Friday, December 25, 2015

Christmas Tamale’s Like Elsie Use to Make



Vicky Cruz Perez 2015 Tamales 
This year I said "I'm making Tamale’s for Christmas, the ones like Elsie use to make. Elsie Cruz was our next-door neighbor, their family moved to the house next door to our family's home on West Lemon ave, in Fresno California. 

I was twelve years old when I and my sister Diana were invited to the “Tamale Making Christmas Party.” Where we helped spread, wrap, tuck, and tie tamales for Christmas. We'd eat chips, drink soda and other munchies, play music, and laugh out loud at everything because Elsie was always saying funny things.

We had olive trees in the front of our houses, they lined the street on both sides, so of course, olives were our favorite, we would stuff olives in the tamales. That is a key in the tamales I make whenever I take on the task of making tamales.

Pork Chipotle Tamales 
2015, this year I made several variations using chicken, green Verde sauce, red chili sauce, and Mexican cheese with jalapeno. I made a batch of pork tamales with roasted chipotle pepper sauce.  I made my masa for the first time from scratch, since I couldn’t find any pre-made masa in the stores here in Valdosta nor Lakeland Georgia.

Katie in the UP image copyright

This really took a few days of planning, to make, grocery shop, to prep the meats, making the chili sauce, spreading the tamales, and steaming them. This is more fun when there are more cooks in the kitchen, but I wanted to make them for my family for Christmas Eve.

CHICKEN TAMALE:
Prep chicken, wash and clean off the skin, add onions, seasoning, Verde sauce, put in the crockpot, cover with water, and let cook   7-8 hours. Pour off broth sit aside for later use. Shred chicken, removing bones, and fat, add chili spices set to the side.

SPICES:
1 tsp.     salt
¼ cup chili powder
1 tbsp   Paprika
1 tbsp   garlic powder
1 tbsp   onion powder
2 ½ tsp cayenne pepper
2 tsp      black pepper
2 tsp      black pepper
Cumin (optional)
Mix- use ½ of seasoning in masa meal, set aside ½ for later use.

Chili Sauce-
In a sauce pan over medium heat adds vegetable oil, onion, garlic, a jalapeno pepper (de-seeded). Cook until translucent, add the remaining ½ of the spice mixture. 2-3 mins
Add 1 cup of smoked chipotle pepper sauce, into red mild chili sauce, blend.
Leave remaining Chipotle smoked pepper as a paste to add to tamale centers, and to coat outside as garnish.


MASA MIX
2 cups masa meal (for this recipe I used Tamal Gluten Free)
1 ½ cups chicken or stock from pork
1 tsp baking powder (Rumford Aluminum Free)
1 tsp Kosher salt
2/3 cups vegetable oil in the chicken tamale

Mix masa, baking powder, 1 or 2 tbsp spice mix, and stock.
In another small bowl mix 2/3 cup of shortening until fluffy. Mix masa into shortening with hands until smooth, (sticky not dry). Add stock a little at a time to get a smooth spreadable consistency.

CORN HUSK:



  1. In the meantime, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
MEAT:
CHICKEN:
Wash and clean chicken removes the skin, salt bath, then rinse, add to crockpot, add onions, garlic, green chili-Verde sauce. Let cook overnight, or 8-10 hrs, remove meat from the pot, strain stock, set aside for use later, in the masa. Cool stock in refrigerator skims off any grease from the top. Add remaining ½ of seasoning to taste to the meat.

PORK:
Wash and clean pork, cut the fat off, cut into ¼ size cubes, place in crockpot, season with spice mix, add onions, garlic, bay leaves, peppercorn, Mexican oregano. Cook overnight in Crockpot, skim off fuzz from water, strain stock off meat. Place both in the refrigerator to cool. After the stock has cooled skim off the layer of fat, use stock in masa.

SPREADING:

Husk, spread masa, roll, tuck ends, tie, add to steam pot.

The rhythm of the spreading works better if you have friends over, its takes a minute to get it, but once you get started have some music on to help you with this part, make it a party.

 

Use a cutting board, with a towel under to keep counters clean. Make sure you have enough towels, paper towels on hand this part gets messy. 

