Cilantro Hot Sauce

I have been slipping on my recipe posts and I bring you apologies in the form of this awesome homemade hot sauce with cilantro being the vehicle driving this flavor train!

MyTrinidadian people may be familair with this sauce being made with Shado Beni. Shado Beni is the close cousin to Cilantro. To me, Cilantro has a sharper flavor profile and combined with the lime and green onion in this recipe has a pickle feel.  I love the idea of creating this sauce and using it on Cou Cou, provisions, or a beautiful steamed Mahi Mahi (Dolphin)

On to the recipe!!!

Cilantro Hot Sauce

A bunch of cilantro
Lime juice
Hot pepper
Salt
Water
Green onion
Garlic

You can chop everything by hand or throw it into a blender. I like to chop in order to preserve the integrity of the ingredients. A blender is going to pulverized everything into a thin sauce.
If you chop, like I do. Just add the lime and water at the end to control the liquid content. Be sure to salt to taste.

Try it out and let me know what you think!

Eggplant Fritters!

Like & Share!

I am a big advocate for shopping for fresh local produce at the local farmers market or in the case of out here in Barbados, the Saturday Market.
Shopping for and using seasonal fruits and vegetables is a great way to save money and eat fresh.

My shopping trip this week yielded the awesome find of eggplants at $2 per pound. Eggplants are very light so 2 pounds of eggplants gave me a big bag! You know what that means... time to experiment! Today's experiment came in the form of Eggplant Fritters.  Be forewarned, this is not a healthy recipe! There is frying and cheese involved... "Mmm, cheese". (Homer Simpson Voice)
On to the recipe.

One medium Eggplant, peeled and chopped small
Half a bell pepper (small chop)
Half an onion (small chop)
Garlic, minced
Hot Pepper, minced
Thyme
Handful Fresh Basil, chiffonade
Marjoram, Minced
1/2 cup of shredded cheddar cheese
Sea Salt to taste
Garlic powder
Cumin
Two spoons of flour
One egg, beaten
Breadcrumbs

In a pan with olive oil; combine onions, garlic, bell pepper, hot pepper and eggplants. Cook till soft.
After it cools (Please be sure to wait for it to cool! Bad things happen when you add egg to hot mixtures); add thyme, basil, marjoram, cheddar cheese, sea salt, garlic powder, cumin, flour and egg. Mix well

Form balls and roll in breadcrumbs, fry till crispy and cooked through.

Try it out. Let me know what you think!

Restaurant Review: Chutney's 3-4-15

Restaurant Review!

Today's review is of "Chutney's", located in Lanterns Mall on the south coast.

This restaurant specializes in East Indian delicacies. From dahl puri, samosas, curries and of course chuntneys; it is authentic East Indian fare. Not only is the food great but they have stepped into the 21st century with little pagers they give you when you order. They light up when your food is ready. No need to hang out at the counter waiting for your food.
I had a saltfish roti with a tamarind (hot) chuntey on the side.
The portions are great and the prices are very reasonable. The roti pictured was $12bds.
If you are in the area, stop by for a quick bite. You will not be disappointed.

MOJO Bar- The Chopping Board 2-20-15

Like & Share!

MOJO Bar- The Chopping Board

It's a restaurant review! This place is single handedly, one of my most favorite places in Barbados. MOJO Bar- The Chopping Board, located in Worthing, Christ Church Barbados.

This restaurant, which is actually an old chattel house, is where awesome burgers are created. Served on a stylized chopping board, with fries and coleslaw, these burgers are for serious meat lovers only.

My favorite is the English, (cheddar cheese and bacon). You can never go wrong with that combo. They also have an awesome lamb burger and "The Hawaiian" which is topped with pineapple for that sweet and savory combination that is hit with tourist and locals alike. They have great soups and dinner choices as well, but for me... ITS ALL ABOUT THE BURGERS.

Great location, music, and funky decor rounds out this burger haven making it a "must visit" in Barbados.

