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


salmon sandwichSalmon Sandwich Ingredients:

  • 1 tin canned salmon
  • 1 teaspoon English mustard
  • 6 slices sweet pickles
  • ¼ teaspoon hot pepper sauce
  • 1 teaspoon finely chopped celery
  • ½ teaspoon lemon juice
  • 1 teaspoon mayonnaise
  • ¼ teaspoon salt
Salmon Sandwich Recipe Instructions :

Drain salmon, remove skin and bones. Crush salmon in a big plate, add lemon juice, salt, pepper, mustard and mayonnaise and mix well. Then add chopped sweet pickles and chopped celery. Spread on slices of buttered bread, cover with buttered bread and cut diagonally into two or into tour as liked.

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: , , , , , , , , , ,

pepper pot recipe

This is a Guyanese specialty! In the days when having a refrigerator was a luxury item to have in your kitchen, this was an excellent method of keeping a ready to serve dish for the busy farmer. And it’s also a delicious recipe – if it’s made the correct way.

subscribe to CR

Ingredients:

  • 1 oxtail
  • 3 lbs. fresh lean pork
  • 4 hot peppers
  • ½ cup cassareep
  • 5 onions, sliced
  • 1 lb. salted pork
  • bunch thyme
  • tablespoons brown sugar
  • 3 cloves garlic
  • ¼ cup oil


Method:

Cut meat into small pieces. In large skillet fry meat over heat. Cover with cold water; add spices, sugar and cassareep. Tie peppers in a clean cloth and set aside. Simmer meat for several hours (about 3-4 hours) until all meat is tender. Add peppers and simmer again for about 15 minutes. Remover form heat, cool and keep covered. Serve hot as required. Heat up every day and add fresh cooked meat for time to time as required – meat must be added unseasoned.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:jupiterimages.com

Zemanta Pixie

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: , , , , , , ,

I can remember going to this friend’s house, and every week his grandmother will put a fresh bottle of Hot Pickles on the table at every meal (including breakfast). Until one day I tried one…and let me tell you – damn that’s hot and spicy!

subscribe to CR

Ingredients:

  • 1 doz. hot peppers (red and yellow)
  • 1 doz. pickling onions or shallots
  • 1 teaspoon salt
  • 1 cove
  • 6 2” strips raw carrots
  • 6 2” strips string beans
  • Vinegar
Method:

Cut each pepper into strips of four lengthwise. Place in wide mouth jar. Add onions, carrots, beans, clove and salt. Then pour vinegar to cover ingredients filling it to the top. Seal and allow it to stand for 24 hours and use as required.

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: , , , , , , , , ,




Caribbean Recipes | Log in
Caribbean - Cooking - Recipes . Com are regulated under Russian Copyright Law: © 2005 - 2021 All Rights Reserved.
Technical assistance and design support by Crossroads Media and Dominica Weekly.

Business Key Top Sites