Thursday, March 19, 2009

2 Tropical Holiday Caribbean Cocktails

Banana Daiquiri

1 1/2 ounces light rum
1 tablespoon Triple sec
1/2 ripe banana, cut into 6 pieces
1 tablespoon lemon juice1 cup crushed ice
twist of lemon for garnish
In a blender, blend the rum, Triple Sec, banana, lemon juice, and ice until smooth. Pour into a large champagne glass or daiquiri glass, garnish with a twist of lemon and serve.

I enjoy making fruit punches, and other tropical drinks especially blending different flavours and spices together creating a interesting blend of flavours. I usually serve this Spiced Calypso punch at parties with kids since it is nonalcoholic, and also a favourite with adults. Also enjoy my recipe for Banana Daiquiri

Spiced Calypso Punch

2 cups orange juice

1 1/4 cups pineapple juice

1/4 cup lime juice

1 cup boiling water

1/4 cup honey

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

6 whole cloves

1 3/4 cup ginger ale

oranges, lime, slices and pineapple wedges for garnish

crushed ice

In a large punch bowl, mix juices together, mix boiling water with honey, nutmeg, cinnamon, and cloves. Set aside to seep and cool.
Remove the cloves from the honey mixture, you can also strain the mixture through a medium strainer. Add the honey mixture to the punch bowl, Add the ginger ale and stir. Garnish with fruit slices and pineapple wedges. and serve in glasses over crushed ice.

Tuesday, March 17, 2009

Caribbean Spanish Meat pie

This Meat pie is made from a mixture of Beef and pork, it is made on a some of the Spanish speaking Caribbean Islands, where some of the ingredients are sometimes substituted to suit the cooks preferences. corn meal is sometimes added when making the dough on some of the Islands.The mixture can also be made into beef patties or empanadas .
This can be served as a light lunch with salad or great for company gathering , It is usually better served as a left over when the flavours had time to mingle better together.

Caribbean Spanish Meat Pie

1 Pound ground meat (beef, pork, chicken, turkey)
1 tablespoon olive oil
¼ cup salt pork (I use pancetta) or bacon cubed
½ cup smoked cured ham cubed
2 garlic cloves peeled and crushed
2 tablespoon green peppers seeded and chopped
1 small jalapeno pepper seeded and chopped (use a plastic gloves)
1 medium onion peeled and chopped
1 teaspoon oregano
1 teaspoon fresh thyme
¼ teaspoon vinegar
6 dried pitted plums (prunes) chopped
1 medium tomato chopped
2 tablespoon raisins
6 green Spanish olives pitted chopped
2 teaspoon capers
1 (12 oz) can of crushed tomatoes
Salt to taste

Brown pancetta in a medium skillet, drain excess fat remove from pan and reserve. Add ham to skillet and brown remove ham and set aside.
Drain fat from skillet return to medium heat add olive oil and ground meat and brown mix with spoon to prevent meat from clumping.
Reduce heat and add other ingredients including pancetta and ham cover and cook over medium heat for 10- 15 minutes stirring occasionally, remove cover cook for another 10 minutes adjust seasoning if needed. Remove from heat and cool.


2 cups flour
4 teaspoon baking powder
1¼ teaspoon salt
½ cup shortening
¾ cup cold water

Sift together flour, baking powder, and salt, cut shortening into flour with finger tips or pastry blender, until mixture looks like coarse corn meal.
Add milk gradually, stirring until flour is moistened. Turn dough onto a floured board, shape into a ball and divide dough in half.
Roll out one half of the dough with a lightly floured rolling pin in a circle to fit a 9- inch greased pie pan.
Roll dough over rolling pin and unroll over the pie pan, do not stretch dough. Prick bottom and sides of dough in several places to allow air to escape.
Filled lined pie pan with meat filling.
Proceed with other half of dough in the same way and cover filling with it. Prick top of dough in several places. Join edges of dough together by pressing them together with finger or a fork.
Brush top lightly with milk to give a golden glaze
Bake in a pre- heated oven at 350 degrees for 30 minutes increase heat to 375 degrees and bake for 10-15 minutes longer.
Remove from heat cool and serve

Monday, March 16, 2009

Steamed White Asparagus with Apple Curry Relish

I found these white Asparagus at my local grocery store this past week- end,( best thing they were on sale at 99cents each) and just had to put a little Island spin to them. I found the yellow curry color added a great color contrast to the White Asparagus and the flavor of the curry complemted the Asparagus nicely. Here goes!!

