Pirate Theme Party

Thanks for visiting the pirate recipes blog. For anyone who has been to the Caribbean, there is a staple food there that you may not know about it. It is conch, and it is a native seafood that is easy to obtain and prepare. Conch can be rather tasty and was surely one of the pirates favorite pirate recipes. Check back at this blog often to get more ideas on how to host your next pirate theme party.

3 pounds conch, skinned, finely diced (cooked diced lobster may be used instead)
2 hot red peppers, finely chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
2 green peppers, finely chopped
1 small cucumber, peeled and finely diced
2 firm, ripe tomatoes, finely diced
1/2 cup fresh lime juice or lemon juice
Salt to taste.
The conch has to be prepared by using two large bowls of salt water. Wash conch thoroughly in first bowl. Dice finely and put into second bowl to soak for about 30 minutes; drain. Combine all ingredients in medium mixing bowl. Allow mixture to marinate 30 minutes to 1 hour in refrigerator. Serve cold on lettuce leaves.

Yields 8 to 10 servings

Here is another installment for the pirate recipes blog. Come back to the pirate recipes blog often for updates.

MANGO SALAD
Ingredients
6-8 half ripe mangoes
1/2 cup currants
1/2 cup raisins
2 tablespoons finely chopped onion
1/2 teaspoon mixed powdered spices
2 cups vinegar
1 cup sugar
1/2 teaspoon white pepper
Salt to taste
1 tablespoon green ginger (grated)

Peel and dice the mango; cook with half the vinegar until soft. Strain through a coarse sieve. Boil the fruit, spices and seasonings in the rest of the vinegar. Combine mango pure with the sugar and add to the spices and seasoning mixture; allow to simmer and cook until thick. Cool and bottle.

AVACADO SALAD
Ingredients
2 avocado pears
1 tomato
1 head lettuce
Pepper and salt to taste
4 oz. peas or cooked beans
2 oz. grated cheese
Salad cream
2 hard boiled eggs
1 medium cucumber
2 tablespoons sour or sweet pickle
2 tablespoons lime juice
2 tablespoons chopped nuts

Wash lettuce and put in covered bowl in refrigerator to chill, strain peas from stock. Wash and slice cucumber and add salt to taste. Cut avocado pears lengthwise and peel off skin. Place avocados in bowl and sprinkle with lime juice.
Cover. Mix together pickle, cheese, peas and season for stuffing. Fill hollows of avocados. Place 2 wedges of tomatoes in each half. Arrange on a bed of lettuce. Lay cucumber slices of hard boiled eggs on dish around avocados. Dot with salad cream and sprinkle with chopped nuts.

Pirate recipes are primarily Caribbean creations. Most ports friendly to pirates were located in the Caribbean islands, so it is not hard to imagine that pirates developed a taste for this spicy cuisine. Fish was a constant fixture in pirate recipes. Almost any grilled fish recipe can be adapted to jerk cooking, even those with distinctive seasonings of their own. In this recipe, I started with my favorite recipe for grilled red snapper, which is seasoned with garlic, ginger, and soy sauce. I replaced the ginger with Jerk Rub and viola! Jerked Oriental Grilled Red Snapper. You can do the same with your favorite recipes.
Incidentally, a lot of Jamaican cooking borrows from the Orient for the simple reason that in our melting pot of cultures, many people of Oriental descent have settled here.
Yield: 4 – 6 servings
Ingredients:
• 4 scallions, diced
• 3 garlic cloves, diced
• 2 tablespoons jerk rub
• Zest of 2 lemons
• 2 red snappers (about 2 pounds each) gutted with heads left on
• ¼ cup lemon juice
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
Method:
Prepare a fire in the grill, and be sure to grease the grid itself. Mix the scallions, half the garlic, 1 tablespoon of the Jerk Rub, and the lemon zest in a bowl. Spread half of this mixture inside each of the snappers. Mix together the remaining garlic and 1 tablespoon Jerk Rub, as well as the lemon juice, soy sauce, and olive oil as a baste for the fish.
When the coals are white hot, place the fish on the grill. Baste several times during cooking. Grill the fish until just done, 8 to 10 minutes a side. Serve hot with rice.
For other pirate recipes, check back occasionally or purchase our ebook.

