Caribbean Cocktail Beef Patties

Caribbean Cocktail Meat Patties

These Caribbean Cocktail Meat Patties are a follow-up to a West Indian Pineapple Tarts recipe we posted about a week ago. We promised that we would post other recipes that can use the same fantastic short crust pastry found with the tarts.

These patties are great for parties, picnics, or just about anything. They are also fun to make with children. My problem is, my girls and I have a blast making them, but they don’t last because we eat them all right away (with Adam’s help, of course)! Consequently, I’m still trying to figure out the “right” quantity to make.

Try them out and let us know if you like them. Enjoy!

Beef Filling Ingredients… 1 Lb ground beef 1 Small onion, finely diced 5 Season Peppers, finely diced ¼ Cup spring onion, finely diced 1 Scotch bonnet pepper, finely diced (Only if you want spicy) 2 Cloves garlic, minced 1 Sprig thyme (about 1 teaspoon) 1 Teaspoon salt ½ Teaspoon black pepper In a medium saute Read More

Festival - Jamaican Fried Dough

Festival – Jamaican Street Food!

Festival is a type of Jamaican street food that is usually eaten with Jerk meat or fish.  It is slightly sweet and crunchy. 

We have to get our fix every few months so we make it and enjoy it with jerk chicken and some of the condiments I make such as Ginger Marmalade.

Try this recipe and enjoy!

Festival is a type of Jamaican street food that is usually eaten with Jerk meat or fish.  It is slightly sweet and crunchy.  The original recipe for this post was taken from Virginia Burke’s cookbook “Eat Caribbean”, but has been improved with input from Petal, a wonderful Jamaican woman who helps me in the kitchen Read More

West Indian Pineapple Tart

West Indian Pineapple Tart

With COVID-19 self-isolation in force, we decided to look at recipes we can make with very few ingredients and what one is likely to have in their pantry. 

Here we made a Short Crust Pasty and used a pineapple filling to create simple and sweet dessert. 

This same pastry can be used with almost any filling for an outstanding result. We'll post some other filling in a few days for you to experiment while you're in lock down.

So we are a few days into our “self-isolation” (for COVID-19) and we’re missing food one would be able to just pick-up on the run…  Consequently, we decided to look at recipes we can make with very few ingredients and what one is likely to have in their pantry.  Here we’ll make a Short Crust Read More

Pumpkin Fritters

Iana’s Pumpkin Fritters!

Pumpkin fritters are a staple in very West Indian kitchen.  They can be served as either sweet or savory. If served as a sweet, dust with cinnamon or nutmeg and brown sugar.

If you want to try a twist on the theme, then substitute ripe banana or very ripe plantains! These small changes can give you a lot of foodie fun.


Iana has been working with me since I reopened after COVID “ended” and Connie moved to the US.  I loved my old Pumpkin Fritter recipe, but when I tasted Iana’s, I dropped mine for hers.  We now make her fritters regularly for our classes.  These fritters can be served as either sweet or savory.  If served Read More

Coconut Shrimp

Good Ole Coconut Shrimp

Who doesn’t love Coconut Shrimp?  The coconut and shrimp flavours combine to give your  mouth a party.  I love trying different recipes when I am at restaurants of playing with a recipe on my own. 

This little recipe worked out well for me because it is very simple.  I don't believe in overkill with my food.  Try it out.  It should make your tummy happy and taste buds sing.  Just make sure you don't burn the shrimp because that detracts from the taste of the coconut.

The Shrimp… 4 Egg whites     1 Cup corn starch 2 Cups shredded coconut Salt and black pepper to taste 1 lb Shrimp 25/30’s Oil for frying Whisk the egg whites in a bowl with a pinch of salt until light and fluffy. In a shallow bowl or pie plate, season the cornstarch with salt Read More

Plantains Wrapped in Bacon

Plantains Wrapped in Bacon

I have used this Plantains Wrapped in Bacon recipe in my classes for many years because plantains are a big part of our island diet.

In the islands we eat plantains in a bunch of different ways... fried for breakfast... as a base for an appetizer like this recipe... and even as a dessert.

