Guyana's Tasty Exotic

New Year's Resolution: Keep you posted....

2012-01-02T00:05:00.002-05:00

Happy New Year to all! It's been a year since I've blogged, I hope everyone has had a grand holiday, and as we look forward to 2012, I'd like to say that BREAD is what I'll be making every month. Bread dates back to ancient times, and is a definitely a gift from GOD in my book. Remember the Bible story "Fishes and Loaves"? Some of us receive Bread in church, while other refer to the cash in their pockets as "Bread" (Guyanese slang for money). When we share our bread or as in my case bread recipes, we receive blessings. Our economy has been conducting a balancing act for quite some time now, and like untrained trapeze artists many have fallen. Times are hard, therefore people are being frugal. We're told that more people are cooking at home. Just remember measure portions, save leftovers, and please eat them. It is a huge sin to discard food in the trash. Use your stale bread to make Breadcrumbs, Croutons, Bread Pudding, French Toast, Bread Soup, and much more. I will be posting those recipes. Today I think some good old Guyanese homemade bread is a great start. Stew, Pepperpot, Fried Fish, Jams or butter will do as an accompaniment. This was a family effort, my sons worked very hard at this, their first bread baking experience. I have posted the images of their accomplishment. Have a fruitful and blessed 2012!

Guyanese Bread
1 tbsp yeast
1/3 cup warm water (100 – 110 degrees, use a thermometer)
3 cups all-purpose flour
1 tbsp brown sugar
1/4 cup brown sugar(additionally)
1 tsp salt
1 stick of butter
1 ½ cups of water (for mixing)
¼ cup of flour for kneading

Method:

Place yeast and 1tbsp of brown sugar into
1/3 cup warm water to proof
Water temp. should be 100 - 110 degrees
Cover and let this rest for about 7 minutes, or until it rises
In a large mixing bowl, sift flour, sugar, and salt
Add butter, and mix well
Add 1 cup of water to risen yeast, and stir
Pour yeast mixture in parts into flour mixture and combine well

Some liquid may remain, discard it

Form dough into a large round
Place dough into a lightly oiled bowl and cover
Let this sit in a warm place until the dough doubles in volume

(or for about 1 hour)
Use fist to press the air out of dough, and knead for about 10 minutes
Cut the dough into three equal parts
You can use a kitchen scale to weigh your cut pieces for precision
Roll into logs and press the top together to secure dough and braid
Place on a greased baking sheet and cover with a towel
Let this rest for 30 minutes in a warm place
Heat oven to 325 degrees
Brush with melted butter
Bake for 30 minutes
Remove and cover with a towel to keep bread soft

GOOD OLD GUYANESE SONG ON BLACK PUDDING!

2010-12-21T10:41:00.000-05:00

http://www.youtube.com/watch?v=s7BViZCXApg

MUSEUM AND FRENCH FOOD FOR JULY 4TH, 2010

2010-07-05T04:07:00.000-04:00

The Cookbook "GUYANA"S TASTY EXOTIC",... is available for purchase! Click on the link beneath this photo...

2010-06-03T16:13:00.003-04:00

https://www2.xlibris.com/bookstore/bookdisplay.aspx?bookid=70732
http://www.amazon.com

A SUMMERTIME DINNER FOR MY SON

2010-05-30T15:07:00.003-04:00

Its Clams Oreganata, French Bagette with String Beans Antipasti, Garden Fresh Cherry Tomatoes, Mixed Berries with a Sprig of Mint, and GRAPE juice. He enjoys a variety of foods, clams being one of his favorites. So I made this special dinner just for him after his exams last week....

Cantonese Style Chicken Lo Mein

2010-03-28T22:06:00.004-04:00

Chicken Lo Mein

1 (4) lb chicken cut into 16 pieces
1 tbsp freshly grated ginger
1 tbsp cornstarch
1 tbsp hoisin sauce
1 tbsp sesame oil
3 tbsp Chinese rice wine
2 tbsp soy sauce
1 tsp white pepper
1 tbsp garlic paste
1 tsp five spice powder

Prep for Chicken:
Wash and pat chicken pieces until dry, and set aside
In a bowl mix all other ingredients well
Combine this mixture with the chicken pieces

Assembly of Noodles:
1 lb of Chinese noodles
½ lb of bora (Chinese long bean) cut in 2" pieces
2 medium carrots sliced into thin rounds
3 bunches of Chinese greens, chopped coarsely
1 cup of finely shredded cabbage
3 tbsp soy sauce
2 chicken bouillons
½ tsp white pepper
6 blades of finely sliced scallion
1 large white onion chopped
3 wiri wiri peppers minced(optional)
5 tbsp vegetable oil
1/4 cup of water
½ tsp five spice powder

Method:
Boil, cook, and drain noodles
Set aside
In a wok, add 3 tbsp vegetable oil
Heat on a high flame, add chicken pieces
Cook until all liquid is absorbed and chicken is browned
Remove chicken and set aside
Add 2 tbsp vegetable oil to the wok
Toss in onions, bora, and carrots and cook for 2 minutes on high heat
Add bouillons and water and continue to cook until water is almost absorbed
Add cabbage, wiri wiri pepper, and Chinese greens, and cook for 1 minute
Return chicken to pot, and add noodles, soy sauce, and white pepper, and five spice powder
Mix well and top with chopped scallions

** Variations: If you cannot get wiri wiri peppers, use scotch bonnet,
the flavors assume a great place in this dish. In addition I use baby string beans
in lieu of bora ( also known as Chinese long bean)

VIEW MY BOOK COVER, AVAILABLE IN MAY... (to enlarge click on photo)

2010-03-22T20:08:00.004-04:00

Dolphin Gov't School and the best vendors this side of the planet...

