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Archive for October, 2010


Plantain Turnovers Recipe ~ Caribbean Style: It’s amazing how such simple ingredients can create something so tasty.

Shortcrust Pastry Ingredients:

  • 150 g (6 oz) plain flour
  • 1 ml spoon (1/4 teasp.) salt
  • 75 g (3 oz) fat (1/2 vegetable shortening and 1/2 margarine)
  • cold water to bind

Filling Ingredients:

  • 4 ripe plantains
  • 1 tablespoon ground cinnamon
  • ¼ cup brown sugar
  • ¼ cup melted butter

Cooking Instructions:

Peel and slice plantains lengthwise thinly. Then cut into 3″ pieces. Combine sugar and cinnamon in a bowl. Then melt butter in a pan over heat and allow to cool slightly. Prepare pastry and roll out on floured board.

Cut into oblong pieces approx. 21/2″x4″. Dip plantain piece by piece into melted butter and then roll into sugar mixture. Then place on to pastry rolling over and sealing at both ends with a little water. Brush with milk, place on greased cookie sheet and bake at 375F until golden brown. Serve warm.

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Herb Grilled Tuna Recipe – Fresh grilled tuna coated with local herbs.

Ingredients:

  • 1.30 pounds 2 fresh, yellow-tail, steaks tuna
  • 1 tablespoon fresh, flat-leaf parsley
  • 1 tablespoon fresh oregano
  • 1 tablespoon fresh, spearmint mint
  • 1 clove garlic
  • 3 tablespoons extra virgin olive oil
  • 1 lemon
  • salt & pepper

Cooking Instructions:

Start by preheating our gas grill to medium-high heat. Rinse and pat dry the tuna steaks and place them on a plate. In a ramekin, combine the herbs, and add in the garlic with our garlic press. Add the oil and salt and pepper. Using our microplane, add the zest from the lemon. The rest of the lemon we cut into slices and set aside. Then stir the sauce and put half of it in a prep bowl for drizzling on the tuna steaks at the end.

Use the remaining herb sauce to coat the steaks, rubbing it onto both sides of the tuna. Then add additional salt and pepper and grill for a few minutes on each side until desired done. Cook until the steak is medium to medium. Serve half a steak per person, with the lemon slices, and drizzled with the reserved sauce.

Servings and Times
Serves: 4 | Preparation Time: 10 minutes| Cooking Time:10 minutes – Recipe by eeecooks.com

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Broiled Chicken
Ingredients:

  • 4 broiler chickens
  • ¼ hot green pepper
  • 1 onion, sliced or 4 green onions, chopped
  • 2 teaspoons salt and ½ teaspoon salt (for hot brine)
  • 1 lime, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon vinegar
  • 1 tablespoon English mustard
  • 2 cloves garlic, crushed
  • ¼ teaspoon fresh chopped thyme

Cooking Instructions:

Cut chickens in half and put into large bowl for seasoning. Add salt garlic (one clove), thyme and half vinegar and one cup water. Allow marinating for several hours (approx. 4 or more). Then drain and place under broiler or over barbecue and cook until golden brown.

In the meantime, prepare hot brine. Pour two cups boiling water into a bowl; add garlic, ½ teaspoon salt, chopped onions, vinegar, green pepper and English mustard. Mix well and keep hot. When chicken is ready, put the halves into the brine as it comes off the fire. Following the last piece of chicken, add olive oil. Allow to stand for 5 minutes before serving, but keep hot. Pour on to a large platter and garnish with slices of lime.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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