tag:blogger.com,1999:blog-39347358576443362062024-03-05T03:35:51.936-04:00Come Taste This!Cooking up classic Trinidadian Dishes from my little kitchen... and then some!Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-3934735857644336206.post-35147164475491910432013-12-08T17:16:00.000-04:002013-12-08T17:16:05.514-04:00"Make a bread"<div class="MsoNoSpacing">
<span style="font-family: Georgia, Times New Roman, serif;">The year is not so new anymore, but that isn’t stopping
me from bringing you greetings and best wishes!<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">If you’ve been wondering what happened to me, I’ll tell
you. I have been super, super busy with work and home and – best of all – my
old kitchen is finally getting re-done. It’s been slow going since the weekends
are the only times we can do a little bit of work, but thankfully we are
getting there. For about six weeks I was unable to cook anything, and it felt
like I was going through withdrawal, actually. However, before the old
tabletops and counters were demolished, I was able to do a few recipes, which will also explain why you'll still be seeing the old kitchen, lol.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This week, I am giving everyone something they have
been asking me to do on this forum for a long time now, and that’s how to make
a good loaf of homemade bread.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Whenever I think of homemade bread, I think of Granny. I
can’t help it. She’s the one who called me to stand next to her when she
measured the flour. She's the one who let me put the ingredients in. She’s also the one who would pinch off little pieces of
dough for me to play with, like plasticine, and I’d make tiny little animals
out of them and hide them under the bed. Of course, the ants would find them
first… but I digress. <o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Now this bread recipe in particular is something that I
developed from Granny’s tried and true method of rubbing both butter and lard
in the flour, then adding the milk, the water, the yeast, the salt and the sugar.
I decided to start heating things up in a little saucepan – before getting the
microwave, of course. But I’m getting ahead of myself here. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In breaking with
tradition, I am listing the ingredients first, so here goes....</span><o:p></o:p></div>
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<span style="font-size: large;"><b>For two loaves
you will need…</b></span><o:p></o:p></div>
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½ cup milk (you can also use skimmed milk if you want to)<br />
3 tablespoons sugar (brown or white, it doesn't matter)<br />
2 teaspoons salt<br />
3 tablespoons butter</b></span></div>
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1 ½ cups warm water <o:p></o:p></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>4 ½ teaspoons
instant yeast<br />
5-6 cups all-purpose flour - but measure out 4 cups separately as you may not use all six<o:p></o:p></b></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Georgia, 'Times New Roman', serif; font-size: medium; text-align: start;">(For my two loaves, I replaced a cup of all-purpose with whole wheat flour.)</b></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>In a small
saucepan over low heat (or in a microwaveable dish or cup in your microwave,
which I did here), add the milk, sugar, salt and butter and heat until the
butter melts. Cool to lukewarm.</b></span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>Next, in a large
bowl, pour in the 1 ½ cups warm water and sprinkle in the 4 ½ teaspoons of
instant yeast: do not mix it; just leave it until it’s frothy. (This will take
about 5 minutes.)</b></span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>Add the lukewarm
butter mixture to your yeast, followed by 4 cups of the flour; gently begin
mixing it with a large spoon. The dough will gradually get very sticky. </b></span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>As you continue
to mix, just add in the remaining flour by half cupfuls. (Be sure to leave a ½ cup behind for flouring your kneading surface.) Now, I chose to knead the dough in the same bowl instead of doing it on a board. I just folded the dough over on itself repeatedly until it became smooth - it took about 6 minutes or so. </b></span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>As you can see, there were some ends of flour in the bowl, but I threw them out as they just weren't 'coming in' to the ball. Eventually, the dough got nicely smooth and elastic. Next, I got two bowls and sprayed them with some cooking spray. (You can use oil or butter if you like.) I placed my dough ball into it and swirled it around so the ball was coated with the oil. This way it won't get that hard plastic looking "shell" as it rises.</b></span><o:p></o:p></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>I sprayed the second bowl with the cooking spray and covered the dough and put it to rise. The rising process takes about 30 minutes in a warm place. However, sometimes the kitchen is not that warm to begin with. So, what I did was to light my oven at </b></span><b style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">350°F</b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b> for just a minute, then turned it off and placed the bowls in the oven.</b></span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>Check that out! What did I tell you? The oven trick is a life-saver. It looks just like a beautiful cloud!</b></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>So, after it rose, I just took my fist and punched it to knock out the air... watching it deflate is a little sad, but the end result of this always puts a smile on my face! The dough then went back into the big bowl and I simply gave it a couple turns for a few seconds to gather it into a ball. </b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>With my little scraper I cut the ball in half – this would make my two loaves. I took each one, shaped it into a loaf and pinched the ends closed - this part is what goes on the bottom of the loaf pan.</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>Speaking of loaf pans, you'll be needing two 8" x 4" or 9" x 5" ones... I used the latter and sprayed mine well with the cooking spray and put the two loaves into them. Once again, I left them to rise for 30 minutes. This part is called proving, and it gives those nice air bubbles in the bread that makes it all spongy and springy.</b></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>See how nice they've risen? All I had to do was put them to bake in a
preheated 400°F oven for 30 to 35 minutes. </b></span><div class="MsoNoSpacing">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0D5lyF99iQRMacUTKVXNzJBI_lYNX8mNnHFi29eUxcXxypokQ_9wMHfZvvHlzHKyKS70KicrYuxM8gNNExtXasKyjrO_jbytntHRr1Kc36Wu_yPREQyfTeyCPSy-roYZAYp7kiW-ffav/s1600/bread+9d.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0D5lyF99iQRMacUTKVXNzJBI_lYNX8mNnHFi29eUxcXxypokQ_9wMHfZvvHlzHKyKS70KicrYuxM8gNNExtXasKyjrO_jbytntHRr1Kc36Wu_yPREQyfTeyCPSy-roYZAYp7kiW-ffav/s640/bread+9d.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>Voila! All done. </b></span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">After baking, I removed the loaves from their pans and gently tapped the bottoms; once they're done, you get a hollow sound. </span><o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrjWKBfxYNnsbGMVP9b-B9BPrWU0F9AX2fh_5eZv_bje9Ain3tGyucdHk8RbCypS1SOhNDaB2uMjvhPetIC7u_qKBoVU4EOlmXM0p92hKg1eN2xSvEQ1t4Q4YhmE2h6OMyCZjb51VEudWT/s1600/bread+9e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrjWKBfxYNnsbGMVP9b-B9BPrWU0F9AX2fh_5eZv_bje9Ain3tGyucdHk8RbCypS1SOhNDaB2uMjvhPetIC7u_qKBoVU4EOlmXM0p92hKg1eN2xSvEQ1t4Q4YhmE2h6OMyCZjb51VEudWT/s400/bread+9e.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">See how the seam looks when it's baked?</span></b></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">Next, they were placed on my cooling racks to cool. (Don’t ever, ever leave them in the pans to cool, because condensation will make the bread bottoms damp, and we don't want that!</span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Of course, the next step was the cut into a loaf and spread on some "I Can't Believe it's not Butter" and enjoy. Needless to say, these loaves disappeared fast. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">With Christmas almost upon us, I will definitely be doing this recipe again so we can have something to eat with the baked ham, which incidentally, is a perfect match up for this. (Hey, Granny knew what she was doing!)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Hope you enjoyed this recipe. Until next we meet again - and like I always say - don't forget to mind the pot!</span></div>
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Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com3tag:blogger.com,1999:blog-3934735857644336206.post-80044937075303891052013-08-03T18:07:00.000-04:002013-08-15T16:17:02.288-04:00Bring on the Garlic Sauce!!!<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">It took me some time, but thank goodness I can finally say
the words again… Garlic Sauce!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9jgGA9bNQE2P8VsFlCGgrIOeqHH7LFsJHGGcK0iBSPb-eBRFqVZc1vTXIkRqE1S0MU7kqc4vK2WOq4uok-SxoQXAc81rLFuUhOBAg33TNuKWtfcYWFLiIbDM-bdXJJCuuIzwXmXeq7eKX/s1600/garlic+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9jgGA9bNQE2P8VsFlCGgrIOeqHH7LFsJHGGcK0iBSPb-eBRFqVZc1vTXIkRqE1S0MU7kqc4vK2WOq4uok-SxoQXAc81rLFuUhOBAg33TNuKWtfcYWFLiIbDM-bdXJJCuuIzwXmXeq7eKX/s400/garlic+sauce.jpg" width="303" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">If you’re confused, I’ll quickly explain. Back in 2012, local
calypsonian All Rounder sang a “witty ditty” about his ahem... "affection" for the
condiment. Now, here at home, we love garlic sauce and most food eateries have
it on the ready with the usual ketchup, mustard and peppersauce. With the
advent of All Rounder’s song however, the humorous double entendre was just a bit too much... <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">If you’re wondering about the song, here is a <a href="http://www.youtube.com/watch?v=IEoe6T49wCQ" target="_blank">link</a> to the video. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Trust me, the video is comparatively tamer than his live
performance of the song, and believe me when I say that it’s the live
performance that put me off eating (and even making) my own garlic sauce for a few
months well. (Luckily, I have a very understanding family.)<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Well, enough time has passed and I have been making my sauce
again. Now when it comes to the actual dressing, nearly every household has
their own version. Mine is a personal combination of sweetness and tanginess with
a good bit of fresh herbs for flavour, and every time I make it, it disappears really
fast. (I’ve actually eaten this on Crix crackers too… it’s that good.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Wanna see how the goodness comes together? Read on.</span><o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQN3bS-5iCn_ftjfzr50UHtxdTLFpxDeGDWHjhJbATRuVfHdu44wgLgtAbI6hCEWJ3CvliC7zWMLgtEDGVsfk3hvepNw-27w7YzGry6KkxAC4kTNIIas61uPzWlUBjT7wpcJ8W-LZa-5Ov/s1600/garlic+sauce+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><b><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQN3bS-5iCn_ftjfzr50UHtxdTLFpxDeGDWHjhJbATRuVfHdu44wgLgtAbI6hCEWJ3CvliC7zWMLgtEDGVsfk3hvepNw-27w7YzGry6KkxAC4kTNIIas61uPzWlUBjT7wpcJ8W-LZa-5Ov/s640/garlic+sauce+1.jpg" width="640" /></b></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>I used roughly 10 to 12 cloves of garlic to make this sauce.
I peeled them, cut the root end off and chopped them in half before putting
them into my mini chopper.</b></span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>Next, I took one green pimento pepper, cut it in half, then
de-seeded it. It was also chopped roughly and dropped into the mini chopper.</b></span><o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYtEX63H-4ZwnwuPyeduu0A2bmlnW9QF8T_r8jTJpVCTzgkemVVNAZCH7z63kLKlrLI9139StjYgAtpXO_0dilWK3Hq8fQQsJr4EGh8K6Nu0ZitNEgHaYxFQxGT0UzNWQDRAZnDxVZbdB/s1600/garlic+sauce+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYtEX63H-4ZwnwuPyeduu0A2bmlnW9QF8T_r8jTJpVCTzgkemVVNAZCH7z63kLKlrLI9139StjYgAtpXO_0dilWK3Hq8fQQsJr4EGh8K6Nu0ZitNEgHaYxFQxGT0UzNWQDRAZnDxVZbdB/s640/garlic+sauce+3.jpg" width="640" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>The next three ingredients were a good sized stalk of chive,
three leaves of chadon beni and a little fresh thyme. Just like before, I
chopped the first two and then peeled off the leaves from the thyme and added
them to the rest of ingredients.</b></span><o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqSZFMXx1tYIB-adfnPkczvlp0ladLfUSkrfcJ4r8YuA14TtW45t_QBAdFGhPnIFEduMmSKQHkb1Ncl2uUPX7-xoTdwyE-LiGMPpLeF7AWBl90sjhZ1Tja2V-IMW3NtqWo-6vih95qGhh/s1600/garlic+sauce+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqSZFMXx1tYIB-adfnPkczvlp0ladLfUSkrfcJ4r8YuA14TtW45t_QBAdFGhPnIFEduMmSKQHkb1Ncl2uUPX7-xoTdwyE-LiGMPpLeF7AWBl90sjhZ1Tja2V-IMW3NtqWo-6vih95qGhh/s640/garlic+sauce+4.jpg" width="640" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>A juicy lime was cut and squeezed to give me two tablespoons
of juice. This was followed by a level tablespoon of brown sugar – more will be
added to taste – and then about ½ to ¾ cup of mayonnaise.</b></span><o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0rpo5kzxA7pncezW8AI7LP72DFEfx3Dj9EiNs22LD-wPHDhD3heUGoIlTWSesH4Fi44VQ306k7FlEOvh5baRNMdAl0wqtNZ_oKQo83rjU8_Wfkzz57LCinNOswPBZ7_jOoNSNGClhXja7/s1600/garlic+sauce+5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0rpo5kzxA7pncezW8AI7LP72DFEfx3Dj9EiNs22LD-wPHDhD3heUGoIlTWSesH4Fi44VQ306k7FlEOvh5baRNMdAl0wqtNZ_oKQo83rjU8_Wfkzz57LCinNOswPBZ7_jOoNSNGClhXja7/s640/garlic+sauce+5.jpg" width="640" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>Lastly, a teensy pinch of salt went in.</b></span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>It was then covered and whizzed, then checked for
consistency and flavour. Another level tablespoon of brown sugar was added,
plus a tablespoon or two of tap water to loosen it up a bit before whizzing
again. </b></span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>Perfect. It was then decanted into my measuring cup. As you
can see, this gives you roughly less than a full cup of sauce.</b></span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>I simply poured the delicious sauce into my squeeze bottle.
Yum!</b></span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>Beforehand, I had prepped ingredients for my festive salad:
white cabbage, carrot, cucumber, purple cabbage, green pimento peppers, romaine
lettuce, celery and red sweet peppers. Everything was tossed together
and chilled so they remained as crisp as possible.</b></span><o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnsb3-RQjj7mRI3UJY3bWZapngVJKncYeLU9OTFVzbBlb5DQYqQ00VA5WvO1xv6GmLyvarp3rPFmz2ys5JZw0bxGiy8vEr-Syh1de3Eka1sV_DxRHlBaKrY_EctmTIiSJj9_hm8X8jtFj/s1600/garlic+sauce+9a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnsb3-RQjj7mRI3UJY3bWZapngVJKncYeLU9OTFVzbBlb5DQYqQ00VA5WvO1xv6GmLyvarp3rPFmz2ys5JZw0bxGiy8vEr-Syh1de3Eka1sV_DxRHlBaKrY_EctmTIiSJj9_hm8X8jtFj/s640/garlic+sauce+9a.jpg" width="640" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>A little salad was added to my plate, and the tasty garlic
sauce was squeezed on… absolutely delicious! </b></span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif;">As you can see, mine was still pretty chunky, but you can
take it further if you like for a finer grind. This sauce can stay in the
refrigerator for up to a month, but believe me… my family never leaves any
behind for that long. Enjoy it on
anything. We love putting it on salads and fish, but fries, potato salad or boiled provisions taste great with it too.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">So, here’s to another cooking adventure, and I hope that you
give this sauce a try. Have fun and like I always say, don’t forget to mind the
pot!</span><o:p></o:p></div>
Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com3tag:blogger.com,1999:blog-3934735857644336206.post-72713225350783526202013-06-05T22:53:00.000-04:002013-06-05T22:53:19.506-04:00Egg Fried Rice - My Way!<span style="font-family: Georgia, Times New Roman, serif;">It’s been a long time since sharing my kitchen happenings, I
know. </span><div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Truth be told, I was going through a rough patch, both family wise and
health wise. I won’t go into too much detail, but I will say that thankfully,
things have levelled off and I thank God for that.</span><div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I will confess, though… I thought of letting my little blog
go. But I had an intervention from one of our country’s foremost food bloggers…
if you’ve ever visited <a href="http://www.simplytrinicooking.com/" target="_blank">Simply Trini Cooking</a> for a quick recipe for one of our
local dishes, then you know who I am talking about. Mr. Felix Padilla himself.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">It was truly an honour to chat with him, and when I tell you
that we talked about food for more than 4 hours straight, you must know. In
that time, he reminded me why we food bloggers need to keep doing what we are
doing, and that real food love never dies. We Trinis are an inventive people, and
the very meals we prepare are a testimony to that. It’s necessary to see how
others do things, so we can always learn and also compare. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">“Please don’t stop blogging,” he had told me. “You have to continue.”<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">I gave him my word. <o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Now I had no idea at all what my new subject was going to
be, but then it hit me when I was trying to figure out a simple side to go with
some oven barbecued chicken I was making, and knowing the vegetarian child I
have, it had to be something that could also stand on its own. And then I saw
the leftover cooked white rice I had in the fridge and realised that I had a
good bit of fresh vegetables to play with, the results of which you are seeing
here today with my entry for June 2013, my version of egg fried rice, which
went a little something like this…</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>One thing I realised is that when you’re making fried rice, there’s
a lot of chopping involved. Here you see a carrot that was diced really small,
2 stalks imported celery (chopped), a small bunch of chive (chopped) and three red pimento
peppers (chopped). I also diced up a small onion (not photographed) and had a cup of
thawed frozen green peas (also not photographed).</b></span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>Next, I diced up some ginger to make about 3 tablespoons or
so, plus 3 large cloves of fresh garlic.</b></span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>I opened up a can of baby corn and cut them into chunks.</b></span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>The next things to prep were the wet ingredients; two eggs, oyster sauce and some light soy sauce. The eggs were beaten until fluffy. Unfortunately,
the oyster sauce I had was literally ‘on its last’, so I simply added a few
tablespoons to the bottle and swished it about so every last bit of it came out
the bottle. </b></span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>Now for the cooking…<o:p></o:p></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>I got my old, faithful saucepan, placed it on medium heat and
added a little olive oil to it. I poured in the eggs – did not season them at
all – and let them cook. A soon as they were set, I folded them over like an
omelette, and set it aside on a plate. I then took my knife and cut it up
into small pieces so they would be ready for the second to last step.</b></span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>The same pan then received a potspoonful of soya oil,
and was placed on medium high heat. I added in the ginger, garlic, carrots and
onions and let them cook for a couple of minutes so the carrots would get a
head start. Next came ¾ of the chopped pimento peppers and all the chopped
celery, followed by the green peas. Everything was stirred and cooked for a
couple more minutes.</b></span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>Next came the cold cooked white rice; it was stirred in carefully
so everything was evenly blended. (You can imagine the lovely scent coming
through the kitchen…)</b></span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>Now this next part went pretty fast. In went the mixed soy
sauce and oyster sauce, the cut up baby corn, the remainder of pimento peppers,
the chopped fried egg and ¾ of the chopped chives. Everything was gently, yet quickly stirred for a minute or two and taken off the flame.</b></span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>And next thing you know, POT DONE. All it needed was the
remainder of chives to be placed in the middle.</b></span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b>I enjoyed this delicious and fragrant rice with two pieces of the oven barbecued
chicken, a little cooked barbecue sauce and a quick salad of romaine lettuce and
tomatoes.</b></span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I must say that it felt really good to do this blog entry.
As always, my family enjoyed this meal with gusto and I felt even happier seeing
them take leftovers with them to work as well. <o:p></o:p></span><span style="font-family: Georgia, 'Times New Roman', serif;">That egg fried rice was truly delicious! (And yes, it does feel good to blog again, hahaaa!)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Huge thanks goes to Felix for getting me back into the swing of
things, and it hope that this will be the first of more to come for 2013. Thank you so much for viewing my new entry and t</span><span style="font-family: Georgia, 'Times New Roman', serif;">ake
care, my friends.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">And like I always say, don’t forget to mind the pot!</span></div>
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Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com5tag:blogger.com,1999:blog-3934735857644336206.post-3811449007100126132013-02-10T16:50:00.000-04:002013-02-10T16:54:43.205-04:00Back on the Blog with Spicy Geera Pork<!--[if gte mso 9]><xml>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Well, yes,
allyuh… I am finally back, so Happy 2013 one time, (don’t mind the year is two
months old already and it is literally Dimacnhe Gras - the Sunday before
Carnival in T&T).</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Though I am
seriously tardy with posts, I must admit that waiting for today to post to the
blog was timely, since at Carnival time we really enjoy eating. Just yesterday I
revisited my Granny’s split pea soup with pigtails and it was so good, I had to
secure some for Sunday lunch. So shocker of shockers… there is no pelau in the
house for Carnival. But that’s fine, cuz I made sure to have an eclectic mix of
foods in the fridge, from salted fish right down, so you know some home made
bread is on the menu later too. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">So… what to do when you’re
feeling peckish? You make one of this country’s most loved cutters, geera pork.
If you’re wondering what geera is, it’s a spice that’s also known as cumin and
it’s much loved in East Indian cooking. I tend to use lots of it when I make a
filling for fried potato pies too – it’s such a homey, comforting spice that
says “T&T”. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Now I must confess that the first
time I was introduced to </span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">“</span></span>geera-ing</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">”</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span> food was from my friend Joseanne Henry, who
taught me how to do some geera chicken wings (thanks Joseibaby!). O<span style="font-size: small;">v</span>er time, I
adapted her original recipe into this one I use for geera pork, which has been
my go-to ever since. Truth be told, you can geera almost anything, wings,
necks, pork, fish and even vegetables. It's not too difficult; just use some pork, vegetable oil,
seasonings and of course, some good geera powde<span style="font-size: small;">r<span style="font-size: small;">.</span></span> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Here’s a peep into the bacchanal.</span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYdeZZKTrBG5gjygBbwWnB-5oKooaiggWgvDZE9AWJBBJrnhxjjjBZo2exsbOXF34G_Htf1hi9ik7xAkROA65reSnDBh3geYcQAIHNGFtNcNAz8q5cRb_ixadoI7if80DJ7xH1IqjBfIU/s1600/Geera+Pork1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYdeZZKTrBG5gjygBbwWnB-5oKooaiggWgvDZE9AWJBBJrnhxjjjBZo2exsbOXF34G_Htf1hi9ik7xAkROA65reSnDBh3geYcQAIHNGFtNcNAz8q5cRb_ixadoI7if80DJ7xH1IqjBfIU/s640/Geera+Pork1.JPG" width="640" /></a></td></tr>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">First things first: I always
season my pork. I used a nice pork loin that I cut into 1 inch pieces and
seasoned with lime juice, salt, chopped chives, ½ a small onion, 2 pimento
peppers, and a couple leaves of chadon beni. Left it to marinate for half an
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vegetable oil into my deep saucepan and put it on medium high heat. I cut 3
more pimento peppers in half and tossed them in the oil with a whole, peeled clove
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Time to cook the geera! When my
peppers and garlic got good and sautéed, I added in about 3 tablespoonfuls to
the oil and seasonings – I was pouring from the packet, so I averaged it, no
scene. Gave everything a good stir and almost got high off the lovely fumes as
well…</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMvfuEmjYW_FOzLBGXcfr5VRlhKKFmMC9zVb53xzKIvGkDzN2rzkX9Dc8-QFS-VRQBcF7nVjMboddG5C6zupZrH-BSNXsEvcZlSXo1ZsaKMxgq6g37CTbFCg0OvVi47SeQVhVea69L6-X/s1600/Geera+Pork5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMvfuEmjYW_FOzLBGXcfr5VRlhKKFmMC9zVb53xzKIvGkDzN2rzkX9Dc8-QFS-VRQBcF7nVjMboddG5C6zupZrH-BSNXsEvcZlSXo1ZsaKMxgq6g37CTbFCg0OvVi47SeQVhVea69L6-X/s640/Geera+Pork5.jpg" width="640" /></a></td></tr>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Once everything was coated with the
geera and the meat looked saturated, I covered the pot tightly and left it for 10
to 15 minutes. This is the stage where the pork started letting its juices out,
so it was literally “stewing”. (See the moisture under the lid?)</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Tasted a piece, only to realise
it was still a bit tangy, so to counteract that, I sprinkled in a little brown
sugar (roughly a teaspoon). I then added a ¼ cup of water, stirred everything
in, and lastly, a teaspoonful more of geera – worry not, it cooks as the liquid
evaporates. <span style="font-size: small;">Kept my eye on it, and soon<span style="font-size: small;">...</span></span></span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcd6w2L58AYjxFBzcoGTfqiUPI-tFJcEawhA4dH47vvUs_wxWCmVSEdihsGfe9lkZZ2ZjP7QK5ccMLHqdgDfwMcAF5rd_26s547qVuD3XHeSkYS_zsJI-GjRh-4TIdXcgWCP-G5QKomdF/s1600/Geera+Pork9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcd6w2L58AYjxFBzcoGTfqiUPI-tFJcEawhA4dH47vvUs_wxWCmVSEdihsGfe9lkZZ2ZjP7QK5ccMLHqdgDfwMcAF5rd_26s547qVuD3XHeSkYS_zsJI-GjRh-4TIdXcgWCP-G5QKomdF/s640/Geera+Pork9.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">De POT was DONE!</span></span></td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Geera pork is one of my favourite
things to make, and I don’t have to wait for a special season to do it, either. <span style="font-size: small;">T</span>oday, Dimanche Gras, it was a perfect choice for Carnival. <span style="font-size: small;">It</span> is usually served
in little Styrofoam cups with a spoon, so it makes for a BESS cutter<span style="font-size: small;"> at any lime, </span>especially when drinks are flowing non-stop. </span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Of course, it was devoured
hastily, despite the fact that I love it at room temperature, which is how it’s
generally served. This here was just right flavourwise; enough pepper not to
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">So that’s the start to my 2K13 Carnival, everyone. Hope yours is just as much fun as mine at home. Stay tuned
for more kitchen escapades in future and like I always say<span style="font-size: small;">...</span> doh forget to mind
de pot!</span></span></div>
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Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com0tag:blogger.com,1999:blog-3934735857644336206.post-71316564473360759852012-12-22T19:34:00.000-04:002012-12-22T19:34:07.622-04:00Bring out De Ham!<br />
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<span style="font-family: Georgia, Times New Roman, serif;">Well yes, the Yuletide season is here. The frenzy of
buying, giving, cooking, cleaning and working ourselves harder on Christmas week
than we did for the other 340-odd days of the year is ‘orn like boil corn!’ <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">It’s funny that after promising myself that I would
forego the cooking part this year, I once again found myself longing for the
creature comforts of a childhood Christmas. Since posting about soaking the
fruits for the black cake (and I’m glad to say they have attained maximum
plumpness in that alcohol), the quest was on to fulfil other tastes. I didn’t
have to go very far this time, since a trip to a certain store to get my new
laptop resulted in an unexpected gift of a bottle of wine and a very hefty ham.
While happy I wouldn’t have to buy one, the ham was certainly a surprise, because
it’s actually the biggest one we’ve ever had come through my kitchen. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">After leaving it to thaw for a day, we had to guess its
weight, which for some strange reason was left off the wrapper. Enter Errol,
who promptly began doing bicep curls with the thing.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">He: “I say is about 10 pounds, man. Look how meh pecs
pulling!”<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Me: *Dr. Evil voice* “Riiiiiiiiiiiiiiight!” (Then I broke
into a giggle fit that lasted for some time.)<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Anyway, we soon saw our porcine treasure boasted a low
sodium label. Nice! But the skin that covered him was anything but healthy and
I imagined what that would look like as the heat melted it… not a pretty sight,
right? It’s a good thing Errol was there, because the next step would have
proved impossible by myself (especially while trying to wield a camera.) So, Errol
grabbed the closest knife and started to perform some surgery on Mr. Ham.</span><o:p></o:p></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvT41YukUfXuVLeqUPrt-g_GtEwIJjpV2yJc_8TRDOnABbEAgpI1yN1JRx4ub_zQsKnEpSbrrOBv61Ch_cBYgFA_sPtCGCLo-B-Hp8E0w4ZmcVXV__O19XNlTMW8LFxv7N8aML3q49UOe/s1600/Christmas+ham2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvT41YukUfXuVLeqUPrt-g_GtEwIJjpV2yJc_8TRDOnABbEAgpI1yN1JRx4ub_zQsKnEpSbrrOBv61Ch_cBYgFA_sPtCGCLo-B-Hp8E0w4ZmcVXV__O19XNlTMW8LFxv7N8aML3q49UOe/s640/Christmas+ham2.jpg" width="640" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">After taking the wrapper and the netting off the ham, I
patted it dry with some paper towels so the operation wouldn’t be too slippery.
