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MCM, how did the Caribbean cooking go????
- Thread starter joanietoo
- Start date
music-city-missy
Well-known member
Wonderful! It was almost a grand slam hit but....
The Moroccan meal the week before was hard to beat and still fresh on the teacher's mind - I precooked the stuff to assemble a pigeon pie/bastilla (but with chicken) and everything that night was outstanding! And one of the dishes that one of the girls (and to be honest, I think she's only made one good thing the whole semester even when it's a team effort she can mess up a dish) made last week really didn't turn out all that good - so as on overall meal, it's was a close second best.
Did the salad and the sauce was great - I am keeping that to use on other things! After having the nam prick num several week before and trying to tone it down the next week without much sucess, the scotch bonnets and their quantity were MILD! I couldn't find salt cod but I FINALLY FOUND SOME TONIGHT!!! So now I can try salt cod dishes to my hearts desire - I've been dying to try some recipes with it so I am dancing the happy dance after finding it.
We also did a Caribbean Reef Chicken - very nice but of course, I am going to tweak the recipe and make it this weekend. It has a mango chutney so I am going to make that Thursday night so it has time to sit and let the flavors marry (the recipe said to marinate the mango and peppers overnight in vinegar which of course we didn't do) but the chicken was just rubbed with this rum and spice mix - I think marinating overnight would really make it over the top.
I forget the name of the flatbread but we made some of that fresh. And the vanilla rum frozen 'mousse' or whatever it was tasted good but the bananas were too green and it didn't have time to freeze - definitely a keeper though. The other things weren't too memorable. I'll post the recipes this weekend.
The Moroccan meal the week before was hard to beat and still fresh on the teacher's mind - I precooked the stuff to assemble a pigeon pie/bastilla (but with chicken) and everything that night was outstanding! And one of the dishes that one of the girls (and to be honest, I think she's only made one good thing the whole semester even when it's a team effort she can mess up a dish) made last week really didn't turn out all that good - so as on overall meal, it's was a close second best.
Did the salad and the sauce was great - I am keeping that to use on other things! After having the nam prick num several week before and trying to tone it down the next week without much sucess, the scotch bonnets and their quantity were MILD! I couldn't find salt cod but I FINALLY FOUND SOME TONIGHT!!! So now I can try salt cod dishes to my hearts desire - I've been dying to try some recipes with it so I am dancing the happy dance after finding it.
We also did a Caribbean Reef Chicken - very nice but of course, I am going to tweak the recipe and make it this weekend. It has a mango chutney so I am going to make that Thursday night so it has time to sit and let the flavors marry (the recipe said to marinate the mango and peppers overnight in vinegar which of course we didn't do) but the chicken was just rubbed with this rum and spice mix - I think marinating overnight would really make it over the top.
I forget the name of the flatbread but we made some of that fresh. And the vanilla rum frozen 'mousse' or whatever it was tasted good but the bananas were too green and it didn't have time to freeze - definitely a keeper though. The other things weren't too memorable. I'll post the recipes this weekend.
melissa-dallas
Well-known member
Missy - If you have access to it or can find some of her recipes online
Penelope Casas (Tapas - The Little Dishes of Spain) has some terrific recipes for the bacalao
Penelope Casas (Tapas - The Little Dishes of Spain) has some terrific recipes for the bacalao