After some indulgence, I mean seriously just eating without much thought, it is time to reel it in. I know that some of you can relate. You start celebrating wins, and eating through losses, and the next thing you know you are at the store […]
Category: Recipe Ideas
Growing up I was so hesitant to try different things. I grew up in Michigan, and was closest to my mom’s family that was local, so most of my family gatherings and holidays reflected my maternal grandparents southern (Georgia and Arkansas) roots of collard greens, macaroni and cheese, ham, dressing, you know all the southern staples. Every year when Holy Week came around, my dad who is from the island of Antigua, would make a traditional breakfast from his home. This was the one time of year that we would have this meal. When I say we, I totally mean my mom and dad. When my dad told me he was making salt fish, spinach with eggplant, and ducana dumpling, I had very little interest, well the ducana dumpling was never denied. Having not been around my dad’s side of the family as frequently I never saw my cousins eating this traditional island food, or paid attention until I was older. Anyway I will share that story with the curry chicken blog post, stay tuned.
My uncle makes this breakfast the best, and I look for it anytime I am over his house on a Sunday morning in New York.
I now cook the traditional Antiguan breakfast for Good Friday as well, and embrace all of my Antiguan traditions. So I thought I would share with you how to make the breakfast for you and your family. Please feel free to leave comment or pin or share this blog post.
- Ducana Dumpling
- 2 cups of coconut shredded (fresh or sweetened)
- 2 cups of white sweet potato
- 1¼ cup of sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tbsp vanilla
- 1½ cup flour
- ½ cup water or coconut water
- Salt Fish
- 16 oz. salted cod
- 1½ bell pepper (red, green, and yellow)
- 1 large onion (thinly sliced in rings)
- 2 garlic cloves (thinly sliced)
- 4 oz of tomato paste
- ½ cup of water
- Chop Up
- 1 large egg plant
- 1½ container of baby spinach
I started with the preparation for the ducana dumpling. Ducana dumplings are the sweet part of the meal. It is a really tasty blend of sweet potatoes, coconut, sugar, flour, nutmeg, cinnamon, and coconut water. You simply mix all of the ingredients and spoon it on foil squares to make small foil packets (traditionally banana leaves).
I wanted to do this dish as traditional as possible, so I started with a whole coconut, and worked my biceps to crack it open, and shred the flesh on a grater. I also shredded the sweet potato on the grater as well.
You can cook them right away, or make them ahead and cook them later.
I decided to make mine a day in advance, and then boil them for 30 minutes
This is the part that made me the most hesitant as a kid. This salted cod. It makes the kitchen kinda stink for a little bit when you open the package. I purchased the cod that had the bones removed so that I wouldn’t have to spit out bones as I took every bite, though, I think that is kind of part of the experience.
I immediately put the fish in a pot and add water, to start the 24 hour soaking, I changed the water about twice through the 24 hours. And once I was ready to cook it, I drained it one more time and added fresh water, this gets most of the salty taste out. I boiled 16oz of fish for 45 minutes.
While the fish was cooking I began cooking the vegetables (green pepper, red pepper, yellow pepper, garlic, onions, scotch bonnet) for the salt fish, and once it was softening I add tomato paste and a bit of water until I get the right color.
Once the fish was broken up into small pieces, I added it to the vegetables. And after looking at dish at its final state, it is so pretty, I don’t know why I was so hesitant to try it.
I got a little anxious and didn’t get my eggplant smashed enough, but the flavor was there. Whenever I prepare this or eat it, I think of a song my dad used to play all of the time for me by Mighty Sparrow (Calypso genius, ask my dad). Though Sparrow’s song apparently had a bit of a mixed meaning, but oh well, I like the song.
We typically eat the breakfast with a crusty french baguette, and the perfect bite is a little bit of everything at once. My uncle makes this amazing spicy cucumber salad that is pickled in, well I don’t know what but I love it, and recently his son sent me the recipe for it so I can’t wait to try to duplicate it as well. Thanks Deke, I love you and get better soon.
I wanted to enjoy the Super Bowl festivities, but lighten it up at the same time. For the purposes of a pretty picture, I made mini biscuits with black pepper. The pulled “pork” is actually chicken breast. The best part of this recipe is that the entire thing is cooked in a slow cooker. I love a “set it and forget it” recipe every now and then. I found this recipe on My Recipes. I added cayenne pepper to the recipe, because it needed a little kick of heat.
I am so proud of my biscuit making skills. I can get great flaky layers and have made several variations with the basic recipe. This specific version I added about 3 teaspoons of ground black pepper. The most perfect biscuit recipe that I have found is this recipe in Garden and Gun Magazine. I think the secret is rubbing the soft butter on the layers of the biscuits, I find that chilled pieces of butter placed into the layers gives it even more flakiness.
The cool layer on the spicy sweet bbq pulled chicken is a healthier version of coleslaw. I found this recipe on Two Healthy Kitchens. This lightened version of coleslaw, has greek yogurt and apple cider vinegar giving it the typical tangy flavor that coleslaw provides.
When you put it all together, you get a fabulous bite of sweet spicy, hot and cold, on a flaky buttery biscuit.
Can I tell you, I have found the best cheesecake recipe? I was looking for a holiday dessert and stumbled upon this Chai Cheesecake. I have found that sometimes I try recipes for the pure enjoyment of seeing if it really tastes like what it is flavored as. This cheesecake is a smooth, cool, solid form of chai tea. The crust has candied ginger in
it, which gives the cheesecake a really nice surprise. The full recipe can be found on the Epicurious site.
I was too lazy to roll out the dough so I simply pressed it into the spring form pan and poked it with a fork several times.When I make it again I will pull the crust out a little earlier.
The secret to no cracks in the top of your cheesecake is the water bath. Place the pan on top of foil, and form the foil around it, then put the pan inside a larger pan. Once the spring form pan is placed in the larger pan, fill the larger pan with water until at least an inch of water is covering the side of the springform pan.
Another special treat for this cheesecake is the topping, or top layer. It is simply sour cream sugar and vanilla. who knew you could bake sour cream as a topping. I think the finished product turned out very well. My coworkers loved the texture and the ginger surprise. If you want to impress some people including yourself, this is an awesome recipe to try. I think next time I will make some caramel to drizzle on top.
I have the best go to recipe for chicken if I want the most moist, delicious chicken. This recipe will ensure the skin comes out crispy and flavorful. I think I have been cooking my chicken with this recipe for at least five years. […]