2010-03-05T02:42:00.002-05:00

     The top image is the booth in which the school yard vendor sells her snacks. I was told that Mrs. Gauther, the school yard vendor of my time, still sells her fare at this school yard. The second image is of my middle school, Dolphin Gov't., it still looks the same. Hope it brings back memories for you of tamarind balls, pickled mangoes, dounze, jamooms, dumplings, iceblock, flutie, and of course sugar cake. These images were taken on my recent trip home to Guyana. Looking at this picture I can see myself walking with my friends, all clad in our uniforms with braids, books, and snacks. A beautiful time of innocence and leisure, never to be repeated.
    So, do any of you remember going to the school yard vendor and buying Sugar Cakes for a penny? Of course you do. At Dolphin Government school where I attended middle school, I distinctly remember the two ladies who were the school yard vendors. Their names were Mrs Gaughter and Mrs Gilbert, and they sold sugar cakes, tamarind balls, sugar dumplings, picked gooseberries, and pickled mangoes. Everything was served in a piece of brown paper torn from large brown paper bags. We even licked the paper clean after we consumed those wonderful snacks.
     Today, whenever I make Sugar Cakes, I store them in an air tight container and snack on them very sparingly on movie night with my kids at home. I bet these are good enough to take to the movie theaters as well. Who needs popcorn? Here is my version of Sugar Cake.


                    Grated Sugar Cake

1 medium sized coconut grated
1 cup of brown sugar (Demerara preferred)
2 tbsp finely grated ginger
1 tsp vanilla essence
½ cup of water

Method:

In a sauce pot, add sugar and water
Bring to a medium boil until it becomes
a thick syrup and caramel in color
Add ginger, vanilla and grated coconut
Stir well cooking on low heat
Continue to cook until it bubbles and thickens
Line a flat baking sheet with wax paper
Drop spoonfuls of hot mixture to form a mound
Cool for 15 minutes on one side
Flip over and cool for another 15 minutes

** (These are also known as Macaroons here in the US) **

A Cookbook,Guyana, & Dr.Oz.......

2010-02-18T21:10:00.000-05:00

Hey Everyone,
I am currently in Guyana, enjoying the tropical heat of this fantastic paradise. So far it's been amazing, except for the mosquitoes that seem to think that foreign blood is the beverage of the day. Kind of like "Blood du Jour". But who's noticing, not me. I have been trapaising around the place, doing interviews, and visiting familiar places. But I've news to share, on Wednesday 24th February, I will be appearing on Dr. Oz discussing the healing properties of my Chicken Soup which helps heal a cold in a jiffy. Check your TV guide for listings.

HAPPY VALENTINE"S DAY!

2010-02-14T11:49:00.006-05:00

V-Day's Breakfast at my house....

This is the ultimate breakfast fit for a king or a queen. These are the most expensive eggs on the block. It's topped with a white truffle, which comes from Italy and are extremely fragrant and pricey. This was a gift to me for V-Day, it's my favorite. So share it with me. I used some heavy cream , salt, white pepper and a tad of butter to make this omlette.

White Truffle Omlette

3 eggs

2 tbsp butter

1/4 cup of heavy cream

1/2 tsp white pepper

1 white truffle shaved

1/4 tsp coarse salt

Method:

In a bowl, eat eggs lightly

Add pepper and heavy cream

Shave white truffle and set aside

Heat butter on a non-stick pan on low medium flame

Pour egg mixture and let this rest until it starts to cook

Add shaved truffles on top

Use a wood spoon to push eggs to the middle

Tilt the pan to drain uncooked eggs from the center and cook

Remove promptly

Garnish with french herbs, red chillies,or chives (optional)

Serve with French bagette.

Under the Bread Fruit Tree

2010-02-05T22:49:00.003-05:00

Photo taken by Mike Charles my wonderful cousin...

It has been years since I have had some boiled and fried breadfruit, so when my friend Caroline told me of her trip to Guyana, and her feast of breadfruit roasted on an open spit fire, I have since been battling my perils of hunger for some delicious breadfruit along with my imaginary fantasies of its flavor, texture, and taste. So, what's a girl to do, but get on a plane, and head on home to Guyana, the land of Exotic Fruits for Goddesses. And though Caroline's breadfruit feast infused thoughts of a feast of my own, I plan to find some other delights that I have not had in a long long time. So, I will be trying to find Sugar Apple, Monkey Apple, Guavas, Gooseberries, Cowa, Dounze, Ripe Tamarind, Passion Fruit, Sapodilla, Mangoes, Soursop, and Jamoon.

