Island Pepperpot

Jamaica All Inclusive 7 day Spring Break Getaway Package "Jerking Things up in Montego Bay"

2012-02-14T06:59:00.000-08:00

Jamaica All inclusive7 day Spring Break getaway package
All inclusive Package includes Accommodations ,Meals and Activities Fully Guided
7days 6 nights package $2599 per person dbl ( $599 single)
Special Group rates

Jamaica April 13th -19th 2012

Jamaica is the third largest island of the Caribbean, after Cuba and
Hispaniola, It lies approximately 90 miles south of Cuba. It is a land of
sharp contrast: mountains, lush green forest, wide rivers, cascading
waterfalls, and breathtaking beaches
Jamaica boast a sumptuous cuisine which have been getting an international
Following with dishes which includes ,Ackee and salt fish, curried goat, hard dough bread, Jamaican patties, and the famous Jerk ( Chicken, pork, or fish) which is a hot pepper
based rub or marinade used to season meat.
Jamaica is also famous for its blue mountain coffee, which is grown and
harvested in the Blue mountain slopes of Jamaica

Tour Highlights:
Luxurious accommodations at the tryallvillas.com
Rum distillery tour and Market tours
Spa Treatments/ Massages
Country side excursions
Beach Picnic and day tour to Dunn River
Visits from local chef
Local Cruise and Snorkeling
Music night
Local Jamaican cooking lessons

Our weekly Itinerary
Day 1 : Free Airport pick -up and transfer to the tryallvillas.com Villa where you will be staying. After you have settled in we will meet for cocktails and briefing of the tour. A welcome dinner will follow, with a multi course meal.
Day 2: After breakfast Morning demonstration cooking class by our in house local chef, you will learn the basic of Jamaican cooking which include the study of the island spices, herbs, and seasonings that make up the island culinary repertoire. We will later tour the local town and do some shopping. We will stop for lunch at one of the local restaurants in town. Afternoon local cocktail tasting with our in house bartender, followed by our afternoon seafood extravaganza class, We will later enjoy our seafood feast for dinner.

Day 3: Morning Yoga lesson on the beach, return to the villa for breakfast after relaxing we will meet for a cooking demonstration class where we will be Jerking things up with our Jerk cooking class. We will learn the art of preparing the Jamaican Jerk to include Chicken, Pork, and Fish. This will include a wet rub( seasoning) and a dry rub. This will be followed by a lesson in using tropical fruits in sauces and salsas. After lunch we will head for our day outing with a visit to the Dunn's River Fall's in Ocho Rios. We will stop for a light dinner before heading back to the villa.

Day 4. After breakfast we will head for our country side excursions where we will explore the back country of Jamaica and learn about the island culture as we travel along the parishes of St Elizabeth and Portland. We will enjoy a culinary excursions of Portland the birth place of Jerk cuisine. We will travel away from the hustle and bustle of the busy tourist areas and journey into communities where you will get the chance to see how the natives live and go about their daily lives. We will visit a local pottery, and local arts and crafts shops, along with road side farmers markets and other local historic sites. On our way back we will stop for a swim and a lunch picnic at a nearby beach. Dinner on your own or a light dinner back at the villa.

Day 5 : Morning hands- on class at the villa, Learn the art of making Jamaican Desserts and herb teas ( bush teas) with our local hotel pastry chef. We will later enjoy a luxurious catamaran cruise along the coast of the island. lunch and snorkeling equipment will be provided. Afternoon excursions of the city town square, with free time for shopping, stock up on duty free local, goods, leather goods, perfumes, or any thing that meets your fancy. Early picnic dinner while enjoying the sunset. Later be pampered with a relaxing massage or detox treatment.

Day 6: Morning . afternoon trip of the Appleton estate rum distillery. You will get the chance to observe the manufacturing process, seeing, tasting and smelling at every stage along the way, as sugar is transformed into molasses and then rum. this will be followed by a celebration dinner prepared by Freda and her

Day 7: Goodbye breakfast and farewells depending on your
schedule there is still time to do your last minute shopping, A bus will be
available to transfer you back to the Airport.
Our vacation package prices include all taxes, government fees, transfer to
and from the airport, and local culinary tours.
Send us an email to book your tour or for more information
http://www.caribbeanculinarytours@gmail.com
Telephone 615 609 5421/ 615 302 3002

Jerk sweet Onion Bread

2012-01-06T10:21:00.000-08:00

Jerk Sweet Onion Bread
8 ounces bread dough ( or frozen bread or pizza dough)
4 large sweet onions ( peeled and sliced thinly)
5 tablespoon virgin olive oil
2 tablespoon dry jerk seasoning
Roll dough out into a large thin circle and place on a lightly greased pizza sheet or cookie sheet
In A medium saucepan sauté onion in olive oil until soft and lightly caramelized, add the jerk seasoning and mix until combined. Cook for another 1 minute. lightly Brush top of dough with olive oil especially the edges. Place onion mixture on top of dough and spread to cover top, leaving the edges bare. Place in a pre-heated oven and bake for 30 minutes until golden. Remove and cut into wedges serve with soup

Caribbean Market Day Pumpkin Chicken Soup

2012-01-06T10:03:00.000-08:00

Cold comfort Soups: Its cold outside and nothing say’s bye-bye to the winter chills than our Warm you to the bones Caribbean soups. Now is the time to put your soup pot on and try some Antiguan pepper pot, Jamaican Market beef soup, St Lucian Callaloo, Martinique fish Braff, Conch Chowder, Gingered pumpkin Chicken soup or Caribbean Chicken vegetable soup.
Soups are eaten in the Caribbean as a main entrée meal, Vegetables such as potatoes, eddoes, yams, pumpkins, christophines and other starchy tubers along with meats, fish, beans, peas, and dumplings makes these into hearty main meals.

Caribbean Market Day Pumpkin Chicken Soup.

1 whole Chicken ( About 3 pounds) Cut into small portion pieces
2 ounces vegetable oil
3- 4 quarts of water
2 onions diced
3 cloves garlic
2 large carrots peeled and diced
2 stalks celery diced
2 pounds pumpkins peeled and diced
2 large potatoes peeled and diced
1 Green Banana peeled and sliced
4 stalks green onions ( scallions) chopped
1 bunch thyme
1 medium ginger tuber washed, peeled, crushed with a pallet ( To release more of the flavor)
1 scotch bonnet pepper
4 bay leaves

Flour Dumplings
8 ounces white flour
1 Tablespoon butter
½ teaspoon salt
4 Tablespoon water ( or enough to form a stiff dough)
(Add all ingredients in a bowl and mix into a soft dough set aside)

Pre-heat a large soup pot and combine the Chicken pieces with the oil and sauté until chicken is lightly brown. Drain off the excess fat and add water bring soup to a boil and simmer over medium heat for 5 minutes. Remove Chicken breast parts and set aside. Add the Vegetables herbs and spices, cook over medium heat for 30 minutes cut the dumplings into small pieces and form into small balls add to soup. Let soup simmer for 15 minutes. Add reserved Chicken breast allow soup to simmer for 15 minutes. During the cooking process the vegetables will form a thickening process. Season soup to taste. Remove scotch bonnet pepper and ginger before serving. Serve hot with buttered rolls or Jerk Onion Bread

Jamaican Meat Patties " A Delicious Caribbean holiday Snack"

2011-12-16T07:20:00.000-08:00

Jamaican patties are an all time favorite Caribbean snack and are embraced world over with fillings like chicken, beef, vegetable, lobster, and fish blended with the tropical seasoning and spices of the islands. They are universally embraced by Jamaicans and other islanders. These will make a great holiday snack to keep and share. In this recipe I used chicken however the filling can be adjusted to suit your taste.

