I use to work at Hotel called the Fort Young Hotel, and this was one of my most favorite cocktail recipes. At the hotel they were called Exotic Fruit Punch. Now I’m not working at the hotel, when some of my friends drop by to visit and I put this together in the blender. They are dying to know my recipe, well I guess today is their lucky day. Fruit punch (Mele) is refreshing cocktail anytime of the year and great for people on fruit diets.
Combine fruit, fruit juices, honey and grenadine in blender. Then add ice-cubes and blend until very cold and is well blended. Serve in wide glasses immediately while mixture still holds a head. Finally garnish with a Cherry or a slice on pineapple.
Let me say that personally I’m not a big fan of Black Pudding; I just don’t like the whole idea of (pig or cow) blood thing – just a little too out there for me if you know what I mean. But Black Pudding is a very popular recipe in the eastern Caribbean. It is traditionally eaten on Saturdays nights and Sunday morning breakfast. There are many different variations according to the island, as the fillings differ slightly. Even through the cooking procedure in the same.
The name Boudaine is derived from the French meaning stomach and is very apt in that sausage casing is the stomach of the animal.
Using a big funnel, fill sausage casing to form sausages by tying end with string and every six inches or so, tying casing with a piece of string. When you have formed 6-8 sausages, again secure end with a piece of string and cut away and continue forming sausages in this manner until filling is used up. Then set aside.
Line a large pan with clean towel. Add water to about half way and place over medium heat. When water is warm, add pudding, lower heat and allow it to cook VERY SlOWLY. Water must never be allowed to boil for fear that the pudding will burst. Check pan often and as soon as the blood is hardened; the black pudding is ready to be served. To check, prick with a pin.
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Ajiaco is a very old-fashioned stew-like dish, incredibly tasty and nutritious, which features several of the most typical root vegetables used in traditional Hispanic Caribbean cuisine. This dish is so hearty that it can be served as the only dish in a meal, especially if it is served for lunch. It is so simple and easy to make, you must try it!
1 lb beef (flank or round beef for stewing, cut in 1″ chunks)
2 Tbs vegetable oil for braising the beef
2 garlic cloves, peeled and crushed
½ tsp salt or to your taste
2 to 4 cups of water
Method:
Season the beef with salt and generously with garlic powder. Peel and cut all the vegetables. Braise the beef with cloves of garlic in a large pot; then add water and cook for 10 to 15min.
Add all the other ingredients, add the rest of the water, cover, and simmer slowly over medium-low heat for 20 to 30 minutes, or until beef is tender. Serve with fresh lime wedges in deep soup bowls.
Chefs Tip:
You can use a pressure cooker and cut the cooking time almost by half. Just put the lid on the cooker after you have braised the beef and added all the ingredients. Cook for 15 minutes after the cooker’s pressure valve begins to whistle and rock. Use 1st quality round or flank beef.
Dip it in the stew to soften it as you enjoy this heartiest of meals. Enjoy!
Serves 10 – 12.
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The Caribbean on a whole brings to you a unique ethnic and topical collection of foods mix together with herbs and spices. These Caribbean recipes have evolving throughout the years due to the various cultural influences in the art of Caribbean cooking. Caribbean people love food and music. These foods are spicy or mild reflecting the taste of the individual. Some dishes are delicate in taste, subtle in flavor, reflecting years of cross cultural influences.
Caribbean cooking really is a world of its own. Caribbean recipe blog has a larger collection of traditional Caribbean cooking recipes from all the different Caribbean islands, if each island unique way of cooking these recipes. Enjoy and learn more about Caribbean cuisine.