I will be gone around mid February, and since I will only stay for one week. I plan to roam night and day with my camera in hand and appetite intact, along with a compiled a list of things to do, eat, and see. I am quite sure that I will have great stuff to share with you upon my return. And soon there after, my cookbook will be available. Please email me with a list of some of your favorite places to eat, visit, and of course ... party!

Au Revoir!

Chicken Soup for our Souls and Colds!

2010-01-13T04:42:00.005-05:00

It's been pretty cold here in New York, but those guys in Upstate NY with 70 plus inches of snow have my sympathy or in this case my soup recipe. And since I am currently in the publishing process of my cookbook, which is due out Feb/March, I am taking it easy in my own kitchen. Soup is easy, just place everything in a pot, with water and bring to a rapid boil. Reduce to a simmer, and you're good to go. Oh! Don't forget to pair it with some crusty bread, ladle yourself a bowl, and your bones will come alive. So here's a really good stick to your ribs soup recipe posted. But for my chicken soup recipe pictured above, please email me.

Creole Soup

2 green plantains (peeled and cut into 3" pieces)
1 lb eddoes (taro root) (peeled and cut into 3" pieces)
1 lb cassava (yucca) (peeled and cut into 3"pieces)
2 lbs of chuck beef (washed and cut into 3" pieces)
1 lb of beef bones
1 cup of yellow split peas
2 bay leaves
1 tbsp salt
1 tsp black pepper
2 tbsp fine leaf thyme
2 beef bouillon
1 large onion minced
4 tbsp chopped celery
2 tbsp chopped African thyme(broad leaf thyme)
2-3 wiri wiri peppers whole
1 cup of cubed pumpkin
2 ears of corn (cut each piece into 3" pieces)
2-3 blades of chopped scallion
Water to cook

Method:
In a large soup pot, add split peas, beef and bones, bay leaf, celery,onions,
African thyme, fine leaf thyme, salt, pepper, bouillon, and wiri wiri peppers
Add enough water to cover up to 4" above the ingredients
Bring to a rapid boil, and reduce to a low simmer
Cook for 40 minutes or until meat is fork tender
Use your pot spoon to crush hot peppers to induce a Caribbean burn on your tongue
Add corn, plantains, cassava, eddoes, and more water to cover vegetables
Cover and cook for 20 minutes on a medium heat
Add pumpkin and more water if needed, cooking for another 10 minutes
Top steaming hot soup with scallions and stir
Ladle into soup bowls and serve immediately with a side of crusty bread

** I also love these topped with dumplings, feel free to email me for the recipe**

Traditional Roast Pork with Pineapple Rings

2010-01-01T18:07:00.003-05:00

This is a fresh Ham or a Leg of Pork if you prefer to call it that. It is dressed with cloves, mustard, rosemary, maple syrup, garlic, thyme, orange juice, salt and pepper. If you need the precise recipe,please email me at: deborah@guyanastastyexotic.blogspot.com

Traditional New Years Black Eye Cook-Up Rice

2010-01-01T11:19:00.006-05:00

As a Guyanese tradition, it is customary that this meal be served on New Years Day. It is said that to have black eyes peas on this day brings good luck and prosperity for the New Year. Many folks enjoy this meal along with some good old fashioned superstition as their side dish. :) HAPPY NEW YEAR!

BLACK EYE PEAS COOK-UP RICE

2 cups of long grain rice
1 cup of black eye peas (soaked overnight)
½ lb of salted beef(optional)
1 lb of pickled pigtails(optional)
1 lb beef (with bones preferred)
3 cups of water
2 cups of coconut milk
1 tbsp of finely chopped thyme
1 medium onion minced finely
1 scotch bonnet pepper minced finely
1/4 tsp ground black pepper
1 tbsp casereep or soy (optional)
2 small or 1 large bouillon cubes
1 tsp ground allspice
½ tsp salt
2 tbsp of oil

Method:

In a soup pot, bring pigtails and salt beef to a rapid boil
Reduce heat and simmer for 40 minutes
Discard liquid and set aside
Heat 1 tbsp oil and add black eye peas
Cook until slightly brown
Add 1 tbsp of casereep or soy and allspice
Continue to cook until it’s absorbed
Pour in 2 cups of water
Bring to a rapid boil and reduce to a simmer
Cook black eyes peas for 30 minutes or until cooked but firm
Transfer to a bowl and set aside
Add to 1 tbsp oil, chopped onion and saute
Add beef and saute until all liquid sprung from meat has been absorbed
Add pigtails and salted beef, and cook for 2 minutes
Add rice, scotch bonnet pepper, thyme, black pepper, bouillon,
salt, coconut milk, cooked black eye peas, and the additional water
Incorporate well by stirring and bring to a rapid boil
Reduce to a low fire and simmer for 20 minutes
Fluff with a fork and transfer to a serving platter

** For canned coconut milk, add 2 cups of water to create 3 cups of milk **

CHRISTMAS RECIPES AND ALL THAT JAZZ

2009-12-19T23:39:00.005-05:00

Enjoy these fabulous Guyanese recipes and continue our Guyanese traditions where ever you are...

