Pineapple Upside Down Cake

Ingredients:


1/2 cup unsalted butter, melted

1 pound sliced pineapple rings

2 cups cake flour, Sifted

2 teaspoons baking powder

2 cups granulated sugar

3/4 cup warm milk

1 tablespoon spiced rum

1 1/2 cup light brown sugar

1 dozen maraschino cherries, halved

5 eggs

1 tablespoon of lemon juice



Steps:

1. Preheat oven at 350°F

2. Brush a 8 X 12 rectangle pan or round equivalent with the melted butter making sure to get the entire surface.

3. Sprinkle the bottom of the pan with the brown sugar.

4. Line the bottom of the pan with pineapple slices in a uniformed manner as not to overlap, but cover the bottom.

5. Now place the cherry halves into the center of each pineapple ring. If you prefer, the cherries can be omitted all together.

6. Sift the flour and baking powder together several times, set aside.

7. Beat the eggs at medium speed until they appear thick and fluffy.

8. Gradually add the sugar, in several additions, into the eggs while the mixer is on a low speed. Then add in the lemon juice, and rum.

9. Fold in the flour and baking soda mixture while gradually adding the warm milk.

10. Once the cake batter is blended smooth, pour it over the fruit inside the pan.

11. Bake at 350°F for about 45 minutes, or until a toothpick inserted in the center is removed clean.

12. Turn over onto a dish while still warm, and reserve for service.

Caribbean Spicy Fried Chicken

Many people vacationing in the tropics for the first time more often than not have arrived by cruise ship or booked an all-inclusive vacation that includes recreational activities, and meals that have been planned with the assistance of an event coordinator. You will find that these meal periods often include the availability of American favorites like, Hamburgers, Hot Dogs, and even Fried Chicken. The reason for this is that the tourism industry is what drives the economy in most of these islands, and it takes a little time before the tourists relax. Comfort foods are a safe harbor for those afraid of Goat Curries, and Callaloo. I happen to enjoy the fact that a active evening filled with Rum Punch, and Steel Drums can be followed by a restful day in the hammock with fried chicken serving as the Concierge that welcomes you back to planet Earth. The Fried Chicken that has developed from this accommodation is actually very tasty, and upon your return to the mainland you may just find that you miss having it around.






Ingredients:

11/2 Cups Buttermilk

3/4 Cup Red Stripe Lager Beer

1 Whole Chicken, Cut 8 way

1/2 Cup Yellow Cornmeal

1 1/2 Cup All-Purpose Flour

1/2 Cup Cornstarch

1/2 Cup Boston Beach Jerk Seasoning

1 Tablespoon Paprika

2 Tablespoons Kosher Salt

2 Tablespoons Ground Black Pepper

Vegetable or Peanut Oil for Frying



Steps:

1. Preheat Deep Fryer, or Large stock pot filled with oil to 350°F.

2. Combine the Chicken, Red Strip Beer, Buttermilk, and mix well. Allow to chill in the refrigerator at least 2 hours.

3. Mix the Flour, Cornstarch, Cornmeal, Jerk Seasoning, Paprika, Salt, Pepper in a large bowl, and mix well.

4. Drain the Chicken, and discard the liquid.

5. Toss Chicken pieces, one at a time, in the flour mixture to coat. When all has been coated place all the Chicken pieces into the bowl, toss well, and refrigerate 1 hour.

6. Remove Chicken from Flour, and shake to remove any excess flour from chicken.

7. Deep Fry Chicken, 2 -3 pieces at a time, approximately 8 minutes( 4 minutes each side), or until Golden Brown. Check chicken with internal thermometer to make sure it has reached 180°F internal temperature.

8. Remove from oil, and place on a towel to drain. Reserve Chicken on a sheet pan, or oven safe dish placed in a warming drawer, or 200°F oven until ready to serve.

PINA COLADA CAKE

Ingredients:


2 Cups Granulated Sugar
1 Cup Unsalted Butter, softened
4 Large Eggs
1 Cup Pineapple Juice, Unsweetened
1/2 Cup Cream of Coconut
1 teaspoon Coconut extract
1 Tablespoon Dark Spiced Rum
3 Cups Cake Flour
3 teaspoons Baking Powder
1 teaspoon Salt

Steps:

In a mixing bowl, cream sugar and butter together. Add eggs, one at a time, mixing well after each addition.

