The Caribbean is one huge Cook-Up…French, Dutch, English, Spanish…You get it all.
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#CatchUP with Cook-Up with Chef Patrick & Ginuwine
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Cook-Up with Chef Patrick 2018 | Promo
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Cook-Up with Chef Patrick 2018 | SPOT
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Cook Up with Chef Patrick
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Season 3 Ep 01 - Cook-Up with Chef Patrick featuring Musiq Soulchild
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Season 3 Ep 02 - Cook-Up with Chef Patrick featuring Melanie Fiona
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Season 3 Ep 03 - Cook-Up with Chef Patrick feat. Gyptian
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Season 3 Ep 04 - Cook-Up with Chef Patrick feat. Travis Greene
meet the chef
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chef’s recipes
Jamaican Rib Rub
Jamaican Rib Rub
½ cup dark brown sugar, packed
2 Tbsp. sea salt
1 Tbsp. garlic powder
1 Tbsp. onion powder
½ tsp. dried and ground thyme
½ tsp. habanero or scotch bonnet pepper powder
½ tsp. allspice
½ tsp cinnamon
½ tsp dried and ground ginger
In a large bowl, combine all ingredients and mix well.
Note: Make sure you wash your hands after handling the habanero powder. Rubbing your eyes or other delicate regions with the stuff provides a burn you don’t want to feel.
Jerk Deviled Eggs
Jerk Deviled Eggs
12 hard-boiled eggs
¼ cup sour cream
½ tsp jerk seasoning
1 tsp Mexican or Cajun seasoning
2 Tbsp chopped chives
¼ cup mayonnaise
¼ cup chopped ripe olives
¼ cup finely chopped ham or bacon bits
1. Shell eggs and cut in half lengthwise.
2. Scoop out yolks into a small bowl and mash with a fork. Blend in mayonnaise, sour cream, ham, olives, chives, and seasoning.
3. Spoon the yolk mixture into the egg whites. Makes 6-8 servings.
Cinnamon Apple Stuffed French Toast
Cinnamon Apple Stuffed French Toast
½ cup butter, cubed
2 Tbsp light corn syrup
2 large tart apples, peeled and sliced ¼ inch thick
3 eggs
1 cup milk
1 tsp vanilla extract
9 slices day-old French bread (3/4 inch thick)
SYRUP:
1 cup applesauce
1 jar (10 ounces) apple jelly
½ tsp ground cinnamon
1/8 tsp ground cloves
In a small saucepan, cook brown sugar, butter and syrup until thick, about 5-7 minutes. Pour into an ungreased 13-in. x 9-in. x 2-in. baking pan; arrange apples on top. In a large mixing bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture for 1 minute; place over apples. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-40 minutes. Meanwhile, combine syrup ingredients in a medium saucepan; cook and stir until hot. Serve with French toast. Yield: 9 servings.
Grilled Swordfish Fillet
Grilled Swordfish Fillet with Sweet and Spicy Fruit Salsa
2 pounds sword fish fillet steaks
Olive oil
Salt and pepper
SALSA
1 cup ¼-inch pieces peeled, cored Linda Gold pineapple
¾ cup ¼ inch pieces peeled, pitted mango
2/3 cup ¼ pieces Oppenheimer red bell pepper
½ cup 1/4- inch pieces seeded Oppenheimer greenhouse tomato
1/3 cup ¼-inch pieces Oppenheimer baby seedless cucumber
1/3 cup ¼-inch pieces red onion
3 Tbsp minced fresh cilantro
2 Tbsp minced fresh mint
2 Tbsp minced, seeded jalapeno chile
2 Tbsp fresh lime juice
To prepare the salsa, combine all ingredients in a medium bowl and toss to blend. Season with salt, if desired. Chill for 1-4 hours, allowing flavors to meld. Preheat grill to medium-high. Brush sword fish fillet with olive oil and sprinkle with salt and pepper to taste. Grill the fish until it flakes easily with a fork, about 5 minutes per side. Serve immediately, topped with fruit salsa. Makes 6 servings.
