Cooking Sense Summer 2015
48
YOUR COMPANION GUIDE TO SIZZLING CARIBBEAN CUISINE T he Summer Fare Handbook GRILLED SHRIMP SALAD WITH BLACK BEANS *PG. 32
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The Summer Fare Handbook
Transcript of Cooking Sense Summer 2015
YOUR COMPANION GUIDE TO SIZZLING CARIBBEAN CUISINE
The Summer Fare Handbook GRILLED
SHRIMP SALAD
WITH BLACK
BEANS*PG. 32
Unit 6A, Building #3 • Pine Industrial Estate, St. Michael • Barbadost: (246) 429-0594/0605 • f: (246) 429-0610 • e: [email protected]
WHEN YOU START WITH QUALITY . . . YOU END WITH QUALITY!
Lemon-Dill
Salmon
Kebabs
Get recipe
here!
For quality meals that will make your mouth water, start with quality seafood – start with Atlantis!We’re wholesalers and retailers of fresh and frozen seafood and you’ll always get outstanding service.
COME SEE FOR YOURSELF!
cookingsense.bb
EDITOR-IN-CHIEFHermina Charlery
RECIPE EDITORCynthia Nelson
EDITORIALHermina Charlery Cynthia Nelson
DESIGN AND LAYOUTJason Waithe
PHOTOGRAPHYCynthia Nelson Damien PinderMikul ElcockShutterstock
ADVERTISING SALESHermina Charlery
*All images accompanying recipes in this issue were submitted by recipe contributors.
Cover image and recipe from Caribbean Potluck by Suzanne Rousseau and Michelle Rousseau (c) 2014
Kyle Books. Photograph (c) by Ellen Silverman.
COOKING SENSE is a quarterly magazine published by Cube Publishing Ltd.
AUGUST - OCTOBER 2015 • 3
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SHARE YOUR THOUGHTS
We want to hear from you – ask or tell us anything!
ADVERTISE WITH US
You’ll find your target audience right here in the COOKING
SENSE kitchen.Are you ready to meet them?
T: (246) 250-0826 [email protected]
JOIN OUR TEAMWe’re looking for fun,
passionate and committed team members from across the Caribbean and the diaspora to help us build the
COOKING SENSE brand. Are you interested? Do you have
what it takes? Let’s [email protected]
• AUGUST - OCTOBER 20154
Caribbean Potluck
Michelle BlackwoodHealthier Steps
www.healthiersteps.com
Zachary Dewer
Alica Ramkirpal-Senhouse
Food Blogger & Photographerwww.inner-gourmet.com
Giselle de RochéBreakfast, Lunch, Dinner, and Punch
www.breakfastlunchdinnerandpunch.blogspot.com
Suzanne & Michelle Rousseau2 Sisters and A Meal
www.2sistersandameal.com
Prisca MorjonMa Cuisine Créole
www.macuisinecreole.fr
Jehan PowellJehan Can Cook
www.jehancancook.com
Sian RoseSian’s Cooking
www.sianscooking.com
Anna & AlannaTru Bahamian Food Tours
www.trubahamianfoodtours.com
Jackie Wight-FraserMy Wooden Spoons
www.jsprat.wordpress.com
Ria BirjuCooking with Ria
www.cookingwithria.com
Chef Brian Lumley689 by Brian Lumley
www.chefbrianlumley.com
Michelle RoperEat The Caribbean
www.eatthecaribbean.com
Tamara DougeGemma’s Living
www.gemmasliving.com
Felix PadillaSimply Trini Cooking
www.simplytrinicooking.com
FEATURED
FEATURED COOKBOOK
Check out Michelle and Suzanne's cookbook – Caribbean Potluck!
Visit amazon.com for a peek!
AUGUST - OCTOBER 2015 • 5
22. PANTRY BASICS
Complement your fare with these sweet and savoury condiments.
23. Made From Scratch
Try whipping up your own condiments right at home.
24. SUBSTITUTES WANTED
Find great replacements for missing ingredients.
WHAT'S COOKING
COOKING WISDOM
9
21
10. IN SEASON
Get recipes to do more than just make juice.
12.Are You Ready to Grill?
Get tips, tricks and recipes for indoor grilling.
• AUGUST - OCTOBER 20156
RECIPE BOX28.
Favourite Party Foods (with a twist)Our foodies makeover popular party foods.
34. Choose a Side, or Two
Round out your meal with a side dish or two.
38. TASTES LIKE HOME
Make one of our foodies' go-to comfort dishes.
LIBATION STATION 44.
TEA & CO.Serve tea for dessert.
45.JUST ADD TEA
Try four delicious drinks – starring dessert teas.
46.Cool Down
Beat the summer heat with cool fruit juices.
27
43
The Summer Fare HandbookAUGUST - OCTOBER 2015
AUGUST - OCTOBER 2015 • 7
GRILLED TAMARIND CHICKEN
Click here for recipe!
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ODE TO SUMMERTAMARIND STEPS INTO THE
SPOTLIGHT FOR A DIY GLAZE THAT ELEVATES THIS GRILLED
CHICKEN TO A “SUMMER” LEVEL. SEE NEXT PAGE FOR
MORE DISHES STARRING THE SEASON’S FRUIT BOUNTY.
AUGUST - OCTOBER 2015 • 9
Grilled FRUIT, ANYONE?
Paw Paw Balls
Fat Pork Jam Sapodilla 'Dilly' Crumble Passion Fruit Cheesecake
Avocado Ice Cream
Mango Sorbet Soursop Cheesecake
Growing up, as a child I enjoyed a wide variety of sweet homemade desserts but one that stands out among all the
sweets is paw paw balls.Felix Padilla
In some Caribbean islands this fruit is also known as
cocoplum. I would describe it as having a mild rose flavour with slightly woodsy notes.
Giselle de Roché
This treat is an easy and delightful way to deal with both
an oversupply of mango and the hot Caribbean summer days.
Michelle Roper
Everyone loves soursop! It’s a favourite fruit to make ice cream, ice blocks, punches, sorbets and milk drinks here in Trinidad and Tobago.
Felix Padilla
GET RECIPE
GET RECIPE
GET RECIPE
GET RECIPE
WHEN LIFE GIVES YOUIn Season STEP AWAY FROM THE
BLENDER AND THINK WAY BEYOND JUICE. START WITH THESE
SWEET AND SAVOURY TREATS FROM OUR
ADVENTUROUS FOODIES.
I really, really love cheesecake and I also happen to love passion fruit – so it was only a matter of time until I attempted to
make the perfect passion fruit cheesecake. But don’t take my word for it.
Sian Rose
This avocado ice cream was an idea that I wanted to try for a while. The result? A fresh, rich and absolutely decadent treat!Prisca Morjon
The famous Bahamian 'dilly' fruit has found its fame in local songs and many
popular Bahamian expressions. Soft and sweet, its taste resembles a pear with
brown sugar added.Tru Bahamian Food Tours
GET RECIPE
GET RECIPE
GET RECIPE
What's Cooking
10 • AUGUST - OCTOBER 2015
ORANGESPREPARECut oranges into ¼-inch thick slices and remove seeds. Brush grill with vegetable oil. Put slices on hot grill 1½ minutes; flip and grill for another minute.
Grilled FRUIT, ANYONE?YES! GRILLED FRUIT ADDS FLAIR TO YOUR FARE AND
TASTES OH-SO-GOOD!
When you grill fruit its natural sugars caramelise, intensifying its sweetness and creating a deep, rich flavour profile.
Sound good? Try these.
WATERMELONPREPARECut watermelon into 1-inch thick wedges or slices. Brush grill with vegetable oil. Put wedges on hot grill for 1 to 2 minutes; turn and grill for another minute.
ENJOY• Makes for a juicy salad!
Drizzle with a bit of honey, sprinkle with some sea salt, a dash of freshly ground black pepper, and add to your tossed salad. Your palate will do a happy dance.
• Serve with a crumbly, salty cheese like feta, accompanied by fresh mint.
COOKING SENSE
Always ensure your grill is
properly cleaned, especially
when grilling fruit and
vegetables, or they’ll pick
up any leftover meat or
seafood flavours.
