Caribbean Potluck

Suzanne & Michelle Rousseau are the official culinary hostesses for the Jamaican Tourist Board. Former restaurateurs, they are currently award-winning caterers who have thrown parties for the Prime Minister of Jamaica, the Prince of Wales, and celebrities like Ewan MacGregor. Both girls have lived and travelled widely in the Caribbean, North America, Europe and Asia. To view their recipes, videos and blogs, visit them at www.2sistersandameal.com

Introduction Caribbean Pantry Essentials Chapter 1 Fetin' Time: Pickings and Sippings- Light Snacks and Soups 1. Gourmet Cocktail Patties or Pastelitos 2. Seven Layer Dip with Plantain Chips 3. Caribbean Crostini and Bruschetta Platter 4. Curried Ackee Wontons with Papaya Chutney 5. Tex-Mex Wontons 6. Jerked Chicken and Cashew Spring Roll 7. Calalloo Dip 8. Twice Marinated Spicy Jerk Wings 9. Chocho Zucchini and Mint Gazpacho 10. Roasted Pepper and Pumpkin Soup 11. Gingered Pumpkin Bisque 12. Creamy Tomato, Garlic, Thyme and Scotch Bonnet Soup Chapter 2 The Ladies' Lunch- Salads, Sandwiches and Light Daytime Fare 1. Island Caprese 2. Red, Green and Gold Salad Plate with Chickpeas, Avocado, Beets, Feta, Mango and Toasted Almonds 3. Flatbread with Arugula, Prosciutto, Mango and Manchego 4. Mixed Greens with Plantain, Chevre, Goats Cheese, and Cherry Tomato 5. Caesar Salad with Solomon Gundy Vinaigrette and Hardo Croutons 6. Pressed Ham and Three-Cheese Sandwiches 7. Jerked Honey Bacon Cheeseburger with Caramelised Onions, Cilantro Habanero Aioli and Sweet Potato Fries 8. Smoked Marlin and Cream Cheese with Onion Pickle 9. Herb Grilled Chicken Sandwich 10. Smoked Turkey and Brie 11. Sauteed Steak and Cheese Sandwich with Pickapeppa and Mustard 12. Grilled Shrimp Salad with Black Bean Corn, Plantain and Cilantro 13. Calalloo Streudel with Cream Cheese a la Red Bones Chapter 3 Ciao! Bella - Wicked Pasta, Island Style 1. Penne with Ackee and Coconut 2. Jerked Chicken Lasagne 3. Calalloo and Ricotta Ravioli with Two Sauces 4. Fresh Tossed Capellini with Tomato, Garlic, Habanero and Lime 5. Dolce Jamaica 6. Primavera Jamaicana 7. Ginger Thyme Risotto 8. Tomato Basil Scotch Bonnett Risotto 9. Pasta Cubana a la Sugardaddies 10. Roasted Tomato, Eggplant and Chili Pasta Salad 11. Spaghetti Ciao Bella 12. The Wickedest Rigatoni a la Vodka ever 13. Baked Eggplant Pasta Chapter 4 Sunday Roasts, Stews and Fixins 1. Roast Chicken with Cornbread Stuffing 2. Rib Roast with Mushroom Gravy 3. Mummy's Roast Pork with Cracklin' 4. Marmalade Glazed Leg of Lamb 5. Baked Ham with Ortanique Ginger Glaze 6. Suzie's Sunday Roast Pork Chops 7. Hyacinth's Pot Roast 8. Shepherd's Pie 9. Roast Salmon with Citrus Ginger Aioli Chapter 5 Oxtail My Ass! The Classics, Revisited 1. Mummy's Braised Chinese" Chicken with Rum, Orange and Brown Sugar 2. Oxtail with Broad Beans 3. Curried Goat with White Rum and Fresh Mango 4. Spicy Garlic Pepper" Shrimp 5. Jerked Pork with Mango Ginger Sauce 6. Blue Mountain Beef Stew with Stout 7. Pelau: Trinidadian Chicken and Rice 8. Guyanese Pepperpot) 9. Whole Roast Snapper with Grilled Lime and Mojito Oil Chapter 6 Alfresco Caribbean - Grill Pan and Coal Pot Cooking 1. Pimento Crusted Beef Tenderloin with Island Chimichurri, Grilled Escallions and Portobello Mushrooms with Scotch Bonnet Oil 2. Grilled Lobster with Chilli Lime Butter and Jamaican Fevergrass Sauce 3. Coconut Shrimp Flambeed in Rum 4. Michelle's Char-Grilled Baby Back Ribs Glazed with Molasses 5. Rack of Lamb with Grapefruit Honey, Eggplant Caponata and Three Olive Salsa 6. Herb Dusted Mahi Mahi Fillet in Banana Leaves with Coconut Lime Salsa and Pimento Compound Butter 7. Grilled 'Jerked' Salmon Fillet and Fresh Fruit Salsa 8. Grilled Chicken with Spicy West Indian Salsa Verde 9. Red Stripe BBQ Pan" Chicken Chapter 7 Our Roots - Ground Provisions, Veggies and Sides 1. Sweet Potato Gratin 2. Smashed Yam 3. Sweet Potato Puree with Toasted Pecans and Brown Sugar 4. Rum Brown Sugar Plantain 5. Trini Corn Pie 6. String Beans with Ginger, Garlic, Thyme and Mint 7. Roasted Mixed Potatoes 8. Cho Cho Packets 9. Twice-Roasted Local Mixed Vegetables 10. 'Creyol' Spiced Slaw 11. Roasted Pumpkin and Figs with Tahini Lime Drizzle and Chadon Beni Oil 12. Ma Ma's Banana Fritters 13. Boiled Corn with Pimento Habanero Compound Butter, Asiago Cheese and Salsa Verde 14. Twice-Fried Pressed Green Plantain with Avocado, Cilantro and Manchego 15. Rice and Peas 16. Pumpkin Rice 17. Coconut Jasmine 'Fried' Rice Pilaf with Cashews and Raisins 18. Green Bananas Stewed in Coconut Milk Chapter 8 Rise and Shine - Breakfast and Brunch 1. CafeAL Bella's Brioche French Toast 2. Genie's Cornmeal Porridge with Coconut and Bay Leaf 3. Hyacinth's Green Banana Porridge 4. Nutty Granola 5. Trini-Style Salt Fish and Bake 6. Ackee and Bacon Quiche 7. Smoked Marlin and Salmon Platter with Dill Cream Cheese, Lime and Hard Boiled Eggs 8. Pan-Roasted Pumpkin, Bacon and Goat Cheese Frittata Chapter 9 Sweets for My Sweet - Kitchen Desserts and Sugary Snacks 1. Manga's Bread Pudding 2. Chocolate Coffee Bread Pudding 3. Matrimony Ambrosia Parfaits 4. Dalton's Plantain Tarts 5. Homemade Ice Cream - Rum and Raisin, Stout, Coconut and Coffee 6. Tia Maria Tiramisu 7. Crepes a la Mode with Flambed Banana and Warm Ortanique Rum Sauce 8. Banana and Coconut Cre'me Brulee 9. Coconut Drops 10. Easy No-Bake Ginger Lychee Trifle 11. Lemon Passion Fruit Squares Brawta: A Little Something Extra Index Acknowledgments