www.caribbean-cooking-recipes.com
Caribbean Recipes - Authentic Caribbean Cooking Recipes
Caribbean Recipes

English flagItalian flagKorean flagChinese (Simplified) flagChinese (Traditional) flagPortuguese flagGerman flagFrench flagSpanish flagJapanese flagArabic flagRussian flagGreek flagDutch flagBulgarian flagCzech flagCroat flagDanish flagFinnish flagHindi flagPolish flagRumanian flagSwedish flagNorwegian flagCatalan flagFilipino flagHebrew flagIndonesian flagLatvian flagLithuanian flagSerbian flagSlovak flagSlovenian flagUkrainian flagVietnamese flagAlbanian flagEstonian flagThai flagTurkish flag   

Archive for March, 2009


red-fish dish

Yesterday’s Creole Fish Recipe is a quick, easy, and absolutely delicious creole fish stew recipe. Any leftover fried fish cooked in a stew with onions, garlic, parsley, tomato, sugar and rum. Seasoned with thyme, salt, and black pepper

Yesterday’s Creole Fish Recipe Ingredients:

  • Any leftover fried fish
  • Sauce:

  • 2 tbsp butter
  • 1 onion, chopped
  • ½ green pepper, chopped
  • 1 clove garlic, minced
  • I 16 oz (450 g) tin chopped tomatoes
  • 1 tbsp rum
  • 1 bay leaf
  • Pinch dried thyme
  • 1 tsp chopped parsley
  • 1 tsp sugar
  • Salt and pepper to taste
Yesterday’s Creole Fish Recipe Instructions :

Preheat the oven to 400°F.

Melt the butter in a medium saucepan, fry the onion and green pepper for 5 minutes. Add the remaining ingredients, bring to the boil, reduce the heat to low and simmer for 20- 30 minutes. Place the fish in a single layer in an ovenproof dish, spread the sauce evenly over the fish and bake in the oven for 10-15 minutes or until it is heated through. Serves according to amount of fish baked

Recipe by: Chef Laurel – Ann Morley; Author of Cooking with Caribbean Rum.

If you enjoyed this Caribbean Recipe, make sure you Subscribe to Our RSS Feed

If you enjoyed this Caribbean Recipe, make sure you Subscribe to Our RSS Feed

Or share the recipe with your friends:

FASQu Facebook Twitter Google Buzz Google Bookmarks Digg Reddit delicious Technorati Slashdot Yahoo My Web



Tagged with: , , , , , , , , ,

ox tail dish

Mouth-watering oxtail stew recipe; with oxtails braised in dry sherry and stock, with onions, garlic, celery, and tomatoes.

OX Tail Recipe Ingredients:

  • 2 ox tails
  • 2 cloves garlic, crushed
  • 1 tin whole tomatoes
  • 1 stalk celery
  • 1 large onion
  • 1 tablespoon vinegar
  • 1 teaspoon salt, pepper, thyme
  • 3 tablespoons dry sherry
OX Tail Recipe Instructions :

Cook oxtail in pressure cooker for about 25 minutes, in about 3 cups water, 1 clove garlic crushed and vinegar. Remove from heat and save stock for soup. Using a little fat skimmed off stock, saute onions, celery and 1 clove garlic crushed in skillet. Add whole tomatoes, salt, pepper and bring to a boil. Add cooked ox-tail and allow to simmer for about 10 minutes. Thicken with mixture of 1 tablespoon flour and 1 tablespoon warm water. Allow to simmer for another 3 minutes, after adding sherry.

Recipe by: Chef Yolande Cools-Lartigue; Author of The Art of Caribbean Cooking.

If you enjoyed this Caribbean Recipe, make sure you Subscribe to Our RSS Feed

If you enjoyed this Caribbean Recipe, make sure you Subscribe to Our RSS Feed

Or share the recipe with your friends:

FASQu Facebook Twitter Google Buzz Google Bookmarks Digg Reddit delicious Technorati Slashdot Yahoo My Web



Tagged with: ,

suckling pig

Roast Suckling Pig is one of the most typical dishes throughout the Caribbean

Suckling Pig Creole Recipe Ingredients:

  • 1 Suckling pig
  • 1 pint pig’s blood
  • 1 head garlic
  • ½ lb onions
  • 1 teaspoon pepper (black)
  • 2 teaspoon thyme
  • 1 tablespoon salt
  • ¼ cup oil
  • 2 slices bread (soaked)
  • 1 tablespoon red wine
  • 1 fresh hot pepper
  • 1 teapsoon salt
Suckling Pig Creole Recipe Instructions :

Scrape, clean and wash suckling pig. Pat dry with clean cloth. Using half quantity of garlic, crush finely and mix with (1 tablespoon salt), black pepper, thyme and 1 tablespoon oil rub pig in and out well with seasonings. Allow 2-3 hours covered. Chop onions and fresh pepper finely. Add I teaspooon salt and balance of garlic, finely crushed. Heat oil in skillet, add onion mixture and saute for a few minutes, then add wine and stir for a couple more minutes.

Then add blood, stirring all the time. When mixture is fairly firm, remove from fire and cool. Stuff pig with this mixture, sew and truss with forelegs skewered back and hind legs forward-Put a small potato in pig’s mouth. Place on rack in dripping pan with 2 pints water in pan. Bake at 325F for about 4-5 hours or until cooked.

Recipe by: Chef Yolande Cools-Lartigue; Author of The Art of Caribbean Cooking.

If you enjoyed this Caribbean Recipe, make sure you Subscribe to Our RSS Feed

Related Posts Plugin for WordPress, Blogger...

If you enjoyed this Caribbean Recipe, make sure you Subscribe to Our RSS Feed

Or share the recipe with your friends:

FASQu Facebook Twitter Google Buzz Google Bookmarks Digg Reddit delicious Technorati Slashdot Yahoo My Web



Tagged with: , , ,




FASQu Search

Caribbean Recipes | Log in
Caribbean - Cooking - Recipes . Com are regulated under Russian Copyright Law: © 2005 - 2017 All Rights Reserved.
Technical assistance and design support by Crossroads Media and Dominica Weekly.

Business Key Top Sites