- 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 a thin syrup. Remove the syrup from the heat and carefully stir in the lime juice and rum. Set the syrup aside to cool for 10 minutes, as it cools the syrup will thicken up.
While the syrup is cooling, peel the pineapple. Cut the pineapple into wedges lengthwise. Make sure to remove the core off each wedge. Generously coat the pineapple with the syrup and place on a hot grill. Grill the pineapple turning when the edges start to caramelize and the pineapple has golden grill marks. While grilling occasionally bast the pineapple with the syrup.
Serve with vanilla ice cream and a drizzle of the syrup.
Serves 4-6 depending on serving size.
Please let me know how you like this Grilled Pineapple with a Brown Sugar Glaze recipe via our Contact Us page, our Facebook Page, or Instagram.
- 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
- 2 Teaspoons fresh thyme leaves
- 1 Tablespoon butter
- 1 Bunch green onions, thinly sliced on diagonal (about 1 1/2 cups)
- 1 Sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 1 Large egg yolk, beaten to blend with
- 1 Teaspoon water (for glaze)
- 4 Ounces thinly sliced Gruyère cheese
Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. Transfer ricotta mixture to bowl; fold in crème fraîche.
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and sauté 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and sauté until mushrooms are tender, about 4 minutes longer. Mix in green onions.
Preheat oven to 400°F.
Roll out puff pastry on lightly floured surface to 13×9-inch rectangle. Using sharp knife and starting 1/4 inch in from edge, cut score line around entire perimeter of dough, cutting halfway through. Brush 1/4-inch dough border with glaze. Transfer dough to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside border. Top with half of mushrooms, half of Gruyère, then the remaining mushrooms and Gruyère. Bake tart until crust is golden and Gruyère melts, about 25 minutes.
- 6 Tablespoons fresh Italian parsley leaves
- 1/3 Cup 1/2-inch pieces fresh chives
- 3 Tablespoons fresh tarragon leaves
- 3 Tablespoons fresh chervil leaves
- 2 Tablespoons extra-virgin olive oil
- 2 Teaspoons fresh lemon juice
Toss herbs with oil and lemon juice in small bowl. Season with salt and pepper.
Cut tart into rectangles. Transfer to plates. Garnish with herb salad. Makes 6-8 appetizer sized servings.
Please let me know how you like this Wild Mushroom Tart recipe via our Contact Us page, our Facebook Page, or Instagram.
- 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 pieces and season with salt, garlic, onion, and seasoned peppers. Let chicken marinate for 30 minutes or more. Overnight is best.
In a large pot, heat oil, add sugar, and brown for 3 minutes or until brown. Add chicken and tomato paste and coconut milk.
Cover and cook on medium heat for about 30 minutes or until chicken is tender.
- 1 Tablespoon plus 2 teaspoons extra-virgin olive oil
- 1 Medium-large sweet potato, peeled and diced
- 1 Large onion, diced
- 4 Cloves garlic, minced
- 2 Tablespoons chili powder
- 4 Teaspoons ground cumin
- ½ Teaspoon ground chipotle chile (see Note)
- ¼ Teaspoon salt
- 2½ Cups water
- 2 15-oz cans black beans, rinsed
- 1 14-oz can diced tomatoes
- 4 Teaspoons lime juice½ cup chopped fresh cilantro
Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets.
Please go here for the recipe from Eating Well magazine.
- 1 ½ lbs conch, cut into small pieces
- 1 Sweet (bell) pepper, chopped
- 1 Medium onion, chopped
- 5 Leaves of herb (coloantro, shadow bennie, cilantro, basil or thyme)
- 1 Stalk celery, chopped
- ¼ Teaspoon salt
- ¼ teaspoon pepper
- ¼ to ½ Scotch bonnet pepper, minced (optional… but you have to love them!)
- 1 ¼ Cups flour
- ½ Teaspoon baking powder
- 1 ½ Cups water
Place all the ingredients conch thru scotch bonnet pepper into a large mixing bowl. Working in batches place 1/3 of the ingredients into a blender along with 1/3 cup of water, and blend for 10 seconds. Pour the blended mixture into a second mixing bowl, continue until the process until all the ingredients have been blended.
Sift the flour and the baking together, and add to the blended conch mixture. The batter should be the consistency of cake batter. Should you need to add more water add a little bit at a time.
Heat the oil over medium heat, when the oil reaches 375 degrees drop tablespoon size balls into the hot oil. Turn over the fritter when the edges are golden brown, continue to cook until the entire fritter is golden brown. Drain the fritters on a paper towel and place on serving plate.
Serve with your favorite dipping sauce and enjoy!
- 3 Tablespoons lime juice
- Water to taste
- 1 Teaspoon soy sauce
- 2 Teaspoon ginger, finely grated
- 1 Tablespoon sugar
- 1/2 Teaspoon cumin seed, roasted and ground
- 1 Hot pepper, seeded and finely sliced (optional)
- 2 Roasted chicken breasts, roughly shredded
- 1/2 Cup roasted peanuts, roughly chopped
- 1 Small ripe papaya, peeled, seeded, and sliced
- 1 Cucumber, peeled, seeded and diced
- 1/2 Small red onion, thinly sliced
- 2 Spring onions, shredded
- 1 Handful mint leaves
- 1 Head leaf lettuce
In a small mix lime juice, water, soy sauce, sugar roasted cumin, and hot pepper. Stir until the sugar has dissolved, taste and adjust the seasonings to taste.
