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CARIBBEAN TODAY


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I www .caibeatoa.com I


everyone likes
 a barbeque -
 the simple and
hearty fare has uni-
versal appeal and is
appropriate for
almost every gather-
ing.
 Use these flavor-
ful and simple
recipes from "The
Dinner Party
Cookbook"
(Meadowbrook Barbecue
Press) to have a fun
cookout!
 For the garlic toast, get
one large loaf French bread,
sliced, a stick of butter and
one teaspoon garlic, minced.
Place bread slices on a cookie
sheet and toast on one side
under the over broiler.
 In a saucepan or a
microwave-safe container,
combine butter and garlic and
heat over low hear or in a
microwave until melted.
 Spread the butter mixture
on untoasted sides of the
bread and return the bread to
the broiler, butter-side up,
until golden. Serve immedi-
ately.
 Tip: Before mincing gar-
lic, sprinkle the garlic cloves
with a little salt. The salt will


spareribs
 absorb some of the garlic juice
 and keep the garlic from stick-
 ing to the knife. Makes eight
 servings.

 BARBECUED SPARERIBS

 INGREDIENTS
 1 cup ketchup
 1 cup orange juice
 1/3 cup honey
 1/4 cup soy sauce
 2 cloves garlic
 1 teaspoon salt
 1/2 teaspoon pepper
 4 to 5 pounds pork spareribs

 METHOD
 In a medium bowl, com-
 bine all the ingredients except
 spareribs; mix well to make
 the marinade.
 Arrange the ribs in a shallow


pan and pour the marinade on
top.
 Cover the pan with a lid
or aluminum foil and marinate
for eight hours or overnight.
 Remove the ribs from the
pan and place them on a pre-
heated barbecue grill. Cook
slowly, away from high heat,
for about 20 to 30 minutes or
until done, basting continually
with remaining marinade.
 Serve with plenty of nap-
kins. Makes eight servings.

WATERMELON SORBET
* 3 cups watermelon chunks,
 seeded
* 3 tablespoons sugar
* 2 tablespoons lemon juice
* Thin watermelon wedges for
 garnish
METHOD
 In a blender, mix together
the watermelon chunks, sugar,
and lemon until slushy.
 Pour the mixture into
metal bowl and freeze for
about 30 minutes.
 Remove the bowl from the
freezer and beat the mixture
with an electric mixer. Repeat
freezing/whipping process one
or two more times before serv-
ing, until mixture reaches the
desired consistency.
0


Snack on hot, spicy black


beans with mango salsa


Here's a great treat that's
 perfect as a snack or
 appetizer. It's one of
the many international treats
that can be prepared using
healthy and flavorful citrus.
 The new book "Citrus
Cookbook: Tantalizing Food
& Beverage Recipes from
Around the World", by Frank
Thomas and Marlene
Leopold, lists over 200 citrus
recipes that include condi-
ments, sauces and dressings,
appetizers, soups and salads,
rice, pasta, seafood, and meat
entrees as well as breads and
desserts.
 It even includes recipes
for over 25 delicious citrus
beverages including tangy
strawberry rhubarb lemonade,
refreshing mint strawberry
Cooler, and a super-zesty
blackberry lime margarita.


INGREDIENTS
* Two 15 3/4-ounce cans black
 beans, drained and rinsed
* Two oranges, peeled, seeded
 and chopped


* Two mangoes, peeled, pitted
 and chopped
* 1/2 sweet red pepper, cored,
 seeded and chopped
* Three Serrano chiles, or one
 large jalapeno chile seeded
 and thinly sliced
* Two tablespoons fresh lime
juice
* Two tablespoons chopped
 fresh cilantro
* One teaspoon grated fresh
 ginger


METHOD
 Combine all ingredients in
a large mixing bowl and mix
well.
 Tightly cover and place
the mixture in the refrigerator
for several hours or overnight.
 Serve with hot tortilla
chips or chunks of Cuban or
French bread to please the
most finicky of appetites.
Yield: eight cups.

- FeatureSource
0


Celebrate summer with a barbeque feast


May 2006


Publix Joins You in Celebrating Haitian Flag Day-5.18.06


 Publix.
 WHERE SHOPPING IS A PLEASURE.
 www.publix.com
 0 2006 Iublix A2 t Managment Gmpam