1 lb shrimp, peeled and de-veined |
1/4 cup olive oil |
2 tablespoons fresh parsley, chopped |
2 tablespoons fresh thyme, chopped |
1 teaspoon kosher salt |
1/2 teaspoon pepper (to taste) |
3 tablespoons olive oil |
3 lbs boniato, peeled and cut |
3/4 cup heavy cream |
3 tablespoons butter |
3/4 cup grated parmesan cheese |
1 teaspoon kosher salt (to taste) |
1/2 teaspoon white pepper (to taste) |
1 1/2 cups meyer's dark rum |
1 1/4 cups tamarind paste |
4 tablespoons brown sugar |
1/4 cup sweet chili sauce |
2 teaspoons ground ginger |
1 1/2 teaspoons cornstarch |
2 ounces water |
1/8 teaspoon scotch bonnet pepper, chopped |
1 teaspoon kosher salt (to taste) |
1/2 teaspoon white pepper (to taste) |
1/2 cup chayote, peeled and julienne cut |
1/2 cup carrot, peeled and julienne cut |
1/2 cup red pepper, seeds and membrane removed and julienne cut |
3/4 cup scallion, medium cut |
1 1/2 tablespoons olive oil |
1 tablespoon parsley, chopped |
1 tablespoon cilantro, chopped |
1 tablespoon thyme, chopped |
1 teaspoon kosher salt (to taste) |
1/2 teaspoon white pepper (to taste) |