In separate bowl, combine pineapple juice, cream of coconut, coconut extract and rum. Combine flour, baking powder and salt together. Add pineapple juice mixture to sugar and egg mixture alternating with dry ingredients. Mix well and pour into 2 greased and floured 9-inch pans. Bake at 350 degrees for 35 minutes. Cool 15 minutes. Remove from pan and chill on rack.

PINA COLADA CAKE FILLING AND ICING:

Ingredients:

1/2 Cup Pineapple Juice
1 Tablespoon Gelatin powder
1 Cup Crushed Pineapple
1 1/2 Cup Whipped Cream
1/2 Cup Confectioners' Sugar
1 teaspoon Coconut Extract
Toasted Shredded Coconut for garnish

Steps:

In a small pan, combine pineapple juice and gelatin. Let stand for 5 minutes. Heat to dissolve gelatin( Do Not Boil). Pour into blender, puree with crushed pineapple until smooth. Pour into bowl and chill until half set.

In another bowl, add whipped cream, confectioners' sugar and coconut extract. Whip until it forms a stiff peak. Then fold half of mixture into chilled pineapple mixture and spread half of filling on top of one layer. Place other layer on top and spread the remaining filler. Frost the side with the other half of whipped cream and sprinkle with toasted coconut and chill!

Red Beans & Rice

Generally speaking when asking a chef what their favorite meal to prepare is you're going to be told a dish comprised of exotic ingredients, and preparation methods that leave most scratching their head. After some serious thought on the subject I have concluded that my favorite dish to prepare is red beans and rice. That's not to say I don't enjoy cooking with some of the more exotic ingredients out there, but there's no other dish that puts a smile on my face in the kitchen like this one......



Ingredients


1 pound dried red beans, rinsed and sorted
1/4 cup smoked bacon, chopped
1/2 pound andouille sausage, split in half lengthwise and cut into 1-inch pieces
1/2 pound beef smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 ham hock
1 1/2 cups diced yellow onions
3/4 cup diced celery
3/4 cup diced green bell peppers
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
pinch of cayenne pepper
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
3 tablespoons chopped garlic
10 cups chicken stock, or water
1 tablespoon Louisiana hot sauce
4 cups cooked white rice
1/4 cup chopped green onions, optional

Directions

Place the beans in a large bowl or pot and cover with 3 inches of water. Let soak for 8 hours or overnight. Drain, rinse and set aside.

1. In a large pot, heat the bacon over medium-high heat, stirring occasionally until it just starts to crisp. Do not remove grease when done. Add ham hock and brown.

2. Add the onions, celery and bell peppers to the bacon pieces in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes.

3. Add the bay leaves, parsley, thyme, sausage, and cook, stirring, to brown the sausage, about 4 minutes. Add the garlic and cook for 1 minute.

4. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

5. Continue to cook until the beans are tender and starting to break down. Remove from the heat and remove the bay leaves.

6. Serve over rice and garnish with green onions, or chopped parsley

How to make a Roux..

Peanut Butter Roux

Blonde Roux

All roux starts with two basic ingredients, one being flour, and the other, a fat of some type, generally it's butter, but many will use some type of oil. I cook my roux over low heat in a cast-iron skillet until it reaches the desired degree of doneness. When it comes to Cajun food you'll need a roux known throughout the Gulf Coast region as a "peanut butter" roux. This roux is cooked until it looks the same color as peanut butter, or in the case of a "Dark Gumbo" the color of a melted chocolate bar. When I'm cooking Cajun food my roux will always start with bacon grease as the fat. I know many out there will frown upon the health implications of cooking with bacon grease, but I'm a firm believer that bacon grease as a part of my diet will do less harm than the stress of rush-hour traffic. You'll need to stir the roux continuously while cooking to prevent burning. My Rule number one in cooking-when it's black, it's done! There is no saving it, please don't serve it, just throw it away, and start over! The consistency of your roux should be that of wet sand as the tide just starts to roll away. Blonde roux, a roux that has been cooked until just starting to turn golden in color, is used for cream sauces, and a darker roux for deeper sauces. It takes some practice, but a properly cooked roux with liquid slowly added will not result in a lumpy sauce.

