BLAFF
Recipe courtesy of Jessica Harris

Salt and freshly ground pepper to taste
6 allspice berries, crushed
3 cloves garlic, crushed
1 Scotch Bonnet-type chile, pricked with a fork
6 limes, juiced
4 small red snappers, scaled and cleaned with the heads on
1 1/2 quarts water
1 small onion, sliced
1 bouquet garni: 1 sprig fresh thyme or 1/4 teaspoon dried, 2 chives, 1 sprig parsley

Prepare a marinade of salt and pepper, half the allspice, 1 garlic clove, chile, and half the lime juice. Place the fish in a bowl, cover with the marinade, and set aside for 1 hour. When ready to cook, place all of the remaining ingredients except the other half of lime juice and fish in a heavy pot and bring to a boil. When the water is at a rolling boil, place the fish in the liquid (listen for the blaff!) and allow it to return to the boil. Remove the fish and serve them in bowls covered with their cooking liquid and the remaining lime juice. Blaff is traditionally served with white rice.

Yield: 4 servings
Prep Time: 1 hours 15 minutes
Cooking Time: 10 minutes

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JAMAICAN STAMP AND GO
Recipes courtesy of Herb Wilson

1/2 salt cod
Oil for frying
2 cups flour
1 teaspoon of baking powder
1 teaspoon chopped garlic
1 1/2 tablespoons each diced assorted peppers (red, yellow and green)
1 tablespoon of chopped red onion
3/4 cup of cold water

Soak salt cod overnight. The next day: Preheat oil to 350 degrees. Boil fish in a heavy bottomed pot for 15 minutes or until the fish is tender. When cool flake the cod fish and remove all small bones. Mix flour and baking powder first and then and add all other ingredients to form a batter. Deep fry fritters using a teaspoon to drop them. Fry until golden brown and drain on paper towels and lightly salt, serve warm with Garlic Chili Lime Mayonnaise

Garlic Chili Lime Mayonnaise:
1 cup mayonnaise
Juice of 1 lime
1 tablespoon roasted, chopped garlic
1 teaspoon chili paste
Salt and pepper to taste

Combine all ingredients in a bowl and mix thoroughly

Prep Time: 12 hours 0 minutes
Cooking Time: 30 minutes

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CONCH SALAD WITH LIME, AVOCADO AND CILANTRO
Recipes courtesy of Herb Wilson

1 fresh or frozen Jamaican conch
Juice of 6 limes
1/4 cup of extra virgin olive oil, plus 2 tablespoons
1/2 bunch of cilantro, chopped plus sprigs for garnish
1 cup red, yellow and green peppers, diced
2 large hothouse tomatoes, peeled and diced
2 scallions, sliced
1 red onion, diced
1 chipolte chili, chopped
1 avocado, thinly sliced, for garnish
Sliced limes, for garnish Preheat grill. In a heavy bottomed pot cook conch in water for 1 hour or until tender. Strain through a colander and let cool slightly. Rub cooked conch with 2 tablespoons olive oil and grill for 8 minutes or until slightly charred on the outside and allow to cool again. Afterward, slice conch into paper thin slices and return to a metal or non-reactive bowl and add additional ingredients and mix thoroughly. Serve chilled with avocado, sliced limes and cilantro sprigs

Prep Time: 30 minutes
Cooking Time: 1 hours 10 minutes
Difficulty: Easy

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CONCH AND LOBSTER CEVICHE
c.1997, M.S. Milliken & S. Feniger, all rights reserved

2 cups cleaned and diced fresh conch (or frozen, thawed)
2 cups diced poached spiny lobster (about 2 lobsters)
1/2 small red onion, diced
3 scallions, sliced on the diagonal
1/2 small red pepper, diced
1/2 small yellow pepper, diced
1/2 small green pepper, diced
1/2 small papaya, peeled, seeded and diced
2 to 4 jalapeno or Serrano peppers, chopped finely (seeds optional)
1/2 bunch chopped fresh cilantro
1/2 bunch chopped fresh basil
1/2 bunch chopped fresh mint leaves
1 tablespoon grated fresh ginger
1/2 lime, juiced
1/4 cup rice wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste
Pinch habanero powder (optional)

In a medium bowl, combine all ingredients and mix well. Season to taste. Marinate for about 3 hours in the refrigerator, tossing occasionally. Just before serving, adjust seasonings. Freeze stemmed glasses and fill with ceviche. Serve with a basketful of crispy corn chips.