Jamaican patties
For the pastry
2 Cups all purpose flour
1 tablespoon ground turmeric or annatto
1 teaspoon salt
½ cup or 1 stick butter
¾ cup cold water
Sift the flour, turmeric and salt in a bowl. Cut the butter into small pieces and add the flour mixture. Mix well with fingers until the mixture resembles course meal or breadcrumbs. Wrap dough in plastic and chill for 45 minutes to 1 hour

Filling
2 tablespoons butter or margarine
1 medium onion finely chopped
2 large garlic cloves finely chopped
1 hot pepper deseeded and chopped ( can use 2 teaspoon hot sauce)
1 sprig of thyme finely chopped
2 sprigs fresh chives finely chopped
2 sprigs fresh parsley finely chopped
2 large tomatoes finely chopped
2 large boneless Chicken breast cut into small cubes to make 2 cups ( or ground beef or fish)
1 teaspoon ground turmeric or annatto
1 teaspoon ground ginger
½ teaspoon ground cumin
1 teaspoon all spice
¼ cup chicken stock
Salt and pepper to taste
1 tablespoon brandy or rum
Heat the butter in a large sauce pan, cook the onion, garlic, hot pepper, thyme, chives, parsley and tomatoes until soft. Add the chicken and the remaining spices
Season with salt and pepper to taste. Add the stock and cook over medium heat for 15 minutes or until liquid is evaporated, Add the brandy and stir to combine. Remove from heat and cool.

Glaze
2 egg yolks beaten together in a small bowl

Preheat the oven to 400 degrees, Roll out the pastry and cut into circles using a small saucer( about 8-12 inches).
Place 2 tablespoon of the filling on one side of the circle, brush the edge lightly with the egg yolk and fold the other side over so that the edges meet. Crimp edges together using a folk until edges are sealed. Place the patties on a greased baking sheet, brush tops with the beaten egg yolks. Bake in the oven for 35 minutes or until tops are golden.
Serve hot
Makes 6 large patties or 12 small.

Caribbean Holiday Baking, Cakes, Breads, Cookies

2011-12-06T06:39:00.000-08:00

Caribbean holiday Baking, Christmas, Breads, Cakes and Cookies.

Christmas in the Caribbean is a big island event, and more so with the traditional holiday baking. Local bakeries and home cooks mark the holidays and festivities with the best cakes, breads, puddings and cookies’ Many of these rich cakes are rum soaked fruit -studded, crowned with creamy icing. Are made for sharing, each family always has some of these local delectable’s to share. Growing up I an remember our neighbor Ms Barnes who was originally from the island of Montserrat always bringing over one her famous Montserrat Coconut plate Tart. My family owned a local bakery and we spent days chopping dried fruits, grating coconut and sweet potatoes, Soaking fruits in rum months in advance to be used in steamed puddings and rum cakes. This Month I will be sharing some traditional Caribbean holiday recipes, To include Barbados, Coconut Bread, Antigua, Sunday Bread, Caribbean Christmas Cakes, Dominica Coconut Drops, Avocado Mango Bread, Cassava Biscuits, and more. Some of these recipes are taken from my new cookbook Caribbean Bread Basket which will be on the newsstand by summer 2012

Barbados Coconut Bread

Wherever you travel in the Caribbean you will always find a local coconut bread this one from Barbados is one of my favorite its great sliced toasted and served with butter

2 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon salt
1 1/2 cups freshly grated coconut
1cup milk
2 tablespoon butter melted
½ Cup dried cherries or Cranberries ( Optional)
Preheat the oven to 350 degrees. Grease 2 mini loaf pans or 1 large and dust lightly with flour. A non-stick cooking spray can also be used. In a large bowl combine together the flour, sugar, baking powder, cinnamon, cloves and nutmeg. Add the grated nutmeg. Add the coconut along with the milk and butter light mix all ingredients together. Pour into prepared pans and bake in the oven for 45 to 1 hour or until the bread begins to pull away from the sides of the pan. Remove from pan and lightly cool serve warm sliced with butter.

Antigua Sunday bread

Antiguans bakers pride themselves with their breads especially the Sunday bread made by the local Antigua Bakeries. This recipe will produce 4 large loaves

4 tablespoon quick rising yeast( or 2 ¼ oz packages )
3 tablespoon sugar
3 cups lukewarm water
6 ½ Cups All purpose flour plus 1 cup for dusting and kneading
3/4 cup vegetable shortening
2 tablespoon lard or butter
2 teaspoon salt.
Pre- heat the oven to 350 degrees, grease 2 large cookie sheets and set aside
In a medium bowl add the yeast, sugar and water cover and let sit for 10- 15 minutes until the mixture is bubbly. In a large bowl sift the flour, form a well in the center add the shortening, lard and salt. Pour the yeast mixture in mix into a smooth dough, dough should not be sticky. Cover and let rise until dough double its size 45 minutes to 1 hour. Place dough on a floured surface and knead for 5 more minutes dust lightly with flour and cover, let rise for another 45- minutes to 1 hour or until dough double in size. Cut dough into 4 large pieces roll into balls and rest for 15 minutes to relax the dough. Cut a small piece from each circle to decorate the top of the loaves. Form dough into 4 large long loaves beginning from the middle fold dough in half circle and roll on a lightly floured surface with palm of the hands until a nice loaf is formed. Place on a greased cookie sheet, being careful that the seam is at the bottom of the pan. Using the small pieces that was left from each loaves roll each pieces into a long strips, cut strips into 3 pieces join together at one end and plait into a long braid. Brush top of bread lightly with water and place braid on top of each loaves. Secure each ends by pressing securely into top of the loaves. Cover loaves and let rise for 10- 15 minutes or until loaves are double in size. Bake until golden, or sounds hollow when tapped on the bottom.

Tips for Women Traveling Solo

2011-11-28T07:27:00.000-08:00

Your Husband and friends are busy. However you still want to take a trip to an exotic destination. Can you go solo? of course you can. I started traveling solo when I was fresh out of High school. My First trip was to Saba in the Dutch Antilles. Granted I was staying with friends on the island. Another memorable solo trip was my college days traveling from upstate Ithaca New York. To Toronto Canada. From those early trips I caught the travel bug and to be honest I enjoy traveling solo for lots of reasons to include. I get to relax and be myself. I go where I want to go no one makes the choices, I can shop as long as I want( My husband hates shopping) I also get to meet a lot of interesting people, where I learn a great deal about their culture and make some great friends in the process. I could list more however I refuse to bore you my readers. So here goes some tips if you are planning to travel solo.
1) After choosing your destination research the Internet for information on vacation packages. I find that packages offer you more bang for your bucks. especially one that includes accommodations, meals, local excursions.
2) Look into booking a room at a bread and breakfast. I booked a room at a bread and breakfast on the island of Barbados a few years ago and the cost was about $ 41.00 per night including daily breakfast.
3) Inquire about hotel neighbourhoods so that you comfortable going out alone. Are they centrally located, safe areas? is there a shuttle bus service so that you can explore on your own?.
4) If you are worried to go solo its okay to join a group, just make sure to choose one with a maximum of 25 people, who travel in one bus and stay at the same hotel.
5) If joining a group analyze the itinerary carefully. How much free time will you have, do the guides carry a mobile phone just in case of emergency, Ask about Meal seating, is there assigned seating for solo travelers.
As the travel season get's in high gear. I wish you my readers a safe and enjoyable travel season.
By Freda Gore
Tour Host Caribbean Culinary Tours
email caribbeanculinarytours@gmail.com

Barbados Women's Retreat February 2-9 2012

2011-11-26T06:58:00.000-08:00

Caribbean culinary Tours invite you to join us for our upcoming Womens Retreat in Barbados February 2-9 2012. Join our group of like-minded women for this time of relaxation and island fun. Barbados is one of the tropical splendor of the Caribbean with friendly people, great beaches, scrumptious dining, and exotic island sites.Your BARBADOS WOMEN’S RETREAT VACATION PACKAGE INCLUDES:
7days 6 Nights Deluxe accommodations at the Pomme Marine Hotel in St Michael Barbados. The hotel is located within walking distance of the Mullins area local beaches
Transfer to and from the Airport
7 Breakfast, 7 Lunches, 6 Dinners.
2 Hands- on Cooking lessons
Local Catamaran Cruise
Rum distillery and Market Tour
Island Safari Tour
Spa Treatment
Evening Entertainment
Morning yoga Beach session

SPECIAL FEATURES
Oistins Market Friday Fish Fry
The Flower Forest Botanical Garden Tour
Shopping for Arts and Crafts
Tour of George Washington House
Let’s go Beach Hopping
Spa Treatments
Local Catamaran Cruise

Day one: Arrival and welcome
Afternoon check in at our Hotel tour briefing followed by tropical cocktails and dinner

Day Two: After Breakfast Guided tour of the local Fish Market at Oistin’s
Lunch and Shopping on your own or return to the hotel for a light lunch.
Afternoon cooking lesson.
Relaxation and pool side cocktails
Oistin’s Friday night Fish Fry dinner at a local Restaurant

Day Three: After breakfast we will visit and tour the Local Farmers Market and Local Barbados rum distillery later we will shop for local arts and craft and savvy shopping in Bridgetown tax free shops. Where you would find trendy boutiques offering world renowned designer labels.
Return to the Hotel for lunch and afternoon cooking lesson hosted by a local island chef
Using the ingredients we purchased at the farmers market and rum distillery. Dinner we head to “The Crane Restaurant” Barbados # 1 for food Zagat 2009 .

