1 cups all-purpose flour
1 teaspoons baking powder
½ teaspoon salt (omit for sweet fritter)
1 tablespoon sugar (for fruit fritters only)
1 egg, slightly beaten
1 cup milk
1 tablespoon shortening, melted
1½ cups chopped or ground fish or ham OR 2 cups fruits or vegetables, chopped or crushed

Directions:

USE BASIC FRITTER BATTER RECIPE EXCEPT:
1. Reduce flour to 1 cup.

2. Reduce baking powder to 1 teaspoon.

3. When dipping, if the batter does not adhere, add 1 or 2 tablespoons more liquid (milk, water or stock).

4. If a thicker batter is desired, decrease milk to 2/3 cup.

Serving Size: 6

1 large breadfruit
2 tablespoons butter
1/3 cup milk
1 medium onion, chopped
Salt to taste

Directions:

1. Roast the whole breadfruit in the skin over charcoal, or directly over a gas burner. Turn fruit as it begins to char.

2. When steam starts to escape from the stem end, breadfruit is done (about 1 hour).

3. Remove from fire and cut a circle in the stem end.

4. Scoop out the heart and discard it. Scoop out the rest of the fruit flesh into a mixing bowl.

5. Mash thoroughly and cream with butter and milk. Add more mil if necessary.

6. Stir in onions and salt. Add other ingredients such as minced beef or fish, if desired.

7. Stuff back in a cavity, wrap with foil and place in oven to warm through before serving.

To Serve: 2 – 4

2 tablespoons vegetable oil
4 ounces lean boiled ham, cut into ½-inch dice (about 1 cup)
2 teaspoons finely chopped garlic
1 teaspoon finely chopped fresh hot chilies
3 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 1 cup chopped drained canned tomatoes
2 tablespoons canned tomato puree
2 tablespoons finely cut fresh chives
1 tablespoon finely chopped fresh parsley
1 tablespoon malt vinegar
½ teaspoon salt
Freshly ground black pepper
2 fourteen-ounce cans of palm hearts, thoroughly drained and coarsely chopped
3 large-sized pimiento-stuffed green olives, thoroughly drained and finely chopped
1 tablespoon capers, thoroughly drained and finely chopped
Freshly grated imported Parmesan cheese

Directions:

1. In a heavy 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Drop in the ham, garlic and chilies and, stirring constantly, cook for 2or 3minutes.

2. Add the tomatoes, tomato puree, chives, parsley, vinegar, salt and a few grindings of pepper.

3. Stirring frequently, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape lightly in a spoon.

4. Stir in the palm hearts, reduce the heat to low, and simmer uncovered for about 3 to 4 minutes. Add the olives and capers and cook the “Palmito Guisado” for a minute or so longer to heat them through.

5. Taste for seasoning and serve at once, accompanied by a separate bowl of grated Parmesan cheese.

To Serve: 6

1½ pounds medium-sized raw shrimp (about 21 to 25 per pound)
4 tablespoons annatto oil
½ cup finely chopped onions
½ cup finely chopped celery
2 teaspoons finely chopped fresh hot chilies
1 tablespoon flour
4 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 1½ cups chopped drained canned tomatoes
1 tablespoon finely chopped fresh parsley
1 medium-sized bay leaf
1 teaspoon sugar
2 teaspoons salt
Freshly ground black pepper
1 teaspoon Worcestershire sauce
3 cups hot cooked rice, made from
1 cup raw long- or medium-grain white rice
Freshly grated imported Parmesan cheese

Directions:

1. Shell the shrimp. Devein them by making a shallow incision down their backs with a small, sharp knife and lifting out the black or white intestinal vein with the point of the knife.

2. In a heavy 2- to 3-quart casserole, heat the annatto oil over moderate heat. When a light haze forms above it, add the onions, celery and chilies and, stirring frequently, cook for about 5 minutes, until the vegetables are soft but not brown.

3. Watch carefully for any sign of burning and regulate the heat accordingly. Add the flour and stir for a minute or so. Then add the tomatoes, parsley, bay leaf, sugar, salt and a few grindings of pepper.

4. Cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly on the spoon.

5. Reduce the heat to low, stir in the shrimp and Worcestershire sauce, cover tightly, and simmer for 4 or 5 minutes, until the shrimp are firm and pink. Taste for seasoning.

