From the Netherlands Antilles’ island of Saba comes this simple, steeped hot sauce that graces seafood dishes or simple rice.
Byron Bay Chilli Co: Hot Chilli and Chicken Wings
Hot wings are a major staple in the American grilling lexicon and now Byron Bay Chilli Co. gives us an Australian take on ’em with coconut, ginger, and curry.
Bahamian Grouper Sandwich
The grouper can either be fried or grilled, but since we were served fried grouper, try the recipe shown. Snapper can be substituted for the grouper but use a salt water fish for this recipe.
Caribbean Crab-Stuffed Deviled Eggs
Stuffed eggs are the most obvious (and delicious) ways to use up left-over Easter eggs.
Ghurka Pork Curry
This recipe and others can be found in Dave DeWitt’s book “A World of Curries.” If you like what you see here, pick up a copy.
Green Mango Slaw with Papaya Seed Dressing
Here is a tropical change from the usual celery seed coleslaw. Allow the dressing to sit as long as possible to build up the heat. From the article Mango Madness!
Avocado, Tomato, and Serrano Salsa
Just a great salsa! Serrano peppers give it a very steady heat level.