ENJOY• Add to salads and desserts.
• Muddle with sugar and mint or even fresh ginger to make drinks (alcoholic and virgin!).
What's Cooking
11 AUGUST - OCTOBER 2015 •
tasteshome tasteslikehomewww.tasteslikehome.orgAvailable locally and internationally
via www.amazon.com
Cynthia Nelson
1. A GrillA. open grill (electric)B. contact grill (electric)C. grill pan (stovetop)D. double burner (stovetop)
ARE YOU READY TO GRILL?GRILLING IS A RITE OF SUMMER. WHETHER IT’S DONE OUTDOORS OR INDOORS — ON A STOVETOP OR
ELECTRIC GRILL — IT’S JUST THE RIGHT THING TO DO. AND THIS SUMMER WE’RE DOING IT INDOOR STYLE!
TOOLS, TIPS AND TRICKS TO DO IT INDOORS
AB
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WHAT YOU’LL NEED:
SHOPPING SENSEA grill with deep, wide ridges
and high sides will make cleaning up much easier!
2. Lots of Beer E. Banks beer. And we don’t mean for pairing. Crack open these bad boys and bottoms up while you grill!
3. A Support Team F. kitchen tongsG. basting brushH. spatulaI. meat thermometer J. skewers
BEST BUY
cast iron holds
heat extremely
well and the ridges
give your food
great-looking grill
marks!
What's Cooking
12 • AUGUST - OCTOBER 2015
DO pat food dry, then lightly brush with oil and season (depending on what you’re grilling) before putting on the grill.
DO heat grill pan on stovetop until very hot, then reduce heat as indicated in your recipe. Maintain same temperature throughout the cooking process.
DO resist the urge to move food around the grill or check for grill marks. Food needs to stay in place to sear and cook so it releases easily. Always be guided by the times given in your recipe.
DON’T use harsh, abrasive scrub sponges to clean nonstick surfaces or soak in water for a long time.
GRILL ETIQUETTE
SeafoodBest to grill quickly and not over high heat. The worst thing you can do is overcook it. To avoid
crumbling while cooking, choose fish with firm
texture and high in fat. Fat acts as a lubricant and stops fish from sticking.
GRILLING BASICS
Meat & PoultryUse quick-cooking cuts that are evenly and thinly
sliced.
Veggies & TofuSlice them into large, thick
(at least ¼-inch) pieces. Cut zucchini lengthwise or make
long diagonal slices. Grill smaller pieces on skewers
or wrap in foil. Peppers can be grilled whole, then
peeled and sliced. Precook carrots and potatoes but use eggplant, tomatoes,
onions and sweet peppers fresh.
MARINATE, MARINATE,
MARINATE! Marinating is crucial to add flavour
and moisture to grilled foods. Plus, it helps prevent sticking and burning.
To determine marinating time, consider the texture of the ingredient.
Mushrooms, summer squash and extra-firm tofu may need only 30 to
40 minutes while tougher ingredients, like sliced carrots, potatoes or
squash, are best marinated for a couple of hours.
CHEF LUMLEY’S DIY ’NADESBASIC
White wine, oil, garlic, onion and celery salt
EXOTIC INDIAN FLAVOUR Yogurt, garlic, pepper, curry and
cardamom
ASIAN FLAIR Vinegar, soy sauce, oil, sugar and
ginger
FOR SEITAN OR FIRM VEGGIES Pineapple juice, soy sauce, lemon
juice and garlic
FOR SUMMER SQUASH OR TOFU Orange juice, turmeric, ginger, garlic
and lemon zest
BEST PICKS
Veggies that can
stand up to slicing
and grilling.
BEST PICKS
Grouper • salmon
• scallops • shrimp
• swordfish • tuna
• marlin
BEST PICKS
Chicken breasts
• boneless loin pork
chops and boneless rib
eye • boneless strip
steak • top sirloin •
flank • and skirt steaks
Atlantis Seafood has great prices
and gives awesome customer service! Check out their ad
on page 2!
What's Cooking
13 AUGUST - OCTOBER 2015 •
IS IT DONE YET!Thin cuts of pork (under ¾-inch thick) will dry out fast, so cook quickly on a very hot grill, flipping as little as possible. Take them off the grill within 4 to 5 minutes. Thicker cuts (over ¾-inch thick) will need time to cook thoroughly without drying out the surface, so cook them slowly. Cook until centre reaches 145°F/65°C. To test for doneness, touch them (they should be firm) or use a meat thermometer.
Once cooked the way you like, get them off the grill. Place on a plate and cover with foil. Let it stand 5 to 10 minutes (this allows meat to loosen up and its juices flow, resulting in tender and moist cuts!). This is the most important part of the whole process.
Brush with oil (preferably vegetable oil, it has a high smoking point) or a flavoured oil blend like salad dressing, or your DIY mix of oil and herbs.Or, marinate for at least 30 minutes before grilling.
TIME TO GRILLNOW THAT YOU’VE GOT THE TOOLS AND BASICS FOR INDOOR GRILLING, IT’S TIME TO TACKLE THE DELICIOUS RECIPES ON THE FOLLOWING PAGES. BUT BEFORE YOU FLIP, HERE ARE SOME TRICKS AND TECHNIQUES YOU’LL NEED.
GOT IT ? THEN LETS GO!
PREP YOUR BREASTS Trim pieces evenly and cut small, crosswise slits along the length to let marinade
penetrate the meat.
MARINATE Use a generous amount of oil in
your marinade to keep chicken moist.
LET IT RESTAs with any other
meat, letting breasts stand 5 to 10 minutes will keep them juicy.
THE JUICY TRICKMOIST AND JUICY CHICKEN BREASTS IN 3 STEPS!
1 2 3
SHRIMP IS A NATURAL PARTNER FOR THE GRILLPeeled or not, they’re incredibly delicious and cook quickly! Take them off the heat once the skin has lost its original colour.
Because the shell prevents marinating and seasoning, flavour has to be applied through the cut where the sand track was removed. To devein shrimp, make a slit along the back with a small paring knife and lift out vein.
SKEWER ’EM RIGHTFor easy cooking and control, skewer shrimp, no matter how big. For even cooking, don’t crowd them.
KEEP ’EM STRAIGHTSkewer lengthwise to reduce curling as they cook.
STICK ’EM TWICESkewer each shrimp twice, through the top and the bottom near the tail, for a curved shape.
What's Cooking
• AUGUST - OCTOBER 2015
PREP YOUR VEGVegetables lack fat so they need a coating to prevent burning or sticking and to stay moist.
14
This has to be our best-loved chicken dish.
The combo of the chargrill, the island seasonings and the
kick of the West Indian Salsa Verde is truly
unforgettable.
The Chicken4 cups olive oil • 1 bunch scallions, sliced • 8 cloves garlic • 2 Tbsp. fresh ginger, • peeled and grated • 1 bunch fresh thyme1 bunch fresh cilantro • 2 Scotch bonnet peppers, seeded and minced • ¼ cup fresh lime juice (about 6 limes) • sea salt • freshly ground black pepper • 4 lbs. mixed chicken parts
The Spicy West Indian Salsa Verde(Makes about 2½ cups)1 cup fresh parsley, chopped • 3 cups fresh chadon beni, chopped(or cilantro) • 1 Tbsp. garlic, roughly chopped • 2 cups scallions, chopped • 1 bunch fresh thyme, chopped • 2 cups olive oil • 2 cups water • 6 Tbsp. fresh lime juice (about 8 limes) • 2 tsp. lime zest • 1 Scotch bonnet pepper, cut in half and seeded • 1 Tbsp. sea salt • 1 Tbsp. fresh ginger, peeled and chopped
1. Make the chicken: in a blender, combine oil, scallions, garlic, ginger, thyme, cilantro, Scotch bonnet, lime juice, salt and pepper, and puree. Transfer to abaking dish or resealable plastic bag and add the chicken, tossing to coat.Marinate in the refrigerator for 12 hours or overnight.2. Preheat oven to 350°F.3. Make the spicy West Indian salsa verde: in a food processor or blender, combine parsley, chadon beni, garlic, scallions, thyme, oil,water, lime juice, lime zest, Scotch bonnet, salt and ginger. Blend well.4. Heat grill or grill pan to medium-high heat. Grill chicken about 10 minutes per side, turning once, until the outside is charred. Transfer chicken to a baking dish and toss with salsa verde, saving some for garnish. 5. Bake 10 to 15 minutes until chicken is cooked through and an instant-read thermometer registers 165°F. 6. Transfer chicken to a platter, drizzle with more salsa verde and serve.
