We Heart Arnold

Remember the old television show Green Acres? Arguably the biggest star on the show was Arnold the pig. He could write his name, change channels on television, play piano and even predict the weather. Despite all of those talents, if he came to the Caribbean he might still find himself facing the butcher. We love pig – ham, chops, ribs, bacon, sausages. From snout to trotter we eat it all. Click here to read the rest of the column.

This week week I also made Pirojki/Pirogi. I first had a Pirogi while on a trip to the mid-west of the USA a few years ago. I have a very good friend that loves these so when I saw Farida of Azerbaijani Cookbook post the recipe complete with a step by step demo, I quickly bookmarked the page and set about making Pirogi. It tasted just as I remembered the first time I had one and what I like about Farida's version is that they were baked instead of fried. You've got to try making these, it's really easy and absolutely delicious. Click here for the recipe and to see how to make them.

Over at Forgive Me My Nonsense... this week, say goodbye to Randy Pausch.

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Trials of being a Food Columnist

On a weekly basis I can be heard saying any or all of the following: “What am I going to write about this week? I have nothing to say this week. I haven’t cooked for my column yet. Why is the sun hiding behind the cloud when I need it for my photo-shoot today?” And then of course there are the long moments when I sit at my desk and stare at the computer screen, my mind blank as the cursor blinks, willing me write, to say something, anything. Click here for the rest of the column.

When you read the column, you will understand how these dishes came about. This fruit is the West Indian cherry it is also known as Barbados Cherry and Suriname Cherry. Very rich in Vitamin C, it is grown and enjoyed throughout the Caribbean.

Here I made a compote with them.

Inspired by a reader, I made fish choka with Barbados's national fish - flying fish, by fire-roasting the fish for that roasted-smoky flavour. The next time I want to try oven roasting it with garlic, thyme and salt and pepper and then make it into a choka.

There are 2 ways that Flying Fish is prepared in Barbados, fried in a batter or steamed with lots of onions, tomatoes and herbs to be eaten with Cornmeal Cou Cou. Here, I twisted things a little, I oven-fried it with a panko crust.

Please email me if you need any of the recipes.

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Thanks Sheena of Melissa Libby PR for the samples of TSP Spices. They're great, and the most endearing quality is the convenience of having them pre-measured in their individual packets! I think that they'll make great gifts at anytime. Sheena also sent me some fat free, zero calorie, vegetarian, Kosher Bacon Salt. They come in three flavours - Original, Hickory & Peppered. These are great to jazz up veggies or to make spiced french fries. Use them this grilling season and you're sure to be the toast of the gathering.

I'd also like to thank everyone who took part and contributed to the donation drive put on for Bri. There were 362 contributions and we surpassed the target of US$12,000. A total of $17,000 was raised. Thank you! Click here for the fundraiser raffle winners.

Foodbuzz - I love the bag and the badges! Thank you!

This week at Forgive Me My Nonsense... Happy Birthday A Luta Continua

Have a great weekend everybody!

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What constitutes a salad?

The salad world is not a world without conflict. There are ongoing battles about what actually constitutes a salad. On one side are the traditionalists who demand that the word ‘salad’ only be applied to cold food, raw food in bite sized portions, dressed in salad dressing. Then there are the iconoclasts, young rebels who say that a salad can be raw or cooked, cold or hot, dressed, or…dare I say it…undressed! Are you like me right now and asking yourself, “my goodness, how involved can a salad be?” Click here to read more in my column and to find out how we in the Caribbean think of salad.

The recipe and inspiration for this Creste Pasta Salad was drawn from my dear friend, Marie at Proud Italian Cook. I love everything Marie makes.

This warm potato salad I made is heavily adapted from Bobby Flay's Warm German Potato Salad. Email me and I'll send you my adaptation. Elly also made this salad and you can see her's here.

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It is truly amazing the wonderful opportunities that can open up through the world of food blogging. I'd like to introduce you to a very good friend of mine who's really having a great time and doing what she loves. Please meet Bren of Flanboyant Eats, she's a lawyer, musician and singer and gets to travel the Caribbean writing about food! Well, guess who she teamed up with and will be the featured guest on his new show that will be debuting on Planet Green? Celebrity Chef, Emeril Lagasse!!! The show, Emeril Green, debuts on Monday, July 14 from 8 - 10 p.m. Bren's episode is at 9 p.m. Be sure to watch and tell her what you think! Bren, congrats my friend and here's a wish for many more bright moments such as this.

Finally, last week it was the celebration of America's Independence, and this week over at Forgive Me My Nonsense... you have to read Bee's take on Being American.

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Hassar (Cascadura) - Not an ordinary fish!

"Those who eat the cascadura will, the native legend says, wheresoever they may wander end in Trinidad their days. " (Johnson and the Cascadura, Selvon, 1957)

That's right, here in the Caribbean we too have food filled with legends and folklore. This week's column is about the prized member of the catfish family that in Guyana and Brasil is called hassar and in Trinidad & Tobago, Cascadura or Cascadoo. Read all about it here.

Here's a synopsis of the story Johnson & The Cascadura

Johnson and the Cascadura is a fictional short story about a white Englishman, Garry Johnson, who went to Trinidad “to get background material for a book he was writing, on superstition and witchcraft.” While there, Johnson met an Indian girl, Urmilla, who worked on the estate where Johnson was staying. The two fell in love. They were from different worlds, he a white, affluent man, and she an uneducated country girl. Rumours of their love circulated and there was disquiet and disapproval.

Johnson decided to return to England. The night before he was due to return, Urmilla brought him some curry cascadura she had made, believing in the folklore that, “Those who eat the cascadura will, the native legend says, wheresoever they may wander end in Trinidad their days.”

Johnson returned to England and wrote his book. Three years later, he was diagnosed with a rare blood disease. Doctors did not give him much time to live and so he wanted to go back to Trinidad.

Upon his return, Johnson and Urmilla began planning their wedding. Sam, the overseer who had unrequited love for Urmilla said to Johnson, “So the cascadura legend really worked, and brought you back to Trinidad.”

“I can’t get Urmilla to believe otherwise,” Johnson laughed.

Urmilla was positive that the cascadura had worked the charm.

Now go read the column.

This week at Forgive Me My Nonsense... Imitation, Flattery or just plain cheating?

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