Happy eating :-)
| Curried Chicken with Chick Peas & Potatoes | Trinidadian recipe. Old family favorite! |
| Pilau | Beef and rice casserole. Chicken can be substituted. Trinidadian |
| Barbecue Baby Back Ribs | My mom's home style recipe - give yourself lots of time to make these |
| Seafood LoMein with Peppered Egg Garnish | A delicious main dish from Food & Wine magazine, 10/91 |
| Pork Satay | Another delicious main dish with 2 dipping sauces from Food & Wine magazine, 10/91 |
| Three-Cup Drumsticks | Asian style stewed chicken courtesy of my friend, Irma |
| Savory Baked Noodles | A cheesy noodle strudel. Trinidadian version of macaroni and cheese |
| Sweet Baked Noodles | Also Trinidadian - yummy!!! |
| Potato Salad Trinidad style | Called "mayonnaise" by Trinidadians |
| Chick Pea Salad | Salad with chick peas, bacon, and other veggies - thanks, mom! |
| Spinach Balls | A hit at every party. Passed down from my friend, Amy |
| Fried Plantain | Very easy Trinidadian side dish - also made in many Caribbean countries |
| Black-Bean Salsa | A hearty side dish that's perfect with grilled chicken - from Food & Wine magazine 6/96 |
| Grilled Sweet Potato Wedges | A wonderful accompaniment to most any barbecue - from Food & Wine magazine 6/96 |
| Milk Cakes | My dad's secret treat - a cakey, milky, kind of cookie - Trinidadian |
| Sugar Cake | Also Trinidadian - variations made in lots of Caribbean countries |
| Sorrel | A Trinidadian drink - delicious year round if you can find the root |
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1. Season chicken with oregano, garlic powder, adobo,
and 1 tbs. curry powder - let sit for about 20 minutes.
2. Heat oil in a pan and add remaining curry powder -
heat until curry powder turns dark golden color - do not burn powder.
3. Immediately add chicken to the pan and stir fry until
chicken is a light brown.
4. Cover pan, turn down heat, and let simmer for about
20 minutes.
5. Stir in potatoes and a little Matouk's sauce
6. Check pot after fifteen minutes - if there is a lot
of water, remove cover and raise heat to let water evaporate.
7. If using canned chick peas, add when chicken and potatoes
are tender, heat through.
8. Add salt to taste.
*Can do the same with beef - adjust cooking times so beef doesn't overcook and don't include chick-peas.
1. Season the meat with the adobo, oregano, garlic, and
black pepper
2. Heat a little oil in a large pot big enough to hold
all ingredients
3. Stir fry beef with onions until beef is browned and
soft
4. Add the water, frozen vegetables, and fresh
carrots to the pot and bring to a boil
5. When the water is boiling, add the remaining ingredients
- stir well.
6. Cook until rice and vegetables are done.
Marinade:
3 tbs. Adobo with pepper
1/3 cup vinegar
1 tsp. pepper sauce (Trinidad style if you can make it
or get it)
Sauce:
32 oz good quality hot barbecue sauce
4 oz honey
juice of two lemons
1/2 tsp. clove powder
1. Put the beef to marinade at least two hours in the
marinade ingredients
2. Boil the ribs until tender - add water to the marinade
and boil in the water - marinade mixture
3. Stir the sauce ingredients together
4. Cover the meat in sauce and bake in a 300 F oven until
very tender and meat begins to fall off bone
In a medium bowl, combine the egg white, 2 tsp. of the
rice wine, 1 tsp. of the salt, and 1 tbs. of the cornstarch and whisk until
smooth.
Blend in 2 tsp. of the peanut oil. Add the shrimp and
toss to coat completely. Let marinate for 1 hour at room temperature or
cover and
refrigerate for up to 24 hours. The longer marinade time
is preferable.
Cook the noodles in a large pot of boiling water until
al dente, about 2 minutes for fresh or 4 to 5 minutes for dried. Drain
and rinse
under cold running water. Drain well and pat dry with
paper towels. Toss the noodles with 1 tsp. of the sesame oil and set aside.
