Paramin Seasoning From Trinidad Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
4: Scallions, trimmed
1/2 cup: Flat-leaf parsley,
2: Shallots or,
Washed, stemmed
1/2 small: Onion, s
1/4 cup: Mint leaves,
Coarsely chopped,
1 tbsp: Chopped thyme,
2: Garlic clove, s
Fresh or dried,
Coarsely chopped,
4: Cachucha peppers or,
1: Celery stalk,
1/4: Green bell pepper or,
Coarsely chopped,
1/2: Scotch bonnet,
1 bunch: Culentro *,
Seeded and deveined,
Or cilantro,
1/3 cup: Lime juice, 2-3 limes
Washed, stemmed,
1 tbsp: Salt,
Coarsely chopped,
1 tsp: Black pepper,
Directions:
Combine the ingredients in a blender or food process, add 1 cup
water, and blend to a loose puree. If using a food process, puree the
scallions, shallots, garlic, celery, culentro, parsley, mint, thyme,
peppers, and slat first, then add the lime juice and water. Correct
the seasoning, adding more lime juice or salt and pepper to taste.
Store in a jar in the refrigerator; it will keep for several weeks.
Makes enough for 2 pounds of meat, chicken, or seafood.
Note: Culentro or chandon beni, is a flat, thumb-shaped,
sawtooth-edged herb that tastes like strong cilantro with a slightly
bitter aftertaste. Look for it at Hispanic or West Indian markets.
Marinating Times for Paramin Seasoning
:Whole Chicken or Turkey 12 hours
: (put some of the seasoning in the
: cavity, some under the skin, and
: rub the rest over the skin)
:Whole Pork Roasts or Tenderloins 6-8 hours
:Rack of Lam and Beef Tenderloins 6-8 hours
:Whole Fish 3-6 hours
: (put some of the seasoning in the
: cavity, some in slits in the flesh,
: and pour the rest over the skin)
:Chicken Breasts, Steaks, Pork Chops 2 hours
:Shrimp and Fish Fillets 1 hour
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 38-39
Submitted By DIANE LAZARUS On 12-13-95
Source from luhu.jp
water, and blend to a loose puree. If using a food process, puree the
scallions, shallots, garlic, celery, culentro, parsley, mint, thyme,
peppers, and slat first, then add the lime juice and water. Correct
the seasoning, adding more lime juice or salt and pepper to taste.
Store in a jar in the refrigerator; it will keep for several weeks.
Makes enough for 2 pounds of meat, chicken, or seafood.
Note: Culentro or chandon beni, is a flat, thumb-shaped,
sawtooth-edged herb that tastes like strong cilantro with a slightly
bitter aftertaste. Look for it at Hispanic or West Indian markets.
Marinating Times for Paramin Seasoning
:Whole Chicken or Turkey 12 hours
: (put some of the seasoning in the
: cavity, some under the skin, and
: rub the rest over the skin)
:Whole Pork Roasts or Tenderloins 6-8 hours
:Rack of Lam and Beef Tenderloins 6-8 hours
:Whole Fish 3-6 hours
: (put some of the seasoning in the
: cavity, some in slits in the flesh,
: and pour the rest over the skin)
:Chicken Breasts, Steaks, Pork Chops 2 hours
:Shrimp and Fish Fillets 1 hour
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 38-39
Submitted By DIANE LAZARUS On 12-13-95
Source from luhu.jp