Peppered Salmon

Juice of 1 Lemon, lime, orange
2 TBSP Sweet Soy Sauce
1/4 cup olive oil
salt - just a pinch
pepper - about 1/2 tspn
2 cloves garlic minced fresh ginger minced
1 tsp chili pepper flakes

Combine all ingredients and marinate salmon for 20 minutes

Bake at 350F until salmon flakes.

Blueberry & Strawberry Bread Pudding

You'll need:

2 cups milk, scalded
2 eggs
1/4 cup butter
1/2 cup sugar
1 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup raisins (or berries)
3 cups soft bread, torn into small pieces

Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

Combine sugar, eggs, nutmeg, and salt. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole; sprinkle with fruit and pour batter on top.

4. Bake at 350F for 50 minutes or until set. Serve warm.

Inspired by Stacerella.

Avocado and Apple Salad with Mango Vinegrette

1/4 cup Red Onion, chopped 2 Apples - peeled, cored and sliced 3 Avocados - peeled, pitted and diced Dressing: 1 tsp Lemon Zest Juice of one lemon 1/2 cup of mango juice 1 clove Garlic, minced 2 tablespoons Olive Oil Salt to taste

	Preparation
	Salad: In a large bowl, toss together the, red onion, and lemon zest. Mix in the apple and avocado just before serving. Dressing: In a container with a lid, mix the mango juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired. Serve on a bed of baby greens

Curry Crab Crustades

1 can of crab
2 tbsp of mayonnaise
1 teaspoon curry powder (more if you like it hot...)
1 teaspoon of turmeric
1 tsp Burmuda onion chopped fine
1/2 small can of water chestnuts, chopped fine
2 tbsp of candied ginger, chopped.
1/2 teaspoon salt
1 teaspoon of black pepper
shot of Tabasco sauce

One box of crustades

Fill crustade cups and top with capers, roasted red peppers, and a sprig of dill.
Labour intensive, but it's lovely little starter with a pleasant burst of flavour.

Bacon and Potato Soup

You'll need:

1 lb of bacon
2.5 onions chopped in chunks
3 cloves of garlic (chopped)
2 carrots (peeled and chopped)
2 stalks of celery (chopped)
1 sweet potato (peeled and chopped into chunks)
2 potatoes (peeled and chopped into chunks)
1 tsp cracked pepper
4 cups of chicken stock
1 cup of water
1 bunch of fresh thyme (chopped fine)
salt or vegeta

1. Fry the bacon until almost crip.
2. Add the onions and garlic and fry until translucent
3. Add the chicken stock and bring to a boil.
4. Lower heat and add potatoes, carrots, celery, cracked pepper, fresh thyme and cook until soft.
5. Add water if it's too thick.
6. Add salt or vegeta to taste
7. When all is properly cooked blend with hand blender until relatively smooth.

Serve hot with a nice bun with butter.

Carrot Bundt Cake

This recipe is a tweak from one that I got from my old blogging friend Reecie, who no longer blogs.
:(
I miss her.


You'll need:

3 1/2 cups of flour
2 cups packed brown sugar
2/3 cups white sugar
2 cups grated carrots
1 cup vegetable oil
2/3 coconut milk
2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1 tsp nutmeg
2/3 cups of flaked sweetened coconut
1 cup walnuts or pecans (or half a cup of each)

Preheat oven to 350F and grease and flour a bundt cake pan.
Combine all the ingredients except the nuts and coconut in a large bowl.
Mix on low speed.

Fold in nuts and flaked coconut. Pour batter into cake pan.
Bake for 1 hour and 15 minutes or until a knife comes out clean.
Remove from oven and cover with tin foil and let steam for 10 minutes.
Turn out on cooling rack and allow to cool completely.

It's a nice moist cake, and you can substitute bananas, or apple, or zucchini with the carrots.
It's been one of those "keeper" recipes for me...and maybe for you too.

Apple Coffee Cake

You'll Need:

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
1 teaspoon ground cinnamon
5 1/2 Tbsp unsalted butter, room temperature
1 egg, beaten
1/2 cup whole milk
1 medium Cortland or other baking apple, peeled and sliced

1 Set the oven to 375°F. Grease a 9-inch square baking dish with or pie pan a 4-cup capacity.

2 Sift the flour, baking powder, and salt.

3 In a bowl, combine 1/3 a cup of the sugar with the cinnamon, set aside.

4 In the bowl of an electric mixer, cream the butter with the remaining 1/3 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating until just combined.

5 Spread half the batter in the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with half of the cinnamon-sugar mixture. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.

6 Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.

Serves 6.

From the Boston Globe.

Schnitzel

(the picture sucks...my camera..I dunno...)

You'll need:
About a pound of sliced veal
1 cup flour
1 cup bread crumbs
salt & pepper
2 eggs (well beaten)
Oil to fry it in


beat down the veal to about a 1/4 inch.


Prepare three plates: Put flour on one, breadcrumbs on a second and two eggs that have been whisked. Cover the meat first in the flour, then in the egg and finally in the breadcrumbs


Fry in oil.
drain on paper towel

Oatmeal Raisin Cookies

1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs well beaten
1 Tablespoon vanilla extract
1 1/2 cup flour
1 tsp salt
1 tsp baking soda
1 Tablespoon cinnamon
3 cups oats (Do NOT use instant.)
1 cup raisins

1 Cream butter and sugars, add eggs and vanilla and beat well.

2 Sift flour, salt, baking soda and cinnamon. Add to first mixture and mix well. Add raisins. Add oats last.

3 Spoon out by rounded tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to wire rack. Cool completely.

Makes about 2 dozen cookies.

Pepperpot (Guyanese Style)

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.


You'll need:
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.

Serve hot.
Don't forget to bring it a full boil every day if you don't refridgerate it.

Sour Cherry & Apple Crumble Pie

You'll need:

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

Topping:
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.

Pepper Sauce

You'll need:

One large onion
a bunch of scotch bonnet (however hot you can take it)
sugar (to your taste)
salt
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.

You're done.

Crab Quiche

Ingredients:

1/4 cup chopped celery
1/4 cup chopped burmuda onion
butter
1/2 cup ranch dressing
1 tbsp busquick
1/4 cup chicken broth
300g crabmeat
300g Monteray Jack Cheese
1 pie shell (let's pretend I made the pastry from scratch)
4 eggs

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

Crab and Callaloo

Again, another missing recipe from my Blogger switch over.

You need:
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.

Put all chopped veggies in the pot.

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.

Guyanese Amerindian Garlic Pork

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.

Blackened Salmon

INGREDIENTS:
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
Cooking spray


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.

Raisin Coconut Almond Oatmeal Cookies

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 egg
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

How to Make Roti (Guyanese Style)

Now I know why we call my Mother in Law "Asbestos Hands".

I once tried to make Roti.
We won't talk about the "Serbian Frisbee" incident.
I just may attempt to fail again in the near future, my friends...

Shrimp & Kim Chi Fried Rice

You'll need:



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.

Eggplant Parmesan

You'll need:

2 Regular sized eggplants (sliced)
2 beaten eggs
breadcrumbs
2 tbsp oil
Sea salt
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.