Angostura Bitters BBQ Chicken 2-10-15

Hey people! It's been a minute since I posted a recipe. Here is a great one for you! Playing around in the kitchen, (this is when genius usually strikes) I came up with this awesome BBQ. It can be used on chicken, pork, or fish (be careful with the first step on fish though, the acid in the marinade can overcook the fish before you actually put it on the stove). The combination of the lemon garlic marinade and Angostura Bitters BBQ sauce is a match made in culinary heaven.

First step, the marinade.
Olive oil (about 1/2 cup)
Dijon mustard (about spoonful)
Minced garlic (about 6 cloves)
Salt (to taste)
Minced hot pepper (If you dont like pepper use none, very little, or substitute ground black pepper)
zest and juice of 3 lemons
Combine ingredients and pour over meat. (Ziploc bag is best) place in the fridge and leave for at least an hour. The longer you leave it the better it will taste, no more than a day though (for fish, stick to the one hour mark)

The BBQ sauce
Ketchup (about 1/2 cup)
Brown Sugar (a little bit, the ketchup already has sugar in it. It's just to add flavor. A regular spoonful)
Dijon mustard (3 heaping spoonfuls)
Angostura Bitters (15-20 dashes)
Combine.

Pour off the marinade and THROW AWAY. Never try to save marinade. Place chicken (bone in) on a RACK in the pan, with water and onions in the base of the pan. Cook at 350° for about 20min, then brush on BBQ sauce. Add water to the pan as it dries out. Every 5-7min brush on a new coat of BBQ. About 3 times. The last time, brush on a coat and put under the broiler for about 3 min. You dont want it to burn, you just want a LITTLE BIT of char.

Thats it. Enjoy. Please try it out and tell me what you think

Lemon Herbed Falafel with Sour Cream Tzatziki 11-20-14

Like & Share

We tend to fall into a "meat eating" rut. Tonight I wanted to try my hand at falafel. I've made falafel before, but tonight I wanted to incorporate some flavors from the Caribbean and make it my own.

Falafel is a Mediterranean dish made of fried chick pea balls and can be served with a yogurt tzatziki sauce. My version utilized my abundance of lemongrass, fresh herbs, and some leftover sour cream.

If you see a recipe and there are items that remind you of flavors you know or there are spices that you think will go well... TRY IT OUT!
Cooking is all about experimenting. You will never discover how wonderful your cooking can be if you dont try new things.

On to the recipe smile emoticon

Lemon Herbed Falafel
Can of chickpeas, mashed
Red onion (minced)
Lemongrass (minced)
Coriander (chiffonade)
Cumin
Minced Hot pepper
Lemon juice
Lemon zest
Garlic minced
Chives
Olive oil
Beaten egg
Breadcrumbs
Salt & pepper.

Combine all ingredients then make balls and fry in canola oil.

Sour Cream Tzatziki
Grated cucumber
Sour cream
Mustard
Lemon
Salt & pepper

Combine and refrigerate.


Serve falafel on pita bread with lettuce, tomato, and onion, with a dollop of the Sour Cream tzatziki.

Golden Apple Juice 10-28-14

Like & Share

Living in the Caribbean, we have access to a wonderful array of fruits and vegetables that have hidden sources of vitamins and minerals. Golden Apple is one of those fruits. High in vitamin C, iron and fibre. It's also a great healthy juice option for the health conscious.

Golden Apple Juice
10 golden apples (peeled and grated)
8-10 cups of water
Ginger root
Agave syrup or brown sugar to taste (about 4 tablespoons)

Add all the ingredients to a blender. Blend till mixed. Strain and chill.

Freezer staples: 10 items you need in your freezer 10-24-14

Like & Share

Freezer staples: 10 items you need in your freezer

The other day I said "Quick & Healthy meals start in the freezer" and I got a alot of people asking "What should I have in my freezer?" So, I created a list and info graphic. I hope this helps. This is just the beginning, but its a small step away from the fast food industry and back to preparing meals for yourself. Who doesn't want that?

On to the list.