Grilled Chicken Spicy West Indian
Salsa Verde
Serves 8 to 10
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What's Cooking
AUGUST - OCTOBER 2015 • AUGUST - OCTOBER 2015 • 15
Asian Sesame Salad
1. Make the dressing: whisk together all ingredients until well blended and set aside in the refrigerator. 2. Make the chicken: season chicken with vinegar, oil, salt and pepper; set aside while grill heats up. 3. Grill chicken over medium heat and let it sit for a few minutes to keep in all the juices and seasonings. Cut chicken into strips4. To assemble: place desired amount of lettuce and salad dressing in a bowl and toss by hand. Add some almonds and Chinese noodles and toss.5. Transfer salad to a plate and top with grilled chicken; sprinkle on some sesame seeds for a finishing touch.
with Grilled Chicken
This is one of my favourite salads. I love the sesame flavour and
especially the crunchy lettuce. The dressing is really delicious,
it has a nice tang – just the way dressing
should.
DressingMakes 2 cups¾ cup canola oil2 Tbsp. soy sauce2 Tbsp honey2 Tbsp. sesame oil⅓ cup rice vinegar1 Tbsp. brown sugar2 Tbsp. roasted sesame seeds¼ tsp. freshly grated ginger1 tsp. salt
Chicken2 whole boneless chicken breasts, halved, rinsed and pat dry2 Tbsp. balsamic vinegar2–3 Tbsp. olive oilSalt and pepper to taste
Salad6–8 hearts of romaine lettuce (or just chop desired amount)handful of sliced almonds, toasted1 cup Chinese crispy noodles
What's Cooking
16 • AUGUST - OCTOBER 2015
2 ¾ lb. pork chops, 1½ -inch thick¼ cup honey¼ cup oyster sauce2 Tbsp. packed brown sugar1 Tbsp. plus 1 tsp. minced fresh ginger1 Tbsp. minced garlic1 Tbsp. ketchup¼ tsp. onion powder¼ tsp. cayenne¼ tsp. ground cinnamon2 Tbsp. sesame oil1 oz. fresh cilantro sprigs 1. Pat pork dry and arrange in a shallow dish. In a bowl whisk together remaining ingredients and pour marinade over pork; turn to coat well. 2. Chill pork in the refrigerator, covered, turning it once or twice, at least 8 hours and up to 1 day.3. Prepare grill. Remove pork from marinade and bring up to room temperature, reserving marinade.4. Arrange chops on a lightly oiled grill set to high heat. 5. Grill pork, basting with reserved marinade and turning every 3 minutes, 10 minutes total. Discard marinade. 6. Continue to cook pork, turning it every 3 minutes or until a thermometer inserted diagonally into centre of tenderloin registers 155°F. Cook another 5 minutes if it has not. Remove from grill and let stand 5 minutes before serving. Serve pork garnished with cilantro sprigs.
Grilled Honey-Gingered Pork Tenderloin
Serves 4
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Want to make this on an outdoor grill? Click here for recipe!
FIRE IT UP!
What's Cooking
17 AUGUST - OCTOBER 2015 • 17
GRILLED SHRIMP GREEK SALAD
Special equipment6 (8-inch) bamboo skewers, soaked 15 minutes in warm water
4 Tbsp. fresh lemon juice4 Tbsp. olive oil plus some for brushing1 Tbsp. finely chopped fresh oregano1 garlic clove, mincedSalt and pepper to taste1 pint cherry tomatoes, halved½ English cucumber, cut into ½-inch pieces½ small red onion, thinly sliced1 pound large shrimp, shelled and deveined2 (8-inch) pita loaves (preferably pocketless)1 yellow bell pepper, cored6 oz. feta (cheese), cut into ½-inch cubes
1. Prepare grill for cooking. 2. Make the dressing: whisk together 2 tablespoons lemon juice, 3 tablespoons oil, half oregano, half garlic, salt and pepper in a large bowl.3. Gently stir tomatoes, cucumber and onion into dressing and let stand at room temperature while grilling.
4. Marinate the shrimp: whisk together remaining 2 tablespoons lemon juice and remaining oregano, thyme and garlic in a large bowl. Stir in shrimp until well coated and marinate at room temperature for 10 minutes.5. Meanwhile, grill pitas and bell pepper: Lightly brush pitas and bell pepper on both sides with oil and season with salt and pepper. Grill pitas on an oiled grill set to high until browned and slightly crisp, then transfer to a rack to cool (pitas will continue to crisp as they cool). Grill bell pepper until just softened.6. Grill the shrimp: add remaining tablespoon oil to shrimp and toss to coat. Thread 4 shrimp lengthwise in the same direction (so shrimp will lay flat on grill) on each skewer without crowding. Season with salt and pepper. Grill shrimp until just cooked through, about 2 minutes on each side. 7. Break pitas into bite-size pieces and coarsely chop bell pepper. Remove shrimp from skewers and gently stir into tomato mixture with pitas, bell pepper and feta. Add salt and pepper to taste.
Makes 4 main course servings
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Want to make this on an outdoor grill? Click here for recipe!
FIRE IT UP!
What's Cooking
• AUGUST - OCTOBER 201518
Special equipmentfour 12-inch skewers, soaked in water 30 minutes if wooden
2 cloves garlic, crushed to a paste • ¼ cup soy sauce • 1 Tbsp. red wine vinegar • ⅓ cup olive oil • ¼ tsp. salt • ⅛ tsp. freshly ground pepper • 2 Tbsp. coarsely chopped fresh parsley • 3 Tbsp. coarsely chopped fresh basil • 1 large red onion, peeled and root end trimmed slightly, leaving end intact • 1½ lbs. eggplant, halved crosswise, then cut lengthwise into 1-inch thick strips • 1 large bell pepper, cut into 1-inch cubes • 8 cherry tomatoes, whole
1. Turn grill on to medium-high heat.2. Whisk together garlic, soy sauce, vinegar, oil, salt, pepper and herbs in a large bowl; set aside ⅔ of marinade for brushing.3. Halve onion lengthwise and cut into ½-inch cubes. Thread vegetables onto skewers (with small spaces in between for even cooking). 4. Bring a large pot of water to a boil and add salt. Set up a large bowl with ice and water to create an ice water bath. 5. Blanch skewers with vegetables for 1 minute in boiling salted water. Remove skewers and put in ice water. When vegetables have cooled completely, drain well on paper towels and toss in reserved marinade.6. Oil grill and carefully place skewers on, turning occasionally with tongs and continuously brushing with marinade until vegetables are very tender, 6 to 10 minutes. Serve warm with fresh tomato sauce.DO AHEAD: Vegetables can be made a day ahead; cover and keep chilled. Reheat before serving.
COOKING SENSE
The purpose of blanching
vegetables is to retain
flavour, colour and texture.
Shocking, or putting
blanched items in an ice
water bath, stops the
cooking process.
Serves 4
Veggies
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Want to make this on an outdoor grill? Click here for recipe!
FIRE IT UP!
Grillled Veggies
Grillled
What's Cooking
AUGUST - OCTOBER 2015 • 19
COCONUT CHIA SALAD DRESSING
*P. 23
THE 'DIP' SIDE
’TIS THE SEASON FOR OUTDOOR COOKING
AND NO OTHER FOOD GROUP CELEBRATES
IT QUITE LIKE CONDIMENTS. HELLO, COCONUT CHIA SALAD
DRESSING!
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AUGUST - OCTOBER 2015 • 21
CO
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SPantryBasics
Chutney DipsFruit chutneys make the
ultimate dip but if you want a dip with a difference, try the Shadon Beni chutney.
