An Island BBQ Feast!

This eclectic combination gives a very tropical feeling, although it is quite off the beaten Jerk chicken, black beans, and plantains path!

Skewered Shrimp with Coconut Chili Marinade

12 shrimp, cleaned and deveined


1 tablespoon shallots
1/2 tablespoon minced garlic
1 tsp lemon zest
1 tsp ginger, peeled and minced
1/4 tsp jalapeno, minced
2 cups coconut milk
1/4 cup fresh cilantro
2 tablespoons soy sauce
1 tablespoon lime juice
1 cup water
1 tablespoon olive oil
cilantro to garnish

Place the marinade ingredients in a blender and puree until smooth.

Skewer the shrimp and pour 1/4 of the marinade on the shrimp. Grill one or two minutes each side. Place shrimp on serving platter, garnish generously with cilantro, and drizzle the remaining marinade over them.

Grilled Pork Loin with Mango Chutney

Tomato Salad with Grape Leaf Wrapped Goat Cheese

1/2 cup olive oil
4 teaspoons chopped fresh thyme
3/4 teaspoon coarsely ground black pepper
12 large grape leaves, rinsed and patted dry
3 4- to 5- ounce logs soft fresh goat cheese each cut into 4 slices

1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
6 large heirloom tomatoes, sliced
1/3 cup chopped pitted oil-cured black olives

Whisk 1/2 cup of oil, thyme, and black pepper until blended. Arrange the grape leaves on a work surface. Dip each cheese piece in the thyme oil, and then wrap in a grape leaf. Place the folded packets on a plate, folds down. Brush them lightly with some of the thyme oil. Cover and chill at least an hour up to overnight.

To make the vinegrette, whisk 1/4 cup oil, vinegar, and mustard until blended. Season with salt and pepper. Overlap the tomatoes on a platter, drizzle them with some dressing, and sprinkle about half the olives on.

Place the grape leaf wraps fold down on a medium-high grill. Grill unti the leaves begin to char, about 2 minutes per side. Arrange them atop the tomatoes, drizzle on the remaining dressing and serve.

Mango Rum Punch

1 mango, peeled and chopped
1/4 cup sugar
1 cup orange juice
2 limes, juiced
1 cup ice
12 ozs. Captain Morgan's spiced rum

Puree the mango, sugar, orange, and lime juice in a blendar and keep the mixture on ice. For each drink, place three ounces of the mixture with two ounces of spiced rum in a shaker. Shake vigorously, pour, and garnish with lime wedge.

Very refreshing!

Oatmeal Chocolate Chip Cookie Strawberry Delight

Add this luscious dessert if you need a real over-the-top dinner party!

Fresh Strawberries

Whipped Cream

For the Oatmeal Chocolate Chip Cookies:

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup butter or margarine, softened
1 cup sugar
1/2 cup light brown sugar
1 egg
1/4 teaspoon vanilla extract
1 cup rolled oats
1 cup chocolate chips

To bake the cookies:

Preheat oven to 350F. Grease 3 to 4 baking sheets. Sift the flour, baking soda, baking powder, and salt into a mixing bowl. Set the bowl aside.

Cream the butter and sugars together in a bowl. Ad the egg and vanilla and beat until light and fluffy.

Add the flour mixture and beat on low speed until thoroughly blended. Stire in the oats and chocolate chips, mixing well with a wooden spoon. The dough should be crumbly.

Drop heaped teaspoons of dough onto the baking sheets, spacing about 1 inch apart. Bake for about 15 minutes or until firm around the edges but soft to touch in the center. Transfer the cookies to a wire rack to cool.

To finish:

Alternate layers of cookie with strawberries and whipped cream. By the way, kids and guests like to build their own too! Also, there will be extra cookies for later.

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All material 2001-2003, Robert W. Warfield.