2 pounds calypso beans
2 cups medium-diced onion
2 poblano peppers, medium dice
10 cloves garlic, chopped
4 tablespoons olive oil
1 tablespoon cumin
1/2 tablespoon crushed red peppers
1 teaspoon ground allspice
1 teaspoon ground cinnamon
3 quarts chicken stock
Two 12-ounce bottles brown ale beer, such as Cigar City Maduro
2 melting discs Mexican chocolate, such as Taza (about 2.7 ounces each)
Salt
1/4 cup plus 1 tablespoon brown sugar
1 1/2 tablespoons soy sauce
1 tablespoon ground allspice, toasted
3/4 tablespoon dark rum
1 1/2 teaspoons dried thyme
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
4 cloves garlic
1 1/2 bunches green onion, chopped
1/2 habanero pepper, seeded and deveined
4 green plantains
1 fresh lime, juiced
Salt
Four 6-ounce portions fresh fish, such as triple tail, snapper or grouper
1 to 2 tablespoons clarified butter
2 large shallots, thinly sliced on a mandoline
1 cup peeled and julienned jicama
1 cup sugar
1 cup white vinegar
2 red guavas, peeled, quartered and julienned
1 carambola (starfruit), discolored edges removed, julienned
2 tablespoons chopped fresh cilantro
1 tablespoon key lime juice
2 teaspoons olive oil
Salt
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