Tag Archives: Cooking Classes in Antigua

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AIP Turkey Burger

“AIP” Turkey Burger

Ingredients…

  • 1 Lb ground Turkey
  • ¼ Cup red onion, finely diced
  • 1 ½ Cups spinach, finely chopped
  • ½ Teaspoon Himalayan salt
  • 2 Teaspoons Olive oil
  • 1 Teaspoon garlic powder
  • 1 Teaspoon onion powder
  • 1 Teaspoon Turmeric
  • 1 ½ Teaspoons dried Oregano

Directions…

In a large bow combine Turkey, red onion, spinach and seasoning.  Using 2 forks, work everything together until all the ingredients are well combined.  Divide the mixture into 6 equal portions and form burger patties.

Heat a large skillet over medium heat, cook the burgers for 5 minutes per side.  The internal temperature should be 165 F.

Serve with Boiled Cassava or sweet Potato fries and a Nice Crispy salad (but NO TOMATOES if you’re AIP!!!).

As always, enjoy!

Tell Us What You Think!

Try pairing our Jerk AIP Turkey Burgers with a our Sweet Potato Fries as suggested above.  Sorry, our Old Fashioned Rum Punch is off limits if you are AIP.

If this recipe makes your mouth water, why don’t you come for cooking classes in Antigua or contact us for online classes. Come for one class or a series of classes and you can even stay in our BnB.

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Honey Rum Glazed Jerk Chicken Kebabs with Pineapple

Jerk Honey Rum Glazed Chicken Kebabs with Pineapple

Seasoning the Chicken

  • 2 lbs Chicken, skinless boneless breast or thigh

For chicken Kebabs I prefer to use thighs because I think the kebab tends to be more tender and less dry. Cut the chicken into 1 inch pieces and season with salt and the jerk seasoning to taste. If you want your kebabs to have the full Jerk flavor, be generous with the seasoning. You should also season the chicken well in advance.

  • 1 Cup jerk seasoning (Go here for our jerk marinade)
  • 2 Red Bell Peppers, cut into 1 inch pieces
  • ½ Pineapple, peeled cored and chopped into 1 inch chunks
  • ¾ cup honey
  • ¼ Cup rum

Bamboo Skewers

The skewers should be soaked in water for at least 30 minutes, so they don’t burn. A trick I like to use is to place the skewers in an 8 x 13 baking pan. Add water and then cover with a paper towel, this helps submerge the skewers.

To Make the Kebabs

Thread the chicken onto the soaked skewer adding a piece of pineapple and bell pepper between each piece of chicken.

In a small bowl, combine the rum and honey. Heat the grill, and over medium heat cook the kebabs about 5 minute per side brushing with the honey rum glaze.

Serve with rice and beans or macaroni pie and a crisp salad!!

An idea for using the other half of pineapple is….  Make a few kebabs with just pineapple chunks…  Grill them, brush them with the rum glaze, and serve over ice cream (either vanilla or rum and raisin).

As always, enjoy!

Tell Us What You Think!

Try pairing our Jerk Honey Rum Glazed Chicken Kebabs with a our Old Fashioned Rum Punch, macaroni pie as a side, and Grilled Pineapple with a Brown Sugar Rum Glaze for the dessert.

If this recipe makes your mouth water, why don’t you come for cooking classes in Antigua or contact us for online classes. Come for one class or a series of classes and you can even stay in our BnB.

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Crispy Fried Fish Tacos

Crispy Fried Fish Tacos with Tangy Slaw

Cilantro Jalapeno Sauce

  • 2 Cups cilantro
  • 2 Jalapenos
  • 3 Cloves garlic
  • ¼ Cup sour cream
  • ¼ Cup Mayo
  • 1 Tablespoon Cider vinegar
  • Pinch salt
  • Juice of 1 lime
  • ½ Cup olive oil

Place cilantro, jalapenos, garlic, sour cream, mayo, salt and lime juice in the food processor and process until smooth.  Add the olive oil slowly until emulsified.  Place in a container and set aside.

Tangy Slaw

This slaw can be eaten fresh, but it tastes better after a day or two.  It is similar to a Curtido which is a fermented food.  I would recommend making it a day ahead.

  • ½ Green cabbage, finely shredded
  • ½ Red onion, thinly sliced
  • 2 Carrots, finely shredded
  • 1 jalapeno, thinly sliced
  • ½ Teaspoon dried oregano
  • Salt to taste
  • ½ Cup white vinegar

Mix everything in a large bowl and let it sit to let the flavors come together.  If you’re making ahead, place the mixture in a mason jar and store in the fridge.