Steamed white Asparagus with Apple Curry Relish

1 pound white Asparagus spears (about one bundle)
1 tablespoon butter
2 tablespoon chopped onions
1 garlic cloves peeled and chopped
1 golden delicious apple cut into medium dice
2 tablespoons sliced red peppers
2 tablespoon golden raisins
½ tablespoon curry powder
¼ cup coconut milk
¼ chicken stock
Salt and pepper to taste

Steam Asparagus in a pot of salted boiling water for 5-10 minutes do not over cook. Remove Asparagus from pan and plunge in a cold water bath to stop cooking and set aside
Make curry relish by melting butter in a medium pan add, onions, garlic, apples, red pepper and sauté for 5 minutes. Add Curry powder and cook for another 2 minutes add the raisins, coconut milk and chicken stock simmer for another 5 minutes until relish is thickened season with salt and pepper serve with steamed white asparagus

Sunday, March 15, 2009

Caribbean Highlights Antigua Carnival 2009

Islands Highlights: Antigua Summer Carnival July 24- August 5 2009
TheCaribbean is the place to find colourful Carnival celebrations and the island of Antigua is no exception. Antigua summer Carnival celebration is held during the months of July and August. Reverlers turn to the streets in colourful and spectcular street parties, heart pulsing, exciting steel band and calypso competitions. The streets of St Johns ( the Island captial) are lined with colour full parades of custumed bands, and troops.There is the popular Caribbean queen competition, along with the children carnival day.
Caribbean Culinary Tours invite you to be a part in this year Antigua Carnival celebration,

Saturday, March 14, 2009

Easter-Time in the Caribbean

Easter time in the Caribbean

Easter in the Caribbean is a time of celebration. On Easter Sunday local church goers are dressed in their Easter Sunday best, women are dressed in colorful dresses and hats accompanied by men clad inn elegant suits. I can remember as a young girl growing up in the Caribbean going to the store to buy my dress material for the local dress maker to make my dress for Easter Sunday.
Easter was also the time when seafood was eaten in abundance since islanders stayed away from meat for that week. A tradition I still practice today. I have included two of my new developed Easter recipes. I hope you will give them a try.

Recipe for chilled Mango and Coconut soup Served with grilled Curry lobster and Avocado sandwich.

4 ripe mangoes peeled and flesh removed (reserve a small wedge for garnish)
1 cup coconut milk
3 cups chicken broth
3 tablespoon chopped onions
1 tablespoon butter
1 medium white potatoes peeled and diced
1 sprig fresh thyme
salt and pepper to taste

Place mango flesh, coconut milk and 1 cup of the Chicken broth in a blender or food processor blend until a smooth set aside in a medium bowl

In a medium saucepan over medium heat melt butter, add onion and cook without color for 2-3 minutes add diced potatoes, 1-1/2 cup of chicken stock ,and thyme, cook until potatoes are soft remove from heat and cool slightly puree mixture in blender or food processor until smooth. Add mixture to mango mixture add the remaining ½ cup chicken stock and mix together until combined season with salt and pepper. (Soup can be strained through a fine sieve), return soup to a large clean bowl and chilled before serving.
Serve soup in bowls with a mango wedge and a sprig of thyme for garnish

This soup is great served as a Spring Lunch accompanied with grilled Curry lobster and Avocado sandwich.

Meat from 2 large cooked lobster tail cut in medium chunks
1 medium ripe Avocado cut in medium diced
¼ cup mayonnaise
2 tablespoon hot Jamaican Curry powder
1 tablespoon diced onions
1 tablespoon diced celery
Salt and pepper to taste
Juice from 1 lime
1 medium Cuban bread
Place lobster and Avocado in a medium bowl, lightly toss with the lime juice set aside, In a small bowl mix mayonnaise , curry powder, onions, celery add to avocado mixture and season with salt and pepper mix together being careful not to over mix ,
Cut Cuban bread in 3-4 pieces depending on size, Cut each piece in two lengthwise place lobster salad on bottom half and top with other half of bread set aside
Heat grill, (I use a Cuban Grill) you can also use a skillet with a heavy pan at the top for pressing.
Place sandwiches on grill put top down and grill on both sides until nice and crispy, remove from grill and cut sandwiches in two cross side. Serve hot with Chilled mango soup
Serves 4