 Spreading. Use hands to spread the masa onto the corn husk, about ¼ cup, small ball (less is better) use a butter knife or a rubber spatula to spread masa on to the husk evenly, apply thin, if to thick once the masa is steamed is too much to masa to eat). Add meat in the middle, 2-olives, slice jalapeno, and tbsp or two of chili sauce or green chili Verde sauce.  ( the more meat the better)

 Roll, tuck, tie.Roll, tuck end, tie ends with husk tie.
Using the larger husks, place each husk waxy side up (ribbed side down). Spread masa onto each husk out to the wide edge.

STEAMING

Use a deep pot, with a lid, if you don’t own a tamale steamer. I put a pie or cake pan on the bottom of the pot upside down, add water 2-3 inches. I place a wet kitchen towel in the pot, then line it with corn husk. I lean the tamales in the basket, open side up. I add more corn husk on the top, cover them with the towel, add foil, then the lid tightly. Steam for at least 40 minutes to 1 hour.

Check water levels so that it doesn’t boil dry, and add more water as needed.

  1. You will need from the kitchen:
Crockpot
Strainer
Wooden spoons
1-c. measuring
½ c. measuring
1/3 c.  measuring
Tbsp
Tsp
Wooden Cutting board
Pairing knives
Rubber spatula
2-Glass bowls
2-Large bowls with lids
Saucepans
Tupperware containers (for olives, jalapenos, cheese)
Kitchen towels
Large pot with lid for steaming tamales
Jars with lids for extra sauces

Shopping List:
Chicken thighs
Pork shoulder
Queso Mexican Crumbling cheese
Lard
Vegetable shortening
Baking powder
Masa Tamal Gluten-free
Corn Husk
Canned jalapeno
Black Olives
Smoked Chipotle Peppers in sauce
Can red mild chili sauce
Green Verde salsa
Cilantro

Thursday, November 26, 2015

Thanksgiving Family Dinner 2015




This year my two adult children ( Sgt. Herbert E. Raney and Jazmin Bruton Davis) took over the kitchen and cooked a full-course meal for Thanksgiving, all the trimmings. They invited everyone to the table to enjoy themselves, including me.  My new granddaughter Dani, of course, was the center of attention and a very blessed baby girl to be surrounded by so many that serve and protect.

With the invitation going to his airmen from Mooney Air force Base, for some reason or the other, he didn’t take leave to go home for the holidays and came over for fun, food, football, and some family time.


Deep Fried Turkey with garlic injection

Brown sugar Glazed Country Ham with pineapples and cherries

MENU

Baked Mac & Cheese
Potato Salad
Cornbread and giblet Dressing
Collard and Kale Mixed Greens
Green Beans & Potatoes
Dinner rolls
Sweet Potato Pie
Banana Pudding
Cranberry Sauce (garnish)
Chow -Chow (garnish)




Sunday, July 12, 2015

TROPICAL SUNDAY GET TOGETHER

(Clipping files June 1984 Better Home and Gardens), This pineapple cut punch bowl set was given to me by Bessie, my oldest brother Thomas Bruton Jr.'s mother. She loved to entertain and passed them on to me because she knew I loved to entertain.


For Ice Bowl: Select one 3 ½ or 4 –quart bowl or casserole and one 1 ½ inches of water to the large bowl. Freeze overnight or till firm. Center the small bowl. (If the surface freezes unevenly, break up the surface with an ice pick to center a small bowl on ice.) Fill a small bowl with rocks or dry beans to weigh down. Pour water into a large bowl around a small bowl.

Freeze just till the surface starts to harden. Stir and break up the top layer office every 15 to 20 minutes for 1 to 1 ½ hours or till the top layer is slushy. Arrange nontoxic flowers or leaves (pineapple ginger, freesia, tea roses, baby carnations, lilies) or fresh fruit slices in slush, pressing decorations against the outer side of the large bowel. Alternate small flowers and leaves, allowing tips of leaves to stick up above the surface of slush. Freeze for several hours or till firm. To unmold, remove rocks or dry beans. Pour warm water into a small bowl; remove the bowl. Press a warm, damp cloth around the outside of the large bowl; remove Ice Bowl. Freeze till needed.


Pre-Dinner Drinks for a guest when they arrive- 

PINEAPPLEADE-

1 medium fresh pineapple
2 cups of water
¾ cup sugar
¼ cup lightly packed fresh mint leave or 
4 teaspoons dried mint, crushed
2 tablespoons lime juice
Pineapple chunks
Remove the crown from the pineapple. Cut off the peel. Halve pineapple; cut out the core. Finely chop pineapple. Place chopped pineapple in a 2 –quart saucepan. Add water and sugar. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in mint. Let stand, covered, for about 1 ½ hour or till cool. Strain; discard mint. Reserve pineapple for another use. Stir lime juice into pineapple liquid. Pour into jars. Cover and chill. To serve, pour the liquid into a pitcher with ice cubes; garnish with a skewer of pineapple chunks. Makes about 3 ½ cups.