The Fish

  • 1 Pound Mahi Mahi
  • ½ Teaspoon cumin
  • ½ Teaspoon ground coriander
  • ½ Teaspoon granulated garlic
  • Pinch cayenne pepper
  • Salt and pepper to taste

In a heavy bottom pan, heat the oil for frying the fish.  Cut the fish fillets into 1 inch strips, season with cumin, coriander, garlic and cayenne mixture.  Set aside and make the batter.

  • 1 ½ Cups all purpose flour
  • 1 12 Ounce bottle of beer (Yes, CARONA is good choice!)
  • A pinch of salt and pepper
  • Oil for frying

In a medium bowl, add the flour and season with salt and pepper.  Slowly pour in the beer whisking until the batter is smooth.  The oil should be hot, registering at 350 to 360 F.
Working in small batches, dip each fish piece into the batter and then place in the hot oil, cooking until golden brown.  Remove the fish from the oil and drain the fish on a paper towel.

To Build the Tacos

  • 12 Corn or Flour tortillas

Warm the tortillas in the oven for a few minutes.

Place a couple pieces of fried fish onto the bottom of your tortilla, top with slaw and then drizzle with the cilantro jalapeno sauce.

Optional Sides

The great thing about tacos is that you have a bunch of different sides you can use depending on what you like.  Here are a few we love to pair with our tacos…

  • Avocado
  • Sliced Jalapenos
  • Lime wedges
  • Sliced radishes
  • Pickled Onions
  • Picco de gaello

Enjoy!

Tell Us What You Think!

Try pairing our Crispy Fried Fish Tacos with a side such as our Cassava Chips for a starter, and Ginger Bread Cake with Lemon Curd or Dark Chocolate Caramel Tart for the dessert.

If this recipe makes your mouth water, why don’t you come for cooking classes in Antigua or contact us for online classes. Come for one class or a series of classes and you can even stay in our BnB.

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Fungi (polenta) with Caramelized Corn topped with Spicy Garlic Shrimp

Caramelized Corn Fungi (Polenta) Topped with Spicy Garlic Shrimp

Caramelized Corn Fungi

  • 4 Tablespoons butter
  • 1 ½ Cups sweet corn
  • 1 ½ Cups milk
  • 1 ½ Cups water
  • 1 Cup dried cornmeal
  • 2 Tablespoons butter
  • ½ Cup grated Parmesan cheese

In a large skillet over medium heat, melt 4 tablespoons (¼ Cup) butter.  Add the corn and ¼ teaspoon of salt and pepper.  Cook until the corn has caramelized.  It should be slightly browned in about 7 minutes or so.

While the corn is cooking, combine the milk and water in a medium pot and bring to a low boil. Season the water with a pinch of salt, and then whisk in the cornmeal.  Cook until the mixture has thickened in about 20 minutes, making sure to stir constantly . Stir in the Parmesan cheese and the corn.  Season with salt and pepper, as needed.

The Garlic Shrimp

  • Cup olive oil
  • 2 Cloves Garlic, minced
  • 1 Inch piece of Ginger, grated
  • 1 Lime, zested and juiced
  • 1 Teaspoon red pepper flakes
  • ¼ Cup cilantro leaves, chopped
  • 2 Tablespoons dark rum
  • Salt and pepper to taste
  • 1 Pound large shrimp (16/20)

Peel and devein shrimp.

In a large bowl combine the olive oil, minced garlic, grated ginger, lime zest and juice, red pepper flakes and rum. Mix to blend all the flavors. Add the shrimp and the chopped cilantro leaves, tossing to make sure the all the shrimp is well coated. Cover and set aside to marinade.

Using a medium sized saute pan over high heat, completely coat the bottom of the pan with olive oil, add a clove of smashed garlic and then saute the shrimp for about 3 to 4 minutes per side, turning once.

Place the shrimp on top of the fungi to serve.

Enjoy!

Tell Us What You Think!

Try pairing our Caramelized Corn Fungi and Spicy Garlic Shrimp with a side such as our Veggie Pakora or Tostones and have fun!

If this recipe 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.

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Cheddar Cheese and Scallion Scones

Ingredients

  • 2 Cups all purpose flour
  • ½ Teaspoon salt
  • 1 Tablespoon baking powder
  • 6 Tablespoons COLD butter cut into pieces
  • 1 Cup Grated Sharp Cheddar Cheese (They recommend Cabot extra sharp) I AGREE!!!
  • 3 Scallions, chopped thinly both white and green parts
  • 2 Eggs
  • ⅓ Cup heavy cream
  • 1 Tablespoon Dijon mustard
  • 1 Teaspoon hot sauce

Directions

Preheat the oven to 375 F.

