Tag Archives: What Cool Looks Like

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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.

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West Indian Pineapple Tart

West Indian Pineapple Tart

So we are a few days into our “self-isolation” (for COVID-19) and we’re missing food one would be able to just pick-up on the run…  Consequently, we decided to look at recipes we can make with very few ingredients and what one is likely to have in their pantry.  Here we’ll make a Short Crust Pasty and use a pineapple filling to create simple and sweet dessert… a West Indian Pineapple Tart.  However, this same pastry can be used with many other fillings such as spicy beef, mushroom, cheese and even squash.  Look for a recipes for various fillings in the next week.  

Short Crust Pastry Ingredients…

  • 1 Pound Flour
  • 1 Teaspoon salt
  • ½ Cup butter
  • ½ Cup shortening
  • Iced Water (about 1 cup)
  • 1 Egg, to be used to glaze the pastry

Instructions on Making the Pastry…

Mix the salt into the flour.  Using a pastry blender, work the butter and shortening into the flour until it looks like breadcrumbs.  

Next, using a wooden spoon or rubber spatula, work the iced water into the pastry adding a little at a time.  The water is being used to “bring the pastry together”. You might use more, you might use less. The goal is not to over work the pastry, you want to be able to make a ball. 

Chill the dough for at least 30 minutes before using.

Pineapple Filling Ingredients…

  • 20 Ounces can crushed pineapple
  • ¾ cup sugar
  • 1 cinnamon stick
  • A pinch of salt

Place the canned pineapple and it’s juice along with the sugar, salt and cinnamon stick into a medium pot.  Bring the ingredients to a boil, then turn down the heat to medium. Cook about 25 minutes, until the sauce has thickened.  Remove the sauce from the heat and allow it to cool completely before adding to the pastry.

Tart Making Instructions…

Preheat the oven to 375.  Lightly flour the counter and roll the pastry to about ⅛ of an inch.  Cut 6 inch rounds into the pastry, place 2 tablespoons of the pineapple filling into the center of the round and spread the filling leaving a ½ inch border.  Brush the border with water, and then fold the pastry into a triangle overlapping the edges. Brush with the egg wash. 

Bake for 15 to 20 minutes until golden brown.  

Let cool and enjoy!


Tell Us What You Think!

Please let us know how you like my West Indian Pineapple Tart 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 Herb Crusted Beef Strip Loin Roast, Super Crispy Rum Battered Fish, or Nicole’s Bread Pudding with Rum Soaked Raisins.

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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Pumpkin Fritters

Iana’s Pumpkin Fritters!

Iana has been working with me since I reopened after COVID “ended” and Connie moved to the US.  I loved my old Pumpkin Fritter recipe, but when I tasted Iana’s, I dropped mine for hers.  We now make her fritters regularly for our classes.  These fritters can be served as either sweet or savory.  If served as a sweet, dust with cinnamon and icing sugar.  Substitute ripe banana or ripe plantains in the same quantity if you want a different flavour.  Finally, this is a vegan option because it does not use eggs.  Enjoy!

Pound of pumpkin
1 Teaspoon of salt
½ Teaspoon of cinnamon

Peel and cube the pumpkin and then boil it with the teaspoon of salt and ½ teaspoon of cinnamon for about 20 minutes, or until soft.  When finished, drain it and let it cool.

½ Teaspoon of cinnamon
1 Tablespoon of vanilla
½ Cup of brown (aka “natural”) sugar to taste
2 Cups of flour
½ Teaspoon of baking powder

Mash the pumpkin and season it with the sugar, vanilla and cinnamon.  Once done, slowly add in the flour and baking powder a little bit at a time to have the batter reach a texture similar to pancake batter.  When ready, drop tablespoons sizes into hot oil and fry until golden brown.

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, and feel free to pair it up with other recipes that I’ve posted such as my Jerk Beef Burger, Jerk Chicken or Tofu, or Rum and Brown Sugar Marinated Steak.  Make sure you add some salad for some good green fun!

