At just 35, chef Creig Greenidge, also known as “Chef Creig”, has won multiple awards for his Bajan-inspired culinary creations. As a member of the Barbados National Culinary Team, Greenidge has represented the country in some of the most prestigious food events across the Caribbean, Europe, United States and Canada. He runs his own catering company, conducts private cooking classes and recently opened a restaurant.
News Americas, NEW YORK, NY, Fri. Jan. 6, 2017: Again happy New Year! It is my pleasure to share with you some delicious Caribbean inspired recipes for another year. Today I decided that for the New Year I will be incorporating some new recipes that includes ingredients that are adopted from other cuisines that are becoming staples in daily meals . For example – pasta!
News Americas, NEW YORK, NY, Weds. Dec. 28, 2016: Happy Kwanzaaand a Happy and safe New Year to you all when it comes. So as we continue to party it is important that we try to eat balance meals and drink responsibly! For my New Year’ s Eve Party, I will be serving some Caribbean inspired appetizers, entrees and cocktails!
News Americas, NEW YORK, NY, Weds. Dec. 21, 2016: Merry Christmas to you and yours; may all your dreams come true and may your menus be delightful and tasteful this holidays! As we entertain those we love, may we also remember those less fortunate and those who may be lonely at this time of year. Share your blessings and invite those who you can.
News Americas, NEW YORK, NY, Fri. Dec. 16, 2016: Next Sunday will be Christmas Day and for Caribbean nationals in the region and those in the Diaspora, Christmas Eve and Christmas Day menus must be finalized this week so that the big shopping can begin! The shopping list will include the following food items: fresh green gungo peas, Ackee, flour, cod fish, sorrel , ginger, fresh pork leg, cured ham, goat meat, Fresh beef, calaloo, beef liver, beef kidneys, condense milk, hard-dough bread, rice, butter, brown sugar, port wine and Jamaican White Rum!
News Americas, NEW YORK, NY, Fri. Dec. 2, 2016: One of the things I like about Jerk chicken and Jerk pork is they are always satisfying when served with rice and peas and steam vegetables. They are especially satisfying if they are prepared with care and the jerk seasoning can be tasted in every strand of meat and in the bones of the chicken or pork. To achieve this satisfying consistency, the chefs who are known for their great jerk chicken and jerk pork – especially in the Caribbean Diaspora – have to work on the combinations of spices and be consistent in their method of preparations and cooking.
As chefs, sometimes we are blessed with such abundance of foods that we do not have the storage space to store all of it. Other I try to find new recipes that I am inspired by utilizing the extra foods. Depending on the ingredients, I will bake a cake or make a stew or a soup. For example, if I have extra ripe bananas or carrots, I will make a cake. If I have extra meat bones, I will make a soup or a broth and store some for sauces.
Coconut is an essential super food in Caribbean cuisine. It is used both in savoury and sweet dishes, in addition to providing the precious delectable super nutrient – coconut oil. In some of the sweet dishes prepared and served in the Caribbean region and diaspora, the making of coconut snacks (candies, tarts, rolls and breads) is popular. They are sweet and delicious.
Remember the sweet, nostalgic taste of ackee and saltfish, the ackee freshly picked from grandma’s overloaded backyard tree? And, what breakfast would be complete without a side of ripe banana fritters. Then topping off the day your favourite curried goat. These dishes are among 50 all-time Jamaican favourites featured in a new book series “50 Favourite Jamaican Recipes: Taste the Islands Essentials”.
I love ice cream – all flavours - and especially tropical fruit flavours. I also love making ice cream because I can add the flavours I like and add as much of these flavours I choose. For example, I love mango ice cream, rum and raisins, sour sop and banana. Because I am always researching recipes for various dishes to add to my repertoire as a caterer, I recently came across a “no churn homemade ice cream”. The recipe is simple and easy, requiring only two to four ingredients to produce a delicious dessert.
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