CARIBBEAN SPICE TURNS UP THE HEAT TO CELEBRATE JAMAICA'S EMANCIPATION AND INDEPENDENCE DAYS 2004

New York, July 20: Caribbean Spice is a small, cozy eatery just off Times Square in Manhattan, New York City. To commemorate Jamaica's Emancipation and Independence days 2004, Caribbean Spice will designate the month of August Jamaica Month and will offer a kaleidoscope of tantalizing daily specials to reflect the ethnic diversity of this vibrant island. Other attractions will include costumed dancers, a reggae band and video documentaries featuring Jamaica.
The culinary treats will include Jerk Night, (an invention of runaway slaves, also called Maroons who defeated the British), Scrumptious Seafood Night, (a hangover from native Tiano Indians who were fishermen by trade), Curry & Manish Water Night, (an import from indentured sugar workers from India), Ackee & Saltfish Night, (a powerful and enduring African tradition) and Sunday Roast Beef with Rice & Peas Night, (a curious blend of British & African retentions).
The restaurant typically offers an exciting blend of old school traditional Caribbean favorites alongside generous portions of nouvelle Caribbean cuisine. The curry chicken simmered in a magical blend of mysterious herb and spices, and the eternally mouthwatering and velvety oxtail stew will take you back to the exuberance of colonial plantation bacchanal. And if your preference is Caribbean contemporary cuisine, the jerk salmon and the kingfish rundown will turn out to be a marvelous epicurean escape. And the cornmeal crusted calamari, salmon cakes and the pasta with jerk chicken will all have the same deliciously lingering effect. Desserts? The exotic flavors of the islands will leave you mesmerized.
The authentic cuisine at Caribbean Spice is presided over by Mr. Ho Sang Lee, the creative master chef. He has rejuvenated the menu at the eatery, expanding the already alluring temptations of pasta, seafood, poultry, meats and vegetarian delights. Ho Sang is of Jamaican origin, and he comes to Caribbean Spice by way of the Ritz Carlton in Miami. He lends a watchful eye over his assortment of fresh ingredients. He is ably assisted by Danila Davis, restaurant manager.
The ambience at Caribbean is warm, intimate and relaxed. The small room is adorned with artwork reflecting the bright colors of the islands. Tables are embellished with freshly cut orchids and birds of paradise. Anthuriums are strategically placed throughout the room to enhance the tropical vibrations. A single ceiling fan turns lazily overhead and the service is polite, accommodating and homely. The room is always filled with laughter and island rhythms, with the odd celebrity sometimes quietly passing through.
Caribbean Spice (212 765-1737) is open daily from 11:00 am for lunch and dinner, and it is located at 402 West 44 Street, between 9th & 10th Avenues, just a few blocks away from Times Square. The restaurant also offers a takeout, a delivery and a catering service. The management team is headed by the formidable Paul and Nicky Brown who have years of experience in the restaurant business. For Paul and Nicky, the ultimate joy is a satisfied, happy diner, and their mission is always to perfect the dining experience at Caribbean Spice in every way possible.
For more information on Caribbean Spice, please contact Dave Rodney at (973) 674-5431 or via e-mail at

Mango Salsa

(Makes about 6 cups) Mango salsa is perhaps the most vibrant example of a triad of flavors. Try this with grilled salmon, roast pork tenderloin or boneless, skinless chicken breasts.
4 mangos, peeled, seeded and diced
2 red bell peppers, seeded and julienned
4 tablespoons chopped fresh cilantro leaves
Juice from 2 limes
2 jalapeño chili peppers, seeded and chopped
Salt and freshly ground black pepper to taste
In a bowl, combine all of the ingredients and toss well. Serve immediately.
Per 1/2-cup serving: 55 calories, 1 gm protein, 14 gm carbohydrates, trace fat, 0 mg cholesterol, trace saturated fat, 26 mg sodium, 2 gm dietary fiber

Lemon-Basil Marinade (Makes about 1 cup)
The triad concept is subtle in this recipe, though it is still at work. The flavoring comes through equally well whether you use the marinade for chicken, shrimp or salmon. (Allow 3 to 8 hours to marinate.)
1 cup extra-virgin olive oil
Juice from 1 lemon
About 12 leaves fresh basil, chopped
6 cloves garlic, smashed and finely chopped
Salt and freshly ground black pepper to taste
Crushed red pepper flakes to taste
In a bowl, whisk together all of the ingredients.
Per 1-tablespoon serving: 122 calories, trace protein, 1 gm carbohydrates, 14 gm fat, 0 mg cholesterol, 2 gm saturated fat, 18 mg sodium, trace dietary fiber