Yield: 6 servings

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GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA
(recipe courtesy of Bobby Flay)

1/2 cup vegetable oil
1 onion, coarsely chopped
2 scallion, coarsely chopped
1 large Scotch bonnet pepper, stem and seeds removed
1 tablespoon fresh ginger, grated
3 cloves garlic, coarsely chopped
1 tablespoon finely chopped fresh thyme
2 tablespoons red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lime juice
4 chicken thighs, skin on, bone in
4 drumsticks, skin on

To prepare the jerk chicken:
Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.

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MANGO-CILANTRO RELISH
(recipe courtesy of Bobby Flay)

2 mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
3 tablespoons lime juice
3 tablespoons fresh orange juice

Salt and freshly ground pepper
Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.

Yield: 4 servings
Prep Time: 24 hours 0 minutes
Cooking Time: 15 minutes

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ROASTED CHICKEN WITH A PAPAYA GLAZE
c.1997, M.S. Milliken & S. Feniger, all rights reserved

1 (3 1/2 pound) chicken, preferably freerange
1/2 teaspoon salt
1 cup orange juice
1/4 cup olive oil
1/4 cup light brown sugar, packed
2 shallots, halved
1 bay leaf
1/2 cup water
1 tablespoon Dijonstyle mustard
2 cloves garlic, sliced
1 ripe papaya, halved, peeled and seeded, 1 half thinly sliced and reserved for garnish
1 tablespoon finely chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bunch flatleaf parsley, coarse stems removed
1 bunch watercress, coarse stems removed

Rinse and pat the chicken dry with paper towels. Rub it with the salt and place it in a baking dish just large enough to hold it. In a blender or a food processor, combine the orange juice, olive oil, brown sugar, and shallots. Process until the shallots are finely minced. Pour the orange juice mixture over the chicken, crumble the bay leaf over the top, and cover the whole dish tightly with plastic wrap. Marinate in the refrigerator for at least 3 hours, preferably overnight, spooning the marinade over the chicken occasionally. Preheat the oven to 375 degrees. Transfer the chicken to a rack in a roasting pan, breast side down and reserve the marinade and add 1/2 cup water. Roast the chicken for 40 minutes, then turn to the other side and roast for 40 minutes more. As soon as you put the chicken in to roast, prepare the papaya glaze: strain the orange juice marinade into a food processor, discarding the solids, and add the mustard, garlic, halved papaya, thyme, salt, and pepper. Process the mixture for 10 to 20 seconds, scraping down the sides of the bowl as necessary, until smooth. Divide the glaze into halves and use half of it to baste the chicken as it roasts, basting thoroughly every 20 minutes or so. When the chicken is cooked through with no trace of pink remaining, remove it to a warmed serving platter and set aside at the back of the stove. Discard all the fat from the roasting pan, saving the pan drippings. Scrape the drippings into a small saucepan and place it over medium heat. Whisk in the butter, then add the remaining half of the papaya glaze and simmer the sauce for 4 minutes.

Garnish the platter with the parsley and watercress sprigs and the remaining half papaya, cut into long strips. Drizzle a little of the sauce over the top. Serve at once, passing the remaining sauce.

Yield: 4 servings

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SWEET PLANTAIN AND PEPPER STUFFED CHICKEN
c.1996, M.S. Milliken & S. Feniger, all rights reserved

MARINADE
2 fresh lemons, juiced
4 garlic cloves, minced
1 tablespoon dried Mexican oregano, crushed
2 tablespoons olive oil
Salt and freshly ground pepper
1 whole 3 to 31/2 pound chicken

PLANTAIN AND PEPPER STUFFING (A.K.A. MOFONGO)

4 slices bacon, diced
1 large ripe plantain, peeled and cut into 1/2inch cubes
2 garlic cloves, peeled and chopped
1 small red pepper, seeded and chopped
1 Anaheim chile, seeded and chopped
1/2 bunch oregano, chopped
1/2 cup chicken stock
2 slices country bread, diced and dried
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup chicken stock

To make the marinade: In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours. To make the stuffing: Over mediumhigh heat, sautJ the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.

Yield: Yield : 6 servings

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FRIED PLANTAINS
c.1997, M.S. Milliken & S. Feniger, all rights reserved

3 ripe plantains (the skin should be blackened)
4 tablespoons unsalted butter

Peel the plantains and cut them into 1/4 inch slices on the diagonal. In a large, heavy skillet, melt the butter over medium heat. Saute the plantains until golden brown and soft, about 2 minutes per side.