That thick covering of skin was split open by Errol and sliced away.</span><o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIqIyWKX5p7DsjRlZYJbM0qbiHrVnMO9UiHNKBo4GS2_JQE8Gme7tR53D5S0m6mvyKVxbSCFrHFngAvEHlEGpL-yChKEhWigLC4wFimjdiO0gkhgv8af693ns_UMb9bYIuIZmFe5zN3lV/s1600/Christmas+ham3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIqIyWKX5p7DsjRlZYJbM0qbiHrVnMO9UiHNKBo4GS2_JQE8Gme7tR53D5S0m6mvyKVxbSCFrHFngAvEHlEGpL-yChKEhWigLC4wFimjdiO0gkhgv8af693ns_UMb9bYIuIZmFe5zN3lV/s640/Christmas+ham3.jpg" width="640" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">The now nude ham was scored in a diamond cross hatch
pattern. Didn’t go too deep, about a quarter inch was a good depth to work
with.</span><o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7F00UZ4EUZQpX1CN6NIvXMyLSpRnGhP3_LIwX9j2G6CaPE3kl3drpb9EyJLUKviSVZZJbIpJ1d-gZLvvAjeVn7ammMlrOO3crgKxkIGSKogJJO3rS60gG07NTK_uvZTBothPZJyhieQCx/s1600/Christmas+ham4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7F00UZ4EUZQpX1CN6NIvXMyLSpRnGhP3_LIwX9j2G6CaPE3kl3drpb9EyJLUKviSVZZJbIpJ1d-gZLvvAjeVn7ammMlrOO3crgKxkIGSKogJJO3rS60gG07NTK_uvZTBothPZJyhieQCx/s640/Christmas+ham4.jpg" width="640" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Next, a handful of cloves. I inserted each one into the
corners of each diamond, ensuring a delicious stab of spicy flavour.</span><o:p></o:p></div>
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<tr><td style="text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI4OJrfFHTlW-Op-fH74Ezn8MzaAdqIBGHnzbDbn846dPxvajEdN9fD9zqryAfnFyp-xqMvLyfPkHNe2yAN9bRV4OSDyvliuBQdrTsMXCW2MzY0ACkAkKx__QG5rE0c8RYRe1QeVu3VUPJ/s1600/Christmas+ham5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI4OJrfFHTlW-Op-fH74Ezn8MzaAdqIBGHnzbDbn846dPxvajEdN9fD9zqryAfnFyp-xqMvLyfPkHNe2yAN9bRV4OSDyvliuBQdrTsMXCW2MzY0ACkAkKx__QG5rE0c8RYRe1QeVu3VUPJ/s640/Christmas+ham5.jpg" width="640" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Tore off two long sheets of foil (enough to envelop the
ham completely) and crossed them over each other. The clove studded ham was then
placed in the centre of the cross and the flaps were brought over it and
squeezed tightly to seal it. I then got my baking sheet and placed my foil
roaster on top of it to steady it. (These roasters aren’t exactly strong so
they need a flat surface, especially when cooking something heavy.)</span><o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzhnDWyWgc8wHU9r33AiM2OXOb0bf2sMcxtIzLbgGnNfWuFwaUzppS50Hdgu29GB7sBVAoS06HHFzqX0draXh7Yn5cqePiqcqJ0VlsCiuVeeJf56kY8-E_bxrrjwwlqoQCd9a1iR1h85eP/s1600/Christmas+ham6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzhnDWyWgc8wHU9r33AiM2OXOb0bf2sMcxtIzLbgGnNfWuFwaUzppS50Hdgu29GB7sBVAoS06HHFzqX0draXh7Yn5cqePiqcqJ0VlsCiuVeeJf56kY8-E_bxrrjwwlqoQCd9a1iR1h85eP/s640/Christmas+ham6.jpg" width="640" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Here’s the foil covered ham in the roaster, which was
placed into a waiting 350°F oven. When baking hams, the general rule is 20 to
25 minutes per pound. At a ‘guestimate’ of ten pounds, this one was baked for nearly
three hours.</span><o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis6ihhy1Y9MqMZnKi0rA0-AhzVXTMH8Oukbhj8W7TJ1QLzqyv-5LM_2PwNNs8n-vH9JIzZUbXv7L861tSjLTptsRfYczOGR12p5As080cMkHgFm03m8ojdZ8atIOjoh9-a5RqyfW684mgu/s1600/Christmas+ham7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis6ihhy1Y9MqMZnKi0rA0-AhzVXTMH8Oukbhj8W7TJ1QLzqyv-5LM_2PwNNs8n-vH9JIzZUbXv7L861tSjLTptsRfYczOGR12p5As080cMkHgFm03m8ojdZ8atIOjoh9-a5RqyfW684mgu/s640/Christmas+ham7.jpg" width="640" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Here it is after the first 2 ½ hours of baking. As you
can see, there are some fat drippings on the bottom of the roaster. (Imagine
how it would’ve look if I had left the skin on… the ham would be doing a greasy
breast stroke! Hahahahaaaa!)</span><o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrOhW0TRhcrYm2Qetdt95yvWpg5x_Lf6OBhoJ7kw1Cj8qIKciFV6MSJJibZ19N3TVK-n5TrEWVjpM3glo6Y0av2zF7YUV6kDaLcAOysFT7dRwqgP2C0nHcWYS7j8XWLpdIWm3xMYEIcZfV/s1600/Christmas+ham8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrOhW0TRhcrYm2Qetdt95yvWpg5x_Lf6OBhoJ7kw1Cj8qIKciFV6MSJJibZ19N3TVK-n5TrEWVjpM3glo6Y0av2zF7YUV6kDaLcAOysFT7dRwqgP2C0nHcWYS7j8XWLpdIWm3xMYEIcZfV/s640/Christmas+ham8.jpg" width="640" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Out it came for the next step. Using tongs, I removed the
foil – you can imagine the scent that hit me! Now the ham was still pretty pale,
and definitely needed to get some colour, soooo…. </span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">I mixed up some ketchup, Angostura bitters, oyster sauce,
ginger powder and honey mustard… I just wanted something different from the
sweet glazes. This low sodium ham needed some spice!</span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Brushed it on carefully. A few cloves popped out, but I
stuck them back in. Back to the oven it went – uncovered </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">– </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">so it could get the
colour it needed for the remaining time.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">TA-DAH!!! My beautiful Christmas Ham!</span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Of course, we had to take a taste!</span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif;">There it was. Our lovely ham, perfectly done and making
the house smell like Christmas past. Using my home seasoning blend coupled with
the cloves gave it a taste and smell that was out of this world. So you can
imagine the scene, having to literally stop ourselves from taking taste after
taste after taste…<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">(For the record, this ham on toast with chow-chow and
pepper sauce? BESS!!!<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">So, on that note, thanks again for taking a peep at my
cooking adventures. Lots more to come this Holiday season, and I’m looking forward
to sharing.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Take care, everyone, and like I always say, don’t forget to mind the
pot!</span><o:p></o:p></div>
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Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com3tag:blogger.com,1999:blog-3934735857644336206.post-12180010370596261942012-12-09T03:34:00.000-04:002012-12-09T11:48:25.935-04:00Soaking in Rum and Wine<br />
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<span style="font-family: Georgia, Times New Roman, serif;">Another long absence, but I am finally present. How have you
all been?<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Feeling glad to be here again. The usual job stresses
multiplied a million fold; such are the perils of working in the media. So, I made
a deal with myself to jump back into my other love, which is cooking and
creating delicious things to eat and enjoy.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This year, I am going to revisit my Granny’s special black
cake. It’s one that I have really fond memories of, because when I was little,
she used to bake them on order for family, friends and clients. As was the
custom of “employing” the children around to keep them out of trouble, I was
her helper. I would break the eggs for her, peel the lime rind, measure the
flour, sugar and butter… and I can never forget the sound of her wooden spoon
scraping against the giant white plastic bucket she used to mix the batter. Incidentally,
her son (my late uncle) was a boss cake maker himself, and I used to look
forward to when he visited, because they would have an annual cake exchange. He
would make a black cake especially for her, and she’d make one for him. They
would sit together in the kitchen at the old wooden table, and cut a slice from
each other’s cakes, sip on some ginger beer and chat about their recipes and
whatever else struck their fancy. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">And so, I am getting the ball rolling. Step one – getting
the preserved fruits together for the soaking process – is always a fun one for
me. Step two? Come take a look and see.</span><o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6r4rcxSSta8uYv8jnqEfTILCU6qR8LNlUKIy539pv1BmGA3UF1_fciyUMxTlJVIxqfF9CbqrzP-6NeHfbuAaFhSEnC45189-0Ms04kEqJpXQdjGvBIjzTG2MUCmDsEKU4Oixls5YgORQ3/s1600/soaking+fruits+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6r4rcxSSta8uYv8jnqEfTILCU6qR8LNlUKIy539pv1BmGA3UF1_fciyUMxTlJVIxqfF9CbqrzP-6NeHfbuAaFhSEnC45189-0Ms04kEqJpXQdjGvBIjzTG2MUCmDsEKU4Oixls5YgORQ3/s640/soaking+fruits+1.jpg" width="640" /></a><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">The stars of this cake are prunes, mixed peel (citron), raisins,
and glazed fruits. I’m using just 8 ounces of each for my cakes.</span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Can’t forget the bottle of maraschino cherries, now!</span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">The next step was to wash and de-seed the prunes. I gave the
raisins a good washing as well. Back in the day Granny would spread the fruits on
a platter and put them out in the sun to dry. I dispensed with this step since it
was rainy. (By the way, that remainder of raisins won’t be going to waste…
pastelles will soon be calling!)</span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Next, I opened the packs of glazed fruits and mixed peel. The
bottle of cherries was opened, drained and cut into fourths.</span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Got my giant bowl and potspoon and mixed all the fruits
together into a bright, colourful mass.</span><o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvzSRtOFUQtXPbh6JYQx9q1dIDvbSEWbclBXXXEKpMZDX9UJohnOBheNBmRWiC6VX9RUYykTVxErVqMO5Sk7MeZE5wJmbtBerqIl0-sW8DdHKCISXDNtyiNdJK1GbKPxYOBjnf0yHugLj/s1600/soaking+fruits+6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvzSRtOFUQtXPbh6JYQx9q1dIDvbSEWbclBXXXEKpMZDX9UJohnOBheNBmRWiC6VX9RUYykTVxErVqMO5Sk7MeZE5wJmbtBerqIl0-sW8DdHKCISXDNtyiNdJK1GbKPxYOBjnf0yHugLj/s640/soaking+fruits+6.jpg" width="640" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">My giant 62 ounce glass bottle was on the ready, having been
cleaned well beforehand. I also had another smaller bottle as a backup, just in
case. So, I started spooning the fruit in.</span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Rule number 34… always fill the bottle to roughly three
quarters with fruit. This is because that preserved fruit is going to be
sucking in that alcohol which will make it swell, and when things swell, they
require room. Thus, the backup bottle was called in to hold the remainder. Like
its big brother, it too was filled to three quarters of the way.</span><o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXFzsRABxaRVmFKGhPjEsUZbprukve2EIKMbl_QwS_PTiQGzUP1sqIfpdRU34IJjtbf2J6zFLe8ewmpg8BoLdZUiFMmt8k8lnOny-_ZwP9yhJnsXzPoIjpwxm4vjtJWlCJK_vLwLaJLbG/s1600/soaking+fruits+8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXFzsRABxaRVmFKGhPjEsUZbprukve2EIKMbl_QwS_PTiQGzUP1sqIfpdRU34IJjtbf2J6zFLe8ewmpg8BoLdZUiFMmt8k8lnOny-_ZwP9yhJnsXzPoIjpwxm4vjtJWlCJK_vLwLaJLbG/s640/soaking+fruits+8.jpg" width="484" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">And here are the big boys… Fernandes Black Label dark rum
and Charlie’s Red Spanish Wine. These are the only two things Granny soaked her
fruits in. If she couldn’t find Charlie’s, she would use Cherry brandy, but
Charlie’s was always her first pick.</span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">In my bowl, the dark rum and the Spanish wine were combined and
then decanted into the waiting bottles of fruit. </span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Hmmm… looks like this bottle’s getting all tipsy!</span><o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDMofvyuBGv1ETo1hVOOW9CwBGGXbD6HlaxAlVIdPedo0-VNX8X0RVK37AWDvH0Y82xAZty3L9g_V5g7xWpMr5TFCKZlofW3rg26HGPfnlgX4gztaDOSmGPlnlm675OCBcZ7F8al6o7D3/s1600/soaking+fruits+9b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDMofvyuBGv1ETo1hVOOW9CwBGGXbD6HlaxAlVIdPedo0-VNX8X0RVK37AWDvH0Y82xAZty3L9g_V5g7xWpMr5TFCKZlofW3rg26HGPfnlgX4gztaDOSmGPlnlm675OCBcZ7F8al6o7D3/s640/soaking+fruits+9b.jpg" width="538" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Lastly, I covered the bottles tightly and gently tilted them
from side to side to make sure all the fruit can move around. And that was that. </span><o:p></o:p></div>
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<span style="font-family: Georgia, Times New Roman, serif;">As it stands, I will be checking on them every day to see how
they’re doing. They will soak for at least a week to 10 days or so, but they
will be good to go by the time I’m ready to bake the cakes. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Since putting these bottles down, the levels of the fruits have
already risen a couple of inches, believe it or not. Take a look for yourself.</span><o:p></o:p></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The fruits are rising!</span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">See why we left that space? Grannies always know what they’re
talking about!<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">And so, I hope you enjoyed sharing this part of the black
cake prep. There will be more steps to come and I plan to document them all for
you to enjoy. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Take care, my dears, and like I always say, doh forget to mind
the pot!</span><o:p></o:p></div>
<br />
<br />Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com0tag:blogger.com,1999:blog-3934735857644336206.post-45430527773972463512012-10-07T16:05:00.000-04:002012-10-07T16:05:03.280-04:00Pulled Pork from my Crock Pot<br />
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<span style="font-family: Georgia, Times New Roman, serif;">This should have been last week’s posting, but I think old
age is catching up with me because I was just too tired from the “9 to 5-plus”
to do any writing… or that could have been the “itis” I experienced after
enjoying my meal.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">You see that Sunday, I was feeling – make that <b><i>craving</i></b>
– some sweetly seasoned pork, but I didn’t want to eat it the usual way. You
know how we Trinis usually do it… we season it really nicely with some fresh
herbs, brown it down in a lovely stew and serve it with some rice or
provisions. But nah… instead, I wanted to season it, cook it and eat it with
bread. </span></div>
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<br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;">(Yeah, I’m weird like that sometimes…)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">My weapon or choice? My crock pot (also known as a slow cooker). </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">My choice cut? The pork loin, the most tender cut of the
pig. You can bake it, stew it, roast it or (as I was about to do), slow cook it
to perfection. Right then and there, however, I thought I would try an
experiment and deviate from my usual seasoning methods and go for something
like a ginger-barbecue flavour.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Wanna see how it went down? Follow me… </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnABi9JXJIZkldYG-8hY0peOVOgx3LHz0A4DTcznE-UkTktUIdaKEO6lsQnl2onQtcKBMbwP4htjtDpHYxFmDd5Y138OybkjZskmwxALiO90LHPMwqnOIPVaFMaMe4kPgLvKKN8PU3YlTq/s1600/Pulled+Pork+Loin1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnABi9JXJIZkldYG-8hY0peOVOgx3LHz0A4DTcznE-UkTktUIdaKEO6lsQnl2onQtcKBMbwP4htjtDpHYxFmDd5Y138OybkjZskmwxALiO90LHPMwqnOIPVaFMaMe4kPgLvKKN8PU3YlTq/s640/Pulled+Pork+Loin1.jpg" width="640" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Gathered up my arsenal of (un)usual suspects. As you can
see, they’re not your typical Trini seasonings, other than the thyme, onion, garlic and
pimento peppers, right? Also, I had some barbecue sauce on standby… this is a
pulled pork filling, not so?</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Next, I got the lovely loin out and admired its beauty.
*huge grin*</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6V37gCbU0sMKCYPgIjakB_ZIqmzMmRKrwvRhsWvvUJB-Cb9xmFhFTvGs6BRJ7Y4VoJLeC_fVWKOW0zZrUBzXlwJi-AGv6WRenDD-lZi_OSFlRRTrd1KXTj6lkLffxfwPCXdmy3IHeHkRZ/s1600/Pulled+Pork+Loin3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6V37gCbU0sMKCYPgIjakB_ZIqmzMmRKrwvRhsWvvUJB-Cb9xmFhFTvGs6BRJ7Y4VoJLeC_fVWKOW0zZrUBzXlwJi-AGv6WRenDD-lZi_OSFlRRTrd1KXTj6lkLffxfwPCXdmy3IHeHkRZ/s640/Pulled+Pork+Loin3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Cut up the loin and began the seasoning process
with some salt and lemon juice. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7DGEwDbfFggYnISgNbogdZJo498wtmxZ76-aLzgQhCDHOrlXup0rs4z4B1znUfMH9iWMC3GTwSiIMlJz1u8Uhs5ufig7GvdlMatWYQhE_EYtrgQEG5ygZbdZQvevqGeu-S3oT7oCnE-Tm/s1600/Pulled+Pork+Loin4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7DGEwDbfFggYnISgNbogdZJo498wtmxZ76-aLzgQhCDHOrlXup0rs4z4B1znUfMH9iWMC3GTwSiIMlJz1u8Uhs5ufig7GvdlMatWYQhE_EYtrgQEG5ygZbdZQvevqGeu-S3oT7oCnE-Tm/s640/Pulled+Pork+Loin4.jpg" width="640" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Next came the allspice and ginger powder, soy sauce, Angostura
bitters, a couple dashes of ginger sauce, and a tablespoon of brown sugar. I let
it sit for about half an hour. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuEHSgLe8qRSUb3xfp5HsxpVCE2aJXO_HcxoUCHSq_f_rJQXHqVVJstBbfviDp6TA30UJznjNNBFHuUE-uDXbohB9UOe73_0rr5ZcDYBy1n78i8Jk0BzepJTSGCmaHt5kCkdalTvJQLT_m/s1600/Pulled+Pork+Loin5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuEHSgLe8qRSUb3xfp5HsxpVCE2aJXO_HcxoUCHSq_f_rJQXHqVVJstBbfviDp6TA30UJznjNNBFHuUE-uDXbohB9UOe73_0rr5ZcDYBy1n78i8Jk0BzepJTSGCmaHt5kCkdalTvJQLT_m/s640/Pulled+Pork+Loin5.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">I then started building my layers in the crock
pot. I sliced the onion into rings and spread them on the bottom and added the
halved pimento peppers on top of that. Next came the seasoned pork loin to
cover the peppers and onions.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6827y9koxVaYprKCvyCd7oXjlo-hpYCAsVpmJO_9WACG1xo4I0yG3zB4mKz3QFe_NKagR4nJt1adEHMV1FCsSQzlinsv77o9rsFAohahe645A6wZtyT3s6YtMB3Dbkaw0jOds11fhEKBy/s1600/Pulled+Pork+Loin6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6827y9koxVaYprKCvyCd7oXjlo-hpYCAsVpmJO_9WACG1xo4I0yG3zB4mKz3QFe_NKagR4nJt1adEHMV1FCsSQzlinsv77o9rsFAohahe645A6wZtyT3s6YtMB3Dbkaw0jOds11fhEKBy/s640/Pulled+Pork+Loin6.jpg" width="640" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">After that, I separated the thyme and placed the sprigs on
the meat, along with 3 smashed cloves of garlic. Sprinkled in some red pepper
flakes for a little heat. Poured about half the apple juice (drank the rest, ha-ha)
and lastly, the marinade liquid. <br />
(It’s a Trini thing; yuh done know!) </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEg-7dQ79NlddPn3h-wrS_FgP9Cq14X9GMQl4E9Br1SHIC0fguFYEuvJ2ok52WtpC_7_DR5sppgcasSWVZTh3SWrj5XVJdaIJmC8-vLvP4rJZAwFZngscLHSud9EqhBkFlXb6OeiQ-TfmF/s1600/Pulled+Pork+Loin7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEg-7dQ79NlddPn3h-wrS_FgP9Cq14X9GMQl4E9Br1SHIC0fguFYEuvJ2ok52WtpC_7_DR5sppgcasSWVZTh3SWrj5XVJdaIJmC8-vLvP4rJZAwFZngscLHSud9EqhBkFlXb6OeiQ-TfmF/s640/Pulled+Pork+Loin7.jpg" width="640" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">The crock pot was covered. I put the heat on high, and
cooked it for 3 to 4 hours or so. When I opened it, I was greeted with the most
amazing aroma, and I was able to pull off a piece of meat with my tongs with
hardly any effort. So, out it came to be pulled apart with two forks.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">All done. But wait, there’s more!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22k5Slvf5VepOet0ODxmYIAKNZhxEc3sgh-5LD4mGOaLdJx7zI2h9LqHAHxC2405jE2ATgCCopcl0lG4MaCdyUxb2fJHJb8wQk-hZD_I0jKppXwia2xvHPTV7VBu5nWKP2ao0DwU3rCId/s1600/Pulled+Pork+Loin9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22k5Slvf5VepOet0ODxmYIAKNZhxEc3sgh-5LD4mGOaLdJx7zI2h9LqHAHxC2405jE2ATgCCopcl0lG4MaCdyUxb2fJHJb8wQk-hZD_I0jKppXwia2xvHPTV7VBu5nWKP2ao0DwU3rCId/s640/Pulled+Pork+Loin9.jpg" width="640" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">I took a potspoonful of the liquid, plus some of the solids
(pimento peppers, garlic, etc) and added them to the pulled pork (along with a
cup or so of barbecue sauce) and mixed it together.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8NG1WTf75zbv2mO52jTY1xGCgR_miRHV6uME_U-gtxCuhAqM2bK5WqWwR7c-1BlMsV9moDw3Lwl1B2mWodxMfeXELfooiMfLzBX8pC-EwlbQuSCAo1JHvNOkql4NffPJ25575C_PGenY-/s1600/Pulled+Pork+Loin9a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8NG1WTf75zbv2mO52jTY1xGCgR_miRHV6uME_U-gtxCuhAqM2bK5WqWwR7c-1BlMsV9moDw3Lwl1B2mWodxMfeXELfooiMfLzBX8pC-EwlbQuSCAo1JHvNOkql4NffPJ25575C_PGenY-/s640/Pulled+Pork+Loin9a.jpg" width="640" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Voila! My pulled pork was ready for presentation.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirO42V27AkMzfTWL_hyO5NEPYjSwlXB-J-Ivo7AlthKG-vPbAk_kRMNuZjifli-4wZIliQ60EQGFC-exbj5koENeD1e_whI6TsZYTN3kVJsmH4PDriamurHbnWJPeKuKanz9cvFNZQjvNC/s1600/Pulled+Pork+Loin9b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirO42V27AkMzfTWL_hyO5NEPYjSwlXB-J-Ivo7AlthKG-vPbAk_kRMNuZjifli-4wZIliQ60EQGFC-exbj5koENeD1e_whI6TsZYTN3kVJsmH4PDriamurHbnWJPeKuKanz9cvFNZQjvNC/s640/Pulled+Pork+Loin9b.jpg" width="640" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">A simple toasted yellow sesame seed bun was all I needed. A
couple of good sized forkfuls of meat, some cooked onions and a few dashes of Tabasco sauce.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">There you have it; my deliciously perfect pulled pork
sandwich. Care for a bite?</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Crock pot love was paramount with this dish, I’ll can tell you. It's the best feeling in the world when you don’t have to stand and 'turn a pot' and let something else do the cooking for
you. And I must say again, this pulled pork sandwich was truly
delicious. Leftovers didn’t stay long in the fridge either, because I ended up
using them in a couple of pulled pork omelettes later in the week. Versatile?
Oh yeah baby!</span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">So that's it for today's posting. Hope you enjoyed this one, and I hope to meet up with you
again for another culinary romp in my little kitchen. </span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Take care of yourselves, and like I always say, don’t forget
to mind the pot!</span></div>
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<br /></div>
<br />
Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com2tag:blogger.com,1999:blog-3934735857644336206.post-27565010536028504622012-08-31T18:50:00.001-04:002012-08-31T18:50:33.797-04:00It’s Corn Soup Time!<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Happy 50<span style="font-size: small;"><sup>th</sup> Anniversary of Independence, <st1:place w:st="on"><st1:country -region="-region" w:st="on">Trinidad and Tobago</st1:country></st1:place>!</span></span></strong></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
</div>
<span style="font-family: Georgia, "Times New Roman", serif;">
Yes, we are 50 years old today, and the nation is in the
throes of celebrating becoming an independent nation. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">Am I celebrating? Yes, in my own way, with television, my
standing fan and my comfy bed. I am also thankful that I am not in the office
today. Really, I felt like I had to change my address at one point and move
into my desk, but I digress….</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">I must apologise for not being able to do the weekly blog
thing; it has truly become impossible now. This month has been both trying and
difficult. However, thankfully, I am eager to see what the next month will
bring foodwise and I am able to give some love to my kitchen again. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Today’s food of choice is actually something that’s my huzzy
Errol’s specialty, and it’s none other than corn soup.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
Corn soup is something that is inherently Trinbagonian and
can be made in so many ways to accommodate different palates. I’ve done it
without salted beef, or using coconut milk instead of plain water, or even
added a can of creamed corn to it to enhance the taste. There are both meat and
veggie versions. Some folk start them off with yellow split peas. Some use
channa (chick peas). They’ve been provision filled or broth-like, or even had
little dumplings floating in them… yup… it’s that kind of soup, and I love it
no matter which way it’s prepared.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Now, this version of corn soup is Errol’s personal favourite
recipe and it has been shared with many of our friends in various settings,
from weddings to limes (get togethers) at home. I had to seek permission to
share it here, of course – you know how these fellas can be with their special
dishes, hahahaaa! Now, if you’re seeing something different from what you’re
accustomed to, don’t fret. Every household has their own method of preparing
something they love. My corn soup is different from his, yours is different
from mine, and so on. The main thing (I always say), is that you cook with love
and every dish you are preparing will reward you tenfold.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
<o:p> </o:p></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
So, here’s how Errol 'turns his pot' of provision filled corn
soup…</span><br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJ-kAu2rUKIEj6RC6OR-PZUI1dO1oLOW8oiT8I-Zc6q1rw85yRMlxGFNOf5mmLEnl-voVaSjkblDg6UD8lqtchaatv9HJtf6BnzBvtvL-JJVwza6oqAtDSz522u8Aok1_rojHTb2nfKNk/s1600/Errols+Corn+Soup1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJ-kAu2rUKIEj6RC6OR-PZUI1dO1oLOW8oiT8I-Zc6q1rw85yRMlxGFNOf5mmLEnl-voVaSjkblDg6UD8lqtchaatv9HJtf6BnzBvtvL-JJVwza6oqAtDSz522u8Aok1_rojHTb2nfKNk/s640/Errols+Corn+Soup1.jpg" width="506" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">
</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Like every pot before, his corn soup started off with fresh
corn from “de man with the truck”. Approximately 10 to 12 were peeled (or
shucked as the North Americans say) and the silk (or strings as WE say),
removed.</span></div>
<span style="font-size: small;">
</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhImaC1848E2rWaoUB3QZYD4S2hmcsvvRbUyyQxMUtekPkb4jM7V3d2dBmJFVPAIMiksX6TrYYnQs2Ff7OQfZHfo0iSsjgLRut03WVDjGDGn2K-MII03garqo96V53F7WtnMKnh0qbV8-zw/s1600/Errols+Corn+Soup2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhImaC1848E2rWaoUB3QZYD4S2hmcsvvRbUyyQxMUtekPkb4jM7V3d2dBmJFVPAIMiksX6TrYYnQs2Ff7OQfZHfo0iSsjgLRut03WVDjGDGn2K-MII03garqo96V53F7WtnMKnh0qbV8-zw/s640/Errols+Corn+Soup2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">
</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">The next step was the chopping the corn into slices, about
an inch thick. I started with a regular sharp knife, but soon moved on to the
‘Chinee-chopper’. KYAAAAH!!!</span></div>
<span style="font-size: small;">
</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FGsfKrXfITQRgW1zYssn-WfPntPdbF8RJ0Tm5WGviK12W6vY2u7y9kcf_oaBBG2RmkA5O2j9Dlb36aW0S9Ly1gPkDe9H8sheIbNo6QVkIggFuKFU6B_cQG8XaeBopRXqZaD3TSFehk-e/s1600/Errols+Corn+Soup3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FGsfKrXfITQRgW1zYssn-WfPntPdbF8RJ0Tm5WGviK12W6vY2u7y9kcf_oaBBG2RmkA5O2j9Dlb36aW0S9Ly1gPkDe9H8sheIbNo6QVkIggFuKFU6B_cQG8XaeBopRXqZaD3TSFehk-e/s640/Errols+Corn+Soup3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">See? All chopped up.</span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgla6SDy2jaolAkOSAI1ivBgXmgOtZrIWNvaeDMdkhcO2DPEvGP337I4YwCv1QnlSHAhjoAUdPgEmDR5RkQkOGdJoTdEBIxdnIIGk_hbKBvAj1U8W-uTFP77hJkPvDmTQxZczKdKwfk9riE/s1600/Errols+Corn+Soup4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgla6SDy2jaolAkOSAI1ivBgXmgOtZrIWNvaeDMdkhcO2DPEvGP337I4YwCv1QnlSHAhjoAUdPgEmDR5RkQkOGdJoTdEBIxdnIIGk_hbKBvAj1U8W-uTFP77hJkPvDmTQxZczKdKwfk9riE/s640/Errols+Corn+Soup4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">
</span><br />
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<span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Next, I got 1 cup of yellow split peas, washed it and put it
to boil in about 2 ½ <span style="mso-spacerun: yes;"> </span>cups of water, a
teaspoon of salt and a teaspoon of baking powder – an old trick to help soften
the peas quickly.</span> </span></div>
<span style="font-size: small;">
</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil26c5IALirhwhIGrWbTwSomwLDWh-dsMn6B6ZOL6Px2CEePvpdCXlTbLWcO2KcKxll5OqRdZz127-tftounFxIGeYgNUC_YqeBwNwfRClEiI6CjdM6qKil2EHd2xduOq8NFbyZe-Fx8SG/s1600/Errols+Corn+Soup5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil26c5IALirhwhIGrWbTwSomwLDWh-dsMn6B6ZOL6Px2CEePvpdCXlTbLWcO2KcKxll5OqRdZz127-tftounFxIGeYgNUC_YqeBwNwfRClEiI6CjdM6qKil2EHd2xduOq8NFbyZe-Fx8SG/s640/Errols+Corn+Soup5.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">
</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">While that was happening, Errol and I got to peeling and
chopping up the provisions and vegetables for our soup. Five green bananas from
our tree, 4 red skinned potatoes, 2 huge sweet potatoes and 2 ripe plantains, were
prepared and put into a bowl.</span></div>
<span style="font-size: small;">
</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zXDIkjDDxLMI1Q5wj_jDA-mmE8PhCcx1sRq2HPTEMKJx2KX5_ToTw2lQ_VtKgQRjeZw3DzODwBLDR-qVcfFeXMqS9tqZQmY46nY3JQBngtwMqGyND_rHX5ixBfT7tNoi2MuVPGVt9f2r/s1600/Errols+Corn+Soup6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zXDIkjDDxLMI1Q5wj_jDA-mmE8PhCcx1sRq2HPTEMKJx2KX5_ToTw2lQ_VtKgQRjeZw3DzODwBLDR-qVcfFeXMqS9tqZQmY46nY3JQBngtwMqGyND_rHX5ixBfT7tNoi2MuVPGVt9f2r/s640/Errols+Corn+Soup6.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">We had run out of pumpkin, so we used butternut squash
instead, and also chopped up two carrots (which I forgot to snap a photo of –
silly me!).</span></div>
<span style="font-size: small;">
</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXX5IyxFf629jPk7AqUZIaJGRrgIWjCz_wotmhBjpl40ElE3TJj_gVViaVOmKZuBwvWpeMQo8absyyXGF1aS6p1FuEx9RrrAOnKxlf0lWqiIje7bU8eWlqUV4owK1QfJOX7rYqfMuLijz8/s1600/Errols+Corn+Soup7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXX5IyxFf629jPk7AqUZIaJGRrgIWjCz_wotmhBjpl40ElE3TJj_gVViaVOmKZuBwvWpeMQo8absyyXGF1aS6p1FuEx9RrrAOnKxlf0lWqiIje7bU8eWlqUV4owK1QfJOX7rYqfMuLijz8/s640/Errols+Corn+Soup7.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">Fresh seasonings were prepared next. A bunch of chive, a
bunch of chadon beni (culantro) leaves, 2 stalks local celery, a large bunch of
fresh thyme, 4 large garlic cloves and 5 pimento peppers were chopped.</span> </span></div>
<span style="font-size: small;">
</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbS_xlZE-IRUzEPzLRNhzcZfMVcuRxNoxzHV1XTc9RGJrvsFUymiq7drpRXpRU3NbqReekiBkzOI9wBKcUqfjtla6DNpKgssYjAMBriiJG9cEOnDyOOK8AYZ0QenG99QrrAlQ99ltVajUf/s1600/Errols+Corn+Soup8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbS_xlZE-IRUzEPzLRNhzcZfMVcuRxNoxzHV1XTc9RGJrvsFUymiq7drpRXpRU3NbqReekiBkzOI9wBKcUqfjtla6DNpKgssYjAMBriiJG9cEOnDyOOK8AYZ0QenG99QrrAlQ99ltVajUf/s640/Errols+Corn+Soup8.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">As soon as that was done, the giant soup pot – aka large
pressure cooker – was 2/3 filled with water and the corn and provisions (green
bananas, ripe plantains, regular and sweet potatoes) were put in to boil for 5
to 8 minutes.</span></div>
<span style="font-size: small;">
</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWDRf3xCku_U0SBsXjm4tQIKWT-leRHQrblEsQz3R893k0-OsHWNA6x1JfJ9v2Xx9geT3vk0ZoAQRu_Od9cNjSr2Y9uBJjtYwL-37NyrBNCQkwDYLXDhDkxjlzNKxcBDHmLjCqIhf9bS-X/s1600/Errols+Corn+Soup9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWDRf3xCku_U0SBsXjm4tQIKWT-leRHQrblEsQz3R893k0-OsHWNA6x1JfJ9v2Xx9geT3vk0ZoAQRu_Od9cNjSr2Y9uBJjtYwL-37NyrBNCQkwDYLXDhDkxjlzNKxcBDHmLjCqIhf9bS-X/s640/Errols+Corn+Soup9.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-size: small;"><span style="font-family: Georgia, "Times New Roman", serif;">By this time the yellow split peas had finished cooking and
were nice and soft, with swollen grains that yielded easily when pressed with a
finger. These were strained and added to the pot.</span> </span></div>
<span style="font-size: small;">
</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAO2AfBmNKnxurhI-slIq7Qi1CqZMe-Dvy1rt1iHF6HaxePkY5JiRyZfMWKhQLk5_Nsd3o-qvZgxzMNIX6kh6NOmW3yoy5er82yC1W4HkG9uKkSa1IZsJR9kUBIrCTxN0bujtiHQXMrjz/s1600/Errols+Corn+Soup9a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAO2AfBmNKnxurhI-slIq7Qi1CqZMe-Dvy1rt1iHF6HaxePkY5JiRyZfMWKhQLk5_Nsd3o-qvZgxzMNIX6kh6NOmW3yoy5er82yC1W4HkG9uKkSa1IZsJR9kUBIrCTxN0bujtiHQXMrjz/s640/Errols+Corn+Soup9a.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Next to go in were the fresh seasonings, followed by the butternut
squash, carrots and thyme leaves; everything was gently stirred and cooked for another 5
to 8 minutes.</span></div>
</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Sio2JWEG_4O1nagEzpR1_D5BUMLkVQ_dKQORreeqh6OCuMHtJUU55MMT1O12-tzcu2Pbd6m433SbDngIqAVbc3mmLO5i63J7VgdybEO3hN_d35189m_eiOXXCWF35_Xits2FetuhGWTH/s1600/Errols+Corn+Soup9b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Sio2JWEG_4O1nagEzpR1_D5BUMLkVQ_dKQORreeqh6OCuMHtJUU55MMT1O12-tzcu2Pbd6m433SbDngIqAVbc3mmLO5i63J7VgdybEO3hN_d35189m_eiOXXCWF35_Xits2FetuhGWTH/s400/Errols+Corn+Soup9b.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">While that was going on, Errol prepared the salted meat
next. Washed thoroughly with lime juice, it was de-fatted and cut into small
pieces and brought to the pot.</span></div>
<span style="font-size: small;">
</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5eDSa1MM23d4fV2Q7xHWobNaDDKI7PYbu6KBWEdMi198tvx6dMqZw_vlnJlfREZn3f4msK7ho71OtY1Xr7SDMzPdfrJ1PZdNlssR8I6i-IBvH2tglfKJcs49FIPhqRZIVuimnQWP5ixI/s1600/Errols+Corn+Soup9b2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5eDSa1MM23d4fV2Q7xHWobNaDDKI7PYbu6KBWEdMi198tvx6dMqZw_vlnJlfREZn3f4msK7ho71OtY1Xr7SDMzPdfrJ1PZdNlssR8I6i-IBvH2tglfKJcs49FIPhqRZIVuimnQWP5ixI/s640/Errols+Corn+Soup9b2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">The corn soup is bubbling away!</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggK3e-xjh6NotTNYsLH-tBmF146wRlX06VfiIhJCaSOj43_qfjSdFLluQB4RV0DmccNhz9yB4OBzM8h6H0OpoYs_ggOKNw8IbpWj9SoF3BWZmaOiipyFJ7DIC9daSjMsvnwYrYLkjnBvNw/s1600/Errols+Corn+Soup9c.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggK3e-xjh6NotTNYsLH-tBmF146wRlX06VfiIhJCaSOj43_qfjSdFLluQB4RV0DmccNhz9yB4OBzM8h6H0OpoYs_ggOKNw8IbpWj9SoF3BWZmaOiipyFJ7DIC9daSjMsvnwYrYLkjnBvNw/s640/Errols+Corn+Soup9c.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">
</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">All that was left to do was season the pot. Salt, brown sugar, red pepper
flakes, black pepper and onion powder were added; the pot
was covered and left to simmer for a few more minutes. The final product is
seen below.</span></div>
<span style="font-size: small;">
</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOACXg8wNKV263ISDCaNht75ZRm8IrOymxNbjRHgdP0rHHapNSsui6jw8hh6Hb7Pet3PFKfUEmQ5t8aGy9gctpEcfMp3WFYsitgyka9PzwqIMot-OSYf24BjBfgPZ-qrZaVxAeCEmhqTfL/s1600/Errols+Corn+Soup10a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOACXg8wNKV263ISDCaNht75ZRm8IrOymxNbjRHgdP0rHHapNSsui6jw8hh6Hb7Pet3PFKfUEmQ5t8aGy9gctpEcfMp3WFYsitgyka9PzwqIMot-OSYf24BjBfgPZ-qrZaVxAeCEmhqTfL/s640/Errols+Corn+Soup10a.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Care for a bowlful? :-)</td></tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;">And that, as we say, was that. One giant pot of deliciously
filling corn soup. </span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">It just hit me that I’m sure that later today this dish will
most likely be sold on the street – that’s the beauty of our foods, they can
fit in anywhere, any time for any celebration.</span></div>
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<br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Here’s to Independent Trinbagonians everywhere, my friends.
