This is my mother’s Herb Crusted Beef Strip Loin Roast recipe. My Mom used to have it for Sunday dinner every once in a while when I was a child. It is also a great “Ta Da!” dish for a dinner party. We are using Strip Loin which is also known as New York Strip or Kansas City Steak. I’ve included a temperature scale for you to reference for “doneness”, from “rare” to “well done”. Cook it longer and you start to have leather (or some would say charcoal).
Ingredients… 2 Teaspoons salt 2 Teaspoons black pepper cracked 2 Cloves garlic minced 1 Tablespoon rosemary finely chopped 2 Tablespoons parsley finely chopped 3 Tablespoons extra virgin olive oil 3-4 Pounds sirloin roast Insurance… Preheat oven to 425 F. In a small bowl combine salt, pepper, minced garlic, rosemary, parsley and oil. Rub the herb Read More
Notes: This Rum Battered Fish recipe was inspired by Thecookreport.co.uk. I saw it a few months back and then Adam fell in love with the concept of marrying rum and fish doing his own research. We talked it through and picked this recipe with plans to provide a number of different sauces people could use. What could be better than rum with fish?
2 Pounds skinless boneless fish, about 8 fillets ½ Cup rice flours Oil for frying 1 Cup all purpose flour 1 Cup rice flour 1 Teaspoon salt ½ Teaspoon black pepper 1 Egg, beaten 1 ¾ Cup cold club soda ½ Cup rum (preferably a dark rum such as Antigua’s Cavalier Rum) Combine all the Read More
Notes: Adam found this Sticky Jerk Salmon with Mango Slaw recipe on the BBCGoodFood.com web site. I used it in one of my Facebook live show months ago and found the recipe to be quite good although I change it by substituting my jerk marinade for the paste, let the marinade sit for 20 minutes rather than using it right away, and increased the heat for a faster finish.
2 Heaped tablespoons of Jamaican Jerk Seasoning (See our Jerk Marinade recipe) 2 Tablespoons of honey 4 Salmon fillets Juice of 2 limes ½ Red cabbage, core removed, thinly sliced 1 Firm but ripe mango, skin removed, thinly sliced 1 Red pepper, thinly sliced 6 Spring onions, thinly sliced on an angle Small bunch coriander, Read More
Notes: This Avocado Shrimp Burger recipe was selected by our Nicole's Table Facebook followers in May 2018. I obtained the original recipe from Will Cook for Smiles. The original recipe was good, but I changed it to suit my tastes. I replaced the cayenne pepper with Cajun seasoning because I love the flavor of blackened shrimp. You can also try Old Bay seasoning if you like Maryland style steamed shrimp or crab cakes. As well, I increased the shrimp to a pound and removed the cumin and chili pepper from the avocado recipe and added cilantro and garlic. Happy cooking!
The Shrimp Patties (Burgers)… 16 Oz. raw shrimp ½ Medium yellow onion 2 Celery ribs sticks 1 Green onion stalk 1 Small red bell pepper 3 Lg. garlic cloves ¼ Cup cilantro leaves not packed Juice from ½ lemon Zest from ¼ lemon 1 Egg 2 Tbsp. mayo 1/3 Cup plain bread crumbs 1 Tsp. 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: Abby's chicken curry was always something that Adam and I looked forward to having every time we returned to Antigua to visit my parents. It was made by a friend of ours from Guyana. This is my version of Abby's West Indian chicken curry recipe... Follow this link if you want to make roti to go along side your chicken curry. For West Indians, Roti goes with chicken curry like hot dogs and buns, fish and chips... you get the point.
Ingredients 1 Bulb garlic 1 Medium onion 10 Seasoned peppers 3 Pounds chicken 2 Tablespoons curry ½ Tablespoon cumin 2 Tablespoon water 2 Tablespoons oil 2 Spring onions, chopped Salt to taste Juice of 1 lime Grate garlic, onion and season pepper. Cut chicken into small pieces and season using grated spices salt and lime 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: Stewed chicken is common throughout the Caribbean with each locale having its own variation. This recipe was whipped up by Connie one day for some guests who could not eat curry. Connie learned this recipe from her mother when she was a little girl in Guyana so the recipe was prepared from memory. As it turned out, the stewed chicken was a huge hit. We hope you like it too!
2 Pounds of chicken (We used skinless/boneless thighs) 10 Seasoned peppers (or 1 bell pepper) 2 Tablespoons vegetable, coconut or olive oil 4 Tablespoons white sugar 4 Ounces tomato paste 1 Juice of lime 1 Bulb of garlic, chopped 1 Large onion, diced ½ Cup of coconut milk Salt to taste Cut chicken into small 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