"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Caribbean Crush Recipe

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This recipe for Caribbean Crush, by , is from The Massengale Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephen Massengale
Added: Saturday, August 22, 2009


1/2 large ripe tomato, coarsely chopped
1 tsp. ground white pepper
1 tsp. ground nutmeg
1 tsp. allspice
1 tsp. dried thyme leaves
1 tsp. freshly ground black pepper
1 T. ground ginger
1 T. ground cloves
1 T. paprika
4 cloves of garlic
2 T. Salt
1 T. cayenne
Juice from 1 orange, 1 lime and 1 lemon
1/4 c. light soy sauce
1/4 cup Worcestershire sauce
1/2 c. brown sugar
1/2 c. white sugar
4 orange habanero chilies, chopped
1 bundle green onions, white part only
1 large sweet onion
1/8 c. white vinegar
4 to 6 chicken breasts, rib bones and skin attached

Put all ingredients (except chicken breasts) in food processor or blender in order given. Puree until smooth. Put chicken breasts in a large, sealed plastic bag and pour in marinade. Let marinate for 30 minutes. Place chicken on grill, skin side down and cook for 8 to 10 minutes. Turn the chicken over and grill for another 15 minutes.

While the chicken is grilling, pour the left-over marinade into a small saucepan and reduce on low to medium heat until the sauce is thickened. This reduction may be used as a baste for the chicken once the chicken is grilling skin side up.

Number Of Servings:
Number Of Servings:
4 to 6




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