(The noodles can be prepared to this point up to 2 days ahead. Store in
a plastic bag in the refrigerator.)
In a small bowl, combine the stock, soy sauce, oyster
sauce, sugar, and the remaining 1/4 tsp. of salt, 1 tsp. cornstarch, and
2 tsp. sesame
oil. Set aside.
In a small bowl, lightly beat the whole eggs with 2 tsp.
of the peanut oil. In a small non-stick skillet, heat 2 more teaspoons
of the
peanut oil over moderately high heat. Add the jalapenos
and cook, stirring, until softened, about 45 seconds. Stir in the eggs
and
scramble them until dry, about 1 minute. Transfer the
eggs to a small plate.
About 30 minutes before you are ready to assemble the lo mein, bring a large pot of water to a simmer over high hear. Add the shrimp and remove from the heat. Stir briskly. Let stand until shrimp are almost opaque but not quite fully cooked, about 1 minute. Drain in a colander and set aside.
In a wok, heat 1.5 tbs. of the peanut oil over high heat
and swirl to coat the pan. Add the squid and stir fry until almost opaque,
about 30
seconds; it should not be thoroughly cooked. Transfer
to the colander. Wipe out the wok.
Heat 2 tbs. of the peanut oil in the wok over high heat.
Add the ginger and garlic and stir fry for 20 seconds. Add the onion, bell
pepper, and white portion of the bok choy and stir fry
until almost crisp-tender, 45 seconds to 1 minute. Stir in the bok choy
greens and
stir fry for 5 seconds. Add the seafood and toss it with
the vegetables until well combined. Add the remaining 1 tbs. rice wine
and stir fry for another 30 seconds. Slide the mixture onto a large plate.
Wipe out the wok with a damp paper towel. Return it to
a high heat and add the remaining 3 tbs. peanut oil. When it is almost
smoking,
sprinkle in the noodles and stir them briskly in a circular
motion; then stir in the opposite direction. With two large spoons, lift
and toss the noodles as you would a salad for about 30 seconds. Add the
vegetables and seafood and toss well. Stir the reserved stock and sprinkle
it over the noodles. Toss until the liquid is distributed and clings to
the noodles. Toss in half of the reserved scrambled eggs, breaking them
into small chunks. Transfer the noodles to a large platter. Garnish with
the scallions and heap the remaining eggs in the center of the noodles.
Garnish with the coriander sprigs.
1 pound lean pork loin, sliced 1/4" thick, cut into 3" x 3/4" strips
Lettuce leaves and cucumber slices for serving
Red Curry Sauce
Tangy Lime Sauce
1. Combine marinade ingredients - mix well
2. Add pork and toss to coat thoroughly
3. Cover and let marinade at room temperature for at
least one hour
4. If using wood skewers, soak skewers in water for at
least 30 minutes
5. Light grill or preheat broiler
6. Skewer pork (1-2 pieces for each skewer)
7. Grill 2-3 minutes per side or broil 1-2" from heat
for ~5 minutes, turning once after 3 minutes until brown and cooked through
8. Arrange the lettuce leaves on platter, put pork on
top, serve cucumber slice on side
Red Curry Dipping Sauce (also good with raw vegetables)
1-2 dried red chiles (arbol or cayenne)
1 1/2 cup unsweetened coconut milk
2 tbs. palm sugar or dark brown sugar
1 tsp. tamarind pulp, soaked in 1 tbs. warm water and
strained
1 tbs. fish sauce (nam pla)
1/3 cup raw, shelled, and skinned, peanuts, roasted and
chopped
1. In small skillet toast the chiles over high heat until
fragrant and blistered, about 30 seconds per side. Let cool, then finely
chop with
some of the seeds.
2. In a small saucepan, combine the chopped roasted chiles
and coconut milk and bring to a boil over moderately high heat.
3. Reduce the heat and add the sugar, stirring to dissolve
completely
4. Stir in the tamarind juice and fish sauce and cook
for 1 minute more.
