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Saltfish Souse

Saltfish Souse is also an extremely popular weekend breakfast, a party favorite, and has slowly become a traditional Caribbean recipe.

Saltfish Souse is made with saltfish, lettuce, onions, hard boiled eggs, green hot peppers, and lots of olive oil.

Saltfish Souse Recipe Ingredients:

  • 1 Ib. salted dried cod
  • 1 clove garlic, finely crushed
  • 14 fresh green hot pepper
  • ½ teaspoon salt (optional)
  • 1 onion, grated
  • 1 medium tomato
  • 1 tablespoon vinegar
  • 6 lettuce leaves
  • 2 tablespoons olive oil
  • 2 hard-boiled egg

How to make Saltfish Souse:

Soak cod in cold water for several hours, preferably overnight. Then drain well and dry with clean towel. Discard skin, bones and shred into fairly small pieces with fingers. Set aside. Then combine crushed garlic with olive oil in a bowl, mixing well and add vinegar, salt (if necessary), pepper and grated onion mixing well. Add cod, mixing well. Allow to stand for about 30 minutes.

Serve on platter in the centre of circle of tomato slices and lettuce leaves, garnished on top with slices of egg.

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

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Stuffed Cherry Tomatoes is a very simple yet delicious appetizer recipe that anyone can make. Cherry tomatoes stuffed with shredded cooked chicken (Tuna Dip or Creamy Cheese Dip) mixed with butter,grated onion, curry and a pinch of ground cumin. Let your imagination go wild when stuffing tomatoes.

Stuffed Cherry Tomatoes Recipe Ingredients:

  • 2 doz. cherry tomatoes
  • 1 tablespoon butter
  • ¼ cup shredded cooked chicken
  • 1 teaspoon grated onion
  • 1 tablespoon curry
  • 1 pinch ground cumin

How to make Stuffed Cherry Tomatoes:

In fry pan over heat, saute onion in butter. Add curry and cumin and about 3-4 tablespoons water. Mix into a paste and then add shredded chicken. Cook for 2 minutes stirring all the time. Remove from heat and set aside. With a sharp knife cut off tops of tomatoes and scoop out inside. Stuff with chicken and place on cookie sheet under grill for one minute and then serve immediately.

(The Tuna Dip or Creamy Cheese Dip can be used to stuff cherry tomatoes as well. But serve cold and do not grill.)

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

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grilled-tomatoes

This is a quick and easy grilled tomatoes recipe that I played around with this month is to simply grill the tomatoes, cut side down, and season with olive oil, salt, pepper, and sliced basil. A side-dish everyone in the family will love. Go ahead, put your own twist on this grilled tomatoes recipe, and make it yours.

Grilled Tomatoes Recipe Ingredients:

  • 4 Large red ripe tomatoes
  • 3 teaspoons vegetable oil
  • 1 pinch salt
  • ¼ cup grated cheese or breadcrumbs
  • 1 teaspoon chopped, fresh or dried oregano
  • 1 pinch pepper

How to make Grilled Tomatoes:

Preheat the broiler. Cut tomatoes in half. Grease baking dish large enough to hold tomato halves. Place tomatoes in greased pan, Sprinkle with oregano, salt, pepper, oil and very lightly with breadcrumbs or cheese. Broil for about 5 minutes.

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

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