Rustyoznail
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Bignet is used for catching big fish...
I did ask for people to explain things, but some people get carried away.
Russ's Restaurant and Recipe Repository
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Bignet is used for catching big fish...
I did ask for people to explain things, but some people get carried away.
Lori_the_Hoosier
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Bignet is used for catching big fish...
I did ask for people to explain things, but some people get carried away.
For all you foody-barbarians out there, a Beignet is a fried Louisiana doughnut, usually served warm, in threes, dusted with cinnamon sugar or drizzled with caramel sauce, with a cup of coffee, or, if you're feeling Southern and decadent, a Mint Julep. I'll post my own recipe
Bundt Cake is a ring-shaped cake with a hollow center baked in a Bundt Pan in a distintive ridged pattern, a little like an old-fashioned Victorian jelly mold; the cake is usually frosted, with the frosting liquid enough to run into the grooves between every ridge.
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Misshotndeep
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You do realize that a Beignet is a regional food? Kinda like depending where you are it's a soda, pop or coke.
I have been watching this anime called Food Wars. It's surprisingly accurate in it's lessons. I have made a few of the dishes and they rock!
Lori_the_Hoosier
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My own recipe for New Orleans-style caramel Beignets
LORI’S FRENCH QUARTER CARAMEL BEIGNETS
Ingredients
240 ml water, not chilled
100g granulated sugar
1 sachet active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
240 ml evaporated milk (unsweetened)
I kg Plain bread flour
50 g vegetable shortening
Oil, for deep-frying
Caramel Sauce.
100 g granulated sugar
100 g butter
1 shot Buffalo Trace White Dog Tennessee Moonshine (my favourite)/spiced Black Rum/Bourbon
150 g unsalted butter, cut into 1/2-inch cubes
120 g double cream
1/2 teaspoon salt
Directions
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 360 g of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Put dough in a floured or lightly greased bowl and cover with cling-film or a towel. Let rise in a warm place for at least 2 hours. Preheat the oil in a deep-fryer to 350 degrees F.
Roll the dough out to about 1/4-inch thickness and cut into 2-inch squares, then cut each square diagonally to make triangles. Deep-fry, flipping constantly, until they become a golden colour. After the beignets are fried, drain them for a few seconds on paper towels or a wire rack, then toss them in powdered sugar. Drizzle the caramel sauce on them and serve with coffee, or hot dark chocolate, although hubby likes to eat them with mint tea with a splash of Curacao or Cointreau, or with a Mint Julep on a hot day.
Caramel Sauce:
Combine the sugar and 60 ml water in a heavy large saucepan. Stir over a medium-low heat until the sugar dissolves. Increase heat; boil without stirring, occasionally swirling the pan. Continue cooking the syrup until it’s a deep golden amber, about 7–8 minutes.
Reduce heat to low, add the butter and stir until dissolved (the mixture will bubble vigorously). Stir in the cream, followed by the booze of choice, and the salt. Stir with a balloon whisk until no lumps remain. Remove the caramel from the heat and let cool while you fry the beignets.
LORI’S FRENCH QUARTER CARAMEL BEIGNETS
Ingredients
240 ml water, not chilled
100g granulated sugar
1 sachet active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
240 ml evaporated milk (unsweetened)
I kg Plain bread flour
50 g vegetable shortening
Oil, for deep-frying
Caramel Sauce.
100 g granulated sugar
100 g butter
1 shot Buffalo Trace White Dog Tennessee Moonshine (my favourite)/spiced Black Rum/Bourbon
150 g unsalted butter, cut into 1/2-inch cubes
120 g double cream
1/2 teaspoon salt
Directions
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 360 g of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Put dough in a floured or lightly greased bowl and cover with cling-film or a towel. Let rise in a warm place for at least 2 hours. Preheat the oil in a deep-fryer to 350 degrees F.
Roll the dough out to about 1/4-inch thickness and cut into 2-inch squares, then cut each square diagonally to make triangles. Deep-fry, flipping constantly, until they become a golden colour. After the beignets are fried, drain them for a few seconds on paper towels or a wire rack, then toss them in powdered sugar. Drizzle the caramel sauce on them and serve with coffee, or hot dark chocolate, although hubby likes to eat them with mint tea with a splash of Curacao or Cointreau, or with a Mint Julep on a hot day.
