Salt Fish and Cassava

Ingredients:

1-2lbs of salted fish (Cod or Pollack)

1-2 lbs of peeled and packaged Cassava or Yucca
1 large tomato sliced

1 green pepper, diced
1 scallion sliced
1 medium onion sliced
2-3 cloves garlic, chopped
1 scotch bonnet  or habanero peppers(optional) or use whatever hot pepper you have or like
½ tsp fresh ground black pepper
2-3  sprigs thyme (optional)
1 teaspoon ketchup

1 lime

1 lemon
3 tablespoons extra virgin olive oil

Instructions:

Please perform the following steps a few hours before cooking the dish:

Start by placing the salt-fish in a fairly deep bowl, pour enough boiling water to completely cover it. Cut and squeeze the lime into the liquid and allow this to soak for about 30-40 minutes. Rinse with luke-warm and squeeze out any extra water (remember to make sure the water is too hot so you don’t burn your hands).  Shred the salt-fish, either by hand or in a food processor.

If you are using a food processor place the salt-fish in the container and pulse it a few times until shredded. Remove contents and set aside.

Cooking the Cassava or Yucca

Remove the peeled cassava or yucca from the packaging and place in boiling water.  After 20-25 minutes stick with a fork, the pieces should be fork tender.  Remove from the water and allow to cool.

Cooking the Salt-fish

In a large heated sauce pan, add 3 table spoons of olive oil and toss in the pieces of saltfish. Allow this to cook for about 1-2 minutes so the oil is flavored with the salted fish. Then add the garlic, pepper and onion and allow this to cook for another couple minutes before adding the rest of the ingredients including the cassava and salt-fish

Be sure to add a dash of fresh ground black pepper and stir everything around. Allow this to cook for another couple minutes, then it’s ready for serving. If you wish, at the end you can toss in a teaspoon of lemon zest and drizzle with extra virgin olive oil.

Complete the meal with a fresh garden salad.

Healthy Vegan Snacks Featuring Arbonne Wellness Products (1) (PPT Presentation)

Another week and another great show is coming up. This week I will be joined by my daughter Camille and her business partners as we do a first time collaboration- to create Healthy Gluten-Free Vegan Snacks using Arbonne Essential Products. Join me and the Arbonne-istas (that’s what I call them) for a fun time and learn how to make a delicious protein packed dairy free “ice cream”, brownies that you can feel good about eating and the power packed energy drink: “The Bizzy Fizzy” and more! Join me live Wednesday at 6pm EST at

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Memorial Day Special

Jamaican Jerk Burgers and TriniDaddy Cool & Creamy Sauce

This is a simple and quick burger recipe ideal for outside grilling.  The cool & creamy sauce will definitely ‘put out the fire’ from the burger.  Bon appétit!!

Ingredients:

1-2 lbs Ground Beef
½ lb Ground Pork (Optional)
1 diced onion
1 diced Bell Pepper
2 grated garlic cloves
1 minced  Scotch Bonnet or Habanero pepper
1 teaspoon onion powder
1 tablespoon garlic powder
4 tablespoons of Jerk Sauce (Click here for the Authentic Jerk Sauce Recipe)
1 tablespoon of Worcestershire sauce
I tablespoon of A1 Steak sauce
1 teaspoon Salt & Pepper.

Directions:

Place the ground beef/pork blend in a large bowl and add all the ingredients to the bowl.  Mix everything by hand ensuring that all of the ingredients are thoroughly mixed in.  Break off 3-4 ozs of the ground meat and press into patties by hand.  Repeat this method until the ground meat is finished.   Fire up the grill!!

TRINIDADDY’S COOL & CREAMY SAUCE:
(Condiment)

Ingredients:

1/2 cup mayonnaise
1 cup sour cream
2 tablespoons chopped chives
Juice from ½ lime
1 tablespoon fresh dill
1/2 rough chopped  Scotch Bonnet peppers (Habanero can also be uses) **WEAR GLOVES**
Salt, to taste

Directions:  Mix all the ingredients in a bowl and when completed keep refrigerated.

Zesty Caribbean Shrimp

Zesty Caribbean Shrimp.

