Cooking the Caribbean Way: To Include New Low-Fat and by Cheryl Davidson Kaufman

By Cheryl Davidson Kaufman

Provides a heritage of Caribbean cooking and recipes for day-by-day menus.

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Additional info for Cooking the Caribbean Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

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39 Stamp and Go* (Jamaica) These crisp fritters make a special breakfast treat in the Caribbean. ¥ lb. saltfish 1 medium onion, peeled and chopped 2 green onions, chopped 1 small clove garlic, chopped 4 cherry tomatoes, chopped 1 chili pepper, seeded and chopped 4 c. all-purpose flour 2 tsp. baking powder ¥ c. water 2 tbsp. butter or margarine, melted ¥ tsp. paprika vegetable oil for frying 1. Place saltfish in a medium bowl and cover with water. Soak for about 30 minutes. 2. Drain in a colander.

Shredded coconut 1 c. sugar pinch cream of tartar 1 egg yolk, beaten 2–3 drops almond extract 1. In a small saucepan, scald milk. Place 2 c. coconut in a sieve. Pour hot milk over coconut while holding sieve over large bowl to catch liquid. Use the back of a spoon to squeeze all of the milk out of the coconut. 2. In a large saucepan, combine coconut milk (extracted in Step 1), sugar, and cream of tartar. Cook over low heat, stirring constantly, until sugar has dissolved. 3. Remove pan from heat and add beaten egg yolk (use an egg separator to isolate the yolk).

This inexpensive treat is sold at patty shops all over the island. 1 green onion, finely chopped 2 small chili peppers, seeded and diced 1 lb. ground beef* 1 to 2 tsp. salt 1 tbsp. black pepper ¥ tsp. dried thyme ø loaf French bread ¥ tsp. paprika 1. Place green onion and chili peppers in a small bowl and grind together with the back of a spoon. 2. In a medium bowl, combine onion mixture and ground beef, salt, black pepper, and ø tsp. thyme. Mix well with hands. 3. In a large frying pan, break up meat mixture with a fork and cook over medium-low heat until meat is barely browned.

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