Caramel Sauce:
Combine the sugar and 60 ml water in a heavy large saucepan. Stir over a medium-low heat until the sugar dissolves. Increase heat; boil without stirring, occasionally swirling the pan. Continue cooking the syrup until it’s a deep golden amber, about 7–8 minutes.
Reduce heat to low, add the butter and stir until dissolved (the mixture will bubble vigorously). Stir in the cream, followed by the booze of choice, and the salt. Stir with a balloon whisk until no lumps remain. Remove the caramel from the heat and let cool while you fry the beignets.
Lori_the_Hoosier
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I've eaten Beignets in Paris, Caen, Berlin, New York, LA, Barcelona, and, surprisingly, Edinburgh, we have a really good place in Saint Tropez down coast of us making Beignets to order, there's a Beignet stand in Chek Lap Kok Airport in Hong Kong, making delish Po'Boys and Beignets as good as any I've eaten in Dulac or Baton Rouge, and Jim's Joynt on Van Ness in SF used to serve a cracking good Coffee Caramel Beignet, there's at least 10 places I personally know of making and selling Beignets in London and Birmingham, Amazon sells 'Cafe Du Monde' Beignet mixes and vacuum packed whole Beignets, and I found a place making real good Beignets in Warsaw, so they seem to be about as 'regional' as cheeseburgers
Misshotndeep
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You ate a po 'boy at an airpoort...eww!
Just gonna face palm your eating Beignets found the world. Just because you can get it elsewhere does not make it any less regional.
You can get prosciutto all over but it's still regional to a certain part of Italy.
Vix_Giovanni
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uhhh... am I misreading your post? If so: sorry, but I don’t see the basis for reproof.
Lori’s making her beignets in her kitch in the Côte d’Azur from classic family recipes that she’s willing to share here; I can’t imagine French food getting more “regional”, regardless of her cosmopolitan interest in likewise trying/comparing beignets on her travels.
And what’s “ewww” about eating a po boy at the Chek Lap Kok? Personally, I love the description: I imagine it was like a heavenly bahn mi fusion. But anyways, many international airports have excellent food in the food courts—I’ve eaten at more than 400 Michelin stars, and the most memorable coq d’vin I’ve ever had was in the food court at Moscow international, and best Napoli style pizza I’ve had outside of Positano was at a PAUL kiosk in Dubai international.
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Misshotndeep
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I'm gonna exit this thread. You guys have low standards for your food. ✌
Vix_Giovanni
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Sorry that we don’t measure up to Food Wars.
Lori_the_Hoosier
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So what you're saying that, for instance, a cheeseburger is an American invention, so the fact that probably 50 billion are eaten all around the world annually, it's still ONLY American, and only America has real cheeseburgers? The fact one can buy cheeseburgers and doughnuts and Beignets all over the world, making them 'world food' by even the narrowest definition, is immaterial as they're still 'regional' and only American? What a small, parochial world you live in, perhaps you shouldn't be on this thread after all...
Javahead
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What do trolls eat, anyway? Maybe he/she was looking for a goat curry recipe.
Vix_Giovanni
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*drool* I doubt it. Curried goat is food fit for the gods. *lip smacks, wishing for some with plantains, stew cabbage and roti*
But if anyone’s interested in knowing why your food adventures don’t measure up, here’s the recipe list for Food Wars (Shokugeki no Soma).
Lori_the_Hoosier
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I've got a really nice West Indian marinated Goat curry recipe, it's yours if you want it. Will loves goat, I'm not so sure about mutton in any form, but hubby likes, so hubby gets
Vix_Giovanni
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Yes please!!! Thanks Lori! But there’s no rush; my home delivery butcher doesn’t have goat and I’m not going searching for it during the stay at home.
Lori_the_Hoosier
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To hear is to obey, sweetie! Mutton works well, I'm told, I'll take his word for it!
