I found this Coconut-Rum Grilled Shrimp recipe on Home Cooking Memories. I liked it because it is very simple, uses few ingredients, is great for outside grilling, and uses rum (I think Adam likes the last part the most). In my view, there are not enough recipes that celebrate rum. Rum is an extremely versatile spirit with a range of types and flavours and great applicability to cooking. Now, if you want something a bit spicier, give my Jerk Shrimp recipe a try as well.
Ingredients… 13.5 Ounce can coconut milk 1/2 Cup light brown sugar (packed) 1/4 Cup spiced rum (can use non-spiced rum, if you prefer) 2 Tablespoons lime juice 2 Pounds large shrimp (peeled and deveined) Instructions… 01In a large bowl, combine the coconut milk, brown sugar, rum, and lime juice. Whisk until sugar is dissolved. Set Read More
I posted photos of these crab cakes on Facebook and a bunch of people requested the recipe. While not necessarily a "West Indian" recipe, it does have roots from my many years in Baltimore, Maryland. Otherwise known as "Maryland Crab Cakes", these are the BEST when you use Maryland's own Old Bay Seasoning!! The crab cakes come together easily and make a wonderful lunch or dinner. Hope you can find the seasoning. If not, please message me via the Contact Us page.
Ingredients… 1 Teaspoon prepared mustard ¼ Cup mayonnaise 1 Egg 1 Green onion, thinly sliced 2 Teaspoons old Bay seasoning 2 Teaspoons parsley flakes ¼-1 Cup bread crumbs 1 Pound crab meat*** Insurance… Drain the crab meat, and pick through it for shells. Put the crab into a bowl and set aside. In a medium Read More
I love Veggie Pakora! Whenever Adam and I went to the Mughal Gardens Restaurant in Baltimore (which was often), Veggie Pakora was the first thing that I ordered. I’m not too sure which chutney I prefer with them... the tamarind or the cilantro so I provided both for you here. I love both chutneys as well (notice a pattern). Enjoy!
Ingredients… 1 ¼ c up garbanzo flour ¼ c up rice flour 2 t easpoon salt 1 ½ t easpoons curry powder 1 t easpoon cumin ¼ t easpoon baking powder 1 c up water 1 c up broccoli, finely chopped 1 c up sweet potato, peeled and finely chopped 1 c up zucchini, finely Read More
Notes: Pineapple is Antigua's National Fruit. There is no better way to honor this wonderful fruit than to use it to finish your meal with the natural sweetness Grilled Pineapple complimented by a rich rum glaze. Grilled pineapple has an enriched sweetness that, to me, is much better than when I eat it fresh. Add the Brown Sugar Rum Glaze and you have a whole new experience. Enjoy!
The Glaze… 1 pineapple ¼ Cup butter ¼ Cup brown sugar ¼ Teaspoon salt 2 Tablespoons dark rum Juice of a lime Melt the butter in a small saucepan over medium heat, add the brown sugar and salt, stir to dissolve. Increase the heat and bring the sauce to a simmer until the sauce becomes Read More
Notes: I am using my jerk seasoning to lend a flavor to the Jerked Wings so you should make the seasoning before you work on the wings. If you want the wings hotter increase the jerk seasoning to 1 cup. The longer the wings marinade, the hotter they will become so season to taste and find out what balance works best for you.
2 ½ Pounds wings, trimmed and separated Juice of 2 limes ½ Cup prepared jerk seasoning Salt generously 1 Cup honey ¼ Cup dark rum Preheat oven to 400 F. Wash the wings with lime juice. In a large non-reactive bowl rub the wings with jerk seasoning and salt generously. Cover and marinade for half Read More
The Fries...I like carbs like anyone else and I love sweet potato fries so this is a relatively healthy fix for my carb cravings. I grabbed this recipe off of Pinterest with the original source being StaySnatched.com. I thought it looked interesting because it is similar to a regular potato fries recipe that I’ve used in the past.
2 Large sweet potatoes peeled and cut lengthwise 1 ½ Tbsp cornstarch 2 Tbsps olive oil 2 Tsp paprika 2 Tsp garlic powder Salt and pepper to taste Place the sliced sweet potatoes in a large bowl with cold water soak for an hour. Preheat oven 450 F. As the oven preheats, place a baking Read More
Notes: This Wild Mushroom Tart recipe was the winner of our sixth Lunch with the Girls Poll (Now, the "Live@5 Cooking Club"). I was privately hoping it would win because I love savory tarts. They are often very easy to make and a joy to eat. Give this one a try and let me know if you agree with me that savory tarts are much too underappreciated.
The Tart… ½ Cup whole-milk ricotta cheese 1 Large egg yolk 2 Teaspoons plus 2 Tablespoons extra-virgin olive oil ¼ Cup crème fraîche or sour cream 1 ½ Pounds assorted fresh wild mushrooms (such as chanterelle, oyster, or stemmed shiitake), sliced 2 Teaspoons fresh thyme leaves 1 Tablespoon butter 1 Bunch green onions, thinly sliced Read More
Notes: I love Mexican food and this Chicken Tinga recipe looked good to me! It wasn’t hard deciding to have a Mexican theme for this May's Facebook Live cooking class given that we will be cooking on May 5th... Cinco de Mayo. So, we'll be celebrating Cinco de Mayo as we enjoy our Chick Tinga Tacos. Chicken Tinga can also be used to make tostadas, burritos, chimichangas or nachos. Wait, did say I love Mexican food?!
Ingredients 4 Medium chicken breasts, poached or roasted 3 Cups shredded chicken 2 Large onions, diced 5 Medium tomatoes, chopped 3 Chipotle chiles in Adobo 3 Cloves garlic Salt and pepper to taste 5 Tablespoons olive oil If Poaching Chicken… Place the chicken breasts in a large pot and cover with water, add salt and Read More
Notes: Jamaican Beef Patties are Jamaica’s number 1 fast food which is typically eaten for lunch. It is world famous! Adam and I would go out of our way just to get a proper beef or chicken patty. When we lived in Baltimore we would often drive up to Park Heights just to satisfy our patty craving. This version is based on a recipe written by Jill Roberts in A Hamper of Recipes from Jamaica. You can prepare the patties full size as is done here or you can create bite sized versions for a starter.
The Beef Filling… 12 Oz ground beef 2 Tablespoons oil Sprig thyme 3 Escallions (spring onions) 1 Hot pepper (Scotch bonnet preferred, but habanero if you can’t find the scotch bonnet) 4 Slices bread 1 ½ Cups water 1 ½ Teaspoons salt ½ Teaspoons black pepper Fry the beef with thyme until cooked through. Finely Read More
Notes: The rub and BBQ sauce used here comes from a variation of two recipes that I combined to create a BBQ sauce with a Caribbean twist. It makes for a unique flavour that is both good to eat and a good conversation piece. Eat up and enjoy and post some photos and/or comments on my Nicole's Table Facebook page!
The Dry Rub… 2 Tablespoons ground ginger 1 Teaspoon salt 1 Teaspoon black pepper Combine the ingredients in a small bowl and use a fork or a whisk to mix the ingredients well. If you have any rub left over, keep it in an airtight container. The Ribs… 3 Slabs baby back pork ribs (about Read More