10,000 carib recipes

Pan-seared salmon with a citrus habanero salsa made from tomatoes, tomatillos, orange juice, cumin, and cinnamon. Bright, fiery, and butter-finished in 20 minutes.

Moqueca de Peixe is a Bahian fish stew with cod, fresh coconut milk, dendê palm oil, cilantro, and tomato. Authentic Brazilian flavor in 1 hour, served with rice and Farofa.

No-cook Tex-Mex tuna salad tossed in a creamy picante-cumin dressing with olives and green onions. Serve in taco shells or over chips for a quick lunch.

Easy shrimp Creole made in a slow cooker with tomato paste, celery, green pepper, onion, and a Bisquick-thickened sauce. Shrimp added in the last hour and served over rice.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Pan-seared salmon fillets finished in a silky sherry-Madeira cream sauce with garlic, shallots, roasted red peppers, and mushrooms. Restaurant-plate elegance at home.

Surprise the kids after dinner with this scrumptious chocolate cake that doesn't take much to make.

Smoked salmon gets wrapped in blanched spinach leaves with a cream cheese and pink peppercorn spread. Chill it well for an elegant make-ahead appetizer.

Baked eggplant rounds topped with homemade sun-dried tomato tapenade and parmesan cheese. A Mediterranean appetizer with olives, capers, lemon, and basil.

Cincinnati Skyline chili with cinnamon, allspice, and cumin simmered for 3 hours. A unique Midwest-style chili with warm spices that's built for topping spaghetti or coneys.

Vietnamese caramelized pork simmered low and slow with fish sauce and scallions until sticky and glazed. Serve over steaming rice for an easy, savory weeknight dinner.

Tarragon-marinated mushrooms with sliced ripe olives, onion, and garlic in a tarragon vinegar dressing. A no-cook antipasto and party appetizer that keeps for days in the fridge.

Beef and mango kabobs marinated in curried yogurt with lemon and red pepper, then grilled fast over medium coals. Sweet fruit and savory meat on one skewer in 35 minutes.

Southern-style crowder peas simmered low and slow with ham hocks and Cajun seasoning until tender and smoky. Serve over rice or cornbread for a soul food staple.

Microwave crab-stuffed jumbo shrimp butterflied and topped with a buttery crab meat, breadcrumb, and lemon filling with cayenne. An easy appetizer ready in 20 minutes.

A hearty Scottish cock-a-leekie soup simmered low and slow with leeks, chicken breast, carrots, and celery in rich broth. Finished with an egg yolk liaison for silky body. Serves 6 to 8.