Caribbean-Style Marinated Goat-Mutton Curry
Ingredients:
4 lbs marinated goat meat, cubed (See below for marinating instructions; serves 6-8)
3 tablespoons mild Madras curry powder
1 tablespoon Hot Madras curry powder
1 teaspoon ground roasted Cumin
1 teaspoon allspice with ½ teaspoon ground dried chilli flakes stirred in
1/2 teaspoon Garam masala – use store-bought, or make your own with the recipe below
2–3 level teaspoons salt, to taste
1/2 teaspoon white pepper
1 medium onion, sliced
4 small scallions, thinly sliced
2 teaspoons minced garlic
6–7 sprigs of fresh thyme
1 Scotch Bonnet pepper
5 tablespoon oil (olive oil/canola/vegetable)
1 tablespoon tomato paste
2 medium-sized potatoes, quartered
Instructions:
Remove the goat meat from the marinade and let stand, don’t pat it dry.
In a large bowl, add the goat meat and season the meat with dry seasonings (curry powders, ground roasted Cumin, Garam masala, allspice, and salt/pepper) using your hands to work the dry spices into the meat and turning it over and over to make sure all surfaces are covered in the dry marinade. Cover the bowl tightly and let stand 30-45 minutes.
Using a large, heavy-bottomed stock pot, on medium-low heat, pour in and heat up the oil.
Add the meat and toss it around to sear for brownness all around.
Add in onions, scallions, garlic, thyme, scotch bonnet pepper and tomato paste, stir to combine.
Pour in enough water to cover the meat. Let it cook (not boil!) until tender, stopping to stir every 30 minutes, for about 2-3 hours.
About 20 minutes before it’s done, add in the chopped potatoes. Cook until the potatoes are soft.
Eat warm with Roti or warmed Naan bread, or on saffron rice, or with black-eyed peas and rice
Goat Mutton Marinade:
½ tablespoon minced Garlic
½ tablespoon minced fresh ginger
½ pint cold water
1 tablespoon tomato puree
1 tablespoons Madras Curry Powder
½ teaspoon red chilli powder
4 tablespoons red wine vinegar
Blend the garlic, ginger, tomato purée and 1tbs Madras Curry powder in a cup and stir into the water, and add in the vinegar. Gently add the mutton, stir to coat the meat thoroughly, cover tightly, and marinade in the refrigerator for at least 90 minutes or, for best results, overnight.
Garam Masala:
2 tbsp coriander seed
1 tbsp cumin seed
2 tsp black peppercorn
2 tsp ground cinnamon or ½ cinnamon stick
1 tsp cardamom seeds (seeds from about 20 pods)
1 tsp fennel seed
½ tsp whole cloves
4 dried bay leaves
Toast the whole spices in a small dry pan until they are aromatic and have turned a shade or two darker. Don’t be tempted to skip this stage, as it really enhances the flavours.
Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and mill to a fine powder. Store in a sealed jar for up to six months.
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Vix_Giovanni
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To hear is to obey, sweetie! Mutton works well, I'm told, I'll take his word for it!
Caribbean-Style Marinated Goat-Mutton Curry
Ingredients:
Thank you thank you thank you
!! Reading the recipe is almost as tasty as the real thing! Unfortunately I won’t try my hand at it for a while with lockdown, but I’m going to try this with mutton too. This recipe is on my list with rabbit forcemeat pie to try to recreate, if ever NYC opens up again. But in the interim, I’m definitely making this fresh Garam Masala today. I have some chicken, mushrooms, spinach and halloumi in the fridge as well as cornstarch, coconut milk and potatoes (how is this my kitchen?!? when did I get so well stocked!) so using the Garam Masala, I think I’ll try my hand at a chicken and malai kofta dish. Fingers crossed!
SolarRay
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To hear is to obey, sweetie! Mutton works well, I'm told, I'll take his word for it!
Request for more Caribbean recipes if anyone has some favorites!
Lori_the_Hoosier
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I did post a recipe for Jamaican Spicy Beef patties earlier in this thread, but I'll have a look through my notes and see if I have any others
Lxx
SolarRay
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This thread gets overwhelming at times...
Lori_the_Hoosier
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Okay, you asked for it! My foody-friend John gave me this, I swapped him my Red Velvet Cake recipe for it, we've done this at barbecues and all my Southern friends go bananas over it.
I've included a Rice & Peas recipe, because that's what goes best with Jerked Chicken. Enjoy!
