Authentic Caribbean Flavors: Taste of the Tropics

By Jean Dennis

Sweet, salty, spicy, and delicious from the fusion of cultures woven into a tapestry of Caribbean food. There is no meal more delicious and attractive to serve than the versatile curry. The aroma is magnetic and intoxicating, and it always pleases like fine wine. Capture the essence of the tropics. Yes, the recipes you always wanted to have.

• Language: English
• Publisher: AuthorHouse
• Release date: Sep 25, 2015
• ISBN: 9781504907033

Jean Dennis

Jean Dennis is a professional chef, an inventor, an intensive care registered nurse and CEO of JD Product Solutions LLC. She was the prior owner of two Caribbean resturants one on grand Boulevard in Deer Park NY opened in 1997 and the other in the Poconos of Pennsylvania,where she was the executive chef. Cooking is a profession she loves and immerses herself in for the sheer pleasure. She literally abandoned her nursing career to devote more time to her cooking escapades. She travels to experience the diverse cusines of other cultures and is happy to blend that experience in her caribbean cooking. This book was done with love for her craft and with that in mine it should be enjoyed to the fullest. Happy cooking.

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© 2015 Jean Dennis. All rights reserved.

No part of this book may be reproduced, stored in a retrieval system,

or transmitted by any means without the written permission of the author.

Published by AuthorHouse 12/11/2015

ISBN: 978-1-5049-0702-6 (sc)

           978-1-5049-5309-2 (hc)

           978-1-5049-0703-3 (e)

Library of Congress Control Number: 2015906192

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At a Culinary Class

Introduction

Acknowledgements

ABOUT VEGETABLES

The Exotic Curry of the Caribbean

Curry Chicken

Curry Duck

Curry Duck With Potatoes

Jerk Chicken

Stew Chicken

Black Bean Chicken, Caribbean Style

Chicken Foot Souse

Pork Loin with Split Peas and Rice

Oxtail

Garlic Pork

Rich Veggie Beef Stew

Pig Foot Souse

Curry Goat

Stew Beef

Caribbean Pork

Pepper Pot

Fish & Bread

Pepper Shrimp

Salt Fish and Bake

Fish Balls

Salted Cod Fish

Caribbean Grilled Shrimp and Scallops

Curried Fish

Red Steamed Fish

Steamed Red Snapper

Caribbean Jerk Salmon 

Seafood Soup

Dhall

Split Peas Soup

Stewed Pumpkin

Channa & Potato

Garbanzo Beans

Oh So Good Mac & Cheese

Yucca Boil & Fry

Roti

Spinach Rice

Black Bean Cookup Rice

Split Peas Cook Up Rice

Rice & Peas

Shrimp Fried Rice

Okra Rice

Veggie Rice and Peas Platter

Shine Coconut Rice

Lo mein

Caribbean Style Chow Mein

Black Bean Noodles Chicken

Caribbean Curried Noodles

Breadfruit and Potatoes

Caribbean Mix Salad

Roasted Eggplant

Mustard Greens

Curried String Beans

Green Papaya

Bitter Mellon Caraili

Steamed Cabbage

Sauteed Spinach

Eggplant and Potato

Stuffed Bitter Mellon

Bok Choy Caribbean Style

Bok Choy with Shrimp

String Beans with Potato

Roast Tomatoes

Bora Bode Long Bean

Bora Long Bean and Beef  

Fried Okra

Caribbean Eggplant

Baiganee Eggplant Fritters

Meat Pie Poppers

Phulourie

Cod Fish Cakes

Aloo pies

Guyana Patty Pastry

Potato Balls

Rum Black Cake

Cassava Pone

Coconut Buns

Salara  Buns Coconut Roll

Currant Rolls

Caribbean Prune Cookie

Sweet Floats

Tennis Rolls

Caribbean Pumpkin Pone

Pine Tarts

Fried Ripe Plantains

Caribbean Ginger Beer 

Caribbean Chutney

Caribbean Mango Medley Dessert

Ice Blocks

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www.jdcaribbeanspice.com

[e-mail]

866 481 8067

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DIRECTIONS

Use 1 cup coconut milk, 1 tsp granulated garlic, 1/2 tsp salt, and juice of 1/2 lemon. Use one 10 to 12 ounce piece of chillean sea bass. Steam for 8 to 10 minutes season with fresh cracked black pepper and finger licking seasoning. Then enjoy.

Introduction

Authentic Caribbean Flavors recipe book began its life many years ago. Normally a 4 year-old child who was burnt by fire would most likely stay away from the stove and for good reason. But obviously I was determined to cook so danger wasn’t an obstacle. At night my brother Carl, one year older than I am, would ask our mom for a bedtime story and I would ask her if I could help her cook tomorrow.

I was born in Guyana South America on the eastern banks of the Demerara River in the little town named Grove. Growing up as the last of nine children, I always felt I am only smaller than everyone else but I can do anything anyone else can do, and never hesitated to try. I thought of the spankings, and of the gratification, of being autonomous and autonomy always won.

My mother was an outstanding cook who was immersed in her cooking. She sang as though her heart and soul were mandatory ingredients of her dish. Every thing she concocted was good whether it was, 25-cent shrimp from the fishermen walking with baskets on their heads or spinach leaves, you had a good meal, and definitely wanted more.

At four years old, my mother was my world. I would be in the kitchen with her by the wooden stove and be mesmerized by the flames. Sometimes they were red, blue, yellow, or orange. I would hear the crackling of the wood and watched the wood as it was shoved farther and farther into the fire until it disappeared, and I thought, Fire is magic.

One sunny morning when everyone was in the yard, I went into the kitchen to cook shrimp and okra, which I did not have of course. I pulled two pieces of wood saturated them with kerosene oil, upturned a galvanized bucket stood on it, and put the two pieces of wood in the stove.

Then with the whole place and my clothes dripping with kerosene oil, I lit a match and the next thing I remember was lying in the hospital and half of my mother’s kitchen was gone. To this day, I still have a mark on my abdomen in the left-lower quadrant.

Funny I look back and say fire failed to stop my cooking escapades or maybe fueled them. My brother Carl and our two east-Indian friends from across the street played cricket, hide & seek, and would swing in the hammocks under the mango and star apple trees. But, cooking was a major part of our play.

We would get two bricks and a margarine can and our cooking would consist of guava, mangoes, green papaya, tomatoes, anything we had, and our Indian friends helped decide the menu. Today, Indian food is a top seller in my restaurant. I suppose those childhood escapades offer a glimpse of a real hidden gem, unraveling and exposing an unquenchable desire to express my culinary side. The influences on my cooking have several origins. My great grandmother is from Barbados, my aunt is from a different place affecting the spices used in my dishes. I am now married, and have my own business selling bread and vegetables, out of necessity. My two pigs were derelicts, getting loose and ruining the neighbors garden. We butchered them the week I was leaving for the United States, and that was the first time I sold food and haven’t stopped since. However, never once was I satisfied with just selling from my kitchen. I knew there was more to life and I had to find it.

I had an interview with the President of Guyana, Dr. Linden Forbs Samson Burnham and after that exposure, I was more determined than ever to transform myself. I arrived in the USA, attended university and became an intensive care Registered Nurse. Despite making a decent living, I yearned for the days when I was happy cooking and creating savory morsels. Eventually, I travelled to England , France, Guyana, the Caribbean, and Canada to visit my siblings and experience the cuisines and culture.

In France, it’s all about the food. In England you get so many great ideas and experiment with them, arriving with new