1. In a small bowl combine 2 tablespoons of the Pickapeppa sauce, the garlic, and thyme; set aside. 2. Trim fat from roast. Brush garlic mixture on all sides of roast. Place roast on a rack in a shallow roasting pan. Roast in a 325 degree F oven for 45 minutes. 3. Meanwhile, in a medium saucepan cook sweet potatoes in boiling, lightly salted water about 8 minutes or just until tender; drain. Toss sweet potatoes with remaining 1 tablespoon Pickapeppa sauce. Place sweet potatoes around roast in pan. Continue roasting for 30 to 45...

1. Rinse fish; pat dry. Cook bacon in a large skillet 2 to 3 minutes until partially cooked but not crisp. Wrap a piece of bacon around outside of each fish steak and secure with a toothpick. 2. Prepare a grill with a cover for indirect grilling: Arrange preheated coals around a drip pan. Or preheat gas grill, then turn one side off and set drip pan over burners on that side. Test grill for medium heat above pan. 3. Place fish on lightly oiled grill rack over drip pan. Brush with some of the Tropical Glaze. Cover grill and cook...

For the salsa: In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes. Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes. To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top...

Make cake:Place oven rack in middle position and preheat oven to 350°F. Butter pan and set aside.Whisk together flour, baking soda, spices, and salt in a bowl.Beat together sugar, butter, and rum with an electric mixer at medium-high speed until combined well, then add egg and beat until pale and fluffy, 2 to 3 minutes with a stand mixer or 5 to 6 minutes with a handheld. Reduce speed to low and add dry ingredients, mixing until combined well. Add applesauce and mix until combined well.Spread batter evenly in springform pan and bake until a...

Puree 2 cups black beans with eggs in processor until smooth. Transfer to large bowl. Stir in remaining beans, 1 1/4 cups breadcrumbs, and next 10 ingredients. Shape mixture into ten 1/2-inch-thick patties, using about 1/2 cup mixture for each. Transfer patties to baking sheet. (Can be prepared 4 hours ahead. Cover and chill.) Coat black bean cakes on both sides with remaining breadcrumbs. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Add 5 black bean cakes to each skillet; cook until golden brown, about 3...

1. In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt, and pepper. Add fish cubes; toss to coat. Set aside. 2. In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic, and jalapeno. Cook and stir 4 minutes until onion is tender but not brown. Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in shrimp, fish mixture, and 1/2 cup cilantro. Return to boiling; reduce heat. Simmer,...

Make sofrito:Purée all sofrito ingredients in a food processor until smooth. Marinate chicken and make stew:Toss chicken with sofrito in a bowl, then marinate, covered and chilled, at least 1 hour. Remove chicken from sofrito, shaking off excess, and reserve sofrito. Heat oil in a 4- to 6-quart heavy pot over moderate heat until hot but not smoking, then brown chicken in batches without crowding, starting with skin sides down and turning over once, until golden, about 5 minutes per batch. Transfer to a plate. Meanwhile, peel potatoes and...

Using on/off turns, finely chop garlic and shallots in processor. Add cilantro, olive oil, and lime juice; process until smooth. Add toasted pecans and process until finely chopped. Season pesto to taste with salt and pepper. (Pesto can be made 2 days ahead. Cover and refrigerate.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid. Meanwhile, bring cream to boil in large skillet. Stir in 1 cup pesto and reserved 1/2 cup pasta...

Preheat oven to 350°F. Butter and flour a 9- by 5- by 3-inch loaf pan, knocking out excess flour. Toast and grind coconut: Spread 3 cups coconut in a large shallow baking pan (1 inch deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes. (Watch flakes carefully; edges burn quickly.) Cool completely in pan on a rack, about 15 minutes, then grind in a food processor to a coarse meal, about 40 seconds (you will have about 1 1/4 cups). Leave oven on. Make batter: Stir together self-rising flour,...

Rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well. Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes. Stir in coconut milk, water, cinnamon, and salt and bring to a boil. Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes. Discard cinnamon stick and fluff rice with a fork.

Preheat oven to 350°F. Arrange six 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine first 8 ingredients in medium bowl; whisk to blend. Pour custard into cups, dividing equally. Pour enough hot water into baking pan to come halfway up sidesof custard cups. Bake flans until set in center and golden brown on top, about 38 minutes. Remove flans from water. Chill uncovered until cold, about 3 hours. (Can be made 1 day ahead. Cover and keep chilled.) Sprinkle flans with toasted coconut.

Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes. Add beef; sauté until cooked, breaking up with back of fork, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves. Serve picadillo warm.

Mix all of the ingredients together in a small bowl. Store at room temperature in an airtight container.

Preheat the oven to 400 degrees. In a large sauté pan, heat 1 tablespoon of the olive oil and the butter over medium-high heat. When the butter foams, add the onions, stirring to coat, and season with salt and pepper. Cook for 8 to 12 minutes, stirring occasionally, until golden. Let cool. Stack two pieces of aluminum foil that are large enough to wrap the fish in on top of one another. Fold up the sides of the foil so that it resembles a little boat. Pour the remaining 2 tablespoons olive oil into the boat and spread it over the bottom....

1. Rub both sides of the chops with the dry rub, coating them generously. Place them in a deep baking dish, overlapping if necessary. Stir the citrus juices, vinegar, and garlic together in a bowl until blended. Pour over the chops and massage into them. 2. Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day. 3. Pour enough oil into a large, heavy skillet to film the bottom. (If necessary, work in batches or use two skillets - if you have them and space on the stove to hold them.) Heat the oil...

Make relish:Cut a shallow X in bottom of each peach and tomato with a sharp paring knife and blanch in 2 batches in a 4-quart saucepan of boiling water 10 seconds. Transfer peaches and tomatoes with a slotted spoon to a bowl of ice and cold water and let stand until cool enough to handle. Peel peaches and tomatoes, then halve peaches lengthwise and pit. Cut peaches into 1-inch pieces. Coarsely chop tomatoes. Cook onion, ginger, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4...

At homeFor the mango relish: Place a medium sauté pan over medium heat, add the oil and the onion, bell pepper, scallion, ginger, garlic, and jalapeño and cook until the vegetables begin to soften, about 4 minutes. Add the chopped mango, lime juice, and salt and stir until combined. Transfer to a bowl and let cool. Transfer to sealable container and refrigerate until you are ready to pack, up to 24 hours. For the marinade: Place the oil, onion, scallion, garlic, jalapeño, allspice, lime juice, and rum in the bowl of a blender and purée...

Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact. Make an incision along length of back where shells are cut and devein, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes. While shrimp marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can...

Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp. Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through). Remove vein and pull off legs. Open shrimp. Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand 30 minutes. Prepare barbecue...

One day ahead:Process herbs and garlic in food processor until finely minced. Set aside. Rinse turkey inside and out with cold water; pat dry with paper towels. Trim excess fat. Place turkey in large nonreactive bowl. Starting at neck cavity, loosen skin from breast and drumsticks by gently inserting fingers between skin and meat. Sprinkle kosher salt and pepper under and over skin. Then spread garlic-herb rub under skin and gently press skin to adhere. Lift wing tips up and over back; tuck into turkey. Refrigerate at least 8 hours or...