Kuchelas and Amchars
Kuchela and amchar are simply pickled fruit – green
mango, golden apple, tama-rind, June plum – that have
been dehydrated and blended with spices. Use them as you would pepper or as a topping on fish, wraps, pelau – what-
ever you like!
Seasoned SaucesSoy sauce is great for dipping fish, meats and veggies, but you know what else it’s awesome for? Sprinkling over vanilla ice cream! Try it with some hot sauce too.
Mango Chutney Dip Tamarind Chutney Dip Shadon Beni Chutney
Ginger Soy Sauce Garlic Soy SauceTamarind Hot Sauce
Kuchela Mango Amchar Tamarind Amchar
DIP, DAB AND DRIZZLE YOUR WAY THROUGH SUMMER WITH OUR MUST-HAVE CONDIMENT PICKS FROM CHIEF. THEY’RE EXOTIC, FLAVOUR-FULL, AND AUTHENTICALLY CARIBBEAN!
22
Cooking Wisdom
• AUGUST - OCTOBER 2015
2 packed cups fresh basil leaves1 large clove garlic, peeled and chopped2 Tbsp. toasted peanuts, walnuts or pine nutsSalt and pepper to tasteOlive oil or vegetable oil
1. Put all ingredients except oil in a food processor; cover and pulse until finely minced. With the processor running, drizzle in oil until mixture becomes a sauce with dropping consistency.
MADE FROM SCRATCH
STEP UP YOUR COOKING GAME AND MAKE YOUR OWN CONDIMENTS.
COOKING SENSE
Chia seeds contain all
9 of the essential amino
acids that our bodies
need but don’t produce
naturally – we get
them through our food.
COOKING
SENSE
Cut all onions same
size so that they
cook evenly at the
same time.
Dill weed is
another name
for the herb dill.
Use ½ teaspoon
chopped fresh dill in
place of the dried
version.
Being an island girl, I love coconut so I decided to make a salad dressing that’s super creamy.1(14 oz.) can coconut milk1 Tbsp. chia seeds1 Tbsp. minced onion1 Tbsp. lemon juice1 spring onion/scallion, finely chopped1 tsp. basil leaves, finely chopped1 clove garlic, minced¼ tsp. dried dill weed½ tsp. sea salt
1. Place all ingredients in a bowl, whisk together and let stand 15 minutes for the flavours to blend. Transfer to an airtight container and refrigerate.
Cook’s Note Quantities depend on the amount of caramelised onion you wish to make. Average two large onions per person as onions reduce a lot when cooked.
TIP To chop onions without tears, chill them in the freezer 10 to 15 minutes first.
Several medium or large onions • Canola oil • Salt to taste
1. Peel onions, remove top and bottom tips and cut onions in half. Lay them cut side down and slice lengthwise to desired thickness. 2. Use a wide, heavy duty sauté pan. Too thin a pan will cause the onions to burn. Coat bottom of pan with oil, or a mixture of oil and butter and heat on medium high heat. 3. Add onion slices and stir to coat with oil. Spread onions evenly over
Caramelised onions are bliss! Enjoy as relish in sandwiches and burgers, on cold meats and more!
Fresh basil, tarragon, dill and cilantro can also be used to make an herbed mayo.1 cup real mayonnaise1 Tbsp. thinly sliced scallions/green onions or chives1 Tbsp. finely minced parsley¼ tsp. freshly ground black pepper
1. Mix all ingredients and refrigerate ½ an hour for flavours to meld.
Caramelized Onionsby Giselle de RochéCoconut Chia Salad Dressing
by Michelle Blackwood
Herbed Mayoby Cynthia Nelson
Basil Pestoby Cynthia Nelson
pan and cook, stirring occasionally. After 10 minutes, sprinkle some salt over onions.4. Cook 40 minutes to an hour or more, stirring every few minutes (it may be necessary to reduce heat to low so that onions do not brown before softening and caramelising). Onions should brown slowly. 5. Stir intermittently, especially to remove any bits that might get stuck on bottom of the pan. Cook until onions are a lovely brown colour. Caramelized onions can be stored several days in an airtight container in your refrigerator.
23
Cooking Wisdom
AUGUST - OCTOBER 2015 •
SU
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ED
Grilled Shrimp Greek SaladITEM: English cucumberSUBSTITUTE: regular cucumber COOK’S NOTE English cucumber is seedless. You can substitute by removing the seeds from regular cucumbers.
MeatballsITEM: ground allspiceSUBSTITUTE: a pinch of ground cloves and a pinch of ground cinnamonCOOK’S NOTEThis substituted combo will give the heat and sweet notes of allspice.
MeatballsITEM: fresh bread crumbsSUBSTITUTE: dried breadcrumbsCOOK’S NOTE You will need to use more liquid (in this recipe, milk) to plump up the breadcrumbs, because the crumbs are much drier.
Caramelised Pear Infused Coconut RumITEM: coconut rumSUBSTITUTE: white rumCOOK’S NOTE A good alternative for those who don’t like coconut liquers.
Chickpea SaladITEM: canned chickpeasSUBSTITUTE: canned black beansCOOK’S NOTE Add a sprinkling of ground cumin for a smoky flavour. Cumin pairs well with black beans.
Asian Sesame Salad with Grilled ChickenITEM: balsamic vinegarSUBSTITUTE: red wine vinegar with 1 teaspoon sugarCOOK’S NOTE A high quality balsamic vinegar has notes of sweetness, so sugar is necessary to take some of the edge off the red wine vinegar.
IF YOU DON’T HAVE THE RIGHT INGREDIENTS FOR THE RECIPES IN THIS ISSUE, THAT’S ALRIGHT!
GO AHEAD AND TRY THESE SUBSTITUTES.
*PG.38
*PG.38
*PG.18
Click for recipe
*PG.16
*PG.34
24
Cooking Wisdom
• AUGUST - OCTOBER 2015
THIS SUMMER, CELEBRATE THE UNIQUE TASTES AND FLAVOURS OF CARIBBEAN CUISINE WITH THE CHIEF RANGE OF SPICES,
SEASONINGS AND CONDIMENTS! START WITH THESE RECIPES. ENJOY!
YOU COOK, CHIEF FLAVOURS
STICKY CHIEF CHICKEN WINGS
CHIEF SEASONED FRENCH FRIES HOT DOGS À LA CHIEF
ADVERTISING FEATURE
AUGUST - OCTOBER 2015 • 25
Hot Dogs à la CHIEFServes 6 to 8
You’ll Need1 Tbsp. vegetable oil • ½ onion, diced • 1 Tbsp. Chief paprika • 1 Tbsp. Chief chili powder • ½ tsp. Chief onion powder • ¼ tsp. Chief garam masala • 2 large tomatoes, diced • 3 Tbsp. ketchup • ½ tsp. Chief garlic soy sauce¼ tsp. Chief Italian seasoning • Salt to taste • Chief black pepper to taste • 6-8 whole hot dogs, fried • 6–8 hot dog buns
Method1. Heat oil in a skillet over medium heat. Add onions and sauté until softened and slightly brown around the edges. 2. Add paprika, chili, onion powder and garam masala; stir briskly about half a minute to keep spices from burning. Stir in tomatoes, ketchup, soy and ginger sauce, and Italian seasoning. Add salt and pepper to taste.3. Add water, one tablespoon at a time, if mixture is too dry. Cover and simmer over medium low heat 15 to 20 minutes or until mixture thickens. Adjust taste, if needed. Remove from heat.4. Place hot dogs in buns and top with seasoned mixture. Serve with a smile!
CHIEF Seasoned French Fries Serves 4 to 6
You’ll Need4 large potatoes, peeled and thinly sliced3 Tbsp. vegetable oil
Seasoning1½ tsp. Chief paprika • 1 tsp. Chief garlic powder • ½ tsp. Chief onion powder • ½ tsp . Chief black pepper • 1½ tsp. salt
Method1. Place a large baking tray in the oven and preheat to 390°F. 2. Cut potatoes into thin, even matchsticks with a sharp knife. Place in a large bowl, and toss with oil. 3. In another bowl combine seasonings.4. Take heated tray out of the oven and crowd with potatoes in a single layer.5. Sprinkle half the seasoning over potatoes and toss to coat, then sprinkle with remaining seasoning mix. 6. Spread potato sticks in a single layer on the tray and bake 35 to 45 minutes, turning once, or until golden brown. 7. Remove from oven and serve hot with your choice of Chief chutney dips.
