music-city-missy
Well-known member
we are doing Caribbean this week in class and I have to have at least a couple of recipes to submit tonight.
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Joanie or anyone else - any T&T Caribbean recipes?
- Thread starter music-city-missy
- Start date
I haven't tried this, but EvaN posted it awhile back: Chicken with banana curry sauce
CHICKEN WITH BANANA CURRY SAUCE
Caribbean curries often have a mild sweetness, usually from fruit. The banana flavor here is very subtle; you needn't worry about your dinner tasting like dessert.
SERVINGS: 4
2 large bananas, cut into pieces
2 tablespoons curry powder
2 teaspoons ground coriander
1 teaspoon dry mustard
3 tablespoons butter
Grated zest of 1 lime
4 teaspoons lime juice
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
3/4 cup water, more if needed
4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed
1 tablespoon fresh chopped parsley (optional)
DIRECTIONS:
Heat the oven to 450°. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.
Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.
Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.
Menu Suggestion: Be sure to have plenty of rice ready to catch the generous quantity of sauce.
A completely dry wine will taste coarse and acidic with the fruity and slightly sweet flavor here. Instead, choose a white with a touch of sweetness. An off-dry California chenin blanc, gewürtztraminer, or riesling will hold its own nicely.
From Food & Wine
posted by EvaN - Finer Kitchens Forum
http://www.foodandwine.com/recipes/chicken-with-banana-curry-sauce
CHICKEN WITH BANANA CURRY SAUCE
Caribbean curries often have a mild sweetness, usually from fruit. The banana flavor here is very subtle; you needn't worry about your dinner tasting like dessert.
SERVINGS: 4
2 large bananas, cut into pieces
2 tablespoons curry powder
2 teaspoons ground coriander
1 teaspoon dry mustard
3 tablespoons butter
Grated zest of 1 lime
4 teaspoons lime juice
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
3/4 cup water, more if needed
4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed
1 tablespoon fresh chopped parsley (optional)
DIRECTIONS:
Heat the oven to 450°. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.
Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.
Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.
Menu Suggestion: Be sure to have plenty of rice ready to catch the generous quantity of sauce.
A completely dry wine will taste coarse and acidic with the fruity and slightly sweet flavor here. Instead, choose a white with a touch of sweetness. An off-dry California chenin blanc, gewürtztraminer, or riesling will hold its own nicely.
From Food & Wine
posted by EvaN - Finer Kitchens Forum
http://www.foodandwine.com/recipes/chicken-with-banana-curry-sauce
Are sweet plantains considered Caribbean? So simple, so tasty.
1. Stand around the produce section of the grocery store manhandling the plantains. You want soft yellow-skinned fruit already morphing into splotchy black. And there's no way you can know that without applying some pressure to test them. You definitely don't want "firm" and definitely not green if you plan to use them immediately for "sweet plantains". Frying unripe plantains makes a whole 'nother dish.
2. Slice plantain on the diagonal not more than 1/4" thick. (I've eaten them sliced much thicker in Miami, but this thinner version seems to cook consistently for me.)
3. Heat 1/2" of canola or vegetable oil in a non-stick pan, then test temp with a piece of plantain. When it sizzles, slide pieces in, but don't crowd.
4. The bananas will start to soften around the edges. Check bottom...when they are soft and a deep golden brown, flip over and cook other side. It may take a few minutes to finish them off.
5. Drain on paper towel, then serve warm.
(I've heard you can ripen plantains in a paper bag over a few days. Check daily for ripeness. Too ripe = Too mushy = Inedible.)
1. Stand around the produce section of the grocery store manhandling the plantains. You want soft yellow-skinned fruit already morphing into splotchy black. And there's no way you can know that without applying some pressure to test them. You definitely don't want "firm" and definitely not green if you plan to use them immediately for "sweet plantains". Frying unripe plantains makes a whole 'nother dish.
2. Slice plantain on the diagonal not more than 1/4" thick. (I've eaten them sliced much thicker in Miami, but this thinner version seems to cook consistently for me.)
3. Heat 1/2" of canola or vegetable oil in a non-stick pan, then test temp with a piece of plantain. When it sizzles, slide pieces in, but don't crowd.
4. The bananas will start to soften around the edges. Check bottom...when they are soft and a deep golden brown, flip over and cook other side. It may take a few minutes to finish them off.
5. Drain on paper towel, then serve warm.
(I've heard you can ripen plantains in a paper bag over a few days. Check daily for ripeness. Too ripe = Too mushy = Inedible.)
music-city-missy
Well-known member
Thanks - I can still submit some late and sometimes he has the ingredients
or I take the ingredients to make sure. We don't seem to keep a lot of extra stuff around especially not 'specialty' types of things.
or I take the ingredients to make sure. We don't seem to keep a lot of extra stuff around especially not 'specialty' types of things.
Sorry MCM, we lost the TV, then the Internet, Then the Phone but kept the lights????.....