5. Remove from heat and stir in peanuts.
6. Pour into bowls and serve
Tangy Lime Dipping Sauce
2 tbs. fresh lime juice
1 tbs. soy sauce
1 tbs. fish sauce (nam pla)
1 tbs. palm sugar or dark brown sugar
1/2 tsp. cayenne pepper
2 tbs. fresh chopped coriander (cilantro)
1. Combine all ingredients except coriander and mix well.
2. Stir in coriander and serve
2 tbs.. cooking oil 1 cup water
8 chicken drumsticks
1 inch of ginger root, cut into matchsticks
4 lightly crushed garlic cloves
5 whole dried chile peppers
1 cup Shao Hsing wine or dry sherry
1/2 cup dark soy sauce
1/2 cup regular soy sauce
1/3 cup granulated sugar
2 tbs.. sesame oil
2 green onions, cut in half
Heat wok over medium-high heat until hot. Add the cooking oil and brown the chicken on all sides. Remove chicken and discard all but 1 tbs.. of the oil.
Increase heat to high. Add garlic, ginger, chiles, and stir fry for 1 min. Add water, wine, soy sauces, sugar, sesame oil, and green onions. Return chicken to wok and bring to boil. Stir to coat chicken. Reduce heat to low, cover, and simmer until meat is no longer pink.
Lift out chicken with slotted spoon, drain, and place on serving platter. Serve with some of the sauce. Serve hot or cold.
1. Cook egg noodles 3/4 of recommended cooking time, drain
2. Mix noodles with remaining ingredients.
3. Pour into large baking pan.
4. Bake until firm.
1. Cook egg noodles 3/4 of recommended cooking time, drain
2. Mix noodles with remaining ingredients.
3. Pour into large baking pan.
4. Bake until firm.
1. Boil the potatoes until almost cooked
2. Add the peas and carrots to the potatoes and cook
until heated through. The potatoes should be firm.
3. Stir in the remaining ingredients
4. Refrigerate until well chilled
1. Cube all the vegetables - the tomatoes, cucumbers,
and radishes about 1/2" dice, the sweet peppers and celery about 1/4" dice.
2. Mix all the ingredients together well
3. Refrigerate until cool
Cook spinach, drain well - as dry as possible
While hot, stir in margarine
Add everything else
Leave in fridge for at least 12 hours
Roll into small balls
Bake on lightly greased cookie sheet 350 degrees, 15
minutes
Bias slice plantains about 1/4" thick and about 4 inches
long
Fry in oil until golden brown
Drain on paper towels - serve hot
In a bowl, combine the black beans, mango, red bell pepper,
jalapeno, and scallion.
In a small bowl, combine the lime juice, oil, vinegar,
ginger, sugar, salt, and cayenne.
Fold the mixture into the beans
(You can prepare it and refrigerate to this point up
to 6 hours).
Stir in cilantro and serve chilled at room temperature
Light the grill
Use a hinged grilling basket if you have one
In a large saucepan of boiling salted water, simmer the
potatoes until almost tender, ~ five minutes
Drain, transfer to a large bowl, and toss with the remaining
ingredients
Grill over moderate heat for about `5 minutes, turning
until tender and lightly charred
Serve warm
Sift together flour, baking powder, and salt.
Melt milk and sugar over stove to form syrup - don't
let milk scald.
Take syrup off stove, let cool slightly, then mix in
butter by hand until melted.
Make well in dry ingredients, pour in wet ingredients,
and mix gently by hand.
Roll into small balls, dip top of balls only into sugar.
Bake in 375 degrees oven until cooked.
1. Put all ingredients to boil on slow fire -stir frequently
2. When mixture begins to pull away from side of pot,
remove from fire and spoon on greased cookie sheet
3. When cool enough to handle, cut into pieces
1. Bring water and spices to rapid boil
2. Turn of stove, add sorrel leaves, and cover pot until
cool.
3. Strain sorrel, saving juice and discarding leaves,
and spices
4. Add sugar to taste.
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