Paramin seasoning from trinidad

Yield: 2 cups

Measure Ingredient
4 Scallions, trimmed
2 Shallots or
½ small Onion(s)
Coarsely chopped
2 Garlic clove(s)
Coarsely chopped
1 Celery stalk
Coarsely chopped
1 bunch Culentro *
Or cilantro
Washed, stemmed,
Coarsely chopped
Marinating Times for Paramin Seasoning
½ cup Flat-leaf parsley
Washed, stemmed
¼ cup Mint leaves
1 tablespoon Chopped thyme,
Fresh or dried
4 Cachucha peppers or
¼ Green bell pepper or
½ Scotch bonnet
Seeded and deveined
⅓ cup Lime juice (2-3 limes)
1 tablespoon Salt
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

ISBN 1-885183-10-0

pg 38-39

Submitted By DIANE LAZARUS On 12-13-95

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