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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Coconut Shrimp

Good Ole Coconut Shrimp

The Shrimp…

  • 4 Egg whites    
  • 1 Cup corn starch
  • 2 Cups shredded coconut
  • Salt and black pepper to taste
  • 1 lb Shrimp 25/30’s
  • Oil for frying

Whisk the egg whites in a bowl with a pinch of salt until light and fluffy.

In a shallow bowl or pie plate, season the cornstarch with salt and pepper.  In a second shallow bowl put the shredded coconut making sure to break up the clumps.

Working in small batches dust each shrimp with the seasoned corn starch.  Next dip the shrimp into the beaten egg whites, and finally coat the shrimp with shredded coconut. Place each shrimp on a lightly greased baking sheet making sure not to overlap the shrimp.

Heat the oil to 350, once the oil has reached the frying point fry the shrimp in small batches.  Turn the shrimp when the coconut has turned light brown, and remove the entire shrimp is golden. Drain the cooked shrimp on paper towel.

Serve warm with your favorite dipping sauce.

Spicy Dipping Sauce…

  • 2 Tablespoons sugar   
  • 6 Tablespoons water
  • 2 Tablespoons lime juice
  • 2 Tablespoon fish sauce
  • 4 Cloves garlic, thinly
  • 1 Jalapeno, thinly sliced

Combine the sugar and water and mix until the sugar dissolves.   Add remaining ingredients, set aside for 20 minutes to let the flavors combine.

Enjoy!


Tell Us What You Think!

Please let us know how you like my Coconut Shrimp 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 Sticky Jerk Salmon recipe or serve it with our Wild Mushroom And Gruyere Tart With Fresh Herb Salad and a salad.

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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Montserratian Mini Lime Tarts

Gluten Free Crust…

  • 2 Cups almond flour
  • ¼ Cup coconut oil
  • 3 Tablespoons maple syrup
  • Pinch salt

Preheat the oven to 350.  In a large bowl mix together the almond flour, coconut oil, maple syrup and salt until it makes a soft dough.  If it does not come together easily add more oil and syrup. 

Press the dough into 4 mini tart pans.  Bake for 10 minutes until the tart shells have lightly browned.  Set the baked shells aside to cool.

Graham Cracker Crust…

  • 2 ¼ Cups graham cracker crumbs
  • ½ Cup salted butter, melted
  • 3 Tablespoons sugar

Preheat the oven to 325.  Put the graham cracker crumbs, sugar and melted butter in a small bowl and mix well to combine the ingredients.  Press the mixture into the bottom and up the sides a 9 inch spring form pan. Bake the crust for 10 minutes, remove the crust from the oven and cool completely before pouring the lime filling into the crust.

Lime Filling…

  • 16 Oz cream cheese
  • 1 14 oz can sweetened condensed milk
  • Zest of 1 lime
  • Cup lime juice
  • 2 Tablespoons powdered sugar

Bring the cream cheese to room temperature.  In a large mixing bowl using a mixer combine the cream cheese and 2 tablespoons of powdered sugar.  Next add the lime zest and condensed milk making sure the mixture is smooth and there are no lumps. Finally add the lime juice, mixing until the juice is completely combined.  Pour mixture into prepared crust and refrigerate overnight or for at least 8 hours.

Whipped Cream…

  • ¾ Cup heavy whipping cream, chilled
  • ¼ Cup powdered sugar
  • 1 Lime for garnish

Beat the cream and sugar in a chilled bowl until soft peaks form.  Garnish pie with whipped cream and lime slices.

Enjoy!


Tell Us What You Think!

Please let us know how you like my Montserratian Mini Lime Tart 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 Sticky Jerk Salmon or Herb Crusted Beef Strip Loin Roast recipes.

