A good carribean finger food recipe?

Need something for an event any suggestion would be great but no seafood please. thanksA good carribean finger food recipe?
Caribbean Bar Nuts - Low-Carb - No Salt Added








64 servings 4 cups 25 min 5 min prep


1 lb pecan halves or pecan pieces (4 cups)


SEASONING MIX


1/4 cup Splenda sugar substitute, for Baking or granulated sugar


1/2-1 teaspoon curry powder


1/4-1/2 teaspoon cayenne pepper


2-3 teaspoons soy sauce


1/2-3/4 teaspoon garlic powder


1/4-1/2 teaspoon ground cinnamon


DRY COATING


2-3 tablespoons Splenda sugar substitute, for baking





***NOTE: ';Splenda for Baking'; is measured spoon for spoon like sugar, but contains less than 1 carb per tsp. It is not the Splenda in little packets.


Preheat oven to 325 degrees.


Place pecans in single layer on baking sheet.


Roast 15-17 minutes or until lightly golden brown and slightly crunchy.


In large bowl, add the Dry Coating mix (Splenda)


Set aside.


About 5 minutes before pecans are done, in a saucepan add ALL Seasoning Mix ingredients and bring just to boil. It may not seem like enough sauce; however, it should be enough to coat the outside of all the nuts.


Immediately add hot nuts and stir continuously until all liquid has been absorbed and no liquid remains on bottom on saucepan.


This will take about 1-2 minutes.


Pour nuts into Dry Coating mix bowl and stir to coat nuts.


Pour nuts onto a Silpat silicone mat, parchment or waxed paper, separating nuts.


Cool.


Store in air-tight container.


Would keep for weeks, but they won't last that long.


VARIATION: Mix these nuts with craisins (or raisins), butterscotch chips, and mini-pretzels for a delicious Bar Mix appetizer.











Caribbean Coconut Chicken Bites With Mango Cream








The Mango cream is key to these, so don't forget to dunk them! Be careful not to cut the pices to large, it is raw chicken and must be cooked through, so if you cut them to large the coating will burn.














4-6 servings 35 min 30 min prep








Chicken


1 1/2-2 lbs boneless skinless chicken, cut into bite size pieces


2 1/4 cups flour


3 tablespoons sugar


1/2 teaspoon salt


1 1/2 cups milk (may need more if the batter is to thick)


1 tablespoon rum extract


1 tablespoon coconut extract


4-5 slices white bread


3/4 cup flaked coconut


oil (for frying)


Mango Cream for dipping


1 large ripe mango, pealed and pitted


1 cup sour cream


1 tablespoon coconut extract


1/3 cup sugar











Mango cream:.


place the mango in a mini food processore and pulse till it is a pulp.


Scrape all of this into a bowl adding the sour cream, sugar, and extract. Mix well and set aside. Do not refridgerate this, it is best served at room temperature.


For Chicken -- in a bowl place 1 c plus 2 T flour and set aside.


In another bowl place the remaining flour (1c plus 2 T), sugar, and salt.


Stir milk and extracts into this. The mixture should resemble a thin pancake batter (you may have to add a little more milk).


Set this aside.


Place the bread slices in a food proccesor and pulse till you have fine crumbs, measure out approx 1-1/2c.


Place these on a pie pan and place in a 350 degree oven till lightly toasted and dried out.


Mix toasted bread crumbs in a third bowl with the coconut.


Preheat a deepfryer with oil according to the directions of the fryer.


Place a cooling rack on a large cookie sheet and cover the rack with paper towels.


Now one at a time drag each chicken bite through the pan with just flour, then using a slotted spoon drop it into the milk mixture coat well and use the spoon to retreave it.


Drop the coated bite into the coconut mixture being careful not to get to much of the excess wet mixure into the coconut. cover evenly with the coconut mixture and set on a second cookie sheet.


After all the chicken pieces are ready begin to cook them in the hot oil. Just do a few at a time to keep your oil fromm cooling to much and becoming gummy. The heat time will varry a great deal on this because it is raw meat and it depends on how big of chunks you make them. Make sure they are cooked completly, you may want to test the first one out and see how long it takes to get it done thouroughly.


I cook mine for approx 5 minutes and the batter should turn a nice golden brown.


Remove from oil and drain on the cookie sheet that has been preparred with paper towels. Serve with mango cream.A good carribean finger food recipe?
I found a few things on allrecipes.com under their carribean menu.





http://allrecipes.com/Recipe/Barbequed-P鈥?/a>


http://allrecipes.com/Recipe/A-Jerky-Chi鈥?/a>


http://allrecipes.com/Recipe/Cuban-Midni鈥?/a>