Jamaican Jerked Chicken
12 chicken thighs, bone in, skin off if you prefer it that way
1 lime, halved
hot sauce, to serve (optional, Tabasco works well, as does Maria Sharp’s Belizean Hot Sauce, I prefer my native Crystal brand Louisiana hot sauce, but use whichever you like)
Marinade:
6 scallions, roughly chopped
thumb-sized piece fresh ginger, roughly crushed and chopped
3 garlic cloves, peeled, crushed
½ a small onion roughly chopped
3 scotch bonnet peppers, deseeded if you want less heat
½ tsp dried thyme, or 1 tbsp thyme leaves
1 lime, juiced
2 tbsp sunflower oil, not olive oil
3 tbsp brown sugar or 1 tbsp dark honey and 1 tbsp molasses (not blackstrap)
1 tbsp ground allspice
½ tsp dried Myrtle
Jerk Chicken Method:
To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnets, dried thyme, lime juice, brown sugar and ground allspice in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep pulsing the blender, stirring the mixture between pulses or shaking the jug to redistribute the ingredients, and repeat as often as it takes. Eventually it will start to blend down; don’t be tempted to add water, you need a thick paste, one that will properly coat and stick to the chicken; have patience.
Taste the jerk mixture for seasoning – it should taste nicely, but not unpleasantly, salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Make sure you wear sterile gloves when you do this, or scrub your hands thoroughly with lemon juice and salt, then liquid soap and a nail brush after, because if you touch your eyes or any delicate areas (!) with this marinade on your hands or under your nails it will not be nice, believe me!
Cover and leave overnight in the fridge. Soak several large handfuls of barbecue apple, maple, oak, or other aromatic wood chips thoroughly for several hours, maybe even overnight, and don’t let them dry out.
If you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Genuine jerked meats are not exactly grilled in the traditional, ‘barbecue’ sense, with a direct bed of hot coals right under the meat, but actually smoke-grilled. To get a more authentic jerk feeling, and if you’re feeling adventurous, add some of the soaked wood chips (apple is best, but maple is sweet too) to your barbecue and kind of rake some coals over to each side of the barbecue tray to leave the area under the chicken covered in just a low bed of coals, and keep sprinkling the divided red-hot coals with the soaked wood-chips, cover, and smoke-cook your chicken over slow, indirect heat for 30 mins, raking the hot coals over periodically and adding more soaked wood chips to keep your smoke going.
To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the halved lime and cook for 45 mins until tender and cooked through.
Jamaican Rice & Peas:
200g basmati rice (If you don’t have basmati, use American Long-Grain, or a Patna-type long-grain rice; Arborio or pudding rice won’t work, it’s too sticky and breaks down too quickly)
400g can coconut milk
1 bunch scallions (6 or so), sliced
2 large thyme sprigs
2 garlic cloves, finely chopped
1 tsp ground allspice
2 x 410g cans Black-Eyed Peas, drained and rinsed (or use Red Kidney Beans, drained and thoroughly rinsed in cold water, but really, black-eyed peas are much better)
Method:
While the chicken is cooking, you can prepare the rice & peas. Rinse the basmati rice in plenty of cold water, drain with a sieve and then tip it into a large saucepan or medium stockpot. Add the coconut milk, scallions, thyme sprigs, garlic and ground allspice.
Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins, watch it carefully, and don’t extend the cooking time, it will make the rice gluey. Add the peas to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.
Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.
I've included a Rice & Peas recipe, because that's what goes best with Jerked Chicken. Enjoy!
Jamaican Jerked Chicken
12 chicken thighs, bone in, skin off if you prefer it that way
1 lime, halved
hot sauce, to serve (optional, Tabasco works well, as does Maria Sharp’s Belizean Hot Sauce, I prefer my native Crystal brand Louisiana hot sauce, but use whichever you like)
Marinade:
6 scallions, roughly chopped
thumb-sized piece fresh ginger, roughly crushed and chopped
3 garlic cloves, peeled, crushed
½ a small onion roughly chopped
3 scotch bonnet peppers, deseeded if you want less heat
½ tsp dried thyme, or 1 tbsp thyme leaves
1 lime, juiced
2 tbsp sunflower oil, not olive oil
3 tbsp brown sugar or 1 tbsp dark honey and 1 tbsp molasses (not blackstrap)
1 tbsp ground allspice
½ tsp dried Myrtle
Jerk Chicken Method:
To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnets, dried thyme, lime juice, brown sugar and ground allspice in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep pulsing the blender, stirring the mixture between pulses or shaking the jug to redistribute the ingredients, and repeat as often as it takes. Eventually it will start to blend down; don’t be tempted to add water, you need a thick paste, one that will properly coat and stick to the chicken; have patience.