Day Four: After breakfast you will enjoy a luxury Catamaran boat cruise, enjoy the view of the Caribbean marine life through this wonderful cruise
Lunch, Drinks and Snorkeling equipment will be provided on this cruise
Dinner on your own or return to the villa for snack buffet dinner

Day Five: After breakfast, its time to tour the Barbados Museum Where the History of Barbados comes to life. The Museum is set in a beautiful nineteenth century buildings where the island rich heritage and culture are depicted through exhibitions of natural history. ’ Afternoon we will head out on our Island Safari and beach hopping tour. Our guide will take us off the beaten tracks to some of the most spectacular local sites and beaches on the island. We will stop for a light lunch. Dinner Cooking class hosted by Tour host Chef Freda.

Day Six: We will enjoy a girl’s out on the town where we will stop for a mid morning visit of the Sunbury House one of the oldest homes in Barbados. Over 300 years old we will enjoy the homes Antique collection, old prints, and unique collection of home drawn carriages. We will enjoy a Barbados English tea in the home elegant dining room. After noon spa treatments at Chakra Spa, enjoy a time of relaxation and rewinding . Dinner will be hosted by the Sandpiper Restaurant in St James featuring Fresh Eclectic cuisine with a Caribbean twist.

Day Seven: Farewell Breakfast, After Bus will take you back to the airport or depending on your flight schedule.

7 Days Barbados Women’s Retreat
February 2 -9 2012 $ 1999 per person dbl
(Special rate book by December 31 2011 rate subject to change)
Space is limited book your package today
Call Freda 615 609 5421 email http://www.caribbeanculinarytours@gmail.com

Caribbean Tea Time " Cocoa Tea and Banana Fritters

2011-10-06T12:38:00.000-07:00

Growing up on the island of Dominica, Bananas and Cocoa were staple ingredients and were harvested by most of the island farmers.These were used in various local island recipes. One of my favorites were ripe Banana fritters and Cocoa tea. The recipes are easy to prepare and its a great way to use very ripe Bananas. Caribbean cocoa can be found in most major cities local Caribbean Markets.

For the Banana Fritters

2 very ripe Bananas
1/4 Cup Sugar
1 egg
1/4 cup milk
2 Cups all purpose flour
2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 teaspoon vanilla extract
oil for frying
Mash Bananas with a fork, add sugar, egg, milk and mix lightly.
Sift flour with baking powder add spices.
Add flour mixture to Banana mixture, along with vanilla extract mix lightly until mixture is combine. Set aside
Heat oil in skillet over medium heat, drop batter by the spoonful and fry on both sides until golden about 3-5 minutes. Remove from oil and drain on paper towels to remove excess oil
Serve warn can also served dusted with powered sugar

Caribbean Cocoa Tea
1 Medium Cocoa stick or ball Chopped in small pieces ( Can also be shredded on a grater)
2 cups water
2 cups carnation milk
1 cinnamon stick
2 Christmas bush( bay leaf will do)
1 teaspoon grated nutmeg
Sugar to taste
Bring cocoa, water cinnamon stick, and bay leaf to a boil, boil for 10-15 minutes until cocoa is dissolved.
Add milk and grated nutmeg, add sugar to taste and simmer for another 5 minutes

Remove from heat and strain in a fine sieve. Pour into mugs and serve hot. Serves 4

Caribbean Culinary Vacations New Holiday Travel Packages

2011-09-17T06:42:00.000-07:00

Caribbean Culinary Tours and Vacations is gearing up for the new 2011/ 2012 holiday season. With the launched of it's week-end holiday getaway. Guest can now enjoy a 4 day 3 nights week-end getaway to the islands of Antigua, Barbados, St Lucia, Jamaica, and Dominica.Caribbean Culinary Tour host Freda Gore states that as with their weekly 7 day 6 night tour packages guest will enjoy luxurious accommodations, hands -on cooking lessons, spa treatments, market & rum distillery tours, local excursions, and other island adventures depending on the island destination.
Caribbean Culinary Tours and Vacations offer this unique way of spending your island holiday getaway. The Caribbean is well know for its beautiful beaches, tropical rain forests, breath taking waterfalls and rivers. And it's year round tropical weather. However the cuisine of the island have been over-looked by many of the island visitors. Chef Freda has put together these tours to give her guest a hands -on experience in the culinary culture of the Caribbean.Through her guided cultural tours, Hands- on cooking demonstrations by some of the islands great local chefs, with enough time for relaxation,regeneration and over the top island fun.

Week-end rates starts from $ 1099 per person double occupancy with special discounted rates for groups
For more information visit our web site
http://www.caribbeanculinarytours.com
Telephone 615 609 5421
By Freda Gore
Caribbean culinary Tours

CHICKEN IN COCONUT CURRY SAUCE

2011-09-14T07:17:00.001-07:00

Coconut is widely used on the islands in various dishes and with different cooking styles. Including tropical drinks, Candies and Desserts, Salads, Snacks and Sauces.
Coconut can be purchased in most Major supermarkets in the fresh dry stage ( still in the shell) flaked,or as canned coconut milk.
In this recipe fresh grated coconut is used to create a delightful tropical tasting entree, Served from the fresh Coconut shell it is also makes a great dinner statement centerpiece.

Salt and freshly ground pepper to taste.
Flour for dredging
4 whole Chicken breast ( Fat Trimmed and cut into medium chunks)
1/2 cup Vegetable oil for frying
Coconut Curry Sauce ( Recipe follows)

Mix flour and salt and pepper in a large paper bag. Add Chicken pieces a batch at a time and toss until coated. Heat oil in large skillet. Add chicken and fry until pieces are lightly brown do not overcook. Remove from pan and set aside.

Coconut Curry Sauce
I large onion sliced

1 Green Pepper sliced
3 Ripe Tomatoes cut into large Chunks
1 1/2 tablespoon Curry powder
1 teaspoon ginger powder
2 tablespoon golden raisins
1 1/2 cup grated fresh Coconut
2 1/2 Cups chicken stock
Optional 6 Coconut Shell For serving ( Made by sawing 3/4 top off a fresh Coconut) wash thoroughly before use
Pour off the excess oil from the skillet. Add the onions, green pepper,tomatoes, curry powder and ginger. Mix lightly to coat. Cook over medium heat for about three minutes. Return Chicken to the pan and simmer lightly.
Add the Coconut to the chicken stock and simmer lightly for about 15 Minutes. Let the mixture stand for another 20 Minutes, Strain and discard Coconut . Pour Stock mixture into the chicken mixture add the raisin, mixing lightly cook for another three minutes. Serve in prepared Coconut Shells or over hot rice. Serves 6

Jamaican Oxtail Stew

2011-09-07T09:38:00.000-07:00

It's Wednesday and needless to say it is pretty cold. Got up this morning and it was about 55 degrees. ( For me coming from the islands that's cold call me a wimp if you like but for me 80 degrees is comfortable) so with 50 degrees temperature out comes the stew pot and one of the best Caribbean cold weather food Oxtail stew. You heard me right the tail of the ox I am going to cook it in a famous Jamaican Oxtail stew. Most Caribbean islands prepare oxtail in different ways in Dominica we add red beans and made it into hearty oxtail and bean stew. In Cuban cuisine they add a heavy red wine along with orange juice. Personally I prefer the Jamaican recipe.It's not that thick as some of the other islands, the meat is fork tender, the flavors of the vegetable and spices comes together nicely. When ever I an in south Florida I have to make a stop at Ital Cafe in Lauderhill they make an amazing Oxtail stew along with their not to be missed goat soup.