6. Serve at once over a mound of hot cooked rice, accompanied by the grated cheese in a separate bowl.

To Serve: 4

2 pounds grouper fillets, cut into finger-size strips
1 – 2 cups KALIK beer (or any other)
1 cup flour, seasoned with salt & pepper
Oil for frying

Directions:

1. Marinate grouper slices in beer for 1 hour.

2. Remove from marinade and pat dry.

3. Roll each piece in seasoned flour and shake off excess.

4. Fry in hot oil to a depth of 1/8 inch for about 5 minutes per side, turning once.

5. Drain on paper towels and serve with a favorite fish sauce.

To Serve: 4

BATTER
1 cup flour
1 egg yolk
1 cup flat beer
1 teaspoon salt
2 tablespoons butter, melted
1 egg white

STUFING
4 tablespoons butter, softened
4 tablespoons anchovy paste
2 tablespoons finely grated onion
2 tablespoons strained fresh lime juice
Freshly ground black pepper
1 cup fresh soft crumbs, made from homemade-type white bread, pulverized in a blender or finely shredded with a fork

SHRIMP
2 pounds large raw shrimp (12 to 15 per pound)
1 cup flour
Vegetable oil for deep frying

BATTER:
1. To prepare the batter, pour 1 cup of the flour into a deep bowl, make a well in the center and add the egg yolk, beer and salt.

2. Stir the ingredients together and gradually pour in the melted butter. Continue to stir until the batter is smooth. Do not overmix.

3. Let the batter rest for at least 30 minutes. Then beat the egg white until stiff and fold it into the batter.

STUFING:
1. In a mixing bowl, cream the butter with a large spoon, mashing and beating it against the sides of the bowl until light and fluffy.

2. Beat in the anchovy paste, onion, lime juice and a few grindings of pepper. When the mixture is smooth, stir in the bread crumbs, a few tablespoons at a time.

3. Refrigerate the stuffing for at least 20 minutes, or until fairly firm.

SHRIMP:
1. Shell the shrimp. Make an incision about ¼ inches deep down their backs with a small, sharp knife and lift out the intestinal vein with the point of the knife. Be careful not to cut too deeply or the shrimp may split in half.

2. Fill a deep fryer or large saucepan with vegetable oil to a depth of 3 inches and heat the oil to a temperature of 350°F on a deep-frying thermometer.

3. With your fingers, force about 1 teaspoon of the anchovy stuffing into the cavity of each shrimp and press the openings together to enclose the stuffing. Dip the shrimp in the remaining 1 cup of flour and lightly shake off the excess.

4. Two at a time, place the shrimp in a slotted spoon and immerse them in the batter. Immediately drop the shrimp into the hot oil and deep-fry them for 6 or 7 minutes, turning them over occasionally until golden on all sides.

5. As they brown, transfer them to paper towels to drain. Serve at once.

To Serve: 6 to 8 as an appetizer

2 cups crawfish, cooked, shredded and chilled
¾ cups mayonnaise
1 teaspoon curry powder, mild

Directions:

1. Stir curry powder into mayonnaise and combine with crawfish.

2. Mix well.

3. Serve on assorted crackers or toast.

¼ cup olive oil
2 teaspoons finely chopped fresh hot chilies
1 cup finely chopped onions
¼ cup finely chopped green pepper
2 teaspoons finely chopped garlic
6 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 2 cups chopped drained canned tomatoes
3 tablespoons canned tomato puree
½ cup dry sherry
1 teaspoon salt
Freshly ground black pepper
1 pound fresh, canned or frozen crab meat, drained and picked over to remove all bits of shell and cartilage
2 tablespoons strained fresh lime juice
2 tablespoons finely chopped fresh parsley

Directions:

1. In a heavy 12-inch skillet, heat the olive oil over moderate heat until a light haze forms above it. Drop in the chilies, onions, green pepper and garlic and, stirring frequently, cook for about 5 minutes, until the vegetables are soft but not brown.

2. Watch carefully for any sign of burning and regulate the heat accordingly. Add the tomatoes, tomato puree, sherry, salt and a few grindings of pepper, and bring to a boil over high heat.

3. Stirring constantly, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in the spoon.

4. Add the crab meat and turn it about with the spoon until it is well coated. Reduce the heat to the lowest possible point, cover tightly, and simmer for 2 or 3 minutes, until the crab is heated through.

5. Taste for seasoning. To serve, mound the “Cangrejos enchilados” on a heated platter, and sprinkle the top with lime juice and parsley.

To Serve: 4 to 6

8 – 10 bread slices
2 tablespoons butter or margarine
1 cup lump crab meat, cooked
¼ cup mayonnaise
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
1 teaspoon lemon juice
1 – 2 drops Hot Pepper Sauce
¼ teaspoon white pepper
Toast bases

Directions:

1. Remove crusts from slices of white bread.

2. Cut each slice into 4 squares or cut with round, star or other shaped cutter.

3. Lightly brush 1 side with melted butter or margarine.

4. Toast cutouts in hot oven or under broiler for a few minutes until golden brown.

5. Combine crab, mayonnaise and herbs.

6. Spread on toast bases. Broil until lightly browned on top.

To Make: 16 canapes

10 young conch, chopped
2 hot peppers, finely chopped
½ cup sweet green pepper, finely chopped
1 cup tomato, chopped
½ cup onion, diced
4 tablespoons lime juice
Salt to taste

Directions:

1. Mix all ingredients thoroughly.

2. Chill and serve.

To Serve: 4 – 6