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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.
about the show
The Caribbean is one huge Cook-Up..French, Dutch, English, Spanish…You get it all. In Cook-Up, we fuse the diverse cultures and traditions of the region to highlight the unique beauty of the Caribbean. Whether it’s adding some Zouk to your life, learning how to bachata, jump and wave to soca, or chowing down on the latest dish, Cook-Up is a place where we all can meet and bask in Caribbean Oneness! Come join us and see what happens when Caribbean cultures unites to form One big Cook-Up!
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