Carribean Nite: January 2005

AFRICAN ADOBO-RUBBED TUNA STEAKS
from April, courtesy epicurious.com

For the avocado salsa:

• 2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes
• 3 scallions, white and green parts, thinly sliced on the bias
• 2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers)
• 2 cloves garlic, minced
• 1/3 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/2 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper to taste

For the adobo (tip - double or triple the spice mixture and save extra for another time):

• 1 1/2 teaspoons toasted and ground coriander seeds
• 1 teaspoon ground ginger
• 1 1/2 teaspoons crushed red pepper flakes
• 1 1/2 teaspoons ground turmeric
• 1 1/2 tablespoons dry mustard
• 1 1/2 teaspoons grated nutmeg
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 tablespoons kosher salt
• 1 tablespoon paprika
• 1 1/2 tablespoons dried orange peel
• 1 tablespoon sugar
• Four 6-ounce tuna steaks
• 1/4 cup peanut or canola oil

For the cucumbers:

• 2 1/2 tablespoons sugar, or to taste
• 1/2 cup Champagne vinegar
• 1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced

Directions:

For the salsa:
In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.
Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.
To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)

For the adobo:
Mix all of the ingredients together in a bowl.
Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute — the tuna is served rare. Transfer to a plate and set aside.

Chef Norman Van Aken shares his tips with Epicurious:
The salsa includes Spanish piquillo peppers. To use them, drain the liquid from the jar, pat the peppers dry, then dice. In a pinch, jarred roasted red peppers can be substituted.
The tuna can also be grilled, as long as there is enough heat to quickly sear it. Pile a large amount of charcoal into a pyramid, let the coals burn until they are white and extremely hot, then spread them out into an even stack that reaches to within a few inches of the grate. The coals do not need to cover entire grill, since you will not need a large cooking surface. If using a gas grill, simply preheat on high. Coat the tuna with the oil and adobo as directed, and cook on an oiled grill rack for two to three minutes per side

BBQ PINEAPPLE
from Stephanie

Ingredients:

• 1 fresh pineapple
• ¼ cup rum
• ¼ cup brown sugar
• 1 tablespoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves

Directions:

Peel the pineapple and, leaving it whole, cut out the center core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic plastic bag. In a small bowl, mix together brown sugar, cinnamon, ginger, nutmeg and cloves. Pour over the pineapple, cover and refrigerate for 1 hour or overnight.

Preheat grill for high heat. Lightly oil grill grate. Grill pineapple rings 15 minutes, turning once or until outside is dry and char marked. Serve with remaining marinade.

GRILLED PLANTAIN WITH SPICY BROWN SUGAR GLAZE
from Stephanie

Ingredients:

• 4 Very ripe plantains, peeled And sliced on the bias
• 1/2 -inch thick
• 2 tb Vegetable oil
• 4 tb Light brown sugar
• 2 tb Fresh orange juice
• 1 tb Honey
• 2 tb Coarsely chopped cilantro
• Salt and freshly ground
• Pepper

Directions:

Preheat grill. Brush the plantains with the oil and grill until caramelized, about 2 minutes on each side. In a small bowl, combine the brown sugar, orange juice, honey and cilantro and brush on plantains. Season to taste with salt and pepper. Yields: 4 servings

CASHEW CRUSTED KEY LIME PIE WITH WIPPED CREAM
from Robyn, courtesy FoodNetwork.com

Ingredients:

• 2 cups very finely chopped cashews
• 1 cup finely ground graham cracker crumbs
• 1/2 cup plus 2 ounces sugar
• 3/4 cup melted butter
• 3 cups sweetened condensed milk
• 9 egg yolks
• 1 1/2 cups Key lime juice
• 2 cups heavy cream
• 1 orange, zested

Directions:
Preheat the oven to 325 degrees.
Grease a 9-inch pie pan and set aside. In a small bowl, mix together the cashews, graham cracker crumbs, 1/2 cup sugar, and the melted butter (you may choose to process the cashews and graham crackers in a food processor to finely grind them). Press crumb mixture into the bottom and sides or pie pan. In a medium mixing bowl, combine the sweetened condensed milk and egg yolks until smooth, mixing either by hand or with an electric mixer. Slowly add the Key lime juice and mix to incorporate. Pour into the unbaked crust and bake for 50 minutes or until center is set. Cool pie to room temperature; then refrigerate for several hours. When pie is cool, make the whipped topping. In the bowl of an electric mixer, whip the heavy cream, orange zest, and remaining 2 ounces of sugar until it has reached the consistency of whipped cream. Spread whipped topping evenly over the cooled pie. The pie can be served immediately or allowed to set before serving.