After the publication of oxtail stew Guinness recipe for a few days ago, I thought I should share the side of yuca mashed potatoes that were with him. As our father and my brother, I'm a big fan of the provisions of the earth (also known as service or food), so I'm always finding different ways to enjoy their bounty land. This time instead of using the typical potato, I experimented with cassava ( Cassava , Mogo , or cassava) and I came up with a delicious creamy mashed cassava, improved with a wonderful nutty cheddar.

is not the typical Caribbean dish that has become accustomed to seeing here, but I'm sure our food culture evolve, this dish of cassava is its natural place on tables around the Caribbean Next in the future.

will need ...

2.5 to 3 pounds of cassava
salt 1/2 teaspoon
milk 1/2 cup evaporated (see note) cheese
1/2 cup cheese (cheddar)
pepper 1/4 teaspoon black
1 tablespoon of butter
nutmeg

Notes: If you want a quick way (not having to peel the yuca), check the freezer section of most supermarkets and they have the envelope of cassava. If using frozen cassava, follow, follow the cooking instructions on package. I ended up using only 1/4 cup milk I mentioned above. Please have the cup 1/2 as cassava can be a bit drier than you use and what may need. Also, if you want your creamy ... add all. I used an old cheddar cheese (orange), but I really like being old white cheddar I love the distinct flavor and nut General thereof.

Important: Notice that I posted this dish in the web page "vegetarian". If the use of milk and cheese is something that vegetarians do not use, I apologize if I offend anyone. Without the use of physical flesh, I chose to publish in this section. Please change the cheese and evaporated milk, you normally use instead. Coconut milk may add a new dimension .. just a suggestion.

Please use the following movie (in the bottom of the recipe) as a guide, especially for cassava peel. Cut the yuca into 3-inch pieces length wise (remove the top and at the end and discard) and using a knife or match peeler, remove the outer skin. It's a little difficult. I usually do not make a cut in the skin, then place the blade of my knife corresponding to the kind of lift the skin outside the body or the flesh of cassava. The next step is to remove woody parts vein from cassava plants. Cut cassava chips throughout the wise and remove the central vein of this species (see how I did it in the video).

Rinse the cassava and cut into even-sized chunks. It is then deep pan, cover with cold water and bring to boil. Bring to a boil, reduce to a boil and cook until tender. It may take 20 to 25 minutes, but each cassava cooking differently for some reason, making it a good test to pierce with a sharp knife. If there is no resistance, it means that cassava is cooked.

When it boils, add the salt and, if it detects any type of foam material accumulates on the surface of the water, a spoon and discard. After the cassava is cooked, drain well and be ready to add the other ingredients and mix.

It is important that the milk is hot and not directly from the refrigerator. The heating in the microwave for 25 seconds or less. Add all ingredients into the pan with cooked cassava and begin to grind to desired consistency. Remember that the taste for salt and it can definitely play with the amount and type of cheese you use. If we had some parmesan, which will undoubtedly add a touch to this well.

: water Soak the potato masher in hot water as soon as you have done, or risk getting in trouble if the rest of the dough to dry cassava. This is a heavy mass and not as light as the potato, so be careful if you plan to use a hand mixer to whip. Almost forgot to mention ... when working with raw meats, be sure to wear gloves or rub a little vegetable oil on your hands. You may find that your hands will sting if it does not work.

Before leaving, be sure to check out the latest Videos Cooking to connect with me on Twitter and join our community Facebook . oh yes! leave a comment below - it is appreciated.

Photo © Hector Rodriguez. Licensed to About.com

hold with Latin Caribbean Food:

Chicken dishes and recipes Caribbean originally appeared on About.com Latin Caribbean Food on Sunday 19 February 2012 06:00:22. To send ,

After posting a photo of this Guinness braised oxtail in , the Facebook fan page for a while, I was overwhelmed by requests for the recipe. Just when you thought I forgot or ignored these requests, it is here. Of course, one of the best recipes oxtail I've shared so far and although it is not something you do when you think about Caribbean cuisine, with our love of both for Guinness and oxtails ... yes, I assure you will be successful and fits well with our culinary culture.