Ginger Beer

1 lb of ginger
10 cups of water
2 cups of dark brown sugar
2 cinnamon sticks
6 cloves
5- 3 x 3 inch piece of orange peel
1- 4 inch pieces of orange peel
uncooked rice to help with fermentation

Method:

Grate ginger with the fine side of the grater
In a large pot, combine all ingredients
except cinnamon and the (3x3) pieces of orange peel
Bring to a rapid boil for 10 minutes
Remove from heat and strain
Use a cheese cloth to remove ginger bits
Pour into a large glass jug
Break orange peel and cinnamon sticks in pieces
Add to ginger beer and bring to room temperature
Place12 uncooked rice grains in each glass jars
Pour into glass jars and let this rest
Ferment for 5-7 days
Discard cinnamon sticks and orange peel
Serve over crushed ice or cubes

***************************************************************************

Garlic Pork/Lamb/Beef/Chicken

3 lbs of pork, or choice of meat (1 inch thick, & tender cuts preferred)
12 large cloves garlic
½ cup of fresh thyme leaves (stems reserved) OR
2 tbsp of Dried Thyme
8-10 wiri wiri peppers
1 ½ tbsp sea salt
½ tsp black pepper
2 cups of white distilled vinegar
2 cups of boiled water (brought to room temp.)
3-4 whole cloves
3 additional cloves of garlic un-peeled
4-5 sprigs of fresh thyme

Method:
Wipe meat clean with a damp cloth/paper towel
Using a sharp knife, make little gashes into the meat
on both sides
Grind garlic, thyme, and wiri wiri peppers in a food
processor/mortar and pestle
Pour this seasoning rub in a small bowl
Using a butter knife or fingers, spread a generous
amount to fill the small gashes in meat
Salt and pepper both sides, reserving ½ tsp salt
Use any left over seasoning mixture to rub on meat slices
Using a wide mouthed glass jar, start by layering pieces
of seasoned meat, stacking until all meat has been placed
in the jar
Combine vinegar and water and pour gently into the jar
of layered meat until it is covered by two inches.
Gently shake the jar gently to distribute evenly, and place thyme stems
and cloves in the jar. Add three cloves of unpeeled garlic as part
of the garnish and the peppercorns
Place additional sprigs of thyme on top of jar or slide it down the sides
Sprinkle with ½ teaspoon salt and seal jar tightly
Store in a cool dark place (not refrigerator) and let it rest for 3-5 days
After curing period, drain meat on a rack and discard liquid
Do not allow seasoning in the gashes to fall out
In a skillet, pour 3 tbsp canola oil
Pan fry on medium heat until nicely browned for about 2-3 minutes per side
Remove and serve with a crusty bread and cold beer or desired beverage

Merging Guyanese And American Traditions

2009-12-12T22:56:00.006-05:00

Presently, I have been swamped with sick kids, recipe testing, and gift wrapping. But because NYC can be so breath taking and hectic at the same time, I wanted to share the events of my recent days with you. Currently I am working very hard on the publishing process of my cookbook. There is an unusual mix of things going on, which at times can be very "Topsy Turvy", so here's a look at some of the pleasantries that balances the equations of my life.

HAPPY THANKSGIVING FROM NYC

2009-11-26T21:56:00.000-05:00

Like many of you living in the US, I celebrated Thanksgiving, and tomorrow I will celebrate my birthday. Nothing special, just dinner out at my favorite French Restaurant "Duex Amis." In the meantime, I thought I'd let you take a peek at my Thanksgiving Table. I was not as elaborate as usual, in the decor or even the spread. But it served us well, and everyone was content with their meal. My endeavor was ultimately met with great satisfaction, and that's all that really matters in the end.

Grating Coconuts with a Foot Grater

2009-11-15T01:46:00.004-05:00

I wanted to show just how much fun one can have in the kitchen. I also wanted to bring back memories of a very primitive type of grater known as a "Foot Grater." Once the skill of using this gadget is perfected, grating a coconut will take about 5 minutes. I was rather good at using this grater as a teenager so I had to find out if I was still the master of my domain. For any of you who are unfamiliar with this kitchen gadget, I would be happy to tell you where to find one. And just in case you were wondering why it's called a "Foot Grater', well so am I? After all, you do have to sit on the plank in order to secure it's position when grating your coconut. But as you can see I had a lot of fun grating my coconut. I am definitely a kitchen gadget person, and I am always looking for the next kitchen gadget. So if you see any unusual kitchen gadgets, like a giant mortar and pestle or an ancient Masala brick, please let me know how and where I can acquire it, or at least take a photograph of it. Enjoy the pics, and thanks for stopping by.

