The Rule of Three – Mango Margaritas

I don’t drink margaritas often but on the annual occasion I do, I enjoy making a no-fuss cocktail at home.  Originally I set out to make mango basil margaritas for my friends to celebrate this year’s Cinco de Mayo.  Though not an ingredient traditionally used to make this happy-hour must drink, Mexicans use cinnamon to…

Vinateria!

Brunch at Vinateria Restaurant in Harlem, NY. New Yorkers are serious about their brunch.  It’s our last love session with the weekend before heading back to work, our hoorah before the purge that is ‘Meatless Monday’ and the meal that combats the hangover from Saturday night’s endless amounts of tequila shots.  And here in the…

Seasonal spread, all year round

I don’t know which I like more–bread, butter or buttered bread.  Some buy shoes or clothes to release tension built up and to be happier from professional and personal woes, I buy butter.  Like, ‘good’ butter as Ina Garten would say as she cooks up absolute deliciousness using the churned cream for husband Jeffrey to…

Cajun Channa

“Fry Channa” a common savory snack eaten in Trinbago is chickpeas fried to a golden brown and flavored with crushed garlic, hot scotch bonnet peppers, culantro or bandania and chadon beni as it’s locally called, salt and black pepper.  We had no cause to buy snacks back then.  Ma made this crunchy, inexpensive snack for…

Sounds Ital to me

I never understood the name ‘Rasta Pasta’.  A dish birthed in Brooklyn I’m sure, that now allows Caribbean restaurants in the tristate to serve up their version of this pasta dish. A plated dish of Penne and little vegetables cooked in milk and cheese is a hit – trust meh, people just love its flavor…

Tasting the Caribbean, one dish at a time.

My third day here.  Around 8:30am Tuesday morning a tall, dark-skinned Lucian decked in dark, gold-rimmed shades picks me up at my door.  As I entered his car I am met with a smile and somewhat of a rehearsed cab driver/passenger greeting, a funny one given too, I’m sure every visitor to the island that…

Farm to table, the lifestyle.

Here in the US, many individuals and companies are making a livelihood around food–promoting its deliciousness through sped up how-to videos, judging competitors on how well they can prepare it and many profit from it.  There is even a name given to people that just love eating the newest foods and keep abreast of the…

Eating with a Caribbean Pirate

So far my days in St Lucia have been educational and exciting.  From informal tours, farm and market visits in and around Castries, La Croix, Millet, Rodney Bay and Roseau Valley. The Agriculture Liaison Officer and Apprenticeship Coordinator, Donette Ismeal and Wendel George have become more than colleagues in such a small space of time. …

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…