Visit chief-brand.com/products/ for their full range of products
Sticky CHIEF Chicken Wings Serves 6 to 8
You’ll Need2-3 lbs. chicken wings, cut into drumettes and wingettes
Marinade½ tsp. vegetable oil • 2 Tbsp. lemon juice • 2 Tbsp. Chief Chinese cooking sauce • ½ tsp. Chief tamarind hot sauce • ¼ cup Chief seasoned soy sauce • ½ tsp. Chief ginger soy sauce • 2 Tbsp. brown sugar • ¼ cup ketchup • 4 cloves garlic • ½ tsp. Chief five spice powder • 1 Tbsp. Chief fish marinade • 1 Tbsp. white vinegar
Method1. Combine marinade ingredients in a large bowl. Add wings, coat well and let stand 10 minutes.2. Preheat oven to 350°F. Line a baking tray with grease-proof paper and set aside.3. Shake off excess marinade and place wings on tray off wings (reserve marinade). Use marinade to baste chicken as it cooks. Bake 40 to 50 minutes until meat falls off the bone fairly easily and wings are just starting to char. They should be sticky and dark in colour.4. Serve with celery or carrot sticks and Chief tamarind chutney dip.
……………………………………………………………………………….
GIVEAWAYSubscribe to Cooking Sense magazine for a taste of CHIEF!
Lucky subscribers will receive two CHIEF products.
To Enter1. Like us on Facebook/cookingsense.bb
2. Click on the Subscribe Here tab and you will be entered! (Click Here to sign up today!)
Lucky winners will be announced on our Facebook page.Promotion runs while stock lasts. Open to Barbadian residents only.
See some of the giveaway products on page 22!
Bldg 4, Newton Industrial Park, Christ Church, Barbados Tel: (246) 418-6910/12/13
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ADVERTISING FEATURE
• AUGUST - OCTOBER 201526
RECIPE BOXFO
OD
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SALMON & ZUCCHINI KEBABS
Click here for recipe!
A COOLER COOKOUTREFRESH THE CLASSIC BURGERS-AND-DOGS BARBECUE WITH FRESH NEW IDEAS LIKE THESE SIMPLE SALMON AND ZUCCHINI KEBABS. OR TRY ONE OF OUR VIBRANT SALADS, UPDATED SIDES AND DIY DRESSINGS ON THE NEXT FEW PAGES — YOUR BARBECUE MENU WILL NEVER LOOK THE SAME AGAIN.
AUGUST - OCTOBER 2015 • 27
Favourite Party Foods~with a twist~
THE BEST CARIBBEAN
FRIED CHICKEN! *P. 32
FROM JEHAN CAN COOK’S BEEFY, CHEESY PINWHEEL PIZZA TO SIAN’S COOKING GUAVA WINGS AND OTHER FRESH AND INSPIRED RECIPES, YOU'LL FIND A TWIST TO EVERYONE'S FAVOURITE PARTY FOODS!
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Recipe Box
• AUGUST - OCTOBER 2015
Chicken Salad Sandwich
I seriously love rotisserie chicken for making healthy, super-tasty and
quick meals. SEE *PG 32
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AUGUST - OCTOBER 2015 •
Beefy
, Che
esy, P
inwhe
elThese pinwheels
are not appetizer-sized but a hefty
mouthful! They’re perfect for a picnic or even a
road trip.
SEE *PG 33
Recipe Box
• AUGUST - OCTOBER 201530
Jerk Ribs with Tamarind Honey Jerk Sauce
Tamarind adds a bit of tang while honey adds a touch of sweetness; I love the combination with the spicy jerk
seasoning.”
SEE *PG 32
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AUGUST - OCTOBER 2015 •
Caribbean Fried ChickenThis recipe was inspired by the best fried chicken that I’ve ever had that wasn’t homemade – Trinidad’s KFC! 5 lb. chicken (I cut a whole chicken into 10 pieces)2 Tbsp. green seasoning 1½ Tbsp. Dijon mustard3 tsp. salt1½ tsp. black pepper2 cup flour1 cup milk2 eggsOil
1. Make the green seasoning: place cleaned chicken in a large bowl. In a small bowl mix green seasoning, Dijon mustard, 2 teaspoon salt, ½ teaspoon black pepper and 1 teaspoon oil; mix well. Rub over chicken pieces, making sure it is well covered. Set aside.2. Place flour on a large plate; add a teaspoon salt and a teaspoon black pepper and mix to combine. In a medium bowl, whisk together eggs and milk.3. Coat chicken with flour, making sure to shake off any excess, then quickly dip into egg mixture. Allow excess egg mixture to drip off before putting back in the flour. Shake off excess. Repeat with each piece of chicken.4. Place a heavy bottom pan over high heat with 2 inches deep canola oil. Once oil is hot, lower heat to medium low. Carefully add chicken pieces and fry 10 minutes per side or until golden brown. Remove from heat and place on paper towels to drain excess oil.
Chicken Salad SandwichesMakes 4 sandwiches
Salad2 cups rotisserie chicken meat, cut into small pieces
1 cup green grapes, halved⅓ cup slivered almonds1 scallion, finely chopped8 lightly toasted slices of bread
Honey Garlic Dressing⅓ cup mayonnaise½ tsp crushed garlic2 tsp honey¼ tsp black pepper¼ tsp salt
1. Make the dressing: mix mayonnaise, garlic, honey, black pepper and salt in a small bowl until well combined.2. Make the salad: place chicken, grapes, almonds, scallion and dressing in a bowl. Gently mix to combine. Divide into 4 servings and place between toasted bread.
Grilled Shrimp Salad with Black Beans, Corn, Plantain and CilantroServes 6 to 8Juice of ½ orangeJuice of 1 lime1¼ tsp. ground cayenne1 tsp. chili powder1½ tsp. ground cumin2 cloves garlic, chopped1 tsp. peeled, grated fresh ginger1 Tbsp. honey2 Tbsp. olive oilSea salt and freshly ground black pepper1 bunch fresh cilantro, chopped plus½ cup chopped2 Tbsp. vegetable oil, plus more as needed1 small ripe plantain, cut into cubes(about ¾ cup)½ red onion, chopped (about ¼ cup)1 scallion, thinly sliced½ red pepper, chopped1 lb. fresh or frozen shrimp, thawed(21 to 25) peeled and deveined,tail left on1 (15-oz.) can black beans
1 cup canned cornLime vinaigrette (get recipe here)1. In a food processor or blender, combine orange and lime juice, 1 teaspoon cayenne, chili powder, 1 teaspoon cumin, garlic, ginger, honey, olive oil, salt, pepper, and bunch of cilantro; blend. Transfer to a baking dish or resealable plastic bag, add shrimp and marinate in the refrigerator for at least 1 hour.2. In a large skillet, heat vegetable oil over medium heat. Add plantain and sauté until caramelised and cooked through. Transfer to a large bowl and set aside. In the same pan, sauté onion, scallion and bell pepper for 2 to 3 minutes, then add to the plantains.3. Add a little more oil to the pan and stir-fry shrimp until opaque. (Or, you can grill the shrimp.)4. While still warm, add shrimp to the bowl with vegetables. Add the black beans, corn, ½ cup cilantro, ½ teaspoon cumin and ¼ teaspoon cayenne. Add vinaigrette, toss to combine, and season with salt and pepper. Let stand at least 30 minutes before serving to allow flavours to develop.