1.Bell pepper
2.Hot pepper (scotch bonnet)
3.Cheese (grated)
4.Chives/Scallions
5.Fresh vegetable mix
6.Beans (Bora Bora or String)
7.Ginger
8.Turmeric
9.Seasonal Fruits (cut up and labeled)
10.Bread

Peppers (both bell and hot) freeze them whole, cut off what you want and put the rest back in the freezer. Yes, they break down quickly after being frozen, so you would use these peppers when you are cooking or in a salad where you need the flavor but not the crunch.

Chive/Scallions seem to break down after a day in the fridge. Unless you use the entire bunch and make a bottle of seasoning, it goes to waste. Not anymore. Do a rough chop, throw them in a Ziploc bag, and into the freezer with them. They last indefinitely.

Cheese can be expensive. It's great to have on hand, but once again, it doesn't last long. Grater your cheddar or mozzarella, throw it in a Ziploc and into the freezer. In a hour, check back and shake the bag to prevent the cheese from freezing into a big clump. Now you can sprinkle your frozen cheese on to pizzas, casseroles, hot sandwiches, anything that will be heated. No one likes frozen cheese...

Beans. Wash them, cut them up, throw them into a Ziploc. That's it.

Fresh vegetables mix.
Carrots, cabbage, broccoli, cut up peppers, etc. You can make your own mix or buy one from the market and then freeze it in the bag it came in.

Ginger and Turmeric
Both roots that last FOREVER in the freezer. Wash, dry, (peel ginger) and cut into slices. Bag and label. You're welcome.


This one is for my people in the Caribbean.

Seasonal Fruits are a thing out here. Buy them when they are abundant and cheap. Wash and cut them up. Label and date the bags. You can make smoothies, breads, compotes, chuntneys, etc.

Bread
This refers to anything with flour. Sliced bread, tortilla shells, roti skin etc. These items can be reheated in the oven or pan fried, and taste lovely. Great when you are hungry and haven't/dont want to make an elaborate meal.

Herbed Slaw with Garlic Aioli 10-1-14

Like & Share

I am not a coleslaw lover, but I love this salad. The dressing is light and the herbs give the slaw a great flavor. Try it out and let me know what you think.

Herbed Slaw with Garlic Aioli Dressing

Dressing
Peeled Garlic (3 cloves)
Juice of 2 lemons
1 egg yolk
Grapeseed Oil (about 1/2 cup)
Salt to taste

Salad
Cabbage (shredded)
Bell pepper (thinly sliced)
Green onion (rough chop)
Cilantro (rough chop)
Tarragon (rough chop)
Red onion (thinly sliced)
White onion (thinly sliced)

First make the dressing
Add garlic, yolk, salt, and lemon juice to a blender. Turn it on and slowly drizzle oil in. It will thicken slowly. Set aside.

Add all the salad ingredients to a bowl. Pour dressing on top and mix. If you add too much salt, you can balance it with a little molasses (about 1/2 tsp) mixed into the salad. Refrigerate until you are ready to eat it.

4 Herb Chicken Pasta Salad 9-27-14

Like & Share

Herb for the healing of the nation! Please use fresh herbs when making this salad. I promise you... your mouth will thank you. Sooooo much win!

This is great quick meal if you have left over chicken. If you dont have any chicken, you dont like chicken, you have a pet chicken... leave it out. This a great salad full of vegetables and herbs. To add even more fiber and nutrients, use whole wheat pasta instead of white. On to the recipe!

4 Herb Chicken Pasta Salad

Pasta (any noodle pasta)
Green Onion (chives, scallions, chopped)
Tarragon (chiffonade)
Cilantro (chiffonade)
Thyme (If using broad leaf, wash then chiffonade. If using sprig leaf, separate leave from woody bark. Use leaves, throw away bark)
Red onion (sliced thin)
Carrot (grated)
Bell pepper (sliced thin)
Cabbage (sliced thin)
Cold chicken (cut up)

Dressing:
Grapeseed Oil (about 1/3 cup)
Lemon Juice (alot... like 1/4 cup)
Garlic cloves (peeled)
Sea Salt to taste
Black Pepper