RUM-GINGER MOUSSE

Caribbean Rum with Coconut flavored liqueur


1 envelope unflavored gelatin
½ cup of sugar
1 ¼ cups milk
3 slightly beaten egg yolks
3 egg whites
1 cup whipping cream
6 tablespoons Caribbean Rum with 
Coconut flavored liqueur 
3 tablespoons finely chopped crystallized ginger
Crystallized ginger
In a small saucepan, stir together gelatin and sugar. Combine milk and egg yolks. Stir into saucepan; cook and stir till gelatin and sugar dissolve. Remove from heat. Cover surface with clear plastic wrap. Chill for about 2 hours or till the mixture is the consistency of corn syrup, stirring several times. Beat egg whites till stiff peaks form (tips stand straight). Beat whipping cream till soft peaks form. Fold egg whites and whipped cream into gelatin mixture. Divide the mixture in half. To one-half stir in curacao. Spoon mixture into a glass bowl or 6 goblets; chill till nearly set (15 to 20 minutes). Stir the rum and chopped ginger into the remaining gelatin mixture. Leave at room temperature till the curacao mixture. Cover and chill till firm. Garnish with ginger. Serves 6

RED SNAPPER WITH AVOCADO SAUCE

1  3-to 4-pound fresh or frozen dressed red snapper with a tail.
4 cups of water
½ of a lime, sliced
1 large onion, sliced and separated into rings
2 large cloves garlic, crushed
¼ cup snipped parsley
6 peppercorns, crushed
1 teaspoon dried thyme, crushed
1 teaspoon dried oregano, 
Crushed Cilantro
Lemon and lime slices, quartered
Pitted ripe olives
Cherry tomatoes
Avocado halved


In a fish, the poacher combines the water, lime, onion, garlic, parsley, peppercorns, thyme, and oregano. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Lightly sprinkle fish cavity with salt. Place fish on a large cheesecloth; fold the cloth over the fish. Place on rack in poaching pan. Immerse in boiling poaching liquid. (If necessary, add another ½ to 1 cup boiling water to nearly cover fish.)

Cover and poach fish for 25 to 30 minutes or until fish flakes easily when tested with a fork. Remove from pan. Cool. Wrap fish in foil. Chill fish thoroughly. Meanwhile, prepare Avocado Sauce.

At serving time, unwrap and arrange fish on a cilantro-lined platter. Garnish with lemon and lime slices, olives, and tomatoes. Spoon some Avocado Sauce atop the fish. Spoon remaining sauce into one avocado half and place on a platter to serve with fish. To serve, cut fish crosswise into serving-size portions and remove bones. Serves 6 to 8

Note: If desired, substitute 2 pounds fresh or frozen red snapper fillets for the whole fish. Ina 12 "skillet, combine enough water to cover fillets plus the lime, onion, garlic, parsley, peppercorn, thyme, and oregano. When tested with a fork, poach fillets for 5 to 10 minutes or until fish flakes easily. Serve as directed.

AVOCADO SAUCE

image @Weight Watchers
Chill any leftover sauce, covered, to serve as a dip with tortilla chips.
2 ripe avocados, seeded, peeled, and cut into chunks
½ cup chicken broth
¼ cup lime juice
1 tablespoon grated onion
1/8 teaspoon salt
1/8 teaspoon pepper
½ cup milk

In a blender container or food processor bowl, combine the avocado, chicken broth, lime juice, onion, salt, and pepper, cover; blend just till smooth. Turn into a bowl. Stir in milk. Cover and refrigerate till needed. Makes 2 cups.