Jerk Ribs with Tamarind Honey Jerk SauceRibs1 rack baby back ribs (about 3-4lbs.)2 Tbsp. jerk seasoning
Jerk Seasoning3 Tbsp. Pimento6 cloves garlic, crushed4 scotch bonnet peppers11 whole scallions, chopped2 tbsp. saltJuice of 1 lemon½ tsp. nutmeg2 Tbsp. sugar2 Tbsp. thyme leaves1 medium onion, chopped
TASTE THE COVER
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• AUGUST - OCTOBER 2015
Makes 12
Tamarind Honey Jerk Sauce¾ cup tamarind pulp⅓ cup ketchup½ cup honey1½ tsp. jerk seasoning
1. Make the jerk seasoning: place all ingredients in a food processor or blender and mix until it’s a fine paste. You can also use a mortar and pestle.2. Prepare the ribs: clean ribs by rinsing under cool running water; pat dry with a paper towel. Add jerk seasoning to coat both sides and let sit for at least an hour at room temperature but preferably overnight in the refrigerator. 3. Preheat oven to 400°F. Place marinated ribs, meat side up, in a large baking pan, cover with foil and transfer to the oven. Cook for 1½ hours. 4. While ribs cook, make the tamarind sauce: put all ingredients into a small pot and cook at medium low heat until reduced by half. The sauce should be thick as BBQ sauce or ketchup. Set aside.5. Glaze the ribs: when ribs have cooked for an hour and a half, remove foil and heat oven to 425°F. Coat ribs with half the Tamarind Honey Sauce and place back in the oven for 10 to 12 minutes. Coat ribs with remaining sauce, then return to the oven for another 10 to 12 minutes. 6. Remove from oven and let ribs cool about 15 minutes before cutting into individual pieces.
Cook’s Note I did not add salt since the jerk seasoning has added salt.
Beefy, Cheesy, Pinwheel CRUST3 cups all-purpose flour2¼ tsp. instant yeast½ Tbsp. sugar1½ tsp. salt1 cup warm water2 Tbsp. olive/vegetable oil, plus extra
FILLING1 tsp. canola oil1 lb. minced beef2 tsp. onion powder1 tsp. garlic powder½ tsp. dried oregano¼ tsp. red pepper flakes¼ tsp. dried basil½ tsp. salt½ cup water¼ cup spaghetti sauce¼ cup ketchup1 cup grated cheese plus some to sprinkle on top (I used a mixture of Monterey jack and cheddar)Dried parsley
1. Make the crust: mix together flour, yeast, sugar and salt. Add water and oil and mix to form a dough. Knead 10 minutes; rub dough with oil, cover and let stand for 2 hours or until more than twice in size. While dough is rising, make topping.2. Make the sauce: heat oil in pan over medium heat. When oil is hot, add ground beef, onion powder, garlic powder, oregano, basil, red pepper flakes and salt. Break up meat with a spoon as it cooks; cook until browned. Add ½ cup water and let simmer until water evaporates. Remove from heat; add spaghetti sauce and ketchup and stir to combine. Cool to room temperature. Preheat oven to 350°F.3. Assemble pizza: punch down dough, cut in half and form 2 balls. Refrigerate one for later use. Roll out dough into 15” x 10” rectangle. Spread meat evenly across the dough all the way to the end. Sprinkle 1 cup of cheese over meat. Roll dough jelly-roll style to form a log. Cut into 12 equal pieces and place in a greased 9” x 13” pan. Set aside and let rise 35 to 40 minutes. 4. Bake in preheated oven for 20 minutes. Remove from oven and top with additional cheese and dried parsley.. Bake for another 3 to 5 minutes. Remove from oven and cool on wire rack. Serve warm.
Guava Wings14 ozs. guava paste1 cup water6 cloves garlic, finely chopped 1 Tbsp. black pepper2 tsp. salt3 lb. chicken wings
1. Make the sauce: combine first 5 ingredients in a small saucepan. Slowly heat ingredients over medium heat for 15 minutes until guava paste melts completely. Stir often while cooking to prevent burning (lower heat if necessary). Simmer an additional 10 to 15 minutes. Whisk or stir sauce every 5 minutes during cooking. 2. Wash chicken thoroughly while sauce cooks. Cut wings into 2 pieces or leave whole. You may prepare wings by the oven or frying method.3. Preparing the wingsOven Method: preheat oven to 375°F with the rack in lower position. Arrange chicken on a baking sheet. Pour sauce over chicken and mix to coat wings. Transfer to the oven and bake for 45 minutes. Flip wings and place pan on top rack of oven and cook for an additional 15 to 20 minutes until wing tips begin to blacken. Cool before serving. Frying Method: season wings with 2 teaspoons each of salt and black pepper. Add oil about 1 inch deep to a skillet or Dutch oven over medium to high heat. Let oil heat 2 to 3 minutes before adding wings. Fry chicken to desired crispiness. Drain on paper towels and immediately toss with guava sauce before serving or serve with sauce on the side.
Top chicken wings with guava sauce for a finger-
licking treat that will leave you craving
for more.
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CHICKPEA SALAD Click here for recipe!
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Chili1 Tbsp. canola oil1 large onion, finely chopped1½ lbs. ground turkey or beef1 (15 oz.) can chili beans1 (15 oz.) can kidney beans, drained1 (28 oz.) can diced tomatoes 2 cans chipotle peppers, chopped2 Tbsp. garlic powder3 Tbsp. sugar2 beef bouillon/stock cubes½ tsp. ground cumin1½ tsp. chili powder1 tsp. oregano1 tsp. salt1 cup water
Corn Pie2 (15.4 oz) cans whole kernel corn2 eggs, lightly beaten1 tsp. salt1 tsp. black pepper1 cup cornmeal
½ cup butter4 Trinidad pimento peppers (optional)2 large onions1 large sweet pepper, diced2 cups evaporated milk
1. Make the chili: in a large pot over medium fire, heat oil. Add onions and turkey or beef; cook until brown. Add the rest of the ingredients. Bring to a boil, then lower heat and simmer 1½ hours.2. Make the corn pie: drain cans of corn and reserve liquid in a large measuring cup. Add eggs to liquid. Add enough water to make 2 cups of liquid. Add salt, black pepper and mix.3. Pour into a mixing bowl. Stir in the cornmeal and make a smooth paste. Set aside.4. In a large pot, melt butter and sauté onions, pimento peppers and sweet pepper. Add evaporated milk and bring to a boil. Add cornmeal mixture and stir on low heat for about 4 minutes. Stir in corn.
Continue stirring until mixture stiffens and starts to leave the sides of the pot. Remove from heat and pour into a buttered casserole dish. Smooth the top with a spoon. Bake at 350°F for 30 mins.5. Cover with a layer of chili and sprinkle with grated cheese. Bake at 350°F about 15 mins until cheese is melted. Skip this last step if you plan to freeze it.
Serves 8
COOKING SENSE
Canned chipotles are hot
peppers that are smoked
and cured in a sauce. They
lend heat and smokiness to
any dish when added.
This casserole is two parts. It's basically
Felix Padilla’s of Simply Trini Cooking Corn Pie (I doubled
the amounts for a larger pie), with a saucy chili on top,
from Jehan Can Cook.
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Sweet and Spicy Jerked Cashews1¼ cups raw cashews (or preferred nut)2 tsp. jerk saucesea salt1 Tbsp. butter3 Tbsp. brown sugar
Coconut Sesame Dressingjuice of 6 limes (about 6 Tbsp.)1 stalk lemongrass, tender inner part only, smashedand finely chopped1 scallion, chopped2 Tbsp. honey, preferably Jamaican1 Tbsp. brown sugar2 Tbsp. dark Asian sesame oil1 tsp. soy sauce
¼ tsp. Scotch bonnet, minced¼ cup canned coconut milk6 oz. white cabbage, thinly shredded (2–3 cups)6 oz. red cabbage, thinly shredded (2–3 cups)½ medium red pepper, cut into matchsticks½ medium yellow pepper, cut into matchsticks1 red chili pepper, seeded and finely sliced into strips½ red onion, thinly sliced½ cup thinly sliced strips fresh pineapple1 ripe mango, peeled, pitted and cut into thin strips1 medium ripe papaya, peeled and cut into thin stripssea salt and freshly ground black pepper1 bunch fresh mint, chopped1 bunch fresh cilantro, choppedGrated coconut, toasted (optional)
1. Make the sweet and spicy jerked cashews: preheat oven to 350°F. In a small bowl, toss cashews with the jerk sauce and a little salt. Spread on a baking sheet in a single layer and toast until golden, about 5 minutes.2. Melt butter in a saucepan over medium heat. Add brown sugar and let it melt; when it begins to caramelise, add roasted cashews and toss to coat well. Spread cashews out on a baking sheet lined with waxed paper to cool. Roughly chop.3. Make the coconut sesame dressing: in a blender, combine all the ingredients and whizz together. Season with salt and pepper.4. In a large bowl, combine both cabbages, all the peppers, red onion, pineapple, mango and papaya. Season with salt and pepper.Pour dressing over vegetable and fruit mixture; add mint and cilantro and toss. Top with the sweet and spicy cashews and toasted coconut, if using. Serve chilled.
