This soup is delicious hot or cold. While this recipe makes four
servings, each just under one cup, you may want to double it, either
to accommodate more people or larger appetites.
1 very ripe, large Haas avocado (see below)
1 cup heavy (whipping) cream
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 cup dry sherry
2 tablespoons fresh lemon juice
Heat the chicken broth until hot, not boiling. Set aside.
the avocado and remove the seed. Cut into several pieces, place
in the food processor or blender and purée. Turn off the
blender and pour in the whipping cream, followed by the hot chicken
broth, cumin, salt, white pepper, sherry and lemon juice. Pulse
a few times, just until mixture is blended. Taste and add more salt
and pepper, if desired.
immediately, or chill for at least two hours and serve.
With Roasted Pineapple Salsa Recipe
filets (6-8 ounce size)
2 tablespoons olive oil blend
2 3/4-inch slices fresh pineapple (skinned and cored)
1 can (12-ounce size) pineapple chunks
1 clove garlic, crushed
2 tablespoons red pepper, diced
2 tablespoons cilantro, chopped
2 ounces chicken stock or white wine
salt and pepper to taste
1/4 cup red onion, diced
2 tablespoons olive oil blend
Season the filets with salt and pepper to taste an hour before cooking
the filets over medium heat in the olive oil blend in a non-stick
pan: spearfish -- 2-3 minutes per side for medium/5-6 minutes per
side for well done. Remove from pan and set aside.
For Salsa: Sauté the garlic, onions, and pepper in olive
oil for one minute. Add the pineapple, increase the heat to high,
and cook for 2-3 minutes. Deglaze the pan by adding the chicken
stock or the white wine and stirring to loosen any browned bits
of food from the bottom of the pan. Add the cilantro and salt and
pepper to taste.
serve, spoon the salsa over the filets or the chicken breast
Fish (4 fillets)
A generous dousing of lemon juice
1/2 cup chopped onions
package of cilantro
1/8 a cup of basil
red pepper powder seasoned to taste
lemon pepper powder seasoned to taste
what I like to do is grill it so I take a sheet of aluminum foil
and put about four filets on the aluminum foil and set the grill
to medium heat add the chopped onions on the fish and then add cilantro
and the basil sprinkle both sides of the filets with red pepper
and season both sides of the fish with lemon pepper and generously
douse the fish with lemon juice and let the fish simmer in it's
own juices and in the lemon juice for about 6 minutes then flip
over the filets and let cook for an additional 8 minutes and you
got yourself a tasty meal.
3 # conch
1 cup flour
Seasoning (complete seasoning or season all)
Garlic sauce or powder
Slice conch in half, to obtain thinly sliced conch, pound conch,
dash with lime juice and seasoning. In separate bowl, scramble 2
eggs. In another bowl, mix flour and dry seasoning (to your taste).
Pass conch through egg, then flour both sides. Place into hot oil
in a frying pan, fry for 3 minutes on both sides. Drain on paper
towel and serve with tartar sauce.
3 tins coconut milk
1 lrg. Can evaporated milk
4 cups sugar
1 T cinnamon
1 t salt
1 T vanilla
2 cups water
1/2 stick margarine
1. Mix together sugar, margarine, vanilla, salt, cinnamon, add flour
2. Mix together with coconut milk, evaporated milk and water, the
thinner the mixture the better the cake.
3. Grease 14x10x2 in Baking pan, bake at 350 for about 4 hours
add 3 t flour to 1 cup water and add to soup stirring constantly
until flour thickens.
Conch in Coconut Milk
or 4 large conchs
1/2 can coconut milk
1/2 large sweet pepper
1/2 large onion
1 mutton pepper
2 large tomatoes
1 tsp salt (ot to taste)
3 cloves garlic
1 tsp soya sauce
or girnd conch, sweep pepper, onion, mutton pepper, garlic, tomatoes,
add salt and soya sauce to coconut milk in saucepan. Add above ground
ingredients and simmer on low for about 8 minutes.
over white rice, or serve with other side dish of your choice.
grated medium coconut meat
4 cups of water
1 tablespoon margarine
1/4 tablespoon salt
3 cups of sugar
Mix sugar and water, boil until stringy or hard ball stage. Grate
coconut meat, add to stringy or hard ball stage sugar mixture, cook
a little more, then add margarine just before taking off the stove,
beat mixture until beginning to harden, then pour in buttered baking
pan. Cool, cut and enjoy.
You can separate mixture, color one, and pour one layer on top of
BANANA OR CHARTER CAKE
2 cups sugar
2/3 cups margarine
1 1/2 tablespoon soda
5 ripe bananas or chatas mashed
2 1/2 cups milk
Dash of salt
1 tablespoon ground cinnamon
Dash of vanilla
Cream together margarine, sugar and eggs, add mashed ripe bananas
or chatas, flour, soda, salt, cinnamon and vanilla, mix together
with milk until smooth, pour in greased and flour 10x14in baking
pan, bake at 350 for 1 hour, until top is brown.