LUMPIA

Filipino Lumpia image @

2 Tablespoons cooking oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound lean boneless pork, cut into ¼ "cubes
8 ounces fresh green beans
½ cup finely chopped celery
1 16-ounce can hearts of palm or two 8-ounce cans of water chestnuts, finely chopped
1 cup finely shredded cabbage
1 cup fresh bean sprouts
3 tablespoons soy sauce
Cooking oil
12 egg roll skins
1 recipe Sweet Soy Sauce or plum sauce

Preheat a wok or large skillet over high heat; add oil. Stir-fry onion and garlic in hot oil for 2 minutes. Add meat; stir-fry for 4 minutes more. Remove. Add beans and celery to wok; stir-fry 2 minutes more. Remove from wok. Combine the meat and vegetables; stir in soy sauce.
Brush a little oil in a large skillet. Cook one egg roll skin, on one side only 1 a minute or till light brown. Turn out onto paper toweling. Repeat with remaining skins. (Add more oil to skillet, as needed.) To assemble, place an egg roll skin, un-browned side up. Using a slotted spoon, spoon about 1/3 cup filling onto the skin. Roll-up egg roll skin around filling. Serve with sauce.  Serves 6

FESTIVE RICE "Indonesians call this cone-shaped dish

Nasi Kuning"

1 ½ cups long-grain rice
¼ teaspoon finely snipped dried lemongrass or
1 teaspoon finely shredded lemon peel
1 ½ teaspoon ground turmeric
1 tablespoon cooking oil
3 cups Coconut Milk
2 salam leaves or bay leaves
¾ teaspoon salt
3 beaten eggs
1 tablespoon cooking oil
Fresh salam leaves (optional)
1 sweet red or green pepper, seeded and cut into strips.

In a 3-quart saucepan, cook and stir the uncooked rice, lemongrass or peel, and turmeric in the first 1 tablespoon oil for 2 minutes. Add the Coconut Milk, the two salam or bay leaves, and salt. Bring to boiling; reduce heat. Cover and simmer over low heat for about 15 minutes or till liquid is absorbed and rice is tender.


Fresh Salam or Bay Leaves

Meanwhile, in a 10" skillet, cook the eggs in the remaining 1 tablespoon oil, without stirring, till set. Invert skillet over a baking sheet to remove cooked eggs; cut into short, narrow strips. Remove and discard salam or bay leaves from rice. Press hot rice into an oiled 5-cup cone-shaped mold. Place a serving plate upside down over the mold; invert to remove the rice. Garnish the top of rice with a salam leaf. Arrange egg strips, red pepper strips, and salam leaves around the base of the rice cone. Serve immediately. Makes 10 servings.
 

Serve in small molds, the pudding will not hold its shape in a large mold-
 2 cups Coconut Milk
¼ cup of sugar
2 tablespoons cornstarch
Sliced guava, peaches, or strawberries
Shredded coconut, toasted

SAMBAL CONDIMENT


 This meal accompaniment is especially good with fish dishes. Cut peppers open. Discard stems and seeds. Finely chop peppers. Ina small bowl, combine the red and green hot peppers, tomatoes, shallot, lime peel, and juice. Cover and chill till serving times. Makes about 1 ¼ cups


COCONUT CONDIMENT
If you haven't made Coconut Milk, substitute sweetened
flaked coconut for the fresh.
Bake only 10 to 15 minutes or till dry.
2 cups fresh grated coconut from Coconut Milk
1 tablespoon coriander
1 tablespoon brown sugar
1 teaspoon tamarind
1 teaspoon ground cumin
½ teaspoon ground cardamom
¼ teaspoon salt
½ cup dry roasted cashews or peanuts, chopped

 In a medium bowl, stir together the grated coconut, ground coriander, brown sugar, tamarind, ground cumin, ground cardamom, and salt. Spread mixture in a 15x10x1-inch baking pan. Bake in a 300F oven for 40 to 50 minutes or till the coconut is toasted and dry, stirring the mixture occasionally. Add the cashews or peanuts. Cool completely. Store condiments in an airtight container. Serve as a meal accompaniment with hot cooked rice. Makes about 2 cups.

Annatto Oil- use this oil to make a golden red for food
 ½ cup cooking oil
2 tablespoons annatto seeds
Heat the oil over medium heat for 3 minutes in a small saucepan. Stir in seeds. Heat 1 minute more. Cool. Strain oil into a jar; cover. Store in refrigerator. Makes ½ cup