Thai Salad With Grilled Tuna (6 servings)
This salad relies on typical Thai and Vietnamese flavor combinations -- notably dipping sauces consisting of hot, sour, sweet and salty -- to showcase the triad concept. The bitter component enters through the combination of herbs.
1/2 cup sesame oil
1/2 cup soy sauce (or 1/4 cup fish sauce and 1/4 cup soy sauce)
2 tablespoons ginger root
1 tablespoon chopped lemon grass (optional)
2 cloves garlic, roughly chopped
2 to 3 limes
2 pounds tuna steaks
2 hothouse (seedless) cucumbers
1 red onion
6 ripe tomatoes
1/3 cup fresh chopped mint leaves
1/3 cup fresh chopped cilantro leaves
1/3 cup fresh chopped curly or flat-leaf parsley leaves
Salt and freshly ground black pepper to taste
Chopped peanuts to garnish (optional)
In a measuring cup, combine the sesame oil, soy sauce, ginger, lemon grass, if using, garlic and juice from 1 lime. Pour half the mixture into a large shallow bowl; set the remaining mixture aside.
Add the tuna to the bowl, turn to coat, cover and refrigerate for at least 30 but no more than 90 minutes.
Meanwhile, using a vegetable peeler, partially peel the cucumber lengthwise in alternate strips, leaving some of the dark green skin. Cut the cucumber in half lengthwise and dice the cucumber. Cut the onion into slivers. Core and slice the tomatoes into wedges.
In a large bowl, combine the cucumbers, onion and tomatoes with the mint, cilantro and parsley, cover and refrigerate.
Preheat the grill over medium-high flame.
Transfer the tuna to the grill, discarding the marinade. Grill the fish, turning once, until cooked to the desired degree of doneness. Transfer the tuna to a cutting board and set aside to rest for 5 minutes.
Meanwhile, taste the remaining soy dressing and, if desired, season with salt and pepper to taste and additional lime juice. Drizzle the dressing over the vegetables and toss gently to coat. Divide the salad among individual plates.
Slice the tuna into thin slices and drape atop each salad. Garnish with peanuts and, if desired, serve with the remaining lime wedges on the side.
Per serving: 443 calories, 39 gm protein, 14 gm carbohydrates, 26 gm fat, 58 mg cholesterol, 5 gm saturated fat, 922 mg sodium, 3 gm dietary fiber.

French Caribbean Shrimp Sauté

11/2 lb medium shrimp, peeled and de-veined 1/2 cup fresh chopped basil
2 cloves garlic, chopped 1/2 cup chopped chives
1 tbsp French thyme 1 tbsp vegetable oil
1/2 Congo pepper, seeded and chopped Three medium tomatoes, chopped
Salt and black pepper to taste

Sprinkle shrimp with salt and pepper, and 1/2 tsp garlic. Heat oil in sauté pan, add garlic and pepper and heat till fragrant. Add tomatoes and chives and thyme. Sauté for two minutes, drop in shrimp and sauté until pink and curled. Turn out onto platter and sprinkle with basil. Serves 4

Macaroni Pie -- Trinidadian style

1 lb./500 g package elbow macaroni             4 cups/1 l. grated sharp cheddar cheese
1 red pepper, diced                                        1 medium onion, diced
2 cloves garlic, minced                                   salt to taste
freshly ground pepper to taste                       2 large eggs
one 13-oz./370 ml can of evaporated milk

Preheat the oven to 350f/180c. Cook the macaroni in lightly salted boiling water for 8 to 10 minutes or until al dente. Drain. In a large bowl, combine the macaroni, 3 cups/750 ml cheese and the remaining ingredients except for the eggs and evaporated milk. Transfer to a buttered 9 inch by 13 inch/23 cm by 33 cm casserole dish. Beat together the eggs and evaporated milk and pour over the macaroni mixture. Top with the remaining cheese. Bake 1 hour or until knife inserted comes out clean.

Pudding: Baked this in a baking dish instead of making a sausage, as Paradis usually does, using the traditional "hog's casings" (pork intestines). Use the red-skinned, white-fleshed sweet potatoes sold in Caribbean stores.
1-1/2 lb/750 g sweet potatoes peeled, cubed               1 small onion, peeled, cubed
3 green onions, trimmed, cut in pieces                        1 tsp fresh thyme leaves, chopped
2 tbsp brown sugar                                                     2 tbsp butter, melted
Salt to taste

Preheat oven to 375F. In food processor, finely chop sweet potato. Add onion and green onions; process until puréed and smooth. Transfer to bowl. Stir in thyme, brown sugar and butter. Add salt. Spoon mixture into buttered 9-inch square or round baking dish. Bake about 30 minutes or until tester inserted in centre comes out clean. Makes 6 servings.

Souse: Caribbean stores sell pig parts; large supermarkets sell trotters (feet). I found every part imaginable at Lusitania Supermarket, 152 Augusta Ave., in Kensington Market, where the parts are sold from Thursday to Saturday. Vary pig parts as desired; a pork hock can be used, for example.
1-1/2 lb (750 g) boneless pork roast                           2 pig trotters
1 pig ear                                                                      1 pig snout

Dressing:
1 large or 2 small cucumbers, peeled, chopped
1 medium sweet vidalia onion, peeled, chopped
Juice of 2 or 3 large limes, to taste
1/2 fresh scotch bonnet pepper, seeded, chopped
3/4 cup fresh parsley, chopped
Salt to taste

In saucepan, cook pork roast by simmering, partially covered, in salted water to cover, until tender, about 1 hour. Transfer to bowl of cold water. Drain. Cut in bite-sized pieces. In saucepan, cover trotters, ear and snout in salted water. Bring to boil over high heat. Reduce heat to medium-low, then simmer, partially covered, until tender, about 1-1/2 hours. Transfer to bowl of cold water. Drain. Cut in bite-sized pieces, removing bones from trotters, if desired.
For dressing, combine ingredients in large bowl. Add pork. Toss to coat. Marinate a few hours or longer. Serve at room temperature. Makes 6 servings.