Ingredients

CARIBBEAN FRIED CHICKEN
• 1 (2 1/2 – 3 pound) frying chicken, cut up
• 1 lemon cut in half
• 3 cloves garlic finely chopped
• 3 Tablespoons hungarian paprika
• 3 Tablespoons pepper
• 2 teaspoons salt
• 2 Tablespoons dark soy sauce
• 2 Tablespoons hot sauce
• 3 cups all-purpose flour
• 2 cups vegetable oil
CARIBBEAN KEY LIME PIE
Crust
• 2 3.5 oz cans coconut (flaked)
• 2 eggs with the whites separated
• 1/4 cup sugar (should be superfine)
Filling
• 1 14oz can sweetened condensed milk
• 1/2 cup key lime juice (should be freshly squeezed)
• 1 teaspoon grated key lime rind
• 1 Tablespoon dark rum
• 1 cup sour cream
• 3 egg yolks
Meringue
• 3 egg whites
• 6 Tbs granulated sugar
TWICE FRIED PLANTAIN SLICES
• 1/2 cup vegetable oil
• 2 medium green plantains, peeled and cut crosswise int 1/2″ slices
• 2 cups salted water
CREAMY PEANUT SAUCE
• 1/2 cup chuncky peanut butter
• 3/4 cup coconut milk
• 1 Tablespoon red curry paste (or hot sauce)
• 1 1/2 Tablespoons brown sugar
• 1 1/2 teaspoons minced fresh ginger
• 1/4 cup onion finely diced
• 1/8 cup chopped cilantro
• 1 Tablespoon fish sauce
• 1 Tablespoon lime juice

Instructions

CARIBBEAN FRIED CHICKEN
1. Arrange chicken on a plate in a single layer. Squeeze both halves of lemon all over chicken. Chill for 15-30 minutes. Romove chicken from refrigerator and rub with garlic. Sprinkle chicken with paprika, pepper and salt. Pour hot sauce and soy sauce all over chicken. Generously coat chicken with flour. Fry in oil til golden brown and fully cooked all the way through. Drain excess oil onto paper towels. Serves 4-6.
CARIBBEAN KEY LIME PIE
Crust
2. Place the coconut in a single layer on 2 10×13″ cookie sheets. Next, toast the cocunut at 350 degrees or until it becomes golden brown. You will want to stir it frequently and watch carefully to ensure that it does not burn. Once it is slightly browned, remove it from the oven so it can cool and while it cools, reduce the oven temperature to 250 degrees. Beat your egg whites with a hand mixer until it is able to form stiff peaks and then carefully beat in the sugar. Once the sugar is completely dissolved, fold in the browned cocunut. Transfer to a 9″ pie pan and cook for 7 minutes. Remove from oven and let cool.
Filling
3. Blend together your condensed milk, the rum, the lime juice and rind. Beat in the egg yolks. Once this is completed, fold in sour cream and then pour into a cooled pie crust. Transfer the meringue on top of the filling. Bake at 350 degrees F for 20 minutes or until the peaks of the meringue is browned. You should chill the pie for at least 30 minutes before eating.
Meringue
4. Beat the egg whites in a bowl until the mixture is able to hold soft peaks. Slowly beat in the sugar until it is completely dissolved and the meringue has stiff peaks.
TWICE FRIED PLANTAIN SLICES
5. In a large heavy skillet, heat oil over medium heat til a light haze forms above it. Add plantains one at a time without over crowding the pan. Fry about 2 minutes on each side. Transfer to paper towels to remove excess oil. On a cutting board, use a spatula to press each slice into flat round 1/4″ discs. Dip each one into salt water. Shake off excess water. Heat oil and fry the discs again for 1 minute on each side. Drain on paper towels and serve immediately.
CREAMY PEANUT SAUCE
6. In an oiled sauce pan, sautee onion, ginger and garlic til soft (about 1 minute). Add all other ingredients except cilantro and peanut butter. Simmer on medium heat til coconut milk is warmed through. Remove from heat and whisk in peanut butter til it is completetly melted. Add cilantro and stir. Makes 1 1/2 cups.

Notes