Saturday, December 22, 2007
Pepperpot is an Amerindian recipe that is a staple for Christmas Day.
Eaten with bread and butter, it's sweet and tasty.
Cassareep is used in the recipe and cassareep is a preservative made from grated cassava and flavoured with cinnamon and brown sugar. The Amerindians developed cassareep as a way of preserving meats in the days before refrigeration. Pepperpot develops flavour when left over a period of days. If not refrigerated, it MUST be reheated to a boil every day. My mother in law says that years gone by, a pepperpot was always in the kitchen, and more meat was added to it each day, keeping the pot going for years.
The good thing about Pepperpot at this time of year is that it won't take up precious space in your fridge.
2 lbs. stewing steak or brisket
2 lbs. pickled pig tail
2 lbs. ox tail
1 cup casareep
1 one inch piece dried orange or lemon peel
8 or so springs of fresh Thyme
1 one inch piece stick cinnamon
3 heads clove
2 ozs. sugar
1 or two scotch bonnets
salt to taste
Clean meat thoroughly.
Put pig tails in pan. Cover with water and bring to boil. Skim.
When half-tender, add other meats, and hot water to cover. Cook for about one hour.
Add other ingredients and simmer until meat is tender. Adjust flavour by adding salt and sugar.
Don't forget to bring it a full boil every day if you don't refridgerate it.
1 pie crust
2 cups sour cherry compote
1 apple peeled and sliced
1/4 cup of corn flour
1/2 cup of brown sugar
1 tsp vanilla extract
1/4 cup flour
2/3 cup crushed graham crackers
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup pecans or walnuts
1/2 cup of butter (melted)
In one bowl, combine sour cherries, corn flour, sugar and vanilla. Top with sliced apples.
Combine all topping ingredients, and sprinkle over the top covering entire pie to the crust edge.
Bake at 350F for about 30 to 40 minutes.
Monday, October 15, 2007
One large onion
a bunch of scotch bonnet (however hot you can take it)
sugar (to your taste)
1 tbsp mustard
a piece of fruit (I usually use mango, but I only had apples today)
3 or 4 cloves of garlic
1 cup or more of vinegar
I threw in some tamarind chutney for a bit of sour (you don't have to)
Throw everything into a blender.
I cut the onions into smaller pieces, but I didn't touch the bonnets...not unless I feel like coughing would I do that.
Pulse until it's all blended smooth.
Funnel it into a bottle or jar.
Friday, August 17, 2007
1/4 cup chopped celery
1/4 cup chopped burmuda onion
1/2 cup ranch dressing
1 tbsp busquick
1/4 cup chicken broth
300g Monteray Jack Cheese
1 pie shell (let's pretend I made the pastry from scratch)
Into a frying pan, brown together chopped burmuda onion, and celery into butter, until tender.
Slightly cool; drain.
Thoroughly mix together the dressing, busquick, eggs and chicken broth.
Add, stirring delicately, crabmeat and monteray jack cheese and cooled celery and onion.
Pour into pie shell, and bake in a preheated 350F oven for 35 to 40 minutes
Monday, August 06, 2007
Again, another missing recipe from my Blogger switch over.
Dasheen Leaves or Calaloo...I prefer dasheen. It's a beautiful large leaf with a velvet like texture. You can find them in West Indian stores or Asian stores.
All chopped: celery, garlic, okra, shallots.
Crab & shrimp
Vegeta (buy it at eastern european deli or supermarket in the ethnic isle)
1 scotch bonnet pepper...just to float and remove (DON'T CUT IT OPEN)
Scald the crab and clean and chop them, as pictured here
Wash and roll the dasheen leaves
Chop the dasheen leaves and vegetables.
Amounts are not important. It's as much of the veggies and leaves as you like.
Pour a pint (or enough to cover vegetables) of boiling water over all the ingredients and cook them until soft.
Add crab and cook until done.
Sometimes I add some salt beef or salt pork and shrimp for extra flavour.
Sunday, July 29, 2007
I realized that with new blogger, some of my recipes are missing...so here is an important one. Garlic Pork is a staple at Christmas for Guyanese.
I cringed in horror when I found out that pork pickles on your kitchen counter for 4 or 5 days...but the finished product is delicious.
Start with fresh pork (cut relatively thin), lots of salt, lots of vinegar, lots of sliced garlic, and lots of fresh thyme.