In a large mixing bowl whisk together the flour, salt and baking powder, and set aside.  Mix together the eggs, cream, mustard and hot sauce and set aside.

Using a pastry blender, or a food processor, cut the cold butter into the flour until you have a crumbly texture.  Add the grated cheese and scallions.  Toss to combine.

In the large mixing bowl, add the egg and cream mixture to the dry ingredients. Stir/fold, until everything just comes together, and the dough is evenly moistened. The dough will be very stick, try not to over work it.

Generously flour the counter, and turn the dough out onto the counter.  Using floured hands, pat the dough into a 10” by 2” rectangle.  Cut the rectangle into 5 2 inch squares.  Then cut each square in half on the diagonal making 10 triangular scones.

Place the scones on a parchment lined baking sheet, leaving an inch between each scone.  Bake for 20 minutes until evenly browned.

Serve warm and enjoy.

Tell Us What You Think!

Try these Cheddar Cheese and Scallion Scones as a side with Sweet and Hot Ginger Rum Baby Back Ribs, Herb Crusted Beef Strip Loin Roast, or Rum and Brown Sugar Marinated Steak.

If this recipe 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.

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Macaroni Pie

Macaroni Pie

Prepare the Macaroni

  • 8 oz Macaroni
  • Salt to taste

Preheat the oven to 350 F.

Cook the macaroni according to the package directions until al dente. While the macaroni is cooking, prepare the sauce using one of the following two methods.

White Sauce Method

  • 1 Tablespoon minced onion
  • ¼ Cup butter
  • 2 Tablespoons flour
  • 1 ½ Cups milk (if you’re West Indian that means evaporated milk)
  • 2 Cups grated Cheese (your choice)
  • 1 Teaspoon salt
  • ¼ Teaspoon paprika

In a medium pot saute the onion in the butter for 2 minutes.  Make a roux by adding the flour and cook until smooth, about 2 minutes. Remove the pan from the heat and whisk in the milk a little at a time, stirring briskly.

Return the pot to a medium heat and cook for 3 minutes stirring constantly. The sauce will thicken.  Season with salt and pepper to taste.  While the sauce is still hot, add the cheese.  Mix until the cheese is melted and the sauce is an even texture.

Fold the cooked Macaroni into the cheese sauce, making sure that everything is well coated.  Pour the mixture into a buttered baking dish.  Bake in the preheated oven for 25 minutes.

Other Method (For lack of a better title):

  • 2 Eggs
  • 2 Cups grated cheese
  • 1 ½ Cups evaporated milk
  • 1 teaspoon salt
  • ¼ teaspoon white pepper

Beat eggs until fluffy, add the milk, cheese and season with the salt and pepper.  Add the cooked macaroni and pour the mixture into a buttered baking dish.  Bake in the preheated oven for 30 minutes or until firm.  (As a variation, sprinkle crushed cornflakes or seasoned bread crumbs on top.  Some people love this version.)

Enjoy!

Tell Us What You Think!

Try this Macaroni Pie as a side with Rum and Cinnamon Glazed Ham, Connie’s Stewed Chicken, Herb Crusted Beef Strip Loin Roast, or Pam’s Chicken Pelau.  Give a match-up a try.

If this recipe 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.

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Green Seasoning

Green Seasoning

Ingredients…

  • 1 Bunch green onion
  • 1 Stalk celery
  • 1 Small onion
  • ½ Inch ginger
  • 6 Cloves garlic
  • 1 Teaspoon salt
  • 2 Sprigs thyme
  • ½ A bell pepper or a hand full of season pepper
  • Juice of 1 lime

Instructions…

Roughly chop all the herbs and place in the blender.  Add the spices and lime juice and process until smooth.  Store the green seasoning in a sterilized jar in the fridge.  It should keep for 1 month.

If you want to make your own version of Green Seasoning, then give cilantro, basil or rosemary a try…

Tell Us What You Think!

You can find green seasoning used in my mother’s Chicken Pelau.  Give it a try.

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.

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Nicole's Chicken Pelau

Pam’s Chicken Pelau

Ingredients…

  • 3 Lbs chicken thighs, bone in cut in half
  • ¼ Cup green seasoning
  • A pinch of Salt
  • A touch of Black pepper
  • 2 Tablespoons vegetable oil (enough to coat the bottom of your skillet)
  • 3 Tablespoons brown sugar
  • 2 Cups rice, washed
  • 1 medium onion, diced
  • ½ Cup minced season pepper (bell pepper will do)
  • 2 Sprigs of thyme
  • 1 ½ Cups kidney beans, cooked
  • 2 Cups coconut milk
  • 2 Cups chicken broth or water

Instructions…

Generously season the chicken with green seasoning, salt and pepper.  Let the chicken marinate for at least 30 minutes.