OR SHRIMP IN SEA PIE
# shrimp or conch
1 can coconut milk
5 cups water
1/4 sweet pepper
1/4 med. onion
1 mutton pepper
Salt to taste
1 teaspoon notter (achiote)
For sea pie
2 cups flour
Pinch of salt
Water to mix dough
Prepare shrimp (peel and devein)
Prepare conch (pound and steam)
Pour coconut milk in pot, adding water, sweet pepper, garlic, onion,
mutton pepper, sugar, salt to taste and notter (achiote). Bring
to boil on medium heat, add conch or shrimp (or both) then seapie,
cook for about 15 minutes more.
Sea pie recipe
Make a dough with flour, pinch of salt and water, so that you can
roll out as thin as possible, then cut into 2 ½ x 2 ½
inch squares. Let set for an half an hour then stretch squares and
add to cooking coconut mixture..
with Dried-Apricot Chutney
T. dark brown sugar
1 t. ground cumin
1 t. coarsely ground pepper
2 t. cider vinegar
Dash of salt
1 pound Pork Tenderloin
oven to 400 degrees.Combine first 5 ingredients in a shallow dish.
Stir well; set aside. Trim fat from pork. Add pork to dish, turning
to coat. Marinate in refrigerator 30 minutes, turning pork occasionally.
Remove pork from dish, discarding marinade. Place pork on a broiler
pan coated with cooking spray. Insert meat thermometer into thickest
portion of pork. Bake at 400 degrees for 25 minutes or until thermometer
registers 160 degrees. Cut pork into thin slices. Serve with Dried-Apricot
Chutney. Yield: 4 servings.
1 C water, divided, 1 C coarsely chopped dried apricot, 1 C. coarsely
chopped onion, 1/3 C cider vinegar, 1/3 C raisins, 1 ¼ t.
pumpkin-pie spice, 1 t dry mustard, 1/8 t crushed red pepper, 1
C peeled, coarsely chopped Golden Delicious Apple
½ C water, apricot, and the next 6 ingredients (apricot through
red pepper) in a medium saucepan, and stir well. Bring to a boil.
Cover; reduce heat. Simmer 20 minutes, stirring occasionally. Add
½ C water and apple. Cook, covered, an additional 15 minutes
or until apple is tender. Remove from heat; uncover and let stand
5 minutes before serving. Yield: 2 ½ C
and Mint Coleslaw Wraps
a batch of your favorite, creamy coleslaw for this flavorful recipe.
skinless, boneless chicken breast halves
1/8 t salt
1/3 C fresh lemon juice
1 T grated fresh ginger
2 t sugar
¼ t crushed red pepper
3 C creamy coleslaw
½ C chopped fresh mint
Chopped jalapeño pepper (to taste)
8 flour tortillas
each chicken breast half between 2 sheets of plastic wrap, pound
to ¼ inch thickness. Sprinkle chicken with salt. Sauté
chicken about 4 ½ minutes on each side or until done. Cut
into thin strips.
juice, ginger, sugar, and red pepper in a large bowl. Add chicken
strips, coleslaw, mint and pepper, tossing well to coat. Warm tortillas
and fill with chicken mixture.
is a regular at Que tal Cafe holiday events!! Enjoy.
2 eggs, beaten
1 C dry bread crumbs
1/3 C minced
1/3 C ketchup
2 T soy sauce
2 garlic cloves minced
1/2 t salt
1/4 t pepper
2 pounds ground beef
In a bowl, combine the first nine ingredients. Add beef and mix
well. Shape into 1 inch balls. Place in an ungreased 15-in. x 10-in.
baking pan. Bake, uncovered, at 450 degrees for 8-10 minutes or
until no longer pink. Transfer with a slotted spoon to slow cooker
or chafing dish. Combine sauce ingredients in a saucepan, simmer
for 10 minutes, stirring occasionally. Pour over meatballs. Serve
warm. Yield: about 7 dozen.
Chef Andrew Siebert
and Tasty Mango Cheesecake
40 oz of cream cheese (to make this desert with less calories, use
32 oz of low-fat cottage cheese and 8 oz of light cream cheese,
mixed in a blender until smooth.)
1 cup of sour cream
1½ cups of white sugar
¾ cup of all-purpose flour
2 medium-sized sweet mangos (cooked with peel in a microwave for
5 minutes; use a dish that will catch the juices. Take meat out
of peel and add all juices.)
have found that the easiest and tastiest crust can be made from
cookies or graham crackers.
40 oz of Oreo cookie crumbs (if using a non-sweet cookie or cracker,
add 1 cup of brown sugar.)