Sunday, June 28, 2015

PEANUT BUTTER CHEESECAKE and MONKEY BREAD

Peanut Butter Cheesecake Recipe
PEANUT BUTTER CHEESECAKE
2 Tbsp fine dry bread crumbs
2 teaspoons sugar
2 teaspoons butter or margarine melted
Dash ground cinnamon
2 packages (3 oz. each) cream cheese, softened
¼ cup of sugar
1 Tbsp flour
3 Tbsp creamy peanut butter
1 egg
2 Tbsp milk
½ of 1 square (1 oz) semi-sweet chocolate, melt
1 teaspoon milk
  • Make a Reynolds Wrap springform pan following directions on the reverse side.
  •   Preheat oven to 350F.
  •   Combine bread crumbs, 2 teaspoons sugar, butter, and cinnamon.
  •   Press onto the bottom of the springform pan.
  •   Bake 5 minutes; set aside.
  •  Combine cream cheese, ¼ cup sugar, flour, and peanut butter until smooth.
  •  Add egg, beating until just blended.
  •   Stir in 2 tablespoons of milk.
  •  Pour unto baked crust. Bake 50 to 60 minutes or until center is firm.
  • Cool, Remove foil band. Blend chocolate and milk; drizzle over cooled cheesecake.

Makes: 4 to 6 servings.


PEANUT BUTTER

4 Quarts skinned, shelled, roasted Virginia peanuts
2 quarts skinned shelled, roasted Spanish peanuts
2 Tablespoons salt

Grind nuts in a food chopper or blender; and salt and regrind until smooth and creamy. Pack into hot jars, leaving 1-inch headspace. Adjust caps process half-pints (240ml) and pints (480mL) 1 hour at 190F in a boiling water bath. Yield about 6 pints.

NOTE: If shelled, salted nuts are used, do not add salt.


 PEANUT SAUCE- (June 1984)

(for a spicier version of the versatile sauce, stir in ¼ teaspoon ground red pepper or 1 teaspoon grated ginger root)

½ cup finely chopped onion
1 clove garlic, minced
1 tablespoon margarine
1 4-ounce can green chill peppers,  rinsed, seeded, and chipped
2 tablespoons lemon juice
1 teaspoon brown sugar
½ teaspoon anchovy paste (optional)
1 ½ cups Coconut Milk or water
1 cup peanut butter

In a saucepan cook the onion and garlic in butter till tender. Stir in the chili peppers, lemon juice, sugar, and anchovy paste, mix well. Stir together the Coconut Milk and peanut butter, add to the onion mixture, cooking and stir till the sauce is smooth and heated through (do not boil). Cover surface with plastic wrap to prevent skin from forming. Cool Makes 3 cups.


MONKEY BREAD  (Please remember to take your meds after you eat all this sweet sticky bread)

2 ½ cups granulated sugar
4 teaspoons ground cinnamon
4 cans (7.5 ounces, 10 biscuits each)
Refrigerated biscuits
¾ cup butter or margarine, melted

Heat oven to 375F. Lightly grease a 12 cup fluted tube pan. Mix sugar and cinnamon in a 1-gallon plastic bag. Working with 1 can at a time, remove biscuits, separate and cut each one into 4 equal pieces. Coat with butter; add to bag with sugar mixture. Close bag and shake to coat. Gently press pieces into a prepared pan. Repeat with the remaining cans of the pared pan. Repeat with remaining cans of biscuits. Bake 45 to 50 minutes until browned and pick inserted near center comes out clean. Remove from oven and immediately.


Sunday, June 21, 2015

PEPPA- HOT AND SPICY Jamaica Tantalizing



Thank Jamaica for the tantalizing flavor jerk, and then goodness for easy jerk chicken complemented  by creamy corn pudding with green chilies and steamed zucchini.
When it comes to seasoning, exciting global warming is in effect. The intense flavors of highly spiced dishes- which continue to arrive nonstop from Africa, the Caribbean, Mexico, India, Thailand, and China’s Szechwan province- invite our taste buds to dance.  Excerpt by Jonell Nash

Curried Beef and Vegetable Pilaf --is a one-pot meal that makes the list of summer cooking. Adding the curry gives it island spice while using frozen vegetables shaves times.

1 ½ cups water
2/3 cup uncooked converted rice
2 teaspoon curry powder
½ teaspoon salt
10-ounce package frozen peas and carrots, thawed
1/3 cup raisins
1 pound lean ground beef
1 large onion, chopped
2 garlic cloves, minced
1 small fresh hot pepper, stemmed, seeded, sliced.

In medium-size saucepan, bring water to boil; stir in rice, half the curry powder, and (if desired) half the salt. Reduce heat to low; cover and simmer 10 minutes. Stir in the peas, carrots, and raisins; cook, covered, until rice is tender, about 10 additional minutes.

