4 May 2009

Calypso Chicken

Written by Caribbean Recipe Blogger in Meat/Poultry Recipes 1 Comment →

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calypso chicken breast

Calypso Chicken is a Caribbean classic, especially in islands like Jamaica and Trinidad where calypso chicken is a very popular chicken dish.

Though many of you might have your own versions of Calypso chicken, the recipe I’m presenting today is the unique way in which Calypso Chicken is done in Dominica (not Dominica Republic), particularly in the rural of the island.

Calypso Chicken Recipe with island peas and rice is an incredibly easy,hot and delicious recipe that everyone should try. I have to warn you, this dish is usually very spicy, if you don’t like a lot spicy seasoning I suggest you cut back on the pepper and ginger.

Calypso Chicken Recipe Ingredients:

3 lbs chicken
Â¼ lb. cashew nuts
6 slices ginger
3 green onions
4 ozs. mushrooms
2 cloves garlic
2 teaspoon salt
Â¼ teaspoon pepper
2 tablespoons sugar
3 tablespoons red wine
2 tablespoons margarine
Â¼ teaspoon fresh chopped thyme
1 tablespoon vinegar
Oil for frying

Calypso Chicken Recipe Instructions :

Cut up chicken in pieces and wash in cold water with a piece of lemon. Rinse well in cold water and put into a large bowl. Then season with salt, pepper one clove garlic crushed, Vinegar and thyme. Allow to marinate for 3 hours. Then in a large skillet, heat margarine and add sugar; when very hot, brown chicken. Then in another fry pan, heat some oil and fry cashews and set aside. Then in same pan, fry together garlic, mushrooms, onions and ginger.

Add wine and about Â¼ cup water and pour into original cooking skillet. Add chicken and cook for about 25 minute until chicken is tender. Thicken with a little flour softened with some warm water. Cook for another 3 minute. Sprinkle with cashew nuts and serve.

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

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Tagged with: Calypso, Calypso Chicken, Caribbean, Chicken, Cook, Dominica, Frying pan, Garlic, Home, Trinidad and Tobago, Wine

19 Apr 2009

Deviled Eggs

Written by Caribbean Recipe Blogger in Appetizer Recipes Comments Off on Deviled Eggs

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Deviled eggs or stuffed eggs is a quick recipe that is easy to make and tastes great. This recipe is based on the classic formulation of the deviled eggs recipe with a little Caribbean flavor and twist added to it. The same recipe my grandma used to make some of the most delicious deviled eggs, in fact I have been known to devour a dozen of these in minutes.

I’m particularly fun of this deviled eggs recipe because itâ€™s not spicy at all and as such is a good choice for small family and friends get-togethers where there are children and you’re catering to a wide variety of tastes.

Below is a basic recipe, but there are so many wonderful variations you can make in the Caribbean alone. I encourage you to give one of the many deviled eggs recipe a try, add your own personal spin on it and tell us about it in the comments.

Deviled Eggs Recipe Ingredients:

4-6 eggs
1 tablespoon mayonnaise
1 dash hot pepper sauce
Â¼ teaspoon pepper
1 tablespoon butter
1 tablespoon salt
1 tablespoon onion juice
4 stuffed olives, sliced

Deviled Eggs Recipe Instructions :

Put eggs into a sauce pan and cover with cold water. Bring to a boil and cook for ten minutes. Remove from heat and discard hot water and allow cold water from tap to run over egg until cool. Remove shell and cut eggs in half. Remove yolks to a plate. Mash with a fork and then add mayonnaise, pepper sauce, pepper, butter, onion juice, salt. Mixture should be the consistency of a thick paste. Using a tube or spoon, stuff the egg whites with the egg yolk mixture. Chill for a couple of hours. Then serve garnished with olive slices or parsley.

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

Video: How To Make Deviled Eggs

As I mentioned earlier, there are many different ways of making deviled eggs – below is a short step by step video on how to make deviled eggs; as always you can add your personal touch.

Starters & Appetizers: How To Make Deviled Eggs

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Tagged with: best deviled eggs, Celery, Cook, Cooking, Deviled, Deviled egg, Deviled Eggs, Deviled Eggs Recipe, Deviled Eggs Recipe Ingredients, easy deviled eggs, Egg, Egg white, Egg yolk, eggs, How To Make Deviled Eggs, Mayonnaise, Meat, Poultry, Recipe, Salad, Salads

8 Apr 2009

Lemon Bisque

Written by Caribbean Recipe Blogger in Appetizer Recipes Comments Off on Lemon Bisque

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lemon bisque

Lemon Bisque is a quick and simple Caribbean recipe made from Lemon Jello powder, lemon juice, evaporated milk, butter, sugar and graham cracker crumbs.

Lemon Bisque Recipe Ingredients:

1 lemon Jello powder
1 Lemon juice and rind
1 Â½ cups graham cracker crumbs
1 tin evaporated milk
Â¾ cup hot water
Â½ cup melted butter
Â½ cup sugar

Lemon Bisque Recipe Instructions :

Prepare crust by mixing crumbs with melted butter. Line dish. Dissolve jello powder into Â¾ cup hot water. Chill until partly jelled only. Place evaporated milk, bowl and beaters in fridge and allow to get very cold. Beat milk until fluffy. Add partly jelled jello, juice and rind, as well as Â½ cup sugar beating all the time. Pour into dish with crumb mixture. Chill well and cover with some crumbs.

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

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Tagged with: Bisque, Butter, Cooking, Evaporated milk, Home, Lemon, Lemon Bisque Recipe, lemon juice, Recipe, Sugar

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