Page 58 - Robeson Living Spring 2018

Caribbean Hot-Pot Broth with Papaya
Pica Sauce
Prep time: 45 minutes
Cook time: 3 hours
Servings: 10
Caribbean Hot-Pot Broth:
2 pounds smoked ham hocks
2 cups sliced yellow onions
1 cup diagonally sliced carrots
1/2 cup diagonally sliced celery
8 1/4 cups water, divided
1 container (32 ounces) Kitchen Basics
Original Chicken Stock
1 whole chile pepper, such as Scotch bonnet
or habanero
2 McCormick Bay Leaves
1 teaspoon McCormick Thyme Leaves
1 teaspoon McCormick Ground Turmeric
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
salt, to taste
2 tablespoons cornstarch
2 cans (13.66 ounces each) Thai Kitchen
Coconut Milk
2 tablespoons lime juice
Papaya Pica Sauce:
3 cups cubed fresh papaya
1/2 cup cider vinegar
1/4 cup chopped, seeded Scotch bonnet
(chile pepper)
1/4 cup chopped yellow onion
1/4 cup yellow mustard
1 teaspoon sea salt
1/2 teaspoon ground allspice
1/2 teaspoon McCormick Garlic Powder
1/2 teaspoon McCormick Ground Ginger
1/4 teaspoon McCormick Ground Cloves
1 pound uncooked bay scallops
Caribbean Hot-Pot Broth with Papaya Pica Sauce
1 pound uncooked shrimp, peeled and deveined
cooked rice
Throw a (optional)
toasted shredded coconut (optional)
fresh red or green bell pepper slices
Hot-Pot To make broth: Place ham hocks, onion, carrots
and celery in 6-quart stockpot. Cook on medium heat
5-6 minutes, stirring occasionally. Add 8 cups water,
chicken stock, chile pepper, bay leaves, thyme leaves,
Dinner Party turmeric, allspice and pepper. Add salt, to taste. Bring
to boil. Reduce heat to low; cover and simmer 1 hour,
skimming fat occasionally.
Remove cover and simmer 30 minutes, skimming fat
occasionally. Remove ham hocks and skim fat. In small
bowl, whisk cornstarch and remaining water. Add to pot
with coconut milk. Cook on medium heat 30 minutes.
FAMILY FEATURES Skim fat. Stir lime juice into broth.
eat up your next get-together by inviting family and friends over to try a DIY To make Papaya Pica Sauce: In food processor
trend, the hot-pot party. It can be easy to prep and your guests can enjoy on high speed, process papaya, vinegar, chile pepper,
Hcooking and customizing their own meals. onion, mustard, salt, allspice, garlic powder, ginger
First, prepare a rich, flavored broth and serve steaming-hot in a slow cooker or and cloves until smooth. Transfer to medium saucepan.
multi-cooker. Next, offer a selection of meat, seafood and veggies for dunking. Bring to boil. Reduce heat to low; simmer, uncovered,
Cook for a few minutes then garnish with sauces and various toppings to match 10-15 minutes. Pour into medium bowl.
individual tastes. To serve, pour broth into heated 6-quart electric
A traditional East Asian hot-pot broth is flavored with beef stock, soy sauce, slow cooker or hot pot. Cook shrimp and scallops in
chilies, ginger and garlic. Try a Mexican-inspired version by serving a spiced chicken broth about 5 minutes, or until cooked through, stirring
broth with ancho chile pepper, cumin and oregano, or offer a taste of the Caribbean occasionally.
with a coconut milk broth and fresh papaya pica sauce. Place some rice in bowl then ladle broth and seafood
Learn more about this hot-pot trend and all the latest flavor trends in McCormick’s over top. Stir in Papaya Pica Sauce and top with
2018 Flavor Forecast at FlavorForecast.com. shredded coconut and pepper slices, if desired.