Taste the jerk mixture for seasoning – it should taste nicely, but not unpleasantly, salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Make sure you wear sterile gloves when you do this, or scrub your hands thoroughly with lemon juice and salt, then liquid soap and a nail brush after, because if you touch your eyes or any delicate areas (!) with this marinade on your hands or under your nails it will not be nice, believe me!
Cover and leave overnight in the fridge. Soak several large handfuls of barbecue apple, maple, oak, or other aromatic wood chips thoroughly for several hours, maybe even overnight, and don’t let them dry out.
If you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Genuine jerked meats are not exactly grilled in the traditional, ‘barbecue’ sense, with a direct bed of hot coals right under the meat, but actually smoke-grilled. To get a more authentic jerk feeling, and if you’re feeling adventurous, add some of the soaked wood chips (apple is best, but maple is sweet too) to your barbecue and kind of rake some coals over to each side of the barbecue tray to leave the area under the chicken covered in just a low bed of coals, and keep sprinkling the divided red-hot coals with the soaked wood-chips, cover, and smoke-cook your chicken over slow, indirect heat for 30 mins, raking the hot coals over periodically and adding more soaked wood chips to keep your smoke going.
To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the halved lime and cook for 45 mins until tender and cooked through.
Jamaican Rice & Peas:
200g basmati rice (If you don’t have basmati, use American Long-Grain, or a Patna-type long-grain rice; Arborio or pudding rice won’t work, it’s too sticky and breaks down too quickly)
400g can coconut milk
1 bunch scallions (6 or so), sliced
2 large thyme sprigs
2 garlic cloves, finely chopped
1 tsp ground allspice
2 x 410g cans Black-Eyed Peas, drained and rinsed (or use Red Kidney Beans, drained and thoroughly rinsed in cold water, but really, black-eyed peas are much better)
Method:
While the chicken is cooking, you can prepare the rice & peas. Rinse the basmati rice in plenty of cold water, drain with a sieve and then tip it into a large saucepan or medium stockpot. Add the coconut milk, scallions, thyme sprigs, garlic and ground allspice.
Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins, watch it carefully, and don’t extend the cooking time, it will make the rice gluey. Add the peas to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.
Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.
Vix_Giovanni
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Ackee and saltfish
Hey SR!
Hope you’re doing great! After one of our conversations a while ago, I got this recipe from a Jamaican friend’s mom. I also got a bun and cheese recipe that I made and it was easy (posted the recipe a few days ago) and callalloo, jerk marinade (Lori already shared one), grand portion, run down and some other dishes that I’ll share too.
I haven’t made this yet, and the recipe seems kind of complicated to me so I’m going to modify it. For example, she gave me instructions for using fresh ackee (which I’m pretty sure is poisonous! yikes!) and still-dried saltfish. So when I do make this, I’m going to use canned ackee and get saltfish that’s already been reconstituted.
For those of you who don’t know and would like more background: ackee and saltfish is a traditional (many say it’s the national) dish in Jamaica. Ackee is a fatty fruit that is very dangerous to handle but very delicious to eat: it has the color and consistency of eggs but it is buttery and subtly bitter and sweet, has a very high fat content and high antioxidants. Saltfish is just saltfish, like lutefisk or baccala, and it’s cooked with the ackee and other Jamaican veggies. Saltfish is a staple in Jamaican food; even though it’s an island country, people’s access to fresh fish can be very limited. Ackee and saltfish is a dish that everyone knows.
Ackee and Saltfish
Ingredients
3 or 4 ackee (enough to get 1lb or perhaps 1.5 lbs)
1/2 lb of saltfish brick
1/4 c. vegetable oil
3 or 4 slices of bacon (I’m guessing; my friend’s mom’s instructions just say “bacon”)
