Calypso Corn Food

SLOW COOKED JALAPENO CORN

Slow Cooked Jalapeno Corn image

Provided by Ree Drummond : Food Network

Time 2h20m

Yield 16 to 18 servings

Number Of Ingredients 8

Ingredients

24 ears corn
2 cups heavy cream
2 sticks (16 tablespoons) butter
1 teaspoon paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 cloves garlic, minced
4 jalapenos, sliced very thin

Steps:

Preheat the oven to 250 degrees F.
Scrape the corn off the cobs with a knife into a large foil roasting pan. Add the cream, butter, paprika, salt, pepper, garlic and sliced jalapenos, and mix it all together.
Cover the pan with foil and bake until the casserole is golden on top and the corn is tender, 1 1/2 to 2 hours.

CALYPSO CORN

Calypso Corn image

Provided by Food Network

Categories side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 (10-ounce) package frozen corn kernels, thawed
2 (15-ounce) cans black beans or white kidney beans, drained and rinsed
1 large red bell pepper, stemmed, seeded, and diced
1/2 small fresh jalapeno chili, stemmed, seeded, and minced
1/2 cup firmly packed chopped fresh coriander leaves (cilantro)
1/4 cup freshly squeezed lime juice
2 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

Combine the corn, beans, bell pepper, jalapeno, cilantro, lime juice, oil, sugar, salt, and pepper in a large bowl. Taste and adjust seasonings. Cover and chill 1 hour or overnight to combine flavors.

ROAST PORK CALYPSO

Roast Pork Calypso image

This Caribbean recipe (from Jamaica) is from the alleasyrecipes.com website. The recipe introduction states that it's traditionally served with corn muffins or Cornmeal Coo-Coo and Christophene au Gratin (a tropical squash/chayote dish).

Provided by Northwestgal

Categories Pork

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

5 -6 lbs lean pork loin, preferably center cut
2 cups chicken stock
1 cup light brown sugar
2 tablespoons dark rum
2 teaspoons garlic, finely chopped
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 medium bay leaf, crumbled
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup light rum
2 teaspoons arrowroot (dissolved in 1 tablespoon cold water)
3 tablespoons fresh lime juice

Steps:

Preheat the oven to 350°F With a sharp knife, lightly score the pork loin by making diagonal cuts 1/4 inch deep at 1-inch intervals on the fat side. Place the pork scored side up in a shallow roasting pan just large enough to hold it comfortably.
If you prefer to use a meat thermometer, insert it into the loin after you have scored the fat side. Be sure the tip of the thermometer does not touch any fat or bone.
Roast the loin in the middle of the oven for 1 hour, or until the pork is golden brown. Remove the pan from the heat and transfer the loin to a cutting board or platter. Skim the fat from the juices in the pan, pour in the stock, and set the pan and its liquid aside.
With a large mortar and pestle or in a small bowl with the back of a spoon, mash the brown sugar, 2 tablespoons of dark rum, garlic, ginger, cloves, bay leaf, salt and pepper to a smooth paste. With a metal spatula or your fingertips, spread the paste evenly over the scored side of the pork.
Return the loin to the pan scored side up and roast in the middle of the oven for another 30 minutes, or until the surface is crusty and brown. (The thermometer should reach a temperature of 160°F to 165°F.).
Transfer the loin to a heated platter and let it rest for 10 minutes for easier carving.
Meanwhile, slowly warm the light rum in a small skillet over low heat. Off the heat, ignite the rum with a match, then slide the skillet gently back and forth until the flames completely die out.
Bring the liquid remaining in the baking pan to a boil over high heat. Give the arrowroot-and-water mixture a quick stir to recombine it, and add it to the pan. Stirring constantly, cook briskly until the sauce thickens enough to coat the spoon heavily.
Remove the pan from the heat and stir in the flamed rum and the lime juice. Taste for seasoning and pour the sauce into a heated bowl or sauceboat.

Nutrition Facts : Calories 1000.2, Fat 37.5, SaturatedFat 13.6, Cholesterol 308.9, Sodium 732.8, Carbohydrate 41.1, Fiber 0.2, Sugar 37, Protein 110.5

CALYPSO CORN

Calypso Corn image

Make and share this Calypso Corn recipe from Food.com.

Provided by kellychris

Categories African

Time 16m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (10 ounce) package frozen corn kernels, thawed
2 (15 ounce) cans black beans or 2 (15 ounce) cans white kidney beans, drained and rinsed
1 large red bell pepper, stemmed, seeded, and diced
1 small fresh jalepeno chili, stemmed, seeded, and minced
1/2 cup firmly packed chopped fresh coriander (cilantro)
1/4 cup freshly squeezed lime juice
2 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

Combine the corn, beans, bell pepper, jalepeño, cilantro, lime juice, oil, sugar, salt, and pepper in a large bowl.
Taste and adjust seasonings.
Cover and chill 1 hour or overnight to combine flavors.

Nutrition Facts : Calories 234.6, Fat 5.5, SaturatedFat 0.8, Sodium 392.5, Carbohydrate 38.3, Fiber 10.7, Sugar 2, Protein 10.9

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