Doing Country Things

A short ride up la Toc Road in an area of Castries called Goodlands, stands Eudovics Art Studio and Guesthouse.  Renowned wood sculptor, Joseph Eudovic and his family runs a beautiful hidden hillside art studio and guest house.  Surrounded by vegetation, hanging vines and tall trees with large leaves to shade and cool the property…

Welcome to Gasparillo Junction: An Interview with QD Ross of EatAhFood.

I started following QD Ross on social media for almost two years now.  He’s one of the cool guys behind EatAhFood blog.  With every picture he posts that either educates me on Trinbago food happenings, highlights new restaurants, I watch as he attends pop-up dinners around the country or just down right mouthwatering dishes cooked up at…

That baked chicken wing recipe with no name

I had all intentions of making Baked Parmesan Garlic Chicken Wings.  Chicken wings baked to a golden brown perfection tossed in a mixture of parmesan cheese, crushed garlic cloves, finely chopped basil and olive oil. I had all intentions of making Baked Parmesan Garlic Chicken Wings.  Chicken wings baked to a golden brown perfection and…

Shakshuka!

I haven’t posted in a month, but the cooking sure didn’t stop.  Some healthy and nostalgic dishes I whipped up to help eat better during a busy tax deadline on my job.  I’ve also been testing and cooking new and seasonal recipes.  A costly practice but necessary for me to understand recipe development – from…

Roasted Fairy Tale Eggplant

We all have stories of disliking vegetables as a child but as I got older my love grew, and I thought others did too.  After a message match with my best friend who still lives in Trinidad about lunch menus she confessed and shocked me when she listed off vegetables she does not eat.  Here…

Garlic Confit

While working in one of New York’s very popular restaurants, a young chef fresh out of culinary school, eager to make her stamp in an unknown world, only lived through cookbooks, her mother’s recollection of running a kitchen and TV cooking segments willingly learns a lot.  For instance, the chain of command, the general order…

The Underground Kitchen, by way of Amelia Island.

“Southern Hospitality Plus International Cuisine Specials.” That’s how the Amelia Island E-Magazine described Chef Kenny Gilbert’s Underground Kitchen on its 2015 opening.  This brotha’s knowledge of food and his commanding looks, it’s no surprise I’ve been following his career ever since he came on the TV scene in 2010 on Top Chef.   From then on…

Cheddar Biscuits

Breakfast, brunch or dinner, biscuits are a winner in my book.  I can eat them all the time and my niece feels the same way.  It’s her most requested thing to eat when she comes over to my apartment.  I enjoy reading and baking new variations but when asked she replies “no, I’m okay with…

Apartment Kitchen BBQ

Back yard barbeques are an essential part of my summers here in the US.  Ya’ll know any excuse for me get dressed up and eat.  Warm sunshine, minimal clothing and food – Yes!  And with me blogging, food gets the confirmation over and over again as one of the easiest denominators to bring people together. …

10 Ingredient Dry Rub

Use on pork ribs, red meat and poultry.  One place I frequent in the city is Manhattan Fruit Exchange.  Their large selection of spices at a low cost makes it easy to add more spices to your rack at home. You will need: 1 small bowl 1 mixing spoon 1 8oz Mason jar Spices: 2…

Sweet Hash

I am a lover of things brunch and hearty breakfasts on a weekend, whether a solo brunch-at-home or meeting up with my friends I’m looking forward to dig-in.  I’ve mentioned here and on my social media pages, I’m (supposed to be) on a diet.  And while I’m the master of thinking up very creative excuses, I…

Back to Basics: How I cook Couscous

Couscous is the rolled semolina of hard wheat that is cooked with steam and should not boiled.  I eat this North African dish at home topped with any meat and vegetable dish with lots of gravy. Great dish to make for a weeknight’s quick dinner. I always used stock to cook couscous. At times, I…