22 Jul 2008

Grilled Plantains Recipe

Written by Caribbean Recipe Blogger in Appetizer Recipes

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grilled plantains

In nearly every island in the Caribbean you travel too, there is a strong chance that you will come across vendors on the side to road selling grilled plantains. Grilled plantains recipe has been around in the Caribbean for centuries â€“ my grandma did it and so did her mother. Back in the day when flour was still a luxury to item have at home, grilled or roasted plantains were substituted for bread.

Plantains can be cooked at any stage of ripeness and theyâ€™re a great source of folate, a nutrient which plays a vital role in cancer prevention. Try your hand this recipe â€“ you will love it.

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Ingredients:

3 soft black plantains, unpeeled (about 1 1/2 pounds)

2 tablespoons butter, melted

1 teaspoon brown sugar

1/8 teaspoon ground red pepper

Cooking spray

6 lime wedges

Method:

Prepare grill to medium heat. Cut plantains in half lengthwise. Cut plantain halves in half crosswise. Combine butter, sugar, and pepper; brush evenly over cut sides of plantain sections.

Place plantain sections, cut sides up, on grill rack coated with cooking spray; grill 7 minutes or until flesh is soft and skins begin to pull away from the flesh. Turn plantain sections over; grill 3 minutes. Serve warm with lime wedges.

Recipe by:Bill and Cheryl Jamison , Cooking Light, MAY 2003
Photo By:Karry Hosford via myrecipes.com

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Tagged with: Bananas and Plantains, Cooking, Fruits and Vegetables, grilled plantains, Home, Plantain

9 Jul 2008

Scalloped Potatoes Recipe

Written by Caribbean Recipe Blogger in Vegetarian Recipes

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picture of scalloped potatoes

There are many ways to make delicious scalloped potatoes in the Caribbean, in my case I like keeping things simple. Basically you layer thin slices of potatoes with any number of extras like cheese, parsley, onions – then add some milk or cream and bake.

Recommend: If you need a faster cooking time, Joy of Cooking recommends parboiling the potatoes first for a few minutes.

Use a shallow casserole dish – you don’t want is crispy browned on top and not-cooked-enough inside.

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Ingredients:

4-5 Potatoes
2 cups milk
½ lb. grated cheese
1 larger onion sliced
1 tablespoon margarine
salt, pepper
¼ lb. flour

Method:

Peel, slice and soak potatoes in lemon juice and salt water for 1 minute or so. Dry potato slices well and set aside. Grease casserole dish generously. Then place layer of potatoes, and sprinkle layer with cheese, pepper and a little flour. Place several onion slices on top. Continue this process until all potato slices and other ingredients are finished. Then put a very generous coating of grated cheese on top. Dot with butte, and pour milk into casserole until potatoes are covered. Bake in pre-heated oven at 350F for about 45 minutes or until liquid in absorbed.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:taste.com.au

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Tagged with: Caribbean, Casserole, Cheese, Cooking, Fruits and Vegetables, Home, Potatoes, Recipe

19 Jun 2008

Cream of Carrot Soup

Written by Caribbean Recipe Blogger in Soup Recipes

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I have had a craving for a good Cream of Carrot Soup for a while now. I used to get a good bowl at a small restaurant that has since closed but never made it myself before. My grandma recently made a pot us for me. I must say, it went down good with some locally made bread â€“ that are made from old time stone ovens. Anyway, I think this recipe is incredible.

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Ingredients:

Â½ cup evaporated milk or Cream
Â½ lb carrots, grated
Â¼ teaspoon chopped thyme
Â¼ teaspoon pepper
Â¼ lb salt pork of beef
1 onion, grated
small tannia, chopped
1 clove garlic
2ozs. Butter
4 cups water or stock

Method:

In a large sauce pan over heat sautÃ© carrot, onion, garlic, salt pork and thyme in butter. Do not allow to become brow, so cook over low heat covered for about 5 minutes. Then add 4 cups water or stock and bring to a boil. Lower heat and cook covered until all vegetable are very soft. Cool slightly and put into blender after removing salt pork. Return to heat and cook until mixture thickens. Just before serving add cream. Allow to become well heated, but do not boil. Serve immediately.

Photo credit:bfeedme.com