Coconut Shrimp Curry

This Coconut Shrimp Curry is like none you have ever had, unless you have made a similar curry before. The masala for the curry is made with fresh grated coconut along with ginger, garlic, sweet onions, hot pepper and a few other ingredients. The tang of tamarind will have you going back for more. Give this recipe a try and you will find yourself making it often. Fish can work for this curry too. Click here for the recipe.

Read more...

Day 4: Entrées/Mains

Recipe: Stuffed Crown Roast

In addition to ham, I generally serve only 1 other main meat dish in the form of a roast and most of the others - a combination of seafood. This makes the pescatarians very happy.

Recipe: Blackened Fish

Recipe: Pasta-Tuna Bake

Recipe: Stuffed Calamari/Squid

For the shrimp, season with your favourite herb paste or dry rub, heat oil in pan and cook for 1 and 1/2 minutes flipping halfway; for jumbo shrimp, cook for 2 minutes.

Read more...

Guyana @ 50 - White-belly Shrimp

White-belly shrimp is a variety of small shrimp that we get in Guyana. It is an everyday seafood that is mostly sautéed with vegetables. They can be made into Guyanese-style fish cakes and fritters. A favourite way to enjoy them is in the style of curry we call bunjal (dry curry); when cooked this way, we eat it with dhal and rice. Yum!

Bunjal Shrimp ©Cynthia Nelson

Read more...

Shrimp Cakes & A versatile mixture

These shrimp cakes celebrate the wonderfulness of the baby shrimp so prevalent in Guyana, which we simply call, "white belly shrimp". It is so called because the body of the shrimp is plump and white with the head and tail, a kiss of pink.

These shrimp cakes, however, can be made with any variety of small shrimp. Sure you can use the larger shrimp (prawns) but the texture will not be the same and the cooking time will vary.

The mixture for these cakes is versatile and it can be made into patties and fried as is shown here, rolled into small balls for appetizers or a little larger to be steamed and added to soups. It can be stuffed into vegetables like okra, sweet peppers and be steamed for sautéed; enclosed in wanton wrappers... really, there is a lot you can do with the mixture.

The recipe is simple and very flexible so I am not giving precise measurements but you if are looking for an exact recipe, let me know and I'll send you a copy of October's newsletter. If you would like to subscribe to monthly editions of the newsletter - TASTESMONTHLY, then simply type the word SUBSCRIPTION in the subject line.

SHRIMP MIXTURE

ingredients

• Rinse, drain well and pat dry shrimp
• Make a paste of ginger, garlic and hot peppers
• Thinly slice green onions (white and green parts)
• Use 1 egg to 1 pound of shrimp
• Use 1 cup fresh breadcrumbs to 1 pound of shrimp
• Salt to taste

directions

• Pulse together the shrimp and ginger-garlic-pepper paste to a coarse texture
• Transfer mixture to a bowl, add the remaining ingredients and mix well to incorporate
• Let rest for 10 minutes before using

note

• The mixture will be a little pasty; lightly oil your hands when working with it

Read more...

A craving satisfied & An inspired Pumpkin Punch

When I saw Syrie's pasta post in January, my mind quickly turned to Jamie Oliver's Spaghetti with Anchovies, Dried Chilli and Pangritata recipe that I had bookmarked years ago (The Return of the Naked Chef). Though I love pasta, I don't make it often and when I do, I like it to be exceptional, which in my case means simple with a few quality ingredients. I prefer pasta dishes that are not heavily sauced, so this recipe suited me just fine.

See Syrie's recipe to make this dish for two. However, for the pangritata and shrimp, here's what to do.

PANGRITATA

Ingredients

3 - 4 tablespoons olive oil
3/4 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh thyme or parsley
1 clove garlic, chopped
Salt and pepper

Directions

1. Add the oil to a fry pan and heat gently
2. Add the breadcrumbs, thyme, and garlic. Toss to mix and let toast until crisp gently browned (or to your desire). Season with salt and pepper and spread on paper towels until ready to use
3. Sprinkle liberally over the dish and serve

Note: do not turn away while the breadcrumbs are toasting, it cooks and browns in very little time. Ensure that you are toasting with gentle heat.

