Gore - Happy Hour Cookbook

Bake for 6- 10 minutes or until shrimp is golden brown. Serve with spicy mango sauce on the side. (Serves 8) Spicy Mango Sauce 2 large ripe mango peeled and remove seed 2 tablespoon orange juice 2 tablespoon honey 1 tablespoon dark rum Puree mango, orange juice, honey and rum in a blender or food processor, Cover and chill . Can be made a head or a day ahead. Phulourie ( Deep- fried split pea cakes) 1 cup , dry ground split peas 1/3 cup water 1 small onion finely chopped 2 garlic cloves minced teaspoon cumin powder Salt and pepper to taste teaspoon curry powder teaspoon hot pepper sauce Oil for deep frying. Mix the ground peas with the water adding the water slowly to form a thick batter.

Add all ingredients and mix well beating lightly until light and fluffy. Heat the oil to 360 degrees. Using a tablespoon form the pea mixture into balls and drop into hot fat . Fry balls until golden brown, about 10 -12 minutes. Remove balls and drain on paper towels to remove excess oil Serve with mango chutney on the side. (Serves 8) Mini Sweet Potato, Plantain, Pepper Kebabs 4 Medium Sweet Potatoes 4 Medium ripe( not black)Plantains
1large Red Bell Peppers
1large Green Bell Peppers 1 1/2 teaspoon salt
1/3 cup vegetable oil
1/2 cup balsamic vinegar
2 tablespoon minced garlic
12 large bamboo skewers soaked in water Place the potatoes and plantains with skin on in a medium saucepan.

Bring to a boil and cook for 10 mins until barely tender when tested with a fork. Do not over cook.
Remove from the water and let cool, cut potatoes into quaters with skin on. Remove skin from plantains and cut into quarters, place in a medium bowl.
Cut peppers in half, remove seeds, cut in quarters
In a small bowl mix together salt, vinegar, garlic and oil
Thread vegetables alternately on skewers,( potatoes, peppers, plantains, peppers,)
Drizzle with oil mixture and marinade for 2 hours
Grill skewers on a for 20 mins, turning and basting with oil mixture
Serve Hot (Serves 8) Jamaican Style Jerk Chicken Wings with Avocado Mash-up 3 pounds Chicken Wings jointed (if using whole chicken wings cut in two remove wing tips ) Jerk Rub/ Marinade 2 tablespoon dry jerk seasoning 4 ounces dry white wine 5 tablespoon olive oil Salt and pepper 1 tablespoon brown sugar 1 teaspoon honey Preheat oven to 375 degrees lightly spray a baking sheet with non-stick cooking spray. Combine all the ingredients and mix well together in a large bowl. Add Chicken wings and toss together to coat wings thoroughly. serve hot. (Serves 8) Avocado Mash-up 4 cups avocado, peeled and chopped 2 tablespoon lime juice teaspoon minced garlic 2 tablespoon minced onion cup tomato finely chopped teaspoon hot pepper sauce Salt and pepper to taste Mash avocado to a pulp, add lime juice and other ingredients. (Serves 8) Avocado Mash-up 4 cups avocado, peeled and chopped 2 tablespoon lime juice teaspoon minced garlic 2 tablespoon minced onion cup tomato finely chopped teaspoon hot pepper sauce Salt and pepper to taste Mash avocado to a pulp, add lime juice and other ingredients.

Stir lightly season with salt and pepper Papaya and Ham Roll-up 1 large ripe firm papaya peeled, seeded and slice in thick slices lengthwise 1 pound thinly sliced smoked ham Roll ham sliced around middle of papaya slices, secure with a tooth pick chill. Decorate on large platter garnish with parsley serve 8 Assorted Fresh Vegetable Platter with Curry Dip ( Baby Carrots, Celery, Zucchini, Cherry Tomatoes, Broccoli, Cauliflower, Cucumber Mushroom) Wash and Cut Vegetables into desired shapes. Curry Dip 2 cups Mayonnaise cup Sour Cream Teaspoon Turmeric 1 teaspoon ground ginger 2 tablespoon curry powder 1 teaspoon salt 2 teaspoon fresh lime juice cup chopped parsley Combine all ingredients in a medium bowl. Mix together and blend thoroughly. Chill for 5 -6 hours or until ready to serve. Arrange Vegetables on a large serving platter.

Place dip in a small serving bowl, Serve with Vegetable platter. (Serves 8) Conch Fritters with Creole Mango Ketchup 1 egg, beaten
1/3 cup water
1 cup all purpose Flour,
1 teaspoon baking powder,
Salt and pepper to taste
1/2 teaspoon hot sauce
8 ounces cooked conch meat( or 8 ounces raw shrimp). I f using fresh shrimp chop in food processor before adding to batter.
2 onions finely chopped
2 celery finely chopped
1/2 red bell pepper finely chopped
1 garlic clove, minced
Vegetable oil for frying.
1 tablespoon fresh squeezed lime juice Mix the egg, flour, baking powder and seasonings with enough water to make a stiff batter. Add other ingredients and let stand for 12- 15 minutes. Deep fry in hot oil until golden serve with Creole Mango ketchup. (Makes 18 fritters) Creole Mango ketchup 1/2 cup mayonnaise
1/4 cup Ketchup
1/2 teaspoon garlic finely chopped
1 ripe mango finely chopped
1 teaspoon onion finely chopped
A dash or Worcestershire sauce
1/2 teaspoon lime juice
1/2 teaspoon hot pepper sauce
1 tablespoon dark rum Mix all ingredients in a blender chill serve with conch fritters and lime wedges for garnish Variations : Salt Fish Cakes ( Accras) Salt fish cakes can be made by substituting cooked salt fish, in the place of the conch, Which has been drained and the bones removed.

Fish is then shredded finely and followed with the addition of the other ingredients. I some times add some beer to the batter which helps in making the cakes more light and fluffy. Banana Fritters
2 very ripe Bananas
1/4 cup Sugar
1 egg
1/4 cup milk
2 cups all purpose flour
2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 teaspoon vanilla extract
Oil for frying
Mash Bananas with a fork, add sugar, egg, milk and mix lightly.
Sift flour with baking powder add spices.
Add flour mixture to Banana mixture, With vanilla extract mix lightly until mixture is combine. Set aside.
Heat oil in skillet over medium heat, drop batter by the spoonful. Fry on both sides until golden about 3-5 minutes. (Serves 12) Jonny Cake Sticks with Eggplant Chokha 2 cups all purpose flour
2 teaspoon baking powder
1 tablespoon sugar
teaspoon salt
1 tablespoon vegetable shortening
1 tablespoon butter
1/3 cup milk or water
canola oil for frying