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My Little Caribbean Corner
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 Welcome to my Little Caribbean Corner. I am originally from Trinidad. The home of Steel pan and Calypso. I am a rare breed descendant of Arawak Indians and Caribs. You know, cannibals. Don't worry, I promise not to eat you as I am more civilized today. ha ha. I left when I was 5 years old and I have been a USA citizen since I turned 18 years of age. I went and took my Citizenship Test legally and passed it. I cannot say that is the case today with all the illegal immigrants we have coming to America. However, I would like to let you know that I certainly did not add to this problem, since I took my test legally. I have no intentions of going back to my precious Island and now I am missing some of my Caribbean Cooking. So I created this Blog hoping you all will turn in a Caribbean Recipe or any of your favorite recipes that you love. Here is one of my Favorites. Brule Johl This dish is thought to have originated in Trinidad. There are several variations to the spelling but I believe mine to be the colloquial patois pronunciation of 'brule gueule', meaning burnt mouth/throat. Hopefully, you won't burn yours. Brule johl is best known as an hors d'oeuvre and served with plain biscuits but is also delicious when served in half an avocado from which the seed has been removed but the skin left on. Ingredients 1lb/450g good quality salt fish, soaked in water overnight 2 medium onions, finely chopped 2 small sweet peppers, green and red, diced 2 tsp hot sauce or 1 small hot pepper, deseeded and chopped 2 tbsp olive oil fresh squeeze lime juice Flake the fish into a bowl, removing bones, skin and dark flesh. Mix in the onion, olive oil, lime juice, sweet peppers and hot sauce. Stir well and taste for adjustment in seasonings. Cover tightly and refrigerate, stirring occasionally so that the flavors blend. This will last for several days. This is easy to make and I absolutely love it. I hope you decide to try it sometime. I encourage you all to join me and add your favorite recipes to this Blog. And remember, "a man that can cook is sexy to me". Jeunelle's Wordpress JeunelleFoster.com Jeunelle's World |
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Comments (8)
 HP: 471  |
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| hahaha Thanks Linda, you're the best. Jeunelle's World |
 HP: 36 |
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| I think I will just hire You guys to cook for me, and i know its better than my Cooking........keep on cooking.............he,he P.S . if you need some burnt flavoring just give me a ring Linda welch Get Free Google Ads. clickbank |
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HP: 471 |
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| Jamaican Seafood Soup This spicy soup makes good use of the fresh seafood that is so abundant in the Keys. The seafood is cooked separately, then added to the soup to prevent overcooking. Use whatever crabmeat is available if you can't get stone crabs. Jerk seasoning is very spicy, so begin with a small amount and increase it according to your taste. 2 ounces (about 2 slices) apple-smoked bacon or other smoked bacon, chopped 1/4 cup diced onion 1/4 cup diced celery 1/4 cup diced leeks 2 tablespoons dark brown sugar Pinch cayenne pepper 1 teaspoon Jamaican jerk seasoning or to taste 2 cups fish stock 2 cups diced fresh plum tomatoes 9about 1 pound) 1/2 bunch tarragon (1/2 ounce), leaves removed and chopped salt 6 tablespoons unsalted butter 1/4 pound medium shrimp, peeled, deveined, and chopped 1/4 pound stone crabmeat, picked over and chopped 1/4 pound snapper, dolphinfish (mahimahi), or grouper fillet, chopped Garnish: croutons, sliced scallions, or yogurt In a saute pan, cook the bacon until crisp. Remove from the pan and drain. To the drippings in the pan, add the onion, celery and leeks. Cook over low heat for 15 minutes until translucent. Stir in the brown sugar and continue to cook for 3 minutes. Add the cayenne and jerk seasoning and cook for 1 minute. Pour in the fish stock and the tomatoes. Simmer for 30 minutes. Add the tarragon and salt to taste. Heat the butter in a small pan over low heat and add the seafood. Cook for a few minutes until done. To serve, put some of the seafood in each soup bowl along with your choice of a garnish, and top with the hot soup. Serves 4. One of my favorites and easy to make. Hope you decide to try it sometime. Jeunelle's World |
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HP: 471 |
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| Peaceful I had finally made that Seafood Medley dish you posted this last Sunday. Absolutely delicious. I am so glad you posted it because I don't always have Pasta in my diet, also in my family, they don't eat a lot of pasta. It was great to just have the opportunity to try something different for a change. I have added it to my one my favorite dishes. Thanks Peaceful Jeunelle's World |
 HP: 610 |
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| yum....all sounds great! Thanks bunches!