Smoked Ground Beef
Smoked Ground Beef and Smoked Brisket Picadillo
¼ cup oil
½ cup scallion, diced
1 cup onion, diced
½ cup black raisins
1 cup celery, diced
2 tsp fresh thyme
2 lb ground meat
¼ tsp salt
½ tsp black pepper
1 cup smoked diced brisket
½ cup carrot, died
1 tsp oregano
½ tsp ground cumin
1 tsp onion powder
1 tsp paprika
1 tsp garlic powder
1 tsp barbecue, dry
1 cup barbecue sauce
Put skillet on the stove with oil. When the oil is hot, add fresh ingredients. Cook for 3 minutes on low flame until medium tender. Then add ground beef and diced smoked brisket with remaining dry ingredients, raisins and barbecue sauce. Allow to cook for about 5 minutes on low flame. Serve over white rice with vegetable of choice.
Curry Succotash Crab Cakes
Curry Succotash Crab Cakes
Crab Cakes:
1 lb. crabmeat
½ cup oil
1 tbsp. oil
5 shallots, minced
1 cup whipping cream
2 eggs
3 cups Italian bread crumbs
½ white wine
2 tsp garlic powder 4 scallions, chopped
¼ cup horseradish sauce 1 cup parsley
Succotash:
3-10 ounce boxes frozen succotash
1 red bell pepper, diced
4 tsp Curry powder
2 scallions, chopped
5 large basil leaves, finely chopped
2 Tbsp olive oil
1 medium yellow onion, chopped
1 clove garlic, chopped
2 big sprigs fresh basil
1/3 cup non-dairy milk (I used almond)
Salt and pepper to taste
For the Crab Cakes:
In the skillet heat 1 Tbsp. oil and cook shallots and scallions. Cook until tender. Add in wine, whipping cream and horseradish sauce. Let simmer for 5 minutes and let cool. In large bowl combine this mixture with crabmeat, eggs, bread crumbs and parsley. Make into either 8 hamburger like patties or 32 small balls.
Heat ½ oil until hot and sauté the crab cakes or balls in oil. Cook until all sides are golden brown. You might want to top with a tsp. of horseradish on each cake or in the center of the 8.
For the Succotash:
Thaw the frozen succotash and drain in a colander. Add defrosted succotash to a large salad bowl, reserving ½ cup on the side. Add red bell pepper, scallion and chopped basil to bowl, stir to combine.
In a medium pan, over medium heat, heat olive oil. Add garlic, Curry powder, onion and ½ cup succotash to pan. Add salt and pepper to taste. Saute until onion is softened, about 7-10 mins, remove from heat.
In a blender combine basil springs, almond milk and cooked succotash mixture. Pulse a few times until you have a thick, creamy dressing. Add dressing to salad and stir to coat.
chef’s recipes
Jamaican Rib Rub
Jamaican Rib Rub
½ cup dark brown sugar, packed
2 Tbsp. sea salt
1 Tbsp. garlic powder
1 Tbsp. onion powder
½ tsp. dried and ground thyme
½ tsp. habanero or scotch bonnet pepper powder
½ tsp. allspice
½ tsp cinnamon
½ tsp dried and ground ginger
In a large bowl, combine all ingredients and mix well.
Note: Make sure you wash your hands after handling the habanero powder. Rubbing your eyes or other delicate regions with the stuff provides a burn you don’t want to feel.
Jerk Deviled Eggs
Jerk Deviled Eggs
12 hard-boiled eggs
¼ cup sour cream
½ tsp jerk seasoning
1 tsp Mexican or Cajun seasoning
2 Tbsp chopped chives
¼ cup mayonnaise
¼ cup chopped ripe olives
¼ cup finely chopped ham or bacon bits
1. Shell eggs and cut in half lengthwise.
2. Scoop out yolks into a small bowl and mash with a fork. Blend in mayonnaise, sour cream, ham, olives, chives, and seasoning.
3. Spoon the yolk mixture into the egg whites. Makes 6-8 servings.
Cinnamon Apple Stuffed French Toast
Cinnamon Apple Stuffed French Toast
½ cup butter, cubed
2 Tbsp light corn syrup
2 large tart apples, peeled and sliced ¼ inch thick
3 eggs
1 cup milk
1 tsp vanilla extract
9 slices day-old French bread (3/4 inch thick)
SYRUP:
1 cup applesauce
1 jar (10 ounces) apple jelly
½ tsp ground cinnamon
1/8 tsp ground cloves
In a small saucepan, cook brown sugar, butter and syrup until thick, about 5-7 minutes. Pour into an ungreased 13-in. x 9-in. x 2-in. baking pan; arrange apples on top. In a large mixing bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture for 1 minute; place over apples. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-40 minutes. Meanwhile, combine syrup ingredients in a medium saucepan; cook and stir until hot. Serve with French toast. Yield: 9 servings.