In a large heavy pot, heat the vegetable oil, add the sugar and allow it to bubble and froth, but not burn.  We want the sugar to caramelize.  This should take about 2-3 minutes.  In batches, brown the chicken in the caramelized sugar, making sure the chicken is well coated by the browned sugar.  Reserve the marinade for later.

After all the chicken pieces have been browned, return all the pieces to the pot, cover and cook for 5 minutes over a medium heat.  Add the reserved marinade, onions and season peppers and cook for 5 minutes.  Add the rice, stir the rice into the chicken mixture, making sure everything is coated, and nothing is stuck.  Next, add the beans, thyme and coconut milk.  Again, stir the pot making sure everything is coated and nothing gets stuck.

Finally, add the water or chicken stock (your choice).  Bring everything to a boil, lower the heat, cover and simmer until the rice is cooked and the liquid has evaporated.  This should take about 25 minutes.

When everything is done, sit down and enjoy (or package it up and take it the beach!).

Makes about 4-6 servings.

Tell Us What You Think!

We like feedback.  Let us know what you think about my mother’s Chicken Pelau recipe.  And, if you’re really adventurous, please post photos on our Facebook Page or on Instagram.  Finally, if you want a little extra fun, try a few of these recipes with the Pelau: West Indian Pumpkin Soup, Festival, Montserrat Mini Lime Tarts, and, of course, my Old Fashioned Rum Punch.

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.

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Caribbean Cocktail Beef Patties

Caribbean Cocktail Meat Patties

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 pan cook the ground beef, onions, peppers and spring onions. Season the mixture with salt, black pepper, garlic and thyme. Cook the pastry filling until the meat has been cooked through and is no longer pink. The mixture should not be too wet as it is going to be a pastry filling.

Let the mixture cool before making the patties.

To Make the Patties:

  • 2 Recipes of shortcrust pastry (Get it here!)
  • 1 Egg, beaten

Preheat the oven to 450.

Roll out the pastry to about ⅛th of a inch and cut into 2 inch rounds. Place a tablespoon of filling into the center of each round. Wet the edges of the rounds with a little bit of water, fold the pastry over and seal each round with a fork.

Place the patties on a baking sheet, brush each patty with the egg wash, and prick each patty on the top to create a vent for the steam to escape while baking.

Bake for 15-20 minutes, remove when the crust is golden brown.

Let cool and enjoy!


Tell Us What You Think!

Please let us know how you like my Caribbean Cocktail Meat Patties recipe via our Contact Us page, our Facebook Page, or Instagram.  Oh, and feel free to pair it up with other recipes that I’ve posted such as my West Indian Pineapple Tarts, Festival (a Jamaican street food), Plantains Wrapped in Bacon, and Good Ole Coconut Shrimp, and, of course, some of my Old Fashioned Rum Punch.  This will give you a great range of tastes for a Happy Hour with Caribbean appetizers.

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.

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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.  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 during my cooking classes.

Ingredients…

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • Dash of nutmeg
  • 1 teaspoon vanilla
  • 1 cup water to make a soft dough
  • Oil for frying

Instructions…

Mix the cornmeal, flour, baking powder, and salt in a bowl. Sweeten the water with sugar and vanilla, and add just enough water to the flour to make a moist dough.  Set the dough aside and let it rest for about 20 minutes.

Flour your hands well and knead the dough on a lightly floured surface. Divide the dough into 12 portions. Roll each portion into a small cigar or sausage shape that’s tapered at the ends.

Pour enough oil into a skillet to reach about 1 inch deep. Heat the oil over medium-high heat until shimmering but not smoking. Carefully slide a few of the dumplings into the oil and fry, turning as necessary, until golden brown on each side, adjusting the heat if necessary. Transfer to paper towels to drain. Repeat with the remaining fritters. Eat ’em hot.

Let cool and enjoy!


Tell Us What You Think!

Please let us know how you like my Pumpkin Fritter recipe via our Contact Us page, our Facebook Page, or Instagram.  Oh, try a few other recipes such as my Jerk Shrimp, Coconut Rum Grilled Shrimp, or my Stewed Chicken.   Make sure you add a simple salad for a little healthy boost in your diet!

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.