This Old Fashioned Rum Punch recipe is perfect in its simplicity. My grandmother uses this recipe. Each island having its own variations. Some ways to spruce up the punch can be found by adding freshly ground nutmeg and/or bitters. Garnish with slice of lime and serve.
When people ask us about the recipe, we use the phrase that is common in the islands. We say: 1 of Sour 2 of Sweet 3 of Strong 4 of Weak Measures to Make Approximately 2 Liters… 1 cup of freshly squeezed lime juice (Sour) 2 cups of white or natural sugar (Sweet) 3 cups Read More
All across the islands plantains are prepared in a range of ways with Puerto Rican Tostones being one such option. In this version, which I not surprisingly call "Nicole's Tostones", we use ripe plantains and dip them in water between the first and third frying. We like using ripe plantains because of their sweet flavour although many people will swear by the taste of green plantains often because that's what they grew up with from childhood.
Ingredients… 5 Tablespoons oil for frying 3 Ripe Plantains (They are ripe when the skin is yellow and black. The more black, the riper/sweeter) Salt to taste Instructions… 01Peel the plantain and cut it into 1-inch chunks. 02Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides. Read More
Cassava Chips, like our Coconut Crisps are natural and extremely easy to make. We serve these around the house, during many of our Caribbean cooking classes, and whenever we have small parties. I love them because they are so simple and take very little time to prepare. One key thing to remember... make sure your oil is hot at 350 F. This is a perfect temperature... too low and the chips will absorb the oil and too hot and you will burn the oil. Have fun!
Ingredients… 5 Pounds of Cassava, sliced thinly using a mandolin Oil for deep frying Salt to taste Instructions… 01Peel cassava using a knife much like you see here in the YouTube video. 02Lightly salt. 03Fry in oil until golden and crispy. 04Serve warm or cool. 05Store in an airtight container. Nicole’s Zesty Sour Cream Dip… Read More
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