Shrimp is plentiful in the Caribbean and it’s cooked in a variety of ways.  However, this dish is quite simple but it packs a punch with the flavor.

Ingredients

For the Vinaigrette

3 tablespoons sugar or honey

¼ cup Extra Virgin Olive oil

3 tablespoons of balsamic vinegar

1 teaspoon of lemon juice

Pinch of salt and black-pepper

*************

For the Shrimp

1-2 lbs shrimp (cleaned /deveined)

1/2 Scotch Bonnet pepper (or any pepper of choice)

2 tablespoons of ginger minced

1 tablespoon All Spice

3 cloves garlic minced

¼ cup of chopped cilantro

¼ cup chopped scallions or chives
1 cup cubed pineapple
Juice of 1 lime
Juice of 2 oranges
2 tablespoons olive oil

¼ stick of butter

Zest of 1 lemon

Directions:

First, prepare the vinaigrette by placing the ingredients, except the olive oil, in a bowl and whisk.  Slowly, while still whisking, begin to pour the EVOO into the mixture until it blends in or emulsifies.  Set aside.

Second, place the shrimp in a large bowl and add the pepper, ginger, all spice, garlic, cilantro, lime and orange juice.  At this point add the vinaigrette and mix well.  Place the bowl in the refrigerator for approximately 20 minutes.

In a wide warm skillet or saucepan place 3 tablespoons of EVOO and butter allow it to melt. Add the shrimp, and some of the marinade to saucepan and stir.  After 2 minutes, add the pineapple cubes and more marinade, allow shrimp to cook. Add lemon zest when inished.  Best served with jasmine or basmati rice and a fresh green salad

with Larry Fournillier & Home Cook Tara Little

Trinidadian Chicken Pelau  (Rice and Peas)

This is an extremely popular dish on the twin-islands.  It was also the first dish my mother taught me to cook.  People generally cook this dish if they are having large social gatherings, going to the beach or going to watch a football or cricket match.

The Wine Pairing

New Age comes from Bodega Valentin Bianchi, one of Argentina’s oldest wineries, founded in 1928 by Italian immigrant Valentin Bianchi.  It is a symbol of tradition, nobility and quality in Argentine wines.  They have won world attention and acclaim since 1934 starting with the “Maximum Quality” honor in Mendoza. On August 12, 1968, Don Valentin Bianchi passed away. However, the tradition that he firmly established continues to live on in his successors.

The white blend we paired with today’s recipe is a fairly sweet 90% Torrontes and 10% Sauvignon Blanc. The Torrontes is similar to Moscato with it’s peachy-apricoty aromas and the Sauvingnon Blanc tones the sweetness down a bit while adding a suggestion of lime. It’s a little sparkly too which tingles your tongue.

The most popular way to enjoy New Age in the hoity-toity clubs and restaurants in Buenos Aires is on the rocks with a slice of lime.
Fun and refreshing!

3-4 pounds chicken cut in 1 inch pieces

3 tablespoons brown sugar
2 cinnamon sticks

3 minced garlic cloves

2 table spoons minced ginger

1 1/2 cups water or chicken stock

2 cups uncooked brown or parboiled rice

1 cup coconut milk

2 cups fresh pigeon peas (Pigeon Peas in the cans will also work)

1 cup diced carrot

¼ cup coarsely chopped fresh parsley

Directions

1.      Cook sugar in a large saucepan or Dutch oven over medium heat until it begins to caramelize. Stir in the chicken, and cook until well browned. Bring the water, coconut milk, rice, pigeon peas, and carrot to a simmer; cover and cook until rice is done, about 25 minutes. Stir in parsley to garnish.  A simple cold-slaw or fresh garden salad complements this dish well.

Stewed Oxtail prepared by Bobbie Today

Trinidadian Stewed Oxtail – Backstory.

Trinidadian stewed Oxtail is one of those dishes that’s served daily in almost all of the eateries, mom-and-pop restaurants, exclusive restaurants on the island.  Growing up, my Mom prepared this lunch dish every Saturday, something my sister and I looked forward to every week.  Today,  I cook Oxtail in a variety of ways: barbecue, soups, braised and of course stew- the way my Mom use to do it.

