Beef Rib Roast with Caribe Marinade Sauce

Ingredients

- 1 Standing Beef rib roast (with bones) about 7 to 8 pounds
- Salt and freshly ground pepper to taste
- 1/2 cup dry red wine
- 1/2 cup beef stock
- 1 cup Caribe Marinade sauce
- 1 cup Tamarind Dipping Sauce
- 2 teaspoons of light brown sugar or to taste
- 1 tablespoon of olive oil

1. Brush ribs with Caribe Marinade Sauce and let it marinate for 1 1/2 hour.

2. Turn on the oven at 400 degrees F.  Scrape up the marinade sauce from the meat and season generously with salt and pepper.

3. Reduce the temperature to 350 degrees. Place the roast in the middle of the rack and cook for about 11/2 hour for medium rare or until a thermometer inserted into center of roast, away from the bone, register 125 degrees to 130 degrees.

Sauce

Skim the fat from pan dripping and set the pan over medium heat on the stove. Add the wine and the beef stock. Stir to scrape up the pan bottom.  In a smaller sauce pan, under medium high heat, add 1 tablespoon of olive oil, pour the wine and beef stock mixture and let it reduce about 5 minutes.  Add the tamarind sauce and reduce the heat to medium low. Add the brown sugar, season with salt and pepper to taste.

Serve the roast along with the sauce.

Ingredients

- 8 pound fresh ham with bone and skin
-  1 cup mango sauce
- Coarse salt and pepper to taste
- 1/4 cup Dijon mustard
- 1/4 cup extra virgin olive oil
- 2 cups apple juice
- 1/4 cup light brown sugar
- 5 garlic cloves peeled
- 1 teaspoon clove powder
- 2 tablespoons butter
-1/2 teaspoon cayenne pepper (optional)

1. Combine 1 cup of the apple juice, 1/3 cup of the mango sauce and the olive oil in a mixing bowl.  Make shallow cuts in the skin and fat without puncturing the meat and rub the mixture, making sure that it coats the entire ham.   Season with salt and pepper to taste. Stick the whole garlic cloves in the cuts. Place the entire ham in a big plastic bag and  marinate in the refrigerator overnight.

2. Preheat the oven to 350 degrees F. Place the ham on a rack in a deep roasting pan, add the remaining apple juice and 1 cup of water to the pan. Bake the ham for 2 hours.  Add more water to the pan if desired.

3. Prepare the glaze. In a sauce pan, over low heat, melt the butter, Dijon mustard, add the remaining mango sauce, salt and pepper, light brown sugar, cayenne pepper (optional) and stir until smooth.   Make sure the sugar is dissolved. Add small amount of apple juice or water if needed. Remove from the fire.

4. Remove the ham from the oven and brush some of the glaze evenly over the ham.. Return the ham to the oven and bake for about 1 hour more, brushing it with more glaze every 15 minutes. The ham is cooked when a thermometer inserted near the center of the meat, away from the bone, register 130 degrees F. and the glaze is golden brown.

5. Transfer the ham to a platter, cover loosely with aluminum foil and let rest for 20 minutes.
   
   

Sauce Preparation:

1. Gather the liquid from the roasting pan and separate the fat from the liquid with a fat separator or let the fat rise to the surface and spoon off the fat.

2. Pour the liquid into a small saucepan and add any remaining glaze to make a sauce. Adjust seasonings if desired. Pour into a sauceboat

3. Carve the ham and serve with the sauce

The following recipe is from my good friend Rosemarie.  After trying the Creole Barbecue Sauce she sent me an enthusiastic email about it. I am sharing her recipe with you.
We encourage YOU to send us your own recipes based on our products to share with our customers.

