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CaribCook: Flanboyant Eats with Bren – A Healthy Pollo Asado


Bren Herrera

POLLO ASADO

Ingredients:
◦    3 whole chicken breasts
◦    1/2 large sliced red or Spanish onion
◦    4 smashed garlic cloves
◦    1/2 cup mojo criollo *
◦    1tbsp oregano
◦    2 tsp cumin
◦    2 tsp salt
◦    1/4 lemon wedge
◦    3/4 cup vegetable oil

Preparation:

In large pot, season chicken with garlic and onion, salt, oregano, cumin. Pinch chicken with fork to allow seasoning to sit well. Add 1/4 cup of mojo to chicken, stir and let marinate for one hour to 90 minutes.
In same pot, lightly fry chicken breast in vegetable oil until both sides have browned, for 6-7 minutes. Add remainder of mojo and squeeze lemon wedge. Bring heat down to medium-low, cover and let cook for another 30 minutes. If you find your chicken too dry, you can add 1/2 cup of dry white cooking wine. Steam from pot will create the excess mojo sauce.

*Mojo is a liquid seasoning made using citrus fruits, dried seasoning like cumin, oregano, basil, and garlic. It is commonly used in Latin cooking to marinate chicken, pork and beef. The mojo I used was store bought. Goya makes a really good one; pick it up in your International section of your grocery store!

For additional cooking advice from Bren Herrera, visit Flanboyanteats.com

Go to St. Croix: Taste of St. Croix


Courtesy of GotoStCroix.com here’s a little glimpse of what you missed at last month’s Taste of St. Croix in the U.S. Virgin Islands. Food + wine+ people = 1 Fabulous Event!

@JozBiz

Yvette’s Cookbook: St. Martin’s Traditional & Modern Cuisine Published


Yvette-profile-photo.gif

Yvette Hyman(Saltwater Collection file photo)

St. Martin, Caribbean — From Yvette’s Kitchen To Your Table – A Treasury of St. Martin’s Traditional & Contemporary Cuisine by Yvette Hyman has been released here by House of Nehesi Publishers (HNP) .

Author Yvette Hyman, with husband Felix, also founded the popular Yvette’s Restaurant in her native district of French Quarter, St. Martin.

The new hardcover book is made up of 13 chapters, including Appetizers, Soups, Poultry, Fish and Shellfish, Meat, Salads, Dumplings, Rice and Fungi, Breads, and Desserts, said Jacqueline Sample, the book’s editor.

Among the book’s 312 colorful pages, classic favorites such as souse, Johnny cake, Conch Yvette’s, lamb stew, coconut tart, guavaberry and soursop drink are just a few of the over 200 recipes à la Yvette to be found in this Treasury of St. Martin’s Traditional & Contemporary Cuisine, said Sample.

“This cookbook is an important and outstanding acknowledgement of Chef Yvette Hyman’s committed service to the culinary development of St. Martin,” said Gloria Ferris-Bell, a leading nutritionist.

The publication of From Yvette’s Kitchen is a “national and Caribbean happening for St. Martin” as well, said HNP publisher Lasana M. Sekou.

The 37-sq. mi. island of St. Martin, with over 350 restaurants from around the world, is known as the “culinary capital of the Caribbean,” according to award-winning Canadian travel writer Melanie Reffes travelintelligence .

The posthumous title has been in the making since 1989. As HNP’s projects director Sekou had approached Hyman over 20 years ago about publishing her recipes as a unique book of St. Martin’s cuisine and an aspect of cultural heritage, said Sample.

Sample served as HNP’s main editor on the manuscript since 1992 when Yvette gave the publisher her collection of recipes. Sample met with Yvette several times to discuss and test recipes before the popular chef passed away in 1999.

Between 2007 and 2009, Sample met with Yvette’s widower Chef Felix Hyman and daughter and cooking instructor Jewel Daal to discuss and detail recipes.

The book’s beautiful design by Angelo and Gina Rombley include photographs of actual dishes and drinks, both traditional and those developed by Yvette, said Sample.