In this show, wine expert, Renee Preston Hooper paired the French Perrin Family’s 2010 Cotes du Rhone Villages red wine (50% Grenache, 50% Syrah) with the hearty and savory Trinidadian style stewed oxtail.  The Rhone River valley in the Southern part of France is famous for great wine.  One of the unique things about the Perrin Family is that they are committed to traditional, natural and manual farming methods to grow the grapes.  Everything is done by hand and horse-drawn implements.  So cool!

Another feature about this wine that is so special and unique and makes it such a great match for the oxtail stew is that where these grapes grow in the Rhone valley the soil is very special.  The Rhone River used to be a lot wider and more violent than it is now. It pulled limestone and sandstone from the hills and tumbled them into round, smooth pebbles before leaving them all over the valley. This special element of the soil plus the really arid climate not only gives the grapes intense flavor but also is the perfect environment for pungent herbs such as rosemary, thyme, sage etc. The flavors of these herbs get infused into the grapes and remain in the wine, mingling perfectly with the herbs in the stew.
For pronunciation of french wine related words that will keep you looking smart in the wine shop, go to  http://www.davidstuff.com/wine/pronounce.htm

Ingredients - Trinidadian Stewed Oxtail

2lbs of oxtail (ask your butcher to cut it into 1 inch pieces)

5 cups of water

1 onion

2 tomatoes

2 scallions (green onions)

1/2 Scotch Bonnet pepper

2 carrots

3-4 bay leaves

2 sticks of cinnamon

3 pieces of clove

5 cloves of garlic

4 sprigs of fresh thyme

2 tablespoon chopped celery

1/4 teaspoon of allspice

1/2 tablespoon of salt

1/4 teaspoon of black pepper

2-3 tablespoons vegetable oil

Directions

* You’ll need about 3 tablespoons of lime or lemon juice to wash the oxtail pieces with (use vinegar as
well).

Place the cut pieces of oxtail in a bowl and pour the lime juice over it, give it a good stir and pour in
some water. Wash each piece off, then drain. Rinse with cool water and pat dry. Now in a fairly large
pan, heat the vegetable oil on high and brown the pieces of oxtail. Try not to crowd the pan or it will
not brown properly and it will release a fair amount of liquid. I did mine in two batches.

While this was browning (takes about 15 minutes) prepare the other ingredients (wash, peel and chop)

With the pieces of oxtail all browned, you may need an extra tablespoon of vegetable oil in the pan add
the diced onion and garlic. Let that cook on medium heat for a few minutes. Then add back the pieces of
oxtail and top with the aromatics, herbs and vegetables.

Give that good stir, then add the salt, black pepper and allspice. Now top with the 5 cups of water
(enough water to cover everything) and bring to a boil. When it starts boiling, reduce to as low as you
can and have it at a gentle simmer. Cover the pot and let that simmer for about 2 hrs or until the meat
is tender. You will want to have the meat falling off the bones. Depending on the age of the oxtail it may
take a bit longer. If you have a pressure cooker, this will save a ton of cooking time.

This is one of those dishes where you must have patience to allow it to slowly cook and do it’s thing..
to get tender. Besides this method or using a pressure cooker, you can also add everything to a slow
cooker (after you’ve browned the ox tail pieces) and let it cook slowly all day while you relax or go about
your tasks. This pot was enough to serve about 4-5 people and you can accompany it with a side of rice,
peas and a fresh green salad.  Bon Appétit!!

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Grilled Spicy-Rum Chicken w/ Pineapple Salsa

The Caribbean has been producing rum for decades and many local chefs and home cooks has been utilizing it to cook with as long as it’s been around.  This marinade recipe is a great blend of most of the island’s aromatics, when combined with the rum, it will achieve an amazing flavor profile to any meat.  With that said, poultry lends itself well to this concoction and I’ve tweaked it a bit to let the chicken be the star.   The Pineapple Salsa is a very simple dish in which you can substitute or combine the pineapple with mango and/or papaya to produce a fantastic salsa.  Bon Appetite!! 

