Esmeralda Resort recipes - something new for your family?
Callaloo Soup (Caribbean Greens) - One of St. Maarten's National Dishes. Ingredients - 2 pounds fresh kale, 1/2 pound callaloo, or fresh spinach, 12 okra pods, 1/4 pound salt pork, cut into thin strips, 1/2 pound fresh lean pork, cubed 2 onions, thinly sliced, Freshly ground black pepper to taste, 1 hot pepper, seeds removed, sliced, 1 tablespoon chopped fresh thyme, 6 cups chicken stock. Pull all stems from kale and callaloo. Discard stems and roughly chop the leaves. Wash leaves thoroughly. Rough chop the kale. Place salt port in a large, heavy soup kettle and sauté over medium heat for 10 minutes, rendering fat. Discard all but 2 tablespoons of fat. Add pork cubes and onions to pan. Sauté over medium heat until cubes are brown and onions are translucent, about 5 minutes. Add kale, callaloo, okra, black pepper and hot pepper. Add thyme and stock. Cover and simmer 2 1/2 hours. Remove salt pork before serving. Makes 6-8 servings. Crab Backs - (Crabmeat-Stuffed Shells). Ingredients - 12 live blue crabs, 3 tablespoons butter, 1 medium onion, chopped, 1 medium tomato, chopped 3 tablespoons chopped chives, 1 tablespoon Worcestershire sauce, Salt and freshly ground black pepper to taste, Unseasoned dry bread crumbs. Bring water to boil in a large pot. Add crabs. Boil 15 minutes, until the shells turn bright red. Drain and cool. Break open the claws and pick out the meat. Discard pieces of shell. Carefully open the crab backs, removing and reserving any meat and fat, but discarding gill and white intestine. Scrub empty shells thoroughly. Preheat broiler. Melt butter in a medium saucepan over medium-high heat. Add onion, tomato and chives. Cook until softened and remove from heat. Stir in flaked crabmeat, Worcestershire sauce, salt, and black pepper. Refill crab backs with the crab mixture and sprinkle with bread crumbs. Place stuffed crabs on a baking sheet and brown under broiler. Serve hot. Makes 6 servings.
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