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- May 31, 2019
How To Make Trini Curry Shrimp
Yield: 6-8 Portions INGREDIENTS Marinade for Shrimp 2 Lbs Shrimp, peeled & deveined 1 ½ Tsp Salt ½ Tsp Black Pepper 2 Minced Pimento/Jalapeno Peppers 2 Tbsp Chopped Chives 2 Tbsp Green Seasoning To Cook Shrimp 3 Tbsp of Vegetable Oil ½ Tsp Whole Geera/Cumin Seeds 2 Tbsp of Minced Garlic ¼ Cup of Julienned Onions 2 Tbsp Curry Powder ¾ Tbsp Geera/Cumin Powder ¾ Tbsp Saffron (Turmeric) Powder ½ Tbsp Garam Masala Powder 1 ½ Cups of Water ½ Cup Chopped Tomatoes 1 Tbsp Tamarind Chu


- May 14, 2019
Lionfish Stuffed Fried Bakes Recipe
Yield: Approximately 16 Bakes INGREDIENTS All Purpose Flour - 4 cups
Baking Powder - 4 tsp
Salt - 1 tsp Sugar - 1 1/2 tsp Water - 1 1/2 - 2 cups Lionfish Fillets - 8 oz Onion - 1 medium (finely chopped) Pimento - 5 (finely chopped) Garlic - 2 cloves (finely chopped) Hot Pepper (Scotch Bonnet) - to taste (finely chopped) Salt - 1 tsp Black Pepper - 1/4 tsp Olive Oil - 1/4 cup METHOD Sift all dry ingredients into a bowl. Mix until well incorporated. Make a well in the center


- Apr 19, 2019
How To Make Trini Fish Broth
Yield: 8 – 10 Portions INGREDIENTS 2 Lbs of King Fish/Red Snapper
Juice of 1 Lime
1 Tsp Salt
¾ Tsp Black Pepper
3 Tbsp Fresh Green Seasoning
2 Tbsp Vegetable Oil
½ Cup Onions, chopped
1 Tbsp Garlic, minced
6 Pimento Peppers, minced
2 Sprigs of Fine Thyme
2 Medium Carrots, peeled and sliced ¼ inch thick
¼ Cup Celery, medium chopped
¾ Cup Pumpkin, medium diced
¼ Cup Tomatoes, medium diced
8 Cups of Water
6 Small Ochros/Okras, sliced in half, head and tips remo


- Mar 12, 2019
Tobago Curry Crab & Dumpling Recipe
Yield: 4 Servings INGREDIENTS Crab - 1lb Vinegar - 1/4 cup Salt - 2 tsp Black Pepper - 1 tsp Fresh Green Seasoning - 1/2 cup Curry Powder - 2 tbsp + 2 tbsp Ground Masala - 1 1/2 tsp + 3/4 tsp Coconut Oil - 1/4 cup Onion - 1/4 cup (finely chopped) Garlic - 1 tbsp (finely chopped) Scotch Bonnet Pepper - 1 tsp (finely chopped) Pimento Pepper - 2 tbsp (finely chopped) Geera/Whole Cumin - 1 tsp Caripoulé Leaves - (5 - 6) young leaves Water - 1/2 cup + 1/3 cup Coconut Milk - 2 cups


- Dec 30, 2018
Salmon Fishcakes with Pineapple Salsa Recipe
Yield - 6 Portions SALMON & WATER CHESTNUT FISHCAKES INGREDIENTS 2 Tbsp of Vegetable Oil
1 Lb of Salmon (Skinless)
2 Tsp of Salt
2 Tsp of Black Pepper
1 Tsp of Fennel Powder
1 Tbsp of Minced Garlic
2 Tbsp of Minced Onions
1 Tbsp of Finely Chopped Chives
2 Tsp of Minced Chadon Beni (Culantro)
3 Tbsp of Roughly Chopped Water Chestnuts
1 Tsp of Grounded Geera (Cumin)
½ Tsp of Smoked Paprika
2 Tbsp of Mayonnaise
½ Cup of Boiled Sweet potato (Mashed)
8 Dashes of AN


- Dec 27, 2018
Bitters & Pineapple Parsley Glazed Shrimp Recipe
Yield - 6 Portions INGREDIENTS ½ Lb of Medium Sized Shrimp - Cleaned (16/20)
¾ Tsp of Salt
½ Tsp of Black Pepper
6 - 8 Dashes of ANGOSTURA® aromatic bitters
2 Tbsp of Vegetable Oil
1 Tsp of Minced Garlic
¼ Cup of Pineapple Juice
4 - 5 Dashes of ANGOSTURA® orange bitters
2 Tbsp of Finely Chopped Fresh Parsley METHOD Place cleaned shrimp in a small mixing bowl and add salt, black pepper and aromatic bitters. Combine and let marinate for 5 minutes. In a small sauté pan o


- Nov 27, 2018
Orange Glazed Salmon Recipe
INGREDIENTS Salmon Fillet - 1 (washed & patted dry)
Fresh Orange Juice - 1/2 cup
ANGOSTURA® aromatic bitters - 1 tsp
Salt - 1 tsp
Black Pepper - 1/2 tsp
ANGOSTURA® orange bitters - 6 dashes
Olive Oil - 1 tbsp
Honey - 2 tsp
Mixed Lettuce - 2 cups
Red Onion (thinly sliced) - 1/3 cup METHOD In a bowl, season salmon with orange juice, aromatic bitters, 3/4 tsp of salt and 1/4 tsp of black pepper. Cover and let marinate in the refrigerator for 2 hours or overnight. In ano