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Archive for the ‘Caribbean Hors D’Oeuvres Recipes’


Cool Cuke (Cucumber) Recipe. Cucumber with hard-boiled eggs and sardines. What a lovely cucumber recipe.

Cool Cukes Recipe Ingredients

  • 2 Cucumbers
  • 1/2 cup mayonnaise
  • 2 hard-boiled eggs
  • 1/2 green hot pepper, chopped
  • 1 can sardines, drained
  • 1 tbsp chopped parsley
  • 1 tsp salt
  • 1 tbsp grated onion
  • 1 tsp lemon juice

How to Make Cool Cukes:

  1. Cut cumcumber into 2″ lenghts and then in half the other way, to make small pieces for filling. Remove the soft centres and set aside.
  2. Drain and mash sardines in bowl. Add mayonnaise, lemon juice, onion, hot pepper and mix, Chop parsley and hard-boiled eggs and add to sardine.
  3. Add salt. Then fill cucumber pieces with mixture and arrange on platter. Chill for half an hour or more and serve garnished with watercress or lettuce leaves.

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

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Saltfish Souse

Saltfish Souse is also an extremely popular weekend breakfast, a party favorite, and has slowly become a traditional Caribbean recipe.

Saltfish Souse is made with saltfish, lettuce, onions, hard boiled eggs, green hot peppers, and lots of olive oil.

Saltfish Souse Recipe Ingredients:

  • 1 Ib. salted dried cod
  • 1 clove garlic, finely crushed
  • 14 fresh green hot pepper
  • ½ teaspoon salt (optional)
  • 1 onion, grated
  • 1 medium tomato
  • 1 tablespoon vinegar
  • 6 lettuce leaves
  • 2 tablespoons olive oil
  • 2 hard-boiled egg

How to make Saltfish Souse:

Soak cod in cold water for several hours, preferably overnight. Then drain well and dry with clean towel. Discard skin, bones and shred into fairly small pieces with fingers. Set aside. Then combine crushed garlic with olive oil in a bowl, mixing well and add vinegar, salt (if necessary), pepper and grated onion mixing well. Add cod, mixing well. Allow to stand for about 30 minutes.

Serve on platter in the centre of circle of tomato slices and lettuce leaves, garnished on top with slices of egg.

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

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Stuffed Cherry Tomatoes is a very simple yet delicious appetizer recipe that anyone can make. Cherry tomatoes stuffed with shredded cooked chicken (Tuna Dip or Creamy Cheese Dip) mixed with butter,grated onion, curry and a pinch of ground cumin. Let your imagination go wild when stuffing tomatoes.

Stuffed Cherry Tomatoes Recipe Ingredients:

  • 2 doz. cherry tomatoes
  • 1 tablespoon butter
  • ¼ cup shredded cooked chicken
  • 1 teaspoon grated onion
  • 1 tablespoon curry
  • 1 pinch ground cumin

How to make Stuffed Cherry Tomatoes:

In fry pan over heat, saute onion in butter. Add curry and cumin and about 3-4 tablespoons water. Mix into a paste and then add shredded chicken. Cook for 2 minutes stirring all the time. Remove from heat and set aside. With a sharp knife cut off tops of tomatoes and scoop out inside. Stuff with chicken and place on cookie sheet under grill for one minute and then serve immediately.

(The Tuna Dip or Creamy Cheese Dip can be used to stuff cherry tomatoes as well. But serve cold and do not grill.)

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

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