There’s nothing like a good bowl of hot soup to warm you up and fill you up at the same time.  Hearty Vegetable, Chicken Noodle, Beef, Tomato, Seafood and many, many more.  There are plenty of good off the shelf soups but the best are ones you make yourself so here is a Soup Recipe Website to get you started.

Check it out.  http://souprecipe.org/

There are the cold summer soups like Gazpacho but we were looking for something different.  Even though its served hot it’s still a refreshing soup that goes well with summer parties.

Ingredients:

• 1/2 lb of shrimp, peeled
• 1/2 teaspoon of toasted coriander seeds
• 1/2 piece of shredded fresh ginger
• sprig of basil, finely chopped
• 1 cup coconut milk
• 1 cup of chicken stock
• 1 sprig of lemon grass
• 3 cloves of garlic
• lime zest of 1/2 of a lime
• 1/4 Jalapeno pepper seeded

Bring all the ingredients to a boil except for the shrimp and basil.  Simmer for 15/20 minutes.  Add shrimp and cook for 3 minutes.  Garnish with basil and serve.  This recipe says it serves 2 but we feel its more like 4 when served as a soup before a meal.

Made by Sally and Bob for Jim and Judy’s Barbeque dinner 2009.  Recipe comes from a cookbook called “Don’t Stop The Cook, a complete guide to Carribean Food Recipes”.

Port Antonio Jerk Swordfish Kabobs (A genuine Jamaican Recipe)

The Jerk Sauce and Marinade

• 4 jalapenoor scotch bonnet peppers, seeded and minced
• 2 tbs fresh thyme leaves
• 1 medium onion
• 1/2 tsp ground nutmeg
• 1/2 cup red wine vinegar
• 6 green onions diced
• 1/2 tsp ground allspice
• 1/4 cup vegetable oil
• 1 tsp black peppercorns crushed
• 1/4 tsp ground cinnamon
• 3/4 cup soy sauce
• 1/2 tsp ground cloves
• 1/4 cup brown sugar

For the Kabobs

• 1 1/2 lbs swordfish steaks, cubed
• 1 green pepper, chunked
• 1 red pepper, chunked
• 1 large onion cut into chunks
• 2 cups fresh pineapple, cubed

Combine all the Marinade ingredients in a large food processor with a steel blade and process for about 15 seconds until blended pretty smooth. Set aside.  Make kabobs on skewers alternating swordfish, peppers, onions and pineapple.  Set in shallow pan deep enough to cover with marinade.  Refrigerate for 6 hours then turn and leave for another 3 hours.  Preheat your grill to get pretty hot then grill  about 7 minutes on each side.

We got this recipe from our cookbook titled “Don’t Stop the Cook – A complete guide to Caribbean Food Recipes”.

FESTIVAL RICE SALAD

• 1 1/3 cups long grain rice
• 1 red bell pepper
• 1 hot pepper, seeded and minced
• 3/4 cup cashews, roasted and salted
• 1/2 orange, juiced and rind grated
• dash of freshly ground pepper
• 1 yellow bell pepper halved
• flesh of 1/2 coconut coarsely grated
• fresh chives, chopped to garnish with
• dash of salt
• 1/3 cups raisins
• 2/3 cups mayonnaise
• 1 banana, sliced

Cook rice in salted boiling water for 10 – 15 minutes until just soft.  Rinse and drain in cool water.  On a preheated grill, broil the pepper halves, with the skin side up until blackened.  Set aside in a plastic bag to cool.  When cool peel off skins and cut into strips.  In a mixing bowl combine raisins, cashews, coconut, hot pepper, broiled pepper, and rice.  In a side bowl stir together mayonnaise with orange juice and rind.  Fold orange mayonnaise into rice blend.  Gently toss in sliced bananas.  Spoon into decorative bowl and garnish with chives.

We got this recipe from a cookbook titled “Don’t Stop the Cook – A complete guide to Caribbean Food Recipes”.

The list of Past Recipes can be found here!  Or click the link at the top for Past Recipes.