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Caribbean

Beef

Ingredients

Steps

Nutritional Information

Jamaican-Style Beef Stew

Set yuca out to thaw (up to 1 hour). Preheat large stockpot on medium-high 2–3 minutes. Place beef, salt, pepper, and flour in bag (wash hands); seal tightly and shake to coat beef. Place oil in pot, then add beef, reserving any flour left in bag; cook 3–4 minutes, flipping often, until brown on all sides. Meanwhile, chop garlic (1 tablespoon) and grate ginger (1 teaspoon). Remove beef from pan; set aside.

Add garlic and ginger to same pot; cook and stir 2–3 minutes until garlic is fragrant. Add wine; simmer 3–4 minutes until reduced by about one-half.

Return beef to pot and stir in reserved flour; cook and stir 1–2 minutes until sauce thickens. Reduce heat to low; add stock, then cover and simmer 45 minutes. Remove fibrous core from yuca and discard; chop yuca into bite-size pieces. Peel sweet potato and chop into bite-size pieces.

Add both vegetables to stew about 30 minutes into cook time; cook 15–20 more minutes until vegetables are tender when pierced with a fork and beef is 145°F. Serve.

Image of Harvest Chicken Chili with Apples Recipe

Southern

Chicken

Nutritional information

Harvest Chicken Chili with Apples

Chop celery (1/2 cup) and garlic. Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook 2–3 minutes on each side or until browned.

Remove chicken from pot; add onions, garlic, celery, chili powder, paprika, apple pie spice, and salt; cook and stir 2–3 minutes or until onions are tender. Stir in flour; cook 1 minute and return chicken to onion mixture.

Reduce heat to low. Drain beans. Stir in stock, cider, beans, and rice (removed from bag); simmer 8–10 minutes, stirring occasionally, until rice is tender and chicken is 165°F. Remove chicken from pot; shred into small bite-size pieces, then return to pot.

Cut apples into small cubes. Serve apples on top of chili.

Image of Bahamian-Style Coconut Spiced Fish Stew Recipe

Seafood

Bahamian-Style Coconut Spiced Fish Stew

Juice limes (3 tablespoons). Chop garlic, onions (2 cups), and peppers (3 cups). Cut fish into 2-inch chunks (wash hands).

Place in bag: lime juice, garlic, cumin, paprika, salt, and crushed red pepper; shake gently to blend. Add fish (wash hands) and seal bag tightly; turn to coat fish evenly and let stand 20 minutes (or overnight) to marinate.

Prepare rice following package instructions (adding 1 tablespoon oil). Preheat large stockpot on medium-high 2–3 minutes. Place remaining 2 tablespoons oil in pot, then stir in onions and peppers; cook and stir 3 minutes.

Stir in fish mixture, tomatoes, and coconut milk. Reduce heat to low and cover; simmer 15 minutes, stirring occasionally (gently, to keep fish from breaking apart). Chop cilantro and stir into stew; cook 5 more minutes and until fish is opaque and separates easily. Serve over rice.

<strong>Note:</strong> Always check fish for bones.

Image of Bahamian Style Counch Salad Recipe

Bahamian-Style Conch Salad

Thaw conch if needed. Bring large saucepan of water to a boil. Cut conch into 1-inch pieces (wash hands). Place conch in food processor bowl; pulse until finely chopped. Boil conch meat 3 minutes until opaque and 145°F. Drain and submerge in ice water until cool. Drain conch and pat dry.

Juice orange (1/2 cup), limes (2 tablespoons), and lemons (4 tablespoons). Dice onion (1/2 cup), tomato (1/2 cup), bell pepper (1/2 cup), and habanero (remove seeds and membrane if desired).

Combine all ingredients in large bowl; cover with plastic wrap, pressing down on surface of mixture to keep conch submerged. Refrigerate at least 1 hour (or overnight); serve.

See the Caribbean and Southern style soup and salad recipes available from Publix Super Markets.