Pre-summer eats with a Caribbean Flair

BY NOEL CUNNINGHAM

Summer is fast approaching with only a few days to go before its official, which means it’s time for backyard barbecue. However, outside is not quite as warm as we would like but that doesn’t stop us from enjoying some pre-summer eats inside that will get us mentally ready. This crispy beer battered chicken sandwich with creamy coleslaw will definitely do the job. You can also try a twist on the popular escovitch fish by making into a sandwich. Escovitch Fish is a dish where fried fish is topped with a spicy pickled vegetable medley made from julienned carrots, scotch bonnet pepper and onion with warm vinegar and pimento berries. It is usually served with bread, festival or bammies. You can also try these corn on the cob recipes, perfect for a family gathering.

Crispy Beer Battered Chicken Sandwich

Imagine chicken breasts dipped in a rich beer batter then fried until golden and crispy then stacked between a warm, toasted bun (wait for it…) and topped with a creamy, coleslaw for extra flavors and added sweetness. How does that make you feel?

Serves: 4

• 2 chicken breasts (sliced in two)
• Salt and pepper
• 1 egg
• 1/4 cup milk
• 1 cup all-purpose flour
• 1 tsp. paprika
• Vegetable oil (for frying)
• 1 cup beer
• 4 burger buns (sliced in half)
• 1Tbsp. butter

For the Coleslaw:

• 1 small green cabbage (core and outer leaves removed; sliced thinly)
• 1/2 small red onion, sliced thinly
• 1/2 medium carrot, finely julienned
• 1/4 cup mayonnaise
• 2 tsp. sugar
• Salt and pepper to taste

Directions

Rinse chicken breasts pieces and place in a medium bowl; pat dry with a paper towel. Season with paprika, salt, and pepper. Whisk together egg and milk, pour over chicken and leave to marinate for 2 to 3 hours or overnight.

Make the batter: mix together flour, beer, salt, and pepper then dip chicken to coat. Place a medium frying pan filled with oil, over medium heat. Add the chicken, and cook until golden brown, turning as needed the breast should be done in 5 to 8 minutes. Remove the chicken from the oil and place on paper towels to drain.

Make the coleslaw: add the cabbage, red onion, and carrot to a medium mixing bowl. Season with sugar, salt, and pepper then add mayo and put to chill.

Assemble the sandwiches: spread butter on buns and toast in frying pan or in the oven until done. Add chicken breast then top with a spoonful of slaw and enjoy.

Corn on the Cob 5 ways

• Bacon
• 1/2 cup melted butter
• salt and pepper
• 1 tsp smoked paprika
• cooked bacon crumbled

Coconut Jerk

• 1/4 cup lightly toasted coconut flakes
• 2 tsp Chef Noel’s Jerk marinade
• 1/4 cup mayonnaise

Directions

Combine jerk marinade and lime juice with mayonnaise then stir to combine. Brush mayonnaise mixture unto corn then roll in toasted coconut flakes and enjoy.

Cilantro Lime

• 1 tbsp softened unsalted butter
• 1 tsp chopped cilantro
• Zest and juice from 1 lime

Parmesan Herb

• 1 tbsp. softened unsalted butter
• 2 oz grated Parmesan cheese
• Bacon
• 1/2 cup softened unsalted butter
• Chopped bacon

Pesto and Feta

• 1 tsp. Pesto
• 2 tbsp. feta cheese

Rub pesto over corn while it’s still hot then sprinkle with feta cheese

Directions

Boil corn for 15 to 20 minutes until tender then coat with your favorite topping and enjoy.