Thanks for checking out this day’s offering, and like I always say… doh forget
to mind the pot!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Enjoy.</span></div>
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Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com2tag:blogger.com,1999:blog-3934735857644336206.post-31950170454556505202012-08-01T14:31:00.000-04:002012-08-01T14:31:32.031-04:00Making Zesty Ground Seasoning<div style="font-family: Georgia,"Times New Roman",serif;">
</div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">It’s Emancipation Day today, a day where Trinbagonians
commemorate emancipation from slavery. Rather than take in the celebrations
going on throughout the land, I’m celebrating my emancipation from the office
and enjoying some more freedom in the kitchen instead.</span></div>
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<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Now I know that time and time again on this blog of mine,
you’ve been seeing me add spoonfuls of a unique combination of blended herbs to
my stews, soups and rice dishes. It’s my own version of what we call ground seasoning, which I
always keep on standby. Interestingly, what we call seasoning is what North Americans would
probably consider to be regular herbs and vegetables, since we use things like thyme, celery
and peppers in there, and they are not really flavouring agents. We
local cooks however, have been able to turn these simple “herbs and vegetables” into
concoctions that have been flavouring many a curried, stewed or baked dish for
years, all of which have you licking your fingers.</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">I used to think that it was just a Trini thing to have a
little bottle of that special something hidden away in the fridge, but I know
now that it’s a cook’s thing. The Spanish have their blends, the Barbadians
have their blends, Dominicans have their blends… you see what I mean? And when
it comes to my own blends, they are never ever the same combinations in a row,
simply because I don’t always get the same kinds of fresh herbs each time
(given availability or weather fluctuations). But the one constant is that I
always do it with love – like every other dish I make.</span></div>
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<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">On this occasion, Errol managed to find a huge bunch of
seasonings at the market that included some classic favourites including
Spanish thyme, which used to grow in our back yard when I was little and
Granny practiced her sweet hand cooking. (I swear, the thing looked like a
giant green bridal bouquet, and he even presented it to me as such!)</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Cradling the greenery in my hands, I took my time to assess
what I was about to work with this instance… here’s how it went down.</span></div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdc_xFLsvED0Tel9HRkv7pI6W5EapgFVFERnQrMkneXYR4K0G2A-5q3VywVRvUMFIX1T7iv5SCeRSLtw9GooPPS86T5RI-IAtPlX-gziYjqXNRsLRDRrXXJMyuDY-NSfxJnd-iZVDYpFV/s1600/Seasoning1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdc_xFLsvED0Tel9HRkv7pI6W5EapgFVFERnQrMkneXYR4K0G2A-5q3VywVRvUMFIX1T7iv5SCeRSLtw9GooPPS86T5RI-IAtPlX-gziYjqXNRsLRDRrXXJMyuDY-NSfxJnd-iZVDYpFV/s640/Seasoning1.jpg" width="640" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;">
<div class="MsoNormal">
<span style="font-size: small;">My giant bouquet of seasonings and accompanying pimento
peppers seemed like a task to separate and wash, but I’m an old hand at this.</span></div>
</td></tr>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWjUYoJ-8f-6b0s2U7kirVqzxQitSm835pBKSeNaFmepbeJErDGe6_lQeeu8CxxHrs1KpmVASOcnMLbYHptKCOqyhilYZ4KSNuYGuZ9bro1tMeBpzgBsRR10VxPk475jzXJNF7SRiA58J/s1600/Seasoning2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWjUYoJ-8f-6b0s2U7kirVqzxQitSm835pBKSeNaFmepbeJErDGe6_lQeeu8CxxHrs1KpmVASOcnMLbYHptKCOqyhilYZ4KSNuYGuZ9bro1tMeBpzgBsRR10VxPk475jzXJNF7SRiA58J/s640/Seasoning2.jpg" width="640" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;">
<div class="MsoNormal">
<span style="font-size: small;">So, here’s what I was dealing with. Rosemary (top left),
oregano (bottom left), parsley (top right) and Spanish thyme (bottom right),
plus the bunch of chives they were attached to…</span></div>
</td></tr>
</tbody></table>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDSMD7Mta1JmGcx7WyMo29TRzVZBh5c2zQEHiBOsjoSvvQ-enbYGiqihBdkPUOXOqNkU6L0hRJL5qZxQJBmQZaTrXg00oQWA0Z90a9qJk92e6Ejh7hFMlDGofz7EjfK32R_hej33f7LbM/s1600/Seasoning3a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDSMD7Mta1JmGcx7WyMo29TRzVZBh5c2zQEHiBOsjoSvvQ-enbYGiqihBdkPUOXOqNkU6L0hRJL5qZxQJBmQZaTrXg00oQWA0Z90a9qJk92e6Ejh7hFMlDGofz7EjfK32R_hej33f7LbM/s640/Seasoning3a.jpg" width="640" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;">
<div class="MsoNormal">
<span style="font-size: small;">Plus there was chadon beni (top left), regular thyme (bottom
left), local celery (top right) and pimento peppers (bottom right).</span></div>
</td></tr>
</tbody></table>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGXMIUO6o90HU3LcJqESj-s2tT-70-_UiN1DyD164NdVgiTvJzvLJjCPK5tKY2NDpaoi3C3s1R0q3a_Po9L-xZcWC22oxSBIOpLTdnfchPh4D_X6WSa-tmY-NXp14IUG9ftYpZjHPzm-B9/s1600/Seasoning4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGXMIUO6o90HU3LcJqESj-s2tT-70-_UiN1DyD164NdVgiTvJzvLJjCPK5tKY2NDpaoi3C3s1R0q3a_Po9L-xZcWC22oxSBIOpLTdnfchPh4D_X6WSa-tmY-NXp14IUG9ftYpZjHPzm-B9/s640/Seasoning4.jpg" width="640" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;">
<div class="MsoNormal">
<span style="font-size: small;">My next step was to separate everything and wash each
seasoning ingredient thoroughly. I didn’t use all in the bouquet; there
definitely were some leftover bits that went into the fridge. </span></div>
<div class="MsoNormal">
<span style="font-size: small;">After chopping the chives, chadon beni, parsley, celery and
pimentoes, and de-leafing the oregano, regular thyme and whatever else was necessary,
everything was placed into my waiting food processor and pulsed a couple of times.</span></div>
</td></tr>
</tbody></table>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW86cUpx0_PscAiTZDR59kQDSrcscragxxt3WAURxCkMD3R7zKsjKSbhhb1ziI7M1SQgWj8IlepKAFBoijRXZTV65D7m_NLI7zo_B-BB1V1m7v1ASHDP7_b7GWFdVPM1pFaaaznU70o6Wj/s1600/Seasoning5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW86cUpx0_PscAiTZDR59kQDSrcscragxxt3WAURxCkMD3R7zKsjKSbhhb1ziI7M1SQgWj8IlepKAFBoijRXZTV65D7m_NLI7zo_B-BB1V1m7v1ASHDP7_b7GWFdVPM1pFaaaznU70o6Wj/s400/Seasoning5.jpg" width="400" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;">
<div class="MsoNormal">
<span style="font-size: small;">While still at a rough chop, I peeled and chopped up 5
cloves of garlic and added them to the processor and pulsed everything again.</span></div>
</td></tr>
</tbody></table>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFu8zsxdtXw52HuEAWvus8CKrabIlGM5sqBW8gPfL_bjI8yAHYcINzO-QFp_byonEQ1yrM0d_60x5KSdS-Mx9PksMrhhfoKUj15werdN2XTrQ45Rmg5pTtVN9G-2tBsB5-iKTRBvFUnx5/s1600/Seasoning6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCFu8zsxdtXw52HuEAWvus8CKrabIlGM5sqBW8gPfL_bjI8yAHYcINzO-QFp_byonEQ1yrM0d_60x5KSdS-Mx9PksMrhhfoKUj15werdN2XTrQ45Rmg5pTtVN9G-2tBsB5-iKTRBvFUnx5/s640/Seasoning6.jpg" width="640" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;">
<div class="MsoNormal">
<span style="font-size: small;">Now for the preservatives… I poured in roughly ½ cup of molasses
vinegar and 2 capfuls of rum, followed by a tablespoonful of table salt… and
pulsed it again.</span></div>
</td></tr>
</tbody></table>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8CIwiDIru2aIcAoeUZEt7bYO3MOtomqDH6hStbuwmPKlrMkaGgJd2o5RSXjFzTAlFgf3dJEIEJTGyILZFZtTDdSPH_Ydl3o7orCYpLzmzb1Qx4tonVlz9kDGSyg3YdJ4HxEyQd-bwl2by/s1600/Seasoning7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8CIwiDIru2aIcAoeUZEt7bYO3MOtomqDH6hStbuwmPKlrMkaGgJd2o5RSXjFzTAlFgf3dJEIEJTGyILZFZtTDdSPH_Ydl3o7orCYpLzmzb1Qx4tonVlz9kDGSyg3YdJ4HxEyQd-bwl2by/s400/Seasoning7.jpg" width="400" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;">
<div class="MsoNormal">
<span style="font-size: small;">All done and ready to decant into a clean waiting glass
bottle.</span></div>
</td></tr>
</tbody></table>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigXMINQyf9zOUSV-F0s0K06t6spx4HLl2baGZ-qfl7654jDyZJY7789GwfzX4qxPdums64Uf1KkeAHzs0EVZMPnI5NvZlTjuISPMcVFfRVNq9duiFW3oXr0FiiRuzKEUY5DGUeA9Sy-rR3/s1600/Seasoning8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigXMINQyf9zOUSV-F0s0K06t6spx4HLl2baGZ-qfl7654jDyZJY7789GwfzX4qxPdums64Uf1KkeAHzs0EVZMPnI5NvZlTjuISPMcVFfRVNq9duiFW3oXr0FiiRuzKEUY5DGUeA9Sy-rR3/s640/Seasoning8.jpg" width="640" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;">
<div class="MsoNormal">
<span style="font-size: small;">VOILA!</span></div>
</td></tr>
</tbody></table>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2PVazGNym6BH-zdjL_uiiO7BoIlv9nrLe3AmkFcGKCu_b-o_WXTP-FtZjDtBwxaHZW_3-4CulGs3zy58bIpCjw0OIaAb0aw2OYLMGjP6LL2H3mluMQShuKAj1AyIpzH5DjnrZ-VQjke9/s1600/Seasoning9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2PVazGNym6BH-zdjL_uiiO7BoIlv9nrLe3AmkFcGKCu_b-o_WXTP-FtZjDtBwxaHZW_3-4CulGs3zy58bIpCjw0OIaAb0aw2OYLMGjP6LL2H3mluMQShuKAj1AyIpzH5DjnrZ-VQjke9/s640/Seasoning9.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Home made ground seasoning, ready for use in your soups, stews and other lovely dishes!</span></div>
</td></tr>
</tbody></table>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
</div>
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<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Like I mentioned before, the seasoning combinations used
here tend to change according to what I get. Sometimes, to switch things up, I
would add in a hot pepper (minus the seeds), or some fresh, peeled ginger. Some of you may also be wondering why I haven’t used an onion in this, but that’s because I
noticed that they tend to break down faster than the rest of herbs. As a
result, the seasoning got discoloured after a few days, so I don’t blend them
in the mix. I’d chop and add them separately when cooking. </span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Once you keep the glass bottle tightly closed and in the
refrigerator, the seasoning should last a few weeks; however mine is usually
gone before week three. Also, I tend to either shake it out or use a clean
plastic spoon or fork to take some out, just so it doesn’t get tainted for any
reason.</span></div>
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<span style="font-size: small;">Well, I hope you enjoyed my take on ground seasonings. If
you decide to try making some yourself, let me know how it goes, okay?</span></div>
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<span style="font-size: small;">So, until next time, take care of yourselves and don’t forget to
mind the pot!</span></div>
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<br /></div>Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com0tag:blogger.com,1999:blog-3934735857644336206.post-72843153509993752912012-07-22T02:45:00.000-04:002012-07-22T02:47:43.913-04:00Ribs, Mac n Peas<div style="font-family: Georgia,"Times New Roman",serif;">
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<span style="font-size: small;">I know I owe you guys my post on the beef burgers, which I
had written, but for some strange reason it disappeared from my
laptop. Worry not, I can always rewrite it. Today’s culinary adventure however,
couldn’t really wait to be told… </span></div>
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<span style="font-size: small;">It was one of those days with mid morning rain that seemed
to have no end, and I thanked God that I was home and not out trying to
navigate my way through it. I also gave thanks that I was able to just stay
home and putter around in my tiny kitchen. Had some fun the night before making
a simple dinner of egg salad on toast, and the taste was something I hadn’t
experienced in a very long time. I used some fresh thyme, chives and parsley in
there, and it really upped the flavour content tremendously.</span></div>
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<span style="font-size: small;">But enough about eggs. My focus – make that my craving – on that
rainy Saturday was for barbecued ribs. </span></div>
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<span style="font-size: small;">As it’s coming close to month end when the stocks tend to
dwindle, I had decided to do a nice lunch of ribs, mac and cheese and some
green peas on the side, just for the sake of cooking something different.
Normally, it’s soup on a Saturday in T&T, but sometimes you just have to
feed the need (you know what I’m saying?). Plus, I consider this rib recipe of
mine one of my special successes, in that I got my boy Errol to fall in love
with them, and pork is not a favourite of his at all. Since then, whenever I
say I’m doing ribs, he always smiles and gives me an expectant, “Okay!” </span></div>
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<span style="font-size: small;">After dinner last night I took some time out to thaw my
racks of ribs, procured by my home girl Hazel all the way in Caroni – it was a
meat sale, what can I tell you? (Yeah, that’s how we roll!)</span></div>
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<span style="font-size: small;">So… let’s get to the action!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBsUsyFgKakz2ttM0scDdIhwsY8fdTh5A00LkkDIxWHBJiuGN6KdCb13O76XHP6DxO0gxbSb83r0wqSY0UGOtLHm45K3Jbshhl2WPgmCfoUuVcueC5wHT0ZCFDpbYjA2oBHwu_OK6dfOVN/s1600/ribs1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBsUsyFgKakz2ttM0scDdIhwsY8fdTh5A00LkkDIxWHBJiuGN6KdCb13O76XHP6DxO0gxbSb83r0wqSY0UGOtLHm45K3Jbshhl2WPgmCfoUuVcueC5wHT0ZCFDpbYjA2oBHwu_OK6dfOVN/s640/ribs1.jpg" width="640" /></a></td></tr>
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<span style="font-size: small;">The preliminary seasoning began with me peeling off
the inside membrane of the ribs and cutting the racks into three-bone servings. I then squeezed
on the juice of a fresh lime and a couple capfuls of apple cider vinegar (usually the lime is enough, but I had a small one). After that I let them sit
for about 20 minutes while I prepared my dry rub.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9IbsLhesbrncXvjbhxGFhKuP8VT3MdVKazTIvBJokb9UDNH-5J04D6TdttyKzMVL9hu6BMoYONCvHl3VNpiMUAvmBjC_PpN4ckSERX55Z2z26IDecyzY4ujboOXh0DLha3SVf3cyBS6a/s1600/ribs2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9IbsLhesbrncXvjbhxGFhKuP8VT3MdVKazTIvBJokb9UDNH-5J04D6TdttyKzMVL9hu6BMoYONCvHl3VNpiMUAvmBjC_PpN4ckSERX55Z2z26IDecyzY4ujboOXh0DLha3SVf3cyBS6a/s640/ribs2.jpg" width="640" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">In this little bowl I have a mix of 2 tablespoons
of granulated garlic, 1 tablespoon dried parsley, 2 teaspoons of paprika, 2
tablespoons jerk powder, 1 teaspoon of allspice, ¼ teaspoon of grated nutmeg, 1
heaping tablespoon of ginger powder, some red pepper flakes, a pinch of salt and a tablespoon (plus a
teaspoon) of brown sugar. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopQG_vaqY1TfPGUeqxhujeLYmqpuqx5KblLSIkmM0LaRbVEEbTB_5WZTnU0hh5D50knAa9l89CHbdoT5kpP7OEw9v4pKLuxrgZUcAvYusaF-h-10Fj2ZBMmR8wJCAoiK6qiWEFPLWtmSu/s1600/ribs3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopQG_vaqY1TfPGUeqxhujeLYmqpuqx5KblLSIkmM0LaRbVEEbTB_5WZTnU0hh5D50knAa9l89CHbdoT5kpP7OEw9v4pKLuxrgZUcAvYusaF-h-10Fj2ZBMmR8wJCAoiK6qiWEFPLWtmSu/s640/ribs3.jpg" width="640" /></a></td></tr>
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<span style="font-size: small;">So, to get them on the ribs, simply get a plate and a
teaspoon. Place your rib on the plate, grab a teaspoon of rub and sprinkle it
on. Shake off the excess, turn it over and repeat. You can dip the edges in the
rub left on the plate so there’s no wastage.</span></div>
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<span style="font-size: small;">Place on your baking sheet. I’m using a Silpat (a non-stick
silicone sheet) on mine, but you can line yours with foil, or, take your
cooling rack and put that on top of the baking sheet and place your ribs on it. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZpR5UIs4b3yGx9jqScvyEve2W-OGuf1qB84ZdIhCUDeAY5nMkt0oCVV4ho95GTtuENzUVTm7Tc8fj7ws475VhwyPRYHbAsnDbTl8f2fK8URd3MQbOBUkwytMoMu-pET-kYdmx3Put6GW/s1600/ribs5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZpR5UIs4b3yGx9jqScvyEve2W-OGuf1qB84ZdIhCUDeAY5nMkt0oCVV4ho95GTtuENzUVTm7Tc8fj7ws475VhwyPRYHbAsnDbTl8f2fK8URd3MQbOBUkwytMoMu-pET-kYdmx3Put6GW/s640/ribs5.jpg" width="640" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">All coated!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVcwJFzOneK0Pl8vhacQx3wj5tGBW7rvENWaeVzJBSfJUpNr5MrI9G1yyfTWQ7skO6cb5fUhVM7wfOr7Sfj7f_ugLaalUUaJkvRCc8aILrnDwukQPF6o1K0zqdwm_fyNYDUsDqsGp3Yra/s1600/ribs6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVcwJFzOneK0Pl8vhacQx3wj5tGBW7rvENWaeVzJBSfJUpNr5MrI9G1yyfTWQ7skO6cb5fUhVM7wfOr7Sfj7f_ugLaalUUaJkvRCc8aILrnDwukQPF6o1K0zqdwm_fyNYDUsDqsGp3Yra/s400/ribs6.jpg" width="400" /></a></td></tr>
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<span style="font-size: small;">Once that was done, I left them to absorb some the rub for
about 30 minutes average. However, I left mine for 40 minutes, simply because I needed to get my
sides going.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN_T_e4g7mHesC9fQEx779dL48sSCLpIbE7NPJO679r-JEhQiQIpybk48JCCUZT5MeQezBQanXhOa1xdnTZuCNhBdzNi9utOG_UJx60BHIL8SMuKCgnjxzvhy50pBTCwqqRMOHPc2AzDxp/s1600/ribs7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN_T_e4g7mHesC9fQEx779dL48sSCLpIbE7NPJO679r-JEhQiQIpybk48JCCUZT5MeQezBQanXhOa1xdnTZuCNhBdzNi9utOG_UJx60BHIL8SMuKCgnjxzvhy50pBTCwqqRMOHPc2AzDxp/s640/ribs7.jpg" width="640" /></a></td></tr>
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<span style="font-size: small;">First, the Mac & Cheese. I made it according to the steps on the box, but I used low fat milk and I Can't Believe It's Not Butter instead.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFDn6ZoFknt8QsYuNe851pKS77NJTiXwS2rw9y7qOuPH_rvJ9MpFGDWxszm1cuAGkqsbhWz7-ZR4AEAU2BEEj53rTS1ZCFhL3KPfOD8ebNT9LSeffrERSziW8ODpw9lGWtRp0UF1fn_XH/s1600/ribs8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFDn6ZoFknt8QsYuNe851pKS77NJTiXwS2rw9y7qOuPH_rvJ9MpFGDWxszm1cuAGkqsbhWz7-ZR4AEAU2BEEj53rTS1ZCFhL3KPfOD8ebNT9LSeffrERSziW8ODpw9lGWtRp0UF1fn_XH/s640/ribs8.jpg" width="640" /></a></td></tr>
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<span style="font-size: small;">Then the green peas, which I zested up with some chopped onion and
homemade seasoning.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiTNmuKQbwkBGhQzHzqe8sn657rSsdKLPXgO3qjtlOpyk_LE30IwS8tjnLkQJ8XwNjObt-ZVNMTEiIPZTMteZft8giBbglV9FgUpOvcrDmjK8GoW1Sm9stNiMgctnUy16ZlYOJ_Q8EKuhz/s1600/ribs9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiTNmuKQbwkBGhQzHzqe8sn657rSsdKLPXgO3qjtlOpyk_LE30IwS8tjnLkQJ8XwNjObt-ZVNMTEiIPZTMteZft8giBbglV9FgUpOvcrDmjK8GoW1Sm9stNiMgctnUy16ZlYOJ_Q8EKuhz/s640/ribs9.jpg" width="640" /></a></td></tr>
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<span style="font-size: small;">The ribs got covered tightly in foil and were placed on the
lowest rack of a 375°F oven and cook for 40 minutes. Trust me, the smell that hit
as it cooked literally had me drooling.</span></div>
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<span style="font-size: small;">In the meantime, my second Silpat covered baking sheet was
on standby for the next step… coating with the barbecue sauce!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7iHGtetewCEH6qK9-ZRHRqGfrAqgA2miBY2PpkbQKdV1zmtvJdckLKRymlDGSuT1maCeg2Jz_jmmQvxZoS-6D0jo4CpVW6sbxlydyucKa_zuIJkeM-VbLwCWjMCvYOBJh2iSFqVUirEt/s1600/ribs9a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7iHGtetewCEH6qK9-ZRHRqGfrAqgA2miBY2PpkbQKdV1zmtvJdckLKRymlDGSuT1maCeg2Jz_jmmQvxZoS-6D0jo4CpVW6sbxlydyucKa_zuIJkeM-VbLwCWjMCvYOBJh2iSFqVUirEt/s640/ribs9a.jpg" width="640" /></a></td></tr>
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<span style="font-size: small;">Out of the oven and they’re looking great! Transferred the
pieces to my second baking sheet and working quickly, I poured off the excess
drippings from the first and measured out a little less than a cup or so of barbecue
sauce. Using my basting brush, I
slathered the sauce well into the ribs, which stayed curved side down for
easier handling. Returned them to (the top shelf of the oven) this time for 10
minutes at 350°F.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_PMywmW6AQmThhyl7VTQpvNJTLnTCIO7O-g4HavD1z9ejzv-H1e_pTK2vjjgBZG9I3tOKjtwPhBcI3AaR7mONHbuiwrKz5xE_iqsewJL6kqu6-6XukzTNYHMJ8VmzDxQwL0Q5RwHs2vx/s1600/ribs9b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_PMywmW6AQmThhyl7VTQpvNJTLnTCIO7O-g4HavD1z9ejzv-H1e_pTK2vjjgBZG9I3tOKjtwPhBcI3AaR7mONHbuiwrKz5xE_iqsewJL6kqu6-6XukzTNYHMJ8VmzDxQwL0Q5RwHs2vx/s640/ribs9b.jpg" width="640" /></a></td></tr>
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<span style="font-size: small;">Second basting. The ribs were flipped over and the process
was repeated with the remaining sauce. This time, they stayed in the oven for 8 minutes.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1fhK8G9kVGTcZ4CvOW5um9isX4Rww_zpUYEXjF2WY04WKnEvYla4Sb7tWXi3KUBwd8IsZ9ND1ET0t7nRgb98trYjsDJb5cr7S6qO54GnnjesBHJ2fObrC_gFvK6l_FyoDr-Jmr5iD11e/s1600/ribs9c.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1fhK8G9kVGTcZ4CvOW5um9isX4Rww_zpUYEXjF2WY04WKnEvYla4Sb7tWXi3KUBwd8IsZ9ND1ET0t7nRgb98trYjsDJb5cr7S6qO54GnnjesBHJ2fObrC_gFvK6l_FyoDr-Jmr5iD11e/s640/ribs9c.jpg" width="640" /></a></td></tr>
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<span style="font-size: small;">Here they are, cooked to perfection and looking good!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_lYWPQ9FPgiJBiNMnf_pznm-VLThIACQls67HgNUHv-Uke8JvcBP_V4UNjsDN-bej0QmlEfQZ72jPwiLoexIRa_dkmlDvLkRuaItGg9rzGVjU8LI6A9nM9vvo_cNu9RfvGBtSX6tdKvJO/s1600/ribs9e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_lYWPQ9FPgiJBiNMnf_pznm-VLThIACQls67HgNUHv-Uke8JvcBP_V4UNjsDN-bej0QmlEfQZ72jPwiLoexIRa_dkmlDvLkRuaItGg9rzGVjU8LI6A9nM9vvo_cNu9RfvGBtSX6tdKvJO/s640/ribs9e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Lunchtime! Here's my plate of ribs, green peas, mac n cheese and a little lettuce. YUM!</span></div>
</td></tr>
</tbody></table>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
</div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">So there you have it… tasty, yummilicious oven barbecued
ribs that are finger-sucking good! I’ll be honest. These ribs even bring out my
inner cavewoman. There’s nothing like grabbing up your meat in your hands and
using your teeth to tear off bits a deliciously seasoned flesh, that are just the right
combination of sweet, hot and spicy. (And yes, Errol was in his glee!)</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Have some fun trying this one out, my dears. Until we meet again, take
care of yourselves, and like I always say… don’t forget to mind the pot!</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com2tag:blogger.com,1999:blog-3934735857644336206.post-34124070866235998362012-06-23T17:36:00.000-04:002012-06-23T17:36:15.566-04:00That Tuna's Truly Tasty!<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Georgia,"Times New Roman",serif;">Another absence, but blame this one on the job, some repair
work to my ceilings at home and some sinus trouble, which I haven’t completely
evaded just yet. Trying the natural route with some herbal concoctions this
time… I tell you, my daily life is certainly never without incident, hahahaaaa!
</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Georgia,"Times New Roman",serif;">As soon as I was able to smell things again, I got myself
into the kitchen to experiment, but all I had left was some mincemeat and cans
of tuna, which I tend to stockpile… I think it’s my leftover army habit of
keeping canned goods on hand for emergencies, along with a good, working can
opener!</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Georgia,"Times New Roman",serif;">So, I declared that day Burger Day, creating beef burgers
and tuna burgers. I have to tell you, that water packed tuna was just the
ticket for this new burger recipe which I had been thinking about and carrying around in my head
for quite some time. </span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Georgia,"Times New Roman",serif;">The best part was hearing my daughter declaring these
burgers her official favourite food from me; the icing on the cake was her
eating patties without the bun. (Naked tuna, anyone?)</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Georgia,"Times New Roman",serif;">Here’s how it went down…</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
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<span style="font-size: small;">I opened up 4 small cans of Brunswick flaked water packed tuna and
emptied them into my colander which I placed over a bowl. </span></div>
</td></tr>
</tbody></table>
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<span style="font-size: small;">Using my spoon, I pressed the tuna against the holes to get
the excess water out, ‘cause I wanted the tuna as dry as I possibly could.
