PIRATE RUM STEAK
1/2 c. dark rum
2 cloves garlic, minced
1/4 c. lime juice
1/4 c. Worcestershire sauce
1/4 c. vegetable oil
1 Tbsp. minced fresh parsley
2 Tbsp. minced fresh ginger
1 tsp. ground allspice
1 tsp. ground cloves
1 tsp. red pepper flakes
6 strip steaks (8 ounces each)

Combine all the ingredients in a baking dish.  Add steaks and marinate in the refrigerator for 6 to 8 hours, turn steaks every 2 hours.  Preheat grill until coals are gray/white.  Oil grill, place steaks on grill 4 to 5 minutes each side; serve immediately.  Makes enough to serve 6 people.

2 Tbsp. fresh lime juice
2 Tbsp. olive oil
1 tsp. minced fresh ginger root
2 tsp. minced garlic
1/2 tsp. red pepper flakes
16 medium shrimp, shelled and deveined
1 can pineapple rings cut into fairly large chunks (about 1 ring per person)

In a bowl combine the lime juice, oil, ginger, garlic, and pepper flakes.  Add shrimp and pineapple, toss and let marinate abut 15 minutes.  Remove from marinade.  Cook in a pan over medium heat with a little of the marinade.


PIRATE RUM SAUCE
1/2 c. dark rum
2 Tbsp. minced green onion
4 ounces cold, unsalted butter (real butter) cut into pieces
1/4 tsp. salt (to taste)
A good pinch of cayenne pepper
1 Tbsp. minced fresh cilantro

Combine rum and onions.  Bring to a boil and reduce heat and simmer until reduced to 3 tablespoons in volume, 3 to 4 minutes.  With the heat on low/medium, whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated.  Continue until all the butter is incorporated and the sauce coats the back of a spoon.  Remove from heat periodically to prevent the sauce from getting too hot and breaking.  Season with salt and cayenne pepper and stir.  Remove from heat and serve in a small bowl on the side (with your steak).  Sprinkle sauce with cilantro. .

BELIZEAN COCONUT JERK CHICKEN WINGS
3 pounds chicken wings
12 spring (green) onions
1/2 c. soy sauce
2 Tbsp. jerk seasoning
1/2 c. coconut milk
1/2 c. dark rum
dry coconut flakes
1/2 c. flour
2 beaten eggs
Salt & pepper
1/3 c. honey
1/4 c. coconut oil (to mix with honey for brushing wings)

Cut the wings in 3 pieces, do not use the tips.  Remove bone without disfiguring the shape of the wing.  Chop spring onions and mix with soy sauce, jerk seasoning, coconut milk, and rum.  Marinate wings for at least 30 minutes but overnight would be even better.  Drain and dry the wings, dust them with flour, bathe them in the beaten eggs.  Coat the wings with a mixture of coconut flakes, salt and pepper.  Bake for 10 minutes in a 350 degree oven, drizzle with a mixture of honey and coconut oil while baking.

MANGO RUM SALSA
2 ounces honey
2 Tbsp. lime juice
1 fresh banana
1 ounce dark aged rum
1 fresh mango
30 green peppercorns
1/2 medium onion, chopped
jalapeno to taste
Salt to taste

Mix hone, lime juice, banana, rum, and mango pieces in a kitchen blender.  Blend until you get a smooth thick sauce.  Transfer to a mixing bowl, and add the green peppercorns, onion, jalapeno pepper and salt.

MELON SALAD
2 Chocho's (a Caribbean tropical fruit, which tastes similar to a cucumber-pear)
4 ounces honeydew melon
2 Tbsp. olive oil
2 Tbsp. white wine
1/2 Tbsp. mustard
2 Tbsp. chopped parsley
1/2 medium red onion, diced
Salt and pepper to taste

Peel the cho chos, cut into strips and cook in water and salt for 10 minutes.  Chill the cho chos in a cool water bath.  Cut the melon in strips.  Blend the olive oil, white wine, mustard, parsley, and onion.  Mis with the fruits and veggies.  Salt and pepper to taste.

Makes enough to serve for a group of 5.

For those of you who don't know what Chocho's are. 

It is a Caribbean tropical fruit that is native to Belize, Mexico, Caribbean and Central America.  The people of Belize, love Choco's. 

There are a few varieties; however they all have pear or slightly oval shape. It carries a thin green skin fused with its flesh.

A Chocho can be used either as a fruit or a vegetable.  Although this fruit has a bland taste, it is often eaten raw in salads and salsas, with lemon juice. When it is cooked, it has a taste like a cross between potato and cucumber.

BELIZEAN BROWNIES(Daisy Style)
1 c. butter
2 c. white sugar
4 eggs
2 tsp. vanilla extract
2/3 c. unsweetened coco powder
1 c. all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder

Preheat oven to 350 degrees, melt 1 c. butter.  Remove from heat and stir in sugar, eggs, and vanilla extract.  Beat in coco powder, flour, salt and baking powder.  Bake in an oven preheated to 350 degrees for 25 to 30 minutes. 
DO NOT OVERCOOK!


FROSTING
6 Tbsp. butter, softened
6 Tbsp. unsweetened coco powder
2 Tsp. honey
2 tsp. vanilla extract
2 c. confectioners sugar

Combine butter, cocoa powder, honey, vanilla and confectioners sugar.  Frost brownies while they are still warm.  Garnish with chocolate chips.

Jalapeno stuffed shrimp, wrapped in bacon and plantain, served with coconut and pina colada salsa.

JALAPENO STUFFED SHRIMP
12 Shrimp
12 Slices yellow Plantain, not to ripe
2 Jalapeno peppers
Salt & Pepper to taste
6 Slices of bacon
Flour
Coconut oil for Frying

Peel shrimp, devein and leave tails on.  Slice plantains on a slicer, the long way.  Cut jalapenos into strips.  Season shrimp with salt and pepper.  Stuff center of each shrimp with jalapeno and wrap each in single layer of bacon.  Cover with slice of plantain and skewer with bamboo stick.  Dust with flour.  Fry in coconut oil over medium heat.

PINA COLADA SALSA
4 ounces grated coconut, or coconut flakes
6 ounces diced pineapple
1/2 ounce spiced rum
2 Tbsp. lime juice
1 Tbsp. chopped jalapeno pepper
1 Tbsp. chopped cilantro
2 Tbsp. chopped mint leaves

Roast coconut in dry skillet.  Add pineapple and roast 1 more minute.  Add rum and lime juice and remove from heat source.  Add jalapeno, cilantro and mint leaves; serve chilled.

CURRIED STAR FRUIT
1 Tbsp. diced onion
1 Tbsp. diced green pepper
2 Tbsp. coconut oil
1 Tbsp. curry powder
1 Star Fruit cut into slices
1 tsp. diced ginger
Salt & Pepper to taste

Saute onions and green pepper in coconut oil.  Add curry powder and simmer on low fire for 3 minutes.  Add start fruit and saute for 2 more minutes, if it gets too dry, add a little water.  Add ginger, and salt and pepper to taste.  Serves 1-2