1 tsp minced garlic
1 sprig fresh thyme
1 white onion chopped
2 scallions chopped
2 large plum tomatoes diced
1 bell pepper chopped
1 scotch bonnet pierced
1 tsp hot paprika
White pepper to taste
Directions
1. Soak the salted cod overnight in cold distilled water.
Preparing the ackee:
2. Split the pod. If it’s ripe, it should have three or four distinct sections.
3. Remove the black seeds from inside and remove all of the reddish lining from the sections of fruit.
4. Place the ackee fruit into a colander and rinse carefully with tap or distilled water. Drain all of the excess water.
5. Set the ackee aside, as it will be the last ingredient you add.
6. Sauté the bacon until brown and crisp and then transfer. Pour off all but about 2 tbsp of the pan drippings.
7. Add vegetable oil, onions, garlic, thyme and green onions to the pan and sauté.
8. As these cook down and brown, add tomatoes and pepper and cook down.
9. Add the saltfish and cook down.
10. Add the ackee and cook down until it turns from cream to bright yellow (about three minutes or so).
Serve with dumplings, which are a type of flat biscuit, or with plantains or grand portion or callalloo (recipes below).
Hey SR!
Hope you’re doing great! After one of our conversations a while ago, I got this recipe from a Jamaican friend’s mom. I also got a bun and cheese recipe that I made and it was easy (posted the recipe a few days ago) and callalloo, jerk marinade (Lori already shared one), grand portion, run down and some other dishes that I’ll share too.
I haven’t made this yet, and the recipe seems kind of complicated to me so I’m going to modify it. For example, she gave me instructions for using fresh ackee (which I’m pretty sure is poisonous! yikes!) and still-dried saltfish. So when I do make this, I’m going to use canned ackee and get saltfish that’s already been reconstituted.
For those of you who don’t know and would like more background: ackee and saltfish is a traditional (many say it’s the national) dish in Jamaica. Ackee is a fatty fruit that is very dangerous to handle but very delicious to eat: it has the color and consistency of eggs but it is buttery and subtly bitter and sweet, has a very high fat content and high antioxidants. Saltfish is just saltfish, like lutefisk or baccala, and it’s cooked with the ackee and other Jamaican veggies. Saltfish is a staple in Jamaican food; even though it’s an island country, people’s access to fresh fish can be very limited. Ackee and saltfish is a dish that everyone knows.
Ackee and Saltfish
Ingredients
3 or 4 ackee (enough to get 1lb or perhaps 1.5 lbs)
1/2 lb of saltfish brick
1/4 c. vegetable oil
3 or 4 slices of bacon (I’m guessing; my friend’s mom’s instructions just say “bacon”)
1 tsp minced garlic
1 sprig fresh thyme
1 white onion chopped
2 scallions chopped
2 large plum tomatoes diced
1 bell pepper chopped
1 scotch bonnet pierced
1 tsp hot paprika
White pepper to taste
Directions
1. Soak the salted cod overnight in cold distilled water.
Preparing the ackee:
2. Split the pod. If it’s ripe, it should have three or four distinct sections.
3. Remove the black seeds from inside and remove all of the reddish lining from the sections of fruit.
4. Place the ackee fruit into a colander and rinse carefully with tap or distilled water. Drain all of the excess water.
5. Set the ackee aside, as it will be the last ingredient you add.
6. Sauté the bacon until brown and crisp and then transfer. Pour off all but about 2 tbsp of the pan drippings.
7. Add vegetable oil, onions, garlic, thyme and green onions to the pan and sauté.
8. As these cook down and brown, add tomatoes and pepper and cook down.
9. Add the saltfish and cook down.
10. Add the ackee and cook down until it turns from cream to bright yellow (about three minutes or so).
Serve with dumplings, which are a type of flat biscuit, or with plantains or grand portion or callalloo (recipes below).
Last edited:
Vix_Giovanni
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Run Down
Another Caribbean recipe for SolarRay
Run Down is pronounced “rundone” and is a traditional Jamaican fish stew that’s beautiful to look at and very mild and extremely delicious. My Jamaican friend’s mom says it’s easy peasy (so even I can make it lol) but—she gave me a recipe that doesn’t have any quantities! I’m not too worried about that (I kind of eyeball things to cook and bake anyways) but I apologize in advance if you need quantities. I haven’t made this dish yet; once I do, I’ll write quantities down and update this.