(You’d be surprised how much water comes out of this!)</span></div>
</td></tr>
</tbody></table>
<br />
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<span style="font-size: small;">Now for the seasoning. I added in 1 tablespoon of fresh
lemon juice, 1 tablespoon dried parsley, ½ teaspoon of red pepper flakes, a
couple shakes of ginger powder, and a few dashes of Angostura bitters and mixed
it up.</span></div>
</td></tr>
</tbody></table>
<br />
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<span style="font-size: small;">Next, I got 2 stalks celery, 1 carrot, a bunch of chive, 2
cloves garlic, a bunch of parsley, a couple sprigs of thyme and two cloves of
garlic, which got chopped as finely as I could get it. the parsley was given a
rough chop, the carrot was grated and the chive and celery were diced. </span></div>
</td></tr>
</tbody></table>
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<span style="font-size: small;">I added the parsley and about 2 tablespoons of cut chives to
the tuna, which got mixed in before it went into the refrigerator.</span></div>
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<span style="font-size: small;">Into my frying pan, with a tablespoon of olive oil went the
carrot and celery. As they cooked down a bit, I then added the rest of the
chives and the chopped garlic and gently stirred it all – you could just
imagine the lovely scent coming from this!</span></div>
<div class="MsoNormal">
<span style="font-size: small;">All in all, it was cooked for about 5 minutes or so, after
which it went into my bowl to cool (in the fridge for about 10 minutes). After
that, into the tuna it went.</span></div>
</td></tr>
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<span style="font-size: small;">See how it looks? The next step was to add in 1 beaten egg
and ½ cup of dried breadcrumbs. (Forgot to take a photo of that step, hahaaa!)</span></div>
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<span style="font-size: small;">As you can see, once the egg and breadcrumbs went in, the
texture changed dramatically. I used a 1/3 cup measure to scoop my patties. I
had to wet my hands each time to shape the patties though – it’s a really
fragile mix. After shaping, came dredging the patties in flour to coat them.
Again, I had to wash my hands in between doing each one, because the flour
stuck to my palms. So it was (1) wet hands, (2) shape patty, (3) toss in flour
to coat, (4) sprinkle flour on top of patty, (5) pick it up gently, (6)
carefully dust off excess flour, then (6) gently place on tray. Wash hands from
goopy flour and tuna mix, then repeat. <br />
After that, they went to the fridge, but I ended up putting them in the freezer
for 10 to 12 minutes to firm up.</span> </div>
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<span style="font-size: small;">Next up, frying these babies. </span></div>
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<span style="font-size: small;">Using a ¼ cup of vegetable oil, I heated my frying pan and
placed four of them in. I had to be careful picking them up – I used my spatula
because as you can see here, a couple of them cracked and they almost broke in
half on their journey to the pan! </span></div>
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<span style="font-size: small;">They were cooked for a minute or two on one side until they
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time on the other side. So good!</span></div>
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<span style="font-size: small;">After cooking, they were placed on a platter. Heated up some
regular burger buns, chopped a little lettuce and…</span></div>
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<span style="font-size: small;">Voila! A deliciously cooked tuna patty, ready to be turned
into a lovely burger.</span></div>
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<br /></div>
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<span style="font-size: small;">Some honey mustard and ketchup competes the ensemble. Yuuuuuummmy!
</span></div>
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<br />
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<br /></div>
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<span style="font-size: small;">And there it was, a deliciously seasoned tuna burger that
was so tasty, they were even enjoyed on their own as well. My daughter is still
begging me to make more of them. (I definitely will again!)</span></div>
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<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Next time, I’ll show you how the beef patties went down, so
until then, take care of yourselves, and don’t forget to mind the pot!</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<br /><div class="separator" style="clear: both; text-align: center;">
</div>Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com6tag:blogger.com,1999:blog-3934735857644336206.post-8781712226270330652012-04-29T10:12:00.001-04:002012-04-29T10:12:58.137-04:00Time for some Grilled Cheese Sandwiches!<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<i><span style="font-size: small;">“You know how long I ent see yuh?”</span></i></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">If you’re Trinidadian, you know that’s exactly how we greet
someone after a long absence. </span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">(Don't laugh, but I actually said it out loud to my blog as I signed in! LOL!)</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">I admit, I
haven’t been showcasing anything of late, and honestly, I was really feeling it...
I have missed doing my comforting little food blog so much, and as I'm sitting here typing away it's like catching up with a buddy you haven't seen in a while and you can't wait to fill them in, hahahaa!</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">This morning, I plan to be in my little kitchen for a few hours well, because after singing the 'month-end-blues' yesterday and looking at my nearly empty food bins and fridge, my home-girl Hazel and I had a ball getting our stocks together as we went grocery shopping. What's also overdue is a belated birthday cake for the two other members of my family - missed celebrating Errol and Leja's birthdays because of work... *sigh* Still haven't decided what type of cake as yet, but I plan to give my Hamilton Beach stand mixer the workout of its life, cuz it will have some frosting... oh yes... there will be frosting...</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">But before I can do any of that later, I have to fuel up with a nice breakfast. Actually, I am feeling for one of my many versions of the classic grilled cheese sandwich. </span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Americans do theirs using American cheese, butter and a frying pan, but I have my own favourite. Heading to the fridge I grabbed the cheese, whole wheat bread, mayo and tomatoes. </span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Check the bacchanal that followed!</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"> </span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizmu447UJ_C-i9psQQi_rprc4QmVCkQ5fJb8Axlbocz3IAzfsROYE2P_Gzoy4WyymwFz9AXfpjJ-Is93Sz91zcvLJVssffJilzxMX7vkrjvqSYXM9dyf3B9DXCcvcOB7R4UOS_AS7a2cB8/s1600/Grilled+cheese1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizmu447UJ_C-i9psQQi_rprc4QmVCkQ5fJb8Axlbocz3IAzfsROYE2P_Gzoy4WyymwFz9AXfpjJ-Is93Sz91zcvLJVssffJilzxMX7vkrjvqSYXM9dyf3B9DXCcvcOB7R4UOS_AS7a2cB8/s640/Grilled+cheese1.jpg" width="640" /></a></span></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Okay, here are my (not so) usual suspects. My main ingredients are none other than sliced whole wheat bread, good, tangy cheddar cheese (aka "rat cheese"), some mayonnaise and a couple of sliced tomatoes.</span></td></tr>
</tbody></table>
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<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzaLQRp6Zo7zd-gmfVcBg_tHd7MJVIJ0ae67_gPKGPWF9AFUcdhnJvmxOyobHkMiB9CapAEizyc3OGv2aMc_FdkmQjpUB49ZhdUDgnjVNH4vPiH-yidnlDFNs7TmHEtW6-Oe9yDVjxylY/s1600/Grilled+cheese2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzaLQRp6Zo7zd-gmfVcBg_tHd7MJVIJ0ae67_gPKGPWF9AFUcdhnJvmxOyobHkMiB9CapAEizyc3OGv2aMc_FdkmQjpUB49ZhdUDgnjVNH4vPiH-yidnlDFNs7TmHEtW6-Oe9yDVjxylY/s640/Grilled+cheese2.jpg" width="640" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">So, first I coated a slice of bread with a little mayo. Now some people use butter, but to me the butter on the bread just tastes... like scorched butter. (I know, I have a very strange palate.) Just use a little mayo though. If you can't see the bread through it, you're putting too much on, lol!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ex7JMcSEmti8HWeF9kTO8MHeHQjoeM5tREGAX3BFBnPViJxfvRhcOcPAyoHFTjN5j6a1KpVP7tUhi2OBdv-vnXHSegaCN8GHREXpPTuYvStN2T1jlyUN-HZuZN8hY8FNbsUQIn9s-e9A/s1600/Grilled+cheese3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ex7JMcSEmti8HWeF9kTO8MHeHQjoeM5tREGAX3BFBnPViJxfvRhcOcPAyoHFTjN5j6a1KpVP7tUhi2OBdv-vnXHSegaCN8GHREXpPTuYvStN2T1jlyUN-HZuZN8hY8FNbsUQIn9s-e9A/s640/Grilled+cheese3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Next step, I grabbed 'old faithful' and heat it on medium high and put my slice of bread in (mayo side down). Listened for the sizzle, then then put in two slices of cheese. Now, you can see there's not much cheese overlapping the edges here; that's because any excess cheese would drip into the pan and make a mess. On the cheese I put a few slices of tomato, then covered it with another slice of lightly coated bread, this time, mayo side up.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyUQbO9fXUyfwQHCBJgKV1ADylHZ7sF8w5ur520TECxX3Z7BMjkqvg3X2FCjQ4MoTzeo2LjS4a_-e66jGzgKg2f4cMv2luQuQitqGhnc0nrtkysRL2QzpWGS52XFFb0JCRuxaUPNZCQgu/s1600/Grilled+cheese4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyUQbO9fXUyfwQHCBJgKV1ADylHZ7sF8w5ur520TECxX3Z7BMjkqvg3X2FCjQ4MoTzeo2LjS4a_-e66jGzgKg2f4cMv2luQuQitqGhnc0nrtkysRL2QzpWGS52XFFb0JCRuxaUPNZCQgu/s640/Grilled+cheese4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Next, I covered it for just a few seconds; I like to think that the heat makes the cheese melt better. </span></td></tr>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0czrUameE9cJrV3NQ_we7a0jRkc7c4TBmOtqMAnNhWcPo4QtHNrq2tIf2WaX8C41dvE1dKqMlBqWkE_0s6UfDrkkARK7MPH664FDXHDQ6xYk66ETfwp3VLSAbpHPVvZ85zz-rM9wAakVy/s1600/Grilled+cheese5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0czrUameE9cJrV3NQ_we7a0jRkc7c4TBmOtqMAnNhWcPo4QtHNrq2tIf2WaX8C41dvE1dKqMlBqWkE_0s6UfDrkkARK7MPH664FDXHDQ6xYk66ETfwp3VLSAbpHPVvZ85zz-rM9wAakVy/s640/Grilled+cheese5.jpg" width="640" /></a></span></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">After a couple of minutes, I took my trusty spatula and gave it a quick, precise flip; it was the perfect colour!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3bHgWcIUAi1cHcomuyly4OIOENpquEWTr2lVGhCWLa3XXidYeTUKf6y222c3d8eCmUkRTVndSQUhHBIW8UO16_3qd7ACvbkObKj77gj6LqL6fpAecP8c4hBjP9oZM3tTeyApbMjB0STTU/s1600/Grilled+cheese6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3bHgWcIUAi1cHcomuyly4OIOENpquEWTr2lVGhCWLa3XXidYeTUKf6y222c3d8eCmUkRTVndSQUhHBIW8UO16_3qd7ACvbkObKj77gj6LqL6fpAecP8c4hBjP9oZM3tTeyApbMjB0STTU/s640/Grilled+cheese6.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Just had to go in closer! See how the cheese was beginning to melt? I just let it go for a minute more, and then removed it from the pan.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqH3Wo3a97ONLGRTzfnIsLeReIkQsdsocPuopZvFhbsOnYQc3pc_SA7bhWyAKrVf32TwaVeXAWLYWzU-gBEm03yi3DzdhKE7GJKFM-5IYx5s-XBLZF04JtIrcFQRKnc3nJgAlE3zZh0heH/s1600/Grilled+cheese7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqH3Wo3a97ONLGRTzfnIsLeReIkQsdsocPuopZvFhbsOnYQc3pc_SA7bhWyAKrVf32TwaVeXAWLYWzU-gBEm03yi3DzdhKE7GJKFM-5IYx5s-XBLZF04JtIrcFQRKnc3nJgAlE3zZh0heH/s640/Grilled+cheese7.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">And there it is. I flipped it over on the other side, which was a bit darker, but no biggie. I easily cut him in half - always on the diagonal - and had some fun moments just watching that cheese ooze out onto the plate!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvsa2GS6oFUXMkHT8SKauv1AeDnK-j2fID5Xuwvi_hBL4jMF7A6yWEPrZOQ3vdiy9q0pEVpGWvkmaP9axEIefebIvIoMQBRTB5IPE81DE9JuaQgWcD7dkmRF6mIu72S0Dhgr2SNFnDsRX/s1600/grilled+cheese8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvsa2GS6oFUXMkHT8SKauv1AeDnK-j2fID5Xuwvi_hBL4jMF7A6yWEPrZOQ3vdiy9q0pEVpGWvkmaP9axEIefebIvIoMQBRTB5IPE81DE9JuaQgWcD7dkmRF6mIu72S0Dhgr2SNFnDsRX/s640/grilled+cheese8.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Confession time: As I was preparing the second one Errol walked in and grabbed the first! Made a couple more, though. I cut into them to see that cheese do its thing, and then... took my first bites. Deelish!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7s66Wn-pnqVjAbSDRErBhMEXp0QR_A674fZaXB-HpJwA1Cy9_gvdeZNi3jwkO_in6B2MqEUi_ozuRHmOa8PLM22jF2_3bWC4adoWW9X4tH9KP3epRFMjtAD2V6xFD5PCP4L4H5XVAeAw/s1600/Grilled+cheese9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7s66Wn-pnqVjAbSDRErBhMEXp0QR_A674fZaXB-HpJwA1Cy9_gvdeZNi3jwkO_in6B2MqEUi_ozuRHmOa8PLM22jF2_3bWC4adoWW9X4tH9KP3epRFMjtAD2V6xFD5PCP4L4H5XVAeAw/s640/Grilled+cheese9.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Yep! Dangerously CHEEEEEEEEEEZAAAAAAAY!</span></td></tr>
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<span style="font-size: small;">I gotta tell ya.... this sandwich totally rocks. Over the years I've tried many different combos, cheese and carrot, cheese and olives, etc, but the real important part is the cheese. Use cheese that melts really well and has a good tangy taste to it - I also like Anchor Vegetarian Cheddar. This one here is my personal favourite combination though, because I've loved eating tomatoes and cheese together since childhood! </span></div>
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<span style="font-size: small;">Sometimes for a little variety, I'd add in some dried oregano, a little chopped pepperoni and an olive or two for a pizza styled grilled cheese, but you can use your imagination and create to your heart's content. Credits go to my late 'Trinimerican" mom Frances Wilma for introducing this to me... loved it ever since! :-)</span></div>
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<span style="font-size: small;">Thanks for letting me share this one, my friends, and I hope you have fun making your own grilled cheese combos! </span></div>
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<span style="font-size: small;">Take care of yourselves, and until my next post, don't forget to mind de pot!</span></div>
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<br /></div>Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com6tag:blogger.com,1999:blog-3934735857644336206.post-70407802591528006922012-04-06T21:55:00.000-04:002012-04-06T21:55:53.414-04:00Bargain Barbadine Punch<div style="font-family: Georgia,"Times New Roman",serif;">
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<span style="font-size: small;">I woke up late – just as I had planned to – and was coaxed
into alertness from a deliciously familiar smell coming from the kitchen. I
couldn’t pinpoint it right away, but my top two possibilities, soursop and
barbadine came to mind. </span></div>
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<span style="font-size: small;">Entering the kitchen, I was greeted with the sight of
two very beautiful barbadines, bursting with sweetness. The first one had just
been washed and placed on the cutting board and I couldn’t resist taking a
quick photo.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEYQn6dZNyjKF-CG97YeFlBUXg4tpEAfQrvuuw02bmJUtLEqyYJO5Vp9U9eDMmN0YPSWVP3gkmdpxfs6eH5miph6j1mjGvOi8KmHngh7j4MVqTsqD7dRqHDbE55cRcNKdeR_Gz9MzOBQ0/s1600/barbadine1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="465" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEYQn6dZNyjKF-CG97YeFlBUXg4tpEAfQrvuuw02bmJUtLEqyYJO5Vp9U9eDMmN0YPSWVP3gkmdpxfs6eH5miph6j1mjGvOi8KmHngh7j4MVqTsqD7dRqHDbE55cRcNKdeR_Gz9MzOBQ0/s640/barbadine1.jpg" width="640" /></a></div>
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<span style="font-size: small;">It had been months I had seen one. My childhood days were
bountiful days for them. I can remember the taste of barbadine ice cream all
too well. The recipe is still in my head… The last time I had seen one was in
Tru Valu grocery, and it was encased in cling film and Styrofoam no less, and
slapped with an eighteen dollar price tag. There was no way to even coax the
scent towards my nostrils to determine its ripeness either… compare that to the
fragrant ones in my kitchen, procured from “de man on the main road with de truck”,
at a lovely cost of ten dollars each. (Great bargain indeed!)</span></div>
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<span style="font-size: small;">We had to move fast, because they would not last in the
fridge as they were dangerously close to crossing over to over ripeness… with
that said, the tools and other ingredients were brought out quickly, and Errol
grabbed his knife and started the operation…</span></div>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIZ2oGOtnJLOjyRLB6awGAo9ub_Zld2EicJMunfumzI33-_y3Ji42v1bNl0-UhG29IoYJniT-_sxt82QM7QyJOx2X6grFjSn1jYNkpywhrOMHZKXpVc2-PftqYAIdHqo5tUiilfp1DJHWX/s1600/barbadine2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIZ2oGOtnJLOjyRLB6awGAo9ub_Zld2EicJMunfumzI33-_y3Ji42v1bNl0-UhG29IoYJniT-_sxt82QM7QyJOx2X6grFjSn1jYNkpywhrOMHZKXpVc2-PftqYAIdHqo5tUiilfp1DJHWX/s640/barbadine2.jpg" width="640" /></a></span></td></tr>
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<span style="font-size: small;">The barbadine was split deftly in two and the seeds were scraped
out. The inner wall where the seeds were attached was also scraped off.</span></div>
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<br /></div>
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<span style="font-size: small;">The flesh of the barbadine was placed in a huge bowl, after
being gently scraped away from the skin.</span></div>
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<span style="font-size: small;">Three tablespoons of mixed essence, a few dashes of
Angostura Bitters, one and a half tins of condensed milk and 5 cups of whole milk
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<span style="font-size: small;">The immersion blender came out to break it all down. Normally this would go into the blender in batches and blended on 'liquefy' until nice and smooth. The immersion blender did its job well though, and I
could tell already that this was going to be a pretty large amount…</span></div>
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<br /></div>
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<span style="font-size: small;">Gave it a taste, but it wasn’t sweet at all, so another can
of condensed milk went in, and it was blended again. </span></div>
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<span style="font-size: small;">As you can see, it was
pretty thick. The only thing left to do was pour some into a glass with some
ice.</span></div>
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<![endif]--><span style="font-size: small;">Barbadine punch, with a pinch of nutmeg!</span></td></tr>
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<span style="font-size: small;">We got a gallon and a few cups extra from this batch. Of
course, the extra cups were drunk with gusto, while the rest was decanted into a
giant mug and placed in the fridge. I should note that we didn’t worry to
squeeze any pulp from the seeds themselves as we had two barbadines to process;
there was more than enough flavour to go around. No scene. It was good to taste barbadine again. </span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;">Thus ends another adventure in my little kitchen. Hope you enjoyed it, and if you want the detailed recipe, email me at naiclah@gmail.com. </span></div>
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<br /></div>
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<span style="font-size: small;">Take care of yourselves, and like I always say, don't forget to mind the pot!</span></div>
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<br /></div>
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<br /></div>Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com2tag:blogger.com,1999:blog-3934735857644336206.post-48449770902817338522012-03-26T01:51:00.002-04:002012-03-26T01:59:38.638-04:00Pigeon Pea Soup: Just like Granny used to Make!<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Hi everyone, I hope you are all well. Haven't written for a while, but that's only because of the job's demands. My food adventures have not stopped, however, and today's blog deals with one of those ingredients that I hadn't interacted with in years... fresh pigeon peas!</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2DJHE0qnDbEUwTWiIbPpm4jG-afDcaHKVjWWOlqnK6StaicAYGycbkPIMq0OIbQ62lSxxMgkMc6GTcwU78OkP2GBsbsFrPS9geVfgwqfY_EZr3_gzRUgdwz1toCBmbl6_oQa3qt3MYb0-/s1600/ppsoup1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2DJHE0qnDbEUwTWiIbPpm4jG-afDcaHKVjWWOlqnK6StaicAYGycbkPIMq0OIbQ62lSxxMgkMc6GTcwU78OkP2GBsbsFrPS9geVfgwqfY_EZr3_gzRUgdwz1toCBmbl6_oQa3qt3MYb0-/s640/ppsoup1.jpg" width="640" /></a></span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">A few weeks ago, I had come home from work to a really surprising sight: Errol was on the couch shelling (opening) pigeon peas, seen here... (aren't they gorgeous?)</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">He told me that a woman was going around St. Clair, selling them for TT$20 for three pounds, which he couldn’t pass up. (So glad he didn’t!) It had been ‘donkey years’ since we shelled fresh pigeon peas, and from the moment I had grabbed the first pod I was catapulted back to my youth, sitting on the floor with my Granny as she sat and shelled from the handful she had placed in her skirt, and me, always imitating and trying in vain to shell and hold the plucked peas in her hand just she did. My small hands couldn’t hold as many, obviously, and I always got angry when peas kept dropping. She would say, “Halcy, mind what you doing,” and I would reply meekly with a quick “Yes Granny,” and marvel at her hands moving like a machine… reach, open, pull… reach, open, pull… when she eventually released the peas she held captive in her palm, the sound of the them hitting the bowl was like no other on earth. </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">That night, as I watched the antics of the guys on Big Bang Theory, I took pleasure in making my own sounds as I scattered my own into the bowl. I’m sure Granny would have been pleased, hahahaaa!</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">When the following Saturday came, I thought long and hard about what I was going to do with them. It eventually hit me after a long rainy morning: a classic pigeon pea soup – well, Granny’s version anyway. A quick trip to the corner shop for a couple of ‘special’ ingredients and I was ready to get started on my trip down memory lane…</span></div><div class="MsoNormal"><br />
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><div class="MsoNormal"><span style="font-size: small;">I started with two cups of the shelled pigeon peas. They were washed, and placed in a pot with 4 cups of water to boil with two crushed cloves of garlic.</span></div></td></tr>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><div class="MsoNormal"><span style="font-size: small;">While that was going on, I squeezed the juice of half a lemon over a pound of fresh cubed beef – straight from the supermarket.</span></div></td></tr>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><div class="MsoNormal"><span style="font-size: small;">Now for the special ingredient; the salted beef. Got this at the Chinese supermarket just a corner away. Soaked in brine, it does assault the nostrils, but trust me when I tell you it gives a 'something special' to traditional Trini soups like this one. I used about a quarter of it (roughly a cupful). I just cut a few slices and took off the excess fat, then cut them in a rough dice. They were also washed with lemon juice and then…</span></div></td></tr>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><div class="MsoNormal"><span style="font-size: small;">They went straight into a waiting hot pan. No oil was used because the remaining fat rendered off and kept it from sticking, plus I kept them moving with my spatula and let the pieces cook for about 3 minutes or so. </span></div><div class="MsoNormal"><span style="font-size: small;">Meanwhile, the fresh beef was placed into my pressure cooker with a tablespoon of vegetable oil and browned lightly. As soon as it 'changed colour'...</span></div></td></tr>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><div class="MsoNormal"><span style="font-size: small;">In went the salted beef to join the fresh beef. Both cooked for another couple of minutes, then I added 2 cups of water to the pan and cooked them under pressure for 15 minutes. </span></div><div class="MsoNormal"><span style="font-size: small;">(Then it was time to check on the boiling pigeon peas...)</span></div></td></tr>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><div class="MsoNormal"><span style="font-size: small;">The pigeon peas were going well here. The garlic was close to disintegrating and the grains were losing their lovely colours – I always wish they didn’t disappear, hahaha!</span></div></td></tr>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwYJAzBVxDKuEXZsaFq9KLcBt_dMIAL-6oEqnpc3OIck3C11GRb400Bb-cWklomMQp04_0E5-bzgjOzULyTgPMQWdyyA-yHkkJxuhclWKgC-4a1fr2xKYIHmVeER8WApJmF0yzm0E5UTr/s1600/ppsoup8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwYJAzBVxDKuEXZsaFq9KLcBt_dMIAL-6oEqnpc3OIck3C11GRb400Bb-cWklomMQp04_0E5-bzgjOzULyTgPMQWdyyA-yHkkJxuhclWKgC-4a1fr2xKYIHmVeER8WApJmF0yzm0E5UTr/s640/ppsoup8.jpg" width="640" /></a></span></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><div class="MsoNormal"><span style="font-size: small;">Next, I added the softened meats and their liquid to the boiled pigeon peas and stirred them together, and sprinkled in half a packet of coconut milk powder. </span></div></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZYxFsPyutkMBHrnSt5hjSpmxgvP14WYkT64YbyJCxn0d1N_b9TPzhyphenhyphenEnmva_hXSLoyUWx27ihbbWw3qJL_NSTELnugNote5QO89dIg5YvYlXVrzRePPwnj6MKrL1lAx2qYxyG4KjFlbQk/s1600/ppsoup9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZYxFsPyutkMBHrnSt5hjSpmxgvP14WYkT64YbyJCxn0d1N_b9TPzhyphenhyphenEnmva_hXSLoyUWx27ihbbWw3qJL_NSTELnugNote5QO89dIg5YvYlXVrzRePPwnj6MKrL1lAx2qYxyG4KjFlbQk/s640/ppsoup9.jpg" width="640" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><div class="MsoNormal"><span style="font-size: small;">As you can see, the pigeon peas are not at the ‘burst’ stage as yet, but they did soften up nicely. </span></div></td></tr>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><div class="MsoNormal"><span style="font-size: small;">Soon it was time for the other ingredients to join the party. I put in the provisions and vegetables first; I had peeled and cut up 3 sweet potatoes, 4 regular potatoes and 2 cups of pumpkin. Next I added in 2 stalks of chopped chive, 1 large stalk of local celery, 5 green and red pimento peppers and half a medium onion (only had red in the fridge), followed by a couple sprigs of some fresh parsley and a little bunch of fresh thyme, which Granny always added whole. Then I just stirred it all and let it go for 10 minutes so the provisions and veggies can cook.</span></div></td></tr>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZO0Bd9S1yQtzp8824dN33JLVhSh4KnN_vcHoiy8cLBnQDN-bbeLmjjPSUqdMA-XfS4_QCqiLUoG5OKtfiXYZ-RUorELQJNQu6QS5Q7wmFapwlVB-j_sH6YJA__t6UOvWmsufqinC9E8N/s1600/ppsoup11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZO0Bd9S1yQtzp8824dN33JLVhSh4KnN_vcHoiy8cLBnQDN-bbeLmjjPSUqdMA-XfS4_QCqiLUoG5OKtfiXYZ-RUorELQJNQu6QS5Q7wmFapwlVB-j_sH6YJA__t6UOvWmsufqinC9E8N/s640/ppsoup11.jpg" width="640" /></a></span></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><div class="MsoNormal"><span style="font-size: small;">After ten minutes, I checked the consistency of the provisions, which were going well, so I gave it a taste and began to season the pot. This is an earthy soup, which means the flavours are all about comfort, so nothing too crazy went in here. A teaspoon of salt, a little shake of black pepper, 1/2 teaspoon of red pepper flakes and a teaspoon or two of brown sugar. Then the pot was closed again and left to thicken on medium heat for another 10 to 15 minutes.</span></div></td></tr>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><div class="MsoNormal"><span style="font-size: small;">At last, it was cooked to perfection. To thicken it some more, I took the back of my potspoon and pressed some of the softened peas against the sides of the pot, stirring gently. Tasted it again, of course... and pronounced it "well done."</span></div><div class="MsoNormal"><span style="font-size: small;">(The aromas that came from this gently bubbling of pot pigeon pea soup was truly the most beautiful smell ever, I swear.) </span></div></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Ta-dah! Here's the finished dish; my lovely bowl of Pigeon Pea soup.</span></div></td></tr>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><div class="MsoNormal"><span style="font-size: small;">Had to dive right in!</span></div></td></tr>