PAN-SEARED SHRIMP

Ingredients

6 jumbo shrimp, clean and de-veined
2 tablespoons oil
Salt and pepper to taste

Directions

1. Season shrimp with salt and pepper to taste
2. Heat pan on medium heat and add oil
3. Add shrimp and let cook for 1 + 1/2 minute on one side. Flip and cook for another 1 + 1/2 minute on the other side
4. Remove from pan and set aside
5. Add to pasta when ready to serve

Here are some other pasta dishes you may like to try: Kit's Chow, Tigerfish, Cinnamon Girl & Soup Belly.

Now about this Pumpkin Punch. My good friend Felix is always showcasing what I like to call real food. It's everyday food that is nutritious and it's food that lies at the heart of good homecooking. So, today I offer you two versions of pumpkin punch, you can make it Felix's way or my way. The main differences are: he cooked his pumpkin, I didn't. He added sugar, milk and condensed milk, I only added condensed milk which did dual duty for me - added the creaminess of milk and the sugar to sweeten.

For my recipe, see this week's column. And for Felix's recipe, click here.

Read more...

Are you a Breadologist?

One of my best friends loves bread. Yes she is one of my tasters and enjoys the taste excursions I try to take her on, but when it comes right down to it, when I ask her what her favourite food is she will answer “bread.” I decided to sit down with my friend (I call her the Breadologist) and find out more about this deep love she has for bread. In other words, it was time for some Breadology 101. Click here to read more in this week's column. N.B. The Nigel Slater bread recipe at the bottom of the column calls for 2 teaspoons table salt and NOT 1 1/2 tablespoons salt as mentioned.

Personally, I am not a big fan of eating bread but I LOVE, LOVE, LOVE to bake all kinds of bread and share it with my friends. When I make bread, I just have one or two slices; with roti - just one and I am good. Are you like that with certain foods too, where you love to make some things but don't particularly enjoy having it regularly or none at all? You should see the long list of links I have bookmarked of breads to make :) Call me crazy.

For me, I think it is about the skill and knowledge. I like learning about new breads (all kinds) and I enjoy the challenge and thrill of making bread, watching them turn out well beyond my expectation and perfecting my skill.

I saw this yeasted flat bread, Saj Bread over at Cheesecakeforall last week and knew immediately that I had to make it. OMG! This bread (which I think of more like a roti) is very easy to make and the results thrill, for the Saj Bread is soft, tender, delicate and flexible. As Maryam suggests, you can even use it as a wrap. I made mine and had it with shrimp curry. Try, this recipe, it will not disappoint.

Jim Lahey (of No-Knead Bread fame) has his book out, aptly titled: My Bread. I've ordered it and cannot wait to bake from it. I saw his Pizza Patate (Potato Pizza) recipe in the final edition of Gourmet and made it. It's a winner! The crust, the topping, the flavour, the texture, all will have you going back for more. Again, I am not a fan of pizza but this cheese-less, tomato sauce-less pizza is the kind that I can go for. Hmmm, I'm thinking smoked salmon...

You can find the recipe as published in the magazine here. Do not cheat on the time for the potatoes to brine and follow the instructions of putting the topping right to the edge and even a little over, as the crust shrinks from the pan as it bakes.

I'm definitely making this pizza again.

This weekend has been and continues to be quite a busy one, holiday-wise: Thanksgiving last Thursday, Eid-ul-Adha on Friday and then on Monday is Barbados's Independence.

HAPPY INDEPENDENCE BARBADOS!

Read more...

About Cooking Shrimp & An apology

The other day, a friend of mine threw up her hands in exasperation and exclaimed, “I love eating shrimp but I hate cooking it! It always turns out hard!” “Ah,” I said, “that’s because you are overcooking it.” “So how long should I cook it for then?” “That depends,” I said, and explained further in this week's column.