Ever wonder what it would have been like to enjoy a good pirate meal? Other than rum, there were other pirate recipes used during the Golden Age of Piracy. Here are some more ideas for some pirate recipes.
Caribbean Honey-Spiced Chicken with Mango recipe
1/4 cup honey
1/4 cup fresh lemon juice
2 teaspoons freshly grated lemon peel
1 ripe mango, peeled and diced
1 small onion, peeled and quartered
2 fresh jalapeño peppers, halved and seeded
2 teaspoons paprika
2 teaspoons vegetable oil
1 1/2 teaspoons garlic salt.
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground pepper
½ teaspoon ground allspice
4 boneless skinless chicken breast halves
1 tablespoon vegetable oil
In a small bowl, combine honey, lemon juice and lemon peel; whisk until well-blended. Remove 1/4 cup of mixture to food processor container; set aside. Add mango to honey lemon mixture in bowl; toss to coat. Store in refrigerator.
Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375 degrees F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.
Yields 4 servings.

Not all pirate recipes are from the seafood category. You can find many great dishes that are served that include beef, chicken, and even pork! Pork is prevalent in many pirate recipes, so we wanted to offer this tasty morsel for your hungry sailors!

Pork Chops with Bananas and Bacon
Ingredients:

-beer (optional)
2 large bananas
Juice of 1 lemon
6 strips of bacon
4 pork chops 1″ thick
3/4 tablespoon of cumin
-salt & pepper to taste
2 tablespoons of butter,
-softened

Directions:

Combine butter, salt & pepper with the
cumin. rub into both sides of the meat
and saute the meat briefly, until some
of the fat has rendered.

Now remove and drain. Peel the banana’s
then cut it into 1 1/4 chunks. Place on
a dish and sprinkle with lemon juice.

Next slice bacon into strips long enough
to wrap around each of the banana slice.
put on skewers, threading through bacon.

Place the pork chops on a hot grill, for
15 minutes, turning once. Turn the grill
down to medium.

Add bacon along with the banana’s, grill
for another 10 minutes, turning both the
meat and banana’s. Also good basted with
beer, while the meat cooks.

Makes 4 servings.

Below is another one of our pirate recipes for you. Check out our ebook because we will soon offer you a host of pirate recipes!
Ingredients:
1 oz tamarind
2 tbsp. water
1 tbsp. vinegar
1 lb. fish fillets, cut in pieces
1 medium onion finely chopped
1 piece ginger (I inch), crushed
2 cloves garlic minced
salt to taste
4 pieces bay leaves
1/2 tsp. black pepper
1/2 tsp. hot pepper chopped
1 inch piece cinnamon
peel of 1/2 lime thinly pared
2 tbsp. vegetable oil
11/2c. water
Directions:
1 Soak tamarind in 2 tbsp. water and vinegar for 15 minutes.
2. Squeeze with finger tips to loosen pulp, fibres and seeds.
3. Strain through a fine sieve, keeping liquid and pulp and discarding fibres and seeds.
4. Rinse fish in lime juice and water; pat dry.
5. Saute fish in I tbsp. hot oil and leave aside.
6. Heat remaining oil in a large frying pan. Saute onion, ginger and garlic for a few minutes.
7. Add tamarind sauce, salt, bay leaves, peppers, (black and hot), lime rind, cinnamon and water and bring to the boil.
8. Continue to boil for 5 minutes more.
9. Reduce heat and add fish.
10. Simmer uncovered for 20 minutes or more until sauce has thickened and fish is tender. Serve with rice; makes
6 servings.
If preferred, sauce can be thickened with a little flour or corn flour.

What is a better pirate party idea than a good dish? Pirates were on the ocean quite a bit, and their local hangouts were ports, so seafood was prevalent in their diets. What would taste more like a pirate dish than a nice and healthy serving of shark?!?! Below is a pirate party idea that will certainly whet your appetite! Give it a go, and coming soon, we will list a host of wonderful dishes in our ebook! Check it out.

SHARK AND PEPPER SAUCE

Ingredients:
1 lb. Shark cut in serving pieces
2 tbsp. minced chive & thyme
1 tsp. minced garlic
lime juice .
1 tsp. salt
1/2 tsp. pepper sauce
flour seasoned with salt & pepper
oil for frying

Directions:
1. Wash shark with lime juice a few times to remove any fresh odour.
2. Season fish well with chive, thyme, garlic, onion, salt and pepper sauce.
3. Coat fish in seasoned flour and fry a few pieces at a time in hot oil
4. Shake pan to prevent sticking and cook on both sides for 12 – 15 minutes according to thickness
5. Drain thoroughly and place on kitchen paper to absorb any fat.
6. Serve with hops and pepper sauce.