It takes a while to cook, but if you have a slow cooker can create the database on the stove and let the slow cooker does the rest. If you use a pressure cooker, it is possible that oil may accumulate at the top - Spoon off. And those of you who own a pressure cooker .. do your thing. It reduced the cooking time.

One last thing before getting to the actual revenue ... just below the recipe, you will have the chance to win a wonderful box of candy as part of the celebration of Valentine's Day. Enter your name as you wish to send this to a lucky winner.

will need ...

2 pounds oxtail (cut / trim excess fat)
1 can tomato paste (156 ml / 5.5 oz)
1 tablespoon coffee salt
pepper 1/2 teaspoon black
1 large onion
1 1/2 cups chopped celery
2 large carrots
2 cans of Guinness (see note below
) 1 cup water
4 sprigs thyme
2 bay leaves
oregano 1/2 teaspoon
1 habanero pepper (any spice you like - in option)
vegetable oil 2 tablespoon

notes . The pepper is optional but I like the extra heat and flavor. Guinness draft but I know we have the Extra Stout in the Caribbean, which is a bit much ... rest assured that alcohol will burn if you do not have to worry about that. If you want to start with a base of good taste, substitute vegetable oil with coconut oil.

Wash the pieces of oxtail in a little lime juice or lemon juice and cold water. Drain and pat dry with paper towels. Heat oil in a saucepan, heavy medium / high heat and start to brown the pieces of oxtail. Try not to overload the tray (by the way, if you can use 3 pounds oxtail to feed more people if you wish - just adjust the salt) or high humidity will be published and you will notice that begins to boil and not brown. It should take about 10-15 minutes, remember to keep turning the pieces of oxtail.

remove the oxtail pieces and set aside for a while. Reduce heat to the onion, celery and add soft, black pepper, oregano and thyme (leave the mother if desired, as can be removed later). Allow this to simmer for about 3-5 minutes.

Now add the tomato paste and give it a good shake. We try to release the natural sugars in tomatoes and create a rich base. You will notice that darker and there will be a pleasant scent in your kitchen. Cook for about 2-3 minutes - stir.

Brown the pieces of oxtail to the pan and carrots (carrots cut into chunks), bay leaves and salt. Give a stir even, increase heat to high and add 2 cans of Guinness. Mix well and bring to a boil with the lid cover. Bring to a boil, reduce heat to a boil (low) and cook for about 20 minutes. That's when you add a whole habanero in the pan. Remember to be just for flavor and heat. Burst open near the end if you want the thrill of the heat.

After 20 minutes is the time to add water and bring to a boil (this is when I add everything to a crock pot or pressure cooker if that's your plan). Bring to a boil, reduce heat and simmer for about 3 hours or until meat begins to fall from the bones. Continue stirring every 15 minutes, and you notice that the liquid short .. add water a little more. After 3 hours of tender should be ... remove the sprigs of thyme, pepper (if you do not want the heat) and turn up the heat with the pot uncovered to thicken the sauce rich.

To add a little more influence in the Caribbean can always add a few peppercorns to the pan and spoon 1/2 green seasoning paste . This is a very good rice, mashed potatoes, toast, meats ... roti or even bread. I made a mass of cassava, which I will share with you in the coming days. Here's the video I made to help you monitor the cooking process:

----- ---------------------------

is another long time! Just in time for Valentine's Day, we give one lucky winner of a box the hearts of sweets (milk chocolate coated) of Cémoi Chocolatier. The box of chocolate hearts covered will be sent to the lucky winner receiving your delivery address (which even pay the postage). All you have to do is tell me what is your favorite Valentine's Day in the comments section and your name will automatically be entered to win. Yes .. it's that simple.

There are two forms of the premium you can have your name entered in the contest, giving you three chances to win. With leaving a comment below, go to the the Facebook fan page and / or Youtube cooking channel and leave a comment there. I do not like what your comment is, but it would be nice if you could tell me what you like about your favorite herb / s.