Pineapple Rum Chicken ala Caribbean

2009-11-12T00:04:00.003-05:00

2 boneless, skinless chicken breasts split into 4 pieces
4 -6 round slices of fresh Pineapple
2 tbsp Brown Sugar
2 tablespoons Lime Juice
1/2 cup Caribbean Rum or a good substitute
2 tbsp Molasses
1 tbsp Canola Oil
1/4 tsp. White Pepper
1/4 tsp. Salt
½ tsp. Five Spice Powder
1 tbsp chopped Shallots
½ cup of Chicken Stock
2 tbsp. finely chopped Chives or Green Onion

Instructions:

Caramelize pineapple in brown sugar, lime juice,
molasses, and brown sugar.
Cook for 2 minutes, and set aside.
Season chicken with salt, pepper, five spice powder.
Sear on medium heat for 4-5 minutes on each side.
Remove chicken and set aside.
Saute shallots in pan drippings for 2 minutes.
Return chicken breast to pan and add rum.
Continue to cook on high heat in order to reduce the alcohol.
Place caramelized pineapple slices on top of chicken and add chicken stock.
Stir and reduce heat to medium and cover.
Cook for an additional 5 minutes or until most of the
liquid has been reduced to a thick consistency.
Transfer chicken to a serving platter, and spoon pan juices on top.
Sprinkle with green onions (scallions) or chives.
Serve with a side of root vegetables or a vegetable pilaf.

My Killer Mojito

2009-11-06T14:52:00.006-05:00

It's been hectic these past few weeks, so I did not get a chance post any recipes for Halloween. The kids kept me hopping, between school bakes sales and Halloween costumes, I think I need a "Killer Mojito. Would any of you care to join me.... make yours using this recipe and then "Cheers!"

Killer Mojito Recipe

3 ozs of Good White Rum
2 Limes Juiced
6 Mint Leaves
1/4 tsp of Angostura Bitters
2 tsp Light Brown Sugar
3 ozs of Club Soda
1 Stalk of Sugar Cane Juilenned
1 Sprig of Fresh Mint for garnish

Instructions:
Use a muddler to bruise Mint Leaves with sugar
Add Lime Juice, and Angostura Bitters and stir
Add Crushed Ice then pour Club Soda and White Rum
Stir and garnish with Sprig of Mint and Sugar Cane Stalk
Salute!

Dhal Puri/Poori by Chan and Deborah

2009-10-24T17:31:00.012-04:00

There's nothing quite like tag teaming in the kitchen in a "Dhal Puri Contest." Of course it was a private contest. I had to prove to Chan that I can clap a Roti, and cook 30 Dhal Puri in record speed. I suspect she views me as soft, but I am not afraid of a little heat and I earned her respect in her very own kitchen. How cool is that? I photographed, she stuffed and rolled the Dhal Puri, I basted them with oil and cooked on double pans. We bonded over these amazing stuffed flat breads, and even shared one when it was done cooking. YUMMY!

Diwali

2009-10-19T15:02:00.003-04:00

HAPPY DIWALI TO ALL MY FRIENDS... Special thanks to Chan, Dee and Stephanie for having me as their guest in their beautiful home. Enjoy the cooking preparations as you view the slide, and of course Chan's recipe for "Kheer."

CHAN'S DIWALI KHEER

1 cup of Long Grain Rice (soaked overnight in 4 cups of water)
2 Tbsp Ghee (clarified butter)
5 Tins of Lowfat Carnation Milk
3 Tins of Condensed Milk
1 Cup of White Raisins
1 Tspn Almond Extract
½ Cup of White Sugar
3 Cinnamon Sticks Broken into large pieces
12 Whole Cloves
1/2 Tspn Ground Cardamom
1/8 Tspn Ground Cinnamon
1/8 Tspn Ground Nutmeg
1 & ½ Cups of Lowfat Milk

Method:
Add ghee in a deep stock pot on medium heat
Drain soaked rice and add to pot
Saute, until water is absorbed and rice is coated with ghee
Add cinnamon sticks, cloves, ground cinnamon and nutmeg and continue to turn
Turn constantly to avoid the rice from browning
Soak raisins in hot water to plump and let this sit for 20 mins
After 5-7 minutes of cooking, add regular low fat milk and stir
Add the carnation and condensed milk
Continue to stir, and add sugar
Cook for 2 hours on a simmer or until rice is melted an shows a thick consistency
Add raisins and continue to cook for another 20 minutes
Transfer to a serving bowl and cover until ready to serve.

KARILA... the way Mom used to make it

2009-10-16T23:54:00.003-04:00

Karila is a spiky or sometimes bumpy bitter vegetable that my Mom was famous for making into a desirable and much requested meal. One of the ways she made it was sliced and stir fried it with shrimps and fresh herbs which was then served over rice. But it was her other recipe that was usually the big hit in our home. First she gutted the Karila and removed the seeds, which was then stuffed with either a dried curried shrimp or ground beef. It was then tied with some butchers twine to contain its contents, sauteed with indian spices and seasoning, and finally simmered in a coconut milk base until its gravy was a thick consisitency. She served this over rice as well,and it was aaaawwwwesome! Now Karila, as many of you know is quite bitter, making it an acquired taste of sorts. But one of its great benefits is that it balances the blood sugar and if you are diabetic that might be some useful information. This exotic vegetable can be found in all Asian and West Indian markets, or you can grow them like javascript:void(0)Chan and Pinky of Queens, New York. For this recipe, you can email me at deborah@guyanastastyexotic.com

SUMMER INTO AUTUMN - from my kitchen to yours...