- 2 boneless chicken breasts, sliced into pieces
- 8 oz. mushrooms
- 1 onion
- 1/4 cup barbecue sauce
- 1 tablespoon olive oil more if needed

Preparation

1. Sauté chicken in olive oil until cooked.

2. Remove chicken.

3. Add mushrooms and onions

4. Sauté until soft

5. Return chicken to pan.

6. Add barbecue sauce. Stir until heated.

7. Add your favorite condiments and spices, i.e. garlic, basil. Serve. Makes about 2 servings.

Ingredients

- 1 (3 to 5 pound) chicken rinsed, dried, and split in 4 quarters
- 1/4 cup of Lakaye Marinade Sauce
- 2 teaspoons salt or salt to taste
- 1 1/2 cup Creole Barbecue Sauce

Preparation

1. Apply Lakaye to both sides of the chicken, wrap in plastic wrap and let it marinate overnight in the refrigerator.

2. Preheat the grill to high. Adjust the height of the grill to about 6-inches above the fire to prevent burning. Once the grill is hot, turn off one side and place the ribs, skinside down on the cooler side of the grill. Close the cover. Cook for 50 to 90 minutes or until a thermometer reads 170 degrees F in the thigh.

3. Turn and baste with the Creole Barbecue sauce. Cook 10 to 15 minutes in low heat.

4. Turn back skin side up and baste again with the BBQ sauce. Cook until the thermometer reads 180 degrees F in the thigh. Remove the chicken from the grill and let it rest 10 minutes. Cut into pieces and serve.

*Ensure that the Chicken is fully cooked before serving. This recipe can be also be used on an electric grill.

- 2 racks back ribs preferably with the membranes removed
- Caribe Marinade sauce - 1/2 Cup
- Olive oil
- Salt
- Tamarind sauce

Preparation

1. Season to taste with the salt. Pour the Caribe Sauce over the ribs. Make sure that the sauce coats all parts of the ribs. Cover and refrigerate for 1 hour. You may prepare it the night before.

2. Preheat the grill to high. Adjust the height of the grill to about 6-inches above the fire to prevent burning. Once the grill is hot, turn off one side and place the ribs, fatside down on the cooler side of the grill. Close the cover. Cook for 30 minutes then turn the ribs over and continue to cook for 30 more minutes. After 1 hour cooking time start basting the ribs with the tamarind sauce on both sides.

3. Total cooking time should be 1 1/2 hours, turning every 30 minutes to ensure thorough cooking of the meat.

Yucca’s properties: Yucca is a good source of dietary fiber and contains approximately 120 calories per 3.5-ounce serving. Skinless, pre-cut yucca is sold in grocery or ethnic stores in pre-packaged, frozen bags. To use this type of yucca, follow the package instructions for cooking. Overcooking frozen or fresh yucca will make it mushy.

Ingredients

- 3 pounds chicken wings
- 1/4 olive oil or vegetable oil
- 3/4 cup Lakaye Marinade sauce
- Papaya or Mango sauce
- Salt to taste

Preparation

1. Place wings in a non reactive bowl, add salt to taste, oil and Lakaye Marinade Sauce.

2. Marinate wings, covered and chilled at least 1 hour or up to 8 hours.

3. Prepare grill and place wings on an oiled rack set 5 to 6 inches over coals until cooked through and golden brown, 8 to 10 minutes on each side. Serve wings with either Papaya or Mango sauce.

 

Ingredients

- 1 1/2 pounds of shrimps cleaned and deveined
- 4 tablespoons of Caribe Marinade Sauce
- Mango sauce
- Salt

Preparation

1. Marinate the shrimps with Caribe Marinade Sauce for 1 hour. Heat a grill to medium heat.

2. Remove shrimp from marinade, and grill for 5 minutes per side or until thoroughly cooked. The shrimps will become opaque.

Accompaniments
Mango Sauce
Cooked Vegetables

Beef Stew with Caribe Marinade Sauce

Ingredients 

- 4 tablespoons vegetable oil
- 1 to 1 1/2 pounds of stewing beef, cut in cubes
- 1/3 cup of Caribe Marinade Sauce
- 1 to 2 cans of beef broth (optional)
- 1 onion, chopped
- salt
Vegetables
- 5 medium potatoes, cut in quarters
- 1 can sweet corn
- 3 carrots
- 1/2 pound green beans or peas (may be frozen or substituted  by 1 can of peas)

1. Marinate beef in Caribe sauce for 15 to 30 minutes.

2. Heat oil in heavy large pot over high heat, add beef and marinade.

3. Once the sauce is reduced, brown the meat on all sides.

4. Remove the meat and set aside in a bowl.

5. Add the onions to the pot and sauté for 2 minutes.

6. Gradually, add the beef broth (may be substituted by water), stirring to degrease the bottom of the pot.

7. Put back the beef in the pot, add the carrots to the stew, reduce heat to medium low and let it simmer until the meat and carrots are tender.

