheat a grill.
• Combine the hearts of palm, orange sections and juice, tomato, red onion, cilantro, chile, vinegar, and olive oil, and keep chilled until ready to serve. Just before serving, season with salt and pepper.
• Place the split lobsters on the grill, flesh side down. Cook for 5 to 6 minutes and then turn over and cook for 5 to 6 more minutes.
• Place the lobster on serving platters filling in the top, empty part of the shell with the slaw.

SUGARCANE-SKEWERED SHRIMP WITH CHILE-CILANTRO RUB

Steps:

• Puree all marinade ingredients in a blender. Reserve 2 tablespoons of marinade.
• Skewer two shrimp per sugarcane and place in marinade and refrigerate. After shrimp has marinated 2 to 3 hours, grill for about 3 to 4 minutes on each side, making sure they are fully cooked.
• Serve with a drizzle of the reserved marinade and cilantro, as garnish.

SHRIMP ON SUGARCANE WITH RUM GLAZE

Steps:

• Trim off the ends of the sugarcane and cut them into skewers. Rinse the shrimp under cold running water and then drain and blot dry with paper towels. Skewer the shrimp on the sugarcane.
• Place the brown sugar, butter, rum, mustard, vinegar, cinnamon, cloves, pepper, and salt in a non-reactive saucepan and bring to a boil over high heat. Reduce the heat to a simmer and continue to cook until the mixture is thick and syrupy, about 3 to 5 minutes. Taste for seasoning, adding salt and pepper as necessary. Set aside a small amount of the glaze to be used for dipping the cooked shrimp. The recipe can be prepared up to 1 hour ahead to this stage; keep the shrimp in the refrigerator, covered. The glaze can be kept at room temperature.
• Preheat the grill to high. When ready to cook, brush and oil the grill grate. Place the shrimp kebabs on the hot grate and grill until cooked, 2 to 4 minutes per side. Generously baste each with glaze once before turning and once before removing from the grill. The shrimp will be firm and white when cooked through. Serve the reserved glaze as a sauce on the side.

SCALLOPS AND MANGO SKEWERS

Steps:

• Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.
• Thread the scallops through their equators onto metal or soaked wooden skewers, alternating them with mango, red bell pepper and onion. Brush with oil and season with salt and pepper.
• Grill skewers until browned and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque.
• Sprinkle with cilantro and serve with lime wedges.