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cooking Time: 5 minutes
Difficulty: Easy

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COCONUT CAKE
c.1997, M.S. Milliken & S. Feniger, all rights reserved

Cake:
7 ounces unsalted butter
1 1/2 cups granulated white sugar
3 large eggs
1/2 cup buttermilk
1 1/3 cups mashed ripe banana
1 1/3 cups sifted cake flour
1 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 cup finely chopped pecans
Coconut Custard:
1 can (13.5 ounces) unsweetened coconut milk (available in Asian markets)
1 cup milk
2/3 cup white sugar
5 egg yolks
1/3 cup cornstarch
Assembly:
3 bananas, sliced
1/4 cup lemon juice
2 tablespoons white sugar
1 cup unsweetened coconut flakes, toasted golden brown

Cake:
Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans. In the bowl of an electric mixer, beat the butter and sugar together until it is light and fluffy. Add the eggs one at a time, beating well in between each addition, and continue to beat until very light and fluffy. Add buttermilk and mashed banana and mix well. In a separate bowl, sift and dry ingredients together (flour, baking soda, salt, baking powder), then add to batter and mix at low speed on the electric mixer until moistened. Beat one minute at medium speed, then fold in pecans and pour batter evenly into the two prepared cake pans. Bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean. After removing the cakes from the oven, allow them to cool for five minutes, then invert onto a cooling rack. Assemble when thoroughly cooled.

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Custard

Line a baking sheet with parchment paper and cut another piece of parchment to the same size. Set both aside. Combine the coconut milk and milk and stir together. In a bowl, mix 2/3 cup of sugar with 1/3 cup cornstarch and stir with a fork until free from lumps. Mix the sugar and cornstarch together with the egg yolks and 1 cup of coconut milk mixture. Whisk until smooth and set aside. In a heavy saucepan, bring the remaining coconut milk mixture to a boil. Pour it into the bowl with the egg yolk-sugar mixture, whisking constantly. Return the mixture to the saucepan over medium flame and continue stirring. Cook until small bubbles start to form on the surface of the custard. Remove from the heat and spread onto the parchment-lined baking sheet. Cover the top of the custard with the other sheet of parchment to prevent a skin from forming. Cool in the refrigerator.

To assemble Cake:

In a large bowl, gently toss banana slices with the lemon juice, and sugar. Trim the top of the first layer of cake so that the surface is level, then spread with a thin layer of custard. Place bananas completely over bottom layer, so that no cake is showing. Spread with another layer of coconut custard. Place next cake layer on top of this and spread the top generously with coconut custard. Garnish liberally with toasted coconut flakes.

Prep Time: 2 hours 0 minutes
Cooking Time: 30 minutes

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ERNEST'S SPECIAL DAIQUIRI
c.1997, M.S. Milliken & S. Feniger, all rights reserved

2 ounces light rum
1 teaspoon grapefruit juice
1 teaspoon maraschino liqueur
Juice of 1/2 lime
1/2 cup crushed ice

In a blender or a food processor, combine all the ingredients and process for 30 seconds. Pour into a chilled cocktail glass.

Yield: 1 drink

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COCONUT LIQUADO
c.1996, M.S. Milliken & S. Feniger, all rights reserved

1 small coconut
1/2 cup honey
3 cups milk
2 cups chopped ice

Hammer a nail through each of the coconut's 3 eyes to puncture. Drain and reserve the milk. Crack and remove the hull by smacking it on its equator. Then, with a vegetable peeler, peel and discard the brown top layer. Break the meat into chunks. In a blender combine coconut meat, coconut milk, honey and 1 cup whole milk. Blend until smooth. Add the remaining 2 cups milk and ice and blend until ice is finely crushed. Strain and serve in tall glasses over ice.

Prep Time: 30 minutes
Difficulty: Easy

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BANANA COLADA
Recipe courtesy Bobby Flay

3 ripe bananas, peeled and quartered
18 ounces unsweetened pineapple juice
4 ounces coconut milk
3 ounces dark rum
2 cups ice
1/4 cup toasted coconut

Place bananas and pineapple juice in a blender and blend until smooth. Add coconut milk, rum and ice and mix until frothy. Garnish with toasted coconut.

Prep Time: 10 minutes
Difficulty: Easy