Run Down
Ingredients
Sliced mackerel filets
Coconut milk
Small russet potatoes, roasted or boiled
Pumpkin or acorn squash
Plum tomatoes chopped
Garlic purée
A sprig of thyme chopped
White onion
1 scotch bonnet pierced
Pimento chopped
A little cumin
Vegetable oil to coat your pan (not too much! Mackerel is an oily fish)
Directions
1. Cast iron is best but you can also use a stainless steel pan. Heat the oil and add your onions. Cook them down until browned.
2. Stir in your garlic, thyme, pimento and cumin. Cook down to let the flavors meld.
3. Add potatoes, pumpkin or squash, tomatoes, coconut milk and scotch bonnet. Cook down on medium heat until thickened and savory.
4. Lay the mackerel filets across the top of the sauce. Do not mix. Let the filets summer to cook.
5. Remove the scotch bonnet and add salt and white pepper to taste.
Serve with dumplings or with grand portion.
Another Caribbean recipe for SolarRay
Run Down is pronounced “rundone” and is a traditional Jamaican fish stew that’s beautiful to look at and very mild and extremely delicious. My Jamaican friend’s mom says it’s easy peasy (so even I can make it lol) but—she gave me a recipe that doesn’t have any quantities! I’m not too worried about that (I kind of eyeball things to cook and bake anyways) but I apologize in advance if you need quantities. I haven’t made this dish yet; once I do, I’ll write quantities down and update this.
Run Down
Ingredients
Sliced mackerel filets
Coconut milk
Small russet potatoes, roasted or boiled
Pumpkin or acorn squash
Plum tomatoes chopped
Garlic purée
A sprig of thyme chopped
White onion
1 scotch bonnet pierced
Pimento chopped
A little cumin
Vegetable oil to coat your pan (not too much! Mackerel is an oily fish)
Directions
1. Cast iron is best but you can also use a stainless steel pan. Heat the oil and add your onions. Cook them down until browned.
2. Stir in your garlic, thyme, pimento and cumin. Cook down to let the flavors meld.
3. Add potatoes, pumpkin or squash, tomatoes, coconut milk and scotch bonnet. Cook down on medium heat until thickened and savory.
4. Lay the mackerel filets across the top of the sauce. Do not mix. Let the filets summer to cook.
5. Remove the scotch bonnet and add salt and white pepper to taste.
Serve with dumplings or with grand portion.
Vix_Giovanni
Literotica Guru
- Joined
- Dec 12, 2018
- Posts
- 2,102
Callaloo
Caribbean callaloo
Ingredients
1.5 lbs of fresh callaloo kale washed and chopped
Bacon (I’m guessing 2 or 3 strips)
3 garlic cloves minced
1 medium white or yellow onion
1/2 tsp smoked paprika
1 sprig of fresh thyme
1 plum tomato chopped
1 whole scotch bonnet pepper
Salt and pepper to taste
Directions
1. Cook the bacon until crispy.
2. Add onions, garlic, thyme and cook to soften slightly.
3. Add tomatoes, scotch bonnet pepper, paprika and sauté to cook down.
4. Add the callaloo and salt and steam until the leaves are tender.
Serve as a side dish, or with plantains and rice with peas for a healthy meal.
Caribbean callaloo
Ingredients
1.5 lbs of fresh callaloo kale washed and chopped
Bacon (I’m guessing 2 or 3 strips)
3 garlic cloves minced
1 medium white or yellow onion
1/2 tsp smoked paprika
1 sprig of fresh thyme
1 plum tomato chopped
1 whole scotch bonnet pepper
Salt and pepper to taste
Directions
1. Cook the bacon until crispy.
2. Add onions, garlic, thyme and cook to soften slightly.
3. Add tomatoes, scotch bonnet pepper, paprika and sauté to cook down.
4. Add the callaloo and salt and steam until the leaves are tender.
Serve as a side dish, or with plantains and rice with peas for a healthy meal.
Lori_the_Hoosier
Dhampyre
- Joined
- Dec 1, 2012
- Posts
- 4,633
My husband introduced me to this treat; he and his friends used to get together and smear slices of it with condensed milk or Guava jelly (and sometimes both!)and cram it in their faces.
Bajan (Barbadian) Sweet Bread
Ingredients:
2½ cups grated fresh coconut
½ cup melted butter or margarine
4 cups plain flour
1 tbsp shortening
1 tbsp baking powder
1 tsp salt
¾ cup sugar
1 cup raisins
1 egg - beaten
1¼ cup evaporated milk
1 tsp almond essence
Method:
Grease 2 medium loaf pans with shortening or butter and pre-heat the oven to 350 degrees Fahrenheit.