N.B. Before attempting the dishes below, please ensure that you read my notes on cooking shrimp in the column as it gives suggested timelines and other tips.

To make: melt some butter along with oil, lots of minced garlic, hot pepper and green onions and toss with hot noodles (in this case I used Chinese Longevity Noodles).

To make: see column on how to prepare shrimp. Saute onions, garlic, hot pepper and fresh thyme then add chopped spinach and saute. Add back shrimp to pan just before the spinach is done cooking.

To make: season shrimp with lots of coarsely ground black pepper and salt. Pan fry quickly and set aside. Cook orzo, dress with marinara sauce. Add shrimp and serve.

To make: read column to prep shrimp. Saute onions, garlic, thyme, tomatoes, hot pepper then add bora (yard long bean) and saute covered on low heat until cooked through. Add back shrimp to pan just as beans are finished cooking.

To make: pan-fry shrimp and set aside. Saute onions and tomatoes along with lots of sambal. Add a little water or broth to make a thick sauce. Add back shrimp to pan, toss and let finish cooking. Be sure to read this week's column about the suggested cooking times.

To make: mix together chopped shrimp, fresh herbs, an egg, hot pepper, ginger, lemon juice, bread crumbs and make into patties. Coat with breadcrumbs, rest for at least 30 minutes and then saute (almost like a shallow fry).

Recipe here.

Pan-fried shrimp in prepartion to be added and incorported into a variety of dishes. Read this week's column for the full details.

APOLOGY

Sorry for not visiting your blog lately... I've been swamped with work and some other things. I just have enough time to post my weekly post... I hope to visit you soon. Thanks for the continued support, it is sincerely appreciated.

Read more...

Lunch in the Caribbean

Breakfast we can forego, mid-morning snack, tea and dinner we can miss or have something light, but not lunch. We want it heavy and we want it hearty. We want real food.

Coming from such a lunch-eating background then, read about an invitation to lunch I had in the USA several years ago that left me hungry and frustrated.

In Barbados, Lasagna Bolognese makes a daily appearance on the many lunch-buffet tables.

Thanks Marie and Maryann for sharing your thoughts and recipes for review.

Spinach (bhajee) rice is a favourite of mine and I first had it for lunch in Trinidad. Bounjal baby-shrimp is very popular in certain parts of the region also and is served with plain white rice or alongside dhal and rice.

Recipe for the lasagne can be found at the bottom of the column. For the spinach rice and bounjal shrimp, please do not hesitate to email me.

Read more...

An Italian Challenge

For almost two years now, I’ve had a note written in my ideas-book, to try making Risotto. Each week I’d look at the note and quickly turn the page out of fear, fear on two levels - fair of failure and fear of not liking it after standing at my stove for over half an hour cooking the Risotto. You see, the first time I had Risotto, several years ago, it was pasty and bland... Click here to read the rest of the column. The recipe can be found at the bottom of the column.

Such simple and few ingredients...

Yield this Shrimp Risotto

With my leftover Risotto, I made Risotto Balls (Arancini)

I figured that since I was making Italian food, why not go all the way and make something sweet too, and so I made her Ricotta Fritters. Instead of Grand Mariner, I used some world-class aged Caribbean dark rum along with lemon zest. Click here for Marie's Recipe. Again, please take her advice: have company over that is, of course, if you're not ashamed to admit how many of these soft, delicate, melt-in-your mouth fritters you've had. I know, I speak from experience (lol).

Look at how fluffy the inside is

Have a great weekend and a productive week!

Read more...

Jug Jug & Book Giveaways

My friend Gwen says, “People are not into making ole time food” and unfortunately, that is exactly where Jug Jug finds itself, in the ole-time-food category. Read this week's column to learn more about this Barbadian Christmas Dish and for the recipe. Any of the variety of pigeon peas shown below will work.