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</div><div class="MsoNormal"></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">So there you have it, a classic pigeon pea soup that’s guaranteed to make you remember the good old days. Everyone thoroughly enjoyed this one and I thanked my lucky stars that I only cooked half of the pigeon peas. I still have the remainder in the freezer, so when the vaps hits me again, I can whip it up at will. </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Hope you enjoyed my trip down memory lane and I look forward to sharing another food adventure with you. </span><span style="font-size: small;">If you want the detailed recipe for this, I will be glad to send it to you; just email me at naiclah@gmail.com. </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span><span style="font-size: small;">Take care of yourselves as always and don’t forget to mind the pot!</span></div>Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com1tag:blogger.com,1999:blog-3934735857644336206.post-35733390962934856442012-03-11T22:42:00.000-04:002012-03-11T22:42:52.962-04:00A Trini 'Tambran' Sauce<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><img src="http://img2.blogblog.com/img/video_object.png" style="background-color: #b2b2b2; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="ieooui" data-original-id="ieooui" /> <style>
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<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Tamarinds are back in season, and my boy was in his glee when he came back from an outing with some of his buddies and dropped a plastic bag filled with the brown pods in the kitchen some time ago. </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Plus, with all the hoopla with the Garlic Sauce song for Garnival, I couldn’t wait to enjoy my own tamarind sauce, or as we say in Trinidad, ‘tambran’, and I love a tambran sauce too bad!</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Today you can find tamarind juice in your grocery store or local food court, but </span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">the most common thing we do in Trinidad and Tobago is mix the pulp with sugar and make them into balls, which you can find for sale at any grocery, parlor or snack vendor. </span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">We even used to buy tamarind stew, which is also a favourite of mine to eat with fish or, as Errol experimented with last Christmas, baked turkey. </span><span style="font-size: small;"><br />
</span> <br />
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">The one I’m demonstrating here – a nice pourable tambran sauce – is my real fave, just because it goes best with some bake and shark, doubles or pholourie. </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Here's how I did it...</span></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwEWzOkoduXUzrnhrTt0aLoWEaH7oSRjR9bNiOCkf14ljpXEKrcjt6U6LoJ2lAtEbIgvMEVgIrGK_5NrKtlre1QFWwlGCRbr5Rl1YaoTqql2PR_sA3CXq9RcAvpAp0GoOGbkn4i6W6eJk6/s1600/Tamarind1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwEWzOkoduXUzrnhrTt0aLoWEaH7oSRjR9bNiOCkf14ljpXEKrcjt6U6LoJ2lAtEbIgvMEVgIrGK_5NrKtlre1QFWwlGCRbr5Rl1YaoTqql2PR_sA3CXq9RcAvpAp0GoOGbkn4i6W6eJk6/s640/Tamarind1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Here's the tamarind pods...</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2y0r147gfzBrbrLfRY3cAkEODbsfI9IV8OgVz2Wqme13nru9EHDQYvtcbJppBLMusQCDQC0wghLjiK3CSUywok1hZQKvnQhmZVoH3mve62OzyQklYkMZVqx8eRbTKLTkL5l-dhjeS03Pp/s1600/tamarind2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2y0r147gfzBrbrLfRY3cAkEODbsfI9IV8OgVz2Wqme13nru9EHDQYvtcbJppBLMusQCDQC0wghLjiK3CSUywok1hZQKvnQhmZVoH3mve62OzyQklYkMZVqx8eRbTKLTkL5l-dhjeS03Pp/s640/tamarind2.jpg" width="640" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cracked open the shells to reveal the tart, flesh covered seeds.</span></td></tr>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFDK5YtYpVxh2L0ocfmIn6_msjQXiIiRJjwxTi5Z8fg2EjR52Z0930DTe2D7YEcGIIijq4ZuSFmKT6Avjlc32PIg6CR_NdPrRVoQHNu5yAGwnlR3iojCNf4_oLrMX3b1JM7ky3LKl2AUqi/s1600/tamarind3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFDK5YtYpVxh2L0ocfmIn6_msjQXiIiRJjwxTi5Z8fg2EjR52Z0930DTe2D7YEcGIIijq4ZuSFmKT6Avjlc32PIg6CR_NdPrRVoQHNu5yAGwnlR3iojCNf4_oLrMX3b1JM7ky3LKl2AUqi/s640/tamarind3.jpg" width="640" /></a></span></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Rinsed off the shelled tamarind. Poured on some hot water and let it sit for a few minutes, then I pressed the pods with a potato masher until the flesh loosened and the seeds separated.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tLdySz-DpC8NK6FNMGDWAw025SPZgeIPzkwd_-qffSHnw5OechE8RXQe5Jfi9wyAI6zJmjVc7DfcCdQwmCYSrRB0DV9fPMVnqFrDpoNb_8M4tcEsN_U9usp5Aj8dSmHMnxXoj1vc_mPD/s1600/tamarind4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tLdySz-DpC8NK6FNMGDWAw025SPZgeIPzkwd_-qffSHnw5OechE8RXQe5Jfi9wyAI6zJmjVc7DfcCdQwmCYSrRB0DV9fPMVnqFrDpoNb_8M4tcEsN_U9usp5Aj8dSmHMnxXoj1vc_mPD/s640/tamarind4.jpg" width="640" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">To cut the acidity, I added in a 1/2 teaspoon of baking soda. However, I erred by not doing it by quarter teaspoonfuls, because it foamed up big time, hahahahaa! No worry, it soon relaxed itself.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpzsBOcL389mQydli7q_iuZhYUX1iLmT7X9zaTjS7Q-ICuo_kWJKpxCNH0iaiDVyy9u37kZ4r9w58h4Lxrnp477O9OPncG30Vv93lpeTiz2hSLGBAXOMHXN1Tg-m5LmMmV_x3h2eAAMxwJ/s1600/tamarind5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpzsBOcL389mQydli7q_iuZhYUX1iLmT7X9zaTjS7Q-ICuo_kWJKpxCNH0iaiDVyy9u37kZ4r9w58h4Lxrnp477O9OPncG30Vv93lpeTiz2hSLGBAXOMHXN1Tg-m5LmMmV_x3h2eAAMxwJ/s640/tamarind5.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Added a cup of brown sugar and kept mixing, then I put in a pinch of salt, a little of my home blend of green seasoning and some pepper sauce. And that, as we say...</span></td></tr>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5MugpZv7VC0_NgCFNUJIJHro0t0oXicIKC3FuLaS3sljpdeuvzutgOwI064NUqlYHnZBQjgU8Z27AFyy36RNkJwBYITePbaigU_ckatrqpCbA_4ysKKLKd1afMZ5Uvrg_cMDe_wMEPwub/s1600/tamarind6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5MugpZv7VC0_NgCFNUJIJHro0t0oXicIKC3FuLaS3sljpdeuvzutgOwI064NUqlYHnZBQjgU8Z27AFyy36RNkJwBYITePbaigU_ckatrqpCbA_4ysKKLKd1afMZ5Uvrg_cMDe_wMEPwub/s640/tamarind6.jpg" width="640" /></a></span></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...was that. Delicious Tamarind Sauce, ready to eat.</span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><br />
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmANyNc0EBBT22Qim98Ta4xko9aXnyXk7bhqdfnLGL8eHZpnULfEknByibnuyxMdLGa7_uF8nChACSfYIv4DH2pscCWIeP1aifIBlweVpON5Q7zgk09IAgrWW-Lm-n6e_z9QdapDPxS-rk/s1600/tamarind7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmANyNc0EBBT22Qim98Ta4xko9aXnyXk7bhqdfnLGL8eHZpnULfEknByibnuyxMdLGa7_uF8nChACSfYIv4DH2pscCWIeP1aifIBlweVpON5Q7zgk09IAgrWW-Lm-n6e_z9QdapDPxS-rk/s640/tamarind7.jpg" width="480" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">Poured it into clean glass jars and placed them in the refrigerator.</span></td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwIXpED6VA_BjhwhwE5w_6cglez-VlJD6KIdWnx5039C52Il1JK4OCw8joKx_K-RMCa0wZnpeznxDdkPDIO0eOxUmaKibAdXkdOOgsfAuRuVnK64_pHntfmfGivqlsge4NULFhv8R1SPwX/s1600/tamarind8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwIXpED6VA_BjhwhwE5w_6cglez-VlJD6KIdWnx5039C52Il1JK4OCw8joKx_K-RMCa0wZnpeznxDdkPDIO0eOxUmaKibAdXkdOOgsfAuRuVnK64_pHntfmfGivqlsge4NULFhv8R1SPwX/s640/tamarind8.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Enjoy your 'tambran' sauce with your favourite foods, anytime!</span></td></tr>
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</span></div><div class="MsoNormal" style="color: blue; font-family: Georgia,"Times New Roman",serif;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><img src="http://img2.blogblog.com/img/video_object.png" style="background-color: #b2b2b2; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="ieooui" data-original-id="ieooui" /> <style>
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</style> <![endif]--> </div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Halcian's Tamarind Sauce (not Stew)</b></span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">10 ripe tamarinds, shelled and de-veined</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 to 3 cups hot water (plus ¼ cup extra)</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">½ teaspoon baking soda</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 cup brown sugar</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tiny pinch of salt</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 to 2 teaspoons green seasonings (store bought or home made)</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">A few dashes Tabasco sauce or local pepper sauce (optional)</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Here's how to make it:</b></span></div><ul style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><li><span style="font-size: small;">Rinse the shelled tamarind in a colander or rice strainer to get rid of any fine bits of shell.</span></li>
<li><span style="font-size: small;">Place the tamarind into a large glass measuring cup (or other dish), and pour the hot water over it and let it steep for about 5 minutes.</span></li>
<li><span style="font-size: small;">Using a potato masher, press the tamarind against the bottom of the dish and ‘work’ it around so that it releases the pulp into the water. (It will start thickening as you continue to move it around and the seeds will separate themselves).</span></li>
<li><span style="font-size: small;">Sprinkle on the baking soda (it will start bubbling and frothing as it makes contact with the acid). Quickly stir it into the hot pulp until it disappears. This will help cut some of the sourness.</span></li>
<li><span style="font-size: small;">Add in the cup of brown sugar and continue to work the tamarind until it dissolves as well.</span></li>
<li><span style="font-size: small;">Sprinkle in the pinch of salt and mix in 1 teaspoon of green seasoning. Taste and adjust your seasonings, checking for acidity and sweetness. At this point, you can also add the extra ¼ cup of warm water to ‘loosen’ it up if it’s too thick.</span></li>
<li><span style="font-size: small;">For some extra heat, add a little Tabasco or local pepper sauce (to your taste) and sample again. </span></li>
<li><span style="font-size: small;">Decant into a glass bottle – seeds and all. </span></li>
</ul><div class="MsoNormal" style="color: #073763; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="color: #073763; font-family: Georgia,"Times New Roman",serif;">Hope you enjoyed this one! Til my next recipe, take care, and don't forget to mind the pot!</div>Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com2tag:blogger.com,1999:blog-3934735857644336206.post-74426906598359163382012-03-03T02:14:00.000-04:002012-03-03T02:14:16.771-04:00Some “Hurry Down” Lentils<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Food writer Nigella Lawson once said that a friend of hers described her as “the queen of the frozen pea”, simply because she had so many recipes in which she used them. Now in no way do I compare myself to Nigella (hahahaaa!), but we do share a love for peas and I’ll admit, I do have more than my own fair share of recipes for cooking different types. However, it’s the lentil that gets my top vote for the most used pea in my little kitchen. </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Lentils are like my ‘go to’ pulse because they cook quickly and can be used as anything from a meat substitute to a delicious side dish. I like to think that love stemmed from my late Granny’s cooking, because of the special way she used to stew them and she always served them up with some nice macaroni pie… (more on that in another post). Of course, we don’t always have the luxury of standing over the pot and doing the sauté, so over the years I’ve been able to develop an easier way of doing stewed lentils using a pressure cooker.</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">It’s a pretty healthy way to do them too, because there’s no oil or butter used. All you need are lentils, water, a flavour cube or two, some nice firm fresh vegetables and your favourite local and powdered seasonings and you’re good to go. It’s no wonder I like to refer to these as my “Hurry Down Lentils” because they are really fast and easy, and I’m only too happy to show you how I do them.</span></div><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6fopZiCdpIo5IpytAuAxG0wLctkvoSwq3zdbivhLMw93zMI2LgMIYOffAREhZkZa8D8WX8AIPQ1kjEAtMM8SOCBx9hj745LupTQXj4IDcrlpCyxVxFWuTvED7gqCY0gNRjeCmV0N5Rkha/s1600/lentil1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6fopZiCdpIo5IpytAuAxG0wLctkvoSwq3zdbivhLMw93zMI2LgMIYOffAREhZkZa8D8WX8AIPQ1kjEAtMM8SOCBx9hj745LupTQXj4IDcrlpCyxVxFWuTvED7gqCY0gNRjeCmV0N5Rkha/s640/lentil1.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">First thing I always do is check through the 500g pack of lentils and search for any debris, strange looking grains or stones. </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">(I cannot in good conscience ever just pour lentils straight from the pack and start prepping, which is why I hardly ever buy cooked lentils on the outside. You never know…)</span></div></td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdy93m1BnJuMwmvC2ALn0XVdDm_WVNhRUra0w9KZU05jvfhZ62elRul8o9XIse_JHg-f0SuJrCv0cGMLZUhSIMa7FGmQy6-XCig6DJK9J7DYefnnK99ZBboStxtgILNgcOVENPFM1Fvbh/s1600/lentil2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdy93m1BnJuMwmvC2ALn0XVdDm_WVNhRUra0w9KZU05jvfhZ62elRul8o9XIse_JHg-f0SuJrCv0cGMLZUhSIMa7FGmQy6-XCig6DJK9J7DYefnnK99ZBboStxtgILNgcOVENPFM1Fvbh/s400/lentil2.jpg" width="400" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">See what I mean? </span></div></td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKv7so7DS7iEAyeZmxCqkmGjQ2G5Whqdfm0GiXa1MCyjwqRxJMPTLX0pDGtSKYOZSaOnR_hiiMJsZug3T8IPdTa9HJTj9aLvJiPoM5iarvybUN4X7tt3NTcAczXnLSLnMEIDV_RKcIrLZz/s1600/lentils3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKv7so7DS7iEAyeZmxCqkmGjQ2G5Whqdfm0GiXa1MCyjwqRxJMPTLX0pDGtSKYOZSaOnR_hiiMJsZug3T8IPdTa9HJTj9aLvJiPoM5iarvybUN4X7tt3NTcAczXnLSLnMEIDV_RKcIrLZz/s640/lentils3.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">The next step was to give them a good wash; after that, they were poured into the pressure cooker.</span></div></td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhRjkXfjKNIwze1ypcZ_szG6DEKuxRh6lroUWDGNp_BSr42rh9-QTLVOVVquZkggPG_Vh8rJ2okzhx3OIX7opJFdCl0DwRmM77P2uE-Im3QXR-ZesaNO7dLfC9T7by4qbIzLmDLaUJgGi/s1600/lentil4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhRjkXfjKNIwze1ypcZ_szG6DEKuxRh6lroUWDGNp_BSr42rh9-QTLVOVVquZkggPG_Vh8rJ2okzhx3OIX7opJFdCl0DwRmM77P2uE-Im3QXR-ZesaNO7dLfC9T7by4qbIzLmDLaUJgGi/s640/lentil4.jpg" width="640" /></a></span></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Next, I got my vegetables. I like to use fresh celery, pumpkin and carrots whenever I can. Luckily, I had these on hand, so I peeled and diced half of a medium sized carrot and enough pumpkin to make 1 ½ cups. I also added half an onion, sliced, 3 stalks of chopped chive, 1 large stalk of chopped celery and a few sprigs of fresh parsley.</span></div></td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-bdg4P9-6Jx3oKP-1MmDkEGV7yQL3WHoM2liTUHAKR6Pd6jfEWGRQnF0oZ4ShN27WQr3bX3v9fuXEFdqg4dJ9kgQaMgVSD5esgbCyB9w8OwmYqqNEzmvigG6Qj0fk1oo_C6YAEEPtqnLR/s1600/lentil5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-bdg4P9-6Jx3oKP-1MmDkEGV7yQL3WHoM2liTUHAKR6Pd6jfEWGRQnF0oZ4ShN27WQr3bX3v9fuXEFdqg4dJ9kgQaMgVSD5esgbCyB9w8OwmYqqNEzmvigG6Qj0fk1oo_C6YAEEPtqnLR/s640/lentil5.jpg" width="640" /></a></span></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Now for the seasonings… I’ll admit I took some anger out on 2 large garlic cloves by flattening them with a knife – and my fist. Gave them a rough chop and added them to the pot, followed by 5 chopped pimento peppers.</span></div></td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgY2tk5A9cbLtPfXrwWZ8F6oJp5hlPEizABegR2-4d_ggejdbY69kSVdBtVYMxsZuVKi-sW8ZG-Ktn2_LQh068HTiaBx5osRwiDmorKuLWQiLOZRYpYPgU_fE-JmEiQYvvVht0Iwz5nj6/s1600/lentil6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgY2tk5A9cbLtPfXrwWZ8F6oJp5hlPEizABegR2-4d_ggejdbY69kSVdBtVYMxsZuVKi-sW8ZG-Ktn2_LQh068HTiaBx5osRwiDmorKuLWQiLOZRYpYPgU_fE-JmEiQYvvVht0Iwz5nj6/s640/lentil6.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">In goes 6 cups of water…</span></div></td></tr>
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEi5GWsoRMnTX3voQ0TVuVyXVe1hyIKmp9bqyjSjexwpwcnFJkkk5gy-qsccoRLCBlMSL1HwYxRZM_BVZjtVG9y9916YyQfQ6fENPLc4rB9Akr4_x8RzjhqIXyZWLKLEEotX5V3h80jtRD/s1600/lentil7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEi5GWsoRMnTX3voQ0TVuVyXVe1hyIKmp9bqyjSjexwpwcnFJkkk5gy-qsccoRLCBlMSL1HwYxRZM_BVZjtVG9y9916YyQfQ6fENPLc4rB9Akr4_x8RzjhqIXyZWLKLEEotX5V3h80jtRD/s640/lentil7.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">A couple dashes of Angostura Bitters…</span></div></td></tr>
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Bh0p6vJgjoVVKG9NpjQwZ5VEmpcxrIfpuysNjQU5UiZSWPD0GSVweXY_aLDtx5Re1aevxmnuw3CWkxXZlGdeRPaWXCAwd2brpmaxkTK4UP3yzZBxb23X-CivTbC5nx4R7Z2sRmFdTXTm/s1600/lentil8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Bh0p6vJgjoVVKG9NpjQwZ5VEmpcxrIfpuysNjQU5UiZSWPD0GSVweXY_aLDtx5Re1aevxmnuw3CWkxXZlGdeRPaWXCAwd2brpmaxkTK4UP3yzZBxb23X-CivTbC5nx4R7Z2sRmFdTXTm/s640/lentil8.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span> </span>And a little less than a potspoonful of good tomato ketchup beginning with the letter ‘M’.</span></div></td></tr>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHTvFZjec2uEKduF4nF-zhFao6W-WVEDe6oIk62R3wk9q7YRWIESDp_xvG5IbKzgXIF4Euc__IBY-kinRGodqvx_9Wfzkpl557V7g7rbWmm0wWvncYfUXOZNbaUexssfzZsq75AFlm5CBk/s1600/lentil9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHTvFZjec2uEKduF4nF-zhFao6W-WVEDe6oIk62R3wk9q7YRWIESDp_xvG5IbKzgXIF4Euc__IBY-kinRGodqvx_9Wfzkpl557V7g7rbWmm0wWvncYfUXOZNbaUexssfzZsq75AFlm5CBk/s640/lentil9.jpg" width="640" /></a></span></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif][if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif][if gte mso 10]> <style>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Two crushed vegetable bouillon cubes went in. (But if you like, a teaspoon of salt can suffice.) Also put in some crushed red pepper flakes, a couple shakes of ginger powder and a teaspoon of brown sugar.</span></div></td></tr>
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">I didn’t have any bay leaves – normally I’d put a small one in there –<span> </span>so I reached for the stand in… a teeny bit of ground nutmeg.</span></div></td></tr>
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOyEFIhT-KLRgHDGQOsTHuKBU0EhHzR_syZr1tMT4P4JmhnXYEMdqtohManfphSjL_PrZUoMb_9BHVbzH3J81P_XLz1Nli_4dHZ-ncHjs0biec7iBNhdwkmEf3BuPKKXfhTJ26cvL0oT1_/s1600/lentil11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOyEFIhT-KLRgHDGQOsTHuKBU0EhHzR_syZr1tMT4P4JmhnXYEMdqtohManfphSjL_PrZUoMb_9BHVbzH3J81P_XLz1Nli_4dHZ-ncHjs0biec7iBNhdwkmEf3BuPKKXfhTJ26cvL0oT1_/s640/lentil11.jpg" width="640" /></a></td></tr>
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</style> <![endif]--><span style="font-size: small;">Gave everything a good stir, and realised I almost forgot something…</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHdfIXVRAjsxUQZForpzS9Fk1xeZApb0xKlVEzL0bfPrUlbkYfbnmpZee0ePrSQHkeTWrRtZyXbxY-U4r7o4HbMHn9MM11ErjhlM4OvWa_cTnBUgM47HMebOdZnuABHBDlGMk220D5UfvR/s1600/lentil12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHdfIXVRAjsxUQZForpzS9Fk1xeZApb0xKlVEzL0bfPrUlbkYfbnmpZee0ePrSQHkeTWrRtZyXbxY-U4r7o4HbMHn9MM11ErjhlM4OvWa_cTnBUgM47HMebOdZnuABHBDlGMk220D5UfvR/s640/lentil12.jpg" width="640" /></a></td></tr>
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</style> <![endif]--><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">A spoonful of home made seasoning. (Cue the angel voices…)</span></td></tr>
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3mYkKgoyvIaEaSnVm9y0KK2_IkfYShEwiMeXoXL39AxCtpBmlEY2DLYMP7HQdTyX5cyV7_r630vN9HPZOZVXft1o2sJWGyIlhQ40Ie4vXZNPIEvlZOeevIYNQegoo0AxC-eQK_hfwneQ/s1600/lentil13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3mYkKgoyvIaEaSnVm9y0KK2_IkfYShEwiMeXoXL39AxCtpBmlEY2DLYMP7HQdTyX5cyV7_r630vN9HPZOZVXft1o2sJWGyIlhQ40Ie4vXZNPIEvlZOeevIYNQegoo0AxC-eQK_hfwneQ/s640/lentil13.jpg" width="640" /></a></span></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Another stir and my pressure cooker was ready to go on the stove. Placed it on a medium high flame and brought it to a quick boil, then locked my lid closed and cooked it down for roughly 18 minutes, timing it from the moment the top began to spin and make that noise…</span></div></td></tr>
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7mjUWDi7WSH6wkvO3Gdu2IDwi6Q_XWOLGAZ2NRVmHESfH8mDKfJWu6PP3ZTFKubkcumhNKxDlfZByYFEs0B50aSddJwRuVFwe2So9VIX909SOcpO2yXkymaoRABKNf6_XGaG70zHoF-or/s1600/lentil14.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7mjUWDi7WSH6wkvO3Gdu2IDwi6Q_XWOLGAZ2NRVmHESfH8mDKfJWu6PP3ZTFKubkcumhNKxDlfZByYFEs0B50aSddJwRuVFwe2So9VIX909SOcpO2yXkymaoRABKNf6_XGaG70zHoF-or/s640/lentil14.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">And when the time was up and the pressure cooker cooled down, this was the sight that greeted me… voila!</span></div></td></tr>
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Georgia,"Times New Roman",serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilK5aoWiaKJsRuXBBCW9PSbgqvyDuE5CK8_2BhPcsWFzTGjezOVUOqAz8BDeGodeyJjKYemWbNTzMDaVQ_a2IzW19EgfyR-eUG_72qaC-0OaLFa19dslnHNOQ4qWcl0L6ngVll9zo2qI9n/s1600/lentil15.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilK5aoWiaKJsRuXBBCW9PSbgqvyDuE5CK8_2BhPcsWFzTGjezOVUOqAz8BDeGodeyJjKYemWbNTzMDaVQ_a2IzW19EgfyR-eUG_72qaC-0OaLFa19dslnHNOQ4qWcl0L6ngVll9zo2qI9n/s640/lentil15.jpg" width="640" /></a></span></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Perfectly stewed lentils, or as we say at my house, ‘Hurry Dong lentils!’</span></div></td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Here's the recipe: </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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</style> <![endif]--> </div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>“Hurry Down” Lentils</b></span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">One 500g pack of dried lentils, picked over for stones and washed</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Half a large carrot, peeled and diced</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Enough chopped pumpkin to give you 1 ½ to 2 cups</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 stalk celery, chopped</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">3 stalks chive, chopped</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 sprigs fresh parsley, uncut</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4 or 5 pimento peppers, chopped</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">½ a medium onion, sliced</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 large cloves garlic, crushed with a knife and roughly chopped</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 dashes Angostura bitters</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">A little less than a potspoonful of tomato ketchup</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 Maggi vegetable bouillon cubes, crushed</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">½ teaspoon red pepper flakes</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">½ to 1 teaspoon ginger powder </span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 teaspoon brown sugar</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 small bay leaf (or ¼ teaspoon of ground nutmeg)</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 heaped tablespoon of home made green seasoning (if you don’t have home made, you can used store bought)</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">6 to 7 cups water</span></div><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><br />
</div><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif][if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif][if gte mso 10]> <style>
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</style> <![endif]--> <div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: small;">Method</span></b></div><ul style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><li><span style="font-size: small;"><span><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span><span style="color: #20124d;">Simply add all the ingredients to your pressure cooker, pouring on the water last. </span></span></li>
<li style="color: #20124d;"><span style="font-size: small;"><span></span>Stir everything together and put to boil on medium high heat.</span></li>
<li style="color: #20124d;"><span style="font-size: small;"><span></span>When it begins to boil, lock the pressure cooker lid and let it cook for approximately 15 to 18 minutes.</span></li>
<li style="color: #20124d;"><span style="font-size: small;"><span></span>After cooking, release the steam from the pressure cooker and gently stir the pot; taste the lentils for seasoning and adjust by adding more salt or a little pepper sauce for some added heat. </span></li>
</ul><div class="MsoNormal" style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Serve with rice, stewed meat or fish.</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Truth be told, we enjoy our lentils cooked this way so much at home that sometimes we even eat it on slices of bread. Really, this is one of the easiest ways you can do lentils if you don’t want to worry with soaking them beforehand. Cooked under pressure, they get really tender and soft with a nice gravy-like sauce, and eating them like that is nothing short of enjoyable.</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Well, time for me to take a little rest, and I'll leave you with the promise that more delicious dishes are going to be featured soon. </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Enjoy trying out the recipe my friends, and like I always say, don’t forget to mind the pot.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div>Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com1tag:blogger.com,1999:blog-3934735857644336206.post-17063602742797983132012-02-26T12:04:00.000-04:002012-02-26T12:04:22.111-04:00A Broccoli 'Vaps'!<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Ever since heading to Cost Price Discount Limited in Aranguez and finding out that they had the most beautiful fresh veggies on sale (including squash, zucchini and even shitake mushrooms), I’ve decided to jump in with both feet first and try cooking fresh broccoli for the first time. I'd usually get the frozen kind, but I’ve always wondered if I could handle cooking broccoli from scratch, so I decided to grab it and go for it.</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">I then asked my foodie friends for some advice on its preparation, but ended up getting really overwhelmed with all the great ideas they gave, so I decided to leave it alone for a while. Then, about a couple weeks ago, I was trying to figure out a side dish to prepare and I remembered I had the broccoli chilling out in the fridge. Then the vaps hit me... 'I could bake this with some potatoes, not so?' And just working from my head, I ended up creating something new that I am definitely going to prepare again, again and again, hahahaaa!</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Want to see what went down? (Recipe follows afterward!)</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82z6j7jSzjSeuLskPpmcblMhfV3HW7x77pVIb05dDSMGzm74pV4GJWcCyoy6AUJplcVA2yLOgSgxHPDBjsb97seUdkrYIykGRSgfnCwfiAWlYc0cnLJec_Y4CFJca9ph1U2KboQ0LWeMP/s1600/broccoli+potato1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82z6j7jSzjSeuLskPpmcblMhfV3HW7x77pVIb05dDSMGzm74pV4GJWcCyoy6AUJplcVA2yLOgSgxHPDBjsb97seUdkrYIykGRSgfnCwfiAWlYc0cnLJec_Y4CFJca9ph1U2KboQ0LWeMP/s640/broccoli+potato1.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Okay, here’s my fresh broccoli, retrieved from the coldest part of my refrigerator, lol!</span></div></td></tr>