Boil water, insert pasta, and cook till al dente. PLEASE DO NOT OVER COOK YOUR PASTA... EVER smile emoticon Use cold water to stop the cooking process and to cool down the noodles. Set aside. Combine all the rest of the ingredients into a big bowl. Set aside. Make dressing. In a blender combine all the dressing ingredients and blend until garlic is chopped up. Add noodles to big bowl. Pour dressing over everything. Mix it up and enjoy

Mango BBQ Sauce 9-15-14

Like & Share

It's mango season! With a huge tree in the yard, we are overrun with mango. What's a girl to do? Make "Mango BBQ sauce" of course!!

Make sure you use ripe mango for this. I used two really ripe mangoes for this bottle.

If you haven't noticed. I don't really do amounts in my recipes unless it is a cake. Cooking is about tasting as you go and finding balance in your creations. On to the recipe!

Mango BBQ sauce

vegetable oil
cumin seeds
fennel seeds
Garlic minced
ginger peeled and minced
onion, finely minced
Hot pepper, minced
mango puree
fresh lime juice
apple cider vinegar
worcestershire sauce
molasses
salt & black pepper
(Brown sugar) optional

Heat vegetable oil and add cumin seeds and fennel seeds. The seeds will pop in the oil. Please be careful. Don't burn. When it is done popping, add onion, ginger, garlic and hot pepper. Cook down to translucent. Do not brown the onions. Add mango and lime juice. Cook down. Add the rest of the ingredients. Taste it. IF needed, add a little brown sugar to balance the flavor.

Paw-Paw Salad 9-7-14

Like & Share

Paw-Paw Salad (Bajan Papaya Salad)

My friend Ria (owner of True Decadence) and I, got together a couple of weeks ago to cater a birthday party. Our plan: A creative take on classic dishes from other regions of the world. One of the dishes was a "Paw-Paw Salad" which is the Bajan version of a "Thai Green Papaya Salad".

Thai Green Papaya is long, green on the outside and white on the inside. Very different to the papaya, known as "Paw-Paw" found in Barbados. Papaya found here is pink on the inside, soft, and has a sweet, mellow taste. That being said, in order to make this salad it's best to find a young, small paw-paw. It will still be hard and will have a slightly sweet taste. Perfect for the savory components of this salad.

Paw-Paw Salad Recipe

Green Paw-Paw (peeled and sliced thin)
Tomato (de-seeded and sliced thin)
Bora Bora beans or string bean (blanched and cut into 2 inch pieces)
Handful of Coriander (roughly chopped)
Green Onion (scallions minced)
optional: Basil OR Mint leaves (minced) not both, either or

Dressing
Olive or Grapeseed oil
Lime juice
Soy sauce
Palm sugar, Brown sugar, or Agave
Garlic
A sliver of hot pepper (no seeds)

Combine all the salad ingredients in a bowl. Set aside. Combine dressing ingredients in a blender, pour over salad. Cover and refrigerate. Take it out about 30 min before serving and toss again before plating

Homemade Vegan Ranch Dressing 9-2-14

Like & Share

Dilema. No ranch dressing in the house and the kids are freaking out.

Solution: Make my own with items already in the house.

I made a vegan version, but you can easily convert this to a regular version by using buttermilk instead of soy milk and adding a taste of white vinegar at the end. The vegan version is better tho smile emoticon

Recipe:
Apple cider vinegar
Soy milk or rice milk (unsweetened)
Vegan Mayo
(you can make this or buy it at the supermarket. I have an awesome vegan mayo recipe I will share in a later post)
Minced green onion (scallions)
Minced garlic
Minced onion
Parsley
Black pepper

Take about 1/3 a cup of the milk, add a teaspoon of vinegar and let it sit for about 10 minutes so that it will curdle.
Combine mayo (about a cup), herbs and pepper.
Add the cider milk combination to the mayo combination and whisk till incorporated. Cover and refrigerate. Best if left overnight.

Super easy and delicious. The kids were licking their bowls

Citrus Seafood Salad