Lawry's and B. Smith Celebrate Caribbean-American Heritage Month With Delicious New...

Lawry's and B. Smith Celebrate Caribbean-American Heritage Month With
Delicious New Recipes
Yearlong Initiative Celebrates The Melting Pot Of Cultural Flavors That
Influence American Cuisine

CHICAGO, April 19 /PRNewswire/ -- Seismic sounds, fiery flavors, an array
of vibrant colors, exotic fruits and vegetables -- these trademarks of
Caribbean culture are as diverse as the islands that make up the Caribbean.
From Jamaica and Haiti to Cuba and Puerto Rico, the Caribbean culture is a
fusion of high energy, colorful music, customs, and foods. In acknowledgement
of this rich culture, Lawry's yearlong Cooking Up Culture program proudly
celebrates the influence of Caribbean cuisine on American dishes, and just in
time to celebrate the 2nd annual Caribbean-American Heritage Month in the U.S.
(Photo: here )
"Caribbean cuisine is one of the most flavorful and festive cuisines that
we love here in America," says Lawry's spokesperson B. Smith. "With a melange
of cultural influences from Spain, France, India and Africa, and even Mexico,
Caribbean foods marry tropical flavors with delicious spices to create unique
and exciting dishes. That's why America has been known to celebrate Caribbean
cuisine, whether through take-out jerk chicken restaurants or more upscale,
sit-down establishments that offer Caribbean fare. Lawry's marinades are an
easy, convenient way to bring the exotic flavors from the Caribbean to your
own home-cooked meals. Try marinade flavors such as Lawry's Caribbean Jerk,
Havana Garlic & Lime or Mexican Chile & Lime to infuse the tastes of the
Caribbean into your meals."
The foods of the Caribbean are marked by a wide variety of fruits,
vegetables, meats, grains, and spices, all of which contribute to the area's
unique cuisine. European colonists, including the Portuguese, Dutch, Danish,
British, French and the Swedes, brought oranges, limes, mangoes, rice and
coffee to the Caribbean. They also introduced sugarcane, which was later
fermented to make rum, a drink that remains the ultimate tropical Caribbean
beverage. Spaniards introduced other foods, notably coconut, chick-peas,
cilantro, eggplant, onions, and garlic. West Africans introduced okra, pigeon
peas, plantains, callaloo, taro, breadfruit and ackee. Mexico's donations
include papaya, avocado, chayote, and cocoa. In addition, laborers from India
and China came to work in the fields and plantations of the Caribbean, adding
two very different culinary influences to the already robust melting pot of
Caribbean flavors.
Since many of the Caribbean islands had wild pigs and cattle, spiced and
smoked meats became an integral part of the people's diet, the most popular
being jerk meat. Many of the foods and spices from the Caribbean's island
cooking have been exported to other continents around the world, becoming a
familiar mainstay in many kitchens.
Try these easy-to-make, Caribbean-inspired recipes during your next family
meal. These, and other Caribbean recipes, are available on www.lawrys.com
throughout April. Come back to the Web site each month for a new cultural
focus and more delicious recipes to inspire your next meal.
CHILE LIME STEAK WITH BLACK BEAN & MANGO SALSA

4 servings

Prep Time: 15 minutes Marinate Time: 30 minutes
Cook Time: 15 minutes

3/4 cup Lawry's(R) Mexican Chile & Lime Marinade With Lime Juice
1/4 cup chopped fresh cilantro
1- lb. boneless sirloin steak, about 1 inch thick
1 medium ripe mango, peeled, seeded and chopped
1 can (15 oz.) black beans, rinsed and drained
1 medium tomato, chopped
1/2 cup chopped red onion
1 tsp. Lawry's(R) Garlic Salt

o In small bowl, combine Lawry's(R) Mexican Chile & Lime Marinade With
Lime Juice with cilantro; set aside.
o In large resealable plastic bag, pour 1/2 cup marinade mixture over
steak; turn to coat. Close bag and marinate in refrigerator 30
minutes. Reserve remaining marinade mixture.
o Remove steak from marinade, discarding marinade. Grill or broil steak,
turning once and brushing with 2 tablespoons reserved marinade
mixture, 10 minutes or until desired doneness.
o Meanwhile, in large bowl, toss remaining reserved marinade mixture
with remaining ingredients. Chill, if desired. To serve, top steak
with salsa.

SPICY CARIBBEAN FISH STEW

10 cups

Prep Time: 10 minutes Cook Time: 30 minutes

2 Tbsp. Bertolli(R) Classico(TM) Olive Oil
2 large boniatos or sweet potatoes, peeled and cut into small cubes (about
1 pound)
1 large red bell pepper, finely chopped
1 medium white onion, finely chopped
2 Tbsp. tomato paste
4 cups seafood or vegetable broth
1/2 cup Lawry's(R) Caribbean Jerk Marinade With Papaya Juice
1 dozen clams, well scrubbed
1 lb. Grouper fillets, skinned and cut into large chunks
1/2 lb. uncooked large shrimp, peeled and deveined

o In large stock pot, heat Olive Oil over medium heat and cook boniato,
bell pepper and onion, stirring occasionally, 5 minutes or until
vegetables are tender and boniato is starting to stick to pan.
o Add tomato paste and cook, stirring frequently, 2 minutes, then add
seafood broth and Lawry's(R) Caribbean Jerk Marinade With Papaya
Juice.
o Bring to a boil over high heat. Reduce heat and simmer, covered, 25
minutes or until boniatos are tender. Add remaining ingredients and
simmer, covered, an additional 5 minutes or until fish is done and
clams open. Garnish, if desired, with chopped fresh cilantro.

CHILE LIME FISH TACOS

4 servings

Prep Time: 10 minutes Marinate Time: 15 minutes
Cook Time: 8 minutes

3/4 cup Lawry's(R) Mexican Chile & Lime Marinade With Lime Juice
1 lb. tilapia fillets
1/2 cup sour cream
1 medium ripe avocado
1/2 tsp. Lawry's(R) Garlic Salt
8 corn or flour tortillas, heated according to package directions

o In large resealable plastic bag, pour 1/2 cup Lawry's(R) Mexican Chile
& Lime Marinade With Lime Juice over fillets; turn to coat. Close bag
and marinate in refrigerator 15 minutes.
o Meanwhile, in small bowl, combine sour cream with 2 tablespoons
Marinade. In another bowl, mash avocado with Garlic Salt; cover and
chill until ready to serve.
o Remove fillets from Marinade, discarding Marinade. Grill or broil
fillets, turning once and brushing with remaining 2 tablespoons
Marinade, 6 minutes or until fillets flake with a fork.
o To serve, evenly spread avocado mixture on tortillas, then top with
fillets and sour cream mixture. Garnish, if desired, with salsa,
shredded Mexican blend cheese and/or shredded cabbage.

About Unilever
Unilever (NYSE: UL, UN), one of the world's largest consumer products
companies, aims to add vitality to life by meeting everyday needs for
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In the United States these brands include recognized names such as: Axe,
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Companies. Dedicated to serving consumers and the communities where we live,
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visit www.unileverusa.com.
SOURCE Unilever

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for Unilever