</tbody></table><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtzla7Ss6jJxIpsKZEcn0CBuTk8kjO13-3FFyqrtjHxZAAjoqvxRGvFF1CSQimUBj1C5NjFr3F5_KbIvoadk5scdnNVqn60dpqlR-6dhqy2dXmMKh2zmhleXjr79hWXoBztT06quyROc4/s1600/broccoli+potato2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtzla7Ss6jJxIpsKZEcn0CBuTk8kjO13-3FFyqrtjHxZAAjoqvxRGvFF1CSQimUBj1C5NjFr3F5_KbIvoadk5scdnNVqn60dpqlR-6dhqy2dXmMKh2zmhleXjr79hWXoBztT06quyROc4/s640/broccoli+potato2.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">I chopped the florets into little 1 inch pieces and placed them in my steamer basket, sprinkled on some salt, covered them and steamed them over boiling water for 5 minutes. I love how the green colour stayed intact.</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">(Plus I saved the little bits that flaked off for later!)</span></div></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhaS7FGqDMd8y5CXftqhU69Qev4X2xTochJ5xNl5rfpCiW7EduV1vRUDYJ5ylN1MTkM2yIpLFp4dF0s6ipn5t5VGmo8MbERFMfIETjBM1dT3MSBuXzi8PCUzPBX1wYeMDqBAsYXN5yxd5R/s1600/broccoli+potato3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhaS7FGqDMd8y5CXftqhU69Qev4X2xTochJ5xNl5rfpCiW7EduV1vRUDYJ5ylN1MTkM2yIpLFp4dF0s6ipn5t5VGmo8MbERFMfIETjBM1dT3MSBuXzi8PCUzPBX1wYeMDqBAsYXN5yxd5R/s640/broccoli+potato3.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">My potatoes were prepared by cutting them in a large dice. Into a pot of water they went, along with 2 crushed Maggi vegetable cubes.<span> </span>Boiled them for 15 minutes (so they kept their shape), then drained them.</span></div></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghsc4cJ-2wq4PNqfDsg9zJRkGi5KXWwrVp5JZ5-tvqGYBvt2ml1U3IDXIScJ1a6nuy3R4hpJYlYnI-Fu2Y5ngIzIm9b9Kk1-r8Cv3T7Kz5izIVMs7oqeEQG9xhbRJuKqb3PcX6qOqkdfJO/s1600/broccoli+potato4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghsc4cJ-2wq4PNqfDsg9zJRkGi5KXWwrVp5JZ5-tvqGYBvt2ml1U3IDXIScJ1a6nuy3R4hpJYlYnI-Fu2Y5ngIzIm9b9Kk1-r8Cv3T7Kz5izIVMs7oqeEQG9xhbRJuKqb3PcX6qOqkdfJO/s640/broccoli+potato4.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Next, I grated (a little more than) 2 cups of cheese…</span></div></td></tr>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbjobP6LE2paQ-buZUe33zHzayRkYUHZ4GpYJJSthqIWhmzsMBMmBC4B1CY9byveujGMvTUaUItkSJAyiw6VNelNbACpkrWsavnIgCsOgDATZ8rU2qxISNlE0D1KBHQMhvW63jmUXfiQs/s1600/broccoli+potato5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbjobP6LE2paQ-buZUe33zHzayRkYUHZ4GpYJJSthqIWhmzsMBMmBC4B1CY9byveujGMvTUaUItkSJAyiw6VNelNbACpkrWsavnIgCsOgDATZ8rU2qxISNlE0D1KBHQMhvW63jmUXfiQs/s640/broccoli+potato5.jpg" width="640" /></a></span></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Added an egg to 1 ½ cups of milk and beat in some red pepper flakes, dried parsley and a teeny bit of nutmeg. I then tumbled in all the cheese and mixed everything with a fork.</span></div></td></tr>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF-VXSR9b_zbeDc3un4pbir07Z8mHTJpe-iGVYFK07GIVGO2xxkbfn6UVKXneDtyQl-HQxOCBqUT6memzDUYoEebMy1AQaBfWAO4bLpQ_fv3RXtI032CPcjiweXL9b6WThiS2ReBMpl0qO/s1600/broccoli+potato6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF-VXSR9b_zbeDc3un4pbir07Z8mHTJpe-iGVYFK07GIVGO2xxkbfn6UVKXneDtyQl-HQxOCBqUT6memzDUYoEebMy1AQaBfWAO4bLpQ_fv3RXtI032CPcjiweXL9b6WThiS2ReBMpl0qO/s640/broccoli+potato6.jpg" width="640" /></a></span></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Then I added the broccoli to the still warm potatoes in the pot, then poured in half the cheese mixture, carefully blending it together so the cheese gets to melt a little. I then poured the mixture into my waiting glass Pyrex dish, which I had sprayed with non stick cooking spray.</span></div></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-NGPo6J1ZkYlfobi0SAtxfS2yH27lOtEeu1PCmXyNGxaNdlG6Z1Jkr-UrEwTfAMqkxJobWJQGIBvb_ylbwzK0FQ0Sq7WTLPIY5Uvj46u6Jq3365v_28e1oxH1eBX49F4iTALgjiSzcUi/s1600/broccoli+potato7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8-NGPo6J1ZkYlfobi0SAtxfS2yH27lOtEeu1PCmXyNGxaNdlG6Z1Jkr-UrEwTfAMqkxJobWJQGIBvb_ylbwzK0FQ0Sq7WTLPIY5Uvj46u6Jq3365v_28e1oxH1eBX49F4iTALgjiSzcUi/s640/broccoli+potato7.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">I spread the broccoli and potatoes evenly across the dish, then poured on the rest of the cheese mixture, making sure I put little blobs of cheese all over. The last step was to sprinkle on some dry breadcrumbs, some Kraft Parmesan cheese and those little broccoli bits from earlier.</span></div></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMPSWqnnsTLHWEuIDB282pP37ifpCtpfim7emTaBN8gTPP0d79ucWbHSscpzU-qLOin0BHHQbgynFv4vOhoqkud1SaeOYddr89Gks4kkQ4YIL098LC7K1MfPSvq22VgVCI_ZCOlVPMmBv/s1600/broccoli+potato8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMPSWqnnsTLHWEuIDB282pP37ifpCtpfim7emTaBN8gTPP0d79ucWbHSscpzU-qLOin0BHHQbgynFv4vOhoqkud1SaeOYddr89Gks4kkQ4YIL098LC7K1MfPSvq22VgVCI_ZCOlVPMmBv/s640/broccoli+potato8.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Into the oven it went to bake at 350°F for 25 to 30 minutes.</span></div></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMoFt40Oo9F2VihaeXSAcep5By_H3uKKBK53yzApKRZp3GwN8oKZ8sTHVzC3iS-Zkz3q_ZuQN1NHFgKy-YSq4W8KOwzxIb-q4rAEpxFjdM8kAL_k_eyXWG26L1JY88zuIJyhhd4jZMMJFB/s1600/broccoli+potato9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMoFt40Oo9F2VihaeXSAcep5By_H3uKKBK53yzApKRZp3GwN8oKZ8sTHVzC3iS-Zkz3q_ZuQN1NHFgKy-YSq4W8KOwzxIb-q4rAEpxFjdM8kAL_k_eyXWG26L1JY88zuIJyhhd4jZMMJFB/s640/broccoli+potato9.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">And here it is, my Broccoli-Potato Bake! Smells so gooooooood!!!</span></div></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqC9XufR0fqIVOXezSpIeYXM5tY61zLs7S_AsQvVKOiofdCeQtjvK4eOK4i6YljSsJ_C06lQ0e9KHyN82yShi7hCKxYsmdlCrTmvOt5b0CiemEsZGQIBz0zzktlhAZD8rdELf7OKTqaB07/s1600/broccoli+potato10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqC9XufR0fqIVOXezSpIeYXM5tY61zLs7S_AsQvVKOiofdCeQtjvK4eOK4i6YljSsJ_C06lQ0e9KHyN82yShi7hCKxYsmdlCrTmvOt5b0CiemEsZGQIBz0zzktlhAZD8rdELf7OKTqaB07/s640/broccoli+potato10.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">So Delicious! Here's the recipe...</span></td></tr>
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</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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</style> <![endif]--> </div><div class="MsoNormal" style="color: #351c75; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Halcian’s Cheesy Broccoli Potato Bake</b></span></div><div class="MsoNormal" style="color: #351c75; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="color: #351c75; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 cups fresh broccoli florets </span></div><div class="MsoNormal" style="color: #351c75; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Pinch of salt </span></div><div class="MsoNormal" style="color: #351c75; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">5 or 6 medium potatoes, cut into a very large dice </span></div><div class="MsoNormal" style="color: #351c75; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 Maggi vegetable cubes</span></div><div class="MsoNormal" style="color: #351c75; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 1/2 cups milk</span></div><div class="MsoNormal" style="color: #351c75; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 large egg</span></div><div class="MsoNormal" style="color: #351c75; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 teaspoon dried parsley</span></div><div class="MsoNormal" style="color: #351c75; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">½ teaspoon red pepper flakes</span></div><div class="MsoNormal" style="color: #351c75; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">A dash of nutmeg</span></div><div class="MsoNormal" style="color: #351c75; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 cups grated cheese (done on the large side of the grater)</span></div><div class="MsoNormal" style="color: #351c75; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">¼ cup dry breadcrumbs</span></div><div class="MsoNormal" style="color: #351c75; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">¼ cup Kraft (or any other brand) Parmesan cheese</span></div><div class="MsoNormal" style="color: #351c75; font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="color: #351c75; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Here’s how you make it…</b></span></div><div class="MsoNormal" style="color: #351c75; font-family: Georgia,"Times New Roman",serif;"><br />
</div><ol start="1" style="color: #351c75; font-family: Georgia,"Times New Roman",serif; margin-top: 0cm;" type="1"><li class="MsoNormal"><span style="font-size: small;">Prepare the florets by placing them in a steamer basket (or a rice strainer). Place the basket over a pot of boiling water (making sure the water doesn’t touch the basket) and sprinkle a pinch of salt over them. Cover and steam for 5 minutes until they are tender, but not too soft. Remove them from the heat and set aside.</span></li>
<li class="MsoNormal"><span style="font-size: small;">Next, place the potatoes to boil in 7 cups of water into which the two Maggi vegetable cubes have been crumbled. Cook them for 15 minutes until they are soft. Drain and leave them in the pot, covered.</span></li>
<li class="MsoNormal"><span style="font-size: small;">Place the milk into a bowl and whisk the egg into it. Add the dried parsley, red pepper flakes and a dash of nutmeg and mix.</span></li>
<li class="MsoNormal"><span style="font-size: small;">Add in the grated cheese to the seasoned milk and mix. Set aside.</span></li>
<li class="MsoNormal"><span style="font-size: small;">Drain the liquid from the potatoes (leaving them in the pot they were boiling in) and then add in the steamed broccoli. Stir gently to distribute the broccoli evenly throughout.</span></li>
<li class="MsoNormal"><span style="font-size: small;">Next, while the potatoes are still hot, add in half of the milk and cheese mixture and stir so the cheese melts a little.</span></li>
<li class="MsoNormal"><span style="font-size: small;">Spray a 9 x 13 Pyrex baking dish lightly with cooking spray (or grease it lightly with butter or margarine) and pour in the cheesy broccoli and potatoes; spread them evenly across the dish.</span></li>
<li class="MsoNormal"><span style="font-size: small;">Using a spoon, distribute the rest of the milk and cheese mix over the broccoli and potatoes.</span></li>
<li class="MsoNormal"><span style="font-size: small;">Lightly sprinkle on the dry breadcrumbs, followed by the Parmesan cheese.</span></li>
<li class="MsoNormal"><span style="font-size: small;">Bake uncovered at 350°F for 25-30 minutes or until the bottom of the dish is gently bubbling and golden. </span></li>
</ol><div class="MsoNormal" style="color: #351c75; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Cool before slicing and enjoy!</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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</style> <![endif]--> </div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Hope you enjoyed checking out this week’s posting and are encouraged to try out my ‘vaps’ recipe. I promise I’ll have something else ready next week that you’re going to be sure to enjoy.</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Til then, take care of yourselves and don’t forget to mind the pot!</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div>Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com4tag:blogger.com,1999:blog-3934735857644336206.post-78588266602468969942012-02-19T19:14:00.000-04:002012-02-19T19:14:42.954-04:00A Dimanche Gras Beef Pelau<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Hey y’all, it’s Carnival Sunday here in T&T and I am feeling pleasantly tired after making one of our most famous dishes, a tasty beef pelau that my Granny used to call the Dimanche Gras pelau. Why? Well, she would cook this kind of pelau only on Carnival Sunday, and we always had a bowl of it while we sat in front of the TV to watch the Dimanche Gras show, which is where the calypso finalists and the individual costumed Kings and Queens of Carnival Bands would compete for their titles of Calypso Monarch and King and Queen of Carnival, respectively. <span> </span></span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Today I decided to opt for a nice beef pelau instead of chicken, simply because I didn’t want to deal with any bones. Hopefully, I'll have enough of this to last us over Carnival Monday and Carnival Tuesday. I must admit, I really had a good time in the kitchen (dancing to some good soca music on the radio from JW and Blaze, Machel Montano and Kerwin Du Bois – just thought I’d throw that in there!). What saved me was doing most of my prep from early Saturday night (starting with the beef), so you know that the seasonings are going to be in there good and proper when you take a bite.</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Want to see how it all went down? Well, the night before…</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">I got roughly 1 ½ lbs of beef and washed it well with some lime juice. Started up the seasoning party just like my Granny used to, with a good 2 capfuls of white rum and some apple cider vinegar. </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
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</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifB-5POrzkv4vvGYG_lWG0x2BMwzKYA01rwwFYNV2v4izZ6VABsfBhZb3CQj9VQyVQs9KC9a_Mo7QUMyhKa1pM9-fFl2GxQL4Bs0Z88FqiUH4pntB1ROOvzgPysOuPzfGq6kVRLitFJj7C/s1600/beef+pelau2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifB-5POrzkv4vvGYG_lWG0x2BMwzKYA01rwwFYNV2v4izZ6VABsfBhZb3CQj9VQyVQs9KC9a_Mo7QUMyhKa1pM9-fFl2GxQL4Bs0Z88FqiUH4pntB1ROOvzgPysOuPzfGq6kVRLitFJj7C/s640/beef+pelau2.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Now every time I make this, the seasonings are dictated by what I’ve got in the fridge at the time, hahahaa! This time I minced up 2 cloves of garlic, 3 stalks chive and half a medium red onion. I also added a spoonful of the home seasoning, minced up a little bunch of dill, and cut up 2 small tomatoes. Lastly, I crushed up a couple of tomato chicken boullion cubes and added in some red pepper flakes. Mixed everything together and it went into the fridge to sit and marinate overnight.</span></div><div class="MsoNormal"><span style="font-size: small;"><br />
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</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4Gv_sQIaB-IPdXmwLywLm5jBKSxh0nwJR-wVAKuzkRbeELT2q9o5U8SfxWiaByIHyLkJ5bTnDZRTKYRCn2XdQNo_gJvsgaL8fBG8wAaoJwFlUav74sBH1BRZsQ3BTGlzvCEX0mDGqDZN/s1600/beef+pelau3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4Gv_sQIaB-IPdXmwLywLm5jBKSxh0nwJR-wVAKuzkRbeELT2q9o5U8SfxWiaByIHyLkJ5bTnDZRTKYRCn2XdQNo_gJvsgaL8fBG8wAaoJwFlUav74sBH1BRZsQ3BTGlzvCEX0mDGqDZN/s640/beef+pelau3.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Here’s the seasoned beef, straight out the fridge, ready to enter the fete. But first…</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXwtX-QxBtxg6O1EOLR5no6xmrqjdsC07fP1LV4DTG_Na_l527iZ65mUUGlTQ7xaKFcswBW8xJSDLJbWiwqHIEGPG8NO8I7ojzk5yNcrqQZp6cBkvHUf9YrcNcrkXg0qDZx9jTQ2GV4lI/s1600/beef+pelau4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXwtX-QxBtxg6O1EOLR5no6xmrqjdsC07fP1LV4DTG_Na_l527iZ65mUUGlTQ7xaKFcswBW8xJSDLJbWiwqHIEGPG8NO8I7ojzk5yNcrqQZp6cBkvHUf9YrcNcrkXg0qDZx9jTQ2GV4lI/s640/beef+pelau4.jpg" width="640" /></a></span></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">I had to organize the other contestants, namely the 4 cups of rice that I washed three times and put to soak in some water. I put a little boiled water on top so it would swell and get fluffy – see, it hit the 6 cup mark. </span></div><div class="MsoNormal"><span style="font-size: small;">As you can see, the corn, pigeon peas, diced carrots and green peas were waiting in the wings. My next step was to separate the beef from its marinade so I could brown it up. </span></div><div class="MsoNormal"><span style="font-size: small;"><span><br />
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Prepared ½ cup of vegetable oil and ¼ cup of brown sugar to start the browning process. As soon as it got nice and foamy, in went the beef with that SCHWAAAAAH sound we all know! As soon as they browned up, I transferred the pieces to the waiting pressure cooker. </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO8hbP0e0TxClpRpSOA2oCnHhvGT7HbpcuWTDQhdaibGR80fUw2kXv865D-9bKx-769X6jEoT1ENPNUmbDVZY098iAuoXE9SaR62-GLXoJFiTRywB8OXjSJnpn74Yvy7UqhxLCcOT4gOuE/s1600/beef+pelau6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO8hbP0e0TxClpRpSOA2oCnHhvGT7HbpcuWTDQhdaibGR80fUw2kXv865D-9bKx-769X6jEoT1ENPNUmbDVZY098iAuoXE9SaR62-GLXoJFiTRywB8OXjSJnpn74Yvy7UqhxLCcOT4gOuE/s640/beef+pelau6.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Poured in 2 cups of water, locked it down and cooked them under pressure for 15 minutes.</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevzvdXAbw6W33wVhKQjry1oJ9JzrbZtbhwwFjxWHVf2MAUgsUnpCSD7pBa-cv5t0t_qqSokQB4ZVppA7yFC03hLw-RA-EmfKlk6rzLJigLGZWGfVFopRo9bhzPG0toS1Y1D1zZelRWvKG/s1600/beef+pelau7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevzvdXAbw6W33wVhKQjry1oJ9JzrbZtbhwwFjxWHVf2MAUgsUnpCSD7pBa-cv5t0t_qqSokQB4ZVppA7yFC03hLw-RA-EmfKlk6rzLJigLGZWGfVFopRo9bhzPG0toS1Y1D1zZelRWvKG/s640/beef+pelau7.jpg" width="640" /></a></span></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Time’s up, and the beef is nice and soft. So I poured everything (including the liquid) back into the same pot they were browning in originally and let the liquid reduce and get a little thicker in readiness for the rice.</span></div><div class="MsoNormal"><br />
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</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0WTlkm-_tLgajeKn6Z_V_AVDp0RlfmX0cb_VqQfElbf-DbJ3BfFQnAHfjK_L_lsIAN3kvVUNCfq-E7EfEn5v3knyljy8WilYcPAvqQuDA5TnBjQGxdKoM58JN7pzAK02XlYY21URLcQe/s1600/beef+pelau8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0WTlkm-_tLgajeKn6Z_V_AVDp0RlfmX0cb_VqQfElbf-DbJ3BfFQnAHfjK_L_lsIAN3kvVUNCfq-E7EfEn5v3knyljy8WilYcPAvqQuDA5TnBjQGxdKoM58JN7pzAK02XlYY21URLcQe/s640/beef+pelau8.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">(Of course, I couldn’t forget those delicious seasonings now… in they went with the beef!)</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Now for the rice. Strained it off and added it to the beef and stirred it well so the sauce would coat it. I found the colour of the rice grains were still too light, so I helped it along with some bottled browning – about a potspoonful went in. (See how the colour changed?)</span></div><div class="MsoNormal"><br />
</div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-CwnqhUxmJah8wGscq0JryoAoOauzS3xyCWiL8t_XIsOOCgPQzWx7tAig6-odP0fhG9Hxcb_8Kt3eucTPbPh8SfAGdAsxivnSqlqDQ5zIljrqR_zXl_-BiHzda8kkIRz-ZwujUDp3HXs/s1600/beef+pelau10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-CwnqhUxmJah8wGscq0JryoAoOauzS3xyCWiL8t_XIsOOCgPQzWx7tAig6-odP0fhG9Hxcb_8Kt3eucTPbPh8SfAGdAsxivnSqlqDQ5zIljrqR_zXl_-BiHzda8kkIRz-ZwujUDp3HXs/s640/beef+pelau10.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Here's the fun part… added the diced carrots first, and let them cook for a couple of minutes before adding in the pigeon peas, my special spice mix of nutmeg, a Maggi Ginger seasoning packet and dried parsley and the canned corn.</span></div></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUmreyQQXGD3ceK10Ea-UF9KiztaMIc2GGZXR688k4TVaEdo-q7OX7SSJl2aXb14jz8E9tIK3zkgS-JxVo_oioNwduLddc-JAjhldbxKz9ZUcomeS2MbrFrCPVo0w13Iispg2MfKhY9iu6/s1600/beef+pelau11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUmreyQQXGD3ceK10Ea-UF9KiztaMIc2GGZXR688k4TVaEdo-q7OX7SSJl2aXb14jz8E9tIK3zkgS-JxVo_oioNwduLddc-JAjhldbxKz9ZUcomeS2MbrFrCPVo0w13Iispg2MfKhY9iu6/s640/beef+pelau11.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Aaah, we’re getting closer! In went 3 cups of coconut milk (made from 2 packets of coconut milk powder), a good dash of Angostura bitters and 1 cup of frozen peas.</span></div></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCIwTGbsMWDEuwh8DGE8uX4rnC59qVeGPfBb4p1Viu9_v54sqQyac6L-ZDdEFmCZanjIpSNbqlti6yLOiNlx49-6cYfWfBPrzQTDeSzHdyHPeKD3mgTBTsdsdupDEDVce0FI_YonelUao/s1600/beef+pelau12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCIwTGbsMWDEuwh8DGE8uX4rnC59qVeGPfBb4p1Viu9_v54sqQyac6L-ZDdEFmCZanjIpSNbqlti6yLOiNlx49-6cYfWfBPrzQTDeSzHdyHPeKD3mgTBTsdsdupDEDVce0FI_YonelUao/s640/beef+pelau12.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">The last step (and ingredient) to the pelau? I sank a hot pepper in the middle of the pot.</span></div></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YYcPq_bFBVwPUU35CTZFshqAH149EjfAATxPHP143tz0-7GvbrluJavmJpuqdHiwvGshDv3pLaox2IlIpH3Bvc1RMs8hy5T7O_cFalJP55tEHOC2iqlMnsSspAJOlgcqeiEOEIL38I_Q/s1600/beef+pelau13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YYcPq_bFBVwPUU35CTZFshqAH149EjfAATxPHP143tz0-7GvbrluJavmJpuqdHiwvGshDv3pLaox2IlIpH3Bvc1RMs8hy5T7O_cFalJP55tEHOC2iqlMnsSspAJOlgcqeiEOEIL38I_Q/s640/beef+pelau13.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Covered up the pot and cooked it for just 15 minutes until the liquid evaporated.</span></div></td></tr>
</tbody></table><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_OMOpfvfctYTy6D_63usKg6AQInF8vczPnOYtaEfeHna8lfyQiDHcKSTJUbfqMIomowvE8Cs4Xn2GGjTz2GzfpaxZZzDEO60dh2NdU8KX9VD6_9ZCGZk02mdkkiwA0xSDBog39pqoVHa/s1600/beef+pelau15.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_OMOpfvfctYTy6D_63usKg6AQInF8vczPnOYtaEfeHna8lfyQiDHcKSTJUbfqMIomowvE8Cs4Xn2GGjTz2GzfpaxZZzDEO60dh2NdU8KX9VD6_9ZCGZk02mdkkiwA0xSDBog39pqoVHa/s640/beef+pelau15.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">As we say in Trinidad and Tobago, “Pot Done!”</span></div></td></tr>
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghweBzA2iu0uz_QfeGAAcALnuj9N8482gMWX7FGT605VxpiJ97__V73ifvnQlDXM7M_sKcnRviciyCXtb_hi9qW4e1I0NNOKMzO7bLL7K_XQVuhr-6CT81Y6jL3BrtkvmZyyRN3KgK1c9m/s1600/beef+pelau14.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghweBzA2iu0uz_QfeGAAcALnuj9N8482gMWX7FGT605VxpiJ97__V73ifvnQlDXM7M_sKcnRviciyCXtb_hi9qW4e1I0NNOKMzO7bLL7K_XQVuhr-6CT81Y6jL3BrtkvmZyyRN3KgK1c9m/s640/beef+pelau14.jpg" width="640" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A delicious Beef Pelau for you!</span></td></tr>
</tbody></table><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">So there it is, my special Dimanche Gras pelau. Taking a much needed rest until the Dimanche Gras show, where I hope to be sitting in my chair with a bowl of pelau and a glass of juice, cheering on my choices for Calypso Monarch. If you wish to have the complete recipe, drop me a line at <a href="mailto:naiclah@gmail.com">naiclah@gmail.com</a> and I will only be too happy to share it with you.</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Enjoy the rest of the Carnival season my friends, and please be safe. Until my next kitchen adventure, take care of yourselves and like I love to tell you, don’t forget to mind the pot! </span></div>Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com2tag:blogger.com,1999:blog-3934735857644336206.post-81221642154871224842012-02-11T17:49:00.000-04:002012-02-11T17:49:19.993-04:00The Banana Bread Experiment...<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">You know how it is when you get a new piece of kitchen equipment... you can't wait to try it out, see how it behaves and learn it's little intimate secrets. It was that way last week when I got myself a couple of new 8 cup mini loaf baking pans from I.A.M. & Co, and they were just beckoning me to do something sweet and familiar, and I chose none other than my banana bread recipe. Now, I have two ways of making this. One is with milk and the other is without, but I promise you that both are winners. The milk free one got to christen one of the pans first, and I can't wait to share how everything came together...</span></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Georgia,"Times New Roman",serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfWOKX2NFaXbnm9KI3KLAfv2ypGrVCdIDqnCC3VR5hx03StO0Gni8J5sBIbRatdA4-GfFD4Im8A5xaqwQyo5YY4C6QY4PsMNXtg4xFhw2EfFhDhrZO8zVSzB0MyRF_iey8kYvB4OZxy1f/s1600/banana+bread1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfWOKX2NFaXbnm9KI3KLAfv2ypGrVCdIDqnCC3VR5hx03StO0Gni8J5sBIbRatdA4-GfFD4Im8A5xaqwQyo5YY4C6QY4PsMNXtg4xFhw2EfFhDhrZO8zVSzB0MyRF_iey8kYvB4OZxy1f/s640/banana+bread1.jpg" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">I peeled four ripe bananas and went old school on them with my potato masher. Kept it slightly lumpy since I didn't want them to turn into paste.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1TjSs3dZxbFzYeEduoHmQvDv2_f8cB2605KPO704ao-nGfSrovFUgILDH0yFzAkHH3C-Gbh8XL6n90nTv2fPwPWfw0-UEBqN5jaI0UqyAu5zy1fijY07u5kwDpIv9Y9ScXJ2Y74oo5C3G/s1600/banana+bread2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1TjSs3dZxbFzYeEduoHmQvDv2_f8cB2605KPO704ao-nGfSrovFUgILDH0yFzAkHH3C-Gbh8XL6n90nTv2fPwPWfw0-UEBqN5jaI0UqyAu5zy1fijY07u5kwDpIv9Y9ScXJ2Y74oo5C3G/s640/banana+bread2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Next, I measured out 1/3 cup of soft butter and melted it in the microwave. (You could do it on your stove-top as well if like.)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdrMTfW7St41RUZPjUHt_82gky6XzC3ew02zquk526GkUnYVqUtgWMpXsjuZMa2sfVR4yw61h3DCMESCtiUmhwgT1FCy_pGfv5GpnG0It9cumUGpf-AQe4bIsZpd3g2p9tv5l9AA53AWV/s1600/banana+bread3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdrMTfW7St41RUZPjUHt_82gky6XzC3ew02zquk526GkUnYVqUtgWMpXsjuZMa2sfVR4yw61h3DCMESCtiUmhwgT1FCy_pGfv5GpnG0It9cumUGpf-AQe4bIsZpd3g2p9tv5l9AA53AWV/s640/banana+bread3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Then, I beat one egg until just frothy and set it aside.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMglgPoHiODDt-kMLzpFfiYZXGLZv-lKP-QDC377nBCdowjFDOdg-SuVANwCWpuqoeoM35ZAzg-WgA77WHbygHZVov9vcZsjexas0HlfwIpLGDgVWE_iFE5TD_G8HE9Fm3parQNm3ecb5z/s1600/banana+bread4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMglgPoHiODDt-kMLzpFfiYZXGLZv-lKP-QDC377nBCdowjFDOdg-SuVANwCWpuqoeoM35ZAzg-WgA77WHbygHZVov9vcZsjexas0HlfwIpLGDgVWE_iFE5TD_G8HE9Fm3parQNm3ecb5z/s640/banana+bread4.jpg" width="640" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Poured the melted butter into the mashed banana and mixed it in thorouhgly.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQ1vOBwoYxQZW90Eui3m_qZmizj6NJboz184m_iza0mQimxb48jFFKirSNOBYuHyrLYklCqZHMq58dSw0Hp1rrJSu5blrvW4fPrSVbo4jn5d1TcCcLl2yCNqfTudOO7LKwiUQWgDGeVTC/s1600/banana+bread5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQ1vOBwoYxQZW90Eui3m_qZmizj6NJboz184m_iza0mQimxb48jFFKirSNOBYuHyrLYklCqZHMq58dSw0Hp1rrJSu5blrvW4fPrSVbo4jn5d1TcCcLl2yCNqfTudOO7LKwiUQWgDGeVTC/s640/banana+bread5.jpg" width="640" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Measured out 3/4 cup of brown sugar, but ended up just using the 1/2 cup instead - remember, the bananas are already sweet. (Gave it a good mix.)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJCYZjYgB5o6gSGkHf8tzCpTjvC0FqejCmeBZ1oFtQfksRD-DvbR4TU3S6RckaeDKDYg6Is0SJJYqGn7toU7IgNq0sbykRszlpN_RcUCcestaR2Eal1AbTtTPG0BBnmtU_p4l-f4tf9xV/s1600/banana+bread6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJCYZjYgB5o6gSGkHf8tzCpTjvC0FqejCmeBZ1oFtQfksRD-DvbR4TU3S6RckaeDKDYg6Is0SJJYqGn7toU7IgNq0sbykRszlpN_RcUCcestaR2Eal1AbTtTPG0BBnmtU_p4l-f4tf9xV/s640/banana+bread6.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">In went the beaten egg, 1 teaspoon of vanilla essence, a shake of cinnamon and a shake of nutmeg, followed by another good mix to blend everything in. After that, I added a pinch of salt and 1 teaspoon of baking soda, which will make the banana bread rise nicely. </span></td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzT32P8LXLExVF5Dr5sBoq2cJYjGX0sJ8qw-X4DmiOGB2hNll2vb5DPDfvNH2aK-nSzdM1P82WMcMea5d5Hcd4pAdGORh3bOa94_mFMwT5YPruHAAfwKiN7cLIkOo_dorwxDhzKWsAMW5e/s1600/bnaana+bread7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzT32P8LXLExVF5Dr5sBoq2cJYjGX0sJ8qw-X4DmiOGB2hNll2vb5DPDfvNH2aK-nSzdM1P82WMcMea5d5Hcd4pAdGORh3bOa94_mFMwT5YPruHAAfwKiN7cLIkOo_dorwxDhzKWsAMW5e/s640/bnaana+bread7.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Lastly, 1 1/2 cups of all purpose flour went in. I slowly mixed it with my whisk, then used the spatula to scrape and grab whatever flour was sticking to the bottom of the mixing bowl. Now nicely mixed, my batter was waiting to get into that lovely new pan!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9T4rKYNe6ky5GWXkrPHITpxLg3yqGLcQDajdpo5qSKkHFlu812RnaNq9PA5XM0adBnDHgl-qrwJ2kE1y_1ZpxjzqVKwNkZ96wrx4hRmc-U3iSDg-9c1yr7PWIEes1AvosyE2i1ki5hLCg/s1600/banana+bread8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9T4rKYNe6ky5GWXkrPHITpxLg3yqGLcQDajdpo5qSKkHFlu812RnaNq9PA5XM0adBnDHgl-qrwJ2kE1y_1ZpxjzqVKwNkZ96wrx4hRmc-U3iSDg-9c1yr7PWIEes1AvosyE2i1ki5hLCg/s640/banana+bread8.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">My pan was sprayed with cooking spray...</span></td></tr>
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcsy47lMfArzk4xye_1IyPgkOp3kF8xgLueW6v5Q3vygAPd13cUB_iKecENxPXmK7qx6qMvYsFu_kIYzmkMhFa9Ya3np6Ocob6xkSpPp9cWigztOBg4cZL4PI_6kwoSdX9tqrjo2nmvDYk/s1600/banana+bread9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcsy47lMfArzk4xye_1IyPgkOp3kF8xgLueW6v5Q3vygAPd13cUB_iKecENxPXmK7qx6qMvYsFu_kIYzmkMhFa9Ya3np6Ocob6xkSpPp9cWigztOBg4cZL4PI_6kwoSdX9tqrjo2nmvDYk/s640/banana+bread9.jpg" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">And then I poured the batter in. Looks pretty good in there, doesn't it? Then I popped them in the oven at 350 degrees F for 35-40 minutes until they looked golden and passed the skewer test successfully.</span></td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRKyx7PbVJt5gJkXfOyexm96ASBvzP89tgDdeUtjAQjRUlDGGo1rZZrcMrv1mL87KVoIvgv8Yf1AIG4D19BG36ahUfpvgKZlx016BkIZqAt4c18m6hmxOPFcEWdWeLiXr22iNVYu86Tiqi/s1600/banana+bread10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRKyx7PbVJt5gJkXfOyexm96ASBvzP89tgDdeUtjAQjRUlDGGo1rZZrcMrv1mL87KVoIvgv8Yf1AIG4D19BG36ahUfpvgKZlx016BkIZqAt4c18m6hmxOPFcEWdWeLiXr22iNVYu86Tiqi/s640/banana+bread10.jpg" width="640" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">All done, my banana breads look so beautiful! (And you can even see the little chunks of banana in there.)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSE0eJqX6_xD6jzVlacqdJovLgPiUJ2AiPfriBLkfg5o1NGOlOx5uqE4h5Mu5FUV5S7JmTYSt6ck8Ag2pMLQ24WLQOQRuIAVOHSfKSO2hQ89_NWyMmKLzTjU8k2dBuhjCYOvHQvLbF9BuQ/s1600/banana+bread11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSE0eJqX6_xD6jzVlacqdJovLgPiUJ2AiPfriBLkfg5o1NGOlOx5uqE4h5Mu5FUV5S7JmTYSt6ck8Ag2pMLQ24WLQOQRuIAVOHSfKSO2hQ89_NWyMmKLzTjU8k2dBuhjCYOvHQvLbF9BuQ/s640/banana+bread11.jpg" width="640" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">They look just like little golden banana pillows, don't they? (Come to think of it, they are about the size of a cell phone too, lol!)</span></td></tr>