These are the rules to win the case " Marshmallow Hearts - Chocolate Cémoi " ...

- competition is open to everyone in the world (even if you've won something here before)

- There are three ways to enter their name (see above )

- a winner will be randomly selected (if left three comments, your name will be entered three times)

- Contest runs from 14 February to February 26 at midnight.

- the winner will be announced within 1 week of the official closing date.

- the winners have one week to contact us with your e-mail

- which will cover all shipping charges (post)

I hope you take a time to enter your name as you wish to send this box of chocolates for you. It's simple, free and you guys could give the special woman in your life if you forgot something in the Valentine's Day.

Good luck!

]]> http://www.caribbeanrecipes.info/from-oxtail-braised-in-guinness/feed/ 0 http://www.caribbeanrecipes.info/red-beans-and-rice/ http://www.caribbeanrecipes.info/red-beans-and-rice/#comments Mon, 13 Feb 2012 17:34:57 +0000 admin http://www.caribbeanrecipes.info/?guid=d1f838a362b76916732032800bc6abe7

(American Creole bean and rice dish)

This deeply satisfying, yet simple dish is an old staple in Louisiana Creole kitchens. Based on the bean and rice dishes of the Caribbean, red beans and rice formed the perfect Monday supper. Monday was traditionally wash day, and the beans could simmer on the stove with little attention, richly flavored with the addition of leftovers from the Sunday meal.

Shop our Amazon Store for international cookbooks, foods and hard-to-find kitchen products.

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Photo © Hector Rodriguez. Licensed to About.com

hold with Latin Caribbean Food:

Coconut - Coconut Kisses Besitos originally About.com Latin Caribbean Food Monday, February 13th, 2012 at 6:32:59 appeared.

Permalink | Comments | send ,

I think it is time to clean the air a little when it comes to the callaloo callaloo Jamaican Callaloo and other Caribbean islands. In Trinidad and Tobago, and most other Caribbean islands, callaloo is a soup rich in beautiful taro leaves Bush contest (or spinach), which is flavored with coconut milk and crab (or salted). This callaloo soup is a hearty meal of traditional Sunday in the islands and the Like its cousin from Jamaica, is very nutritious.

By the way, did you know that the same plant callaloo (amaranth) is known as pig weed in North America and there are about 60 species? Enough of the school as a lesson, can cook. .

will need ...

Callaloo 1 package (about 2 pounds) of pepper
Bonnet 1/2 Scotch
1/2 teaspoon black pepper
1 teaspoon thyme (two sticks)
1/4 pound boneless salted fish (see note below)
2 tablespoons of olive oil or butter
1 tomato
1 onion

Notes . Notice that contains no salt in this recipe for fish salty added enough salt in the dish, however, you can check with the end of cooking and adjust accordingly. Shopping for callaloo for this type of dish from a supermarket and ask callaloo West Indies in Jamaica. I like to use boneless / skinless salted fish and my choice is usually cod or Pollock. makes it much easier for the work to be to remove the small bones and let soak overnight. When using a pepper remember that most of the heat is found in the seeds and white membranes surrounding the seeds. not include those if you're concerned about "real" heat.

* To make this dish completely vegetarian (very good), just let the salt fish and personally, I add some crushed garlic for that extra level of flavor. Add garlic when cooking the onions in the beginning. cooking time applies.

We will start with the preparation of salted fish, and we must try to eliminate most of the fish with salt and rehydrate itself. Now I have been scolded in the past that I do not soak the salt fish overnight, as traditionally in the Caribbean. Here's the thing, I always use salted fish is boneless and skinless (more or less a steak) and I think it's not as salty or as dry the variety found in the Caribbean. So if you use the whole fish (type have in the Caribbean), you can soak overnight in cold water, discard water and boil in fresh water as you me see do next. Or just boil in two lots of water and should be good to go.