2009-10-02T13:21:00.008-04:00

Demerara Butterflied Chicken with Pan Roasted Caribe Infused Vegetables

In New York, Autumn has begun. What that means is that I might still pretend it's Summer in my kitchen. Be sure to marinate your Demerara Butterflied Chicken over night for optimum flavor. As an accompaniment, I chose some "Pan Roasted Vegetables," and I selected potatoes, carrot, onions, and celery. For a unique and flavorful dish, I infused my vegetables with thyme of two types and other seasonings. I used a regular Fine Leaf Thyme (found in many supermarkets in North America) while the other is an African Thyme also known as Broad Leaf Thyme, and can be found at Farmers Markets in N.A. as well. For those of you residing in Guyana or any tropical type country, you can retrieve yours from kitchen garden (lucky) or your local marketplace. As for me, I keep a potted plant of African Thyme on my kitchen window sill. (see above photo)

Thyme of various types have antiviral properties, and works well in salads, finely minced or pureed in your homemade salad dressing. To request recipes from this post, email me at deborah@guyanastastyexotic.com.

Crabbing and Cooking it........

2009-08-17T12:13:00.007-04:00

Caribbean She-Crab Soup

1 lb of lump crab meat
3 cups of Freshly Shucked Roasted Corn
5 cups of Shrimp Stock or Low Sodium Chicken Stock
3 limes (Rolled to soften, Zested & Juiced)
½ tbsp Adobo Seasoning Salt
½ Sweet White Onion Finely Minced (Vidalia is preferred)
2 Fire Roasted Chipolte (minced)
1 Roasted Jalapeno (Seeds and Membrane removed & minced)
1 Avocado Diced into Small Squares
½ cup of Diced Sweet Mango
1/3 cup Finely Minced Cilantro
1/4 tsp. of Sea Salt
1/4 tsp. White Pepper
½ tsp. Lightly Toasted Cumin Seeds
1/4 Cup of Soft White Breadcrumbs
Tortilla toasted for garnishing

Method:

1. In a glass mixing bowl, combine Lime Juice, Zest, Roasted Corn,
Adobo Seasoning Salt, Shrimp or Chicken Stock, Salt, Pepper, Roasted Jalapeno, Onions,
White bread Crumbs, in a blender and pulse for
two minutes into a well blended Soup Broth.

2. Ladle Soup Broth into six bowls.

3. Layer crab meat, avocado, and mango in that order onto the Broth.

4. Top with with crumbled tortilla chips, lightly toasted cumin seeds, and cilantro.

5. Serve immediately with a twist of lime.
email:deborah@guyanastastyexotic.com

CARIBANA IN TORONTO

2009-08-12T03:13:00.001-04:00

Caribbean Bake and Shark

2009-07-26T14:44:00.011-04:00

Bakes are deep fried breads that are super delicious. When my Mom made Bakes, she paired it with many different things. Sometimes, we had it with Salted Fish (Bacahlau), stir fried with Tomatoes, Onions, Garlic, Hot Pepper, or sometimes a piece of Fried Fish, or Scrambled Eggs. But many people enjoy Bakes with Fried Shark. Make this the next time you are feeling adventurous.

Bakes

2 cups of All Purpose White Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1 tablespoon Brown Sugar
4 tablespoons of Unsalted Butter
1 ½ cups of Water
4 cups of Vegetable Oil

Method:
Heat oil in a deep-frying pans on medium heat
Measure all ingredients, and sift together into a mixing bowl
Using fingers, rub butter into flour until combine well
Pour water a little at a time until all the mixture is in a dough form
Cut into six equal parts and form into a round
Sprinkle dry flour on a dry surface
Using a rolling pin, roll into a six inch (diameter) disk
Transfer the Bake into the frying pan
Fry on side for one minute and flip
Fry on the other side for another minute or until brown
Transfer to a plate, and cover with a soft cloth
Serve immediately by slitting Bake with a knife to create an opening
Stuff with your choice of accompaniment
*************************************************************

Fried Shark

6 pieces of Shark (4-6oz pieces)
6-8 leaves of Bandania (type of Cilantro)
4 Cloves of Garlic
1 tablespoon of English Thyme Leaves
1 Habernero or Scotch Bonnet Pepper
3 Limes
1 Cup of Vinegar
2 tablespoons of Fine Salt
1 teaspoon of Black Pepper
1 cup of All Purpose Flour

Method:
Place Shark in a large shallow dish, (or any fish off your preference)
Roll Limes on hard surface until soften and juice
Pour Lime juice and Vinegar over Fish, add 1 tablespoon of Salt, and Lime Skins
Mix well into the Fish, letting this soak for ½ hour in the refrigerator
Rinse Fish and pat dry with a towel
Grind Garlic, Bandania, Hot Pepper, Thyme in a food processor
or a pound in a mortar and pestle into a paste consistency
Cut slits into Fish and fill with seasoning paste
Sprinkle with ½ of the Black Pepper
Meantime, in a shallow bowl pour Flour, add the rest of the Black Pepper,
and the remaining Salt and mix well
Heat Oil in a deep skillet on medium heat
Coat Fish and fry until golden brown on both sides
Serve with Bakes and your choice of condiments and toppings

Curried Chicken as comfort food....

