Hammock I
Hammock I
Doug Cavanah
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La Belle Cuisine - More Lagniappe * Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

*Lagniappe (lan-yap)  - a little something extra,
that little unexpected pleasant surprise.


Caribbean Feast from
the White Dog Cafe



Stonewall Kitchen, LLC 

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Cane Bay, St,Croix, Us Virgin Islands, Caribbean
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Walter Bibikow
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La Belle Cuisine


Recipe Source:

The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant

by Judy Wicks and Kevin von Klause, 1998, Running Press



Caribbean Grilled Mahi Mahi with
Tropical Fruit Salsa

Though mahi mahi is actually a type of dolphin, it shouldn't be confused
with the dolphin that is a mammal. To avoid this misunderstanding, the
Hawaiian name mahi mahi is becoming more widespread. Also called
 and dorado, mahi mahi is found in warm waters throughout
the world. It's a moderately fat fish with firm, flavorful flesh.
(Source: The Food Lover’s Companion, by Sharon Tyler Herbst)

(Serves 4)

1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons freshly ground
black pepper
2 tablespoons garlic powder
1 tablespoon sugar
1/2 cup distilled white vinegar
1/4 cup soy sauce
1/4 cup fresh lime juice
1 Scotch bonnet pepper, or
2 jalapeño peppers, seeded
and minced
1/4 cup dark rum
1 cup minced white onion
1 cup olive oil

4 mahi mahi fillets (each about 6 ounces)

Tropical Fruit Salsa
2 cups diced (1/4 inch) mixed tropical fruits,
such as mango, papaya, pineapple or melon
1/2 cup sliced scallions
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 jalapeño pepper, seeded and minced
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh cilantro leaves
1 teaspoon minced garlic
2 teaspoons minced fresh ginger
1/4 cup fresh lime juice
1/4 cup ginger ale
1/4 cup unsweetened pineapple juice
2 teaspoons pickled ginger juice
1 tablespoon nam pla (Thai fish sauce)
1 tablespoon olive oil

1. Prepare the marinade:  Combine the allspice, thyme, cayenne, black pepper, garlic powder, and sugar in a large mixing bowl. Add vinegar,
soy sauce, lime juice, chile pepper, rum and onion and stir to combine.
Slowly whisk in the olive oil. The marinade can be made up to 1 week
in advance and kept refrigerated.
2. Arrange the fish fillets in a shallow dish. Pour on the marinade, cover,
and refrigerate for 1 to 2 hours.
3. Make the Tropical Fruit Salsa: Combine all of the ingredients and
toss to mix well. Serve immediately at room temperature or cover and refrigerate for up to 2 days.
4. Prepare a charcoal grill or preheat the oven to 400 degrees F.
5. Grill the marinated fish over the hot coals until cooked through,
about 5 minutes on each side. If cooking in the oven, place the
fillets on an oiled baking sheet and roast until the flesh is opaque
and flaky, 10 to 12 minutes.
6. Serve with the Tropical Fruit Salsa, and perhaps our crunchy Cool
Island Cucumber Salad
... and Black Beans and Rice (recipes follow).

Other Ways To Do It
The marinade can also be used for pork, chicken, shrimp, or other
firm-fleshed fish as our twist on classic Jamaican “jerk”.


Cool Island Cucumber Salad

(Serves 4)

“…This is a cool, sweet-sour Asian-style salad with the lip-tingling fire
of hot chiles. If chile paste is unavailable, substitute jalapeño peppers;
for a milder version, you can leave out the chiles altogether.”

2 whole cucumbers
1 small red onion, thinly sliced
1/2 pint cherry tomatoes, halved
1/4 cup chopped cilantro
1/4 cup fresh lime juice
1/4 cup rice wine vinegar
1 teaspoon chile paste
1 teaspoon nam pla
1 tablespoon sugar

1. Peel 4 lengthwise strips off each cucumber at 1/2-inch intervals using a vegetable peeler, leaving them striped. Slice the cucumbers in half length-
wise and scoop out the sides. Cut the halves on the bias in 1/4-inch slices.
2. Combine the sliced cucumber, onion, cherry tomatoes, and cilantro in a large bowl. Whisk together the lime juice, vinegar, chile paste, fish sauce,
and sugar in a separate bowl. Pour the dressing over the vegetables and
toss well to combine. Serve immediately. This salad is best if eaten just
after it is made.


Black Beans and Rice

2 cups (1 pound) dried black beans,
picked for stones and rinsed well
1 cinnamon stick
3 garlic cloves, peeled
1/2 medium white onion, peeled
1 bay leaf
3 tablespoons olive oil
1 cup minced white onion
2 tablespoons chili powder
4 cups cooked white rice
1 teaspoon ground cinnamon
1 1/2 teaspoons salt

1. Combine the beans, cinnamon stick, garlic, peeled onion, and bay leaf
in a large saucepan and add water to cover by at least 2 inches. Bring to
a boil over high heat. Reduce the heat and simmer, uncovered, until the
beans are soft but still retain their shape, 1 to 1 1/2 hours. (Add water as
necessary to keep the beans submerged.) Skim off any foam that rises
to the surface. Drain the beans; remove and discard the cinnamon,
garlic, onion and bay leaf. Reserve the cooked beans.
2. In a large sauté pan set over medium-high heat, heat the oil until it
ripples. Add the minced onion and cook until translucent, about 5
minutes. Add the chili powder and toss for 1 minute, being careful
not to burn it. Add the cooked rice and toss to coat with the chili
powder. Add the reserved beans, the ground cinnamon, and the
salt; cook until heated through. Serve hot, or let cool to room
temperature. Cover, and refrigerate for up to 2 days.
Reheat before serving.

More from The White Dog Cafe:
4th of July at the White Dog Cafe
Asparagus, Sesame-Roasted
Balsamic-Roasted Portobello Mushrooms
Basil-Dressed Melon and Prosciutto with
Black Pepper-Orange Mascarpone

Crab and Shrimp Cakes, Corn-Crusted,
with Summer Herbs Sauce

Desert Garden Gazpacho with
Margarita-Scallop Seviche

Farm Stand Focaccia
Firehouse Dalmatian Bean Salad
Garden Vegetable Minestrone
Italian Sausage Grinder
Pan-Roasted Salmon with
Burgundy-Rosemary Butter

Shellfish and Asian Vegetables with
Spicy Ginger-Lime Dressing

Smoked Salmon and Corn Chowder
Tangy Summer Vegetable Tian
Tomato and Sweet Corn Risotto
White Cheddar and Red-Skinned
Potato Gratin

More Lagniappe Recipes!
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