In a large pot bring enough water to go to 1 -2 inches above fish and I mention it to boil. Then simmer for about 20 minutes, then drain and rinse with cold water (squeeze). The next step is to grind the fish (should be soft and flaky at this point) and put aside. You can use your fingers or a fork.

Next, prepare the onion, tomato, pepper and thyme. Just dice / chop.

It is now time to work with the star of the show (please watch the video below to follow). callaloo Give a good wash with running water, then get ready to cut and cut . Remove all leaves from the stems and leaves that have become faded. You can now use the tender stems (which may seem high, but most will be of course). association with a knife or vegetable peeler, peel the thin skin of outside of the stems (see video below), the idea is to remove the outer wax kind of class so that cooks of course being

give the leaves and stems with a good rinse clean water and drain. The final preparation step is the creation of small parcels and reduce to about 1/2 inch strips. You can give a further increase in cold water (I put mine in a colander) and ready for cooking.

Heat oil over medium heat in a deep pan, then add onion and cook for few minutes. Just long enough to soften the onion and oil taste. Now add the thyme, black pepper and Scotch bonnet pepper slices and cook for another few minutes. Make your kitchen window open and the fan above the range, if you have one like oil spicy and cough due, perhaps,

At that time, the shredded callaloo must be well drained, then start adding to the pot. They accumulate, but be sure you want quickly. Give a stir well, add water and bring to boil. Now lower the heat and simmer very low, cover the pan and cook for about 15 minutes.

After 15 minutes, it's time to add the tomatoes and the fish pieces with salt in the pot. Then give it a good stir, cover the pan and cook for another 10-15 minutes. Keep stirring. If you find that you do not have the means liquids that heat is too high. Add a little water and cook. After 10 minutes should be fully cooked callaloo. will not be bright green that when he first started, but not fooled .. incredible taste.

If you are (or should) that there is still liquid in the bottom of the pan, remove the cover, increase heat and cook 4-5 minutes until it dries all free liquids.

Now you have a classic dish callaloo from Jamaica who is ready to serve.

Before leaving, Don "No Remember to review the last Cooking Videos , connect with me at Twitter and join our community in the Facebook oh yeah leave me a comment below -.! of its assessment.