2009-07-14T02:51:00.023-04:00

When Curried Chicken is made, it must be eaten immediately simply because there is nothing quite like having it served on top of a hot bowl of rice or with roti. For me, it is a tough choice between Curried Duck and Curried Chicken. These meals have differences even though they are made with the same spices and seasonings. Duck being it's gamey self is flavorful, and invokes memories of the way Aunt Bucky prepared it. Aunt Bucky always ate her meal while it was piping hot, and doused a shot of Demerara Rum in conclusion. We had Swank with ours. Swank is our lemonade, except it is made with lime. The prelude to this great meal is extremely important. One must get a fresh killed bird that has been slightly fire roasted for about a half of a minute on each side to burn off any additional tiny feathers. The roasting process intensifies the flavor of the bird, which is roasted on the stove top. The Lucky Chicky is then cut into 14-16 pieces and marinated with garlic, hot peppers and Indian spices to infuse even more flavor. Chunkay( saute) until lightly brown and all liquid is evaporated, add additional spices, seasonings, curry powder, masala and cook for a few more minutes. Continue to cook until spices is completely adhered to the meat, add boiling water and bring to a rapid boil. Reduce heat to a medium simmer until a thick gravy is achieved. For this and any other recipes, please email me at: deborah@guyanastastyexotic.com , in the meantime enjoy the pics, I took them at a local chicken farm in Queens, New York.

CARIBBEAN MEAT AND POTATOES WITH PINEAPPLE GALETTE

2009-06-02T20:33:00.024-04:00

Pineapple Galette with Cherry Jelly Glaze

1 Fresh Pineapple peeled, cored and sliced into rounds
1/2 cup of Brown Sugar
1 Tsp. of Ground Cinnamon
1 tablespoon of Powdered Ginger
1/2 Tsp. Salt
1 Tbsp. Corn Starch
4-6 Tbsp. Cherry Glaze (German Sour Cherry)
1 cinnamon Stick for Garnish
Prepared Pie Crust (email me for this recipe)

Method:
Heat Oven to375 degrees
Spray baking dish and lightly flour
In a bowl mix Sugar, Cinnamon, Ginger, Salt, and Corn Starch
Sprinkle Pineapple Slices with this mixture using all to coat Pineapple
Allow this to macerate for 10 minutes
Roll out Pie Dough and place in a 9" round baking dish
Place Pineapple slices slightly overlapping each other until they are done
Brush generously with Cherry Jelly Glaze or any Fruit Jelly to your liking
Fold edges of dough to cover most of the Pie
Place Cinnamon Stick in the peek-a-boo center
Sprinkle with Cinnamon Sugar
Bake for 1 hour or until golden and bubbly

What exactly is Caribbean Meat and Potatoes? If you ask me I would most probably say it's the same as American Meat and Potatoes, except for a few surprise additions. In Guyana, it is customary to JAZZ things up when cooking, because everyone has to make their meal better than the next guy. We love flavor and we're not afraid to venture. Which brings me to the story of my Roast Beef Dinner a la Pineapple Galette.
While transferring my Roast to a platter, it slipped off the serving fork and splashed into the roasting pan causing gravy to splatter onto my Pineapple Galette. After I used a paper towel to absorb the gravy from the pie, I retrieved some German sour cherry preserves from my refrigerator and slathered it generously on to the top. I then broiled it for just under a minute for color contrast. It was quite good, and after a few bites, I could have sworn that I tasted some thyme.
So now it seems that I have developed a craving of sorts for Pineapple & Baby Thyme Galette, if it comes out good, I will post the recipe. But for now you can slice yourself up a generous portion of Roast Beef and while you are slicing, how about some Pineapple Galette?

American Blueberry Pie with a Caribbean Twist

2009-05-23T01:46:00.001-04:00

It's been a while I know, but I've been busy attending festivals, farmers markets, and cooking for friends and family. It's a spring thing. In the meantime, this is my rendition of an American Blueberry Pie with a Caribbean Twist. The twist here is pineapple. This was just WOW! Actually it was truly WICKED!

If you email me for this recipe, I just might give you the surprise ingredient. Have a superb Memorial Day!

Tamarind..... so Tart so Sweet!

2009-03-22T12:52:00.004-04:00

Tamarind is super tart and super sweet at the same time. It is a fine fruit not only because of its rich vitamin C content, but Tamarind is also useful for its flavor, texture and color. Can you believe it is one of the many ingredients found in Worcestershire Sauce and some Barbecue Sauces. It makes a great tropical drink, and it brings a tartness that finishes off a fish curry with a unique flavor. It can be used to make jam, a condiment, and even chutney.

Most children living in the Caribbean enjoy tamarind best when it's mixed with sugar and hot pepper, and formed into balls. Tamarind Balls as it's called is sold at little cart stands outside of the school yards, and children line up after school to get some for their long walk home.