Spicy-Rum Chicken

Ingredients:

2-3lbs of Chicken parts (Leg &Thighs or Boneless Breasts)

1/2 cup Dark Spiced Rum (White rum can be used)

½ cup Orange Juice

½ teaspoon of ground nutmeg

2 stalks of Celery (chopped)

3 to 4 Garlic cloves (Finely chopped)

1 Scotch Bonnet or Habanero Pepper (Pitted & finely minced)  CAUTION- **Use Gloves**

1 Onion (Chopped)

1 tablespoon ground Cinnamon

1 teaspoon of ground All-Spice

1 medium piece of Ginger (Chopped)

2 tablespoons of brown sugar

1 tablespoon of Angostura Bitters **OPTIONAL**

1 tablespoon Salt and black pepper

Directions:

Clean and wash the chicken parts and place in a bowl.  Add all the ingredients to same bowl and mix in thoroughly with the chicken.  Place chicken and marinade into a plastic bag and refrigerate for 8 to 12 hours.  When ready to cook, remove the plastic bag from the fridge and allow its contents to reach room temperature, for approximately ½ hour, before grilling.

Pineapple Salsa

Ingredients

1 Pineappple, peeled, cored and diced

1/2 cup peeled, pitted and diced cucumber

1/2 finely chopped scotch bonnet or  pepper

1 garlic clove thinly sliced

1/2 cup diced red onion

1 tablespoon lime juice

1/2 cup roughly chopped cilantro leaves or culantro leaves

Salt and black pepper

Directions

Combine the pineapple, cucumber, garlic,  pepper, red onion, lime juice and cilantro leaves and mix well.  Season with salt and pepper, to taste.

This meal is best served with rice – my favorite is Caribbean yellow rice which I will be presenting at a later date.

Larry Fournillier    copyright 2012                                                                          larry.fournillier@gmail.com

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Trini Spice Pork with Apple  Mustard Sauce

While pork is enjoyed by most Caribbean people, here in Trinidad & Tobago it’s usually consumed in a variety of traditional ways.  For example:  Geera Pork – predominant ingredients are cumin and garlic.  Roast pork the predominant ingredient, in this dish, is Trini Green seasoning.   Garlic Pork , the predominant ingredient is obvious, garlic.   Crispy Skin Pork – Fatty pieces of pork are roasted until the skin is extremely crispy (not a favorite of mine).

With the featured recipe, I’m putting my  personal twist to preparing and cooking my favorite cut of pork – Pork Tenderloin.  The Spice Mixture and Apple/Mustard Sauce are also my personal concoction.  Please note, the ‘Apple’ used in the Apple/Mustard can be substituted with Papaya or Mango  and can be applied to any fish or chicken.  I choose Apples in this case, since pork pairs well with that fruit.

Recipe:
Spice mixture
3-4 lb pork tenderloin
1 1/2  Cup brown sugar
2 tablespoons Grey Poupon mustard
4 garlic cloves finely minced
1 tsp ground All-Spice
1 tsp ground cinnamon
6ozs of Spiced Rum
1 tsp paprika
1 Scotch Bonnet or Habenero pepper (seeded and chopped)
1 tsp cocoa powder
1 tsp ground cumin
1 tsp ground black pepper
¼ cup Extra Virgin Olive Oil
1 tsp salt
1 tsp ground cloves

Method:

Simply, place all the ingredients for the Spice Mixture in a large bowl and whisk vigorously.

Wash the tenderloin and dry with a paper-towel.  Place the tenderloin on a plate or baking sheet and apply the generously apply the spice mixture. Cover with foil and let sit for approximately 30-40 minutes.  Your cooking preference, from this point, is entirely up to you.  Here are a few cooking methods: 

• Place tenderloin on a hot, covered grill and cook for about 20-30 minutes until medium to well done – my favorite!
• Pan-sear in a heavy skillet to medium rare or then place in a pre-heated 400 degree oven for 20 minutes for it to be well done.

• Slow bake in a 250 degree oven for 2 – 2½ hours for medium to well done.

