20 Mar 2009

Stewed Tripe Recipe

Written by Caribbean Recipe Blogger in Main Course

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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
Â¼ pint milk
Â½ teaspoon salt
1 clove garlic
1 tablespoon flour
1 small onion
Â¼ 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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11 Mar 2009

Stewed Fish Recipe with Caribbean Rum

Written by Caribbean Recipe Blogger in Fish Recipes

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stew fish Stewed Fish Recipe with Caribbean Rum Ingredients:

2 lb (1kg) shark or firm-fleshed fish, cut into 1 1/2 “(3cm) cubes
2 onions, sliced
3 blades of chives, chopped
1 sweet pepper, chopped
1-2 tomatoes, chopped
1 tsp dried thyme
2 tbsp lime juice

1 tbsp rum

2 tbsp butter

1 clove garlic, minced

1 tbsp sugar

1 tbsp Worcestershire sauce

1/2 cup fish stock

Salt and pepper to taste

Instructions for Stewed Fish Recipe with Caribbean Rum :

Place the fish in a bowl. Mix the onions, chives, sweet pepper, tomatoes, thyme, lime juice and rum together and pour over the fish. Leave to marinate for 1 hour, turning frequently. Melt the butter in a saucepan, add the garlic and sugar and heat until they7ust begin to bubble. Fry the fish in the mixture, add the marinade, Worcestershire sauce, stock and salt and pepper to taste. Lower the heat, cover and simmer for 20 minutes. Serve with lime wedges. Serves 4

Recipe by: Chef Laurel-Ann Morley, Author of Cooking with Caribbean Rum.

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