CARIBBEAN BREEZE MORGAN FREEMAN BLENDS HIS PASSIONS FOR ISLAND FOOD AND SAILING IN NEW FUNDRAISING COOKBOOK.

Byline: Natalie Haughton Food Editor

Morgan Freeman has had his name printed on movie marquees and even etched on an Oscar. Now, his name also appears on a cookbook.

``I can cook, but I don't cook,'' says the actor. ``I like to eat, but I don't live to eat. If I could avoid cooking, I would.''

However, he often cooks, bakes and grills out of necessity aboard his boat. ``I have single pan dishes such as okra or chicken wings with tomatoes and rice (that I make).''

It's apparent Freeman likes good food. ``My business partner and I had to go too far to eat, if we didn't want fried foods like catfish and fried chicken,'' he says, so they opened a fine dining restaurant and blues club in Clarksdale, Miss. It's a town with history that Freeman thought should be on the tourist circuit, but it needed a restaurant.

These days, in between getting ready for his next movie role, in ``The Bucket List,'' Freeman is touting Caribbean cuisine in ``Morgan Freeman & Friends: Caribbean Cooking for a Cause,'' by Wendy Wilkinson and Donna Lee (Rodale; $35). It's filled with more than 75 recipes, color photos, celebrity memories of the islands and travel tales.

Prompted by a phone call for help from his Grenadian friend, Champie Evans, the inspiration for the book grew out of Freeman's desire to raise funds to help rebuild Grenada, ravaged by Hurricane Ivan in 2004. Freeman jumped in and established the Grenada Relief Fund more than a year ago. Freeman will donate his portion of the proceeds from the book's sales to the fund, which will help rebuild houses, schools and churches.

But it was his sister-in-law, publicity manager and the book's co-author, Lee, a resident of Ventura, who helped launch and guided the cookbook project to completion.

The theme of the book revolves around celebrities visiting and spending time on the island.

With contributions and stories from 15 celebrities -- Tom Hanks, Katie Couric, Kevin Bacon, Tim Robbins, Kenny Chesney, Alfre Woodard and Michael Douglas among them -- along with several hotel and restaurant chefs throughout the Caribbean, the book captures the spirit and flavors of the islands and takes you on a trip through paradise. ``We've organized the book as I would plan a sailing trip -- making time for friends, for exquisite food, and for the beauty and uniqueness of the many islands we visit,'' says Freeman.

Among the recipe creations are Freeman's favorite Caribbean chicken salad, a signature chocolate hazelnut cake that Ben Affleck finds decadent, a jerk shrimp and cracked coconut dessert that Katie Couric enjoys and Chris' Ital soup that Ben Vereen likes.

Affleck relishes the ``pure, simple and authentic flavors and tastes found in the smaller restaurants throughout the Caribbean. There are places where you can eat like a king for $10. One of the great things about Caribbean cooking is that it so perfectly combines spiciness and sweetness.''

Freeman likes basic foods when he's in the islands and opts to eat what the locals eat -- including items like conch fritters, grouper with rice, grilled fresh fish and creations made with pineapple and coconut.

``Each island has its own unique foods and flavors,'' points out Conny Andersson, executive chef at the Beverly Wilshire Hotel, who spent seven years at the Four Seasons Hotel in Nevis and was a book contributor and consultant.

``Originally, the food was what the native Indians on the island mixed with African food ingredients that came with the slaves.'' When the slave trade was abolished, cheap labor came from China and India, resulting in multicultural influences throughout the islands that are reflected in the cuisine.

Coconut, green and yellow papayas, tamarinds, jack fruit, mangoes, bananas, plantains, bread fruit, ackee (a fruit), dasheen, callalou leaves, banana leaves, pineapple, passion fruits, lobster, red snapper, reef fish, conch, tomatoes, pumpkin, corn, curry, allspice, bay leaves, nutmeg, cinnamon, habanero peppers, seasoned peppers and coffee are some of the common signature foods in the islands that you'll find interpreted in different ways, adds Andersson.

In the book, you'll find Andersson cooking his island creations for Freeman and Tim Robbins.

Andersson recently accompanied Freeman on a book tour to New York and Chicago, preparing the food spreads and cooking with him on the ``Today'' show and ``The Oprah Winfrey Show.''

Natalie Haughton, [phone]

[e-mail]

BANANA BEIGNETS WITH PINEAPPLE CARPACCIO AND VANILLA BEAN ICE CREAM

ICE CREAM:

2 fresh vanilla bean pods

2 cups milk

2 cups heavy whipping cream 

12 egg yolks

1 cup granulated sugar

CARPACCIO:

1 fresh pineapple

1/4 cup simple syrup (made by heating equal parts water and granulated sugar over high heat until dissolved; or substitute honey)

1/2 cup packed light brown sugar

BEIGNETS:

1 cup all-purpose flour

1/2 teaspoon salt

1/4 cup plus 1 teaspoon granulated sugar

1 teaspoon baking powder

2 large eggs

1 cup water

2 teaspoons ground cinnamon

Vegetable oil

4 bananas, peeled and sliced, lengthwise, then quartered

To make the Ice Cream: Split vanilla bean pods lengthwise, scrape out all seeds. In a large saucepan, combine milk and cream, add seeds and pods, and bring to a slow boil over medium heat. In a large bowl, using an electric mixer on high speed, beat egg yolks and sugar 2 to 3 minutes, until light and fluffy. Slowly pour in boiling milk mixture (discard pods) and beat until well-blended. Return all mixture to saucepan and cook, stirring, over medium heat, until thick enough to coat back of a spoon. Remove from heat and immediately strain into another large bowl. Place over a second large bowl filled with ice and let cool completely, stirring every 30 minutes. When cool, freeze in an ice cream maker according to the manufacturer's directions.