Meanwhile, in a large nonstick skillet over medium heat, cook the beef, onion, and garlic. Stir, breaking meat into small pieces, until crumbled and browned, for about 10 minutes; pour off drippings. Stir in hot pepper and the remaining curry and salt; cook about 2minutes. Add rice mixture to skillet; mix well and heat through. Makes 4 serving.

EASY JERK CHICKEN


5 Scotch bonnet pepper or other fresh hot peppers stemmed, seeded, chopped
¼ cup fresh lime juice
1 tablespoon cider vinegar
1 tablespoon vegetable oil
6 scallions, chopped
1 tablespoon chopped fresh thyme
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon ground black pepper
6 chicken drumsticks
6 chicken thighs

 In a blender container, combine all ingredients except chicken; process until mixture is blended into a paste. Rub jerk-seasoning paste evenly over chicken parts. In large glass dish, place chicken; cover and refrigerated at least 3 hours or overnight.

 Prepare grill according to the manufacturer’s directions. Place a lightly oiled rack about 6  inches above coals or heat source; heat 5 minutes. Over medium heat, arrange the chicken bone side down on the rack. Cover with grill lid or aluminum foil. Cook, turning occasionally until the chicken is well browned and the juices run clear when the; meat is cut near the bone, about 40 to 60 minutes. Makes 6 servings.

FRESH WATERMELON SALSA
2 cups of seeded and coarsely chopped watermelon (use red and yellow melon for added eye appeal)

1 scallion, thinly sliced
2 to 4 tablespoons seeded, chopped Anaheim chilies
2 tablespoons balsamic vinegar
¼ teaspoon garlic salt

In a medium-size bowl, combine all ingredients; mix well. Cover refrigerate mixture 1 or more hours. Makes 2 cups salsa

 Hot and Spicy- Spices of Life

Brother Bru Bru’s African Hot Sauce and Inner Beauty Real Hot Sauce  “Me-Hotta-Mo Betta”.
Spices the dried seeds, buds, fruit, flower parts, bark or roots of plants- have an ancient mystique.
They were flavor-boosters, of course, but they were also used in rituals, as medicine, and even as currency.
The dried berry allspice tastes of cinnamon, cloves, and nutmeg. Indigenous to Jamaica, this spice comes from ground or whole (for fresh grinding) and offers a solid flavor foundation for marinades, stocks, baked goods, and jerks.

Curry powder is a bewitching blend of herbs and seeds, usually turmeric, coriander, cumin, ginger, mustard seeds, and black pepper. This Indian-born spice is quite popular in the Caribbean; it mingles well with chicken, beef, lamb, goat, shrimp, fish, rice, and eggs.

Sunday, June 14, 2015

NASSAU AND BACK Too beat to burn? Too bushed to bake?

Clipping Files 1981

CURRIED GOAT

2 ½ pounds of goat meat, cut into 1 ½ -inch cubes
½ cup sliced scallions
1 small, fresh hot green pepper, chopped
2 Tablespoons curry powder
3 cloves garlic, finely minced
1 teaspoon salt
½ teaspoon black pepper
2 cups water
1 tablespoon butter
1 cup chopped onions

Place washed goat meat in a large bowl. Sprinkle on scallions, hot pepper, 1-tablespoon curry powder, garlic, salt, and pepper.
Dredge meat in seasonings, Cover, and let stand for 30 minutes.
Scrape seasonings off the meat back into the bowl. Cook over medium heat for 45 minutes or until meat is fork tender.
Add remaining curry powder, butter, and onion; cook for 10 minutes. Serve over hot rice.  Makes 6 servings.

CALYPSO CHICKEN


Photo by Bergy

1 fryer chicken, about 3 pounds, cut in quarters
½ cup vegetable oil
2 tablespoons butter
1/3 cup chopped onion
¼ cup chopped green pepper
2 cups rice, uncooked
½ teaspoon powdered saffron
1 3-ounce jar of sliced mushrooms
2 teaspoons aromatic bitters
2 cups chicken bouillon
¼ teaspoon hot pepper sauce
Wash chicken pieces; pat dry.
 