Jamaican Oxtail Stew

3 pounds oxtail
3 Tablespoon oil for frying
1 whole onion peeled and cut into slices
2 celery stalks cut into sliced
2 large Carrots peeled and cut into chunks
4 cups beef stock or water
4 stalk of fresh thyme ( or 1/4 tsp dry thyme)
1/4 tsp ground all spice
2 tablespoon tomato paste
1 can butter beans or lama beans
salt & pepper to taste
1 bay leaf
16 small flour dumplings ( recipe follows)

1) Clean Oxtail, remove excess fat and cut into medium pieces.( about 2-inch pieces)
I usually get this done by my butcher. Season lightly with salt and ground black pepper.
2) Add oil to a saucepan and brown oxtails on both sides lightly. Add all the other ingredients except the dumplings and beans to the saucepan.
3) Cover and simmer for about 2 hours until meat is tender. Add more stock if necessary' Stir lightly. Add the dumplings and butter beans cook for another 15- 20 minutes. Adjust seasoning and serve hot.

Flour Dumplings
1 Cup all purpose flour
1/4 tsp salt
1/2 tablespoon sugar ( optional)
1 tablespoon butter
1/2 Cup water
Sift flour, salt and sugar in a bowl. Add butter enough water to form a stiff dough.
Knead on a floured surface until smooth.
Cut into 12- 16 pieces and form into balls by rolling in the palm of the hands and flatten lightly. Add to oxtail stew.

Tips for a Budget Friendly Spring Break

2011-09-06T10:14:00.000-07:00

Tips for a Budget Friendly Spring Break
1) Book early Some of the best deals are found when you book at least five months in advance. You will save a bundle by booking airline tickets, and accommodations way in advance.
2) Consider renting a house if traveling in a group. This will allow you to share the expenses among your group and could save you up to 50% on what you might pay on accommodation if booked at a resort. You will also have laundry and kitchen facilities which will enable you to prepare low cost meals saving you some of your vacation dollars. Also most houses will have a stocked pantry and refrigerator with the basic essentials.( Ask or request before you book)
3) A great way to safe money on essential amenities when traveling is by packing items like shampoo, soap, sunscreen, hand sanitizers, toothpaste, snacks, magazines. These items if bought at your destination can put a dent in your travel budget.(These may also items that you have at home already).
4) Say no to car rental, Most destinations have safe public transportation, If you stay at a hotel use the hotel shuttle service. You can also book a taxi service for your entire stay and most drivers will cut you a deal if booked for your entire stay.
5) When staying at a resort, always talk with your local hotel staff from the bartender, chef,to the housekeeper they will tell you where to find the best local deals on foods, shopping, free events and island happenings.
As with all traveling look ,listen to your gut, don't take chances beware of your surroundings. To say the least be safe
" It's where we go, and what we do when we get there, that tells us who we are"
Quote by Joyce Carol Oats

5 Top Caribbean Spring Break Destinations

2011-09-05T06:36:00.000-07:00

Is the Caribbean still assessable to Spring Breakers looking for a good time without breaking the bank? With spring break just around the corner, and students looking for the best bang for their buck. There is still lots of great deals to have in the Caribbean for spring breakers.Students just have to know where to look by doing their research to find the best deals. I have put together my list of the top 5 Caribbean Spring break destinations, along with tips on saving on your spring break travel.
1) Jamaica tops for it's cool vibes and signature "No problem man" attitude still makes it one of the Caribbean top Spring Break destination for spring break students, wanting to have a good time. The island boast some of the best students hot spots namely Montego Bay, Negril and Ocho Rios.There is an abundant of all- inclusive resorts and budget friendly accommodations. With prices ranging from $ 55 nightly. There is a lot to do in Jamaica from Jamming beachfront night life, trekking some of the islands famed waterfalls,to white river rafting and for the Reggae freak ( Aka My daughter) The not to be missed Bob Marley Museum tour.
2) Bahamas The Town of Nassau is an all time favorite for a lot of spring breakers with great night life , pristine white sand beaches.There is an abundant of accommodations ranging from villas, boutique guest houses, and all- inclusive resorts.
To top this off the low cost to travel to Nassau makes it budget friendly to spring breakers, great rates can be found when flying out from most of the main US airports.
3) Puerto Rico. Puerto Rico know as the island of enchantment, old world charm draws droves of spring breakers each year. Along with the no-passport required makes Puerto Rico a top destination for spring breakers. The town of old San Juan is home to lot's of local history, cozy bars and great night life. The island hot beaches are always humming with vibrant beach bars serving exotic island concoction. There is always great deals on accommodations with an abundant of local hotels & hostile, all- inclusive resorts, and rental villas.
Pureto is also home to some of the greatest Caribbean cuisine, With lots of cheap eats from the local bars and restaurants.
4)Barbados Still one of my top island favourite destination for spring breakers without the crowd. Barbados offers beautiful white Sand beaches, warm tropical climate, great night life, top dining establishments. There is always a lot of fun things to do in Barbados. Depending on your budget, wind surfing, cultural excursions,rum shop hopping ( There is about 1,200 to see, however if you indulge in their tropical offerings have a designated driver)As with most islands Barbados has lots of accommodations from all-inclusive resorts, villas, apartments,and bread & Breakfast.Barbados can be more costly than some of the other islands so early planning is necessary to get the best prices. The last time I was there I paid $ 45 per night for a room at a bread and breakfast located on a great stretch of beach. As with all travel plans, early planning is necessary.
5) St Thomas, Last but by no means least, The USVI is top for spring breakers especially the island of St Thomas. As with Puerto Rico the No- passport required makes it a plus with spring breakers. Along with easy access to travel St Thomas boast great duty free shopping for designer items, lots of water sports, and local excursions. Great beach bar and night life. There is an abundance of accommodations with great prices for smart student planners. Check out my post for " Tips for A Budget Friendly Spring break in Tomorrow post

5

2011-09-05T06:35:00.000-07:00

Dominica Nature island of the Caribbean

2011-08-19T09:27:00.000-07:00

Dominica (pronounced Dom-in-eek-a) sits midway along the Eastern Caribbean archipelago, just a few miles from Martinique to the south and Guadeloupe to the north. Its location is 15 degrees North latitude and 61 degrees West longitude. The island’s official name is the Commonwealth of Dominica, which is mostly referenced in official communiqué and to distinguish the island from its northerly Caribbean sister, the Dominican Republic. The indigenous Carib Indians named the island Waitukubuli which means “tall is her body” in the carib language. The island is sparsely populated with around 70,000 people inhabiting its 289.5 square miles. A significant portion of the population lives in and around the capital city, Roseau. Dominica is an arcadia of unspoiled nature. Tropical forest coats two thirds of the island, which nourishes 1,200 plant species. Rivers, lakes, streams, and waterfalls abound, fed by the islands high annual rainfall. Its volcanic physique points to extensive geothermal activity above and below sea level. Our Morne Trois Pitons National Park was the first UNESCO World Heritage Site in the eastern Caribbean. The island is one of only a couple in the Caribbean still with populations of the pre-Columbian Carib Indians. About 80% of the population is Roman Catholic. English is the official language, spoken with a melodic French lilt, but a large portion of the population speaks Creole. Dominica is called the nature island of the Caribbean and is home to some of the regions most fabulous tropical flora, tropical birds with waterfalls and rivers flowing through the islands cloud cover mountain make’s it a haven for hikers. The island is also home to the world largest endangered turtle the leather back who lay their eggs each year on the islands southeastern shores. Dominica is also known as the whale watching capital of the Caribbean, due to its underwater volcanic formation and rich marine life with exceptional diving and snorkeling it is truly a nature lovers paradise. Due to Dominica’s rich volcanic soil it is an island that is covered with natural edible foods, from mangoes in various shapes and sizes, bananas, plantain, breadfruit, citrus fruits, avocados and coconuts. The forests and rivers still provide wild meats, river fish, and crustaceans, that are no longer found on more of the developed islands.These all come together to create the island local cuisine with dishes, such as Dominican Frog leg’s, Stuffed crab back’s,Creole crayfish, and Titira Ackra. Expect to have your taste buds truly satisfied with it’s scrumptious cuisine.

