Showing posts from October, 2015

Bake and Saltfish Buljol

A traditional Caribbean breakfast of fried bake and saltfish buljol Growing up, breakfast was sometimes more than just eggs, sausages or cereal. Sometimes, especially on a Sunday morning, breakfast was a party. Once there's a party for breakfast I am front and present. Why? Because of this dish quintessential Caribbean breakfast: fry bake and saltfish . Saltfish (salted fish) is essentially packaged fish (most times cod) that has been salted for preservation. To eat this fish, it has to be either "washed" or the salt boiled out. Fry bake is almost like a fried bread that can be eaten with anything you can think of: cheese, jams, jellies, meats... anything. My mom eats bake and avocados. Combine these two and you have an amazing breakfast that probably will require you to take a nap after because you cannot eat just one of these. Making the bake is a bit of a process, just like bread. It requires mixing and leaving to yield. Then you separate th
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Baked Pastelle Pie

A one pan baked pie, that is a great alternative to making pastelles. Packed with all the flavors of the traditional treat, this pie would have your family rushing for more. ** Pictures have been updated* This pie is a twist on a traditional Caribbean cornmeal dish we call pastelles. Pastelles are a major staple in Caribbean homes (especially Trinidad and Tobago) around Christmas time. They are prime food items, only offered to those deemed worthy to get this little cornmeal wrapped prizes stuffed with minced meat. A pastelle recipe normally requires a lot of work to make these little pies. And sometimes so not worth it unless you are going to make hundreds of them, in my opinion. So instead, I've brought you way to get that pastelle, but with less work. This baked dish combines all the flavors of the traditional, in a new conventional way
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Curry Shrimp with Coconut Rice

An easy dish with a curry that perfectly complements shrimp paired with a sticky coconut infused rice. Curry is one of the best spices that was planted in Trinidad and Tobago by our many cultures. I do not know how deprived my life would be if we didn't happen to have Indians as a part of our culture to introduce the to us. As I mentioned in my curry chicken , I would just about eat curry anything. Unlike chicken, shrimp cooks much faster so this dish can be created in 30 minutes. My process is just about the same even though the meats vary. We still want to "burn" the curry to bring out that amazing flavor it has. Before any cooking actually starts, my shrimp is cleaned and seasoned with my handy green seasoning I make monthly and have stored in the fridge. With that set aside I mix up my curry paste just like I did with the chicken . The most "difficult" part of this dish is "burning" the curry. This process is really just heating the curry th
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Trinidad Homemade Pepper Sauce

A fiery flavorful condiment used to add "heat" to just about any food. Can be used to top cooked food as a condiment or can be used while cooking. I come from a country that lives for this fiery condiment. Pepper sauce is used in EVERYTHING! This is NOT for the light hearted. I use this sparingly. I am not a fan of very very hot food. My Dad, on the other hand, must lace his food with pepper sauce regardless of how hot the food already is. I sit and watch him eat spoon by spoon, sometimes sniffing through because it's so hot. SMH Liquid fire! Welcome to Trinidad Pepper Sauce. What makes this pepper sauce so hot? We use scotch bonnet peppers with all the seeds blended in. Depending on how fresh the peppers are, it can be "belly burning" for the weak. If you have never had scotch bonnet before, please know it is no comparison to a jalapeno pepper. Jalapeno's heat is a baby compared to a scotch bonnet. One time my dad ate a piece of scotch bonne
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Buffalo Shrimp Salad

An easy salad on a bed of romaine lettuce with shrimp, avocado and mango bathed in a dressing of caesar, honey and buffalo sauce. I first had this salad at my aunt's house one day. Like me, she loves to grab recipes where ever she sees it and gives it a try. This salad is a winner combination that is so easy. While I was chomping away on this salad she reminded me that she used to have to force me to eat salads or anything green and leafy actually. She and my mom would have to wrap lunch meat in lettuce leaves since that was the only time I would try to eat lettuce. Now, I would happily eat a salad once there is meat in it. HA! She grabbed this recipe from one of Publix's Apron's cards and I must say it indeed was a good pick. I know it's getting colder in some places and this salad would be a great "hold on to summer as long as you can" salad. Mango's are quickly disappearing here in Florida. I am not sure why as I know they import from many p
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Creamy Rice Pudding

A creamy dessert of rice steamed in milk, cinnamon, and vanilla extract, topped with fresh fruit and mint that can be eaten warm or chilled.
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