To make the Carpaccio: Cut off top and bottom of pineapple and, following the shape of the fruit, slice off the skin with a serrated knife, making sure to remove all the eyes. Using a serrated knife, slice the fruit into the thinnest possible rings. Place each slice onto a sheet of plastic wrap, brush with syrup, rub brown sugar over surface, and top with a second sheet of plastic wrap. Repeat with remaining slices, transfer to a rimmed baking sheet, and refrigerate overnight.

To make the Beignets: In a medium bowl, combine flour, salt, 1 teaspoon granulated sugar and baking powder. Add eggs and 1 cup water, and whisk until a smooth paste forms. Refrigerate at least 1 hour.

In a small bowl, combine remaining 1/4 cup granulated sugar and cinnamon, and set aside. In a deep fryer, heat oil to 350 degrees F. Working in batches, dip bananas into chilled batter and coat completely. Slip them into oil and fry about 2 minutes OR until golden brown. Transfer to paper towels to drain. Dust with cinnamon-sugar mixture.

To assemble the dish: Arrange equal portions of the carpaccio in an overlapping circle on a dessert plate. Lay two pieces of fried banana in the center, and top with one large scoop of vanilla ice cream. Drizzle with some of remaining pineapple syrup.

Makes 8 servings

From Conny Andersson, executive chef, Beverly Wilshire Hotel, Beverly Hills.

SHRIMP AND RAW GREEN MANGO SALAD

This salad requires only about 1/4 cup dressing, so reduce the recipe by half if you don't want any left over.

DRESSING:

1 Thai chile pepper

1 red fresno chile pepper (see Note)

1/2 cup raw honey

1/2 cup apple cider vinegar

1/2 cup fresh lime juice

SALAD:

1 red bell pepper, cored, seeded and cut into thin strips

1 green mango, peeled and cut into thin strips

1 English cucumber, cut into thin strips

1 tablespoon grated fresh ginger

10 mint leaves, cut into thin strips

2 tablespoons chopped fresh cilantro

1/4 cup chopped red onion

1/4 cup dried pineapple, for garnish

8 extra-large shrimp, peeled and deveined, poached and chilled

To make the Dressing: Remove and discard the seeds from the chile peppers. In a food processor or blender, chop chile peppers, then add honey, vinegar and lime juice and process until smooth. Set aside. Refrigerate unused amount for up to 1 month.

To make the Salad: In a salad bowl, combine bell pepper, mango, cucumber, ginger, mint, cilantro and red onion and toss gently with 1/4 cup Dressing. Arrange salad on 2 plates and garnish with pineapple. Arrange shrimp on top.

Makes 2 servings (and 1 1/2 cups dressing)

NOTE: Wear plastic gloves when handling chile peppers, and wash your hands thoroughly with soap and water before touching sensitive parts of your body, especially your face. To reduce the heat in the finished dish, use only the sides of the pepper (discard seeds and core).

From Richard Thompson, chef, Lotus at the Parrot Cay Resort.

ROSE'S CAPPUCCINO CHEESECAKE

CRUST:

8 graham crackers (about 1 cup plus 2 tablespoons crumbs)

1/4 cup granulated sugar

5 tablespoons unsalted butter, melted

1 teaspoon espresso powder

1 teaspoon cocoa powder

FILLING:

2 (8-ounce) packages cream cheese, at room temperature

1/2 cup packed dark brown sugar

1/3 cup granulated sugar

1 1/2 teaspoons espresso powder

2 egg yolks

1 teaspoon Kahlua

Whipped cream

Cocoa powder

To make the Crust: Wrap the outside of a 7- or 8-inch springform pan with foil. In a food processor, combine graham crackers, granulated sugar, butter, espresso powder and cocoa powder and process until crumbly. Press crumbs into bottom of the prepared pan.

To make the Filling: After rinsing bowl and blades of food processor, add cream cheese, brown sugar, granulated sugar, espresso powder, egg yolks and Kahlua and process until smooth. Pour into the crust. Pour 1/2-inch of water into a roasting pan and place cheesecake pan in the water bath. Bake in a preheated 325-degree oven, 40 to 50 minutes OR until filling is firm. Remove from water bath and let cool to room temperature, then refrigerate overnight. Remove from refrigerator 20 minutes before serving, and release cheesecake from pan. Top each serving with a dollop of whipped cream and a sprinkling of cocoa powder.

Makes 8 servings

From Rose Giacinto, owner, Chez Bamboo.

