• November 24, 2014

CTC Patio Café offers Caribbean cuisine this Friday

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Posted: Wednesday, October 2, 2013 4:30 am

Students in the Central Texas College culinary arts international cuisine class will prepare a menu of Caribbean delights for the Patio Café on Friday. Dinner will be served from 6 to 7:30 p.m. in the Student Center (Building 106).

The menu starts with a soup and appetizer: shrimp coconut soup, a melody of garlic-roasted coriander seeds, chicken broth, lemon grass and red hot peppers brought together with coconut milk and 4 ounces of shrimp ($10.50, or add a bowl to an entrée for $6 or a cup to an entrée for $3.50); Caribbean grill — Caribbean-grilled cheese sandwich made with mango, red onion, sweet red pepper and Swiss cheese infused with a curry compound butter then grilled to perfection and served with a side of creamy Caribbean coconut dipping sauce ($4).

The entrees are: Jamaican curry shrimp — 4 ounces of curry-infused shrimp with garlic, scallions, sweet pepper and tomatoes along with a little habanero and a pinch of salt and pepper ($13); Cuban pork adobo chop — a grilled 8-ounce pork chop marinated with a blend of lime juice, garlic, cumin, salt and pepper ($12.50); and Jamaican-style jerk chicken — a 6-ounce chicken breast marinated with lime juice and rubbed with garlic then sautéed with a combination of allspice, nutmeg, mace, salt, sugar, thyme, onions and a touch of spice ($11.50).

All entrees are served with a choice of two side dishes. Choose from rice and peas (rice with pigeon peas, garlic, jalapenos, scallions and coconut milk), Caribbean black beans (Caribbean-style sofrito with onions, poblano peppers, garlic and black beans cooked in bacon drippings), grilled asparagus or Caribbean vegetables (sweet potatoes combined with cilantro, ginger, parsley, coriander seeds, allspice and zucchini cured in chicken broth). Additional side dishes are $1.50 each.

For dessert, diners can have the Captain Morgan’s rum cake, which is covered with an orange glaze and sprinkled with powdered sugar then topped with a papaya and mango rum fruit compote and whipped topping ($4.50) or the guava cream cake, a moist Puerto Rican cake topped with a combination of guava preserves and whipped cream and garnished with mango dessert sauce, mint and fresh strawberries ($3.50).

Seating is limited and reservations are required. Call 254-526-1515 by 10 a.m. Thursday.

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