From Yvette’s Kitchen, which will be launched as the “main book” of the 9th annual St. Martin Book Fair, June 4, 2011, is available at amazon.com and houseofnehesipublish.com, said Sekou.
Author: House of Nehesi Publishers

Good Friday Recipe: Ducana & Saltfish


In the Caribbean by tradition it is custom to avoid meat on Good Friday. Many fish and seafood dishes are made to  observe this day. Being of Antiguan descent on my father’s side one of my favorites and must haves is Ducana & Saltfish. Ducana can be described as a sweet potato dumpling and goes great with just about any stewed fish be it fresh fish or saltfish.

ducana

Ducana

Ingredients:

2 cups grated coconut*

2 cups grated sweet potatoes (Boniato variety)

2 cups of sugar

1 tsp cinnamon

1 tsp grated nutmeg

1 tbsp of vanilla extract

1 cup of raisins (optional)

1 ½ cups of flour

Directions:

  1. Grate coconut and sweet potatoes in a blender.  You will need some liquid to help the grating process, either use the coconut water, milk or just water,  but no more than 1 1/2  cup of liquid.
  2. Mix all the ingredients in a bowl in the order they appear in the ingredients.
  3. Cut 10×12 pieces of foil paper to wrap the ducana.
  4. Use a ladle or large spoon to scoop the batter into the center of the foil then fold the foil 2/3 of the way, covering the mixture.
  5. Fold the batter and foil once more (or twice depending on the size of batter you scooped out)  making sure to keep the ends pinned so the batter doesn’t ooze out either side.  The foil and batter should look like a flattened cylinder.
  6. Fold in/ roll up  each end of the foil to seal in the batter.
  7. Place ducana in boiling water and cook for 30 minutes.
  8. Remove them from the water and let them cool for 10 minutes before opening them.

ducana wrap

Salt Fish

Ingredients:

1 pack of salted cod fish about a pound

1 Medium sized onion

½ of a green, red and yellow pepper

2 cloves garlic

1 8oz can tomato sauce

½ cup vegetable or canola oil

1 tbsp butter

¼ tsp black pepper

2 packs of Sazón seasoning

Directions:

  1. Soak the fish in water for about 4 hours or overnight.
  2. Boil fish in water for 45 minutes.
  3. Drain off hot water and pour cold water on fish to cool them down, making sure they get to a comfortable enough temperature to handle.
  4. Take out as many bones as possible. Break into bit size pieces and set aside.
  5. Cut onion into rings
  6. Cut peppers into strips length wise
  7. Slice garlic thin.
  8. Pour oil in frying pan and add the onion, peppers and garlic.
  9. Stirring until vegetables are translucent.
  10. Add tomato sauce, fish, vinegar, and butter to the pan then a sprinkle of black pepper.

You’re done.

Serve with fresh steamed spinach seasoned with salt to taste. (Do Not Boil Fresh Spinach) You can use eggplant mix with the spinach and/or long squash. In Antigua it’s called chop up. As the photo shows, I have pieces of pumpkins. You can also put it beside some boiled okras.

TIPS: * You can also use grated pumpkins along with the sweet potatoes and coconut; it gives your ducana a smooth texture also a different color, a yellowish grey.

Happy Easter!

Recipe: courtesy of: Cordy’s Corner

CaribVue Weekend: Bahama Mama & Conch Salad


On the weekends sometimes all you want to do is sit back and relax. Some of us prefer the beach, others the bar, and for some nothing beats the comfort of your own home. No matter where you choose to relax food and drink are a must have. This weekend we’ll explore some Bahamian favorites the Bahama Mama & their famous Conch Salad.

Bahama Mama 

Ingredients

  • 1/2 fluid ounce gold rum
  • 1/2 fluid ounce coconut-flavored rum
  • 1/2 fluid ounce grenadine syrup
  • 1 fluid ounce orange juice
  • 1 fluid ounce pineapple juice
  • 1 cup crushed ice

Directions

  1. Combine gold rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an electric blender. Blend until the drink’s consistency is slushy.

Bahamian Conch Salad

Ingredients:

  • 2 large conchs
  • 1/2 tsp hot pepper
  • 2 tomatoes (diced)
  • 1 cucumber (diced)
  • 1/4 cup of sour orange (naranja) juice
  • 1 bell pepper (diced)
  • 1 med. Onion (diced)
  • 2 tsp lime juice
  • salt and pepper to taste

Directions:

  1. Wash conch with a mixture of lemon, salt and water.
  2. Clean the conch, remove slime, and cut into small cubes. Place in mixing bowl with remaining ingredients.
  3. Mix and serve.