In the winter time, I like to get shelled tamarind that had been packaged and imported from Thailand in specialty markets. But comes summer, one can find them fresh and in their pods. I find them on Liberty Avenue, in Queens. And as of late, I've been finding them in the Whole Foods Market in the tropical produce section. Try them just once, and I,m sure you'll become addicted like me. For a recipe on any kind with this delicious fruit, email me.
www.deborah@guyanastastyexotic.com

Garlic Lamb

2009-03-17T02:07:00.000-04:00

Garlic Meat Preserve has been a holiday tradition in Guyana , and is always prepared around Christmas time. However, I see no reason why one should only do it then. I actually prepared these jars right after New Years. I made various types of meats which included Beef, Lamb, and Pork. These jars of pickled treats are given as Christmas presents to a select few. They went fast. Promise that you'll have it on French Baguette or by itself but laced with Hot Sauce. Shoot me an email if you need the recipe urgently.

I'M SORREL!!!

2009-03-11T16:24:00.000-04:00

Whenever I make Sorrel Beverage I am always reminded of homemade beverages my Mom made for us. We were never allowed to drink any sodas, so she made different tropical fruit drinks to appease our palate and quench our thirst. In retrospect, she was right on the money. We consumed vitamin C in its purest of form while enjoying many tropical flavors. That would explain why we were never sick. Making these beverages is quite easy and beneficial, and more importantly without preservatives. Sorrel that has been dried and packaged can be found at any West Indian Market, or at specialty markets. Of course fresh sorrel is always better, but dried and packaged is better than no sorrel at all. Best part is that there is no difference in taste in the final product. Just remember use less when using dried sorrel because it will be more concentrated. Email me for the recipe.

Hot Pepper Sauce on Everything

2009-02-21T00:42:00.000-05:00

Today I made Hot Pepper Sauce. It smelled so good, and was so super hot, I ate at least four times in one sitting at top speed. No exageration, I just kept on adding more hot sauce to my plate, which made me add more food, and when it was all over I was completely stuffed. I hope what they say about hot peppers is true, you know about it increasing your metabolism. Because after my enormous meal I will most definitely need some help on this one. These peppers were bought in Queens at a market that sells all Guyanese produce. It is very easy to buy a bottle of Matouks Pepper Sauce, but nothing beats homemade. See my website for the recipe.

Curried Duck

2007-09-08T01:19:00.000-04:00

One of my best memories from childhood was my Aunt Bucky's Curried Duck. Aunt Bucky was a smoker, she had a tatoo and a knack for preparing great Madras Style Curry. She was my Mom's Aunt and my Great Aunt from Mothers side of the family. As kids, my cousins and I would steal one of her cigs, and smoke it in the back yard in an old shed, coughing our lungs out. But while that was a fun memory, I can honestly say that her food, especially her curries were out of this world. She had style in the kitchen, and watching her grind her masala on a block of brick known as a "Masala Brick" was normal but primitive and fun to watch. She always toasted her special blend of Garam Masala, which she would then pour onto the"Masala Brick" grinding it to a fine dust. She would then add garlic, celery, hot peppers, onions, scallion and water and continue to grind until she acheived a nice paste. Her cahari (wok style cast iron pan) would then be used to chunkay( saute) her paste in hot oil for a few minutes. After which, the meat would be added along with salt and other flavorings. Chunkaying (Sauteing) for another ten minutes, water was added and the curry was brought to a rapid boil only to be reduced and simmered until fork tender. With gravy thickened until almost dry, this would be served over rice. Sensational and scrumptious food memories . RIP Aunt Bucky!

2007-09-06T16:22:00.000-04:00

Guyanese food and memories....

2007-09-06T15:44:00.000-04:00

Bora also known as Long Bean

Matouk's Hot Sauce & Chinese Sauce

Mangoes for Chutney

Pig Tails in Brine Coconuts & Green Bananas

Ever been to Richmond Hill, Queens? It is by far the most Guyanese populated place in New York. As a matter of fact, it is known as "Little Guyana". On my many visits there, I always return home with various Guyanese vegetables and ingredients to fulfill my cravings for home foods. I always make sure I leave with Fudge, Tamarind Balls, and Sugar cake for snacking and sharing. It is by far my favorite junk food for when I am watching TV. In the summertime, I enjoy the contents of a machette cut coconut, genips, mangoes, and many other tropical fruits.
My visits serves me well, cause I am instantly transported to Guyana without getting on a plane. The constant banter of folks shopping and asking the shopkeepers for items in their Guyanese accents and slang always brings a smile to my face. It can be quite humorous and nostalgic to hear a conversation in creolese(broken English), and still be in New York.
In Guyana, vegetables and seafood is most popular with large families, since meat is expensive and prepared mostly on weekends. Harvesting your own produce, and then preparing it for your family is very common. My Grandmother Violet Moonsammy was a great cook and a frugal one at that. Everything she made was a hit. I can still remember her awesome "Catfish Curry" with green mango and okra. She taught me to share my bread. My conduct in life has been impacted with many wonderful traits of hers. Everything from her kitchen garden served a purpose. And she always fed her vegetables and fruit skins to the goats in her yard. No I am not talking about family members, she had real goats. I sometimes believe that she invented recycling. But it was her cooking that fascinated me. Whenever she made Bora Peas Cook-Up-Rice with pigtails and tripe, it was just never enough. For those unfamiliar with Bora Peas, it is the beans found in the Long Bean Vegetable that have been removed and sundried for color and effect. For the recipes, email me at: deborah@guyanastastyexotic.com