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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West Indian Pumpkin Soup

West Indian Pumpkin Soup

West Indian Pumpkin Soup Ingredients…

  • 1 Large onion, chopped
  • 3 Cloves garlic, chopped
  • 2 Ribs celery, chopped
  • 1 Tablespoon fresh thyme
  • 3 Tablespoons olive oil
  • 1 Medium sweet potato, peeled and cut into uniform pieces
  • 2 Carrots, peeled and chopped the same size as the sweet potato
  • 1 Pound pumpkin, peeled and chopped the same size as the other vegetables
  • 6 Cups Chicken stock or water
  • 1 Whole Scotch bonnet pepper washed and kept in tack
  • Salt and pepper to taste
  • A dash of Nutmeg or cinnamon for flavor
  • ¼ Cup heavy cream, optional

Instructions…

01In a large sauce pan over medium heat sauce the olive oil, chopped onions, celery, garlic and thyme until the onions are translucent about 8 minutes. Add garlic and cook an additional 2 minutes.

02Add the carrots, sweet potato and pumpkin along with a dash of salt, saute for 10 minutes. Add stock and the whole scotch bonnet pepper. The pepper is in the pot to give flavor not heat, when stirring the pot be careful not to burst the pepper. Cover and simmer for 15 minutes. Remove the scotch bonnet pepper from the soup. Add the nutmeg or cinnamon and adjust the seasoning by adding salt and fresh ground black pepper. Add the fresh thyme and continue to cook the vegetables until everything is cooked through.

03This is when you will determine the texture of your soup. If you like a chunky soup skip to the next paragraph. For a smooth soup blend the soup in batches returning it to the pot to keep warm.

04This is also the time the cream would be added if desired. Add the cream to the pot reheating the soup almost to the boiling point. If the soup is too thick thin it with stock. Turn off and serve

As usual, enjoy!

Tell Us What You Think!

Please let us know how you like my West Indian Pumpkin Soup 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.

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Sweet Potato Soup with Rum

Sweet Potato Soup (with Rum!)

Sweet Potato Soup Ingredients

  • 1 1/2 Tablespoons olive oil
  • 1 Onion, diced
  • 1/2 bell pepper (or a generous handful of seasoned peppers), diced
  • 2 Cloves garlic, minced
  • 1 Teaspoon salt
  • 1/2 Teaspoon, ground turmeric
  • 1/4 Teaspoon ground white pepper
  • 1 1/2 Pounds sweet potato, peeled and cubed
  • 4 1/2 Cups chicken or vegetable broth
  • 1 1/4 Cups unsweetened coconut milk
  • 1/2 Teaspoon sugar
  • 2 Tablespoons rum (Optional)
  • Fresh thyme
  • Sour cream for garnish

Instructions…

01Dice the onions and pepper.  In a large saucepan over medium heat, saute the olive oil, diced onions, and seasoned or bell peppers until the onions are translucent (about 8 minutes). Add garlic, seasoned turmeric, and white pepper and cook an additional 2 minutes.

02Add the sweet potato along with the salt, saute for 10 minutes. Add the stock and coconut milk, cover and simmer for 15 minutes. Adjust the seasoning by adding salt and fresh ground black pepper. Add the fresh thyme and continue to cook the vegetables until everything is cooked through.

03This is when you will determine the texture of your soup. If you like a chunky soup, mash the large chunks with a fork or lightly blend. For a smooth soup, blend the soup in batches returning it to the pot or use a hand blender and puree the soup directly in the pot. If the soup is too thick, add more stock to thin it out. This is when you would add the rum if you are using it. If children are eating the soup, serve them first before adding the rum.

Enjoy!

Tell Us What You Think!

Please let us know how you like my Sweet Potato Soup 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.

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Plantains Wrapped in Bacon

Plantains Wrapped in Bacon

Ingredients…

  • 4 Ripe plantains
  • 1 Lb of bacon
  • Tooth picks

Instructions…

01Preheat the oven to 350 F.

02Make sure you select ripe plantains for this recipe.  Plantains are ripe when their skins are mostly black and they feel soft.  When they are ripe and black, they are sweet.  When they are green or yellow, they are hard and very starchy.  You don’t want starchy.  😉

03Peel the plantains and cut them into 1 inch thick chunks. Cut the bacon slices in half.  Wrap each chunk of plantain with a piece of bacon and secure the bacon with a toothpick.