]]> http://www.caribbeanrecipes.info/saltfish-callaloo-jamaican-nourishing/feed/ 0 http://www.caribbeanrecipes.info/an-update-from-eric/ http://www.caribbeanrecipes.info/an-update-from-eric/#comments Fri, 10 Feb 2012 00:00:00 +0000 admin http://www.icerocket.com/search?q=caribbean+recipes#20120210 An update from Eric
Helloooo! Just got back from skiing, having survived my first ski trip for more years than I can remember! It was amazing, however, the Alps were so beautiful and miraculously was able to ski yet. The weather was beautiful sunshine, bright (although that is less than 30!) And the delicious food Journal of a Blogger Music: Various Artists - The Roots of Chicha
Only the first cumbia knowingly experienced last year when Kasey and I went to Colombia. He was everywhere we went. In the tropical zone of the ring wall of Cartagena, for example, rhythmic, inspired by the Caribbean cumbias poured from small clubs packed full of late night revelers in the early morning hours. Bu Ron Santa Cruz
received a question from Rowen on Santa Cruz rum Solution: Yes, what were they thinking precisely with Santa Cruz rum? Personally, I go with what I have in Cruzan It now except Black Belt and expect the best. (I guess from St Croix means the same thing, I can not go too salad chicken homemade Island Tug & Rub Caribbean
is finally feeling a bit like winter here, but I'm in denial. I'm ready for sunshine! my skin If you can not have, at least in my stomach can. am Summer Food cravings. We eat a lot salad in the summer (who wants to be slaves over a hot stove, when it's super hot outside?), but the DOE Friday food writer - An Approach in Marnely Rodriguez
I have made friends for many foods through my blog that I thought it would be a good idea to introduce you to some of the people I really admire. I know, there are only so many Fridays , but I live a long time, so I hope to do an interview too! My first interview is with Marnely Rodriguez-Mu # 11 Why are my culture to do with it?
Some time ago my mom told me this story and I always found it very funny. In the late 70's my parents went on their dream of a better life in the U.S.. States., to go with your baby from six months to the. Dominican Republic as missionaries My father is Dominican, and my mother is from Puerto Rico Many of the families of my father Chicken Curry -. A recipe Caribbean
By: Liz Canham Category: Recipes .. There is nothing nicer on a cold winter night than a warm chicken curry Many of us turn to Indian recipes for our chicken curry, but here's the recipe for Caribbean or two, just for a change of 1 whole chicken 1 large onion, peeled and chopped horta Sponsor Spotlight: Mrs. Renfro sauces
What I like about Mrs. Renfro sauces is that you can read the ingredients of the sauces are made with natural. ingredients such as tomatoes, water, onion, tomato paste, distilled vinegar , brown sugar, cornstarch, green peppers, cilantro, jalapeno peppers, salt, garlic and spices. always Pumpkin soup with chicken Jamaica Spinners
This is a delicious soup that originates on the island of Jamaica. There are many variations of this delicious recipe and combine the flavors of pumpkin, yam, along with the distinctive traditional Jamaican spices. has a soft texture and is a meal in itself! Great on a cold winter day Happy is herbivorous In Da House
I'm so excited today to share with my readers One of my favorite authors vegan cookbook. Lindsay Nixon is happy herbivores her second cookbook out and is visiting here as part of his promotional tour online. His first book, happy herbivore, is the favorite of all my cookbooks based on vegetables and I can ]]> http://www.caribbeanrecipes.info/an-update-from-eric/feed/ 0 http://www.caribbeanrecipes.info/how-mauby-the-drink-more-refreshing/ http://www.caribbeanrecipes.info/how-mauby-the-drink-more-refreshing/#comments Thu, 09 Feb 2012 15:40:00 +0000 admin http://www.caribbeanrecipes.info/?guid=837d27a4da4e0878e09d572355406293

mauby is one of those classics, you will find refreshing drinks throughout the Caribbean. Also freshly squeezed orange or grapefruit juice, have a glass of mauby with our beloved "Sunday Lunch". As I mentioned earlier, the biggest meal of the week in the Caribbean is usually on Sunday afternoon, so it's one of those good memories that we have to grow up in the islands. With a single species of licorice flavor, should be consumed cold mauby really appreciate it ... especially on a hot day. Of course, you can find mauby concentrate is sold under various brands in the Caribbean, but nothing beats making your own from the "bark", which is readily available in most shopping centers in the West Indian food .

This recipe will show you how to make your own concentrate can be stored in the refrigerator for the next time a desire for this delicious drink. All you have to do is add water and sweeten to taste and you're good to go.

will need ...

4 cups of water
10 mauby cortex
2 cinnamon stick (small)
2 (4 inch) pieces of orange zest (to sec)
nutmeg (see note below)
3-4 cloves

Note: If cinnamon is not your thing, you can put aside, but keep in mind that adds a nice flavor of the drink in general. Nutmeg is completely optional .. if you have a set, simply break half and add it to beer (half).

In a deep pan mix all ingredients over medium / high until boiling.

You now have two options. If you intend to do this immediately mauby juice, simmer for about 30 minutes. If you're like me and not in a hurry, just let it go for 5 minutes at a boil, then turn off the stove, cover the pan and let stand for about 5 hours. Usually allowed to stay overnight for best results pending. Both options give a mauby concentrated. All you have to do is ... for each cup of concentrate add 2 cups water, then sweeten to taste . Mauby for perfect crystal, usually sweetened with cane sugar and beat with a few drops of Angostura bitters ... Garnish with crushed ice and a slice of lime or lemon!

* Voltage and store in a glass (or plastic, I suppose) in the refrigerator.

go forward Do not forget to check the latest Videos cooking , connect with me on Twitter and join our community Facebook . oh yes! leave a comment below - it is appreciated.

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