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Caribbean

Arroz con Gandules Bahamense
Many variations of pigeon peas and rice are eaten throughout the Caribbean, from Jamaica to Puerto Rico. In this healthful West Indian version, salt pork is omitted and aromatic herbs and spices are sautéed in water instead of oil.
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Lemon and Garlic Roasted Lamb Chops
Grilled Lemon And Garlic T-Bone Lamb Chops

Lemon and garlic are a natural pairing for lamb. Marinating the chops with their bright flavors brings out the meat's richness.


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Grilled Asparagus with Sardo Cheese
Herbed Marinated Jumbo Asparagus With Sardo Cheese

Marinating blanched asparagus spears before they hit the hot grill will infuse them with an herbaceous, slightly spicy flavor as they char. If you can't find sardo cheese, Pecorino Romano is a nice, easy-to-find substitute.


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Mango Frappé
You can easily make this dessert for a crowd (and it makes a great summer dessert after a barbecue). Just do it in batches of 2 to 3 servings so your blender can handle it. The most time-consuming part of the recipe is just waiting for the mango to get semi-frozen in the freezer, but if you plan ahead you should be good to go. The frappé itself only takes 10 minutes to whip up.
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Mike's Caribbean Spiced Ribs

This recipe from The Fire Island Cookbook by the World Wine Guys is sure to be a hit at your next Caribbean cookout party.


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