8. Add the potatoes, the beans or peas and the corn until vegetables are cooked.

9. Stir occasionally and let the stew simmer until the gravy thickened to desired consistency.

10. Add salt if necessary.

11. Transfer to a bowl and serve.
    

Roasted Pork Chops

Ingredients
- 5 to 6 pork chops
- Caribe or Lakaye Marinade Sauce
- 1 teaspoon salt or as desired

Preparation

1. Coat the pork chops with the marinade sauce on both sides and marinate for at least 30 minutes

2. Roast your pork chops in the oven at 350 degrees, until cooked (the internal temperature should be at least 150 degrees for well done).

Serve with your favorite sauce.

Shrimp Creole with Caribe Marinade Sauce

Ingredients

- 1 to 2 pd. of shrimps (fresh or frozen)- Clean and devein, if using fresh shrimps
- Mushrooms
- 1 small bag of frozen vegetables
- 1 small onion
- 1/2 teaspoon of salt
-  olive oil
- 2 to 3 tablespoons of Caribe Marinade Sauce
- 1/2 cup of white wine (optional)

Preparation

1. Marinate shrimps for 30 minutes

2. In a large pan, heat the olive oil, sauté the mushrooms for 2 minutes

3. Add the defrost vegetables and sauté stirring occasionally

4. Add the reserved marinade juice from the shrimps,1 cup of water and 1/2 cup of white wine.Simmer to form a light thick sauce

5. Add the shrimps and cook for 4 to 5 minutes

Serve over white rice. This shrimp creole is done with vegetables. Also,delicious when served over pasta.

Broiled Salmon

Ingredients 
- 1 pound of fresh salmon fillets (about 1 inch thick).
- 2 to 3 tablespoons of LAKAYE Marinade
- 1/2 teaspoon salt
- Cooking spray or 1 tablespoon of olive oil
- 2 small onions
-1 1/2 cup of water or fish stock (unsalted)

Preparation

           Fish:

1. Coat the fillets with the marinade on all sides. Add salt.  Place in a zip-top plastic bag and marinate in refrigerator for 30 minutes, if desired.

2. Spray or pour 1 tablespoon of olive oil on a baking dish. Lightly coat fish with the cooking spray or the olive oil to prevent drying. Place the fillets with the marinade on a baking dish in the oven at 250 to 300 degrees.

The fish is cooked when it flakes easily when tested with a fork. Remove the fish from the baking dish and keep it warmed

Sauce:

1. Pour 1/2 cup of  water in the baking dish to deglaze the bottom of the pan

2. In a sauce pot, pour 1 tablespoon of olive oil, over medium high heat, sauté 2 tablespoons of tomato paste and cut onions, until the onion is tender, stirring continuously to prevent burning.

3. Pour the rest of the water and the juice of the fish in the sauce pot.  Bring to a boil, then let it simmer until the sauce thickens.

The sauce can be served separately or pour over the fish. Garnish with parsley and sliced onions.

Chicken Creole

Ingredients 
- 2-3 lbs. of chicken
- 4 to 6 tablespoons of Lakaye Marinade Sauce
- 3 to 4 tablespoons of tomato paste
- 3 tablespoons of olive oil
- 1 onion
- 1 red pepper
- salt

Preparation

1. Place the washed chicken in a bowl, add the 4 to 6 tablespoons of Lakaye Marinade Sauce (depending on the acidity level you want to obtain), for 30 minutes to 1 hour.

2. Place the chicken in the oven at 350 degrees. Once cooked, lower the heat level and prepare the tomato sauce.

3. In a low heated sauce pan, pour the olive oil, add the tomato paste and stir to prevent burning.  Add 1 1/2 cup of water (or chicken broth) in the sauce pan and let it heat close to boiling point.

4. Using tongs, transfer the chicken and its juice to the tomato sauce and let it simmer until the sauce thickens.

5. Add salt if necessary.

6. Once the sauce is reduced to desired consistency, add the sliced onion or/and red pepper.

7. Remove the pot from the stove.

This recipe can be served with green salad, white rice, bread, mashed potato or fried plantains.