Accross the valley they lost all power:
Anyway here is what I put together for you. Hope it will help a little:
Plantain Sweet Potato and Green Salad with Sauce Chien.
2 long slender orange sweet tats...try to get 8" plus long
1 ripe plantain
Wash and prick the plantains and bake for about an hour in a 400 oven. Cool and peel.
Peel and cut crosswise into slices 1/4 inch thick.
Arrange over-lapping on a plate. Pile washed and dried baby greens in the center and drizzle the starch with sauce chien.
(I like to drizzle lime juice and oil over the greens)
Sauce Chien:
(This "Dog Sauce" is served in the French West Indies)
2 garlic, minced
1/2 tsp salt
1/2 Scotch bonnet chili seeded and minced (careful, it is hot)
1 shallot minced
2 TBL chopped fresh coriander
2 TBL fresh chives
2 TBL chopped flat-leaf parsley
1/2 tsp fresh thyme
3 TBL fresh lime sauce
1/4 cup evoo
3 - 4 TBL boiling water
Mash the garlic and salt to smooth paste
Whisk in the chili, shallot, chives, parsley,
thyme, black pepper and lime juice.
Whisk in the oil in a thin stream.
Add a few TBL of boiling water (this mellows the rawness)
This should make a pourable mellow-tasting sauce.
Flavour improves with standing.
Shandy:
1 bottle of ice cold beer in glass top with ice cold ginger ale…this comes from the British Islands.
Serve with
Salt Cod Balls:
2 cups shredded codfish (any salt fish will do actually)
1 egg
1 TBL milk
1 small onion, grated
1 small boiled potato, smashed
¼ chopped hot pepper ( be careful with hot peppers)
2 cloves garlic, minced
1 tsp lemon juice
¼ tsp salt (only if needed)
¼ cup breadcrumbs
¼ cup flour
Oil for frying
Soak salt fish overnight, remove skin and bones and dry well (we get deboned/skinned salt fish here now, saves a lot of trouble) Shred finely
2 cups of fish in bowl and add potato, mix well.
Add onions, seasoning, thyme and lemon juice.
Whip egg lightly, add milk and add to fish.
Use hands and form into small balls.
Mix bread crumbs and flour together and roll each ball in this.
Deep fry in oil until golden brown.
Serve with a thin version of the sauce chien….
Called Accras on the French Islands.
I love to have a T-Punch with this before we get apertizers
How about a crayfish Creole to go with the salad.
Served with Johnny Cakes.
Flan is a good ending to the meal (with coconut icecream…I don’t like coconut ice cream myself)
Accross the valley they lost all power:
Anyway here is what I put together for you. Hope it will help a little:
Plantain Sweet Potato and Green Salad with Sauce Chien.
2 long slender orange sweet tats...try to get 8" plus long
1 ripe plantain
Wash and prick the plantains and bake for about an hour in a 400 oven. Cool and peel.
Peel and cut crosswise into slices 1/4 inch thick.
Arrange over-lapping on a plate. Pile washed and dried baby greens in the center and drizzle the starch with sauce chien.
(I like to drizzle lime juice and oil over the greens)
Sauce Chien:
(This "Dog Sauce" is served in the French West Indies)
2 garlic, minced
1/2 tsp salt
1/2 Scotch bonnet chili seeded and minced (careful, it is hot)
1 shallot minced
2 TBL chopped fresh coriander
2 TBL fresh chives
2 TBL chopped flat-leaf parsley
1/2 tsp fresh thyme
3 TBL fresh lime sauce
1/4 cup evoo
3 - 4 TBL boiling water
Mash the garlic and salt to smooth paste
Whisk in the chili, shallot, chives, parsley,
thyme, black pepper and lime juice.
Whisk in the oil in a thin stream.
Add a few TBL of boiling water (this mellows the rawness)
This should make a pourable mellow-tasting sauce.
Flavour improves with standing.
Shandy:
1 bottle of ice cold beer in glass top with ice cold ginger ale…this comes from the British Islands.
Serve with
Salt Cod Balls:
2 cups shredded codfish (any salt fish will do actually)
1 egg
1 TBL milk
1 small onion, grated
1 small boiled potato, smashed
¼ chopped hot pepper ( be careful with hot peppers)
2 cloves garlic, minced
1 tsp lemon juice
¼ tsp salt (only if needed)
¼ cup breadcrumbs
¼ cup flour
Oil for frying
Soak salt fish overnight, remove skin and bones and dry well (we get deboned/skinned salt fish here now, saves a lot of trouble) Shred finely
2 cups of fish in bowl and add potato, mix well.
Add onions, seasoning, thyme and lemon juice.
Whip egg lightly, add milk and add to fish.
Use hands and form into small balls.
Mix bread crumbs and flour together and roll each ball in this.
Deep fry in oil until golden brown.
Serve with a thin version of the sauce chien….
Called Accras on the French Islands.
I love to have a T-Punch with this before we get apertizers
How about a crayfish Creole to go with the salad.
Served with Johnny Cakes.