Recipe:

Apple/Mustard sauce
1 cup mustard
1-½ cups brown sugar
4 oz Tamarind/Soy Sauce (regular Soy will also work)
1/2 cup rice wine vinegar
1 tsp salt
1 cup water
4 cups chopped Apples(Granny Smith or Gala)
1 tablespoon lime juice

Place all the ingredients in a food processor and blend to a liquefy consistency.  *** OPTIONAL *** >>> Pour in a sauce pan and over medium bring to a boil.  Reduce heat and  simmer for 15 minutes.  Drizzle over the cooked tenderloin.

This dish goes extremely well with rice, vegetables and a garden salad.

Copyright 2012                                                           larry.fournillier@gmail.com

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Stew Fish – Trinidadian Style

 This style of ‘stew’ is very different from traditional stews that is popular in North America and Europe.  This traditional Caribbean fish dish is very prevalent amongst the islands and the dish’s name varies from Island to island.  Here in Trinidad and Tobago we call it Stew Fish and it is extremely popular through the twin- island Republic.

Here is a brief  synopsis of the process: First we wash and clean the fish .  We then season or marinade the fish with ’Trini’ Green Seasoning and place it for up to 1 hour in the refrigerator.    Once it’s removed from the fridge and allowed to stand for 20 minutes, we fry the fish fillets then we complete the cooking process  by placing  it, for about 8-10 minutes, in a pot of wonderful, aromatic sauce.

This is the first step of the recipe: Seasoning and Frying the fish..

Recipe:

• 1 lb fish fillets  or fish slices(It’s best to use a firm, meaty fish like Sword, Redfish, Carite, or King Mackerel(King Fish).  I prefer to use King fish)
• 2 tablespoons green seasoning (see episode #3 Learning to Cook Caribbean with Larry Fournillier)
• 1/2 onion – sliced
• 1/4 teaspoon curry powder (for a little extra flavor, add this to the flour)
• 1 teaspoon salt
• 1 dash black pepper
• lime or lemon for washing the fish
• Oil for frying (about 1-2 cups)
• 1/2 cup all purpose flour

Method:

Wash (use the lemon or lime in this step) and rinse, then season with everything mentioned in the ingredient list, except the flour and oil. Allow this to marinate for at least 1 hour in the fridge.  After its been marinating, take it out about 20 minutes before frying, .

1. Heat the oil in a deep pan.
   2. Take each piece of fish and shake off any large pieces of the marinade, etc.  and dust in the flour, to coat evenly. Shake off any excess flour.
   3. Add to the hot oil and cook for about 3 minutes on each side (until you see a lovely golden brown color). Don’t over crowd the frying pan and remember to be careful when flipping the slices so you don’t splatter hot oil onto yourself.
   4. Remove and place on drip rack to drain off the excess oil..
   5. Now onto the next step.

Recipe: (Making the Stew (Sauce))

• 1 tbsp green seasoning
• 4 cloves garlic, chopped
• 1 lemon
• 1 medium onion, chopped
• 2 medium tomatoes, diced
• 1 stalk of celery, chopped
• 1 carrot (diced)
• 1 pimento or habanero pepper  chopped
• 2 leaves of broad leaf thyme, chopped
• 2 stalks of  parsley, chopped
• 1/2 teaspoon salt to taste
• 2 tbsp tomato paste
• ½ teaspoon sugar
• 3 tbsp oil(Extra Virgin Olive Oil or Grape seed oil)
• 2 tbsp butter
• 1/2 cup water

Method:

In a fairly wide and deep saucepan, heat the olive oil on medium heat, after 2-3 minutes add the butter.
Sauté the onions and garlic for about 2 minutes, then add the tomatoes, carrots,celery, and parsley.  Sprinkle the salt . Allow this to cook for 5 minutes, gently stir intermittently, now add the tomato paste.  Now add the 1/2 cup of water, then gently add in the fish pieces. Give them a gentle stir so the sauce gets to “marry” with the fish pieces and heighten the flavor profile.  Cover and allow this to simmer for about 5 minutes, so the sauce (gravy) can have time to thicken up a bit.  Squeeze approximately 1 teaspoon of lemon or lime juice onto the steaming dish and cover.

This dish goes well rice, vegetable and a fresh salad.  In Trinidad & Tobago we also eat it with Coocoo and Callaloo, two dishes I will cover in future shows.

Larry Fourniller copyright 2012                                                larry.fournillier@gmail.com