You need a large clean glass jar (this one was $12cdn @ IKEA and used exclusively for garlic pork).
Start with lots of salt (don't be stingy), lots of sliced garlic, and lots of thyme on the bottom of the jar.
Lay pork chops on top. Then you start to layer.
Salt, garlic, thyme. Lots of all three. Keep layering until you get to 3/4 of a full jar.
Last layer should be salt, garlic and thyme.
Fill jar with vinegar and push meat down to make sure there are no air bubbles trapped in between.
Cover top with plastic wrap to seal, and put lid on.
Leave on your counter for 4 to 5 days.
Every day open the jar and and lift pork around the outside to make sure that the vinegar is getting in between the chops. You will absolutely love the aroma.
After 4 or 5 days..
Put pork in pot of water with some of the garlic and thyme from the jar.
Boil the pork until cooked. About 3-5 minutes at a rolling boil.
When pork is cooked, pat meat dry on paper towels.
Fry in olive oil, turning until meat is golden on both sides.
Finished product...it's fabulous.
Thursday, July 26, 2007
1/4 cup palmagranite or mango juice
(I used palmagranite this time, but mango is better)
2 tablespoons fresh lemon juice
4 (6-ounce) salmon fillets
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Combine first 3 ingredients in a pan and marinate in refrigerator 1 hour, turning occasionally.
Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray.
Remove fish; discard marinade.
Bake at 400 degrees for 12 minutes or until fish flakes easily when tested with a fork.
Monday, July 02, 2007
These cookies are very adaptable: use whatever combination of dried fruits and nuts appeals to your family or whatever you happen to have on hand. Just add 1 1/2 cups (375 mL) in total to the batter.
3/4 cup (175 mL) butter, at room temperature
1 1/4 cups (300 mL) packed brown sugar
1 tsp (5 mL) vanilla (I added 1 tsp almond extract)
1 1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1 1/2 cups (375 mL) large-flake rolled oats
3/4 cup (175 mL) sliced almonds or chopped pecans
3/4 cup (175 mL) dried cherries, dried cranberries, raisins or chocolate chips
(I used coconut and raisins instead)
Preheat oven to 350°F (180°C).
Cream butter and sugar together in a bowl until fluffy. Beat in egg and vanilla until smooth. Combine flour, baking soda and salt in another bowl. Stir into butter mixture, mixing well. Stir in rolled oats, almonds and dried cherries.
Drop by heaping tablespoonfuls, 2-inches (5-cm) apart, onto greased cookie sheets and flatten with a fork. Bake, one sheet at a time, on middle rack in oven for 12 to 14 minutes or until edges are golden. Let stand for 5 minutes; remove cookies with a spatula to a rack and let cool.
Makes about 36 cookies
Directly from LCBO Recipes
Thursday, March 29, 2007
Tuesday, March 27, 2007
Along with 1 tbsp sesame oil/1 tbsp corn oil in a wok on high.
The white rice MUST be cold, otherwise your fried rice will be mushy and stick together.
Heat the oil and throw in the ginger and garlic (about a tsp of ginger and 2 or 3 of garlic), then throw in the shrimp and fry until pink.
Throw in the other vegetables and kim chi and toss for about a minute or two.
Add the cold rice (about 4 cups or so) and toss.
Add regular soy and sweet soy while tossing until it looks golden or a little darker (your taste).
Remove from heat, and you're done.
*I never measure the vegetables since as much as you put in is to your taste.
It'll be fine.
I usually end up using whatever is in my fridge at the time that fits with fried rice.
2 Regular sized eggplants (sliced)
2 beaten eggs
2 tbsp oil
salt or Vegeta (I use Vegeta)
Basil (I used dried)
Parmesan (your taste)
Mozzarella (shredded, to your taste)
1 Can Crushed Tomatoes
Wash and slice the eggplant, and sprinkle sea salt on them.
Prepare two separate wide flat bowls one with the beaten egg and the other with breadcrumbs.
Heat the oil.
Drench both sides with the egg, and then turn in breadcrumbs.
Fry and set aside on paper towels to absorb the oil.
In a pan, start to layer...crushed tomatoes, and basil first.
Eggplant, crushed tomatoes, basil, parm, mozzerella.
Layer with as much as will fit.
With the last being the topping of mozzerella.