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<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">So there you have it. Perfectly baked banana bread using just one egg, lots of flavour and minus the milk. Now if you wanted to bake this in a regular 8 1/2 x 4 inch or 9 x 4 inch loaf pan, you can. The baking time may go to 40 minutes tops, but still watch them closely after 35 minutes. Once they're done, let them cool in the pan for about 5 to 8 minutes, then remove them and put them on a cooling rack so the bottoms don't get damp due to condensation. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Needless to say, they didn't last very long... at least I got to taste one! Hahahahaa!</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Anyway, folks, you take care of yourselves until my next kitchen adventure, okay? And, like I always say, don't forget to mind the pot!</span></div>Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com1tag:blogger.com,1999:blog-3934735857644336206.post-66471887101343163752012-02-04T13:31:00.000-04:002012-02-04T13:31:53.220-04:00Strutters! (A Chicken Foot Souse)<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Two shopping trips ago, I picked up a packet of lovely fresh cut chicken feet with the intention to turn them into “strutters”, the local name for one of this country’s famous street foods, the Chicken Foot Souse. </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Traditionally made from bits of the pig (trotters, ears, etc,) a souse is a simple kind of… well… a pickle of sorts. It’s got limes, cucumbers, peppers, chives and a whole lot of other goodies in there that make for an almost sweet/hot/sour taste that is truly unique. I know that this kind of thing isn't everyone's cup of tea, but my Grandmother loved making this, especially for the liquid, and it's a taste that's part of my childhood.</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Now, I’ve tried and tasted lots of different souses over the years, and much as I love pork, I really prefer the ones made from chicken feet. I know… it sounds weird to snack on feet, but trust me, at this time of year (Carnival Season), it’s a truly popular street food, and the souse vendors love to set up their stalls just opposite to St. James’ most famous bar, Smokey and Bunty. <span> </span> </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">You know, I’ve even heard rumours that a good souse can even kill the effects of a hangover… (no wonder they're close to the drinking hubs!) Anyhoo, here's how the process went down...</span></div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlMaQrhMUFGs6qXjjxfVe75m-hEeCtOoxEddmmHZqJ2VF9NNsFOfVVm5-dSSJ2FQgmpjPASwHYtdFVLTubpaXNel8LcdleUfCBy5SZ_Xi9L1BLzdgk8l08hzgjUKrwqpB3VeivwQPbV5z/s1600/Souse1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlMaQrhMUFGs6qXjjxfVe75m-hEeCtOoxEddmmHZqJ2VF9NNsFOfVVm5-dSSJ2FQgmpjPASwHYtdFVLTubpaXNel8LcdleUfCBy5SZ_Xi9L1BLzdgk8l08hzgjUKrwqpB3VeivwQPbV5z/s640/Souse1.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">First, the feet were carefully washed in water with the juice of two limes, then drained. </span></div></td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMg05A_9T2f9DcsOQ0y1wWLioOJIhP5f8r4mL0bhAWZsDFVXpqNoHqQaaAZug4DcXwxp0cz53wAMjOLiP0wVOKC1qY-1SJDt09mZO5SQtXggrwnq5grwsWKOUI3iIwtZR8ZKMVgSyGU1G/s1600/Souse2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMg05A_9T2f9DcsOQ0y1wWLioOJIhP5f8r4mL0bhAWZsDFVXpqNoHqQaaAZug4DcXwxp0cz53wAMjOLiP0wVOKC1qY-1SJDt09mZO5SQtXggrwnq5grwsWKOUI3iIwtZR8ZKMVgSyGU1G/s640/Souse2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Next, with a very sharp knife, the toe tips were removed, along with the foot pad - Errol came to assist since I couldn't man the camera and do this part, hahahaa!</span></div></td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirGMV0zVE-vDw-rsllF7UoNutIvI3Nh-OHdBrzRDvqbQxgQtyhmZIVhdxodqjXk13uN6CqP37tdZzl3-dhwBzQC4ix20V-nkdmzZjYNCclUM8Szu-_gsTUV3qs6uiYUpwIEbq5L7A34dMB/s1600/Souse3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirGMV0zVE-vDw-rsllF7UoNutIvI3Nh-OHdBrzRDvqbQxgQtyhmZIVhdxodqjXk13uN6CqP37tdZzl3-dhwBzQC4ix20V-nkdmzZjYNCclUM8Szu-_gsTUV3qs6uiYUpwIEbq5L7A34dMB/s640/Souse3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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font-size:10.0pt;
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Now for the fun part… sorting and choosing the vegetables that go into it. Here are 4 limes, 2 or 3 pimento peppers, garlic – used about 3 cloves, 1 habanero pepper, chives, local celery, chadon beni (culantro), 2 cucumbers, an onion and a piece of ginger (which ended up not being needed after all).</span></div></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_jDQ-GufQhD6iTu_Zk0aZnSCUmFC20ELp3Bgv0-JX_qiHuUHNpMLzHhAdf8uk34f0PCIqEpAg7XShXE-aEZsjVbl1FkUK7vjXHUJNCUDAqxGeYCpEIURvdlYGzsZodBTUfaFVXHax3aCQ/s1600/Souse4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_jDQ-GufQhD6iTu_Zk0aZnSCUmFC20ELp3Bgv0-JX_qiHuUHNpMLzHhAdf8uk34f0PCIqEpAg7XShXE-aEZsjVbl1FkUK7vjXHUJNCUDAqxGeYCpEIURvdlYGzsZodBTUfaFVXHax3aCQ/s640/Souse4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">I seasoned the chicken feet with lime juice, the 2 chopped garlic cloves, a teaspoon of salt, a tablespoon of chopped chadon beni and a couple dashes of Angostura bitters. </span></div></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmDru1Rab5OXjRKcF-kKmZckJrBeB61P1fbJRq_fiE6dO3Zh09WHI8RgXezK2d-LJkkGFaFTysxlFdPd8hyphenhyphenc_QCbvzFmRPkSdG_m1sWo296xrE1wbWi-QWvOUJ3FflA7sEyE6JCiw7Dnn/s1600/Souse5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmDru1Rab5OXjRKcF-kKmZckJrBeB61P1fbJRq_fiE6dO3Zh09WHI8RgXezK2d-LJkkGFaFTysxlFdPd8hyphenhyphenc_QCbvzFmRPkSdG_m1sWo296xrE1wbWi-QWvOUJ3FflA7sEyE6JCiw7Dnn/s640/Souse5.jpg" width="640" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
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font-size:10.0pt;
font-family:"Times New Roman";
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Added about 6 cups of water and mixed everything well, then I let it marinate for about 15 minutes.</span></div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfpj3ZWF3HWK-dtwIxHl3Gi6847hiIDgyOqsCR3pGmTL3CKCmDoJ9DyDHz28exWLQ69RfCl4LNo2B5B6y5dBJPml2SqxP26yWrN6lJ6MoUUyjFQklP3wZkSeutFksg0TVGMtngJX6169s/s1600/Souse6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfpj3ZWF3HWK-dtwIxHl3Gi6847hiIDgyOqsCR3pGmTL3CKCmDoJ9DyDHz28exWLQ69RfCl4LNo2B5B6y5dBJPml2SqxP26yWrN6lJ6MoUUyjFQklP3wZkSeutFksg0TVGMtngJX6169s/s640/Souse6.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">I put everything in my saucepan on medium high heat, then I split a pimento pepper in half and dropped it in for some extra flavour. I brought it to a rolling boil (occasionally skimming off the impurities from the top), then scaled it back to a gentle simmer and let it go for about 20 minutes, then checked it for taste and seasoning. I added in a little more salt and an optional teaspoon of sugar, then let it cook for another 10 minutes until the meat changed colour and softened. </span></div></td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitd4BTUvGYey7Z7PtxmaZ4SKTbMh6BVwWCpUK8c5RYtMpR45I3sGjgh6gsYwg05uXDHgnyXTGSrsmqnHP-IrzWbukeZc7PoNdOaW0Exm6sMjLP9scMAffcILirOqH6Kznl-ah96xSF_vHQ/s1600/Souse7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitd4BTUvGYey7Z7PtxmaZ4SKTbMh6BVwWCpUK8c5RYtMpR45I3sGjgh6gsYwg05uXDHgnyXTGSrsmqnHP-IrzWbukeZc7PoNdOaW0Exm6sMjLP9scMAffcILirOqH6Kznl-ah96xSF_vHQ/s640/Souse7.JPG" width="640" /></a></td></tr>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td class="tr-caption" style="text-align: center;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
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mso-tstyle-colband-size:0;
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">While that was happening I got busy chopping and slicing up the rest of the veggies, including the cucumbers - which my boy was busily chopping! </span></div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUCZYQZeAwdqXhuh9eRDTLbzQod4P5WSky446xYbfTdK4GKY-fbtEwEiKcszpdqtRwrNbYUUayI3WkCVSkPEFnE4V5ggyldxiSJvO-xZvKIkW-3ygXmqnkaW3i926apYgCxo0GCc9jZROV/s1600/Souse8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUCZYQZeAwdqXhuh9eRDTLbzQod4P5WSky446xYbfTdK4GKY-fbtEwEiKcszpdqtRwrNbYUUayI3WkCVSkPEFnE4V5ggyldxiSJvO-xZvKIkW-3ygXmqnkaW3i926apYgCxo0GCc9jZROV/s640/Souse8.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
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mso-tstyle-colband-size:0;
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">So, after the feet were boiled, I removed them from the pot and placed them in a bowl. (Threw the water out: it did its job.)</span></div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ZZaU7DQS5IGDV3dU2hJPKCLeoF4Vij2TOMGKaN2DavTFVAoNJrruKO5UD_VvMCDPjCU6K8k5LRC-FJf-smbcq3RDsJs4b7OCtEGDcG2wi5yq3Xx68VcUKH6l_rXvLSR5Lqb9s9um3RBk/s1600/Souse9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ZZaU7DQS5IGDV3dU2hJPKCLeoF4Vij2TOMGKaN2DavTFVAoNJrruKO5UD_VvMCDPjCU6K8k5LRC-FJf-smbcq3RDsJs4b7OCtEGDcG2wi5yq3Xx68VcUKH6l_rXvLSR5Lqb9s9um3RBk/s640/Souse9.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">In went the sliced onions, chopped celery, chive and chadon beni, plus the sliced pimento peppers.</span></div></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdumsFZ2SuiqpTNc7ItSEPeQ1mj5YEu7XxaFAI9YHnoIp7AHP2tv4KLiF2Umf9TuIgpz_Im5XoU6J4zssItWb-uIEW3JNhpqZddBMi5mHVBBydoIaYceZikuZk2Bv3TErcaSPoeRl2qQ8W/s1600/Souse10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdumsFZ2SuiqpTNc7ItSEPeQ1mj5YEu7XxaFAI9YHnoIp7AHP2tv4KLiF2Umf9TuIgpz_Im5XoU6J4zssItWb-uIEW3JNhpqZddBMi5mHVBBydoIaYceZikuZk2Bv3TErcaSPoeRl2qQ8W/s640/Souse10.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">The habanero pepper was carefully cut, minus seeds, then added to the meat. How much you want to use all depends on your tolerance for it, but I've known some people actually put the whole pepper in there. :-)</span></div></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Gave it a good toss up with the tongs…</span></div></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xqjg4rZR5IYOvuyR5d-g0i0FbF1BgLDnRRxvrDMouilSfgeRFdMILK1ybzRBRBRo-OJD1JmCOzXTNCEskMu4u2Rm0H1W66KFKplOiP9QaNbetdt-Z99sne38yDw5oXsuNUAzmDwvARO0/s1600/Souse13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xqjg4rZR5IYOvuyR5d-g0i0FbF1BgLDnRRxvrDMouilSfgeRFdMILK1ybzRBRBRo-OJD1JmCOzXTNCEskMu4u2Rm0H1W66KFKplOiP9QaNbetdt-Z99sne38yDw5oXsuNUAzmDwvARO0/s640/Souse13.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Then we let it sit for about 20 minutes so all those flavours could meld together.</span></div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyoXhoOxZzJ0NHnpaPbhAuDKQjtrJpka9wyM3XhBqSdXsTsoCK8jgSNOFmVEUofjaeTr6tLxG5EyauT3xqlTpoez6H6b2AyvP1F-Nf1ccIj_Y6Dn1RgqEBazGRDPS9uA_aKKH9JSPJ3Lc/s1600/Souse14.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyoXhoOxZzJ0NHnpaPbhAuDKQjtrJpka9wyM3XhBqSdXsTsoCK8jgSNOFmVEUofjaeTr6tLxG5EyauT3xqlTpoez6H6b2AyvP1F-Nf1ccIj_Y6Dn1RgqEBazGRDPS9uA_aKKH9JSPJ3Lc/s640/Souse14.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Voila! Chicken Foot Souse!</span></div></td></tr>
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</div><div class="MsoNormal"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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</style> <![endif]--> </div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">I know that the presentation isn't all that here in my little bowl, but when you purchase your serving from the vendors on the street, the feet are placed upright in a medium sized Styrofoam cup, then the liquid is poured on and a few cucumber slices rest in the centre of it. (Trust me, it really looks good that way.) </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Anyway, time for me to relax and think up some more dishes to show you, so until next we meet, take care of yourselves, and don’t forget to mind the pot. ;-)</span></div>Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com0tag:blogger.com,1999:blog-3934735857644336206.post-44518228036221686692012-01-22T13:19:00.000-04:002012-01-22T13:19:17.709-04:00Holiday Ham and Eggs<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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</style> <![endif]--> <div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">It's official. The last of the Christmas ham is gone forever...</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> </span><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Last year, as we always do, the Christmas ham was bought and baked on Christmas Eve. The difference was that it was probably the smallest ham we ever brought into the house. Why? I'm the only one in the house that still eats pork, and for that reason alone, it took a little longer to finish. That’s okay. It’s the “other white meat”, right? </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">And much as I still love the smell of a baked ham studded with cloves (or just on its own) on Christmas day, I also love having it with my scrambled eggs, which is a tradition that my late grandmother started long before I was born. She also loved making stewed pork and sometimes she even cured her own ham and beef. I'm glad that she left me her stewed pork recipe (which I hope to share on this forum someday), but for now, I’m even happier to be able to share this simple treatment of <b>Holiday Ham and Eggs</b>. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWoDHbgfybm1H-Enptaw4BfKeIOckvY9SEIETgyrB3I4URRXRa2zwyOXwWkODlTSecfDlunh1AF1s7YUxLhK-Ei4lrvIFPtOS8O0I1OO7fQN1pqU_zgSnvIp8v43rwcQn3XVhqHARHpBL/s1600/New+Ham.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWoDHbgfybm1H-Enptaw4BfKeIOckvY9SEIETgyrB3I4URRXRa2zwyOXwWkODlTSecfDlunh1AF1s7YUxLhK-Ei4lrvIFPtOS8O0I1OO7fQN1pqU_zgSnvIp8v43rwcQn3XVhqHARHpBL/s640/New+Ham.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Started with the ham by cutting off the remaining meat and I chopped up about a ¼ cupful.</span></div></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibtoVVBOVokaunFu3vzfMC0cqaxo7K8pv3Jca9YhhkPcAsa2sG7I2ePUxGq1Y4v8uGU4fhpjMtkeLooy_mUQR_vrMAD0Q76-tLU3l_86Jo6dpKNT72PiiyYW0dIvcg1iD3d170PTFoZu1u/s1600/New+Ham2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibtoVVBOVokaunFu3vzfMC0cqaxo7K8pv3Jca9YhhkPcAsa2sG7I2ePUxGq1Y4v8uGU4fhpjMtkeLooy_mUQR_vrMAD0Q76-tLU3l_86Jo6dpKNT72PiiyYW0dIvcg1iD3d170PTFoZu1u/s640/New+Ham2.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Then I got ½ a shallot (ran out of onions), 1 blade of chive and half a chadon beni (culantro) leaf.<span> </span>I also cut a sliver of red hot pepper (cuz I like it hot).</span></div></td></tr>
</tbody></table><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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<tr style="font-family: Georgia,"Times New Roman",serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBj1GjQbqNSE9PdA3kd7PG_1r-BYWRKR0DITwreIBJRfhN0x9eRlkBxlHXqhlgSU5WcfglUbpVzX_Q8ZOR08cdbch7v62Hh2ek9TdCWWXym7o4VJVA-Lw-FH0Wb5v_r9shLPCL4cgSrDr/s1600/New+Ham+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBj1GjQbqNSE9PdA3kd7PG_1r-BYWRKR0DITwreIBJRfhN0x9eRlkBxlHXqhlgSU5WcfglUbpVzX_Q8ZOR08cdbch7v62Hh2ek9TdCWWXym7o4VJVA-Lw-FH0Wb5v_r9shLPCL4cgSrDr/s640/New+Ham+3.jpg" width="640" /></a></span></td></tr>
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</style> <![endif]--><span style="font-size: small;"> </span> <div class="MsoNormal"><span style="font-size: small;">After cracking and lightly beating 2 eggs I heated a little table margarine in the frying pan, then added all the shallot, half the chive and the piece of hot pepper. In went the ham, then I poured on the beaten eggs.</span></div></td></tr>
</tbody></table><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Started stirring it, then I sprinkled on the chopped chadon beni and the remainder of the chive, plus a little black pepper.</span></div></td></tr>
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRthh6GwfR3Hi2O0f5QOvnSrlS8NItrq7gqzF3sUui9A_ToR03hy48YW9R9uAlJoSCgAlHXhyNuwPM1gRoZSNU6pL6tbNsBmBxaL3RSpfz9CmYCy6YYK4gmgBXlh0TWTFYVI8_m9_cbOA/s1600/New+Ham5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRthh6GwfR3Hi2O0f5QOvnSrlS8NItrq7gqzF3sUui9A_ToR03hy48YW9R9uAlJoSCgAlHXhyNuwPM1gRoZSNU6pL6tbNsBmBxaL3RSpfz9CmYCy6YYK4gmgBXlh0TWTFYVI8_m9_cbOA/s640/New+Ham5.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">All done. I’m not the type that likes runny eggs at all, so if it looks brown in places, that’s definitely on purpose. </span></div></td></tr>
</tbody></table><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr style="font-family: Georgia,"Times New Roman",serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbRiTR0Wtffq8t9oRvwFTkNtq9ee1ItTQx1G2_okfdbJAnu2JxfMn_aI-NVWUL18a7MV5v9mJ20ncNGNoG6H7uIVQyNcR4FWm-Kt5_EFwQIlMsMBD7vskvSR37sTxrbXINv2lPoeIuOJb/s1600/New+Ham6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbRiTR0Wtffq8t9oRvwFTkNtq9ee1ItTQx1G2_okfdbJAnu2JxfMn_aI-NVWUL18a7MV5v9mJ20ncNGNoG6H7uIVQyNcR4FWm-Kt5_EFwQIlMsMBD7vskvSR37sTxrbXINv2lPoeIuOJb/s640/New+Ham6.jpg" width="640" /></a></span></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Put it in my favourite dish to cool a bit and worked on heating up some hops bread… yup… gotta eat a breakfast like this with hops! </span></div></td></tr>
</tbody></table><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpwU3L0ATxfsAxMqCrN11yF3aintQTf-eO8exxEM26-m3GDC4jHpMryolLXsDUbNu3M94nDCHpk_ui-f705nb-Iul6nd_uuN6q3m9cCLHLPz78mbzcWhyrbzSunwN5BzdITIYu0SgtYKHa/s1600/New+Ham7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpwU3L0ATxfsAxMqCrN11yF3aintQTf-eO8exxEM26-m3GDC4jHpMryolLXsDUbNu3M94nDCHpk_ui-f705nb-Iul6nd_uuN6q3m9cCLHLPz78mbzcWhyrbzSunwN5BzdITIYu0SgtYKHa/s640/New+Ham7.jpg" width="470" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Voila! </span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Holiday Ham and Eggs on a toasted hops bread with some tomato... perfect! </span> <span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">(Don't forget those extra pieces of ham - just for nibbling!)</span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD8ZTHKTmN2I5tKwS-jvU6WAIBnYxP3g6SYusZg_BnieJqWAHcD3kny9lRRhp5FdhsaFg90jpvNYeUh7_80K0oVOogAxP3J7eUedYgnlNsEa2pRfSlOE7Y_2sNKci7W728FLJYy-LsJxN0/s1600/New+Ham8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD8ZTHKTmN2I5tKwS-jvU6WAIBnYxP3g6SYusZg_BnieJqWAHcD3kny9lRRhp5FdhsaFg90jpvNYeUh7_80K0oVOogAxP3J7eUedYgnlNsEa2pRfSlOE7Y_2sNKci7W728FLJYy-LsJxN0/s640/New+Ham8.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Bite in… you know you want to!</span></div></td></tr>
</tbody></table><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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</style> <![endif]--> </div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">As you can see, I had to put a little bit on a teeny piece of bread and take a quick taste… Those eggs were so delicious to me, just the right texture, firm yet giving, and the combination of the herby, salty and peppery goodness was just the perfect breakfast taste.</span></div><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> </span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> </span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Here’s to great beginnings, my friends. Until next time, like I always say…</span></div><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> </span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> </span><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Don’t forget to mind the pot! </span></div>Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com0tag:blogger.com,1999:blog-3934735857644336206.post-40083631735207294872012-01-21T15:32:00.000-04:002012-01-21T15:32:09.771-04:00An Apology, Gratitude and a Promise<div style="font-family: Georgia,"Times New Roman",serif;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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</style> <![endif]--> </div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">This morning I was about to write a post on Facebook saying that I had so many work based writing assignments to do today. Wistfully, I thought of this little cooking blog of mine that I began in 2011 and how it has given others so many smiles and literal food for thought, and it hit me that it was suffering for some attention. </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tZlM5QTif-F-CoXxFPtXX2fxVY6hAmwdKcBd_v95S3TU4mIaIgQcgRSetM4EtltB6UxODSOui88U0XztJgizzJPTW2hyyP4Qp32sTU5AiZHh-5l7XLFEvyamN_g9YM8jO7sYZ6qY691j/s1600/zannia.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tZlM5QTif-F-CoXxFPtXX2fxVY6hAmwdKcBd_v95S3TU4mIaIgQcgRSetM4EtltB6UxODSOui88U0XztJgizzJPTW2hyyP4Qp32sTU5AiZHh-5l7XLFEvyamN_g9YM8jO7sYZ6qY691j/s640/zannia.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Beef and Spincah Lasagna with garlic peas and tomato salad.</span></td></tr>
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</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Imagine, my blog’s anniversary was January 2<sup>nd</sup>. What did I do to honour that?</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Nothing. *sniff-sniff* </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Yes, folks, I have broken one of the many rules of blogging, which is, ‘be consistent, and post regularly’, but not without good reason.</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">I have been working harder than the Energizer bunny at my 10 to 6 (and sometimes 9 and 10), doing everything that is asked of me; when the weekends come I am too tired to even post. Since starting my new job at the paper, “me time” is being slowly eaten away as I fulfil my duties. Even now, as I have a ton of stories to write and copy to edit, I can’t help but think about the scads of food photos I’ve taken that are waiting to be sorted and edited, but my eyes and brain are needed elsewhere, especially with the upcoming Carnival season on our heels and those special publications continuing to call. </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsTVxbz-XDpTe2d9KiNK-bfEXF5M8RYi5ucsIag7mZgygU_-pYHYl2Qtafb0rs9AP3m4Mp4kQ-yXog7xrH08-fpYE247znv9jl4UXir3sgzlN2npNNpx1R4VH5VmEJ5Puw9sihhh7p3aVe/s1600/GREEK+SALAD+071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsTVxbz-XDpTe2d9KiNK-bfEXF5M8RYi5ucsIag7mZgygU_-pYHYl2Qtafb0rs9AP3m4Mp4kQ-yXog7xrH08-fpYE247znv9jl4UXir3sgzlN2npNNpx1R4VH5VmEJ5Puw9sihhh7p3aVe/s640/GREEK+SALAD+071.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">My take on Greek Salad</span></td></tr>
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</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">I will tell you all that it has been a good year for this toddler of a food blogger, and I wouldn’t have it any other way. I met and made friends some wonderful people including Cynthia Nelson of <a href="http://www.tasteslikehome.org/">Tastes Like Home</a> fame and become food buddies with the writers of <a href="http://chennette.net/">Chennete</a>, <a href="http://www.trinigourmet.com/">Trini Gourmet</a>, <a href="http://breakfastlunchdinnerandpunch.blogspot.com/">Breakfast, Lunch, Dinner and Punch</a>, <a href="http://www.simplytrinicooking.com/">Simply TriniCooking</a> and <a href="http://caribbeanpot.com/">Caribbean Pot</a>. I follow the exploits of <a href="http://eatahfood.blogspot.com/">BITTT</a> (Bring it To The Table) with Baidawi and Quincy and I am thankful and happy for their dedication to showing what's happening out there locally with food competitions and expos. My buddy Marc Muneal, an Assistant Professor at Gordon GA University even included a little excerpt from my posting on callaloo in his guest post <i>Caribbean Creole meets Sub Continental Indian</i> on his friend Roopsi Risam’s <a href="http://gourmetphd.com/">Gourmet PhD </a>blog recently. (Thanks again Marc!) </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvIAAng7LFDIe9ojEL4AIMT57dliig5p8DtOe0WUC6mGVO9CiaJIKT90t1uXClMZVb_C0-WLhAli9cNWU6zuoqMJGkFe3GP6XhmIrdmBRxDfpyBFW8Tj7UWYIedxEzzQuVQ9jjADVGKWv/s1600/MEETING+CYNTHIA+NELSON+012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvIAAng7LFDIe9ojEL4AIMT57dliig5p8DtOe0WUC6mGVO9CiaJIKT90t1uXClMZVb_C0-WLhAli9cNWU6zuoqMJGkFe3GP6XhmIrdmBRxDfpyBFW8Tj7UWYIedxEzzQuVQ9jjADVGKWv/s640/MEETING+CYNTHIA+NELSON+012.JPG" width="640" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sharing a smile as I get my autographed copy of Tastes Like Home from fellow food blogger and writer, Cynthia Nelson.</span></td></tr>
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</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">In between, good friends and strangers have written me to ask questions and leave wonderful comments. Some have asked me to do certain dishes for them on this forum and I have promised them that I would, but yet, the time is not there. (I ask that you please forgive me, I have not forgotten you. They will come.) </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kUz7yrry96XdWuY6kLAHuQC58vWEFh3F93iL0yYsy_xyc25JeU0fprQ_xG45eZYNnMWkjsMBc6tm4Rf9EvmqQ5HdXiAe_ytpXG0PHebu72AbNxkifrpGA5aFC4wdxEtOjmCF1Tf0niOJ/s1600/IMG_9201.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kUz7yrry96XdWuY6kLAHuQC58vWEFh3F93iL0yYsy_xyc25JeU0fprQ_xG45eZYNnMWkjsMBc6tm4Rf9EvmqQ5HdXiAe_ytpXG0PHebu72AbNxkifrpGA5aFC4wdxEtOjmCF1Tf0niOJ/s640/IMG_9201.JPG" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Preparing dough for my fried fish pies...</span></td></tr>
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</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">The daily grind has turned me into powder. Some days it is coarse. Other times it is fine. But in all this mess, I need to stay whole, and keep my love of cooking at the head of my table. It is funny how the brain works sometimes, because in the middle of all this, I have been brainstorming a couple of new blog ideas. Soon, my dears… I will release them soon.</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyIPDBJtbe-UGdRrTuKGWfYtXzHpuaMXV0h9QF9ztHhJJdpbzY1aV7LW_oQQcsRoD3ssbSModrJFwvd5Q5ucaFOd3x9xp-og8txyRaXwdzHXEY01gXkNObFvwERHjvo82u8H1fm_DX5W3B/s1600/dcvxbn345+063.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyIPDBJtbe-UGdRrTuKGWfYtXzHpuaMXV0h9QF9ztHhJJdpbzY1aV7LW_oQQcsRoD3ssbSModrJFwvd5Q5ucaFOd3x9xp-og8txyRaXwdzHXEY01gXkNObFvwERHjvo82u8H1fm_DX5W3B/s640/dcvxbn345+063.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Marble Bundt Cake</span></td></tr>
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</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">The best thing that has happened in this truly eventful year of food blogging is that my cookbook, my how-many-years-long labour of love, is finally done. The writing part is over and the next phase is soon to begin and I’ll be working on a few drawings now to accompany my treasure.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZphKep5ASUiDEM3eLMDGQcRNPQt74tzriYncqRQAwmflNuJAFWBmsMeFmnr5-bHv2yeGtEtxYFByPCWaxgWwWviviVcuKfeFJugakyemJVIn0BhhdEBayMWh6Md7JkYCW-4RBXousNDws/s1600/chicken+meatballs5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZphKep5ASUiDEM3eLMDGQcRNPQt74tzriYncqRQAwmflNuJAFWBmsMeFmnr5-bHv2yeGtEtxYFByPCWaxgWwWviviVcuKfeFJugakyemJVIn0BhhdEBayMWh6Md7JkYCW-4RBXousNDws/s640/chicken+meatballs5.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Chicken Meatballs with Tomato sauce, served on Spaghetti</span></td></tr>
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</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">So, I shall end this, my first unofficial post for 2012 by saying “thank you” to everyone that has come to this spot by way of searching for a solution or are curious about Trini cooking, because I just can’t do this without you – you do know that, right? </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">I’ll now leave you with the promise that “Come Taste This!” will get going again (very) soon. When, you ask? Well, it could be tomorrow.... </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbC-0Ab5XHAxOQ18yre5STA22y2zsgsx4f17Nt3VKCXwlgLzYLHXHPajTUq69IxsbSEQLWdlOKcFLjw78zM6Zx9botvGm_JAiRXrMsJanwZfzUUdDk63eX4OksysdUyeOBsNM9DglmBSM0/s1600/Come+taste+this+blog+header2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbC-0Ab5XHAxOQ18yre5STA22y2zsgsx4f17Nt3VKCXwlgLzYLHXHPajTUq69IxsbSEQLWdlOKcFLjw78zM6Zx9botvGm_JAiRXrMsJanwZfzUUdDk63eX4OksysdUyeOBsNM9DglmBSM0/s640/Come+taste+this+blog+header2.jpg" width="640" /></a></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
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</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">*wink*</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Until then, take good care of yourselves, and like I always say… don’t forget to mind the pot. </span></div>Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com0tag:blogger.com,1999:blog-3934735857644336206.post-91157900392700653302011-12-31T18:00:00.000-04:002011-12-31T18:00:07.831-04:00Just under the wire...<div style="font-family: Arial,Helvetica,sans-serif;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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</style> <![endif]--><span style="font-size: small;"> </span><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Complements of the Season to one and all.</span></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I’m guessing that nearly everyone has been doing their do regarding Christmas and are probably feeling the after effects of some ‘overdoing’ as well. Yours truly is feeling some the latter’s after effects, but in a different way – being extremely tired from cooking on Christmas Eve and Christmas Day. What really got me pooped was the usual tradition of pastelle making. Because of the different diets I have to deal with in my house, I make both meat and vegetarian ones. I used to do a soya version, but I have been crafting my lentil pastelles for a while and they have now replaced the soya ones in my household. Even though I went all out with the pastelle making this year, there still wasn’t enough to go around. Oh well…</span></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Now that Old Year’s Day is here, I am still unable to cook as I’d like, because of sinus trouble. You see, I had planned to do the same Christmas meal that my Gran always made us on Christmas Day, which was green peas, macaroni pie, Shake n Bake chicken, roast beef, potato salad, bread stuffing, boiled plantains and her special meat sauce. (I’m still wondering when that meal is going to come, hahahaaa!)</span></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"></span><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">Small thing. Today, I'm going to share how I made my lentil pastelles, which are my daughter's favourite version. As you'll see, they are not quite as complicated as they sound. Enjoy reading! :-)</span></div><span style="font-size: small;"></span><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_blpI3fHkpxTniITQejocnunRAG0y1hmZyC1KoeCiO7KqbXU3HduI3VmvZwtVI6waRbMa6ySWcG8ihLRGfjqxelKOxN0-Eld8V3_xVIZD5to4JZMmrcYjonGp0AtvRmStqEyA5_fois_/s1600/lentil+past1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_blpI3fHkpxTniITQejocnunRAG0y1hmZyC1KoeCiO7KqbXU3HduI3VmvZwtVI6waRbMa6ySWcG8ihLRGfjqxelKOxN0-Eld8V3_xVIZD5to4JZMmrcYjonGp0AtvRmStqEyA5_fois_/s640/lentil+past1.jpg" width="640" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">One 400g pack of lentils was picked over for any stones, washed and put to soak for three hours in 6 cups of water mixed with 1 teaspoon of baking soda.</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJU4779ASP8Asm7YMfr_IXoRrE9Z0iTupeDfFeIOTJAD3I8h15iCAMGB9v63fIht-kCrdOxmebMGwIRqnce-AyO80PHeJQOVDI9HPN-Q7gRTJdA_zcqHmZPV0IUvos76oMYARhCuyIBzYn/s1600/lentil+past2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJU4779ASP8Asm7YMfr_IXoRrE9Z0iTupeDfFeIOTJAD3I8h15iCAMGB9v63fIht-kCrdOxmebMGwIRqnce-AyO80PHeJQOVDI9HPN-Q7gRTJdA_zcqHmZPV0IUvos76oMYARhCuyIBzYn/s640/lentil+past2.jpg" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">I chopped up about 5 ounces or so of pimento stuffed olives.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehllXeIZh3o9gGIxlNIJ9r4PXFRATClDOXggHT_9fsn3IoQ5bKVfm7jdLBDA0G6t-MkfEr1bVRyCr4dWE7pIrzm0TiXELA161VBl2I3Zn34EHfx7HPKVcITeb7igE7wuYuk5YJm4xz8hB/s1600/lentil+past3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehllXeIZh3o9gGIxlNIJ9r4PXFRATClDOXggHT_9fsn3IoQ5bKVfm7jdLBDA0G6t-MkfEr1bVRyCr4dWE7pIrzm0TiXELA161VBl2I3Zn34EHfx7HPKVcITeb7igE7wuYuk5YJm4xz8hB/s640/lentil+past3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">(Forgot to snap a separate pic of the chopped vegetables), which were 5 pimentoes, 1 small carrot, 1 stalk of celery, 1/2 an onion, fresh thyme, 2 leaves chadon beni 2 stalks chive and 2 cloves of garlic, which I just smashed and added to about a potspoonful of olive oil. I also dropped in a 'crossed' pimento - one that was crossed with a hot pepper - to flavour the oil a bit before adding the chopped up veggies.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Tumbled in the strained lentils - didn't wash them from the water they were soaking in - and stirred everything up. Next I crushed in 1 garlic onion and 1 vegetable bouillon cube and stirred in 2 cups water and let it cook (covered) for 10 minutes. I checked after 8 minutes to make sure the water didn't dry out. Added another cupful just in case, and let it go again.</span></td></tr>
