Yield: 2 cups
|1 bunch||Culentro *|
|Marinating Times for Paramin Seasoning|
|½ cup||Flat-leaf parsley|
|¼ cup||Mint leaves|
|1 tablespoon||Chopped thyme,|
|Fresh or dried|
|4||Cachucha peppers or|
|¼||Green bell pepper or|
|Seeded and deveined|
|⅓ cup||Lime juice (2-3 limes)|
|1 teaspoon||Black pepper|
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.
: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
Submitted By DIANE LAZARUS On 12-13-95