This cool summer slaw is spicy-sweet perfection with any
kind of barbecue—from burgers to ribs to
chicken.
Serves 6
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• AUGUST - OCTOBER 2015 • AUGUST - OCTOBER 201536
1½ –2 lbs.white potatoes, scrubbed or peeled and cooked whole, until fork tender½ –1 lb. sweet potato, peeled, chopped and cooked fork tender6 strips cooked bacon, cooled and crumbled, with drippings reserved1 celery stalk, finely chopped½ cup sliced red onion¼ cup chopped green pepper¼ cup chopped yellow pepper¼ cup chopped red pepper½ cup diced cucumber3 hard-boiled eggs, chopped coarsely1 tsp. chopped fresh ginger or ½ tsp. ginger powder1–2 tsp. curry powder½ cup whole mayonnaise2–3 Tbsp. Dijon vinaigrette (or 2 Tbsp. dijon mustard )2 Tbsp. chopped fresh parsley1 tsp. fresh lime juice3 cloves garlic, minced, or 1 tsp. garlic powder1 tsp. bacon fat drippings½–1 tsp. salt, or to tasteGround black pepper to taste
1. Cut potatoes in half and quarter the larger ones.2. Put all ingredients into large bowl and toss to coat. Mix well; add more mayo if you like. Cover and refrigerate until well chilled.
Wonderful for a summer
barbecue, your friends and family
will love it!
Serves 6
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AUGUST - OCTOBER 2015 •
WHEN YOUR SOUL CALLS FOR COMFORT FOOD, WHAT’S YOUR GO-TO DISH? SOMETHING CREAMY AND CHEESY? MAYBE WARM AND HEARTY? FRAGRANT AND SAVOURY, PERHAPS?
THREE OF OUR FOODIES SHARE RECIPES FOR THEIR GO-TO COMFORT FARE.
Goodness gracious, great balls of meat! Click here for
recipe!
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• AUGUST - OCTOBER 2015
Chayote au GratinChayote (christophene) au Gratin, or Mirliton au Gratin, is a scrumptious and versatile dish!
The taste is somewhat like a meat and cheese quiche but without the crust. It’s usually made with ham, Gruyére or Parmesan cheese, but my personal favourite is asiago cheese for its tartness.
4 chayotes, peeled, cored, halved and cut into small cubesSalt to tasteOil for frying1 cup cooked ham (or low sodium turkey spam, cubed)1 medium white onion, chopped (about ½ cup)1 Tbsp. chopped parsley1 tsp. thyme, leaves only, choppedBlack pepper to taste
Bechamel Sauce2 Tbsp. unsalted butter2 Tbsp. all purpose flour2 cups whole milk1 cup grated cheese: Asiago, Gruyére, or ParmesanDried breadcrumbs for toppingAdditional butter and grated cheese for topping
1. Put cubed chayote in a pot with enough water to cover. Add salt to taste and bring to a boil. Cover ajar and let cook for 20 to 25 minutes. Remove from heat and drain well; discard water.2. In a frying pan, with oil, fry ham or spam cubes until they start turning light brown, then add onion. Stir to mix; add parsley, thyme and pepper to taste. Let mixture cook until onions are halfway cooked. Remove from heat and set aside.
Makes one 8 or 9-inch pie
3. Make the béchamel sauce: heat butter in a saucepan and add flour. Stir to blend (best to use a wooden spoon). Once butter and flour are well mixed, gradually add milk while stirring. When milk is fully incorporated, add grated cheese. Stir and let mixture cook for about 2 to 3 minutes on low heat. Mixture should be thick. Remove from heat and set aside. In a large bowl, mix chayote with meat mixture, fold in béchamel sauce.4. Add mixture to a prepared buttered dish. Sprinkle with breadcrumbs and more grated cheese. Add a few dots of butter and bake at 375°F for 20 to 25 minutes until top is starting to brown. Remove and serve immediately with bread as an appetizer or a side dish.
Cook’s Note Chayotes will release more water so the béchamel sauce must be thick. Drain them thoroughly before mixing all ingredients.
Recipe Box
AUGUST - OCTOBER 2015 • 39
Caribbean-Style Fishin Parchment Paper
Serves 2 to 4
This is one of the simplest, most flavourfulwaystopreparefish.Encased in the packet, the fish steams in its own juices and becomes infused with the lovely flavours of the fresh herbs, veggies and lemon juice. When making this dish you must adequately season (salt) the fish.
Special equipmentUnbleached parchment paper (not wax paper)
1½ lb. fish (preferably whole, about ¾ pound each or 4 (6-ounce) fillets (snapper, cod, porgie, salmon, halibut, sea bass)2 tsp. salt, dividedFreshly ground black pepper4–6 Tbsp. green seasoning4 sprigs thyme1 medium tomato, thinly sliced ½ large onion, thinly sliced 4–8 ochros/okra, halved lengthwise (optional)(or tender green peas or baby spinach)1 lemon (one half thinly sliced and the other half for juicing)2 Tbsp. extra virgin olive oil (or 2 Tbsp. butter)
1. Place rack in middle of oven and preheat to 400°F or heat grill to high.2. Cut 2 large pieces of parchment to generously wrap the fish; set aside.3. Wash fish thoroughly (check for and remove any scales) and pat dry. 4. In a bowl, season fish generously with salt, pepper and about 4 tablespoons green seasoning. Marinate covered in the refrigerator for a few hours or overnight.5. When ready to cook, bring fish to room temperature. Place on paper with 2 sprigs of thyme inside each fish. Layer sliced tomatoes, onion, ochros and lemon slices on each fish, dividing evenly. Squeeze lemon juice over fish. Drizzle generously with olive oil (or pats of butter). If you wish, add 1 to 2 tablespoons white wine. Finish with another dusting of salt and pepper.6. Fold over parchment and form a half-moon packet; beginning at one corner, make small overlapping pleats all the way around to seal edges tightly and prevent steam from escaping. 7. Place packets on a baking sheet and cook until parchment is puffy and brown, about 15 to 30 minutes or more (depending on thickness of fish), or until fish is cooked through and flakes easily when tested with a fork. If fish is not cooked after opening, reseal and continue to cook, checking occasionally. 8. Immediately place each packet on a plate and carefully cut open with kitchen shears (the steam will be very hot). Remove thyme, and serve with steamed jasmine rice or warm, crusty, toasted garlic bread.
Cook's NoteDon’t use foil; it reacts with the acids, causing an unpleasant taste. If grilling, wrap fish in parchment and then foil.
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• AUGUST - OCTOBER 2015
NOTESDon’t use foil because it
reacts with the acids causes an unpleasant taste. If using a grill, first wrap the fish in parchment paper and then
foil.
Instead of ochros (okras), you may use tender green
peas or baby spinach.
