Diplomatico Exclusiva Rum, Platano Maduro, El Guapo Cuban Bitters

SAZERAC IN LA HAVANA

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Can't make up your mind? No problem mon. The jerk pork sounds good but you feel like fish tonight. How about the Mahi Mahi? Then again, you've never had the coconut shrimp. Well, this way you can have it all with black beans and rice.

Rub the pork shoulder with jerk seasoning, minced garlic, lime juice, and olive oil. Let marinate for at least 2 hours, preferably overnight.

Prepare the Pork

Preheat the oven to 300°F (150°C). Place the marinated pork in a roasting pan and cook for 3-4 hours until tender. Shred the pork before serving.

Cook the Pork

Drizzle the Mahi Mahi fillets with olive oil, lemon juice, garlic powder, salt, and black pepper. Let marinate for 20 minutes.

Prepare the Fish

Preheat a grill or skillet over medium-high heat. Cook the fillets for 4-5 minutes on each side until cooked through and flaky.

Cook the Fish

Set up a breading station with flour, beaten eggs, and coconut flakes. Dredge each shrimp in flour, dip in egg, and coat with coconut.

Prepare the Shrimp

Heat oil in a deep pan over medium heat. Fry the shrimp in batches for 2-3 minutes until golden brown. Drain on paper towels.

Fry the Shrimp

In a saucepan, bring chicken broth to a boil. Add the rice, cover, and reduce heat to low. Cook for 18-20 minutes until rice is tender.

Cook the Rice

In a separate pan, sauté chopped onion and minced garlic until translucent. Add the canned black beans and salt. Heat through.

Prepare the Beans

Serve the jerk pork, Mahi Mahi, and coconut shrimp alongside black beans and rice. Garnish with chopped cilantro.

Serve

Pork shoulder

Jerk seasoning

Olive oil

Garlic cloves, minced

Lime juice

Mahi Mahi fillets

Lemon juice

Garlic powder

Salt

Black pepper

Large shrimp, peeled and deveined

Coconut flakes

All-purpose flour

Eggs

Oil for frying

Black beans, canned

White rice

Chicken broth

Onion, chopped

Cilantro, chopped

Trilogy

A Dolphin Sandwich features a grilled Mahi Mahi fillet served in a sandwich bun with fresh lettuce and tomato. This version highlights the flaky, tender texture of the fish complemented by zesty mayonnaise and crisp vegetables, capturing a taste of coastal cuisine. Here's how to prepare it at home.

Dolphin Sandwich

A delicate blend of shrimp, cream cheese, and seasonings with a tease of mango chutney. Created by Joni after a trip to Edisto Island.

Shrimp Paté

A hot cup of our soup of the day and a Raes’ salad.

Soup & Salad Combo

A heaping portion of our Cuban style black beans and yellow rice. It’s served with Raes’ famous house salad.

Black Beans & Salad Combo

6 oz. fillet topped with our almost famous mango chutney. Served with black beans and rice and a side of our house salad.

Mahi Mahi

Another recipe brought from Jamaica. Chicken has been marinated, grilled, deboned, chopped. We sauté onions, bell peppers and tomatoes, mix with the chicken add cheese, stuff it in puff pastry and bake. Served with a side of our house salad.

Chicken in Puff Pastry

Make Trilogy Recipe in just 2h . Can't make up your mind? No problem mon. The jerk pork sounds good but you feel like fish tonight. How about the Mahi Mahi? Then again, you've never had the coconut shrimp. Well, this way you can have it all with black beans and rice.

Trilogy Recipe

Ingredients

Jerk Pork

Mahi Mahi

Coconut Shrimp

Black Beans and Rice

Method

Jerk Pork

Prepare the Pork

Cook the Pork

Mahi Mahi

Prepare the Fish

Cook the Fish

Coconut Shrimp

Prepare the Shrimp

Fry the Shrimp

Black Beans and Rice

Cook the Rice

Prepare the Beans

Serve

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