4 May 2009

Calypso Chicken

Written by Caribbean Recipe Blogger in Meat/Poultry Recipes

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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

8 Apr 2009

Lemon Bisque

Written by Caribbean Recipe Blogger in Appetizer Recipes

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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

6 Apr 2009

Chicken Salad Recipe

Written by Caribbean Recipe Blogger in Meat/Poultry Recipes

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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

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