Meat Sauce2 Tbsp. vegetable oil 8 ounces minced beef2 small stock cubes or salt to taste ½ tsp. ground black pepper ½ cup chopped onions ½ cup chopped sweet peppers ¼ cup chopped tomatoes ½ cup canned tomato sauce ½ cup drained canned corn
Pasta 2 small stock cubes or salt to taste 2 tsp. vegetable oil 1 (400g/14.1oz.) packet spaghetti
1. Make the meat sauce: add oil to a pan and place on medium heat
Spaghetti Meat
Saucewith
until hot. Add minced beef, spread in an even layer and let brown. Add stock cubes or salt to taste along with black pepper and toss to mix.2. Add onions, sweet peppers and tomatoes; stir and cook 2 to 3 minutes.3. Stir in tomato sauce; reduce heat to low and simmer 3 to 4 minutes. Mix in corn; cook for 1 minute, then turn off the heat.4. Make the pasta: bring a large pot of water to boil and add stock cubes or salt to taste. Add pasta along with oil and cook according to package directions.5. Drain pasta well; transfer back to pot and toss with a tablespoon oil.6. Pour meat sauce over pasta and toss well to mix. Plate and serve immediately.
This is my absolute favourite dish to makeandeat.
When I come home from college and looking for something tasty that’s also quick and easy to make, this is my go-to dish.
Makes 5 (5-ounce) servings
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AUGUST - OCTOBER 2015 •
HAVE YOUR
FRUIT AND
CREAM IT TOOThe ‘Summercle’1 cup mango purée1–2 Tbsp. honey (optional)1 cup Elle & Vire plain yogurt1 cup Elle & Vire whipping cream 1. In a bowl, whip cream and honey (if using)until peaks form. Fold in yogurt and mango purée, and stir lightly.2. Pour mixture into popsicle molds and place a stick in the middle of each. Freeze 4 to 5 hours before serving. 3. Loosen popsicle by placing mold under hot running water for a few seconds, then carefully remove it from the mold.
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STYL
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PINEAPPLE COCONUT SANGRIA
Click here for recipe!
ADD SOME PUNCHWHAT’S THE KEY INGREDIENT TO A ROUSING SUMMER LIME? PUNCH! SERVE SOME, STARTING WITH THIS PINEAPPLE COCONUT SANGRIA. MIX
PINEAPPLE JUICE, SPICED RUM, SIMPLE SYRUP, PINEAPPLE SLICES, A CRISP WHITE
WINE AND COCONUT SELTZER, AND YOU'VE GOT THE START TO A FESTIVE
SUMMER PARTY.
AUGUST - OCTOBER 2015 • 43
Velvet Tea ___________________________Tasting Notes Smooth, Minty
Close your eyes and inhale the refreshing aroma of mint, followed by a pleasant note of vanilla. Made
with ground chocolate, rooibos, mint, apple and honeybush, it’s
slightly sweet, with a smooth finish.A 2-oz. package (25 cups) is
$45; Novel Teas
Strawberry Kiwi ___________________________Tasting Notes
Sweet, Fruity, TartThis naturally caffeine-free blend of fruit and herbs has such a bright and juicy strawberry flavour that just one sip isn’t enough. It’s like
drinking a cup of happy while sucking on a piece of your favourite
tart candy. A 2-oz. package (25 cups) is $30; Novel Teas
Chocolate Monkey___________________________Tasting Notes
Sweet, Rich, Fruity Very much like a mini-dessert, this
sweet, fruity melange includes ground chocolate, cacao nibs, bits of apple and banana, and rooibos tea. The result is a seductively rich brew. A 2-oz. package (25 cups) is
$42; Novel Teas *Contains soy, and chocolate may contain trace amounts of caffeine
Vanil la BerryTruff le_______________________________Tasting Notes
Tart, Creamy, LightCaffeine-free rooibos tea is the perfect backdrop for this tea’s
creamy berry flavour and vanilla aroma. It includes real chocolate
and bits of organic black currants. A 2-oz. package (25 cups) is
$40; Novel Teas
Fit For
HAVE YOUR CARAMELISED PEARS, BERRY TRUFFLES AND CHOCOLATE WHATEVERS SANS GUILT WITH DESSERT TEAS!
Dessert
Velvet Tea and Lemongrass Simple Syrup___________________________The perfect sweetener for your beverages – add to lemonade, cocktails, sparkling water or spoon over vanilla ice cream for a special treat.Makes about 1 cupCombine one cup granulated sugar, 1¼ cups water, a few drops of lemon/lime juice, and 2 Tbsp. chopped fresh lemongrass in a medium saucepan. Stir and bring to a boil over high heat. Reduce heat and simmer till all sugar is dissolved and mixture is slightly syrupy, about 2 to 3 minutes. Add a tsp. Velvet Tea blend and simmer another minute. Remove from heat and let cool fully. Strain and discard leaves. Store in an airtight container in the refrigerator for up to 2 weeks.
Strawberry Kiwi ___________________________Enjoy this infusion on its own or as part of a cocktail. What you choose to do with it is limited only by your imagination.Makes 1 Litre Pour one bottle of vodka into a pitcher. Add ½ cup Strawberry Kiwi tea blend and let stand for at least 30 minutes. When the flavour is to your liking, strain through double layers of cheesecloth or a coffee filter; be sure to remove any bits of leaves. Store in an airtight glass bottle at room temperature or chilled.
Chocolate Monkey___________________________Start your day with this healthful and satisfying breakfast shake. Your soul will sing with pleasure!Serves 2Combine 1½ cups milk and 2 Tbsp. Chocolate Monkey tea blend; heat over medium-high heat until mixture bubbles. Remove and steep, covered, for 10 minutes, then strain. Discard leaves. Refrigerate till cold. Combine in a blender 1 cup plain Elle & Vire yogurt,3 Tbsp. granulated sugar and a large banana, sliced and frozen. Blend until smooth. Pour into glasses and serve immediately.
Vanilla Berry Truffle Iced Tea Float___________________________A pleasing and refreshing drink for fans of tea and milk. As the ice cream melts, it infuses the tea with a delicious creaminess. Serves 1Pour 1½ cups Vanilla Berry Iced Tea* (get Basic Loose-leaf Iced Tea recipe here) into a tall glass half filled with ice (get Tea Ice Cube recipe here). Top with a large scoop of vanilla ice cream and serve immediately. *Spike iced tea with rum or brandy for an elevated flavour profile
JUST ADD TEAAWESOME SUMMER TREATS –
STARRING DESSERT TEAS
*Vary amount of tea, depending on how strong or delicate a flavour you want tea
45
Libation Station
AUGUST - OCTOBER 2015 •
KEEP YOUR COOL THIS SUMMER WITH JEHAN’S REFRESHINGLY EASY ADES AND COOLERS.
COOL DOWN
MANGO LIMEADE4 cups mango juice or nectarJuice of 3 limes1 cup simple syrup (1 cup sugar dissolved in 1 cup water)2 cups seltzer waterLime slices to garnish
Place ingredients in a large pitcher and stir to combine. Chill before serving and garnish with slices of lime.
WATERMELON CUCUMBER COOLER8 cups watermelon, seeded and cubed1 whole cucumber, seeded and choppedJuice of 2 limes2 cups water¾ cup sugar
Place all ingredients in a blender or food processor and purée. Strain and discard pulp. Best served cold.
TASTE OF THETROPICS PUNCH4 cups passion fruit juice2 cups orange juice⅓ cup lime juice3 cups pineapple soda
Place ingredients in a large pitcher and stir. Chill before serving over ice.
PINEAPPLE ADESkin of 1 pineapple6 cups hot water½ cup sugar6 cloves1 stick cinnamon
Place all ingredients in a large pitcher. Let stand for 24 hours. Strain and add more sugar if needed. Chill before serving.
“These drinks are light and cool you down, without too much sugar. They’re perfect when the weather heats up!”
You Could Win A Staycation!
46
Libation Station
• AUGUST - OCTOBER 2015
Infinity on the beachThe ideal holiday getaway to create a lifetime of memories.
Enjoy the casual elegance of our suites, each with a breathtaking view of the ocean.
*Day Passes & Staycations Available Call : (246) 623-000 l www.infinityonthebeach.com
St. Lawrence Gap, Christ Church l *Special conditions apply.
You Could Win A Staycation!In the spirit of summer and all things “Bajan”, SHOPPING SENSE MAGAZINE is giving
one lucky subscriber the chance to win a staycation at Infinity On The Beach Hotel!
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