8 oz of melted butter.
cookies in food processor and zip until the appearance is similar
to dust. In a bowl, add meted butter to cookie crumbs, mix together,
and line the bottom of a cake pan, nice and tight. Press down with
the bottom of a cup to ensure a firmly-packed crust.
In a food processor, add cream cheese and sugar. Mix until well
incorporated. Then add sour cream and flour. Mix well and with the
ingredients still mixing, add eggs one at a time. Wait until each
egg has mixed in before adding the next one. Then add mango meat
and juices. Mix. Pour mixture on top of crust and cover the top
and bottom of pan with tin foil.
Place in a heated oven at 400 degrees F for 45 minutes and then
turn oven to 350 degrees for 30 more minutes. Cooking times may
vary depending on oven. When cake is firm with little jiggle when
pushed, it is ready. Cool at room temperature with tin foil still
covering. Refrigerate. Best when eaten within three days.
Important: Putting a metal tray of water in oven will add
a moist heat that a cheesecake cooks much better in.
Serving Suggestions: Serve with chocolate syrup of fresh fruit compote;
preferably raspberries or strawberries.
recipes that involve fruit is easy and simple. Over the years, I
have added a method that brings the natural sweet juices that enhances
the final product. By simply cooking the fruit before adding to
your recipe you will find that the end result has more flavor and
moistness. The best way is too cook the fruit whole, peel still
on, in a microwave for a few minutes. If there is no microwave available,
then roasting in an oven will also provide you with the same result.
Here are two easy recipes you can try that will definitely make
people come back for more.
1¾ cups of cake flour (all purpose if cake flour not available)
½ teaspoon of baking powder
¼ teaspoon of baking soda
¼ teaspoon of salt
8 tablespoons of soft butter
1½ cups of white sugar
2 teaspoons of vanilla
3 apple bananas (these bananas should be aged a little and have
turned slightly brown)
Cook bananas in microwave on high power for 5 minutes. Make sure
you use a dish that will catch all the juices. Take the meat out
of the peel and add all the leftover juice.
part 1 together. In a separate bowl, mix part 2. Add 1 and 2 together.
Mix well and then add 3. Bake in bread dishes at 375F for 30 minutes
then turn oven to 350 for another 15 minutes, always checking with
a toothpick if done. This last part may take a little longer cooking
time, depending on oven. Cool to room temperature in dish, take
out and refrigerate, at its best for 3 days.
Swordfish with Zucchini Ribbons
4 thinly sliced zucchini strips
4 slices of proscitto ham chopped
2 small radicchio with outer leaves removed, cut in half length
wise or 1
4 anchovies chopped
4T soft butter
2 cloves of garlic chopped
2T parsley chopped
Mix all ingredients together and chill
zucchini and swordfish with olive oil and season with salt and pepper
then grill. The zucchini will only take about 30 seconds on each
side and the fish, depending on thickness, about 3 minutes on both
sides. You only want to cook this to medium rare as it will keep
cooking when taken off the grill. Take zucchini and twist and fold
both sides in the form of a ribbon. It is quit a nice decoration.
Place radicchio, cut side up, on an oven tray, sprinkle ham and
drizzle with olive oil, roast in 400 degree oven until lettuce is
just wilted and ham is crisp, about 10 minutes. Place radicchio
and ham in centre of a plate, swordfish and butter on top and then
the ribbon. Garnish with lemon wedges.
Lime Coconut Snowballs
cups sweetened, shredded coconut
1 14-ounce can sweetened condensed milk (regular, low-fat or fat
1/3 cup light corn syrup
2 tbsp key lime juice
1 tbsp vanilla extract
1 tbsp grated fresh lime rind
½ cup graham cracker crumbs
1 pound confectioners' sugar
oven to 350º. Spread 2 cups of the coconut on a baking sheet
and place in the preheated oven for 5 to 7 minutes or until lightly
toasted. Toss the coconut once or twice during baking to ensure
even browning. Be careful not to let it burn. Transfer the coconut
to a bowl to cool completely.
a large mixing bowl, combine the remaining coconut, sweetened condensed
milk, corn syrup, lime juice, vanilla, lime rind and graham cracker
crumbs. Beat by hand or with an electric beater until well blended.
Slowly add the powdered sugar and beat for 2 more minutes. Place
in the refrigerator until cold.
your hands, form the chilled mixture into 1-inch balls, then roll
each one in toasted coconut. Make sure each ball is generously coated.
Place them on a large platter in the freezer for at least 1 hour
before serving. Makes about 5 dozen.
the Snowballs in an airtight container in the freezer for up to
and Cashew Stir-Fry
sauce lends a sweet yet slightly hot note to this chicken stir-fry,
while cashews add a pleasing contrast of textures.
