Escovitch Fish

Ingredients

5 whole small/medium sized Snappers, Parrot or Goat Fish cleaned, with the head and tail left on
1 1/2 tsp. (7 ml) Salt
1 1/2 tsp. (7 ml) Pepper
3  cloves Garlic
Cooking Oil
White Vinegar
2 Onions
2 Scotch Bonnet Pepper

prep 10 min

cook time 20 min

Directions

• Wash fish in vinegar and water
• Dry fish in paper towel and place on a plate.
• Cut a small deep gashes on each side of the fish.
• Rub salt and pepper on outside and in the cavities you made and on the outside. then put the fish on a plate or in a shallow bowl.
• Place oil in a frying pan/sauce pan. Enough to fry one side of the fish. Please note that this is not a deep fry therefore the fish should NOT be completely submerged in the oil.
• Place Garlic in the pot and heat on high.
• Put cinnamon stick in a pot of boiling water to alleviate the smell of the frying fish.
• Remove garlic cloves from pot
• Carefully place fish on its side in to the hot oil. (as many as the frying pan hold).
• Fry crisp and turn down the heat as necessary.
• Turn other side and fry crisp.
• Place fried fish on a plate with dry paper towels.
• Slice onions, scotch bonnet pepper
• Place onions, scotch bonnet pepper, and pimento in a small pot with vinegar.
• Boil contents on stove for approx. 5 min. (Be careful of your eyes burning if contents are overheated)
• Pour contents on the fried fish for a hot and spicy flavor

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Spicy Shrimp Pasta

1 box of linguine (cooked to your liking) 1 lb shrimp (I use fresh, frozen leaves after taste) 3 cloves of garlic crushed or minced 3 green onions (scallions) chopped About 2 tbsp of lemon juice and the zest of the lemon 4 tbsp white wine Pepper (to your liking) 1 tbsp fresh cilantro 1 tbsp fresh parsley Salt 1 tomato diced Olive oil

Prep Time Cook Time Total Time Serves 6

Directions

1. Cook pasta to your liking and set aside. Reserve 1 cup of the pasta water.
2. Heat pan, add some olive oil and 1 tsp of butter, once heated add garlic for about 1 minute.
3. Add pepper, scallions, lemon zest and shrimp. Cook for about 2 – 3 mins.
4. Add tomato, cilantro, salt, lemon juice and white wine.  Cook for another 2 mins until shrimp turn pink.
5. Add as much of the pasta water you like to make as much sauce ass you wish. Taste and adjust seasonings to your liking.

You can toss pasta in pot but you must do this on very low heat. Or you can serve as is over the pasta. Sprinkle parsley on top.
You can also top with parmesan cheese. And some garlic bread


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Trini Chinese Style Chicken

 

Ingredients

1 (2 -3 lb) roasting chickens 

1/2 teaspoon salt 

1/2 teaspoon pepper 

1 tablespoon Chinese five spice powder 

1 tablespoon sugar 

3 tablespoons soy sauce

3 minced garlic cloves 

4 cups oil

2 chives, chopped

Directions:

1. Combine seasoning in a small bowl. 
2. Rub the cavity and outside of the chicken with seasoning. 
3. Heat oil in wok or deep fryer to  375 degrees F. 
4. Drain the chicken and place in hot oil. Lower the flame to medium heat and fry the chicken, turning a few times until done (about 30 mins). Drain. cool and chop into bite sized pieces. Serve with sauce and garnish with chopped chives.

Sauce 

1/2 cup water 

1 chicken bouillon cube 

1 tablespoons oyster sauce 

1 tablespoon soy sauce 

1 tablespoon cornflour 

2 tablespoons water

Directions: 

1. Boil water in small saucepan, add bouillon cube, oyster sauce and soy sauce. Boil for 2 minutes. Blend cornflour and water and add slowly, stirring constantly to thicken.

Assembly

Chop Chicken in to pieces and pour sauce over and garnish with chopped scallions.

Pair this dish with Fried Rice or Chow Mein (Lo Mein) or both if you like.

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Sinfully Macaroni & Cheese

Macaroni & Cheese has been a favorite in our house,  at family dinners. There are numerous variations of this dish but I like this one and have decided to share it with you. This is also a winner with kids and a great comfort food.

1 Box of Elbow pasta 16 oz Cheedar Cheese 8 oz Mozzarella Cheese 1 cup heavy cream 1 tps.    Cayenne pepper 1 large egg 3 tbps butter (margarine) salt and pepper to taste

Total Time 55 mins Prep Time 20 mins Cook Time 35 mins

Directions  

• Preheat oven at 375
• Boil pasta according to the directions on the box or to you desired tenderness. 
• Drain and set aside.
• Shred both the cheddar and mozzarella cheese.
• Combine the pasta, 2/3 of the cheese mixture, heavy cream, Cayenne pepper, black pepper, and the beaten egg together.
• Place mixture  into a lightly greased baking dish.
• Sprinkle the top with remaining cheese and bake for 35 minutes at 375

Enjoy!

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Shrimp Scampi with Lingunie

Shrimp scampi is something I can say I have mastered.  Well, for one it’s not something that requires any special skill to pull off, everyone loves it.

I usually cook this dish about 4 times a month and now Im sharing this recipe for anyone that wants a quick dish thats looks like you went through a lot to accomplish.

Enjoy!

Ingredients 

1 lb. shrimp, cleaned, deveined 3 tbsp. olive oil 2 tbsp. butter 4-5 cloves garlic 1/2 c. white wine 1/2 c. water  1/4 tsp. oregano 1/2 tsp. basil 1 tsp. fresh parsley 1 sm. lemon wedge 1/2 tsp. salt 4-6 turns fresh black pepper 1 lb.(1 box) lingunie parmesan cheese (optional)

Total Time 45 mins Prep Time 25 mins Cook Time 20 mins Yeild 6 Servings

Directions

• Fill a large pot with 6 quarts of salted water, heat while preparing scampi. In a large frying pan, pour oil., 2 tablespoons of butter and slices of garlic cloves
• Saute until golden, but not brown.
• Add Shrimp, white wine, oregano, basil, parsley, the juice of a lemon wedge.
• Salt and pepper to taste
• Cook for 5-8 minutes, or until the shrimp has turned a nice bright pink.
• Cook pasta according to directions on the box or desired tenderness. Drain leaving a little water. Place in a large serving bowl.
• Pour scampi mixture over the top and serve.
• Sprinkle some Parmesan cheese over dish.

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