Grilled Swordfish Fillet
Grilled Swordfish Fillet with Sweet and Spicy Fruit Salsa
2 pounds sword fish fillet steaks
Olive oil
Salt and pepper
SALSA
1 cup ¼-inch pieces peeled, cored Linda Gold pineapple
¾ cup ¼ inch pieces peeled, pitted mango
2/3 cup ¼ pieces Oppenheimer red bell pepper
½ cup 1/4- inch pieces seeded Oppenheimer greenhouse tomato
1/3 cup ¼-inch pieces Oppenheimer baby seedless cucumber
1/3 cup ¼-inch pieces red onion
3 Tbsp minced fresh cilantro
2 Tbsp minced fresh mint
2 Tbsp minced, seeded jalapeno chile
2 Tbsp fresh lime juice
To prepare the salsa, combine all ingredients in a medium bowl and toss to blend. Season with salt, if desired. Chill for 1-4 hours, allowing flavors to meld. Preheat grill to medium-high. Brush sword fish fillet with olive oil and sprinkle with salt and pepper to taste. Grill the fish until it flakes easily with a fork, about 5 minutes per side. Serve immediately, topped with fruit salsa. Makes 6 servings.
Smoked Ground Beef
Smoked Ground Beef and Smoked Brisket Picadillo
¼ cup oil
½ cup scallion, diced
1 cup onion, diced
½ cup black raisins
1 cup celery, diced
2 tsp fresh thyme
2 lb ground meat
¼ tsp salt
½ tsp black pepper
1 cup smoked diced brisket
½ cup carrot, died
1 tsp oregano
½ tsp ground cumin
1 tsp onion powder
1 tsp paprika
1 tsp garlic powder
1 tsp barbecue, dry
1 cup barbecue sauce
Put skillet on the stove with oil. When the oil is hot, add fresh ingredients. Cook for 3 minutes on low flame until medium tender. Then add ground beef and diced smoked brisket with remaining dry ingredients, raisins and barbecue sauce. Allow to cook for about 5 minutes on low flame. Serve over white rice with vegetable of choice.
Curry Succotash Crab Cakes
Curry Succotash Crab Cakes
Crab Cakes:
1 lb. crabmeat
½ cup oil
1 tbsp. oil
5 shallots, minced
1 cup whipping cream
2 eggs
3 cups Italian bread crumbs
½ white wine
2 tsp garlic powder 4 scallions, chopped
¼ cup horseradish sauce 1 cup parsley
Succotash:
3-10 ounce boxes frozen succotash
1 red bell pepper, diced
4 tsp Curry powder
2 scallions, chopped
5 large basil leaves, finely chopped
2 Tbsp olive oil
1 medium yellow onion, chopped
1 clove garlic, chopped
2 big sprigs fresh basil
1/3 cup non-dairy milk (I used almond)
Salt and pepper to taste
For the Crab Cakes:
In the skillet heat 1 Tbsp. oil and cook shallots and scallions. Cook until tender. Add in wine, whipping cream and horseradish sauce. Let simmer for 5 minutes and let cool. In large bowl combine this mixture with crabmeat, eggs, bread crumbs and parsley. Make into either 8 hamburger like patties or 32 small balls.
Heat ½ oil until hot and sauté the crab cakes or balls in oil. Cook until all sides are golden brown. You might want to top with a tsp. of horseradish on each cake or in the center of the 8.
For the Succotash:
Thaw the frozen succotash and drain in a colander. Add defrosted succotash to a large salad bowl, reserving ½ cup on the side. Add red bell pepper, scallion and chopped basil to bowl, stir to combine.
In a medium pan, over medium heat, heat olive oil. Add garlic, Curry powder, onion and ½ cup succotash to pan. Add salt and pepper to taste. Saute until onion is softened, about 7-10 mins, remove from heat.
In a blender combine basil springs, almond milk and cooked succotash mixture. Pulse a few times until you have a thick, creamy dressing. Add dressing to salad and stir to coat.
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