Food

News Americas, NEW YORK, NY, Fri. Jan. 20, 2017: Cooking is a challenge sometimes, especially when you are unable to find the right ingredients to make a special dish you have a strong desire for. Ingredients are sometimes not available for one reason or another. Sometimes they are simply out of season or were recalled. When these situations occur, I find the best thing to do is to try to find substitutes. For example you can substitute meats, fish and various vegetables.
Thanksgiving Day may have passed, but there’s always time for a great meal you can share with friends with family. The Caribbean flavours I am thinking of incorporate are jerk seasoning, mango/pineapple and coconut cocktails. It’s my recipe for a Caribbean salad.
In the Caribbean and in the diaspora, the Sunday dinner meal is one of the most important meals of the week. Everyone looks forward to the main course, but most of the dessert or desserts are served with the meal. After the main course, dessert is the treat. Dessert, may consist of one or two of the following: Sweet potato pudding, blue draws, homemade ice cream, pineapple upside down cake, fruit cake, jello, cowfoot jelly, flan, plain cake, lemon meringue pie, cornmeal pudding, cornmeal pone, cassava pone, banana pudding or “to-to”.
I was recently introduced to Haitian barbequed goat. Under the Haitian barbeque method, the flavor of the goat meat is enhanced through the grilling process that other method of cooking does not compare. Here’s my version of Haitian barbequed goat meat.
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