1 red bell pepper
1 lbs boneless chicken breast
3 tbsp peanut oil
4 garlic cloves, finely chopped
2 tbsp Chinese rice wine or dry sherry
3 tbsp hoisin sauce
2 tsp sesame oil
5-6 scallions, green part only, cut into 1-inch lengths
Heat a wok until hot; add the cashews and dry-fry over low to medium
heat for 1-2 minutes, until golden brown. Remove and set aside.
2. Cut the red bell pepper in half and remove the seeds. Slice into
thin strips. Skin the chicken fillet and cut into thin finger-length
3. Heat the wok again until hot, and the oil and swirl it around.
Add the garlic and let it sizzle in the oil for a few seconds. Add
the bell pepper and chicken and stir-fry for 2 minutes.
4. Add the rice wine or sherry and hoisin sauce. Continue to stir-fry
until the chicken is tender and all the ingredients are evenly glazed.
5. Stir in the sesame oil, toasted cashews and scallions. Serve
Seed Shrimp Toast
uncooked shrimp for this dish, as cooked ones will tend to separate
from the bread during cooking.
ounces uncooked shrimp, shelled
1 tbsp vegetable shortening
1 egg white, lightly beaten
1tsp finely chopped scallions
½ tsp finely chopped fresh ginger
1 tsp Chinese rice wine or dry sherry
1 tbsp cornstarch paste
1 cup white sesame seeds
6 large slices white bread
Vegetable oil, for deep-frying salt and ground black pepper
Chop the shrimp with the shortening to form a smooth paste. In the
bowl, mix with all the other ingredients except the sesame seeds
2. Spread the sesame seeds evenly on a large plate or baking sheet;
spread the shrimp paste thickly on one side of each slice of bread,
then press, spread side down, onto the seeds.
3. Heat the oil in a wok until medium-hot; fry 2-3 slices of the
sesame bread at a time, spread side down, for 2-3 minutes. Remove
and drain. Cut each slice into six or eight fingers (without crust).
cup all purpose flour
1/3 cup sugar
1/8 tsp salt
¼ cup chilled butter or stick margarine, cut into small pieces
½ tsp baking powder
¼ tsp baking soda
1/3 cup fat free sour cream
1 tbsp 1% low-fat milk
1 tsp vanilla extract
½ tsp almond extract
1 large egg
1/3 cup (3 ounces) block style fat free cream cheese, softened
2 tbsp sugar
1 large egg white
oven to 350º. Combine flour, 1/3 cup sugar and salt; cut in
butter with a pastry blender or 2 knives until mixture resembles
coarse meal. Reserve ½ cup flour mixture for topping; set
remaining flour mixture, baking powder and baking soda in a bowl;
stir well. Add sour cream, milk, extracts and egg; beat at medium
speed of a mixer until blended. Spoon batter into an 8" round
cake pan coated with cooking spray.
cream cheese, 2 tbsp sugar and egg white; beat at medium speed until
blended. Spread evenly over batter; dot with preserves. Top with
raspberries. Combine reserved ½ cup flour mixture and almonds;
sprinkle over raspberries. Bake at 350º for 30 minutes or until
cake springs back when touched lightly in center. Let cool on wire
con Queso Dip
(14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) can diced tomatoes with green chiles, undrained
1 tsp olive oil
½ cup chopped onion
2 garlic cloves, minced
1 (8 ounce) block fat free cream cheese, softened
1 tsp chili powder
6 ounces light processed cheese, cubed (such as Velveeta Light)
cilantro sprigs (optional)
Drain diced tomatoes and dices tomatoes with green chiles in a colander
over a medium bowl, reserving 1/3 cup liquid; set tomatoes and reserved
olive oil in a medium saucepan over medium heat. Add chopped onion
and minced garlic and sauté for 4 minutes. Add softened cream
cheese and cook until cheese melts, stirring constantly. Add tomatoes,
reserved liquid and chili powder; bring mixture to a boil. Add processed
cheese; reduce heat and simmer for 3 minutes or until cheese melts,
stirring constantly. Garnish with cilantro prigs, if desired. Serve
the islands patau eventually disappear? YES. "Will Spanish
dominate? YES. "Are new Bland patau words taken directly from
Spanish and Garifuna? YES.
Spanish, "goma" meaning a hangover. From Garifuna "gifiti"
a drive or herbs, roots and rum to invigorate everything. Punta
is Spanish for Point and Garifuna for a traditional dance and music.
Island or Garifuna words adopted into Spanish? YES. "Suampo"
Island for Swamp. "Machuca" a refried plantain but also
used in references to being Carib, put it all together and you get
pa, I got a goma bad an' was in the suampo drinkin' gifiti and eatin'
machuca -we danced the punta till first light" Oh yeah?.
majority of the island plateau comes from a mixture of Old English,
Scottish, Irish Welch and African mix-match.