Mix the flour, baking powder, salt, coconut, sugar and the raisins together in a bowl. Add the egg, evaporated milk, margarine and almond essence and mix together well until you have a firm, pliable dough.
Divide the dough in half and pat into the loaf pans.
Mix 2 tablespoons of sugar and 1 tablespoon of hot water and brush the mixture over the loaves.
Bake in the center of the oven for about 1 hour or until a skewer inserted into the center comes out clean. Let the bread cool in the pans before turning and tapping it out and serving.
Bajan (Barbadian) Sweet Bread
Ingredients:
2½ cups grated fresh coconut
½ cup melted butter or margarine
4 cups plain flour
1 tbsp shortening
1 tbsp baking powder
1 tsp salt
¾ cup sugar
1 cup raisins
1 egg - beaten
1¼ cup evaporated milk
1 tsp almond essence
Method:
Grease 2 medium loaf pans with shortening or butter and pre-heat the oven to 350 degrees Fahrenheit.
Mix the flour, baking powder, salt, coconut, sugar and the raisins together in a bowl. Add the egg, evaporated milk, margarine and almond essence and mix together well until you have a firm, pliable dough.
Divide the dough in half and pat into the loaf pans.
Mix 2 tablespoons of sugar and 1 tablespoon of hot water and brush the mixture over the loaves.
Bake in the center of the oven for about 1 hour or until a skewer inserted into the center comes out clean. Let the bread cool in the pans before turning and tapping it out and serving.
Vix_Giovanni
Literotica Guru
- Joined
- Dec 12, 2018
- Posts
- 2,102
Festival
Festivals
I don’t like regular “dumpling” because it’s usually boiled bleh, and I often make the mistake of ordering dumpling instead of asking for festival, which are like Chinese buffet donuts. My friend’s mom gave me this alternative recipe. These are my favorite type to eat with ackee and saltfish!
Ingredients
2 1/4 c. flour
3/4 c cornmeal
2 tsp baking powder
1/2 tsp salt
3 tbsp sugar
3 tbsp soft butter
1 c. milk
1/4 tsp vanilla extract
1/4 tsp nutmeg
Oil for deep-frying in your pan
Directions
1. Mix the dry ingredients in a large bowl. Add the butter.
2. Make a Well in the sticky dough and add the milk. Fold and punch in to mix and knead the dough until it’s soft. Divide equally; you’ll get about a dozen or so pieces.
3. Put in the fridge for about ten minutes.
4. Shape into biscuits and then lightly flatten dough.
5. Cut the circles in half and then place a slit on dough.
6. Pour your vegetable oil into your pan about 3 inches deep or so and get the oil good and hot.
7. Fry until golden brown all the way around. Remove with a slotted spoon and drain on paper napkin. Let it the dumplings festivals cool.
Serve as a side with entrees, or you can serve with cinnamon sugar and butter for a snack.
Festivals
I don’t like regular “dumpling” because it’s usually boiled bleh, and I often make the mistake of ordering dumpling instead of asking for festival, which are like Chinese buffet donuts. My friend’s mom gave me this alternative recipe. These are my favorite type to eat with ackee and saltfish!
Ingredients
2 1/4 c. flour
3/4 c cornmeal
2 tsp baking powder
1/2 tsp salt
3 tbsp sugar
3 tbsp soft butter
1 c. milk
1/4 tsp vanilla extract
1/4 tsp nutmeg
Oil for deep-frying in your pan
Directions
1. Mix the dry ingredients in a large bowl. Add the butter.
2. Make a Well in the sticky dough and add the milk. Fold and punch in to mix and knead the dough until it’s soft. Divide equally; you’ll get about a dozen or so pieces.
3. Put in the fridge for about ten minutes.
4. Shape into biscuits and then lightly flatten dough.
5. Cut the circles in half and then place a slit on dough.
6. Pour your vegetable oil into your pan about 3 inches deep or so and get the oil good and hot.
7. Fry until golden brown all the way around. Remove with a slotted spoon and drain on paper napkin. Let it the dumplings festivals cool.
Serve as a side with entrees, or you can serve with cinnamon sugar and butter for a snack.
