The Papaya Bowl Recipes

Steps:

• Soak wooden skewers for about 30 minutes while preparing dip and kabobs. Zest limes (about 1 and half to 2 tablespoons), then juice (about 1/3 cup); set each aside. For Black Bean Dip: Combine juice of the 2 limes with beans and next 5 ingredients (brown sugar through red pepper flakes) in food processor fitted with metal blade. Process until smooth. Set aside. Slice papaya in half; scoop out seeds. Use small end of melon scoop to make balls of papaya from both halves. Use spoon to even out inside of one half and reserve that papaya half to use as football field for "bowl" game. (Alternatively, use knife to cut around inside of one papaya half and work with large spoon to loosen large chunks of papaya meat. Cut into bite sized chunks. Peel and slice other half into similar size chunks. Reserve one half for "bowl" as above). Thread 3-4 papaya balls or chunks on a skewer. Repeat until all are used. Combine zest of the 2 limes with Tequila, water, garlic, onion, salt, hot pepper sauce. Place shrimp in large zip-loc bag with marinade. Marinate for 15 minutes. Meanwhile, place leaf lettuce on platter and put papaya half in middle of platter. You may need to trim a thin slice off bottom of papaya shell to help it balance straight. Transfer Black Bean Dip to inside of papaya bowl. Slice white part of two green onions and sprinkle across papaya bowl to represent 50 yard line. Additional whole green onions may be placed on the "sidelines". Thread 3 shrimp on each soaked skewer. Broil or grill 2-3 minutes per side or until just done. Arrange shrimp skewers on one end, and papaya skewers on the opposite end of the Papaya Bowl. Best if served immediately, but may be refrigerated, if serving later.

Steps:

• For the marinade: In a bowl, combine the papaya seeds, garlic, lime zest, lime juice, lemon zest, lemon juice, coconut cream, cilantro, and ginger, and mix thoroughly. Add the chicken breasts to the bowl, and toss to coat in the marinade. Cover the bowl with plastic wrap, and place in the refrigerator to marinate for a minimum of 1 hour or up to 24 hours.
• For the chicken: Heat and a grill over medium-high heat and lightly grease the grate with oil. Remove the chicken from the marinade, and lay the breasts on the hot grill. Discard the marinade. Baste each chicken breast with 2 tablespoons Papaya BBQ Sauce, and continue grilling, turning once and basting occasionally with the remaining sauce, until the meat is cooked through. Transfer the chicken to a serving platter and garnish the chicken with the chopped Spiced Cashew Nuts and cilantro leaves, if using.
• Heat the oil in a pot over medium heat, and add in the onion. Cook, until the onions are translucent, stirring continuously to ensure the pieces do not brown. Sprinkle the sugar, scotch bonnet, lime zest, and lemon zest over the onions, and stir until the sugar dissolves. Pour in the lime juice, lemon juice, water and vinegar. Bring the ingredients to a boil. Add in the diced papaya, and adjust the seasonings with the salt, if desired. Bring the mixture to a boil again, reduce the heat, and allow the mixture to simmer for 15 minutes. Take the pan off the heat, and let the mixture cool slightly. Carefully transfer the mixture to a blender, and puree the sauce until smooth. Transfer the BBQ sauce to a bowl, and set aside.
• In a small frying pan, melt the butter over medium heat. Drop the cashews into the pan, and toast until golden brown. Remove the pan from the heat, then sprinkle over the paprika, and salt, and gently toss to coat.

Steps:

• Preheat oven to 450 degrees. Stir together sugar and ginger in a small bowl. Arrange papaya halves, cut sides up, in a 10-by-13-inch baking dish. Sprinkle sugar mixture evenly over halves.
• Bake, brushing papaya edges with melted sugar mixture (it will collect in well of fruit) 2 or 3 times, until mixture is bubbling and papaya edges are beginning to darken, 35 to 40 minutes.
• Sprinkle each serving with a pinch of cayenne. Serve with lime wedges.