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.