Dominica Coconut Tablet( or Sugar cake)

1 Cup sugar 1 Cup 4 Cups grated Coconut 1teaspoon Vanilla extract 1/4 Teaspoon cinnamon 1/4 teaspoon Grated fresh nutmeg In a heavy saucepan bring to boil sugar and water until sugar is dissolved and a light syrup is formed. Add Coconut and cook over medium heat until the mixture begins to thicken, lower heat and cook until the mixture begins to pull from the sides of the pan. Add vanilla extract and spices. Remove saucepan from the heat and beat mixture with a wooden spoon for 5-6 minutes. Using a medium spoon drop mixture in small quantities unto a greased baking sheet. Allow to cool and set, Makes 12- 14 Cakes

Written by Freda Gore
Caribbean Culinary Tours

Aruba Culinary Delights

2011-08-08T14:29:00.000-07:00

On Aruba, the abundance, full flavor and diversity of cuisines prepared by world-class chefs; fine international wines; casual, elegant, al fresco and creative ambiances, and attentive service combine to create very special dining experiences.
The high-rise strip is now home to over 100 Aruba resorts and independent restaurants. This bustling area is dotted with an eclectic patchwork of shops, malls, cafes and restaurants. But do venture downtown which is not only getting a major makeover but attracting a host of luxury retailers and exciting new restaurants. Off the beaten path, you will also discover local favorites and trendy new establishments. No matter where you go, you will find unique menus of delicious ethnic and international fare.
Classic delicacies such as frogs’ legs, duck, venison, foie gras and chateaubriand join fresh Caribbean catch such as mahi-mahi and wahoo, Argentinean churrasco, Middle Eastern shoarma, Japanese sushi and teppanyaki selections, Spanish tapas, Indian curries, Caribbean jerk ribs, homemade pastas, USDA choice steaks, Maine lobster and local goat stew and keshi yena. Indeed, the tiny island nation of Aruba provides an impressive world culinary tour rivaling the most cosmopolitan of cities.
With so many restaurants to choose from, both in walking distance as well as accessible by taxi, rental car and bus, Aruba is a foodie’s paradise!
If you are a food lover, it would be worthwhile to plan your trip around the Aruba Culinary Festival. Presented by the Aruba Gastronomic Association and Divi Resorts, the Aruba Culinary Festival takes place on the first Monday of every month beginning February 2011 at the scenic outdoor plaza at Divi Links (below Mulligan's). Taste the delicious signature dishes of AGA restaurants and fine international wines. Local artists and artisans and live music add an authentic Aruban touch.
Your Aruba all inclusive vacation will undoubtedly be an unforgettable journey not only for the amazing views and culture, but also because of the new foods!

Tamarind Jam

2011-07-15T13:20:00.000-07:00

4-5 Cups of the reserved Tamarind pulp

6 Cups of Brown Sugar

4 Cups water

4 Cinnamon

2 teaspoon grated ginger

Bring Sugar and water to a boil. Boil for 10-15 minutes stirring lightly until sugar is dissolved

Add tamarind pulp, cinnamon, and ginger. Cook over medium heat lightly stirring to prevent sticking and burning. Cook for 45 Minutes to 1 Hour until the mixture reaches a jam like stage. Remove from heat, cool and serve.

Spice Tamarind Drink

2011-07-15T12:37:00.000-07:00

This past week I was in South Florida and visited the local farmers market. And as always I enjoy and get great delight shopping at open air farmers market especially in South Florida. Where an abundance of fruits, vegetables, spices, herbs dried and pickled Meats and Fish, which are staples in the Caribbean can be found at most South Florida Markets.
To my delight I found some great locally grown dry Tamarind. Tamarind is a Fruit that resembles a dry bean in a pod, The shell when ripe is brown and brittle. The fruit which covers a brown seed is sticky to the touch and very tart.

Growing up in the Caribbean as kids we would enjoy the tartness of the tamarind by eating it straight from the shell or we sometimes added sugar and forming them into balls called tamarind balls. In the Caribbean Tamarind is used in jams, jellies, sauces. drinks, dressings, and desserts.

Here I will share two of my favorite tamarind recipes. "Spice Tamarind Punch" and " Tamarind Jam" I hope you will give it a try.

4 pound dry tamarind shells removed (you an also use tamarind paste found at most Caribbean and Asian markets)

4 quarts water

1 teaspoon ground ginger

2 tablespoon star anise

4 sticks cinnamon

4 cups brown sugar

lemon slices, star anise, cinnamon sticks for garnish

Place the Tamarind in a large glass bowl. Bring the water to a boil, remove from heat and pour over tamarind Soak the tamarind over night.

Add the ginger, and spices and allow to sit for 1-2 hours. Strain and add the sugar. Reserve the tamarind pulp for Jam Making.

Refrigerate and chill. Add the lemon and spices just before serving and stir. Enjoy. Serves 8

Antigua Carnival July 23-August 3 2011

2011-06-23T04:15:00.000-07:00

Sorry I have not posted anything these last few months. I have been Summer busy lots of traveling kids are home need I say it's been crazy. Today starts Antigua Carnival and as always its a time of fun and excitement. If you are vacationing on the island check out some off the activities, try some off the local dishes and drinks get to know some of the island culture. I have lots to share when I am back take care and be safe

Fifi's Cuban Sandwich

2011-03-31T07:17:00.000-07:00

I love making Cuban Sandwiches, especially in the spring it makes a light but filling dinner. I first tasted Cuban Sandwiches in a small cafe in the town of Ponce Puerto Rico Over the years of making Cuban Sandwiches I have adjusted the ingredients to suit my taste. I use honey mustard instead of regular yellow mustard because I prefer the balance of flavor between the sweet and sour taste.

I also like adding the pickle juice when an old Cuban friend of mine suggested I try it with the pickle juice, Amazing difference more of an authentic taste.

For the Pork nothing compares to leftover pork from my Sunday Pork Roast., The Bread I have tried a lot of variety and find that the authentic Cuban bread made by the Publix Supermarkets Bakery to be the closest to the real thing unless you can find a local Cuban bakery. The ham I prefer a sweet or honey ham or a black forest ham works great also.

Below is a my Cuban Sandwich recipe give it a try and let me know what you think

Cheers!! Don't forget my Mango ice tea makes for a great accompanying drink. Find this and other recipes on my web site http://www.caribbeanculinarytours.com

A Spring Treat: "Fifi's Cuban Sandwich"

1 ( 2 foot loaf Cuban Bread or French Bread)

2 Tablespoon Mayonnaise

2 Tablespoon Honey Mustard

1/2 Pound Swiss cheese

1/2 Pound sweet Ham thinly sliced

1/2 Pound roast Pork or lean Spanish style Pork

thin sweet pickle slices ( reserve 1 Tablespoon of pickle juice)

Pre-heat sandwich press or large skillet ( I use the George Foreman's grill) to 300 degrees

Cut the loaf of bread in thirds, Then Cut in two horizontally. Remove a small portion of the bread from the middle half of the loaf.

Combine Mayonnaise and mustard with the reserve pickle juice in a small bowl, and spread the mixture evenly on both side of the bread.

Layer 2-3 cheese slices on the bottom half of each of the bread portions followed by the ham and pork. Layer the pickle slices on top of the pork followed with 2-3 more cheese slices top with the other half of the bread and press sandwich down with hands lightly.

Spray the grill pan with some non- stick spray or pre-heated grill or skillet, and place the sandwich pieces on Top ( I place lengthwise for a few minutes and then turn cross side this keeps the halves together and prevents slipping)

Press down on the sandwich with the sandwich press or heavy cast iron pan, cook for about 5 minutes until sandwich is heated through and cheese is melted,remove from heat

Serves 6 persons.