Simplifying Lives and Securing Lifestyles HERE |
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HP: 471 |
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Oh Boy Oh Boy. This sounds absolutely delicious. I can't wait to try the Seafood Medley this weekend. You now have me going to the Market for some Chilean Sea Bass. One of my favorite fishes. I got a real craving for it right now. YUM YUM. Thank you Peaceful for adding to my Blog with these mouth watering dishes. I am sure I will have lots of fun in the kitchen. Who knows, if this blog picks up we may become famous and start our own "Cooking Show". Julia Childs watch out. If you all are loving this as much as I am please head on over to Peaceful's Group Titled: " The Cooking & Recipe Contest Lovers Group". I am also a Group member and you are welcomed to join the group and post your receipes there too. May we go down as Apsense "Lords of the Kitchen". Jeunelle's World |
 HP: 109 |
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| Here's my recipe for a meal that serves four for under $10.00:
Shopping: Dollar store items: Frozen chicken thighs 1 lb, $1.19, 1 pk, Frozen seafood medley $1.00. 2 paks of dry Fettucini pasta, $1.00, 3Liters Ginger Ale, $1.25, 1 pkg. frozen strawberries $1.00. Shopping: Fruit And Vegetable Seller: 1 pkg green bell peppers, $1.00, 1 pkg red bell peppers, (1) 2lb bag of onions, $1.00, 1 lb. greenbeans $1.00 Total: $9.44 ( My favorite Porsche's number! LOL) Method and prep: Thaw chicken thighs in salted cold water. Thaw Seafood Medley in it's own package, let it sit in cold water in a bowl. Let frozen strawberries stay frozen in your freezer... they are for dessert. Prepare boiling water for pasta by starting with cold, salted water and slowly bring it up to a rolling boil, open both packages of pasta and place them in the hot water, fanning the strands, so they don't stick together... be sure to keep the water boiling. Chicken: After thawing pat pieces dry with some paper towels... salt and pepper, these and add a little basil and some onion, paprika and garlic powders... prepare a skillet for sauteeing by coating it with some olive oil or shortening... get the pan hot ( you know, a little soft music, some wine...LOL!), but not smoking... place the chicken pieces im the hot oil, but keep them moving... turn after 3 minutes and cook for 3 minutes more... remove and place in warm dish and cover... remove pan from heat... but keep pan oil inside... Prepare veggies: Chop green bell pepper into smallish cubes, slice red bell pepper into long strands, chop onions into small cubes, and slice greenbeans on angle into small pieces... Place chopped onion into sautee pan and coat with the oil... after about one minute over heat... place in the greenbeans (keep everything moving), after about 2 minutes, put the red and green bell pepper into the pan, and stir for another 2 minutes...( Continued Below) WIN Network Seminars- Your Chance To Win! |
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HP: 109 |
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| Seafood Medley ( shrimps, clams, squid, codfish) goes onto this vegetable mix and gets cooked for minute only...
Pasta ( Drained) gets dropped into the sauteeing mix by the handful and gets mixed really well... dish is ready to be served... Place Pasta/Seafood/Veggie mix on dinner plates, and place a piece of chicken in the center of the plate and on top of the pasta... make it beautiful by sprinkling with some parsley flakes or even some onion flakes,if you have them... Dessert: Frozen Strawberries go into a blender, add some honey or white table syrup and a little bit of ginger ale... if you've got some cold whipped cream, you can blend it into this for a very refreshing treat!:) Hope this helps you! great wish and good going!:) PS: This recipe could serve eight if you choose to split the chicken pieces in half! WIN Network Seminars- Your Chance To Win! |
