Brenda’s Chicken and Salami

Cut chicken into small strips. Marinate in Kraft Robusto Italian salad dressing for an hour or more. Wrap chicken in salami and secure with a toothpick. Grill until done, basting with additional dressing as they cook.

Five-Spice Hoisin Ribs with Scallions~

3 1/2# pork spare ribs, cut into single ribs & halved
1t five-spice powder
salt & pepper
5 scallions, finely sliced lengthwise to garnish

Sauce~

3T peanut oil
2t grated root ginger
2 garlic cloves, crushed
1/4c hoisin sauce
2T soy sauce
2T bottled sweet chili pepper dipping sauce
1/4c honey
1/3c soft light brown sugar
1/3c dry sherry

Preheat oven to 275*. Rub the ribs with the five-spice powder and season to taste with salt and pepper. Divide between 2 non-stick roasting pans, cover tightly with foil and cook for 1 hour.

Meanwhile, heat the oil in a wok over medium-high heat until hot and add the ginger and garlic. Fry for 1 minute, then add the remaining sauce ingredients. Remove the ribs from the oven and mix well with the sauce. Return to the oven and cook, covered, for 30 minutes. Remove the foil and complete cooking for a final 30 minutes. Eat straight out of the pan…or plate and garnish with the scallions!

Merry Christmas and Happy New Year! Thanks for all of the hard work!

Jen

(make it anytime the day before you use it)

Buy a gallon of water.
Spill the water out (or drink it).

Pour in:
1 large can Pineapple Juice
1 can Coco Lopez
1 bottle Rum
Whatever other fruit juice (or blended fruit, e.g., banana or kiwi or whatever) you have around, to fill the jug most of the way up.

Put in freezer and leave overnight. That’s all there is to it - it won’t freeze due to the rum, will just turn slushy. Stays cold for the beach. Truly alcoholic and delicious.

For easy fancy drinks (Ben’s Pina Colada), blend the mix with ice, top with a dark rum floater and piece of lime.

Good quality ham
spreadable cream cheese
green onions
Deli pickles. I like the Claussen Dills cut into wrapable sized pieces. Drain on paper towels to get rid of excess juice.

Spread ham with cream cheese. Roll up tightly with either green onion or pickle. I usually place a green onion at each end to even it out. Chill well, even overnight. Cut into rounds and serve.

Grilled shrimp

1 lb shrimp, peeled and deveined
2 garlic cloves, peeled and finely minced
Juice of one lemon
Salt and pepper to taste
Olive oil
Fine dry breadcrumbs

Combine the shrimp, lemon juice, salt, pepper, and garlic in a bowl and toss to combine. Now, add equal amounts of olive oil and breadcrumbs—start with about 3 tbsp. each. You want to get a fine crust on the shrimp, nothing too gloppy. You may need to add as much as ½ cup depending on the size of your shrimp.

Set the shrimp aside to marinate for about an hour. At home I just leave them on the counter, but on St. John I stick them in the fridge!

Skewer the shrimp in at least two places, and grill over a medium fire until just cooked though. Depending on the size of your shrimp, anywhere from 5 to 10 minutes. Cut into one to check if it is cooked through—it should be opaque. Serve hot, warm, or at room temperature.

Prosciutto-wrapped grilled chicken

1 ½ lb chicken breasts, cut into 1 inch by four inch strips
½ cup olive oil
½ cup lemon juice
Salt and pepper
1 tbsp. chopped fresh thyme.
12 slices prosciutto (or more if needed)

Combine all ingredients except prosciutto and marinate for a couple of hours. When you are ready to eat, wrap each piece of chicken in a slice of prosciutto (trim to fit), and thread onto skewers. Cook until just done, about 3 minutes/side. You can serve them hot, warm, or chilled, and if you want a sauce to go with them, use this one:

1 avocado
1 cup sour cream
2 scallions
Juice of one lime
Salt and pepper to taste

Blend everything together until smooth.

Bikini Martini

1 oz Coconut Rum
3/4 oz Vodka
1 oz Pineapple Juice
1 dash Grenadine Syrup

Combine Rum, Vodka and Pineapple Juice in a drink shaker. Shake firmly until frothy. Pour into martini glass, add a splash of Grenadine in the center and garnish with an orange wheel.

4 oz shredded dried beef
8 oz. cream cheese softened
8 oz. sour cream
1/2 cup diced red onion
1/2 cup diced green pepper (optional)

Mix in casserole and base in 350 oven for 15 mins. Serve warm with bread or crackers of choice. Our favorite - Wheat Thins Five Grain.

Fast, simple recipe - never a morsel left when served!

2 dead ripe plantains
1/2 cup shredded coconut
2 T. pancake mix
1 shot rum
grated fresh nutmeg

Mash plantains, add rest of ingredients. Drop teaspoonsfull on lightly oiled griddle or frying pan. Cook on low heat till brown and flip over to brown other side - they will blacken quickly because of high sugar content. (called spiders becauce coconut can stick out like legs)

1 lb. Ground Beef
1/4 C Onion, finely chopped
1 egg
3/4 C Bread Crumbs
1 8-oz. jar Chile Sauce
1 8-oz. jar Grape Jelly

Mix the first 4 ingredients together and form into small balls. Saute over medium heat until browned; drain. In a chafing dish or crock pot, mix chile sauce with grape jelly. Heat and add meat balls. Serve with toothpicks.

These tasty balls are a snap to prepare.

Pick up all ingredients at Star Fish or Pine Peace Market rest of what you need should be at the villa

1. 12 Pak of ice cold Heineken
2. 1.25 pds of carp or catfish make sure it’s fresh
3. 1 small can mayo

Get untreated unfinished oak or mahogany
board best place is Paradise Lumber if not already at house

Soak board a minimum of 2 hours do not turn over.

Heat bbq grill to approximately 400 degree

Put mayo on both sides of fish

Spray board with pam on top side

Place fish on flat board

Put wet side of board down on grill

Grill for a total of 10 minutes.

Fish should be cooked 5 minutes per side

Take fish off grill and throw over balcony
feeding the localferal cats

Eat board and resume position on pool raft with open Heineken in hand!

Yell to wife to make you a ham sandwich

GOTCHA!

marinade:

1/2 cup oil
1/4 cup lemon juice
1/4 cup white wine vinegar
8 large cloves garlic, chopped
1 tsp. tumeric
1 tbsp. hot paprika
1/2 tsp. cumin
salt and pepper to taste

Combine all ingredients in a ziploc bag. Slice chicken breasts into 1/2 inch wide strips and marinate for at least one hour. Thread the stips onto skewers and grill until just cooked. You can serve them warm or chilled, plain or with peanut sauce or guacamole for dipping.

guacamole

1 jalepeno, roasted until the skin is blackened, peeled and chopped (take the seed out for a less spicy dip)

1 small white onion, finely chopped and rinsed
1 medium tomato, seeded and chopped
1/4 cup cilantro, chopped
3 large ripe avocados
salt to taste
juice of one lime

smash the avocados rioughly in your bowl and add all the other ingredients. cover tightly with plastic wrap, pressing against the surface of the guacamole, and allow to mellow in the fridge for at least 30 minutes. Guacamole photo:

http://farm1.static.flickr.com/213/494892738_af4a1f5f96.jpg

Vodka lemonade

1 12 ounce can pink lemonade concentrate, defrosted
4 cups water
2-3 sliced lemons
25 mint sprigs
9 ounces vodka

combine all in a big pitcher and let steep in the fridge at least one hour. serve over ice