04Place the plantain pieces on a baking sheet and roast in a preheated oven for 40 minutes.  The bacon should be crisp and the plantain soft and golden.

Enjoy!

Tell Us What You Think!

Please let us know how you like my Plantains Wrapped in Bacon 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 Jerk Chicken or Tofu or Chicken Curry recipes.

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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Black Bean Hummus

Black Bean Hummus

Ingredients…

  • 1 14 Ounce can of black beans
  • A handful of cilantro leaves (about ½ cup)
  • 1 Clove garlic, minced
  • 2 Tablespoons lime juice
  • 1 Tablespoon tahini
  • 1 Teaspoon ground coriander seed
  • 1 Teaspoon salt
  • ¼ Cup extra virgin olive oil
  • 1 Jalapeno (optional)

Instructions…

01Rinse the black beans and place in the bowl of the food processor.

02Add cilantro leaves, minced garlic, tahini, lime juice, ground coriander seed, olive oil and salt. If you like a little heat add a seeded and chopped jalapeno. Process until smooth making sure to scrap the sides of the food processor at least once.

03Serve the hummus with corn chips, and fresh vegetables like cucumber, peppers, carrots and radishes. Or, if you want to have a really healthy meal, try it with my Roasted Cauliflower Salad with Lemon Tahini Dressing!

Enjoy!

Tell Us What you Think!

Please let us know how you like my Black Bean Hummus 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.

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Butter Rum Cake

Nicole’s Butter Rum Cake

The Cake…

  • ½ Cup chopped walnuts
  • 1 ½ Cups granulated sugar
  • ½ Cup butter
  • 3 Tablespoons plus ½ Cup vegetable oil
  • 1 ¾ Cups all purpose flour
  • ¼ Cups cornstarch
  • 4 Teaspoons baking powder
  • 1 Teaspoon kosher salt
  • 1 3.4 oz box instant vanilla pudding (yes, really!)
  • ¾ Cups whole milk
  • 4 Eggs
  • ¾ Cups dark rum
  • 1 Tablespoon vanilla

Preheat the oven to 325 F, generously grease and flour a 10 cup Bundt pan. Sprinkle the chopped nuts on the bottom of the prepared pan and set aside.

In a large bowl combine all the dry ingredients: flour, cornstarch, baking powder and salt.

In another bowl whisk together the wet ingredients: Eggs, milk, rum, vanilla extract and ½ cup vegetable oil.

Cream the sugar and butter until pale and fluffy. Slowly add the dry ingredients along with 3 tablespoons of vegetable oil. Mix on medium-low speed until the mixture looks like sand, about 1 minute. Add the pudding packet and beat on medium speed until combined. Pour the egg mixture into the dry ingredients, mix on medium speed until thoroughly combined. Make sure to scrap the sides of the bowl. The batter should be smooth, and it will be thin.

Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, until a tester inserted into the middle of the cake comes out clean.

10 Minutes before the cake is finished baking start making the Rum Syrup.

Rum Syrup…

  • ½ Cup butter
  • ½ Cups water
  • ¾ Cups granulated sugar
  • 1 Teaspoon salt
  • ½ Cup dark rum

In a saucepan with high sides combine butter, water, sugar and salt. Cook over medium heat until the butter has melted and the sugar has dissolved. Bring to a boil lower the heat and cook for 5 minutes. Keep an eye on the syrup because it will boil over. Remove the syrup from heat and slowly stir the dark rum.

Let the Butter Rum Cake rest for 10 minutes and turn it out to loosen it from the pan. Return the cake to the pan and slowly pour 1/3 of the rum syrup over the bottom of the cake. Use a skewer to poke small holes in the cake to help the syrup seep into the cake, let the cake sit for 10 minutes. Invert the cake onto the serving platter and slowly pour the remaining rum syrup over the cake, making sure to do it slowly so the syrup is absorbed and does not run down the sides of the Butter Rum Cake.

Enjoy!

Tell Us What You Think!

Please let us know how you like my Butter Rum Cake 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.