By Freda Gore

Caribbean Culinary Tours

http://www.caribbeanculinarytours.com

Phone 615 609 5421

Mother's Day Women's Retreat to St Lucia May 6-9

2011-03-28T06:23:00.000-07:00

I am Freda your tour host I operate Caribbean Culinary Vacation, I specialize in unique Caribbean Culinary Vacations & Retreats. I am really excited about our up- coming Mother's Day Women's Retreat to the island of St Lucia http://www.stlucia.org/ on May 6 - 9. This is going to be a fun and excited time as we all know as women we need that special time to share with other women our heart issues. The things that no one understand as a women can, We love the guys in our lives but come on, how can he understand turning 50 and crying your eyes out because you believe every one forgot it was your 50th birthday. As mother's we have so much on our plate, so much to juggle we need that special time just to get away and be our selves to giggle our self silly or just throw our head back and laugh out loud. When was the last time you laugh so hard that you peed your pants. ( just last week my daughter called from school to bring her a change of clothes as I met her in the school lobby she was crying from embarrassment she had peed her pants from laughing at her friends joke) After she left the lady at the front lobby said poor girl wait until she turns 50 and that becomes normal. Ha!! Ha !! if she only knew. So back to our St Lucia Mother's Day Women's Retreat sorry I got carried away. We will spend 4 days 3 nights on the island of St Lucia known for being one of the unspoiled island in the Caribbean, the island is one of the quieter of the Caribbean lesser Antilles, and boast every thing its bigger neighbours have lovely pristine beaches, the only walk in volcano blanketed by tropical rain forest in the region, great tropical resorts, amazing scenery, a shoppers dream and scrumptious tropical dining. As your tour host ( I promise I won't hover) we will enjoy luxurious exotic accommodations at the Fond Doux estate http://www.fonddouxestate.com/ located on a working organic cocoa plantation boasting it's own cocoa to chocolate operations, what better place to have a women's chocolate indulgence. Along with tropical spa treatments, beach picnic, music nights, cooking lessons, local shopping , island excursions with enough time for just relaxation. We keep our group small 8-10 person so every one can get that attentive pampering that they deserve. Our package rates include accommodation, dining, excursions, spa treatments and transfer from and to the airport.

Rates are $ 1999 per person based on double occupancy single occupancy add $ 599 This rate does not include airline tickets. Visit our web site http://www.caribbeanculinarytours.com/ contact Freda by phone 615 609 5421 email http://www.caribbeancusine@aol.com

Antigua 43rd Sailing Week April 24- 29 2011

2011-03-10T13:04:00.000-08:00

Antigua Sailing week is one of the world's biggest sailing event, and is world renowned for its world class racing and all- night partying. Antigua sailing week began in 1967 with only ten boats this year schedule has grown to include over 200 boat entries.

The races takes the yachts all around the islands including Dickerson bay, Jolly harbor, Falmouth harbour, and down the east coast, you do not have to be a sailor to enjoy the island festivities during sailing week there is a lot of non- competing yachts who tag along to see the actions. There is also a lot of great look out points to witness the sailing actions.

The real fun of sailing week and the part that I enjoy is the evening parties when the yachts have completed the day races. These all night parties depicting a carnival like atmosphere there is dancing, eating, drinking and reveling during the night,

There are a host of street side and beach vendors selling all types of local Antigua dishes from delicious, grilled chicken, pork, fish, lobster, baked potatoes, patties, meatballs, and the famous local Antigua's beer the Wadadlli beer.

Visitors visiting the island during sailing week can join in the weeks fun, whether you are on a cruise or just on vacation at one of the local resorts, there are lots of fun things to do during sailing week just ask any cab driver or resort front office personnel, about the day's event and they will be happy to share details with you. Or you can visit the Antigua sailing week web sitehttp://www.sailingweek.com for the sailing week itinerary. As with any island the crime rates goes up during festive times so extra caution should be exercised. Some of the tips I share with my groups are as follows

1)Leave all valuables in your hotels safe or on board your cruise ships

2) Be care full when using cash carry only what you think you will need showing too much cash calls for trouble

3) Try to travel in groups and stay close to your group.

4)Be care full when walking in unlighted beach are,

5) Stay away from beach peddler's unless they are selling legal goods

Remember you want to have fun but you also want to be safe, as in anything be sensible, pay attention and exercise caution

I hope to see you in Antigua this sailing week and if you are on the island or your boat is docking in port send me an email we would love to have you join our group. or one of our affiliated groups

Special thanks to the Antigua sailing week community for allowing us to share their photos with our friends and readers

Photos were use with the permission of the Antigua Sailing week organization

For more information about our service visit our web site http://www.caribbeanculinarytours.com/

or call Freda 615 609 5421

Day Cooking Classes for Cruise Ship Passengers

2011-03-05T06:08:00.000-08:00

Caribbean Culinary Tours is now offering Day cooking classes for Cruise Ship passengers. These classes are geared towards cruise guest wanting to experience a different side of the Caribbean. Classes are offered on the islands of Antigua, Barbados, and Jamaica.and are open for groups of 8 and more. For smaller group we are available to accommodate in other formed groups if space permits. With the cruising season well on the way lots of cruise ship passengers are looking to experience something different when on their Caribbean Cruise. My friend Bob at bob4cruise http://www.bob4sun.com/wordpress/ a specialist in the cruise industry offers great cruise rates and lots of insights on the cruise industry and is available to meet all your cruising needs.

Say's Chef and tour host Freda guest will learn the authentic style of preparing Caribbean dishes through a local fish and farmers market tours and hand's on cooking demonstration. Guest will later enjoy the fruits of their labor by enjoying a local Caribbean style buffet lunch from the dishes they prepared.

Passengers are picked up and later dropped off at the ship ports classes last for 4-5 hours depending on ships schedule.

Day classes cost $ 250 per person and group rates are also available cost include pick-up and drop off at the port, market tours, classes, Special buffet lunch and beverages, recipe book,and logo apron,

Cruising the Caribbean in March

We invite you to Join one of our classes

Where are we this week?

Antigua March 11- 14
Send us an email if you will like to join one of our classes and for our special group rates
For more information or to book your group visit our web site http://www.caribbeanculinarytours.com/

You can also contact us by phone 615 609 5421

Freda Gore

Caribbean Culinary Tours

Caribbean Restaurant Review, Barbados Brown Sugar Restaurant Review

2011-02-02T18:14:00.001-08:00

Brown Sugar Restaurant is the place to sample the authentic taste of Barbados Cuisine, Located in the Aquatic Gap in St Michael. The restaurant formerly a local Barbadian home was lovingly restored into a tropical dining oasis. With its plantation mural covered walls, lush fern covered patio and relaxing cascading water garden, Its the place to get a way to for charming Caribbean hospitality, and an elegant romantic ambiance.

The dining at brown sugar is exceptional, their planters buffet luncheon is an all- you -can eat four course feast of Barbadian and Caribbean dishes. With Barbados famous national dish flying fish and cou cou,( served every Wednesday and Friday) souse, fish cakes, broiled lobster tails, and my all time favourite the pepperpot soup, a rich simmered one pot dish with spice and herb infused flavours and a heady aroma that ignites your brain and make your taste buds dance with delight. Their creole fish chowder and plantain crusted Mahi Mahi is also excellent..

One can not leave without trying some of their dessert selections, The Bajan rum infused bread pudding is a hit as is their warm Paw Paw pie served with ice cream, A creme brulee addict I have to say theirs deserve 5 stars status.

There is a fully stocked bar with live music on selected nights.

The attentive host and charming wait staff are always there on hand to attend to your needs and make your dining experience delightfully special.

