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Categories:
calypso beans onion peppers garlic olive oil cumin red peppers ground allspice ground cinnamon chicken stock brown ale beer chocolate salt brown sugar soy sauce ground allspice dark rum thyme ground cinnamon ground nutmeg garlic green onion pepper green plantains fresh lime salt fresh fish butter shallots jicama sugar white vinegar red guavas carambola fresh cilantro lime juice olive oil salt
Viewed: 83 - Published at: 8 years agoIngredients
- 2 pounds calypso beans
- 2 cups medium-diced onion
- 2 poblano peppers, medium dice
- 10 cloves garlic, chopped
- 4 tablespoons olive oil
- 1 tablespoon cumin
- 1/2 tablespoon crushed red peppers
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 3 quarts chicken stock
- Two 12-ounce bottles brown ale beer, such as Cigar City Maduro
- 2 melting discs Mexican chocolate, such as Taza (about 2.7 ounces each)
- Salt
- 1/4 cup plus 1 tablespoon brown sugar
- 1 1/2 tablespoons soy sauce
- 1 tablespoon ground allspice, toasted
- 3/4 tablespoon dark rum
- 1 1/2 teaspoons dried thyme
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 4 cloves garlic
- 1 1/2 bunches green onion, chopped
- 1/2 habanero pepper, seeded and deveined
- 4 green plantains
- 1 fresh lime, juiced
- Salt
- Four 6-ounce portions fresh fish, such as triple tail, snapper or grouper
- 1 to 2 tablespoons clarified butter
- 2 large shallots, thinly sliced on a mandoline
- 1 cup peeled and julienned jicama
- 1 cup sugar
- 1 cup white vinegar
- 2 red guavas, peeled, quartered and julienned
- 1 carambola (starfruit), discolored edges removed, julienned
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon key lime juice
- 2 teaspoons olive oil
- Salt
Method
- For the chocolate calypso beans: Rinse the beans.
- Rehydrate the beans by soaking them overnight.
- Drain and rinse.
- In a large stockpot, saute the onion, poblano peppers and garlic in the olive oil until translucent; do not let the garlic brown.
- Heat the cumin, crushed red peppers, allspice and cinnamon in a small dry saute pan until toasted.
- To the sauteed onion mixture, add the beans, toasted spices, chicken stock and brown ale.
- Raise the heat to high, bring to a boil and then reduce to a simmer.
- Add the chocolate and simmer, stirring often, until the beans are tender, about 2 hours.
- When beans are tender, season with salt.
- Taste and adjust seasonings.
- For the wet jerk rub: Blend the brown sugar, soy sauce, allspice, rum, thyme, cinnamon, nutmeg, garlic, green onion and habanero together in blender until smooth.
- Set aside.
- For the crusted fish: Preheat the oven to 400 degrees F.
- Peel and grate the plantains on box grater.
- Combine the plantains, lime juice, 4 tablespoons of the wet jerk rub and some salt in a bowl and mix to create the crust.
- Season the fish with salt and top each piece with a layer of the jerk plantain crust.
- Heat the clarified butter in a large oven-proof saute pan over medium-high heat.
- Sear the fish crust-side down until the crust is caramelized, about 30 seconds, being careful not to burn.
- Flip the fish and transfer the pan to the oven.
- Bake until cooked through, about 7 minutes, depending on the thickness of the fish.
- Do not overcook!
- For the pickled shallots and jicama: Place the shallots and jicama in a heat-proof bowl.
- In a medium saucepan, combine the sugar, vinegar and 1/2 cup water and bring to a boil.
- Pour over the shallots and jicama and let cool at room temperature.
- Set aside.
- For the guava and carambola salad: Combine the guavas, carambola, cilantro, lime juice, olive oil and the pickled shallot and jicama mixture and season with salt to taste.
- To serve: Top the chocolate calypso beans with the jerk plantain encrusted fish.
- Top with a portion of the salad mixture that will compliment size of fish.
