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Learn how to cook Stuffed Cucumbers with cooked ham, hard-boiled eggs, onions, English mustard,mayonnaise and a dash of hot pepper or Tabasco sauce. Try the recipe…and post you own variation.

Stuffed Cucumber Recipe Ingredients:

  • 2 cucumbers (6-8 inches long)
  • ¼ Ib. cooked ham, chopped
  • 2 hard-boiled eggs, chopped
  • 1 tablespoon onion, grated
  • 1 teaspoon English mustard
  • 1 dash hot pepper or tabasco sauce
  • 4 tablespoons mayonnaise
  • ½ teaspoon salt

How to make Stuffed Cucumber:

Peel cucumbers and cut off ½ inch of the end (one end only) of each cucumber. Remove seeds and centre with spoon and pour in ½ teaspoon salt in each cucumber, rubbing the insides well. Allow to stand for 15 minutes and then dry with paper towel. In mixing bowl combine ham, eggs, onions, hot pepper sauce, mustard and half of the mayonnaise.

If mixture is too dry, add a little mayonnaise. However, mixture should be able to hold a shape in a spoon. Stuff cucumbers tightly, wrap in aluminum foil and chill for 2-3 hours. Slice diagonally on a slant about half an inch thick and serve immediately.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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clam chowder

Clam Chowder (Caribbean style) is white, with cream and potatoes. It’s thick, rich, and creamy. Goes well with crackers on those cold and wet days – warms you up nicely… 🙂

Clam Chowder Recipe Ingredients:

  • 1 pt. clams
  • 2 large potatoes, cubes
  • 2 ozs. salt pork fat
  • 1 onion, sliced
  • 2 ozs. butter
  • 4 ozs. flour
  • 1 pt. milk
  • 1 clove garlic
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 lemon

How to make Clam Chowder:

Clean the clams, washing them well with lemon juice and cold water. Cook in 1 cup of water. Strain and set water aside. Chop the clam flesh into cubes. Then fry onion and salt pork fat. In the meantime parboil potatoes. Then in a casserole, put a layer of potatoes followed by a layer of clams. Add salt, pepper and garlic.

Sprinkle flour on top and cover with another layer of potatoes and more flour. Pour in 1 cup boiling water and simmer for 20 minutes. Add milk and butter. Bring to boil and cook for another 3 minutes. Add water clams were cooked in, simmer for a further 2 minutes. Serve hot.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Stewed Tripe together with, vinegar, onion, flour, milk, margarine and garlic. Stewed tripe is a very popular dish in most Caribbean islands, and if you have no doubts about it, I encourage you to try it yourself.

Stewed Tripe Recipe Ingredients:

  • 1 lb. tripe
  • ¼ pint milk
  • ½ teaspoon salt
  • 1 clove garlic
  • 1 tablespoon flour
  • 1 small onion
  • ¼ oz. margarine
  • 1 teaspoon vinegar
Stewed Tripe Recipe Instructions :

Wash tripe in cold water, place in saucepan, and cover with cold water and add salt, half onions, vinegar and garlic and cook until tender. Drain and cut into small pieces. Then make a thin white sauce, using flour, margarine, milk and balance of onions. Add tripe and simmer on low heat for 5 minutes.

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

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