SUNBURST MAHI MAHI

At True Blue's Spice Island Marina, De Big Fish is the popular spot for the locals and boating folks. Bradley Taylor, the Canadian-Grenadian chef-owner offers this popular mahi mahi take on a standard island fish.

2 fillets (6 ounces EACH) mahi mahi

Salt

Freshly ground black pepper

2 tablespoons olive oil

1/4 cup bread crumbs

1/4 cup finely grated coconut

1/4 cup cassava flour OR whole-wheat flour

1 cup mashed sweet potato

Dasheen chips (see Note)

Mango Salsa (recipe follows)

Season fish with salt and pepper and rub with a light coating of oil, reserving remainder. In a bowl, combine bread crumbs, coconut and flour and roll fish in the mixture, making sure it is well coated. Transfer coated fish to a plate and refrigerate for a few minutes.

In a large, ovenproof nonstick skillet, heat remaining oil and fry fish on one side 1 minute. Place the skillet in a preheated 350-degree oven and bake 8 to 10 minutes, until fish is opaque. Heat sweet potato and center a portion on each dinner plate. Place fillet on top and stick dasheen chips into the sweet potato, creating a flower petal effect. Cover the fish generously with the Mango Salsa.

Makes 2 servings

MANGO SALSA: Peel, pit and dice a mango. In a large bowl, combine mango with 1/4 cup diced red onion, 2 seasoning peppers (these have the flavor of Scotch Bonnet peppers without the heat; use bell peppers as a mild substitute), seeded and diced, 2 green chile peppers, chopped, 1 tablespoon honey, 1 tablespoon lime juice, 2 pinches chili powder and 2 pinches grated lemon zest. Toss to mix well. Let stand about 30 minutes before serving.

Wear plastic gloves when handling chile peppers, and wash your hands thoroughly with soap and water before touching sensitive parts of your body, especially your face. To reduce the heat in the finished dish, use only the sides of the pepper (discard seeds and core).

NOTE: To make dasheen (also known as taro) chips, peel and cut the dasheen into large pieces. Boil for a few minutes in salted water. Drain and refrigerate for a few hours. Cut into very thin slices, pat dry and fry until lightly browned in oil that has been heated to 360 degrees F. Season to taste with salt. Store in an airtight container for up to 2 days.

From Bradley Taylor, chef, De Big Fish.

SPOTLIGHT ON ... MORGAN FREEMAN

Age: 69

Profession: Actor and restaurateur.

Hometown: Memphis, Tenn.; he currently makes his home in Charleston, Miss.

On home cooking: ``Your mother is a good cook until you grow up and go away and eat some other food.''

Foods he grew up eating: Fried chicken, pork chops, liver.

Favorite things to eat or drink: Amaretto coffee; a plate of turnip or collard greens; cornbread. At the Ivy restaurant: white fish provencal with rice and spinach; at the Four Seasons Hotel, Beverly Hills: skillet scramble.

What's in his fridge: Mostly things to drink -- fruit juices, nectars.

Favorite junk food: Chocolate.

Foods he dislikes: Cilantro and brussels sprouts.

Favorite mixed drink: Pina colada.

Favorite L.A. chefs: Conny Andersson; Wolfgang Puck.

Favorite L.A. restaurants: Maple Drive and Orso.

Favorite restaurant anywhere: Le Relais D'Auteuil, Paris.

Mississippi restaurants he co-owns: Madidi (a fine dining restaurant) and Ground Zero Blues Club (offers more casual food), both in Clarksdale.

Most popular dish at Madidi: Glazed sea bass.

Favorite movie: ``Moulin Rouge.''

Favorite movie role: Fast Black in ``Street Smart.''

Dream role: Playing Bass Reeves, an 1880s U.S. deputy marshal involved in policing Oklahoma's Indian territory.

Favorite pastime: Sailing. ``I think it's the ride. You're riding on the bosom of the Earth, being propelled from her breath.'' He bought his first boat in 1971, a Holland-built Holiday 28. ``Sailing has been more than a pastime for me -- it has been my refuge and my passion.''

If he couldn't be an actor, he would be: A pilot. He has a pilot's license, owns an eight-seat Cessna Citation 501 and flies it all over with a co-pilot on board.

If he could dine with anyone (current or in history) it would be: Joseph Campbell, professor, author and speaker on mythology and religion.

The worst part of being an actor is: No privacy.

Tip for a good life: ``Good living has to do with relationships with others. Be nice.''

-- N.H.

CAPTION(S):

5 photos, box

Photo:

(1 -- cover -- color) Caribbean fare

Freeman style

(2 -- 4 -- color) Morgan Freeman and Conny Andersson prepare Sunburst Mahi Mahi, above, and Shrimp and Raw Green Mango Salad, right, from Freeman's cookbook.

(5 -- color) BANANA BEIGNETS WITH PINEAPPLE CARPACCIO AND VANILLA BEAN ICE CREAM

Tom Mendoza/Staff Photographer

(6 -- color) no caption (Morgan Freeman)

Getty Images

Box:

SPOTLIGHT ON ... MORGAN FREEMAN (see text)