In a large fry pan, brown chicken on each side in vegetable oil.  Remove chicken and place in a bowl; set aside. Remove vegetable oil from the frying pan; save for another use. Melt butter using the same fry pan. Add onion and green pepper; sauté 3 minutes, stirring with a wooden spoon. Stir in rice and saffron; cook for 2 minutes, stirring constantly. Place rice mixture in a large Dutch oven; stir in mushrooms and liquid. Stir in bitters. Pour in 1 cup bouillon; cook 10 minutes. Combine hot pepper sauce with remaining broth; stir into mixture. Place chicken pieces on top of the mixture; cover and cook for 30 minutes. Makes 4 to 6 servings.
 

THE CARIBBEAN

 
BOILED GREEN PLANTAINS
8 green plantains
½ lime
8 cups water
1 tablespoon salt
 
Remove skin from plantains; scrape gently with a sharp paring knife to remove any threads. Rub plantains with lime, Place water and salt in a large Dutch oven; bring to a boil. Add plantains; cook for 30 minutes. Serve with Run On Down! Makes 4 to 6 servings.

RUN ON DOWN

1 Pound Salt Mackerel
4 Cups Coconut Milk
½ cup chopped onion
1 small fresh, hot green pepper pod, minced
2/3 cup diced tomatoes
1 clove garlic, finely minced
½ teaspoon black pepper
½ cup thinly sliced scallion
1/8 teaspoon thyme
2 tablespoons vinegar
 
 Place fish in a large bowl with enough cold water to cover. Let soak for 6 hours. When ready to prepare, drain and rinse under cold running water; set aside. In a 3-quart saucepan, bring Coconut Milk to a boil. Lower heat and simmer for 30 minutes or until oil forms on top. Add fish; cook for 10 minutes. Add remaining ingredients; stir to blend. Combine cooking 10 minutes longer. Serve with boiled green plantains. Makes 4 to 6 servings.
 

COCONUT MILK

1 fresh coconut
2 cups boiling water
Remove skin from plantains; scrape gently with a sharp paring knife to remove any threads. Rub plantains with lime, Place water and salt in a large Dutch oven; bring to a boil. Add plantains; cook for 30 minutes. Serve with Run On Down!  Makes 4 to 6 servings.
 Break the coconut open and discard the liquid cut into sharp paring knives; remove coconut meat in chunks; grate finely. Place grated coconut in a large bowl. Pour on boiling water; let stand for 4 hours. Place a sieve; drain by pressing the coconut against the sieve with the back of a wooden spoon. Reserve grated coconut for another use. Makes 4 cups.

COCONUT BANANA LAYER CAKE

2 ½ cups sifted cake flour
3 teaspoons double-acting baking powder
1 teaspoon salt
½ cup butter or shortening, room temperature
1 ½ cups sugar
1 cup milk
2 eggs, unbeaten
1 teaspoon orange extract
1 teaspoon grated orange rind

Sift together flour, baking powder, and salt. Cream butter and sugar. Add dry ingredients, alternating with ¼ cup milk. Beat for 2 minutes; add eggs 1 at a time, beating after each. Add extract, orange rind, and remaining milk; beat for 1 minute. Pour batter into two well-greased and floured 8” or 9” cake pans. Bake at 350F for about 25 minutes.

 Fluffy Frosting and Filling
2 egg whites
1 ½  cup  sugar
2 teaspoon salt
½ cup water
2 teaspoons light corn syrup
1 teaspoon orange extract
1 teaspoon fresh orange rind
1 teaspoon lemon juice
3  medium size ripe bananas
3 cups fresh grated dried coconut

Combine egg whites, sugar, salt, water, and corn syrup in a double boiler. Beat over boiling water with an electric mixer for 7 minutes or until frosting peaks. Remove from water. Add orange extract, orange rind, and lemon juice. Pour some into a separate bowl with enough frosting to fill cake between layers. Thinly slice bananas; add t frosting to the bowl. Spread between layers. Add about ½ of the grated coconut to the remaining frosting; apply on tope and sides. Sprinkle the remaining coconut on top and sides.

 

LEMON POUND CAKE WITH MANGO SORBET (1996)

1 pint fresh raspberries
4 slices lemon pound cake
1-pint mango sorbet
Optional garnishes: mint leaves, carambola, (star-fruit) slices

 In a blender or food processor, puree half of the raspberries to make the sauce. Place a cake slice on each of the 4 plates; add a scoop of sorbet. Drizzle raspberry sauce over the cake and sorbet; add the remaining fresh raspberries.

Garnish with mint and carambola. Makes 4 servings.