6 Apr 2009

Chicken Salad Recipe

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Delicious Caribbean chicken salad with chopped cooked chicken, celery, potatoes, chopped onions, carrots, and Caribbean Egg dressing or salad dressing.

Chicken Salad Recipe Ingredients:

3 cups cold cooked chicken pieces

1 cup cold cooked potatoes

½ cup chopped celery

¼ cup chopped onions

1 cup carrots, cooked

1 cup Caribbean Egg Dressing or Salad dressing

Chicken Salad Recipe Instructions :

Cube carrots and potatoes and then combine with chicken in a large bowl. Add celery and onions and mix well. Then prepare dressing and pour over chicken mixture in bowl. Chill for about 15 minutes and spoon on to serving dish and garnish with lettuce leaves.

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

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Tagged with: Celery, Chicken, Chicken Salad, Cook, Home, Lettuce, Meat, Poultry, Recipe, Salad

5 Apr 2009

Mustard Sauced Fish

Written by Caribbean Recipe Blogger in Fish Recipes Comments Off on Mustard Sauced Fish

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Mustard Sauced Fish Recipe Ingredients:

2 lb (1kg) fish steaks
2 tsp rum (separated)
Ground ginger
Salt and pepper
Butter for greasing
Â½ cup mayonnaise
1 Â½ tsp prepared mustard
1 small onion, chopped finely
Paprika

Mustard Sauced Fish Recipe Instructions :

Sprinkle 1 teaspoon rum over the fish, and then sprinkle with ginger, salt and pepper. Place in a buttered baking dish and leave for 10 minutes. Preheat the oven to 425Â°F. Mix together the mayonnaise, the second teaspoon rum, the mustard and the onion. Place the mixture in mounds over the fish. Sprinkle with paprika and bake for 20-25 minutes. Serves 4

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

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Tagged with: baking, Butter, Caribbean Fish Recipes, Cook, Home, Mayonnaise, Mustard, Mustard Sauced Fish, Paprika, Recipe, Rum, Sauced, Sauced Fish

25 Mar 2009

Yesterday’s Creole Fish

Written by Caribbean Recipe Blogger in Fish Recipes Comments Off on Yesterday’s Creole Fish

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red-fish dish

Yesterdayâ€™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
Â½ 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 400Â°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.

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Tagged with: Caribbean Fish Recipes, Cook, Creole, Creole Fish, Fish and Seafood, Fish sauce, Garlic, Parsley, Stew, Yesterday's Creole Fish

Chicken Salad Recipe

Mustard Sauced Fish

Yesterday’s Creole Fish

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