In a large bowl toss chicken with half the dressing. Add the cucumber, red onions, spring onions and mint and toss to combine. On a serving plate arrange s bed of lettuce, add papaya slices and top with chicken mixture. Sprinkle the chopped peanuts and drizzle with remaining dressing.
Please let us know how you like my Chicken and Pawpaw Salad recipe via our Contact Us page, our Facebook Page, or Instagram.
If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.
- 2 Teaspoons baking soda
- 1 ½ Teaspoons cinnamon
- 1 ¼ Teaspoons salt
- ¾ Cup vegetable oil
- 3 Large eggs
- 1 ½ Teaspoons vanilla
- 6 Cups green papaya, peeled and grated
- 1 ½ Cups walnuts, coarsely chopped
- 3 Cups sugar
- 3 Cups all purpose flour
Preheat oven to 300. Butter a 13x9x2 inch baking dish. In a large bowl sift together sugar, baking soda, cinnamon and salt then whisk in oil eggs and vanilla until smooth. Add the grated green papaya and the walnuts to the batter and stir making sure they are well coated. Next stir in the flour until everything is combined well. Spread the batter evenly into the prepared baking pan.
Bake the cake in the middle of the oven for 1 hour and 40 minutes, or until a tester comes out clean. Cool the cake completely in the baking dish on a rack. Cut the cake into squares and serve at room temperature with ice cream or whipped cream.
- 1/2 Cup soy sauce
- 1/3 Cup dark rum
- 1/3 Cup packed brown sugar
- 1 Tablespoon Dijon mustard
- 2 Lb flank steak
In a small bowl combine soy sauce, rum, brown sugar and mustard, mix until the sugar has dissolved. Place the flank steak in a shallow baking dish and pour the marinade over the meat. Let the meat marinade at room temperature for 30 minutes.
When the grill is ready, remove the steak from the marinade making sure to shake off any excess fluid. Reserve the marinade. Grill the steak until distinctive sear marks appear, about 3 minutes. Next rotate the steak 90 degrees (to get a cross hatch of grill marks) and continue grilling for another 3 minutes. Flip the steak and grill the other side the same way until the outside is nicely seared and the steak is cooked to your liking. Cooking for 10 to 12 minutes should be medium rare. Let the stakes rest for 5 minutes before cutting.
Meanwhile, pour the marinade into a small saucepan and boil over a medium high heat until syrupy, about 3 minutes. Slice the steaks thinly across the grain, and serve drizzled with the sauce.
Please let us know how you like this Rum and Brown Sugar Marinated Steak recipe via our Contact Us page, our Facebook Page, or Instagram.
And, if you really like this recipe, check out our cooking classes for extra fun in the kitchen on your next vacation to the Caribbean! Better yet, rent our airbnb and take cooking classes while you stay with us.
Note: It would be a mistake to eat these crepes without the butter rum sauce flavored with your own local dark rum (It has to be dark so my apologies to my French island friends).
- 4 Eggs
- 1 Cup flour
- 2 Tablespoons sugar
- 1 Cup milk
- 1/4 Cup water
- 1 Tablespoon melted butter
Butter Rum Sauce…
- 1/2 Cup brown Sugar
- 1/2 Cup heavy cream
- 1/2 Cup dark rum
- 2 Tablespoons butter
Combine all the ingredients in the jar of a blender, and process for one minute. Scrape down the sides of the blender with a rubber spatula and blend for another 15 seconds, until smooth. Set the batter batter aside to rest for an hour.
Preheat the omelet pan over a medium heat, lightly oil or butter the pan. With one hand pour 1/4 cup of batter into the hot pan. Using the other hand at the same time lift the pan above the heat and swirl the batter so it covers the bottom of the pan in a very thin layer. You have to work quickly before the batter cooks too much to swirl. Return the pan to the heat, cooking until the crepe bottom has browned. Carefully flip the pancake with a spatula to brown the other side. Remove from the pan and stack on a waiting heat proof plate. Repeat until the batter is finished.
I served the crepes 2 ways…. the first was with mango, Butter Rum Sauce and a dusting of confectioner’s sugar. The second was Banana and Nutella.
Butter Rum Sauce…
In a small heavy saucepan using medium heat, stir the brown sugar and the heavy cream until the sugar has melted. Pour in the rum and simmer, stirring until the sauce is reduced and has become smooth and thick. Gradually stir in the butter until it has melted and the sauce is emulsified.
The result of this labour of love is that I get to make some wonderfully fresh and healthy meals either by what I grow in the yard or what I trade with others (pawpaw can get some great returns when trading!). I get to harvest wonderful flavors that are also good for you – What a combination!
This past week I took some of my pawpaw and visited a friend who is growing radishes, carrots, lettuce, and other vegetables that are a bit harder for me to grow on my hill. After a little bartering, I walked away with a fistful of radishes and greens and an idea for a great sweet potato and radish greens soup.
Before I got to work on the soup, my husband pitched that I try “twisting” my West Indian pumpkin soup with the radish greens, but I persisted and created my Sweet Potato and Radish Greens Soup instead. Why so? Because I had a flavor on my mind and wanted to try it out!
Here are the recipes for my new Sweet Potato and Radish Greens Soup and my West Indian Pumpkin Soup (to keep my husband happy). Please give them a try and let me know how things go for you on my Facebook page (just look up nt.ibrism.com in the Facebook search) or email me at email@example.com. Or, if you have your own soup recipe that you want to share, then send that along as well or post it on Facebook. Eat, learn, love life, and enjoy!