Our St. Kitts & Nevis Meal
We started our dinner with a salad with a dressing with a Caribbean flair.
Honey-Lime DressingGrey Poupon dijon mustard - 1/3 cup
Honey - 1/3 cup
Sugar - 1 1/2 tsp
Sesame oil - 1 tbsp
Apple cider vinegar - 1 1/2 tsp
juice and zest of 1 lime
Shake all together in a jar.
Marinated Grilled Chicken
Ingredients:
3/4 cup vegetable oil
Juice of 3 limes
6 cloves garlic, chopped
1½ tsp. ground black pepper
1 tsp. Fiery Scotch Bonnet Hot Sauce (didn't have - replaced with Saracha/Rooster sauce)
2 tsp. oregano
1½ tbs. cilantro
3 pounds boneless chicken breast (used boneless, skinless thighs)
Cooking Method:
Combine the oil, juice, and seasonings. Place the chicken in a zip top gallon bag and pour the marinade over the chicken. Marinate in the refrigerator for 2 to 3 hours. Grill chicken until done.
Rice and Peas
4 cups cooked rice
1 cup coconut milk
4 sprigs fresh thyme
1 clove of garlic, minced
salt
1 cup cooked kidney beans
Cook garlic in a small amount of oil for 30 seconds. Add coconut milk, thyme and beans and cook for 10+ minutes or until coconut milk is reduced by half. Remove thyme sprigs. Add rice and stir gently until heated through.
Sweet Potato Pudding
The highlight of dinner was this sweet potato pudding served with vanilla ice cream. Amazing.
Ingredients:
* 4 cups of sweet potatoes
* 1 tablespoon lime juice
* 2.5 tablespoons dark rum
* 3/4 cup sugar
* 2 eggs
* 2 tablespoons Earth Balance/butter
* 1/2 cup coconut milk (canned)
* grated rind of lime
* 1/4 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon powdered cinnamon
* 1 tablespoon raisins
Mash potatoes in the bowl of a stand mixer. Add sugar gradually and eggs one at a time, mixing well after each addition. Mix in butter and coconut milk. Mix in additional ingredients. Scoop in to a greased baking dish and bake at 350 for 60+ minutes or until a knife inserted comes out mostly clean.
Next up... Vatican City!
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