Bake at 350F until top is melted and bubbly.
Friday, March 09, 2007
I love all things fried...yes, I know it isn't good for me, and I limit my intake...but some things are just too yum.
Fish, shrimp, prawn or vegetables
1 cup of flour
1/4 cup of cornstarch
1 1/2 tsp baking powder
1 cup of ice water
juice of 1/2 a lemon
1 tbsp oil
Heat oil in your wok.
Mix the dry ingredients in one bowl,
mix the wet in another.
Whisk them together until properly blended.
Dip what you're frying in the batter.
Fry until golden, turning each side once.
Just for a laugh...here's Catherine Tate's skit on Tempura:
I love, love, love eggplant.
This recipe is a great side or vegetarian meal with rice.
I tripled this recipe because I'm a pig...but for a reasonable person....
3 tablespoons sesame or vegetable oil
1/2 to 1 tsp red pepper flakes depending on how hot you like it
3 baby eggplant, cut into bite-sized chunks
1 red pepper, cut into strips
1 medium onion, chopped
1 tsp minced ginger
3 cloves garlic, chopped fine
2 tbsp rice vinegar
3 tbsp soy sauce
2 or 3 tbsp brown sugar
Heat up a frying pan or a wok on medium high heat and add the oil and the red pepper flakes.
When the pepper flakes start to sizzle, add in the eggplant. Stir-fry for about three to four minutes, until the eggplant chunks are no longer light-colored.
Add the red pepper, onion, ginger and garlic, and stir-fry for another three minutes.
Add the rice vinegar and soy sauce, and then add the brown sugar and toss for a minute.
Sunday, February 25, 2007
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups white sugar
1 (20 ounce) can crushed pineapple with juice
1 cup white sugar
1/2 cup butter
1 cup evaporated milk
1 cup flaked coconut
1 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 9x13 inch baking pan.
Combine the flour, baking soda, salt and 2 cups sugar; set aside.
Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.
Bake at 350 degrees F for 30 minutes, or until a toothpick inserted into cake comes out clean.
In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn.
Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.
No step by step pictures this time...sorry...too lazy.
This recipe was found at Recipe Atlas, and followed to the letter.
Sunday, February 04, 2007
I found this recipe for Trinidad Saltfish Accra at TriniGourmet.com and decided at the last minute to make it tonight for The Mister's Super Bowl get together, since I had all the ingredients and it's easier, and less labour intensive than my favoured Cod Fish Balls.
It's settled, I'm adopting Sarina.
Now, I just have to convince her to move to Canada from Trinidad.
It'll be a hard sell, people.
INGREDIENTS: 1 egg
1 small onion, finely chopped
1/2 lb boneless saltfish
1/2 cup water
1 tablespoon pepper sauce
1 1/4 cup flour
1 tsp vegetable oil
3 cloves garlic, finely chopped
2 teaspoons baking powder
1/2 cup water (inc. to 1 cup for gluten-free version)
1/4 cup finely chopped spring onions
1 tsp italian seasoning
Freshly ground black pepper
Pepper and salt to tast
1 lb ground beef
1 Tbsp olive oil
5 Tbsp med-hot chili powder
1 lb chorizo sausage, sliced 1/4" thick
3 medium onions (chopped)
8 garlic cloves (chopped)
1 Tbsp dried oregano
2 tsp cumin, ground
2 tsp salt
2 tsp Fresh ground pepper
2 large cans crushed tomatoes
2 bottles of beer
6 oz tomato paste
1 650ml bottle of Hot Salsa Sauce
1 650ml can of tomato sauce
2 796ml cans of kidney beans
Brown the ground meat with chili powder for about 5 minutes.
Transfer to a large pot, using slotted spoon.
Add chorizo to skillet and brown well. Transfer to pot using slotted spoon.
Reduce heat to med-low. Add oil to skillet, if necessary. Add onions and cook
until translucent, about 10 minutes.
Add garlic, chili powder,
oregano, cumin, salt and pepper. Stir 3 minutes then transfer to
pot. Stir in tomatoes, beer, salsa, tomato sauce, kidney beans and tomato paste.
Bring to a boil then reduce heat. Cover and simmer until meat is very tender, stirring occasionally, about 3 hours. Uncover during last hour if necessary
to thicken liquid into sauce.
I'll be serving it with Buttermilk Cornbread tonight