Jamaican Lobster Fritters

One of my favorite ways to relax is over a basket of fritters, and a couple frosties at a little waterside place in Key Largo, Florida. I've been going there for years to check out the Tarpon after a day of diving the reef.....Here's how to make them!







1 Cup diced Red Bell Pepper
2 Onions, Minced
6 Green Onions, Minced
1/4 teaspoon Fresh Thyme
4 Cloves Garlic, Minced
2, Habañero Peppers, seeds and stems removed, minced
2 Tablespoons Unsalted Butter
1 1/2 Pounds Cooked Lobster Meat, Diced
2 Cups Mayonnaise
1 1/2 Pounds Sweet Potatoes, peeled, cooked, and coarsely mashed
3 Egg Yolks, lightly beaten
1 Teaspoon Ground Allspice
Vegetable oil, for frying

Steps:

1. Heat skillet, and sauté the bell pepper, onions, thyme, garlic, and chilies in the butter for 10 minutes. Remove from the heat.

2. Place approximately 1/2 pound of the lobster in a food processor with the mayonnaise and purée until smooth. Transfer the purée to a bowl and stir in the remaining lobster, sautéed mixture, sweet potatoes, egg yolks, and allspice. Mix well and form into patties.

3. Deep fry until golden brown. Remove and drain on paper towels.

Bombay Chiwda- Snack Mix

Bombay Chiwda is a traditional side dish that originates from the city of Mumbai (formerly known as Bombay), India. This dish is often served as a snack, and can be found all over the world. Bombay Chiwda made its way to the Caribbean islands by way of the laborers brought to the region by the Europeans. Many from India and China came to the Caribbean to work the various plantations and brought their traditional style of cuisine with them. Much of the Indian influence remains alive and well in the Caribbean of today with the introduction of curried meats and curry powder. Indians call it kari podi, and we have come to know this pungent flavor as curry.




Ingredients:

3 Cups Canola oil or Ghee( Clarified Butter) for frying
1/3 Cup salted Peanuts
1/3Cup saltedCashew
1/4 Cup whole Almond
1/4 Cup blanched Pistachio
1/4 Cup Pumpkin seeds
1/4 Cup Pine Nuts
2-3 thin sliced hot Green chilies
1 Tablespoon Fennel seeds
5 Curry Leaves
3 Tablespoon fresh Coriander Leaves
2/3 Cup thick pounded Flat Rice( Rice flakes available at your Asian Market)
1/4 Cup Raisins
1/4 Cup dried Currants( substitute with additional Raisins if Currants are not available)
1/4 Cup chopped Dates
1/2 teaspoon Kosher Salt
1/4 teaspoon Madras Curry Powder
2 Tablespoon Maple or Date Sugar
1/3 Cup green lentils
1Cup deep fried Sev Noodles ( Chickpea Flour Noodles)*

Steps:
1. Heat oil or ghee in a deep-frying pan over a moderate heat.

2. Place the peanuts in a wire-mesh sieve and lower it into the oil.

3. Fry until golden brown, lift out the sieve, and transfer the nuts to paper towels to drain.

4. In separate batches, fry the cashews, almonds, pistachios, pumpkin seeds and pine nuts until golden brown, and drain on paper towels.

5. Pat the nuts dry with more paper towels, blot off any excess oil.

6. Transfer all the nuts to a bowl.

7. Increase the heat of the oil and place the green chilies in the sieve and lower them into the oil and fry until crisp.

8. Lift out the sieve and transfer the chilies to the paper towels to drain.

9. Add the fennel seeds, curry leaves and fresh coriander to the sieve and fry in the same way until the leaves are dark green and crisp.

10. Drain on paper towels.

11. Now add half of flat rice to the sieve, lower it into the oil and fry for 1 minute or until the frothing oil subsides and rice floats (It should not brown only turn golden).

12. Fry the remaining flat rice and dry on paper towel. Blot all the excess oil while still hot.

13. Add the flat rice to the bowl of nuts and toss to mix.

14. Add the salt , sugar & spices in a small bowl, and mix to incorporate.

15. Combine the raisins, currants and dates in a bowl.

16. Sprinkle 1/2 of the spice mixture into the dried fruit and the remaining into the nuts, toss well.

17. Finally, combine all the ingredients and toss gently to mix.

18. Cool to room temperature and store in an air tight container.


* Should you not be able to locate Sev noodles at your local Asian Market, purchase Rice Flour noodles as a substitute