Caribbean Food Network
Description
Harvesting, Eating to a Better, Healthier and a more Enjoyable way of Living. CaribbeanFoodChannel.com.
Caribbean Food, Caribbean Recipes, Island Food, Island Chef and Island Recipes
Keith Lorren, is an internationally acclaimed chef, Gourmet Spice designer, Author, entrepreneur, and popular television personality. He has travelled round the globe to countries, such as China, Japan, the UAE and Greece, exploring cultures and traditional food while cooking for famous guests and exploring new cuisines.
Lorren’s moniker, “I Invented Cooking”, has encouraged thousands to search and prepare international cultural meals, re inventing them into gourmet classics. He believes, not in cooking dishes with fancy and difficult-to-pronounce names, but in making “finger-licking, lip-smacking” cuisines that “grandma’s made” with a special Keith Lorren touch. To this end, he has created a range of spices and seasoning blends that can be used for a variety of dishes.
Spicy Corn Bread Recipe
Sauteed Shrimp w/Blue Cheese Alfredo
A sneak preview of the restaurant location (Reminisce Restaurant St. Croix, USVI) of the Kalalloo's Caribbean Food Channel, new food show "A Taste of the Caribbean" and "The Guest Chef" on http://watchfoodshow.com or http://watchcookingshow.com. Premiering June 8, 2012.
Caribbean Food TV (Best Bites) personality, food and wine connoisseur Jessica N. Cuyler will be a corresponding contributor and co-host of A Taste of the Caribbean new reality food show premiering June 9, 2012.
Paul Yellin - Food, Wine & Rum Sizzle from Iland Boy Films on Vimeo.
Jerk Chicken & Avacado (Recipe by Chef Paul Yellin)
Crucian Heritage and Nature Tourism (CHANT) will celebrate and elevate traditional Crucian Cuisine at the first annual "Crucian Fusion — Traditional Gone Gourmet" fundraiser. St. Croix's traditions and culture are reflected in the cuisine of the island. Traditional Crucian food merges Amerindian, African and European tastes to produce a tasty variety of flavorful dishes. CHANT is dedicated to promoting and preserving Crucian heritage and culture and providing residents and visitors with an authentic Crucian experience.
Rhum Chef Paul Yellin
Rhum Chef Paul Yellin is the culinary master who has taught us that rum is as important an ingredient in creating exotic dishes as it is in some of the worlds favourite cocktails.
Wine now available at Buy.com!
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How To Make Caribbean Grilled Shrimp And Pineapple Skewers
½ cups lime juice
4 garlic cloves
2 tbsp achiote seeds , equal parts turmeric and paprika
2 tsp allspice berries
2 tsp dried oregano
2 tsp salt
1 ½ tsp whole black peppercorns
½ cups extra virgin olive oil
1 pineapple , peeled, cored, and chopped into 1/2 in thick slices
2 onions , cut into 1/2 in. wedges
3 sprigs of fresh oregano
1 lb shrimp
1 lemon , cut into wedges
Step 1:
Soak the skewers in cool water for 30 minutes.
Step 2:
Blend the lime juice, garlic, achiote seeds, allspice berries, oregano, salt and peppercorns in a blender until smooth.
Step 3:
Gradually add the olive oil to the mixture as the blender is running to create an emulsion.
Step 4:
Assemble the skewers with 3 shrimp, 3 pineapple wedges, and 2 onion pieces and transfer to a shallow pan.
Step 5:
Add three sprigs of fresh oregano to the pan of skewers once they are finished being assembled. Pour the achiote paste over the skewers evenly and marinate for 1-3 hours.
Step 6:
Prepare a charcoal grill to high heat.
Step 7:
Place the skewers on the grill and cook about 3-4 minutes a side.
Step 8:
Serve with a squeeze of lemon.
(Source: Levi Roots)
INGREDIENTS
Jerk Marinade
4 green onions, green parts only, coarsely chopped
1 (1/4-inch) piece fresh ginger, cut into chunks
1 hot red chile, preferably Scotch Bonnet, whole
1/2 cup cider vinegar
3 tablespoons honey
2 tablespoons fresh thyme leaves
2 tablespoons olive oil
2 teaspoons ground allspice
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
Spicy Jerk Wings
12 chicken wings
2 tablespoons brown sugar
2 seedless oranges
5 long and mild red chiles, whole and undamaged
TOTAL TIME:4 hr 45 min
Prep:25 min
Inactive Prep:4 hr 0 min
Cook:20 min
DIRECTIONS
For the marinade: Add the onions, ginger, chile, vinegar, honey, thyme, olive oil, allspice, and cinnamon to the pitcher of a blender, and whizz or pulse until smooth. Alternatively, pound the ingredients into a paste using a mortar and pestle. Adjust the seasonings with salt, and black pepper.
For the wings: Pour the marinade over the wings, turning them so that they are well coated. Leave them to marinate, covered, in the refrigerator for at least 4 hours, or overnight, turning the wings over once or twice.
Get a barbecue going and let the coals die down to hot gray ash or preheat the oven to 375 degrees F.
Barbecue or roast the wings, turning them a few times, until they are fully cooked through, about 15 minutes. Cook's Note: The juices should run clear when a skewer is pushed into the wing's thickest point. Baste every so often with the leftover marinade throughout the cooking process.
While the wings are cooking, sprinkle the brown sugar onto a plate. Quarter the oranges and dip the cut sides of each piece into the sugar. Cook on the barbecue, in a heavy dry frying pan, or under a stovetop broiler for a few minutes, or until the sugar has caramelized. Keep a close eye on the oranges to prevent them from burning. Meanwhile, char grill the chiles alongside the oranges.
Serve the wings with the caramelized oranges and char-grilled chiles.
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Every Saturday mornings from 8-9am(AST)
Contributors/Co-hosted by Clarise Clark(UVI-CES), Jeanille Bonterre and Anthony Weeks
Healthy For Life : Bodies in Harmony
In this this informative health and wellness segment hosts Jeanille Bonterre and Madame Athena Chang discuss vital tips to create harmony in the body and decrease stress.
Healthy For Life : Bodies in Harmony by Jeanille Bonterre
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Tags: agriculture, caribbean, children, diet, education, family, farming, food, grocery, health, humanity, nutrition
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