Lunch is served Sunday to Friday 12:00 Noon to 2;30 PM

Dinner is served Monday to Sunday 6:00 to 9: 30 PM

When Planning your next Caribbean vacation contact us for great all inclusive rates like our spring weekend and weekly getaways from $ 1099 to $ 2599 students and group rates available

Freda Gore

Caribbean Culinary Tours & Vacations

web site http://www.caribbeanculinarytours.com/

Giveaway ' Win a Caribbean Goody Basket"

2011-01-30T14:36:00.000-08:00

Enter for a chance to win a taste of the Caribbean Goody Basket, includes (1) Caribbean Culinary Tours logo apron, (1) Copy of Sabor a passion for Cuban Cuisine cook book by Ana Quincoces Rodriguez (1) Jar 10 oz pf Walkerswood Jerk seasoning, (1) 1lb Jamaican Blue Mountain blend coffee, (1) 4oz Tortuga Caribbean Rum Cake.
To enter email us with your name and day time phone number. We will enter you in our drawing, refer a friend or follow us on facebook and get another free entry.
Giveaway ends on February 27/ 2011
Email mailto:caribbeancusine@aol.com

Antigua Spring week-end Getaway March 11- 14

2011-01-17T06:02:00.000-08:00

Enjoy a break from the cold with a all inclusive week-end getaway to Antigua. Spend 4 days 3 nights of basking in tropical sunlight. Stay at our luxurious island villa, while enjoying spa treatments, fine dining, cooking class, market and rum distillery tour, local cruise, beach hopping, and local shopping. Our groups are small so book early to reserve your space contact us for details. http://www.caribbeanculinarytours.com Telephone 615 609 5421

Caribbean Green Pea Soup

2011-01-16T16:59:00.004-08:00

Peas and beans are a staple in Caribbean cooking, and find their way in stews, rice, fritters, and soups, I enjoy making soups especially in the colder months when I need something comforting to ward off the cold. This recipe is made with green split peas however any other peas can be substituted.

1 lb dry green split peas ( soak peas overnight)

8 oz pickled beef or smoked ham hocks

1/4 cup olive oil

2 garlic cloves

1 medium onion minced

1 small green bell pepper chopped

2 large tomatoes diced

1 bay leaf

4 medium potato peeled and diced

2 green bananas peeled cut into chunks

1 teaspoon salt

1/2 teaspoon pepper

Bring 4 quarts of water to a boil in a large stock pot. Add peas and ham hocks reduce heat and simmer for 1 hr until peas are soft.

Remove ham hocks reserve, Heat the oil in a frying pan over medium heat ,add garlic, onions, bell peppers, and saute for 5 mins until soft but with no color. Remove flesh from ham hocks discard bones and cut meat in small pieces, add to frying pan along with dice tomatoes, cook for another 4 mins. Reserve

Add the ham hock mixture to the peas along with the potatoes, bananas, and bay leaf season with salt and pepper cook for another 25 mins stirring frequently

Remove soup from heat and adjust the seasoning if needed serve hot with warm Caribbean Coco Bread

Norma Shirley passes

2010-12-02T19:49:00.000-08:00

Norma Shirley passes

Holiday getaway to Jamaica for 2010/ 2011

2010-10-10T14:08:00.000-07:00

We have just launched our new 2010 / 2011 tour schedule and have added the island of Jamaica to our tour destinations. Join us for 7 days 6 nights on the island of Jamaica. We will be staying at the luxurious Tryall Villas This will be a time for fun and relaxation, While we enjoy some of the islands natural beauty. Our tour will consist of Spa treatments for the gal's and golf for the guys, fine dining, yoga lessons on the beach,rum distillery and market tours, island excursions, a catamaran cruise, hands- on cooking classes, and enough time for local shopping for arts, and crafts.

Sample of what one of your day will be like: Day 4

After breakfast we will head for our country side excursions where we will explore the back country of Jamaica and learn the island culture as we travel along the parishes of St Elizabeth and Portland. We will enjoy a culinary excursion of Portland the birth place of Jerk cuisine. We will travel away from the hustle and bustle of the busy tourist areas and journey into communities where you will get the chance to see how the natives live and go about their daily lives. We will visit local pottery and arts and craft shops. Along with roadside farmers markets and other local historic sites. On our way back we will stop for a swim and a lunch picnic on a near by beach, dinner will be served bank at the villa.

Jamaica is one of the island in the Caribbean where there is always a vibe going on there is lot's to do, The island is home to some of the best Caribbean beaches,The cuisine is scrumptious, and the island views and landscapes are spectacular.

We also host tours on the islands of :

Antigua

Barbados

St Lucia

For our full holiday getaway packages and to make bookings visit our web site.

http://www.caribbeanculinarytours.com

Barbados Street Food

2010-08-23T06:43:00.000-07:00

Traveling to Barbados? you must check out some of the Island best street food. ( Food made pon de road side). You will find Barbados simplest local food prepared by local cooks all over the Island.

Brighton farmers market in st George is famous for its Saturday morning spread, From delicious breads , fruit jams, bajan fried flying fish, bottled salads, local fruit and vegetable in abundance can be found in its numerous stalls.

Trini Doubles: one can't forget trini doubles found in the car park in worthing Christ Church st michael, Where you will find descendants of Trinidads East Indian indentured labourers serving their famous curries , bread fritters,garlic chickpeas(channa) with their many fruit sauces from mango, tamarind and one can't forget the famous pepper sauce.

Chicken Rita,s : is famous for its fried chicken and home made french fries. Rita,s chicken comes's with rave reviews doing what she does for over 35 years you can find her in Christ church rum shop dishing up her mouth watering chicken plan to wait it,s worth waiting for

Bridgetown Cake stand. I found this cake stand while visiting the Island a few months ago, It is a block away from the public farmers market in the town square, The cakes made by a local lady is to die for. From potato pudding, coconut cake, cassava pudding. buttery sponge loaves and the list goes on all done to perfection.

Oistins fish market is famous for its grilled and fried fish, one can not go to Barbados and not visit ostins fish market. This is what daily catch done to perfection is all about

Although Barbados is famous world over for its beautiful white sand beaches,tropical sights, great rum, friendly people. However you will find the soul of the Island in its street food.

2010-06-02T05:47:00.000-07:00

Its summer again, time for lighter meals, fresh tropical fruits, especially my Island favourites mangoes, and papaya, These usually brings back my child hood memories of growing on in the Caribbean especailly on the Island of Dominica and Antigua. Where fruits was always in adundance. summer's with school out we kids will form groups and tour the fields harvesting, mangoes, sugar cane, papaya, plums, gunieps, bananas, tangerine, and the list goes on.

Living in the states I still find pleasure in finding a good and sweet papaya, and mango, and even though I did not pick it right off the tree I still get great pleasure in eating and adding them to my summer dishes. I have developed this recipe for Seafood Salad in Papaya boats with lime and ginger cream. The dish is very light and refreshing. I invite you to give it a try.

2 pounds medium raw shrimp,, shelled and devined

1 pound lump crab meat ( or any other crab meat)

4 small ripe but firm papaya's

1 cup sour cream

1 cup mayonaise

2 tablespoon ginger juice( made from grating l large ginger root)

3 tablesppon fresh squeezed lime juice

salt and pepper to taste.

1. Bring 4 quarts salted water to the boil, drop in shrimp, leave for 1 minuite and pour shrimp out to drain. Let shrimp cool.

2. Add lump Crab meat and cook shrimp in a bowl and set aside

3. Meanwhile cut 3 the papaya's in two lengthtwise and remove the seeds discard. Remove some of the flesh of the papaya using a spoon cut into medium dice, leave enough of the flesh in the skin to keep the boats firm chill boats, Cut the other papaya in two remove seeds discard, remove all flesh from the skin and cut into medium dice, Place all papaya flesh in a seperate bowl and chill.

4. In a seperate bowl whisk sour cream, mayonaise, ginger and lime juice, mix well together.

5. Pour dressing over shrimp and crab mixture, toss gently, add papaya and lightly toss again, season with salt and pepper,

5. Portion mixture in reserved papaya boats place on a platter and chilled before serving

serves 6.

Barbados Cou Cou

2009-11-12T04:36:00.000-08:00

Cou Cou Means side dish and is made from cormeal with the addition of okra or sugar on some of the Islands, It is mainly served as a accompaniment to fish, in Barbados flying fish is used. I have used snapper fillets in this recipe however any other fish can be used.