As a close relative of the banana, plantains have excellent nutritional value with GI carbohydrates, dietary fibre, and vitamins and minerals. The nutritional value of plantain is even greater than that of its closest relation banana. When cooked, it is very low in fat and cholesterol and high in fibre and starch.

Ingredients… 4 Ripe plantains 1 Lb of bacon Tooth picks Instructions… 01Preheat the oven to 350 F. 02Make sure you select ripe plantains for this recipe.  Plantains are ripe when their skins are mostly black and they feel soft.  When they are ripe and black, they are sweet.  When they are green or yellow, they Read More

Black Bean Hummus

Black Bean Hummus

This Black Bean Hummus dip is a nice change from the classic hummus recipe. You can use it as a dip or the base for a meat free quesadilla. I usually use it for the later because my girls love my quesadillas.

Give it a try and see how you like it!

Ingredients… 1 14 Ounce can of black beans A handful of cilantro leaves (about ½ cup) 1 Clove garlic, minced 2 Tablespoons lime juice 1 Tablespoon tahini 1 Teaspoon ground coriander seed 1 Teaspoon salt ¼ Cup extra virgin olive oil 1 Jalapeno (optional) Instructions… 01Rinse the black beans and place in the bowl of Read More

Chocolate Chip Scones

Nicole’s Chocolate Chip Scones (with Cranberries!)

I love Chocolate Chip Scones with Cranberries because I love the contrast between the semi-sweet chocolate and the tart cranberries! Moreover, given that I grew up eating scones as a child in Montserrat, it is only natural that scones hold a special place in my heart. This love for scones has been passed onto my girls and we make this recipe together when we get overcome by the urge for our morning scone. In this version, I use semi-sweet chocolate chips and cranberries, but you can just as easily substitute other little goodies such as raisins on their own. Above all, give this Chocolate Chip Sconse recipe a try and offer a twist to your breakfast!

Ingredients… 2 cups of flour ¼ cup of white sugar 1 ¼ tsp baking powder ¼ tsp baking soda ¼ tsp salt ½ cup butter, cold, cut into pieces ½ cup semi-sweet chocolate chips ½ cup of dried cranberries 1 tsp vanilla ⅔ – ¾ cup of milk Instructions… 01Preheat the oven to 400 F. Read More

Jerk Shrimp

Jerk Shrimp

This Jerk Shrimp was created on the fly one day when I had a large group of guests stop by for my From the Sea cooking class. I was offering my Calypso Shrimp recipe as an appetizer, but one guest asked how the shrimp would taste jerked. Since we had 2 pounds of shrimp, it was an easy decision. We made one batch as Calypso Shrimp and the other as Jerk Shrimp using my jerk marinade. The shrimp were perfect, especially if you love jerk seasoning like I do. I hope you enjoy this recipe. If you love shrimp, please try my Spicy Shrimp too!

Ingredients… 1 pound large shrimp (16/20 or 21/25) 1 onion, finely chopped ½ cup scallions, finely chopped 2 teaspoons fresh thyme 1 teaspoon salt 2 teaspoons sugar 1 teaspoon ground pimento (allspice) ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon 1 hot pepper 2 cloves of garlic 1 teaspoon ground black pepper 3 tablespoons soy Read More

Calypso Shrimp

Calypso Shrimp

The simplicity of this Calypso Shrimp recipe speaks for itself. It relies on a limited number of flavours, that when combined, result in a very flavourful finish. I have developed this recipe over many years modifying it according to the whims and fancies of the moment. Please give it a try and provide feedback or suggestions on how you might vary it to your own tastes! Finally, if you want to try a different recipe, check out this Spicy Shrimp recipe I created with Cauliflower Mash and Garlic Kale or my Jerk Shrimp recipe too.

Ingredients… 1/4 cup olive oil 2 cloves Garlic, minced 1 inch piece of Ginger, grated A lime, zested and juiced 1 teaspoon red pepper flakes 1/4 cup cilantro leaves, chopped 2 tablespoons dark rum salt and pepper to taste 1 pound large shrimp (16/20) Instructions… 01In a large bowl combine the olive oil, minced garlic, Read More