My friend Maryann over at Finding La Dolce Vita along with her friend Joe are hosting a Seven Fishes Feast event, a tradition the Italians follow every Christmas Eve. They are going to be giving away a basket full of goodies! Click here for the event details. My entry is a dish of Chinese Longevity Noodles and garlic shrimp. Enjoy!

BOOK GIVEAWAYS

As I had mentioned before, there are going to be a number of blog events to promote my book and to offer you a chance to win a free copy. Thanks to all of you who have so willingly and readily placed a picture and link of the book on your blog. If you are reading this and you would like to help promote my book, feel free to copy the link and picture-cover of the book which can be found on the upper right hand corner of this blog.

Enter Sangeeth's Eat Healthy Contest and get a chance to win a copy of my book. Click here for details.

There is a special edition of the Royal Foodie Joust on and the winner gets a copy of My Caribbean Cookbook Tastes Like Home! See The Leftover Queen forum for the list of ingredients. If you are new to the Royal Foodie Joust and would like to part-take, not a problem, just click here and join in the fun!

Keep watching this space for more events and book giveaways!

Happy Weekend everyone!

Read more...

Great News! A Guest Column

Cynthia: Hi Everyone Please welcome a very dear friend, Susan, who has guest-written my column this week. She likes to do things her way so here goes.

Susan: I’ve got some good news and some bad news. The good news….actually the great news is that Cynthia’s book, My Caribbean Cookbook Tastes Like Home, will be available on Amazon.com tomorrow so we can all go online and buy it. The bad news? Well now Cynthia’s book is out I have no more excuses for not going into the kitchen and creating great Caribbean dishes for myself (it used to be so much easier just to wait for Cynthia). Click here and come and let me tell you more about the book and introduce myself properly.

Cynthia: Thanks Sue!

A few things to update you on the book - be sure to watch this space and those of other bloggers as there will be some book-giveaways, reviews, contests etc. Meeta's Monthly Mingle, Jenn's Royal Foodie Joust, Sangeeth's Eat Healthy and Susan's My Legume Love Affair are just of few of the events that you will be able to take part in and win a copy of the book. I'll update you through the blog and by email.

The book is set to go on-sale at http://www.amazon.com/ effective from tomorrow (Nov 30). As soon as the link is up on Amazon, I'll update this post and email you as well.

Thanks to all that have been sending emails of congratulations and more importantly have been and continue to be extremely supportive and encouraging throughout this entire process. It would not have been possible without you so with all my heart, thank you!

I know that you are also here for the food, afterall, I couldn't possibly ask you to stop by and not feed you, even if it is only virtually.

Here are some shrimp cakes I made. I got the inspiration from this post. Click here to get the recipe. The only differences are that I added some freshly grated ginger to the mix, I used panko instead of regular bread crumbs and I moistened the panko with a little milk, that helped to keep the cake tender. Enjoy!

Forgive Me My Nonsense... Bloggeraid

HAPPY INDEPENDENCE BARBADOS!

Read more...

Kalounjie

A regular reader of my column, Zally, who lives in the USA, asked me a few weeks ago how to make stuffed karaila - kalounjie, and that gave brith to the idea for this week's subject. This vegetable is called many things - bitter squash, bitter melon, bitter gourd. In Guyana we call it karaila and in Trinidad and Tobago it is called, caraili.

Read the column to learn about my love-hate relationship, with this vegetable, as a child and how much I love it now. Email me for the recipe.


Karaila, bitter gourd, bitter melon, bitter squash, caraili





Sauteed baby shrimp that I used to stuff the karaila. You can vary the stuffing, some people use minced meat, chicken or vegetables.



Karaila stuffed with shrimp








Stuffed karaila tied with kitchen string to keep in the stuffing during the cooking process. Tooth-picks can also be used.




Saute karaila, turning and browning all around.






This is the finished dish after it has simmered in a flavourful, spicy sauce. Use coconut milk or water, which ever you prefer.
I ate my kalounjie with rice but you can eat it with roti as well,

Read more...