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Published on 05/20/2009 8:05 am   (Last Updated 05/20/2009 8:05 am)
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Miami Mojito; Jerk Chicken & Plantain Kabobs
By Lightning Striker and the Diving Headers
Miami FC visit the Nessy with an almost completely new squad including two new Cuban players. Floribbean cuisine is a mixture of the Florida cuisine with a Caribbean influence. Miami cuisine features intense spices softened by fresh fruits. Nothing says Miami like a Mojito on a hot summer night,
Miami Mojito
Jerk Chicken and Plantain Kabob



    * 1 1/2 tsp sugar
    * 2 oz lime juice
    * 3 oz light rum
    * 3 leaves fresh mint
    * 3 oz club soda

Place the mint leaves in a mojito (tall) glass and pour the lime juice over it (or squeeze a fresh lime, if available). Add the sugar. Press the sugar against the mint leaves with the back of a spoon repeatedly until the sugar dissolves. Add the rum and ice and shake the drink. Top with club soda, garnish with mint and serve.



Jerked Chicken and Plantain Kebobs with Papaya Avocado Salsa

Servings: 4 Servings


    * 8 boneless chicken thighs cut into 2-inch chunks
    * 2 ripe plantains sliced into 1-inch pieces
    * 1 red onion cut into 2-inch chunks; 1 chunk minced
    * 2 tblspoons Jerk seasoning
    * 1 tsp Cumin
    * Salsa
    * 2 ripe avocados diced
    * 1 cup papaya diced
    * 2 tblspoons Lime Juice
    * 1 tsp Orange zest
    * 2 tblspoons Orange juice
    * 1 tsp Jerk seasoning
    * 1/4 tsp Salt


Prepare charcoal or gas grill, or preheat broiler.

To make salsa, stir together all salsa ingredients, plus minced red onion. Set aside.

On 8 long skewers, thread chicken, plantains and chunks of red onion.
Rub with jerk seasoning and cumin.
Place on grill or under broiler and cook, turning once, about 6 minutes per side or until chicken is firm and cooked throughout and plantains and onions are tender.

Serve skewers with salsa and rice.


 Floribbean Mojo Roasted Pork


1 pork tenderloin

***Floribbean Mojo Sauce***
1/2 cup vegetable broth
1/2 cup fresh lime juice
1 cup fresh orange juice
1 cup yellow onion, 1/4" diced
1 cup plum tomato, 1/4" diced
1/2 cup red pepper, 1/4" diced
1/4 cup scallion (green onion), 1/4" sliced
1 tablespoon oregano, fresh, chopped
2 tablespoons cilantro, fresh, chopped
1 tablespoon garlic, minced
1/2 teaspoon allspice, ground
1/4 teaspoon cinnamon, ground
3/4 teaspoon black pepper, ground
1/2 teaspoon thyme, dried
pinch Cayenne pepper

***Cuban Mojo Marinade***
1 cup fresh squeezed orange juice
1/2 cup fresh squeezed lime juice
5 ounces yellow onion, 1/4" diced
2 tablespoons garlic, minced
1/2 teaspoon cumin, ground
1 tablespoon oregano, fresh, chopped
1/2 teaspoon black pepper, ground
1 teaspoon kosher salt
3 tablespoons cilantro, fresh, chopped
1 cup olive oil


In a food processor, combine ingredients. Mix until smooth.
In saucepan, bring sauce to a boil. Reduce heat and cook for 2 to 3 minutes, stirring frequently. Keep hot (about 140F).


Combine all ingredients Pour marinade over 4-5 lbs. pork, turning evenly to coat. Refrigerate overnight at 40F or below.

For Pork Tenderloin: Grill: Place tenderloin on a preheated 350F grill. Cook for 5 to 7 minutes on each side until a minimum internal temperature of 155F is achieved.

Roast: Place tenderloin on rack. Cook in a 375F oven for 35 minutes or until a minimum internal temperature of 155F is achieved.
Slice pork tenderloin and ladle on Floribbean Mojo Sauce.
Serve hot.

Recipe Location:


"Floribbean" Grouper with Red Pepper-Papaya Jam

Flavors and ingredients from Florida and the Caribbean converge in this impressive entrée. The delicate spicy sweetness of the jam balances the fish's crisp coating of coconut and cashews.

1 cup chopped red bell pepper
3/4 cup diced peeled papaya
1/2 teaspoon chopped jalapeño pepper
1/4 cup water
2 tablespoons sugar
3 tablespoons red wine vinegar
Dash of salt
1/2 teaspoon fresh lime juice

1/4 cup panko (Japanese breadcrumbs)
2 tablespoons flaked sweetened coconut
1 1/2 tablespoons chopped dry-roasted cashews
2 tablespoons all-purpose flour
2 large egg whites, lightly beaten
2 (6-ounce) grouper fillets
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons butter
Lime wedges (optional)

To prepare jam, combine first 3 ingredients in a food processor; process until smooth.

Combine water, sugar, red wine vinegar, and dash of salt in a small saucepan over medium-high heat.
Cook until sugar dissolves, stirring frequently.
Reduce heat to medium. Add pureed bell pepper mixture; cook 7 minutes or until thickened and reduced to 1/2 cup, stirring frequently. Remove from heat; stir in lime juice. Cool.

Preheat oven to 350°.

To prepare grouper, place the panko, coconut, and cashews in food processor; pulse 4 times or until cashews are finely chopped.
Place panko mixture in a shallow dish. Place flour in another shallow dish; place egg whites in another shallow dish. Sprinkle fillets with 1/8 teaspoon salt and black pepper. Dredge 1 fillet in flour.
Dip fillet into egg whites; dredge in panko mixture, gently pressing coating onto fillet to adhere.
Repeat procedure with remaining fillet, flour, egg whites, and panko mixture.

Melt butter in a large nonstick skillet over medium-high heat.
Add fillets; cook 2 minutes or until lightly browned on bottom.
Turn fillets over; wrap handle of pan with foil.
Place pan in oven; bake at 350° for 8 minutes or until fish flakes easily when tested with a fork.
Serve immediately with jam and lime wedges, if desired.

Yield:  2 servings (serving size: 1 fillet and 1/4 cup jam)

CALORIES 411 (23% from fat); FAT 10.6g (sat 4.3g,mono 3.8g,poly 1.4g); IRON 3mg; CHOLESTEROL 73mg; CALCIUM 75mg; CARBOHYDRATE 38.5g; SODIUM 466mg; PROTEIN 40.5g; FIBER 1.8g

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