3 cups water

12 small okra or 1 (8oz) pack frozen

3 cups boiling water

salt to taste

1 small seeded hot pepper( optional)

2 cups yellow cornmeal

3 cups water

2 tablespoon butter

Remove the steams and slice the okra into medium rings. I a heavy saucepan, bring water to a boil. Add the okra. hot pepper and salt. Boil for 15 minutes

Meanwhile add the cornmeal to a bowl and add the remaining 3 cups of cold water. Mix well.

Remove the saucepan from the heat and combine the okras and cooking liquid with the cornmeal mixture. Return the pan to the heat and stir frequently until the mixture is smooth and thick

More water can be added if needed. Form mixture into round balls using a small bowl spread generously with the butter. Serve Hot

Up-Coming Barbados Tour

2009-11-12T04:14:00.000-08:00

I have been very busy putting together our up- comimg Barbados tour, and have not done much on Island pepperpot. To my blog friends I apologize for this. I promise to bring you some more Island news and recipes in the following months

Enjoy my Barbados recipe for Cou- Cou and Creole Fish

Spiced Calypso Punch, Banana Daiquiri,

2009-03-19T15:57:00.000-07:00

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.

Caribbean Spanish Meat pie

2009-03-17T10:22:00.000-07:00

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.

Dough

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

Steamed White Asparagus with Apple Curry Relish

2009-03-16T08:40:00.000-07:00

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

Caribbean Highlights Antigua Carnival 2009

2009-03-15T05:09:00.000-07:00

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,

Easter-Time in the Caribbean

2009-03-14T09:19:00.000-07:00

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

Heat Things up this Summer Host a Caribbean Barbecue

2008-08-18T16:34:00.000-07:00

Heat things up this summer host a Caribbean summer barbecue check out our new recipe link for mouth- watering Caribbean Summer recipes from chef Freda's delicious jerk chicken with papaya, avocado,key lime salsa to her to die for baked pineapple Martinique
Try our mouth watering Recipes for Jerk chicken with Papaya, Avocado Key lime salsa, Grilled sweet potatoes & plantain kebabs, Our Shrimp, watermelon, and grapefruit salad is a sure treat for the entire familyChef Freda did not forget dessert her Baked Pineapple Martinique is to die for and is a fresh take on the traditional baked Alaska whole pineapples are cut in half forming two boats, most of the flesh is removed from the skins which are kept intact. shells are refilled with rum soaked Angel food cake, ice Cream, Pineapple chunks, covered with whipped meringue and sprinkled with coconut flakes and toasted what a way to end a meal.all washed down with a tropical refreshing mango iced tea

Jerk Chicken with Papaya, Avocado and Key lime Salsa

2 whole Chicken cut into quarters Jerk Marinade ( you can also purchase a variety of jerk marinade in most supermarkets)
Toast and grind the following in a dry skillet 1/2 of 1 nutmeg 2 cinnamon stick 2 tablespoon coriander seeds 2 teaspoon cloves, whole 12 pimento seeds (allspice) 2 teaspoon black peppercorns
In a blender or food processor puree: 2 bunches scallions or chives, chopped 2 large onion, roughly chop 4 to 6 Scotch Bonnet peppers 1 bunch of thyme, leaves picked 15 garlic cloves 1/4 cup dark rum
Combine all of the above in a bowl and stir in the following: 1/2 cup fresh lime or lemon juice 1 1/2 cup soy sauce 1 cup bark brown sugar
Preheat the oven to 350 degrees. Score chicken and season with salt. Pour desired of jerk marinade over chicken and rub into scores. Marinade for 2 hours to overnight covered in a refrigerator. Bake for 35- 50 minutes in the oven. Remove Chicken from the oven and finish on the grill.Serves 8Papaya, Avocado, Key Lime SalsaMakes 4 Cups1 small red onion, peeled and finely chopped1 jalapeno, stemmed, seeded and finely chopped1/2 cup roughly chopped cilantro leaves1 teaspoon salt1/2 tablespoon virgin olive oil3 tablespoon key lime juice2 cups peeled, seeded papaya diced (about 1 medium ripe papaya)2 cups peeled, seed removed avocados dices ( about 4 hass or 2 large Caribbean avocados)1. Mix together all of the ingredients except papaya and avocados in a bowl2 Now slowly add the papaya and avocados, being careful not to over mix them which will cause them to be soft and mushy3. Cover with plastic wrap and chill until ready to serve

Sweet Potato, plantain, pepper kebabs

4 Medium Sweet Potatoes4 Medium ripe ( Not black) Plantains1 large Red Bell Peppers1.large green Peppers1 1/2 teaspoon salt1/3 cup vegetable oil1/2 cup balsamic vinegar2 tablespoon minced garlic1 doz large bamboo skewers soaked in water1. Place the potato and plantins with skin on in a medium saucepan. bring to a boil and cook for 10 mins until bearly tender when tested with a fork. do not over cook.2. Remove from the water and let cool, cut potatoes into quaters with skin on. Remove skin from plantins and cut into quaters place in a medium bowl.3. Cut peppers in half remove seeds cut in quaters4. In a small bowl mix together salt, vinegar, garlic and oil5. Thread vegetable alternatley on skewers,( potatoes,pepers, plantins, peppers,)6.Drizle with oil mixture and marinade for 2 hours7. Grill skewers on a grill for 20 mins turning and basting with oil mixtureserve hot

serves 8

Shrimp, watermelon, and grapefruit Salad

4 pink grapefruit peeled and segmented2 teaspoon grated ginger1 teaspoon olive oil1/2 pink cup grapefruit juice1/4 cup passion fruit puree2 tablespoon honey1/4 cup fresh mint16 jumbo shrimp unpeeled1.Mix ginger, oil, grapefruit juice, passion fruit puree, honey together in a bowl 2.Pour 1/4 cup in a bowl and drizzle shrimp,marinade for 2 hours or overnight covered in plastic reserve remaining dressing 3 Grill shrimp until pink and done 4 Arrange lettuce and watercress on 4 service plates 5.Top evenly with grapefruit segments, watermelon and grilled shrimp 6. Drizzle with reserved grapefruit, passion fruit dressing
serves 8

Baked Pineapple Martinique

4 Whole pineapples cut in half heads intact, remove core and cut flesh in small chunks set aside1 whole angel food cake2 tablespoon dark rum1/4 cup pineapple juice1 gal rum and raisin ice-cream12 large egg whites1 cup granulated sugar2 teaspoon cream of tartar2 cups coconut flakes1. Scoop ice-cream and form into 16 balls with an ice-cream scoop place on a plastic lined cookie sheet cover with plastic and freeze over night2. Place Angel food cake in freezer to firm for a few minutes3. Place pineapple shells on a cookie sheets cut angel food cake into thin slices and line the insides of pineapple shells4. Mix rum and pineapple juice together and drizzle the insides of pineapples with the mixture set aside5. Make meringue with an electric mixer beat egg whites and cream of tartar until soft peaks form. gradually beat in sugar until stiff6. Transfer the meringue into a large piping bag fitted with a large star tip, cover entire top of pineapple halves leaving the tops out.7. Sprinkle with coconut flakes, toast in the oven for 10- 15 minutes or until golden this can also be done with a blow torch
serves 8

Tropical Beverages

Its's that time of the year when the heat is on and some of my favorite fruits are in season .It is summer time and there are mangoes every where. If you love mangoes like I do, you might have tried them in a lot of ways. I have made mango bread, mango pie, mango cheesecake, mango salad, mango butter, mango chutney, mango jam. How about mango ice-cream the best. This is my latest mango creation " cooking in paradise mango ice tea". Here is the recipe try it and see what you think.

Freda's cooking in paradise mango ice tea

8 ripe mangoes or 1. (19 oz) can mango nectar8 cups water6 large ice tea bags2 cups fine granulated sugar1/4 cup freshly squeezed lime or lemon juicelemon or lime wedges and cinnamon sticks for garnish1 Wash and peel the mangoes, remove the pulp from the seeds, puree mango pulp in a blender or food processor chill2. Bring water to a boil in a large saucepan add tea bags turn off heat, cover saucepan and let tea stand for 30 minutes to steep, 3. Remove tea bags, add sugar, lime juice, mango puree mix well, strain through a fine strainer,4. Serve Chilled over ice cubes with lemon or lime wedges and cinnamon sticks enjoyserves 8- 12

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