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<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Next, a packet of Maggi's Pork and Ginger seasoning went in (it's vegetarian spices, no meat whatsoever). You can also use a teaspoon of fresh or powdered ginger. Also added a tablespoonful of brown sugar, a dash of Angostura bitters and a dash of ketchup. The lentils were softening up nicely, so I let it cook a couple minutes more.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidlkXTVZJjVgEZY-EWWLSu9twu2z_7yy4k1-v15EBHN4HZuXAdfHlwo862tNRqo97sv3V635b6CurmuluunRHG2IqafSGL8Rn8mD_yBl7XkVF8Uha9xOEe_i6tQtDLHP1qJVWQa4KockM-/s1600/lentil+past6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidlkXTVZJjVgEZY-EWWLSu9twu2z_7yy4k1-v15EBHN4HZuXAdfHlwo862tNRqo97sv3V635b6CurmuluunRHG2IqafSGL8Rn8mD_yBl7XkVF8Uha9xOEe_i6tQtDLHP1qJVWQa4KockM-/s640/lentil+past6.jpg" width="640" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Time was up. The lentils were soft and delicious (of course I had to taste), and there was no more liquid, which is exactly what I was going for.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi_KlZhLO4YaMJhitZDct7Bbo_VE4_P9BkPn7kt6oABfOtpJdsLa1UzBdC8MFyKN67nhyGAghYOLLTmGxdNsXjWWlg6EbC92JTT9PiGcALrdL63nrlYdyfQ-DxwsB65970zL3OPNlS5yUs/s1600/lentil+past7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi_KlZhLO4YaMJhitZDct7Bbo_VE4_P9BkPn7kt6oABfOtpJdsLa1UzBdC8MFyKN67nhyGAghYOLLTmGxdNsXjWWlg6EbC92JTT9PiGcALrdL63nrlYdyfQ-DxwsB65970zL3OPNlS5yUs/s640/lentil+past7.jpg" width="640" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Took the lentils off the heat for a few minutes, then put half into my food processor and pulsed it until it looked like mince. Then it was mixed together with the other half so it would have some 'body'.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr70C9XHAgcB5BdtakjcObaaaooba0w-Jk4C7fMEIdMf-SCFDK-rAqhmNKo53XaPSWE1Qp1DryHLeQWXwBz7TH9GEV2CpoSE8j4YT6qTV1SxZx9tua_RnHC4r1n8-GdAy7SpwbA6cEDxU3/s1600/lentil+past8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr70C9XHAgcB5BdtakjcObaaaooba0w-Jk4C7fMEIdMf-SCFDK-rAqhmNKo53XaPSWE1Qp1DryHLeQWXwBz7TH9GEV2CpoSE8j4YT6qTV1SxZx9tua_RnHC4r1n8-GdAy7SpwbA6cEDxU3/s640/lentil+past8.jpg" width="640" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Back into the pot on a low flame, I added in the chopped olives (and a couple teaspoons of the juice), a cup of raisins that were soaking in a little warm water (strained off that liquid), and 3 heaping tablespoons of sweet pickle relish. You're not seeing capers here because no one in my family likes them, so I always do pastelles without. But if you like them, you could add in 1 to 2 tablespoons or so, according to your taste preferences.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAx0w-jGideoBb1BKYFrCYFHqsUMO4unb1Rk5yXE6ZvyBhVDzUngR7lsgHJlpAfs0Ilv0y58JpzlmUHuKi71544Sg8igLemjPDZPQbNqega2FMT4Esb2nZ0mAMOfeRYk93JuZdyMLqqgU1/s1600/lentil+past9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAx0w-jGideoBb1BKYFrCYFHqsUMO4unb1Rk5yXE6ZvyBhVDzUngR7lsgHJlpAfs0Ilv0y58JpzlmUHuKi71544Sg8igLemjPDZPQbNqega2FMT4Esb2nZ0mAMOfeRYk93JuZdyMLqqgU1/s640/lentil+past9.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Cornmeal time! Had my banana leaves all ready and got to the cornmeal mixing. A 500g pack of Promasa corn meal was placed into a bowl. Into 6 cups of warm water I mixed in 1/4 cup Blue Band butter, 1/4 cup Cookeen and 3 vegetable bouillon cubes. Mixed until the butter melted, then poured it into the cornmeal and mixed that until incorporated and it was firm enough to be shaped. Measured out 1/4 cupfuls and rolled them into balls; got about 22.</span></td></tr>
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<tr style="font-family: Arial,Helvetica,sans-serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1CZXfF4663mPgdOT39MI461pxz04WS5jeciQRWr_ycOzmBORyi3y_S2Cdy7Z__qOPxfAF2m-dFx1miPuThQAh1ZO-wPi23Davr-UFs4iFfsh0kLSmLI34z_MCdTokZPQSxlxmCqWvgMx/s1600/lentil+past10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1CZXfF4663mPgdOT39MI461pxz04WS5jeciQRWr_ycOzmBORyi3y_S2Cdy7Z__qOPxfAF2m-dFx1miPuThQAh1ZO-wPi23Davr-UFs4iFfsh0kLSmLI34z_MCdTokZPQSxlxmCqWvgMx/s640/lentil+past10.jpg" width="640" /></a></span></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Out came the pastelle press and I got to flattening. Placed a ball on a banana leaf, covered it with another, then pressed it flat.</span></td></tr>
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<tr style="font-family: Arial,Helvetica,sans-serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFEMLhyphenhyphen3BC8JfyM9mE3lcl32D4FpH_tCz4U0saZKqGcGg22cyPnLr7jp8HGcPi7-YOaJf5wY_H5mTwBcWRM_fJf5eQtLC71CCg5Xxe7FOqrw5zS48oksRToxd500qD4DKAecrjIJxiBR6Z/s1600/lentil+past11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFEMLhyphenhyphen3BC8JfyM9mE3lcl32D4FpH_tCz4U0saZKqGcGg22cyPnLr7jp8HGcPi7-YOaJf5wY_H5mTwBcWRM_fJf5eQtLC71CCg5Xxe7FOqrw5zS48oksRToxd500qD4DKAecrjIJxiBR6Z/s640/lentil+past11.jpg" width="640" /></a></span></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Put a couple spoonfuls of the lentil mixture onto the pressed corn meal, then folded it over. Closed the banana leaf over it and made a neat little parcel. </span></td></tr>
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<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">I know most use string to tie their pastelles, but not me. I wrap mine in foil. After that, I put some water to boil and popped them in to cook the cornmeal for 25 to 30 minutes.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01dj4AP-OIjcB3wqIH3k4cmP1r1n9q-bL5UYA-oD4k_QXIjMLc8SeFP9qQ_bQagbHLw-iksMCuVdAaAAsI1s0OSOnxrg0_irZkDJtGrCJULK2jsys05tl9YDtL0gTvPAvQ9JY0wppQKur/s1600/lentil+past13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01dj4AP-OIjcB3wqIH3k4cmP1r1n9q-bL5UYA-oD4k_QXIjMLc8SeFP9qQ_bQagbHLw-iksMCuVdAaAAsI1s0OSOnxrg0_irZkDJtGrCJULK2jsys05tl9YDtL0gTvPAvQ9JY0wppQKur/s640/lentil+past13.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Out they came, and they were looking absolutely wonderful! As you can see, I couldn't wait to taste the first one!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRRqjnGSjj5fRctt-9cLyc1oGhyphenhyphenXbgdwuHFv8xSl-HABEKwokwfqzRZ5he3PFruw1vtU9CNoNTGvIUlgcW1Vmri3qLPLWtmHLP_qRcN7k937T2nTAy79_eAtzKNEuyEa4EB9azRXAwVjAS/s1600/lentil+past14.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRRqjnGSjj5fRctt-9cLyc1oGhyphenhyphenXbgdwuHFv8xSl-HABEKwokwfqzRZ5he3PFruw1vtU9CNoNTGvIUlgcW1Vmri3qLPLWtmHLP_qRcN7k937T2nTAy79_eAtzKNEuyEa4EB9azRXAwVjAS/s640/lentil+past14.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">They say the last bite is always the sweetest.</span></td></tr>
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</style> <![endif]--> </div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Well, with this Old Year's presentation, I just want to say many thanks and lots of love to everyone that has either left a comment, asked for a recipe, called, emailed, Skyped me or simply shared some good vibes with me. Thank you for everything, my friends. I also want to give special thanks to my fellow food lover Cynthia Nelson for her love and support and her encouragement to keep the cookbook dream alive… speaking of which… I’ve finally finished it. Yep. All done. Over 150-plus recipes from my mom, granny and me. Thank God! And I can already feel that the next year is going to be one that will keep me extremely busy in the world of food (and of course, readying my new book for publication).</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">So, let's ring in 2012 with love. I always believe that if you have love in your heart, everything else will follow. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"> <span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Take care of yourselves, and like I always say, doh forget to mind the pot.</span></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-size: small;"> </span>Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com2tag:blogger.com,1999:blog-3934735857644336206.post-28733778378740370522011-11-19T16:57:00.000-04:002011-11-19T16:57:12.529-04:00Pineapple Upside down Cake<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Months ago, I had delved into a recipe for pineapple upside down cake. Today, with all the mid morning rain that was banging down, I recalled that lovely pineapple-scented mix of vanilla and cinnamon and wanted to wrap myself in it again like a nice, warm blanket. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdtZ8TbQ1lUOQAXwKR4pH0xeyP8Y_OJ2JBTNkLxXnd9_Tl2ljv5S7kvWq92fLaXH7xfNcmnRv6tXlnoU7iZErQfptHnYRJSZnSrr11nXiiAoheZROufFIJwkTaFkD31_mtYrSYURKOPWb/s1600/bnvcde+209.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdtZ8TbQ1lUOQAXwKR4pH0xeyP8Y_OJ2JBTNkLxXnd9_Tl2ljv5S7kvWq92fLaXH7xfNcmnRv6tXlnoU7iZErQfptHnYRJSZnSrr11nXiiAoheZROufFIJwkTaFkD31_mtYrSYURKOPWb/s320/bnvcde+209.JPG" width="320" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mmm-hmmm...</span></td></tr>
</tbody></table><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">The kitchen and oven beckoned, and I searched in vain for the two cans of pineapple slices (I knew) I had tucked away in my food bins for just such as occasion… but, as we say in Trinidad, the tins said ‘where yuh see me, take me.’</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">The mystery was solved when the question on their whereabouts was asked… my family had opened them up and devoured the contents a few days ago, hahahaa!</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Oh, well… at least I still have the memories from last time, right?</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXCRcdrVgGeYWXHkVCBV1JykUVYOFfy5qSLp6WAzuHb4FVuYr2_GThi3sbIxI2gRpmVxMIc8hgv6nEd8uqxEEG9XgNetQoev7zFqudkV1Pxf4I9GIYo-IstxJEOWJk9UfI14rPyblsE4V9/s1600/pine+cake1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXCRcdrVgGeYWXHkVCBV1JykUVYOFfy5qSLp6WAzuHb4FVuYr2_GThi3sbIxI2gRpmVxMIc8hgv6nEd8uqxEEG9XgNetQoev7zFqudkV1Pxf4I9GIYo-IstxJEOWJk9UfI14rPyblsE4V9/s640/pine+cake1.jpg" width="640" /></a></span></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">First off, I had sifted 2 ½ cups of flour, 2 ½ teaspoons of baking powder and 1 teaspoon of salt together.</span></div><div class="MsoNormal"><br />
</div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6yW_XaMIPyiYLzyWxbi071YCZJ_G8zg-QXwEO4Yy_9fCGmZpYV3ih5gPiF2eGWN-H9YpZKDpHVQcIK0BcPQXPNw_qNH2UW9n7_43TWmxg2XVG7v3tegtLhuHyA_dWrq5mEHHUijfrshK/s1600/pine+cake2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6yW_XaMIPyiYLzyWxbi071YCZJ_G8zg-QXwEO4Yy_9fCGmZpYV3ih5gPiF2eGWN-H9YpZKDpHVQcIK0BcPQXPNw_qNH2UW9n7_43TWmxg2XVG7v3tegtLhuHyA_dWrq5mEHHUijfrshK/s400/pine+cake2.jpg" width="400" /></a></span></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Next, I measured out 1 cup of brown sugar to a half cup of butter. </span></div><div class="MsoNormal"><br />
</div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9Z5q5sUoOdcSURn14w3Il-GHZk1oZ0Ld6hwiVIRLazEpKO3JqImqU6Bqb_RAm8w7CfHQQN8_J2c7cw5hh4B9PLY1S3xu1pHS7dJo9FsfZD0RNInA9FB5IHf2i5XcOqvsQCiJq6c2GaR7/s1600/pine+cake3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9Z5q5sUoOdcSURn14w3Il-GHZk1oZ0Ld6hwiVIRLazEpKO3JqImqU6Bqb_RAm8w7CfHQQN8_J2c7cw5hh4B9PLY1S3xu1pHS7dJo9FsfZD0RNInA9FB5IHf2i5XcOqvsQCiJq6c2GaR7/s640/pine+cake3.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">On to a medium flame they went; the butter got heated first, then the brown sugar was added all at once. I stirred it all together until the grains melted.</span></div></td></tr>
</tbody></table><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqEaDrS_0SISH-uja4y2KP2jR3pZHCz2HQIlnALIFM02Z99DDLYej_K1bQV_sZcKKIvbGC1xdiWd551HFBaAWBt-4eRLvD9REpHzWCgyDUD0uAOYohyphenhyphenzWlTPxuE0jgn4-HoLGn3pvcwR7l/s1600/pine+cake4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqEaDrS_0SISH-uja4y2KP2jR3pZHCz2HQIlnALIFM02Z99DDLYej_K1bQV_sZcKKIvbGC1xdiWd551HFBaAWBt-4eRLvD9REpHzWCgyDUD0uAOYohyphenhyphenzWlTPxuE0jgn4-HoLGn3pvcwR7l/s640/pine+cake4.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Now for the fun part! While still warm, I gently poured out the melted sugar and butter into a 9 inch rectangular baking pan. I drained off my pineapple slices (keeping the juice for the batter) and spread out a layer of 12 slices neatly in the shiny coating of sugar.</span></div><div class="MsoNormal"><span style="font-size: small;">My daughter did the next part, which was putting a maraschino cherry into the centre of each slice. All we had to do again was set it aside until the batter was made…</span></div></td></tr>
</tbody></table><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHpB2rcdySuALAEmaO_tRLVTofxo73i66iKA9kiUSA1P2HkKI2PUBLQxT_SEFNheoHL3QjNchU-jm-jC0ZkmQyAclERoEN9Y1l7ezeVdwUG6RVrtQ76Nk00RtfM-YcCEevmlCkD8JfyH9E/s1600/pine+cake5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHpB2rcdySuALAEmaO_tRLVTofxo73i66iKA9kiUSA1P2HkKI2PUBLQxT_SEFNheoHL3QjNchU-jm-jC0ZkmQyAclERoEN9Y1l7ezeVdwUG6RVrtQ76Nk00RtfM-YcCEevmlCkD8JfyH9E/s640/pine+cake5.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Batter time… I softened up ¾ cup of butter with my hand mixer before adding 1 ½ cups of sugar. I beat in 3 eggs, a capful of vanilla essence and a dash each of cinnamon and nutmeg. </span></div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOJvdmo3AMQlAMXb-8kMUyC6Q1zJAULlgftM5W2D5BISJc7HOtkv5SGQXrHfu-gztYiY-WxvwlyA2pToQhIOQS26uD5OUBzFfoocOl3jfQ3Wul1vNr1kVe7E5KIwVF1faTGuqQD5zKPBa/s1600/pine+cake6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOJvdmo3AMQlAMXb-8kMUyC6Q1zJAULlgftM5W2D5BISJc7HOtkv5SGQXrHfu-gztYiY-WxvwlyA2pToQhIOQS26uD5OUBzFfoocOl3jfQ3Wul1vNr1kVe7E5KIwVF1faTGuqQD5zKPBa/s640/pine+cake6.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Remember the juice we kept back? Just ¾ of that, plus ½ cup milk was mixed together and I brought back the flour mix. With the hand mixer on low, I alternated between mixing in the flour (divided in three), then the milk and pineapple juice (divided in half), ending on flour. </span></div><div class="MsoNormal"><br />
</div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8eK2_xk9UDIjliVwWkOBOEN7cmMQn_PXtf3C7bxSfPRZMONqJgsN1ceA9hktLXCS6yAEGmx1NRTPqWCvCXuOt1dZB5S5pbV70XDmK7WrkvvRS2VmwweFcXKh2g9zRK8M_xokqkOiUp5sY/s1600/pine+cake7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8eK2_xk9UDIjliVwWkOBOEN7cmMQn_PXtf3C7bxSfPRZMONqJgsN1ceA9hktLXCS6yAEGmx1NRTPqWCvCXuOt1dZB5S5pbV70XDmK7WrkvvRS2VmwweFcXKh2g9zRK8M_xokqkOiUp5sY/s640/pine+cake7.jpg" width="480" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Poured it in… gently, of course.</span></div><div class="MsoNormal"><br />
</div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5pnoFHMBatwi3q5wsXwaPMyaX1SKNFBdO3O067b1TvR4uuNY6-cbAZzY48grrXVfNe9JRRr8VIHK0BdSnTIuF5Z59cj7kEvfwBjXU3sGUepj4xvF0Qg-MK7D5sic2c_8uVtedtKomPXu/s1600/pine+cake8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5pnoFHMBatwi3q5wsXwaPMyaX1SKNFBdO3O067b1TvR4uuNY6-cbAZzY48grrXVfNe9JRRr8VIHK0BdSnTIuF5Z59cj7kEvfwBjXU3sGUepj4xvF0Qg-MK7D5sic2c_8uVtedtKomPXu/s400/pine+cake8.jpg" width="400" /></a></td></tr>
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</div></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTNMbsZd9fPGvUyoRl0BwFR-Tc1FGUa_eDweFT27m90zYEqmT5th4RHs-l-2QjJnLn8hJU1cknAImoQoT5fWIijRdZr5Sb9IzLg77OzvsudJucWp5C_Fi1j-CR8PHr_npAFBIs6V0aVEB/s1600/pine+cake9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTNMbsZd9fPGvUyoRl0BwFR-Tc1FGUa_eDweFT27m90zYEqmT5th4RHs-l-2QjJnLn8hJU1cknAImoQoT5fWIijRdZr5Sb9IzLg77OzvsudJucWp5C_Fi1j-CR8PHr_npAFBIs6V0aVEB/s640/pine+cake9.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Out of the oven and it smelled absolutely heavenly. (Passed the skewer test with flying colours too.) Took a knife and just passed it along the sides of the pan to loosen, then let it cool for about 10 to 15 minutes. </span></div><div class="MsoNormal"><span style="font-size: small;">Flipped it over – I confess that I was so nervous I asked my daughter to do it for me! </span></div><div class="MsoNormal"><span style="font-size: small;"><br />
</span></div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWGj2Gty6rbyEPS6537ALu9GgINbuNjawSI13cVqF52PXNSdcfXa2urKiWJUExUZ-7NNQnNKouzd21vJXf8FJKT4qeNSra9JMdzWoTeKwU8re7fRbYZBT9h1b0d_Le3I_psuoXstRkqRw/s1600/pine+cake10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWGj2Gty6rbyEPS6537ALu9GgINbuNjawSI13cVqF52PXNSdcfXa2urKiWJUExUZ-7NNQnNKouzd21vJXf8FJKT4qeNSra9JMdzWoTeKwU8re7fRbYZBT9h1b0d_Le3I_psuoXstRkqRw/s640/pine+cake10.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Success!<span> </span>The Pineapple Upside down cake in all it’s glory!</span></div><div class="MsoNormal"><br />
</div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfu85f4D24g08DbT1yIHA5TlHiIqm4Yh6Wohyphenhyphens459Lz0uBl6r99MBoqHPvE6TpcyOindjVGJq383-oOjVJ27XrvgS20OdJcS4Lj6T8iYzEhoYVuRk61S1SPb4CD9kkDcPNh9r-h5JM7Ko/s1600/pine+cake11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfu85f4D24g08DbT1yIHA5TlHiIqm4Yh6Wohyphenhyphens459Lz0uBl6r99MBoqHPvE6TpcyOindjVGJq383-oOjVJ27XrvgS20OdJcS4Lj6T8iYzEhoYVuRk61S1SPb4CD9kkDcPNh9r-h5JM7Ko/s640/pine+cake11.jpg" width="426" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">(As you can see, my daughter wasted no time and went for her favourite corner piece with gusto!)</span></div></td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><div class="MsoNormal"> <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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</style> <![endif]--> </div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">So there it was... memories of a delicious cake, that I sadly couldn't recreate today. But, at least we have these memorable visuals! </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I promise that more kitchen adventures will come for the month of December, so don’t worry... Christmas dishes will be starring in a big way! </span></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Til then, take care, and like I always say, don’t forget to mind the pot!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"> </div>Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com2tag:blogger.com,1999:blog-3934735857644336206.post-73288342672598849132011-10-30T19:40:00.000-04:002011-10-30T19:40:34.500-04:00Fish, fish in a Dish...<div style="font-family: Arial,Helvetica,sans-serif;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><img src="http://img2.blogblog.com/img/video_object.png" style="background-color: #b2b2b2; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="ieooui" data-original-id="ieooui" /> <style>
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</b></span></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span> <div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I’m always amazed whenever Errol does a little ‘something’ in the kitchen, simply because he makes it look like he can do it in his sleep. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Maybe the inspiration came from our recent trek to Harry’s Water Park: our posse became amateur fisher folk and tried to catch some tilapia using conks as bait. The fish were biting, but, according to Errol, they now have degrees in “How not to get ketch.” </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Small thing. My boy had a back up plan (it would seem), because out of the fridge came three cro cro fish.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">“Where you find that?” I had said.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">His reply: “Scotty from work… he got them in Guayaguayare. They nice, eh?”</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">And with that, he grabbed the biggest bowl, a knife and proceeded to the front step to wash and prepare them…</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdMdseF2S-HytO__FAmO5pkxb20Xj154RMj6cI4udLkMSbDpNbij_914BsEMA_MJNJ7fvRWp1q3ElIDxIdNhpfWKZ6U5lBOAcPrEt1wNU63_YmKB8FWciXZOYmCMcxeRmZjVxAJXM5WDt/s1600/cro+cro1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdMdseF2S-HytO__FAmO5pkxb20Xj154RMj6cI4udLkMSbDpNbij_914BsEMA_MJNJ7fvRWp1q3ElIDxIdNhpfWKZ6U5lBOAcPrEt1wNU63_YmKB8FWciXZOYmCMcxeRmZjVxAJXM5WDt/s640/cro+cro1.jpg" width="428" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">The 3 cro cro were scaled, split open and the guts, gills and eyes were removed, along with the fins and tails. We hadn’t any fresh limes, so a little molasses vinegar was used to thoroughly wash the fish.</span></div></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">With that done, the seasoning began. It was simple. About 2 or 3 leaves of chadon beni, ½ an onion, 2 pimento peppers (1 red and 1 green, de-seeded), a small bunch of chive, some celery, a large garlic clove and a small tomato were chopped and added to the bowl.</span></div></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">With his spoon and a knife, my boy stuffed that same seasoning into the cavity of the fish… even the head got some.</span></div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">They were left to marinate for 20 minutes, covered.</span></div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOwqGrnsUrQMMsZQCq3BxSJG2ha16k3z3G2wGUDTs7AtITKm9LIPBDYJxGtGy8udI_mXgkWPNOnlhdLeLRrFuNxAQDoszqYhXenp8BWSqtb0ojY_s44y36SwZG7PbUDltoS2Ni88VmNj7/s1600/cro+cro7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOwqGrnsUrQMMsZQCq3BxSJG2ha16k3z3G2wGUDTs7AtITKm9LIPBDYJxGtGy8udI_mXgkWPNOnlhdLeLRrFuNxAQDoszqYhXenp8BWSqtb0ojY_s44y36SwZG7PbUDltoS2Ni88VmNj7/s640/cro+cro7.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">While that was happening, Errol put some green bananas, potatoes, pumpkin and carrots to boil with a little salt.</span></div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUUk2Jm2ml5v9ZdyO7cg3lWCLkpBxelqpnvJjOb_dxrRMs2XUkOEavKEzN41xxl_hFh5-3R42ELyAOr8zqrAtD0_XF8IAcWbLptj21iAon-dMdH4DbyyZXsTnR6aYBgymlo0RmLy318eoJ/s1600/cro+cro8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUUk2Jm2ml5v9ZdyO7cg3lWCLkpBxelqpnvJjOb_dxrRMs2XUkOEavKEzN41xxl_hFh5-3R42ELyAOr8zqrAtD0_XF8IAcWbLptj21iAon-dMdH4DbyyZXsTnR6aYBgymlo0RmLy318eoJ/s640/cro+cro8.jpg" width="428" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Marinating time is up! A cro cro is gently lifted from its bowl and placed on a square of aluminum foil.</span></div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyNsfcpava0om7YEojxwbfYs3geI2zihlEK7zv7874hkKPpDTlWHoUdyLd-1wbkJavUBIzNlpqHQKIqYkwMO9wNvE-Cr1R6M1fy7EtltYMAIK6Kac-zdi86VcOd6jEV_ppT5EqR5JoTQVJ/s1600/cro+cro9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyNsfcpava0om7YEojxwbfYs3geI2zihlEK7zv7874hkKPpDTlWHoUdyLd-1wbkJavUBIzNlpqHQKIqYkwMO9wNvE-Cr1R6M1fy7EtltYMAIK6Kac-zdi86VcOd6jEV_ppT5EqR5JoTQVJ/s640/cro+cro9.jpg" width="640" /></a></td></tr>
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</style> <![endif]--><span style="font-size: small;">He wraps up the fish…</span></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VkgI6rEhcJalO2Gg9c2zblZ7WMH-Fo7OjXNd8d0SwkKWcO2ywP6OwqkhyQ5h4nLqvc-SdY0_i1kuqpkBKqfKTvMHasjYIAHDA7CzrmwiRLNp7dITdUa1P0i7kjF1hNVFTVBw6dpktlPZ/s1600/cro+cro10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VkgI6rEhcJalO2Gg9c2zblZ7WMH-Fo7OjXNd8d0SwkKWcO2ywP6OwqkhyQ5h4nLqvc-SdY0_i1kuqpkBKqfKTvMHasjYIAHDA7CzrmwiRLNp7dITdUa1P0i7kjF1hNVFTVBw6dpktlPZ/s400/cro+cro10.jpg" width="400" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">And places them in an ovenproof dish to be baked at 350 degrees F for about 30 to 35 minutes.</span></div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_7tT6qiKUlMSouHzFOmCrGex6aTXV2faZDK4CiHsNmlYsVOHNSjQ1MSpEsnTujr3xRqpemfmVGfrRo3iH-1RKTunaZ_ax6sf1vvlFX8xHZwO2PXL36CkcFvsntYBbqEdsCsy3rFyPJVFD/s1600/cro+cro11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_7tT6qiKUlMSouHzFOmCrGex6aTXV2faZDK4CiHsNmlYsVOHNSjQ1MSpEsnTujr3xRqpemfmVGfrRo3iH-1RKTunaZ_ax6sf1vvlFX8xHZwO2PXL36CkcFvsntYBbqEdsCsy3rFyPJVFD/s640/cro+cro11.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">The boiled provisions were checked and taken off the fire to be cooled and peeled.</span></div></td></tr>
</tbody></table><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqHlCycHr9pQdqlqNBc9RtIeusqJlcojhjX1ivJGJCtqhw6kKioBTHH-Np0KohLOyF85lnbHPy7MZECKL3gan3PN2bNmdns9EnWmx5JKfRqgJ1QdePsLcB6BCUaOFaED5UPIVMuqgpS0W6/s1600/cro+cro12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqHlCycHr9pQdqlqNBc9RtIeusqJlcojhjX1ivJGJCtqhw6kKioBTHH-Np0KohLOyF85lnbHPy7MZECKL3gan3PN2bNmdns9EnWmx5JKfRqgJ1QdePsLcB6BCUaOFaED5UPIVMuqgpS0W6/s400/cro+cro12.jpg" width="400" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">He used the remaining seasonings to make a killer sauce… I can’t remember everything that went in, but there was olive oil, a Maggi garlic and onion cube, barbecue sauce, some ginger powder and some water… I think.</span></div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinulAXZufc6vKaETmHMcEok7Cw7SkhXqjWlS-mi605zNkSVHAmjLbIRojzPEynlRUeXXR3tB71jEWIHuK7c3y5mfY8fCjaC-Il_golVAlLwNRmdHUXv-BJbc1EBURSuqUIxBMFB0kyw3HN/s1600/cro+cro13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinulAXZufc6vKaETmHMcEok7Cw7SkhXqjWlS-mi605zNkSVHAmjLbIRojzPEynlRUeXXR3tB71jEWIHuK7c3y5mfY8fCjaC-Il_golVAlLwNRmdHUXv-BJbc1EBURSuqUIxBMFB0kyw3HN/s640/cro+cro13.jpg" width="640" /></a></td></tr>
<tr style="font-family: Arial,Helvetica,sans-serif;"><td class="tr-caption" style="text-align: center;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">Out came the fishes! My boy opened one up and took a taste and said, “Mmm-hmm!” then fixed up his plate one time! (And he didn’t forget the zaboca (avocado) either!)</span></div></td></tr>
</tbody></table><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qfadV_323TrdCttkm6EC2xDMIRECIdH5WtopGwl03me9Ap1j9HKzlmwlUeTR5PiBh0rooA-IoPSMBpUR5-2oHT1W8kfYvda8QtQa1qmdWQCw_AK2Y7_hBfocSA3r9qgbr8xJWUfiwWF5/s1600/cro+cro14.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qfadV_323TrdCttkm6EC2xDMIRECIdH5WtopGwl03me9Ap1j9HKzlmwlUeTR5PiBh0rooA-IoPSMBpUR5-2oHT1W8kfYvda8QtQa1qmdWQCw_AK2Y7_hBfocSA3r9qgbr8xJWUfiwWF5/s640/cro+cro14.jpg" width="640" /></a></td></tr>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: small;">As for me, I followed suit. Here’s the finished product. Errol’s baked cro cro with provisions and veggies!</span></div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6EvjqvX0BPGntPV3pDnuR7fihYeEF9OoP29R3yuCVsUjbiCNYgskMrdP-EH4HGtBjUv6yr2u6brVqFXD3_g2MQ3pXBUjFD08mLOcanoPWu3MzLx-bIkUSRINS1tlHsqMGIAJxM2NIsYji/s1600/cro+cro15.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6EvjqvX0BPGntPV3pDnuR7fihYeEF9OoP29R3yuCVsUjbiCNYgskMrdP-EH4HGtBjUv6yr2u6brVqFXD3_g2MQ3pXBUjFD08mLOcanoPWu3MzLx-bIkUSRINS1tlHsqMGIAJxM2NIsYji/s400/cro+cro15.jpg" width="400" /></a></td></tr>
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</style> <![endif]--><span style="font-size: small;">De boned and ready! </span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNth4T0qkrwggR8AKi5d1V-fyPkGf5uqHXgs9P3Y1iYXUcOrocbQbekLHv-gOe8kOkdR65PmHkHCHYB-9B5YWG3TJcWO4xnsMxrs7sbqxIc1oWtLMntk-C3AvBd3ScsKbxwB8OGRvN1eo/s1600/cro+cro16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNth4T0qkrwggR8AKi5d1V-fyPkGf5uqHXgs9P3Y1iYXUcOrocbQbekLHv-gOe8kOkdR65PmHkHCHYB-9B5YWG3TJcWO4xnsMxrs7sbqxIc1oWtLMntk-C3AvBd3ScsKbxwB8OGRvN1eo/s400/cro+cro16.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">He was so into his lunch and Sunday Sports that I had to beg for a photo, lol! (Thanks Errol!)</span></td></tr>
</tbody></table><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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</style> <![endif]--> </div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">So, there you have it, easy baked cro cro. Tasted absolutely wonderful and though the flavours of the fish itself were subtle, they packed a ton of flavour. Truth be told, we all wished we had more! But that’s okay. As my Granny used to say, “Eat little and live long.” :-)</span></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">And here’s where I say my farewells until the next kitchen adventure, my friends. Take care of yourselves and like I always say, don’t forget to mind the pot!</span></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div>Caribchilehttp://www.blogger.com/profile/00255606987222853882noreply@blogger.com0