Caribbeanmistcocktail Recipes
CARIBBEAN MIST - COCKTAIL
Make and share this Caribbean Mist - Cocktail recipe from Food.com.
Provided by MomLuvs6
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Fill a cocktail shaker half full of ice cubes, add coconut rum, melon liqueur, blue curacao liqueur, pineapple juice, and sweet and sour mix. Shake well and strain in a highball glass. Garnish with a maraschino cherry and pineapple wedge flag.
Nutrition Facts : Calories 869.6, Fat 1.2, SaturatedFat 0.1, Sodium 44.6, Carbohydrate 165.6, Fiber 12.9, Sugar 129.9, Protein 5.3
CARIBBEAN QUEEN COCKTAIL
Who wants an easy, but tasty cocktail? When I lived in Florida, a friend introduced me to this simple drink. Serve chilled or on rocks. Make sure both the rum and Coca-Cola® are chilled.
Provided by thedailygourmet
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Add ice to an old-fashioned glass. Pour chilled coconut rum and cola-flavored beverage over the ice. Stir.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 30.7 g, Cholesterol 36.2 mg, Fat 4.8 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 3.2 g, Sodium 43 mg, Sugar 20 g
CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME, AND CHILES
Smothered pork chops may be an iconic soul food specialty, but this recipe proves you can smother anything. All it really means is coating slow-cooked meat with a blanket of saucy aromatics that end up as gravy too.
Provided by Carla Hall
Categories Dinner Chicken Coconut Lime Chile Pepper Hot Pepper Soy Free Dairy Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
- Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
- Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
- Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
- Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
- Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
- Serve immediately with lime wedges.
- DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.
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