Flan is a good ending to the meal (with coconut icecream…I don’t like coconut ice cream myself)
better late than never
Jamaican Beef Patties
From Jamaican Cooking by Lucinda Scala Quinn
For pastry:
2 1/2 c. all purpose flour
1/2 tsp. salt
1/4 tsp baking powder
2 T curry powder
1/2 c. butter
1/2 c. margarine or lard (I use all butter)
3/4 c. ice cold water
For the filling:
1 pound ground beef
1 onion, finely chopped
3 whole scallions, finely chopped
1 clove garlic, minced
2 scotch-bonnet peppers, seeded and minced (I use habs)
1 tsp. dried thyme or 2 sprigs fresh
1/4 c. vegetable oil
2 tsp. curry powder
1 tsp. salt
1/2 tsp. black pepper
1 1/2 to 2 1/2 c. water
1/2 c. bread crumbs (I use dry)
1 egg beaten with 1 tsp. water
To make pastry, combine floour, salt, baking powder and curry powder in large mixing bowl. Cut the butter and margarine into small pieces and add to the bowl. Working quickly and using your fingers (I use pastry cutter) squeeze together the flour mixture, butter and margarine, and toss together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl. With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading the better). Separate the dough into 2 pieces, flattening each into a thick pancake, wrap in plastic, set in refrigerator to chill at least 15 minutes. (The dough will keep in the fridge up to 5 days. Remove it from fridge 30 minutes before using it.)
For filling, mix together the beef onion, scallions garlic, peppers and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, then add meat mixture. Fry until meat is brown, and liquid has evaporated, about 8 minutes. Add the curry powder, salt and pepper, stirring constantly over high heat, allowing a crust to form on the bottom of the pan (this rarely happens for me).
Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the bread crumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce heat to very low and cook 15 minutes. Set it aside to cool. (At this point, I usually call it a day and recommence next day).
Preheat the over to 400 degrees F. Cut each piece of dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangular shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of dough, leaving at least a 1/2 inch border on the outside edge Using your finger paint water around the border and fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
Place patty on a cookie sheet lined with parchment paper and repeat process. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 20 minutes or until the patties begin to turn a golden color.
This is about as authentic as any recipe I've seen and I've searched long and hard over the years since spending 2 teaching in Highgate, JA. The cookbook also has recipes for chicken and shrimp, but I haven't tried either. I only had beef patties in JA (they were the only hot meal served at the school in which I taught). I have frozen both the dough and the meat separately with great results. The dough is very forgiving and easy to work with. Enjoy.
Jamaican Beef Patties
From Jamaican Cooking by Lucinda Scala Quinn
For pastry:
2 1/2 c. all purpose flour
1/2 tsp. salt
1/4 tsp baking powder
2 T curry powder
1/2 c. butter
1/2 c. margarine or lard (I use all butter)
3/4 c. ice cold water
For the filling:
1 pound ground beef
1 onion, finely chopped
3 whole scallions, finely chopped
1 clove garlic, minced
2 scotch-bonnet peppers, seeded and minced (I use habs)
1 tsp. dried thyme or 2 sprigs fresh
1/4 c. vegetable oil
2 tsp. curry powder
1 tsp. salt
1/2 tsp. black pepper
1 1/2 to 2 1/2 c. water
1/2 c. bread crumbs (I use dry)
1 egg beaten with 1 tsp. water
To make pastry, combine floour, salt, baking powder and curry powder in large mixing bowl. Cut the butter and margarine into small pieces and add to the bowl. Working quickly and using your fingers (I use pastry cutter) squeeze together the flour mixture, butter and margarine, and toss together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl. With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading the better). Separate the dough into 2 pieces, flattening each into a thick pancake, wrap in plastic, set in refrigerator to chill at least 15 minutes. (The dough will keep in the fridge up to 5 days. Remove it from fridge 30 minutes before using it.)
For filling, mix together the beef onion, scallions garlic, peppers and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, then add meat mixture. Fry until meat is brown, and liquid has evaporated, about 8 minutes. Add the curry powder, salt and pepper, stirring constantly over high heat, allowing a crust to form on the bottom of the pan (this rarely happens for me).
Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the bread crumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce heat to very low and cook 15 minutes. Set it aside to cool. (At this point, I usually call it a day and recommence next day).
Preheat the over to 400 degrees F. Cut each piece of dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangular shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of dough, leaving at least a 1/2 inch border on the outside edge Using your finger paint water around the border and fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
Place patty on a cookie sheet lined with parchment paper and repeat process. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 20 minutes or until the patties begin to turn a golden color.
This is about as authentic as any recipe I've seen and I've searched long and hard over the years since spending 2 teaching in Highgate, JA. The cookbook also has recipes for chicken and shrimp, but I haven't tried either. I only had beef patties in JA (they were the only hot meal served at the school in which I taught). I have frozen both the dough and the meat separately with great results. The dough is very forgiving and easy to work with. Enjoy.