Lamb shanks are comfort food… succulent lamb with rich, vegetable-laden, savory gravy. Shanks are much less expensive than chops or roasts, so they are a good value.
Caribbean ‘Crayfish’ with Tasty’s Wet Rub
I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster. Don’t ask me their scientific name.
Thai Ginger Pork Steaks
Pork is a preferred meat in China and Southeast Asia, so it is not surprising to find it combined with chiles and traditional Asian seasonings.
Saba Scotch Bonnet Sauce
From the Netherlands Antilles’ island of Saba comes this simple, steeped hot sauce that graces seafood dishes or simple rice.
Bahamian Grouper Sandwich
The grouper can either be fried or grilled, but since we were served fried grouper, try the recipe shown. Snapper can be substituted for the grouper but use a salt water fish for this recipe.
Caribbean Crab-Stuffed Deviled Eggs
Stuffed eggs are the most obvious (and delicious) ways to use up left-over Easter eggs.
Avocado, Tomato, and Serrano Salsa
Just a great salsa! Serrano peppers give it a very steady heat level.
